LENTIL FETA SALAD

I am not the biggest lentil fan but I do like to try them at times, especially since it is such a healthy food.   We tried this recipe tonight and added some freshly roasted chicken and it was very good!  It was a great choice for this hot summer day!  This will be a repeat salad for sure.

1/2 cup slivered almonds
1 cup dried green lentils
2 cloves garlic
1/4 cup  extra-virgin olive oil
3 Tbsp red wine vinegar
1 Tbsp oregano
1/4 tsp each salt and pepper
1 1/2 cups diced cucumber
1 cup halved cherry tomatoes
1/2 cup diced sweet or red onion (I used approx 1 tsp onion powder)
2 Tbsp chopped fresh parsley
3/4 cup crumbled feta cheese

In a small skillet, toast almonds over medium heat, stirring often, for about 5 minutes or until golden.  Set aside.

Bring large pot of salted water to a boil.  Add lentils and garlic; reduce heat and simmer, uncovered, for about 20 minutes of until tender.  Drain and rinse in cold water; drain again.  Discard garlic.

In large bowl, whisk together oil, vinegar, oregano, salt and pepper.  Add lentils, cucumber, tomatoes, onion and parsley; toss to coat.

Stir in almonds and all but 1/4 cup of the feta; sprinkle with remaining feta.

Makes 6 servings.


Canadian Living "Market Fresh"

15 BASIC STIR-FRY SAUCE RECIPES

I am always on the lookout for great recipes, and earlier this week I found this website.
I made the Spicy Orange Stir-fry Sauce (toward the bottom of this list) and it was AMAZING!!
The link for these recipes is at the bottom of this blog entry, but I needed to place these great recipes somewhere where I could easily find them again!

15 Basic Stir-Fry Sauce Recipes

Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Don’t miss the tips at the bottom of the recipe list, as well.

Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken.

1/2 cup lemon juice
2 tsp. lemon zest
1/2 cup chicken broth
2 Tbsp. soy sauce
1/4 cup sugar

• • •

Lemon Stir-Fry Sauce II – nice with chicken and seafood.

2/3 cup chicken broth
1 Tbsp. cornstarch
1 Tbsp. sugar
1 Tbsp. soy sauce
2 -3 tablespoons lemon juice (to taste)
Optional: red pepper flakes

• • •

Soy Sesame Stir-Fry Sauce – good all-round Asian sauce, suitable for all proteins.

1/2 cup chicken broth
1/2 cup soy sauce
4 tsp. rice wine vinegar
4 tsp. toasted sesame oil
2 tsp. hot red pepper flakes
2 tsp. sugar

• • •

Basic Stir-Fry Sauce – good all-round sauce.

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine or rice vinegar
3 1/2 Tbsp. sugar
1 Tbsp. sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 Tbsp. cornstarch

• • •

Sweet and Sour Stir-Fry Sauce – great with chicken and pork.

1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup cider or rice wine vinegar
2 Tbsp. brown sugar
1 tsp. hot red pepper flakes

• • •

Sweet and Sour Stir-Fry Sauce II – great with chicken, pork, beef and shrimp.

1/2 cup ketchup
1/4 cup soy sauce
2 Tbsp. rice vinegar or cider vinegar
1 Tbsp. cornstarch

• • •

Sweet and Sour Stir-Fry Sauce III – great with chicken, pork, beef and shrimp.

1/2 cup white sugar
1/4 cup brown sugar
1/3 cup white vinegar
1/2 cup water
1/4 cup pineapple juice (or addition 1/4 cup water)
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp. cornstarch

• • •

Hot and Sour Stir-Fry Sauce – good all-round sauce.

1/2 cup chicken broth
1/4 cup red or white wine vinegar
2 Tbsp. soy sauce
4 tsp. granulated sugar
1 tsp. chile paste (sambal oleek)

• • •

Thai Stir-Fry Sauce – great with chicken or shrimp.

2/3 cup coconut milk
2 1/2 Tbsp. fish sauce
3 1/2 Tbsp. fresh lime juice
1 1/2 Tbsp. soy sauce
1/3 to 1/2 tsp. dried crushed chili
2 1/2 tsp. brown sugar

• • •

Peanut Stir-Fry Sauce – perfect for noodles or chicken.

1/4 cup rice vinegar
1/4 cup soy sauce
4 tsp. granulated sugar (less if not using natural peanut butter)
4 tsp. natural peanut butter
2 Tbsp. water
2 teaspoons Asian chili garlic paste

Combine all ingredients and heat in microwave for 20-30 seconds.

