Lentil Apricot Casserole

A warning:  your kids are going to stare at this and say, "It looks like goat barf."

And another warning:  you're going to agree with them.

So okay:  this recipe doesn't win any awards for presentation.  It looks like hurl.  I can give no stronger recommendation for this dish, though, than the fact that Jamie--Jamie, by far my fussiest eater these days--took seconds of this dish on his own accord.  And then took thirds.

I'm not sure what makes it work.  Obviously, dried apricots are awesome.  And the bulgar wheat gives a nice texture to the dish.  I've never been a friend of lentils--they taste like dirt, if you ask me--but I like them in this dish.  This recipe is actually Ellen's discovery, coming from Michele Urvater's Monday to Friday Cookbook.  This is generally a great book, though a lot of the recipes require a pressure cooker.

Be sure to serve with low-fat yogurt or sour cream.

Lentil Apricot Casserole

1 tablespoon olive oil
1.5 teaspoons curry powder
1 cup bulgar wheat (also known as millet)
1 cup dried lentils
4 cups chicken broth (water will work if you're a vegetarian)
Salt and freshly ground black pepper
1 cup dried apricots, cut in half
Plain low-fat yogurt or sour cream

1. Preheat the oven to 375 degrees.  
2. Heat the oil in a 4-quart ovenproof pan over medium heat. 
3. Add the curry powder and the bulgar wheat/millet.  Saute about 1 minute.  
4. Add the lentils and the broth.  Bring to a low boil and season to taste with salt and pepper. 
5. Cover and bake until the grain and lentils are tender, about 25 minutes.  
6. Remove from oven (dur!), stir in the apricots, add a 1/2 cup more broth if the dish is starting to seem dry.   
7. Re-cover and bake for 10 more minutes.  
8. Adjust seasoning and serve with yogurt/sour cream.  

Family Ratings

Will, who's kind of proud of no longer being the fussiest eater in the family:  9.5

Lucy, who would probably eat this even if it included dirt instead of lentils:  10

Jamie, who's kind of proud of now being the fussiest eater in the family: 10

Ellen, who's been trying to get us to eat less meat for year:  10

Paul, who can actually tolerate the lentils when they're with dried fruit:  9

No Fuss Gooey Chocolate Cake

This cake, done in a slow cooker for 2-3 hours, really doesn't need much introduction:  it's easy (kids can make it), tasty, and so obnoxious that it's somehow really really fun.  Serve with homemade whipped cream (a recipe follows, just in case you've lived in a cave your whole life).  This recipe comes from Fix-it and Forget-it Kids Cookbook.

No Fuss Gooey Chocolate Cake

1 cup dry all-purpose baking mix (i.e., Bisquick)

1 cup sugar, divided

1/3 cup unsweetened cocoa powder, plus 3 extra Tablespoons

1/2 cup milk

1 teaspoon vanilla

1 and 2/3 cups hot water

Cooking spray

1. Spray the inside of your slow cooker with cooking spray.
2. In a medium bowl, mix together the baking mix, 1/2 cup sugar, 3 Tablespoons cocoa powder, milk, and vanilla.  
3. Spoon the batter into your slow cooker and spread out evenly. 
4. In a separate mixing bowl, mix 1/2 cup sugar, 1/3 cup cocoa powder, and the hot water.  
5. Pour this mix over the batter, but DO NOT STIR.
6. Cover the slow cooker and cook on High for 2-3 hours. 
7. After two hours, test the cake by sliding a toothpick into the center and pulling it out again.  If it looks wet, keep cooking.  If it has some dry crumbs on it, it's ready for eating.  
8. Serve warm with whipped cream (or vanilla ice cream.  Or both.)

Home-made Whipped Cream

1. Pour a cup of heavy whipping cream into a bowl. 
2. Add a teaspoon of vanilla or almond extract. 
3. Add a teaspoon of sugar.
4. Blend until relatively firm.  Do not over-blend!  This will never get quite as stiff as the crap you buy from a grocery store, which is okay, since you don't want those chemicals in your body.  

Family Ratings: 

Seriously?  You need me to tell you that everyone in our family gave this a 10?  Did you READ the recipe?????