Delish
I'm feeling social today, even though I'm on an extended vacation from HP fandom and not sure if and when I'll ever be back, so I thought I'd share this recipe I tried for dinner last night as a way of saying "Hi, hope you're all well." The nefarious influence of silburygirl among others has led me to gain something of a taste for veggie goodness. (Oh, stop shuddering Renita). I need to lose some weight again lest I creep up back to the women's department--and there is warmth seeping through the land. Yes, soon the New York City Winter Olympics will be over--where sledding, skating, and skiing won't be the most efficient mode of transportation; there will be all sorts of Spring fruits and veggie goodness in season and *gasp* a beach beckoning in Summer with all the terrors that implies. So I've been looking into veggie recipes--thought that if I have to make up a diet for say April, I might prefer giving up meat for a month and have more of hummus and tofu and tempeh and couscous and quinoa and seitan and edamame and the like...
Lentil Tacos
http://www.runnersworld.com/article/0,7120,s6-242-303-308-10860-0,00.html
1 cup onions, diced
1/4 cup celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 cup brown lentils, dry
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup water or vegetable broth
3 tablespoons dried black currants or raisins, minced
1 cup salsa, plus additional for topping
8 6-inch corn tortillas
shredded lettuce
chopped tomatoes
shredded cheddar cheese (optional)
In a large frying pan over medium heat, saute onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, and cheese.
Serves four.
Calories: 390
Fat: 6 g
Carbs: 69 g
Protein: 18 g
I didn't have lettuce or currants/raisins on hand, or the lentils, so for that I substituted a pre-soaked "16 Bean Soup Mix" (of pinto, red, pink, white, black, kidney, Great Northern beans; baby and large limas; black-eyed, green, yellow-split, green-split and chick peas; pearl barley and lentils.) I don't know if it's the spices that did it, but I swear I didn't miss the beef or feel this was a mere substitute. The filling really worked wonderfully with the tacos. But then what doesn't taste delicious with cheese on crisp corn tortillas, neither of which are exactly diet food?
Now, if I went vegan... Not that I would choose even plain vegetarianism as a lifestyle--I don't think any diet that restricts a major food group is a great idea long-term, but it can't hurt to find new healthy foods to love, and there's no doubt Americans (and I) do consume way too much meat. And goodness, this is the month to get more plant food in: Arugula, Asparagus, Papayas, Strawberries just coming in season. Yum.
Lentil Tacos
http://www.runnersworld.com/article/0,7120,s6-242-303-308-10860-0,00.html
1 cup onions, diced
1/4 cup celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 cup brown lentils, dry
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup water or vegetable broth
3 tablespoons dried black currants or raisins, minced
1 cup salsa, plus additional for topping
8 6-inch corn tortillas
shredded lettuce
chopped tomatoes
shredded cheddar cheese (optional)
In a large frying pan over medium heat, saute onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, and cheese.
Serves four.
Calories: 390
Fat: 6 g
Carbs: 69 g
Protein: 18 g
I didn't have lettuce or currants/raisins on hand, or the lentils, so for that I substituted a pre-soaked "16 Bean Soup Mix" (of pinto, red, pink, white, black, kidney, Great Northern beans; baby and large limas; black-eyed, green, yellow-split, green-split and chick peas; pearl barley and lentils.) I don't know if it's the spices that did it, but I swear I didn't miss the beef or feel this was a mere substitute. The filling really worked wonderfully with the tacos. But then what doesn't taste delicious with cheese on crisp corn tortillas, neither of which are exactly diet food?
Now, if I went vegan... Not that I would choose even plain vegetarianism as a lifestyle--I don't think any diet that restricts a major food group is a great idea long-term, but it can't hurt to find new healthy foods to love, and there's no doubt Americans (and I) do consume way too much meat. And goodness, this is the month to get more plant food in: Arugula, Asparagus, Papayas, Strawberries just coming in season. Yum.