Simple Lentil Salad

This recipe uses Better than Bouillion, a product that I love. It allows you to easily make dilute broth, adding extra flavor but avoiding excess salt. I only buy it at Trader Joe's where it is $2.99 a jar vs. any place else where it is at least $4.

1 cup of brown lentils
1 1/2 cups of water
1/2 teaspoon of Better than Bouillon, chicken flavored
1 garlic clove, smashed

In a sieve under running water rinse lentils, removing any small rocks. In a medium sauce pan, over medium heat, bring water to a boil. Add lentils, Better than Bouillon and garlic clove. Reduce heat to simmer, cook approximately 20 minutes, covered until the water is absorbed and the lentils are still firm.

Transfer to a serving bowl. Add:
2 tomatoes chopped, including their juices
1/2 cup of chopped parsley
Juice of 2 lemons
Drizzle of olive oil, approximately 2 tablespoons
Salt and pepper to taste

Gently stir to combine.

Yields: 3 - 4 servings
Time: 1/2 hour

Turnip and Potato Patties

I searched my favorite food blogs for turnips and this is what I had for dinner tonight (on a bed of lettuce greens). Heavily adapted from this recipe at Simply Recipes. I think they would be great as a breakfast potato substitute.

Turnip and Potato Patties

1/2 pound turnips, cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato cut into 1/2-inch cubes (about 1 cup)
2 medium sized carrots, grated
2 green onions, chopped
1 egg, beaten lightly
1/4 cup all-purpose white-wheat flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
1 teaspoon of curry powder or gram masala

In a large saucepan of boiling salted water, cook the turnip and potato cubes for 12 to 15 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the carrots, the egg, flour, and curry powder, salt and pepper to taste.

Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

Yields: Six patties

Time: 1/2 - 3/4 hour

Recipe adapted from Gourmet Magazine, January 1985.

Ps. I think Andy took the memory card reader to Italy (I need to check at his house to be sure). It that's the case, no photos for a while (I am taking them I just can't get them off my camera easily). You'll have to imagine and I'll add them in a month or so....

Spiced Butternut Squash Couscous

- In a small frying pan, over medium heat toast 1/3 cup of sliced almonds, about 5 minutes. Watch closely, and stir often to avoid burning.
- In an over-size sauce pan, over medium heat, saute 1 roughly chopped onion in 1-2 tablespoons of olive oil. Continue to cook until translucent and starting to brown. Add 2-3 cloves of crushed garlic and 1 inch section of minced fresh ginger. Add the following spices: 1/2 teaspoon each of cheyenne or chili pepper and nutmeg, 1 teaspoon of ground cinnamon. Reduce heat to low, cook allowing seasonings to release aromas.
-Stir in 1 butternut squash (peeled, de-seeded and roughly chopped into 1/2 inch cubes), 1 large can of crushed tomatoes (lightly drained), 1/3 cup of golden raisins. Liquid level should be sufficient to cook for 30 minutes without drying out, add water or broth if necessary. Allow to simmer, uncovered over low, for 25-30 minutes. When happy with consistency of liquid cover and continue to cook.
- When ready to serve, boil in a small sauce pan 1 1/2 cups of water. Add 1 1/2 cups couscous, turn water off and let stand 5 minutes. Fluff. Place couscous on bottom of serving tray, cover with squash and garnish with chopped parsley.

Yields: 4-6 servings
Time: 1 1/4 hours (some unattended)

Accompany with roast chicken, green beans

Adapted from this recipe on Yahoo Food