7 ounces of red lentils (uncooked)
1 onion
4 cloves of garlic
4 to 6 small fresh green chillies
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
Olive oil
4 cups water
Salt to taste
Serves 4.
Equal parts flour, beer; pinch of mustard, baking powder, salt; 1 yolk in with rest of ingredients, stir in whipped egg whites at end to make fluffy
For sauce: sour cream with taco seasoning
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup packed fresh herbs (basil, parsley, thyme, rosemary, oregano)
1/4 cup peanut oil
2 shallots thinly sliced
1/4 cup extra virgin olive oil
Sea salt & freshly ground pepper
5 handfuls of young lettuces (arugula, peppercress, etc)
1/4 cup chervil & tarragon leaves
2 Tbs. butter
2 Tbs. flour
2 cups milk
1.5 cups Monterey Jack, grated
3.5 cups cooked macaroni
1 cup canned plum tomatoes, (reserve the juice)
3/4 cup coarse breadcrumbs
freshly ground black pepper
350 degree oven, butter a casserole dish; in saucepan, heat the butter until foamy, sprinkle flour in, whisk until it turns golden, slowly pour in milk & continue whisking. Simmer over medium & let thicken. Stir in cheese, remove from heat. Fold in macaroni, add tomatoes by squeezing them thru fingers into small pieces. Mixture should be loose like thin batter, if too thick add milk or drained tomato juice.
Pour into casserole, spread breadcrumbs over surface, sprinkle more cheese (1/4 cup), & grind pepper over top. Bake 25 minutes.
From: Cooking for Mr. Latte
1/3 cup walnuts
Sea salt
3/4 lb. haricots verts, trim stems
3 Tbs. walnut oil/good olive oil
Coarsely ground black pepper/grains of paradise
350 degree oven, bake walnuts for 5 minutes, chop coarsely. Boil large pot water with salt, add verts & cook until tender but firm (4 mins). Drain, toss in bowl with warm walnuts & walnut oil. Season with pepper/salt.
From: Cooking for Mr. Latte
1/2 cup oatmeal (the long cooking kind)
1 tbsp peanut butter
3/4 to 1 cup skim milk (haven't tried soy milk yet)
cinnamon
nutmeg
Cook in micro at half power for 6 minutes!
1 bag (10 oz) fresh spinach, cooked per package directions
1 Tbsp dried whole wheat bread crumbs (leave off for Phase I)
1 cup reduced fat ricotta cheese
3 lg eggs
1/2 cup fat-free half and half
1/3 cup crumbled feta cheese
3/4 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper
pinch of grated fresh nutmeg (or dried type)
Cuban Black Bean soup
1 tablespoon canola or olive oil
1 large onion, finely chopped
1 rib celery, trimmed and finely chopped
1 medium-size green bell pepper, seeded and chopped
4 medium-size cloves garlic, peeled and pressed or finely minced
1/4 teaspoon red pepper flakes
1 bay leaf
4 cups cooked or canned (drained and rinsed) black beans
4 cups defatted chicken broth
1 cup cold water
Salt & Pepper
1/2 cup cream
5 oz chocolate
heat cream, melt chocolate
3 egg whites, whisked with 1 tablespoon sugar
fold in chocolate/cream mixture
bake 12 minutes 350 degrees
courtesy of Jacques Pepin, the recipe makes a "moist" souffle according to Julia Child. She is absolutely right. Delicious!
Although not listed by Verizon's phone directory, the Caffe Macaroni is alive and well on Columbus at Jackson. In fact, there's another Macaroni restaurant across the street, which wasn't listed either. We squeezed into a 2 person table and had the specials listed for us. A bottle of house cabernet sauvignon later, we'd downed a plate of penne and baked penne between us, as well as a salad and buttery soup: broccoli and potato. While the downstairs was cramped and small, several parties appeared at the swinging door and requested the upstairs room, which must be where the party is.
