What's For Dinner Tonight (Veggie Version)? (chinese, chicken, bread, salt)
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Inexpensive and delicious. (Can't tell I'm a curry fan, can you?)
Tomato-Lentil Curry Stew
INGREDIENTS
1-1/2 cups dry lentils
3 cups water
15 ounces stewed tomatoes
1/4 cup and 2 tablespoons chopped onion
6 stalks celery, chopped, with leaves
3/4 teaspoon curry powder
9 cloves garlic, minced
salt to taste
ground black pepper to taste
DIRECTIONS
Combine lentils and water, bring to a boil.
Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.
I was just going to go looking for a recipe for lentil curry - what a coincidence!! Last night I tried my hand at eggplant curry and it was amazingly good. Best way I have ever had eggplant hands down.
Here's the recipe I based my version on - I sliced the eggplants in half and put them cut side down on a pam-sprayed foil lined cookie sheet and baked for about 30 minutes @ 425 degrees. The flesh of the eggplant slipped right out of the skin with the help of a tablespoon, and then I cut it into cubes. I also used fresh grated ginger and fresh crushed garlic - skipped the jalapeno because of the kids, but won't bother next time (they only ate the rice, papadums, and mango chutney I served with the curry). This will be a regular on our dinner table, that's for sure - very easy to prepare and so flavorful (and filling, thankfully!).
Oooh--tonight is mystery freezer entree! I made a dinner eons ago and then froze the leftovers. Now I can't remember what it is. Something with quinoa, I think.
I've been obsessed with Mexican food lately so I made enchiladas filled with queso fresco (soft, mild Mexican cheese) and topped with made-from-scratch enchilada sauce and a little monterey jack.
I sauteed garlic, celery, carrots, onion, and cauliflower in a bit of olive oil until onions were translucent. I then added a tablespoon of garam marsala, a teaspoon of tumeric, a half teaspoon of cumin, and a teaspoon of curry and stirred until fragrant.
I added a can of vegetarian lentil soup and heated it for about five minutes.
Earlier this evening, I made spaghetti.....garlic and mushroom sauce, threw in a can of assorted veggies//mushrooms//spices.....garlic toast.... it was a quick dinner but running off to brother's to see the game.... my team is losing.... lol..but dinner was YUMMY!
We had a nice dinner of Tom yum kung (a Thai dish) made with silken tofu instead of prawns. My fading omni wife (who gets a little more veg every day) even remarked that she likes it better with tofu.
Made "Cheddar Tomato Dumplings" and a spinach salad. Saute two tbsp. chopped onion and one tbsp. chopped bell pepper in two tbsp. oil. Add in two tbsp. flour, then 28 oz. chopped tomatoes, tbsp. minced celery leaves, tsp. sugar, half tsp. salt, some pepper and simmer. Then make dumplings with half cup shredded cheddar cheese and put them in the tomatoes, cover, and cook 20 min.
Pigs in a Blanket made with Smart Dogs and Pillsbury Crescent Rolls. Ketchup and mustard for dipping. Bush's vegetarian baked beans. And including a fine recent vintage (last week) root beer
Tonight its veggie lasagna with lots of zucchini, squash, onions, etc. Its baking now...mmm!
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