Here is our menu for this week.
**Lentil and Barley Stew (I misplaced the recipe for this...when I find it I will post it)
**Yellow Split Pea Dahl --recipe below
**Italian Sausage with Penne Pasta
Garlic Cheese Bisquits
**Curried Quinoa and Grilled Salmon
**Mark Bitmans Autumn Millet Bake
w/ black beans
**Amazing Black Bean Cookies -- to use up those black beans. I haven't had this yet, but I am hoping it tastes good.
**Black Bean, Corn, and Shrimp Quesadillas
Yellow Split Pea Dahl
- 1 cup yellow split peas, uncooked
- 2 cups water or vegetable broth
- 1 tsp turmeric
- 1/4 tsp cayenne
- 1/2 tsp salt
- 1 tbsp margarine
- 1 onion, diced
- 1 1/2 tsp cumin, whole seeds or ground
- 2 whole cloves
- dash pepper, to taste
Preparation:In a large pot, place the peas and water or vegetable broth, and bring to a slow simmer. Add the turmeric, cayenne and salt, and cover. Allow to cook for at least 20 minutes, stirring occasionally.
In a large skillet or frying pan, heat the onion, cumin and clove in the margarine. Cook for 4 to 6 minutes, until onion is soft. Add the onion and spices to the split peas, and allow to simmer for at least 5 more minutes.
Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl.
Makes four servings of yellow split pea dhal.
Fat: 3.5 g; Saturated Fat: .6 g
Cholesterol: 0mg, 0%
Total Carbohydrates: 32.8g, 11%
Dietary Fiber: 13.2g, 53%; Protein: 12.5g