Cooking & Baking
Related: About this forumWhat's for Dinner, Wed., Oct. 3, 2018
Last edited Wed Oct 3, 2018, 05:57 PM - Edit history (1)
Not sure because the RG is arriving from Phoenix around 3, so I'm sure he'll head to the store to see what's good.
I'll post back.
irisblue
(33,023 posts)I'm cleaning the fridge in prep for grocery shopping later this week. So I'm making Persian Lentils and garlic Naan
source>>https://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/
Yield
7 cups (1.65 litres) Prep time
15 Minutes Cook time
20 Minutes
Ingredients:
1 1/2 tablespoons extra-virgin olive oil
2 cups (280 grams) diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 (15-ounce/398 mL) can diced tomatoes, with juices
1 (15-ounce/398 mL) can full-fat coconut milk*
3/4 cup (140 grams) uncooked red lentils, rinsed and drained
3 1/2 cups (875 mL) low-sodium vegetable broth
1/2 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
1 (5-ounce/140-gram) package baby spinach###see note below
2 teaspoons fresh lime juice, or more to taste
Directions:
In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
Turn off the heat and stir in the spinach until wilted.###see note below Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
Nutrition Information
Serving Size 1 cup (250 mL) | Calories 260 calories | Total Fat 16 grams
Saturated Fat 11 grams | Sodium 250 milligrams | Total Carbohydrates 24 grams
Fiber 8 grams | Sugar 4 grams | Protein 8 grams
Recipe makes 7 cups (1.65 litres) total.
* Nutrition data is approximate and is for informational purposes only.
Tips:
* I tried a version using light canned coconut milk and one using full-fat canned coconut milk, and I greatly prefer the full-fat coconut milk version (shocker, I know). I recommend following suit, but if all you have on hand is light canned coconut milk thatll work in a pinchit just won't be as rich and creamy.
###I'm using frozen spinach on hand, so if fresh cook time might vary, watch to make sure it's heated thru
iamateacher
(1,089 posts)I am going to try it!
irisblue
(33,023 posts)When I reheated the leftovers, I added a bit of milk so it wouldn't be dry. I imagine any nut milk, 1/2 1/2, or a splash of more coconut milk would work.
Let me know your review.
Wednesday?
irisblue
(33,023 posts)cr'ctd.
Luciferous
(6,085 posts)NJCher
(35,729 posts)I saw the chops on the counter. Beautiful.
Lettuce salad with cucumber and other veggies.
Broccoli rabe with garlic and olive oil as a side dish.
I am headed off to make the salad now.
Snarkoleptic
(6,001 posts)I've been using this recipe from Epicurious....
https://www.epicurious.com/recipes/food/views/fettuccine-alfredo-105505
12 oz dried egg fettuccine
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1/2 cup grated Parmigiano-Reggiano (4 oz) plus additional for sprinkling
2/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
The asiago sourdough seems and odd match, but ZOMG!