Becka's blog

A while back I posted a recipe for lentil soup. On that post I mentioned that I would post my favorite recipe for lentils. Well, lentil lovers, today is your lucky day. I found this recipe on line several years ago and have modified it to suit our tastes. I think what makes this dish so good is the carmelized onions. Please don't omit them -- I guess you need to be a lentil lover and an onion lover to truly appreciate this recipe!

Lentils and Rice with Fried Onions
1 Tbsp. olive oil
1 large onion, sliced
1 tsp. sugar
1 1/3 cup uncooked green lentils (lentils du puy)
3/4 cup raw rice
salt, pepper, garlic powder, oregano, etc. to taste

In a large stainless steel skillet heat the oil and then sauté the onion with the sugar until the onion is nice and brown and carmelized. This will make your house smell so good!

Rinse lentils and pick over, removing any stones or debris. Place in a sauce pan and cover with water by about an inch above the lentils. Bring to a boil and simmer for 15 mins. After 15 mins. add rice and simmer 15-20 mins. more or until rice is tender. Stir a few times and make sure it doesn't scorch. If it seems too dry add a little water. It is all right if this is a bit soupy.

You can cook it to the consistency you like. Season with salt, pepper, garlic powder, a little oregano, etc. Or you can use an all-purpose seasoning such as Adobo seasoning.

Serve the lentils with the onions on top. You can add sour cream or yogurt, chopped tomatoes, salsa, hot sauce or whatever sounds good to you.

For serving just two people use 1/2 cup lentils and 1/3 cup rice.

For those of you in the Greenville area who like lentils you might want to try the lentils at the Pita House. The lentils there are slightly sweet and taste like they have a little molasses in them. They are served with a large Greek salad.

If you need a quick meatless meal try this one.

Becka

Don't you love it when you can find a use for something that you would normally throw away?

If you eat cereal, then this tip's for you. Save the plastic liners from inside your cereal box.

Cut the bottom off and then slit them up the seam. Wash them off with your dishcloth and then set them aside. (I keep a few clipped together with a chip clip.)

These work great for breading and/or pounding meat and fish. The plastic is thicker than regular waxed paper or plastic wrap and when you are finished you can just toss it out.

So, remember this tip the next time you are preparing chicken, fish, or round steak.

Becka

Awhile back one of my readers, Roberta, asked if I could post some lighter recipes. Here is a light and tasty dessert that is also pretty in my humble opinion. It would be even prettier if you had the right kind of glassware to put it in. You can't see it from my picture, but the jello mixture forms layers. This would show up much better in a tall, slender container. I think this recipe came from a jello ad.

Layered Jello

3 oz. orange gelatin (sugar free works great)
1 1/2 cups boiling water
1 carton Cool Whip (the Light kind works fine)
1 can mandarin oranges

Dissolve the gelatin in boiling water. Stir in about 2 cups of the frozen cool whip. Pour into clear glasses. Chill. This will form two layers. Before serving top with some of the now thawed cool whip and drained mandarin oranges.

You could also try this with other flavors of gelatin and fruits. We really enjoy this and it's a good recipe to know about if you are serving someone who needs to watch his sugar intake.

Becka

One of my very first posts when I began this blog was about canning applesauce. One of DH's readers, Kathy, commented on my post and mentioned that she did a lot of canning and really enjoyed using a steam canner for tomatoes and applesauce.

This is not a pressure canner and should not be used for low-acid vegetables or meats. I had heard of steam canners but never knew anyone who had actually used one. I questioned Kathy a bit more about her experience and did a little research on-line and we decided to order one last spring. I used it this summer when I canned a few pickles and again just last weekend when I canned some applesauce and apple butter. I really like using it!

The steam canner uses just 4-6 cups of water so it heats up much more quickly than my old water bath canner did. It's also much easier to empty after you finish canning.

So, if you do much canning of high acid foods you might want to look into getting a steam canner.

Becka

One thing I have really enjoyed about the food in France is that no matter how simple the dish is it is always presented in an attractive manner. Many people in France eat their food in courses and the first course is often a vegetable salad. These salads are often salades composées -- composed salads where the vegetables are arranged attractively on the individual plate or platter. This green bean salad can easily fit into that category.

Whether you choose to arrange it or not, it is very tasty and a good way to use up some of those green beans coming from the garden. If we don't have fresh beans it is equally good using purchased frozen whole haricot verte or uncut green beans. They even sell them at Aldi now. This also makes a very pretty winter salad using the frozen beans and grape or cherry tomatoes.

I usually make at least a double batch of the dressing and keep it in a jar in the refrigerator to make throwing together this salad a snap.

Green Bean and Feta Salad

3-4 cups of fresh green beans (about 10-12 oz. frozen, or one bag)
1/4 cup chopped red onion (or 1 shallot)
1/2 cup feta cheese, crumbled
1/2 cup walnuts, toasted and chopped (optional)
Tomato wedges or halved cherry tomatoes

Vinaigrette:
1 Tbsp. lemon juice
1 Tbsp. cider vinegar
1 tsp. Dijon mustard
1/4 tsp. Italian Seasoning
1 clove garlic, minced
1 tsp. honey
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil

Cook beans in rapidly boiling water for 5 mins. They should still be crisp. Plunge into ice water and then drain. (This can easily be done a day or two ahead of time and the beans can be refrigerated.)

To make the vinaigrette combine all the ingredients except the oil then whisk in the oil slowly until the dressing is thickened and thoroughly blended. Combine the dressing with the beans and then place them on a platter or in individual portions on salad plates. Top with feta, minced red onion, and walnuts. Garnish the platter or plates with the tomatoes and then enjoy your colorful salad.

Becka