Masoor Dal- Cooked Red Lentils

Perhaps one of the most versatile, and often overlook vegetables in the American diet is the lentil. Although they are one of the worlds healthiest foods, they are often passed over as a result of a lack of exposure to their varied uses. Lentils contain high levels of proteins, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet. Throughout Africa, and the Middle East lentils are often one of the first solid foods given to newborns. The high level of Iron contained in lentils is a great way of preventing iron deficiency in adolescents, woman who are pregnant, and even those who suffer from Celiac disease. The recipe below pairs nicely with some grilled fish such as Snapper, or Grouper, so maybe it's time you give lentils a try.


Ingredients:

2 Cups Red Lentils-Dried

1 1/2 teaspoons Garam Masala

1 1/2 teaspoons Turmeric

1 teaspoon Sea Salt

1/3 cup Ghee( Clarified Butter)

1 1/2 Onions, chopped

1 Bulb Garlic, separated, minced

1 small Ginger Root( 1"-inch piece), chopped

2 Jalapeno chiles, minced

2 Tomatoes, Diced

1 Bunch Cilantro, chopped

Water, As needed



Steps:

1. Rinse Red Lentils thoroughly, until water is clear. In pot bring 1 quart water to boil. Add Lentils.

2. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As lentils cook, uncovered, water will evaporate and mixture will thicken.

3. Add more water to keep lentils loose. When lentils are softened, turn off heat, reserve. Heat ghee, or oil in wok. When oil is very hot, add onions and cook until onions are tender and translucent but not browned.

4. Add garlic, ginger and jalapenos. Continue to sauté until onions are golden. Add remaining 1 teaspoon each garam masala and turmeric.

5. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.

6. Pour in pot of lentils and simmer to blend flavors. season to taste with salt and freshly milled black pepper.

SWEET POTATO PONE (PUDDING)

Yield 10 Servings.


Ingredients:

3 Pounds Sweet Potatoes, peeled

1/4 cup Unsalted Butter, Melted

2 lb Granulated Sugar

2 Cups Coconut Milk

1 Cup Evaporated Milk

1 Tablespoon Vanilla Extract

1/4 Cup Golden Raisins

1/2 teaspoon Ground Cinnamon

1 Tablespoon Fresh Ginger, Grated



Steps:

1. Grate sweet potatoes, and mix with grated ginger, and cinnamon.

2. Mix sugar and coconut milk and allow to rest 5 minutes.

3. Stir coconut milk until sugar dissolves, then add evaporated milk, melted butter,

vanilla and raisins.

4. Stir until properly mixed and pour into a

9 x 11 inch baking pan .

5. Bake at 350 degrees for 45 - 60 minutes.

Fried Green Tomatoes

Fried Green TomatoesIt’s a funny thing that so many people know what Fried green Tomatoes are yet have never tried one. I’ve changed my recipe up through the years by reducing the cornmeal, and making a lighter batter that crisps nicely. I found that the more Cornmeal tended to prevent the oil from draining as well. I like to drizzle my tomatoes with a little Balsamic Vinegar reduction as it adds just a little more tartness to the dish.

Fried Green Tomatoes

4 Medium Green Tomatoes, Sliced ¼” thick
2 1/4 Cups All Purpose Flour
¼ Cup Yellow Cornmeal
1 Teaspoon Baking Powder
1 Cup Buttermilk
1 Egg
2 Cups beer- Lager type works best
¼ Teaspoon Kosher salt
¼ Teaspoon Old Bay Seasoning
¼ Teaspoon Ground Black Pepper
1/8 Teaspoon Garlic Powder

1).Combine 1 Cup Flour, Old Bay Seasoning, Ground Black Pepper, and Garlic Powder, Mix Well and reserve for dredging purposes.

2).Mix all remaining ingredients less Buttermilk in a separate bowl and hand beat to incorporate evenly.
Add more beer for thinner batter.

3).Dip sliced Green Tomatoes in Buttermilk, then in Seasoned Flour before dipping in batter.
4). Deep fry at 350°F. until golden brown. Remove from oil, and drain on paper towel.