Herbed Lentils and Quinoa (or Rice)

I also make this with organic brown rice instead of quinoa. I like the quinoa best and the family seemed to like it better than rice as well. This dish can be adapted to be vegetarian or even vegan.

Herbed Lentils and Quinoa

2 & 2/3 cups chicken broth, vegetable broth or water
3/4 cup dry lentils
1/2 cup dry quinoa or dry brown rice
3/4 cup chopped onion (I omit for the sake of the children)
1/4 cup dry white wine (or extra broth or water)
1/2 teaspoon dried crushed basil
1/4 teaspoon salt
1/4 teaspoon dried crushed thyme
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded Swiss, Parmesan, or cheddar cheese (or a mixture)

Method: Mix together broth, lentils, quinoa OR brown rice, onion, wine, basil, salt, thyme, garlic powder, and pepper. Pour into small greased casserole dish.

Bake covered at 350 degrees for 1 and 1/2 hours.

Remove from oven. Top with cheese and return to oven until cheese melts.

Here is a dip of the lentils and quinoa along with my favorite asparagus simply lightly sauteed in coconut oil and sprinkled with fresh ground salt and pepper, dilled baked tilapia, and cheese souffle. 

Back Again with Simple Supper thoughts

Okay Friends,

Sorry it has been so long since I've posted recipes. I am back!

Besides ordinary suppers and occasional culinary masterpieces, I have been focusing on something our family has termed "Simple Supper Nights." We choose one night a week for simple suppers.

On these nights, like tonight, everyone gets to choose from a simple variety of staples. The children often choose a bowl of cereal with fresh fruit, homemade granola with Greek yogurt, or a fried egg and a biscuit or piece of toast. Lee and I often have some variation of an egg sandwich or sometimes I have a smoothie. Simple suppers give me a night off from cooking (well mostly) and everyone is happy because they chose what they wanted to eat.

My simple supper this evening was a half a slice of naan bread, 1 tablespoon spinach artichoke hummus, 1 egg, 3 stalks asparagus, 1/4 orange bell pepper, and 5 grape tomatoes halved.

I put 1 tablespoon of good quality coconut oil in the skillet, sauteed the veggies, moved them to the side of the skillet, fried the egg, moved that to the top of the veggies so it wouldn't get overcooked, then put the naan bread in the skillet to brown on both sides. Once browned, I placed the naan bread on a plate, smeared the hummus on top, then the egg, the sauteed veggies on top.

P.S. This makes a great breakfast too!

You can use any combination of veggies, hummus, mayo, mustard, cheese, whatever sounds good. No rules for this one. Let me know if you try it and what you think!

What do you do for simple suppers?

Best Homemade Granola Bars Ever

These have completely replaced store-bought granola bars in our house (except when I run out of time to make them.) But we LOVE them and vary the nuts and dried fruit so we have variety. I double the recipe. Don't let the steps intimidate you. Once you make them for the first time, it is a breeze. I got the recipe from www.debbiekoenig.com.

See the original recipe link here... 

Chewy Quinoa Granola Bars
Adapted from Inspired Taste
Makes 12
ETA in response to reader requests: If you’ve got nut allergy issues (in your family or at school), swap the almond butter for sunbutter, and the sliced almonds for a bit more rolled oats and quinoa. You could also replace the almonds with sunflower seeds, pumpkin seeds, or coconut, if those work for your needs.
2 1/2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/4 cup white quinoa
1/2 cup dried cherries, chopped
1/3 cup honey
1/3 cup almond butter (or nut butter of your choice)
1/4 cup unsalted butter, cut into pats
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Preheat the oven to 350°F and line an 8 x 8-inch square baking pan with parchment paper—cut the piece big enough to have paper hanging over the sides a bit.

1. Spread oats, almonds, and quinoa in a rimmed baking sheet. Bake for 8-10 minutes, shaking and stirring once or twice, until oats and almonds are golden-brown. Transfer to a large mixing bowl and stir in the dried cherries.
2. Put the honey, nut butter, unsalted butter, brown sugar, and salt into a small saucepan over medium heat. Cook, stirring occasionally, until fully combined and bubbly. Stir in the vanilla.
3. Pour the mixture over the contents of the mixing bowl and stir well—be careful, since that liquid is quite hot. Allow to cool slightly, then stir in all but a handful of the chocolate chips (set that handful aside). Don’t worry if they melt a bit.
4. Transfer the mixture to the prepared baking pan. Spread as evenly as you can, then lay a piece of parchment paper over the top and press with your hands—smooth and flatten firmly. Don’t be afraid to press hard, in order to create solid bars that won’t fall apart. Remove the parchment and scatter the remaining chocolate chips over the top of the bars.
5. Refrigerate until completely chilled, then use the overhanging parchment paper to remove the entire block of bars at once. Cut into 12 bars—I like to wrap them individually, to make them easy to toss into Harry’s lunchbox, then store in an airtight container in the fridge. Straight from the fridge they’re quite firm, but by lunchtime they’re perfect. (I imagine you could freeze them, too, and let them defrost in your kid’s lunchbox.)

