Monday, August 31, 2009

Delicious Brownies

This brownie recipe was THE recipe I made while I was growing up. It came from my grandmother, and I think my mom made these when she was growing up, too. I started making a different brownie recipe for a few years, but I was re-introduced to these brownies a few months ago, and wondered why I ever strayed.

I like to hide whole wheat flour in my brownies...the chocolate color hides it well and I don't think it diminishes the flavor or texture.

And yes, the recipe name is "Delicious Brownies" I don't know why it's named that way, but they sure are delicious! I am also sharing these at Mouthwatering Mondays, go take a look at the yummy recipes over there!

Delicious Brownies

2 cups sugar
1 cup melted butter
2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup baking cocoa
4 eggs
1 1/2 cups sifted flour
1/2 cup chopped walnuts (optional)

Mix sugar and cocoa together, stir in butter. Add eggs and vanilla, and beat well. Sift flour and salt together, stir into mixture. Fold in walnuts in using. Pour into greased jelly roll pan.(I used a 9 x 13 pan - they were a little thicker) Bake at 375 degrees for 25 minutes, or until a toothpick comes out clean when inserted in the middle of the brownies.

Easy Cooking | Simple Cooking

Friday, August 28, 2009

Grilled Mustard Potato Salad

I was all set to grill...then the skies opened up, it rained like crazy and everything went into the oven! I found this recipe at and I was so excited to have my main dish (chicken drummies), side dish (this grilled potato salad) and veggies (roasted carrots in foil) all on the grill.

The verdict?
I wished the potatoes would have gotten more crispy, even though I broiled the crap out of the potatoes. I'm sure if I had put them on the grill, they would have been more of what I was envisioning with dark crispy bits. But the way they came out of the oven was still very good, more like a marinated crispy hash brown. I enjoyed the dressing, but next time I would reduce the vinegar a little bit.

I am also sharing this at The Grocery Cart Challenge Recipe Swap . Please stop over there for some great recipes!

Grilled Mustard Potato Salad

3 Yukon Gold potatoes, cubed
3 red potatoes, cubed
1/4 cup canola oil
3 tablespoons distilled white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper

Preheat an outdoor grill for high heat.
Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.
In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.
Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill. Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.

Easy Cooking | Simple Cooking 

Thursday, August 27, 2009

Crustless Zucchini Cheese Quiche

I love pie crust. Even though I haven't mastered the art of creating a pie crust, I think it's still one of my favorite food ingredients. But alas, pie crust does not love me or my healthy eating plan. So when I was in the mood for quiche, I wanted a crustless quiche that could take care of my craving. I wanted to use up some of the veggies lurking in the bottom of my crisper, and I found a lone zucchini that was needed to be used up.

Here are my sauteed veggies in the bottom of my pie plate:

Then I added some freshly grated cheese. I just started buying the blocks to cheese to grate by hand to avoid any added ingredients they coat the pre-shredded cheese in. It's a lot of work to grate the cheese as needed, but I can't believe how much better the cheese tastes.

Then here is my egg mixture added in. I was excited to hide some of my pureed cauliflower in the egg mixture, and I was relieved when I couldn't even taste it in the finished product. I also sprinkled the top with some dried parsley for a little va-va-voom.

Crustless Zucchini Cheese Quiche

1 tablespoon vegetable oil
1 onion, chopped
1 small zucchini, (approx 1 1/2 cups) shredded, then squeezed in a towel to remove the moisture.
2 cups shredded cheddar cheese
5 eggs, beaten
1/4 cup milk
1/4 cup pureed cauliflower (optional: I was using up pureed veggies)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Sprinkle of dried parsley (optional: for garnish)

Saute the onion and shredded zucchini in a saute pan with the oil until the onion is translucent. Spray a 9 inch pie plate with nonstick spray, then spread out the cooked onion and zucchini in the bottom of the plate. Layer the shredded cheese next.
In a seperate bowl, beat the eggs and then add the milk, cauliflower, salt and pepper. Pour all over the other ingredients in the pie plate. Top with a little sprinkle of parsley. Bake for 30 minutes at 350 degrees. Let stand for 10 minutes before cutting into.

