Winter soup

MMMMMMMMm here's a new recipe, I know they come few and far between now that my staples had all been posted. I had a few veggies that I needed to use quickly so I decided to cook them all together in the pressure cooker.

1/4 of a banana squash
2 sweet potatoes
4 russet potatoes
1/2 onion
few cloves garlic
2 cups water
all in the pressure cooker, or however you do it

When they were soft I just put them all in the vitamix in 2 batches plus enough water to get it to the right consistency.

Served with salt and pepper and 1 tsp of pie type spices mixed in, then on top went homemade croutons, craisins, and slivered almonds. So super good and everyone loved it. Andrew even drank some in a cup (thinned down and extra fixins went on the side)

Hot Beef Sundaes

http://www.delish.com/recipes/cooking-recipes/unusual-state-fair-food?GT1=47001
"Touted as comfort food at its finest, the hot beef sundae is a generous helping of buttery mashed potatoes surrounded by slow-roasted roast beef and gravy, sprinkled with Cheddar cheese, and garnished with a cherry tomato. It may look like a sundae, but this baby is all Sunday dinner."
How's this for cute? Visit the link for the details and remember to use Feingold safe ingredients.

Heather's meals

Some recipes from my friend, Heather...as always, remember to use approved oil or sub butter or coconut oil instead. For gluten free, sub tinkyada noodles and gf flour

Okay here are a few to start with:

To make the following recipes, you will need to know how to make a roux (Most of you probably know how to do this, but I understand these recipes might go into a cookbook for young women, so I'm including the instructions). It's easy - melt one stick (1/2 C) butter in a pot over medium-high heat (I use the 7 on my elecrtic stove). Once it's melted, whisk in 1/2 C white flour and let it bubble for a minute or so. This is your roux. If you want to double these recipes, you should also double your roux - it's always equal amounts butter and flour.

"White Soup"
(Chowder base)

roux
about 8 cups of milk

Once your roux has bubbled for a minute or so, keep the stove on medium-high heat and add about 1/2 the milk. Whisk it in and then stir just every now and then until it starts to bubble. The soup needs to bubble a little, but not boil, in order to thicken. Stir it all the way down to the bottom so it doesn't burn or stick to the bottom. When you notice it start to thicken you can add the rest of the milk - keep it bubbling and keep stirring.

With this chowder base you can make all kinds of different chowders. Cook your other ingredients in a seperate pan and add them to the chowder base when it's ready. These recipes are the way I make them, and you can add or subtract anything you want.

Basic Potato Chowder:

4-5 potatoes, diced
2 celery stalks, chopped
1 onion, chopped
1 pkg bacon, chopped small (use approved or omit)
1 can corn
seasonings to taste (salt, pepper, celery salt, garlic, etc)

Cook the bacon first - then you can either drain the grease or cook the other ingredients in it. Add the potatoes, celery, onions and seasonings and cook until the veggies are done. Add the corn, then add the whole thing to your chowder base. Let it all simmer together for at least 10 minutes.

For Clam Chowder, add 2 cans of clams. I like to use the juice as well, but you run the risk of getting sand in your chowder :) If you don't like that idea you can dump the juice and rinse the clams first. You might also add some spinach to the recipe.

For Chicken Chowder, add 2 cans of chicken, or cook and chop at least 2 chicken breasts.

For Hamburger Chowder, use at least 1/2 lb of ground beef and don't use the celery or celery salt. Flavoring the meat with Worchestershire sauce and seasoning salt while it's cooking is very tasty. I like peas or spinach in this chowder, in addition to the corn. Corn is a chowder classic.

And since I think it's a crime to eat chowder without corn bread, here is an excellent Western corn bread recipe (as opposed to a traditional Southern corn bread "cake" that is made with bacon fat and sometimes fried on the stove top):

Homesteader Cornbread

1 1/2 C cornmeal
2 1/2 C milk
2 C white flour
1 Tbsp. baking powder
1 tsp salt
2/3 C white sugar
2 eggs
1/2 C oil

Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand for 5 minutes.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pout the batter into a greased 9 X 13 pan and bake for 30-35 minutes, or until a knife inserted into the center comes out clean.

