Confucius say…It does not matter how slowly you go as long as you do not stop.

I will run and I will try not to stop in Saturday’s Lake Effect Half Marathon with winds predicted to be about 15 to 20 mph and snowing.  The temperatures will drop for the weekend and it doesn’t look like the best of days to go for a run but it’s for a good cause and all runners will endure the same less than perfect conditions.  It’s times like this I really wish we lived in California!

In order to get myself to the race, I try to believe I am tough and I can tolerate the discomfort for such a short period of time.  Spring is right around the corner….right?!

Vegetable Dal

Dal is in Indian puree made of lentils or split peas and delicious spices.  I’ve prepared it thick and stew like with vegetables (called sambaar).  It is typically served over rice however since I put so many potatoes in the Dal, I decided against the rice and served steamed cauliflower on the side.  The flavors will knock your taste buds right off your tongue. It’s so good!

Serves 3 – 4, based on a recipe from “Main Course Vegetarian Pleasures” by Jeanne Lemlin

• 1 cup yellow split peas or lentils
• 4 cups water
• 1 tsp. salt
• 2 TBS olive oil
• 1 large red onion, minced
• 2 tsp. minced garlic
• 1 tsp. coriander
• 1 tsp. cumin
• 1/2 tsp. turmeric
• pinch or to taste of red pepper
• 8 cherry tomatoes, quartered
• 1 cup water
• 10 gourmet petite potatoes cut in half
• 10 oz. fresh baby spinach
• 1 tsp. lemon juice

Sort and rinse the split peas or lentils.  Put into a large pot and pour the 4 cups of water on top with the 1 tsp. salt. Bring to a boil then reduce to simmer about 45- 60 minutes.

Heat the oil in a large pan.  Add the onion and garlic and sauté for about 15 minutes over medium heat.  Stir often.

Add coriander, cumin, turmeric and red pepper. Stir.  Add the tomatoes, stir and cook another 5 minutes.

Pour in the 1 cup of water and add the potato halves.  Allow to cook until tender, about 15 minutes.

Once the split peas (or lentils) are soft and almost to a puree on their own, stir vigorously to make a bit more creamy.  Add the onion – spice mix then stir in the spinach and lemon juice.

Cook for about 15 – 20 minutes longer, stirring often.

*For my meat lovin’ hubby, I added some chunks of ham.  This was a HUGE hit with all of us:  Me, Ted, Teddy, and my nephew Sammy D.

If, by the rare chance, you do have left overs, expect the flavors to be even better the 2nd day.  In fact, if you can prepare the vegetables a day ahead, with all those spices, you will be absolutely dazzled by the marriage of flavors.

Have you ever made Dal? Do you like curry dishes or other Indian foods?

This week’s Fusion of Food and Friends recipe almost didn’t happen.  The only reason it did happen was because it was easy enough to customize for time and ingredients. To be honest, I was so tempted to leave the soup whole, no puree.  The look of the chunky potatoes and other vegetables was too appealing.

Just in case I failed to “launch”, Peggy decided to make this soup and put up a fabulous recap of her version. Check it out PANTRY REVISITED.

A recipe by Auntie Mary Ferreira is found on page 24 of Carla Vavala’s book

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Serves 6 – 8

• 2 TBS olive oil
• 1 large onion, chopped (I used 1/2)
• 4 cloves garlic, chopped (I used 3 tsp. minced)
• 2 carrots, peel and chopped (I used 4 since I didn’t add the sweet potato)
• 2 celery stalks, chopped (I used 4 because we enjoy celery)
• 2 TBS fresh celery leaves, chopped (used the leaves that were on the 4 stalks)
• 2 TBS fresh parsley, chopped
• 3 medium white potatoes, peeled and chopped (I used a bag of gourmet red potatoes, quartered.)
• 2 sweet potatoes, peeled and chopped (see above about the carrots)
• 1 vegetable bouillon cube
• salt and pepper to taste

The following directions are from the book. I customized the recipe by ingredients as indicated in parentheses above.  The only change I made to the directions was to keep the pot at a medium boil for 50 minutes, uncovered. This cooked the vegetables just in time for dinner.  I added 6 cups of water which is why I left the pot uncovered so as to reduce the liquid.

