Monday, May 28, 2012
"The Reckoning" coming June 19!
Are you ready for the sequel? "The Taker" left you wanting more, and Lanny returns in "The Reckoning". I've pre-ordered 2 copies, and I just found an ARC on ABEbooks so I am hoping to get a sneak peek! I can't wait to see what happens to Lanny and Luke, and if Adair returns in "The Reckoning" -- I have a feeling that he does. Author Alma Katsu has promised that the next book will have more magic and supernatural plot twists, and I for one can't wait. Join me on June 19 and cook up some warm lentil salad while you're waiting.
Sunday, May 27, 2012
Warm Lentil Salad
This is a wonderful comfort food that you don't have to feel guilty about. Lentils are good for you, but cooked this way they are comforting and warm.
2/3 cup brown lentils
2 tsp fresh parsley (diced)
2/3 red bell pepper (chopped)
1 2/3 cups stock (vegetable or chicken)
handful of fresh spinach (torn into small pieces)
2/3 small sweet onion (chopped)
1 bay leaf
olive oil
balsamic vinegar
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Pour about a tablespoon of olive oil in a small pot over medium heat. Cook the onions until lightly browned and translucent. Add the bay leaf and lentils, stir to combine and cover with oil. Add the stock and bring to a boil. Reduce heat to low. Cook for 40 minutes or until lentils are tender. Remove from heat. Add spinach and bell peppers, stir to combine. Sprinkle with balsamic vinegar for flavor. Serve warm.
2/3 cup brown lentils
2 tsp fresh parsley (diced)
2/3 red bell pepper (chopped)
1 2/3 cups stock (vegetable or chicken)
handful of fresh spinach (torn into small pieces)
2/3 small sweet onion (chopped)
1 bay leaf
olive oil
balsamic vinegar
---
Pour about a tablespoon of olive oil in a small pot over medium heat. Cook the onions until lightly browned and translucent. Add the bay leaf and lentils, stir to combine and cover with oil. Add the stock and bring to a boil. Reduce heat to low. Cook for 40 minutes or until lentils are tender. Remove from heat. Add spinach and bell peppers, stir to combine. Sprinkle with balsamic vinegar for flavor. Serve warm.
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