Tag Archives: recipes

Meatloaf Deluxe

1.5 lbs ground angus beef
.5 lb Italian sausage
3-4 stalks celery, finely minced
.5 to 1 small onion, finely minced
1 large carrot, finely minced/grated
1 palmful sea salt
1 large pinch black pepper
1 palmful Italian seasoning
1/4 palmful garlic salt
1-2 palmfuls seasoned breadcrumbs
1 egg
1/4-1/2 cup half-and-half
Top with ketchup

375* for an hour. Pour off excess fat. 10 more minutes, pour off excess fat, make incisions. 10-15 more minutes, pour off excess fat, set to cool.

Homemade Spinach Dal

By popular demand, here’s my easy recipe for homemade spinach dal.  I know there are more complex, more authentic ways to make this, but I was going for quick, sufficiently tasty, and convenient using things I already had on hand.  Still came out yum! and the use of a rice cooker makes things infinitely easier (as well as gives me a timer of sorts).

  • (3) cups long grain white rice (or substitute your favorite type of grain)
  • (1) cup lentils
  • (1) 13.5 oz can of leaf spinach, drained
  • (1) 15 oz can of garbanzo beans (chickpeas), drained
  • (1) 10 oz can Rotel (diced tomatoes with diced green chilies), lightly drained
  • (1) clove garlic, minced
  • (1-1/2) tsp onion powder (or 1 medium onion, chopped, lightly sauteed)
  • (3/4) tsp sea salt
  • (3/4) tsp ground turmeric
  • (1) tsp ground cumin
  • (1/4) tsp ground ginger
  • (1/8) tsp ground cardamom

In rice cooker, combine 3 cups long grain white rice with appropriate amount of water for your rice cooker.  Or just cook on the stove top.

In small saucepan, combine 2 cups of water and 1 cup of lentils.  Bring to a boil, then lower heat and let simmer for 15-20 minutes.

While lentils are cooking, combine the remaining ingredients in a large saucepan.  Mix well, bring to a near-boil, then lower heat and let simmer.

When lentils are done, add to the spinach mixture, combining thoroughly.  Continue simmering until chickpeas are soft, or until the rice is done, whichever comes first.

Serve while hot over a plate of fluffed rice, preferably with fresh naan.  Revel in knowing that you just made a super healthy, super low-fat, nutrient-packed meal!

Spiced Pumpkin Pancakes

I am certain that this will be an autumn staple in our home! Make a double batch, and come up with great snack ideas for the rest!

2 cups all-purpose flour
2-1/2 teaspoons pumpkin spice mix
1/2 teaspoon salt
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons melted butter or vegetable oil

Preheat a griddle to medium/medium-high heat (approximately 350*). Mix all dry ingredients in a bowl and set aside. In a larger bowl, combine milk, pumpkin, egg, and butter/oil until smooth. Add dry ingredients until just blended in. Drop by 1/4-cup onto lightly greased preheated griddle and cook on both sides until golden brown. Serve hot with maple syrup and a dollop of whipped cream.

JR had me add a handful of fresh raspberries to the top of his pancakes – super yum!

For my gluten-intolerant friends

Gluten-free Sourdough Starter recipe:

Mix 100g any gluten-free flour and 150ml mineral water in a bowl and leave, covered at room temp for 24 hours.
Stir in 100g flour and 150ml mineral water, cover and leave 12 hours.
Stir the starter, add 100g flour and enough water to return to original runny consistency. Cover and leave 12 hours.
The starter should now be “slightly spongy”.
If not needed immediately, cover and refrigerate. Return to room temperature before use.
(It says if starter is to be kept “for any length of time, feed and water it regularly”.)

Gluten-free Sourdough Bread recipe:

300g prepared starter
500g gluten free bread flour
300ml hand-hot water
Mix all the above to form a soft and pliable dough.
Turn out onto a floured board and knead vigorously.
Cover with a cloth and leave for 12 hours.
Knock back dough and knead again – add a sprinkle of flour if it appears sticky.
Shape dough into a torpedo and place on greased baking sheet.
Cover with a damp cloth and rise about 25 minutes.
Bake for 30-35 minutes in an oven pre-heated to 200c/400f/gas mark 6.

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