I lost a filling last week–fell out at the breakfast table.
Initial reaction:–Oh no! dentist visit(s), hassle, painful, waste of time–damn!
Then: Ouch! Jagged bit left causing pain, hard to swallow.
So—looking for something that slips down easily—I thought to combine these two recipes for dinner.
Result: Sigh! Temporary distraction. It worked—they melded deliciously and skipped down with ease.
Leeks in White Wine and Butter (from Delicious Dishes for Diabetics)
Simple and delicious!
4 large leeks (or as above 10 small leeks)–mainly the white part–checked for residue, then cut into cork-like tube-shape
salt and pepper
glass of white wine
3 tbsp water
50 g/2 oz butter
- Place the leek pieces in a shallow pan. Season with salt and pepper.
- Pour in the wine and water, then add the butter. Put on the lid and bring up to a simmer. Cook over a low heat for about 20 minutes – the leeks should be beautifully tender.
Lemony lentils (in Healthy Eating for Life)
Meredith tells me the first time she became aware of lentils, was at the age 35. They had not been part of her experience growing up in suburban Chicago! Much has changed–Indian restaurants are commonplace now in the US.
This recipe is hands-on for the first half hour or so, as it builds in the taste.
Then it chugs along on a low heat for 50 minutes as the lentils dissolve and the dal forms.
The finish involves sautéing a small amount of onion, garlic and dried red pepper to stir into the mix to “lift” it.
It is adapted from a recipe in Ismail Merchant’s excellent and quirky cookbook Indian Cuisine.
8oz red lentils–rinsed until the water runs clear
1 small onion–chopped
2 tbsp olive oil
a short stick of cinnamon
1tsp fresh ginger–grated
250ml/1/2 pint stock–I use organic vegetable stock cubes
250ml/1/2 pint hot water
1tsp cayenne pepper
juice and the shells of a lemon
2tbsp olive oil
1/2 small onion–sliced
1 garlic clove–chopped
1 small dried red chili–chopped
Cook the onion over a low heat in the oil until it is opaque–about five minutes.
Add the lentils, cinnamon and the ginger and mix in.
Cook these together gently for about ten minutes, keeping the heat low and stirring from time to time to avoid them sticking to the bottom of the pan and burning.
A nutty aroma starts to rise from the darkening lentils, as they cook.
Add the stock and hot water, cayenne and salt.
Bring to the simmer.
Cook gently for a further ten minutes, then add the lemon juice and the empty lemon halves and stir it all together.
Cover the pan and continue cooking on a very low heat–use a heat diffuser if necessary–for 45 minutes, stirring occasionally to avoid sticking.
In a small frying pan heat the tablespoon of olive oil and add the sliced onion.
Let this color for five minutes over a medium heat.
Add the chili and the sliced garlic and continue cooking until the garlic begins to brown.
Add this to the lentils and mix it in.
I got to see the dentist yesterday and she rounded off the jagged bit and told me to come back for a crown fitting.
Oh no! dentist visit(s), hassle, painful, waste of time–damn!