My Fool From Lynz Real Cooking

My daughter, Raizel, has taken to reading some of the blogs that I follow. She is particularly taken with Lynn at Lynzrealcooking.com. When Raizel saw this recipe (and the peanut butter cheese cake) she said, “Mom, you have to make this! It looks scrumptious!”

Here is the link to her recipe:

My Fool

So, as I shared earlier, I have been home sick for the past few days. What am I doing with my spare time? Cooking!  So, this is my rendition of Lynn’s recipe.

My Fool

Ingredients:

2 cups red lentils

1 onion, chopped

2 cloves garlic, crushed

1 14 oz. can of diced tomatoes

1 tablespoon salt

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

1/2 teaspoon cumin

1/8 teaspoon red pepper flakes

water to cover, or if using pressure cooker, 3 cups water to 1 cup beans

Instructions

Sauté onions with spices and lentils, until fragrant. Add tomatoes with juice and water.

Stove top: bring to boil and let simmer until done. Adjust seasoning.

In pressure cooker: bring to pressure for 4 minutes and then released the pressure quickly by running cold water over the lid when done. Adjust seasoning.

Crockpot. Cook on low until done.  Less water is required.

Here are the pictures:

Sautéing the onions, garlic and spices: 

  

 Lentils and tomatoes added:

 
Ready to add water:

    
The final product:

Everyone loved it! Raizel said, “make sure to tell Lynn how much I liked it!” 

Thank you Lynn for this wonderful recipe. 

We enjoyed it very much! 

 

 

 

 

 

 

 

Kidney Bean Curry

This is a variation of an earlier recipe for curried kidney beans. I was rushed in the morning, and I just put everything in the crockpot before going to work.

Unbelievably, everyone loved this. We ate it for dinner with rice and tacos.

Ingredients 

3 cups kidney beans 

1 onion, chopped 

1 can of diced tomatoes 

1 tablespoon salt, or to taste

1 tablespoon ginger 

2 tablespoons coriander 

1 teaspoon cumin, paprika 

1/2 teaspoon turmeric, pepper 

1/4 teaspoon red pepper flakes 

1-2 cloves of garlic, crushed 

Water: 9 cups if using pressure cooker, to cover if using crockpot 

Optional: Fresh cilantro right before serving adds a special gourmet touch.

Instructions 

Sauté onions with spices and beans, until fragrant. Add tomatoes, with juice and water.

Stove top: bring to boil and let simmer until done. Add crushed garlic and adjust seasoning. 

In pressure cooker: 24 minutes to pressure and then released the pressure quickly by running cold water over the lid when done.

As I shared, I was time challenged this morning. I did not have the time to sauté everything first. I placed all the ingredients into the crockpot and it cooked on low all day. 

Here is my only picture:

  

Good thing I took it. I offered some to a visitor, who liked it so much, she requested to take some home. It’s now all gone.

An unexpected hit!

Enjoy!