Christmas and Holiday Gift: Lentils for Good Fortune

Lentils are a new favorite around here.

I figured out that if you cook them with a nice ham hock, they taste great. My friends gave me a gift last year that included a lentil recipe and the dry ingredients with which to make it. I've included a vegan version, too.

Here's my version of that same gift. Throw in a bottle of wine for good measure. It can be included in the stew, or drunk alongside it.

A great celebration, La Festa di San Silvestro takes place in Italy at New Year's that features the humble lentil. It is thought that lentils bring prosperity and good luck in the coming year. You can read about it here, and be happy that you can share this tradition with your friends via this wonderful gift.

First up, is my lentil butternut squash with ham stew. I stumbled upon this when I was trying to make split pea soup with ham. I figured one dried small legume was the same as another. I was right. Nice and nutty, this is a wonderful recipe. You can include walnuts, chicken stock, bay leaves, curry powder and lentils for this version.

Below is another variation, that involves lentils, rice and saffron. Again, and always with beans, in my opinion, include a bay leaf or two, and chicken stock. I love to present gifts in the pot or pan you might cook them in. Place the lentils and all the dry ingredients in a saucepan with a lid, add a bow and you're set. I've also included a mason jar of rice with the same ribbon. Print out this recipe and attach it to the bag or basket the gift is in. Voila! Instant holiday meal.

Enjoy.

Cooked Lentils with Saffron

Ingredients:

  • 1/2 cup dried lentils
  • 1 cup water
  • 1 bay leaf
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 4 to 8 ounces saffron
  • 1 cup cooked rice, according to your taste: basmati, jasmine, pearl
  • salt and pepper to taste

Method:

  1. Place lentils, water, saffron and bay leaf in a saucepan.
  2. Bring to a boil, add salt and pepper.
  3. Reduce to medium-low, let simmer, stirring occasionally for 20 to 30 minutes, until softened.
  4. While the lentils cook, brown the onion and garlic in olive oil until soft.
  5. Mix together the onions, garlic and lentils. Remove the bay leaf, add salt and pepper if needed and serve over rice.

Pickled Carrots and Scallions

 I made pickled carrots and scallions, based on the flavors of the veggies included in a Vietnamese Bahn-mi sandwich.

It was so simple, I have no idea why I've never made pickled carrots (or any other kind of pickles) before.

All it took was a handful of ingredients, a bit of boiling and chopping and a nice big jar. The waiting was the hardest part, but well worth it. The pickles were ready to eat about five days after the pickling began.

They are sweet and a bit spicy, due to the peppercorns and scallions. I think next time I'm going to experiment with some red chili peppers thrown into the mix to give it some more kick.

A great first try at pickled carrots!

Pickled Rainbow Carrots and Scallions

INGREDIENTS

  • 4 to 6 rainbow carrots, scrubbed, peeled and sliced into thin sticks
  • 1 bunch scallions, greens cut down, ends removed
  • ½ cup rice wine vinegar
  • ½ cup sugar
  • ½ cup water
  • 10 whole peppercorns

PREPARATION

  1. In a small pan, bring water, sugar and vinegar to a boil. Reduce heat and stir until all the sugar is dissolved.
  2. Place the carrot sticks and scallions into a large jar, that has a sealable lid.
  3. Pour the vinegar mixture over the veggies in the jar, making sure they veggies are completely submerged.
  4. Add the peppercorns, seal the jar and place in the fridge for 5 days.

Sweet Peppers, Oven Roasted

Take the time to make these roasted peppers. Super simple, delicious and versatile, these peppers can served as a side dish or in a salad. I served them on top  broiled salmon and quinoa.

Delish!

Oven Roasted Sweet Peppers

INGREDIENTS

  • 3 sweet peppers sliced into rings
  • 4 tablespoons olive oil
  • 3 cloves garlic, peeled and sliced into small pieces
  • Salt to taste

PREPARATION

  1. Preheat oven to 425 degrees.
  2. Pour the olive oil onto a rimmed baking sheet
  3. Place the hot pepper rings onto the baking sheet, turning over on the pan to coat with the olive oil.
  4. Throw the garlic cloves into the pan.
  5. Sprinkle with coarse salt .
  6. Roast in the oven for 15 minutes. Check on them every five minutes or so to ensure that the peppers aren't browning too quickly. If they are, lower the heat to 400 degrees.
  7. Remove from oven and pour the rings and oil into a glass jar or bowl.

Excellent in egg dishes, pasta salads or mixed into a green salad with nuts and cheese.

Raw Juice: Spinach, Carrot, Beet, Avocado, Peach, Strawberry and Banana

Raw juice made with strawberry and vegetables is tastes great and gives you a great energy boost in the morning. I'm reposting this Raw Spinach, Carrot, Beet, Avocado, Peach, Strawberry and Banana Juice recipe this week  because I'm in New York and it's about 30 degrees warmer than I'm used to in San Francisco and I need some relief!

I'm thinking of juicing every day, in addition to the great food my parents are making for us, and will start with this recipe as soon as I get everything together.

Here's what you'll need. Make this juice, or any other combination of fruits and veggies you may have around. It'll cool you off from the summer heat.

Raw Spinach, Carrot, Beet, Avocado, Peach, Strawberry and Banana Juice

Ingredients

  • 1/2 avocado, skin removed, cut into chunks
  • 15 to 20 spinach leaves (a small handful)
  • 1 beet, skin removed, sliced
  • 2 carrots, skin removed, cut into rounds
  • 1 small peach, pit removed, sliced
  • 1 banana, sliced
  • 2 strawberries, hulled, sliced
  • lime juice (about 1/4 of a lime)
  • 1 cup coconut water
  • Ice cubes

Method:

  1. Put all the ingredients in a blender or drink mixer with a good blade.
  2. Pulse on high until everything is chopped up.
  3. If you want the juice to be thinner, add more coconut or regular water to the mix.

Enjoy!