There are so many foods that I love to eat. They all have one thing in common; fresh food.
I've been thinking about all the different recipes I have tried over the last few weeks. Some absolutely superb, others not so. Now it might not be the recipe that has anything wrong with it, but not to my liking. And one of those recipes gave me the biggest bout of indigestion I have ever had, causing me undue belly pain for a large number of hours. Yes, I can laugh about it now, but when its happening, you think you are going to die.
I'm linking here to some of my favourite recipes on some other blog sites to give you a taste of what I like to eat.
Homespun Capers is run by Liberty from Melbourne. One of my favourite dishes is Lentil and Leek Ragu. This is a hearty, flavoursome dish you can serve with rice, pasta or quinoa.
Cookie + Kate from Oklahoma, USA - Sweet Potato and Black Bean Taco - Yummy and spicy and very filling.
Amy from South Carolina hosts, She Wears Many Hats and has some interesting recipes, but this one is to die for - Grilled Cheese with Gouda, Roasted Mushrooms and Onions. Scrumptious served with a bowl of soup for dinner or on its own for lunch. Yum!
I mentioned in my last blog post that I needed to find new ways using black lentils because I bought some interesting ones from Goodies and Grains at Adelaide Central Market. I was immediately drawn to the huge sack of black lentils, they were small, round and shiny, like black crystals. And the spoke to me, "buy me!"
These lentils are a variety called "Black Beluga Lentils' (named after the Beluga Caviar they resemble). They hold their shape really well and have at chewy, nutty, consistency.
And so I did buy them and I have cooked them together with cauliflower rice to make this dish. You could use any black, green or brown lentil in this dish, so don't worry if you can't find the black ones.
Cauliflowers are growing thick and fast in the veg plot so I needed to use them up too. The combination of cauliflower and lentils is deliciously creamy. It a quick recipe to prepare but it tastes as though you have been slaving over the cooker all day. Eaten straight away this dish really worked well, but eaten cold the following day, I was astounded at how good it tasted as a salad.
Before you decide to try this recipe make sure you have a lime or too, because substituting lemons in this dish doesn't work so well.
ZESTY CAULIFLOWER WITH LENTILS
INGREDIENTS
1/2 head of cauliflower (a whole one if it is small)
1- 2 cups Black lentils if possible but green or brown are good substitutes, cooked*
2 tablespoons Oil
2 cloves garlic, crushed
1/2 a red capsicum, diced
1 onion, diced
2 tablespoons sesame seeds
a knob of fresh ginger, grated or finely chopped
1/2 cup frozen peas
salt and pepper
2 tablespoon soy sauce or Tamari
2 Spring onions, finely sliced
2 limes, zest and juice
salt and pepper
salt and pepper
You can either grate the cauliflower or pulse it in a food processor until it is the size of rice grains.
In a large frypan, heat the oil. Add onion, garlic, sesame seeds and ginger and cook, stirring frequently until the onion is a golden brown.
Add the cauliflower and cook for around 10 - 15 minutes until it has turned the colour of honey.
Stir in the lentils, peas, red pepper, soy sauce, salt and pepper and continue to cook until the peas are heated through.
Add the zest and juice of one lime and stir through. Serve immediately garnished with spring onions and with a quarter of lime extra.
If you have any left over - serve as a cold salad. Or make it earlier in the day and keep covered in the fridge until ready to eat.
