Black Lentil Soup with Rice

Venture: Making Black Lentil Soup with Rice

This is a super quick and easy recipe to make for lunch or dinner. Depending on how many pounds of black lentils that you buy, you can have this to last for 5 to 7 days, even with a large family. As I mentioned in one of my more recent posts, you are going to see a lot of recipes where I use cut-leaf spinach and fire-roasted salsa style diced tomatoes. This is also one of them. They are inexpensive, and I love the combination. The tomatoes give just the right kick without being overwhelming.

It would be too much like right if I could just give the recipe without a background story or some drama behind an ingredient. My friend and I went into Whole Foods about a month ago. When we got in the store, we both went our separate ways. I was happily pouring items into bags and weighing them over in the bulk session. My friend and her daughter were in bliss over in the bakery section. I was just finishing up on grabbing the black lentils, when I decided that I would purchase some split green peas. I pulled the lever down, and the lever got stuck. Literally six to seven pounds of split green peas went all over the floor, and inside the squares into between the bulk items. A worker came over to sweep up the mess. I tried to explain what happened, but I don’t think it was any comfort. She gave me grace by not saying anything and grabbing the broom and dustpan to take care of the clean-up job. At this point, I was thinking, maybe I should grab the almond flour and head to the front.

black lentils, rice, soup. spinach, fire-roasted tomatoes — Black Lentil Soup with Rice

By the time that I got to the register, my friend and her daughter were there. I tell her about what happened, and how I had an embarrassing moment in the bulk section. She proceeded to tell me about her embarrassing moment in the bakery section. What’s an adventure to the grocery store without a little bit of drama? Here’s the recipe:

Activity:

Making Black Lentil Soup with Rice

Total Prepping and Cooking Time:

70 minutes

Ingredients:

garlic powder
onion powder
2 tablespoons of nutritional yeast
paprika
cumin
curry
turmeric
italian seasoning
Imagine low sodium vegan broth
2 pds. of black lentils
1 can of cut leaf spinach
2 cans of fire-roasted salsa style diced tomatoes

Directions:

Boil two cups of white rice.
While the white rice is bowling, boil 8 cups of water, and add two pounds of black lentils after the water starts boiling.
The lentils need to cook for about 35 minutes.
Saute the spinach and tomatoes with oil or vegan butter.
After the lentils are ready, add the broth and all the rest of the ingredients, except the rice.
Cook for another 15 minutes.
I kept the rice on the side and poured the black lentil soup on top.

Behold, I am doing a new thing;
now it springs forth, do you not perceive it?
I will make a way in the wilderness
and rivers in the desert.

Isaiah 43:19

Oatmeal Pumpkin Seed Cookies

The Venture-Making Oatmeal Pumpkin Seed Coconut Cookies

I had been itching for the last couple of weeks to make oatmeal pumpkin seed coconut cookies. There are several reasons that it hadn’t happened yet:

Didn’t have the time
Had the time, but didn’t have the energy
Had the time and the energy, but I had a sink full of dishes already

oatmeal, almond flour, pumpkin seeds, sunflower seeds, healthy eating, healthy recipes, healthy desserts — **Oatmeal Pumpkin Coconut cookies**

Well, a few days ago, I finally got to baking the cookies. They were surprisingly delicious. On the cooking shows, they say that things are so good that they make you want to slap someone. For my purpose here, I will say that they make you want to jump up and down and dance. My kids laugh at me because most of the things that I cook or bake usually starts with my mind going, ” Oh, I wonder what would happen if I mix this and that together.” That’s what happened with these cookies. Most of the times I have good results. Other times, it’s one of those things where you know there’s always next time. I call them my concoctions. I bought the almond flour about a month ago, so I didn’t have to worry about having to run out and get it. This was my first time ever using it for baking, and I loved it. Well, so much for rambling on…

I set the oven for 350 degrees, at a 22-minute timer. At 17 minutes into the baking, the entire house smelled like almonds. My daughter said, “Mom, I think that you need to check the cookies. They smell ready.” I felt them and they were still soft. However, she reminded me that they will finish cooking even after I take them out. She was right. She is the one who is the baker, but I am learning. I hope that you enjoy these cookies. I think that next time I will add quinoa. Here is the recipe:

Activity: Making Oatmeal Pumpkin Coconut Cookies

Prepping and Baking Time: 33 minutes

Ingredients:

