Sunday, October 9, 2016

Picnic Under a Canopy of Color

The autumn lentil blend in the vegetable soup and the layered frittata muffins made for a colorful meal to match the beautiful "canopy of color" we sound in our picnic spot.  The soup recipe is from Food Network Magazine.   

Curried Lentil Soup

(Serves 4)

Saute shallots, celery, carrots and peppers in olive oil for 5 minutes.
1 teaspoon olive oil
2 tablespoon shallots, minced
1/4 cup celery, diced
1/4 cup carrots, diced
2 tablespoon sweet peppers, diced

Add garlic, ginger, curry and paste. 
2 garlic cloves, minced
1 teaspoon fresh grated ginger
2 teaspoon curry powder
1 tablespoon tomato paste


Add water, bouillon and lentils.  Bring to a boil.  Cover.  Lower heat to simmer and simmer 25 minutes.
3/4 cup autumn lentil blend (red, black & green lentils)
3 1/2 cups water
1 low sodium vegetable bouillon cube (non GMO-gluten free)

Stir in greens and cook until wilted.
3 cups spinach-green blend, stems removed

The frittata muffin has 2 layers-the bottom layer an egg rich blend-the top layer a whole grain muffin blend.  I loved that I was able to add the local corn, fresh off the cob!  The recipe is from Clean Eating.

Cornbread Frittata Muffins

(6 Muffins)

Bottom layer
Saute shallots, squash and garlic in olive oil 3 minutes.  Divide in half-save 1/2 for later!
2 tablespoon shallots, diced
1/3 cup yellow squash, diced
1 garlic clove, minced
1 teaspoon olive oil

Stir in eggs, seasoning and corn.  Portion (heaping 2 tablespoon each) into muffin pan greased with olive oil spray.
3 eggs,
1/4 teaspoon Mrs. Dash
1/4 cup corn, cut off he cob
Bake at 375 F. for 10 minutes.

Top layer
Mix dry ingredients, flours, cornmeal, baking powder, baking soda and salt.
2 tablespoon spelt flour
2 tablespoon whole wheat pastry flour
1/4 cup whole grain cornmeal
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt

Stir in remaining sauteed vegetable mix and corn.
Remaining sauteed celery, shallot, pepper blend.
1/4 cup corn, cut off the cob

Mix remaining egg, milk, lemon juice, melted buttery spread and syrup.
1 egg
1 teaspoon lemon juice
1/4 cup skim milk
2 tablespoon Earth Balance Buttery Spread
1 tablespoon maple syrup

Fold dry ingredients into liquid.  Portion (heaping 2 tablespoon each) onto partially cooked bottom layer of muffin pan.  Return to oven and bake 14 minutes.

Our picnic today was at Ohiopyle, a Pennsylvania State Park.  The leaves are not at peak, but the park couldn't have been prettier.  We found a spot in the "Cucumber Falls" picnic area about a mile in by the creek.

  This park if just under 50 miles from our West Virginia home.

 

  


    
Disqus Comments