How it all fits together.

These are small galettes with an oatmeal – peppercorn crust, and filled with french lentils, mushrooms, sauteed greens, and sharp cheddar cheese. A nice autumn dinner – a little earthy/smokey – warm and comforting, but not too heavy. Easy to put together with the recipes already posted! See! They all work well with each other – that’s the plan! You can make them throughout the week, and use them one day for a pie, and toss some in a salad the next.

Here’s a song that’s not really about food, but I love it. It’s very hopeful about trying something, and I’ve had a very nice week starting this blog. I promise to slow down on the posts!

So…some Nigerian funk…SJob Movement – You Only Live Once

Details on construction after the jump…

1. take your oatmeal – peppercorn crust out of the fridge. Let it sit for a minute while you mix everything together. Preheat oven to 425.

2. In a large bowl mix about 2 cups cooked french lentils, a batch of roasted mushrooms, about a cup of any kind of green you like, sauteed and chopped finely. (I used arugula and parsley, because I had them, but you could use spinach or chard or kale – anything you like!)
.

3. add a cup or two of grated sharp cheddar – as much as you like. You can leave it out altogether, but it does help to bind it, or it will be quite crumbly when you try to eat it. Add salt and pepper to taste and mix it all together.

4. Break off a golf-ball-sized lump of dough. Roll it out on a lightly floured counter into a circle. It doesn’t need to be perfect! It should be about 1/8″ thick.

5. Put 1/3 to 1/2 cup of filling in the center of the rolled-out dough, and gather the edges up around it. It doesn’t need to be perfect or pretty – it will look good when it’s cooked. Give it a little pressure to seal it, but leave a hole in the center for steam to come out. Place on a lightly oiled or buttered baking sheet and cook for 20 – 30 minutes, until they start to brown.

EAT!

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