Lentil Salad with Green Beans and Tomatoes

I have been savoring the last of the really ripe tomatoes and wanted to make a high protein salad to take with me on the plane.  I like bringing my own food as I just don't like what they serve at most airports. I am careful not to pack things that have too strong of a smell (like tunafish) and I really want something healthy to eat when I am on the road. So, I made this lentil salad the night before as it is a really good as a traveling food.  I've discovered that lentils, like pasta, taste best when you salt the cooking liquid enough. I made the salad with those wonderful tomatoes cut up and also some blanched green beans and red onion. I dressed it with red wine vinegar and olive oil and some fresh basil. It was delicious!  

Lentils are very high in protein. They are considered by the Chinese to be sweet and warm.  They are considered a very good food for the spleen and stomach and actually the entire digestive system.  And, they are considered beneficial when you have low energy.  But as always, I like them because they taste good.  They are also one of the most ancient cultivated foods and store (when kept dry) very well. I keep them on hand for a quick soup and as you can see from this recipe, they are a really good ingredient that can help you create a healthy, nutritious and satisfying salad to eat alone or as part of a larger meal.

Lentil Salad with Green Beans and Tomatoes

1 cup Lentils

Handful of green beans, trimmed and cut into small pieces

4 Roma Tomatoes, chopped 

1 small Red Onion, minced

2 Tablespoons Red Wine Vinegar

3 Tablespoons Olive Oil

2 teaspoons salt water + 1 teaspoon for salad

1/4 teaspoon fresh ground pepper

Small handful of basil leaves, cut into small pieces

Rinse Lentils in a large pot and drain.  Cover with water by about 3 inches and add salt. Bring to a boil and turn down to a simmer. Cook until tender - about 20 - 30 minutes.  Drain and reserve.  

Blanch green bean pieces for 3 - 4 minutes in a small amount of boiling water or until crisp-tender.  Drain and rinse with cold water to stop the cooking process.  

Toss lentils, green beans, tomatoes, red onion, olive oil and vinegar together.  Season with salt and pepper and toss again.  Let sit for 1/2 hour or more to let the flavors blend.  Sprinkle with fresh basil when serving.  

Five Element Analysis

Lentils, as pulses, belong to the Earth Element so that element is fully represented as the green beans add even more. The Olive Oil and Red Wine Vinegar contribute the Wood Element. The tomatoes bring in the Fire Element and the Basil adds just a bit of Metal. That element needs enhancement in the meal and the Water Element is missing so be sure to serve it with a Water Food like soup or maybe some grilled fish as the main dish to create balance.  

Rice Pilaf with Bay Leaves

Rice is one of my favorite sides with almost anything.  Given a chance to make a side dish, I usually think of it first.  So last night I was short a few ingredients that I usually make rice pilaf with, like onions or shallots and chicken broth, and adapted a standard recipe and ended up making it more interesting. What I used instead was garlic and vegetable broth and I added bay leaves on top as they perfumed the rice with that wonderful intangible aromatic scent  that made the rice taste just a bit mysterious. I was so delighted with the rice that I had to share it with you and will definitely make it again and again!

Rice Pilaf with Bay Leaves

1 cup Basmati (or Jasmine) Rice

1 3/4 cup Vegetable Broth (can also use Chicken Broth)

2 Garlic Cloves, Minced

1 Tablespoon Butter (can also use Olive Oil if you are vegan)

2 Bay Leaves

In a Saucepan, heat the butter until melted.  Add the garlic cloves and cook, stirring until they just begin to start to turn color.  Add the Rice and coat with the butter.  Cook until the rice looks opague.  Then pour in the Vegetable Broth and bring to a a boil. Turn down heat to simmer, cover the rice and cook for 15 - 20 minutes.  Serve with the Bay Leaves on top.

Five Element Analysis

Rice belongs to the Metal Element and the Garlic and Bay Leaves add even more.  The Butter brings in only a hint of the Water Element along with the broth, but the vegetables in the broth contribute a little bit of Wood, Fire and Earth.  However, this dish is considered primarily Metallic so use it to add the Metal Element to a meal incorporating the other elements more strongly to find a Five Element balance.

