lentils

Meatless Lentil Hummus with Natural Cashew Butter

We had a great idea for a weekend vacation in July:  Ted and I would volunteer to work the Lake Placid Ironman!  Great idea, right?! Well, it would have been if we had thought about it months ago.  We might be able to volunteer but we won’t have any place to stay.  Every hotel, B&B, and po-dunk Inn is booked from July 26 – July 28.  Oh well, it WAS a good idea.  On to bigger and better things…FOOD! Not chickpeas and tahini but lentils and nut butter. The cashew butter has a less distinct taste than peanut butter and [...]

By |2013-03-07T20:03:18-05:00March 7, 2013|Vegetarian|5 Comments

Pork with Balsamic Lentils: Cooking with Bertolli

A recipe creation by Chef Fabio Viviani and thoroughly enjoyed by the Apple Crumble household.  Ted described the pork as moist and flavorful, served over lentils with Bertolli Italian Balsamic Glaze as a wonderful compliment of flavors.  I made a meal of the balsamic lentils, passing on the meat.  This recipe was put into my hot little hands via Frances who sent samples of Bertolli olive oils and vinegars. I’m very familiar with the brand as Bertolli Extra Virgin Olive Oil is the bottle I reach for on grocery store shelves when olive oil supplies need replenishing. Why cook with [...]

By |2012-12-29T19:46:16-05:00December 29, 2012|product review|3 Comments

FOFF No Wok Needed Slow Cook Cashew Chicken

This week Carla Vavala offers another slow cooker recipe that is easier to follow than baking refrigerator cookies. From the book Fusion of Food and Friends.  This is a recipe that tastes even better as left overs.  Beware of adding the nuts and make sure to use UNSALTED since the fish and oyster sauces plus the broth (it might be a good idea to use reduced salt broth) give this dish enough salty flavor.  *Vegetarian lentil version offered below and is more flavorful than the chicken…just saying. 1 1/2 lbs. chicken breasts – cubed 6 cloves garlic (Ted said it [...]

By |2012-12-20T06:00:37-05:00December 20, 2012|Fusion Food & Friends|1 Comment

FOFF Lentil and Sausage Soup (Vegetarian Version Offered)

Carla Vavala sure knows how to cook. This was another big hit in our house. Even though I made two recipes, one for me using vegetarian sausage and one for Teddy and Ted using Italian sausage, the stew/soup was easy to make. Delicious.  There was just one problem.  Ted got the 24 hour bug about 3 hours after eating dinner.  His first thought:  FOOD POISONING! I was offended at the very thought!    After all, I’m overly careful about “use by” dates.  I don’t keep left overs longer than a day or two, depending on the dish.  I smell raw [...]

By |2012-03-21T18:47:30-04:00March 22, 2012|Fusion Food & Friends|6 Comments

I lied but came clean and Spinach Lentil Soup with Assorted Crackers

I lied. Last night, I DID get 8 hours of sleep and then some. Remaining true to myself, I came clean about running and ran because I wanted to be out there, not trying to break some personal record. The other day, in my list of twelve don'ts, I said I don't sleep 8 hours. Monday night my body and mind were exhausted. While Ted was downstairs working up a sweat on the trainer, I set myself onto the couch and fell asleep at 7:15 pm. I heard someone mutter "Joanne? Joanne...you're asleep." I grunted, got up and walked upstairs [...]

By |2012-02-21T16:29:34-05:00February 21, 2012|soup|8 Comments

CNYEats A Taste of Utica Tommy’s Lentil Pizza

In our special cook book  A Taste of Utica on page 117, there is unique recipe for pizza.  This pizza is LOADED with all sorts of goodness and flavor.  It screams healthy, fulfilling, and taste-terrific food. Posted by Jo Giacovelli…”I sat down with Tom and here is the recipe for Lentil Pizza as he told it to me.” *Note:  I believe there is a misprint in the book regarding the flour quantity for the 16” pizza crust.  I changed the white flour quantity from 1 cup to 2 cups because, given the amount of water used, 3 PLUS cups of [...]

By |2011-04-03T15:58:41-04:00April 3, 2011|Taste of Utica|3 Comments
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