Food! Glorious Food!

Here are the recipes I've made and blogged about.  Clicking will take you to the post containing the recipe!  The recipe is either in that post, or there will be a link to take you to the site where I got the recipe.  Enjoy!! Mmmmm.

Watermelon Salsa

Hummus

Pumpkin Muffins

Jude's Salad

Wacky Coffee Kahlua Chocolate Cake

Lemon Crazy Cake

Green Goddess Detox Salad

Red Lentil and Sweet Potato Curry with Spinach - from "Country Asides"

Canola or olive oil
1 onion, chopped
1 fresh jalapeno, seeded and finely chopped
1 T grated fresh ginger
3 garlic cloves, crushed
2 tsp curry paste or powder
1 tsp cumin
1 tsp turmeric
½ tsp salt
1 medium, dark-fleshed sweet potato, peeled and cut into ½” chunks
½ c dry red lentils
1 14 oz (398 mL) can coconut milk
1 cup water
1 packed cup baby spinach leaves
steamed rice, for serving

In a large, heavy skillet, heat a drizzle of oil over medium-high heat.  Sauté the onion for about 5 minutes, until soft; add the jalapeno, ginger, garlic, curry paste, cumin, turmeric and salt.  Cook for a few more minutes.Stir in the sweet potato, lentils, coconut milk and water; bring to a simmer, then cover, turn the heat down to medium-low and cook for about 20 minutes, until the potatoes are tender.  
Uncover and tear in the spinach; stir, return the lid and cook for another minute or two, just until the spinach wilts.  Serve immediately over rice.

Did you know (I didn't!) that Canada is the world's largest exporter of lentils?

Bowlful of Morning Goodness 

Roasted Veggie Pitas With Avocado Dip

Roasted Beet Hummus
 

2 comments:

  1. Oh is sure hope you keep doing this Sandra... We're trying to have more vegetarian meals.

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