Brunch Bread Pudding

I helped host a brunch in Denmark this last weekend and wanted to make a dish that could serve a crowd that was also an American treat. I thought about Blueberry Pancakes, but didn't want to be tied to the stove flipping them. Besides that, mine always come out seriously lopsided. I had some two day old Italian bread that needed using, so decided to make Bread Pudding. I don't make this often because I don't eat regular wheat bread that much, but this recipe is so good, that once in a while, I just have to make it. This version is a variation on Paul Prudhomme's recipe. However, I like mine to be more lightly spiced and less sweet. And my favorite topping is Maple Syrup instead of the usual Bourbon Sauce, Lemon Sauce or Chantilly Cream. Sometimes I change it up and make it with fresh blueberries and then serve it with Blueberry Syrup or I put in apples and serve it with Cider Syrup. For Christmas morning, I have made it with dried cranberries or cherries too.  They are all incredibly delicious versions!  I made a really big batch since there were lots of people coming over and this was one of the first dishes to be eaten up. I consider that the best endorsement of all.  This recipe makes about 16 servings, so for a smaller family, just cut the recipe in half.

A few tips: Toast the bread cubes in a slow oven until they are dried - this can be done ahead of time.  Start soaking the bread about 1 1/2 hours in advance so that it really gets a chance to soak up the egg and milk mixture.  Also, make sure to cut up the walnuts into fairly small pieces.  Brown the bread pudding well (unless you like it really soft) because the crispy bits on the top may be the best!

Brunch Bread Pudding

6 eggs

2 cups sugar (2 1/4 to 2 1/2 cups if you like it very sweet)

2 teaspoons vanilla extract

1/2 teaspoon ground nutmeg (preferably freshly ground

1 teaspoon ground cinnamon

8 Tablespoons melted butter

4 cups whole milk (I used Lactaid)

1 cup raisins

1 cup walnuts

10 cups stale French or Italian bread - with the crust, cut into cubes and lightly toasted in the oven

In a large bowl, beat the eggs until frothy. Add the sugar, vanilla, nutmeg, cinnamon, melted butter and milk and mix to incorporate. Place bread cubes in a buttered 9 x 12 inch baking pan. Pour the egg/milk mixture over them and toss slightly.  Let sit at room temperature for 45 minutes.  Bake in a preheated 300 degree oven for 45 minutes.  Then raise the temperature to 425 degrees and bake an additional 15 minutes or until the top crust is lightly browned and the bread pudding is puffy.  Serve warm or cool with Maple Syrup.  

Five Element Analysis

Bread belongs to the Wood Element so that element is definitely covered.  The eggs and walnuts bring in the Water Element.  The sugar and Maple Syrup contribute the Earth Element.  The vanilla, nutmeg, cinnamon and milk represent the Metal Element.  The raisins, being dried, add in the Fire Element, but not very much.  So, to make this balanced, make sure to serve it with tea or coffee and enjoy!

Hal's Macadamia Crusted Halibut

This is a great recipe from my ex husband that I have meant to post many times in the last few years. It is a really delicious way to cook Halibut and it is a great dish for a dinner party because it looks a lot harder than it is.  Halibut can be a dry fish if not cooked properly, but this way of cooking it maintains its' moistness and the crust of Macadamia Nuts and Ritz Cracker Crumbs is wonderful. His way of making it involves coating pieces of halibut in a mixture of Best Foods Mayonnaise and Sour Cream. This makes the nut crumb mixture stick to the fish.  I altered the recipe by removing the Sour Cream and used just mayonnaise. I also used Glutino Gluten Free Crackers instead of the Ritz Crackers and it still turned out great.  You can also use Panko Bread Crumbs if desired. The tricks are to make sure that the Macadamia Nuts are not too finely chopped in the food processor or you will have nut butter and to sear the halibut in a hot pan (cast iron is good) coated with only a bit of oil. Then, when both sides are brown, you finish it off in the oven. It is so delicious!

Hal's Macadamia Crusted Halibut

4 - 6 pieces of Halibut (about 4 - 6 ounces each)

1/2 cup Best Foods (Hellman's) Mayonnaise

1 1/4 cups Macadamia Nuts, lightly chopped in a food processor (or by hand)

1/2 cup cracker crumbs (Glutino Gluten Free Crackers or Ritz Crackers - about 10)

2 Tablespoons Vegetable Oil

Preheat oven to 375 degrees.  Mix together the Macadamia Nuts and Cracker Crumbs and put on a plate.  In a wide bowl, put in the mayonnaise.  Take each piece of fish and dip in the mayonnaise (on both sides) and then press into the Nut Crumb Mixture.  Put on a plate until all are coated.  Heat a heavy oven proof frying pan (like cast iron) until hot. Put in oil and when almost smoking (you will see the oil start to separate), carefully put in the fish.  Cook, watching carefully until the Nut Crumb crust gets brown.  Turn and continue cooking until that side is brown.  Then, put into the oven and cook for 8 - 12 minutes, checking with a fork after 8 minutes.

