You can make dhal any consistency you like — thick and chunky or thin and soupy — and with any kind of lentil. Regardless of your preference, it's super easy to make, naturally vegan and full of spices. Recipe courtesy of Hari Ghotra
Use kabocha squash or canned pumpkin puree to make a delicious Vietnamese pumpkin soup that’s easy, fast and healthy. Garnish it with a variety of toppings, like a drizzle of chili oil, a dollop of yogurt or sour cream, or a sprinkle of Thai basil.This recipe is by Claire Perez and was originally published in the South Florida Sun Sentinel.
This is another elemental stew that makes a hearty lunch on a rainy day. Serve it in large bowls with a salad of bitter greens in light vinaigrette. Lentils are drought resistant, which make them a good crop for hot summers with sparse rainfall which we often experience here in the Upper Midwest. Our lentils, which come in various colors, sizes and flavor profiles, are from Chieftain Wild Rice Company in Spooner, Wisconsin. Because they are a pulse, or a grain legume, they lend themselves well to crop rotation since they actively fix nitrogen to the soil during the growing season. Consequently, lentils are one cover crop that can also be harvested for profit by regional farmers. This recipe is courtesy of Heartland: Farm-Forward Dishes from the Great Midwest cookbook by Lenny Russo and Burgess Lea Press.
This hearty soup is made with acini di pepe, the "peppercorn" pasta. The pasta pieces are "tiny and rice shaped," according to "The New Food Lover's Companion." You can substitute other similarly-sized pasta, if you like. Serve this soup with a green salad with Italian dressing and crusty bread and butter.This recipe is by Renee Enna, a writer with the Chicago Tribune. It was featured in the "Dinner Tonight" column published in the newspaper's Good Eating section on January 2, 2002.
There’s nothing better than a comforting chili when you’re feeling the winter blues. Chili is perfect when you want a no-fuss dinner and have a limited budget. This recipe has ingredients you will probably already have in your pantry — and obviously feel free to adjust the heat to your liking.Serve with sour cream and shredded cheese.15 Absolute Best Chili Recipes
Time is a luxury today. That's why many of my friends enjoy midday entertaining on the weekends. Whether the venue is brunch or lunch, simple or elaborate, Saturday or Sunday, city or country, the occasion is always festive because the rhythm is relaxed. There's time to enjoy the food, conversation and good times. Consider this refreshing, colorful menu for a spring lunch or noon brunch; the preparation is easy, much of it made ahead.
For those who haven’t eaten it, Del Posto's 100-layer lasagna was introduced to the restaurant in 2010 as part of a very fancy, very expensive meal at the restaurant. Unable to afford such a meal, but having had the lasagna as part of the $35 prix fixe where they serve leftovers of it the next day, I was inspired to come up with a "practical" (in as much as a four-hour recipe is practical) recipe for the home cook that subs in 7 1/3-by-7 1/3-inch Nasoya wrappers for the pasta, and makes the restaurant’s need for using skewers to hold things in place unnecessary.
If you want to make the pasta from scratch, check out the recipe on The Chew (he featured it there as part of their 10th episode celebration), but note that they're missing a meat ingredient from their recipe). If you want to get extra fancy, you can add a bit of pancetta for flavor to the ragù. It’s a nice touch, but not necessary.
Why 101 layers and not 100? Well, Del Posto has been one of restaurants on The Daily Meal's 101 Best Restaurants in America, and the number has become de facto the site's official mascot.
To create this monster (though a delicate one), all you need is one of those aluminum roasting pans that you can bend to the shape of the wrappers, a pastry brush for applying the béchamel, three hours to spare, and determination and patience. The result is pretty impressive, but definitely improved by allowing everything to set and meld overnight, and slicing it thin and reheating it either on the flattop or crisped up in the oven.
Oh, and make sure you have plenty of wine, and a piece of paper next to you with, "Ragù, Pasta, and Béchamel" written out in the order that they’re supposed to be layered so you can put check marks next to each one or you’re a goner — you'll never keep track otherwise. Buona fortuna!
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Pot roast is a traditional American favorite that is best made the day before you plan to serve it. When your roast is refrigerated, the fat will congeal on top of the cooking liquid and can be easily removed. Not only will your defatted pot roast be better for you without the added calories from the fat, it will taste better because all of the seasonings have had a chance to marry, making the flavors more intense.This recipe was originally published in the Chicago Tribune.
Here’s my twist on chicken enchiladas. Red sauce is great and all, but sometimes you just need a change. I topped my enchiladas with a cilantro-pepita dressing and pico de gallo, but you can definitely turn up the heat level with some serrano or habanero peppers. Pepitas are green pumpkin seeds often used in Mexican cooking and can be found in the specialty foods aisle of the grocery store (try asking for pine nuts, and they should be nearby).
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