food

The Pantry is still very full which makes me so thankful for the bountiful garden that we had last year.

This January morning finds me thinking of spending even more time in the garden this summer.

Lists have been started all the different things that I want to have in the garden this year, kale being at the top of that list!

Working on eating more veg and less meat ( although I have no intention of giving up meat altogether!)
This week I made a wonderful filling lentil soup and Thai cabbage salad

Recipes ~

Lentil soup
1 1/2 cup diced carrots
1 cup diced Celery
1 cup mushrooms sliced
1 cup onion sliced
3 cloves garlic minced
2 cups lentils rinsed
1 cup brown rice
10 cups chicken stock
Basel, thyme, oregano, salt, red peeper flakes, and 2 bay leaves
cook altogether for 35 min. or until rice and lentils are tender  remove bay leaves add one can tomatoes and enjoy!

Thai Coleslaw Salad
Dressing
1/4 cup honey
1/4 cup olive oil
1/4 cup unseasoned rice wine vinegar
1 Tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter  
1/2 teaspoon salt
1/2 teaspoon sriracha sauce
1 tablespoon minced ginger
1 large garlic clove minced

for the Slaw
I bag prepared coleslaw
1 red pepper thinly sliced
3 green onion sliced
1/2 cup chopped peanuts
1/4 cup chopped cilantro

make dressing and slaw separately  then mix together let sit for about ten min before serving.

happy hump day!