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Nov. 2nd, 2005 08:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickFor dinner this evening I made Lentil and Tatie and Mushroom Stew.
2 T olive oil
1 cup white onion, chopped
1 clove garlic (really I use four or five cloves)
3 cup water
2 medium red boiling potatoes
1 cup dry brown lentils
8 oz mushrooms
1 28-oz can tomatoes
1/4 cup fresh parsley or 2 Tbsp. dried parsley
1/2 teasp. cumin
1/2 teasp. salt
1/4 teasp. mace
1/4 teasp. black pepper
1/8 teasp. red pepper (Not in original recipe. I like red pepper.)
In large pan, put olive oil and sautee chopped onion and pressed garlic until onion is clear and soft. Add the water and the rinsed lentils. Cut the potatoes into a pleasing dice (about 1/2" on a side works for me) and add them. Rinse and slice the mushrooms, add them. Add the juice from the can of tomatoes and then add each tomato, cut up like for chili. Add spices, cook on low-med, stirring occasionally, until potatoes are done, lentils are soft... about twenty to thirty minutes.
I like this recipe because it's a different thing to do with lentils and because it uses mace. Mace is not an everyday spice at my house. According to the Know Your Ingredients section of the new (1997) Joy of Cooking, mace comes from the same tropical evergreen that gives us nutmeg. I don't know what else it's used for in cooking, but it does nice things to this lentil stew.
Further on the matter of recipes: The husband of![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cousin_sue promised me something to do with squash and soup. I've been looking for a squash soup recipe and his was well-reviewed by all who ever partook. Also I seem to recall that toanstation promised me his recipe for that indian thing they do with the spinach. Pony up, you people!
2 T olive oil
1 cup white onion, chopped
1 clove garlic (really I use four or five cloves)
3 cup water
2 medium red boiling potatoes
1 cup dry brown lentils
8 oz mushrooms
1 28-oz can tomatoes
1/4 cup fresh parsley or 2 Tbsp. dried parsley
1/2 teasp. cumin
1/2 teasp. salt
1/4 teasp. mace
1/4 teasp. black pepper
1/8 teasp. red pepper (Not in original recipe. I like red pepper.)
In large pan, put olive oil and sautee chopped onion and pressed garlic until onion is clear and soft. Add the water and the rinsed lentils. Cut the potatoes into a pleasing dice (about 1/2" on a side works for me) and add them. Rinse and slice the mushrooms, add them. Add the juice from the can of tomatoes and then add each tomato, cut up like for chili. Add spices, cook on low-med, stirring occasionally, until potatoes are done, lentils are soft... about twenty to thirty minutes.
I like this recipe because it's a different thing to do with lentils and because it uses mace. Mace is not an everyday spice at my house. According to the Know Your Ingredients section of the new (1997) Joy of Cooking, mace comes from the same tropical evergreen that gives us nutmeg. I don't know what else it's used for in cooking, but it does nice things to this lentil stew.
Further on the matter of recipes: The husband of
cousin_sue promised me something to do with squash and soup. I've been looking for a squash soup recipe and his was well-reviewed by all who ever partook. Also I seem to recall that toanstation promised me his recipe for that indian thing they do with the spinach. Pony up, you people!
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Date: 2005-11-03 01:56 pm (UTC)no subject
Date: 2005-11-03 03:58 pm (UTC)BTW, on Sunday I realized that I had made your curried cauliflower recipe. It was quite tasty. I think that was the recipe that I discovered that recipe doubling doesn't always work our as planned (it took muuuuch longer to cook down).