Comfort!

I'm jumping straight into our dinner menu tonight because I am beat and want to get some sleep. I attempted to nap this afternoon to no avail, so bed before midnight would be a good thing for me!

Tonight's dinner was brought to you by the word comfort. It's one of those meals that feeds your soul and mind as well as your body. I made a lentil loaf, my mushroom gravy, some champ potatoes which I grew up eating, some asparagus with a butter/balsamic sauce drizzled over top and just some baby spinach with the leftover creamy garlic dressing. I also baked a banana chocolate chip loaf for the kids lunches (and dessert tonight!). I mostly follow Savvy Vegetarian's lentil loaf, making some changes to suit our own personal tastes. I also got the recipe for the asparagus from the same Moosewood cookbook I used last night. The champ is similar to my Mum's, but I do change it up a bit since traditionally it has no garlic in it. I love garlic. I put garlic in everything. Yum. Garlic, mushrooms and lentils are three of my favourite things.

Lentil Loaf

1 cup dry brown or green lentils

1/2 cup bulgar

3 cups vegetable stock

1 tbsp olive oil

3 garlic cloves, minced

2 tbsp ginger root, minced

1 carrot, diced

1 red bell pepper, diced

2 celery stalks, sliced

1 tsp paprika

1/2 tsp sage

1/2 tsp thyme

1/2 tsp rosemary

2 tbsp tomato paste

1 tbsp Braggs

1 cup seasoned bread crumbs

freshly ground black pepper

Cover the lentils in boiling water and let it sit for 1 hour. Drain.

Cook the lentils and bulgar in the stock for half an hour until cooked, and liquid has been absorbed.

Preheat oven to 350.

Saute all the vegetables, garlic and ginger in the olive oil. Mix in the lentils, bulgar, tomato paste, spices and Braggs. Cook for 5-10 minutes until the mixture is thick.

Place in an oiled loaf pan and cook for 45 minutes.

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Mushroom Gravy

1 cup cremini mushrooms, thinly sliced

1/2 small white onion, chopped finely

1/4 cup margarine

2 1/2 cups vegetable broth

2 tbsp Braggs

1/3 cup flour

1/2 tsp thyme

1/2 tsp sage

1/2 tsp marjoram

freshly ground black pepper

Melt margarine in a skillet and saute onions and mushrooms for 3 minutes over med-high heat. Reduce heat. Add 2 cups veggie broth and Braggs.

Mix the 1/2 cup of vegetable broth and 1/3 cup flour in an airtight container until smooth and there are no lumps. Add to the skillet.

Bring skillet to a low boil. Add seasonings and cook on low for 8-10 minutes until it's thickened.

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Champ

4 lbs potatoes, quartered - I don't peel mine

1/2 cup butter

1/2 cup milk

3 green onion, chopped

5-6 cloves garlic, minced

salt & pepper, to taste

Cook potatoes in a large pot until tender. Meanwhile, melt the butter in a small saucepan. Add the onions and garlic and cook for 5-10 minutes. Add the milk and heat. Drain potatoes, add the rest of the ingredients and serve immediately. Champ should be served with a well in the middle of the potato pile, with butter or margarine added. As it melts, you dip your potatoes in the well to coat with butter.

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Aparagus in a Balsamic/Butter Sauce

1 lb asparagus spears, washed and trimmed

1 1/2 tbsp pine nuts, toasted

2 tbsp melted butter

2 tsp balsamic vinegar

Cook asparagus in a little water until just tender, but still vivid green (3-6 minutes, depending on size). Toast the pine nuts while the asparagus is cooking. Melt the butter, add the vinegar and serve over the asparagus with toasted pine nuts.

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Banana Chocolate Chip Loaf

1/2 cup shortening

1 cup sugar

2 eggs

1 3/4 cup unbleached flour

1 tsp baking soda

1/2 tsp salt

2 mashed bananas

chocolate chips, to taste

Preheat oven to 325.

Cream the first three ingredients together until well mixed. Add the dry ingredients, the mashed bananas and the chocolate chips.

Put in a lightly sprayed loaf pan and cook for 45 minutes to an hour.