Category Archives: Food

Lentil Stew with Sausage and Potatoes (Real Simple)

Exotic and tasty.  Evren was surprised he liked it because “it didn’t look that great.”

Ingredients

4 tablespoons olive oil
4 cloves garlic, chopped
1 teaspoon curry powder
4 cups low-sodium chicken or vegetable broth
1 bay leaf
2 cups brown lentils, picked over and rinsed
10 small red-skinned potatoes, quartered
1/2 pound turkey kielbasa, diced
1 tablespoon fresh lemon juice
1 small bunch arugula or watercress, tough stems removed; coarsely chopped
kosher salt and black pepper
1/2 cup crumbled Feta cheese

Directions

Heat 2 tablespoons of the oil in a large, heavy saucepan over medium heat. Add the garlic and curry powder and cook, stirring, until the garlic is fragrant. Add the broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer for 15 minutes.

Add the potatoes, cover, and cook until the potatoes and lentils are tender but not mushy, about 10 to 15 minutes. Meanwhile, place the kielbasa in a large nonstick skillet over medium-high heat. Brown on both sides. Set aside and keep warm.

When the stew is cooked, stir in the remaining 2 tablespoons oil, lemon juice, arugula, and ¼ teaspoon each salt and pepper. Divide the stew among bowls and top each with the kielbasa and Feta.

Sour Cream-Poppy Seed Cake by Kraft Foods

To glaze or not to glaze, that is the question.  Either way, this is the perfect lemon poppy seed cake!  Yum!

1 pkg. (2-layer size) lemon cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup orange juice
1/4 cup poppy seeds

HEAT oven to 350ºF.

BEAT all ingredients except poppy seed in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in poppy seed.

POUR into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min.; loosen cake from side of pan. Gently remove cake from pan; cool completely on wire rack.

Shortcut Carrot Cake by Kraft Foods

I’m not sure where the alleged shortcut is… but this cake was tasty!

Ingredients
1 pkg. (2-layer size) spice cake mix
3 large carrots, shredded (about 2 cups)
1 can (8 oz.) crushed pineapple, drained
1 cup chopped PLANTERS Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions
HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray.

BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

BEAT cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.

STACK cake layers on plate, spreading frosting between layers and on top and sides of cake. Sprinkle with remaining nuts.