Tuesday, June 16, 2015

Lentil Salad with Mint and Bell Pepper ~ adapted from the kitchn



3 c cooked lentils, approximately 1/2 lb dried lentils, prepared
3 red bell peppers, seeded and diced
1 c walnuts
1 c dry packed sun-dried tomatoes, not packed in oil, chopped
1 c fresh mint leaves, chopped
1 c fresh Italian parsley, chopped
1/2 c boiling water
1/4 c olive oil
1 lemon, zested and juiced
2 T good quality balsamic vinegar
3 cloves garlic, minced
2 t kosher salt
2 oz Parmesan, micro-planed
Freshly ground black pepper, to taste

Place dried tomatoes in heat safe dish, cover with boiling water and set aside to steep approximately 5 minutes.

Place walnuts in cold heavy skillet, preferably cast iron. Heat over medium high heat just until walnuts become fragrant and slightly browned, 1-2 minutes maximum. Remove from pan, cool slightly and chop coarsely.

In large mixing bowl, add lentils, walnuts, tomatoes, parsley, mint, and lemon zest. Mix well.





In separate bowl or measuring cup, whisk together leftover liquid from steeped tomatoes, olive oil, lemon juice, vinegar, garlic, and salt. Pour over lentil salad and toss well to combine. Season with pepper and additional salt if desired. Add Parmesan just prior to serving. May be served at room temperature or refrigerated for up to 3 days.



Saturday, May 30, 2015

Healthy Cheesecake Bites ~ adapted from heathersdish







Crust
1 c raw almonds
1 egg white
1 T honey
Pinch of salt

Filling
4 oz cream cheese, softened
1 egg yolk
2 T honey
1/2 t vanilla
1 milk

Preheat oven to 325.

Place almonds in food processor and grind until very fine, but not into a paste. Add remaining crust ingredients and pulse to combine.

Spray 8 to 10 cups of a mini muffin tin with nonstick cooking spray. Place approximately one tablespoon almond mixture in each cup. With wet fingers, press mixture into bottom and up sides of cups. Bake 7 minutes.

While crust is baking, cream filling ingredients in a small bowl. Divide filling into crusts and return to oven to bake 20 minutes or until tops are set and begin to crack.

Cool cheesecakes completely before removing from tin. Refrigerate for best taste. Yield 8 to 10 mini cheesecakes.



- Posted using BlogPress from my iPhone

Wednesday, May 13, 2015

Crock Pot Madras Lentils ~ adapted from Peas & Crayons


1/2 lb dried lentils
1 14 oz can no sugar added tomato sauce
1/2 c unsweetened coconut milk
6-8 small yellow potatoes, cubed
4 T butter
3 cloves garlic, minced
1/2 t salt
1/2 t dried oregano
1/2 t cumin
Fresh ground black pepper, to taste
Optional garnish: greek yoghurt, fresh cilantro, red pepper flake
Water for cooking lentils, plus salt to taste

Bring 4 c salted water to a rapid boil, add lentils and cook 25 minutes. Transfer to crock pot and add remaining ingredients except garnish. Cook on high 4 hours or on low 8 hours. Serve over rice with optional garnish.

Friday, March 13, 2015

Vegetarian Lettuce Wraps




6 oz extra firm tofu
1 T canola oil
2 cloves garlic, minced
1/4 c hoisin sauce
1/2 t fresh ginger, grated
1/4 c water chestnuts, diced
2 T soy sauce
Green onions, diced (optional)
1 head iceberg lettuce

Place chunks of tofu in food processor and pulse until roughly chopped. In a medium skillet, heat oil over medium heat. Add tofu and stir-fry until dry and no longer shiny. Add garlic and cook until golden, 2 to 3 minutes. Add hoisin sauce, ginger, and water chestnuts and stir well. Remove from heat and stir in soy sauce. Serve with leaves of lettuce for wrapping and diced green onion.

- Posted using BlogPress from my iPad

Thursday, January 22, 2015

Cranberry Orange Muffins with Walnuts




3 c unbleached or whole wheat flour
2 t baking powder
1/2 t salt
1/4 c coconut oil, melted
2 T applesauce
2 eggs
1/2 c milk
1/2 c orange juice
zest of one orange
1 c chopped walnuts
1 c craisins

Preheat oven to 350. Line 12 muffin cups with cupcake liners and spray lightly with cooking spray. Mix dry ingredients, add oil, applesauce, eggs, milk, and orange juice. Stir just until combined. Fold in zest, walnuts, and craisins. Mix just until incorporated. Divide between prepared muffin cups and bake 18-20 minutes.