Saturday, September 24, 2011

SLOPPY JILLS (who says that the Joes are the only ones that can be messy yumminess?)

What child doesn’t love the mess, chaos, and relative simplicity of these little numbers?! What parent doesn’t love the fact that these are uber healthy, packed full of veggies and a healthy source of protein?! (Do I hear lentils, anyone?) So many questions today. Now, let’s get back to the business of cooking fun, healthy, child-friendly meals.

Ingredients:
2 Tbs. olive oil
2 tsp. minced garlic
1 medium onion, finely chopped
1 large leek, finely chopped
1 large carrot, finely chopped
1 medium-large zucchini, finely chopped
28 oz. canned tomatoes, chopped
15 oz. can lentils, drained
½ bag Quorn crumbles
½ cup red wine
1 tsp. dried thyme
1 tsp. salt
½ tsp. white pepper
2 tsp. agave
1 Tbs. dried basil
¼ tsp. dried ground chipotle peppers (omit if spiciness is an issue)
1 tsp. smoked paprika
1 tsp. dried oregano
6 oz. tomato paste

Directions:
Heat oil in large frying pan over medium heat. Add garlic and all veggies (except tomatoes). Sauté, stirring occasionally, for 15 minutes, or until veggies are softened and starting to brown. Add tomatoes and cook for an additional 8 minutes, or until all of the liquid is gone. Add lentils, Quorn crumbles and herbs/spices, and sautee until heated through (about 5 minutes). Increase heat to high and add remaining ingredients, and cook until liquid is absorbed (about 5 minutes). Serve atop hamburger buns.

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