Monday, January 27, 2014
Vegetarian Shepherd’s Pie
1/2 c. red or green lentils simmered in 1 c. water + 1 tsp chili powder
1 c. each diced bell pepper, celery, onion and mushrooms
1- 15 oz can diced tomatoes
1- 15 oz can dark red kidney beans, drained and rinsed
1 -15 oz can corn, drained
2 cloves garlic, minced
2 T olive oil
2 T Italian seasoning blend
1 tsp worcesteshire sauce
1/2 tsp sugar
8 oz can tomato sauce
1/2 tsp seasoning salt
4 medium potatoes, scrubbed and microwaved in a bag for 8 minutes, diced
1/2 t salt, 1/2 t. basil
1 T each olive oil and butter
1 1/2 c. sharp cheddar, grated
1/4 c. Parmesan cheese
Simmer the lentils in 1 c. water with chili powder until just tender, about 20 minutes. While they are simmering, saute in the olive oil the chopped bell pepper, celery, mushrooms and onion until just tender. Add the garlic, and stir in, cook one minute more, then add the rest of the ingredients, including the cooked lentils. This may look a bit "wet" but it will all be absorbed during the baking process. Pour into 9" x 13" baking pan or dish.
Microwave your scrubbed potatoes for 8 minutes in a bag, then cool and dice. In your saute pan melt the butter with the oil. Add your basil and cook for 1 minute. Then stir in the potatoes and salt. Cook one more minute and turn off burner. Mash lightly then dollop the potato mixture onto the veggie mixture in baking dish. Top with the cheeses and bake in a 375 degree oven for 30 minutes, or until cheese is melted and bubbly. Serves 8-10. Enjoy!
Wednesday, January 22, 2014
Wednesday, January 15, 2014
I've been working on a Queen of Hearts doll, among other things, and I've listed several pieces either on etsy or this one on ebay.
Or this one on etsy.... do you notice a theme here?
So with heart flutter I share these lovely pieces, hoping some lucky Valentine will gift a sweetheart a one of a kind piece of jewelry. Now I'm off to see what else I've been behind on. ....