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Showing posts from December, 2014

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Fathers Who Harm

Father's Day has become a more highlighted day of celebration than when I was a child. My father was born in 1927 and lived a pretty long life: he died in 2013, a few months into his 86th year. He was not a bad father. He did struggle with alcohol addiction and was imperfect in other ways, but he was basically loving and kind. He was a workaholic, so we did not have access to him for emotional affirmation, but he told me in his old age that he always loved everything about us kids and felt sad that he had not been a better parent, and he was sorry he was most of all that he had not spent more time with us.  Other men in my family– my grandfathers, my husband, son, uncles, brother– have all shown themselves to be good guys and have adult children whom they love(d) and who love them back.  But I think to myself, having been a social worker to women and children who fled lives with men who put them and their children through Hell, that there are probably a fair number of children, te

Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro

Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro over Oven Baked Potato Sticks (Serves 8-12, and can be halved). INGREDIENTS: 2 C. Red Lentils   4 C. Water   2 T. Coconut Oil   2 Onions, chopped fine (I did mine in Food Processor)  2 C. Celery , finely chopped (also did in Food Processor)  1 Red Bell Pepper , seeded and chopped  1-2T Garlic , minced (for DIY jar mince, go here  )  1/2 tsp. ground Turmeric   2 tsp. ground Cumin (grind the seed in a Coffee Bean Grinder)  2 tsp. Chipotle spice (or Chili Powder)  2 cans roasted tomatoes or Organic Roma Tomato Sauce (Costco)  2 C. Vegetable Broth   Celtic Sea Salt to taste  1/2 C. fresh-squeezed Juice of Lime   1+ C. chopped fresh Cilantro   METHOD:    Put rinsed and drained Lentils into a medium pot and add 4 cups water. Bring just to a boil, turn heat off, and put lid on. Let lentils sit for 30 minutes.   While lentils sit for 30 minutes, chop onions, celery and red bell pepper.

Lazy Enchilada Casserole (Vegan, Gluten-Free)

Lazy Enchilada Casserole (Vegan and Gluten-Free) I am all for wonderful lazy casseroles (one of my faves is lazy cabbage rolls)-- this enchilada casserole means that you get the same wonderful flavour and texture without actually having to mess around with making the enchilada rolls (unless you are really great at doing them, in which case, go to it!).  You just put down a thin layer of the vegan cheese (queso or kay-so) on the bottom of the casserole pan (either covered already covered with parchment, or oiled), a layer of tortillas, the enchalada filling, a top layer of tortillas, and then the rest of the queso!  You can see how it is pretty much a piece of cake / pastel(?)  Have fun, and enjoy this luscious recipe!  It makes a fantastic potluck entree that will be much appreciated! To make this again I would start by assembling the ingredients the day before, and I would cook the beans (separately, the white beans and the pinto beans) and put them in mason jars (or o

Lentil Bowl #2 with Mushrooms,Caramelized Onions and Quinoa (Vegan, Gluten-Free)

Lentil Bowl #2 with Mushrooms, Carmelized Onions, and Quinoa - on a bed of Baby Greens I got the idea for Lentil Bowl #2 by googling "mushrooms lentils"-- it seemed to me to be a lovely mix.  Of course there are thousands of variations online.  I chose the one with the image that showed a heap of mouth-watering carmelized onions on top of the lentil dish.  Then I went about making changes based on what I had to work with and what I prefer (eg., I added in the quinoa vs. a bed of rice, and amped up the portions so that this recipe makes enough for four to six servings.) Lentil Bowl #2 with Mushrooms,Caramelized Onions and Quinoa Precooked lentils and starches are a boon when it comes to the series of "Lentil Bowls" that I am featuring here on Organic Granny. If you soak and cook extra lentils you will speed up the whole maddeningly* fragrant cooking process the next time, and you will save a ton of money by not buying the tinned organic lentils. Just stic

Lentil Bowl #1: Pineapple Lentils over Coconut Lime Sweet Potato (Vegan, Gluten-Free)

Even if you are not a huge fan of lentils, this particular recipe will answer a deep need on a cool winter's night when you have put out all day for the Man and are just ready for something comforting and satisfying!  It will feed 2 - 4 diners, depending on the hunger and the usual inputs.  I'm calling this Lentil Bowl #1, so expect some more quick and yummy one-dish lentil recipes! The potatoes in the above picture are white 'sweet potatoes' and not the bright orange yams we expect when we say 'sweet potato'.  They have the texture of  sweet potato, and they ARE very sweet (ooze syrup when baked) but they have a more neutral flavour.  Yams work extremely well also, so use either. Ingredients for the Lentil part: 1 T. Coconut Oil 1/2 Small Onion , chopped fine 2     Garlic Cloves, minced 1 C. Pineapple, chopped small (I use Costco's frozen Organic Pineapple-- smells like the tropics!) 3 C. cooked Brown or Green Lentils 2 T. Maple Syrup Shot of Ap