Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste
Directions
1. Rinse lentils.
2. Place all ingredients except the pepper into a 4-6 quart slow cooker.
3. Cover and cook on low for at least 12 hours, or high for at least 5 hours.
4. Season with pepper and remove the bay leaves before serving.
Posted in /Cooking/Side_Dishes/Sauces on Saturday, July 15, 2017
This classic side dish is a requirement for turkey dinner for me.
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Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017
I needed a break from the same old steamed cauliflower. I love this recipe because you can use practically any spices to make the cauliflower pair with your meal.
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Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017
Ingredients
1 pound baby potatoes
2 Tbsp butter, melted or olive oil
1 lemon
salt to taste
Honey to drizzle over
Directions
1. Preheat the oven to 400F
2. Scrub and half potatoes, then toss them with butter and salt
3. Juice the lemon onto the potatoes and leave the squeezed the lemons with the potatoes.
4. Spread the potatoes out onto a parchment lined baking sheet. Bake for approximately 10 minutes.
5. Remove the potatoes from the oven and flip them over. Bake for another 10-12 minutes.
6. Place roasted potatoes in a bowl and drizzle with honey, toss to coat.
Serve with
Posted in /Cooking/Side_Dishes/Sauces on Saturday, July 15, 2017
Ingredients
1 large English cucumber
1 Tbsp fresh dill, chopped
1 Tbsp lemon juice
3 cloves minced garlic
2 cups plain Greek yogurt
salt & pepper to taste
Directions
1. Slice the cucumber in half lengthwise and scoop out the seeds in the middle.
2. Using a grater, finely grate the cucumber into a mesh strainer over a bowl.
3. Once you've grated all the cucumber sprinkle some salt on the cucumber and squeeze out some of the moisture using your hands.
4. Allow the grated cucumber to sit in the strainer for 25-30 minutes to drain any extra moisture away.
5. Discard the water that acumulated in the bowl from the cucumber.
6. In a medium bowl combine all ingredients. Season with salt & pepper to taste.
7. Place in the fridge for at least 1 hour before using in order for the flavors to develop more fully.
8. Serve with Pita Bread & Chicken Kebabs
Yield: 2 cups sauce