The next recipe also uses the roux, and comes with a story :)

This is called "Wild Horses" in my husband's family (and now ours), but it's really just biscuits and gravy. They call it "Wild Horses" because whenever the kids would come into the kitchen while my mother-in-law was cooking and say, "what are you doing?" she would give some ridiculous answer, like "wrestling greased pigs" or "rising wild horses." In the case of this recipe, the name "Wild Horses" just stuck :)

No, they don't have any recipes called "Greased Pigs" ;)

"Wild Horses"

roux
about 4 cups milk
seasonings to taste

Make it the same way you make the chowder base, but you want it much thicker so you don't use as much milk. Cook your other ingredients in a seperate pan and add to your "gravy" when it's ready.

Some of our favorite "Wild Horses":

scrambled eggs and sausage
tuna and peas
hamburger and corn

Once your gravy is ready and full of yummy things, you break up biscuits in your bowl and pour the Wild Horses on top. It's very hardy and warm and filling.

As an added bonus (lol) here is my favorite drop biscuit recipe:

4 C white flour
2 Tbsp. baking powder
2 Tbsp. white sugar
1 tsp cream of tartar
1/2 tsp salt
3/4 C oil
2 C milk

Preheat oven to 450. Combine dry ingredients, then stir in oil and milk just until it's all moistened. Use a spoon to drop the dough onto a lightly greased cookie sheet and bake at 450 until the biscuits are golden brown around the edges - about 8 to 10 minutes. Makes about 32 biscuits, depending on size.

Leftover biscuits can be used for dessert, warmed up in a bowl in the microwave with butter and honey, syrup, jam or brown sugar and maybe some fruit on top. MMMMmmmmm.....

I'll post more recipes later - I just got a houseful of visitors :)

- Heather McKay

Okonomiyaki

http://theoriginalmybentodiet.blogspot.com/2009/06/okonomiyaki-bento-recipe-what-i-like.html

mmm, this looks yummy!

Porcupines

I don't think I've posted this one yet, it's getting harder to post recipes because I have most of my old standbys on here already.

These are really called Porcupine balls but well, I just don't love the name so we call them porcupines.

In a bowl mix...

hamburger-about a lb.
about 2 cups cooked brown or white rice
4 eggs
salt and pepper to taste, you can salt them after cooking if they need more

optional:
onions
veggies
fg safe bread crumbs or gluten free breadcrumbs
extra seasoning like garlic or other plain spices

mix it all in, add more rice if you want less meat. The eggs hold it all together fairly well. Form into balls or patties. Cook it all in a med. skillet till it's not pink in the middle anymore.

We like to serve these with a huge serving of cooked carrots on the side. Don't know why, we just do.
You can dip them in fg safe ketchup or bbq sauce if you want.

Pineapple Chicken in Foil Packet

Pineapple Chicken Foil Packet

1 cup slivered Carrots
1 can (8 oz.) Pineapple Slices (listing just pineapple and pineapple juice), drained
2 boneless chicken breast halves, cut in half lengthwise
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon grated lemon peel (organic or something you know isn't dyed, otherwise leave it out)
1 teaspoon lemon juice
1 Green Onion, thinly sliced

Arrange 1/2 cup carrots in center of 12-inch square heavy aluminum foil, for each serving. For each serving layer 2 pineapple slices, 2 pieces chicken, one-half tarragon, lemon peel, lemon juice and green onion over carrots on aluminum foil. Fold foil to form packet. Place packets on baking sheet.

Bake at 450°F., 15 minutes or until chicken is no longer pink in center. Remove from oven. Let stand 5 minutes.

363 Calories, 6g Total Fat

Serve it with rice and salad.

Tex-Mex Haystacks

MMMMMMMMMM, we made something different today that hit the spot! It was a snowy day in April and we were all feeling a little blah. So, we had to come up with a new food. Here it is...Tex-Mex haystacks

Cooked rice, white or brown
1-2 cans (or cooked at home) fat-free refried beans listing only beans, water, and salt
shredded whole milk monterey jack cheese or other approved cheese
guacamole made with a clove of garlic, squeeze of lemon or lime, and salt

extras can include...
whole cream sour cream with just cream listed as an ingredient or approved
homemade or approved salsa or hot sauce
chopped onions
canned, fresh, or frozen corn listing just corn and salt
cooked hamburger

Just start with the rice and layer the rest on top. The kids wanted theirs with just the main 4 ingredients, Russ and I added sour cream and salsa.