Carla’s Auntie Mary Ferreira’s directions:

In a large pot add olive oil, onions, garlic and cook until fragrant and onions are transparent.  *You may want to add minced garlic when the onions turn transparent otherwise it will over cook and taste bitter.

Add the rest of the ingredients and cover with water (4 – 5 cups), about an inch above the vegetables.  Cook at a simmer to low boil for 1 1/2 hours until vegetables are tender.  Remove from heat and puree with a hand blender (immersion blender) or in a food processor.

This soup was thick and very flavorful.  It was our vegetables and starch all in one dish.

We all had 2 servings (I might have had 3 but I’m not going to tell! ).

Next week:  Asian Salad.  Edamame, water chestnuts, Japanese noodles…I can’t wait!

I lied. Last night, I DID get 8 hours of sleep and then some. Remaining true to myself, I came clean about running and ran because I wanted to be out there, not trying to break some personal record.

The other day, in my list of twelve don’ts, I said I don’t sleep 8 hours. Monday night my body and mind were exhausted. While Ted was downstairs working up a sweat on the trainer, I set myself onto the couch and fell asleep at 7:15 pm. I heard someone mutter "Joanne? Joanne…you’re asleep." I grunted, got up and walked upstairs to bed. As usual, I woke up three times but was able to get back to sleep. At an early hour the alarm went off.  I brushed my teeth, dressed and went downstairs to run. As I stood in the kitchen holding the supplement to fuel my run, I decided no, it wasn’t going to happen. I went back to bed. Not sure why I have to push myself to the limit before finally realizing a break is needed. Maybe it’s a false belief that I can do it all.

I allowed myself to wake up naturally, as “naturally” as Shane will allow me to wake up. A very demanding dog!  In any case, we were on the road enjoying an easy loping jog. That’s the kind of exercise I like. I didn’t have miles in mind, nor speed, nor minutes, just the brisk cold air on my face and the movement of my legs covering familiar ground. I listened to my sneakers hit hard on the frosty pavement. I paid close attention to my breathing, my form, but I didn’t try to run at 180 strides per minute. I didn’t try to hit a marathon pace. I didn’t try to make my body do anything it wasn’t capable of doing.  I ran because I was free to run.

Have you come clean lately?

A CLEAN dish for you:  Spinach Lentil Soup

This recipe was inspired by Robin Robertson’s Vegan Soups from Around the World.  Robin’s recipe was titled “French Lentil Soup” because of the French lentils and the Herbes de Provence used in the recipe.  My adaptation uses brown lentils.  I was curious as to the flavor imparted by the Herbes de Provence (standard mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs  source) and did use the herb mix in my adaptation.  Another one dish meal success (and less mess ).

Spinach Lentil Soup with Assorted Crackers

Serves 6 – 8

• 1 TBS olive oil
• 1 pkg (8 oz) Morning Star Farms Vegetarian Sausage Links, cut into small pieces)
• 1 medium onion, chopped
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 2 TBS red wine (can also use white)
• 1 cup lentils
• 15 oz can fire roasted diced tomatoes
• 1 TBS Herbes de Provence
• 1 tsp sea salt
• 1/2 tsp fresh ground black pepper
• 32 oz vegetable broth
• 1 package frozen spinach
• 2 cup fresh baby spinach

In a large soup pot, heat the olive oil over medium high heat  When the oil is hot add the sausage pieces and cook for 2 minutes or until just slightly brown.

Add the onion and celery and cook another 3 – 4 minutes.  Add the garlic and cook 1 more minute.

Add the wine and stir around allowing to reduce for 2 minutes.

Add the lentils, tomatoes, Herbes de Provence, salt, pepper and broth.  Bring to a boil.  Cover the pot and reduce heat to a simmer for about 45 minutes.

After the lentils are tender, add all the spinach and stir.  Allow to heat through on simmer for 15 minutes. 

Serve with assorted crackers.

What a rewarding meal!

That’s what I call “clean” eating.

