|Beds ready for planting!|
Last Saturday my husband dug up the overgrown bushes in our front yard with the help of his brother. (Thank you, dear!) We are going to plant blueberry bushes in their place. YUM! Weather-permitting we will start our planting this weekend.
I can hardly wait!!!
In the meantime February looks like it will be a continuation of January's menu plan with a few additions. I realized soon after posting the menu for January that I had three very similar soup recipes in my menu plan. While my family are not overly picky eaters, the redundancy would have been overkill, so I added a few more recipes to the plan:
Twice Baked Potatoes
Pork/Sausage with Crock Pot Braised Red Cabbage & Apples
Black Bean or Lentil Casserole
Make-Your-Own Taco Salad (with black beans)
Finally, I'm sharing the Lentil Soup recipe I promised a while back. Since lentils do not have to be soaked, this recipe often becomes a go-to recipe for me when I forget to prep something in advance. We like to eat this soup served over brown rice with a salad or cut up veggies. Enjoy!
- 1 lb dry lentils (brown or green)
- 2 medium onions, chopped
- 2 medium tomatoes, chopped (or a can of diced tomatoes)
- 2 cloves garlic, minced
- 1 jalapeno, sliced (optional)
- Spike Seasoning or thyme, marjoram, oregano, and basil to taste (I add around a 1/4-1/2 t of each)
- 6-8 C water or broth (chicken or vegetable)
- salt and pepper to taste
Rinse the lentils according to package directions, then put in slow cooker. Saute onions until almost translucent, then add tomatoes, garlic and jalapeno. Saute just a few minutes more. Add sauteed veggies to lentils, cover with 6-8 cups of water or broth and mix. Add salt and pepper to taste. Cook on low for about 10hours. The end result should be a deep brown, thick soup, with the onions, tomatoes and jalapenos barely noticeable.