The Pagan Heart
Easy Family Recipes

July-August 2005 Issue
   

Easy Family Recipes

   

Lentil Rice

  • 1 cup brown lentils
  • 1 & 1/2 cups long grained rice
  • 1 large brown onion - finely diced
  • 2 tablespoons grapeseed oil (or olive)
  • salt and black pepper to taste

  1. Saute onions until brown. Boil lentils until tender, then add rice and some salt. Add more hot water to bring the volume to about 1/4 inch above the rice. Cover and simmer until the rice is cooked and the water gone. Stir occasionally. Then stir in the onions and pepper.

Rice Pudding
Serves 4

  • 3/4 cup of white rice
  • 3 cups of water
  • 4 cups of 2 % milk
  • 2 tsps vanilla essence
  • 1 & 1/2 tbsp cornflour
  • 3/4 cup of sugar
  • Cinnamon

  1. Simmer the rice in the water until the rice is mushy and the water all absorbed. Add 3 & 1/2 cups of milk and the sugar and bring to the boil, stirring constantly. Mix the remaining milk into the cornflour and add the vanilla. Add to the rice after it has boiled and stir while it thickens. Serve sprinkled with cinnamon.

Rissoles
Serves 6

  • 2 lb ground beef
  • 2 eggs
  • 2 onions - diced
  • 2 cloves garlic - minced
  • 2 tbsp breadcrumbs
  • salt and pepper to taste

  1. Mix all ingredients and use a soup spoon to scoop out portions. Roll into meatballs and either bake in a moderate oven or flatten and fry in a non-stick pan.
    Variations - add herbs and spices, Worcestershire sauce, soy sauce and honey, etc. If you bake them in a sauce made from a large tin of stewed tomatoes and fresh basil, they go very well with the lentil rice.

Spanakopita

  • 1 bunch spinach
  • 1 bunch green onions
  • 1 lb Greek feta cheese
  • 1 handful breadcrumbs
  • 2 eggs
  • 3 sheets of filo pastry

  1. Brush each sheet of filo lightly with either melted butter or a little olive oil. Layer them. Mix the spinach, green onions, and feta, then stir in the breadcrumbs and eggs. Spread out over the filo pastry and roll up into a tight log. Cook in 350 degree oven 25 minutes, chill in fridge, and then slice into diagonal sections.

Teriyaki Burgers
Serves 6

  • 1-1/2 cups packaged breadcrumbs
  • 1/4 cup diced onion
  • 2 tbsp water
  • 1 tablespoon soy sauce
  • 1 tbsp honey mixed with 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp fresh ginger, minced
  • Cracked pepper to taste
  • 1-1/2 lb lean ground beef
  • 6 hamburger buns, split and toasted
  • Toppings as desired - cheese, lettuce, tomato, etc

  1. Mix breadcrumbs, onion, water, lemon and honey, soy sauce, garlic, ginger, and pepper and the ground beef. Stir thoroughly. Divide the mixture into six patties, shape into balls, and flatten to about 3/4-inch.
  2. Grill for 15 to 18 minutes, turning once, until patties are cooked to the desired state. Serve on the buns and top as desired.

Vegetable Pilaf
Serves 4

  • 1 tbsp olive oil
  • 1 onion - diced
  • 2 cloves garlic - minced
  • 1/2 lb mushrooms - diced
  • 1/2 lb mixed diced vegetables - frozen are fine
  • 12 oz long grain rice
  • 2 pints vegetable stock

  1. Fry onion in the oil until brown, then add garlic and mushrooms. And cook until soft. Add pepper to taste. Stir in the rice and thoroughly coat with the oil. Mix in the stock, cover, and simmer for 20 minutes. Stir in vegetables and cook an additional 5-10 minutes until cooked.

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