A photo of a bowl of lentil and vegetable stew, garnished with cilantro.

Lentil and Vegetable Stew

Lentil and Vegetable Stew
Prep time:
Cook time:
Total time:
Ingredients
  • 1 tbsp black mustard seeds
  • 1-2 small onions, finely chopped
  • salt and pepper
  • 3 gloves garlic, minced
  • 2 inch piece of ginger, minced
  • 2 potatoes, chopped into 2 cm cubes
  • 6-10 carrots, chopped into med. size pieces (I cut them in half lengthwise, then cut wider pieces)
  • spices, such as coriander, cumin, turmeric, smoked paprika
  • 2 cups lentils
  • 4+ cups water
  • 1-2 cups each of green beans, zucchini and kale (or other green vegetables)
  • 2 lemons, juiced
  • 1 bunch cilantro, saving some for garnish
Instructions
  1. Heat the oil in the pan at med-low heat, then add the mustard seeds.
  2. Once the mustard seeds start to pop, wait another 30 seconds (but don’t let them burn!) before adding the onion.
  3. Let the onion cook until mostly translucent, then add the salt, pepper, garlic and ginger and cook for a couple of minutes.
  4. Add the potatoes and carrots and saute for another few minutes.
  5. Add spices if you wish and cook for another few minutes. I usually add a very small amount of coriander and cumin (1/8 tsp) and about 1/2 tsp each of turmeric and smoked paprika. I’ve made this without adding any spices at this stage and it’s still delicious.
  6. Next, add the lentils and water. I usually add a little more than twice as much water as lentils. But then I usually add more water later if needed.
  7. If using a pressure cooker, put the lid on and cook at low pressure setting for 5 minutes. Then reduce the pressure and remove the lid.
  8. Add the green vegetables and cook at look pressure setting for an additional 1-2 minutes.
  9. The final step is to add the lemon juice and salt. This is probably the most important step for flavour as the lemon brings out all the other flavours of the dish. You can also add cilantro at this stage (I always do, but not everyone loves cilantro as much as I do).
  10. Garnish with cilantro.

 

Lemon loaf and lemon cupcakes

Grammy’s Lemon Loaf

Grammy’s Lemon Loaf
Cook time:
Total time:
Ingredients
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 lemon (zest and juice)
Instructions
  1. Cream butter, sugar and eggs. Then add milk. Then dry ingredients. Save lemon juice for top.
  2. Bake at 350*F for 60 minutes.
  3. Remove from oven, mix 1/2 cup sugar with lemon juice and pour over loaf while still hot.
  4. Grammy says: Yummy! Yummy! Yummy! Yummy!
Notes
I’ve also tried making cupcakes, and they are delicious. They only need 10-15 minutes to bake.
Lemon loaf and lemon cupcakes

Cooked in Becky’s kitchen. Photo by Becky.

Image of oatmeal cookies

Chewy Oatmeal Cookies

Image of oatmeal cookies

Chewy Oatmeal Cookies
Cook time:
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Ingredients
  • 3/4 cup whole wheat flour
  • 3/4 cup barley flour
  • 1/2 tsp baking powder
  • 1 cup butter, softened
  • 1 cup packed Demerara or raw cane sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup honey
  • 2 cups rolled-oats (large flake, old-fashioned)
  • 1 cup coconut
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 350*.
  2. Combine dry ingredients. In a separate bowl, beat butter and sugar until light and creamy. Add egg, vanilla and honey until blended. Gradually add flour mixture, beating until smooth. Stir in oats, coconut, cranberries and pecans.
  3. Drop dough by tablespoonfuls about 2 inches apart. Bake in oven until golden, about 12 minutes. Makes about 48 cookies.

Oatmeal cookies on baking sheet

rhubarb-with-grammy

Rhubarb Cake

rhubarb-with-grammy rhubarb-with-grammy

Rhubarb Cake
Prep time:
Cook time:
Total time:
Ingredients
  • 1/c cup shortening (or butter)
  • 1 1/2 cups sugar
  • 1 beaten egg
  • 1/4 tsp salt
  • 1 tsp vanila
  • 2 cups flour
  • 1 tsp soda
  • 1 cup sour milk
  • 2 cups rhubarb cut-up
Instructions
  1. Bake in a 13″ x 9″ pan at 350′ for 35 minutes.
  2. Top with 3/4 cup brown sugar and 1 tsp cinnamon.