Start with lentil salad Jo cup

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Lentil salad is one of the first things I learned to make over 30 years ago, and I’m still making it today …
Part of the reason for this is because it reminds me of my best friend’s mother, Rosa, one of my first culinary heroes. He had a wooden recipe box at the kitchen counter, full of Craig Claiborne scraps The New York Times, and the only person I knew was the one who made special trips to look for special ingredients, we were never quite used to the rest of the supermarket with the local supermarket. It didn’t matter when I went into the kitchen, it smelled amazing, and best of all, for the two hungry teenagers (Rosa’s daughter, Jen, and me) the fridge was always full of leftovers. We knew we were paying for that excess dirt when it was a shepherd’s cake or lentil salad.
The other reason I make lenses is that it’s very simple. It’s easy enough for an ambitious teenager to do and easy enough for a busy person who wants to be a starting point, for someone who wants to make sure something healthy at the table, for himself or his family. Rosas gave me the recipe (which I then copied with my own handwriting and pasted in the “recipe book” attached to the curl – I was young and how old I was) that required lentils to be boiled and tossed in beef broth with a tarragon salad. It would be a long time before I took in enough confidence to have the thought Maybe I can use another vinegar besides tarragon? And another broth besides meat? And nowadays, lentils are sprinkled with the vinegar I have in my stomach: white balsamic or sherry or red wine or white wine, and the liquid in my hand is sweetened by fire. Another big difference? I expand it as a main course as a main course. All I have to do is add flaked salmon, boiled minced sausage or a seven-minute egg and I have the best kind of dinner: healthy, easy, sentimental.
Warm lentil salad
It makes 4 sides or 3 mains
1 1/2 cups brown lentils
2 1/2 – 3 glasses of liquid (vegetable broth, chicken broth, beef broth, water or any combination of these) or enough lentils approximately an inch
1 bunch of steps (white and light green parts), crushed
3 tablespoons chopped red pepper, any color, I like red (or more to taste)
leaves of 4 sprigs of fresh thyme (or a generous handful of finely chopped parsley)
1 1/2 teaspoons Dijon mustard
Less than 1/4 cup vinegar (I used white balsamic, but you can use tarragon, red wine, plain balsamic)
1/3 cup olive oil
salt and pepper
In a medium saucepan, cook lentils in broth combined with water, then reduce heat and simmer for 12-15 minutes. While the lentils are cooking, garnish with mustard, vinegar, olive oil, salt and pepper. When the lentils are tender, but still hold their shape (try a few to determine the tenderness), drain them in the dryer. Sprinkle with warm lentils, pepper, thyme and vinegar.
Protein Supplements: Two links of sweet or minced Italian sausage or a 3/4 pound salmon fillet (baked at 400 ° F for 12-15 minutes), flaked; fried eggs or 7-minute eggs sprinkled with chilli oil.
PS Start with the spicy chicken pieces and five things to do with a chicken steak.
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