Harvesting lentils is well underway in our area. We are thankful to have a crop in this challenging year and aware that we are more fortunate than many others.
Cooking and eating pulses are acquired habits. I find our harvest crew is more accepting and appreciative of my cooking with lentils and beans than they were 10 years ago. Part of it is due to an increased awareness of our health, the healthy impact pulses have on our diets and more ways of incorporating lentils into new and existing recipes.
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I find as I get older I am more confident in using creative means to vary a recipe to suit the diets of our household.
I served these light and delicious biscuits with a hearty harvest stew.
Baked biscuits
Preheat oven to 425 F (220 C). In a bowl, combine flour, baking powder, sugar and salt.
Cut margarine into mixture and add lentil puree (still cutting) until it resembles coarse oatmeal. Add milk and fold into flour mixture until ingredients are just incorporated. Turn out dough onto a lightly-floured surface and pat down to 11/2 to 2 inches (3.5 to 5 cm) thick. Cut out biscuits with a two-inch (five cm) cookie cutter. Dust cookie cutter with flour to help prevent dough from sticking. Place biscuits on baking sheet at least one inch (2.5 cm) apart. Bake for 14 to 16 minutes or until golden. Serve immediately. Makes 12 to 15 biscuits.
Source: Pulse Canada, www.pulsecanada.com.
Pesto pasta with chicken
With a focus on cooking a low cholesterol and diabetic diet and using fresh fall produce, this chicken dish was a tasty harvest meal. Preparation time: 20 minutes
Cooking time: 20 minutes
Cook pasta according to package directions, without salt. In food processor, mince garlic. Add sundried tomatoes, basil and parsley, puree until well blended. Add two tablespoons (25 mL) of the margarine and process until well blended.
In large nonstick skillet, over medium heat, melt remaining one tablespoon (15 mL) of margarine. Add zucchini. Cook, stirring often, for two minutes. Add peppers. Cook, stirring often, for three to five minutes, until vegetables are tender. Drain pasta, keep hot. Stir in basil puree, vegetables and chicken. Toss to coat well. Makes four servings.
For additional copies of dietary facts and your heart, contact Becel Heart Health Information Bureau or visit www.becelcanada.com.
Oatmeal chocolate
zucchini date muffins
In bowl, combine oatmeal, flour, cocoa, cinnamon, baking powder and baking soda. Mix well. Add zucchini, dates, egg, liquid honey, yogurt, vegetable oil and orange rind. Stir
until combined. Spoon batter into nonstick muffins tins.
Bake in 400 F (200 C) oven for 20 minutes or until firm to the touch.
Makes 18 muffins.
Both Don and I enjoy freshly-cooked garden beets and beet pickles. Here are two heart healthy recipes for fresh beets that our niece, Kim, sent home for us.
Old-fashioned pickled beets
They are easy to make and can be used with appetizer trays, salad plates, buffets and potluck dinners.
Trim beets leaving at least one-inch (2.5 cm) stems attached. Place in saucepan and cover with warm water, bring to boil and simmer for 40 minutes or until tender. Drain and rinse under cold running water. Using fingers, slip off skins. Quarter or cut into thick slices and place in clean four cup (1 L) jar.
In saucepan, combine water, vinegar and sugar, heat until sugar dissolves. Pour over beets, cover and let cool. Refrigerate for up to one month. Makes about four cups (1 L).
Reduce sodium
The Canadian Heart Foundation recommends we limit our sodium intake to 3,000 mg per day. Pickles, especially dill pickles, can be very high in sodium. Choose homemade pickled beets instead.
One quarter cup (60 mL) of pickled beets contain 16 mg sodium compared to one four-inch (10 cm) dill pickle that contains 1,942 mg sodium.
Source: The Lighthearted Cookbook by Anne Lindsay.
The following recipe is also from her cookbook.
Beets with mustard-garlic vinaigrette
Optional: chopped onions, chives or parsley.
In blender, food processor or mixing bowl, combine garlic, mustard, lemon juice, water and sugar, mix well. With machine running or while mixing, gradually add oil. Add Parmesan, season with pepper to taste. Toss with beets. This recipe makes about 2/3 cup (150 mL) and has half the calories of a standard vinaigrette recipe that is four parts oil to one part vinegar. Makes six servings.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