Ginger sweet potato bake

http://www.5dollardinners.com/2009/04/ginger-sweet-potato-chicken-bake.html

MMMMMM, Ginger sweet potato chicken bake from 5 dollar dinners...and it's all Feingold safe!

With the chicken breast and sweet potatoes on sale, there was no doubt this dish would come in under $5! It made a whole 9×13 pan with lots of leftovers!!! The Free Item coupon helped too :)

Ingredients

2 large chicken breasts, about 1.25 lb ($2.21) Recently on sale for $1.77/lb
2 large sweet potatoes, about 1.5 lb ($1.02) Recently on sale for $.68/lb
1 15 oz can of pineapple pieces, in 100% pineapple juice (FREE) Used Free Item Coupon!
2 tsp extra virgin olive oil ($.10)
1 tsp ground ginger ($.10)
1 tsp garlic powder ($.05)
1 tsp ground cinnamon ($.10)
Salt/Pepper
1 cup brown rice ($.40) Purchased 2 lb bag with $1 off coupon

Directions

1. Preheat oven to 350.
2. Dice chicken breasts into 1/2 - 1 inch cubes. Helpful Hint: It’s easiest to cut chicken breasts while they are still partially frozen. I usually thaw mine about 75% of the way, making it much easier to cut. Cutting them while still completely frozen is really tough on the fingers. I don’t recommend that!
3. Peel sweet potatoes and cut into 1 inch cubes.
4. Drain pineapple juice, reserving about 1/2 cup to use when cooking the rice.
5. In large bowl, toss diced chicken breast, sweet potato pieces and pineapple piece. Add extra virgin olive oil, ground ginger, garlic powder, ground cinnamon and salt and pepper. Toss well. Transfer mixture to 9×13 baking dish.

Tossing the Ginger Sweet Potato Chicken Bake

6. Bake at 350 for 20 minutes uncovered. Remove and cover with foil, and then bake another 30-40 minutes. (This will prevent the sweet potatoes from drying out. I like them soft and moist!)
6. In saucepan, cook brown rice as directed on packaging. I subsituted 1/2 cup of the liquid suggested on the package with the reserved pineapple juice. Brown rice takes longer to cook, so be sure to start this at the same time you put the chicken bake into the oven and they’ll both be ready at about the same time!
7. Serve Ginger Sweet Potato Chicken Bake with side of brown rice.

Cost $3.98

Chicken and tostones

http://www.5dollardinners.com/2009/04/chicken-and-tostones.html

A recipe from 5 dollar dinners, mmmmmm (notes from Danika...use coconut oil or approved oil. When we couldn't find plantains we used bananas which give a whole other taste but they're still good. Plantains are much more starchy and really need to cook more than bananas, almost like a banana flavored potato. If you use bananas make sure they're greenish and don't cook them as long. Also, use a minimally processed chicken, not one with "solution added")

One of my favorite foods in the Dominican Republic were Tostones. And not just any tostones, the tostones from Giberto’s chicken stand! He used perfectly ripe plantains, fried them at the perfect temperature, mashed them to perfection and fried them again for just the right amount time…

What to Do with a Whole Chicken Tutorial coming tomorrow…

Ingredients

1 whole chicken ($4.40) On sale last week for $.88/lb. Will use the meat for 3 different meals, so will divide cost by 3…$1.47!
1-2 tsp garlic powder ($.05)
Salt/Pepper
2 plantains ($.66) Rolled back to $.33 each this week
1 cup white rice ($.20)
Salt/pepper
Ketchup ($.20)

UPDATE: 2-3 cups of oil (I used canola) $1 or less depending on the oil!

Directions

1. Place whole chicken in crockpot with 1-2 cups of water. Season chicken with salt, pepper and garlic powder. Cook on low for 8 or 10 hours.
2. Prepare tostones as described below.

Peeling the Plantain

Peel the skin from the plantains.

Cutting the Plantains

Cut the plantains into 1.5 inch chunks.

Frying the Plantains

Add plantains to hot oil (I set mine on #7 on the burner’s dial). Fry for about 5 minutes. Remove from oil with slotted spoon and place back on cutting board.

Smashing the Plantains

Smash plantains with potato masher or large rolling pin. Once smash, return to hot oil and fry again for 4-5 minutes. Remove from oil with slotted spoon and set on paper towel to rid of excess oil.

