I got a new cookbook! In foodie world, this is considered most exciting news. The concept of ‘foodie world’ amuses me. I often forget that outside foodie world, things like say, Cook’s Illustrated, Tastespotting, or Giada DeLaurentiis, are neither common knowledge nor truly exciting. How sad right? Glad I don’t live there! For instance, the grocery I frequent has Giada coming next week for a book signing and they’ve got flyers at every register advertising the event. And still when I exclaimed to my cashier, ‘Wow, Giada’s coming here?!’ I was met with a blank stare and a puzzled ‘who’? This is what I mean, said cashier needs to take a trip to foodie world.
But I digress. My new cookbook is fantastic! It’s everything I love about a cookbook, mouth-watering photography, inspiring food concepts and a multitude of recipes perfect for each season. And even better, I got this latest cookbook for free! Yep, that’s right. I won a raffle the other week (I know, who does that?) and the prize was a Barnes and Noble giftcard. And in foodie world, is there really any question what one uses a raffle-winning Barnes and Noble giftcard for? Right. Besides I already have the Hunger Games trilogy.
continue reading ‘Lentils with Broiled Eggplant’
Posted in Eggplant, Gluten-Free, Lentils, Low Sodium, Low-Fat, Vegetables, Vegetarian
Tagged Eggplant, Healthy, Lentils, Ottolenghi, vegetarian, vegetarian cookbook
Here’s simple spring side dish I know you’ll love. I combine bulgar wheat and lentils with cherry tomatoes, scallions, fresh lemon juice and tangy feta cheese. It’s light, bright, and pairs perfectly with simple panko-crusted fish or grilled chicken. It’s also wonderful over baby spinach for lunch.
continue reading ‘Lentil Bulgar Salad’
Curried lentil soup – humble, yet richly satisfying. I needed a good ‘pantry meal’ tonight – not wanting to venture out into this sleety rainy goup to the grocery store even though I’m due for a trip. This soup completely fit the bill, with a short list of ingredients I had on hand.
continue reading ‘Curried Lentil Soup’
If you love lentils, chili, and healthy eating, there’s not much not to love about this dish. Adapted from a 101 Cookbooks blog recipe for vegetarian chili, I prefer to leave the grains out and serve the chili over brown rice with crusty bread. I also added a third variety of lentil here, using a trio of black, green (puy) and ivory lentils. While you can certainly use just one or two kinds of lentil, I like the differences in texture and color that a combination brings.
continue reading ‘Lentil and Chickpea Chili’