Nutmeg Disrupted

An Alberta girl eats, cooks, and grows!


Lentil Mushroom Pate

Looking for an interesting appetizer for the Canadian Lentils contest I wanted to do something very different.  The earthiness of mushrooms seemed like a natural paring with lentils, some shallots garlic and thyme with a hit of lemon was the perfect balance  It felt like a winner! A quintessential example of umami.

Lentil Mushroom Pate

boiling water

2 cups of dried mushrooms

3/4 pound of white button mushrooms

4 tablespoons of butter

4 shallots, minced

4 cloves of garlic, minced

1 teaspoons of fresh thyme, minced

3/4 cup of cream cheese, softened

1/2 cup of green lentil puree

2 tablespoons of whipping cream

1 tablespoon of fresh parsley, minced

1/2 teaspoon of lemon juice


Place the dried mushrooms in a bowl and cover with boiling water. Let soften for 15 minutes, Drain through a coffee filter lined mesh strainer reserving liquid. For this recipe I used dried porcini, oyster, shiitake and yellow bolete mushrooms.

Dried mushrooms for Letilo Mushroom Pate on Nutmeg Disrupted







Pulse all the mushrooms in a food processor until finely chopped.

Chopped mushrooms for Lenil Mushroom Pate on Nutmeg Disrupted










In  a large skillet melt the butter over medium heat. Add the shallots and 1/2 teaspoon of salt, cook until shallots are soft. Add the garlic and thyme and cook for a few minutes.

Shallots garlic and thyme for Lentil Mushroom Pate on Nutmeg Disrupted









Now add the mushrooms and sauté until they begin to brown.  Add 1/2 cup of the reserved mushroom water and cook off until it is evaporated. Take off the heat and add the lentils, cream cheese, whipping cream, parsley and lemon juice. Season with salt and pepper. Place in a bowl lined with plastic wrap with enough to cover the surface. Refrigerate a few hours until firm.

Lenil Mushroom Pate on Nutmeg Disrupted









Allow to warm to room temperature to serve. Sprinkle with a bit of fresh thyme.

Great with a nice crusty baguette.

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Creamed Bacon Lentil Soup

2014 seems to be the year of the lentil.

I started off creating recipes from The Big Book of Little Lentils cookbook. Then it was announced that Canadian Lentils  was having a recipe contest that has seemed to explode online. Everyone has gotten involved and why not. Lentils are not only amazing to cook with they are Canadian. And when you can cook with products that are grown at home that is a bonus. Plus they are inexpensive, easy to use and a power house of nutritional value.

For the Entrée round I submitted my vegetarian Lentil Chili that I posted some weeks back. It is quick, supper easy, inexpensive and full of amazing flavour.

This soup is my submission to the Free Style round.

It is rich and full of amazing flavour. It is like this luxurious warm liquid bacon hug. Perfect in every way!

Making an amazing Bacon Lentil Soup on Nutmeg Disrupted










Creamed Bacon Lentil Soup

3 Tablespoons butter

4 garlic cloves, chopped

8 shallots, chopped

1-1/2 cups red lentils lentils

10 slices of bacon, chopped

7-8 cups chicken stock

1  sprig of thyme

1 cup cream

pepper to taste


Melt the butter over med-low in dutch oven.

Making a Creamed Bacon Lentil soup on Nutneg Disrupted     resh shallots and garlic for Creamed Bacon Lentil Soup









Add the bacon and cook until almost done. Reserve a few pieces for garnish.  Add the shallots and garlic and sauté for about 5 minutes until soft but not browned.

Shallots, garlic and thyme for Cremed Bacon Lentil Soup on Nutmeg Disrupted

Shallots, garlic bacon and lentils as the base for Creamed Bacon Lentil Soup









Stir in the lentils, 7 cups of chicken stock and the thyme sprig. Increase heat and bring to a boil. Reduce heat, cover and simmer for 45 minutes until the lentils are soft.

Place a colander over a large bowl. Pour in the soup, separating the lentils from the broth. Pour the broth back into the pot. Place the lentils and bacon in the bowl of a food processor and purée. Stir in the lentil purée. Stir in the cream. Simmer over med-low heat for about 10 minutes to heat through. Add pepper to taste.  Garnish with bacon crumbles and fresh thyme.

Creamed Bacon Lentil Soup on Nutmeg Disrupted

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Chocolate Lentil Brownies

Still on my lentil kick I decided to try another recipe from The Big Book of Little Lentils cookbook.

This time I chose to do a variation of the Lentil Brownies they share.

I took them to work and the reviews were fantastic! Everyone was surprised that they were infact made with lentils!

Making brownies with lentils on Nutmeg Disrutped










For this recipe you need to make a lentil puree. That is simply cooking lentils until they are done then pureeing them in a food processor. I didn’t add any extra water to the cooked lentils.


