Monthly Archives: January 2017

I will be back…busy running for office!!!

Sorry I have disappeared.  Life has been turned upside down as I have entered into a race to fill a new vacancy as a Commissioner on our County’s Levy Court (our form of government). The special election is March 21.

In the meantime I am collecting photos during the rare opportunities I am able to cook. So I will be back after the election is over. Here are some teasers….

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But for now…img_5561

If you want, check out my facebook page @andreaforlevycourt

or my website http://www.andreaforlevycourt.com

 

 

 

Categories: Recipe | Leave a comment

Lentil Loaf with Maple Balsamic Glaze

As we ate this and I was so surprised at how delicious it was, our daughter laughed and said, “What did you expect, of course it would be bad, you were making it. pause. Of course it was going to be good!” Now, you have to realize how amazing this is – growing up the girls pretty much lived on Zatarains and dreaded when I would “cook.” They still tell war stories about some of the big failures.

The change came really came about 8 years ago when I had a slow time with my business and dove into my garden and cooking for real. They started looking forward to coming home for dinner. They now tease my 7 year old that he never had to eat “bad” food (I even made just about all of his baby food).

To me, this loaf was still a shot in the dark because it was not my recipe and I have always had mixed experiences with vegetarian loafs. But this was a big hit, we all loved it, so its a keeper! (but next time I will use a narrower loaf pan, it will look prettier)

It was very reminiscent of a good meatloaf. Even the texture working with it felt like meat.

And the glaze added a nice interest and even extra flavor to an already flavorful loaf.

Lentil Loaf with Maple Balsamic Glaze
very slightly adapted from Eating Bird Food‘s Lentil Loaf with a Maple Sweetened Glaze

 

½ cup dry brown (green) lentils

1⅓ cup water

1 bay leaf

1 Tablespoon olive oil

½ large onion (about 1 heaping cup), chopped

3 cloves garlic, minced

1 stalk of celery, chopped

1 carrot, peeled and chopped

½ cup chopped walnuts

1 cup rolled oats

3 Tablespoons soy sauce

3 Tablespoons tomato paste

2 Tablespoons ground flaxseed

2 teaspoons pure maple syrup (local)

1 teaspoon apple cider vinegar

¼ teaspoon dried thyme (from the garden)

1 teaspoon dried oregano (from the garden)

1 teaspoon dried basil (from the garden)

8 teaspoon cayenne pepper

¼ teaspoon ground pepper

¼ teaspoon sea salt

Maple Sweetened Glaze
2 Tablespoons tomato paste
1½ Tablespoons pure maple syrup
1 Tablespoon balsamic vinegar
pinch of sea salt
Directions
Heat oven to 375°.
Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance (it helps with time management).

In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 5 – 8 minutes. Remove from oven and let cool.

In a medium pan, heat oil over medium heat. Cook onions, garlic, carrots and celery until they’ve softened and become fragrant. About 5-10 minutes. Set aside to cool.

Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, soy sauce, tomato paste, ground flaxseed, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor.

Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don’t want it to be completely pulverized. It should look and feel like ground beef texture.

Stir in the reserved lentils

Press mixture into parchment lined loaf pan.

In a small bowl stir together glaze ingredients.

Spread the glaze over top of the loaf.

Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving. Enjoy!

Serves 6.

Categories: Carrot, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 3 Comments

Quinoa with Roasted Sweet Potatoes, Kale & Feta

I still have PLENTY of sweet potatoes from our garden, about 1/2 a milk crate left (somehow I still have the crates we used to use when I grew up in NY in the 60’s and we still got milk deliveries). The crates are perfect for storing the sweet potatoes.

Our last CSA box included red russian kale. Combined with the sweet potatoes, quinoa and some feta – we had a great dinner! Healthy and light, yet really satisfying!

Quinoa with Roasted Sweet Potatoes, Kale & Feta

slightly adapted from Ann Watson Carl on Delish.com

3 sweet potatoes, peeled and cubed (from the garden)

5 tbsp. extra-virgin olive oil, divided

kosher salt

Black pepper

1 c. dried red quinoa

1/2 bunch kale, thinly sliced (about 4 cups)(locally grown)

1 tbsp. pear balsamic vinegar (you can use regular balsamic, but the pear balsamic added a nice sweetness)

1/2 c. Feta, crumbled

DIRECTIONS

Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil.

Place the sweet potatoes in a bowl and toss with 2 Tbsp olive oil, salt and pepper.

Arrange sweet potatoes in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes, stirring after 15 minutes.

Meanwhile, combine quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Let cool slightly.

In a large bowl, combine quinoa, sweet potatoes, and kale. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper.

Stir in the feta just before serving. Enjoy!

Serves 4

 

 

Categories: Kale, Recipe, Sweet Potatoes, Vegetarian | Leave a comment

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