Lentil Burgers

 Ingredients:

1 cup dry lentils, well rinsed

2 1/2 cups water

1/2 tsp salt (optional)

1 tbsp olive oil

1/2 medium onion, diced

1 medium carrot diced

1/2 tsp pepper

1 tsp soy sauce (optional)

3/4 cup rolled oats, finely ground

3/4 cup bread crumbs or plain wheat germ

(I remember adding some curry - maybe about 1 tsp.  You can play with spices to spruce it up a bit.  Some people put golden raisins in their lentil burgers for a sweet and savory taste.)

(maybe there is a way you can make these with quinoa)

 

1. Place the lentils, water, and salt in saucepan, bring to a boil, lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins.

 

2. Saute the onion and carrot in oil until soft, about 5 minutes.

 

3. Mix the lentils, onions,carrots, pepper, and optional soy sauce in a large bowl, then mix ground oats and bread crumbs.

 

4. While still warm, form the lentil mixture into patties, which can be frozen, refrigerated (for up to 5 days), or cooked immediately.

 

Cooking possibilities:

1. In frying pan, heat a bit of oil, place a burger on top, and fry until brown, 1-2 minutes. Repeat on other side and serve.

2. In a 400 degree oven, bake the burgers on a greased baking sheet until light brown, about 15 minutes.

Chick Pea Masala (or Chicken)

Ingredients:

2 tsp parprika

1 tsp minced garlic

1 tsp garam masala

1/2 tsp cumin

1/2 tsp crushed red pepper (optional)

2 tsp butter

1 1/2 lbs boneless skinless chicken breast cut into 1 inch cubes (not sure how to subsitute the chick peas - maybe 1 16 oz can drained?)

1 cup chopped onion

2 tbsp lemon juice

1 can (14 1/2 oz) diced tomatoes, undrained

1/3 cup heavy cream

1 tbsp cornstarch

1/2 tsp salt

 

1. Melt butter in large nonstick skillet on medium heat.  Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink.  Add all of the spice except the crushed red pepper; cook and stir 1 minute.

 

2. Stir in tomatoes until well mixed.  Stir cream into cornstarch and salt until smooth.  Gradually stir into skillet.  Stir in the red pepper to desired spice level.  Bring to boil.  Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.

 

Serve with rice and/or naan bread.  

 

Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.