If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
This blog was getting too complicated, so I’ve moved to a single feed. Find me now at http://keepinglifecreative.com!!
I’ve MOVED!
March 3rd, 2010Day 56: Apple-Cinnamon Lentil Muffins
February 25th, 2010
Wondering what this rice and bean thing is all about? Go here to read about my challenge.
Today was a break-through day for me. At the risk of sounding dramatic, I almost cried when I pulled these muffins of the oven to see that they were lovely, tall and golden. I mean, from my perspective, a girl who’s commited to making beans and rice EVERY DAY for a year, some days are daunting. And some days I don’t feel like making beans and rice. But, this recipe, dear friends, has changed my perspective a bit.
I’m sure I’m not the first one who has thought of this. In fact, I’m nervous to Google Swagbucks it to see what lentil baked goods recipes are out there, because for just a minute I want to revel in the idea that I thought of something brilliant–even if I can’t claim it for long. Lentil puree. In baked goods. Instead of eggs and oil. Bring on the protein and fiber!
Pretty much I just took one of my favorite basic muffin recipes, replaced the milk, egg and oil with lentil puree, added some chopped apples I had in the freezer, and made some moist, hearty muffins. And they baked up beautifully! It was so exciting. I was anticipating an experimental flop.
Try them. You’ll never know there are beanslegumes in these. Neither will your kids. And your dog definitely won’t care. Try experimenting with the recipe, substituting the apples for berries or something else. This little muffin has just made my year challenge a lot less intimidating 
.
Apple-Cinnamon Lentil Muffins
- 1 cup flour (can use half white, half wheat)
- 1 cup quick cooking oats
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 1/2 cups lentil puree
- 2 cups chopped apples
Mix all ingredients and spoon batter in 12 greased muffin cups. (Do not use muffin papers, they will stick!) Bake at 400* about 15 -17 minutes.
Expect to see more lentil-muffin recipes in the near future! And feel free to download this printable recipe card while you are at it!
I’m linking this post to Food on Fridays and Cupcake Tuesday.
Day 55: Greek Lentil Salad
February 24th, 2010
Wondering what this rice and bean thing is all about? Go here to read about my challenge.
This was basically a Greek salad with lentils, served over a bed of lettuce to make it more filling for dinnertime. It could easily be served without the lettuce as a side dish or on it’s own with a crusty roll.
Greek Lentil Salad
- 2 cups cooked lentils
- chopped onion
- chopped tomato
- chopped cucumber
- sliced or whole olives
- crumbled feta cheese
- Greek salad dressing or balsamic vinaigrette to taste
Cook lentils in boiling water about 20 minutes, or until tender, but slighly firm so they don’t mush in the salad. Add other ingredients and mix gently. Chill before serving. Serve over lettuce if desired.
Review: We love salads, and Greek salad is one of our favorites, so I was pretty sure we would like this. The lentils don’t add a lot of flavor, but they add lots of protein and fiber and helped make the meal more filling. The salad was healthy and satisfying.
$5 Taste of Home Cookbooks
February 24th, 2010
I’m so excited about this deal because I LOVE Taste of Home recipes. My mom gave me the magazine subscription for Christmas a couple years in a row and they are the best because they are recipes submitted by every day cooks, with every day ingredients. I love to experiment with cooking, but sometimes it’s so hard to do so on a budget, so I appreciate the recipes that include pantry staples. Anyway, at $5 for a hardcover book I couldn’t resist getting a few–one for me, and a couple for gifts. I’m thinking Mother’s Day and an upcoming wedding. Wouldn’t a cookbook with a basket full of groceries make a great wedding gift?!
To get this deal, go to the Taste of Home site. If you add two or more cookbooks to your cart you can get FREE shipping at checkout using coupon code 347.
Or, here’s what I did to make this deal even SWEETER! (FREE shipping, PLUS 10% cashback through ShopatHome.com!!)
- Login or sign up for a new account with ShopAtHome and search for “Taste of Home”. Click the Taste of Home site.
- Click on the $5 Cookbooks link in the sidebar.
- Add two or more cookbooks to your cart and checkout using coupon code 347 (coupon code will give you free shipping on any order of $10 or more). (Thanks, Money Saving Mom!)
- Your10% cashback will be credited in your ShopAtHome account 30-60 days after you order. Plus, if it’s your first time to order through ShopAtHome, you’ll receive a $5 bonus to your account!! Think of it as one free cookbook! Yay!
Homemade Donuts
February 24th, 2010Ready for another biscuit recipe? I’m using my free biscuits again! These donuts are a treat my mom taught me to make when I was nine or 10 years old. They are super easy, tasty, and probably way too fattening. LOL. Don’t tell my Weight Watchers leader I made these 
.
The cast of characters:
1. Heat a couple of inches of oil in a deep skillet.
2. Take a can of refrigerator biscuits and cut or poke a hole in the center.
3. Test the oil to see if it’s hot enough by dropping a small ball of dough in the oil. If it rises to the top immediately and bubbles like crazy, it’s ready. Drop a dough circle into the oil. Cook on each side until golden brown. It may take a couple of tries to figure out the cooking time and temp. Turn heat down if dough is browning too quickly. You want the donuts cooked through and not doughy on the inside.
4. Drain the doughnuts on a paper towel or rack.
5. Warm a little frosting in the microwave until runny like a glaze and drizzle over donuts. Or go all out and skip the warming and just slather it on! I won’t tell . Powdered sugar or cinnamon and sugar are also good on these! Roll while they are still warm.
