I've been trying to remember the spicing a friend told me for the soup they sell at their cafe (Mediterranean food) and only remember the use of cumin. So, I've been using another spice mix he told me of cinnamon and sumac. Probably a couple of teaspoons of each in 8+ cups of liquid. About the same amount of cumin, too. Salt was about a teaspoon (I think, as I made it without following a recipe.)

Two cups of red lentils, some veggie-stock cubes for eight cups of water, one medium-sized onion, six carrots, a can of diced tomatoes (my friends use fresh, though the peels often separate in the cooking.) Oh yeah, I added some white pepper, too, maybe a teaspoon. And then cooked it all for almost two hours as they keep theirs on simmer all day, and it's perfect if you get it in the evening

chickens - share one with a friend for tonights dinner, with roasted potatoes and slaw, and keep the rest for meals during the week.

with rice

we are past due for a curry

Chicken Rolls

2 C finely diced cold chicken 1 T grated onion
2 T butter 1/4 t ginger
2 T flour 1/2 t lemon juice
1 C hot milk, cream or chicken broth salt, pepper
2 egg yolks rich pie dough for one pie
1 T minced parsley 2 T cream
1 egg yolk

Melt butter, add flour, stir, add liquid. Cook until thick, blend in egg yolks. Add chicken, lemon juice, onion and seasonings. Cook over hot water for 10 minutes. Cool. Roll dough to 1/8 in. thick, cut into 5 in. squares. Spread with chicken mixture and roll. Pinch ends together and place in greased pan. Brush with additional egg yolk whisked with cream. Bake for 30 min. at 400 deg. May be served with white or mushroom sauce. Serves 4

Sorry, not sure why my pc moves lines. The ingredients are ok but in strange order; hope you can make it out!

I worked my behind off around the house on Saturday and Sunday.

Last edited Mon Feb 11, 2013, 07:57 PM - Edit history (1)

Great news that you are feeling some better, Lucinda.

It will be late, as I had a late lunch of sushi. That was so good. Haven't had sushi in an age.


Cher

I cut about 20 cherry tomatoes in half or quarters, threw in a third of a can of black beans (rinsed), a half can of corn, a chopped avocado, gave a few good squirts of a lime juice bottle, and then topped it all with diced boiled, chilled shrimp. Yummy stuff!

Dinner is same as yesterday... Chicken Cordon Bleu Risotto!

The chicken is marinated in a yogurt/lemon/oil + spice mixture of Lebanese Mixed Spice and extra Cardamom. Along with the cous cous, I made a very garlicky yogurt and lemon sauce, with feta and greek olives on the side.

Something about it always makes me hungry again right away (maybe it's the spices), but I have leftovers for lunch tomorrow!

garden burger and a bowl of cereal so far

We had mashed potatoes, porketta gravy and steamed cauliflower and broccoli. The local butcher shop had it on sale so I picked up a fairly large one - 4.5 pounds. The leftover pork freezes well and will make delicious sandwiches with sweet pepper relish at a later date when I'm too busy to cook.

We're refinishing our solid pine kitchen cabinets after 46 years of wear and tear and two kids. DH got a friend who's a professional painter to help sand and stain them so that's a huge help.

broiled in the oven seasoned with Chef Paul Prudhomme's Poultry Magic, jasmine rice, green beans, relish plate of cut up raw veggies/olives/pepperoncini