i hardly know this beauty by my side

Posted on May 13, 2009

I had fixed this recipe for Red Lentil Curry a few years ago, and had a serious hankerin’ for it the other day. It is so fantastic. And so good for you!

(My recipe is based on the recipe from 3fatchicks.com, but I have to make things my own!)

I pulled this rice out of the pantry. It has to cook for like 45 minutes, but it is worth it. I got it going first.

I also pulled red lentils from the pantry. I can’t find these around Lexington (really?) so I always stock up when we are at the bulk store in the Grove Arcade in Asheville. I think I paid around $1 for all of these. IMPORTANT: Rinse the lentils until the water is clear to keep them from getting slimy. It took several rinses. Then put them in a pot, cover them with water, and let them cook on medium while you’re getting the rest together.

Chop up an onion and let it cook in about a half tablespoon of butter. You could use an oil, but onion and butter is one of my favorite smells in the world. My friend, Vanessa, told me once that she loves the smell, too. She lives in Idaho now. I think of her EVERY time I sautee an onion. I miss you, Vee!

Amendment to the recipe: I also added 3/4 cup of chopped carrots. Because I love carrots. And because they match.

Okay, now for the curry. In a medium bowl. Preferably the middle green bowl of a fantastic stacking set. Sigh. Anywho…

2 tablespoons red curry paste

1 tablespoon ground curry

1 teaspoon ground cumin

1 teaspoon ground tumeric

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon sugar

1 teaspoon minced garlic

a can tomato sauce – and mix it all together!

Amendment #2 – Somewhere in the mix of the curry sauce, I partially drained a can of fire roasted tomatoes and added it to the onion and carrot. Primarily because the onions were getting a little too brown and I wanted to stop the cooking. It worked. And turned out really yummy.

add the curry sauce to the onion and carrot mixture

drain the lentils and return to the pot…

and add in the curry mixture (and stir with a cute smiley spoon!)

lentils over rice and a big glass of milk because I LOVE milk with curry…

Fantastic! Let me know if you try it! What else do y’all do with curry?

(the tune for the Chicken Dance goes here)

Posted on May 4, 2009

I just realized I haven’t shared my Chicken Salad recipe with you! When I made it yesterday, I decided to get all scientific so I’d know better how many calories I was eating. I also wanted to use my new scale. So here you go!

One golden delicious apple, chopped

One onion, chopped

2 handfuls of walnuts, chopped

2 handfuls of grapes, halved

the breasts of 1 rotisserie chicken, shredded

6ish tbsp olive oil mayo (I worried about ounces instead)

Stir them all together (with salt, pepper, and a teaspoon of cider vinegar)…

Put them it on a sandwich (with more grapes and a serving of triscuits)

And the nutrition breakdown of the chicken salad alone…

picture-2

(I had 4 ounces on the sandwich, but will probably use 6 on my salad tomorrow)

This salad is FANTASTIC. You’ll love it!

the edge of where the ocean meets the land

Posted on March 13, 2009

I haven’t posted a recipe in a while. So you get this! Warm Cabbage and Sausage Salad.

Shred a head of cabbage and set it boiling.

Cook a chopped red onion in about half a cup of olive oil. I know it’s a lot, but it’s necessary for the dressing. And worth it. I promise.

Cut some ventilation slits some turkey polish sausage and broil them in the oven for about 6 minutes, turning after 3. Let them cool while everything else is going on.

To the onion and olive oil mixture, add 2 tbsp dijon mustard, 3 tbps red wine vinegar, a pinch of red pepper flakes, salt and pepper. Let all this cook until the cabbage is cooked to your liking.