Veggetarian


I love a good home fried potato.  Many restaurants can do them right.  But not all.  I really needed to make them myself.   I get tired of simple roasted, baked, or boiled potatoes. Now I have another way to cook them.

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Basically what you have are 1 1/2 lbs boiled new potatoes in their skin which are then quartered and cooked in a skillet with about 1 Tbl veggie oil (I used Canola), 2 medium chopped shallots, 1 tsp paprika, 1/2tsp dry mustard, 1/2 tsp crushed dried rosemary,  and salt.  Simple.  Good with just about anything.

Most of the time home fries are cooked in lots of butter so this is a healthier version.  Of course, I LIKE the all butter, but…..

104 calories, 0 cholesterol, 2.5 gm fat in a serving (6 servings)

Recipe is from Low-Fat, Low-Cholesterol Cooking from the American Heart Association {page 251} my book for January’s Cookbook Countdown.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

I have never been a big veggie eater.  As a child I ate, and still do, cauliflower and broccoli which was strange for a small child.  Corn of course.  FROZEN peas. But other veggies – no thanks.

Over the years I have learned to eat and love raw spinach, okra, cabbage, squash, and lentils.  In fact lentils are now one of my favorite veggies.

My goal this year – try more and eat more veggies?  This lentil soup from Heidi fit right into that.  And since it’s pretty chilly outside it was the perfect lunch.

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Red Lentil Soup

 

    2 tablespoons extra virgin olive oil
    1 onion, chopped
    3 shallots, chopped
    1/2 teaspoon red-pepper flakes

    6 cups good-tasting vegetable stock (or water)
    1 1/3 cup red lentils, picked over and rinsed
    1/2 cup brown rice, picked over and rinsed
    as much fine grain sea salt as you need

    slivered almonds, toasted black oil cured olives, chopped feta, crumbled for toppings

In a large saucepan, over medium heat, brown onion, shallots, and red pepper flakes in the olive oil .

Add broth,  lentils, and rice and bring to a boil. Simmer  until the rice is very tender.The lentils will “dissolve”. You may need to add more water/broth to get the soup to the consistency that you want.  Salt to taste.

Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.

I made 1/2 of the recipe (three nice servings).  Even with salt I found it to be a little bland so I added 1 1/2 tsp of curry powder.  That added a really nice flavor and a little heat.  I topped it with yogurt because that is used quite a bit in Indian cuisine.  The yogurt added a little thickening and enhanced the flavor even more. LOVED IT!!  I will definitely make this again.  Definitely!

You can find her recipe at 101 Cookbooks

Want more Heidi.  Visit IHCC for this week’s Food Goals.

IT’s potluck week at I Heart Cooking Clubs.  That means we can cook from any chef that the group has used in the past.  This month I chose Yotam Ottolenghi because I haven’t cooked with him very much.  He was the chef back in 2013.  At that time I didn’t have any of his cookbooks.  Now, however, is a different story.  I have PLENTY, on my Kindle, and I am really taking a good look at his recipes.

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I chose the Lemon and Eggplant Risotto because this eggplant was begging to be used and I was lusting after some good risotto.

This is not a quick dish to make so don’t start it when you start the rest of your meal.  Start it before.  There are several steps you have to take before you actually start the risotto.

  1. ‘Burn’ an eggplant and then scoop out the pulp.
  2. Dice an eggplant and brown it until it is crispy.
  3. Sautee some onion and garlic.

After the onion and garlic are done then you can add in the wine, rice, and start making the risotto.  But let me tell you, it is worth every step and every dirty pan in the sink.  The sweetness of the eggplant mixed with the tart of the lemon zest and the semi sweetness of the basil is very mouth satisfying.  VERY!!!

Since I don’t have the book I cannot give you a page number in PLENTY, but I found it on The Hungry Goddess.

Visit with IHCC to see what else is on the Potluck table this week.

I will admit that I am NOT a big fan of legumes.  Peanuts, yes, but legumes also include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soybeans, and tamarind. Some of these aren’t really for human consumption. But I am not a big fan of the beans or peas. I have just learned to like lentils. I had the choice of two different recipes to fit this week’s theme from Gaye – Lovely Legumes – Peanut Butter Cookies or this pilaf.

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This Garden Lentil Pilaf includes shallots, spinach, grape tomatoes,  {I used a small tomato from the garden} basil, mint, parsley, and green lentils {although I used yellow because that is what I keep.}  Seasoned with a little salt, pepper, and lemon juice it was good.  I wasn’t sure if I would like it, cause I am not a big veggie eater, but I did.  And I will make it again.

The recipe is from Ellie’s So Easy (page 186).  You can also find it HERE!

What else did the Eaters make to go with Lovely Legumes.  Check it out!

Behind the house we dug a pond.  Two actually.  One is full of catfish.  One is, supposedly, full of crawfish.  We have them just for fun.  Just so we can spend some lazy time fishing.  Just so we can have fresh fish when we want it.  Or crawfish.  The catfish are getting big.  When we stocked the pond two years ago they were fingerlings.  Now they are close to and some are over 2 pounds.  It is like fighting a 40 pound monster when they bite.

And they are delicious. Usually we fry them.  With fries.  With hushpuppies.  But we got tired of hushpuppies so I tried something new.

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Fritters filled with fresh corn and okra.

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MUCH better than plain hushpuppies.

I found them in the July/August 2014 issue of “Louisiana Cookin'” on page 55. But they are also on the magazine’s website.

I have had fun cooking so many recipes from this magazine.  Plenty more marked.  Most of the recipes from the past issues are on the Louisiana Cookin’ website. So, if yo want some GOOD Southern or Louisiana recipes this is the place to go.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2) Foray.

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This is my last recipe for March’s Cookbook Countdown. I managed to do seven!   Now all I have to do is figure out which cookbook to use for April!  So many cookbooks, so few years!!

I love a good salad.  Especially with spinach and mushrooms.  So when I saw Chaya’s pick for this week I just knew it would be good.

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It’s a very simple salad.  Just three ingredients: spinach, red onion, and mushrooms.  While that might not seem like much it’s the dressing that is the star of the show here.  A drizzle of olive oil, cider vinegar, Dijon mustard along with some salt and pepper added just the right tang to the sweetness of the mushrooms and the bite of the onion.

You can see more salads over at Eating with Ellie.  Drop by and enjoy.

And if you would like to join us just visit the ABOUT page and leave us a comment.

I like tabouli. I would not have believed that until a few months ago when I finally had some GOOD tabouli. I had had many dishes of BAD tabouli. And by bad I mean no flavor at all. I have even made it before but it wasn’t very good. This time it was different.

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I was Donna Hay’s good tabouli. And it was easy to make. Especially since I actually had all the FRESH ingredients in the house: bulghul wheat, fresh mint, fresh parsley, fresh lemon juice, fresh onions, fresh tomatoes. Easy to put together. All you have to do is soak the wheat until it is hydrated and then all all the other ingredients. Perfect with just some pita bread or as part of a Mediterranean Feast.

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Served with some nuts, dates, pita, olives, humus, and feta it was a filling meal. Donna’s recipe is on page 46 of modern classics and my pick for this week’s Wednesday’s with Donna Hay. Check out the other’s tabouli while you are there.

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