French Lentils

Lentils are members of the legume family. They are full of protein, dietary fiber and vitamin B. They come in many colors and sizes. Unlike most dry beans, lentils do not need to be soaked over night. They can take between 15 and 30 minutes or so to cook. My favorite are French Lentils. They are firmer and more plump than most others and take a bit longer to cook. They have an earthy peppery flavor. They hold their shape and can be used in anything from salads, to soups & stews, to sautes with vegetables or grains. To cook, cover with cold water, bring to boil and simmer until tender, about 30 minutes.

This is Cool

Micheal Pollen has written a few books on food. They are all good and should be on any foodie's read list. Last year he put out Food Rules. He is updating it and, with the help of Slow Food, is taking suggestions from his readers. If you have a food rule you want to share follow the link.

http://org2.democracyinaction.org/o/5986/p/salsa/web/questionnaire/public/?questionnaire_KEY=541

Hey Smart Phone People

Check this out.

http://www.takepart.com/news/2011/02/14/tech-vs-tech-iphone-app-helps-you-dodge-engineered-food"

Pretty Neat if you ask me.

Tedx at Omega

Join us in the Omega Cafe to watch this exciting TED conference about our food system. Learn about what happened, where we are now, and where we're going. 

Saturday, February 12 · 10:00am - 6:00pm


Omega Cafe at the Omega Institute

150 Lake Drive

Rhinebeck, NY 12572


http://tedxmanhattan.org/

List of speakers: http://tedxmanhattan.org/speakers/

Schedule: http://tedxmanhattan.org/wp-content/uploads/2010/11/WebCast-Schedule1.pdf

Saffron

Saffron is a spice derived from the crocus plant. The stigma is removed and used as a flavor and coloring agents in most Asian cuisines. It has long been the most expensive spice by weight. A pound takes a football field of flowers to cease. Its smell is slightly sweet honey like and grassy. I used it with some garlic, pepper and apple cider vinegar to marinate some tofu. I seared the tofu off and roasted it in a 350f oven with some local hydroponic tomatoes. (I know they are out of season, get over it.) I made a simple vinaigrette with the marinade and some EVOO. I served it with half a heart of romaine for a nice warm salad. Mmmmmmmmm, big chunks of tofu.

Hot Cereal

What do you do with leftover red quinoa? You can make a salad, saute it with some onions, garlic and herbs, make compost or add it to your favorite hot cereal in the AM..or PM for that matter. I added it to my OG steel cut oats today and it added a nice earthy/minerally flavor. I soak my steel cut oats over night. The ratio is one part oats to four parts water. Up to the boil, down to a simmer to cook out. When the oats are almost completely done, add the leftover cooked quinoa. Add some salt and honey and dried fruit or nuts of your choice. I added a date. Not bad at all.