- Prepare lentils per package directions. Prepare 2 cups of lentils. When seasoning, only add salt, pepper to taste and one basil leave. It’s best if you prepare the lentils from scratch. I recommend that you avoid the temptation to use canned lentils. The flavors will be better if you do not use canned lentils.
- Prepare quinoa per package directions. Prepare 1 cup of quinoa. When seasoning the quinoa, add:
- 1 tsp Salt, 1 tsp cumin, 1 tsp paprika, 1 tsp black pepper, 1 tsp cayenne pepper, 1 tsp red pepper flakes and 1/2 tsp nutmeg. If you don’t enjoy spicy foods then change the red pepper flakes part to 1/4 tsp.
- Mix the two preparations in one saucer or pot when both of them are ready. Let them cook for at least 10 minutes together. Add peas and carrots to the mix and allow the mixture to continue to cook for another 10 minutes, mixing well.
- Optional: Sprinkle dry parsley on top of each serving.
- Serve and enjoy!
This is my version of Posole. Maybe you’ve tried authentic Mexican posole before… Well, this isn’t! I always try to make my version of the recipes I love and that is what I did once again here. Why? Well, the first reason is my kids have a hard time with chile in soups (as it continues to release spicy flavor and it can be too much for them.) In this version of Posole, I am training their taste buds by making it without the chile but adding pepper flakes when serving. Second reason is I can’t eat pork, so I make it with chicken and give it an extra punch of flavor from other herbs and seasoning (not needed when making it with pork, as pork releases a lot of flavor by itself.) Last, I love to experiment with flavors and luckily for my family it all turns out delicious!
Here is my [easy] version of Posole in 4 steps:
1. Start by placing 2 cups of posole corn in 6 cups of water with salt to boil for 1 hour and a half. Add the chicken breast to the boiling water. (1 chicken breast is enough for 3 people.)
2. Add 1 TBSP salt, TBSP pepper, 1 TBSP cumin, 1 TBSP paprika, 1 cup of chicken stock, 1 TBSP oregano, 1 TBSP tarragon, 1 TBSP parsley and 1 clove of garlic (optional.)
3. Add 1/2 white or yellow onion cut in chunks, carrots and sweet peppers.
4. Let it boil until the posole corn is tender.
Serve adding red pepper flakes and cabbage on top.
Yep! Fall is here and so we went out and got a pumpkin from the store. The kids wanted me to make roasted pumpkin seeds and we did! They were delicious.. Here is the recipe.
1. Cut the pumpkin and extract the seeds. The kids did this step and had a lot of fun. Here are the pics.
It was a beautiful pumpkin so I am putting one more picture here, just because! 🙂
Carved Spooky pumpkin…
Pumpkins were removed.. and I had the cleaning task which is simply rinsing them with cold water.
Prepare a pan with parchment paper and set the clean seeds in the oven at 325 F degrees for 1 hour.
Seeds cooking some deliciousness in the oven. 🙂
When ready, take the parchment paper off, place 1/2 tsp of oil on a pan.
Add the seeds and season with 1/2 tsp salt and 1/2 tsp cumin. Yum!
Mix and get it back in the oven for 15 minutes..
Wonderful and easy recipe for Fall.. I hope you can try it out. 🙂
This week I have heard more about layoffs than what I wanted, so I had to find a way to compensate for my stressful thoughts with some comfort food. Today, Friday, end of the week, after all the stress around me, I had to resort to my comfort food king and queen. King spaghetti and Queen Eggs. I mixed them together, it all came out perfectly and in a heavenly way too ( angels did come to my rescue. ) I felt all better after making this recipe and after confirming that it’s not just the best comfort food but also the best alienating agent for me. I have been through lay offs once and some close friends have been through it twice. Other friends are anxious, threatened with the fear of being hit again. Oh.. We live in troubled economic, confusing times!
“Dedicated to all those who at some point in their lives lost their jobs or to any family who has lived through it, including mine. “
I hope my recipe helps! 🙂
Ingredients: 1 Package of Spaghetti, 1 egg per person, 1 TBSP salt , 1 TBSP canola oil, parmesan cheese.
1. Cook spaghetti per package instructions.
2. Add butter or margarine to a pan on medium heat. When the butter has melted, add an egg and a serving of cooked spaghetti.
3. Mix well and witness magic happening! 🙂
Serve and enjoy!
If you have ever been fired from any job, remember… Keep your head high, it’s not about you or I. We are just great! Believe it and carry on doing great things.. 🙂
Green Lentil Pancakes
.. Delicious! This is Vinaya’s recipe. Vinaya and I have known each other for close to 15 years, she’s seen my kids being born and grow. One day she showed up with this delicious dish and I had to ask for the recipe. So instead of writing the recipe, she got me a batter of the green lentils mix she had made at home for me. Speechless, and full of joy, I could not help but try this recipe myself and add my original coconut honey recipe! Here it is..
1 cup of green lentils soaked in water overnight, 1 tsp salt, 1 TBSP ginger and green chiles (optional.)
Remove water reserving only 1/4 cup of the liquid, Grind the lentils coarsely with the 1/4 cup of water. Mixture should look like this:
Set your grill ready with medium heat and 1 TBSP of oil. Add one spoonful of batter or more, depending on your preference. (I was feeding my kids, so 1 TBSP of batter worked great.)
Once ready to serve you may top them with humus (picture here shows red chili humus.)
We also had coconut honey (see recipe below) as optional if you prefer a sweet topping. 🙂
1 can coconut milk; 2 TBSP cornstarch; 1-1/2 cups light corn syrup; 1/2 cup white sugar; pinch of salt.
In a small saucepan, at medium heat, whisk the coconut milk with the cornstarch until cornstarch dissolves. Pour in the rest of the ingredients and let it boil while stirring frequently so mix does not stick to the bottom of the pan.