Quoting Dale Shipp to Ruth Haffly <=-

There seem to be a lot of good lentil soups. We had one for
dinner last night.
Title: Faki (Hellenic Lentil Soup)

I am fond of pulses too. Tonight I made something a little out of
the ordinary. I recently bought some Unico brand (a Canadian company
processing and selling Italian foodstuffs) canned lupini. The
English name is lupin beans, The flower garden people call the
plant blue bonnet because of the blooms. The beans are shaped like
lima beans but taste more like a cross between fava and green soy
beans.

I used the first can for a succotash. At their most basic succotash
is merely a mixture of corn and any bean, not necessarily lima
beans. But I always add extras. In this case fried onion, yellow
bell peppers and garlic. Also tomato sauce, black pepper, fresh
minced herbs and a splash of hot sauce.

If it is a one pot meal and not just a vegetable side dish I would
also add chopped ham. But I didn't this time as I was also cooking
up a pork loin roast too.



Cheers

Jim


... Fermented black beans are the anchovies of Chinese cuisine.

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On 09-04-21 21:59, Jim Weller <=-
spoke to Dale Shipp about legumes <=-

I am fond of pulses too. Tonight I made something a little out of

Then you must like my choice of posting recipes for this month (or
so):-}}

the ordinary. I recently bought some Unico brand (a Canadian company processing and selling Italian foodstuffs) canned lupini. The
English name is lupin beans, The flower garden people call the
plant blue bonnet because of the blooms. The beans are shaped like
lima beans but taste more like a cross between fava and green soy
beans.

I have not heard of them, nor of green soy beans. I have heard of fava
beans, but never had them.

I used the first can for a succotash. At their most basic succotash
is merely a mixture of corn and any bean, not necessarily lima
beans. But I always add extras. In this case fried onion, yellow
bell peppers and garlic. Also tomato sauce, black pepper, fresh
minced herbs and a splash of hot sauce.

That sounds very good.

Two things about this recipe.

First -- By "pop the mustard seeds" does she mean to just put them in,
or (more likely) "heat them to bring out the flavor".

Second -- she served it over what?

My guess is that it would be a good sauce over many things.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Eggplant Dal Sauce
Categories: Low fat, Sauce, Posted
Yield: 4 Servings

1 md Eggplant
2/3 c Red lentils
2 c Water
2 t Black mustard seeds
1 t Coriander
1 t Cumin
1 Cinnamon stick
1 Dried red chili
Cayenne pepper to taste
Salt to taste

Roast the eggplant in a 400-degree oven for an hour (stab it first
with a fork). A half hour or twenty minutes before you anticipate
the eggplant will be done, pop the mustard seeds in a medium sized
saucepan, then add lentils, water and spices. Bring to a boil and
gently simmer until the eggplant is finished cooking, then remove
eggplant from oven, slit open, scoop out innards, chop them coarsely
and add to lentils. Cook another 5-10 minutes to blend all the
flavors. This would probably make a respectable soup if it were
thinned out with more water and broth, but I served it over...

Date: Wed, 18 May 94 10:12:13 EDT
From: Kirstin Reade Wilcox <krw3@columbia.edu>

MMMMM


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Quoting Dale Shipp to Jim Weller <=-

I am fond of pulses too.

Then you must like my choice of posting recipes for this month

Indeed. I noticed that most of your lentil recipes are vegetarian.
They also pair well with poultry and pork too.

lupin beans

I have not heard of them

They aren't commonly eaten outside of the Mediterranean countries.
They need to be soaked and rinsed in repeated changes of water to
get rid of some sort of noxious bitter alkaloid but in recent
decades a sweet low alkaloid variety has been developed. I first
discovered them in a Lebanese store. My Loblaws introduced them
recently but they didn't sell well so they were marked down 50% to
clear when I came across them here; I bought the remainder.

nor of green soy beans.

The Japanese name for them is edamame and they are becoming popular
outside of Japan. My supermarket has dropped frozen lima beans and
added edamame due to changing tastes.

Title: Eggplant Dal Sauce

By "pop the mustard seeds" does she mean to just put them in,
or (more likely) "heat them to bring out the flavor".

Yeah, shallow fry them in hot oil until they start to burst. This
tempering technique is called tarka as opposed to bhoona which is
dry roasting whole spices in a cast iron skillet.

Second -- she served it over what?

Undoubtedly, rice.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Steak with Mushrooms and Lentils
Categories: Pork, Steak, Mushrooms, Pulses, French
Yield: 4 Servings

125 g Puy lentils
375 g New potatoes; washed
125 g Oyster or chanterelle
-mushrooms
4 tb Olive oil
2 Shallots; finely chopped
1 Clove garlic; crushed
150 ml Fresh beef stock
4 Pork leg steaks
Salt
Freshly ground black pepper

Place the lentils in a saucepan of cold water over a moderate heat
bring the water to the boil, reduce the heat and simmer the
lentils until they are cooked.

