Sheep-less Shepherd's Pie

On the second day of Spring, Mother Nature sends us SNOW?!  Is she serious? Needless to say, I wanted some good old fashioned "comfort food" today to warm me up!  I also wanted something healthy for my family that was well balanced.  So, Shepherd's Pie is what I decided on!  Per my usual cooking, I don't have an exact "recipe" for you to follow, but I wanted to share with you how I made it.  My husband and I gobbled up 2 huge plates of it and K is bringing leftovers for lunch tomorrow.  Both my boys ate it up too (which is a huge bonus)!  Here's what I did:

Erin's Shepherd's Pie
1.  I made a big batch of garlic mashed potatoes.  I boiled about 6 (peeled & chunked) Organic Russet Potatoes until tender.  Then I drained them and mashed them up with Earth Balance Butter, Soy Milk (unsweetened), 2 cloves of pressed garlic, sea salt and fresh ground pepper.
2.  Next, I cooked up some lentils.  I like mine to be soft so I boil them with about a 2.5 to 1 ratio of water to lentils.  Today I made about 1 cup of dry lentils with 2.5 cups of water.  Brought those to a boil and then simmered for a while until most of the liquid was absorbed and the lentils were soft.
3.  I found every vegetable I could in my house.  I chopped up zucchini, red pepper, onion, broccoli, cauliflower, and carrots small (but not fine) using my Food Chopper.  I also threw in some frozen peas.  I sauteed them until they were getting tender, but still al dente.
4.  Lastly, I made a "sauce" to pour over my lentil and veggie layers.  I totally went by the seat of my pants here, but I whisked together a tablespoon of corn starch with about 1/4 cup water and added in some squirts of Bragg's Liquid Aminos, a dash of tamari, and a couple squirts of dijon mustard.  I whisked all that together until it was smooth and the color of gravy.  I wanted to make a mushroom gravy but I was out of mushrooms so I improvised.
5.  Now it was time to assemble the layers.  I got out my Deep Covered Baker and spread the vegetable layer evenly on the bottom.  Then I dumped the lentils on top and spread those evenly on top. Next, I poured/drizzled the "sauce" mixture evenly all around over the lentils so it would seep through to the veggie layer.  Finally, I dumped the big batch of garlic mashed potatoes on top and used the Small Spreader to even it out.  I drizzled a little Extra Virgin Olive Oil on top and put the cover on the Baker.  I baked the pie in a preheated 350 degree oven for 30 minutes.  Then I removed the cover and baked it on 425 for another 10-15 to give the top a nice golden color (or longer for crispy texture).

This meal was so full of nutrition and yummy goodness on a day like today!  Give it a try when you need some hearty, stick-to-your-ribs food that is packed with health!

Happy Cooking!

Power Packed Snack - Kale!

Before you think I'm totally nuts, I have to tell you about a great way to incorporate greens into your diet!  Kale is a hardy, nutrient packed member of the cabbage family that is often overlooked.  Because of it's "roughage" appeal and reputation for bitter taste, many people avoid it because they don't know how to prepare it.  This is unfortunate because it really can boost your health and taste amazing in the process!

Kale can be added to soups, stews, stir fry, rice dishes and pasta dishes/sauces.  It can also be served steamed gently, sauteed with garlic/oil or in salads if crisp and bright in color.  Kale is such a "power" food!  It can prevent colon cancer, support eye function, soothe congestion, aid the function of your liver, boost your immune system and treat ulcers. With nutrients like calcium, vitamins A&C, iron and chlorophyll, Kale is a VERY important green to become familiar with!

Today I'm sharing a recipe to try at home for you and the kids!  It's surprisingly delicious and PACKED with nutrition!


Happy Snacking!

Kale Chips
Ingredients:
1 bunch of kale (a large/full bunch with no yellow or limp areas)
olive oil
garlic powder or a good quality garlic salt
low sodium tamari (aged soy sauce---I use gluten free)
natural source of sweetener (agave, cane, turbinado, etc)
Directions:Whisk all ingredients (except kale) together in a bowl until well blended.  I don't measure...it's kind of a "to taste" recipe.  you can also substitute balsamic vinegar for the tamari.  That will give it a sweeter glaze!  Throw cut pieces (or ripped pieces) of the kale leaves (no stems) into the bowl and toss to coat.  Place on flat stoneware (like the bar pan or round stone) and bake in a 250 oven for about 10 minutes or so.  Serve immediately or store in an air tight container for school lunches, work snacks or any time!