And, it will be perfect for the weekend when we expect the next storm.
Today, I made Lentil Stew.
This is a recipe that I have had for a long time but I have not made it for quite a while. It is so easy.
1 cup dry lentils
1 1/2 cups chopped onion
1 Tbsp. minced garlic
1 Tbsp. olive oil
3 Italian Sausages or chicken Italian-style sausages (about 12 ounces)
2 cups tomato sauce
1 cup canned diced tomatoes
2 bouillon cubes dissolved in 1 cup hot water (I use Better Than Bouillon Beef Base)
1/4 Tsp chili pepper ( I use Chipotle Chile Pepper)
Wash and sort lentils. In a large kettle, bring 2 quarts of water and lentils to a boil. Reduce heat and simmer for about 25 to 30 minutes or until tender. Rinse and drain.
Meanwhile, cook onion and garlic in olive oil in a large skillet over medium heat until onions are slightly soft. (I used a cup of chopped celery, also)
Crumble 1 sausage into skillet mixture and cook about 3-4 minutes. Add tomato sauce, diced tomatoes and remaining sausages (cut in half) and simmer over medium-low heat about 30 minutes. Mix in lentils and add bouillon and chili pepper and continue to simmer for about 10 minutes. Serve.
It was 2003, I was thinking about going to Umbria, Italy for a week long Italian Cooking Class. The trip was sponsored by a Health Spa on the East Coast. Unfortunately, I was not able to find anyone to go with me. So, anyway, this recipe was inspired on that cooking tour. They called it Lentichie e sasicce in umidol.
The picture of the Camellia above is to remind me that spring is getting closer.
And, this is what one of my Camellia bushes looked like last week.
We are having a very nice sunny week and it feels so good.
Hope your week is going well.
Mary
Today, I made Lentil Stew.
This is a recipe that I have had for a long time but I have not made it for quite a while. It is so easy.
1 cup dry lentils
1 1/2 cups chopped onion
1 Tbsp. minced garlic
1 Tbsp. olive oil
3 Italian Sausages or chicken Italian-style sausages (about 12 ounces)
2 cups tomato sauce
1 cup canned diced tomatoes
2 bouillon cubes dissolved in 1 cup hot water (I use Better Than Bouillon Beef Base)
1/4 Tsp chili pepper ( I use Chipotle Chile Pepper)
Wash and sort lentils. In a large kettle, bring 2 quarts of water and lentils to a boil. Reduce heat and simmer for about 25 to 30 minutes or until tender. Rinse and drain.
Meanwhile, cook onion and garlic in olive oil in a large skillet over medium heat until onions are slightly soft. (I used a cup of chopped celery, also)
Crumble 1 sausage into skillet mixture and cook about 3-4 minutes. Add tomato sauce, diced tomatoes and remaining sausages (cut in half) and simmer over medium-low heat about 30 minutes. Mix in lentils and add bouillon and chili pepper and continue to simmer for about 10 minutes. Serve.
It was 2003, I was thinking about going to Umbria, Italy for a week long Italian Cooking Class. The trip was sponsored by a Health Spa on the East Coast. Unfortunately, I was not able to find anyone to go with me. So, anyway, this recipe was inspired on that cooking tour. They called it Lentichie e sasicce in umidol.
The picture of the Camellia above is to remind me that spring is getting closer.
And, this is what one of my Camellia bushes looked like last week.
We are having a very nice sunny week and it feels so good.
Hope your week is going well.
Mary
Gak! More rain! Your recipe sounds wonderful. I think I might give it a try, but I think I will let it simmer in the crockpot for the day. Your Camilla looks very nice-green and healthy. I have only one which blooms in the winter. I just trimmed it a few weeks ago and am experimenting with propagation of several branches. It has such a lovely flower-white with red stripes.
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