Sunday, July 11, 2010

Smoked Sausage with Lentils menu



Cabbage and Apple Salad
Smoked Sausage with Lentils
Fruit Salad
Tomatoes with Oregano

Cabbage and Apple Salad



A delicious salad . . . we really enjoyed the dressing . . . 

2 tbsp white vinegar **
1 tbsp brown sugar
1 tbsp canola oil
2 tbsp water
2 tbsp mayonnaise
1/4 tsp paprika
2-3/4 cup Savoy or green cabbage, thinly sliced **
2 green onions, thinly sliced
1/2 Granny Smith apple, peeled, cored and thinly sliced **
salt and pepper to taste

** I didn't have any white vinegar left so I used apple cider vinegar.  I like my salads lightly dressed so I added an extra handful of sliced cabbage and the leftover 1/2 apple to the bowl. **

Put the vinegar, brown sugar, oil and water in a saucepan.  Heat 4 minutes over medium heat.  Remove the pan from the heat then add the mayonnaise, paprika, salt and pepper and mix well.  Set aside.

Prepare the cabbage, green onions and apple and put slices in a salad bowl.  Pour in the vinaigrette and mix well.  Adjust the seasoning.

Cover with plastic wrap and chill in the refrigerator for at least 1 hour before serving.

Makes 2 servings.

Smoked Sausage with Lentils


Delicious meal . . . Hal did not like the lentils, which surprised me, until he explained it was too "hot" . . . I must have been a little carried away with the seasoning . . . 
Had some leftover Tomatoes with Oregano to add to the plate and a few raw carrot slices . . .



1 clove garlic, finely chopped
1/4 onion, finely chopped
1/2 carrot, finely chopped
1/2 stalk celery, finely chopped
1/4 dried chili peppers, minced
1 tbsp olive oil
1 cup green-brown lentils (dried)
2/3 cup chicken broth **
1 tbsp tomato paste
salt and pepper to taste
2 smoked sausages
1 tbsp Italian parsley, fresh, finely chopped

** I didn't think there was enough broth in the pot so I added a little extra **

It is not necessary to soak the lentils in advance.

Prepare the vegetables.  Heat the oil in a pan over medium heat.  Add the vegetables, sauté 2-3 minutes until they are slightly softened.  Stir in the lentils, cook 1 minute.

Pour in the broth and tomato paste.  Bring to a boil, then cover and simmer until the lentils are cooked al dente, about 30 minutes.  Stir occasionally and check that the lentils remain moist, adding some more broth or water if necessary.  Season with salt and pepper.

Meanwhile, cook the sausages on a medium-hot grill until brown and crisp, about 2-3 minutes per side.  Alternatively, sauté the sausages in a grooved grill-pan, ten add them to the lentils.  Cover then cook an additional 5 minutes.  Sprinkle with chopped parsley then serve.

Makes 2 servings.

Desert for this meal was supposed to be Cold Melon Soup because I'd make 4 servings the night before.  But you may recall Hal ate it all . . . LOL . . . so I took some pineapple, peaches, banana, strawberries and a little pineapple and orange juices to make a fruit salad.  I sprinkled coconut on top just for fun and a different texture.  


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