house frog

Sunday, January 31, 2010

Sunday, January 24, 2010

1 1/2 cups red lentils
2 tbsp sunflower oil
1 onion- finely chopped
5 cloves garlic-minced
1 large piece of ginger- peeled and minced
1 tbsp cumin seeds- toasted and ground
2 tbsp coriander seeds- toasted and ground
2 tbsp ground cumin
1 tbsp turmeric
1 tbsp apple cider vinegar
1 tsp maple syrup
sea salt
freshly ground pepper
1/2 cup coconut milk
In a large pot rinse and drain the lentils several times, until the water runs clear.
Cover with water and bring to a boil, cook until lentils fall apart. You will have to skim off the foam several times, I find using a ladle works the best.

Heat a saute pan and add oil.

Add onion, garlic and ginger, saute on low heat for at least 10 minutes.

On medium/high heat, in a small frying pan add the cumin seeds and coriander seeds, toast until they change to a darker colour or you can smell them. Grind in a coffee grinder if you have one, I don't so I use a mortar and pestle. Add to the onion along with the rest of the spices, cook for 2-3 minutes.
Add the onion and spice mixture to the skimmed off pot of lentils.

Season with vinegar,syrup,salt and pepper. Finish with coconut milk.

via housekitchen muffin

blue butterflies

as seen in it's complicated

roque Monsieur
2004, Barefoot in Paris, All Rights Reserved

Prep Time:5 minInactive Prep Time:--Cook Time:25 min
Level:
Intermediate
Serves:
4 to 8 servings
Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard

Directions
Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

slaw

A fresh new take on traditional coleslaw.

Serves: 6

Ingredients:

Miso Dressing
1/4 cup white or golden miso
1/4 cup honey
1/4 cup water
1 tbsp freshly squeezed lemon juice
1 tsp sesame oil
1 tsp sodium-reduced soy sauce
1 tsp peeled fresh ginger, minced
1/2 cup plus 2 tbsp vegetable oil

Vegetable Slaw
1 cup peeled jicama, sliced into matchstick-size strips
1 medium cucumber, peeled and sliced into matchstick-size strips
1 red pepper, seeded and sliced into matchstick-size strips
1 small carrot, peeled, cut into matchstick-size strips
1/4 cup fresh cilantro, chopped

via houseandhome

art impart

country gardens

slurp

drinking straw light
via desire to inspire

Saturday, January 23, 2010

outsider art

A great museum in paris featuring outsider art

www.hallesaintpierre.org

Friday, January 22, 2010

for all the party people

log frog

via tiny house

Thursday, January 21, 2010

Weekend ideas

Soup
Lentils and rice

Simple dinner ideas

Or what I'm up to making after work:

*Kale and bread
*Salad and bread
*Spaghetti
*Pizza
*Pesto
*Burritos
*Sweet taties
*Roasted Veggies
*Eggs
*Tuna melts

Any other ideas?