Lentil Chili

Based on the recipe from two peas and their pod

Ingredients:

1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, diced, seeds removed
1 red pepper, chopped
1 yellow pepper, chopped
1 large carrot, peeled and diced







**I substituted about a cup of frozen mirepoix mix I had in the freezer**


2 1/2 cups vegetable broth (Water and bullion, I used beef)
2 (15 oz) cans tomato sauce (1 can and 1 can water and some tomato paste)
2 (15 oz) cans diced tomatoes
1 (16 oz) bag brown lentils, rinsed ( I buy them in bulk so I used 2 cups of lentils)
2 (15 oz) cans small red beans, rinsed and drained (I had one large can)
2-3 tablespoons chili powder (I used 2 tablespoons)
1 tablespoon cumin
Salt and black pepper, to taste

Red pepper flakes, crushed to taste

I used my Instant pot to get dinner ready fast.

Saute the onion, carrots and celery mixture in the pot with a little oil, salt and pepper.
After they look softened and start to break down, add the spices to toast them and give them a better flavor.
Add the water and make sure to scrape the browned bits off the bottom of the pot.

Add the diced tomatoes, If you have picky kids like mine, now is the time to whip out the immersion blender and get rid of all of the lumps that they will pick out later.  Just blend until most of the tomatoes, onions and carrots are broken down.

Sort through the lentils and rinse them then add to the pot, also add the rinsed red beans
Add the tomato sauce, paste, and the bullion, stir to combine.

Place lid on the pot and make sure it locks and the vent is set to pressure.

Cook on manual at high pressure for 6 min. While it's cooking is a good time to make the cornbread.

After the timer goes off, allow it to sit for at least 10 minutes then flip open the vent valve and allow the rest of the pressure to escape.

Serve hot with cornbread or tortillas.

Easy Corn Bread (Gluten Free)

From the back of the Quaker cornmeal package.

2 1/2 c all purpose flour (I used 1 c brown rice flour, 1 1/2 c white rice flour + 1 t xanthan gum)
1 1/2 c cornmeal
1/2 c sugar
4 teaspoons baking powder
1 teaspoon salt (optional, but I did put it in)
2 c milk
1/2 c vegetable oil
2 eggs
3 T butter (optional)

Heat oven to 400.
Grease a 9x13 pan (I melted butter in the pan, so no need to grease)
Combine dry ingredients, stir in the milk oil and eggs.
If desired, melt the 3 T butter in the the pan, then place the mixture in the prepared pan.
Bake 20-25 minutes or until light golden brown.

The Most Amazing Pizza Crust

The Most Amazing Pizza Crust

From: The Pioneer Woman

(MAKES TWO CRUSTS):

1 teaspoon Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Extra Virgin Olive or Canola Oil
1 1/2 c warm water

Mix Yeast, 2 c flour, 1/2 c oil. Add the water, mix well. Allow to rest for 20 min. Add salt and remaining 2 c flour mix until just combined. The dough will be sticky. At this point the dough can be used or placed in the refrigerator for up to 1 week.

When ready to bake, preheat oven and stone to 500. Prepare crust on parchment paper or greased foil. Do not remove dough from parchment, it will allow easy transfer to the oven and back out again. Prebake crust (naked) for 3-5 minutes to make a crispier crust and avoid soggy spots. Top with your choice of toppings and bake until crispy and browned.

Dough also works well for scones.

Taco Seasoning Mix

Taco Seasoning Mix Bulk

Yield: 3/4 cups
Total time: 10 min
Source: Recipe Zaar #4292 (heavily modified)

1/4 cup dried onions, minced
1/4 cup chili powder
1 tablespoon salt
4 teaspoons cornstarch
1 tablespoon dried garlic, minced
1 tablespoon cumin, ground
1 tablespoon red pepper flakes, crushed --(optional)
2 teaspoons beef bouillon granules
1 1/2 teaspoons dried oregano
1/2 t paprika - optional
1 t season salt - optional
2 t sweet pepper and garlic blend - optional if using this, reduce the garlic (unless you like a stronger garlic flavor)
1-2 t dehydrated tomato powder - optional
2 t dried cilantro - optional
2-3 t black pepper - optional

Combine the ingredients.
Store in an airtight container in a cool dry place for up to 1 year.
Add 2 Tablespoons to 1 lb cooked and drained beef and 1/3-1/2 cup water and cook until done.



