Lentil Meatballs-Italian Style
Adapted from: Original Recipe

Ingredients

• 3/4 cup dried brown lentils 

• 2 tablespoons olive oil, divided

• 1 medium onion, diced

• 3 garlic cloves, divided and minced

• 1 cup rolled oats (optionally gluten-free)

• 2 tablespoons tomato paste

• 1 tablespoon yondu

• 1 1/2 teaspoons red wine vinegar

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon liquid smoke (optional)

• 1/2 teaspoon salt, or to taste

• 1/2 teaspoon black pepper, or to taste

Instructions

1. If using dried lentils, place them into a small saucepan and cover them with water. (If your lentils are canned or precooked, skip to step 5.)
2. Place the pan over high heat and bring the water to a boil.
3. Allow the lentils to boil, uncovered, for about 20 minutes, until they're tender but not mushy.
4. Remove the pot from the heat and drain the water. Give the lentils a quick rinse in cold water.
5. Lightly coat the bottom of a medium skillet with oil and place it over medium heat.
6. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.
7. Add 2 cloves of garlic and sauté for about 1 minute more, until very fragrant. Remove the skillet from the heat.
8. Preheat the oven to 400° and lightly oil a baking sheet or oven-safe skillet.
9. Place the oats into the bowl of a food processor fitted with an s-blade and blend to a powder.
10. Add the cooked lentils, cooked onion and garlic, the remaining raw garlic, tomato paste, yondu sauce, red wine vinegar, oregano, thyme, basil, red pepper flakes, liquid smoke, salt and pepper to the food processor bowl.
11. Pulse just a couple of times — much more and the mixture will quickly turn to mush. 
12. Taste test the mixture and adjust any seasonings to your liking.
13. Roll the mixture into 1-inch balls (about 24 of them), and arrange them on the baking sheet or in the skillet.
14. Lightly brush or spray the balls with about 1 tablespoon of olive oil.
15. Bake for about 24 minutes, until firm and lightly browned, flipping the balls about halfway through.
16. Serve with your favorite sauce and optionally some pasta.

Lemon Piccata "Cutlet" recipes-vegan
Adapted from: Original Recipe

• 1 head cauliflower, florets broken apart

• 1 15-ounce can chickpeas, drained and rinsed

• 1 onion, diced small

• 2 garlic cloves, minced

• 1 teaspoon turmeric

• 1 teaspoon chikin bouillion or vegan chicken salt

• 1 cup panko bread crumbs

• Pepper to taste

Place cauliflower, onion, and garlic in instant pot with the minimum required chicken stock.  Cook for 5 minutes. Rapid Release Strain liquid keeping the cauliflower, garlic, and onion. (pro tip, use the flavorful liquid as a stock in another recipe!)


In a large bowl, add drained chickpeas, smash with masher.  Add rest of ingredients.  Mash till it comes together. It will be wet but hold together without falling apart.  If it's too wet, add a touch of flour/starch of choice and combine.  Using a large cookie scooper, scoop out 2 inch balls and form into patty. Place on to an oiled pan or baking dish.Continue with the rest of the mix. Bake for 25 minutes, flip the patties, and bake for another 20 minutes, or until browned.

Lentil Taco (perfect with the lentil tortillas)

• 1/2 cup black lentils
• 1 1/2 cup broth of choice
• 2 dried chilis of choice
• 1/2 cup of broth of choice
• Juice of a lime
• 2 cloves of garlic, peeled
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp of Badia seasoning

1. Rinse the lentils. Place them in a sauce pan with the broth, Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 22 to 25 minutes. 

1. In a dry sauce pan, add chilis till softened over medium heat.  Remove stems and seeds.  In a blender/food processor, add chilis broth, juice of a lime, garlic, and rest of the seasonings. Puree till smooth.  

1. Pour into with lentils and continue cooking a few more minutes stirring frequently and crushing some of the lentils on the side of the pan to create a little bit of paste.  

Serve over red lentil tortillas with favorite toppings like chopped cilantro, avocado (or guacamole) etc.

