Vintage HiFi Audio Forum
General Banter => The Circular File => BBQ and Grilling => Topic started by: tube_dan on January 10, 2012, 12:13:33 AM
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Tom was kind enough to swing by our shoebox-efficiency tonight to pickup a tonearm (Linn Basik LVX on LP12 board), and had a few bites. I make these often because easy, tasty, and what-the-heck, even nutritious -- lol:
Lightly Curried Lentils
1-2 Tablespoons oil (used olive)
1 medium (baseball sized) onion (I 1/4" dice or minced -- chop however you like)
3 Cups water
1 Cup lentils (unlike other dry beans, you don't need to pre-soak these)
1/2 Tablespoon coriander
1/2 Tablespoon curry powder (we like McCormick -- any brand is fine)
1/2 teaspoon ginger -- minced or grated
pinch of salt
pressure cook for 3 minutes, or if stovetop, low and slow until lentils are tender.
Collard Greens
1/2 Cup chicken stock or broth
2 Tablespoons olive oil
2 Tablespoons tomato (chopped/diced/crushed/puree -- any form will do)
1 small onion (chop/slice however)
3 cloves garlic, mince or chop
1 Tablespoon balsamic vinegar
1/2 teaspoon salt
1 teaspoon sugar
pressure cook for minutes, or regular pan low&slow hour+
(I tried this with bacon and beef stock instead, but like the above recipe way better)
Sante! ("To your health!")
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Actually, today's batch of lentils had:
2 teaspoons coriander
2 teaspoons curry
1 teaspoon ginger
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And 1 lb package of frozen collard greens :P
If using fresh, soak in water to clean, then chop up for recipe. :D
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Collard greens pressure cook for 20 minutes :)
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Very tasty!