Baked Lentils With Cheese

Don’t just this by the name… Even though this is a bean dish, lentils none the less, it is delicious. We usually make a full hotel pan (around 20×12″), eat half for dinner and freeze the rest. We always serve ours with chips, salsa and sour cream, but hot sauce and cottage cheese also taste pretty good on top. Another way to serve it is with steamed cabbage.

1 3/4 cups lentils
2 cups water
1 bay leaf
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
1 onion, chopped
2 cloves garlic, minced
2 cups tomatoes, canned
2 large carrots, chopped
1/2 cup celery, chopped
3 cups cheddar cheese, shredded
Preheat oven to 375 degrees.  Grease 9″ X 13″ pan.
Combine in pan: lentils, water, bay leaf, salt, pepper, spices, onion, garlic and tomatoes.
Cover tightly and bake 30 minutes.
Uncover and stir in: carrots and celery.
Cover tightly and bake 40 minutes or until vegetables are tender.
Sprinkle cheese on top.  Bake 5 minutes more or until cheese melts.


Chicken and Rice Burritos

These are delicious and actually pretty easy. I took components from different recipes to put this together. I love how it’s pleasantly warm spicy, not extremely hot. Mix any other veggies inside, bell peppers, Jalapenos, spinach, mushrooms… I have one in the freezer to see if it freezes right now.

2 -3 pounds  chicken , cooked and shredded
1 1/2 cups white rice (or more), cooked
1 1/2 cups cheese, shredded
1/2 cup onions, chopped
1 cup tomatoes, diced
1 bunch cilantro
1 can black beans, rinsed and drained
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth
1/2 cup salsa, or more if needed

Melt butter in a saucepan. Stir in flour and then add chicken broth. Let thicken. Add salsa.
Mix chicken, cooked rice, cheese, onions, tomatoes, cilantro, corn and black beans. Stir in sauce till slightly saucy.
Put half a cup of filling into each tortilla and fold. Dry fry in a pan. Serve right away with salsa, sour cream, guacamole…

Granny’s Noel Shortbread

This is a recipe my sister Anna always makes. They’re fantastic with peppermint tea, just remember, don’t over bake them. 

1/2 cup corn starch
1/2 cup powdered sugar
1 1/2 cups flour
1 cup butter

Preheat oven to 300 degrees. 
Mix cornstarch, powdered sugar and flour together. Cut in butter with a pastry blender until dough forms. Chill 1/2 hour.
Roll to 1/4″ thick on lightly floured board and cut into shapes.
Place on ungreased cookie sheet.  Bake for 20-25 minutes or till lightly browned.


Totally classic cornbread recipe.  We either make them in muffin cups (cause it cuts down on the crumbles) or in a regular pan.





1 cup milk
2 eggs
3 tablespoons honey
2 tablespoons butter, melted
2 tablespoons oil
1 cup cornmeal
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 350 degrees. Grease 9″ pan.
Mix wet ingredients together
.Mix dry ingredients together.
Blend just until moistened.

Pour batter into prepared pan and bake for 20-25 minutes or until golden brown.

Baked Oatmeal

I don’t particularly like oatmeal, but this is by far the best recipe I’ve ever had… My siblings aren’t exactly pleased with me, but come on, it has rhubarb and raspberries on it!

2 cups old-fashioned rolled oats
1/3 cup or more brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
Pecans , to taste
berries of choice, to taste
2 cups milk
1 tablespoon butter
1 egg
1 tablespoon vanilla
fruit (rhubarb, peaches, apples, raisins…), to taste
chocolate chips, flax seeds, wheat germ…, if wanted

Preheat oven to 375 degrees.
In a large bowl, combine first six ingredients. Dump into a greased 8×8″ pan.
Top with fruits of choice (I personally like raspberry-rhubarb).
Combine milk, butter, egg and vanilla. Pour over fruit.
Bake for 35-40 minutes or until golden brown and set.
Top with extra fruit and sugar.

Week 1- Dragon Fruit

My goal for this school year, is to try a new ingredient each week. This week, I picked up a Dragon Fruit from Winco for just over a dollar.

The vibrant color and unusual shape made me want to try it, even though I had no idea how to eat it (that’s when Youtube comes in handy) The outside texture feels like a mango (minus the weird leaves).

I was shocked to see how white it was inside! The texture is a lot like a kiwi with the black little seeds. Different varieties have different colored insides. 

 This is the fruit chopped up. It was really easy to scoop out with a spoon. It was really mild tasting, kinda like a watery kiwi (ish). It’s kinda a familiar taste but we couldn’t quite place it.


I experienced my first MRE (meal ready to eat) this summer at a Civil Air Patrol activity. I got beef ravioli as my entree with bread and cheese spread on the side. I ate the ravioli cold (I wanted to do something else with the heater…) and it was delicious! The bread and cheese spread I couldn’t eat after the first bite, the cheese from a packet was just too gross. I also got dried cranberries and some other miscellaneous things like hot sauce, coffee, creamer, corn nuts and some drink mix, but I gave them to my brother and other friends. I was happy to eat one because it meant I didn’t have to cook lunch for 175 people. 😀

Pasta Salad

This is one of our go to lunches, loaded with veggies and protein. One of my favorite ways to eat it is by serving it over a spinach.

8 ounces (about 1 3/4 cups) elbow macaroni
1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon prepared mustard
1 teaspoon sugar or 1-2 drops stevia
1 teaspoon salt
1/4 teaspoon pepper

Veggies of choice (carrots, peppers, celery, green onions, tomatoes)
Black olive slices 
Cheese cubes 
Garbanzo beans (if wanted)
Cook macaroni.  Drain.  Rinse with cold water till completely cooled.
Blend mayo, vinegar, mustard, sugar, salt and pepper in a large bowl.  
Stir in macaroni and other ingredients.