Lentil Sloppy Joes

If you are looking for a meatless version of sloppy joes, boy do I have one for you!  This recipe uses lentils as the base and it will make you wonder why you ever thought you needed ground beef for sloppy joes.  Seriously.  Just try it.

Ingredients

2 Tbsp. olive oil

1 large red onion, chopped

1 tsp. garlic paste

1 c. green lentils

2 c. water

1 1/4 c. crushed tomatoes

1/2 c. ketchup

2 Tbsp. brown sugar

1 Tbsp. molasses

1 Tbsp. soy sauce

1/4 tsp. ground dry mustard

1/2 tsp. ground cumin

1/4 tsp. cayenne pepper

salt & pepper

Ingredients

In a large pot or dutch oven, heat on medium-high heat.

Add onions, garlic, and saute for a minute or two.

Add lentils and cook another minute or two.

Season with salt and pepper.

Add water and bring to a simmer.

Cover and cook 10-15 minutes, or until lentils are getting tender.

Add crushed tomatoes, ketchup, and remaining ingredients.

Stir and taste, adding more seasonings, if needed.

Simmer, stirring often, another 10-15 minutes, or until lentils are cooked through and sauce is thickened.
(Be sure not to cook too long, they will get mushy.)

Serve on your favorite hamburger buns.

Use your discretion on the cayenne pepper.  This is how Tony and I make ours, but if you want to turn up the spice level (or tone it down), adjust accordingly. :)

Homemade Pumpkin Puree

The hustle and bustle of the holiday season has begun. I know many have already pulled out their Christmas decorations. Trees are selected, ornaments are removed from their special packages, family recipes are located, wrapping paper selected.  I, along with everyone else, love Christmas, but....I also love Thanksgiving. Let's slow down a little bit and enjoy this great day before we rush to celebrate Christmas--although Jesus' birthday is worth celebrating!

In trying to slow it down, I decided to make pumpkin pie for Thanksgiving. I normally make my own pumpkin pie- homemade crust and all. This year, however, I decided to make the puree too. Below are the steps to make the main ingredient to that yummy pie. 

*Allow a good three hours. :) We're really slowing it down. 

1.  Grab small pie pumpkins.

2. Remove stems. Cut in half. This is where my husband really came in handy, or I am just very weak. ;)

3. Remove the guts. More than the picture. Scrape them clean. 

4. Line a pan with aluminum foil. Place a little vegetable oil on foil. Place pumpkin on the pan, cut side down. 

5. Rub lightly with oil and cook at 350 degrees for 45 minutes or until fork goes through easily. 

6. Remove from oven and allow to cool. Scoop out.

7. Puree it in a blender, food processor, hand mixer, depending on the consistency you like. I like my pumpkin smooth so I used the blender. 

NOW GO MAKE SOME BEAUTIFUL PIES!  HAPPY THANKSGIVING EVERYONE!

Grape Jam

Grapes are ready, and who doesn't like homemade grape jam? 

The grapes were so beautiful this year!

We followed (mostly) the directions from the Sure Jell box.  I will admit we doubled our batch, which this is something they recommend not to do.  Our jelly turned out wonderfully, so we will do the next batch the same way.  ☺

Supplies Needed:

Dry measuring cup

liquid measuring cup

saucepan

ladle

bowls
jars

lids and rings

fork 

metal spoon.

canner (and canning rack if you have one)

towel

Ingredients:

Grapes - about 4 lb. (enough to make 10 cups juice)

(see below for instructions)

1 tsp. butter

Sugar - 14 cups

2 boxes Sure Jell

Okay, let's get started!

************************************************

1. Pick your grapes.  
(As you can see....we had one excited girl to help pick the grapes!)

Look what we picked! 

2. Sterilize your jars.  (I use a dishwasher.)

 

         3. Put lids in saucepan. Cover with water.



4. Prepare canner by adding some water.  Set aside.

5. Wash the grapes.

6.  Remove and discard stems. 

(My son helped me do this.)

7. Place them in a large pot and add enough water just to cover the grapes.

Stir.

8. Bring to  boil; simmer on medium-low heat for 10 minutes.

9. Carefully pour grapes through juicer.

As you can see...we used a pan to help catch the juice. 

10. Measure out 10 cups juice.

(You may add a bit of water, if needed, to make the correct amount.)

11. Measure out exact amount of sugar and set aside.  (In our case, it was 14 cups.)

12. Stir 2 packages of Sure Jell into the prepared fruit juice.  

13. Add 1 tsp. butter to reduce foaming.

14. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. 

