My boys LOVED this nutritious dinner.
Ingredients
1 onion, chopped
4 cloves garlic, chopped
2 cups dried lentils
4 cups chicken or vegetable broth
1 15 oz can diced tomatoes
1 1/2 tbsp curry powder
Directions
Dump it all into a crockpot.
Cook on low for 4-6 hours.
Top with yogurt sauce and enjoy with pita bread or tortilla wrappers
HONEY YOGURT SAUCE
1 1/2 c plain yogurt
1 tbsp ginger (more or less to taste)
2 tbsp honey (more or less to taste)
NOTE: My boys loved to eat the yogurt plain. Our stew was thick, so we made "sandwiches" by stuffing the pita pockets with lentils and topping with the yogurt sauce.
17 September 2009
Whole Wheat Buttermilk Soda Bread
This is a scrumptious bread. Not really for sandwiches, but goes great for breakfast or with soup.
Ingredients
2 c whole wheat flour
1/2 sugar (use less if using brown sugar or honey)
a little salt
2 tsp baking soda
2 cups buttermilk
Directions
Mix dry ingredients.
Stir in buttermilk with wooden spoon.
Pour into greased loaf pan
Bake on 350 for 45-60 minutes, until knife comes out clean.
Let cool in pan for ten minutes.
Remove, slice, butter, and enjoy!!
Ingredients
2 c whole wheat flour
1/2 sugar (use less if using brown sugar or honey)
a little salt
2 tsp baking soda
2 cups buttermilk
Directions
Mix dry ingredients.
Stir in buttermilk with wooden spoon.
Pour into greased loaf pan
Bake on 350 for 45-60 minutes, until knife comes out clean.
Let cool in pan for ten minutes.
Remove, slice, butter, and enjoy!!
01 September 2009
Butternut Squash Soup
Ingredients
2 tbs butter
1 small onion, chopped
2 stalks celery, chopped
2 med or 3 small carrots, chopped
2 med potatoes, peeled and cubed
1 med butternut squash - peeled, seeded, cubed
32 oz chicken broth (1 only used between 16-24)
salt
pepper
cinnamon
ginger
Directions
1. Put butter and all vegetables into the crockpot. Add enough chicken broth to cover about 1/2 of vegetable mixture. Cook on high for at least 4 hours. (You can also saute vegetables with butter for 5 minutes, cover veggies with chicken stock and bring to a boil. Reduce heat and simmer for 40 minutes until vegetables are tender).
2. Process all ingredients from crockpot in the blender until smooth, adding chicken broth to reach desired consistency. Put in large pot, add salt, pepper, cinnamon, and ginger to taste (a dash or two of each). Heat, adding more chicken broth to desired consistency.
3. Serve. Possible toppings include parmesan, sour cream, etc.
Note: My children LOVED this soup. A great way to get veggies down the kids!
2 tbs butter
1 small onion, chopped
2 stalks celery, chopped
2 med or 3 small carrots, chopped
2 med potatoes, peeled and cubed
1 med butternut squash - peeled, seeded, cubed
32 oz chicken broth (1 only used between 16-24)
salt
pepper
cinnamon
ginger
Directions
1. Put butter and all vegetables into the crockpot. Add enough chicken broth to cover about 1/2 of vegetable mixture. Cook on high for at least 4 hours. (You can also saute vegetables with butter for 5 minutes, cover veggies with chicken stock and bring to a boil. Reduce heat and simmer for 40 minutes until vegetables are tender).
2. Process all ingredients from crockpot in the blender until smooth, adding chicken broth to reach desired consistency. Put in large pot, add salt, pepper, cinnamon, and ginger to taste (a dash or two of each). Heat, adding more chicken broth to desired consistency.
3. Serve. Possible toppings include parmesan, sour cream, etc.
Note: My children LOVED this soup. A great way to get veggies down the kids!
Subscribe to:
Posts (Atom)
