Apple Chicken Stir Fry

Apple Chicken Stir Fry

• 2-1/2 pounds cubed boneless, skinless chicken breast
• 1-1/4 cups onion, vertically sliced
• 4-1/ 3 cups carrots, thinly sliced
• 1 tablespoon and 3/4 teaspoon vegetable oil
• 2-1/2 teaspoons dried basil, crushed
• 2 tablespoons and 1-1/2 teaspoons water
• 2-1/2 medium baking apple, cored and thinly sliced
• 2 tablespoons and 1-1/2 teaspoons oil
• 5 cups cooked brown rice

1. Stir-fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet.
2. Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water. Stir-fry 2 minutes.
3. Remove from heat and stir in apple. Add to chicken.
4. Serve hot over cooked rice.

So many NEW products!

Breakfast will never be the same at our house. First came gf rice and corn chex, now there is.....wait for it...fan fair music...Rice Crispies!! Sound of crowd cheering.... OK,  it is just my kids but what the heck!
Do you know what this means? It will take my baking to new heights! Rice Crispy treats, ranger cookies, cheese crisps, oh the list is endless!

Hold onto your apron strings Udi has introduced more new products!
With the 4th of July week-end upon us grilling has been taken to a new level. Introducing hamburger and hot dog buns! These are wonderful. They hold their shape like a gluten product. They do not fall apart after you have added fixin's unless you over load them. My girlfriends daughter ate one not knowing it was gf and loved it. To quote her she said "shut up! No way." Teens gotta love them. No really, you do. Whether you like it or not you do.:0)

I am a HUGE fan of Bob's Red Mill pizza crust and brownies. Bob is adding 2 new products a yellow cake mix and a shortbread cookie mix. Now I must be honest with you and say that I have been very hesitant to use many of his products because of the bitter after taste. I have found it in his baking mix, corn bread and crust specifically. But I am really looking forward to trying these 2 new products. We really like Betty Crocker cake and brownie mixes. But it is always nice to venture into new territory!  There are a slew of other new products hitting your grocer shelves. Let me know what you find!
May your table be bountiful!

Daiya Cheese has a new flavor: pepper jack

The new Daiya pepper jack flavor is a hit at our house. Emily loves it. She did share that it is spicy but that is OK.

I made mac and cheese mixing the pepper jack and mozzarella. Home run, out of the park hit!! I love it when I make my family happy. I am so thankful that the GFCF food choices and exploded with options.  I am looking forward to making grilled cheese sammies, nacho's, quasadilla's, and a host of other dishes that call for cheese.

I am sharing a previous post that has my macaroni and cheese recipe. You will find my link here.

May your table be bountiful~Blair




UPDATE: JANUARY 30, 2012
PCC has discontinued this product...Boo Hiss! However, Manna Mills has started carrying it. Hurray!

Banana Bread Pancakes and Congratulation to us we are now one of those weird families! now!

We have been following the GF/CF diet for nearly a year. We have been so blessed that we have rarely had an infraction. When it does happen we can tell. The boy gets agressive and the youngest daughter has umm, GI issues.
The reason I mention this is that I purchased rice flour from Fred Myers rather than Manna Mill. Something I will never do again. I was short on time and thought since I was already there I might as well give it a try. Luckily I did not purchase very much so that I did not feel bad when I threw it away.
Back to Manna Mills the next day.

A friend of the youngest daughter spent the night. Bless her heart she never knows what she is eating at our house. Luckily she is an adventuresome person. At our house she had her first taste of humus, tofu, sprouts, almond milk, silk, and coconut ice cream to name of few. Writing that statement reminds me of my girlfriend Deena's recent blog entry.."We have become 'one of those families', organic eating, whole grains, and tofu. They were the ones who home schooled their kids, did not have TV and listened to NPR. In other words, hippies". We do have a TV, 3 to be exact. But otherwise we pretty much hit the mark I do not think of our selves as hippie, urbanistic parents, or anything else. I like to think I beat to my drum.

My older daughter has a friend spending the night tomorrow. Her friend mentioned that she was going to pack food to eat. When she asked her why, the friend responded that she does not eat the "weird foods that you eat"! :o) I am so excited that we have reached this ranking. Can I get a WHA-HOO?!

On Sunday we will be attending the Seattle Seattle Vegfest 2011. I think that I will go easy on the girl for breakfast! Banana Pancakes are on the menu, my kids favorites. I know that I have said this before but it really makes feel satisfied to know I am able to prepare food that make the kids tummies happy. :0)

This recipe is called Banana Bread Pancakes. Our youngest daughter named them. She said that they remind her of banana bread. I hope they make you breakfast table.

Chocolate Lava Cake

When Sarah Elizabeth danced with River City Youth Ballet, the company took a trip to New York City. I got to meet Hugh Jackman who starred in The Boy From Oz. We went to see the Statue of Liberty but it was way too cold to ride the boat over. Sarah Elizabeth and her BFF Gwen were to have a workshop with the ABC but because of construction on the subway we got sooooooo lost. 

Sarah Elizabeth missed the class BUT we found Little Italy. We had the best time going in and out of the shops; the air was heavy with spices, breads, and the grit of the city. It was one of the most amazing smells I have ever experienced! Anyhoo, we eventually we were starving from the glorious aroma. Being new in town we had no clue where to go. As we wondered we saw a sign for cannoli and lava cake. We were intrigued.

We stepped into this little hole in the wall and we were completely consumed by the most delicious aromas. We knew this was the place. I had Alfredo while Sarah Elizabeth shared a pizza with friends. The girls decided that wanted to try the lava cake. It was 6 layers of drooling goodness. I do not recall what all was in the cake but the girls devoured! There was chocolate cake, espresso, cappuccino, more chocolate cake plus icing in between each layer! But the middle of the cake...oozy, gooey loss for words chocolate lava! Oh my heavenly day was it the most sinful thing I have ever eaten. "0)

Excuse me while I get a napkin. Just thinking about that cake makes my mouth water! 

This is the closest gluten-free lava cake I can find. I hope you enjoy it as much as we did!

~May your table be ever bountiful this Mother's Day.

Emily, Sarah Elizabeth, Heather and Joseph

  
Gluten-free Chocolate Lava Cake

16 ounces semisweet bakers chocolate ( or 1 1/2 cups chocolate chips)

1/2 cup Earth Balance  (1 stick)

8 eggs

8 tablespoons brown sugar

4 teaspoons vanilla

2 tablespoons cocoa powder

1/4 teaspoon salt

· 8- 6 ounce ramekins or crème brulee dishes.

· Melt butter slowly. Whisk together the rest of the ingredients in a separate bowl.

Prepare the ramekins by covering the insides with a thin film of butter, and then add enough white sugar to coat the film of butter. Remove excess sugar.

· When the butter has melted, pour into the egg mixture and whisk together. *Remember to temper your eggs or you will end up with a bunch of scrambled eggs. The batter will thicken as you whisk it together. Fill the ramekins 1/2 full, add 2 chocolate square then fill the ramkin to ¾ full. Make sure to leave enough room for the cake to raise.

Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.

· You’ll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.

· Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny plus it will taste very eggy.

·  Vanila ice cream goes really well with this rich chocolate dessert.

· You can use any 6 ounce oven ware containers to make these if you don't have ramkins.

Don't over cook them!

This is heavenly bliss!

Easter

I had a lovely menu planned for the day. Did you notice I said "had". This winter has about done me in health wise.We all have been coughing our brains out for weeks but Easter week-end was over the top. All in all I spent 5 days, count them...5 days in bed. We missed egg hunting and Church.

It took me forever to start desert and get the ham in the oven. After that I was poke me with a fork I am DONE. Girls to the rescue! Sarah Elizabeth divided up the menu and they got to work. Emily made an awesome pasta salad. Sarah made the fruit salad and cooked the asparagus. Emily sliced and diced potatoes while Sarah made the cheese sauce. Sarah made homemade butter creme icing and decorated the cup cakes. The table was set, the dishes kept up and there were even fresh flowers. (Thank you by the way condo association!)

Thank you girls for making Easter special. I love you very much <3

What a loverly ham.

peep-cakes

I was reminded by a dear friend that if I had not gotten sick I would have been stuck cooking the whole meal by myself, been exhausted and not been able to enjoy dinner as I had with girls in charge. Nor would the girls have the memory of cooking Easter dinner. ~thanks Julie

 You can find my pasta salad here.

May your table always be bountiful~

Blair

Gluten free~ Casein Free One Year Anniversary!

