Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Monday, November 14, 2011

(Lentil) Sloppy Joes!

I mentioned to my sister in law that I had a decent lentil sloppy joes recipe so she asked for it.  I then realized I took pictures of the recipe way back this Spring with the intention of blogging it.  So here it is.  It's really quite good and don't let the amount of ingredients intimidate, the recipe comes together in a flash!  Easy enough for a weekday dinner!  These are so good, my dad would love them (he has a thing against lentils).








Sloppy Lentil Joes
                    1 cup French lentils
                    1 tablespoon olive oil
                    1 small onion, peeled and diced
                    1-2 medium carrots, peeled and diced
                    ¾ cup tomato puree
                    2 tablespoons apple cider vinegar
                    1½ tablespoons light brown sugar
                    ½ tablespoon honey
                    2 teaspoons Dijon mustard
                    ½ teaspoon spicy chili powder
                    ½ teaspoon smoked paprika
                    Salt and pepper to taste
                    Whole wheat tortillas/wraps
                    Lettuce or baby spinach for garnish
Place lentils into a medium-sized pot.  Fill pot with water and stir in a good pinch of salt.  Cook the lentils for about 15-20 minutes or until they are cooked through.  Drain remaining water from the pot and set aside.
Heat oil in a medium-sized skillet.  Add onions and cook until they just turn translucent.  Add carrots cook until they are tender crisp. Add the cooked lentils to the skillet and then stir in the tomato puree, vinegar, brown sugar, honey, mustard, chili powder, and smoked paprika.  Add salt and pepper to taste and cook until the sauce has thickened up a bit.

Sunday, August 01, 2010

Almost Vegetarian Lemon Zucchini Cornmeal Cookies

Somehow, we’ve got three full bags of powdered sugar in our 2 bedroom apartment. I have a suspicion they are leftovers from cupcakes never made, but I couldn’t tell you for certain. Anyway, when I happened upon a recipe that would use the leftover summer squash in my fridge and powdered sugar, I was sold. Luckily, these little cookies taste great too and are fairly healthy for you too. Well, healthy enough that I didn’t feel too guilty about eating them for breakfast and Kelli triumphantly called them “Vegetarian Cookies!” (Somehow she’s embraced my almost-vegetarianism as much as I have). When Kelli ate them, she said that she loved them so much she wanted to get them pregnant. Now, if that’s not a voucher for these cookies-I’m not sure what is. Enjoy!

DSCN0138

Adapted from Everyday Food

Lemon-Zucchini Cornmeal Cookies

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon packed finely grated lemon zest
  • 1 teaspoon coarse salt
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 cup fine cornmeal
  • 1 medium summer squash or zucchini, grated on small holes of a box grater (about 1 cup)

Directions

  1. Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
  2. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.
Makes 25 cookies.

Notes: I only had summer squash in my fridge so I used it. The cookies were delicious, and although the green specks of a zucchini would make the cookies a little less yellow or orange-feel free to use what you have.

The next time I make these I may add a little bit of spice, but they aren’t lacking for flavor at all.