2011....Bring it!

Ok, so I love to write. It helps me relax. Cooking does the same thing for me, I am able to loose my self in the mundane chopping of the onions and forget that there is a preschooler at my feet asking to watch Dora for the millionth time or a Baby who (most likely) needs a diaper change. Fret not dear reader, that is why I married the man I did. He is the best Diego/Handy Manny/Dora role player and is a whiz at making sure that Giada's butt stays poop free. So off I go to cook.

I always get asked to share recipes by my friends and family, and I never have them. I don't really cook with a recipe. The dishes I make are dishes that have been in my family for generations and that I am sure reside in my Grandma's old and yellow handwritten recipe book. But for quick daily access I have stored them in my memory and at least up to now, it hasn't failed me once. So, now in this technology filled world, I will post them here. To forever be etched into cyberspace. How poetic. Bleh.

So, today is the first day of the year and to us that means Lentils are in the menu. They are supposed to represent abundance and its a typical dish to make as a year starter. Here is my version:

2 small bags of Lentils - soak for 2 about hours in water to soften (even though the instructions say not to do it...my grandma did it, so I do it too. Wanna argue? take it up with her)

1 palm full of Cumin

1/2 palm full of Turmeric

Ham Hocks (Smoked Turkey wings work also)

2 Bay Leaves

2 Medium Onions or 1 large one, chopped. I like to work with yellow or white.

Garlic to taste (to me this always means tons of it, but 3 cloves will do)

1 box and a half of Chicken Stock

Salt and Pepper

Olive Oil

In a pot heat the oil and place the bay leaves, cumin and turmeric stir and wait until its hot and stir. Add the chopped onions and chopped garlic. Let it sit with the spices for about 5 minutes and then stir. Wait until the onions and garlic have taken the flavors of the spices and have softened, about 15 - 20 minutes. Season with salt and pepper. Add the Lentils (which after 2 hours should have soaked up the water they were soaking in) add the entire box of chicken stock and about 2 cups of water and stir. Season again with salt and pepper. Cover and let it cook on medium low heat until the water is consumed and lentils are soft and puree like about 45 minutes. Depending on your taste you can add more chicken stock to loosen up the lentils or leave as is. I like them real soft, the consistency of mashed potatoes so I add more stock at the end.

You can make half of this recipe if you wish, you will still get about 3 or 4 large portions of lentils. But I like to make this in a huge batch because it freezes well and can be later added to soups, rice, or even ground beef for a lentil based chili. Hey, I like to relax as well! And with the ever present gym classes, running late from work and other mind boggling tasks I am happy to always have "reserves" in my refrigerator.

I serve this with rice and chicken or as a side dish to a steak with salad. YUM. Additionally to being delish and jammed packed with protein and iron, this dish is also extremely healthy and dirt cheap. The bags of lentils were .89 each and I'm always fully stocked with onions and garlic, so I fed my family of 3 (baby doesn't count yet!) for about 2 bucks and change a plate....considering that I made some salad and steak. Plus I have lots of left overs to freeze for another night.