(1/4) cup unsweetened coconut flakes
(1 1/2) cup of almond milk
(1/4) cup of grapeseed & sunflower seed oil blend
(1/4) cup of sunflower seeds
(1/4) cup of pumpkin seeds
(1/4) cup of raisins
(1 1/4) cup of almond flour
(1 1/4) cup of oatmeal
(1) teaspoon of vanilla extract
(1/2) cup of brown sugar
(1/2) teaspoon of baking soda
(1) tablespoon of chia seeds
(3) tablespoons of flaxseed meal and 4.5 tablespoons of water mixed together

Directions:

Use parchment paper or grease a full-sized cookie sheet with oil.
Whisk together the following in bowl number one: almond flour, oatmeal, baking soda, chia seeds, sunflower seeds, and pumpkin seeds.
Mix together the following in bowl number two: grapeseed oil, coconut flakes, flaxseed meal mixture, almond milk, vanilla extract, and brown sugar.
Dump bowl number one into bowl number two and mix well.
Use a cookie scoop to form balls with the cookie mixture and place them on the cookie sheet.
Enjoy and have a blessed weekend!

He will cover you with his feathers, and under his wings you will find refuge; his faithfulness will be your shield and rampart.

Psalms 91:4

Vegan Spinach, Spaghetti, & Quinoa Twist

I guess if you haven’t realized it by now, I love pasta. The second two things that have really been my go to is cut leaf spinach and fire-roasted diced tomatoes(salsa style). You can’t beat buying four cans of this duo for only $3.20. The quinoa helps to fulfill the protein requirement, which is a bonus.

spaghetti, quinoa, spinach, fire-roasted diced tomatoes, vegan, healthy recipes

I am not able to tolerate really spicy foods. However, these tomatoes give just the right kick to chili, burgers, avocado, homemade salsa, and several other things, without being too overwhelming. This meal was ready in no time. Since I decided to use two pounds of spaghetti, I had to use a large stock pot. Please feel free to email me your favorite recipe for spaghetti and I will feature it as a blog post. Have a blessed weekend!

spaghetti, quinoa, spinach, fire-roasted diced tomatoes, vegan, healthy recipes

Activity: Making Spinach, Spaghetti, & Quinoa Twist

Total Prepping and Cooking Time: 40 minutes

Ingredients:

2 pounds of whole grain spaghetti
2 cans of cut leaf spinach
2 cans of fire roasted with garlic salsa style diced tomatoes
1 tablespoon of garlic powder
1 tablespoon of marjoram, italian seasoning, or basil
2 tablespoons of olive oil
2 1/2 jars of pasta sauce (tomato & basil, garden vegetable, garlic)
1 tablespoon of parsley
1 cup of red quinoa

Directions:

Bring four cups of water to a boil, then adding spaghetti with one tablespoon of oil added to prevent sticking.
While this is going, bring one cup of red quinoa to a boil.
Boil the quinoa for twenty minutes.
Saute the spinach and diced tomatoes with olive oil, grapeseed oil, or whatever oil you have.
Drain the pasta with a colander or top of the pot.
Add the pasta sauce, vegetables, quinoa, and seasonings.
Makes 15 servings.
Enjoy!

I will fear no evil,
for you are with me;
your rod and your staff,
they comfort me.

Psalms 23: 4, NIV

Vegetarian and Vegan Lasagna

A week ago, I purchased two tin foil lasagna pans to make vegetarian and vegan lasagna. Well, I have a couple of funny stories to tell about the vegetarian lasagna. The first story is that I never made lasagna before. Instead of looking up a recipe, I bought three jars of pasta sauce, vegetables, two boxes of no-boil noodles, and cheese, and then decided that I would look up on the internet as to how to layer it. A little bit backwards, I know.

vegetable lasagna, vegan lasagna — Vegetarian Lasagna

The second funny thing is that it originally started out as being a non-vegetarian lasagna, loaded with ground turkey meat. However, after making all of the layers, I realized that the cooked ground turkey meat was still sitting in the skillet on the bar stool. So much for that! I decided that I would use this meat to make my own version of nachos with cheese, piled with toppings for lunch for three days.

DSCN0243 (2)

Activity: Making Vegan and Vegetarian Lasagna

Total Prepping and Cooking Time: 1 and 1/2 hours

Recipe for vegetarian and vegan lasagna, healthy meal for lunch and dinner.

