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LENTIL BACKLASH                                             DECEMBER 15, 2014

 

Last week I neglected to mention a few items for the LENTIL RECIPE. Chopped green onions are great also just before you serve it. I also forgot about Quinoa (pronounced Keen-wa,) which somehow came up to the Northern Hemisphere from Peru. The Peruvian Indians have been living on that for hundreds of years, it’s been their mainstay; but now, because it is popular in our neck of the woods, they are suffering because of the popularity. The growers can now sell it at a much higher price, and the natives can’t afford it. If you haven’t tried Quinoa, you should do so as soon as possible. It is chuck-full of vitamins, fiber, and such. Much better for you than rice. I talk about these things because I want you all to get onto these various foods so you will eat much healthier

Boil the Quinoa like you do rice, but it is rather bland to my taste. We sauté it with sliced onion and mushrooms. Then, it is s-o-o-o-o good. The box or bag it comes in may give you some ideas. Another idea when you have some leftover Tilapia, throw in some capers. You just go ahead and make up your own conglomeration

The Readers were restless last week, and the Replies they posted need some conversation.

For instance, in Marge Crouter’s Reply this past week she asked about the cilantro since it doesn’t tickle her taste buds, so I say to Marge: “Just leave out the cilantro – maybe you would like some parsley, or don’t even bother. Put in stuff you like, and it will be delicious.” Then, on the other hand, the Reply from my niece, Roberta, “just loving the idea of the cilantro-YUM” (her words.) You all should experiment, and let me know if you find something daring and delightful.

Vickie Adams said she is going to try it, and I wish her the luck she asked for. You can do it. Jamie Forrest loves the recipe, and will be cooking up a batch next week — can’t do it this week because she has to do a big pot of gumbo to serve to some friends.

Joan Chase doesn’t care much about what’s in it, just make a lot of it. She loves to eat.

Now there’s Rebecca Epley, who reads my drivel over in Arizona. Rebecca, I don’t know about that recipe of yours. Maybe it’s a good thing you only make it once or twice a year. Those jalapeño peppers will get you. I wouldn’t be able to eat it at all, so please don’t serve it when we come over to visit. As one advances in age, you may end up with the GERD, then no more jalapeños and the food like we both grew up with.

There was one more Reply. It was from the daughter of my great team mate, Bertha Petinak Tickey when we played championship softball for the Orange Lionettes. Janice always stays in touch, and here she brought me up to date about Bertha’s great granddaughter, Angela Gardella, a senior at Sonora High School, and they just won the Div. 4 State Championship held at Orange, over in Orange County where we played our softball. Angela’s sport is volleyball. (I almost forgot that – caught it just in time, thank goodness.)

 

THE MORAL TO THIS STORY: EACH WEEK, YOU SHOULD GO BACK TO THE BLOG TO READ THE REPLIES. THEY ARE USUALLY BETTER THAN THE STORY.

 

MELITAS FORSTER                                       MONDAYS WITH MELITAS

 

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"Thank you for sharing this page" ~ Tammy