 |
| From An Opera Singer in the Kitchen |
What a most spectacular day! Ryan has been busy with school assignments and Holland Chorale so we were not able to play racquetball today but I was able to ride my bike to the library and back home in 40 minutes and then I danced for 20 minutes. How about burning 430 calories?? There is nothing like taking a nice bike ride on a cool sunny afternoon. Thank you Lord!
After that nice workout, I knew I was not going to get dinner prepared or eaten before going singing in a concert so I was starving when our concert was finished at 8:30pm. When I have not eaten at my normal time it is hard for me to decide what to eat but I finally decided to have a light dinner seeing that it was ALREADY late.
Two days ago I was finally able to purchase Daiya vegan cheese! I thought I would only have to buy it at the Whole Foods that I do not have in town but I found it at my local health food store. SO expensive! I hope that coupons come out for this in the future. I decided to make nachos with Daiya cheese with some purple kale. I added salsa to 1 cup of kale and after the “cheese” was melted I topped it with the kale and half a tomato. YUM!
Last week I prepared a new dish with a bean I do not cook with often. I finally learned that Ryan does not like it, I have told him if there is something he does NOT enjoy or like at all that he is free to tell me. Ha! This was one dish he did not care to have anymore, but it was so delicious! He ate a whole bowl, but because that is all I made for dinner. Oh, he did have an extra bowl of basmati rice!
This lentil dish was an Indian dish with an added Japanese flair. The daikon was the cooling agent in this not so spicy dish. I am going to be making this again, but on a night Ryan is out of town. 🙂
 |
| From An Opera Singer in the Kitchen |
Split Red Lentils with Basmati Rice and Daikon Relish
serves 3
1 cup split red lentils
2 1/2 cups water
1 Tbsp olive oil
1/2 onion, diced
2 garlic cloves, minced
1/2 cup orange bell pepper, diced
1 tsp tumeric
1 tsp coriander powder
1 tsp salt
1 tsp cayenne pepper
In a medium pot, heat olive oil and saute’ onions, orange bell pepper, garlic and lentils for 5 minutes.
Add water and boil on medium high heat for 15 to 20 minutes, or until the water has cooked into beans. This dish will not be soupy but will be more like a stew. After the beans have cooked for 10 minutes, add the spices so that the flavors will blend.
Relish
3/4 cup daikon, shredded
1 tsp ume plum vinegar
2 tsp gomasio
Using a julienne peeler, shred about 3/4 cup daikon and add to a small bowl. Add remaing ingredients and mix well.
Basmati Rice
serves 4
1 cup basmati rice
2 1/2 cups water
1/2 tsp salt
Place rice to a small pot and add water. Heat until water starts boiling. Add salt.
Lower heat to low, and cover pot. Cook for 25 minutes or according to packaging.
Serve lentils in a bowl and place rice on top with a side of relish. Delicious!
