Honey Baked Lentils

Oh so yum. Not very pretty to look at, though.

I had no soy sauce, so I looked up soy sauce substitutions online and just kinda guessed. I also went heavy on the honey.

1 cup lentils
2 cups water
2 tbsp honey
2 tbsp soysauce
2 tbsp olive oil
1/2 tsp ginger
1 clove garlic
1 small onion
salt & pepper to taste

Bake, covered, at 350 degrees until tender. It was about an hour and a half for me, but they probably could have used another ten minutes.

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My freezer was hungry

My freezer was so hungry! I mean, it’s full of breast milk. But it’s seven months old so it’s totally ready for solids. It sits all by itself and everything.

So I decided to feed it. Nom nom nom.

Here’s what I fed it this time:

24 turkey meatballs

5 turkey burgers

5 beef burgers

2 chicken pot pies (8 servings)

1 quiche (4 servings)

4 servings of white chili

8 servings of fake taco meat mix

honey baked lentils

2+ servings of balsamic mustard dump chicken

2+ servings of honey seseme dump chicken

2 pans of lactation bars

Plus I made 7 servings of chicken bbq – but we ate that already

I haven’t tried most of the recipes before, so I feel wary of putting them up yet. But as we eat things I’ll post the recipes and link to them here. If you want a recipe for something in particular just email me and I’ll send it your way.

My freezer is full now. It still has room for more breast milk, though.

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Chipotle Ketchup

My family is all laughing at me right now, I’m sure. “Leave it to Rhiannon to find a way to find another way to eat ketchup.”

Chipotle Ketchup

1/3 c Ketchup
1tsp Lime juice
1/2 tsp chili powder
1/2 tsp cumin

Mix all ingredients together

I’m cooking up a bag of sweet potato fries to go with this, but I bet it would be good on a burger, too.

Note that this is only as spicy as your chili powder.

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Baked oatmeal

So, I’ve given up dairy and chocolate because it seems to make Lorelei upset. I’m trying to cut back on soy and wheat, too.

So this recipe is a definite winner. And it is endlessly adaptable.

The bars are sort of muffin-like in texture.


Baked Oatmeal- Original recipe

6 C oats
4 eggs
1/2 C oil
3/4 C sugar
2 tsp. baking powder
1/2 tsp. salt
2 C milk

Mix all ingredients together. Bake in 9 X 13 inch pan for 30 mins at
350 F.

Baked Oatmeal- My adapatations

I cut the recipe in half.
I used applesauce instead of oil
I used wheat germ/wheat bran/ground flax in place of 1/3 of the oats
I used maple syrup in place of sugar
I added chopped nuts
I used almond milk

I mixed some margerine and brown sugar together for a quick topping for the bars.

Baked in an 8×8 pan at 350 for 45 minutes.

SO good.

You could use egg substitute. You could add raisins/craisins/chocolate chips. I think I might make peanut butter ones next time. Caramel chips would make it a good sweeter snack. The possibilities are endless!

And oats are good for milk supply.

These supposedly keep for one week in fridge and freeze well

EDIT #1: Peanut butter and carob baked oatmeal
I made these again but this time used peanut butter in place of oil. Brown sugar in place of the white sugar. And I added carob chips. I also did the same thing with replacing part of the oats with flax/wheat germ/wheat bran, and almond milk in place of milk.

Edie #2: Peanut butter and jelly baked oatmeal
I made the Peanut butter ones from above, but without carob chips. When they were about halfway through cooking I dolloped low-sugar grape jelly all over the top, and then topped with a crushed graham cracker/butter/brown sugar mixture.

EDIT #3: S’mores baked oatmeal
I’ve decided that small-moderate amounts of chocolate don’t seem to be too much of an issue, so I tried out some s’mores baked oatmeal. They’re a total winner.
I, once again, used wheat germ and wheat bran in place of 1/3 of the oats. Almond milk instead of regular milk. Applesauce instead of oil. To sweeten I used a mix of brown sugar, molasses, and honey. Then I added semi-sweet (dairy free) chocolate chips, and some mini marshmallows. Oh yum.

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Hungry freezer

I couldn’t quite decide if this should go here or on the pregnancy blog, but I decided that this blog is the more neglected of the two, and that while I was feeding my freezer because I’m about to have a baby, there might be more reasons to want to feed your freezer. That was a very long sentence.

This isn’t a recipe post, it’s just a random post of what I’ve been doing this week in the kitchen.

Thursday I did a huge $200 grocery trip to gather the supplies I needed. It seems like a lot, but I made a ton of food, so I actually think it was money well spent. As long as we actually eat the food and it doesn’t just turn into icy bags of freezer burned random food that never gets eaten.

In order to avoid the random chunks of ice-food in the bottom of the freezer I enlisted the help of several tools. First off, good freezer bags. Ziploc brand. None of the store brand “storage” bags- I’m talking about heavy duty Ziploc brand freezer bags.

