Black Bean Fajita Balls

I don’t know what it is about October, but I am wanting fajitas all the time.  If you’re looking for a different way to do fajitas, try blending up the ingredients into a dough and baking it.  It’s actually quite tasty. Ingredients ¼ red bell pepper, chopped¼ green bell pepper, chopped½ medium onion, chopped4-6 cloves… Continue reading Black Bean Fajita Balls

Lentil and Bulgur Stew

This recipe was inspired by a Turkish stew I found in a cook book.  I always enjoy venturing out into old or international cook books for inspiration.  I got to experience flavors and spices I had never encountered together before.  This one turned out great! Note: this recipe uses an Instant Pot pressure cooker.  If… Continue reading Lentil and Bulgur Stew

Hominy Tortillas

Like nori rolls, tortillas are surprisingly easy to make.  Take the time; spend it with your family preparing this simple food.  I hope y’all have fun with this one! Ingredients 1 32oz. can hominySalt to taste Method Strain hominy and pour kernels into food processorUse food processor to grind hominy into dough consistencyIt should easily… Continue reading Hominy Tortillas

Chocolate Banana Oat Cookies

Sometimes, you just need some chocolate.  Also, these cookies can be a portable breakfast because it’s basically bananas and oats.  In summary, you’re welcome.  Ingredients 2 cups rolled oats2 ripe bananas, mashed2 Tbsp. flax seeds, ground2 Tbsp. cacao powder½ cup raisins (optional)½ cup chopped nuts (optional)¼ cup cacao nibs (optional)Dash of cinnamon Method Preheat the… Continue reading Chocolate Banana Oat Cookies

Cannellini Bean Balls

Cannellini beans are a white bean developed first in Argentina, but it is popular in central and southern Italy, hence the Italian name.  They are most similar to the kidney bean, and they are popularly used in minestrone soup.  I felt they needed nothing but fresh herbs and a bit of salt to bring out… Continue reading Cannellini Bean Balls

Misir Wat Nuggets with Sunflower Seed Dipping Sauce

This is by far the best nugget recipe I have had yet.  The lentils mixed with the farro make the texture chewy and sticky, so they don’t crumble when bit into.  They are fantastic, especially with the dipping sauce.  I would say this leftover recipe is better than my original Misir Wat.  Don’t take my… Continue reading Misir Wat Nuggets with Sunflower Seed Dipping Sauce

Misir Wat with Sunflower Seed Spread

This Ethiopian red lentil stew is spiced with a unique blend called berbere that is heavy on the cayenne, so if you like heat, this dish is the one for you!  The lentils add a heartiness that leaves you full and happy after your meal.  I added spiced cabbage and carrots also called Atakilt Wat… Continue reading Misir Wat with Sunflower Seed Spread