Stir Fry, fromscratchfast

Stir Fry Basics 

Irish Sheperd's Pie

Irish Sheperd’s Pie, Cristie Mabey

1 large onion, diced

3 carrots, diced

16 oz mushrooms, minced

3 celery stalks, diced

2 cloves garlic

1 ½ cups brown lentils*

4 cups vegetable stock

4 springs fresh thyme or rosemary, can substitute 2 teaspoons of dried herbs

1 freezer bag mixed vegetables

3 tablespoons tomato paste, more if needed

2 tablespoons Worcestershire sauce 

Freshly cracked black pepper

Salt to taste

3 lbs. mashed potatoes- almond milk, 1/4 teaspoon garlic and onion powder and white pepper

In a large Dutch oven sauté carrots and onions in a small amount of water, letting the onions caramelize. Add mushrooms, celery and garlic and sauté a bit longer.  Add the remaining ingredients, except the potatoes, and simmer until lentils are soft, about 30 minutes. Stir in frozen vegetables. Meanwhile cook potatoes, mash, seasoning as written.  Spray a large casserole dish layering the lentil mixture followed by the mashed potatoes. Bake for 20 minutes at 350 degrees.

This dish is better the 3rd day out.  If heating when cold from the fridge, bake for 40 minutes at 350 or warm up in the microwave, then crisp up in an air fryer. This makes a great freezer or fridge meal. Put a portion in a take out container, label it and freeze. Defrost in advance or in the microwave, crisp up in air fryer.

*If you want to make this recipe with ground beef, use 1 1/2 lbs cooked meat. Cook the vegetables (minus the potatoes) in 2 cups broth and mix in the beef after they are soft. 

Greek Salad, Cristie Mabey

 

Tamale Pie, adapted from The Frayed Apron

 

Balela Salad, Cristie Mabey

 

Homemade Oil Free Hummus

 

Minestrone Soup, Becky Owen

 

Lentil Soup, Kathy Seninger

Lentil Soup, Kathy Seninger

1 onion, chopped

garlic

3 carrots, diced

3 stocks of celery, diced

Sauté in olive oil ( I always do this in water)

1 cup lentils

14 oz can crushed tomatoes

1 carton vegetable broth

4 cups water

1 teaspoon basil

1 teaspoon oregano

To taste:

Salt- at least a full teaspoon

Black pepper- at least ½ teaspoon

Cayenne pepper- ¼ teaspoon

Spinach, chiffonade, optional

1. Chop vegetables.  In a soup pot, sauté vegetables in olive oil
2. Into pot put lentils, tomatoes, broth, water, basil and oregano.  Bring to a simmer.  Cook for 20 to 30 minutes or until lentils are soft. 
3. Adjust seasonings. When ready to serve add chiffonade spinach.