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