Chocolate Lentil Brownies

1/2 cup of butter

1/2 cup of lentil puree

3/4 cup of cocoa

2 cups of sugar

3/4 teaspoon of salt

3 eggs

1 teaspoon of vanilla

1 cup of flour

3 cups of chocolate chips

1 cup of toasted pecans – chopped


Melt the butter. Mix in the lentil puree, cocoa, salt and sugar. Add the eggs one at a time. Mix in the vanilla, flour, one cup of the chocolate chips and 3/4 cup of the toasted pecans.

Line a 9 x9 baking pan with parchment paper. Bake the brownies at 350 degrees for 22 minutes ir until a tooth pick inserted in the center comes out clean.

Remove from the oven and sprinkle with the remaining 2 cups of chocolate chips. Cover the entire pan with a cookie sheet and let sit for 5 minutes. Using an offset spatula spread the melted chocolate chips over the entire surface of the brownie. Sprinkle with the 1/4 cup chopped pecans. Allow to cool.

Remove from the pan and cut into squares.

If I may dare say, these are a fool proof recipe. Brownies can be tricky finding that balance between under and over cooking. I know I have often had brownies with very hard edges only to find the center extremely soft. These were a nice moist brownies with no hard edges.



Chocolate Lentil Brownies on Nutmeg Disrupted




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Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

I love Twitter!

I have met so many fantastic people there. And I love being part of the many Twitter parties that are held by bloggers, businesses and brands.

I mentioned the cool Twitter party gift I won from Canadian Lentils a few posts back when I featured my Lentil Chili. Well I have been playing around with lentils again and made a variation of a recipe that is in The Big Book of Little Lentils cookbook that I received as part of my gift.

The Big Book of Little Lentils on Nutmeg Disrupted










This time we are going sweet with some cookies! And they are beyond fantastic.

For this recipe you need to make a lentil puree. That is simply cooking lentils until they are done then pureeing them in a food processor. I didn’t add any extra water to the cooked lentils.











Lentil Oatmeal Peanut Butter Chocolate Chip Cookies


1 cup of brown sugar

3/4 cup of butter

1 egg

1 1/2 teaspoon of vanilla

3/4 cup of green lentil puree

1 1/2 cups of flour

1/2 teaspoon of salt

1 teaspoon of baking soda

2 cups of quick cooking oats

1 1/2 cups of chocolate chips

2 tablespoons of peanut butter

dash of cinnamon


Preheat oven for 375 degrees F.

In a bowl mix together the sugar and butter. Add the egg just until blended. Add vanilla and lentil puree mixing well. Sift the flour, salt and soda together. Add it one third at a time to the butter sugar mixture. Mix on low until just blended. Add the peanut butter and give it a few stirs. Now add the oats and chocolate chips and cinnamon, stir until combined.

Scoop out one generous tablespoon of dough for each cookie onto parchment lines cookie sheets.  Flatten slightly with a fork.

Lentil Oatmeal Chocolate Chip Cookie Dough










Bake for 12 – 15 minutes until the bottoms are lightly browned. Do not over bake.


Lentil Oatmeal Peanut Butter Chocolate Chip Cookies from Nutmeg Disrupted.










I am already thinking about the next time I make them which is soon as I still have a bowl of lentil puree in the fridge.  I will substitute the white flour with oat flour. And I plan on adding some toasted pecans for a bit of nuttiness.

And tonight I made a batch of lentil brownies! They are still cooling but I have high hopes that they will be just as amazing as the cookies.

I seriously can’t get enough these days! I love lentils.



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Pomegranate Pepper Jelly

Fresh Pomegrantes on Nutmeg Disrupted









I have always been a fan of pomegranates.

There is something very satisfying tearing into one and enjoying every last aril. And no matter how hard you try there is always that moment when you have red sticky juiced running down your arm.

Wanting to make some jelly without all the work that using fresh pomegranates would be I bought a small case of bottled pomegranate juice and grabbed some fresh hot peppers form work.

Making jelly is very easy. If you have never done any canning before this is a great way to get your feet wet.

It is important to use sterilized, hot  jars and lids. The lids and screw bands go into a small pot of water which you big to a simmer to keep warm. Wash and dry your jars and place on a large baking rack and set in the oven at 225 degrees F for 10 minutes. Keep them warm until ready to fill. Or you can fill a canner with water and place your jars in the water and heat to 180 degrees F. A metal canning rack makes easy work of adding all the jars at once.


Pomegranate Peppery Jelly

5 cups of bottled pomegranate juice

1 box of Certo powdered pectin

7 cups of white sugar

peppers – chopped fine (I used semi hot peppers in this preparation)

1/2 teaspoon of butter


When handling hot peppers it is advisable to wear gloves if you have them, Hot pepper juices can burn your skin and eyes. Please use caution when handling all hot peppers. If you do not have gloves be sure to wash well with soap and water and be sure to not touch your eyes afterwards. No matter how well you wash, there will still be hot pepper oils on your skin.

