Baked Lentils with Cheese

From Auntie Shea

1 3/4 C lentils
2 C water
1 whole bay leaf
2 tsp. sea salt
1/4 tsp pepper
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
1 small onion, chopped
2 cloved garlic, minced
2 C. canned tsomatoes, drained well

Mix all ingredients into a 9x13 pan, cover tightly and bake at 350 degrees for 30 minutes.

Add:
2-3 large carrots, sliced 1/8" thick
1/2 C. celery, finely chopped
2 TB fresh parsley, finely chopped

Cover and bake another 40 minutes or until vegetables are tender.

Sprinkle with 3 C. of cheese and bake uncovered 5 minutes more or until cheese is melted.

This a really yummy recipe from Auntie Shea.  Her crew LOVES this!  We made this for lunch today when Mrs. Munoz came over and she really liked it too.  When Mommy makes this I skip the celery and used dried minced onion and garlic that has been rejuvenated.  I also use 2 tsp. dried parsley.  In additon, I sometimes half the recipe and skip the tomatoes and cheese for a delicious dish for Joshua!  He really likes it too!  Auntie Shea has a yummy winner with this recipe!

Love Always,
Mommy

Joshua's Jella

From the back of the Knox Gelatine box

4 envelopes KNOX unflavored Gelatine
1 C. cold fruit juice
3 C. fruit juice, heated to boiling
2 TB sugar or honey, optional  (we skip this!)

Sprinkle gelatin overcold juice in large bowl; let sit 1 minute.  Add hot juice and stir until gelatin completely dissolves, about 5 minutes.

Refrigerate until firm, about 3 hours.  To serve, cut into 1" squares.

Joshua calls this his "jella"!  I love that!!!  I use orgranic pear or organic grape juice and skip the sweetner.  That way you children can have several pieces and I don't worry about it!  :)  I was looking for a dessert that Joshua would like and I came across this.  Everyone thinks this is super yummy!  I am so happy we can have a special treat that Joshua can enjoy with us.  I am making him a big pan of this for his birthday today!  :) 

Love Always,
Mommy

Barley Crackers

From: Wow! This is Allergy Free and Sugar Free by Deborah Steiner and Mary Yoder

2 ½ C. barley flour
1 tsp. baking soda
½ tsp. cream of tartar
½ tsp sea salt
2 Tb. Evaporated cane juice sugar
¼ tsp cumin
¼ C. coconut oil, melted
½ C. pear juice

Combine dry ingredients. Cut in coconut oil. Add pear juice and mix well.

Roll out thinly on a cookie sheet. Cut into squares. Poke each square with a fork. Bake at 375 degrees for 15 min. Cool and eat.

Can be stored at room temperature for up to 4 days.

Mommy made these for Joshua for the first time today and all the children really liked them.  I'm not sure there will be any left at the end of the day.  These are "ack-shink" pretty good!  :)  (Ack-shink is a Team Southerland word for actually.  I believe it was Daniel who used to say it when he was little and the word ach-shink stuck around!)

Love Always,
Mommy