Coconut Lentil Soup

1 tbsp vegetable oil
I medium onion, chopped
2 garlic cloves, minced
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon black pepper, optional
2 tbsp ginger, minced
1 1/2 cups lentils, rinsed
4 cups vegetable broth or water
14 oz can of coconut milk
Juice of half a lemon

Delicious served with rice. Garnish with a cilantro or mint sprig.

To make, saute' onion and garlic until tender. Stir in cumin, coriander, cayenne, salt, ginger, and optional pepper. Cook for one minute more. Add the lentils, vegetable broth, and coconut milk. Bring to a boil. Reduce heat and simmer until lentils are soft (about 20 minutes). Remove from heat. Stir in lemon juice. Serve with rice and cilantro or mint.

Serves: 5

Black Bean Burgers

1 can black beans, drained
1 can tomatoes with mild chilies, drained
1 garlic clove, minced
1 tsp onion powder
2 green onions, chopped
1 c chopped carrots
1 c parsley or cilantro
2 c regular oats, not quick
8 whole grain buns

Combine first 7 ingredients in food processor. Add oats and mix. Form into 8 patties, place on sprayed baking sheet, bake for 8 minutes at 450 degrees. Turn oven up to broil and cook for 3 more minutes, turn burgers and cook for 2 more minutes (may need a little longer cooking time, just watch them, they should brown, but not burn). 

Serving Size: 8

Simple Tofu Noodle & Bean Soup

1 onion, large, diced

3 - 4 stalks celery, sliced diagonally

olive oil 

Saute' until onion and celery are tender. Then add 1 gallon water and bring to a simmer. Add:

1 Tbsp. sea salt

1 Tbsp. onion powder

1 Tbsp. diced garlic

2 Tbsp. Bill's Best Chicknish'

1- 2 tsp. Bragg's Amino Acids

Then add:

2 cups Great Northern beans (or 1 15 oz. can)

1 package Tofu Shirataki noodles (drained and rinsed)

When heated through, dish into bowls and serve. Delicious with creamy cashew mayonnaise (sour cream) stirred in.

Black-Eyed Pea Fritters

1/2 pound black-eyed peas, soaked
4 garlic cloves, crushed
2 tsp. salt
4 Tbsp. water
oil for frying
lime juice to taste

When the peas have softened from soaking, rub off skins. Soak for 30 minutes more. Drain and rinse. 

In a food processor, process peas, garlic, and salt. Add water while continuing to process. Add enough water to get a smooth, thick puree.

Preheat oven to 250 degrees F. 

In a large skillet, heat 2 - 3 inches of oil and fry 1 Tbsp. of batter until it is golden brown. Repeat until all te batter has been fried. Place each batch in oven to keep hot.

Serve piping hot and sprinkled with salt and lime juice.

Nut Tina's Sandwich Spread

1 1/4 cups garbanzo beans, cooked, reserve liquid
2/3 cup olives, chopped
1/3 cup garbanzo liquid
1/3 cup peanut butter
1 1/2 Tbsp. tomato paste
3/4 tsp. Brewer's yeast
1/16th tsp. onion powder (or more)
1/16th tsp. lemon juice (or more)

Mash the garbanzos completely. Add the remaining ingredients and mash well.  Serve on whole grain bread. 

This spread is similar to a Nuteena spread, a commercial, vegetarian sandwich spread no longer produced.

Crockpot Basmati Rice and Lentil Soup with Coconut Milk

2 cups lentils
1/2 cup basmati brown rice
1/4 cup wild rice
1/4 cup dehydrated tomatoes


Season to taste with:
sea salt
curry powder
garam masala
onion granules
onion salt
Vegetable seasoning (powdered; like Herbamare)


Place in crockpot with 7 - 8 cups of water.  Stir well.  Simmer on high heat until lentils are tender.  Reduce heat.  Add:


1 can coconut milk


Simmer on low until ready to serve.
Enoy!

Lima Bean and Tomato Casserole

My husband's family is especially fond of lima beans.  They are enjoyed both fresh and rehydrated from a dried state.  Casseroles, soups, and spreads made from lima beans were staples in the kitchen of my mother-in-law and her mother, Grandma Iva.

Lima Bean and Tomato Casserole

1 lb lima beans, dried
2 cups tomatoes
salt to taste
1/2 cup diced celery
2 sliced onions

Soak washed beans overnight.  Rinse and add fresh water.  Boil until tender or nearly done. Add remaining ingredients. Place in a casserole dish. Add more water if necessary. Bake at 325 degrees for 1 hour, covered.

This recipe is somewhat "plain".  Seasonings like Bill's Best Chicknish', garlic and/or onion powder, and Bragg's Liquid Aminos can be added to add depth and enhance flavor.

Perfect Pinto Beans

2 1/2 cups pinto beans, cleaned
2 tsp. salt
2 Tbsp. olive oil
5 cups water


Place ingredients in pressure cooker.  Bring to full steam and then turn down to medium-low.  Cook under pressure for 50 minutes.  Remove from heat and cool until the pressure is released.  Remove lid.  Adjust seasonings if necessary.  Enjoy!