Red lentil tortillas
Adapted from:Original Recipe

• 1 cup split or whole red lentils, rinsed and drained
• 2 cups water
• 1 tsp of Badia complete seasoning
• 1 tsp of ancho chili powder
• 1/2 tsp of yondu

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INSTRUCTIONS

1. Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
2. Do not drain lentils.
3. Add the entire contents of the bowl (soaked lentils and remaining water), seasonings and yondu to a blender or food processor, Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of the container. The batter should look somewhat fluffy. Scrape into a bowl or measuring cup.
4. Heat a nonstick skillet (well-seasoned cast-iron skillet is ideal), or a nonstick griddle, to medium heat (no hotter).
5. Once warm, add 1/4 cup of batter to the center of the pan (the recipe yields 2 cups of batter). Using a metal spoon, spread the batter into a 6-inch circle.
6. Cook1 to 1-1/2 minutes until the surface of the tortilla appears dry. Slide a spatula underneath and flip. Cook about 1 minute longer to brown other side. Transfer to a cooling rack and cool completely.
7. Repeat with the remaining batter.

Vegetarian with dairy Chilaquiles

INGREDIENTS

Red Sauce (yields 2 cups)

• 3 tablespoons flour (whole wheat, all-purpose, or gluten-free blend all work)
• 2 tablespoon ancho chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• 1 tbsp Badia Complete Seasoning
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 tablespoons chopped fresh cilantro, plus additional for garnish
• 1 teaspoon apple cider vinegar or distilled white vinegar

Everything Else

• 5 big handfuls (5 ounces) corn tortilla chips, or homemade crispy baked tortilla chips
• ⅓ cup crumbled Cotija, queso fresco or feta cheese
• 1 small handful (about 3 tablespoons) very thinly sliced radish, or chopped red or green onion
• 1 ripe avocado, thinly sliced, or guacamole
• Optional: 4 fried eggs or scrambled eggs or poached eggs
• 1 small lime, cut into wedges

INSTRUCTIONS

1. To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth. *Alternate sauce recipe below
2. In a large skillet over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.
3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it.
5. Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary (I usually add another pinch or two).
6. To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring!
7. Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking (this is really a matter of personal preference—I like my chips lightly tender). If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until you’re happy with their texture.
8. Sprinkle the chilaquiles generously with crumbled cheese, radish and cilantro leaves. Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime. 
9. *Alternate red sauce-*Red chili sauce
   Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, 3 garlic cloves, 1/2 tsp cumin, 1/2 teaspoon of salt, 1 1/2 cups of chili soaking liquid to a blender. Hold down lid of blender tightly while blending, blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles

These recipes are untested but I am putting them here so I don't lose them when I am ready to cook em!

Butternut Squash risotto-vegetarian with dairy

• 2 tablespoons butter or extra-virgin olive oil
• 1 shallot. chopped
• 3 garlic cloves, chopped
• 2 cups rice
• 1/2 cup white wine
• 4 cups 'chkin' broth
• 16 ounces fresh cubed butternut squash
• 1/2 cup grated Parmesan cheese
• 1 tsp of yondu
• black pepper to taste

Instructions

• Set Instant Pot to sauté, and add butter or olive oil, shallot, amd garlic. Cook, stirring often, for about 2 minutes, just until the shallot is softened.
• Stir in the rice and cook for 2 minutes. Stir in the wine and cook 1 minute more. Stir in the chicken broth and squash. Cover, seal, and cook for 6 minutes on manual/high pressure.
• When the 6 minutes is up, allow pressure to release naturally for 15 minutes, then open the valve to release the rest.  Stir in grated Parmesan, yondu and a few turns of pepper. 

Instant Pot Shrimp and Grits

I have 2 instant pots.  People ask why?  This recipe is why.

1 pound of shrimp, deveined, peeled
Juice of one lemon
1/2 cup of red/yellow/orange peppers, chopped
1/2 cup of chopped onion
1/2 cup of chopped celery
3-5 cloves of garlic, chopped
1/2 cup of Spanish chorizo, sliced
Oil or Ghee (Goddess Ghee makes the BEST one)
11/2 cup of chicken stock
1 tsp of seasoned salt (I use Penzey smoky salt)

Roux
1/4 cup of ghee or butter
1/4 cup of flour

Grits
1  cup of old fashioned grits (not instant)
3 cups of chicken stock
2 cups of milk, half and half etc
1 cup of cheese, cheddar or cherve etc
1 tsp of salt
1 tsp of pepper

Turn on your saute on the IP, cover the bottom of the pan with ghee/oil and start adding in the peppers, onion, celery, garlic and chorizo.  Saute a good 5 minutes till everything is sauteed and orangey from the chorizo. Add in the shrimp and juice of the lemon.  Then the chicken stock and salt.  Scrape the bottle and stir everything as best as you can. It will be very chunky.  Put on lid, cook for 5 minutes on high.