Ingredients:

3 jars of pasta sauce
2 cans of spinach
2 cans of Fire Roasted Diced Tomatoes
2 boxes of NO BOIL lasagna noodles
2 tin foil pans, 1 for vegan lasagna, 1 for vegetarian lasagna, or 9×13 casserole bowls if you have them
1 1/2 bags of shredded cheese (regular cheese)
2 bags of Daiya shredded Pepperjack cheese
1 pack of Lightlife Smart Ground Vegan crumble meat
2 Zucchinis
olive oil or grapeseed oil or vegan butter
2 packs of mushrooms

Directions:

Saute the mushrooms in vegan butter and minced garlic.
Saute spinach, zucchini, and diced tomatoes with grapeseed oil, adding the mushrooms when they are done.
While the veggies are sauteing, place the smart ground into olive oil for a little bit. It will finish cooking in the oven.
Pour pasta sauce into the bottom of each pan.
Add columns of the lasagna noodles on top.
Add all the vegetables into a big bowl.
Using a wooden spoon, scoop the vegetables, layering them on top of the noodles, and then layering the vegan crumble(or whatever meat), and then cheese.
Pour another layer of pasta sauce.
Continue this pattern of layering noodles, vegetables, meat and cheese, with a final layer of noodles on top, with sauce and cheese on top of the noodles.
Bake at 425 degrees for one hour.

Both pans together is about 18 servings.

See, I am doing a new thing!
Now it springs up; do you not perceive it?
I am making a way in the wilderness
and streams in the wasteland.

Isaiah 43: 19, NIV

Griddler by Cuisinart

I have one more simple, functional kitchen gadget that I’d like to share with you this week. I was blessed with this item about three years ago, and I use it more now than ever before. It’s called the Griddler by Cusinart. It is also one of those low maintenance gadgets.

slice of Lightlife Smart Deli Veggie Bologna Slices Thomas Everything Bagel Daiya Cheese — Griddler by Cuisinart

I like the fact that you can push the buttons on the sides to clean the plates. There is also a pull out tray on the bottom of the griddler, which holds the excess oil. This tray, along with the snap out griddler plates, take about five minutes total to clean. There are additional plates that you can purchase to insert so that you can make your own homemade waffles. With this push out system, it doesn’t get any easier than that. What I usually do is to turn the griddler on to get hot for about six minutes, and then it usually takes another six minutes to cook whatever I need to fix. I have yet to make pancakes, sausages, or eggs on it. I like it because it is a grill and a panini press at the same time. This makes for fun, fast, creative sandwiches. I will share two recipes that I have made with the Griddler by Cuisinart. The first recipe is a Cheese Quesidalla, and the second one is a Bagel Mushroom Breakfast Sandwich.

Activity: Making a Bagel Mushroom Breakfast Sandwich

Total Prepping and Cooking Time: ten minutes

Ingredients:

(1) mushroom
(1) slice of Lightlife Smart Deli Veggie Bologna Slices
(1) slice of Daiya Cheddar Style Slice of Cheese
(1) teaspoon of Earth Balance Vegan butter
(1) Thomas Everything Bagel

Directions:

Place the cheese, cut-up mushroom, and bologna slice inside the bagel.
Add the vegan butter to the top and bottom of the bagel.
Place inside, and press down, making sure that you are using the Panini feature.
Enjoy!

Activity: Making a Cheese & Parsley Quesadilla

Total Prepping and Cooking Time: ten minutes

Ingredients:

(1) teaspoon of parsley
(1/2) Cup of Daiya Cheddar Cheese Shreds
(1) teaspoon of Earth Balance Vegan butter
(2) Vegetable tortillas

cheese parsley quesadilla panini griddler — Griddler by Cuisinart

Directions:

Place the tortillas on the griddler.
Switch to the panini feature.
Place the cheese inside of the tortillas.
Sprinkle the parsley on top of the cheese.
Spread the butter on the top and bottom tortillas.
Press down for about five minutes.
Enjoy!

Do you not know?
Have you not heard?
The Lord is the everlasting God,
the Creator of the ends of the earth.
He will not grow tired or weary,
and his understanding no one can fathom.
²⁹He gives strength to the weary
and increases the power of the weak.
³⁰Even youths grow tired and weary,
and young men stumble and fall;
³¹but those who hope in the Lord
will renew their strength.
They will soar on wings like eagles;
they will run and not grow weary,
they will walk and not be faint.

Isaiah 40: 28-31, NIV

Have a blessed week!

