Lentils and Barley

I found this recipe looking for a light meal to use up our pantry staples. It is now an absolute favorite, and you can even crock it to have an easy night (put it all in and let it go 6-8 hours on low-though it gets a little mushier this way). It is great all on its own, kind of like a stew, with some salad or a nice whole-wheat roll.

1 cup dried lentils- rinsed and sorted
1/2 cup dried barley- rinsed
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon chopped or grated garlic (2 cloves?)
1" piece of fresh ginger, grated or very finely chopped
4 1/2 cups water or stock/broth
1 teaspoon soy sauce
Spices to taste: cumin, coriander, chili power, paprika, salt, pepper, turmeric, chipotle, crushed red pepper, bay leaf, etc)

1. In a medium sized pot, bring water to a boil with a pinch of salt, and bay leaf if you opt for one.

2. Add vegetables as you have chopped them, and once water comes to a boil add the lentils and barley.

3. Return to a boil, turn to low, and simmer uncovered about 30 minutes until the water is almost all evaporated. Add soy sauce and your choice of spices. I throw in what I know our family likes, more of the savory and less of the spicy, just in pinches. You can go wild on all but the salt, and should wait to add more salt until right before serving to see how much you really need.

4. Cook another 10-15 minutes until all of the water has been absorbed.

Cheap, easy, and loved by all in this house It also reheats very well if you have leftovers and is a great grab for breakfast or lunch.

Kielbasa and Chili Hash

4 tablespoons olive oil
1 large white potato, diced
1 medium sweet potato, diced
1/2 ring of kielbasa or smoked sausage, diced
1 small white onion, chopped
1/2 cup chopped, cooked green chili
1 teaspoon MDP's Seasoning  or seasoned salt of choice

1. Heat 2 tablespoons of oil in a wok or large skillet until it starts to ripple. Add potatoes and cook until tender, stirring as little as possible so that the edge crisp, about 10 minutes.

2. Add  kielbasa and onion. Cook until onion is transparent and softened, about 5 minutes.

3. Add seasoning and green chili. Cook until potatoes are cooked all the way through, about 2-3 minutes. Adjust seasoning or add salt and pepper to taste.

BBQ Turkey Meatloaf Bites

1 cup breadcrumbs
1/2 cup chicken stock
2 pounds ground turkey breast
1 tablespoon poultry seasoning
2 teaspoons cumin
1 tablespoon dried parsley
dash of soy sauce
sea salt and fresh ground black pepper to taste
1/4 cup chopped green chili (cooked)
1/4 cup finely chopped onion
2 eggs
BBQ sauce of choice

1. Heat oven to 375. Combine breadcrumbs and stock to moisten.

2. Mix turkey and dry seasonings. Add moistened breadcrumbs, soy sauce, chili, onion, and eggs. Mix until blended together.

3. Form mixture into 12 balls and insert into the holes of a 2.5" muffin pan(s).

4. Bake for 30 minutes, remove and spread about 1 teaspoon of BBQ sauce on the top of each meatloaf. Continue baking for another 15-20 minutes until internal temp reaches 170.

5. Let stand 10 minutes before serving.

Make-ahead Option: Instead of baking immediately, you can wrap the meatloaves and store overnight until you are ready to cook and serve.

Whipped Pumpkin Spice Cream Cheese

4 ounces cream cheese
1/4 cup solid packed pumpkin puree
1 teaspoon real maple syrup
1 teaspoon real vanilla extract
1 teaspoon pumpkin pie spice

In a food processor, whip cream cheese until fluffy. Add remaining ingredients, and pulse until combined well.

Great for bagels, French toast, or on ginger snaps. 

Slow Cooker Baked Beans

Whether you want something for a Barbeque, Easter Brunch, or a cheap slow cooker meal, these beans are perfect. I started making them 14 years ago when we had a cupboard full of dried beans and I was not familiar with how to cook them or what else to use them for. Now all sorts of dried beans line the shelves of my pantry for soups, salads, casseroles, and anything you could do with canned beans.

4 cups cooked pinto beans
1 large onion
1/2 pound bacon
1 cup ketchup
1/2 cup brown sugar
1/4 cup dijon mustard
1/4 cup molasses
1 tablespoon real maple syrup
1 teaspoon Worchestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

Add beans to slow cooker. Thinly slice the onion and cut slices into quarters. Saute in a lightly oiled pan over medium heat until golden brown. Add onions to slow cooker.

With a pair of kitchen scissors, cut bacon slices into 1/2" pieces. Cook over medium heat until fat has run off, drain on paper towels, and add to slow cooker.

Add remaining ingredients to slow cooker and stir well to combine. Add water as needed to make beans saucy. Cook on low for 8-10 hours. Sample sauce and adjust salt/pepper/molasses/brown sugar to your personal taste.