The Letters for tonight's Friday Night Challenge--
D-E-L-M-S-T
resulted in a side dish that is pretty tasty. To prepare:
Cook 1/2 cup brown lentils in 1 cup lightly salted water. While the lentils are cooking, prepare the edamame in the microwave as written on the package. Once the other items are started, then, using 1T. olive oil seasoned with dill weed, saute sliced shallot and chopped mushrooms. Slice a tomato.
Drain the lentils, combine in a bowl with the warmed edamame; add the sauteed vegetables to the lentil/edamame mix. Place the sliced tomato on top. Enjoy!
This is a very quick fix and pretty tasty: Preheat the oven at 425 degrees. Peel and cube a yam (or sweet potato). Sprinkle some sesame seed oil on the yam and roast in the oven for about 20 minutes or until lightly browned on the outside and tender on the inside. Remove and cool. Pull the leaves from the stems of arugula and arrange on a plate. Make a dressing of dill, dill pickle juice, smoked paprika, and sesame oil. I know it sounds odd, but the flavors work well together!
The alphabet game for the Friday Night Challenge: Letters given were E-L-N-P-Q. The result?
A savory quinoa pudding. This would accompany a good roast chicken or roast beef.
To make: Cook the Quinoa (around 1/8 c. per person) by cooking at a low heat--instead of cooking in water, use a bit of Evaporated milk (1/4 c. per 1 c. quinoa--perhaps less, based on consistency. You don't want the quinoa to be watery, but it shouldn't be dry, either). Once cooked to a completely softened stage, put the quinoa into a blender along with enough nutmeg, paprika, and lemon juice to taste, based on the amount of servings desired. The average amount to use say, for 1 c. quinoa would be 1/4 t. nutmeg, 1/4 t. paprika, 1/2 t. lemon juice. If you taste it and decide you want more heat, add paprika; more intensity, add nutmeg; more zest, add lemon juice. You can serve this along side your main course much like a Yorkshire pudding, but it will be a much healthier substitution.
Enjoy!