Happy one year of being
Gluten~ Casein Free to our family!!!!!

A year already?! I can remember how daunting it felt to even think about going GFCF. I had failed once why not twice? But I have not. There have been a few infractions  (cough, cough, Jeff!) but nothing serious. We are seeing improvement with our 2 youngest in skills and behavior and overall our health is a lot better. :0)

I am so proud that WE  have reached this milestone. It would not have been possible without the support and encouragement of our oldest daughter Heather; Sarah Elizabeth for being a great cheerleader encouraging Joseph to try new things; Emily as my eagle eye label reader; Jeff for trying even though you never wanted to lose eating meat daily and processed foods and Joseph for eating just about anything that I served you. Even though you don't like veggies have been secretly eating them up a storm. Finally, I thank my readers. You have encouraged me to share recipes and develop a passion I never knew I would have, cooking and writing.

I look forward to this next year, exploring new foods and dishes. Getting to know our local farmers and markets. Attending cooking classes. Cooking with Emily in the kitchen and serving yummy healthy food to my family. 

May your table always be bountiful.

~b

P.S Over the last few days, I have been looking at the recipes I have posted trying to decide what to serve in honor of this great achievement. I decided on Ginger Black Beans and Pasta. I thought it was appropriate since it was my first post in seriously blogging and being GFCF.

Ginger Black Beans and Pasta

2 tsp seame oil

2 cloves garlic, minced

2 green onions. minced (I used what ever onion I have on hand)

1 Tbsp minced garlic

2 C diced combination yellow/red bell combined with yummy salsa.

2 Cups black beans, rinsed

pinch of cinnamon

2 Cups of of rice spaghetti

In a skillet over medium high heat, heat the oil. Add the garlic, green onions, and ginger. Stir-fry for 1 minute. Add the peppers and stirring occasionally for 5 minutes. Add black beans and cinnamon. Decrease heat to simmer. Cook 1-3 minutes.

Serve over quinoa pasta.

A simple spinach salad topped with walnuts, strawberries as a side dish. We use oil and vinegar for dressing.

Easter Bunny and baskets

Spring is in the air! With spring comes the celebration of Easter and Passover. For those of you who celebrate with the Easter Bunny or give candy at Passover , now is the time to be goody shopping. As always you need to read the labels. Companies change their "recipe" from time to time without trying to educate the masses.

I have been researching candy, just to make sure there were not any changes from Halloween. The website gfcf diet intervention  has a good comprehensive list. Here is a good place to find a  dairy-free bunnies list.

I do not know about you, but I have been decreasing the amount of sugar and adding more gifts. What kind of things do put in your basket?

I forgot that PEEPS are gf/cf! My youngest daughter and son both love them. I admit I love them as well. I stab a few holes in the package and forget about them. They are great stale. My youngin's love to use them for s'mores. I recently found gfcf graham crackers. Sprinkle a little Enjoy Life chocolate chips and slip then in to the microwave. Yum!

Root Beer Cake

Picture from blog: Hey, that tastes good!

From the moment I saw this picture for Root Beer Cake I knew that I was destine to make it! I hesitated until I knew that I would have more than our family to share with. 

Emily is a chocoholic and I am addicted to sweets~ horrible to be diabetic.

I would like to think what enticed me to make this cake was to satisfy my sweet tooth craving and Emily wanting to make a cake or I have been looking for something fun to make with Emily and a new go to recipe for potlucks. But the truth be told I just had a hankerin' to  make this cake. It looked so moist and the icing divine. I found looking at this picture made me want a glass of milk and a slice of cake!

OMGolly! This is one of the BEST GF/CF cake I have  EVER eatin. It was so easy to make. I did make a few modification but you could follow the recipe to a "T" and still come out with a phenomenal outcome. :0)

I hope you enjoy this cake as much as my family!

May your table be bountiful~ blair

Chocolate root beer cake

From Hey, that tastes good from Joy the Baker, from the Baked Cookbook. 

