Lentil Ragout

 

Lentil Ragout – French Puy lentil side dish

https://www.recipetineats.com/lentil-ragout-french-puy-lentils-side-dish/

From Recipetineast, 3/9/2025

Recipe video above. Lentils can be so dull. Trust the French to make them exciting!!

Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy Lentils in stock so they absorb the flavour. It's an outstanding side dish that's easy to make, the perfect side for any protein.

Or just do as I do and eat a whole bowl of this for lunch!

Ingredients

• ▢1 tbsp olive oil
• ▢1 garlic clove , finely minced
• ▢1/2 onion , finely diced
• ▢1 carrot (large) , peeled and finely diced
• ▢1 tbsp tomato paste
• ▢1 bay leaf , preferably fresh otherwise dried
• ▢1 thyme sprig
• ▢1 cup puy lentils (French lentils) (Note 1)
• ▢3 cups vegetable stock , preferably homemade else low sodium store bought (Note 2)
• ▢1/2 tsp salt (skip if using store bought)
• ▢1/4 tsp black pepper
• ▢1 tbsp parsley , finely chopped

• Instructions

  • Heat olive oil in a large saucepan over medium heat.
  • Sauté garlic, carrot and onion until softened – around 5 minutes.
  • Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
  • Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).
  • Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!

  1. Puy Lentils – These small, greenish-black mottled lentils are sold dried at larger supermarkets in Australia.

  2. Stock quality – Homemade vegetable stock is superior to any store-bought stock, and is one of the main things that distinguishes home and restaurant cooking. With vegetable stock being so simple to make, I really urge you to make your own. It makes these lentils knock-your-socks-off delicious, elevating it to restaurant quality (no exaggeration!)

  Nutrition Information:

  Calories:415cal (21%)Carbohydrates:64g (21%)Protein:26g (52%)Fat:5g (8%)Saturated Fat:1g (6%)Sodium:1045mg (45%)Potassium:121mg (3%)Fiber:31g (129%)Sugar:5g (6%)Vitamin A:3083IU (62%)Vitamin C:10mg (12%)Calcium:74mg (7%)Iron:8mg (44%)

Sweet and Savory Glazed Baked Cauliflower

 Sweet and Savory Glazed Baked Cauliflower

Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 30-40 minutes

Ingredients:

* For the Cauliflower:

* 1 large head of cauliflower, cut into florets

* 2 tablespoons olive oil

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* For the Glaze:

* 1/4 cup maple syrup (or honey or agave)

* 2 tablespoons soy sauce (or tamari for gluten-free)

* 1 tablespoon sriracha (or hot sauce of your choice)

* 1 tablespoon rice vinegar

* 1 teaspoon sesame oil

* 1 clove garlic, minced

* 1/2 teaspoon ginger, grated or minced

* For Garnish:

* Fresh parsley, chopped

* Sesame seeds (optional)

* Lemon wedges

Instructions:

* Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

* Prepare the Cauliflower:

* Cut the cauliflower into medium-sized florets.

* In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Make sure they are evenly coated.

* Roast the Cauliflower: Spread the cauliflower florets in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

* Prepare the Glaze: While the cauliflower is roasting, whisk together all the glaze ingredients in a small bowl: maple syrup, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger.

* Toss with Glaze: Once the cauliflower is tender, remove it from the oven. Pour the glaze over the roasted cauliflower and toss until all the florets are evenly coated.

* Bake Again: Return the cauliflower to the oven and bake for another 5-10 minutes, or until the glaze is bubbly and slightly thickened. Watch closely to prevent burning.

* Garnish and Serve: Remove the baked cauliflower from the oven and transfer it to a serving dish. Garnish with chopped parsley and sesame seeds (if using). Serve immediately with lemon wedges on the side.

I have been on a Mediterranean diet for exactly 5 weeks and I’m excited to share that I have lost 23.2 lbs!!

