Wednesday, September 30, 2009

Cunning Corn on the Cob and French lentil Salad (Spetember 17 lunch)

Hello little yammies! I caught quite a few of you enjoying fresh corn on the cob and frensh lentil salad...if you enjoyed it so much that you'd like to recreate it at home please do the following...
Spiced corn for 10 Get this:
10 cobs of corn
1 lime
1 tbsp spice mix (ie. chilli, paprika, cayenne, cumin, coriander. Make it up. This is the fun part)

do this:
boil corn
put margarine on
dip halved limes in spices and rub on corn. Make sure to squish the lime so the juice gets all over.
Warm french lentil salad for 8ish
1 c. french lentils (blue, du puy - same price as red lentils at essence of life in Kensington!!) in 3 c. water with 1/2 tsp salt (30 min until tender, not mushy!!!)
3 cloves garlic, minced
2 tsp ground fennel seed
1 1/2 tsp dries thyme (or 1-2 tbsp fresh) for a few seconds in 2 tbsp olive oil
4-5 stalks celery (or one fresh fennel bulb), chopped (core removed and sliced thinly if its fennel)
1/2 tsp salt
and stir fry at hight heat for 2 min
1 bunch collards or kale or escarole (that’s the best) rinsed, drained, and chopped
and saute about 2 more minutes until softened but still bright and crisp. dont let it get soggy...
drain and add lentils, drizzle on some balsamic vinegar, and put walnuts on top if you want

plum torte!
Recipe for one 8X8 square or 9inch springform pan

Grease and flour pan

Halve and pit approx. 15 prune plums (though seasonally adjusting the fruit can be delish indeed)

set aside

combine 1/2 cup margerine

with 1 cup sug OR 3/4cup maple syrup or combo

beat until smooth and fluffy

add two egg replacers (2tbsp ground flax cooked till goopy in water or 1/2cup apple sauce)

beat til smooth

add and mix just til blended

1 cup flour of choice and 2tsp baking powder

spread in greased pan

place plums on batter cut half down

sprinkle with mixture of 1tbsp sugar+tsp cinnamon

bake at 350 for 1 hour



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