3. Bring 2.5 cups of water to boil. Add 1 cup of white rice. Return water to boil, then reduce heat and cover. Simmer for 20 minutes. Fluff with fork and serve. Season with salt and pepper.
4. Once chicken is cooked, let it cool for about 10 minutes before handling. Cut off as much chicken meat as you can. Save juices and bones/carcass to make broth.
5. Serve Chicken pieces with White Rice and Tostones and Ketchup.

Cost $3.58

(It really doesn’t get much cheaper than this y’all!)

Freezer Meals, Home Made Lasagna

This is from hillbilly housewife...remember to use whole milk mozzarella. I would also use 2 cans of chopped tomatoes rather than tomato sauce but you can choose. The suggestion was to make 4 of these at a time and freeze 3 of them. I found casserole sized stainless steel pans at the dollar store (Honks) and bought 20 of them for my freezer meals. The ones that went through the dishwasher rusted a little but the handwashed ones were fine.
Also, you can use this same recipe and cook it in your crockpot for 6 hours or as long as you want. If you want it GF either use GF lasagna noodles or cheat like I would and just use GF fettucini from Tinkyada. It's delicious.

Home Made Lasagna

* 10 uncooked lasagna noodles
* 1 lb. ground beef
* 1 C onions, chopped
* 2 garlic cloves, minced
* 3 t parsley flakes
* 1 t salt
* 1 t dried basil
* 1 t dried oregano
* 3 (8 oz.) cans tomato sauce
* 1 C ricotta cheese
* 2 egg whites
* 1 C mozzarella cheese, shredded
* 2 tbsp Parmesan cheese, grated

Directions:

Cook the lasagna noodles as direction on the package.
Drain well then set aside and keep warm.
Heat the oven temperature to 350 degrees.
Place the beef, onions and garlic in a skillet placed over medium heat.
Cook 10 minutes or until the beef is no longer pink.
Drain and pat off excess grease with paper towel.
Return the meat mixture to the skillet and sprinkle in the parsley, salt, basil and oregano.
Pour the tomato sauce into the pan and stir to combine all the ingredients together well.
Reduce the heat to low and cook 10 minutes, stirring often.
In a small bowl mix together the ricotta cheese and egg whites until well combined.
Spread 1/4 C beef mixture into the bottom of a 9X13 ungreased baking dish.
Layer 1/2 the cooked noodles over the beef.
Layer more of the beef mixture over the noodles and top the beef mixture with part of the cheese mixture.
Continue with the layers until all the ingredients have been used.
Sprinkle the top with the mozzarella and Parmesan cheeses.
Bake 40 minutes or until bubbly and the cheese has completely melted.
Let stand 10 minutes before serving.

Makes 8 servings

When freezing omit the two cheeses and do not bake. When ready to use do not thaw. Cover and bake in a preheated 350 degree oven for 1 hour 35 minutes. Uncover, sprinkle with the cheeses and continue baking 30 minutes or until bubbly.

Black Bean and Bell Pepper Pasta

http://theoriginalmybentodiet.blogspot.com/

Black Bean & Bell Pepper Pasta
Very easy to make!

Pasta
1 can of black beans
1 can of italian flavored diced tomatoes
1 bag of frozen bell pepper strips
Seasonings (this is the key!)

Cook pasta, drain and set aside. Put frozen peppers in frying pan to thaw/cook. Drain. Rinse black beans. Add beans and tomatoes to peppers. Season - I used a salt/pepper combo, garlic and herb combo (no salt), and sun-dried tomato basil combo (no salt). Enjoy!

Polenta and Beans

Frugal Black Beans & Polenta copied from "The Frugal Vegan"
Wednesday, January 28, 2009

This is a recipe I found somewhere on the internet and adapted it! It's really filling and makes enough for 6 people and costs about 50 cents a person :) I made it tonight and it was very filling and tasty! (note from Danika, start with dry beans and the cost is much less)

Frugal Black Beans & Polenta

6 cups water

2 cups cornmeal

1/2 tsp sea salt

2 15oz cans of black beans (drained & rinse)

1 cup salsa

To make polenta, boil water & salt, then add the cornmeal very slowly so it doesn't clump. Keep stiring until really thick on low heat. Be careful because it will bubble and splash! This might take 20 minutes or so. When it comes off the sides of the pot, spread onto a 9X13 greased pan. While polenta is sitting, combine black beans & salsa and heat. When polenta is cooled a bit (10 mins or so), cut into 12 even pieces. Place two pieces of polenta on a plate and scoop some black beans on top. This is really filling and tasty! I used the zucchini salsa I made at harvest time. Feel free to add other veggies if you wish.

