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.

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.

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)

Tortilla Chip Enchiladas

2 c chopped cooked chicken
2 cans cream of chicken soup
1 c sour cream
1/4 c chopped onion
1 bag (12 oz) tortilla chips, crushed in bag (plain chips, doritos: nacho cheese are out)
1 cup grated monterey jack cheese, (we used more than this)
1/2 c salsa (we forgot the salsa)

Preheat oven to 350

In a large bowl combine chicken, soup, sour cream, and onion.

In a greased 9x13 pan, layer half the chips and half the soup mixture. Repeat layers. Top with cheese and bake 30 min.

Serve with salsa. Makes 6-8 servings

From 101 things to do with a casserole

Eggs a La Goldenrod

Every Easter this is a must for our family. It's usually a little more technicolor from using dyed eggs, but the dyes didn't seem to go through the shells as much this year. This version of the recipe makes a much smaller batch than I have ever made, but you get the general idea.

SERVES 3 -4

• 6 hard-boiled eggs
• 2 cups milk
• 4 tablespoons butter
• 4 tablespoons flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices bread, toasted

1. Melt butter, add flour and stir until the mixture is smooth and well blended.
2. Add milk very slowly stirring as you add.
3. Continue to stir and cook over a low heat.
4. Cook until the mixture starts to thicken.
5. Add salt and pepper to mixture and set aside.
6. Peel boiled eggs and remove the yolks from the eggs.
7. Chop the whites of the eggs and add them to the white sauce.
8. Toast bread and slice it diagonally.
9. Arrange the bread slices on a plate and pour the sauce over the toast.
10. Take a grater and grate the egg yolks over the sauce.
11. Serve warm.

From Recipe Zaar #216201