Chili peppers for Pomegranate Pepper Jelly on Nutmeg Disrupted









Also as side note: I add a 1/2 teaspoon of butter to all my jellies to prevent bubbly scum from forming from the boiling process. I rarely have to skim my jellies any more. I add this after the first boil. You will need a large canner to process the full jars of jelly.

Have it filled with 3 – 4 inches of warm water and place on a burner to heat while you are making the jelly. Add the peppers to a food processor or blender. Chop until fine. You may need to add a cup of the juice just to help it along.

Pour the juice into a large saucepan. add the package of pectin crystals and stir well to dissolve. Over medium high heat bring to a boil. Add all the sugar and stir well to dissolve. Add the butter. Bring to a boil over medium high heat stirring often.

Once it come to a full rolling boil start timing for one minute. This is stress free if you have used a large enough pot. So pick a nice large one before starting. After one minute at a full boil remove from the heat and place on a hot mat. Using a ladle fill the hot jars with jelly leaving a 1/4 inch head space. I usually fill and lid 3 jars at a time. Clean the rim of the jars off with a nice clean wet cloth. Place a hot lid on the jar, then apply a screw band, only until finger tight.


Canning jars ready to be processed on Nutmeg DIsrupted









Once all jars are full place then in the canner. Cover the jars with hot water by an inch. Turn the heat to high and bring the water to a boil. Once boiling cover the canner and time for 10 minutes. Remove the jars from the water and place on a rack or tea towel on the counter. Allow to cool completely.

The lids will make a ping/popping noise when it seals. This is the sounds that warms home canners hearts around the world!


Jars of Pomegranate Pepper Jelly on Nutmeg Disrupted










Congratulations! That was easier then you thought! There is just the perfect amount of heat here, a touch of warmth which pairs well with cream cheese.


Pomegranate Pepper Jelly Bites on Nutmeg Disrupted







Of course if you are looking for a strong kick of heat you could use habanero peppers in place of the chilies I used. As a guide, the smaller the pepper the hotter it is. I would also think about melting down a few jars in a small pot and using the jelly on a pork loin or even a batch of wings!.

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Lentil Chili

I have been eating much healthier of late.

And looking for ways to keep it healthy I have been using whole grains and legumes.

This recipe is a fantastic meatless chili loaded with beans, lentils, vegetables and flavor!

You’ll love it so much you may never use meat in your chili ever again!

Seriously, it’s that good.

I was one of the lucky winners a while back on Twitter during a Twitter party with Canadian Lentils. I won a fabulous gift package I have been waiting for the perfect recipe to use some of the great lentils they sent me!

Using Canadian Lentils on Nutmeg Disrupted









Lentil Chili

1 yellow onion – chopped

5 cloves of garlic – chopped

4 stalks of celery – chopped

1 cup of mushrooms – sliced

1 large red pepper – chopped

1 can of black beans 540 ml - drained and rinsed

1 can of romano beans 540 ml – drained and rinsed

1 cup of brown lentils – rinsed

1 can of diced stewed tomatoes with garlic and olive oil 769 ml

1 can of V8 – 340 ml

2 cups of water

2 teaspoons of cumin

1 teaspoon in chili powder

1 teaspoon of salt

1/2 teaspoon of celery seed

1/2 teaspoon of paprika

1/2 teaspoon of chipotle chili pepper

1/4 teaspoon of crushed red chili pepper flakes

Making Lenti Chili at Nutmeg Disrupted









In a large pot heat 3 tablespoons of oil, I like to use Canola oil. Add the onion, garlic and celery.

The start of Lentil Chili from Nutmeg Disrupted










Cook for about 10 minutes until the onions are lightly browned. Add the red pepper and mushrooms and allow to cook for another 10 minutes. Now you can add the lentils and beans. Give everything I good stir. Add all the spices and give it another good stir to combine everything. Allow to cook for 5 minutes. Now add the water and simmer for 25 minutes.

Add the diced tomatoes and V8.

Bring to a boil over medium high heat. Allow to bubble away for 15 minutes, stirring often so that nothing sticks to the bottom of the pot.

Reduce heat and allow to simmer for 20 minutes.

Lentil Chili from Nutmeg Disrupted










It makes a nice sized pot so you will definitely have leftovers if you are not feeding a crowd.

It has just the right amount of heat, it is not too spicy and the flavor is amazing!

And each serving has a whopping 14 grams of fiber! That alone is reason to give this one a try.

This recipe freezes well and is great for those nights you work late.

If you have any fabulous recipes using lentils I would love to hear about them!

Good eating in 2014!






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