Category Archives: Double Up Dinners

Lentil Curry

I really enjoy Indian food.  I also love the fact that this dish is so inexpensive.  Lentils served with brown rice make up a complete  protein source, for a fraction of the cost of meat dishes.   When fresh tomatoes are available from the garden the cost is even less.  The following recipe makes about 8 servings, enough for me to freeze half and still have some left over for lunch the following day.  The curry paste that you use will greatly affect the flavor and heat of this dish.  I did not add any curry paste this time because I prefer a milder flavor for the kids.

Ingredients

1 cup uncooked lentils

1 large onion, diced

2 Tbls coconut oil or butter

1-2 Tbls curry paste (opt.)

1 Tbls honey

2-3 cloves garlic, diced

2 Tbls curry powder

1 tsp turmeric

1 tsp cumin

1 tsp ground ginger

1/2 – 1 tsp chili powder

1 tsp salt

4 medium tomatoes, finely diced

1/4 cup water

2 cups brown rice, cooked

Directions

If you are soaking your lentils cover with water and add 1 Tbls whey or lemon juice 6-7 hours before cooking.

Rinse lentils, place in a pot with enough water to cover the lentils and simmer until tender (add more water if necessary).

In a large skillet or saucepan, saute the onions in coconut oil or butter.

Combine curry powder, turmeric, cumin, ginger, chili powder and salt in a small bowl.

Add curry paste, honey and garlic to onions.  Add spices and cook for several minutes stirring constantly.

Add tomatoes and water, allow to simmer until tomatoes are soft (or use a can of crushed tomatoes and omit the water).  When fresh eggplant is available from your garden or local farmers market you could also add 1-2 cups of diced eggplant.

Stir in lentils.

Serve with rice.

This post is part of Pennywise Platter Thursday

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Filed under Double Up Dinners, Gluten Free, Vegetarian

Double Up Dinner – Beef Stroganoff

Several times recently I have been asked how I find the energy to do everything I do.  These days I do feel like I have been working harder than I ever have before.  In addition to my own two children I also babysit a two year old little girl.  It seems like every day we are adding something to our little “farm”, which means more chores every morning and evening.  As I am eliminating processed foods from my family’s diet I am doing more and more cooking and baking from scratch.  At the end of the day I am truly exhausted.  Don’t even think of mentioning that I don’t have a job, I just might start throwing things.  With all of this on my plate I’ve had to work on becoming better organized.  The frozen dinners that had been a lifesaver on nights when I didn’t feel like cooking, are no longer an option now that I have read the list of ingredients in most of them.  So after nearly five years of marriage I have finally begun meal planning.

My basic outline for planning dinners looks something like this:

Monday-Double up from last week (beef)

Tuesday– chicken (double up for next week)

Wednesday-vegetarian

Thursday-beef (double up for next week)

Friday-double up from last week (chicken)

Saturday – other (pork, lamb,vegetarian, dinner out)

Sunday – fish

If I stick to the plan I have two nights that I don’t have to cook.  I do have two nights that I have to put a little work into making a double dinner, but really it doesn’t take much extra effort.  I switch the plan around from week to week and try to make enough so that I can eat leftovers for lunch.  Once a week I try to use the crock-pot.  Serving a double up dinner from the freezer on Monday allows me to get organized so that I can stay on track for the rest of the week.

* Beef Stroganoff *

Ingredients

2 pounds ground beef

1 large onion, diced

1 pound mushrooms, diced

4-6 cloves garlic, finely chopped

2 tsp pepper

2 tsp paprika (opt.)

1 Tbls parsley(opt.)

1 cup water(or beef stock)

2 Tbls flour

8 0z sour cream (I’ve substituted yogurt with good results)

*2 cups brown rice cooked in 4 cups chicken broth

Directions

Cook rice (or if you prefer, noodles)

Brown ground beef in a large skillet, drain fat and set beef aside.

In the same skillet saute onions in some of the reserved fat (our homegrown beef is so lean I often need to use a small amount of butter) , add mushrooms and garlic, and seasonings.  Cook till mushrooms are soft.  Add cooked ground beef.

Stir flour into the water to dissolve and pour into skillet.  Simmer, stirring occasionally,  till mixture begins to bubble.  Add sour cream and salt to taste.  Simmer for several more minutes.

I place half the rice in a glass casserole dish and cover with half of the stroganoff.   My casserole dishes have plastic lids, but you can cover with aluminum foil if yours do not.  I place the dish in the refrigerator for 1 hour, then place in the freezer.  This meal can be reheated in the microwave or the oven.

This isn't the prettiest dinner, but it is nourishing and easy! A favorite with my family.

I serve my stroganoff with a fresh salad, or home canned green beans.  All of my double up dinners make 2 – four serving meals.

This post is a part of Pennywise Platter Thursdays

1 Comment

Filed under Beef, Double Up Dinners, Menu Planning