Garlic!

Early last week I harvested and then cured my garlic.
Last night I braided it.
This is one of my favorite ingredients!!!

Lentils with Beets, Carrots and Goat Cheese

This salad is great as a main dish or a side. It is also lovely eaten warm or chilled.

1 tbsp olive oil
1/2 onion, diced
4 cloves garlic, minced
2 cups dried french green lentils, picked through and rinsed
4 cups water
1/2 cup beets, diced
1/2 cups carrots, diced
1/4 cup fresh basil, minced
1/4 cup fresh flat leaf parsley, minced
salt, to taste
Fresh ground black pepper, to taste
2 Tbsp olive oil
2 Tbsp red wine vinegar, more to taste
4 oz goat cheese

Heat olive oil in a large stock pot, add onions and garlic, cook until translucent and soft.

Add lentils and water, the water should just cover the lentils, (you will end up with very little water in the pot at the end) if you need to, add hot water 1/4 c at a time to keep from sticking. Simmer lentils covered for 12 minutes. Add carrots and beets. simmer covered for 10 t0 15 minutes on med-low heat, until lentils are al dente.

Add fresh herbs and salt, pepper, olive oil and vinegar. Stir to combine. TASTE to adjust flavors. Transfer to serving bowl and let cool for 20- 30 minutes.

Crumble the goat cheese and stir gently to leave little goat cheese surprises or more to make it creamy.

Enjoy~

Rhubarb Berry Galette

It is the perfect time of year to make a Berry Rhubarb dessert. Both of these foods are in their peak season right now. Here is a simple and delicious way to enjoy them. Feel free to substitute any berries that you have. Frozen also work well too...

Rhubarb Berry Galette

Galette Crust

3/4 cup unbleached flour
3/4 cup whole wheat flour
pinch of salt
1 Tbsp organic sugar
1/2 cup cold butter, cut into pieces
about 1/2 cup ice water

Mix the flours, salt and sugar together. Cut butter into flour with a pastry cutter or fingers until it resembles a coarse meal. Add ice water a couple tablespoons at a time, and mix until batter just stays together. Try not to overwork or get too wet.

Make it into a ball and cover and chill it in the fridge.


Filling

1 3/4 cup rhubarb
2 1/2 cup berries
zest of 1 lemon
1 tbsp lemon juice
2-3 tbsp honey or sugar
1 tbsp corn starch

Mix all of the above ingredients together.
Roll out dough into a 1/4 inch rustic circle.
Pour filling onto the center, leaving an inch border.
Fold over dough, to male a 3/4 inch crust.
Mix up an egg and use a pastry brush to glaze the crust.
Sprinkle with course sugar.

Bake at 400 for 25 to 30 minutes or until golden and bubbly.

Let it cool a bit and...

~Enjoy

Peanut Butter and Quinoa Cookies with Chocolate Chips

Peanut Butter and Quinoa Cookies with Chocolate Chips

These chewy cookies were adapted from my favorite dessert cookbook,
Moosewood Restaurant Book of Desserts.

I have never made anything in this cookbook that was not devoured and LOVED!

Preheat the oven to 350, line baking sheets with parchment paper or lightly oil the pans.

1 cup peanut butter
1/2 cup butter, at room temperature
1 1/2 cups brown sugar, slightly packed
1/2 cup unsweetened applesauce
2 eggs
2 tsp pure vanilla extract
2 cups unbleached white flour
1 cup quinoa flakes
1/2 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
1 cup 60% dark chocolate chips chips

In a food processor, cream the peanut butter, butter, and brown sugar until well blended and light in color. Add the applesauce, scraping the sides of the bowl. Beat in the eggs one at a time. Add vanilla.

Using a whisk, blend flour, salt, baking soda and powder together. Gently blend dry ingredients into the wet. Fold in the chocolate chips.

Roll the balls into 2" balls, 2 inches apart from another, or drop teaspoons full onto the cookie sheet. However you form them, they will be chewy and delicious!

Bake for 12 minutes, or until golden brown.

Makes 48 cookies!

~Enjoy!

Sauteed Kale with Beets

Sauteed Kale with Beets

serves as a side for 2, double it and eat it for breakfast!

2 Tbsp olive oil
1/4 sweet onion, cut into 1/2 inch pieces
4 garlic cloves, minced
2 beets, scrubbed, trimmed, steamed and cut into 1 inch pieces
1 Bunch kale, de-stemmed and chopped coarsely
1 Tbsp tamari
2 Tbsp apple cider vinegar
kosher sea salt to taste
fresh ground black pepper to taste


Saute onion and garlic with olive oil over medium heat. Add kale when onion and garlic have softened and are translucent. Add beets, and tamari, vinegar and salt and pepper. Stir to combine. Taste and adjust for tastebuds.

This dish can use any greens you have available. Including: beet greens, chard, turnip greens, rabe, or collards.

~Enjoy

Banana Bread

Makes 1 loaf
Preheat oven to 350
Bake for 50-60 minutes


1 cup white flour
1 cup whole wheat flour
1/2 cup quinoa flakes
1 tsp baking soda
1/4 tsp salt

Sift together above ingredients

1/2 cup oil, butter, or coconut oil
1/2 cup honey, or organic sugar
1/2 tsp vanilla
1/4 tsp lemon zest
2 mashed bananas
2 eggs

Blend above ingredients together

Gently blend wet and dry ingredients together, don't over mix.

Grease and flour a loaf pan and pour in batter.

Bake until golden and tester comes out clean.

~Enjoy!

Red Bean and Quinoa Chili

Serves 6-8

This chili is from one of my favorite cookbooks,
Feeding the Whole Family by Cynthia Lair.
I highly recommend this cookbook. I have never made anything in it that I haven't loved.

I cup dried kidney beans, soaked and drained (or 3 cups cooked canned beans, but it is so easy and affordable to make them for yourself....)
3 cups water, divided
2 tsp ground cumin, divided
1 TBSP olive oil
1 medium onion, chopped
2 tsp sea salt, divided
2 garlic cloves, minced
1 large bell pepper, chopped
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1 to 2 cups organic tomato sauce
grated cheese, for garnish

TO COOK BEANS

Place soaked and drained beans in a large pot with 2 cups of the water and 1 tsp of the cumin; bring to a boil. Simmer over low heat, covered until tender (50 to 60 minutes) Now if you have to open a can, make sure that you add the cumin to the soup and the water too.

THE CHILI

Heat the oil in a 4 qt pot on medium heat. Add onion, 1 tsp cumin, 1 tsp salt, garlic, bell pepper, the remaining 1 tsp of cumin, and the rest of the spices and saute' for 5 to 10 minutes. Add quinoa and stir in. Add corn, tomato sauce, and the remaining 1 cup of water to the onion/quinoa mixture. Simmer for 20 minutes. Add cooked beans and second tsp of salt; simmer another 10 minutes. Top each bowl with grated cheese.

~Enjoy