Twelve things I don’t do:  

1. I don’t watch reality shows.
2. I don’t go to movie theaters.
3. I don’t go out dancing.
4. I don’t listen to telemarketers.

5.  I don’t take telephone surveys.

6.  I  don’t enjoy swimming.

7.  I don’t count every penny.

8.  I don’t cook or bake when I’m upset or angry.

9.  I don’t take cold showers or baths.

10.  I don’t eat meat.

11.  I don’t sleep 8 hours a night.

12.  I don’t keep my mouth shut if I think something is unfair.

Twelve things I do:

1. I watch The Big Bang Theory – BAZINGA!

2.  I rent DVD’s.

3.  I dance by myself when no one’s around.

4.  I give to charities that touch my heart.

5.  I fill out evaluation forms in restaurants.

6.  I take leisurely walks with my dog.

7.  I window shop more than I buy.

8.  I cook and bake when I’m feeling happy. 

9.  I take really, REALLY hot baths.

10.  I eat a lot of vegetables and fruit. 

11.  I try to get 6 hours of sleep a night. 

12.  I will be painfully honest if someone crosses the line.

What are your 12 do’s and don’ts?

Lobster Frittata  Serves 4:

Ingredients

• 1/2 red bell peppers, thin sliced and then halved
• 2 cups fresh baby spinach
• 1 cup broccoli florets, cut small
• 1/2 small onion, chopped
• 2 tsp. minced garlic
• 2 tablespoons olive oil
• 3 large eggs + 3 egg whites
• 2 TBS Fat Free half and half  (or try using plain non-fat yogurt)
• 1 TBS fresh thyme leaves
• 1 tsp. sea salt
• 1/2 tsp. Old Bay Seasoning
• 1/2 teaspoon freshly ground pepper
• 7 oz. cooked lobster, cut into 1-inch pieces
• 2 TBS Havarti Dill cheese, small cubes
• 1/4 cup grated Asiago cheese
• Garnish with fresh parsley

Preparation – Preheat oven to 375 F.

Heat olive oil in a sauté pan and sauté the peppers, spinach, broccoli, onion, and garlic for 5 to 6 minutes on medium heat..

Whisk together eggs and next 6 ingredients.  Add the lobster and cheeses. 

Add to sautéed vegetables  then pour into an  8 x 8 square pan sprayed with non-stick cooking spray.  Bake at 375° for 45 minutes  or until set.

Let stand 8-10 minutes before serving.

This was so good.  It would have been perfect if it hadn’t sank once removed from the oven.

Awesome!

If you look through our book

you won’t find a recipe called “Orange You Juicy Pie”.  It’s  all mine. 

My recipe did however, come from the Lemonade Pie recipe posted by Donna and found on page 158 of our book.  Donna suggested substituting any frozen concentrate you want to make a different pie.  I love lemon meringue pies.  I love lemon cake.  I DON’T love lemonade. 

Here is the original recipe with my personal adaptations at the side.

Makes 2 pies

• 1/2 gallon your favorite vanilla ice cream (softened). 
• 8 oz. Cool Whip
• 12 oz. concentrated frozen lemonade *I used orange juice concentrate but was thinking how delicious a lime pie might be. 
• 2 ready made graham cracker crumb pie crusts

In a large bowl, mix the ice cream, HALF of the Cool Whip and the frozen concentrate. 

Spoon evenly into the pie shells.  Top with the remaining Cool Whip.

Freeze for approximately 1 hour.

What a refreshing frozen treat.  Such a good, easy and quick recipe.

We’re not even HALF way through the desserts in the book A Taste of Utica.  Each cookie, each cake, each pie is just as good as the one before it.  Most of the recipes are easy and quick.  Even though Utica isn’t a big city, we do have big city good food.  One way to experience the traditions and tastes of Utica is through our book, A Taste of Utica.  The recipes are loosely written so there’s plenty of room for making them your own.  If you do need a little more guidance, simply search for the recipe within my site, Apple Crumbles by the search button at the top.  If you can’t find the recipe, please email me at applecrumbles1@yahoo.com with any questions.  These recipes are too good to miss.