Our laptop took a dive around the middle of April...causing much distress. Norm couldn't check his fantasy baseball Web site, I couldn't blog or do any of the fun internet things that I can't (um or shouldn't) do from work. We had to send it away to get fixed. The entire process took far too long (like 3 weeks!) so we were very happy to get it back and fully functional.
In the meantime, I did spend a fair amount of time in the kitchen making some yummy stuff.
So here's the first of the catch up recipes...Indian Spiced Lentils. I found this in a South Beach Diet cookbook. I wasn't sure I could convince Norm to try lentils. Outside of his Dad's authentic Indian dishes, I don't think he has had too many things where lentils were a major player. The dish was yummy. Since we like our food on the hot side, I added some extra heat from a jalapeno...and I upped the curry powder for more flavor. We had it with some grilled salmon and broiled eggplant.Indian Spiced Lentils
(Source: South Beach Diet Quick & Easy Cookbook)
4 tsp extra-virgin olive oil
1 medium onion, diced
1 jalapeno, diced (not in original recipe)
2 garlic cloves, minced
1 tsp curry powder (I used closer to 1 T)
1 C dried lentils, picked over and rinsed
1 1/2 C chicken broth
2 T chopped fresh parsley
Heat oil in a medium saucepan over medium heat. Add onion and saute until softened, about 3 minutes. Add garlic, and cook 1 minute more. Stir in curry powder and lentils. Add broth, bring to a simmer, cover, and cook until tender, about 20 minutes. Season to taste with salt and papper. Stir in parsley just before serving.
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