You can use this book for meal planning.It has amazing recipes for mediterrranean diet, fatty liver, Inflammation, High cholestrol, lower diabites and losing weight.

It is organized in section which makes it very easy to use.

Have a look , you won't regret it!!

https://newmediterraneandietsrecipes.com/?aff=414

Sherry Cocktail Recipes

 

Everything You Need to Know About Sherry Wine

• Julia Child Sherry Cocktail

• The Perfect Low-ABV Sherry Cocktail

• Up-to-Date Sherry Cocktail

• The Nice One Sherry Cocktail

• Bamboo

• The Gage Cobbler

• Sherry Cobbler

• Simple Syrup

These are the 2 cocktails we offered at Minnesuig Acres, 2025

• Up-to-Date Sherry Cocktail
  
  
• Julia Child Sherry Cocktail

Tuna Melt

 

https://www.delish.com/cooking/recipe-ideas/a26146096/tuna-melt-recipe/

Chicken Piccata Meatballs

 Chicken Piccata Meatballs this year? 👀 Tap the link in @allrecipes bio to get the full recipe or keep reading:

Ingredients:
2 shallots, finely minced
1/4 cup freshly grated Parmesan cheese
1/4 cup half and half
1 cup seasoned bread crumbs, divided
2 tablespoons finely minced parsley, divided
1 large egg
2 tablespoons capers, divided
1 pound ground chicken
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
3 tablespoons olive oil, plus more as needed
1/4 cup white wine
1 1/4 cups chicken stock
1 1/2 tablespoons fresh lemon juice
3 tablespoons cold butter, cut into cubes

Directions
• Add half of shallots to a large bowl. Stir in Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg. Roughly chop 1 tablespoon capers and add to the bowl; add ground chicken. Season with salt, pepper, and garlic powder. Mix gently together until everything is well incorporated.
• Add remaining bread crumbs to a work surface or shallow dish. Form chicken mixture into 12 meatballs, rolling each one lightly in bread crumbs to coat and to help shape the meatballs.
• Heat oil in a large deep skillet over medium-high heat. Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary. Remove meatballs from skillet and set aside.
• Add remaining shallot and capers to the skillet and cook stirring constantly, for 1 minute. Pour in wine and stock and bring to a boil. Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes.
• Once sauce is reduced, move meatballs to one side of the skillet and turn the heat to very low. Whisk in lemon juice and cold butter, stirring constantly, until well incorporated and slightly thickened. Stir in parsley and remove from heat. Toss meatballs well with sauce and serve immediately.

 Bread Dipping Oil

This is from Chef Stuart O'Keefe 

Bread Dipping oil Ingredients:

• 1/2 cup extra virgin olive oil
• 1/4 cup finely chopped black olives
• 2 cloves garlic, minced 
• 1 tablespoon Greek Seasoning - ChefStuart.com
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 2 tablespoons Grated Parmesan

Instructions:

On a plate, combine the olive oil, chopped olives, minced garlic, seasoning, red pepper flakes, and black pepper.

Add the balsamic vinegar, parmesan and mix everything well.

Let the mixture sit for at least 10-15 minutes to allow the flavors to meld together.

Serve with warm, crusty bread and enjoy!

Aperitif Ideas

The Art of the Aperitif

Lillet Rose ideas

Easy: Lillet Rose & Bubbles. I LIKE THIS ONE.

Why wouldn’t you pair grape-based Lillet Rose with Champagne? This cocktail takes two seconds and is guaranteed to impress at your next brunch or afternoon garden party.

Instructions: In a coupe, combine 1 1/2 ounces of Lillet Rose and 3 ounces of Champagne. Give a quick stir and garnish with a lemon peel, twisting over the surface of the glass to spray its citrus oils; then discard that peel and garnish with an orange half-moon.

7 Lillet Rose Cocktails

https://www.lillet.com/en-us/cocktails/lillet-rose-spritz/