Wednesday night I ran tons of errands and was really pressed for time- so I ate one of my FAV fast and easy meals- cheese & crackers! Wednesday was a "Food Day" at work and I had taken a tray of cheeses, fruit and crackers, so when I got home Wednesday night I simply ate the remaining leftovers- a few hunks of brie, cheddar and havarti-dill w/ a hand-full of Triscuits and a cluster of grapes- YUM!
jglass wrote:Tonight is spaghetti and meatballs with bread sticks and salad.
Hey Janie. You have a recipe for those breadsticks?
Tonight's Dinner: Turkish Lentil Recipe
Ingredients
*1 C. Dry Green Lentils
*1/2 lb. Ground Beef
*1 Small Onion, Diced
*1 T. Butter
*2 T. Tomato Paste
*1 1/2 C. Water
*Salt and Pepper to taste
*Crusty Bread for dipping (Optional)
Preparation
*Soak the dry green lentils for at least 30 minutes. Drain.
*In a dutch oven, add 1 T. butter.
*Once the butter melts, add the diced onions. Cook until translucent.
*Add the ground beef, cook until browned.
*Add 2 T. of tomato paste, mix with the ground beef mixture.
*Season with Salt and Pepper.
*Add the green lentils.
*Add the water; please note that the consistency should be like a stew rather than a soup. Monitor the water level during cooking. If you notice that it is turning out to be like a paste, then add more water.
*Cook until lentils are soft, about 35-40 minutes.
*To serve: Eat as a stew with crusty bread, or put the lentils on top of Turkish rice with fideos.
Ingredients
*1 C. Dry Green Lentils
*1/2 lb. Ground Beef
*1 Small Onion, Diced
*1 T. Butter
*2 T. Tomato Paste
*1 1/2 C. Water
*Salt and Pepper to taste
*Crusty Bread for dipping (Optional)
Preparation
*Soak the dry green lentils for at least 30 minutes. Drain.
*In a dutch oven, add 1 T. butter.
*Once the butter melts, add the diced onions. Cook until translucent.
*Add the ground beef, cook until browned.
*Add 2 T. of tomato paste, mix with the ground beef mixture.
*Season with Salt and Pepper.
*Add the green lentils.
*Add the water; please note that the consistency should be like a stew rather than a soup. Monitor the water level during cooking. If you notice that it is turning out to be like a paste, then add more water.
*Cook until lentils are soft, about 35-40 minutes.
*To serve: Eat as a stew with crusty bread, or put the lentils on top of Turkish rice with fideos.
Gee sevgi I have a recipe very simular to this. It was an attempt to make a meal out of lentil soup. Started out as lentil soup made with 1 cup (8 oz) of dried lentils and it have 2 chopped roma tomatoes. I added a premade hamburger patty (about 5 oz) out of the freezer, crumbled and browned.
chubbyalaskagriz wrote:Wednesday night I ran tons of errands and was really pressed for time- so I ate one of my FAV fast and easy meals- cheese & crackers! Wednesday was a "Food Day" at work and I had taken a tray of cheeses, fruit and crackers, so when I got home Wednesday night I simply ate the remaining leftovers- a few hunks of brie, cheddar and havarti-dill w/ a hand-full of Triscuits and a cluster of grapes- YUM!
I LOVE brie! My friend has a recipe where you take a wheel of brie, place it is phillo dough and put about 1/2 cup raspberry preserves on top. Fold the phillo dough up and over, brush with butter and drizzle with maple syrup. You bake it for about 30 minutes (I think that's how long)...and oh my my my...it is SO yummy spread on table crackers.