15. Add sugar to fruit mixture.  

16. Return to full rolling boil; boil exactly 1 minute, stirring constantly. 

17. Remove from heat.  Skim off any foam with metal spoon.

18. Pour juice into hot, clean jars. Fill each, leaving 1/4 inch space from the top.

19. Wipe jar rims and threads. Cover with lid, put rim on, and tighten. 

20. Place jars in hot water canner. (Make sure water is covering jars!) Add boiling water if needed.

21. Process for 10 minutes, according to your canner's instructions.

22. Remove jars and place upright on towel to cool completely.

That's it!

By the way, these would make nice gifts! :)

Peanut Butter & Date Protein Balls

Recently my husband asked me if I could pick up some protein bars for him next time I'm at the store.  Of course, me being me, I wanted to try a homemade version before throwing money into commercial bars that have unnecessary "filler" ingredients.

Using caloriecount.com's recipe analyzer, we were able to choose a recipe with a high protein and fiber content and very little sodium.  The sodium and protein content will vary depending on the brand of peanut butter and fiber/protein powder you use.  We used Full Circle Organic Creamy Unsweetened Peanut Butter (only contains peanuts and salt!) and Garden of Life Raw Fiber (Beyond Organic Fiber) powder.  Using these ingredients, the recipe analyzer says one serving of these little protein balls contains 7.8 grams of fiber and 9.2 grams of protein!

Combining only four ingredients in a food processor will get you on your way.

Blend until it's all well combined.

Make sure the texture is firm enough to hold its shape, adjusting ingredients if needed.

Roll into balls and store in an airtight container in the refrigerator.

Peanut Butter & Date Protein Balls

Recipe adapted from Vegan Family Recipes

Recipe makes 10 servings.

Ingredients

10 tablespoons (1/2 cup + 2 Tbsp) organic natural peanut butter, creamy

12 dates, pitted

4 tsp. chia seeds, ground

2 level scoops raw fiber powder (Garden of Life brand)

Directions

Blend all ingredients in food processor until well combined.

Using a small scoop, form into 20 balls.

Crock Pot Salsa

My husband and I are huge fans of chips and dip.  Our first choice is always salsa with tortilla chips.  We generally like our salsa with a little heat, but as long as the flavor is there, we'll eat it!

My parents make homemade salsa every year and I love the way that you can control the levels of heat and spices when you make it yourself.  They can theirs in mason jars, but when I decided to make a batch, I didn't have any mason jars available.  Deciding to make it anyway, I chose to try a batch in the crock pot, then freeze it in ziplocs.  It worked so well!  We just pull a package out to thaw when we want some chips & salsa.  We've also used it to bump up the flavor in some pasta dishes and to top off some yummy tacos.

Ingredients

4 lb. tomatoes, quartered & core removed

5 tsp. garlic paste

2 onions, quarters

6 fresh jalapenos, ends cut off, halved & seeds removed

4 green onions

1 tsp. salt

1/2 c. fresh cilantro, chopped

2 Tbsp. canned jalapenos, chopped

garlic powder, to taste

chili powder, to taste 

Directions

Combine tomatoes, garlic paste, onions, and fresh jalapenos in a crockpot.

Cook on high for 2 1/2-3 hours, stirring as necessary.

Remove lid and allow to cool for at least 1 hour.

Add the green onions and the salt.

Carefully scoop some into the blender and blend to desired consistency.

Pour into a large bowl.

Continue with remaining mixture until it is all blended.

Cover and refrigerate until completely cool.

Stir in cilantro, canned jalapenos, and sprinkle in some garlic powder and chili powder.

Stir in up and taste.

Add more seasonings or salt, if needed, to reach desired flavor/heat level.

Store in an airtight container in the fridge for up to a week, or divide portions into freezer bags to freeze.

When quartering the tomatoes, I just cut the hard core out and left the seeds in.  If you're opposed to "seedy salsa", just scoop the "guts" out, too. :)

Be sure to wear gloves and not touch your face when cutting the jalapenos.

Use your judgement when deciding on the peppers.  Use more for extra heat, less for a more mild salsa.  You could even experiment with different types of hot peppers to find your favorite!

Combine tomatoes, garlic paste, onions, and fresh jalapenos in a crockpot.

Cook on high for 2 1/2-3 hours, stirring as necessary.

The pot gets pretty full, but don't worry about it.  It cooks down a lot!

Remove lid and allow to cool for at least 1 hour.

Add the green onions and the salt.

I left the onion stems whole since they will just get chopped in the blender.  Less work is better! :)

Carefully scoop some into the blender and blend to desired consistency.

Pour into a large bowl.

Continue with remaining mixture until it is all blended.

Cover and refrigerate until completely cool.

Stir in cilantro, canned jalapenos, and sprinkle in some garlic powder and chili powder.

Stir in up and taste.

Add more seasonings or salt, if needed, to reach desired flavor/heat level.

Store in an airtight container in the fridge for up to a week, or divide portions into freezer bags to freeze.

