Menu Plan (Using up Some Beans!)

My Menu Plan is a personal challenge for me to use all the dried beans/legumes and whole grains I have --over the next few weeks. I have an abundant amount of beans and quite the variety too! So, I think it I will be bringing out the baking soda, air freshner, and cookbooks these next couple of weeks to get us through all the legumes!

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
brown rice

**Italian Sausage with Penne Pasta
Garlic Cheese Bisquits

**Curried Quinoa and Grilled Salmon
Steamed Veggie

**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

Ingredients:

• 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.

Nutritional information:
Calories: 207
Fat: 3.5 g; Saturated Fat: .6 g
Cholesterol: 0mg, 0%
Total Carbohydrates: 32.8g, 11%
Dietary Fiber: 13.2g, 53%; Protein: 12.5g