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Category:Vegetarian - Author:N/A- Contributor:
Lentil Tomato Stew
Ingredient:


  • 2 cups brown lentils
  • 2 large onions
  • 5 tomatoes
  • 3 Tbsp. oil
  • 3/4 tsp. salt (or more to taste)
  • 1 1/2 tsp. marjoram
  • 1 1/2 tsp. savory



Direction:

Boil lentils in water for about 30 - 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, saute onions until translucent. Add tomatoes and stir occasionally. Add marjoram, savory and salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for 10-15 minutes more.


This seems to go exceptionally well with steamed cauliflower on the side, and goes well over rice, or other grains, such as quinoa.

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Pick of the Week
Title:Oysters Bienville - Author: N/A - Contributor:
Ingredient:

  • 1/4 cup butter or margarine
  • 3 tablespoon flour
  • 1 clove garlic
  • 1 tablespoon onion juice
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon celery seed
  • 1 2-ounce can mushrooms
  • 3/4 cup liquid
  • 18 medium boiled shrimp
  • 1 1/2 pints medium oysters
  • Parmesan cheese


Direction:
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.
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