Bev's Recipe Collection

• 2 medium carrots
• 1 medium onion
• 4 cloves garlic
• 1 pound dried (red) lentils
• 3 T olive oil
• 1 T curry powder
• 1 t ground cumin
• 1 t dried thyme
• 1/2 t salt
• 1 (15 oz.) can tomato sauce
• 6 C vegetable (or chicken) broth
• 5 oz. spinach (about 5 C)

Peel and dice carrots. Dice onion. Mince garlic. Rinse lentils, checking for stones or other debris.

Saute carrots and onion in olive oil over medium heat about 5 minutes. Add the garlic and dry spices. Cook until fragrant, about 1 minute.

Add the lentils, tomato sauce, and broth. Stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Stir occasionally until the lentils are tender, about 20 minutes.

Remove from heat and stir in 5 ounces of spinach until wilted. Serve immediately.

thekitchn.com

• 3 medium carrots, diced
• 1 large sweet onion, diced
• 5 T olive oil
• 4 t minced garlic
• 2 1/2 t cumin
• 1 1/2 t thyme
• 1 t turmeric
• 1 t ground coriander
• 3/4 t salt
• 1/8 t cinnamon
• 1/8 t cayenne
• 1/8 t black pepper
• 1/8 t ginger
• 1/16 t ground nutmeg
• 1 1/2 pounds dried lentils, rinsed
• 1 (15-ounce) can tomato sauce + 1/2 can tomato sauce
• 9 C chicken or vegetable broth
• 7 1/2 C baby spinach (about 7 1/2 ounces)

In a large pot, saute carrots and onion in olive oil until softened (about 5 minutes). Add the spices and cook until fragrant (about 1 minute). Add the lentils, tomato sauce, and broth. Bring to a simmer. Cover and reduce the heat to maintain a gentle simmer, stirring occasionally. Cook just until the lentils are tender (20 minutes or so). Remove from heat and stir in the spinach until wilted. Serve immediately.

Optional: Omit spinach and serve over quinoa.

• 3 C oat flour (I mill 3 C oats in my Nutribullet.)
• 8 t baking powder
• 1 t salt
• 2 eggs
• 3 T olive oil
• 1/4 C honey
• 1 C milk (or buttermilk or kefir)

Combine dry ingredients. Add wet ingredients and wisk until combined. (Don’t over beat.) Grease a 9×13″ baking dish. Pour in the batter and smooth out. Bake at 350 for 20 minutes.

Great for strawberry shortcake!

from the Bread Beckers Recipe Collection

• 9 bell peppers
• olive oil
• 6 garlic cloves, minced
• 1 medium jalapeno, finely diced
• 6 green onion, chopped
• 3/4 C cilantro, chopped
• 1 T lime zest
• 1/4 C lime juice
• 1 t cumin
• 1 t coriander
• 1 1/2 t salt
• 3/4 t cayenne
• 3 cans black beans, drained and rinsed
• corn kernels, any amount (canned or frozen) (Just run water over the frozen corn.)
• cheddar cheese, grated
• avocado slices or guacamole for serving
• tortilla chips

Slice the peppers in half lengthwise, remove the seeds and membranes, and place on a parchment-lined baking sheet cut side up. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 10 minutes at 450 degrees. Discard any liquid that pools inside the peppers. Set the peppers aside.

In a large bowl, mix 1/4 C olive oil and other ingredients through cayenne. Fold in the black beans and corn. Fill the peppers with this mixture. Top with cheese and bake at 450 degrees for 10-15 minutes. (10 minutes in convection oven.) Serve with the avocado slices and tortilla chips.

adapted from: Costco Connection, January, 2024

• 2 1/2 pounds chicken
• 4 T butter, divided
• 4 T sesame oil, divided
• 2 t minced garlic
• 1/2 C soy sauce
• 2 T brown sugar
• 1/2 lemon, juiced
• salt and pepper to taste

Cut chicken into bite-sized pieces; sprinkle with salt and pepper. Heat a wok or large skillet over medium-high heat, add 2 T butter and 2 T sesame oil and let it start to bubble. Immediately add the chicken. Once it browns, flip it over to brown the other side while adding garlic, soy sauce, brown sugar, and the remaining 2 T of butter and sesame oil; stir.

