Tuesday, April 26, 2016

Warm Lentil and Carrot Salad with Feta dressing from Food and Wine

This recipe from Food and Wine is fantastic and I am so happy to have found it as it will be a frequent flyer at our dinner table. With only six ingredients, it is quick to prep, cook, and assemble.


1 pound carrots—peeled, halved lengthwise and cut into 3-inch pieces
7 tablespoons extra-virgin olive oil
3/4 cup  green  lentils
1 cup chopped cucumber
1/4 cup chopped dill
Kosher salt
1/2 cup crumbled feta cheese 


  1. Preheat the oven to 450°. 
  2. On a baking sheet, toss the carrots with 2 tablespoons of the olive oil and roast until tender, about 30 minutes. Scrape into a large serving bowl.
  3. While the carrots are roasting, in a small saucepan of boiling water, cook the lentils until al dente, about 15 minutes. Drain well.
  4. Add the lentils to the carrots along with the cucumber, dill and 2 tablespoons of the oil. Season to taste with salt and pepper.
  5. In a blender, puree the feta with 2 tablespoons of water (or perhaps a little yogurt)  and the remaining 3 tablespoons of oil until smooth. Season with salt. 
  6. Spoon the dressing over the lentil salad and serve.

Friday, April 8, 2016

Indian Dinner Mashup from Inspirallized and Monsoon Spice

On a recent maple syrup Saturday I planned a vegetarian Indian feast. There were three recipes I made so it was quite a bit of a mash up. I absolutely failed at one recipe so I turned it into a soup, or  maybe it was more of a mash, either way it really tasted wonderful!

Unfortunately, you can't see that absolutely amazing spiralized carrots with Tandoori chickpeas from Inspiralized. I switched the recipe up a bit by serving it all cold. It was the first dish I made that day so it rested in the fridge for quite some time. I really liked the Tahini sauce as well. Please click the Inspiralized link to follow the recipe. I highly recommend it.

Thanks to dear Abbeth who made my paneer, I gladly made this Mattar Paneer Kurma from Monsoon spice. It is in the pot to the right and is far tastier than it looked in my picture. The funniest thing is I am only now realizing that I forgot to add the peas. DUH!

And then there was the mess up, I mean the mash up. I don't know if I can blame operator error, dyslexia, or a confusing recipe. The way the ingredients were broken down at the beginning, didn't seem to match the directions and I wanted to rewrite it but I don't have the time right now. It was a Monsoon Spice recipe for Vegan Beetroot Kofta Curry. I will revisit this recipe, I promise, but it will be done with care and maybe another set of eyes without other dishes being spun around.

With that said I did find another beetroot Kofta Curry recipe that I will try first. It is from Cook with Manali and I would like to compare the two.

Breakfast Baby aka Dutch Baby aka Vermont Baby

It's maple syrup season so you better make one of these yummy breakfast treats! This FABULOUS breakfast recipe feeds 4 to 6 people, so is perfect for a family of 5. If you have a large amount to feed, make 2! It's  easy and takes little prep time. If you need to make 2, don't double the recipe, just make two different babies. I bake mine into a deep casserole pan or a 9x12 baking pan. 

1 stick butter
6 eggs separated
1.5 cups flour
1.5 cups milk
lots of grated nutmeg
1 Tablespoon Vanilla
pinch of salt
2 cups blueberries (or raspberries)
maple syrup


  1. Preheat OVEN 425 degrees.
  2. Put butter in large pan (9 x 12 or a deep casserole pan or baking dish, and melt in oven.
  3. Beat egg whites until stiff peaks form (mix-master users - if you end up meranging them it will still work).
  4. Mix egg yolks, milk, flour, nutmeg, vanilla and salt in a large bowl. GENTLY fold in egg whites.
  5. Pour batter in pan of melted butter. Arrange fruit on top.
  6. Bake 25 to 30 minutes - when brown on top and center is not liquid.
  7. It is VERY hot - give a few minutes to cool
  8. You may dust with powdered sugar if you wish.
  9. Cut into squares and remove from pan with a spatula. Serve with real maple syrup.

Wednesday, April 6, 2016

Apple Peel Twigs

This is another recipe I have had a photo of forever and keep forgetting to put it up. Not sure where I got it to start with which is unfortunate, but at least I salvaged it.

Sap Eggs

There is nothing better than hardboiled eggs that were boiled in sap.

Seriously. You must try it.