Easy Cooking | Simple Cooking

Wednesday, August 26, 2009

Doing a little shufflin'

So I'm doing a little shuffling around of my blog...maximizing the space, updating some old graphics and trying to make it more reader friendly!

Please let me know what you think (or if a link is horribly screwed up) by dropping me a comment or an email at creativelydomestic(at)gmail(dot)com! Thanks for taking a look!

Easy Cooking | Simple Cooking 

Tuesday, August 25, 2009

Light and Fluffy Pancakes

I did a purge of my cookbook cabinet. I was dreading it, because I very rarely want to get rid of cookbooks. But the cabinet was so disorganized, I had my "I've had it!" moment and wanted to rid the cabinet of duds that I never use. So I came across "The Perfect Recipe" by Pam Anderson, a book that I have always thought I'd use, but have yet TO use. I was determined not to get rid of the book without giving it chance, so when I was in the mood for pancakes on Sunday morning, I thought I'd give it a try.

I actually had this cookbook out on the counter while cooking, which was a change for me because I normally work off of my kitchen laptop. It was low-tech and it was great for a change.

The verdict?
This recipe had a few extra steps to the mixing that really made me think pretty hard at 7:30 am on Sunday. I used half whole wheat flour, which I think really changed the recipe, but the pancakes were very light and very yummy. I served it with Homemade Maple Syrup. I think the recipe saved the cookbook from the Goodwill pile (at least for another 6 months!) I am also sharing this recipe at Tasty Tusedays, so go check out some other great recipes there!

Light and Fluffy Pancakes
recipe from "The Perfect Recipe" by Pam Anderson

1 cup all purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg, separated
2 tablespoons unsalted butter, melted

Mix flour, sugar, salt, baking powder and baking soda in a medium bowl. Pour buttermilk an 1/4 cup milk in a 2 cup liquid measuring cup. Whisk in egg white. Mix yolk with butter, then add to the milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.

Meanwhile, heat a griddle or large skillet over strong medium heat. Generously bush pan with oil. When water splashed on surface sizzles, pour batter, about 1/4 cup at a time onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surfaces start to bubble, 2 to 3 minutes, flip pancakes and cook until browned, 1 to 2 minutes more. Serve hot.

Easy Cooking | Simple Cooking 

Monday, August 24, 2009

Make at home Chiptole Burrito Bowls

I love Chiptole, their Veggie Burrito Bowls and their quirky metal pipe/stainless steel decorating scheme, but sometimes I like to be able to control the scoop of quacamole I get. So we make faker-Chiptole Burrito Bowls at home with:
  • Black Beans
  • Cilantro Lime Rice
  • Pico de Galo
  • Quacamole
  • Other toppings like shredded cheese, lettuce, & sour cream
One thing I've found when making copycat recipes at home is to make sure the food is salted well. Restaurant food is very highly seasoned, and to the home cook it might seem like a heavy salt shaker hand, but it's pretty amazing what just salt can do to really bring home that restaurant taste.

Avocado cutting
This is how I scoop out my avocados, crisscrossing with a knife, then scooping out the good stuff with a big spoon. I, of course, did NOT get the finished guacamole photo, but I only used half of a huge Florida avocado, and it was the perfect amount for our family.

Pico de Galo
I really don't follow a recipe since it is such a simple concoction, but here is a easy recipe from Rachael Ray.

1 large tomato, cored, seeded, and coarsely chopped
1/2 white onion, coarsely chopped
1 lime, juiced
1/4 cup chopped cilantro
Salt and black pepper

Mix ingredients together and season, to taste, with salt and pepper.

Cilantro Lime Rice

2 cups cooked brown rice (Chiptole uses white rice, but brown rice is such an easy swap, why not?)
1/2 to 1 lime, juiced
1/2 cup chopped cilantro
2 tablespoons canola or olive oil

Combine all ingredients while the rice is still warm and serve it warm. I sometimes make it ahead of time, store in the refrigerator and warm up in the microwave right before serving. (Because I'm usually preoccupied with making quacamole! :)

Easy Cooking | Simple Cooking 

Friday, August 21, 2009

Pureed Veggies a la Deceptively Delicious

I had to clean out the frig before I picked up the this week's Produce Basket, and had some veggies that I didn't have any plans for and no more room to store them. So I dug out my Deceptively Delicious cookbook and decided to puree them up so I could hide them in other recipes down the road.

