Archive | July, 2013

Lentils with bacon

15 Jul

Lentils with bacon

  • 1 Tbs. olive oil
  • 4 oz. bacon, diced (or ~2 Tbs. bacon grease)
  • handful shallots or 1 medium onion, chopped
  • 1 carrot, peeled and diced
  • 1 tsp. garlic, minced
  • 3 to 4 c. chicken broth (or 2 c. broth and 1 to 2 c. water + 1 tsp. bouillon)
  • 2 c. lentils, rinsed and picked clean
  • salt and pepper to taste (1/2 tsp. sea salt)
  • 6 sprigs fresh thyme
  • handful fresh sorrel, stems removed and sliced
  • 1 to 2 tsp. red wine vinegar (optional)

Cook the bacon in the olive oil until brown (about 10 min).  Remove bacon with slotted spoon and set aside.  Saute the onion and carrot in the bacon fat about 5 min, add garlic, cook about 1 min.  Add 3 c. liquid (broth and/or water) and bring to a boil over med-high heat.  Stir in the lentils, salt, pepper, sorrel, and thyme.  Partially cover and cook over med-low heat, stirring occasionally until lentils are tender (15 to 30 min).  Add liquid as needed.  When lentils are soft, boil off excess liquid.  Stir in vinegar and serve with reserved bacon.

Note:  Good served with mashed potatoes.  Can use potato water as substitute for broth.

Cucumber and tomato salad (greek style)

1 Jul

Cucumber and tomato salad

  • 2 tomatoes, halved and sliced thin
  • 1 cucumber, peeled, halved, and sliced thin
  • 2 Tbs. capers
  • 2 to 4 Tbs. onion, minced
  • 1/2 tsp. sea salt
  • dash cracked pepper
  • 2 Tbs. oregano, minced
  • 1 1/2 Tbs. lemon luice
  • 2 to 3 Tbs. olive oil

Mix and serve.