Lentil Tacos

My friend Nathaly posted this recipe on her blog and I absolutely loved it. It's the perfect vegan meal or if you are in the mood for something different. Growing up in Colombia, lentils are one of our staple foods and this is a perfect way to incorporate them in a American meal. The last time that I made this, I substituted the lentils for garbanzo beans (chickpeas) and it turned out great.

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups chicken or vegetable broth
1 cup salsa
Flour tortillas or taco shells
Toppings (see below)

In a large skillet saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.

Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.

Spoon mixture into shells and top with whatever toppings you like. We did lettuce, tomato, cheese, sour cream, lime, and cilantro.



This is one of my favorite soup recipes from my mom! It's a hearty soup that will stick to your bones on these icy cold non-Grenada days! haha welcome to the USA in winter huh? hehe

3 cups cubed ham or 1 cup thinly sliced Smithfield ham

8 cups peeled, chopped potatoes (4 lg potatoes)

8 tablespoons butter

2 cups chopped onion (l onion)

8 cups water

6 ham bouillion cubes ( Knors) or use (8 tsp ham base)

Salt and Pepper to taste

2 cups cream (heavy whipping cream or half and half) or milk

1 cup of the Jiffy corn muffin mix.

In large pot melt butter and sauté onion. Add ham and cook a few more minutes. Add potatoes and the 8 cups water along with the ham base. Cook until potatoes are cooked.

Add the 1 cup Jiffy corn mix into the 2 cups cream to dissolve first. Then add to the potatoe, ham pot and stir. This thickens up the soup just perfectly.

Add cream about ½ hour to 1 hour before you eat and heat up on warm.

Most important ingredients for the soup when serving is:

Sprinkle bacon bits and chopped scallions in the individual bowls when serving eat and enjoy along with corn muffins or regular hot rolls



Candy Cane Kiss Cookies

These are AMAZING!!! And they look so festive for Christmas! Enjoy girlies!

Candy Cane Kiss Cookies

Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 1/2 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.