Place the potatoes in a saucepan of cold water over a moderate
heat, bring to the boil, reduce the heat and simmer until tender
this takes approximately 10 minutes. Drain and refresh under cold
water and chop each potato into 4 pieces.

Wash the mushrooms and pat dry using absorbent kitchen paper. If
the mushrooms are large break them into smaller pieces. Heat 2
tablespoons of the oil in a frying pan, add the shallots and
garlic and cook for 1 minute. Add the mushrooms, reduce the heat
and cook for 3 minutes until tender. Remove from the heat and add
seasoning to taste. Add the lentils and stock to the mushroom
mixture.

Heat the remaining oil in a frying pan over a moderate heat and
add the potatoes, cook until they are crispy and add seasoning to
taste. Remove from the pan and keep warm.

Cut each leg steak into 2 pieces and season them. Place the steaks
into the hot frying pan and cook for 3-4 minutes each side
depending on the thickness of the steak.

Reheat the lentils and mushrooms and spoon onto hot serving plates,
place the crispy potato and the pork on top and serve immediately.

MMMMM



Cheers

Jim


... French Food in France. They seem to like it there.

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On 09-06-21 14:57, Jim Weller <=-
spoke to Dale Shipp about legumes <=-

Then you must like my choice of posting recipes for this month

Indeed. I noticed that most of your lentil recipes are vegetarian.
They also pair well with poultry and pork too.

I pull them from all of our MealMaster data files. I suppose that since lentils do play a big part in vegetarian cooking, and since I go through
each data file in turn, it may easily happen that the file for one day
might be vegetarian.

lupin beans

I have not heard of them

They aren't commonly eaten outside of the Mediterranean countries.
They need to be soaked and rinsed in repeated changes of water to
get rid of some sort of noxious bitter alkaloid but in recent
decades a sweet low alkaloid variety has been developed. I first discovered them in a Lebanese store. My Loblaws introduced them
recently but they didn't sell well so they were marked down 50% to
clear when I came across them here; I bought the remainder.

Thanks for that info.

nor of green soy beans.

The Japanese name for them is edamame and they are becoming popular outside of Japan. My supermarket has dropped frozen lima beans and
added edamame due to changing tastes.

I have at least heard of edamame but have not eaten it (or is it them?).

Title: Eggplant Dal Sauce

By "pop the mustard seeds" does she mean to just put them in,
or (more likely) "heat them to bring out the flavor".

Yeah, shallow fry them in hot oil until they start to burst. This tempering technique is called tarka as opposed to bhoona which is
dry roasting whole spices in a cast iron skillet.

I would certainly have done the first, but was wondering if the poster
of the recipe really knew how to treat them.

Second -- she served it over what?

Undoubtedly, rice.

As I would have done. If we adopted that reicpe as one of ours, I would
have made those two changes.

Here is one of our favorite lentil recipes. We first had it at
Carrabbas, an Italian grill chain. Gail might get a full bowl of it
when we go there and have nothing else.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sausage and Lentil Soup (Carrabbas)
Categories: Carrabbas, Testing, Copy cat, Soup
Yield: 15 Servings

1 tb Oil
3/4 c Diced carrot
1 c Ribs celery, diced
1 lg Onion - chopped
2 ea Garlic cloves, crushed
1 1/4 lb Hot italian sausage -
Removed from casing.
8 1/2 c Chicken broth
Additional 14 oz can at end
2 cn 14 oz canned diced tomatoes
1 lb Dried lentils

MMMMM-------------------------SEASONINGS------------------------------
1 ts Salt (Did not add)
3/4 ts Black pepper
1/2 ts Crushed red pepper flakes
1/2 ts Oregano
1/2 ts Thyme
1 ts Fennel seeds
1 ea Bay leaf.

45 minute prep.. Large crockpot done in 5 to 6 hours.

In large saucepan,heat oil over med high heat. Add carrot, celery,
onion and crushed garlic. Saute until tender.

Remove vegetables from the pan, and add one pound of hot Italian
sausage that has been removed from the casing. Brown the sausage and
drain off the fat.

NOTE: I used 6 quart crockpot to cook the soup.

In Large stockpot, place 8 1/2 cups of chicken broth, the vegetables
and the cooked sausage meat. Add the two cans of diced tomatoes. Add
the dried lentils which have been washed according to package
directions.

Add seasonings (see above)

Simmer until the lentils are tender- 30 - 45 minutes. Make sure
lentils are tender.

NOTE: With crockpot I cooked on high for 5 hours and lentils were
still not totally tender. Will cook 6 hours on high next time

Remove 1/2 of the soup and puree it using hand held blender and then
return it to the pot. Correct seasonings and remove bay leaf.

note: Gail did NOT puree any of the soup.

Very close to Carrabbas soup. Makes a large amount. Should freeze
well. I will make again.

Spiceness of soup hinges closely to how hot the sausage is.

Variation of recipe found on the web.
Tested 3/22/06

MMMMM



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