Crunchy Brown Rice and Bean Salad

Crunchy Brown Rice and Bean Salad

2 cups cooked brown rice, cold
2 cups cooked pinto beans, drained, cold
1/4 cup raw cashews, roasted, coarsely chopped
3 green onions, sliced
2 stalks celery, diced
1/2 cup parsley, chopped

Mix all the salad ingredients together in a bowl.  Set aside and make marinade.

Marinade:

2 tablespoons lemon juice, lemon juice
1 tablespoon tamari, wheat free
3 tablespoons extra virgin olive oil
1 clove garlic, finely minced 

Combine the marinade ingredients in a small jar and shake together until well blended.

Pour marinade over rice and bean mixture.  Stir gently, then cover and allow to marinate for at least 30 minutes. Serve cold. 

Serves 4-6

Hummu Yummis

Hummus

2 cups garbanzos, cooked
garbanzo liquid, as needed
1/4 cup fresh lemon juice
2 cloves garlic
1/3 cup tahini*
1 tsp. onion powder
1/2 tsp. salt
handful fresh cilantro

Combine all the ingredients except cilantro in a food processor and blend until very smooth and creamy. Add garbanzo liquid as needed. Taste and then adjust seasonings, adding more lemon juice, onion powder, or salt if needed. Add fresh cilantro and blend only until leaves are chopped slightly.

*tahini is sesame butter; be sure to keep the unused portion in the fridge as it oxidizes quickly and becomes rancid if left at room temp.

Serve as a dip for corn or pita chips. Or serve with bread or rice cakes. This is a recipe that improves with age --- it's always better the next day after the flavors have melded.

Crepes

Crepes

1 cup garbanzo flour
1 cup water or soymilk
1 teaspoon olive oil
1 teaspoon salt

Place all ingredients in a blender and mix.  Place a very thin coat of olive oil on a non-stick pan. Add enough batter to thinly cover the plan.  Cook over medium-high heat until the top is dry, then turn and cook another minute.  Remove from heat and serve.

Serves 2 - 4 

Split Pea Soup

There's a health food store in town that serves wonderful soups, salads, and sandwiches.  One of their specialties is this wonderful split pea soup.  Savory, smooth, and flavorful --- this recipe is a keeper!  Simple, fast, and absolutely a 30-minute-meal!

Split Pea Soup

4 cups split peas
water

1/2 chopped onion

2 Tbsp. Bill's Best Chick'nish (heaping)
2 Tbsp. Hickory Smoke (heaping)
sea salt to taste

1 cup cashews*
2 cups water

Cook split peas and onion. When tender, blend cashews and 2 cups water in blender. Add seasonings. Pour into split pea mixture. Simmer until thickened. Serve.

*For additional flavor, roast raw cashews in the oven for a few minutes first.

Savory Lentil Soup

Winter and soup make a wonderful combination!  There's nothing nicer than a hot cup of soup for lunch or supper when the weather is cold outside.  I've been in soup mode for awhile, and have enjoyed making a variety of soups for the family to enjoy.  Here's what cooking in my kitchen right now. . .

Savory Lentil Soup

1 cup lentils, dry

3 - 4 cups water

1/4 tsp. cayenne pepper

1/4 tsp. thyme

2 bay leaves

dash of salt

1 onion, chopped

1 tsp. oil 
1/2 cup brown rice, uncooked

Simmer on medium heat until lentils and rice is tender.  Add more water if desired.  Adjust seasonings to your liking.  When done stir in 1 Tbsp. lemon juice.

Spoon into large mugs or bowls.  Garnish with a sprig of parsley.  Enjoy!

More recipes for any season at www.mycozykitchen.blogspot.com 

Little Love Cakes

Little Love Cakes

2 cans black beans
2 tablespoons olive oil
2 tablespoons onion, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
1/4 cup masa harina
1/2 cup salsa
1/4 cup slivered red onion

1. Rinse and drain black beans.

2. Heat 1 tablespoon of oil in a small saute pan. Add onion, garlic, cumin, and salt until onions are translucent.

3. Place drained beans and onion mixture in a bowl and mash until well combined.

4. Gradually add masa harina, allowing mixture to absorb it before adding more. Test dough by rolling it in the palm of your hand. Keep adding dough doesn't stick to your hand. Form into the shape of a ball.

5. Divide dough into 16 small balls and flatten into cakes. Pan-fry in oil until lightly browned on each side.

6. Garnish with salsa and slivered red onions. Serves 8.

Lentil Links

Lentil Links

1/2 cup chopped celery

1/4 cup chopped onion

1 clove garlic, minced

3 cups seasoned bread crumbs*

2 cups cooked lentils

1/2 cup chopped walnuts and pecans

Simmer first 3 ingredients in a small amount of water until tender. Stir in remaining ingredients, reserving 1 cup of bread crumbs, and let stand for 5 minutes. Add water (or nut milk) to obtain good consistency for forming links. Form into 3" links and roll in reserved bread crumbs. Bake at 350 degrees F. for about 15 minutes. Turn and bake an additional 15 minutes.

