The following post was written by my mom, WWW. Thanks, mom!
Larry and I went to LA a couple of Sundays ago to spend a day with Rebecca and family and Hal’s parents who were visiting from New York. It was the first time we had been there since my two-month stay. (They were at our house for both Thanksgiving and Christmas.) When I got home, I couldn’t get Bo and Rev out of my mind. Every time I closed my eyes to go to sleep, those two precious faces stared into my heart and I found my eyes tearing up just thinking about them. The next morning I spent way too much time flipping through pictures on Rebecca’s flickr and blog. Because, as it turns out, one day is not enough time to get your baby fill when you have twins. With a singleton, you hold, hug, play with and kiss one tummy all day, and even though it is hard to pull yourself away, you at least feel somewhat satisfied that you spent quality time with the baby. But with two, you spend half as much time with each baby and you return home unfulfilled and unsatisfied. And that isn’t even taking into consideration wanting to spend time with my other two precious grandchildren—getting enough Fable hugs, hearing about Archer’s ideas on world events, playing games, and doing puzzles.
I am sure you are wondering what any of this has to do with food. Well, at the last minute, I decided it would be a nice idea to bring dinner with us so Rebecca and Hal didn’t have to worry about feeding all of us. I didn’t have much time to cook on Saturday so I made my favorite one-pot easy dinner, red lentils, and for Archer and Fable, the 15 minute chocolate pie I mentioned a couple of weeks ago. Since I’ve posted the lentil recipe here before, I typed “red lentils” into Rebecca’s search engine and found it, but it was buried in a post about rutabagas and cucumbers. “OH, NO,” I thought. “What if people can’t find it?” Since I love this recipe so much, I decided to reprint it here, giving it its own special place.
For those of you who have made this before, I apologize for posting it again. But for the rest of you who haven’t, I cannot express enough how delicious AND good for you this recipe is. It has become my absolutely favorite dinner to bring to a friend who is sick or to serve to the family. We eat it almost once a week and we never get tired of it. On the contrary, we CRAVE it. Plus it is inexpensive and you can whip it up in a half hour. (GGC Note: This is my favorite WWW recipe of ALL TIME, Kanye West.)
Make sure you use RED lentils, not the brown ones. In fact, you can substitute red lentils in any other of your favorite lentil recipes. They have a much creamier texture and I prefer the flavor.
So here it is, an encore performance of Red Lentils from Six Spices by Neeta Saluja. I always double or triple the recipe (it freezes great!) and serve it in bowls over basmati rice for a complete meal. Don’t substitute olive oil for the ghee (unless you are a vegan) or ground cumin for the whole cumin. Both of those give the dish its signature flavors.
Lal Dal (Red Lentils)
1 cup red lentils, washed
4 cups water
½ t turmeric powder
1 t salt
2 T ghee
½ t cumin seeds
1 green chili, halved lengthwise, seeded and sliced (I use Anaheims)
1 small onion, chopped
½ t cayenne pepper
1 medium tomato, chopped
2 T fresh lemon juice
¼ cup fresh cilantro.
1. Place lentils in a medium-size saucepan with the water, turmeric powder, and salt. Bring to a boil on a high heat. Reduce heat as froth starts to build up. Remove froth from the surface as it builds up. When froth subsides, turn down heat to low. Partially cover and cook until they are soft and turn into a soup-like consistency, about 15-20 minutes.
3. Add lemon juice and garnish with cilantro. Serve hot.
And because I have now mentioned it TWICE and failed to post the recipe, here is the recipe for the heavenly chocolate pie that is easy as pie to make. (Thanks to Larry’s mother for giving me this recipe!) For a gluten free version, buy gluten free chocolate sandwich cookies. (I use Kinnitoos or Mi-Del, both found in the gluten free section of your grocery store.)
Chocolate Mousse Pie
(from Cooking with Trader Joes)
28 Joe-Joe’s cookies with vanilla bean filling
(or any other chocolate sandwich cookies)
¼ cup melted butter
12 oz semisweet chocolate chips
14 oz can light coconut milk
1. Preheat oven to 350. Crush the cookies in food processor. Pulse cookies until fine crumbs. Add melted butter and pulse until combined. Press the crumbs in an oven safe pie dish. Bake crust for 5 minutes. Remove from oven and cool completely.
2. Melt chocolate on the stovetop on low, stirring well until completely smooth and melted. (Don’t scorch.) Pour coconut in blender and add the melted chocolate. Immediately blend until completely smooth (20-30 seconds).
3. Pour filling into crust and chill for 4 hours or overnight in the fridge. (Prep and cooking time: 15-20 minutes, not including cooling/chilling time.)