Lentil shepherd’s pie

November 16, 2012 at 9:26 pm (Food) (, , , )

This week, I was trying to think of some healthy twists on some classic comfort foods. I started with Shepherd’s Pie.

1 cup dry lentils, rinsed and sorted
4-5 medium golden potatoes
1/2 onion, diced
2 carrots, diced
3 stalks celery, diced
1 Tbsp minced garlic
2 Tbsp oil
3 Tbsp flour
2 cups stock (we’re not vegetarian, so I used beef. Veggie stock would be fine)
1/2 cup TVP (I threw it in because I had it, totally ok to skip)
1 cup frozen peas

In a small pot, simmer lentils in water until softened (about 30 minutes). Meanwhile, boil your potatoes and make mashed potatoes in your favorite fashion. I used sour cream, garlic and margarine in mine.

In a large sauté pan, combine onion, carrot, celery, garlic and oil. Add any dry herbs you like now. Thyme would be great, but I skipped it because Hubs doesn’t like it. Stir until veggies soften. Add flour to make a roux. Add stock 1/2 cup at a time until you’ve got a gravy with your veggies. Stir in your cooked lentils, TVP and peas. Season to taste with salt and pepper.

Pour the lentil mixture into a large casserole dish. Dollop mashed potatoes over the top. Bake at 350 for 30-40 minutes just to heat everything through and crisp the top of the potatoes. Enjoy!



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Day 3

September 14, 2012 at 5:09 am (Food) (, , )

I was so excited for tonight’s dinner, we got distracted. My sister in law called and invited the kids and I over for dinner and blackberry picking. Hubs works very early in the morning, so he stayed home since we’re always late getting back after playing there. Typical for me, I took over in the kitchen while she played outside in the September evening sun. I rummaged through her cabinets and whipped up some spaghetti sauce. It was a quick combo of onions, carrots, zucchini, corn, and lean ground pork. Not quite as healthy as I was shooting for, but it sure was tasty. I tried to eat more sauce than pasta and I ate a side of broccoli too. I keep reminding myself that it’s not a diet, it’s about making better choices. I think I did ok with what was in front of me.

I was planning to make some black bean quinoa burgers for dinner at home. Now I probably won’t get to them until Saturday. Tomorrow is a huge cheat day. I probably shouldn’t even admit this, but tomorrow is the day my best friend and I have called “the day of gluttony” for years. We go the the fair together every year and gorge ourselves on everything that we won’t touch again for another year. I’m giving myself a free pass for tomorrow. I hope you’ll understand!

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Times they are changin’

September 12, 2012 at 1:44 am (Uncategorized) (, , )

Hubs and I are both fat. There. I said it. We need to lose some serious weight. Between the two of us, there’s easily 80 to shed. Hubs now has high blood pressure, high cholesterol, a fatty liver and high liver enzymes. We have to get this on track. It’s not just about losing weight at this point, it’s about getting healthier.

Today, I cleaned out the fridge and cupboards. The remains of old chip bags are gone. There’s no half eaten ice cream tubs. It was also a great excuse to organize the cupboards while I was in there. I’m not calling it a diet; its a whole new lifestyle. We’re not subscribing to fad diet, we’re not counting calories, we’re making better choices. I organized a menu plan for the next two weeks and went shopping. Tonight was dinner #1 of our new menu.

Tonight was a peanut noodle dish with tofu. I didn’t measure much, but here’s the run down.

-Noodles (I used Korean starch noodles called vermicelli. Rice noodles would probably be ever better). Cook and set aside.
-Veggies (we had broccoli, carrots and bell pepper)
-Sesame oil
-Vegetable stock
-Coconut milk
-Peanut butter (fresh ground)
-Seasonings/spices (red peeper flakes, cumin, etc)
-Corn starch
-Tofu, diced

Sauté the veggies in a bit of sesame oil. Add about half a cup of veggie stock, a couple of tablespoons each peanut butter and coconut milk, and your spices. Bring it to a simmer. Mix a little starch with cold water and stir into the sauce. Bring back to s simmer. Fold in tofu and noodles. If you want, garnish with green onion and sesame seeds.

The results? Success! Even Hubs who doesn’t like peanut sauces. Both kids finished theirs too.

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