Did you miss me?

After a full 48 hours stuck in bed with a migraine, I honestly could not wait to get back in the kitchen.  The kids (except baby) are at their grandparents for the night so I took full advantage.  Lentils are one of my favourite foods as you will soon find out, and this is one of our favourite dishes!  Lentil casserole (or lentil bake as my kids love to call it) is super easy, super filling, and really just all around delicious.  I have been asked for the recipe so many times that I have now just saved it as a document to attach to the emails.

The quinoa rolls are a newer one around here.  We had our first totally vegetarian Christmas last year (past years were spent with family with our food on the side) and I wanted to find the "perfect roll" but due to chef error they did not turn out.  I  made the rolls entirely too big and they were less than appetizing.  No chef error tonight, they were delicious!

Lentil Casserole

1 chopped onion

2 minced garlic clove

3 sliced carrots

3 sliced celery

2 cups of cooked lentils

1 batch (or 3-4 cups) of chunky pasta sauce
some shakes of red pepper flakes and/or hot sauce

lots of cheddar cheese!

*Saute onions and garlic until translucent

*Add carrots and celery add saute until soft

*Add lentils, spices and sauce to mix

*Pour into a 9x13 casserole dish and top with shredded cheese

*Bake at 400 for 30 minuts

*Broil for another 5

Quinoa Dinner Rolls

1 cup quinoa

2 cups water

3 tsp salt

1 1/2 tbsp active dried yeast

1 cup warm water

1/2 cup honey plus 1 tbsp

1 cup vegetable oil

2 eggs whites (or you can skip and add more oil/cooked quinoa water instead)

2 cups whole wheat flour

4 cups bread flour

*Cook quinoa in 2 cups of water with 1 tsp salt and 1 tsp of honey (bring to a boil and simmer covered for 15 minutes)

*In a large bowl, dissolve the yeast in one cup of warm water

*Add the honey, eggs, and oil. Add the 2 cups of whole wheat flour and mix well

*Add 2 teaspoons salt and 2 cups of the bread flour and mix well

*Add quinoa (minus 1/4 cup-save for later!) and 1 more cup of flour and knead dough, adding last cup of flour as needed 

*Knead dough until dough is smooth and fairly stiff

*Place dough in oiled bowl and allow to rise in a warm place until doubled in bulk, about 2 hours

*Punch down and divide into (at least) 16 rolls.

 *Place seam down on baking sheet, and brush tops with margarine and reserved quinoa

*Bake at 425 for 10 minutes, then lower the heat and bake for another 15-20 minutes