Five Element Analysis

Fish belongs to the Water Element and the Macadamia Nuts add even more. The Mayonnaise and the Gluten Free Cracker crumbs, bring in the Metal Element.  If you use Ritz Crackers or Panko Bread Crumbs, you gain some of the Wood Element. However, you do need to serve this with a green vegetable for more of the Wood Element and to find balance, there needs to be some of the Earth Element, which potatoes would contribute and some of the Fire Element, which could be a berry or apple dessert.  

Red Cabbage and Orange Salad

I love the color of Red Cabbage, but I actually think it is more purple than red and I love it cooked or raw.  One of my favorite ways of serving it is with a dressing made of fresh Navel Oranges. I like this dressing so much, I could almost drink it!

I've mentioned the anti cancer properties of the Brassica family, but Red Cabbage in particular has special properties that protect against breast cancer because of the flavenoids contained in the anthocyanin pigment.  It is also thought in Chinese Medicine to detoxify the liver. Then combine that with oranges, which is another nutritional powerhouse.  Of course, we all know oranges are full of Vitamin C, but they also helps regulate blood sugar and according to Chinese Medicine, they help lubricate the lungs, resolve mucus and strengthen the spleen. Then top this salad off with some almonds, which help prevent wrinkles and in Chinese Medicine, lubricate the lungs and intestines and clear coughs. All of these health giving properties are contained in this delicious salad!  

This salad can be made ahead as the cabbage holds up well and this dressing is also quite good on beets. I hope you enjoy it as much as I do.

Red Cabbage and Orange Salad

1 small head Red Cabbage, cored and chopped

2 medium Naval Oranges, peeled and cut up into small pieces

Juice of 1 additional Naval Orange

juice of 1 small lemon

1/2 red onion, chopped

1 Tablespoon Honey

1 teaspoon Dijon Mustard

1/2 teaspoon salt

Pepper to taste

1/2 cup of Olive Oil

1/3 cup slivered almonds

Mix together the orange juice, lemon juice, honey, mustard, salt and pepper.  Taste and adjust if necessary.  Marinate the red onion in the vinaigrette.  Toast the almonds in a frying pan until lightly browned. Take out and cool.  In a large bowl, mix together the Red Cabbage and the Oranges.  Pour the dressing with the onions over the salad and toss to coat.  Sprinkle on the almonds and serve. 

Five Element Analysis

Looking at this salad and it's various colors, you know that several of the elements have to be involved.  The cabbage belongs to the Earth Family and the honey adds more, but the red color makes it Fiery too and the Pepper contributes an a small amount.  The oranges belong to the Wood Family and the olive oil and lemon juice bring in even more.  The almonds, mustard and onions make sure the Metal Element is present too. Only the Water Element is missing so serve this with a Water Food main dish and you will have achieved a Five Element balance.  

Spicy Artichoke Dip

This is a classic dip from the 1990's. It used to be everywhere at every party and it was always a big hit.  I've never outgrown it and decided to make it yesterday at my son's request, who also wanted me to post it so he could make it again himself.  I'm sure many of you already know how to make it, so here's a reminder, although this version is a little less fattening as I use half the mayonnaise and Parmesan Cheese of the usual recipes and it's a lot more spicy because it contains fresh jalapenos.  You can leave the Jalapenos out if you want out and you can also add chopped cooked spinach if desired or even crabmeat. It's very versatile and it's so easy to make and loved by anyone I know that tries it! 

1 can (13.75 oz) Canned Artichokes, drained and chopped

1/2 cup Best (Hellman's) Mayonnaise

1/2 cup grated Parmesan Cheese + 2 teaspoons more for topping

2 teaspoons fresh lemon juice

2 Tablespoons minced onion

1 garlic clove, minced

1 teaspoon minced fresh Jalapeno (deseeded and veins removed)

Few dashes of Tabasco Green Pepper Sauce

Paprika for garish

Preheat oven to 425 degrees.  Mix together all ingredients except the Paprika in an oven proof dish.  Smooth down the top and sprinkle with the remaining Parmesan Cheese and the Paprika.  Put into the oven and cook until it is bubbling and the top is browned - about 20 to 25 minutes.  Serve with tortilla chips or crackers

Five Element Analysis

Artichokes belong tot he Wood Element and the lemon juice adds a bit more.  Mayonnaise and Parmesan Cheese along with the onion and garlic contribute the Metal Element.  The Jalapeno and the Paprika bring in the Fire Element. If you serve this dip with Tortilla Chips, it brings in the Earth Element.  Then, only the Water Element is missing so be sure to serve a Water Food as part of the main meal, add the crabmeat or serve with another appetizer like smoked salmon to create a Five Element balance.