Thursday, April 4, 2013

Healthy Recipe

Thought I'd make an effort to post a recipe every once and a while, thus proving that I'm not a failure homemaker. (Forgive my awful food pictures). This recipe came from a cooking class I went to with co-workers. It was held at The Oilerie, a shop that sells infused extra virgin olive oils and a few other cooking essentials. Check out their website [here]. Their EVOO's and 25 year Balsamic Vinegar will change your life, as they did mine.

Now for the recipe...

Lentil Sliders

1/2 C. Chili EVOO
1/2 C. chopped Onion
1 Red Pepper, chopped 
8 oz. Baby Portabella Mushrooms, chopped
2 cloves Garlic, minced
1 T fresh (or dried) thyme
1/4 C. fresh (or dried) Parsley
1 Egg
1 T Lemon EVOO
2/3 C. Cornmeal
1 12oz. pkg. Autumn Lentils
6oz. Cranberry Beans

Directions: Cook lentils and beans according to package directions. Heat a large sauté pan over medium heat. Add 1/4 cup chili oil and sauté onions and peppers about 3 minutes. Add mushrooms and garlic and cook an additional 5-10 minutes. Season with salt and pepper. Stir in thyme and parsley and set aside to cool. Place 1 cup cooked cranberry beans and 1 cup cooked lentils into a food processor. Add egg and 1 T lemon oil and process mixture until fairly smooth. Place mixture in a large bowl and and stir in remaining lentils, mushroom mixture and 1/3 cup cornmeal. Form 1/4 cupfuls of lentil mixture into slider-size patties. Dust lightly in remaining cornmeal. Chill patties until ready to fry. Heat a large sauté pan over medium heat. Add remaining 1/4 cup chili oil and fry lentil patties about 5 minutes per side until golden brown.  Now they're ready to eat!

Spread Ideas: hummus, or Lemonaise (you can also make your own)
Toppings: cucumbers, red peppers, or lettuce- something with a crunch is a must

Any other ideas for spreads/toppings? Give these little babies a try and let me know what you think!

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