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Do you, in the town or city you live in, hate driving?  I swear today was the most aggravating day I've had while driving in a long time.  All day, other drivers found some way to piss me off, and make me hate driving.  I'm just glad to be home, and I don't have to go anywhere tonight.

On a lighter note, here's a recipe my mom found today.  It's called Tomato Lentil Chili.  I don't know what it tastes like yet, but I'm making it for supper Monday night.  If you want a copy of it, you can find it here.
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Ingredients:

2 Tbsp. canola oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 garlic cloves, minced
1 cup dry lentils (red or brown)
1/2 cup quick-cooking bulgur
2 (14 1/2 oz.) cans fat-free, reduced-sodium vegetable broth
1 1/2 cups water
1 (14 1/2 oz.) can petite diced tomatoes
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. salt
ground black pepper to taste

Directions:

Heat oil in large saucepan.  Add onion, bell pepper, and garlic; cook 7 minutes.  Add remaining ingredients.  Simmer 30 minutes.
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Dried Cherry-Apple Dressing


Prep: 30 minutes
Bake: 40 minutes
Serves: 12 (May cut recipe in half.)


Ingredients:

  • 1 cup chopped pecans pieces (Omit if you have nut allergies.)
  • Nonstick cooking spray
  • 4 Tbsp. unsalted butter or oil
  • 3 celery ribs, chopped (1 cup)
  • 2 garlic cloves, chopped
  • 1 Granny Smith apple, peeled and chopped (1 cup)
  • 1 medium onion, chopped (1 cup)
  • 28 oz. (3 ½ cups) less-sodium chicken broth or vegetable stock
  • ½ tsp. ground black pepper
  • 1 package (14 oz.) cubed herbed seasoned stuffing
  • 1 package (6 oz.) dried tart cherries (1 cup)
  • 1 Tbsp. chopped fresh sage leaves
  • 1 Tbsp. fresh thyme leaves


Directions:

  1. Preheat oven to 325°F.  Spread pecans on cookie sheet. Bake 10 to 12 minutes or until lightly browned and fragrant. Meanwhile, spray 13 x 9-inch glass or metal baking dish with nonstick cooking spray. In nonstick 12-inch skillet, melt butter (or put oil in) over medium heat. Add celery, garlic, apple, and onion and cook, covered, 10 minutes or until vegetables are tender, stirring occasionally. Stir in broth (or stock) and pepper, heat to boiling over medium-high heat; remove skillet from heat.
  2. In large bowl, toss vegetable mixture with dry stuffing, cherries, sage, thyme and pecans until stuffing is moist. Transfer stuffing mixture to prepared baking dish. Bake, uncovered, 40 to 45 minutes or until heated through and top is browned.

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