Winter Lunch
This winter, December 2015, broke records for warmth. The temperature went over 70 degrees. Perfect day for a winter morning beach walk with the dogs. Then a shower for them at the local petshop self-washing service area. Mark loves when people shopping stop by to oogle at our twin, four year old, female, golden retrievers. Enough about what we did, what we ate is important.
I made a lentil soup with #Panara bread on the side. Roasted crunchy kale eaten with fingers. Dessert, fresh pears and Christmas butter cookies with #Tevana Oolong tea.
Lentil Curry Soup
Ingredients:
1 1/2 cups of lentils (soak over night)
2 cups of yellow squash
3 carrots, 3 stalks celery and 3 onions finely chopped= 4 CUPS
1- 4 inch piece ginger, peeled and finely grated
1 tbl spoon curry powder
1 tbl spoon sal
1/2 tbl spoon pepper
4 cloves of garlic, sliced
4 Quarts of water or broth
Directions:
Saute vegetables in vegetable oil then add ginger, garlic, lentils and spices. When softened add liquid. Boil then simmer for 1 hour 1/2. Use immersion blender to make a rough puree.
Roasted Crunchy Kale
Ingredients:
2 quarts of kale, cleaned and roughly chopped into about 3 inch pieces
Sesame oil
soy sauce
sesame seeds
Directions:
Remove the kale leaf from the stem by gently pulling down the stem. Then rinse, pat dry and chop.
Lay aluminum foil on a cookie sheet for a quick clean up.
Sprinkle pan with sesame oil, lay kale evenly in a sigle layer. Sprinkle with more oil and soy sauce. Roast for 20 minutes in a 400 degree oven. Finish with a sprinkle of sesame seeds.
I made a lentil soup with #Panara bread on the side. Roasted crunchy kale eaten with fingers. Dessert, fresh pears and Christmas butter cookies with #Tevana Oolong tea.
Lentil Curry Soup
Ingredients:
1 1/2 cups of lentils (soak over night)
2 cups of yellow squash
3 carrots, 3 stalks celery and 3 onions finely chopped= 4 CUPS
1- 4 inch piece ginger, peeled and finely grated
1 tbl spoon curry powder
1 tbl spoon sal
1/2 tbl spoon pepper
4 cloves of garlic, sliced
4 Quarts of water or broth
Directions:
Saute vegetables in vegetable oil then add ginger, garlic, lentils and spices. When softened add liquid. Boil then simmer for 1 hour 1/2. Use immersion blender to make a rough puree.
Roasted Crunchy Kale
Ingredients:
2 quarts of kale, cleaned and roughly chopped into about 3 inch pieces
Sesame oil
soy sauce
sesame seeds
Directions:
Remove the kale leaf from the stem by gently pulling down the stem. Then rinse, pat dry and chop.
Lay aluminum foil on a cookie sheet for a quick clean up.
Sprinkle pan with sesame oil, lay kale evenly in a sigle layer. Sprinkle with more oil and soy sauce. Roast for 20 minutes in a 400 degree oven. Finish with a sprinkle of sesame seeds.
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