Lentil Scones with Country Ham and Cheese Curds
May11

Lentil Scones with Country Ham and Cheese Curds

This is a recipe I know I will make over and over.  The clincher for me is the kale…I love the stuff and with the cheese curds and lentils, they are full of all the good things I love to eat!   They’d be great with Paul Rogalski’s Curried Lentil Soup.  ½ cup whole green lentils dry 3 cups all purpose flour ½ tsp kosher salt 1 Tbsp baking powder ½ cup butter (frozen and grated) ½ cup country ham diced ½ cup cheese curds (packed) ¼ cup...

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Baked Lentil Biscuits
May01

Baked Lentil Biscuits

1 ¾ (425 mL) cups all-purpose flour 1 Tbsp (15 mL) baking powder 1 Tbsp (15 mL) white sugar Dash salt ¼ cup (60 mL) soft margarine, unsalted 2/3 cup (150 mL) lentil purée 2/3 cup (150 mL) 1% milk Preheat oven to 425˚F (220˚C). In a bowl, combine flour, baking powder, sugar and salt. Cut margarine into mixture and add lentil purée (still cutting) until it resembles coarse oatmeal. Add milk and fold into flour mixture until ingredients...

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Lentil- Stuffed Mushrooms
May01

Lentil- Stuffed Mushrooms

12-16 medium mushrooms ¼ cup (60 mL) butter or margarine ¼ cup (60 mL) onions, finely chopped ¼ tsp (1 mL) salt 1/8 tsp (0.5 mL) black pepper, freshly ground ½ cup (125 mL) green lentils, cooked ½ cup (125 mL) parmesan cheese, grated (or cheddar cheese) ½ cup (125 mL) dry plain bread crumbs Preheat oven to 190° C (350° F). Remove stems from mushrooms. Chop stems and set aside. Arrange caps in an oiled baking dish. In a frying pan,...

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