6. Impress your family and make them think you are a domestic goddess!
Cooking with Kids: Pigs in a Blanket
February 23rd, 2010This is a favorite lunchtime meal at our house, and it’s even better when I can use my FREE Pillsbury biscuits! Loving those coupon deals! (Print Pillsbury coupons here or here)
Items Needed:
- Can of refrigerator biscuits or crescent rolls
- hot dogs, Little Smokies, or cooked sausage links
- cheese slices (optional)
1. Roll or flatten biscuits.
2. Place hot dog in center of biscuit. Cut a slit in hot dog and stuff with a slice of cheese if desired.
3. Roll biscuit around hot dog.
4. Try to wait patiently while they cook at 375* for about 12-15 minutes or until no longer doughy inside.
5. Eat!
Meal Planning Tuesday?
February 23rd, 2010
Oh boy, I’m running behind this week. Yesterday (Monday) we spent most of the day shopping in the neighboring much larger town about an hour away. Luckily I had made my weekly meal plan earlier in the day before we left so I wasn’t too stressed about what I was going to make for dinner when I got home. I’m becoming converted to this meal planning thing.
Did you download my FREE meal planner yet? I sent off to have it printed and coil-bound, but I’m still waiting for it to come. I did get an e-mail saying it had been shipped though, so I’m hoping I’ll have it next week so I can show you!
As for what we are eating this week, it’s always tenative around here, but here’s my basic sketch:
Breakfasts:
- Pancakes, milk
- Cereal, toast x2
- Oatmeal, fruit x2
- Eggs, toast x2
Lunch: (My husband and I usually have leftovers or a salad)
- Pigs in a blanket, carrots, apple slices
- Spaghettios, applesauce
- Chicken nuggets, homemade potato wedges, fruit
- Grilled cheese sandwiches, Pringles, fruit
- Pasta salad
- leftovers x2
Dinner:
- Lentil Chili and Baked Potatoes, green salad
- Meatloaf, garlic mashed potatoes, biscuits, peas
- Tuna and white bean salad in pitas, pickles, Pringles, apples
- Leftover lentil chili over brown rice, salad
- Greek Lentil Salad, garlic bread
- Dinner out
- Leftovers
Snacks/Desserts: lentil cookies, homemade donuts
As for the Restaurant.com gift card giveaway, it went to comment #10, Tara! I’ll be e-mailing you . Thanks to everyone who entered!
Day 54: Lentil Cookies?!!
February 23rd, 2010
Wondering what this rice and bean thing is all about? Go here to read about my challenge.
Remember the black bean brownies? Essentially the black bean puree replaced the eggs and oil in the brownies. And they turned out delish. So I’ve been experimenting with lentils a bit, and I love that their cooking time is much shorter than dried beans. So much shorter in fact that you have to be careful not to cook them to mush. But, if you do, turn it into lentil puree, and make some cookies!
Lentil Cookies
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 1/2 cups lentil puree
- 2 tsp. vanilla
- 2 cups quick cooking oats
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 cups chocolate chips or chunks
Cream butter, sugars, lentil puree, and vanilla. Add dry ingredients and mix well. Add chocolate and drop by spoonfuls on a cookie sheet. Bake at 350* about 9 minutes.
Review: Nobody had any idea there were lentils in these. The kids loved them, licked the cookie dough beaters clean, and I didn’t have to worry about them eating raw cookie dough since the lentils replace the eggs. I imagine these are lower in fat too since they replace some of the butter and the eggs. I wonder about trying them with no butter next time? Will have to play around with this and let you know. I think they would be tasty with butterscotch chips, or white chocolate and dried cranberries. Yay for adding protein and fiber to cookies!
Lentil Puree
February 23rd, 2010Just made up a batch of lentil puree. What in the world for? Stay tuned. But here is how it’s made:
1. Pick over a bag (1 pound) of lentils to check for any unwanted debris such as small rocks. I usually just dump them in a colander, sift my fingers through for a quick quality-control, and then rinse the lentils in running water.
2. Fill a pot with water and simmer lentils about 30 minutes or until done. Add additional water as they cook if necessary. You want the lentils to be juicy as they cook.
3. Puree cooked lentils in a food processor or blender until smooth. Add a little water if needed. Yes, this looks gross.
4. Store in sealed container or freezer bag and freeze until ready to use.
Day 53: Lentil Chili
February 23rd, 2010
Wondering what this rice and bean thing is all about? Go here to read about my challenge.
This is one of those I-added-some-of-this-and-some-of-that recipes.
Lentil Chili
- 1 1/4 cups dry lentils (half a pound)
- 4 cups water
- 1 cup cooked black beans (optional)
- 1 lb. hamburger, browned
- chopped onion
- 1 can diced tomatoes
- 2 TBSP chili powder
- 1 tsp. cumin
- t tsp. minced garlic
- salt and hot sauce to taste
Place the lentils and water in a pot and bring to a boil. Reduce heat and simmer gently about 30 minutes. If the lentils begin to get dry, or if their water boils away then add more water. You want the lentils to remain juicy while they cook.
Meanwhile, brown hamburger; drain. Add onion and garlic. When lentils are done, add hamburger mixture and remaining ingredients to lentils and simmer 10-15 minutes. Serve over baked potatoes, rice, with cornbread, etc.
Review: This was a good alternative to kidney bean chili. I added the black beans at the last minute because I had them leftover in the fridge, and they added texture and color. We served this chili over baked potatoes with cheese and sour cream.
