lyrical1: (Default)
This is from the Parade magazine, Sept 2006. Its been haning on my frige ever since then, and I'm just getting round to making it.

4 T Butter (I used 1/2 butter and 1/2 OO)
2 C Chopped Onions
2 C Chopped Celery
2 C Chopped Carrots
2, 35oz cans of tomatoes and their juice
6 cups veggie stock
1/2 C dried lentils (i used puy)
1 C chopped flat leaf parsley
1/2 C dry red wine
4 cloves garlic, minced
S&P to taste
1/4 t ground cloves

Melt butter, sautee veggies 8 to 10 min.

Add tomatoes, broth, and lentils. Bring to a boil. Reduce heat and simmer uncovered for 30 min.

Stir in 1/2 of parsley, add wine, garlic, S & P, and cloves(i've been adding salt all along at this point, so I didn't add more, also didn't have cloves to add) Simmer 25 more minutes. Add remaining parsley, stir and serve.

We're going to have this with fresh bread and maybe some salad for dinner.
The house smells fantastic.
lyrical1: (Default)
I've tried a few Weeknight Kitchen recipes, and loved them all. Many need to be adjusted to make them veggie, but many are veggie in their own right.

In my version I used sliced almonds (the matchsticks, not the thin slices) and a bag of mixed greens from Trader Joes all washed and pre-cut, so I ommtted the seperate stem cooking part. I also cooked my rice the 2:1 way.

Sue said it wasn't anything like what her SoulfoodcookingEx used to make, but it was good. So good she ate two bowls full.

Rice Bowl of Melting Chard and Two Beans )


lyrical1: (Default)

December 2011

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