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Posts Tagged ‘ginger’

My family LOVES lentils. They’re one of our favourite legumes because they taste so great, they’re cost effective and you can use them in so many dishes. Lentil patties, vegetarian lasagna, vegetarian Shepard’s Pie, various casseroles and the list goes on…

A bag of green lentils (not cooked or canned) cost $2-4 depending on where you shop. One bag of lentils could potentially make enough meals for a family of four (eating lentils once a week) for a month! They also provide a great source of protein, fiber, vitamin B6, iron and magnesium. Combined with rice, lentils are a complete protein meaning that they provide the body with all essential amino acids (building blocks of protein) making them an ideal protein source.

lentil rice
I made this casserole for the first time a few weeks ago and everyone loved it. It’s so simple to prepare yet so amazing! The one thing to note is the cooking time (2 hours 20 minutes).

Recipe:
Curried Lentil and Rice Casserole
2 TBSP extra virgin olive oil
1 medium onion, chopped
2 TBSP finely chopped fresh ginger
1 TBSP finely chopped fresh tumeric, or 1 TSP dried
2 TSP curry powder
1 TSP ground cumin
1 TSP ground coriander
1/2 TSP cinnamon
2 TSP sea salt
4 carrots, chopped
1 1/2 cups French Lentils or black beluga lentils
1 cup long grain brown rice
5 cups water
1 cup coconut milk

Preheat oven to 350 degrees F.

Heat a 10-inch skillet over medium heat. Add the olive oil and onions, saute for 5 to 6 minutes. Add ginger, tumeric, spices, and salt. Continue to saute for another 2 minutes until fragrant.

Place onion-spice mixture into a large casserole dish. Add carrots, lentils, rice, water and coconut milk. Mix together well. Cover and bake for 2 hours.

After 2 hours, turn oven temp up to 425 degrees F. Remove cover and cook for another 20 to 30 minutes to let excess liquid cook off. Stir and serve.

Yield: 4 to 6 servings.

This recipe is compliments of the cookbook called “Nourishing Meals” by Alissa Segersten and Tom Malterre. I use this cookbook at least once a week. It’s $24.95 and can be found at most book stores.

If you have not eaten lentils lately this is a great weekend meal. The bonus is you will have leftovers for the work week ahead!

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I made some delicious gluten-free ginger molasses cookies a few weeks ago and posted a picture to facebook. Within a few hours I had several requests to share the recipe. I wasn’t sure how a recipe for cookies really fit my blog’s MO, so I decided to write about the medicinal properties of ginger and ways to use it… including the cookies of course!

Ginger is commonly bought as a powdered spice or a fresh root. It is generally consumed in three different ways: as a side dish, as medicine or as a spice added to food. Because of ginger’s versatility it can be eaten pickled, raw, as a tea, in juice, and of course in many savoury and sweet dishes.

Ginger is also great when you’re trying to ward off or treat the common cold. Placing fresh squeezed ginger, sliced lemons, water and a touch of honey into a pot on medium heat for 15 minutes makes a soothing tea… far healthier than Neo Citron!

Combating nausea is another great way to utilize the medicinal benefits of ginger. Whether taken in capsule form or as a candy, ginger is great for calming the stomach and it’s safe for pregnancy too!

Now here’s the recipe everyone’s been waiting for…

The start of my holiday baking!

The start of my holiday baking!


Gluten-free Ginger Molasses Cookies
1/2 cup butter
1 cup packed brown sugar
1 large egg
1/4 cup fancy molasses
2 cups quinoa flour (gluten-free)
(OR 1 cup quinoa flour &
1 cup all purpose flour)
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup white sugar (optional-to sprinkle on top)

1- Preheat oven to 350 degrees Fahrenheit.
2- Cream butter and brown sugar in a large bowl. Beat in the egg and molasses. Set aside.
3- Mix the flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl and blend well.
4- Add the butter mixture to the flour mixture and mix until a smooth dough forms.
5- Roll the dough into 1 1/2 inch balls or use a rolling pin to flatten dough on flour-coated counter top and use cookie cutters.
6- Place cookies 2 inches apart on baking sheet and sprinkle tops with white sugar.
7- Bake on center rack of oven for 8-10 minutes. If you enjoy a crisper cookie, bake for an additional 2-4 minutes.
8- Let cookies cool for 1-2 minutes on cookie sheet before moving to wire rack.

Nothing beats the smell of home baked ginger cookies on a cold winter day… so yummy! Wishing everyone happy holidays and a healthy new year!

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