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January 21, 2010

Comments

Kimberly S.

Eating healthy foods is often on my mind. At the end of last year, I had lentils for the first time. I offer this recipe (though not my own; a friend passed it along) because people often loathe these healthy legumes, but this recipe uses them prominently and it's delicious.

CHICKPEA & LENTIL SOUP
Ingredients:
2 Tbs grapeseed oil (or 2 Tbs cooking oil or 2 Tbs butter)*
1 onion, chopped
2 celery stalks, chopped
½ tsp ground ginger
¼ tsp turmeric
¼ tsp ground cinnamon
1 tsp salt
½ tsp ground pepper
1 tsp curry powder, to taste
1 cup lentils, washed
4-5 cups of water
1 ¾ cups crushed tomatoes
1 15 oz can of chickpeas, rinsed and drained

* Grapeseed oil is preferable because it maintains the same chemical composition at 500 degrees F which means it doesn’t turn into a trans-fat. Olive oil will change into a trans fat at such high temps. NOTE – grapeseed oil doesn’t make much difference for flavor … only makes a difference with regard to chemical composition.
Also, you can increase or decrease any of the above spices to your taste.

Method:
In a large pot, heat the oil over medium heat. Add onion and celery. Cook, stirring occasionally, until vegetables are tender – about 10 min. Stir in ginger, turmeric, cinnamon, salt and pepper, curry powder and lentils. Keep stirring over med heat about 2-3 minutes. Add the water and tomatoes to the pot. Bring to a boil, reduce the heat and simmer partially covered. Stir occasionally, and simmer till lentils are tender, about 25-30 minutes. Add the chickpeas and simmer 5 minutes longer. Stir in fresh chopped cilantro or parsley to taste if desired.

Anna

This isn't a recommendation, but I did try a new food last night. I have always thought sauerkraut sounded disgusting. Last night at small group, I ate it without knowing what it was, and it was actually good! I was very surprised.

Molly

I have two recommendations (I'm really into the benefits foods provide for you right now, as well as trying to cook frugally):

Quinoa -- an ancient grain that provides a complete protein (here is a great recipe, but you can also cook and eat it like rice)

Split Peas -- these probably aren't "new" for anyone, but a lot of people don't cook them at home anymore. They are both frugal and ridiculously good for you. Another recipe for a delicious and simple soup

Homemaker, MD

Butternut squash is my new favorite food. I love getting it from local farms. I posted a recipe last week for my favorite Moroccan tagine which uses it. This recipe is very good for you and tastes fantastic, even to my 15 month old. I've tried several different combinations for moroccan food and this is definitely my fav, and you don't really need a tagine, you can use any pot on the stove with a lid, even a slowcooker. Here is the link:

http://homemakermd.com/2010/01/19/international-night-north-african-stories-and-a-fantastic-moroccan-recipe/

Jennie

I've appreciated your food discussions! I find that occasionally I have to re-try a food I thought I didn't like. This fall I re-tried brussel sprouts...and I love them! I think my childhood memories of them were the frozen variety- I remember them tasting horrible and being mushy. But, wanting to expose my children to wholesome foods, I bought some at the farmer's market. I made them with the following recipe, and couldnt get enough!
Enjoy!
http://www.cookstr.com/recipes/braised-brussels-sprouts-in-mustard-sauce

SarahJane

I tried cooking with leeks this week. First I made pork chops with sauteed granny smith apples and leek, which were a success. Then, I tried an omelette with leek, tomato and mimolette cheese. Also very nice. I never knew what to do with them before, so I avoided them in the grocery store. A little internet research and a new recipe can work wonders.
I tried eating crayfish this week. Not such a success. But now I can justifiably avoid them in the future. :)

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