Tuesday, November 11, 2008

Thanksgiving update

As many of my best recipes the lentil loaf has shifted into many variations. I was reminded of this one by a reader who makes it at least once a week! I invite you to be creative and take what you like best from any recipe to make it new and exciting for you and your family.

By your request, I have been working on Thanksgiving sides and show stopping desserts. I will post soon, but would love to hear from you with any special recipes worth sharing with the rest of my blog friends. Let’s have some fun with this!

Mini Lentil Loaves with Country Gravy
1 cup dry lentils
2 1/2 cps water
2 bay leaves
1 red onion, diced
3 stalks celery stalks, diced
2 carrots, diced
1 red pepper, chopped
5 cloves garlic, chopped
2-teaspoon kosher salt
2-teaspoon black pepper
2-teaspoon cayenne pepper
2-teaspoon red pepper flakes
1/2 tablespoon sesame oil
Juice of one lemon
3/4 cup oats
3/4 dry bread crumbs

In a medium saucepan simmer the lentils and bay leaves with water until they are soft and the lentlis split eaisly, about 45 minutes. Meanwhile in a medium skillet heat the oil. Sautee the onions, garlic, carrots, celeryred peppers until soft. Remove from heat and add the seasonings. Let cool. Process the Oats in a blender until finely ground.Combine the lentils with the vegatables and then add the oats and bread crumbs. Add the sesame oil and lemon juice. Shape into 12 mini loaves and line up on a sprayed cookie sheet.. Place in a preheated 400 degree oven.and bake until lightly brown about 15 minutes.

Country Gravy
3 tablespoons olive oil
4 portabella mushrooms, slice 1/4 inch thick, then each slice in 4ths
1 small onion, thinly sliced
2 cloves garlic
2 cups veggie stock
1/2-teaspoon thyme
1/2-teaspoon rosemary
Pinch salt and pepper
3 tablespoons whle wheat flour
Fresh thyme and rosemary to float on the top

In a skillet heat 1 1/2-tablespoon olive oil. Add mushroom, garlic and onion and sauté for about 7 minutes until the mushrooms are cooked and the onions are translucent. Remove from skillet and set aside. Heat up remaining oil and add flour and whisk until smooth and cook 30 seconds. Add stock in a steady stream while continuing to whisk cook 5 minutes. Stir in reserve mushrooms, thyme and rosemary and cook 5 minutes more season with salt and pepper. Pour into gravy boat and serve with mashed potatoes and the baked lentil loaf.

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