flurries…

I’m back in my beloved Catskill Mountains, watched the snow gently fall all day long, and now waiting to reap its benefits by hitting Belleayre Mountain tomorrow.  It’s a winter wonderland!

After the gluttony of Xmas,  I’ve decided to try a some healthier recipes this week, but we shall see how long that lasts. First up a lovely black beluga lentil salad.  I know I’m not breaking any boundaries here people but it’s super easy and really delicious.

Black Beluga Lentil Salad

1 c lentils rinsed

1/2 med red onion finely chopped

2 cups finely shredded kale

3 whole medium beets

1/4 c chopped parsley

2 oz soft good quality goat cheese

Dressing

2 tsp mustard, 1 tbsp olive oil, 2 tsp cider vinegar, 1 tbsp lemon juice, 1/2 tsp fresh ground coriander seed, pinch salt and pepper.

Mix everything together.

Heat oven to 400F, wrap beets in foil and roast until tender, about 35 mins. When beets are cool enough to handle peel and cut into chunks.

In a small pot, add lentils and cover with 2 1/2 c water. Bring to a boil, reduce to simmer and cook about 20-23 mins, until tender, but not mushy.    In a large bowl add all ingredients, add dressing and cheese,  gently toss to coat.

Scallop & Fish Burgers

1/2 pd sea scallops cut into small pieces

1/2 pd cod cut into small peices

2 tbsp finely chopped parsley

2 scallions finely chopped

1 tbsp lemon juice

1/4 c breadcrumbs + more for coating

1 egg

1/4 tsp old bay seasoning, pinch of paprika, salt and pepper.

Gently combine all ingredients. Shape into 4 patties/burgers. Toss gently in extra breadcrumbs. Heat 2 tbsp olive oil and 2 tbsp butter in non stick pan, gently fry burgers until golden brown, about 3 mins each side.

I had my “burger” sans bun… seeing as I am trying to cut down on the massive amounts of bread I consume, but trust me, next time it will be a fully loaded burger!

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One Comment

  1. Posted January 10, 2011 at 6:36 am | Permalink

    Yum. Am back on a health kick after the pigging out that was christmas/new years and this looks delicious.


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