Christmas and Holiday Gift: Lentils for Good Fortune

Lentils are a new favorite around here.

I figured out that if you cook them with a nice ham hock, they taste great. My friends gave me a gift last year that included a lentil recipe and the dry ingredients with which to make it. I've included a vegan version, too.

Here's my version of that same gift. Throw in a bottle of wine for good measure. It can be included in the stew, or drunk alongside it.

A great celebration, La Festa di San Silvestro takes place in Italy at New Year's that features the humble lentil. It is thought that lentils bring prosperity and good luck in the coming year. You can read about it here, and be happy that you can share this tradition with your friends via this wonderful gift.

First up, is my lentil butternut squash with ham stew. I stumbled upon this when I was trying to make split pea soup with ham. I figured one dried small legume was the same as another. I was right. Nice and nutty, this is a wonderful recipe. You can include walnuts, chicken stock, bay leaves, curry powder and lentils for this version.

Below is another variation, that involves lentils, rice and saffron. Again, and always with beans, in my opinion, include a bay leaf or two, and chicken stock. I love to present gifts in the pot or pan you might cook them in. Place the lentils and all the dry ingredients in a saucepan with a lid, add a bow and you're set. I've also included a mason jar of rice with the same ribbon. Print out this recipe and attach it to the bag or basket the gift is in. Voila! Instant holiday meal.

Enjoy.

Cooked Lentils with Saffron

Ingredients:

• 1/2 cup dried lentils
• 1 cup water
• 1 bay leaf
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 to 8 ounces saffron
• 1 cup cooked rice, according to your taste: basmati, jasmine, pearl
• salt and pepper to taste

Method:

1. Place lentils, water, saffron and bay leaf in a saucepan.
2. Bring to a boil, add salt and pepper.
3. Reduce to medium-low, let simmer, stirring occasionally for 20 to 30 minutes, until softened.
4. While the lentils cook, brown the onion and garlic in olive oil until soft.
5. Mix together the onions, garlic and lentils. Remove the bay leaf, add salt and pepper if needed and serve over rice.

Sweet Peppers, Oven Roasted

Take the time to make these roasted peppers. Super simple, delicious and versatile, these peppers can served as a side dish or in a salad. I served them on top  broiled salmon and quinoa.

Delish!

Oven Roasted Sweet Peppers

INGREDIENTS

• 3 sweet peppers sliced into rings
• 4 tablespoons olive oil
• 3 cloves garlic, peeled and sliced into small pieces
• Salt to taste

PREPARATION

1. Preheat oven to 425 degrees.
2. Pour the olive oil onto a rimmed baking sheet
3. Place the hot pepper rings onto the baking sheet, turning over on the pan to coat with the olive oil.
4. Throw the garlic cloves into the pan.
5. Sprinkle with coarse salt .
6. Roast in the oven for 15 minutes. Check on them every five minutes or so to ensure that the peppers aren't browning too quickly. If they are, lower the heat to 400 degrees.
7. Remove from oven and pour the rings and oil into a glass jar or bowl.

Excellent in egg dishes, pasta salads or mixed into a green salad with nuts and cheese.

Indian Spiced Okra

I've liked okra for a long time, but have never made it before.

When I was in second or third grade, we had to bring in a regional American dish. I asked my mom to make okra, which I believe was cooked in a tomato sauce. I loved it.

The other day, my co-worked showed up with an Indian spiced okra. I hoped she would share the recipe with me, which she was kind enough to do.

Here is the first of what I hope will be the first of many entries that feature some delightful Indian flavors. Thanks, Reshma!

recipe courtesy of Reshma Iyer

Indian Spiced Okra

as featured on The Fruit Guys website.

INGREDIENTS

• 1 bunch Okra cut into small rounds
•  ¼ teaspoon Turmeric powder
• ¼ teaspoon Chili powder/paprika
• ¼ teaspoon Cumin powder
• ¼ teaspoon Coriander powder
• ¼ teaspoon Cumin seeds
• 1 teaspoon Olive Oil
• Salt to taste

PREPARATION

1. On a slightly warmed up pan, add oil.
2. Once the oil gets nice and hot, add the cumin, cooking until the cumin gets darkish brown and you can smell the aroma.
3. Add the turmeric, chili, cumin seeds and coriander powder in quick succession. Note: You have to literally cook these spices for 2-3 seconds, you will notice it getting smokey.
4. Add the Okra and stir around, reduce the flame to low-medium.
5. Add about 5 tbs of water or to your discretion - basically there should be just enough to cook the Okra and not more than needed or it does turn sticky and pasty.
6. Add the salt and cover and cook for about 5-7 mins. Keep checking. If the water does not seem to reduce, remove the lid.
7. Once you are able to break a piece with the spoon or your finger, its done.

Cook’s Notes: 1 bunch of okra should fit into your hand when held up vertically. Wash okra before cutting or they will get pasty.

Featured: DailyBuzz Food: BBQ Vegan Skewers

My BBQ Vegan Skewers are featured on today's Top 9 on DailyBuzz Food.

Loving this! The site, DailyBuzz Food is an update and add on to FoodBuzz. I love the new format, and am excited to be included.

There is a tab on the top of the site for Special Diets. Until today, I hadn't really thought my recipes would fit into this. Upon further inspection into my list of posts, I guess I do talk a lot about alternatives to dairy and gluten. And now vegan. You can track my eating habits through the last 3+ years of posts to see just when all these exceptions to my very full diet began. Blogging is interesting in that way. Sometimes you repeat and repeat (you'll see roast chicken here and any number of smoothies appear over and over). Sometimes you change and update (no more cheese for me: make the pesto without it, it'll be just as good).

Take a look at the collections they have featured so far (the new format just started this month). It's really nifty.

Thanks, DailyBuzz Food (I still want to call you FoodBuzz, is that ok?)!!