- Page 41 of 69 - Wholesome Recipes Made for Sharing

January 30, 2015

Winter Lentil Rice Casserole

I almost decided against posting this one because I struggle so much with photographing lentils. They never seem to look quite as good as they taste and the photos usually don’t do them justice. This winter lentil rice casserole however is such a regular at our mealtimes so I really thought it ought to have a place here. It’s an extremely versatile and flexible dish that can be taken in so many different directions. It starts off with a base of lentils and brown rice cooked together with onions, garlic, parsley, and basil. After that, I add whatever vegetables or meats that I’m in the mood for or happen to have on hand. This most recent version included roasted butternut squash cubes and spinach, but sometimes I prefer adding chicken sausage and other greens. This is excellent topped with some freshly grated parmesan and I imagine other types of cheese would also be good depending on the add-ins. I opted for French green lentils, my personal favorite, but it would be fun to experiment with other varieties of lentils as well. This is one of those warm and nourishing meals that I love feeding my family and we never seem to become tired of it.

Winter Lentil Rice Casserole

Serves: 6

Ingredients

1 small butternut squash, about 2 pounds
3 tablespoons olive oil, divided
1¼ cup french green lentils, rinsed and drained
1¼ cup brown rice, rinsed and drained
1 large onion, finely diced, about 1½ cups
3 cloves garlic, minced
¼ cup finely minced fresh parsley
¼ cup finely minced fresh basil
2 teaspoons finely minced fresh thyme
2 teaspoons kosher salt
½ teaspoon ground black pepper
6 cups low-sodium chicken broth
8 ounces baby spinach
1 cup freshly grated parmesan

Instructions

Preheat oven to 400. Peel squash, cut in half lengthwise, and remove seeds. Chop squash into ½-inch cubes and place a rimmed baking sheet. Drizzle 1 tablespoon olive oil over squash cubes and gently stir to evenly coat. Roast for 30 minutes. Set aside to cool. Lower oven to 350.
While squash is roasting, heat remaining 2 tablespoons olive oil over medium-high heat in a large pot. Saute onion until it starts to become translucent, about 4-5 minutes. Add parsley, basil, thyme, garlic, salt, and pepper and cook for another 2-3 minutes. Add lentils, rice, and chicken broth. Bring to a boil, then turn heat to low and simmer covered for 50 minutes. Season to taste with additional salt and pepper.
Add spinach to lentil rice mixture and stir until spinach is just wilted, about 2-3 minutes. Gently stir in squash cubes. Transfer mixture to a lightly oiled 9x13 baking dish. Sprinkle evenly with parmesan.
Bake 20-30 minutes at 350, until heated through and cheese is melted.

Notes

1. Fresh herbs are best, but dried herbs can be substituted in a pinch. Use ⅓ the amount.
2. See here for my tip on cutting squash.

January 27, 2015

Ancient Grain Fig Date Bars

Since granola is typically a breakfast item in our house, I try especially hard to stay away from processed refined sugars when making or buying it. This is probably the main reason I’ve steered away from most grocery-store granolas, but last year I discovered Purely Elizabeth Granolas and it’s one of the few store-bought granolas that I buy with enthusiasm. Purely Elizabeth Granolas are full of nutrient-rich oats, amaranth, quinoa, sunflower seeds, chia seeds, coconut oil, and naturally sweetened with coconut sugar. I’ve tried to recreate this granola at home, but so far have been unable to successfully replicate it so I treat myself to this store-bought version every once in a while. Recently Purely Elizabeth announced a recipe contest using their line of Hot Ancient Grain Oatmeal Cereals and I thought it would it be a fun challenge. I came up with these Ancient Grain Fig Date Bars and I’m so excited to share these with you. These chewy crunchy little energy bars are made with wholesome ingredients such as almonds, oats, buckwheat, millet, amaranth, flax, quinoa, chia seeds, hemp seeds, and are bound together with softened figs and dates. Using Purely Elizabeth Ancient 6-grain Cereal adds such a variety of whole grains and seeds and the bonus is that there’s no need to buy and store separate little bags since they are all included in the cereal. Besides a touch of maple syrup, no other sweeteners are added, but they are plenty sweet thanks to the natural sweetness of the figs and dates.

