Monday, January 31, 2011

Lentil Pilaf and Things I Learned: 1/31/11

Lentils are funny. They’re like a cross between beans, peas and pebbles and yet, they’re tasty.

(Adapted from Ellie Krieger’s “So Easy”)

1 cup green lentils
2 cups water
2 tbsp olive oil
4 shallots, diced
1 package baby spinach
1 pint grape tomatoes, halved
¼ cup chopped parsley
2 tbsp fresh lemon juice

1. Add lentils and water to a medium saucepan. Bring to a boil, then reduce the heat, cover and simmer for about 30 minutes. (The lentils will be tender, but not mushy). Drain.

2. In a large skillet, heat olive oil over medium-high heat.

3. Add the shallots and cook, stirring, until tender (about 3 minutes).

4. Add the spinach to the skillet. Wilt.

5. Add tomatoes, lentils and parsley to the skillet. Cook, stirring until everything is well combined and warm.

6. Sprinkle with lemon juice and serve.  


And now for the things I learned this week since the last time I posted:

-Bactrian camels eat 2 ½ gallons of snow a day.

-Woodcocks are also called timberdoodles.

-Humans tend to choose mates whose immune systems are different than their own.

-I learned why squatting during labor is “easier,” but, since this is a food blog, I’ll spare you the explanation.

-This is hard—not the learning something new everyday part, but learning something shareable everyday.

-There’s a bird called the “splendid fairy-wren.” It’s related to the “superb fairy-wren” and the “lovely fairy-wren.”

-The use of the word “mug” for face comes from the tradition of making beer mugs look like grimacing faces (in 18th century England).

-The Norwegian lundehund (a dog just recognized by the AKC) has such a flexible neck that it can bend backwards to touch its nose to its back.

-The great bustard is the heaviest flying bird in the world. (Most males weigh between 22 and 35 pounds.)

Great bustard

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