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Inspired by a recipe by Padma Lakshmi in Tangy, Tart, Hot and Sweet. Go to http://www.cookstr.com/recipes
/pondicherry-lentil-salad for details.
I named this salad after a town in South India that was heavily influenced by French colonization. I love the easy mix of Eastern and Western flavors that this recipe exemplifies. The salad is made with small black lentils similar to French puy lentils but can be made with any black lentils. Here I use lentils that are named beluga, after the caviar, because of their appearance and minuscule size, especially when compared to other lentils. I love the crispness of the apple and peppers mingling with the soft texture of the lentils. This is a great salad to take on a picnic, and especially handy if you’re serving vegetarians who need a bit of substance to their meal. The ginger and coconut roasted in sesame oil give it a richer flavor than most run-of-the-mill lentil salads.
Inspired by a recipe from Cook's Illustrated magazine. Before the recipe, they say:
We prefer the flavor and texture of chunky peanut butter in the sauce; in particular, we like conventional chunky peanut butter because it tends to be sweeter than natural or old-fashioned versions.
This is based on the traditional Chex-style snack mix. Try to use ingredients without corn syrup. You can adjust spices and seasonings to taste. Makes 8-1 cup servings
Inspired by a recipe from Cook's Illustrated magazine. From the Cook's Illustrated website: Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley. Makes 2 quarts soup.
Based on a recipe from Mark Bittman at the New York Times
Recipe adapted from allrecipes.com. These crisp chick pea snack have lots of fiber, folate and protein. Try experimenting with different spices to add to the salt and pepper like spanish paprika, garam masala or curry powder, starting with 1/2 tablespoon.
From FitSugar.com who Adapted the recipe from from Esalen Cookbook. Nothing beats a hot bowl of soup on a cold Winter's day. Add the warming spice mixture of curry to the pot, and your bowl of soup will taste as if it has extra powers to combat the chilly winds. Since Winter squash is one of my must haves for the month, I made a pot of butternut squash soup with curry and coconut milk. The effect is doubly warming but also somewhat sweet. Don't worry, I used light coconut milk that contains 68 percent less fat than regular coconut milk, significantly cutting the calories of this tasty soup. To cut fat further, substitute one can of coconut milk with chicken or vegetable broth, as is done here. Serves 6.
Recipe based on Simple Cheese Lasagna from Cookscountry.com. If you do not want to make the tomato sauce, you will need two 24-26 oz. jars of prepared tomato sauce.
The apples and sugar caramelize on the bottom of the pan as they roast, giving the finished applesauce a marvelous depth of flavor. If you don't have a food mill, core the apples before roasting; after they're cooked, puree the apples in a food processor, and strain before adding spices.