"Don't judge each day by the harvest you reap but by the seeds that you plant."~Robert Louis Stevenson
Here are a couple of good harvest time recipes. I am so glad that soup season is here. We love our soup!
Chunky Lentil Soup
(adapted from a recipe from Budget Bytes)
2 Tbsp. olive oil 1 tsp. cumin
2 cloves garlic, minced 1 tsp. oregano
1 medium onion, diced ½ tsp. paprika
3 medium carrots, peeled and sliced 1/4 tsp. cayenne pepper
3 ribs celery, sliced 1 (15 oz.) can diced tomatoes, undrained
1 (15 oz.) can black beans, drained 4 cups vegetable or chicken broth
1 cup brown lentils ½ tsp. salt
Cook garlic and onion in olive oil in a large pot until tender. Add celery and carrots and saute’ for 5 minutes. Add black beans, dry lentils, cumin, oregano, paprika and cayenne pepper. Add diced tomatoes and broth and stir to combine.
Bring soup to a boil. Turn down to low, cover with a lid and simmer for 30 minutes or until lentils are tender. Salt to taste. Serves 8.
½ cup butter, melted ½ tsp. baking soda
2/3 cup sugar 1 cup cornmeal
2 eggs 1 cup flour
1 cup buttermilk ½ tsp. salt
Preheat oven to 350 degrees. Spray an 8x8” pan with non-stick cooking spray. Stir together butter and sugar in a large bowl. Add eggs and stir until well-blended. Mix in buttermilk, baking soda, cornmeal, flour and salt. Pour batter into prepared pan. Bake 30-40 minutes, or until a toothpick inserted in middle comes out clean. Serves 9.
Different versions of cornbread may include additional ingredients such as: bacon, jalapeno peppers, zucchini, cheese, onion, creamed corn, sour cream or even blueberries.
This is a really good book, a true story in fact, of a native American boy and his life growing up.