(You may notice a different look around here! It’s almost complete, just a few finishing touches :)! )
These past few years have been crazy, to say the least.
Grad school, residency, busy jobs, 7 day work weeks…Our little family has a hard time spending that valuable time that we need to grow and love.
(And apparently no time to teach Boo that little girls shouldn’t hold their skirts up…)
So on Monday nights every week, we try and do Family Night. A time where we eat dinner together, play together, become closer, read scriptures, pray together and be a family.
Tonight being that night, I tried hard to get everything ready so we could spend that ‘sweet family’ time together to create those ‘magical memories’…
Let me sum up those magical memories we had tonight for ya in a few words:
“Baby crying, princess demanding, computer dropped on my foot, chocolate milk all over the floor, ice on foot, more princess demands, spit up down my shirt, swollen foot, husband stuck in traffic, biggest temper tantrum EVER….”
And a prayer that started with, “Help Me…”
My only saving grace was the most amazing meatless meat loaf that I made for dinner tonight…
Followed by more princess demands of wanting pancakes…
Cranberry Lentil Loaf w/ Cranberry BBQ Glaze
3 TB. ground flax seed + 1/2 c. water
2 tb. coconut oil
1/2 sweet onion diced
3 cloves chopped garlic
1/2 orange bell pepper diced
2 large carrots shredded finely
1/2 c. dried cranberries
2 cups cooked brown lentils
2 pieces whole wheat bread put in processor and turned into bread crumbs
1/4 c. spelt flour
1 TB. dried Thyme
1 TB. dried Oregano
1/4 tsp. nutmeg
1/4 tsp. celery seeds (optional)
salt and pepper to taste
(For the Glaze)
1 c. fresh cranberries
1/4 c. maple syrup
1/2 c. ketchup
1 tsp. molasses
2 TB. balsamic vinegar
1. Preheat oven to 350. First make the glaze. In a saucepan, heat glaze ingredients on medium-low heat. Cook until it begins to bubble and cranberries begin to soften and fall apart, about 5-7 minutes. Mash cranberries with fork or puree in blender and set aside.
2. Next whisk flax plus water and set aside. Heat 2 TB. coconut oil in saucepan. Add onions, garlic, and bell pepper and cook for about 5 minutes. Add in carrots and dried cranberries and cook an additional 5 or so minutes. Next add in lentils and turn off heat. Mash lentils into mixture with a potato masher, spoon, or fork. Leave some lentils whole. Add in flax mixture, bread crumbs, flour, and seasonings. Adjust to taste likings.
3. Coat a loaf pan with a little melted coconut oil. Press lentil mixture firmly into pan, then top with glaze. Leave a little glaze for dipping later on. (I used 3 mini loaf pans.) Bake for about 45-55 minutes. (I did close to 50 minutes.)
4.This next step is important. Let the loaf rest a little before digging in. It will give it time to cook all the way through, that way it won’t fall apart when you go to take it out of the pan. (about 10 minutes.) If you don’t care if it falls apart then dig in! 🙂
You must know that by the time my husband got home and asked what we were having for dinner I told him most likely he wouldn’t want it, so I’d gladly make him a bowl of cereal.(So lovingly of me.) To my surprise he told me he wanted to try it…
After he ate it he called me in the kitchen and said, “Surprisingly, this was really amazing and tasty and your the best most beautiful wife ever, here’s 200 dollars to go shopping!!!”
Ok, only part of that statement is true…And believe me, I wasn’t handed $200.
Instead he gave me a bag of ice and some anti-inflamitory medicine.
Happy Family Night. I’m going to bed. 🙂