A Few Favorites

My mom recently asked me for some of our favorite recipes. As I already had them all typed up, I thought I should also post them here. It's a quick post for a blog that needs updating... but it's also fun to share with you some of the things that our family loves. Maybe you'll find something you love, too.

Creamy Lentil Soup (adapted from Cooking Light)
1 Tbl. olive oil
1 cup sliced carrot
1 cup chopped oinion
2 cups water
1 cup dried lentils
1/3 cup uncooked long-grain rice
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
28 oz. chicken broth
1 (8 oz) can tomato sauce
2 cups milk (rice or coconut)

1. Heat oil in a large Dutch oven over medium high heat until hot. Add carrot and onion; saute until tender. Add water and next 7 ingredients, stirring well.
2. Bring to a boil; cover, reduce heat, simmer 45 minutes or until lentils are tender.
3. Place half of lentil mixture in food processor and puree until smooth. Repeat with remaining lentil mixture.
4. Pour puree back into pan; stir in milk. Cook over low heat until heated.

I like to double this and I generally add more carrot. It is hearty and good to share!
Yield: 8 servings

Brown Sugar-Cornmeal Muffins (adapted from Cooking Light)
2/3 cup plus 1 Tbl packed brown sugar, divided
1/4 cup plus 2 tsp cornmeal, divided
2 cups all purpose flour (I use freshly ground whole wheat)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup plain yogurt
1 1/2 tsp. vanilla
2/3 cup milk (I use kefir or rice milk)
2 Tbl. butter, melted
1 large egg

1. Preheat oven to 400.
2. Combine 1 Tbl brown sugar and 2 tsp. cornmeal in a small bowl; set aside.
3. Combine flour, 2/3 cup brown sugar, 1/4 cup cornmeal, and other dry ingredients in a medium bowl. Make a well in the center of the mixture.
4. Combine yogurt and all wet ingredients. Add to flour mixture, stirring just until moist.
5. Spoon batter into 12 muffin cups with liners. Sprinkle brown sugar mixture evenly over the tops of the muffins
6. Bake at 400 for 20 minutes. Remove muffins from pan immediately.

Baked Oatmeal (yet again! An adaption of A. Ramos')
2 cups uncooked oats
1/2 cup honey
1/3 cup raisins
1 Tbl. chopped nuts (walnuts)
1 tsp. baking powder
1 and 1/2 cups milk (or water)
1/2 cup unsweetened applesauce
2 Tbl. butter, melted (optional)
1 egg, lightly beaten

1. Preheat oven to 375.
2. Combine all ingredients in a medium bowl. Pour into an 8 inch square baking dish and bake for 30 minutes. This is best when it is turning golden brown. Serve warm in bowls with milk.

Pear and Gorgonzola Salad (with a nod to C. Stanley)
4-6 cups salad greens
2 pears, sliced
1 cup chopped walnuts
1/4# crumbled gorgonzola
1/4 cup dried craisins

1/4 cup balsamic vinegar
1/2 tsp. salt
1/2 tsp. dijon mustard
1/2 cup olive oil
1/4 cup water
2 tsp. shallots or red onion

1. Combine vinegar and next 5 ingredients. Set aside.
2. Prepare salad greens, topping with cheese, walnuts, and pear (optional craisins).
3. Top with dressing immediately before serving.

Herb-Baked Tilapia (with a wink to S. Layman)
4 Tilapia fillets
1/3 cup grated parmesan cheese
1/3 cup mayonnaise (soy)
2 Tbl. minced onion
1/4 cup dried breadcrumbs
1 tsp. dried basil
1 tsp. dried oregano
salt and pepper to taste

1. Preheat oven to 400.
2. Place tilapia on foil-lined baking sheet or on a stone.
3. Combine cheese, mayo, and onion in a small bowl. Spread on fish.
4. Mix crumbs and herbs in a separate bowl. (Fresh herbs are best!) Sprinkle over fish.
5. Coat fish lightly with cooking spray and bake 10 minutes, or until fish is cooked through.