Next, sharpies. Luckily I have acquired a ton of sharpies from my baby shower. Use the sharpies to label what the food is, how much it is (for sauces and broths, especially), and when it was made.

The third thing isn’t altogether necessary, but I have enjoyed it. Ziploc makes a cheap vacuum sealer. The sealer pump cost $3.99 and came with three quart-sized bags. Unfortunately the bags for it aren’t very cheap, so I used it sparingly, and for the items that I thought were most likely to suffer from serious freezer burn. They are resealable, so with things like muffins you can quick-freeze a bunch, then vacuum seal them, and then when you want one, just pull one out and re-vacuum the bag.

So here is what was cooked this week:

Thursday I made two large chicken pot pies and froze them uncooked.

I pulled out my trusty Cuisinart and chopped a bunch of onions and a bunch of red/green bell peppers. I set aside the correct amount for a couple of recipes I was going to work on, and then froze the rest in 1/2 cup servings.

I heated up some Morning Star Farms fake burger and added some onion, peppers, taco seasoning, taco sauce, and salsa. I separated this into two bags.

I made four small meatloaves- I think they’re going to be one serving each. I didn’t cook them, I just froze them uncooked in little disposable pans.

I made a bunch of my simple pasta sauce, and froze it in two-cup (if I recall correctly) servings.

Then there was chicken broth. Oh-so-much chicken broth. I had all the various odds and ends for it saved in the freezer already, so I just dumped it all into the crock pot with some water and cooked it on low for about 36 hours. I strained it, and it’s now a beautiful dark brown broth frozen in two cup servings. Bonus: if you save the pieces for it ahead of time, it’s free. I made 11 cups, total. For free.

Yesterday Charlotte and I made a huge batch of Dinosaur BBQ sauce.

We put a pork butt in the crock pot (didn’t even bother cleaning it well, since chicken broth certainly wasn’t going to hurt anything). I ended up overcooking it, so the BBQ is probably going to be better suited to sandwiches than just eating it off a plate.

We made a big batch of pizza won tons.

We made blueberry muffins that were whole wheat with a handful of flax, wheat germ, and wheat bran. And a crumble topping. Mmmmmm.

We were going to make more muffins, but Home Depot was out of the freezer we wanted, so we won’t have enough freezer space until they deliver it next weekend.

Charlotte also brought me a huge batch of lactation bars. They’re basically a cookie bar with lots and lots of oats (which is good for milk supply), peanut butter (protein), and some chocolate chips (yum factor).

Today Zach shredded the pork and I dumped a bunch of the BBQ sauce in it, and froze it in individual bags. Then I froze the leftover BBQ sauce separately.

In addition to all of that I also bought a couple packages of chicken breasts and a package of ham steaks.

Hopefully this will feed us for a while after the baby gets here! We also have promises of food from a few family members and friends.

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Green potatoes – Happy St. Patrick’s Day!

Okay, I’m sure nobody is going to run out to make this tonight, but I just realized I’d never mentioned this recipe, and today seemed like the appropriate day.

It’s not even a recipe so much.

When you make mashed potatoes (however you like to make mashed potatoes), also cook up some broccoli (you want it sort of overcooked and mushy) and mash it up with your potatoes. You want to try to avoid any large lumps of broccoli, so mash thoroughly. The potatoes will be green, but they’ll be way more healthful, and they’ll taste REALLY good if you add some cheese!

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Another chili recipe

I know I have a lot of bean recipes on here. But I made some chili last night and it was great, so I want to share! This recipe is actually paired with the veggie burger recipe. The reason is that I only wanted to make half of a veggie burger recipe, because the whole recipe makes way too much. I also didn’t need an overflowing crockpot full of chili. This worked out perfectly. It does occur to me, however, that you might not actually want to make chili and veggie burgers at the same time, because maybe you don’t like beans as much as I do.

So I think you could up the amounts of some of the other ingredients, and use whole cans of beans instead of half cans- but it’s going to make a lot of chili! You could also probably leave out the pinto beans or something, and then do a whole can of the kidney and black beans. Don’t leave out the kidney beans or the baked beans- those are important!

Obviously, if you use soaked dried beans, you can control the amounts more easily. You might find you need some extra liquid for that, though.

1/2 can dark red kidney beans, drained and rinsed
1/2 can black beans, drained and rinsed
1/2 can pinto beans, drained and rinsed
1 small can vegetarian baked beans, juice and all
1 can diced tomatoes with mild green chilis, juice and all
1 small can of diced mild green chilis, juice and all
1/2 – 1 yellow onion, diced
2 cloves garlic, diced
1/2 tsp liquid smoke
spices: cumin and chili powder to taste

Combine all ingredients in the crock pot. Start with a tablespoon each of cumin and chili powder, and then add more as you feel is necessary.

Let cook on low for a few hours.

Top with finely grated sharp provolone cheese. You could also add some sour cream. If you have some cilantro handy a bit of that is good, either on top or mixed in.

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