I decided to puree up carrots, cauliflower, and spaghetti squash, and followed the directions in the book. Here are all my chopped up veggies waiting for the steamer:

I had a great time pureeing them up, and I let my son push the button on the food processor, so he was ecstatic to "help". This whole process really brought me back making baby food for my how the time flies! I took lots of photos of the pureed veggies because they looked so darn pretty!

I then spilt them up into 1/2 cup portions in sandwich bags and threw them into the freezer.

I don't have any specific plans for any of the pureed veggies, but I'm thinking trying the Applesauce Muffins (with pureed carrots) from the Deceptively Delicious cookbook again. I'm making homemade tomato sauce this week, so some carrots might make a surprise in that dish, too!

Easy Cooking | Simple Cooking 

Wednesday, August 19, 2009

Almost as Easy Peanut Butter Cookies

I was actually planning on making:

Easy Peanut Butter Cookies:

1 cup peanut butter
1 cup sugar
1 large egg

Mix sugar and egg together, then add peanut butter. Form 1" balls and press with fork. Bake for 10-12 minutes at 350 degrees.

......but I chickened out.

I wasn't a fan of peanut butter growing up, so I am still learning to like peanut butter cookies and I didn't want to make crappy cookies. I'm sure they are fine cookies, but I get a little nervous when there is no flour in cookies. So after I had the peanut butter, sugar and egg combined, I stood there and looked at the batter...and got increasingly nervous. (Has anyone ever tried this recipe? I would love to find out!)

I found another recipe in my mom's church cookbook that could absorb the first "easy" recipe and make proven, tried and true cookies.

While I was putting these on the cookie sheets to bake, my husband chimed in to add that HIS mom always sprinkled sugar on the top of HER Peanut Butter Cookies. So I tried that with a few. I didn't notice a difference, but he was very pleased.

Since this was actually my first time making Peanut Butter Cookies myself, I had to contemplate the fork pattern on the cookies. Why is this instrumental for Peanut Butter Cookies...and why only these cookies? I didn't come up with a conclusion, but these are darn tasty cookies.

I'm also sharing this at The Grocery Cart Challenge Recipe Swap - go check out some great recipes there!

Peanut Butter Cookies

1 cup creamy peanut butter (or chunky)
1/2 cup margarine
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda

Soften margarine, then mix in order. Bake at 350 degree for 10-15 min, Chewy cookies 8-9.

Easy Cooking | Simple Cooking

Tuesday, August 18, 2009

Silicone Baking Sheets & Grandma's Cookie Recipe

It was my birthday last week, and my mom was in town visiting. She suggested we go pick out my present together, and I didn't have to think too hard about what I would want: silicone baking sheets.

I have been lusting after a set of Slipats since I started getting into a cookie baking phase and was sick of throwing away so much parchment paper. We found these at Bed Bath & Beyond. The salesguy told me these were not the brand name, but "exactly the same" and cheaper to boot. They were even on the shelf next to the Slipats, so I could compare and contrast the two brands.

The verdict?
We made a batch of cookies on the silicone mats the day we brought them home from the store. Wow...was it amazing. The cookies didn't stick, and were super easy to get off the sheets. It's like Good, Better, Best....Good is regular cookie sheets, Better is parchment paper, and Best (by far) was the silicone mats.

My mom made a batch of cookies with the silicone sheets, and stashed half in the freezer so we could eat them another time. Well, she hadn't been out of the house 6 hours and we had already cracked into the container! We're so bad! Here is my family's cookie recipe that my mom made while I was growing up. They are yummy!

Grandma's Chocolate Chip Cookies

1 1/2 cups shortening (or butter)
1 cup sugar
2 cups brown sugar
4 eggs well beaten
4 cups sifted flour
2 teaspoons salt
2 teaspoons baking soda
1 package semisweet chocolate chips
4 teaspoons vanilla extract

Cream shortening, add sugars gradually and cream together until light and fluffy. Add eggs and mix thoroughly. Sift flour once, measure, add salt and soda, and sift well. Add chocolate chips and vanilla and mix throughly. Drop teaspoon on ungreased baking sheet about 2 inches apart. Bake at 375ยบ for 9-10 minutes.

