lent-ils!

Meatless Fridays ~
A great time to try something new!
Although the Lonesome Road doesn't observe Lenten practices, the customs and rituals of others always inspires me to try (and share) new recipes. This is one that really has become a tried-and-true favorite. Simple, inexpensive, healthy and so delicious, the Middle Eastern dish Mujadara is easily made with lentils, rice and lots and lots of caramelized onion slices. This is truly a great choice for meatless Fridays during Lent but don't be surprised if you incorporate this dish into your rotation.

Start out by sauteeing in a large, deep skillet:
2 medium onions, sliced
in 6 tablespoons of olive oil.
Cook onions until they are deeply brown and caramelized, even a bit "crunchy." Remove the onions to a paper towel-lined plate.

Add 1 cup of long-grain rice (I love to use jasmine rice) and 1 cup of lentils to the skillet. Quickly saute the rice and lentils in the caramelized onion oil, adding
1-1/2 teaspoons ground cumin
2 teaspoons salt
freshly ground black pepper

Add 3 cups of water to the rice-lentil mixture and bring to a boil. Cover the skillet very tightly then cook over low heat for at least 25 to 30 minutes or until liquid is absorbed and rice and lentils are tender.

To serve, top with the crispy browned onions.
Serves 4.
(Although lentils typically do not require soaking in water, I've found that a 1 or 2 hour soaking before preparing this dish helps the lentils cook in exactly the same amount of time as the rice, without becoming mushy.)

Can't get enough bean recipes for meatless Lent Fridays?

Check out these Cuban Black Beans!

summertime, and the living is easy...

Couscous makes hot weather cooking a breeze...

It certainly would be nice to be able to pick up take-out every night during a hot spell, but who can afford that for long? Sure, you can roll out the grill again. And again. And again. But sometimes you just want something fast, simple and fresh. This is when I turn to couscous.

Couscous is basically a North African semolina pasta rolled into small grains. There are many quick-cooking varieties to be found, most taking only five minutes to prepare. You can purchase couscous mixes already seasoned or flavored, but these tend to be a bit pricey. It's just as easy, less expensive, and healthier to create a delicious hot or cold couscous dish with simple ingredients found in your own pantry.

For this Mediterranean-inspired couscous salad that I created, I started out with beautiful RiceSelect tri-color couscous made with sun-dried tomatoes and spinach. Bonus: RiceSelect products are packaged in BPA-free jars.

Following package directions, prepare couscous to equal two cups when finished. RiceSelect directions are: bring one cup of water to boil (you can also use broth) and add one cup of dry couscous. Remove from heat, cover with lid and wait for five minutes. Fluff with a fork.

For my Mediterranean-Inspired Couscous, add the following ingredients to your two cups of prepared couscous:

• One 15 ounce can chickpeas, rinsed and drained
• One 14 ounce can diced tomatoes, drained (or fresh if your garden is overflowing with tomato goodness!)
• 1/4 cup diced red onion
• 2 tablespoons minced fresh oregano (we grew Greek oregano this year and it's what I used for this recipe)
• Juice of one large lemon
• 4 tablespoons vegetable oil (olive or safflower are good)
• Sea salt and freshly ground black pepper to taste

And that's all folks! Combine all ingredients thoroughly and allow time to chill in the refrigerator. This makes a terrific vegetarian/vegan dish, but if you like, a bit of chicken, grilled tuna or feta cheese could be added; add lemon zest if you like even more lemony flavor; or try with green onions instead of the sweeter red onions.

soup of the evening, beautiful soup!

Beautiful Soup, so rich and green,

Waiting in a hot tureen!

Who for such dainties would not stoop?

Soup of the evening, beautiful Soup!

- Lewis Carroll

Bright green in color and smooth as silk, this Spring Velvet Soup is rich, lush, packed with vitamins and minerals, and is very low-fat. The flavor is very similar to split pea soup, and its thick, creamy texture is achieved with potatoes, not with traditional thickeners or dairy products.

I've adapted this recipe from a terrific cookbook purchased at a farmers' market: "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert. The book encourages all of us to eat fruits and vegetables in season for freshness, taste, nutrition, variety, environment and local health.

Ingredients:

• 2 or 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large leek, diced - white part and 1 inch of green
• 1 large stalk celery, diced
• 2 teaspoons dried tarragon (or 2 tablespoons fresh)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups vegetable broth (or chicken broth)
• 5 or 6 medium potatoes (about 3 cups), peeled and diced
• 1 bunch spinach, torn (about 2 or 3 handfuls)

In a large saucepan, saute onion, leeks and celery in olive oil over medium-low heat until wilted and not browned, about 15 minutes. Add tarragon, thyme, salt and pepper and combine well. Add broth and potatoes. Cover and simmer for about 15 minutes, or until potatoes are tender.

Add spinach and simmer for 5 more minutes. Remove soup from heat. Puree soup in small batches in a blender or food processor. Return soup to pan and place over low heat to continue heating.

If you like, 1/2 cup of milk can be added to the soup. Also, taste for seasonings. Garnish with a swirl of plain yogurt, sprigs of fresh herbs, or pretty chive blossoms.

Serves 4 to 6.