(note from Danika, if you don't like spicy, just add a can of tomatoes. You can also vary which beans you use. I love well cooked pintos on polenta. No salsa! Bring on the guacamole though. I usually just scoop the polenta first, then the beans. Saves a dish and I don't care if my polenta is nice and square.)

Beef and Broccoli with rice noodles

This will be a half post also cause I didn't measure but...if you cook you can figure it out pretty easily.

1 box of rice noodles (ingredients just listed rice) prepare as directed.

thinly sliced beef
water or approved broth (aprox 2 c.)
braggs aminos (aprox 1/4 c.)
braggs vinegar or other approved (aprox 2 T)
sugar or other sweetener (aprox 1/4 c)
arrowroot or cornstarch (aprox 2 heaping T)

broccoli, lots of it.

brown the beef, add other ingredients and bubble till thick.

serve over the rice noodles, salt more if needed

http://www.5dollardinners.com/2009/03/crockpot-chicken-fajitas.html

This is from 5 dollar dinners. I have never bought Rotel tomatoes so just make sure they just have veggies and salt, calcium for firming is ok too. Make your own corn tortillas or buy an approved brand.


Crockpot Chicken Fajitas

Ingredients
2 large chicken breasts ($1.50) Prepared from split breasts
1 can of Rotel ($.37) Matched coupon with sale price
1 green pepper, sliced ($.79)
1 onion, sliced ($.30)
1 tsp cumin ($.05)
1 cup rice ($.20)
1 avocado ($.50) Rolled-Back!
1/2 tsp lemon juice ($.02)
1 garlic clove ($.02) Bought for $.10 a head at recent store closing
1/2 bag corn tortillas ($.50) Or flour, if you prefer! We eat corn - GFCFSF diet.
2 cups frozen corn ($1)
Garnish with shredded cheese, sour cream or salsa (optional)

Directions
1. Marinate chicken in 1 can of Rotel. Here is what I did with mine. (Thaw in bowl of warm water if necessary.) Place chicken with Rotel in the crockpot. Add sliced green peppers and sliced onions and combine with chicken and Rotel. Cook on high for 6 hours or low for 8 hours. (I recommend slicing your chicken before putting it in the crockpot. I did not, but wish'd I had!)

2. Make homemade guacamole.
3. Cook rice. Bring 2.5 cups of water to boil. Add 1 cup of uncooked rice. Return water to a bowl. Cover and reduce heat to medium. Cook for 20 minutes. Remove from heat and fluff with fork.
4. Prepare corn as directed on packaging.
5. Warm tortillas in tortilla warmer, or wrapped in foil in the oven.
6. Serve chicken and peppers on tortilla, topped with guacamole, and a side of rice and corn.

Cost $5.25

Pasta and Peas, depression cooking

This one is approved too. Just use approved tomato sauce or a can of tomatoes in the end if you decide it needs the tomato flavor.

Poorman's Feast, depression era cooking

Make it the way she says and it's always acceptable! This video just speaks to my heart...I love this lady.

beef and potato burritos

http://www.pbs.org/everydayfood/recipes/beef_and_potato_burrito.html

use acceptable oil or butter
use always acceptable sour cream with just cream and salt
use acceptable tortillas or make your own (gf if needed)

These were sooooooooo good!

