Lentil Shepard's Pie

Boy have we come a long way....if you would have told me years ago that I would be making this dish for my family and that they would EAT it and LIKE it, I would have called you a liar.  Because NEVER could I imagine this happening!

This dish is easy to make but it's one of my more time consuming ones.   Typically it takes me roughly an hour to assemble everything and then another 45+ minutes to bake.  But it is totally worth it you guys!  100%!

Lentil Shepard's Pie

Filling:

1 1/2 cups lentils
2 large carrots
2 celery sticks
1 onion
4 cloves garlic
1 cup green beans
1 cup peas
1 potato
2 cups beef broth
1-2 cups milk
heavy cream, optional
salt & pepper
1/2 teaspoon thyme
1/4 cup fresh parsley or 2 tablespoons dried
2 tablespoons flour

Topping:

Mashed Potatoes
salt & pepper

Step One:  Start your lentils on to boil with a 2:1 ratio.  So for 1 1/2 cups of lentils, you'll need at least 3 cups of water.  We like our lentils a little softer so I allow them to boil a little longer and use more water if needed.

Cook your lentils separate! 

Step Two:  Start your potatoes on to boil for your mashed potato topping.  You'll be working on making your mashed potatoes while you're prepping the filling.

Step Three:  Dice your veggies and potato and saute in a little coconut or olive oil.  Add in spices.

Step Four:  Once your veggies are cooked, sprinkle with the flour and cook another minute or so.  You just want to "cook off" the flour flavor.  Now begin adding in your beef broth and milk.  The flour coating the veggies will allow the liquid to thicken up nicely.  Start by adding just one cup of milk and if you find that you need more, then add to it!  You do want it a little "liquidy" because you'll be adding your lentils to this mix and it will firm up as you cook it.

Finish with a little heavy cream if you like.  I typically use about 1/4 to 1/2 cup.

Step Five:  At this point, your lentils should be cooked.  Drain any remaining water and add them to your veggie mixture and turn the burner off.

Finish your mashed potatoes for the topping.  A word on this- I make my mashed potatoes with lots of butter, sour cream and a little milk.  So when making mashed potatoes as a topping (rather than a side dish) I still make them the exact same way.  Do not try to skimp out on delicious buttery mashed potatoes mmkay.  Just don't ok....

Step Six:  Assembly time!  Spray a glass 9 X 13 pan and dump in your veggie mixture.  Evenly layer your mashed potatoes on top and season the top with salt and fresh cracked black pepper.

Assembly Time!  

Bake at 350 for approximately 45 minutes to one hour.  You're really just combining flavors here as everything is already cooked, so just keep an eye on it.  Tip- you'll probably want to put a sheet pan underneath your glass baking dish as this WILL bubble over.  Yum!

Enjoy!!!

So good!

Weekly Menu 7/10/15

Hey!  It's only taken me 3 weeks to post the 2nd installment of "My Weekly Menu", that's not too bad!  Mainly because last week we lived off 4th of July leftovers.  No joke!  We ate leftovers for dinner pretty much every day last week, that's how much food I made.  That's just crazy mmkay...

This week we are finally getting back to normal, so I'll be sharing with you our meals for this week.  As always, I plan 6 dinners and typically 2 breakfasts and a few things for snacks as well as one dessert.  I do not normally buy "lunch" foods unless the husband specifically requests it.

Here goes!

Evening Meals

• Crock pot Enchilada Orzo.  I've been meaning to try this yummy looking crock pot meal so this week I'm finally going for it!  Vegetarian crockpot dishes are super hard to find!  Let's hope it tastes as good as it looks! 

Photo Courtesy DamnDelicious.net

• Sun Dried Tomato, Mozzerella & Quinoa Burgers and local corn on the cob.  The husband LOVES these burgers!  Seriously, he does!  Make a double batch & throw some in the freezer for a quick meal later on!  These will be perfect this weekend with the local corn on the cob delivered fresh from our CSA.

  

  Photo Courtesy Jessicainthekitchen.com

• Kale Pesto Pasta and roasted zucchini.  If you haven't made my Kale Pesto yet- I highly encourage you to give it a try!  I've got kale coming in this week's CSA and there's not a more perfect way to introduce your family to this healthy powerhouse!  You can add the pesto into my Alfredo sauce or simply eat it as is- both are good!  

  

  Just the plain kale pesto

  

  Or with my Alfredo sauce!

• Lentil and Black Bean Soup.  Soup in the summer time?  Heck yes!  Tip- this soup is PERFECT for freezing!  So make yourself a double batch and pop the other half in the freezer for a quick, homemade meal down the road.  You can also "stretch" this soup by cooking up some rice and simply pouring it over the top.  

