Well,here it is, Friday already. I hope you’ve all had a great week. 🙂
Mine’s been jam-packed (but in a good way). More on the details of all these new-found pursuits in a little while.Suffice to say for now: some new work-related training and also outside work pursuits have been added to my schedule.
Part of which will now include a room full of beautiful yarns to ponder!
Have I piqued your interest? Stay tuned….
In the meantime, I’m looking forward to a couple of “chill days” this weekend; catching up on some crafty stuff including getting my “sewing for the summer” plans firmed up.
I am also stash-busting in the fabric department and hope to have one day a week designated as Crafts Only: sewing, knitting, crocheting, jewellery-making etc,etc. NO computer, no real work, no unnecessary chores. If I could conjure up an 8th day for each week, I know I could make this a weekly reality. I’m still gonna try though.
Seems that if we don’t plan ahead for fun pursuits, the next thing another week has flown past and the “good stuff” never happened.
Any suggestions for “squeezing” out more time from each day, do tell. Giving up sleep is not an option btw. Other than that, I’m a listening!!!
Another one of my fav things to do obviously is to cook. And again, I am making a committment to try for one new recipe every week.
This is a new main dish recipe which I created a couple of weeks ago and I hope you will try it and enjoy it, very soon:
“Green Lentil, Tomato and Veggie Bake”
With the goodness of lentils, rice and lots of veggies with an interesting hint of spices to make this one a bit special and different.
If you like “meals in a casserole” to pop in the oven and forget about, as much as I do; I’m guessing you’ll be adding this to your main dish regular file. At least I hope so.
Do let me know how you and your family enjoy this one.
Wishing you all an abundant and productive week. Huggs, G 🙂
Green Lentil, Tomato and Veggie Bake
Easy, colorful and delicious. A complete supper from the oven.
Serves 4-6 generously.
1 C. green lentils
1 C. brown rice (your choice of variety)
2 T. vegetable oil
3-4 cloves of minced garlic (to taste)
1 medium onion, finely diced
2 large carrots, finely diced
2 large stalks of celery, finely diced
1-19 oz. can of diced tomatoes or whole, chopped (drain and reserve juice)
1-2 tsp. dried thyme leaves, to taste
1/4- 1/2 tsp. ground nutmeg, to taste
1/2- 1 tsp. ground cinnamon, to taste
1-2 tsp. Mrs. Dash seasoning blend, to taste
sea salt and freshly-ground black pepper, to taste
1 vegetable soup cube
1/2 C. whole wheat or multi-grain coarse breadcrumbs
3/4 C. grated sharp Cheddar or Mozzarella cheese
1 tsp. Mrs. Dash seasoning blend
Thoroughly rinse and drain lentils and also the rice and set aside.
Grease a 2 1/2 Qt. casserole or ceramic baking dish and set aside.
Preheat oven to 350F.
In a large frypan or wok, heat oil over medium-high heat. Sauté onions, garlic,carrots and celery for 5 minutes until slightly softened. Add drained tomatoes and spices and simmer for 2-3 more minutes.Add reserved tomato juice (add enough water to make 4C. of liquid in total) and vegetable soup cube and stir to thoroughly combine all ingredients. Adjust seasonings, to taste.
Transfer to prepared baking dish. Cover and bake for 40-45 minutes until most of the liquid is absorbed. While casserole is baking, combine topping ingredients. Remove cover, sprinkle with topping mix and bake for 10-15 more minutes uncovered, until golden and crunchy on the top.
“Green Lentil, Tomato and Veggie Bake” recipe: © 2008 Geraldine Hartman. All rights reserved.