Lentil Rice Casserole

This easy, healthy & delicious dish has become a family favorite... and always seems to disappear quickly, any time it is served. -- It could also be easily converted into a vegetarian dish, if wanted! Enjoy!!

Ingredients

• 6 cups Broth (I use Chicken broth, or water w/ bouillon)
• 1 1/2 cups Lentils
• 1 cup brown rice
• 1 cup chopped Onion (alternative: 1/2 cup of dried minced onion)
• 1 teaspoon of salt (omit if using a salted broth, or the bouillon method)
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon Garlic powder (though I always add more!!)
  
• Grated/chopped (or frozen) vegetables of your choice (optional)
  I've used zucchini, carrots, peas, corn, broccoli, squash, etc...
• Approx 2 cups Cheddar cheese (optional)

Instructions:

1. Preheat the oven to 300-325 degrees F (150 degrees C).
2. Mix first eight ingredients together in a 9x13 pan
3. Cover & Bake for 2 - 21/2 hours
   
4. During the last 45 minutes of bake time, stir in your grated veggies
5. During the last few minutes, top with cheese, if desired

Potato Leek Soup

The first time I made soup was about six months ago. Someone gave us some leeks, and having never cooked with such a vegetable... I naturally turned to one of my favorite recipe websites, AllRecipes, for help. Since then I have made it a handful of times.... as it's become one of my husband's favorites. -- Actually, he once even compared it to a soup he likes at Olive Garden. LoL! But while I wouldn't go quite that far.... it is a delightfully creamy & deliciously filling soup!

Ingredients

• ½ cup Butter (I half it, as the full amount makes it too greasy IMO)
• 2 Leeks, sliced
  
• Salt & Pepper, to taste
  
• 1 Quart (4cups) chicken broth (I imagine you could sub vegetable broth, to make it vegetarian)
• 1 tablespoon cornstarch (or flour, arrowroot powder or thickener of choice)
• 4 cups Yukon Gold Potatoes, pealed & diced (though I use/prefer red potatoes .Also, I hardly ever measure out 4cups... I usually end up using more.

• 2 cups cream (If I don't have cream, I have been known to use raw milk, or half/half... or mix sour cream or yogurt with some water)
• onion powder
• Garlic (fresh or granulated) 

Optional Additions:  

•  Kale 

•  Ground beef or Sausage 

Instructions:

1. In a large pot over medium heat, melt butter.
   
   
   
   
   
2. Cook leeks in butter with salt & pepper until tender - stirring frequently (about 15 mins).
3. Stir cornstarch (or your choice of thickener) into broth
   
   
   
   
   
4. Pour broth/thickener mixture into pot
5. Add potatoes 
6. Season with salt, pepper, onion powder & garlic
7. Bring to a boil
   
   
   
   
   
   
8. Pour in cream
9. Reduce heat & simmer at least 30 mins - until potatoes are tender
10. If you wish to add kale, add about 20 mins into simmering.
11. Add (pre-cooked) Ground beef or Sausage!
12. Season with salt & pepper - Serve!

Sometimes I will even run the hand blender through it before serving it up, to make a smoother soup....