This recipe was selected as one of the top 15 favorites and the next round is determined by voting. If you could take a minute and stop by here to vote for these bars, it would make my day. Thanks to all of you who support me- I wish I could give each of you a big personal hug right now!

Ancient Grain Fig Date Bars

Ingredients

1 cup Purely Elizabeth Organic 6 Grain Hot Cereal
1 cup raw almonds, chopped
½ cup calimyra figs, about 6 figs
½ cup medjool dates, about 8-9 dates
2 tablespoons maple syrup
½ teaspoon kosher salt

Instructions

Preheat oven to 325. Line an 8x8 baking pan with parchment paper.
Spread hot cereal and almonds evenly on a large rimmed baking sheet. Bake for 8-10 minutes, until toasty and fragrant. Set aside.
While toasting the cereal and almonds, place figs and dates in a small bowl. Pour enough boiling water over the fruit to just cover. Soak for 20 minutes and then drain over a strainer. Do not squeeze water out from figs and dates.
In the bowl of a food processor, add the figs, dates, maple syrup and salt. Process mixture until smooth.
In a large mixing bowl, combine the toasted cereal and almonds with the processed fruit mixture. Mix together with a wooden spoon until thoroughly combined. Transfer mixture to prepared baking pan and press firmly with the back of rubber spatula.
Bake for 17-20 minutes, until top is no longer sticky. Cool completely before cutting into bars.

January 23, 2015

Meyer Lemon Graham Parfaits

It’s often difficult to find Meyer lemons around here even during the right season, so I am always glad when I stumble upon them unexpectedly. Meyer lemons are still tart, but are also sweeter than regular lemons and have a slight hint of orange. Lemon desserts are always so bright and refreshing, but are also usually loaded with lots of sugar to balance the tartness. Because Meyer lemons are naturally sweeter, I’ve found that it’s possible to use less added sweetener and the dessert will still be well-balanced and delicious. Last year I made this Meyer Lemon Cream with Graham Crackers and Sea Salt from Bon Appetit and decided I wanted to make a healthier lightened up version this year. I started by swapping out the sugar for honey and also decreased the amount of honey to achieve the right consistency in the lemon curd base. This honey lemon curd is still very sweet and is wonderful on its own. Lemon and honey must be one of the most marvelous combinations ever.

Then I swapped out the heavy whipping cream for plain greek yogurt. I used 1/2 cup of lemon curd for every 1 1/2 cups of yogurt, but increase the lemon curd if you’d like a stronger lemon flavor and a more decadent treat. The parfaits are topped off with a sprinkle of crushed grahams, lemon zest, and flaky sea salt. Sweet enough for a dessert, but healthy enough for breakfast.

Meyer Lemon Graham Parfaits

Ingredients

Lemon Curd

¼ cup + 2 tablespoons meyer lemon juice, from about 3 lemons
¼ cup + 2 tablespoons honey
2 large eggs
1 tablespoon unsalted butter

Assembly

1½ cups whole milk or 2% greek yogurt
½ cup crushed graham crackers
flaky sea salt
lemon rind from 1 Meyer lemon

Instructions

Lemon Curd

In a small saucepan, whisk together the lemon juice, honey, and eggs over medium heat. Whisk continuously until mixture thickens, about 8 minutes. Turn off heat and add butter. Whisk until butter is melted and fully incorporated.
Transfer to a glass jar, cool to room temperature, then chill in the refrigerator for at least 2 hours.

Assembly

In a small mixing bowl, whisk together 1½ cups greek yogurt with ½ cup lemon curd. If desired, adjust to taste and add more lemon curd a couple tablespoons at a time.
Add a couple tablespoons of yogurt to 4 small glass jars. Sprinkle with crushed grahams. Layer remaining yogurt over the crushed grahams. Top off with a sprinkle of crushed grahams, lemon zest, and flaky sea salt. These are best served immediately as graham crackers will become soft after sitting in the yogurt.

Notes

adapted from Bon Appetit