Friday, March 27, 2009


Spicy red lentil dahl (recipe in the comments for January 18, 2008)
Snow peas and colored peppers (recipe in the comments)

Hot tea
We haven't had this in quite a while and it's such a favorite. The dahl is healthier than other versions we've made/eaten and the seasoning is perfect. Even T likes it. For whatever reason, it was even better than usual. We did forget to add the lime, but it seemed like a bigger difference than that. The snow peas and peppers are a new side option that we're trying to, once again, broaden our side dish options for Asian or Indian fare. This is colorful and easy to prepare and surprisingly good.

Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, trim snow peas, bell peppers, ginger
Time: 30 minutes
Make ahead: Absolutely.

J: "I can't even comment because my mouth is so full!"
M: "A nice change of pace!"

1 comment:

J said...

Ginger Snow Peas and Peppers – Martha Stewart and M & J
Serves 2 hearty veggie eaters + 1 toddler

½ lb snow peas, stem ends trimmed
2 different colored bell peppers or one box of mini bell peppers, ribs and seeds removed, chopped into 1” pieces
1 T canola oil
2 T rice vinegar
½” ginger, peeled and run through a mini chop (or grated)

Put peas and peppers in a microwave safe serving bowl. Add 1-2 T water. Cover and microwave on high for 3-4 minutes. Check for doneness and drain well.

Meanwhile, mix remaining ingredients in a small jar. Shake to blend.

Toss vegetables with dressing and serve.

This makes more than enough dressing for the veggies. You could easily 1 ½X the veggies with the same amount of dressing (maybe even 2X).