- See more at: http://debbiekoenig.com/2013/10/26/chewy-quinoa-granola-bars-picky-eater-lunchbox/#sthash.795VKKJF.dpuf

Chewy Quinoa Granola Bars
Adapted from Inspired Taste
Makes 12
ETA in response to reader requests: If you’ve got nut allergy issues (in your family or at school), swap the almond butter for sunbutter, and the sliced almonds for a bit more rolled oats and quinoa. You could also replace the almonds with sunflower seeds, pumpkin seeds, or coconut, if those work for your needs.
2 1/2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/4 cup white quinoa
1/2 cup dried cherries, chopped
1/3 cup honey
1/3 cup almond butter (or nut butter of your choice)
1/4 cup unsalted butter, cut into pats
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Preheat the oven to 350°F and line an 8 x 8-inch square baking pan with parchment paper—cut the piece big enough to have paper hanging over the sides a bit.

1. Spread oats, almonds, and quinoa in a rimmed baking sheet. Bake for 8-10 minutes, shaking and stirring once or twice, until oats and almonds are golden-brown. Transfer to a large mixing bowl and stir in the dried cherries.
2. Put the honey, nut butter, unsalted butter, brown sugar, and salt into a small saucepan over medium heat. Cook, stirring occasionally, until fully combined and bubbly. Stir in the vanilla.
3. Pour the mixture over the contents of the mixing bowl and stir well—be careful, since that liquid is quite hot. Allow to cool slightly, then stir in all but a handful of the chocolate chips (set that handful aside). Don’t worry if they melt a bit.
4. Transfer the mixture to the prepared baking pan. Spread as evenly as you can, then lay a piece of parchment paper over the top and press with your hands—smooth and flatten firmly. Don’t be afraid to press hard, in order to create solid bars that won’t fall apart. Remove the parchment and scatter the remaining chocolate chips over the top of the bars.
5. Refrigerate until completely chilled, then use the overhanging parchment paper to remove the entire block of bars at once. Cut into 12 bars—I like to wrap them individually, to make them easy to toss into Harry’s lunchbox, then store in an airtight container in the fridge. Straight from the fridge they’re quite firm, but by lunchtime they’re perfect. (I imagine you could freeze them, too, and let them defrost in your kid’s lunchbox.)

- See more at: http://debbiekoenig.com/2013/10/26/chewy-quinoa-granola-bars-picky-eater-lunchbox/#sthash.795VKKJF.dpuf

Chewy Quinoa Granola Bars

2 and 1/2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/4 cup white quinoa
1/2 cup dried cherries, chopped
1/3 cup honey
1/3 cup almond (or nut butter of your choice or sunflower seed butter)
1/4 cup butter, cut into pats (sometimes I use coconut oil)
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips

Method: Spread oats, quinoa, and almonds on a rimmed baking sheet and bake at 350 degrees for 8-10 minutes or until golden brown. Shake or stir twice. Transfer to large mixing bowl and add dried chopped cherries.

Put the honey, nut butter, butter or coconut oil, brown sugar, and salt in medium sauce pan and heat, stirring until fully combined and bubbly. Stir in vanilla. Pour mixture over oats/quinoa mixture. Be careful because the sauce is hot. Stir well and allow mixture to cool slightly. Add all but a handful of the chocolate chips. It is okay if the melt a little.

Transfer mixture to an 8X8 square baking sheet lined with parchment paper. Spread as best you can. Place another sheet of parchment paper on top and press the bars hard with your hands. Remove the top parchment paper and scatter remaining chocolate chips on top.

Refrigerate until completely chilled. I use the overlaying parchment paper to turn the bars out onto a clean cutting board to cut into squares. Can be wrapped individually for lunches and snacks. YUM!

Chewy Quinoa Granola Bars
Adapted from Inspired Taste
Makes 12
ETA in response to reader requests: If you’ve got nut allergy issues (in your family or at school), swap the almond butter for sunbutter, and the sliced almonds for a bit more rolled oats and quinoa. You could also replace the almonds with sunflower seeds, pumpkin seeds, or coconut, if those work for your needs.
2 1/2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/4 cup white quinoa
1/2 cup dried cherries, chopped
1/3 cup honey
1/3 cup almond butter (or nut butter of your choice)
1/4 cup unsalted butter, cut into pats
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Preheat the oven to 350°F and line an 8 x 8-inch square baking pan with parchment paper—cut the piece big enough to have paper hanging over the sides a bit.

