Potluck Parties: Mag Club January

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons olive oil
• 1 onion
• 4 cloves garlic, diced
• 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in)
• 1 small carrot, diced
• 4 oz white mushrooms, cut in half and then sliced
• 4 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 3/4 cup brown lentils
• 1/2 cup black lentils
• 1 14-oz can of diced tomatoes
• 1/4 cup quinoa
• 1/2 cup bulgur wheat
• avocado, cheddar, and/or sour cream for serving
• OK, so pretty much, in a sauce pan – put some olive oil – then add the garlic until golden brown
• once garlic is golden brown add the beans – make sure to drain the liquid (from both the beans and corn before adding to the pan).
• Toss around the garlic, beans, corn in the saucepan until crispy – then add the tomatoes.
• That’s pretty much it – you might also want to add some salt, or if you’re feeling very adventurous, you could smash the beans and corn – that tastes yummy too!
• 4 eggs
• 1 cup bisquick
• 1/3 cup olive oil
• 1 onion, chopped
• 1 cup Parmesan cheese
• 1/2 cup fresh dill
• 1/2 cup fresh parsley
• 8 ounces white mushrooms (optional)
• 2 cups sliced zucchini (about 2)
• 2 cups sliced summer squash (about 2)
• Cut half of the Parm into small chunks. Grate the remaining half. Set both aside.
• Beat the eggs in a large mixing bowl. Add the bisquick, the olive oil, and the onion.

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →