Lentil Patties

 

Lentil patties are one of my favorite childhood recipes, a perfect side dish or main dish for vegetarians. Not only are these patties sensationally delicious but they’re also packed with vital nutrients Lentils are a good source of potassium, calcium, zinc, niacin and vitamin K, rich in dietary fiber, lean protein, folate and iron.

See recipe below:

Ingredients

• 1½ cups lentils
• 3 cups water
• chicken or vegetable broth
• 1 onion, finely diced
• 2 cloves garlic, finely minced
• 2 eggs
• ½ cup flour
• 1 tsp salt
• 1 tsp fresh ground black pepper
• ¼ cup finely chopped parsley
• Canola oil (for frying)

Instructions

• In a large pot, bring the lentils, water, and chicken or vegetable broth to a boil. Reduce the heat to low and simmer until the lentils are very soft. Drain the lentils well.
• Meanwhile, in a large skillet, saute the onion in olive oil for 5-7 minutes, or until onion is soft and golden-brown. Add garlic and continue cooking for 2 minutes or until garlic is soft. Remove from heat.
• In a large mixing bowl, combine the cooked lentils, sauteed onions / garlic, eggs, flour, salt, pepper and parsley.
• In a large skillet, heat 3 tbsp canola oil over medium-high heat. Drop batches of the lentil mixture using a ¼ measuring cup into the hot oil. Flatten out into ¾” thick patties using a spatula. Fry the patties for 5 minutes per side or until golden-brown and crisp, adding more oil to the pan as necessary. (The patties maybe a little fragile, so be gentle when turning them over to ensure they stay in one piece.)
• Serve warm or at room temperature.

 

 

 

Coconut Chocolate Chip Lactation Cookies

Nursing Mama? Boost your milk supply with this yummy, easy to make, lactation cookie recipe.

INGREDIENTS:
• 1/2 cup brown sugar
• 1/2 cup pure cane sugar
• 1 cup flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup shredded coconut
• 1-1/2 cup rolled oats (lactogenic)
• 2 tbsp. flaxseed meal (lactogenic)
• 1 tbsp. Brewer’s yeast (lactogenic)
• 1 egg
• ½ cup melted butter
• 1 tsp. vanilla

Instructions: Preheat oven to 350 degrees. Combine dry ingredients into large bowl. In a small bowl, combine 1/2 cup melted butter (cooled), 1 egg and 1 tsp. vanilla. Add butter mixture to the large bowl of dry ingredients, mix well. Roll dough mixture into tbsp. balls, place on greased cookie sheet. Bake for 10-12 minutes.

Coconut Cream Pie Recipe

Bring in the New Year with a delicious Coconut Cream Pie! Serve at New Year’s church event, New Year’s Party, or quiet New Year’s night with the family.

Coconut Cream Pie with Graham Cracker Crust

Ingredients
Crust:
⅔ cup sweetened shredded coconut
9 whole graham crackers
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted

Filling:
1 can coconut milk
1 cup whole milk
½ cup sweetened shredded coconut
½ cup granulated sugar
¼ teaspoon salt
3 egg yolks
¼ cup cornstarch
1½ teaspoons pure vanilla extract
1 tablespoon unsalted butter

Instructions

For the crust:
1. Preheat oven to 325. For about 5-9 minutes, toast ⅔ cup of shredded coconut on a sheet pan until golden brown. Remove from the oven and allow cooling.
2. Crush graham crackers into fine crumbs, a food processor is ideal, I used my hands and a handy dandy fork. Add half of the toasted coconut (1/3 cup) to the crush graham cracker mixture. Reserve the other ⅓ cup of toasted coconut for garnish. Stir in the sugar and melted butter. Once mixture is moistened, press into pie crust shape in a 9 inch pie dish. Bake the crust for about 20 minutes, until lightly toasted and golden brown. Allow to cool while making the filling.

For the filling:
1. Pour the coconut milk, whole milk and shredded coconut in a medium saucepan. Bring to a simmer at medium heat.
2. Meanwhile, in a large bowl, whisk sugar, salt, egg yolks and cornstarch. Once the milk is simmering, slowly pour a cup of the warm milk mixture into the egg mixture, whisking constantly as you pour. Slowly add one more cup of warm milk, whisking continuously.
3. Pour the egg/milk mixture back into the remaining milk mixture in the saucepan and bring to a simmer. Whisk and stir, after 3-­5 minutes, the mixture will be bubble and thickened. Remove from heat and stir in vanilla extract and butter.
4. Allow the filling to cool slightly, and then pour into graham cracker crust. Cover the pie and refrigerate until completely chilled and firm, several hours.

Assembly:
Once the pie is chilled, spray on whip cream and garnish with the reserved toasted coconut. Refrigerate the pie after assembly or serve immediately.