2 c root beer (be careful because not all rootbeer is gf)

1 c cocoa powder (unsweetened) * I used 1/2 c

1/2 c butter, cubed

1 1/4 c sugar

1/2 c brown sugar

2 c rice flour mix * SEE BELOW

1 1/4 t baking soda

scant 1/2 t xanthan gum

1 t salt * I used no salt

2 eggs

Preheat oven to 325, and butter and *(rice) flour a 10" bundt or tube pan . *

In a small saucepan, combine the root beer, cocoa powder and butter over medium heat. Stir until butter is melted, then add the sugars and stir until the sugar is dissolved. Remove from the heat and set aside. Combine the flour mix, baking soda, xanthan gum and salt in a small bowl. Beat the eggs together in a large bowl, then whisk in the cocoa-root beer mixture. Fold in the flour mixture until just combined, don't over mix it. Pour the batter into the pan and bake 35-45 minutes, until a toothpick stuck into the middle comes out clean. Cool on a rack while you make the frosting. 

* When I make a chocolate cake or brownies I either use the dry ingredients to "flour" my pan. You could also use unsweetened cocoa powder.

* I used 2 nine inch pans to bake this cake. Cooking time was 20 minutes.

* FLOUR MIX

2 cup white rice flour
1/2 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Next time I think I will not used brown rice flour. Makes things to grainy. But I do love the nutty flavor it gives.

Chocolate root beer frosting

2 oz unsweetened chocolate, melted

1/2 c butter, softened

2/3 c cocoa powder (unsweetened)

1 t salt

1/4 c root beer

2 1/2 c powdered sugar

Beat the butter and the cocoa powder together with a mixer, then beat in the rest of the ingredients, until smooth. Spread over the top of the (cooled) cake, and served. I garnished the cake with strawberries.

What's cookin?

Don't you just hate it when it is 5 pm everyone is asking what's for dinner? While you are wondering the same thing, they turn around and ask YOU!

For years I fought meal planning. I thought it was a waste of time and effort spending hours making plans. When I tried it would never failed that SOMETHING would mess it up. Then a dear friend shared her meal plan. I thought she was crazy. It was such a simple plan. I tried it and holy cow it worked! My kids thought it was great. One of older daughters friend would even scope out the menu to decide when to spend the night so she could have french toast for breakfast! :0) Love you Gwynne <3

Oh, and if I deviated from this schedule, there was heck to pay from the kids! They liked knowing what to expect. We were not GF/CF at this point in our lives so processed foods made for quick meals.

Emily's creation: GF pumpkin, flax seed and pomegranate bread.

Breakfast
Sunday: cereal
Monday: muffins
Tuesday: french toast w/bacon
Wednesday: eggs w/bagels
Thursday: cereal
Friday: french toast w/bacon
Saturday: eggs, bacon, biscuits
(or we would go to our favorite stand by Tudor Biscuits~ or~ First Watch

Turkey meatball soup.

Lunch
Sunday: leftover soup from night before
Monday: sandwiches w/chips
Tuesday: spaghetti
Wednesday: clean out the fridge
Thursday: chicken nuggets or fish sticks w/fries
Friday: sandwiches
Saturday: kids choice

Bakes acorn squash.
Who knew squash was so amazing?!

I still look at this photo in disbelieve
 we eat like this all the time now!
Asparagus and mushrooms.

Dinner
Sunday:Beef or pork
Monday: casserole
Tuesday: chicken
Wednesday:  dinner at Church
Thursday: spaghetti
Friday: eat out or order in
Saturday: hamburgers/hot dogs

http://blessingsfromlife.blogspot.com/2008/10/pictures-from-our-cross-country-trip.html
Check out our great photos traveling cross country!

So what happened to this great plan? Our sons health became compromised and we moved.
We lived at the Seattle Ronald McDonald House for 3 months followed by a month stay in a hotel. When we finally found a condo, we were only there for about 2 weeks before we had 2 go back to WV for a month. We took 2 weeks to drive cross country back to Seattle after we closed up our WV house. When we were on the road, that was the easiest meal planning ever...pb&j, fruit and water for lunch, what ever breakfast was offered by the hotel and dinner was what ever we could find near our motel. By the time we returned we had to jump in quickly with life including dr. visits, therapy and tons of hospital visits.