Easy Cooking | Simple Cooking 

Monday, August 17, 2009

Cauliflower, White Bean and Feta Salad

Another week, another cauliflower. I have maxed out my cauliflower recipes with Roasted Cauliflower, so I needed a new way to eat it, besides slathering it in a cheese sauce. I found this recipe at Kitchen Gadget Girl, where we both shared the same issue with getting cauliflower in our produce baskets.
The verdict? This was a white on white on white salad...but it was anything but white with flavor! The rosemary oil was a nice subtle undertone, the lemon flavors kept it really light, and the combination of white beans with the cauliflower was nice. Hubbie was surprised with the flavor and I think I had about four servings myself.

Cauliflower, White Bean and Feta Salad
1/3 cup olive oil
1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
1 small head of cabbage, halved, then thinly sliced crosswise
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)
Combine oil and rosemary in a small saucepan. Stir over medium heat just until fragrant, about 1 minutes. Cool.
Whisk lemon juice, vinegar, lemon peel, salt and pepper in a small bowl.
Combine cauliflower, beans, cabbage, parsley and rosemary oil in a medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Originally from Bon Appetit.

Easy Cooking | Simple Cooking 

Thursday, August 13, 2009

Homemade Maple Syrup

I love finding recipes for things that are cheaper to make than buy. Plus, since we avoiding High Fructose Corn Syrup, it's hard to find a "real" syrup that is easier on the budget than real maple syrup. I saw this recipe at Full Bellies, Happy Kids and thought it looked easier than other recipes I had seen for Homemade Maple Syrup.

I bought a small bottle of maple extract a few months ago specifically for making homemade syrup, so this might be a bit of a an uncommon ingredient, but I love that by having that extract on hand, I can make syrup whenever I need it!

I made this syrup quickly on Sunday morning and it worked great! I let the syrup boil while I mixed up my pancake batter, then let it cool while I made the pancakes. It was great to have warm syrup! Next time I might boil it just a little longer than 1 minute since the syrup was on the thin side, but it had great flavor.

Homemade Maple Syrup

1-3/4 c white sugar

1/4 c brown sugar
1 c water

1/2 tsp. vanilla extract
1/2 tsp. maple extract

Mix the white and brown sugar with the water, bring to a boil.
Cover and cook for about a minute. Add the vanilla and maple, mix well and let cool. This syrup does not need refrigeration.

Easy Cooking | Simple Cooking  

Wednesday, August 12, 2009

Cooking Steel Cut Oats in the microwave

We're on a health kick. Part of the healthy eating plan has been to ditch the processed food and swap out some items we were eating with more nutritious or healthy options. In that regard, we have started eating Steel Cut Oats for breakfast lately instead of Old Fashioned Oatmeal.

While the package of oats that I bought only has instructions for stovetop cooking (seriously, 25 minutes for oatmeal?) I have very little patience and wanted microwave instructions. Off googling I went, and found these instructions on Amazon.

Microwaving Steel Cut Oats
(2 servings)
In large bowl, combine 1/2 cup Steel Cut Oats and 1 1/2 cups water.
Cover and microwave on high for 3 to 5 minutes. Let stand for 2 minutes.
(I like to make the oats the night before and reheat in the morning: the oats aren't so soupy)

Easy Cooking | Simple Cooking 

Tuesday, August 11, 2009

Welcome to my's my basil!

I received a free basil plant from my Produce Club last week. They were running a promotion that if you spent over $12, you received free your choice of a small herb plant or a head of lettuce. Since my Produce Club basket is $18, I delightfully paroused the selection of herbs.

When I saw my basil plant, I knew that this specific plant was mine. Kinda like how I've heard people pick future loved pets from the pound: they just KNOW. I bypassed Chives, Parsley and Thyme to pick a well rounded plant with lots of little baby leaves that would be great on my pizza one day.

So it made the trek home in the cup holder of my car, but I didn't quite know how I was going to do with it once I got it home. It was blind love, I tell you.

So it sat on my counter, by the sink, soaking up the sun from the window. But now I'm getting's a time bomb. I have to plant or it'll slowly die from....from....well I don't know, but my indoor plants just all seem to die!

The biggest issue is that I have no idea where to plant it in my backyard, if I would even remember to water it, or if it will get completely burned up.

