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Kielbasa and Lentils

Kielbasa and Lentils

            I love lentils. They are warm and comforting and very nutritious. My kids have never turned their noses up at them, even though they are a brown-green color and look nothing like what a child would ever eat.  If you want to learn a new recipe that will help get nutritious veggies into your kiddos, check this one out.

1 medium yellow onion, diced
2 tbsp. olive oil
1 package kielbasa
2 c. chopped carrots
2 c. chopped celery
3 cloves garlic, minced
3 cans chicken broth
3 c. sweet white wine
1 pound dry lentils.
1 tsp. saracha
1 tsp. basil
1 tsp. coriander
1 tsp. black pepper
2 c. heavy cream
salt to taste
sour cream

            First, rinse your lentils well in a colander. Run your hand through them for a few minutes and make sure to remove any small stones. Slice the kielbasa into small pieces. Put it in a large pot with the olive oil and let it brown on medium heat. Stir it occasionally so that it browns on both sides. When the kielbasa is brown add the onion, carrot, celery, and garlic. Sauté this mixture, on medium heat, stirring often, for about five minutes. Next add the chicken broth, wine, lentils, saracha, basil, coriander, and black pepper. After you have added all of those ingredients add about four cups of water. You may need to add more water to the lentils as they cook. Lentils absorb a lot of liquid and if you do not stir them often and check the liquid level, the lentils can sink to the bottom and burn. It will take almost an hour for the lentils to become soft. After they are soft you can remove them from the heat, add the cream, and season them with salt to taste. Top with a dollop of sour cream. Enjoy.

            Little Luni Ratings:
          Joelle 10
          Cyrus 10
          Aurora 9


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!