MagPad Dinner Table

MagPad Dinner Table

Tuesday, August 26, 2014

Lentil Stew

(Makes 6 servings)
1 large yellow onion 
1 tablespoon olive oil
3 cups lentils 
1 (14 ounce) can light coconut milk
1 teaspoon curry powder (or to taste)
3 teaspoons. garam masala (or to taste) (I didn't add this)
1 (15 ounce) can garbanzo beans, rinsed and drained
4 cups chicken broth (6 cups if you prefer soup) (I used 4 cups)
4 large carrots, peeled and chopped
2 cups water
1 tablespoon garlic powder (I used 3 cloves minced garlic instead)
1 (15 ounce) can tomato sauce

1. Roughly chop your onion and place into a large pot with the olive oil. Cook the onions until they are translucent. In fact, if you know how to caramelize onions, go for it.
2. Add your lentils to the pot and stir.
3. Add the coconut milk to the pot and bring to a low boil.
4. Add all other ingredients. Cook on medium heat, stirring frequently to keep the beans from burning on the bottom of the pot.
5. Stew is finished when the lentils are soft and fully cooked.
6. Add salt and pepper to taste.

I eat mine over cooked rice.  Yummy!

Rachel asked me to post this after making a batch for her and her sisters.  

Monday, August 18, 2014


This is just a few of the ingredients and the finished product.  
It was a gift from Sam's boss' husband
Recipe by: Michael Tarr

There are two versions of this salsa, store brought and fresh.  I use the fresh version only for home grown tomatoes and chilies.  The ingredients and preparation are similar with just a couple of changes.

Store bought version:

2 yellow chilies
2 jalapeƱos
2 serrano chilies
1 bunch green onions finely chopped
5 cloves garlic
1 bunch cilantro finely chopped
1 med/lg lime juiced
3 cans S&W petite cut tomatoes
Sea salt to taste

Fresh version:

3 yellow chilies
3 jalapeƱos
3 serrano chilies
5 cloves garlic
1 bunch cilantro finely chopped
1 med/lg lime juiced
1 med tomato plus 5 1/2 to 6 cups finely diced tomatoes
Sea salt to taste

In both versions I roast the chilies until the skin is blackened. To learn how to roast chilies, click here.   I also roast the garlic until the cloves have softened.  For fresh version, roast the med tomato until the skin is peeling and the fruit softened.

Store version:  Put lime juice, roasted garlic and chilies into a blender.  Add juice from canned tomatoes and blend until smooth.  In a large bowl, add tomatoes and onions.  Use bean or potato masher to break down tomatoes and mix.  Pour chile mixture over tomatoes, add cilantro to taste.  Sprinkle a little salt over the top and stir.  Refrigerate to let flavors mix.

Fresh version:   Same as above, except roasted tomato goes into the blender in place of the canned tomato juice.  Add chilies, garlic and lime juice and follow the steps  above.


Sam came home from work the other day and said,  "Mom, not many people make homemade food better than you, but Teesha's salsa is soooo good.  It has a little kick to it that your salsa doesn't have."  After he told me that, I had to call Teesha and ask her for the recipe.  She said that it was her husbands recipe and that she'd get it for me.   Thank you Michael.  It is delicious!    My mild salsa recipe is found by clicking here.