too ugly lentil, rice and sweet potato pilaf

UPDATE: this is the pilaf made into a beautiful bowl of soup with quinoa and pilaf leftovers...

This pilaf was too ugly to photograph and looked a bit like swamp mud but was so tasty. I stirred and handled the pilaf too much but it was an experiment, it will be prettier next time. I love the taste and texture of lentils. I buy my organic lentils from Echo Hill because I'm not ready to commit to buying a 25 lb bag for my business.

Did you know?
lentils are a fiber super star. So not only are they great for your heart (cholestoral reducing soluble fiber), are chock full of insoluble fiber to keep your plumbing clean, the soluble fiber also helps maintain blood sugar levels and feeds your body with a slow burning kind of fuel (i.e complex carbs), are full of iron and . . . are easy and quick to prepare!

I also sneaked in some vitamin C & A and extra fiber by adding sweet potato. mmm. . . This recipe makes at least 4 cups and if for some reason (there is no excuse) you can't eat it all use the leftovers to make soup. Mix up some broth, a can of diced tomatoes and shop in your fridge on on your shelf for your other favorite goodies to add.

too ugly lentil pilaf

1 cup sweet potato, chopped (about the size of bullion cubes)
1 3/4 cups broth or water if you are watching your sodium
1/2 cup brown jasmine rice (I'm a rice junkie thanks to echo hill but use what you have on hand...and man oh man I hope it's not white rice)
1/2 cup french lentils or green lentils
1/3 cup onion, chopped
3 T celery, minced
2 cloves garlic, chopped
1 tsp extra virgin olive oil
1/4 tsp thyme

In a saucepan over medium heat, add the oil, onion, celery, and saute for about 6 minutes or until onions are translucent. Then add the garlic to cook 2 minutes longer. Stir in the sweet potatoes and rice to cook for 2 minutes. Add the lentils, broth and thyme bring to a boil cover and reduce to low and cook for about 25 minutes.

pumpkin muffins

This is a favorite recipe that freezes well and is perfect for this season or if you have a dusty can of Libby's in the pantry. I might have shared that I love to buy pumpkin or squash, this time of year, cook it and freeze for later. This year I grew some of my own buttercup squash and picked up some local butternut to freeze.

This recipe substitutes the oil with applesauce. Here are the baskets of apples from Dick and Donna! I was so excited when I first saw these beauties. I shared many, made loads of sauce, 2 huge pies and I still have a small basket of them staring at me from the corner of the kitchen.

This recipe can be adapted with ingredients that you like. Some creative and yummy additions could be choco chips, shredded coconut, raisins, oatmeal, pecans and so on. Here is a thought that just came to me while editing . . . wonder if these could be made as a savory muffin. . . add goat cheese, cheddar, maybe and herb instead on the cinnamon and spice . . . in that case you may want to use the oil and not applesauce (too sweet??) Let me know if you experiment and find success.

preheat the oven to 375 degrees and prepare muffin tin

• 2 1/4c flour, spelt or your choice of healthy, unrefined flour
• 3/4c agave or 1 cup raw sugar **** if using agave mix with the wet ingredients, if using sugar blend with these dry ingredients****
• 1 1/2tsp cinnamon
• 1/2tsp nutmeg
• 1/2tsp cloves
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

in a large bowl whisk these dry ingredients, set aside

• 1 c pumpkin/squash, pureed
• 1/2 c banana, mashed or 2 eggs
• 3/4 c applesauce or oil

whiz these 3 ingredients in a food processor then add to the dry ingredients (don't mix yet). Add the remaining ingredients to the dry and mix by hand until just blended.

• 1/3 c buttermilk (if you don't have buttermilk make your own using by adding 1/2 tsp vinegar, blend and set aside for about 5minutes, works with non-dairy milk too)
• 3 T molasses
• 1 c dried cranberries or your mix!

fill each muffin at least 3/4 full and bake for approximately 25-30 minutes or until toothpick inserted in the center comes out clean. The recipe will make approximately 12 regular muffins or 24 minis.

roasted fall veggies

Roasting veggies is really easy to do. If you've got it, roast it. This is a deceptive photo of my first ever, homegrown and a bit unattended ... brussels sprouts! I have Dan hooked on these goodies. They are nice steamed (still a bit firm and not too mush) but roasting them brings out a great nutty flavor.