Blackberry

Wow, I am tired of just thinking about all that craziness. After we came back to Seattle, meal planning would have made a huge difference as would have pre-made meals stashed in the freezer. I still could not get it back on track but baby I'm back! Our family is eating SO MUCH healthier these days. I look back at all the carbs we ate and it is any wonder any of us could fit through the door! For the most part our whole family now eats gluten/casein free w/no processed foods. Jeff and I cook from scratch most every meals. I am so proud. I wish I had listened to my girlfriend Debbie Davis Graff years ago. She tried to bring me out into the "light" years ago but I balked at her. She was eating great before it was "cool" to be eat local and organic. :0)

Typical dinner setting. Check out the sprouts jar. :0)

So what does our meal plan look like today? Much to my husbands dismay we eat meat maybe twice a week now aside from eggs with him eating occasionally tuna and the kids salmon. Fish prices are out of this world. I wish that we could incorporate more into our diets but that would be like putting premium gas in my van....too rich for my kitchen.

I can taste these sweet strawberries.

This was my 1st attempt at a GF coffee cake. I was so proud!

Breakfast

Sunday: muffins, scones or coffee cake w/fruit

Monday: porridge w/flax seed, honey and bananas (oatmeal, quinoa or rice cereal) or hard boiled eggs

Tuesday: french toast w/fruit

Wednesday: eggs w/veggies and black beans

Thursday: pancakes w/fruit

Friday: french toast w/bacon 

Saturday: kids choice (lately this has been flax seed banana waffles) 

Can you believe my kids request things like this to eat. yum!

CF potato casserole

homemade hummus!

Lunch 

Sunday: clean out the fridge  

Monday: leftovers from Sunday night dinner

Tuesday: pasta  or humus, with veggies and brown rice

Wednesday: sandwiches w/fruit

Thursday: leftovers 

Friday: soup w/sandwiches

Saturday: kids choice

Cabinet soup

potato soup

GF/CF eggplant and polenta lasagna 

Dinner

Sunday: main meal of the week (Jeff cooks) usually chicken w/starch

Monday: veggie soup

Tuesday: stir fry w/rice or quinoa

Wednesday:  veggie dish, black beans

Thursday: pasta

Friday/Saturday: potato bar, taco, pizza, black bean, portabella or hamburgers.

Lookie at all those vegetables on his plate.

Our meals do vary but I try really hard to stay on this schedule. With every afternoon driving 45 miles  with 2 hour therapy sessions for the younger kids this has been a life saver. (add another 20 miles for classes) When it is baseball/soccer season I try to cook as much in the morning as possible and then pack the cooler. Having this schedule has also helped my husband. He is so great to cook in the afternoon when he gets up. (He works midnights) he use to think this meal plan was umm a bit controlling or obsessive. Sometimes he deviates from the schedule, but he sees how wonderful it works. Especially when our son has been hospitalized, or ends up going to the hospital. I always try to cook extra to sock away in the freezer but it never works. :0( Someday!

stuffed peppers with rice

I ran across this creative menu/recipe/shopping list holder. But sadly  Mine is printed on white paper tucked in a sheet protector located in our family notebook. I wish that I was more organized. All in all I think I have a good system for our family. I would love to hear how you plan your meals, shop and save $$.

So, the next time someone asks what for dinner...will you have an answer or will you call take out?!

My your table be bountiful~ blair

Gluten free girl and the chef~ A love story

The timing could not have been better. For the last week I have been fighting bacterial pneumonia. I think I have watched every lifetime, AMC, TBS, on demand and our private collection on movies to fill my quota for the next 5 years. My brain is numb.

My husband to the rescue! My copy of Shauna James and Daniel Ahern's book GF Girl and the Chef cookbook came in at the library. I must say that I have been so looking forward to reading this book. I adored her first book! The recipes look divine and the photography is lovely. My heart melted when I saw her dedication to her daughter Lucy thanking her for joining them at the table. :0)

Her style of writing makes it feel as if you have pulled up a stool in her kitchen and she is talking one on one with you.  This is not your typical GF cookbook. She does not dwell on the fact that she is cooking GF, what GF folks cannot eat and nor does she treat the reader as a novice GF cook.
Her recipes range from simple to delish. If you would like a wonderful read that will make your mouth water and your tummy grumble than this is the book for you!

Cake Mix Dr bakes gf

Last night was gf girls night out, a first! The oldest and youngest daughters went with me to my first ever book signing, Cake Mix Dr. Bakes Gluten Free.
First and for most author, Anne Byrn is a wonderful example of a Southern woman! She loves to cook and has been writing about Elvis and food for more than 30 years. She has authored 7 books, with her newest book her first on GF. Her recipes are not casein free. Most can easily be adapted. She does make references in her book of alternative milk substitutes. 

