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Turkish Carrots and Lentils with Herbs [May. 30th, 2015|08:27 pm]
varina8
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It's been a busy week. Yesterday, there was a yoga class, grocery shopping, then Ian McKellen's Mr. Holmes. The movie was a well-written, lushly-filmed tale of the Sherlock Holmes' final years. The cast was excellent, as was the pacing. The mood reminded me of the best of the Merchant-Ivory films. I was delighted to be able to share it with C and [personal profile] scarlettina.

Today it was all house chores. I roasted sunflower seeds and pecans for granola later in the week. I roasted golden beets for salads. When it came time for dinner, I wanted to use up the carrots and French lentils. This recipe turned out to be just the thing.

I had to make a few substitutions but the result was delicious. I was out of coriander so I swapped in cumin seeds as a substitute. I was also out of tomato paste so I chopped up some of the cherry tomatoes, drained off the juice and reduced the amount of broth down to one cup.

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Tilapia with Caramelized Onions, Tomatoes and Goat Cheese [Dec. 26th, 2014|01:31 pm]
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I wanted to go with a fish dish for Christmas Eve this year and ran across this one. It turned out to be both simple and tasty.

Tilapia with Caramelized Onions, Tomatoes and Goat Cheese*

4 tilapia fillets
1 large red onion, sliced thin
1 large tomato, cubed
4 ounces of goat cheese, crumbled
2 tablespoons Worcestershire sauce
4 tablespoons butter
salt and pepper to taste

Directions

Melt butter in a large frying pan. Add onion and brown. Add the tilapia on top and sprinkle with the Worcestershire, salt and pepper. Cover and simmer on low for 5 minutes.

Top the tilapia with tomatoes and simmer for another 5 minutes or until the fish is no longer translucent (depending on the thickness of the fish). Remove from pan and plate the fish with caramelized onions and tomatoes. Top with goat cheese

I made only half the recipe (2 fillets) and it filled my 10" skillet. I didn't have a red onion so I subbed in a Walla Walla sweet; for the tomato, I copped up a mix of heritage cherry tomatoes. I served it with roasted vegetables done with thyme and rosemary. I think the veggies were a little overshadowed by the sweetness of the fish. Next time I'll go with a winter salad of greens with pear, nuts and dried berries.

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Lemon Baked Chicken [Nov. 5th, 2014|09:14 pm]
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In the past week, three friends asked for this recipe so I thought I'd put it here where I could easily cut & paste (or just point). This is my favorite easy go-to recipe and I make it at least two or three times a month.

Lemon Baked Chicken*

1 frying chicken (2.5 - 3 lbs.), cut into serving pieces
2 tablespoons oil or margarine
3 tablespoons fresh lemon juice
1 clove garlic, crushed
1/2 teaspoon salt
dash of pepper


*Over the years, I've modified the original Heart Association recipe. Most days, I now use boneless chicken breasts, 2 or 4, depending on how many people. I usually use olive oil and bottled lemon juice, and dice or press the garlic.

Directions

Preheat the oven to 350º F. Place the chicken in a shallow casserole or baking pan. Combine the remaining ingrediants and pour the mixture over the chicken. Cover and bake for 40 minutes, basting occasionally. Uncover and bake 10 more minutes to brown. Sprinkle with parsley and serve. (I admit that I usually skip that last step).

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Basic granola [Aug. 3rd, 2014|11:16 am]
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The last week or so I've been on a pantry cleaning binge. That plus an excess of dried figs (Costco can be a dangerous place) led me to attempt my first ever batch of granola.

I looked at several recipes before settling on this basic one from Roxanne Webber at Chow.

The result was delicious. For fruit, I used the dried fig plus golden raisins. I toasted sesame seeds, sunflower seeds and pecans. I added the fruits and nuts at the end.

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Spicy lentils with sweet potatoes and kale [Feb. 9th, 2014|08:53 pm]
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With the snow on the ground and leftovers needed for lunch on Monday, I decided today was a good day for stew, preferably one that used up what was already on hand.

I thought this would be hot, like my curried lentil recipe, but it turned out to be sweet and tangy instead. I'll be curious to see how it mellows overnight.

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Andalusian Cabbage Stew [Aug. 18th, 2013|09:23 pm]
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I wasn't too sure about this recipe but I needed to do something with the half a head of cabbage in the fridge and I was bored with my usual solutions. Served with brown rice and a salad it turned out to be just the thing for a post-yoga meal tonight.

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Hummus [Jul. 21st, 2013|04:45 pm]
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This weekend I discovered you can swap roasted almond butter for tahini. Wonderful news for someone with no tahini and a Costco-sized jar of almond butter in the fridge.

I used the recipe below, substituting 1:1 on the tahini. I imagine that would work with any hummus recipe.

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Hot weather fare (white bean salad) [Jul. 1st, 2013|08:00 pm]
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My mother was a genius when it came to getting through the muggy summers of Northeastern Ohio. Shades drawn during the day and a fridge full of filling meal options that required little or no cooking. I'm trying to channel her creativity.

I wanted something to pair with a green salad and increase the protein of my meal. This did the trick.

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Spicy roasted chickpeas [Jun. 15th, 2013|12:57 pm]
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I've tried a couple of different versions of this recipe.

The basic ingredients seem to be chickpeas, salt and olive oil. Everything else is up for grabs. I've seen some recipes that call for paprika and others that suggest using garam masala.

The key thing is to get the rinsed beans very, very dry before roasting them otherwise they come out mushy rather than crisp.

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Curried Lentils With Sweet Potatoes and Swiss Chard [Jun. 11th, 2013|09:27 pm]
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At the beginning of the month, my friends A&K moved overseas. Before they left, they bequeathed me the contents of their pantry. Even after sharing the spices and staples abundance with some of my favorite cooks, I was left well-stocked with lentils, pasta and beans.

The result has been a flurry of cooking. This is the first of two new recipes I tried last weekend. This one is a terrific mix of sweet and spicy. My initial reaction was to skip the pepper, thinking it was too hot. However, the last two lunches have been perfect so either the dish mellows over time or I ate all the pepper in the first two bowls.

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