My Mom's Lentils

This was one of my very favorite things my mom would make when I was growing up. Now, it's one of my favorite, easy go to recipes. Hope you enjoy!

Ingredients:

2 tbsp olive oil

3 leeks, chopped (just the white part)

2 cups diced button mushrooms

1 tbsp chopped garlic

1 bag shredded carrots (you can chop, I'm just lazy)

1 28 oz can of fire roasted tomatoes

2 cups lentils (you can use yellow or red)

8 cups chicken stock or water

1 bag spinach

Salt, Pepper, Tabasco to taste

- Heat olive oil over medium heat  in large stock pot, add leeks, mushrooms, garlic, and carrots. Cook, stirring occassionally, until slightly softened, about 6 minutes

- Add fire roasted tomatoes, lentils, and chicken stock

- Turn up heat to medium high and stir thoroughly. Let simmer with lid tilted off. Cook until lentils are soft and liquid is almost all gone, about 30-45 minutes

- Add spinach, stir and cover with lid until wilted

- Salt, Pepper, and Tabasco to your taste preference

This recipe makes about 10 servings; it heats up wonderfully and can even be frozen.

Sweet Potato and Quinoa Cakes

My next door neighbor (the one with the chickens that I've told a lot of you all about,) Sarah, came up with this wonderful recipe and was kind enough to share it with me. Thanks Sarah!!

Ingredients:

1 cup dried quinoa

2 cups Vegetable (beef, chicken, etc) broth

1 sweet potato grated

1 cup Italian flavor bread crumbs (gluten free if you’d like)

3 eggs

1 small onion diced fine

3 cloves garlic pressed

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon curry powder

2 tablespoons stone ground mustard

Cayenne pepper to taste

Salt and black pepper to taste

- Combine dried quinoa and broth in microwave safe container and microwave for 3 minutes loosely covered.

- Stir and return to microwave for 3 additional minutes or until it starts "spiraling". Drain remaining liquid.

- Combine cooked quinoa with all other ingredients in large bowl.

- Heat skillet to medium high with enough olive oil to liberally coat pan.

- Using 1/2 cup measure scoop quinoa mixture into pan and use spatula to flatten into patties. Cook approximately 3 minutes on each side, longer for more crisp patty.

- Enjoy with Greek yogurt and a sprig of fresh sweet basil or with honey mustard to dip.