I am a bit sleepy and have to be at the office at 6:15am on Saturday for training in Philly. I will be brief with this recipe and ask that you take a look at what is local (check out B&H or your neighborhood co-op) and seasonal now and ROAST it . . . rock on!

you will need:

• veggies - a variety or the same but cut to similar size chucks - generally 1 inch cubes
• squash, zucchini, onions, garlic, fennel, brussels sprouts, beets, carrots, parsnips, yams, tomatoes, peppers (celery would be a bad idea) . . . why not chunk of apple??? mmm.. tossed in sugar and cinnamon? see where my mind is going? GET CREATIVE! pear? sneak it in with the savory veggies
• herbs - I sprinkle a bit of thyme on my veggies with some freshly cracked pepper
• a baking sheet lined with parchment paper or aluminum foil that has been very lightly coated with olive oil. I have found if you use too much oil it tends to steam things. Also, don't crowd the veggies or they will steam and not roast.
• an oven that you have preheated to 450 degrees. Once in check every 15 minutes to toss and cook until desired color is achieved.
• french pressed coffee/tea to sip and a book to read (as the veggies do there stuff)

what to do with your veggies:

• served them warm on top of some rice or quinoa pilaf
• share them with your pooch, really.
• make a cold salad with your favorite tasties (cranberries, raisins, candied walnuts, savory pumpkin seeds, apricot) and serve alone or on a bed of greens
• place in a blender and puree with some stock or cream (dairy or non-dairy) to make a soup
• puree it, add your favorite spices, ricotta cheese and milk until a desired texture to serve over pasta

flavor ideas:

• ginger, garlic and coconut milk
• cumin, garlic and chicken broth
• thyme, garlic, shallots

father's fab chicken & phoebe's polenta

Here is yet another tomato recipe that is a favorite of mine, my father's chicken recipe. This recipe is easy to prepare and always pleases. On my last visit to spend time with family my dad made this recipe but used a new secret ingredient. As per usual, use this recipe as a guideline and add more or less of some ingredients and substitute others.

I reheated the chicken last night and wanted to whip up a "fresh" side, polenta. Not just any creamy polenta would do for this rich chicken so I added a few things I had on hand. I could have eaten this as dessert. Corn causes inflammation and I have been cutting it out of my diet but on rare occasions I have to give in.

father's fab chicken

• 4 chicken breasts, bone in & skin removed (use boneless but it is more moist when bone in)
• 1 can diced tomatoes
• 1 small can tomato sauce
• 1 large onion (2 cups), chunked as you would like it in a stew
• 3 carrots, chunked about 1"
• 2 sweet potatoes, cubed (peel or unpeeled)
• 6 cloves of garlic, minced
• 2 tsp oregano, dried
• 1/2 tsp pepper flakes (optional) I like the heat it adds
• splash of soy sauce
• 1/4 tsp Chinese five spice (if you don't have add a pinch of cinnamon and ginger)
• 1/4 c olive oil and lemon juice vinaigrette (I had some freshly prepared and left over so I tried it & liked it)

preheat the oven to 350. prepare a baking dish by coating lightly with olive oil. mix the diced tomato with the sauce and oregano, pepper flakes, Chinese five spice and soy sauce.

place the chicken breast in the pan and coat with the vinaigrette, top with the minced garlic and a freshly ground pepper. evenly spread the carrots, onion, garlic and sweet potato in the pan and pour the sauce on top. cover and bake for 30 minutes then uncover for the remaining 30 minutes.

polenta so tasty I'd like it for dessert too

1 large garlic clove, minced

2 tsp olive oil

1 tsp dried oregano

1 tsp butter

1/2 cup manchego cheese (this is what I had on hand, if you have cheese on hand you probably like it ... add it)

3 cups broth

1 1/2 cup corn meal

in a small saucepan over medium heat add garlic and olive oil, only for a minute, then add the broth and oregano and bring to boil. gradually whisk in the corn meal until it is creamy. Stir frequently and cook for 10 minutes on low heat. so creamy good!!!