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 choppedzest and juice of
1 lemon
2 cups frozen peas
1/2 cup ricottasalt 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 sugar1-3/4 cup waterpinch 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.
Apple cinnamon oatmeal(rice cooker version)

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.

Carrots

Carrots are great sources of: Beta carotene is converted to Vitamin A which keeps our eyes working, our immune system strong, and our cells growing.Antioxidants help protect our cells from damage due to normal body functions and environmental factors.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Vitamin K 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.

Instructions:

How to StoreCarrots can be stored for several weeks.
Store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel.
Keep them away from apples, pears, potatoes, and other fruits and vegetables.
Don't store on the counter at room temperature.

Cantaloupe

Cantaloupes are Great Sources of: Vitamin C & Beta Carotene keep our immune systems strong and help our bodies heal quickly.Fiber & Water help with healthy digestion, and keep us feeling full and hydrated. Fiber is good for our hearts, too!Folate, or folic acid, helps our tissues grow and our cells work.Potassium, a type of electrolyte, helps build muscle and keeps our heart healthy.

Instructions:

Ready to eat when color is light yellow-orange with little to no green.
Ripe cantaloupe should smell sweet and a little musky.
To eat, cut in half length-wise.
Scoop and discard seeds.
Remove rind with knife and cut in medium-small chunks.
Best served chilled.

Cabbage

Cabbage is a great source of : Vitamin C helps keep our immune system strong. Vitamin K helps our bodies heal quickly.

Instructions:

How to store: Keep cabbage in refrigerator drawer.
Store covered or wrapped in plastic wrap, especially after cutting.
Can be kept for several weeks or until it begins to turn brown and mushy.
How to use: Can be eaten raw.
Use in salads or cole slaw.
Remove the outer leaves and rinse head of cabbage before cutting.
Cabbage can be cooked many ways.
If it becomes wilted, it may be freshened by soaking in cold water before cooking.
Saute in a skillet, roast in the oven, or add to soups, stews, or stir-fry.

Butternut Squash

This winter squash is a great source of fiber, vitamins, minerals, and antioxidants.

Instructions:

How to Roast:Slice the squash in half and scoop out the seeds.
Peel the skin or leave it on and scoop out flesh after baking.
Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you'd like to add.
Arrange on a lined oven tray in a single layer, then roast at 400 degrees for 40 minutes, giving cubes a stir halfway through.
Butternut squash can be used in a variety of dishes.
It is often roasted, baked, or pureed for soups, sauces, and casseroles.
Can be used in salads, pasta dishes, breads, and desserts.