Kitchen Remix

No, no, everybody: I am not going to break out with some fresh beats. This post will include variations on two familiar themes: sweet and sour, and peanut butter and jelly.

Sweet and Sour Lentils (adapted from Moosewood Restaurant Low-Fat Favorites)

- 1-1/2 c. brown lentils
- 2 c. unsweetened apple juice/cider
- 2 tsp. grated fresh ginger
- 2 c. water
- 1 c. chopped onions
- 3 minced garlic cloves
- 1 c. peeled and diced carrot
- 1 tbsp. canola/veg. oil
- 1 c. broccoli florets
- 2 tbsp. tamari
- 2 tbsp. rice vinegar

Rinse the lentils and put in a saucepan with the juice, ginger, and water. Bring to a boil, lower heat and simmer uncovered for 30-40 mins, till lentils are tender. (You can add water to prevent lentils from sticking if need be.)

Meanwhile: saute onion, garlic and carrot in oil until onions begin to soften. Add the broccoli and cook on low 5 more minutes, till tender. Stir in the tamari and vinegar.

When the lentils are done, combine with the veggies and serve on brown rice, topped with chopped scallions.

Peanut Butter and Jelly Cookies

*pretty yummy photo by Kat Cheng!!!*

- 1 c. natural peanut butter
- 1/3 c. vegetable oil
- 1/3 c. maple syrup
- 1 tbsp. vanilla extract
- 1-1/2 c. whole wheat pastry flour
- 1-1/2 c. rolled oats
- 1 tsp. baking soda
- all-fruit (no sugar added) jam

Preheat oven to 375 deg.

In a small mixing bowl, beat together dry ingredients. Combine wet ingredients in a larger bowl, add dry to wet, and mix well. Drop spoonfuls of cookie dough onto parchment-lined cookie sheet. Make thumbprint in each and fill with jam. Bake 13-15 minutes - till jam sizzles and cookies are golden-brown.

Next up: some very traditional (but never boring) poached pears!