Tag Archives: Tablespoon

A Vegetarian Meal Your Kid Will Love

Guest Post by: Megan Madeux, author of the blog Shop, Eat, Yoga

I reached out to Megan after a friend lamented to me that her daughter suddenly announced that she would never eat meat again. Well, I remember doing that to my parents when I was a little girl. I was the only one in my family of six who stopped eating meat and my mom refused to be a short-ordered cook … So I often ended up making meals by picking from side dishes such as potatoes or green beans. If your child has stopped eating meat—or if you’re just seeking a delicious way to introduce more vegetables to your kiddos—Megan came up with a great all-in-one meal. Here is a delicious and nutritious Lentil Curry recipe that your picky little ones just might eat!

Lentil Curry by Megan Madeux:

For this recipe feel free to use any version of the ingredients that you have on hand! It can be easily thrown together from your pantry. I have provided my suggested variations in the ingredient list below. It serves about 5 hungry vegetarians and meat eaters alike. There are usually some leftovers that can be gobbled up the next day, hot or cold! Kids love the flavor and they don’t even realize that it is packed with super healthy immune boosting ingredients.


5-7 green onions

1 Tablespoon curry powder

1 teaspoon of garlic powder or 1 teaspoon of crushed garlic or 3 garlic cloves

2 Tablespoons vegetable or canola Oil

1  8 oz. can of crushed tomatoes (I like Contadina. For chunkier curry you can use diced or whole peeled tomatoes)

1 14 oz. can of diced tomatoes (If you use a 28 ounce can of diced or whole tomatoes, use a 14 ounce can of tomato sauce here)

1 package of prepared lentils from the refrigerated section in Trader Joe’s (You can start with the dry lentils as well, about 3 cups. Prepare them according to package directions. They usually need to soak for a few hours or overnight)

1 head of cauliflower or 1 prepared package from Trader Joe’s

Sea Salt

Black Pepper (Black pepper aids digestion!)

2 cups of Jasmine Rice (White, brown or your personal favorite)

For spicier curry:

Add 1 can of Diced Tomatoes for Fire Roasted Tomatoes from Trader Joe’s


Heat the oil in a deep pan. Once hot, add the sliced green onions. I like to trim them over the pan using scissors for less clean up. Use the white, light green and dark green parts.

Let the onions simmer for 3-5 minutes. Add the curry powder, garlic and salt and pepper.

Stir and let simmer for another 3-5 minutes until the spices and the onions become integrated.

Add the can of crushed tomatoes, lentils, and the cauliflower. Let simmer for 15 minutes.

In the meantime, cook the rice that you have chosen according to package directions.

Add the can of diced tomatoes. Simmer for 15-20 minutes more until the cauliflower begins to soften and you can break it up into smaller pieces with your spoon.

A Mom’s Legacy: Strawberry Rhubarb Pie

Photo by: Barb Hale

Strawberry Rhubarb Pie

From the Kitchen of MaryAnn Roe


  • 1 cup sugar
  • 2  tablespoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 cup orange juice
  • 3 cups cut rhubarb
  • 1 pie crust mix
  • 1 cup sliced strawberries
  • 1 tablespoon butter or margarine

Courtesy of: PublicPhoto.org


Combine sugar, tapioca, salt, nutmeg, orange juice and rhubarb. Place in 9 inch pie pan, lined with pastry. Top with strawberries/rhubarb mix and dot with butter. Cover with remaining pastry (pie crust).

Photo courtesy of Coconut Recipes

“I prefer rolling pastry, cutting stripes and making a lattice top.  If you cover fruit completely with pastry, make air vents,” wrote my mother on her recipe card. Bake at 400 degrees for 40 to 50 minutes.

This is my absolute favorite summer dessert that my mom used to make. There’s something wonderful about the sour mixed with the sweetness. ENJOY!!!

Stuffed Shells: What’s NOT to Love?

This week my son and I made stuffed shells together. (Don’t you love the picture taken by my son?! One might get the idea that I’m June Cleaver … Ha! We all knowbetter!) While my two-year-old was in school, my oldest and I set up an assembly line in the kitchen and stuffed shells, shredded Parm and made a bloody mess. This is such an old-school, yummy recipe, and you can make enough for two dinners and freeze some for another time. (Which should be some consolation for all the clean up involved!) I served mine with a mixed salad, but you could add sauteed spinach to your sauce to make a complete meal. Sorry, this isn’t fat, gluten or dairy free, but so good for a special treat!

Prep: 50 min. Bake: 30 min. Oven: 350 F


12 oz dried jumbo pasta shells

3 – 4 Tbsp. extra virgin olive oil

1 1/2 lb. lean ground beef, organic preferred

2 garlic cloves, peeled and chopped, or two teaspoons pre-chopped lazy garlic

2 28-oz cans peeled and diced tomatoes, or whole and squeeze and chop yourself. (Doctor this with Italian spices, basil, pepper.)

2 handfuls of garlic-marinated mini button mushrooms (found at Trader Joes or other stores in section with olives)

1/3 medium red onion chopped.

1 15 oz carton ricotta cheese (low fat if preferred)

1 1/3 cups grated Parmigiano-Reggiano cheese

1. Preheat oven to 350 F. Lightly oil a baking pan or two, as you may want to freeze a batch.

2. Bring a large pot of water with a pinch of salt to boiling. Add shells and cook until slightly tender, 5 minutes. Drain and arrange a single layer in baking pans.

3. In a large skillet, heat 1 Tbsp. olive oil over medium heat. Add garlic, onion and salt and pepper to your liking. Stir 2 to 3 minutes. Add beef and continue to stir 5 minutes or until no longer pink.

4. For tomato sauce, in a second skillet over low heat, combine remaining olive oil, garlic and undrained tomatoes and mushrooms. Season with Italian spices: a dash or oregano, pepper and basil. Simmer and cook 15 to 20 minutes.

5. Pour 1 1/2 cups of the tomato mixture into ground beef, add ricotta and 2/3 cup of the Parmigiano cheese; combine well.

6. Fill each pasta shell with approximately 1 tablespoon meat and cheese combo. Arrange shells into prepared baking dishes and spoon sauce ontop and around. Sprinkle remaining shredded Parmigiano cheese on top.

7. Bake 30 minutes. Enjoy!