So the only available spot in the dirt was right by my front door, greeting the UPS man, the mailman and any casual visitor. I would like to think my basil plant speaks to people, saying:
"There is a great cook who lives here." "Look how fancy I am! These people use FRESH herbs in their cooking" "Try the's fantastic!"

But realistically, the basil plant doesn't speak (darn it!) but I hope that it makes it a few months and offers lots of yummy basil leaves. Basil MOJO!

Easy Cooking | Simple Cooking 

Monday, August 10, 2009

Menu Plan for Monday, August 10

It's been a crazy weekend at our house - my son fell off the 6 foot tall playgroup equipment on Friday and broke his arm. That was honestly the worst thing we've had to deal with in his short life, so it's been a bit emotional on the whole family (OK, maybe mostly me). He is figuring out how to get around with the cast and relearning the ever-important Lego building with one hand!

But the calvary has arrived in that my parents are visiting this week (thank the good Lord for Grandparents) so I have some of my favorite meals planned and lots of space for meals out! Please check out Organizing Junkie for some great Menu Plans!

Monday - BBQ Grilled Chicken Drummies, Blackened Corn Potato Salad, Green Beans

Tuesday - Crockpot Lasagna, Salad

Wednesday - Fatjia Steak & Peppers, Tortillas, Black Beans and all the taco fixin's

Thursday - Out

Friday - My Birthday Celebration! Homemade Chocolate Cake for sure, menu TBD according to my mood!

Have a great week!

Friday, August 7, 2009

Roasted Chickpeas

My husband had a great salad out for lunch one day at Lee Roy Selmon's, and on it was roasted and seasoned chickpeas instead of croutons. What a great idea! He came home raving about it! The salad was the "Hall of Farm Mediterranean Salad" and they called theirs "crisp garbanzo beans"

The verdict?
My husband thought these were a little too crunchy compared to the Lee Roy Selmon's salad, but I loved them. They tasted a little like sunflower seeds, but were a great snack! I will be making them again.

Roasted Chickpeas
1 (12 ounce) can chickpeas (garbanzo beans), drained
cooking spray
salt (optional)

Preheat oven to 400 degrees.
Blot chickpeas with a paper towel to dry them. Spread on a baking sheet, and bake for 20 minutes, Then spray with cooking spray, sprinkle with salt, and continue baking for 10-20 minutes until browned and crunchy. Watch carefully the last few minutes to avoid burning. Let them completely cool before moving to an airtight container to store.

Easy Cooking | Simple Cooking

Thursday, August 6, 2009

Maui Chicken in the Crockpot

I love a new crockpot recipe! I set this to go on Sunday morning, and had dinner ready to go that evening. This recipe came from My Little Corner of the World, and I was really excited to try this. I am also sharing this at Slow Cooking Thursday, so check out more slow cooking recipes!

I used half of a small fresh pineapple, a red pepper instead of the green, (I also threw in a weirdly shaped orange pepper that wasn't spicy) and chicken thighs for breast.

The verdict?
This smelled wonderful while it was cooking! I put the crockpot out on the lanai to reduce the heat in the house, so when I would go out to check it, I would get hungry!

When we sat down to dinner, it was OK, but probably won't be made again. There was a ton of juice in the crockpot, but the sauce that it made wasn't that flavorful when served over brown rice. I cooked it for 8 1/2 hours, and the chicken had a little of an over-cooked taste. My husband and son ate everything up at dinner, so I must just be the picky one!

While it didn't taste like anything I ate while I was in Maui, it made me think of our favorite vacation of all time. Mini mental vacation! I would give this another try with less liquid and reduced cooking time.

Maui Chicken
6 boneless chicken breast halves
14 1/2 oz can chicken broth
20 oz can pineapple chunks
1 medium green pepper, chopped
1/4 cup vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
1 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup water

Transfer chicken to 5 quart slow cooker. Add pineapple and green pepper. Combine remaining ingredients and pour over chicken. Cover and cook on low for 9 hours or until chicken is tender.
Serve over rice.

Easy Cooking | Simple Cooking

Wednesday, August 5, 2009

Blackened Corn Spicy Potato Salad

I love when the school supplies show up in the stores, but it always means you had better hurry and get your summer activities in while you still have a chance! For me, that includes eating lots of summer-time food!

