Lentils with Roasted Winter Squash

This recipe comes from How To Cook Everything Vegetarian by Mark Bittman. It's a delicious vegetarian main course for a cold winter evening. I used butternut squash, but you could use any medium winter squash.

Ingredients:

• butternut squash, peeled, seeded and cut into 1- to 2-inch cubes (about 2 cups)
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 2 teaspoons minced garlic
• 1 bay leaf
• 1/2 cup white wine
• 2 cups vegetable stock or water, or more as needed
• 1 and 1/2 cup dried brown lentils, washed and picked over
• salt and pepper

Instructions:

• Heat the oven to 375 degrees F.
• Toss the squash in olive oil and roast on a baking sheet until tender and caramelized.
• Put the oil in a pot over medium-high heat. When hot, add the onion, celery, and carrot; cook, stirring occasionally, until the onion is soft.
• Add the garlic and cook for another minute.
• Add the bay leaf, wine, stock, and lentils. Sprinkle with salt and pepper and bring to a boil.
• Turn the heat down to medium-low, cover partially, and simmer 25-30 minutes, stirring occasionally.
  
• Add stock or water if needed to keep the lentils from sticking and burning. Lentils should be soft but not soupy.
• Add the squash to the lentils in the last 10 minutes or so of cooking.
  

Wine of the Week - Kung Fu Girl 2009 Riesling

When you find a wine called Kung Fu Girl, you just have to buy it.

A spot-on Riesling, with subtle but present sweetness. Melon scents on the nose, primarily honeydew with a touch of cinnamon underneath. The sweet taste is highlighted with notes of lime. The finish is solid and pleasantly lingering, making it an ideal dessert.

12.5% alcohol

Tortilla soup

My final post for my month-long Mexican meal holiday is one I've been meaning to make for along time. Though most people would find this an obvious south-of-the-border dish, I have never actually made it before.
So here it is: my version of Tortilla soup:




Ingredients
Olive oil
2 large jalapeno peppers, diced
1 large bell pepper, chopped - red or green, or half of both
1/2 red onion, diced
2 tsp cumin
3 cups veggie broth with 1 cup water
2 tomatoes, chopped
1-2 cups frozen corn
1-2 cups black beans (optional)
2 tbsp lime juice
Cheddar/Mexican mix cheese
Fresh cilantro
Tortilla chips


1. Heat oil in a large pot. Add peppers and onion and cook until soft, ~5 minutes.
2. Add cumin, tomatoes (with their juices), corn, and beans. Bring to a boil, then simmer for about 15 minutes.
3. Add lime juice. Stir well.
4. Serve with cheese, cilantro, and chips. (Homemade chips will taste best and be greatly appreciated by the foodie!)

Wine of the Week - St. Supery 2004 Cabernet Sauvignon

I took a chance and bought something a little pricier at Trader Joe's. The gamble paid off. This wine drew me right in. The primary tastes were blackberry and smoke, but I also picked up a slight hint of fresh pine needle.

Everything about this wine was subtle and balanced. A great find.

14.1% alcohol

Tostadas!

Another tasty treat from Cooking All Things Trader Joes.



Ingredients:
Whole wheat flour tortillas
Eggplant Garlic spread (I used Red Pepper Spread w/ Eggplant and Garlic)
Chopped tomatoes
Mexican blend cheese
Cilantro

1. Cover the tortilla with the spread evenly on a baking sheet. Top with the tomatoes and cheese.
2. Bake at 400 degrees for 10-12 minutes, until tortillas are crispy.
3. Top with cilantro, cut into slices, and serve!

Make sure you make enough because these go fast!