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. 

Chickpea Nuggets your family will love!

I made these chickpea nuggets in place of chicken nuggets for supper this evening and the consistency, texture and taste were awesome. If I hadn't told the kids they were not chicken nuggets, they would have never made the distinction. But so simple, healthy and more than tasty enough for all the picky palates in the family.

Chickpea Nuggets

1 can (15 oz) chickpeas, rinsed and drained (or dried chickpeas cooked until tender)
1 small onion, chopped
salt and pepper
Seasoning of choice (I used Wildtree's Rockin Moroccan Rub)
1/2 cup flour
1 large egg

Method: Pulse chickpeas and onion in food processor. Add the rest of the ingredients and pulse until mostly smooth. Heat 1/4 inch oil of your choice in skillet and heat medium high. Using a table spoon, dollop into nugget-size pieces in the skillet and fry until golden brown on both sides. Serve with your favorite "nugget" sauces. (I used Greek yogurt with Wildtree's Java Rub mixed in for my dipping. The husband and children used ketchup and BBQ.) YUM!

Vegetarian Taco Salad

Vegetarian Taco Salad

6 cups torn lettuce
1 cup black or pinto beans, rinsed and drained
1 cup whole kernel corn
1/2 cup sliced black olives, drained
1/4 cup green onions, chopped
1/2 cup or more of sliced or cherry tomatoes
shredded cheddar cheese (optional)

Dressing:
1/4 cup sour cream
2 tablespoons prepared Ranch dressings
1 teaspoon Taco seasoning

Chips:
Take whole wheat tortillas and cut them in eighths.
Pour grapeseed oil in skillet and brown tortilla pieces.
Serve on the side.