We had several ugly looking bananas in the fruit bowl this weekend. It was a perfect excuse for me to spend a lovely afternoon of spring break messing up the kitchen. I thought that banana bread seemed a bit boring, and to my delight stumbled upon this recipe from Sprouted Kitchen. I kept everything for the cake the same, so I will direct you to Sprouted Kitchen’s posting for the recipe and details.
After a summer jaunt to Great Britain with their Nanny, my sweet girls returned home with rich stories of family, royal jewels, riding the Tube, West End shows and local food. Small town pub fare, fish and chips, gammon rashers and Indian curry dishes.
The idea of curry inspired me since I was at a loss for North Sea Cod, but alas I was still short on ingredients. I do love to use what is on hand in the pantry and spice cabinet, and the lack of ingredients led me to discover a lentil dish that was dairy free and gluten free and was given the thumbs up by all.
Now, I have to come clean on this one – I did not measure my ingredients. This was an eyeball and taste as you go recipe.
Red Lentil Curry
3 cups Red Lentils
1 Medium Sweet Onion
2 Fresh Tomatoes
Coconut Oil (substitute with Butter/Olive Oil)
1 Cup of Cashew Milk/or substitute with Cream
In a large skillet, saute chopped onion and lentils and for a few minutes in coconut and olive oil. Add your tomatoes, curry, ginger and garlic and cook a little longer. Add water to just cover the ingredients and cook for 5-10 minutes. Don’t overcook the lentils, you don’t want them too mushy.
Let your dish cool a little and add your cream. I used cashew milk that was not strained, thus it was really rich and creamy.
I served this over a bed of rice and fresh arugula. John and I enjoyed the accompaniment of a Rodney Strong Pinot Noir. It was a lovely night. My girls are home. All is well.
Em here. I was in dire need of chocolate chip cookies the other day. With a pleasant exhaustion from a swim workout earlier in the day, the only things in life that I needed were a good nap, cup of tea, and chocolate chip cookies. I opened the pantry and noticed that we were low on flour but had quite a lot of oats sitting around. Our oatmeal intake in the mornings has given way to smoothies and our new “sprouted granola” as the weather has gotten warmer, and the poor oats have been neglected. I decided to make some oatmeal chocolate chip cookies.