a few of you have written to ask for more recipes. I am NOT Rachel
Ray, but I do have a couple of things I make for Daryl that meet his
healthy diet criteria.
LENTILS VINAIGRETTE -
Here is the recipe for LENTILS VINAIGRETTE, the dish I made
for Daryl on his birthday. It takes a while to prepare, but
it is delicious, and the leftover lentil mixture keeps well
in the fridge for a couple of days. I hope you enjoy it as
much as we do.
1 1/2 cups lentils
1 quart water
2 1/2 teaspoons salt
7 tablespoons extra virgin olive oil
4 tablespoons apple cider vinegar
1 red onion, chopped
2 carrots, chopped
2 ribs of celery, chopped
1 cup sliced almonds
1/2 cup fresh parsley, chopped
1/4 pound (about 2 quarts) mixed salad greens
Ground pepper to taste
Put the lentils in a medium saucepan with the water and 1/2
teaspoon of salt. Bring to a boil. Reduce heat and simmer,
partially covered, until the lentils are tender...about 25
minutes. Drain and return to the pan. Add 1 tablespoon of
the olive oil, 1 tablespoon of the vinegar, and 1/2 teaspoon
salt. Mix gently and set aside.
After the lentils have been cooking for a while, heat 3 tablespoons
olive oil in a large frying pan, over moderately low heat.
Add the onion and cook, stirring occasionally, until translucent
(about 5 minutes). Add the carrots, celery, and 1 teaspoon
salt. Cook, stirring occasionally, until the vegetables are
tender...about 10 minutes.
Remove the vegetables from the heat and add 2 tablespoons
of the vinegar. Combine the cooked lentils with the vegetables.
In a small frying pan, toast the sliced almonds over moderately
low heat, stirring frequently, until golden brown.....about
5 or 10 minutes. You can do this ahead of time, if you like.
Shortly before serving, stir the toasted almonds and chopped
parsley into the lentil mixture.
Put the salad greens in a large bowl and toss with the remaining
3 tablespoons oil, 1 tablespoon vinegar and 1/2 teaspoon salt.
Serve the lentil mixture over the greens. Makes enough for
six to eight people. Healthy and delicious!
And remember, you can adjust the salt in the recipe according
to your own taste and health requirements.
A reader recently asked if I had any ideas for a summer recipe.
Actually, I do. I found this salad recipe in a newspaper years
ago. Daryl and I liked it so much, I make it often. It is
perfect for a hot summer evening. Serve it with a nice Sauvignon
Blanc and some crusty, whole grain bread you can dip in extra
virgin olive oil.
LAYERED GREEK SALAD
- For the dressing....
3/4 Cup Olive oil
1/3 Cup freshly Squeezed Lemon Juice
1 teaspoon Salt
- For the Salad...
Romaine Lettuce, 1 pre-washed Bag
5 medium tomatoes (or 4 1/2 cups chopped smaller ones)
1 medium red onion
1/2 Cup Chopped fresh Parsley
1/2 Cup Chopped Fresh Mint
1/4 Cup Chopped Fresh Baby Dill
2 cups chopped English Cucumber
1 cup chopped Kalamata Olives
1 Cup Crumbled Feta Cheese
First make the dressing: Combine dressing ingredients in a
jar. Shake well to disolve salt. Taste for seasoning (add
black pepper if desired), but remember that there are a bunch
of chopped herbs in the salad. You may want to make it more
or less tart by using more or less lemon juice.
Make the salad: Chop the lettuce and then layer it in the
bottom of a large, preferably glass bowl (it is pretty if
you can see the layers through the glass).
Toss the tomatoes with a tablespoon of the dressing and distribute
evenly over the lettuce. Repeat with the red onion.
Combine all the chopped herbs and sprinkle them evenly over
the salad. Then add the chopped cucumber, then the olives,
and finally, the feta cheese.
Pour half of the remaining dressing over the salad and pass
what is left. Serves four people as an entree salad..... six
to eight as an appetizer salad.
One of Daryl's favorite dinners is Pan-Roasted Salmon with
Mango Salsa and Tabbouleh with Snow Peas and Red Peppers.
By the way, if you cant find fresh mangos in your market,
pineapple makes a pretty good substitute for the mangos. You
can make the Tabbouleh (sometimes spelled tabouli)
ahead of time. It actually tastes even better once the flavors
have had a chance to blend in the fridge. Also....be aware
that you have to combine the bulgar and the boiling water,
and wait 40 minutes for the water to be absorbed before finishing
preparation of the Tabbouleh.
TABBOULEH WITH SNOW PEAS AND RED BELL PEPPER
1 and 1/2 cups uncooked bulgar (cracked wheat)
1 and 1/2 cups boiling water (+ a couple of extra tablespoons)
1 cup chopped English cucumber (the ones in shrink wrap that
are seedless and dont need to be peeled)
1/2 cup diagonally sliced snow peas
1/2 cup chopped red bell pepper
1/3 cup (or more to taste) lemon juice
1/4 cup chopped fresh parsley
1/4 cup chopped red onion
2 tablespoons minced fresh mint
2 and 1/2 tablespoons extra virgin olive oil
1/2 teaspoon salt
dash of pepper
Combine bulgar and boiling water in a large bowl. Stir well.
Let stand 40 minutes or until water is absorbed. Add remaining
ingredients. Toss well. Cover and chill. Serves 8.
2 and 1/2 cups chopped, peeled mango (about 2 mangos)
1/4 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped, seeded jalapeno pepper (more or
less, according to your heat tolerance)
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
Combine all ingredients in a large bowl. Stir well. Cover and
chill at least one hour. Serves 8.
PAN ROASTED SALMON
4 salmon filets, about 6 ounces each
salt and pepper
Preheat oven to 400 degrees.
Rinse salmon filets and pat dry with paper towel. Brush filets
with olive oil. Pour olive oil into a WIDE cast iron (or other
oven-safe) skillet just to coat the bottom. Place skillet over
Sprinkle salmon with salt and pepper (or commerically prepared
dry rub made for fish). Place filets in the skillet skin side
UP and cook for 2 minutes. Turn the filets over and cook one
Place skillet in the oven and cook 8 (or more) minutes or so
until the filets are just translucent in the middle. My fish
cooking rule is TEN MINUTES TO ONE INCH OF THICKNESS. I dont
like gelatinous surprises when I cut into my salmon,
so I cook it just over medium. (When I think its
done, I make a discreet poke in the center with a slender knife
and take a look).
Remove from the oven and serve with the mango salsa and tabbouleh.
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