In the other Instant Pot, add all the ingredients of the grits and stir.  Close and cook for 10 minutes on high.

In a small saucepan, cook your roux till a deep caramel color.  First it will look beigey and "puffy", then smooth out and deepen.  Don't let it get darker than caramel!  Remove from heat. 

When shrimp naturally releases, remove lid and add in roux.  Scrape every bit into there.  Turn off warm and turn on saute.  Just stir and reduce slightly.  Taste for seasoning.

Grits also can be natural release.  Open and stir for seasoning as well.

Serve shrimp over grits.

Instant Pot Mushroom Tempeh Bourguignon

We try to eat meatless a few days a week.  Here's my take on the infamous bourguignon. 

You can leave out the tempeh and it's still delish. You can also omit the faux beef stock for a tbsp of marmite or a tsp of amino liquid with the soaking water.

Tempeh, about a cup
Amino or marmite
3 tbsp of oil
1 onion, chopped (a cup)
3 carrots, chopped (a cup)
1 shallot, diced
16 oz mushrooms, quartered. (your choice of which)
2 celery stalks, (a cup)
2 cups of red wine, (1/2 bottle)
3 red potatoes, chopped (a cup)
4 cloves of garlic, smashed/chopped
1/2 cup of dried mushrooms, soaking in 3 cups of faux beef stock (I use shi take)
1/4 cup of julienned sun dried tomatoes
2 bay leaves
4-6 sticks of thyme
Salt/Pepper to taste

Cut up the tempeh into chunks to mimic "beef" chunks.  Place in small bowl and add a couple of tsp of amino and let it soak. (or 1 tbsp of marmite to 1/4 cup of water) I do this about an hour before cooking.

Put saute on the instant pot, add oil and onions/carrots/shallot/mushroom/celery. (I add as I chop)  Stir and cook for a solid 5 minutes.  Add wine, scrape up any bits.  Bring to a boil for a minute.  Then add in the rest of the ingredients with the exception of salt/pepper plus the tempeh and its marinating liquid.  You should just see the liquid shy of the mound of ingredients.  You don't want it completely covered as it will reduce down.  Close and cook for 30 minutes high pressure.

Natural release and taste for salt.  Remove leaves and thyme sticks.  You can at this point thicken if you wish or boil on saute to reduce a bit if too watery.  Serve with crusty bread and salad.

Mushroom Salt

I love making this as my "MSG" in my cooking.  It really makes flavors shine. 

3-4 dried mushrooms of choice (fave are porcini or shi take)
1/8 cup of salt
1 tbsp of Penzey's Garlic Lovers garlic

Place all in a coffee grinder/vitamix and grind once or twice.  Let it sit a minute so it doesn't puff out at you.  Shake into your favorite shaker or reuse a glass spice jar.

Salt-Free Herb Mushroom Seasoning

3-4 dried mushrooms
1 tbsp of pepper
2 tbsp of Penzey's Garlic Lovers garlic
1 tbsp of Penzey's Minced Onion
1-2 tbsp of herbs*

*variations
Italian-oregano, basil
Greek-oregano, marjoram, rosemary, thyme
Eggs-chives, parsley
You can also substitute the salt for your favorite salt replacement.

Basic but Awesome Meatballs

Simple but delicious is the way to go with these.  There are so few ingredients so each one really should be a great product or fresh.  This is not the recipe to cut corners.

1 pound of ground pork
2 eggs
1/4 cup of freshly grated Locatelli (or parm of your choice but FRESHLY grated plz)
1/2 cup of bread crumbs soaked in 2 tbsp of milk (really makes a diff)
4-5 cloves of fresh minced garlic
1 tbsp of worceshire sauce
1 tsp of black pepper
1 tsp of mushroom salt (see recipe on blog)

Mix the above thoroughly.  Use a small ice cream scoop to make the same sized meatballs.  Air fry in your favorite airfryer, or bake in a 400 oven or fry in a bit of oil.  Or cook raw in your homemade tomato sauce. (use leaner pork if doing this)