lentil and bulgur soup

I fixed this soup today and was liked. I changed the original recipe a bit to this:

LENTIL AND BULGUR SOUP (original recipe here.)

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 shallot or onion, thinly sliced
6 cups water
1 cup green or brown lentils, rinsed and picked over
1/2 cup bulgur wheat
2 to 3 tablespoons red-wine vinegar
1 T chile powder
1 T cumin
1 small can tomato sauce

DIRECTIONS

Heat oil in a medium saucepan over medium heat. Cook
carrot, celery, and shallot until tender, about 6 minutes. Add
water and lentils, and bring to a boil. Reduce heat, and simmer,
partially covered, until lentils are tender, about 20 minutes.
Stir in bulgur, and cook, partially covered, until bulgur is
tender but still slightly chewy, about 5 minutes.
Drizzle with vinegar to taste. Season with salt and pepper.
Drizzle with oil, and season with pepper.

It was pretty good; anyway, there is none left 🙂 We also had baked potatoes and zucchini and tasty salad.

jjll

Advertisements

sourdough in the summer

I’ve been having trouble with my sourdough bread; I make it all the time and we haven’t yet turned on the air conditioning. The dough is so sticky it is very hard to work with. After looking into it, I read that you can switch it; instead of leaving it out overnight in a bowl, I put it in the ‘fridge overnight and then let it set out in the bowl in the morning. Then I shaped it into loaves and put it in the ‘fridge a few hours and then baked it. It’s a matter of trial and error – just try to see what works best – shorter times on the counter or whatever. victory ! ! !

Photo-0917

Photo-0918

menu time

I have a friend who has 10 meals she rotates for her family and they are happy with it. I believe it is my time to do this. If it was just my husband and me, things would be more layed back and relaxed, but with his autistic brother living with us, things need to be on time and also I need to fix more food, of course. We do enjoy having him live with us and he does wash dishes and sweep floors and about any other job we ask him to do (with no complaining even).

Here’s the first couple meals I made which they are happy with. We have cut out meat, dairy (except yummy kefir I make myself) and sweets, so I can’t just fix rice and lentils every day, although they would probably be okay with that too.

Recipe #1

Potato Millet Casserole

1 c. millet

2 1/2 c. water

2 med. potatoes

1/2 c. nutritional yeast

1/4 c. fresh parsley

1/2 tsp. salt

2 T. Bragg liquid Aminos

1/4 c. olive oil

Preheat oven to 450 degrees and oil a 9X13 inch baking dish.

Rinse millet and drain. Bring water to boil. Cook 25-30 minutes.

Boil unskinned potatoes 15-20 minutes. Cool.

Place millet in large bowl. Grate potato and onion using largest holes of grater. Place in bowl with millet. Add yeast, parsley, salt and aminos. Combine all. Put in prepared pan. With knife score into squares. Pour 1/4 c. oil over top.

Bake 25-30 minutes. Serves 8.

leftovers of this: Photo-0894

 

Recipe #2

Pasta and Garbanzo Bean Casserole

1 (16 oz. or less) pkg.  pasta

2 T. olive oil

1 med. onion

3 cloves garlic

1/2 green bell pepper

1/2 red bell pepper

1 can diced tomatoes

1 can garbanzo beans

1 tsp. basil

1 tsp. oregano

1 tsp. paprika

1 tsp. cumin

1 tsp. gr. coriander

salt to taste

pepper to taste

1/2 c. mozzarella

Preheat oven to 350 degrees. oil 9×13 inch pan.

Cook pasta 8-10 minutes. drain.

Heat olive oil in skillet. Cook onion ’til soft. Add garlic and peppers. Stir and cook 2 more minutes. Stir in tomatoes and beans and seasonings. Simmer 5 minutes. Remove from heat. Mix in pasta. Put ni prepared baking dish. Top with chees.

Bake 30-40 minutes.

Photo-0892

Photo-0893

 

dear husband asked for crackers, so this one looks good. http://ohsheglows.com/2011/10/17/easy-vegan-gluten-free-crackers/

 

sourdough muffin recipes

Great recipes http://www.culturesforhealth.com/sourdough-muffin-recipes

These sourdough muffins are barely sweetened with honey and have just a bit of tang from a long-fermentation period. They are the perfect accompaniment to a supper or lunch of soup or stew; or great as a not-too-sweet muffin breakfast treat.

Feel free to mix in whatever you like: raisins, nuts, seeds, or even chocolate chips.

 

SOURDOUGH SPELT MUFFINS

Ingredients:

  • 2 cups flour
  • 1/2 cup sourdough starter
  • 1 cup kefir, buttermilk, or milk
  • 1/4 cup honey
  • 3/4 teaspoon salt
  • 2 large eggs, beaten
  • 1/4 cup melted butter, coconut oil, or lard
  • 3/4 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 cup dried fruit or nuts (optional)

 

Instructions:

  1. 7 to 12 hours before you wish to bake the muffins combine the flour, starter, and milk until just combined. Cover and leave in a warm place to ferment for 7 to 12 hours.

