Scallion Flatbread

- Posted in Appetizers & Snacks, Baked Goods, Burgers, Wraps & Sandwiches, Makes Great Leftovers, Our Toddlers LOVE This!

I made these with our Easy Red Lentils tonight and they were really good AND easy to make!

Scallion Flatbread

This is a Melomeals recipe (as you know by now one of my favorite food blogs!), I found it on the WholeSoy Yogurt website.

Ingredients

  • 2 c. flour (plus extra for kneading and rolling dough) – I used bread flour since I have a ton of it from Costco
  • 1/2 t. salt
  • 1/4 t. baking soda
  • 1/2 t. cumin seeds
  • 1/4 c. plain WholeSoy yogurt
  • 1/3 c. water
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. olive oil
  • ¼ c. scallions

Directions

In a mixing bowl add the flour, salt , soda and cumin; whisk well. Make a well in the dry mixture and add the rest of the ingredients. Knead dough for several minutes. Let dough rest for 30 minutes.

Divide into 8 pieces, roll them into desired shapes adding more flour if needed.

Heat a cast iron skillet to medium, brush with oil and cook for 5 minutes on the first side, flip and cook for 1-2 minutes more.

Served these with Easy Red Lentils

Easy Red Lentils with Scallion Flatbread

- Posted in Baked Goods, Makes Great Leftovers, Our Toddlers LOVE This!, Quick Meals

There’s a theme here lately… easy! I have a few recipes waiting for me to make them but I haven’t had much time lately so I’ve been powering through my SUPER easy recipes first! I’ve made this one several times, it’s really good and pretty basic. My toddler loves these lentils and so does my hubby. You can find the Scallion Flatbread recipe here.

Easy Red Lentils with Scallion Flatbread

  • Lentils (Dal)
    • 1 cup red lentils, picked through for stones
    • 2 cups water
    • 1 onion, diced
    • 4 cloves garlic, thinly sliced
    • 1 (1/2-inch) piece ginger, peeled and minced
    • 2 medium tomatoes, diced
    • 1 serrano chile, sliced in 1/2, optional (I omitted to make it toddler friendly)
  • Tempering oil (bagaar)
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon black mustard seeds
    • Generous 1/2 teaspoon turmeric powder
    • 1/2 teaspoon paprika or bafaat powder (I’ve used both, bafaat powder is pretty good with it!)
    • 1 tablespoon vegetable oil
    • Handful chopped fresh cilantro leaves
    • INSTRUCTIONS
        1. Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
        2. In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile (if using) and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
        3. Whisk the lentils, releasing its natural starch, and mash some of them so the mixture becomes thick. Add salt, to taste.
        4. Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
        5. In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don’t get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little – that’s the blooming and it’s exactly what you want. Don’t let them burn. The mixture should bloom for about 30 seconds, no more.
        6. Pour the oil mixture into the lentils, standing back so you don’t get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.

Per Serving: Calories: 237; Fat: 5 grams (Saturated Fat: 0 grams); Protein: 14g; Carbohydrates: 35g; Sugar: 4g; Fiber: 9g; Cholesterol: 0mg; Sodium: 23mg

Easy Curried Lentils & Spaghetti Squash

- Posted in Makes Great Leftovers, Our Toddlers LOVE This!

Things have been so hectic lately… my 4 month old has been up most of the past 5 or so nights and I’m so tired! He’s usually such a great sleeper, these sleep hiccups are tough but I know they usually don’t last long so I’m hopeful. My cooking slacks when I’m super tired so I’ve been making a few of my favorite easy dishes, this is one of them. My toddler likes this a lot and its easy for her to get on her fork so that makes her happy!

Easy Curried Lentils & Spaghetti Squash

This recipe is from Melomeals: Vegan For $3.33 A Day and it’s really good… not to mention easy to make!

Spicy Lentils and Spaghetti Squash
  • 1 tablespoon coconut oil
  • ½ teaspoon cumin seeds
  • 2 tablespoons curry powder – I used Kashmiri Curry powder from World Spice Merchant
  • 1 onion, diced
  • ½ poblano pepper (or green pepper), diced
  • Heaping ¼ teaspoon cinnamon
  • Crushed red pepper flakes to taste – (I omitted this in the main dish so my toddler would eat it)
  • 1 large carrot, diced
  • 5 big cloves garlic
  • 2-3 tablespoons chopped fresh ginger
  • Tony’s creole seasoning to taste – I used my creole seasoning from World Spice Merchant
  • 1 cup water
  • ½ cup salsa 
  • 2 cups cooked spaghetti squash (I used the boil method – drop whole squash into boiling water and cook for 20-30 minutes or until skin is easily pierced with a fork)
  • 1 cup cooked lentils
  • Juice of 1 lemon – used a Meyer lemon from my CSA 
  • ½ cup cilantro
  • Siracha to taste
  1. Saute the spices, onion, garlic, ginger, veggies and creole seasoning for several minutes.
  2. Add water, salsa, squash and lentils.
  3. Cover and cook over medium hi heat for 15 minutes
  4. Finish with juice of 1 lemon, siracha, cilantro and season with salt/pepper to taste
  5. ENJOY! serves 2

Saute onion, garlic, ginger, veggies and creole seasoning

Add water, salsa, squash and lentils

I served it with roasted sweet potatoes, delish!