I've been sprouting lentils the last couple days. Sprouting increases the nutrition and lowers the carbohydrates. Later this morning I'm making 2 batches of Sprouted Lentil-Oat Waffles to put in the freezer. I'm also making a pan of Lentil Granola Bars (we're expecting a winter storm later today, so they may be greatly appreciated if the electricity goes out). I also use sprouted lentils in salads, stir-fry, tacos, in chili as a substitute for beans.... If there are any sprouted lentils leftover I'll dehydrate them. They cook really quickly when they've been sprouted and dried. I also spice them up before dehydrating (Mrs. Dash Southwest Chipotle is a favorite) and eat them as a snack food. That's a lot of good eating for a $1 a pound lentils. -Grainlady Lentil Granola Bars Mix together: 2/3 c. unsweetened coconut 2 c. quick oats 1/2 c. pecans (coarsely chopped) 1/3 c. cacao nibs 1 c. palm sugar (or brown sugar) 1/2 t. cinnamon 1/4 c. mini chocolate chips Add: 3/4 c. sprouted lentil puree 1/2 c. melted coconut oil 1 egg, beaten 1 t. vanilla Spread in jelly roll pan. Bake in a preheated 300-degree F oven 30-minutes, or until lightly browned. Cut with bench knife while warm. ---------------------------------------------------- Sprouted Lentil-Oat Waffles Soak overnight: 1 c. water + 2 T. whey/kefir/yogurt/buttermilk (your choice) 3/4 c. oats (quick or old-fashioned) Add: 1/2 c. sprouted lentils and blend. (I soak the oat mixture in the Magic Bullet Blender container and add the lentils and blend.) In a bowl add the lentil mixture and: 1/2 T. coconut oil 1 T. vanilla 1/2 T. agave nectar or coconut nectar 1/4 t. salt 2 T. chia seeds (optional) 1/4 c. whey protein isolate Mix well. I use 1/4 c. of this mixture per waffle (thin, 4-hearts waffle maker) because that's the size waffles that will fit into my toaster for reheating. These are great with peanut butter on them for a high-protein breakfast. Here is a link that might be useful: 3 dishes from Sprouted Lentils

LOL Jeri - I think you are right! At least that is what *I* would do with it *hic* LOLOLOL! Here is one of my "must haves".... Alexa ******************************************************** New England Biscuits with Cranberries and Rosemary 2 cups flour 2 ½ teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 5 tablespoons cold unsalted butter, cut into small pieces ½ cup dried cranberries 2 tablespoons minced fresh rosemary, finely chopped 1 cup buttermilk 1 egg, lightly beaten Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper. In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse cornmeal. Place the mixture in a large bowl. Stir in the cranberries, rosemary and buttermilk. Mix well. The dough will be sticky. Transfer to a floured work surface. Dust your hands with flour and knead the dough 10 times or until smooth. Pat into a round about ½ inch thick. Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place on the prepared pan. Gather the scraps and repeat until all the dough is used. Brush the biscuit tops with the beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly.

i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 ½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and ¼ cup minced chives 1 ½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream ½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery ½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar ½ tsp dried oregano ½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)

Here are a few of our favorites. All are easy and delicious, to us anyway! These are good for when you are short on time and always good. Quick Hot Rolls ***** ====================== 1 pkg. yeast dissolved in 1 c. warm water 1 egg 1/4 c. butter, melted 1/4 c. sugar 1/4 t. salt 2 1/2 c. flour . Mix ingredients in order given. Let rise 45 min. or until doubled. Shape into rolls and place in greased pan. (To shape rolls I spray my hands with olive oil spray and pinch off dough and shape.) Let rise 45 minutes or until double and bake at 450 till done. After shaping you may freeze rolls and take out 2-3 hours before needed to let them rise and bake. Everyone that tries this pie loves it. Buttermilk Pecan Pie ***** =========================== 1/2 c. butter 2 c. sugar 2 t. vanilla 3 eggs 3 T. flour 1/4 t. salt 1 c. buttermilk 1/2 c. pecans . Preheat oven to 300. Cream butter and sugar, adding sugar 1/2 c. at a time. Blend in vanilla. Add eggs one at a time. Combine flour and salt, add small amount at a time. Add buttermilk. Sprinkle pecans on bottom of crust. Pour custard mix over pecans. Bake 1 1/2 hours. Best served at room temp. These chicken legs have become a new favorite of ours. Roasted chicken legs with garlic and basil ***** ================================================= 6 chicken legs 12 basil leaves 12-15 garlic cloves 1 lemon, halved 4 baking potatoes 2 t. olive oil 1/2 t. black pepper paprika Remove all fat from chick and trim excess skin. Lift the skin on each piece and put 2 basil leaves under it. (I usually don't have fresh basil and leave this part out.) Trim garlic and put in 9X13 pan. Add chicken to pan. Slice lemon in half and squeeze juice from one half on chicken. Cut other half into quarter and place in pan. Cut the potatoes into quarters and place in pan. Drizzle with the olive oil. Sprinkle with pepper and paprika. Bake at 350 for 45-50 min. or until chicken is done, turn chicken over after 30 min.