Sweet Potato Lentil Stew

Don't tell the guys but this hearty soup is Vegetarian, Vegan, Dairy, Gluten Free and DELICIOUS!!

Sweet Potato Lentil Stew

Ingredients

4 cups vegetable broth
1-1/4 pounds sweet potatoes, peeled and cubed (about 3 cups)
1-1/2 cups dried lentils, rinsed
3 medium carrots, cut into chunks
1 medium onion, chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 cup minced fresh cilantro
1/4 teaspoon salt

Directions

In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Stir in cilantro and salt. Yield: 6 servings.

Great to add to a holiday party or dress up any meal Green Beans

Easy peasy deliciousy Green Beans

Tomatoe Green Beans

Fresh or fozen grean beans work in this easy side dish

that will have you looking like you spent hours preparing



Mushroom GreenBeans

 

Tomatoe Greenbeans

Put 1 1/2 lbs fresh green beans or a bag of frozen Green beans in saucepan over med heat
Add diced Tomatoes

simmer until the green beans are the crunch level you like

or the mushy level my Mom likes.

I like to saute an onion then add greenbeans, fresh garlic is always yummy

 

Mushroom GreenBeans

Put 2tbs butter in lg saute pan over med heat , add 1 lb sliced mushrooms, let cook about 5 minute to carmelize a little, add 1 1/2 lbs greenbeans or frozen green beans

Add 2-4 tbs balsamic vinegar (i like alot)

saute until the green beans are the crunch level you like

or again the mushy level my Mom likes.

I like to saute an onion then add greenbeans

 

Vegetable Lasagna

Vegetable Lasagna

   1      pkg           Pastariso Lasagna Noodles

                        CHEESE LAYER

   6      tablespoons   butter

   6      tablespoons   sweet rice flour (all purpose if your aren't gluten free)

   1      teaspoon      salt

   4      cups          milk

   4      cups          shredded cheddar cheese

                        dash of pepper

                        VEGETABLE LAYER

   1      medium        onion, chopped

   1      9 oz          frozen spinach, thawed squeeze liquid out

   1      9oz           frozen broccoli, thawed & chopped

   2                    carrots, grated

   1      tablespoon    butter

In a saucepan, melt butter, blend in sweet rice flour, salt & pepper.  Add milk & cook over medium heat until mixture boils and thickens, stirring constantly.  Stir in cheese, heat through.  Set aside.

In a Skillet, melt 1 tablespoon butter.  Saute onion and carrot until onion is translucent.  Add spinach and broccoli, mix well.

Cook noodles following pkg instructions.

In a 9x13 baking dish: cover bottom with thin layer of cheese sauce.

Add a layer of lasagna noodles, then 1/2 of the vegetable mixture.  Pour about 1/4-1/3 of the cheese sauce over vegetables. 

Repeat noodles, 1/2 vegetables & 1/4-1/3 of cheese sauce.  Top with a layer of noodles. Then cover with remaining cheese sauce, making sure to cover noodles completely.

Bake 350 degrees for 20-30 minutes, edges will be bubbly.

NOTES : Do not boil cheese it will break down.

Throw in a can of mushrooms if you like them.

May use all broccoli instead of spinach.

Vegetables are flexible use what you like.

Freezes well.

Simply Done Roasted Beets

 

Love my Roasted Beets

 so simple to make

so yummy to eat

 

 

enjoy them warm, with a little butter if you must

chill them for a salad

sneak them when no one is looking

yes I love beets

 

 

greens cut off and saved

little squiggly things trimmed

 

usually I wrap each beet in tin foil

bake on a cookie sheet no clean up needed

 

why I decided it was good plan to have to clean purple gizzz out of the pan?

 

 

 

 

Roasted Beets

Wrap the beets individually in aluminum foil and place them on a sheet pan.

Roast them for 50 minutes to 1 hour, depending on their size, until they are tender, test with a small sharp knife.

Or you can stick them in a covered casserole and have a mess to clean up.

 

Unwrap each beet and set aside for 10 minutes, until cool enough to handle.

Peel the beets with a small, sharp knife skin should peel of easily. 

I wear rubber gloves or rub the skin off with a paper towel to keep my hands from turning purple.  Slice or chunk , enjoy warm with a little butter or on a beet salad