Nutmeg Disrupted

An Alberta girl eats, cooks, and grows!

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Crispy Roasted Lentils

Looking for something different to snack on I hit the cupboard in search of potential said snack. I had such good success with the crispy maple red lentils I thought I would try my hand at a savory version. But looking for something with a bit more bite I decide to go with green lentils.

Wanting a good hit of flavor I started thinking I wanted garlic involved. Pure garlic is fantastic but it doesn’t always agree with me. Not true of roasted garlic.

To roast garlic turn the oven to 350 degrees. Grab a sheet of foil large enough to wrap 2 -3 heads of garlic. Trim the bottom end of the bulbs of garlic just exposing the inside of the cloves. Season with salt and pepper and drizzle with oil. Wrap and pop the bundle into the oven.

Now to get some lentils cooking. Just place some in a pot and cover with water. Bring to a boil then turn down and simmer. Start checking for doneness after 20 minutes. You want them to have a bit of bite, not completely soft. Once they are at that point put them into a colander and rinse with cold water to stop the cooking process.

Making Crispy Roasted Lentils on Nutmeg Disrupted

 

 

 

 

 

 

 

 

Get a large cookie sheet covered with either parchment paper to foil. Set aside.

Check the garlic after 40 minutes, it should have a nice toasted appearance. Remove from the oven and drizzle the oil from the package over the lentils. Stir well to coat.

Roasted Garlic on Nutmeg Disrupted

 

 

 

 

 

 

 

 

Turn up the oven to 400 degrees.

Take a head of garlic, careful, it will be hot. I used a double layer of paper towel to hold it. Now give it a bit of a squeeze and rub the entire surface of the cookie sheet coating it with the roasted garlic.

Making Crispy Roasted Lenitls on Nutmeg Disrupted

 

 

 

 

 

 

 

 

Save the other two heads for another use, I like it in hummus.

Spread the lentils out on the cookie sheet. Roast in the oven for up to 40 minutes stirring occasionally.

Store in a cover jar. They are ready for snacking, adding to salads or adding to any dish that could use a bit of crunch.

Crispy Roasted Lentils

 

 

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Almond Milk

I have been on a smoothie kick of late.

Being a Produce Manager I am handling fresh fruit 40 plus hours a week so thinking about what I can make with it is always on my mind.

In an effort to be healthier I have been using Almond milk in said smoothies.

Then one day on my Instagram feed I noticed a shot of a fabulous glass of milk, made from almonds. Instantly intrigued I knew I had to make some.

Try it once, you’ll never go back to store bought.

I promise.

 

Almond Milk

I cup of natural almonds

water

maple syrup

Cover the almonds with water and let soak for 10 hours.

Making Almond Milk on Nutmeg Disruted

 

 

 

 

 

 

 

 

After 10 hours strain and rinse.

Making Almond Milk on Nutmeg Disruted

 

 

 

 

 

 

 

 

Place them in a blender with 3-4 cups of water and a squirt of maple syrup.

Making Almond Milk on Nutmeg Disruted

 

 

 

 

 

 

 

 

Blend on high for 4 minutes. Let settle for a minute then blend again for 2 minutes.

Pour into a cheesecloth lined colander that is placed over a bowl.

Making Almond Milk on Nutmeg Disruted

 

 

 

 

 

 

 

 

After a few minutes gather up the cheese cloth and squeeze it well getting every last bit of the milk. Place the ground almonds in a bowl and set aside.

Making Almond Milk on Nutmeg Disruted

 

 

 

 

 

 

 

 

Pour the milk into a mason jar, cover and refrigerate.

Use anywhere you would use milk.

I have made 4 batches in the past week. The cool thing is you can control the thickness of the finished product.

For my first batch I used 3 glasses of water. After a night in the fridge it was a thick luxurious cream, very much like a 35% cream. I poured some into a glass to drink, it was almost sinful.

The next batch I used the full 4 glasses of water. It was like regular milk. Both amazing! When you make some I suggest trying it both ways.

I used maple syrup to sweeten it but you can have a few options here. I have read of honey or dates being used. Play with the ingredients until you find what you prefer to use.

Your almond milk should last 4 days.

Now back to the ground almond meal we set aside earlier. Not wanting to throw it out I am working on different ways to use it up.

I spread it out on a parchment lined cookie sheet and popped it into a 225 degree oven to dry. I kept it low and slow as to not burn it. Once dried I put it into the blender and ground it into a flour.

Making Almond milk on Nutmeg Disrupted

 

 

 

 

 

 

 

 

After 4 batches I have enough to start playing with.

 

 

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Red Lentil Bacon Corn Fritters

I have had a lot of fun experimenting with lentils these past few weeks. And my lentil infatuation is just as strong as it has always been. Though I am looking at them in a whole new light.

Next up is my freestyle entry for the Canadian Lentil contest with the deadline for entries just under 24 hours from tonight.

My recipe choices have been quite the discussion during morning coffee at work with my bosses, everyone has made suggestions as to what I should make next. I forsee a lentil feast at our next managers dinner.

So without further ado…. I present,  Red Lentil Bacon Corn Fritters.

3/4 cup of red lentil  flour (directions for making the lentil flour can be found in my previous post for Lentil Coconut Shrimp Tacos)

1 tablespoon of all purpose flour

2 tablespoons of cornmeal

1 tablespoon sugar

1 1/2 teaspoon of baking powder

1/4 teaspoon cayenne

1/2 cup of milk

1 large egg

1 can of corn kernals

1 strips of bacon, chopped and fried

Vegetable oil, for frying

In a large bowl, stir together flours, cornmeal, sugar, baking powder and cayenne.

Making Red Lentil Bacon Corn Fritters

 

 

 

 

 

 

 

 

Add milk and egg to flour mixture and stir together to create a batter. Add corn and bacon and fold to combine. Let rest for 5 minutes.

Heat 4 inches oil in a large heavy-bottomed pot over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using  two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt.

.Red Lentil Bacon Corn Fritters on Nutmeg Disrupted

 

 

 

 

 

 

 

 

I served them with maple syrup. Depending on your mood and menu you could serve them with a variety of sauces or dips.

 

 

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