Tuesday, February 13, 2007

Lentils that my husband will eat...

Thank God for Alton Brown. He has inspired my husband to cook and taste more foods than I had ever dreamed. Here's a recipe for lentils that my husband actually ate that was featured on his show about lentils. My husband actually suggested we try it...that truly is a miracle.

Lentil Salad

1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 recipe basic cooked lentils, see recipe below
6 to 8 slices thick-sliced bacon, cooked and chopped

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.

Basic Cooked Lentils:
1 pound brown or green lentils, approximately 2 1/2 cups
1 small onion, halved
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 pound salt pork, optional
1/4 teaspoon freshly ground black pepper

Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.

Thursday, February 08, 2007

Parmesan Chicken

Here's a great recipe that my dear friend Sharon made for me. I had some ankle surgery and I am on crutches, so I can't cook things easily. I can't wait to make these myself someday!

Four chicken breasts
2 Tbs mustard
2 Tbs olive oil
1 Tbs dried thyme
1 package shredded parmesan cheese

Heat oven to 425 degrees. In a small bowl, combine mustard and olive oil. Whisk together. Add thyme, mix. Place chicken in a baking dish. Season breasts with kosher salt and pepper; spread a thin layer of the mustard mixture on top of each breast. Cover each breast in a thick layer of parmesan cheese. Place in oven and bake for 25 to 30 minutes, or until breasts are cooked through and cheese is beginning to brown.