Friday, February 12, 2016

Cornmeal Biscuits

these are great in a bowl of chili!
2 cups flour
3/4 cup cornmeal, finer grind
2 Tbl sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 cup buttermilk (or 1 T vinegar in a cup of milk)
2/3 cup shortening
Mix all dry ingredients in a bowl. Cut in shortening using a fork. Add buttermilk till dough forms. Roll out gently to about 1/2" thickness on a sprinkling of cornmeal or flour. Cut out biscuits and place on parchment lined sheet. Bake 18 mins at 425. Makes 10 biscuits. Great with a drizzle of honey!

Lindsey's Red Lentil Soup

I got this recipe from my hair girl who is vegan. She has taught me a lot about nutrition and although I'm not vegan myself, she's helped me to want to eat better. This soup is so satisfying but totally healthy at the same time. I keep a batch in my fridge to heat up for a great hot lunch during the week. Try it! You will totally feel better all around.
1 onion, chopped
6 cups water
16oz bag red lentils
1 bag frozen broccoli florets (can use fresh)
1 bag frozen veggie mix (I used fresh green beans chopped, 1/2 bag frozen corn, 2 zucchini, sliced)
14oz can organic tomato sauce
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp curry powder
1/2 tsp paprika
1 tsp salt - optional
2-3 Tbl sugar
Sautée onion in a little olive oil. Add water, lentils, all veggies (if using zucchini add half way through cooking), tomato sauce, and all seasonings. Bring to boil, reduce heat and simmer 40-45 mins until tender, stirring occasionally. Add water during cooking if needed so veggies are just covered.