The Pampered Chef Ceramic Egg Cooker

Today, I am going to feature something that is both simple and functional. I was blessed to have received it almost two months ago: The Pampered Chef Ceramic Egg Cooker. These days I have been quite busy, and so anything that is low maintenance and gives you fast results in food preparation, gets a high five. It has been a life changer for me when it comes to getting something ready within 20 minutes or less for breakfast for two college kids, who are always rushing out the door in the mornings. I am not getting paid to share this item with you. I would just like to share the blessing of having this simple, functional, Ceramic Egg Cooker from Pampered Chef.

Pampered Chef, eggs, egg cooker, muffin, oatmeal, simple, functional, grace-filled living — Pampered Chef Ceramic Egg Cooker

This egg cooker can make microwave omelets, oatmeal, french toast, muffins, etc. The two things that I have tried is the omelette and the muffins. The omelette takes literally five minutes. There are two and a half minutes of prep time, and then another two and a half minutes of cook time in the microwave. The best thing to do if you want to use frozen vegetables or quinoa, is to cook them at night so that they will be ready in the morning. Otherwise, you can use fresh veggies, and it will only require the two and a half minutes. Because of the fact that my son loves eggs, I have tried several varities of the omelette: omelette with cheese, omelette with cheese and lunch meat, and an everything omelette, which is the one that I will be discussing.

Activity: Making a Quinoa Turkey Omelette

Total Prepping and Cooking Time: five minutes, unless you have frozen vegetables and quinoa to prepare the night before, then 20 minutes

Ingredients:

(2) eggs
(1 1/2) tablespoons of milk
(1) slice of turkey lunchmeat
(1) teaspoon of parsley
(1) tablespoon of quinoa
(1) tablespoon of cheese

Pampered Chef, eggs, egg cooker, muffin, oatmeal, simple, functional, grace-filled living

Directions:

Place two eggs, milk, and parsley into the egg cooker.
Put on the top to the egg cooker and cover the hole with your pointy finger.
Shake the egg cooker ten times, holder the top in place.
Fold the lunchmeat in half, cutting it into square pieces.
Add the quinoa, lunch meat, and cheese, and stir.
Place in the microwave for 2 and 1/2 minutes with the lid.
Take the top of using a silicone trivet or oven mitt.
Take a butter knife, outlining the omelette in a complete circle.
Invert the omelette into a plate.
Enjoy!

muffin, quinoa, healthy snacks, healthy recipes, healthy meals, oatmeal, blueberries — Quinoa Oatmeal Blueberry Muffins

Activity: Making a Quinoa Oatmeal Blueberry Muffin

Total Prepping and Cooking Time: ten minutes, unless you have frozen vegetables and quinoa to prepare the night before, then 25 minutes

Ingredients:

(2) tablespoons of flaxseed meal
(3) tablespoons of water
(1 1/2) tablespoons of milk
(3) tablespoons of flour
(1) tablespoon of sugar
(1/4) teaspoon of sunflower seeds
(1) teaspoon of blueberries
(1/4) teaspoon of baking powder
(1/4) teaspoon of vanilla extract
(1/4) teaspoon of coconut flakes
(1/4) teaspoon of chia seeds
(1/4) teaspoon of raisins
(1/4) teaspoon of oatmeal
(1/4) teaspoon of olive oil or coconut oil

Directions:

Place olive oil, flaxseed meal, milk, and vanilla extract into the egg cooker and stir.
Add all the rest of the ingredients and stir.
Cook for two minutes and 20 seconds without the lid.
Fold the lunchmeat in half, cutting it into square pieces.
Add the quinoa, lunch meat, and cheese, and stir.
Place in the microwave for 2 and 1/2 minutes.
Take the top of with a silicone trivet or oven mitt.
Take a butter knife, outlining the muffin in a complete circle.
Invert the muffin into a plate.
Enjoy!

Every valley shall be raised up,
    every mountain and hill made low;
the rough ground shall become level,
    the rugged places a plain.
⁵And the glory of the Lord will be revealed,
    and all people will see it together.
For the mouth of the Lord has spoken.”

Isaiah 40:4-5, NIV

Garlic Butter Chicken Sandwiches

A few days ago, I decided that I would make chicken tacos for my son and I, and then vegan crumble tacos for my daughter. Well, that would have been possible if I had tortilla shells at home. I had everything but tortilla shells and chips. Go figure! Since it was later in the day, I adlibbed on a meal for my daughter, and then my creative juices were flowing as far as trying to figure out what I would come up with for my son and I.