I got this recipe for Blackened Corn Spicy Potato Salad from Prudence Penny Wise and it was so good! Although I didn't follow the recipe to a "t"...we didn't have any green chilies, and used a small amount of mayo and no sour cream, but it was still the highlight of our dinner. The combination of the cool mayo, tang of the lime & cilantro, plus the spice of the cumin and chili powder was awesome. The blackened corn added such a great flavor!

I think I'm raving as much as I did at dinner! This is a great change up from "regular" potato salad, and would be great at a picnic, potluck, or summer get-together. You still have time before Labor Day!

Blackened Corn Spicy Potato Salad

3 lbs. russett potatoes, peeled
1 tablespoon olive oil
2 cups corn, thawed if frozen
1 large onion, chopped
1 (4 ounce) can diced green chilies
1/3 cup sour cream
1/2 cup mayonnaise (or use more sour cream)
juice of two limes
1/2 teaspoon cumin
a pinch or two of chipotle chili powder OR tabasco
1 teaspoon each salt and pepper
1/2 cup packed cilantro leaves

Place whole potatoes in a large pot of cold water. Bring to a boil over high heat. Cook until potatoes are just tender when pricked with a fork, about 14-18 minutes. Remove from heat and drain in a colander; cut into bite sized pieces when cool enough to handle. Place same pot over medium high heat. Add oil and warm. Add onions and cook for five minutes. Crank the heat up to high and add corn and green chilies. Cook, stirring every minute or so, until corn is blackened in places, about 5 minutes. Place potatoes and corn mixture in a large bowl. Add sour cream, mayo, lime juice, cumin, chili powder, salt, pepper, and cilantro. Chill for at least two hours before serving. Adjust seasonings just before serving.

Easy Cooking | Simple Cooking

Tuesday, August 4, 2009

Roasted Cauliflower

This was made not because we love cauliflower so much, but because we have had cauliflower in our Produce Club basket for three weeks in a row. So I tried a few cauliflower recipes, and this is one that stuck around!

This came from the Great Food Fast by Everyday Food, another one of the cookbooks that I check out of the library over and over and over again. You'd think I'd buy it for myself, but why?

Roasted Cauliflower
Serves: 4

1 head cauliflower (about 2 pounds) trimmed and cut into small florets
1 tablespoon olive oil
Salt and pepper

Preheat oven to 450 degrees. Spread the cauliflower in a roasting pan. Drizzle with the oil; season with salt and pepper. Toss to combine. Roast, tossing once or twice, until the cauliflower is golden brown and tender, 20 to 25 minutes.

Easy Cooking | Simple Cooking

Monday, August 3, 2009

Curried Red Lentils

Lentils are not in our normal rotation of foods so this is an interesting choice for a Monday post. I had some red lentils in my pantry leftover from when I used to buy bulk beans and grains and THEN figure out what to do with them.

These red lentils had been hanging out for awhile, and I had never come across any red lentil recipes that sounded good, so when I saw this recipe, it was a nice surprise. It was a great, fully-flavored side dish, so I served it will milder seasoned grilled chicken and a green vegetable. It was a bit spicy, mostly because I used a can of Rotel in place of the tomatoes, but the curry was a great taste.

The recipe came from from the cookbook Fast & Fresh by Louise Pickford, another lovely library gem.

Curried Red Lentils
Makes 6 servings

1 onion chopped
2 cloves garlic chopped
1 cubic inch ginger root peeled and grated
4 tablespoons unsalted butter
12 ounces tomatoes chopped
1 tablespoon curry powder
1 teaspoon ground turmeric
12 ounces red lentils about 1 3/4 cups
4 cups chicken broth
1/2 lemon juiced
Salt and pepper

Put the onion, garlic, and ginger in a food processor and blend to form a fairly smooth puree. Heat the butter in a saucepan, add the puree, tomatoes and spices, and saute gently for about 5 minutes

Add the lentils, stocks, lemon juice, salt and pepper, bring to a boil, cover and simmer over low heat for about 20 minues until the lentils have thickened.

Taste and adjust the seasonings with salt and pepper.

Easy Cooking | Simple Cooking