Ingredients: 2 – 3 cups leftover Red Lentil Pasta Sauce 1 cup thinly sliced leeks or chopped onions 4 cups boiling water 4 teaspoons Better Than Bouillon No Beef base or McKay’s Beef-Style Instant Broth 1 tablespoon dried Italian seasoning 2 cups chopped green cabbage ½ -¾ cup small pasta (orzo or ditalini) Leftover cooked vegetables (green beans, broccoli, etc.)…
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Red Lentil Marinara
Makes about 7 cups of sauce Ingredients: 1 (6 oz.) can tomato paste 1 (14.5 oz.) can petite-diced tomatoes 1 (15 oz.) can tomato sauce 1 tablespoon dried basil or Italian seasoning 1 teaspoon garlic powder or 2 cloves fresh garlic, peel and minced ½ teaspoon fine grain salt, optional 1 teaspoon sweetener (sugar, Sucanat, honey, agave), optional 2 cups…
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My Best Berry Pie
5 cups fresh or frozen* blackberries, blueberries, boysenberries, etc. 1 1/2 tablespoons fresh lemon juice 3/4 cup sugar 1/4 cup all-purpose flour 2 tablespoons butter 1 recipe Perfect Pastry for double-crust pie (rolling instructions below) Preheat the oven to 450 degrees. Stir the flour and sugar together in a medium bowl to mix well. Add the berries and lemon juice…
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Perfect Pie Crust
2 cups unbleached, all-purpose flour3/4 teaspoon salt1 cup (2 sticks) unsalted butter, very cold1/2 cup ice water (add a tiny bit more, if necessary) Stir the salt into the flour in a large bowl. Cut a 2 tablespoon piece off one stick of butter and set aside to dot the filling later. Cut the remaining butter (14 tablespoons) into pieces…
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Pasta con Ceci
This dish is very rich! Keep the ingredients in your pantry and you will always be minutes away from a fabulous meal. Serve with a green vegetable like steamed broccoli and/or a salad. Don’t forget some crusty bread for mopping up every drop of the sauce. Pasta con Ceci Makes 2-3 servings (Adapted from Victoria Granof’s recipe on Food52) ¼…
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Dinner Ideas – Week 7
Another week of ideas: Sunday – Breaking my plant-based pattern tonight, I made Scalloped Potatoes & Ham with frozen peas and a big salad. I served this dish on the night my husband proposed and I make it every year on March 1 on the anniversary of our first date forty years ago! Monday – “Green” Pizza using French bread…
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Dinner Ideas – Week 6
Here’s what we ate last week… Sunday – Pasta Puttanesca with a big green salad and avocado toast Monday – Two -Bean Chili with tortilla chips and guacamole, green salad, and whole wheat walnut-raisin muffins Tuesday – Leftover Pasta Puttanesca and salad Wednesday – Curried Sweet Potato Soup over brown rice garnished with chopped pistachios and pomegranate seeds, chickpea salad…
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Dinner Ideas Week #5
I generally cook a big batch of beans on Monday and use them in main dishes throughout the week. This week it was black beans. I tried a couple of new recipes this week and they are keepers! Sunday – Chef Salad of local greens topped with roasted Brussels sprouts, roasted baby beets, chickpeas, avocado, and pumpkin seeds topped with…
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Lovable Lentils Class 2/29
Only two spots left in this class. I promise, you won’t go home hungry! Click here to register.
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A Week of Dinners #4
Last week was crazy busy! Between my husband and myself, one of us had a meeting or event every single night. I made a big batch of Red Lentil Marinara Sauce on Monday and re-purposed the leftovers into a Hearty Minestrone; I’m teaching both recipes in my Lovable Lentils class on 2/29. Sunday – Tofu “Egg” Salad sandwiches on Farmstead…
