Tuesday, December 7, 2010

Lentil with rice and zucchini fritters


For the lentils:

1 cup lentils

1 cup long grain or Jasmine rice

1 large onion, minced

1 large carrot, finely chopped

1/2 teaspoon minced garlic

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon cinnamon

1/2 teaspoon salt

black pepper to taste

4 cups of beef, chicken or vegetable broth

For the topping:

2 large onion, diced

1 jalapeno pepper, seeded and minced

3/4 cup olive oil

1/3 cup lemon juice

1 or 2 cloves of garlic, minced

2 teaspoons oregano

1/2 teaspoon salt

Shredded lettuce (optional)

chopped tomatoes (optional)


For the lentils:

Sauté the onion, carrot and garlic in the 1/4 cup of olive oil until the onion is translucent. Add the rice and sauté for a couple of minutes, add the lentils, cumin, oregano, cinnamon, salt and pepper and pour in the broth. Bring to a boil, cover and simmer for 20 - 25 minutes without removing the lid of the pan.

For the topping:

Sauté the diced onion in 1/4 cup of olive oil until they are caramelized, if they become a little blackened, this is good, it adds to the flavor - just don't burn them to a crisp.

For the dressing:

In a jar or cruet, combine the remaining 1/2 cup of olive oil, lemon juice, garlic, jalapeno, oregano and salt and shake until the mixture is emulsified.

Serve the caramelized onions on top of the lentils and rice with a dash of the dressing on top.

The sweetness of the caramelized onion and the tang of the dressing elevate the lentils and rice - if you try them once you will miss them if you just make the lentils and rice again and decide to skip the onions and dressing.

Beignets de Courgettes


2 pounds of zucchini

3 eggs

3/4 cups flour

1 tsp. salt

1/2 tsp pepper
1/2 cup grated parmesan cheese

oil for frying


Shred the zucchini using ther largest holes on a box grater and put in a large mixing bowl.

Stir in the eggs, garlic, flour, salt, pepper and cheese and mix until blended.

Heat about 1/2 inch oil in a frying pan or electric skillet to 350 degreees. Drop the batter by
large spoonfuls and cook 3 to 4 minutes per side, until lightly browned. Remove from oil with a slotted spoon or spatula and drain on brown paper or paper towels to absorb the grease.

Reheat for 15 minutes in a 375 degree oven.