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The Best One Pot Fall Meal

I made the BEST one pot fall meal of the century – well maybe the best this month.  It was fast and delicious.  Here’s how I made it (without a recipe so you’ll have to use your intuition like I did).  I’ll give a few guidelines to get you close.

Indian Lentils, Quinoa and Vegetables

5-6 cups water to simmer the following:

  • 1 cup orange lentils
  • 1/2 cup quinoa
  • Several shakes of onion flakes (I was too lazy to peel and sauté an onion)

After about 15 minutes of simmering I added the following for another 15 minutes:

  • 1.5 cups of chopped yellow summer squash
  • 1.5 cups of chopped zucchini squash

Seasoning

  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • a few shakes of hot pepper flakes
  • 1/2 cup Madras simmer sauce (Seeds of Change Brand)
  • 1 tablespoon ginger/garlic paste (again too lazy to make my own) 

So in about 30 minutes I had a fabulous meal with leftovers for the week and only one pot and one knife to wash.  The cost was probably $3.00 for several meals.

Day 2 Leftovers with a Side of Grilled Fresh Pears

I decided to “grill” some fresh pears in my George Foreman grill (picked up for free during the KU Dumpster Diving extravaganza that occurs every year after school lets out and students abandon everything they can’t strap to their backs or put in their cars).

The grilled pears were so s-w-e-e-t and a great accompaniment to the spicy Indian lentils and quinoa.

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