I saw this and want to make this next year...

How cool is this???

I have 3 recipes for next year as well...at least if I post them here - I'll know where to find them. :-D

Here is the link for a Mushroom, Walnut and Barley Pilaf:

http://www.mushrooms.ca/recipes/recipe.aspx?ID=188

I thought this looked totally yummy!












Then I saw this healthy recipe for a Turkey Lentil Soup...

Ingredients

2 T extra-virgin olive oil or canola oil
1 chopped onion
10 oz. sliced mushrooms
1 clove minced garlic
1 T soy sauce
1 cup dry lentils
2 quarts low-sodium chicken broth
1 lb. cooked turkey, cut into cubes
1/4 tsp. fresh ground pepper
Salt to taste
Directions

In a large pot, heat oil over medium heat. Add onion, mushrooms and garlic and cook until soft, about five minutes, stirring occasionally. Add lentils, soy sauce and broth and bring to a boil. Reduce heat and simmer for about 30 minutes until lentils are tender, but not mushy. Stir in turkey and pepper. Season to taste.

Yield

8 servings

Nutritional Information

Calories: 194
Fat: 4g
Carbohydrate: 18g
Saturated fat: 0.5g
Protein: 21g
Sodium: 325mg
Cholesterol: 23mg
Fiber: 8g

But the one I can really hardly wait to make is this one:

Pumpkin and Leek Nut Roast

Ingredients

2 tablespoons olive oil
750g butternut pumpkin, peeled,deseeded, cut into 1cm cubes
2 small leeks, halved, washed, thinly sliced
1 cup mixed nuts, finely chopped (such as pistachio nuts, roasted hazelnuts, slivered almonds)
1 1/2 cups fresh white breadcrumbs
2 teaspoons ground coriander
1/4 cup coriander leaves, chopped
1 egg, lightly beaten
1/4 cup soy sauce
1 tablespoon sesame seeds
steamed peas and oven-baked chips, to serve

Method

1. Preheat oven to 200°C. Grease and line base and sides of a 7cm deep, 10cm x 18cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.

2. Heat oil in a large frying pan over medium heat. Add pumpkin and cook for 5 minutes. Add leek and cook for 5 minutes or until pumpkin is tender. Transfer vegetables to a bowl. Cool for 15 minutes.

3. Add nuts, breadcrumbs, ground coriander, coriander leaves, egg, soy sauce and salt and pepper to vegetables. Mix to combine.

4. Press mixture firmly into pan. Sprinkle over sesame seeds, pressing into surface with your fingertips. Roast for 35 to 40 minutes or until golden and firm to the touch. Stand loaf in pan for 10 minutes. Lift out and slice. Serve with peas and hot chips.