*use gluten free bread crumbs if necessary

Makes 2 1/2 dozen or 15 servings.

Carrot-Lentil Soup

Although the days are still quite warm, there is a crispness in the air during the morning and evening hours. I'm thankful for the change, and am happy that I can prepare hot soups and legumes in my kitchen again without uncomfortably heating up the house! Supper last night was simple, but savory and special. Our menu was Carrot-Lentil Soup, homemade 100% whole wheat bread, garden tomatoes, and Walla Walla Sweet Onions. Yum! We found the seasoning combination in this soup to be exceptional!

Carrot-Lentil Soup

1 1/2 cups lentils, dried
6 cups water
1 onion, diced
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground cardamom
2 bay leaves
2/3 cups carrots, sliced into coins
1 Tbsp. Bragg's Liquid Aminos
1/2 tsp. salt

Rinse lentils and place in kettle. Add water and bring to a simmer. Add onion, garlic, seasonings, and bay leaves. Reduce heat and simmer on low until lentils and carrots are tender. When done, adjust seasonings according to taste. A tablespoon of lemon juice may be added to enhance seasoning flavors. Garnish with fresh parsley and serve.

Lentil & Apricot Soup

Lentil & Apricot Soup

Sweet and tangy, this soup is delicious served with hot biscuits.

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots, chopped
1 1/2 cups lentils, rinsed
5 cups water
3 Roma tomatoes, chopped
1/2 teaspoon cumin, dried
1/2 teaspoon thyme
salt to taste
2 tablespoons lemon juice, fresh

Saute onion, garlic, and apricots in olive oil. Add lentils and water. Bring to a boil, then reduce heat and simmer until lentils are tender. Then add tomatoes, cumin, thyme, and salt to taste. Simmer 15 minutes more. Add lemon juice. Using a blender, puree 1/2 the soup and return to kettle. Stir and serve. Garnish with a dried apricot half and mint leaf.

Makes 6 - 8 servings.

Rosemary-Bean Spread

Rosemary-Bean Spread

1 tablespoon olive oil
1 cup sweet onions, chopped
1 tablespoon garlic, minced
1 teaspoon dried rosemary
2 (15 ounce) cans great northern beans, rinsed and drained
1 1/3 tablespoons lemon juice
1/4 teaspoon crushed red pepper
salt to taste
paprika

Saute' sweet onion, garlic, and rosemary in olive oil until tender. Then blend the onion mixture with beans, lemon juice, red pepper, and salt until smooth. Transfer this mixture to a casserole dish and sprinkle with paprika. Bake for 25 minutes at 350 degrees F. Serve as a dip for crackers or a spread on toasted bread.

Lettuce Wraps with Hummus

Lettuce Wraps with Hummus

one 29 oz can garbanzo beans
3 garlic cloves, whole
3 Tbsp. fresh lemon juice
2 Tbsp. tahini butter
2 tsp. salt (or to taste)
water to thin mixture
cayenne, to taste
extra-virgin olive oil

Place all ingredients into food processor and process until smooth. Add a little water as desired to make a consistency that is smooth and creamy. Add garlic cloves, lemon juice, tahini butter, and salt. Process until garlic is crushed and mixture well blended. Stir in a dash of extra-virgin olive oil and a little paprika.

Serve as a dip for corn chips, crackers, or raw vegetables. Or use as a filling for lettuce wraps by spreading a thin layer on romaine or leaf lettuce. Layer with shredded carrots and chopped black or green olives. Roll and serve. Very delicious!

Serves: 8

Easy Enchilada Casserole

Here's a recipe for a quick and easy Enchilada Casserole. It's flavorful and quick to prepare; an easy supper for a busy day.

1. In a skillet, add olive oil and heat. Then add:

1 onion, chopped

2 peppers, chopped (red, yellow, or green)

4 cups of spinach, raw

Cook until vegetables are soft and tender. Set aside.

2. Gather together and open:

1 can black olives

1 large can refried beans (fat free)

1 package of a dozen corn tortillas

3. Prepare one recipe of enchilada sauce (follows in next post).

Heat the corn tortillas in a microwave until soft and pliable. In a large casserole dish, place a layer of corn tortillas. Add a layer of the onion, pepper, and spinach mixture. Then add another layer of corn tortillas. Next place another layer of re- fried beans and the black olives, slicing each one into 2 or 3 slices. Top with 1/2 of the enchilada sauce and any remaining onion, pepper, and spinach mixture. Layer again with corn tortillas, then with remaining enchilada sauce.

Bake at 350 degrees F. for 30 minutes (should be bubbly and heated through). Remove from heat and add a thin layer of your favorite salsa. Serve and enjoy!

*Be generous with the enchilada sauce. A double batch of sauce is not 'too much' for our family.