1. Spread oats, almonds, and quinoa in a rimmed baking sheet. Bake for 8-10 minutes, shaking and stirring once or twice, until oats and almonds are golden-brown. Transfer to a large mixing bowl and stir in the dried cherries.
2. Put the honey, nut butter, unsalted butter, brown sugar, and salt into a small saucepan over medium heat. Cook, stirring occasionally, until fully combined and bubbly. Stir in the vanilla.
3. Pour the mixture over the contents of the mixing bowl and stir well—be careful, since that liquid is quite hot. Allow to cool slightly, then stir in all but a handful of the chocolate chips (set that handful aside). Don’t worry if they melt a bit.
4. Transfer the mixture to the prepared baking pan. Spread as evenly as you can, then lay a piece of parchment paper over the top and press with your hands—smooth and flatten firmly. Don’t be afraid to press hard, in order to create solid bars that won’t fall apart. Remove the parchment and scatter the remaining chocolate chips over the top of the bars.
5. Refrigerate until completely chilled, then use the overhanging parchment paper to remove the entire block of bars at once. Cut into 12 bars—I like to wrap them individually, to make them easy to toss into Harry’s lunchbox, then store in an airtight container in the fridge. Straight from the fridge they’re quite firm, but by lunchtime they’re perfect. (I imagine you could freeze them, too, and let them defrost in your kid’s lunchbox.)

- See more at: http://debbiekoenig.com/2013/10/26/chewy-quinoa-granola-bars-picky-eater-lunchbox/#sthash.795VKKJF.dpuf

Chewy Quinoa Granola Bars
Adapted from Inspired Taste
Makes 12
ETA in response to reader requests: If you’ve got nut allergy issues (in your family or at school), swap the almond butter for sunbutter, and the sliced almonds for a bit more rolled oats and quinoa. You could also replace the almonds with sunflower seeds, pumpkin seeds, or coconut, if those work for your needs.
2 1/2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/4 cup white quinoa
1/2 cup dried cherries, chopped
1/3 cup honey
1/3 cup almond butter (or nut butter of your choice)
1/4 cup unsalted butter, cut into pats
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Preheat the oven to 350°F and line an 8 x 8-inch square baking pan with parchment paper—cut the piece big enough to have paper hanging over the sides a bit.

1. Spread oats, almonds, and quinoa in a rimmed baking sheet. Bake for 8-10 minutes, shaking and stirring once or twice, until oats and almonds are golden-brown. Transfer to a large mixing bowl and stir in the dried cherries.
2. Put the honey, nut butter, unsalted butter, brown sugar, and salt into a small saucepan over medium heat. Cook, stirring occasionally, until fully combined and bubbly. Stir in the vanilla.
3. Pour the mixture over the contents of the mixing bowl and stir well—be careful, since that liquid is quite hot. Allow to cool slightly, then stir in all but a handful of the chocolate chips (set that handful aside). Don’t worry if they melt a bit.
4. Transfer the mixture to the prepared baking pan. Spread as evenly as you can, then lay a piece of parchment paper over the top and press with your hands—smooth and flatten firmly. Don’t be afraid to press hard, in order to create solid bars that won’t fall apart. Remove the parchment and scatter the remaining chocolate chips over the top of the bars.
5. Refrigerate until completely chilled, then use the overhanging parchment paper to remove the entire block of bars at once. Cut into 12 bars—I like to wrap them individually, to make them easy to toss into Harry’s lunchbox, then store in an airtight container in the fridge. Straight from the fridge they’re quite firm, but by lunchtime they’re perfect. (I imagine you could freeze them, too, and let them defrost in your kid’s lunchbox.)

- See more at: http://debbiekoenig.com/2013/10/26/chewy-quinoa-granola-bars-picky-eater-lunchbox/#sthash.795VKKJF.dpuf

Herb Bread

I tried this last night for the first time. Our 5-year-old son, Eli, said it was the bestest bread in the whole wide world. I made turkey sandwiches for my husband's and son's lunches with slices of this bread today and they looked delicious! I am making egg salad (find recipe here) today to spread on this bread for yummy sandwiches tomorrow.

I got this recipe from A+ Recipes From Hickory Hollow Christian School, page 30, submitted by Joyce (Falb) Showalter.

Herb Bread

3 cups warm water
1/4 cup sugar or honey
1 Tablespoon salt
1 teaspoon garlic granules (I used a heaping teaspoon of Wildtree's Garlic Galore Blend)
5 Tablespoons oil
3 Tablespoons (dry) yeast
2 Tablespoon basil flakes
3 Tablespoons dried parsley flakes
2 Tablespoons dried oregano
8 cups flour (1/2 whole wheat and half white, or your preference. I used 3 cups wheat and 5 white.)

Method: Combine warm water and yeast. Add sugar, oil, salt, and herbs. Mix well. Add flour until no longer sticky. Knead until smooth. Let rise until double. Punch down. Let rise again. Place shaped loaves into 3 greased 5X9 inch loaf pans. Let rise until double. Bake at 350 for 35 minutes.  Yield: 3 loaves.