Baked Lentils with Cheese

1 3/4 cup lentils, rinsed
2 cups water
1 whole bay leaf
2 tsp salt
1/4 tsp pepper
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
2 large onions, chopped
2 cloves garlic, minced
2 cups canned tomatoes
2 large carrots, sliced 1/8 inch thick
1/2 cup thinly sliced celery
1 green pepper, chopped (optional)
2 Tbsp finely chopped parsley
3 cups shredded cheddar cheese

1. Preheat oven to 375.
2. Combine lentils, water, bay leaf, salt pepper, spices, onions, garlic, and tomatoes in a shallow 9x13 baking dish. Cover tightly and bake 30 minutes.
3. Uncover and stir in carrots and celery. Bake, covered, 40 minutes until vegetables are tender.
4. Stir in green pepper and parsley. Sprinkle cheese on top. Bake, uncovered, 5 minutes until cheese melts.

Source: More-With-Less

Try #1 - August 25, 2011
This sounded gross, but was actually very good. It was the cheese that did it for me. :) Nothing like a nice layer of melted cheddar... mmm...

Corn Chowder

1 16-ounce bag frozen corn
1 15.5 ounce can corn (and juice)
1 quart chicken broth
1 small onion, diced
1/2 tsp black pepper
4 ounces cream cheese
salt to taste

1. Empty both corns into your crockpot. Add chicken broth, onion, and pepper. Drop in cream cheese. Cover and cook on low for about 6 hours, or until onion is translucent and the soup is fully heated.
2. Stir well. Use either an immersion blender or ladle the soup into a blender and pulse.

Source: Let's Eat!

Try #1 - August 15, 2011
I added carrots, potatoes, green peppers, peas, and a small amount of chicken. This was good, although for some reason chowders with corn always taste really rich to me. Maybe it's our Trader Joe's super sweet corn... But all and all, a good and easy soup.

Tzatziki #2

2 English cucumbers
6 cloves garlic, peeled
Salt
2 lbs (4 cups) Greek-style yogurt
2 Tbsp red wine vinegar
Freshly ground black pepper
4 Tbsp olive oil

1. Grate the cucumbers and place in a colander, weighted down with a plate for 15 minutes, so that some of their liquid drains out. Gather up in a some muslin and squeeze any remaining liquid out.
2. Place the garlic cloves and a little salt in a mortar. Crush with the pestle until the garlic is pureed.
3. Put the cucumber, garlic, yogurt, vinegar, and pepper into a food processor. Blend until smooth, slowly adding the oil while the blades are running. Cover and refrigerate until ready to use.

Source: Modern Greek

Try #1 - November 2011
Yummity yum yum yum! I love all things Greek.