     "Now comes sweet news for people on gluten-free diets. They can bake their cake and eat          it, too. Anne Byrn shows how to transform gluten-free cake mixes into rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that’s made her a best-selling baking author with more than 3.3 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more – naturally, all gluten-free ingredients. Dessert is back on the menu." Quoted from her website.

peanut butter cookies

At Anne's booking signing, I had the opportunity to sample her peanut butter cookies and lemon bars. The lemon bars were moist, awesome lemon flavor and great texture. The peanut butter cookies were good. I think making them with crunchy peanut butter would knock them out of the park. In general I do not like crunchy peanut butter but occasionally in cookies.

Lemon Squares

I am looking forward to creating some wonderful yummy goodness for my family. Will let you know in a future post some of my favorites.
May you table be bountiful~ blair

Port O' Bella Soup

Rustic Lentil Soup with Kale @ Food Connections.com

For a week now I have been in the mood to make my girl friend April"s Super Easy Vegetable Casserole but I have not had the right ingredients on hand. Today I found Rustic Lentil Soup with Kale at Food Connections. Now I wanted to eat both. 

Hmmm, I think it could have also been because of my failed attempt at mushroom soup last night. Well it really was not a failed attempt. It just did not turn out as I had hoped. I had frozen a gallon of sauted mushrooms. I thawed these slowly adding sea salt, black pepper, parley, basil, oregano, chipotle, and gran marsala. I sauted garlic and onion. Mix the sauted garlic and onion into the mushrooms. I pureed everything together adding a can of chicken stock and a little olive oil. Brought it to a light boil. The problem was it was exceptionally thick, almost like a paste. I served the soup over white rice. Joseph loved it. Anything mushroom and he could eat his weight. :0)

Porta Bella Mushrooms

This afternoon I got to thinking about the porta bella mushrooms I got yesterday and how disappointed I was in last nights soup. Then I stumbled upon Debra's recipe. As I started to lay out items April''s recipe kept coming to mind. So I added a little from April and a little from Debra. Voila!

Look at those beautiful colors!

I LOVE the smell of carrots cooking, yum!

No kale on hand so I used mustard green. Such vibrant color.

My younger daughter who does not like mushrooms told me this was one of my best soup's yet. WOW! The youngest daughter said that she was hanging on the fence even though her's did not have lentils as she "cannot stand them" and I had picked out all the mushrooms. Jeff thought it was "very good". I must admit it was really good. I hope that you enjoy this as much as we did. From prep to completion dinner was ready in less than 45 minutes. I will definitely be adding this to the menu rotation.

Sliced oranges were a lovely side dish.

Port O' Bella Soup 

7-8 C of water

6-8 porta bella mushrooms

4 small yams (I used red skin)

4 small red potatoes

4 carrots

1 red pepper

3 Tbsp garlic powder or several cloves of fresh

4 Tbsp dried parsley

1 Tbsp black pepper

1/2 tsp smoked chipotle

1 bag of lentils

1 bunch greens (I used mustard)

1 C of red wine (* See note below)

An hour before you plan to start cooking, rinse and soak lentils. Soak for 1 hour. If you have more time 2 hours works. You can also soak lentils the night before, drain and refrigerate.  Cover with cold water until it's an inch above lentils. Bring lentils to a boil. Reduce heat to simmer, cooking for 30-40 minutes. Remove from heat.

While lentils are cooking gently scrap black gills from the porta bella mushrooms, removing stems. Chop mushrooms into chunks. Dry pan fry mushrooms (*See note below) and set aside. 

Bring water to boil. Add herbs, chopped potatoes and the greens stems to boiling water. Saute chopped red pepper, carrots, and garlic if using fresh. Adding to the boiling mixture after 15 minutes the mushrooms, red peppers, carrots and garlic.  During the last 5 minutes add greens.

Serve soup over lentils. If added to vegetables it will thicken soup too much. 

Enjoy!


* Please Note: A quick dry-heat cooking method using a pan on a stove top. No oil is used and the pan is uncovered. 


* Note on Wine: Debra recommends adding a 1 C of port to her lentil soup. If I had port on hand, I definitely would have add it!