Turn the heat down to medium and simmer until the chicken is cooked through. Squeeze 1/2 lemon over the chicken. Serve with rice and zucchini.

• 1/4 C sesame oil
• sweet onion, chopped
• 1 T minced garlic
• 2 pounds ground beef
• 1/2 C brown sugar
• 3/4 C soy sauce
• 1 t ground ginger
• 1/2 t cayenne (or 1 t crushed red pepper)
• salt & pepper

Heat oil in a large skillet over medium heat. Saute onion for 5 minutes; add garlic and saute for 2 more minutes. Add ground beef, stirring and cooking until no longer pink. Drain the fat. Add the brown sugar, soy sauce, ginger, and cayenne. Sprinkle with salt and pepper; stir. Simmer for a few minutes to blend the flavors.

Serve with white rice and broccoli or zucchini.

• 1 medium onion, chopped
• 2 cloves minced garlic
• 1 pound ground beef
• 8 oz. salsa
• 1/2 green bell pepper, chopped (about 1/2 cup)
• 1 (15 oz) can organic sweet corn, drained
• 1 (15 oz) can chili beans, not drained
• 1 t salt
• 1/2 t pepper

In a large pot, saute onion in olive oil for a few minutes. Add the garlic and saute until onion is soft. Add ground beef and cook until browned. Strain and rinse. Return the beef to the skillet and add the remaining ingredients. Bring the mixture to a simmer. Prepare the toppings.

• 2 C crushed organic tortilla chips
• 1 C firmly packed fresh spinach (or kale)
• 1 (15 oz) can diced tomatoes, drained well (or about 1 C fresh chopped tomatoes)
• 2 C shredded cheddar cheese
• sour cream
• cilantro, chopped

Place the crushed tortilla chips on the bottom of a greased 9 x 13″ baking dish. Spread the spinach on top. Spoon the bean mixture over the spinach. Sprinkle on the diced tomatoes. Bake at 350 degrees for 25 minutes. Sprinkle on the cheddar cheese and cook another 5 minutes. The casserole should be warm and bubbling. Serve with sour cream and chopped fresh cilantro if desired.

Serves 8

My daughter Joy created this recipe. As always, I slightly adapted it. 🙂

Dressing:

• 1/4 C olive oil
• 2 T balsamic vinegar
• 1 T pure maple syrup
• 1 t Dijon mustard
• 1 clover garlic, minced
• dash of salt and ground black pepper

Whisk ingredients in a small bowl. Set aside.

Salad:

• fresh spinach
• 1 apple (or pear), cored and thinly sliced (or veggies: cucumber, bell pepper, tomato)
• 1 avocado, sliced
• red onion slices
• Honey-Roasted Pecans (or pecans, walnuts, almonds, sunflower seeds)
• crumbled feta cheese (or shredded Parmesan)
• optional: golden raisins

from twopeasandtheirpod.com

• 1/4 C Dijon mustard
• 2 T lemon juice
• 1 1/2 t soy sauce
• 1/2 t dried tarragon
• 1/4 t pepper
• 2 pounds boneless, skinless chicken tenders

Combine the first five ingredients in a bowl. Add the chicken and stir until all of the tenders are coated. Marinate at room temperature for 10-15 minutes or for hours in the refrigerator.

Grill until juices run clear, turning once.

• 1/4 C olive oil
• 2 T fresh lemon juice
• 2 T balsamic vinegar
• 1/2 t Dijon mustard
• 1 to 2 t honey
• salt and black pepper, to taste

In a small bowl, whisk all ingredients together. Set aside.

• 2 bunches kale, stemmed and washed
• drizzle of olive oil
• pinch of salt
• 1/2 C feta cheese (or finely shredded Parmesan)
• 1/3 C toasted walnut (or pecan or almond) pieces, or sunflower seeds
• 1/3 C golden raisins (or dried cranberries or fresh berries, apple slices, pear slices)

Chop the washed kale and place in a large bowl. Drizzle the kale with a little bit of olive oil. Sprinkle with a little salt and massage with your clean fingers until the kale softens a bit. (This makes the kale less bitter.)

Drizzle the dressing over the kale and toss well. Add the cheese, nuts, and fruit. Toss again and serve.

Store leftover salad in an airtight container for up to 2 days. The dressing keeps in the fridge for up to a week.

adapted from twopeasandtheirpod.com