New Harvest Homestead
Steadfast
at Home
We've all heard it said - the kitchen is the "heart of the home." There is more biblical truth to this than you may have ever considered. In the introductory issue of New Harvest Homestead, we'll tell you why we think the kitchen can become the focal point of ministry to our loved ones and the world around us.
Italian Lentils 3 TBS. olive oil Sauté vegetables until wilted. Add garlic, basil, water and lentils. Cover and bring to a boil. Add tomatoes. Cover and simmer for one-hour. Mix in pasta and shredded cheese, or if your family prefers, serve lentils over pasta and allow family members to add their own cheese. Ideas: This is a perfect meal to make a day ahead so that you have a prepared meal for a busy day. And by the next day the spices will have blended to perfection! Also easily converted into a freezer meal by cooking the lentils, vegetables and spices and then store in a freezer bag. When ready to serve, simply thaw, warm over medium-low heat, cook pasta and add shredded cheese.
In the January/February 2010 issue of New Harvest Homestead learn the lost art of peasant cooking. Simple, delicious recipes and techniques that will keep tummies full day after day and won't break your budget.
1 cup shredded carrot
½ cup chopped celery
½ cup chopped green or red pepper
2 TBS. minced garlic
½ tsp. basil
3½ cups water
1½ cups lentils, uncooked
1 quart diced tomatoes
1 lb. penne pasta
2 cups shredded Colby or cheddar cheese
Recipe submitted by Marilyn Moll of The Urban Homemaker
