OK, I like them too, it is comfort food after all.
Tonight I have the kitchen heated up with a couple big pots of food bubbling away.* These should last a few days (or longer since I got a little creative on one recipe and that's not always the best idea...it may be in the fridge collecting fuzz for a couple of weeks).
Curried Lentils
I make this often. The boy likes it and you can throw all sorts of veggies in it. He likes the curry. Go figure.
1/2 large onion, chopped
2 cloves garlic, minced
3 carrots, cubed
1/2 head cauliflower, cubed (baby-sized chunks)
1 white potato, cubed
1 large sweet potato, cubed
olive oil
salt
2 tablespoons curry powder
2 tablespoons tomato paste
4 or so cups of broth (chicken or veg)
2 cups red lentils
frozen peas
Saute onions in olive oil until soft, add garlic and carrots and saute another 5-10 minutes. Add curry and saute a few seconds. Add tomato paste, potato, sweet potato, broth, lentils, and plenty of salt. Bring to a boil and then reduce and almost fully cover with lid. Simmer for a good 20 minutes or until veggies are soft and lentils have turned into a good mush-consistency. Mmmmm, mush...great word choice. Add peas.
Split Pea Quinoa Casserole
1/2 large onion, chopped
1 clove garlic, minced
1/2 head cauli, chopped
olive oil
2 tablespoons herbs d' provence
splash of plum vinegar (or another tasty vinegar)
1 cup uncooked quinoa
1 cup uncooked split peas
5 cups broth (chicken or veg)
1 can wild salmon
salt
saute onions and garlic in olive oil until browning, add cauliflower and herbs d' provence, and salt and saute another 10 minutes. Add the splash of vinegar. Mix mixture with quinoa, split peas, and broth in a 9x13 (or comparable round) baking dish. Evenly distribute sections of the salmon throughout casserole. Bake at 350 for about 45 minutes, covered, checking and stirring half-way through.
I think next time I'll add mushrooms and maybe asparagus.
*It is now out of the oven and quite tasty.
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