Curried Lentils with Coconut Milk

This has a delicious flavor.  Including both green and red lentils with the coconut milk give it a unique taste and texture.  (But you can use all red or all green and adjust timing accordingly.  Green takes longer than red.)  This recipe barely serves 3.  Double for some leftovers.  I love Basmati rice and this recipe goes well with it.  Find it at TJ's and follow the directions on the package.  Otherwise, I mix it half and half with short grain rice and cook it in the rice cooker.

3	Tbsp extra-virgin olive oil
1	Tbsp minced peeled fresh ginger
2	garlic cloves, minced
1	shallot or small onion, minced
½	tsp ground coriander
1	tsp cumin seeds or ground cumin
1	tsp ground turmeric
½	cup French green lentils,* rinsed separately from the red
1 ½	13.5-oz can unsweetened coconut milk cup red lentils (they're really orange, not red)
	kosher salt
	Cooked basmati rice, plain yogurt, chopped fresh cilantro,

In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot, coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.

Add the green lentils*, coconut milk, and 1 tsp kosher salt, then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer for 10 minutes, stirring now and then.  Add the red lentils and cook until all lentils are completely soft, about 20-25 minutes more.  Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.  Season to taste with salt.

Serve the lentils hot over basmati rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro or mint. A side of naan is nice, too.

*I've found the French green lentils and red lentils in bins at Safeway.  TJs has bags of red ones.

This recipe came from here.   Food52 has been a great source for recipes lately.  Check them out.

Mississippi Roast

        The picture of this recipe looked delicious, but don't all the pictures on food blogs look terrific!  I have made a few recipes that did not live up to their promised expectations.  You won't see those recipes here.  But this one had been on my list for awhile, and I finally picked up a chuck roast and tried it.  Yum!  After reading several of the comments, I made some adjustments and we liked it fine.  The roast was 3 pounds exactly, but I trimmed off at least 1/4 pound of fat before starting.  Even though there is really NO liquid required, there was plenty as it cooked, mostly fat.  I skimmed most of it off before serving with the meat.
         One time, I tried using the sliced pepperoncini, but that didn't work as well.  Buy the whole ones and use whatever number seems right to you.  If you use the whole jar, prepare for it to be pretty spicy.

• •  1 boneless chuck roast, top or bottom round roast, 3 to 4 pounds
  •  1/2 tsp kosher salt
  •  3/4 tsp black pepper
  •  3 Tbsp all-purpose flour
  •  2 tablespoons neutral oil, like canola
  •  1 package dry Hidden Valley Ranch dressing mix
  •  1 package dry onion soup mix
     1 cup beef broth (optional)
  •  10 to 15 pepperoncini (or more)
  
  
  
  
  Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage into the meat.
  
  
  Heat the oil in a dutch oven* (or large skillet) set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker.** Sprinkle the dressing mix and soup mix on top. (Pour the broth around the meat.)
  
  
  Add the pepperoncini on top of the meat. Put the lid on, and set to high for a 3-4 hours, if you will be around to turn it down later. ( I always start at high for the first hour or two.) Cook, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. (Depends on your particular crockpot, whether it will be tender in that length of time.  May need longer.)
  
  

  Remove the meat from the slow cooker to a bowl and shred, removing any large clumps of fat.  Serve with rice, egg noodles, or roasted or mashed potatoes, or pile onto sandwich rolls, as burritos or tacos, however you like.

  
  
  *Using a pot with high sides keeps grease a little more contained and prevents getting your stove quite so greasy.
  **Or 300 degree oven for about 3-4 hours.
  
  
  
  
  This recipe comes from various sites.   

Brussels Sprouts with Bacon and Dried Cherries

Boo hoo, I've been without an oven for almost two months now.  (Long story, but I will have a new range when I return from visiting my mother.)   Every recipe I want to make seems to need the oven.  So I've had to improvise.  This recipe popped up here, and I wanted to make it.  I figured I could make it on the stovetop, and still have a similar dish.  I made a few changes, and it came out delicious!  Thank you, Lisa, for sharing your London adventure and this dish.

•  1 lb. brussels sprouts, trimmed and sliced in half

•   2 tablespoons olive oil, divided

•   4 slices thick-sliced bacon, sliced ¼-inch crosswise      

•   1/2 cup of dried sour cherries

•   2 tablespoons balsamic vinegar

•   Sea salt or kosher salt

Freshly ground black pepper

•   Heat a large skillet, and add 1 tablespoon of oil.  Lay the brussels sprouts in the pan, and toss to coat with the oil. Add 1/2 teaspoon of salt. Spread them out into a single layer in the pan, cut side down. Cook on medium to medium low for 20 minutes. Sprouts should be browned in areas.  Turn the sprouts over and cook for about 15-20 minutes more.  Remove the sprouts to a bowl.  

•   In the same pan, cook the bacon over medium heat, until tender and cooked through, about 10 minutes. (watch the heat so the bacon doesn't get too crisp - you want it to cook slowly so it will be tender). Spoon out most of the fat from the skillet. Turn the heat to low. Add the cherries and cook, tossing, for 30 seconds or so, until the cherries soften. Add the roasted sprouts back to the skillet along with the remaining tablespoon of olive oil and the balsamic vinegar. Cook, tossing, for 2-3 minutes to heat everything up and to mingle the flavors. Season with pepper, to taste. Serve hot.

If you want to roast in the oven, see the original recipe.