hasemstaffing.blogg.se - Black magic little mix zippy

Place a small dab (½ teaspoon) of salsa onto each tartlet and decorate with cilantro leaves. Let cool for 5 minutes, then use a butter knife to help release the tartlets from the pan. Place a small cluster of shredded cheese on top of the filling in each tartlet.īake the tartlets for 12 to 15 minutes, until the cheese is melted and golden-brown in spots. Place a spoonful of the sour cream mixture into each tart shell, mounding it in the center. Push the lentil mixture down with your finger to form a tart shell about ¼-inch (.5cm) thick on the bottom and sides of each muffin cup. Place one ball in each well of the mini muffin tins. Scoop out slightly heaped tablespoons of the lentil crust mixture and roll them loosely into balls. Spray the wells of mini muffin tins with cooking oil spray or grease them well. In a small bowl, mix the sour cream, salsa, and crushed tortilla chips. (I put several handfuls chips into a bowl and crush them with the potato masher, then measure them.) Stir the egg, olive oil, cornstarch, cumin, oregano, onion powder, salt, garlic powder, and cayenne into the lentils. Remove from the heat and mash the lentils until the green lentils are mushed and the beluga lentils are still mostly whole, to have a chunky-textured mixture. If the water has not all been cooked in by this time, remove the lid, turn the heat to medium and cook the lentils, stirring often, until they are so dry they are just starting to stick to the bottom of the pot. Simmer for 35 minutes, or until the water is absorbed and the lentils are tender. Bring to a boil, then cover, reduce the heat to low. In a medium saucepan, combine the lentils, water, and bay leaf.

1 cup shredded extra old cheddar cheese.

½ cup beluga lentils (or French de Puy lentils).

The tartlets can also be baked, frozen, and reheated for 10 to 15 minutes in a 375☏ oven. If the sour cream mixture gets too stiff when made ahead, add a couple tablespoons water to loosen it up. Right? SO RIGHT.Kitchen Frau Notes: The lentil mixture and sour cream mixture can be made up to 5 days ahead and stored in covered containers in the fridge, then just bake off a small batch at a time as the fiesta mood hits. So naturally, let’s finish it off with a heavy handed drizzle of lemon juice and olive oil sprinkled with salt and pepp. Also see note about being enormously hungry. I literally stood over the stove just eating it, tossed with some straight up lemon juice olive oil sea salt magic, feeling only happy things because it’s whole wheat and it is the most fun shape/texture and it’s being paired with delicious whole foods and vegetables. I have never in my life had whole wheat orzo until this moment and it is just everything. Go with it.Īnd because it’s summer and veggies taste better this time of year, it’s cucumbers and spinach and fresh sweet corn and just a little bit of that garlic bite that we love.īut in an effort not to get too veggie up in the house, it’s also goat cheese and WHOLE WHEAT ORZO. On top of the dill, it’s rotisserie chicken cut up into tiny pieces because you are in pre-cabin mode and rotisserie chicken is delicious. Its flavor is nothing short of fresh and cooling and miraculous.

AHHHHHHH fresh dill! I sort of forgot about dill for a few years there, but wow. Making sure you have that stuff that warm weather dwelling people wear when they go out in the sun – what do they call that again? Oh yeah, sunscreen.

Planning to wear a cute outfit and do your hair but realizing you said you were going to leave an hour ago and you really don’t have time for that – plus, let’s be real, it’s the cabin and the only people you will see up there are, well, you won’t see anyone. Washing the sheets and making the bed so that you don’t hate life when you come back home again. Without caffeine.ĭoing a mental run-through on all electronic devices and related chargers – and this includes very important food electronics such as a blender and a spiralizer and a food processor because you know for a fact that there will be no such foodie luxuries at the cabin and you are confident enough to embrace your high maintenance food-loving ways. Sending bae to Caribou for a rooibos tea latte with almond milk (heyyy caffeine free) to sustain your packing energy. Running the dishwasher and taking out the garbage. Trying to locate your beach towels and swimsuit after 11 1/2 months in storage. If you live in the Midwest and you do the “up north” thing, you totally know this scene:Ĭleaning out the fridge. This salad screams all things summer at me, and I am happy about it.Ĭurrently, as I write this post, we are getting ready to pack up and head to the cabin with my family for a few days.