Tuesday, December 22, 2015

Year of Pulses: Sprouts for New Year's Day

The United Nations has declared 2016 the International Year of Pulses. So eat some pulses: lentils, chickpeas, beans and peas.
Like these lentil sprouts. Toss them in a salad. Sandwich them with cream cheese. Scramble them in eggs. Make a lentil burger. Lentils are quite good for you, but they're a whole different kind of good once they're sprouted.

If you start these lentils on December 27 you'll have a fresh batch of lentil sprouts for January 1. So kick off the New Year with some healthy greens. In solidarity with the world.
 
Start with a big pickle jar or something similar. Add 1/4 cup brown lentils. Ordinary brown lentils from the grocery store or, if you're a Saskatchewan farmer, from the granary.

Day 1: Soak 1/4 cup brown lentils in water for a couple hours. Drain. Give the jar and good shake and lay it in a sunny window.

Day 2, 3, 4, 5: Sprouts are rinsed and drained once or twice a day. You can cover the jar with muslin to drain the water or just use a strainer.
Day 4: Sprouts are looking good.
Day 6: Eat!
 

Monday, December 14, 2015

Good Ol' Meatloaf

Urgent message from a friend: Do you have a recipe for meatloaf? Why yes, of course!
3 slices of hardy but dry white bread, crusts removed
1 cup milk
1 egg
1/2 onion, chopped
1 tsp fresh thyme or 1/2 tsp dried
1 tbsp apple cidre vinegar
1 pound lean ground beef
1/2 pound pork sausages, casings removed
2 tbsp fresh dill, chopped (if you have it)
1 tsp salt
several grinds of pepper
1 tbsp tomato paste
1 tbsp honey
1 tsp brown mustard
A fat pinch of ground coriander
Break the bread into pieces in a large bowl.

In a blender or food processor, combine the milk, egg, onion, thyme and vinegar. Pour over the bread and mix well, leaving it sit a few minutes for the bread to soak up the milk.

Add the meat, dill, salt and pepper, mixing thoroughly. Pat the mixture into a bread loaf pan.

Stir together the tomato paste, honey, mustard and coriander. Spread on top of the meatloaf. Bake at 350°F for one hour. For a browned crust, turn on the broiler toward the end of cooking.