Monthly Archives: August 2012

Meatless Monday: Lentil Loaf

Today, we had a Meatless Monday! 🙂 I have been slowly introducing the children to Lentil & Beans. It hasn’t been a favourite, but all the children are eager to try at least one bite! I made up this Lentil Loaf recipe as I went along, but the kids and I thought it turned out great!! 🙂 I combined a lentil loaf recipe & my tried & true meatloaf recipe. This is what I came up with:

2/3 cup Lentils
1.5 cups Water
1 cup Rolled Oats
1 Egg
1/2 cup Chicken Broth (Homemade)
1/2 tsp Basil
1/2 tsp Garlic Powder
1/2 tbsp Parsley
2 Individual Packets Dry Lipton Beef Vegetable Soup Mix
Shredded Cracker Barrel Marble Cheese

First, bring lentils and water to a boil, and simmer until lentils are soft. (about 40 minutes) Then, add all other ingredients (except cheese). Mix well. Spoon into a greased muffin tin. Bake at 400F for 40 minutes. Sprinkle cheese on top. Bake another 10 minutes. Let stand 10 minutes before serving. I put this into a muffin pan, instead of a loaf pan, so that the children would each have an individual loaf. But, you could also bake it in a loaf pan.

For more information on cooking with pulses please check out the Manitoba Pulse Growers website. Under the Consumer menu, there is information on where to buy pulses, how to cook with them, and also some recipes.

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Canned Beans

What better way to celebrate Food Day Canada than by canning beans grown in my own garden! For more info on Food Day Canada check out this webpage. The daycare children and I planted a garden this spring. We enjoyed learning about all the different seeds. The children liked planting the “big” seeds the best!

All summer, we have been watering our garden, and pulling the weeds. This past week, we’ve been picking the beans, and tipping & tailing them. Since it’s cool today, I figured it would be a great day to can the beans. My Mom & Grandma have been using this recipe for years!

After tipping, & tailing & cutting the beans, the next step is to blanch the beans. You do this first by covering them with water, and bring it to a boil. Then you pour off the water, and cool the beans with cold water.

After measuring the beans, you add 2 tsp Pickling salt, and 2 tbsp Vinegar for every 4 cups beans. Cover the beans with boiling water, and boil for 20 minutes. Place beans & water in sterile jars.

Finished!!!!!! 🙂 Can’t wait to eat these beans in the middle of winter, and remind the children of all the work that we did to grow & can them!

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