Vegetarian Bean Curry

I started my new job! It's kind of exciting to be in a new place. It's also a little intimidating. Being a new counselor to a group that has already been active is hard because they are used to a certain style. I know mine is different, but I think they liked me. We'll see. Anyway, I have been really motivated to bake and cook lately. It's something I look forward to when I can do it. Last week I made this curry. Mmmmm. It was tasty. I got this recipe from Ellie. Here is the story.

I was at school and I was just having a crazy busy day. Ellie found me and gave me a Mason Jar. I was used to this kind of thing. (If Ellie Lee ever gives you a mason jar, you are in for a treat.) Anyway, i dipped right in, because I hadn't had lunch yet that day. It was so good. It was this curry. Gosh, she's a good chef.

Every time I make it, I think of her. (you, if you're reading this, ellie.)

I also made this curry for Tiff and Andy. We loved it. (tiff, we have to get that curry pizza recipe from Andy)

Here's the recipe!

(I doubled it and froze half.)

ok, it may not look pretty, but just trust me, ok?

Ingredients

2 tablespoons olive oil

1 large white onion, chopped

1/2 cup dry lentils

2 cloves garlic, minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 (28 ounce) can diced tomatoes

1 (15 ounce) can garbanzo beans, drained and rinsed

1 (8 ounce) can kidney beans, drained and rinsed

1/2 cup golden raisins

salt and pepper to taste

Directions

Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

additional notes:

-coconut milk for half tomatoes

-you can add more cumin ginger, cardamom or cinnamon based on your taste buds J

-may need to precook lentils!!!!

-I also added cubed sweet potatoes

- when i doubled it, i used black beans too

- call me crazy (you wouldn't be the first), but I love it cold.

miss you girls terribly.

-Darla jean

Cranberry Almond Biscotti

Ingredients
1/4 cup coconut oil
3/4 cup sugar in the raw
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 cup whole wheat flour
¾ cup all-purpose flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups almonds

Directions
Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil (melt coconut in it’s container before measuring) and sugar in the raw until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, sea salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and almonds by hand.
Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool. YUM YUM!!! As darla, Tiff, and Andy would say you must dip your Biscotti in coffee or tea :)

On one of our last Monday night dinners we Darla made cherry pistachio biscotti and it was incredible, girls keep on baking! And remember lay your hands on the log of biscotti for the 10 minuets it has to cool, its therapy :)

Love, Ellie

Banana Oat Breakfast Cookies

So life without Ellie and Darla has been somewhat dull. Being home, however, is always a treat. I found this recipe in a magazine my mom had lying around the house and I decided to try it (with some alterations of course). These breakfast cookies are great warm, but as always, I prefer things frozen.

Here's to you Ellie and Darla!

Banana Oat Breakfast Cookies

2 bananas, mashed

1/4 cup peanut butter

1/4 cup almond butter

1/2 cup honey (because we didn't have honey at the time I used 4 packets of Truvia, a natural sweetener and a splash of almond milk to make up for the lack of wet ingredients)

1 teaspoon vanilla

1 cup rolled oats

1/2 cup whole wheat flour

1/4 cup non fat dry milk powder (I didn't add this, being that I used almond milk instead)

2 teaspoons cinnamon

1/4 teaspoon baking soda

1/2 cup dried cranberries

1/2 cup golden raisins

Preheat oven to 350. Lightly coat a baking sheet with cooking spray.

Mash the bananas in a large bowl. Stir in peanut and almond butter, along with honey (or your choice of sweetener) and vanilla.

In a small bowl combine oats, wheat flour, dry milk powder, cinnamon, and baking soda.

Stir the oat mixture into the banana mixture until combined. Stir in the cranberries and raisins.

Use a 1/4 cup measure to drop mounds on the cookie sheet. Use a wet spoon to flatten out a bit. Bake for 14-16 min. Place on a wire rack to cool.

Makes 12 cookies. Each cookie has approximately 220 calories.

Bax Mitchen Turkey Burgers

Ok,

Andy (Tiff's boyfriend) had us over to his place for dinner a couple of weeks ago and he made these turkey burgers. They were really incredible. So much flavor. So pretty to look at. So satisfying to eat.

Two nights ago, I decided to share them with my family. My dad, brother and mother just loved them.

However, we eat a lot of deer meat (venison) and my dad and Dante wanted me to try them with that. So, I did. Last night. They were the best deer burgers we have had.

Right now, I'm in a weird middle ground. I graduated and I start my "real job" soon. I am eager to get going and start making money so I can move out on my own. Cooking these helped me to feel like I belong in this house, even temporarily. It was nice to be appreciated and celebrated as a functioning member of this household. I miss you girls. I can't wait to hear from you!

Enjoy!

Bax Mitchen Turkey Burgers

Ingredients:

1 cup of stuffing

1/3 cup chicken broth

5 oz frozen spinach (1/2 10 oz package)

1 pound ground turkey (or venison)

2 tbsp cilantro

1 chipolte chili in adobo sauce (i did one and a half, we like spicy things)

1 tsp garlic powder

1 tsp onion powder

1 tsp seasoned salt

¼ tsp black pepper

Toppings:

avocado slices

fresh mozzarella slices

* you really don't need regular burger toppings, they would just take from the flavor.

mush it all together, and then make 4 giant burgers out of it. grill over medium heat. Add pictures from when you make them :)