This recipe is perfect on a cool day to feed 8 or so people. And like any type of bean soup or stew, it's just as good, if not better, leftover. (I like to make it for a fall afternoon of football and lots of activities as it can easily be served immediately or heated up later.)
White rice is the perfect complement to this recipe and should be made in tandem with it!
Ingredients for Stew...
1 cup lentils
7 1/2 cups water
2 beef bouillon cubes
1 bay leaf
2 teaspoons salt
3 lbs mild sausage
1 onion diced
4 stalks celery chopped
1 clove or a heaping tablespoon minced garlic
12 ounces tomato paste
1/4 teaspoon oregano
In a large pot, bring to a boil and simmer 20 minutes: lentils, 2 1/2 cups of the water, beef bouillon cubes, the bay leaf and 1 teaspoon of salt. (The lentils will be soft and all the water absorbed by the end of about 20 minutes.)
In a separate large pan saute sausage, celery, onion and garlic. Once the sausage is cooked and the vegetables are slightly soft, drain off the excess fat. Add sausage/vegetable mixture to cooked lentils in the large pot. Then add 5 cups water, tomato paste, oregano and 1 teaspoon salt and stir well. Simmer for 20 minutes.
Serve over white rice to fill lots of hungry stomachs!
It happens to all of us...those over ripe bananas!
Sometimes I'm tempted to pitch them.
But on a good day (or maybe when I had just a little too much coffee), I turn something beyond hope into yummy goodness...Oatmeal Banana Bread!
This has been my "go to" banana bread recipe for years because the unique addition of oatmeal yields a moister variation of the traditional quick bread. And even though it doesn't sit on the counter for long, the moist texture stays until the last crumb is devoured.
So whether you through over-ripe bananas in the freezer like my mom does. Or whether you just want to use up the over purchase from last weeks grocery store run...yep, that's me! Yummy Oatmeal Banana Bread is the way to go.
Preheat oven to 350 degrees.
1/2 cup butter or margarine
1 cup sugar
Add, beating until fluffy:
1/2 teaspoon vanilla
Add dry ingredients, alternating with bananas and milk:
1 cup flour
1 cup quick oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 medium sized over-ripe bananas (or 1 & 1/2 cup mashed)
1/4 cup milk
1/2 cup chopped walnuts
Pour into two greased 8 x 4 inch loaf pans and bake at 350 degrees for 40 minutes. For extra moist bread, cover for 5 minutes as it cools after removing from oven. (I prefer two smaller loaves to one larger one. I know it is the same amount of batter but two loaves seem to last a bit longer around our house. If you prefer, you can put all the batter into one 9 x 5 inch greased pan and bake at 350 degrees for 50 minutes.)
Slice with a serrated knife and cover with a generous layer of butter or margarine. Enjoy with a warm cup of coffee or a cool glass of milk!