Or just take a bowl outside to enjoy while appreciating the view.  :)

Black Bean Veggie Burgers

I can't believe I'm writing this post.  Not only does it feel strange blogging, since I haven't been very good about keeping on it lately (sorry about that!), but I'm posting yet another recipe about black bean burgers.

Over a year ago, I posted a recipe for Spicy Chipotle Black Bean Burgers.  At the time, I liked them, but now I realize that I didn't know any better.  That was the first "meatless" burger I had ever had.  They were good, but they weren't something I would choose to eat regularly. 

The Black Bean Veggie Burgers that I'm posting today?  Phenomenal.  At least that's my opinion. And my husband's.  As well as other family members we have made these for.  The combination of it all makes these "burgers" so amazing, I find myself craving these over a big, greasy, real cheeseburger.  I have already lost count on how many times we have made these over the last 6 months.

If you make these, I order highly suggest you make the burgers exactly as written below (with the chipotle sauce) before branching out on your own version.  The combination of these patties with a toasted kaiser roll, smothered in the chipotle sauce, and topped with thick slabs of avocado, tomato, a few slices of red onion, and a mound of leafy greens is truly unbeatable.  I can't promise you a truly delicious "burger" if you make them any other way. :)

BLACK BEAN VEGGIE BURGERS

Recipe adapted from Tastes Better From Scratch.

Makes about 5 patties.

Ingredients

BURGERS:

1 kaiser roll, torn and baked to dry out

3 mini sweet bell peppers, stems & seeds removed

1 small red onion

2 tsp. garlic paste

1 egg

1 Tbsp. chili powder

1 tsp. cumin

salt & pepper

1 can (16 oz.) black beans, rinsed, drained, and patted dry with a paper towel

*CHIPOTLE SAUCE:

1/3 c. mayonaisse

2/3 c. plain Greek yogurt

2 canned chipotle chilies, seeds scraped out

1 Tbsp. adobo sauce

juice from 1/2 lime

salt & pepper

SERVE WITH:

toasted kaiser buns

chipotle sauce (*recipe above)

avocado

red onion

tomato

lettuce

Directions

Place a large cast iron skillet or cooking stone on the middle rack in a cold oven.

Turn the heat on to 400 degrees.

Once preheated, tear the kaiser roll to pieces and spread onto a large cookie sheet.

Bake in the oven until the pieces feel dry and crumbly.

Remove from the oven and set aside.

In a food processor, combine the peppers, onion, and garlic paste.  Pulse until the veggies are in small pieces.

Add the egg, chili powder, cumin, salt and pepper.  Pulse until well combined.

Add the baked kaiser crumbs. Pulse until mixed.

Lastly, add the black beans and pulse a few times until they are mixed in as well.

Carefully pull out the rack holding the skillet/stone and spray with non-stick spray.

Scoop about 1/2 cup of the mixture, form a ball, place on hot skillet and pat into a patty.

Repeat with the remaining mixture. (Makes about 5 patties.)

Bake for 10 minutes.

Lightly spray the tops of the patties with non-stick spray and gently flip.

Bake another 10 minutes.

While the patties are baking, combine all ingredients for the chipotle sauce in the food processor and blend until well combined.

A few minutes before the patties are done, place the remaining kaiser buns face up in the oven to "toast".

Serve patties on the toasted buns with a generous dollop of the chipotle sauce, avocado, a thick slice of tomato, red onion, and leafy greens.

Enjoy!

Normally we serve these burgers with a mound of well seasoned, oven-baked sweet potato fries and a side of the chipotle sauce for dipping.  SO good together!

Crock Pot Spinach & Artichoke Dip

I'm not really sure why I waited so long to post this recipe.  I made it as a snack for the Superbowl and got some pretty great feedback.  It was just my husband, his brother, and me for the actual game, but I kept the leftovers in the fridge and when my family came to visit, I pulled it out and reheated it.  It was gone in no time and my brother even asked me for the recipe!

This is a super easy dip and well worth the minimal time it takes to make it!  We served it on toasted french baguette slices and with tortilla chips.  Both are fabulous. :)

It's as easy as mixing up most of the ingredients....

...then topping with the spinach and cooking until it's creamy. Easy peasy! :)

SPINACH DIP

8 oz. fresh spinach, roughly chopped

8-16 oz. cream cheese (depending on how creamy you want it)

12 oz. artichoke hearts, drained and chopped

8 oz. mozzarella cheese, grated

1 c. fresh Parmesan cheese, grated

5 cloves garlic, minced

1/4 tsp. white pepper

Combine all ingredients, except spinach, in the crock pot.
Stir as best you can.
Place spinach on top and cover.
Cook on HIGH for 2 hours, stirring occasionally to mix spinach in evenly with melting ingredients.
Once it's all melted and creamy, it's ready to go!

Serve while still warm with tortilla chips or toasted baguette slices.