Curried Lentils

These lentils are curried in a flavorful tomato sauce with herbs and spices. Drizzling fresh, uncooked olive oil to each individual portion adds another flavorful touch. I also like to dip crusty bread into the sauce for a full and filling meal.

Curried Lentils

1 cup lentils
2 cups tomato juice
2 cups chicken stock
6 cloves garlic, finely chopped
1 onion, very finely chopped
1 tablespoon red mirch masala powder
1 tablespoon turmeric powder
salt and black pepper
1 tablespoon dried thyme
1/4 cup fresh basil leaves
1 sprig fresh rosemary
3 tablespoons extra-virgin olive oil

Remove leaves from rosemary sprig, and finely chop basil and rosemary.

In a pot over medium-high heat, saute onion in extra-virgin olive oil until tender. Next, add garlic, and continue to saute until garlic is tender. Then, add chicken stock, salt, black pepper, and thyme. When chicken stock begins to simmer, add lentils. Continue to cook for 20 minutes, uncovered. Now, add tomato juice, turmeric powder, and red mirch masala powder. Allow to simmer until thickened. When thickened, add rosemary and basil. Allow to cool for 2 minutes, and serve with extra-virgin olive oil drizzled on top of individual portions.

Serves approximately 4.

Buttered Spaghetti and Broccoli

Buttery and deeeelicious! This dish is light and wonderfully flavorful. Chicken stock, lime, and butter combined add so much tasty tang to this simple dish, and will surely please all!

Buttered Spaghetti and Broccoli

16 oz. spaghetti
4 tablespoons butter
1/2 cup chicken stock
2 cups broccoli florets
red pepper flake
salt and black pepper
1 tablespoon thyme
juice from 1/2 lime
2 tablespoons extra-virgin olive oil

Boil spaghetti until al dente.

In a frying pan, simmer broccoli in extra-virgin olive oil and chicken stock. Continue to cook for 5 minutes, or until half of the chicken stock has evaporated, and add salt, black pepper, red pepper flake, thyme, lime, and butter. Stir, and continue to cook for another 3 minutes, or until most of the liquid has cooked away. Then, add spaghetti, and toss until broccoli and spices and herbs are evenly distributed.

Serves approximately 5.

Garlic Mashed Potatoes

The garlic in these potatoes add so much delicious flavor to traditional mashed potatoes, and will be the star at your Thanksgiving dinner. I also like leaving the skin on for extra nutrition and flavor. Try this dish at your upcoming Thanksgiving feast, and your family and guests will be sure to love it!

Garlic Mashed Potatoes

8-9 Russet Potatoes
salt and black pepper
3/4 cup skim milk
4-5 cloves garlic, finely chopped
5 tablespoons butter
5 tablespoons extra-virgin olive oil

In a saucepan, saute garlic in 2 tablespoons butter and olive oil until garlic is tender.

In a large pot, boil potatoes over medium heat (for about 1 hour), with skin.

Mash potatoes (with skin) when finished boiling in a large bowl, add salt, black pepper, and milk. Then add sauteed garlic mixture from saucepan. Mix.

Then, add the remaining butter and olive oil, mix until smooth.

Serves approximately 7.

Tomato Herbed Chicken Over Polenta

Polenta is an excellent partner with chicken. This dish is pleasing to the eyes and great for serving guests, but easy to prepare and serve!

Tomato-Herbed Chicken Over Polenta

For the chicken:
4 skinless, boneless chicken breasts
3 medium-sized tomatoes, chopped
6 cloves garlic, finely chopped
salt and black pepper
1/4 cup flat-leaf Italian parsley leaves, loosely packed
1/8 cup fresh basil leaves, loosely packed
3 tablespoons extra-virgin olive oil

For the polenta:
1 cup yellow cornmeal
3 cups milk
salt
2 tablespoons butter
1/2 cup parmesan cheese, grated

For the polenta:
In a saucepan, pour in water and salt. When water begins to boil, add yellow cornmeal. Continue to stir until slightly thickened, and add butter. Keep stirring for another minute, and stir in parmesan cheese. Mix until thickened.

For the chicken:
Finely chop parsley and basil.
In a frying pan, heat olive oil. Add garlic, and chicken breasts. Continue to cook until chicken is thoroughly cooked. When cooked, add tomatoes, basil, salt, black pepper, and parsley. Stir, and allow to cook for an additional 5 minutes.

Now to serve the chicken with the polenta:
In plates, place polenta evenly in the middle. Next, place chicken on top of the polena. Top with the tomato, basil, and parsley mixture, and serve.

Serves approximately 4.