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![]() By: Lance Sganzini Curried Lentil Soup Ingredients:
1 Tb. Olive oil Prep cooking time: 55 minutes
2 ½ cups water Directions: In a large saucepan, heat oil; sauté onion and garlic until soft. Stir in curry Powder; sauté 1 minute. Add broth, water, tomatoes, lentils, carrots and optional wine; simmer, covered, until lentils are cooked, about 45 minutes. Stir in parsley: simmer 5 minutes. Serve with small piece of sourdough bread. Taste great on a wintry day. Serves: 8 (1-cup servings) Per serving:
Italian Broiled Salmon
3 lemons Heat broiler. Spray broiler pan with no-stick cooking spray. Cut 1 lemon into 6 slices. Place salmon and lemon slices on prepared pan, skin-side up. Broil 5 inches from heat, turning once, until fish flaked with a fork (12 to 13 minutes). Meanwhile, grate peel on remaining 2 lemons and reserve the juice. Combine lemon peel and parsley in a small bowl. Melt butter in a 10- inch skillet until sizzling: add garlic. Cook over medium high heat for 2 minutes. Add 2 tablespoons lemon peel mixture and beans. Continue cooking until heated through. 4 to 5 minutes. To serve, place fish, lemons and bean mixture on serving plate: sprinkle with lemon peel and parsley. Drizzle with reserve lemon juice. Makes 4 servings. Sganzini Chicken Special Ingredients:
6-8 Boneless skinless chicken breasts cut into 1" cubes Directions:
Heat skillet and add juice from artichoke hearts.
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