  

  Photo Courtesy CookinCanuk.com

• Mile High Meatless Pie and Kale Salad.  Another new recipe this week made with EVEN MORE LEFTOVERS from the 4th.  Oh My Gawd, the insanity!  Turns out I have about 3 cups of leftover marinara from the spaghetti dinner I made last weekend.  You guys- don't ever throw out homemade marinara!  Even if it's just a small amount!  You can totally use this for pizza sauces, pastas, this meatless pie dish, meatball subs, etc- the sky's the limit!  I'm excited to give this a try!
  
• Crock pot Chicken Teriyaki, Rice and Roasted Veggies.  Another new recipe!  A couple weeks ago I found local, organic chicken 50% off- that almost never happens!  And now I've got several pounds of chicken just sitting in my freezer because....well...we really don't eat chicken.  I know, right?  NOT eat chicken?!?  But it's true!  So I'm trying to find some good chicken recipes and this one looks pretty tasty.  I'll serve it with steamed organic jasmine rice and oven roasted veggies.

  

  Photo Courtesy of DamnDelicious.net

Breakfasts

• Sausage, Egg, Cheese Biscuits.  I know you won't believe this but I've got so many leftover biscuits from the 4th!  It just doesn't stop!  So this week we will be eating these up with a combination of sausage, cheese, fried egg or just plain jam.  Whatever your heart desires.
• Fruit and Yogurt Parfaits.  Perhaps the easiest breakfast ever invented.  Layer your fruit (berries are best!) with yogurt and granola.  Or simply dump it all on top and stir away!
  

Misc.

• Apple Crisp.  Yep, I've got enough granny smith apples left over for another apple pie or crisp- even though I already made two!  So another apple dessert it is!
• Blueberry Smoothies.  My one true love....
  

Want to check out the 1st installment of My Weekly Menu?  Click here mmkay....

Kale Pesto

Who knew that pesto was seriously SO easy?!?

SO good!

To make this yummy dish, you'll need to start with the Alfredo sauce base.  Then simply add in half of this kale pesto recipe and serve with your favorite pasta.  It's ridiculously simple.  Trust me.

Kale Pesto

4 cups kale
1/4 cup olive oil
1 small handful sunflower seeds
1 garlic clove
1/2 cup Parmesan cheese
salt and pepper, to taste

Combine all ingredients in your food processor.

Add pesto to Alfredo sauce- YUM!

And your done.  No joke- that's it.  I would recommend you give your pesto a little taste test and adjust the ingredients as needed.  Perhaps you like it more "nutty" so put in more seeds, or maybe you want more of a kale flavor, etc.

Now, you can warm this pesto up and serve it as is with your pasta.  I'll warn you though- for the husband and kiddo, it's just TOO MUCH KALE.  Who knew you could have too much of a good thing?!?

You can also schmear it on some toasted sourdough, you can add a few spoonfuls of it to your favorite marinara sauce OR you can add half of it to homemade Alfredo sauce- that's what this recipe is for Mmkay....  It's seriously amaze-balls good and so versatile.  And probably the very best way to get your family to eat kale.  Because kale is weird and most assuredly, an acquired taste but this pesto makes it easy and yummy.  Promise.

Look at that yummy creamy Kale-ness!

Quinoa Enchilada Casserole

This recipe is pure genius.  Genius, I tell you.  Genius.

It's super easy to make, can easily be doubled and freezes beautifully!  Oh- and very little cleanup.  Seriously, what more could a busy Mama want?

Quinoa Enchilada Casserole

1 cup uncooked quinoa, rinsed
4 cloves garlic minced
1/2 small can diced green chilis
1/2 red onion or one small white onion, diced
2 bell peppers, diced
1/2 cup frozen corn
1 15 oz can red enchilada sauce
1 can diced tomatoes
1 can black beans
1 tsp cumin
2 tsp chili powder
2 cups shredded cheddar cheese
avocado, diced
sour cream
salt & pepper to taste

Step 1- Cook your rinsed quinoa in a pot with your garlic cloves.

Step 2- Slice & dice remaining ingredients while you wait for the quinoa to cook.  Throw it all into a large bowl.

Step 3- Add quinoa when it's done cooking and stir it all together.  Adjust seasonings as needed.

Step 4- Dump half of your quinoa mixture into a 9X13 glass baking dish.  Sprinkle with only 1 cup of the shredded cheddar and then add the remaining quinoa mixture over it.  Freeze NOW or bake at 350 for approximately 45 minutes.

Top with diced avocado, remaining shredded cheese, sour cream and enjoy.  SO good.  Seriously- amazeballs good- even the husband, who is VERY picky, loves this dish.  You'll seriously enjoy this easy and healthy recipe, I guarantee it!