We drove 15 hours to visit family for Easter. It was a blessing to enjoy their company and celebrate with them.
One of the wonderful (and sometimes stressful) things about visiting family, is staying at their home. People might choose to stay in a hotel so they are not involved in family politics, but how can you REALLY get to know someone, unless you live with them…married couples can vouch for that statement! Fortunately for us, my husband’s family is VERY hospitable! They accommodate our large family and even cook for us. My sister-in-law took a lot of effort to buy the type of food that we eat normally. This recipe is one of her meals that she served us. It was amazing and like most soups, just as good the next day.
2 Tbsp Extra-Virgin Olive Oil
2 large onions, diced
2 cloves garlic minced
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp sweet paprika
1/4 tsp ground cinnamon
1 1/2 tsp salt
1/2 tsp pepper
7 cups vegetable broth
1 can crushed tomatoes (I used a jar of tomato pasta sauce and 5 cut up tomatoes)
2 cups drived red lentils, washed and rinsed
pinch of red-pepper flakes
juice of 1 lemon
3 Tbsp chopped fresh flat leaf parsley
1 Tbsp chopped fresh cilantro (I opted out of this one)
- Heat olive oil in dutch oven or sauce pan on medium-high heat. Add onions and cook until tender, about 3 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt, pepper, and cook for another minute. Add the broth and tomatoes and heat to boiling. Pour the mixture into a 5-6 quart slow cooker. Stir in lentils, cover the cooker and cook for 4-5 hours on high, or 8-10 hours on low, until lentils are tender OR use a large pot on the stove and simmer for 2 to 3 hours. (this is what I did) For the last 10 minutes, stir in the pepper flakes, lemon juice, parsley, and cilantro. Cover and cook on high for 10 minutes. Enjoy!
Pancakes are a staple in our house. They are a great way to fill up 4 kids before a day of homeschooling but sometimes pancakes can get a little boring. So here is a way to liven up the ol’ standby. Just thin out the pancake batter enough that it can be poured into the skillet and swirled around into a circular shape. Then put whatever topping you have in the house, on the table, and you are set! We like to spread a little jam on them, roll them up and sprinkle a tiny bit of powdered sugar on top. Please note that for my family of 6, I double this recipe.
3 cups sprouted whole wheat flour
1 cup milk
1 cup water
4 lightly beaten eggs
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
coconut oil or butter for cooking
toppings of your choice (I use fresh fruit, jam, powdered sugar)
Mix the dry ingredients together. Add in the wet ingredients and stir until combined. Just before cooking, take a cup of the batter and pour it into another smaller bowl. Add enough water into the batter to make it into a thin consistency.
Heat the skillet to medium/low temperature. Add a tsp of butter or coconut oil to the skillet. When that has melted, pour approximately 1/4 cup of the thinned batter into the center of the skillet. Pick up your skillet with pot holders and slowly swirl the batter around until it won’t make a bigger circle. Then cook the crepe until it starts to dry on top. Flip and cook for just 20 seconds or so. Remove from the skillet and continue with the rest of the thinned batter. Repeat the above process until all the batter is thinned and cooked.
We loved this one topped with hot sauce. Such an awesome comfort food.
1 small carrot, diced
1/2 onion, diced
1 clove garlic, chopped fine
1 small zucchini, diced
1/2 red bell pepper, chopped
2 tbsp. oil
1.5 cups cooked black beans
1/2 cup crushed tomatoes
1/2 cup water, broth, or bean liquid if you cooked your own beans
Sauté carrot, onion, garlic, zucchini, and pepper in oil until onion is translucent and carrots are cooked through.
Add black beans and tomatoes to vegetables cook for 2-3 minutes stirring occasionally.
Mash the vegetable bean mixture until few whole beans remain.
Add enough liquid to retain some moisture (mixture should not be runny) and should resemble refried beans.
Place mixture in a crock or glass cooking dish and sit to the side.
1 cup yellow cornmeal
1/3 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup flax milk or almond milk
1 tbsp. oil
1 tbsp. maple syrup
Combine dry ingredients.
In a separate bowl, combine wet ingredients.
Pour wet ingredients into dry ingredients and stir until thoroughly combined.
Top the bean mixture with the cornbread topping and put the dish in the preheated oven. Bake dish for 35-40 minutes at 400F, or until cornbread is cooked through. Cut into wedges and serve.
These are an awesome for on the go or for a pre-workout snack.
1 cup medjool dates, pitted
1 cup slivered almonds, walnuts, or cashews
3 tbsp. ground flax seeds
2 tbsp. finely ground, unsweetened coconut (optional)
Place the dates, nuts, and flax in a food processor and blend until mixture begins to clump together.
Roll mixture into balls, pressing firmly.
Roll finished balls in coconut if using.
Store in an airtight container.
Everyone seems to have their own version or flavor of chia pudding. We keep a mason jar of my version in the fridge almost constantly. I love to mix it in the jar so it can be shaken as needed.
1 – 13.5 oz. can full fat coconut milk
1 cup almond milk
2 tbsp. maple syrup
1/2 tsp. vanilla
1/4 cup, plus 2 tbsp. chia seeds
Combine liquid ingredients in a container. Pour in chia seeds, stir or shake to blend.
1 lb. beef bones
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 quarts filtered water
Add all the ingredients to a slow cooker. Cook on low for 24 hours or high for 12 hours.
*Money saving tip: Save the ends and peelings of all your onions, carrots, and celery. Keep them in a freezer bag in the freezer. Whenever you want to make broth, your vegetables are right on hand.
3 cups kefir milk
10 oz. frozen raspberries
3 tbsp. honey
Add all the ingredients to a blender. Blend on high until combined.