  2. Once fermentation period is up pre-heat oven to 425°F. Combine honey, salt, beaten eggs, and melted fat in a medium bowl. Beat until combined. Sprinkle baking soda and baking powder evenly over fermented dough.

  3. Begin to mix in leavening agents while pouring in 1/3 of liquid mixture and dried fruit or nuts, if using. Repeat with other 2/3 of mixture, beating well to combine. The dough may be a bit stretchier than you are used to with a quick bread dough because of the fermentation process.

  4. Once all ingredients are mixed in thoroughly, divide batter amongst 12 to 16 muffin cups, depending on the size of the cups. Bake in preheated 425°F oven for approximately 20 minutes, or until golden brown and puffed up.

  5. Serve with butter, honey, or jam.

Made a beanie but it’s kinda weird

DSC06650 (2)

thumbs up for vegan baked pancakes and cracked windshield!

I don’t mind making pancakes, but they take lots of oil and I was wondering if there is such a thing as baked pancakes, and there is!! I found this tremendous recipe:

VEGAN BAKED PANCAKES

1 c. flour

2 tsp. b.p.

1/2 tsp. b.s.

1/2 tsp. salt

2 T honey

1 c. kefir or milk or water

2 T mashed banana or applesauce

1/2 tsp. vanilla

1 T ACV

Mix  dry ingredients, then add wet ingredients. Bake at 450 degrees for about 20 minutes.  Husband said they are great and I am happy!

DSC06639

DSC06641 (2)Because of this glorious cracked windshield we get to finally finally finally get rid of tired old white Camry Toyota and get something else, like a pickup or small van. Photo-0689

 

easy granola recipe

I love to make this – so easy.

Granola

3 c. old fashioned oatmeal

1/2 tsp. cinnamon

1/4 tsp. salt

1/3 c. honey

1/4 c. oil

1 tsp. vanilla

1/2 c. dried fruit

1/2 c. nuts and/or seeds

Heat oven to 300 degrees. Put rack in the middle. Stir oats, cinnamon and salt together. In another container, mix honey, oil and vanilla. Mix this all together. Bake 15 minutes spread out on a cookie sheet or cake pan. Stir. Bake 5-15 minutes more. Add fruits and nuts. Put in closed container to store.

DSC09879 (2)

Banana Bread recipe

I made this today except I substituted eggs for some ground flax and water – turned out a little too moist, but was liked anyway/ now 2/3 of it is gone 🙂

DSC09878 (2)

DSC09877 (2)

 

I started reading the Book of Matthew today – it’s such a Jewish book!

http://christianity.stackexchange.com/questions/4297/why-is-jesus-genealogy-traced-through-joseph

Matthew’s genealogy is traced through the right to be king. A theme in Matthew is the kingship of Jesus. This starts in ch1, where Jesus is called the “son of David” (Mat 1:1) – Joseph is called the “son of David” only a few verses later (Mat 1:20). Matthew’s emphasis here is that Jesus, the legal (not biological) son of Joseph, was counted as a son of David because Joseph was a son of David. This phrase harks all the way back to 2Sam 7:12-14, which say that David’s “seed” will be set up as a king and established forever, and be God’s son. Though this prophecy may be partially fulfilled by a few Old Testament kings, it is completely fulfilled in the Messiah. This prophecy can be traced through the Old Testament in places like Is 11:1 (talking about the “stem of Jesse” [Jesse was David’s father] producing the Messiah who would reign), cf. Is 16:5, Jer 33:15-17. This phrase “the son of David” is therefore used as a synonym with “Messiah”, emphasizing Jesus’ right to rule – the phrase is used more times in Matthew than in the rest of the New Testament combined (Mat 1:1, 20, 12:23, 15:22, 20:30, 31, 21:9, 15, 42). Note also Matthew’s emphasis on David’s kingship in his genealogy in 1:6 – an emphasis found in none of the other kings in Matthew’s genealogy.

This theme of Jesus’ kingship, which starts with the term “son of David”, can be traced through Matthew as the wise men worship him as king of the Jews, as Jerusalem is told, “behold, thy King is coming, lowly and sitting upon a donkey”, as Jesus at his trial admits to being the king of the Jews (Mat 27:29), and even as this same epithet is written over the cross as he dies. The kingship theme in Matthew is undeniable.

Because of this emphasis on “the son of David” and kingship in Matthew, the trace of any genealogy but through the line of kings would be surprising. Moreover, one of the people in the genealogy, Jehoiachin (Matthew calls him “Jeconiah”; he is also called “Coniah”), had no children: Jer 22:30, “write this man down as childless”. Thus the genealogy cannot have been biological. But as the right to be king passed from this childless man to the next man in line, a a genealogy tracing kingship rather than genes has no problems with a man having no children – the genealogy simply skips to the next man in line for kingship.