02/14/2016
steps
5885
water
4
weight
195
Well
it was cold as hell today, but I still managed to walk downtown with
Gina, and pick up some groceries for our Valentine's Day dinner party
tonight. We have friends coming over at 6, and Gina spent the whole
week getting ready for, which of course means I have a lot of work to
do putting away tools and moving stuff around, and in general trying
to cover up the fact that the houses under construction.
Gina
has already made some cookies, which I'm managing to stay away from.
For
dinner were tried out a new recipe I got at my last VA meeting.
It
worked out pretty good, but just for Gina's sake, I cut the chilli
powder measurements in half.
When
you first poor in the tomato sauce, it looks like you've just created
a big bowl of tomato soup, but it levels off after you add the
lentils. You might try the crushed tomatos.
We
served it over rice, with cornbread muffins on the side.
If
you decide to try this recipe keep in mind that the quantities listed
will make dinner for about 8 people.
Lentils Ole'
This is one of the best tasting lentil
dishes I’ve ever prepared. I found it in the
Minnesota Heritage Cookbook,
produced in a state not known for haute cuisine but one
that harbors quite a number of
wonderful cooks.
Serving suggestions:
These lentils go well with rice, plain
pasta, baked potato or corn
bread. Or serve them as a taco filling
or on a flour tortilla with chopped fresh vegetables
(tomato, lettuce, cucumber, peppers,
onion) and shredded cheese for garnish or as the
base for tostadas (prepared with
softened com tortillas) with toppings that might include
shredded carrots and zucchini, chopped
fresh spinach or lettuce, mashed avocado,
plain yogurt, salsa, and sunflower
seeds.
Preparation tip:
This recipe freezers well. It holds up
well, and the flavor improves
upon reheating.
Lentils Ole’
7 1/2 cups water
1 pound lentils
1 Tablespoon olive
oil
4 cloves garlic, minced 28 ounce can
tomato sauce or crushed tomato
2 bunches green onions, chopped 2 ‘A
Tablespoons molasses
(including green tops) 2 ‘A
Tablespoons red-wine vinegar
2 cups chopped sweet red or green
pepper
2 “/2 Tablespoons chili powder
1 teaspoon ground cumin
1. in a large saucepan, bring
the water and the lentils to a boil. Reduce the heat to
medium-low, cover the pan, and simmer
the lentils for 25-30 minutes or "until the
lentils are tender but not mushy. Do
not overcook the lentils. Drain the lentils.
2. While the lentils cook, saute
the garlic, onion and pepper in olive oil in a large pot
for about 2 minutes or until the
vegetables are tender-crisp.
3. Add the chili powder, cumin,
tomato sauce, molasses and red-wine vinegar and
simmer.
4. When the lentils are cooked
and drained, add the lentils to the vegetable mixture.
Heat through before serving it.
1/2 cup serving = approximately 155
calories, 1.5 grams fat, 7 grams fiber
Source:
Jane Brody’s Good Food Gourmet 1990
Remember!
1
bite at a time, and 1 day at a time!
KRASH
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