Tuesday, August 19, 2008

Lentil Stew

I love this stew, but find it needs some sort of bread or cracker with it.


brown lentils, we'll say ~ 3/4 of a cup
1 jar (quart) home canned tomato sauce, or a couple cans diced tomatoes from the store
1 veggie bouillon cube
2 carrots, diced
1/2 onion, diced
that about to expire pantry canned cor
that leftover broccoli in the fridge
whatever other veggie needs eaten up in the fridge (celery today)
Spices - oregano or italian spice today for me (or bay leafs, garlic, salt, pepper, etc, etc)

Cover lentils with water in a large pot and bring to a boil. Once boiling, turn down to medium-low (or just low) and simmer for 1/2 an hour. Add carrots & onion and simmer another 20 minutes (sometimes I put potatos in, now would be the time for that). Now add rest of leftover veggies and spices. Stir and bring to a boil again to add:


1/2 cup whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
1 Tablespoon oil

Mix and spoon onto top of bubbling stew (but not boiling stew, that will cause the bottom of your stew to burn while the dumplings cook, and yes, yes I do know that from experience). Cook 10 minutes uncovered, then 10 minutes covered. I learned from my mom this time around about how important it is not NOT PEAK at the dumplings while they are steaming, or they won't cook! Good advice. Serve hot and tasty :)

When you run out of dumplings (which I did at lunch today), serve with saltine crackers, toast, flat bread, rolls, etc.

Sunday, August 17, 2008

Zucchini Bread


1 Tablespoon cornstarch
1 Tablespoon cold water
2 cups sugar
3/4 cup oil
2 cups grated zucchini
1 teaspoon vanilla extract
3 cups flour (I used 1 cup whole wheat, 2 cups white)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Mix cornstarch and cold water together until cornstarch is dissolved. Combine this with sugar, oil, zucchini, and vanilla. Then add remaining ingredients and mix. Preheat oven to 375 degrees F and grease two bread pans. Cook for 50-60 minutes or until a knife or toothpick inserted in the center comes out clean.

This time I made them into "mini" loaves and they were cooked in 25 minutes.

Friday, August 15, 2008

Potato Donuts


1 Tablespoon yeast
1/4 cup warm water
1 cup soymilk
1/4 cup margarine, softened
1/4 cup sugar
1 teaspoon salt
3/4 cup mashed pototoes
4-5 cups flour (used 1 cup whole wheat, rest white)

Dissolve yeast in warm water. Then add soymilk, softened margarine, sugar, and salt. To this add potatoes, then flour one cup at a time to make a soft dough. Knead 2 - 5 minutes. Let rise until doubled (1 and 1/2 hours) in a warm place. Roll out on a floured surface and cut out donuts (use a donut cookie cutter for best results). Let rise again for 1/2 an hour. Heat vegetable oil in an electric skillet at 375 degrees. Drop donuts in and watch closely as they will cook quickly, turning when golden brown. Lay out on paper towels to absorb excess oil. After they cool, sprinkle with powdered sugar, or a cinnamon & sugar mix. Or while they are still hot dip them in a glaze made of 2 cups powdered sugar, 6 Tbsp water, and a sprinkle of vanilla. Place glazed donuts on a rack to cool and harden.





Thursday, August 14, 2008

My Own Version of Hot Pockets


The dough:

2 1/2 cups warm water
1 Tablespoon yeast
1 teaspoon sugar
3 1/2 cups whole wheat flour
2 cups white flour
1/3 cup olive oil
2 Tablespoons agave syrup (or other liquid sweetener)
1 Tablespoon salt

Dissolve the yeast in the warm water with the sugar. Add to it the remaining ingredients. Mix and knead for 5 minutes (Kitchenaid mixers are great for all this). Set aside while you get out the filling.

The filling:

1 package vegan meat balls
1 small jar Ragu Pizza Sauce

Divide the dough into 12 equal sized balls. On a floured surface roll them out into rectangular/oval shapes. Place three meatballs in the middle and slightly to one side. Cover with one to two tablespoons of pizza sauce. Fold over dough to cover and pinch edges together.

Cook in a 350 degree F oven for 35 minutes. Should make 12 "hot pockets", keep a couple out for your next few lunches and freeze the rest for future lunches. Take them frozen to school or work with you, let them thaw in the morning then microwave (1 or 2 minutes) at lunch for a quick hot meal :)

The dough also makes good dinner rolls, but I think its a little too heavy for loaves.

Saturday, August 9, 2008


I learned how to make Pasties last night, at least my mom's version. I made mine a single serving for just little 'ol me :)


1 russet potato, cubed
1 large carrot, cubed
1 slice large onion (or couple slices medium), diced
1 small can mushrooms (optional, but tasty)
1 dash garlic granules
1 Tbsp margarine (or olive oil)
good dash salt and pepper

Set oven to 450 degrees F and put all of the above in small single-serving casserole dish (I used a white round one that was 6 inches in diameter). Cook for an hour.

1 cup flour
1/3 cup vegetable shortening
dash salt
cold water to create dough

Mix together and roll out on floured surface (or pie cloth). Pull veggies out of oven and put pie crust on top. Cook an additional 20 minutes, time really depends on size. For just plain pie crust it cooks in 10 minutes, so watch it.

Tonight ate it with some home canned pears, green beans would have been nice as well. My dad likes it with pickles and ketchup, but I like it as is.