where do i start?
so its been about a week since i've recapped on any of my lifes goings ons. not really sure where to start... so here are a couple tidbits from the last couple days i'll share...
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first off - i guess the heat wave is over. its like a million degrees below zero here now. okay fine, i take that back. i spent a couple days in eastern oregon where it officially was a million degrees below zero so i know what cold feels like. bottom line remains however - looks like my flip flops aren't going to be making any trips outside anytime soon. last wednesday i left work early and went over to the grove to read my book and enjoy the last of the summertime... can you tell from this picture its warm out?
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woke up at the crack of dawn on turkey day to head off to SFO.... oh wait, i mean 3 hours before the crack of dawn. anyway the first part of the day is kind of a blur but home was a good time. was fabulous to see everyone and the food was RAD. in particular... i'm totally sold on this cranberry sauce recipe my mom used. the ingredients sound kind of sketchy and might lead you to think the flavor will be too overwhelming but thats totally not the case. it had a lovely and subtle flavor that complemented everything perfectly. print it out and try it - trust me.
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a wierd thing about going home is spotting all the wineries that have sprouted up in and around walla walla. i guess there are over 60 now which is totally crazy yet totally fabulous! so mom and dad got me to the airport way to early on saturday and after i checked in dad suggests we go wine tasting - RAD! so there are like well over ten tasting rooms within 2 seconds of the airport (not an exaggeration) so next time you find yourself on a layover in ALW, wander on over to check them out! we cruised Cougar Crest and Five Star Cellars while i waited for my flight. i've got to figure out a longer and more legit wine tour when i'm home for christmas.
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if you've got some butternut squash laying around and you've been itching to use up some lentils and plain yogurt - you're in luck! i tried this recipe and was super into it... oh, except when i was rummaging around for the curry powder and a jar of saffron fell behind my stove. out of all the jars that could fall lost into oblivion it would be the saffron. here it is - straight from epicurious.
LENTILS WITH BUTTERNUT SQUASH AND WALNUTS
**i followed other cook's suggestions and topped with plain yogurt (i drained it first) and i also added quinoa which not only made it healthier but was a nice balance with the lentils and helped make it a heartier main dish instead of a side dish. used onion instead of the shallot, added a little more cilantro than it called for and definitely don't skip the lime juice.**
1 small butternut squash (about 1 pound)
1 large shallot
2 tablespoons olive oil
1 1/2 teaspoons curry powder
1/2 cup walnuts
1/3 cup lentils
2 tablespoons chopped fresh cilantro sprigs
fresh lime juice to taste (optional)
Preheat oven to 425°F.
Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes.
Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.
While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.
Serves 2 as a side dish.
-------------------------
first off - i guess the heat wave is over. its like a million degrees below zero here now. okay fine, i take that back. i spent a couple days in eastern oregon where it officially was a million degrees below zero so i know what cold feels like. bottom line remains however - looks like my flip flops aren't going to be making any trips outside anytime soon. last wednesday i left work early and went over to the grove to read my book and enjoy the last of the summertime... can you tell from this picture its warm out?
-------------------------
woke up at the crack of dawn on turkey day to head off to SFO.... oh wait, i mean 3 hours before the crack of dawn. anyway the first part of the day is kind of a blur but home was a good time. was fabulous to see everyone and the food was RAD. in particular... i'm totally sold on this cranberry sauce recipe my mom used. the ingredients sound kind of sketchy and might lead you to think the flavor will be too overwhelming but thats totally not the case. it had a lovely and subtle flavor that complemented everything perfectly. print it out and try it - trust me.
-------------------------
a wierd thing about going home is spotting all the wineries that have sprouted up in and around walla walla. i guess there are over 60 now which is totally crazy yet totally fabulous! so mom and dad got me to the airport way to early on saturday and after i checked in dad suggests we go wine tasting - RAD! so there are like well over ten tasting rooms within 2 seconds of the airport (not an exaggeration) so next time you find yourself on a layover in ALW, wander on over to check them out! we cruised Cougar Crest and Five Star Cellars while i waited for my flight. i've got to figure out a longer and more legit wine tour when i'm home for christmas.
-------------------------
if you've got some butternut squash laying around and you've been itching to use up some lentils and plain yogurt - you're in luck! i tried this recipe and was super into it... oh, except when i was rummaging around for the curry powder and a jar of saffron fell behind my stove. out of all the jars that could fall lost into oblivion it would be the saffron. here it is - straight from epicurious.
LENTILS WITH BUTTERNUT SQUASH AND WALNUTS
**i followed other cook's suggestions and topped with plain yogurt (i drained it first) and i also added quinoa which not only made it healthier but was a nice balance with the lentils and helped make it a heartier main dish instead of a side dish. used onion instead of the shallot, added a little more cilantro than it called for and definitely don't skip the lime juice.**
1 small butternut squash (about 1 pound)
1 large shallot
2 tablespoons olive oil
1 1/2 teaspoons curry powder
1/2 cup walnuts
1/3 cup lentils
2 tablespoons chopped fresh cilantro sprigs
fresh lime juice to taste (optional)
Preheat oven to 425°F.
Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes.
Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.
While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.
Serves 2 as a side dish.
posted by Jen at
4:16 PM
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