Recipes

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Beef & Lentil Chili

Ingredients:

1/2 pound ground beef
1 1/2 cups onion, chopped
1 clove garlic, crushed
2 cups lentils, cooked and drained (or canned, drained and rinsed)
2 cans (14 1/2 oz each) low-sodium diced or crushed tomatoes
1 Tbsp chili powder
1/2 tsp cumin, ground

Instructions:

In a large saucepan, brown beef over medium heat, breaking into small pieces.
Drain fat, returning beef to pan.
Add onion and garlic.
Cook until softened.
Add lentils, tomatoes, chili powder, and cumin.
Cook for about 1 hour until flavors are blended.
Serve hot, topped with your favorite chili toppings

Barley Risotto with Peas

Source: Good and Cheap by Leanne Brown

Ingredients:

1 cup pearl barley
5 cups vegetable broth
1 tbsp butter
1 onion, chopped
3 cloves garlic, finely chopped
Zest and juice of 1 lemon
2 cups frozen peas
1/2 cup ricotta
Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees.
Spread barley on baking sheet and bake until golden brown, 10 minutes. (NOTE: This step is optional but will give a toasty flavor)Heat broth over low heat and keep warm.
In a large, heavy-bottomed pan melt butter over medium heat.
Add onion and cook until translucent.
Add garlic and cook another minute.
Add the toasted barley and lemon zest.
Stir to coat with the butter.
Add a ladleful (about 1/2 cup) of broth and stir.
Cook for about 30 minutes, stirring occasionally and adding another ladleful of broth as needed.
At the 20-minute mark, when you have about 1 cup of broth remaining, add the frozen peas and another 1/2 cup of broth.
Stir until the broth is absorbed.
Check a piece of barley - it should be soft with no hard center.
Add remaining broth if not done.
Stir in lemon juice and ricotta.
Season to taste with salt and pepper.
Enjoy

Apple Cinnamon Oatmeal (Rice Cooker Version)

Ingredients:

1 apple, diced
1 cup old-fashioned OR steel-cut oats
1/2 tsp cinnamon
1 Tbsp brown sugar
1-3/4 cup water
Pinch of salt

Instructions:

Serves 2 - adjust quantity as needed
Add all ingredients to the base of the rice cooker.
Close lid, and cook.
When rice cooker is done, stir and enjoy.

Youtube Tutorial

Simple Lentils

use in place of or added to ground meat

Ingredients:

1 cup lentils, rinsed
2-1/2 cups water
1 bay leaf (optional)

Instructions:

Rinse and drain lentils.
In a medium saucepan, combine lentils, water, and bay leaf.
Bring to a boil, uncovered.
Reduce heat to medium-low, cover, and simmer 20-30 minutes to desired tenderness.
Season as desired or add lentils to another dish as a protein source or to extend ground meat.

Tomatoes

Tomatoes are a great source of: Vitamins A & C - help our bodies heal and stay healthy. Fiber - helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. Potassium - a type of electrolyte, helps build muscle and keeps your heart healthy. Lycopene - gives tomatoes their red color. It keeps our eyes healthy and protects our cells from damage caused by normal body functions and environmental factors.

Instructions:

Choose tomatoes with bright red color and smooth skin.
Store in a cool, dark place, stem-side down.
Storing tomatoes in the refrigerator will change the flavor and texture.
Best left on counter.
When ripe, will keep for several days.
Rinse well in clean water before eating or cooking.
Use a serrated knife to cut; remove the core and stem.
Eat raw, baked, broiled, grilled, or sauteed; microwave covered for 3-4 minutes.

Summer Squash

Summer Squash is a great source of: B Vitamins help our cells grow and stay healthy - Vitamin C keeps our immune system strong and helps our bodies heal quickly - Riboflavin is a B vitamin that helps our body change carbohydrates into energy and is important for body growth and eye health.

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Instructions:

Choose squash small to medium in size with shiny, tight skin.
Comes in many varieties and can be substituted for each other in cooking.
Unlike winter squash, you can eat the skin and seeds in summer squash.
Store at room temperature on the counter, rather than in the refrigerator.
Will stay good for 1-4 days.
Wash and trim ends when ready to eat.
Squash can be eaten raw, grilled, boiled, steamed, sautéd, or roasted.
Just toss lightly in canola or olive oil, salt, pepper & enjoy!

Stone Fruit

Stone fruits are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing - Vitamin C keeps our immune system strong and helps our bodies heal quickly. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

What are Stone Fruits? How to StoreLet firm fruit ripen on the counter.
Once fruit is ripe, store in refrigerator for 1 week.
Wash before eating.
Can be eaten raw.
Remove or avoid pit.
Roast in oven at 350˚ for 15-20 minutes and top with cinnamon and vanilla yogurt for a delicious dessert.
How to Eat

Spaghetti Squash

Instructions:

How to Cook (Oven):
- Prep it: Wash squash, cut it in half longways, and scoop out seeds with a spoon.
- Season: Drizzle inside with a little olive oil and sprinkle with salt and pepper.
- Bake: Place halves cut-side down on a baking sheet.
- Roast in a 400°F oven for about 30-45 minutes until tender.
- Check: A fork should slide in easily-but don't overcook or it gets soggy.
- Shred: Once it cools a bit, use a fork to gently pull out the spaghetti-like strands.
A winter squash with flesh turns into long, noodle-like strands when cooked -like spaghetti!
How to Cook (Microwave):Cut in half lengthwise, scoop out seeds.
Place cut side down in microwave safe dish with 1/2 cup water.
Microwave for 15 minutes or until flesh is tender.
Use fork to shred into strands.
High in Fiber, vitamin C, B vitamins, beta-carotene, potassium, and manganese.
Use it in place of pasta: serve with tomato sauce, pesto, cheese, or meatballs.
Stuff the squash shell with cheese, veggies, or chicken and bake again.