Lentils Anyone?

Curry Lentil Soup

Ingredients:
1 tablespoon olive oil
1 tablespoon butter (the real stuff)
1 medium onion, chopped
1 large clove of garlic, chopped
1 teaspoon cumin powder or seed
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 teaspoon turmeric powder
1/2 teaspoon coriander
6 cups water
1 cube vegetarian bouillon (or use vegetable stock instead of water)
1 pound lentils

Directions:
Sauté the onion and garlic in the oil and margarine in a large pot until tender.
Add the spices and sauté for 1 minute.
Add water, vegetarian bouillon cube, and lentils.
Cook until lentils are tender, about 1 hour.

How about cookies for Christmas?

http://sweetconstructions.com/


Mindi Canner and Kate Kuckro are the bakers behind Sweet Constructions. As upstairs and downstairs neighbors, they met on their front porch and discovered they had a lot in common, from their love of baking, canning, and eating sustainably to their ties to neighboring New England towns. In 2001, they began baking cookies and other treats for friends and family, school fundraisers and other events. Encouraged by the response to their treats, they decided to give their cookies the ultimate test: selling them. They started by selling to friends and co-workers for the winter holidays, and have since expanded to offering our cookies year-round online.


Order some for Christmas today - they also make great Christmas presents and can be ordered online!

Check out the flavors; http://sweetconstructions.com/flavors.html

A Great Kale Salad Recipe

Kale and Brussels Sprout Salad

8–10 servings

Ingredients

1/4 cup fresh lemon juice

2 tablespoons Dijon mustard

1 tablespoon minced shallot

1 small garlic clove, finely grated

1/4 teaspoon kosher salt plus more for seasoning

2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

1/2 cup extra-virgin olive oil, divided

1/3 cup almonds with skins, coarsely chopped

Preparation

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Check Out Kanto...

How about buying your friends and family some cool, locally designed T-shirts for Christmas this year?! Free shipping with orders over 50.00 if you enter the code SHIPFREEUS. Get shopping; www.kantno.com


Just a few examples;