
Some random pictures to go with my new blog philosophy; mish-mashing.
Don't be scared Alyssa friend-it's just Tasha! (When Tasha first came to live with me, my dear friend Alyssa often turned around to find Tasha staring at her with her GIANT owl-like eyes) She is a bit scary, I admit it, but after 6 years I think I am kind of used to her now.
Spicy Lentil Chili (Recipe from Crazy Plates, by Janet & Greta Podleski, Granet Publishing, 1999)
1 tsp. olive oil
1 cup each of diced onions, celery, green pepper, and carrots
1 clove garlic
1 tbsp. chili powder
2 tsp ground cumin
1 - 1 ½ tsp dried oregano
1/4 tsp ground cinnamon
1 19 oz can diced tomatoes, undrained
1 19 oz can cooked lentils, drained and rinsed
1 cup tomato sauce
½ cup unsweetened pineapple juice
1/4 cup chili sauce
1 tbsp brown sugar
1/4 cup chopped, fresh cilantro
For garnish: low fat sour cream (if your child eats milk products)
Heat olive oil in large pot over medium heat. Add onions, celery, green pepper, carrots, and garlic. Cook and stir for 5 minutes, until vegetables begin to soften.
Add chili powder, cumin, oregano. and cinnamon, Cook and stir for 1 more minute. Add all remaining ingredients except cilantro and sour cream. Bring to a boil. Reduce heat to medium low. Cover and simmer for 15 minutes, stirring once in a while.
Stir in cilantro. Remove from heat, ladle into serving bowls and top with sour cream, if desired.