Nutritional facts (daily value): Calories 192kcal; Protein 6g (12%); Total Fat 7g (10%)(Sat. 1g (5%)); Chol. 0mg (0%); Carb. 37g (12%); Fiber 12g (49%); Sugars 4g; Calcium 192mg (19%); Iron 9mg (51%)
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       Exported from Shop'NCook Menu 3.4.3 (http://www.shopncook.com)

Three Cheese Enchiladas

Three Cheese Enchiladas

1/2 c      Vegetable oil
8            Tortillas (you may need more if you are using corn tortillas)
1 1/2 c   Sour Cream
4 oz       Cream Cheese
2 1/2 c   Meat (Beef, Chicken, Pork, Turkey) - Shredded
1 c         Cheddar Cheese -Shredded
2 c         Monterey Jack Cheese- Shredded  (OR a bagged blend totaling 3 c)
1/4 c      Chopped Green Onions- Optional
1/2 t       Salt
1/2-1 t    Cumin
1 can      Enchilada Sauce (10 oz) Green or Red or Christmas (1/2 Green & 1/2 Red)

Heat Oven to 350

In a large bowl, stir together Sour Cream and Cream Cheese until smooth. Stir in Meat, cheddar cheese 1c Monterey Jack Cheese, green onions, salt and cumin.  Set aside.

In a large skillet, heat oil over medium heat, 2-3 minutes. With tongs, dip each tortilla in hot oil, coating lightly. (For flour tortillas, I often skip this step. For corn- this is a must, they will crack and break otherwise.)

Place 1/2 c meat mixture in the center of each tortilla, roll up. Place in a baking dish (or aluminum pan if you are planning on freezing for later), seam side down.

You may need more or less mixture in each tortilla, it depends on how full you prefer your enchiladas.

Bake for 15 minutes. (or cover well and freeze for an easy meal later)

Pour enchilada sauce over tortillas, spread to cover. Continue baking for 12-15 minutes or until heated through. Sprinkle with remaining cheese. Continue baking 1-2 minutes or until the cheese is melted.

If you freeze these, allow them to thaw in the refrigerator overnight or- cover with foil and place in a 250-30o degree oven until they are hot, then follow directions above.

I never add the green onions, Heather adds olives- Make them your own and add your favorite ingredients.

I also never use the individual cheeses, I always have bags of mexican cheese blend in my freezer so that's what I use.

To get your cooked meat, use leftovers- cook a little extra chicken when you grill on the weekend, use up the rotisserie chicken that was for dinner, some shredded pot roast would be great and what about some thanksgiving enchiladas?

From the Land O Lakes cookbook (the only recipe I use in this book- it now opens to the right page automatically)

Delicious White Bread

Delicious White Bread

6 c bread flour (I use all-pupous)
3 T Sugar
1-2 T Yeast (I use instant-saf yeast)
2 c water- Very hot (as hot as you can get from the tap)
1/4 c
2 t Salt

In the mixer combine 2c flour, sugar, and yeast. Mix.
Add the hot water and the oil. Mix.
Allow to sit for around 10 min as the  mixture expands (this counts as the first rise).
slowly add the remaining flour, mixing as you go. You may or may not need all the listed flour. when the dough looks smooth and elastic, stop adding flour and allow to mix for 10 min.
Shape into 2 loaves or a bunch of rolls or use it for Pizza Roll-ups (which of course I modify and use pepperoni, sausage and parmesan with the mozzarella)


Bake at 375
For loaves 40-60 minutes
For Rolls 15-20 minutes
For Pizza Roll-ups 15-25 minutes

This recipe is from the back of a huge bag of flour I bought right after I got married. I used up the flour and saved the recipe and have been making it ever since. I try other recipes and always end up coming back to this one.

Overnight Danish

Ingredients:

 2 envelopes yeast (5 t)
1/3 C sugar

½ C warm water

4 C flour

2 t salt

1 C cold butter, cut into 1 inch pieces

1 C milk

4 egg yolks

1 egg white, slightly beaten

1 ½ C jam or preserves (or pie filling) 

Directions:

8-24 hours before baking:

Stir 1 t sugar into water and add yeast.  

In a 4 quart mixing bowl, mix flour, remaining sugar and salt.  Add Butter, cutting into the flour with 2 knives or a pastry blender until the mix looks like cornmeal.  

Add milk, egg yolks, and yeast mixture.  Stir with a spoon to make soft dough.

Cover and refrigerate 8-24 hours.

Cut into 24 pieces, roll and coil (loosley) on pan.  Brush with egg white

Let rise 25 minutes or until puffy.  

Make a depression in the middle and place 1-2 t jelly in each center.

Brush with egg white again and bake at 350° 15-20 minutes or until golden brown.

Optional: The kids really like a simple glaze drizzled over the top of these while they are still warm.

Serving Suggestions:

These have always received rave reviews in our family.  Remember- the jam or jelly is extremely hot when it comes out 

Loose coils on the pan:

Filled with jelly and ready to bake:

Ready to Enjoy!