Lentil soup and dumplings

Here's a recipe from hillbilly housewife. Usually we like our lentil soup with homemade bread and butter but we've tried these dumplings and they're great. You can use the dumplings in any soup. I think they're great with veggie. Soup 1-1/4 cups dry lentils 8 cups water (2 quarts) 4 carrots, peeled and sliced 3 or 4 celery stalks, peeled and sliced 1 large onion, peeled and sliced 4 approved bouillon cubes or 1 teaspoon salt 1 teaspoon garlic powder 1/4 teaspoon black pepper Dumplings 2 tablespoons approved vegetable oil or melted butter 1 egg or 3 tablespoons more whole milk (see note below) 1/2 cup whole milk 1-1/2 cups flour 1-1/2 teaspoons baking powder 1/2 teaspoon each salt & sugar Begin by making the soup. Rinse the lentils under running water. Then place them in a large pot and cover them with 2-quarts of water. Bring the mixture to a boil and allow it to simmer over medium heat for about 20 minutes. The lentils will be almost tender. Add the vegetables, bouillon, garlic and black pepper. Stir gently and allow the mixture to simmer for 20 minutes more. The vegetables and lentils will both be tender. Taste and add salt if you think it needs it. Now look over the amount of liquid in the pot. Add enough extra water so that all of the solids are well covered with liquid. They don't need to be swimming over their heads, but they should be wading up to their waists. Bring the mixture to a slow lazy simmer, not a boil. If the soup boils it will disintegrate the dumplings instead of cooking them up into fluffy, glimmering jewels. While the soup is simmering, prepare your dumplings. Get out a big bowl. In it combine the oil, egg and milk until they are well blended. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it. When the soup is simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with teaspoon and drop them into the simmering broth, on top of the vegetables. Keep dropping the dough blobs until you have scraped the bowl clean. Now put the lid, or a handy pizza pan over the pot and let it simmer for 20 minutes. Do not peak. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the boiling soup and partly from the steam. The steam is what makes them fluffy, and the simmering broth is what cooks them all the way through. If you peak while the dumplings are cooking then they will turn into lumpy, doughy rocks. When the time is up, serve the soup and dumplings as soon as possible. The soup will be thickened and the dumplings will be light and fluffy. Makes between 4 and 6 servings. NOTE: If you don't have any extra eggs, then leave out the egg and replace it with 3 tablespoons of milk. The dumplings will still be good. Here's another great bean, lentil and dry pea recipe you may want to try ... Chickpea Tacos. My family will just gobble those up.

Beef Enchiladas with tortillas

This post is a work in progress because I can't find my recipe for enchilada sauce. I just make it cause I remember how but I couldn't give you proportions yet.

So, first you cook a roast in the crockpot all day long. The longer you cook it, the more tender it will be. I just barely cover with water, then add 2 tsp of salt, garlic, onion, and carrots.

When the roast is done pull it apart and set it aside.

Make the tortillas (or use approved)

4 cups flour or GF flour mix with xanthan gum
1 tsp salt
4 tsp baking powder
2 vegetable shortening or coconut oil (if it's coconut oil warm it a little)
1 1/2 cups warm water or more if needed

Mix this all up into a dough, press in a tortilla press or grill for a minute on each side. You can make this without shortening but they won't be as tender.

Sauce

My sauce uses chili powder but no tomatoes so it's lower in salycylate than you might be used to. It's a darker brown style sauce instead of the Americanized tomato sweet spicy sauce.

Dissolve 2 TBSP flour (or gluten free flour mix) in 2 cups of water. Add 2 TBSP of chili powder and 3/4 tsp salt. Cook this over medium heat until thickened. If you're adventurous and know how you can brown the flour in oil first, then add the liquid whisking very quickly. It takes a little practice and sometimes I have to vita-mix it smooth but the browning gives it an extra flavor.
If you're used to canned sauce you can add 1 TBSP sugar to even it out. Add more salt if needed.

To assemble, dip a tortilla in sauce, put in a little beef and shredded cheese if you want. Roll up and either put it on a plate with extra sauce and condiments or put in a casserole dish to freeze or serve. Add extra sauce and sprinkle with cheese.

I like to serve this with homemade pinto beans and salad.

lentil soup

One of my favorite comfort foods for winter is lentil soup. It's on our menu at least once a week in the winter.

2-3 cups lentils
3 potatoes
2 carrots
1 tsp salt
1 bay leaf
water or homemade or approved chicken stock, enough to cover previous ingredients plus a couple of inches

I just put all of this into a pot, cover with water or chicken stock, and cook for about an hour. Sometimes it goes in the crockpot till dinner, usually it's in the pot. Just make sure it doesn't burn on the bottom. Lentils absorb a lot of water.

Good additions are onions, garlic, spices, sour cream (added at the end), butter, tomatoes, or any other veggies you can think of.

Serve alone, with breadsticks, or with a salad.