• • •

Orange Stir-Fry Sauce – nice with chicken and pork.

3/4 orange juice
1 Tbsp. Cornstarch
2 Tbsp. Hoisin sauce
1 Tbsp. Oyster sauce
1 Tbsp. Rice vinegar
2 tsp. brown sugar
1 tsp. Finely grated orange zest

• • •

Orange Stir-Fry Sauce II – nice with chicken and pork.

1/2 cup orange juice
1/4 cup water
1/4 cup soy sauce
4 tsp. brown sugar
1 green onion, finely chopped

• • •

Spicy Orange Stir-Fry Sauce – great with chicken!

3/4 cup orange juice
3 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. finely grated orange peel
1/2 tsp. minced ginger
1 tsp. sesame oil
Large pinch of dried crushed red pepper, or to taste

• • •

Orange Sesame Szechuan Stir-Fry Sauce – nice with chicken.

1/2 cup chicken broth
1 Tbsp. rice vinegar or rice wine
1 Tbsp. soy sauce
1 tsp. grated orange zest
1 tsp. sesame seeds
1/2 tsp. sesame oil
1 fresh red chili, finely chopped or 1/2 tsp. red pepper flakes (or 1/2 tsp. sambal oleek)

• • •

Spicy Szechuan Stir-Fry Sauce – great all-round spicy stir fry sauce.

3-4 Tbsp. sodium-reduced soy sauce
2 Tbsp. rice wine or rice vinegar
2 tsp. cornstarch
1 tsp.sesame oil
1/2 cup chicken broth
2 Tbsp. sugar
1 Tbsp. Worcestershire sauce
2 Tbsp. green onion, minced
1 Tbsp. fresh minced ginger
1 Tbsp. minced garlic
1 tsp. chili paste (sambal oleek or chili paste sauce with garlic)

• • •

Tips:

1. Some of these sauces already have cornstarch added but if they don’t, you can use this to thicken any sauce that you think is too thin. Simply combine 1 Tbsp. cornstarch with 3 Tbsp. water and stir until the cornstarch is dissolved. Add a bit, stir and cook until sauce thickens. Add more as necessary.
2. Consider using low-sodium chicken broth and soy sauce to avoid an overly-salty finished dish.
3. Each of these sauces makes 1/2 – 1 cup of stir fry sauce. You may not need it all, depending on the amount of meat, noodles and/or vegetables you are stir frying. Add as necessary to make it as saucy as you like and thicken with the thickener above, if desired. Of course, you can also double the sauce if you’re making a lot of stir fry.
4. Some of these sauces already contain things like minced garlic, ginger, onion or chilis (or other heat) but if they don’t, be sure to consider adding some into your stir fry.
5. Everyone’s tastes are different so you will likely want to tweak the sauces to your tastes. If you print out the list, you can simply make notes as you go to develop your perfect sauce.

www.fortysomething.ca

BREAKFAST LENTILS

Ingredients

• 1 cup red lentils (soak them for about 4 hours; it makes them a little easier on the digestive system)
• 3 cups red rooibos tea
• 2 apples, cored and diced
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground turmeric (optional, but highly recommended)
• Maple syrup, to taste (I buy Trader Joe’s or online for the best value)
• So Delicious® Dairy-Free Vanilla Coconut Milk, as needed
• Pinch of cinnamon (optional)

Instructions

1. Once the lentils have been soaked and drained, place them in a pot with the brewed tea.
2. Bring to a low boil and then reduce heat to low to medium.
3. After ten minutes, stir in the diced apple and spices.
4. Cook for another 30 to 40 minutes, until the lentils are tender.
5. Ladle about half a cup into each of 4 small serving bowls. Drizzle each with a bit of maple syrup and splash with a generous amount of coconut milk.

PECAN-CRUSTED CHICKEN IN HONEY-MUSTARD SAUCE

2 eggs
2 Tbsp water
1 pouch Shake 'N Bake Extra Crispy Original Coating Mix
1 cup pecans, finely chopped
6 small boneless skinless chicken breasts
1/3 cup mayonnaise
1/3 cup cup honey mustard

Heat oven to 400F.
Beat eggs and water in shallow dish.  Mix coating mix and nuts in separate shallow dish.
Dip chicken in eggs, then in coating mixture, turning to evenly coat both sides of each breast.
Place on foil-covered baking sheet.
Bake 18-20 minutes or until chicken is done.
Meanwhile, mix mayonnaise and mustard; spoon over chicken just before serving.

Serves 6.

Substitute veal or pork cutlets for the chicken, reducing baking time to 10-12 minutes or until meat is done (160F).