Ingredients 1 cup washed green lentils ½ sweet onion, chopped 1-2 Tablespoons Penzey’s Hot Curry Powder 2 cups vegetable broth 2 minced garlic cloves ½ cup chopped carrots 1 tablespoon olive oil Directions Heat olive oil in a 1-2 quart pan. Add the chopped onion, garlic and carrots to the oil and … Continue reading Curried Lentils
Last night, I had a couple friends over for dinner. Since I’ve been back to school to study wine, I thought I would get creative and do a food/wine pairing. I decided to incorporate some German wines because their wines/regions/words are so dang complicated and hard to pronounce but amazingly delicious plus I’ve been studying … Continue reading Wine and Food Pairing: Germany!
Butternut Squash Curry Ingredients 1 medium butternut squash (Time Saving Ingredient (TSI): pre-chopped fresh or frozen) 2 tbsp. olive oil ½ onion minced (TSI: 1/2 cup pre-chopped onions) 2 garlic cloves, minced (TSI: 2 garlic ice cubes from TJ’s or pre-minced garlic in a jar) 2 small tomatoes chopped (TSI: can of chopped tomatoes) … Continue reading Spicy Butternut Squash Curry
If you are in the mood for some spicy, creamy curry… you will thoroughly enjoy this recipe! I made it for lunch yesterday and we ate it again for lunch today — and it was even better this time around. Spinach and Chickpea Coconut Curry Servings: 8 Ingredients 2 cups rice 6 golden potatoes, diced … Continue reading Spinach and Chickpea Coconut Curry