Lentils for lentil salad

How to prepare lentils for lentil salad.

  1. Rinse and pick lentils. Drain.
  2. Sautee aromatics (onion, garlic) in olive oil over medium heat until soft. Add bay leaf.
  3. Turn stove to medium-low, add lentils, salt and pepper. Cover, cook lentils 8-10 minutes until darkened.
  4. Uncover, increase heat to high, add ½ cup of dry white wine per 1 cup of lentils and bring to simmer.
  5. Cover with 1-2" of water. Bring to boil. Reduce heat to simmer for 20 minutes until tender.
  6. Drain and cool.

WW 1 pt = 1 cup cooked

Salmon baked in foil

  • Preheat oven to 400*F
  • Pat dry salmon. Brush lightly with olive oil on both sides. Salt and pepper both sides.
  • Place salmon in tin foil. Top with salsa (be generous, the salsa will bake down). Add a pinch of dried oregano, thyme, and a splash of lemon juice on top.
  • Fold the sides of foil over the fish and salsa, covering completely, seal the packets closed.
  • Place on baking sheet. Bake 15-20 minutes. Remove foil and serve.

Can use tilapia in place of salmon.

Kale and mushroom stroganoff

image

Ingredients

  • 1 ½ cups mushroom broth
  • 8 oz fresh cremini mushrooms, stems trimmed and sliced ¼ inch thick
  • 1 ½ c. medium-dice yellow onion (about 1 medium onion)
  • 1 tsp. paprika
  • 2 tbsp. all-purpose flour
  • 1 bunch flat-leaf kale (about 11 ounces), tough stems removed and leaves cut into bite-size pieces
  • 3 medium garlic cloves, minced
  • Salt and pepper
  • ¼ c. red wine
  • 12 oz. dried egg noodles
  • 1/3 c. sour cream
  • 1 tbsp. dijon mustard

Directions

  1. Heat olive oil over medium heat, add onion and paprika and sautee until soft
  2. Raise heat to medium high, add mushrooms and fresh ground pepper, sautee until dry
  3. Add garlic cloves, stir until fragrant, about 30s
  4. Sprinkle 2 tbsp. flour over mixture, stir vigorously until mixed in
  5. Deglaze with wine, scraping up brown bits
  6. Add mushroom broth and simmer until thick, remove from heat
  7. Meanwhile, blanch kale until tender, then cook pasta in same water. Drain.
  8. Retain 1/3 c. pasta water, add to sauce with sour cream and mustard
  9. Serve sauce over noodles

Salmon Pudding

  • 10 red potatoes (~ 2lb)
  • 1 small onion
  • 200-400g salmon (2 pieces of Costco salmon) sliced in half flat (so you have 4 flat pieces), then in 4 pieces
  • 2 eggs
  • 1.5 cups heavy cream or half-and-half
  • salt
  • pepper

1. Slice potatoes evenly (use food processer slicer), cook in boiling water for for 5 minutes, then drain.

2. Slice onion thinly. Sauté onion until soft.

3. In an oiled oven-proof dish, layer in this order: ½ potatoes, ½ onions, salmon, ½ onions, ½ potatoes. Salt and pepper as you go.

4. Pour mixed eggs and heavy cream on top.

5. In oven 400 degrees until potatoes are fully cooked, around 45m.

6. Let cool for 5m before serving.

German Apple Pancake

INGREDIENTS

  • 1/2 cup unbleached all-purpose flour (2 ½ ounces)
  • tablespoon granulated sugar
  • 1/2 teaspoon table salt
  • large eggs
  • 2/3 cup half-and-half
  • teaspoon vanilla extract
  • tablespoons unsalted butter
  • 1 1/4 pounds Granny Smith apples or Braeburn apples (3 to 4 large apples), peeled, quartered, cored, and cut into ½-inch-thick slices
  • 1/4 cup light brown sugar or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • teaspoon lemon juice
  • Confectioners’ sugar for dusting

INSTRUCTIONS

  1. Adjust oven rack to upper-middle position; heat oven to 500 degrees.

  2. Whisk to combine flour, granulated sugar, and salt in medium bowl. In second medium bowl, whisk eggs, half-and-half, and vanilla until combined. Add liquid ingredients to dry and whisk until no lumps remain, about 20 seconds; set batter aside.

  3. Heat butter in 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add apples, brown sugar, and cinnamon; cook, stirring frequently with heatproof rubber spatula, until apples are golden brown, about 10 minutes. Off heat, stir in lemon juice.

  4. Working quickly, pour batter around and over apples. Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes.

  5. Using oven mitts to protect hands, remove hot skillet from oven and loosen pancake edges with heatproof rubber spatula; invert pancake onto serving platter.

Slow Cooker Hearty Beef Stew

Adjusted for extra sauce
serves 6-8

  • 5 lb boneless beef chuck-eye roast, cut into 1 ½ inch cubes
  • salt and pepper
  • 3 Tbsp vegetable oil
  • 4 medium onions, chopped fine
  • 1 6 oz can tomato paste
  • 3 cups chicken or beef broth
  • 4 Tbsp soy sauce
  • 1 lb carrots, peeled and cut into 1 in pieces (1 ½ to 2 inches if cooking longer than 10 hours)
  • 1 lb parsnips, peeled and cut into 1 in pieces (1 ½ to 2 inches if cooking longer than 10 hours)
  • 1 lb red potatoes, peeled and cut into 1 in pieces (1 ½ to 2 inches if cooking longer than 10 hours)
  • 1 ½ tsp thyme
  • 2 bay leaves
  • 2 Tbsp Minute tapioca
  • 2 cups frozen peas, set out to thaw

1. Dry beef with paper towels then season with salt and pepper. Heat 1 Tbsp oil in large skillet over med high heat until just smoking, add half of beef and brown on all sides about 8 min. Transfer to slow cooker and repeat with remaining beef.

2. Add 1 Tbsp oil, onions and ¼ tsp salt to the empty skillet and cook until golden brown about 6 min. Add tomato paste and cook stirring well for 2 minutes. Add broth and soy sauce, bring to simmer and transfer to slow cooker insert.

3. Toss carrots, parsnips, potatoes ½ tsp thyme and remaining 1 Tbsp oil in a large bowl. Season with salt and pepper. Wrap vegetables in a foil packet that will fit in the slow cooker, folding over the seam to trap steam. Stir bay leaves and tapioca into slow cooker with the meat and onion mixture. Set the vegetable packet on top of beef.

4. Set the slow cooker to high and cover. Cook for 6-7 hours. (Or cook on low for 10-11 hours)

5. Transfer vegetable packet to a plate. Open and pour vegetables and juices into the stew. Add remaining 1 tsp thyme and peas. Let stand until the peas are heated through. Season with salt and pepper to taste.

Stir fry tofu

  • container extra-firm tofu , cut into 24 triangles
  • tablespoons soy sauce
  • tablespoons sugar
  • 1/4 cups low-sodium chicken broth or vegetable broth
  1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
  2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. While oil is heating, sprinkle cornstarch evenly into baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes.