A new favorite recipe!

4.8 from 42 reviews

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RED CURRY LENTILS

Author: Pinch of Yum

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 6

 

INGREDIENTS

• 1½ cups lentils, rinsed and picked over
• ½ large onion, diced
• 2 tablespoons butter
• 2 tablespoons red curry paste
• ½ tablespoon garam masala
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• a few good shakes of cayenne pepper
• 1 14 ounce can tomato puree
• ¼ cup coconut milk or cream
• cilantro for garnishing
• rice for serving

INSTRUCTIONS

1. Cook the lentils according to directions. Drain and set aside.
2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.

NOTES

Even better the next day!

For a vegan option, sub oil for butter. from http://pinchofyum.com/red-curry-lentils

Book Review-Motive For Murder

Synopsis of Motive for Murder:

Meet Erica Coleman—a gifted and quirky private investigator with an OCD-like passion for neatness and symmetry, a penchant for cooking, (ten terrific recipes are included), and a weakness for chocolate.

Erica imagined that her trip to Florida would be a slice of heaven—a chance to get away from it all and catch up with her best friend, Wendy. But one day into her vacation, all hope of fun in the sun is dashed when she stumbles, literally, over a dead man on Wendy’s driveway. With police closing in on her friend as their main suspect, Erica must find the real killer before
Wendy ends up behind bars.

With Erica’s skill, solving the mystery should be a piece of cake but then a second homicide-attempt hits close to home and generates a whole new list of suspects. There’s no way to sugarcoat it, a murderer is on the prowl, and no one is above suspicion.

As the plot thickens, it appears Erica may have bitten off more than she can chew, but she forges on, sifting through mounting evidence until she hones in on the killer who has a surprising motive for murder. With a dash of romance and some surprising twists, this thrilling mystery will keep you on the edge of your seat until the very last page.

My Review:

Motive for Murder grabbed my attention from the very beginning and I immediately liked Erica.
Once the unexpected murder is  discovered, she at the request of her dear friend Wendy begins  helping to unravel what happened. I loved her attention to detail, and her calm matter-of-fact approach which soon wins her the admiration of the local police on the case. As the plot unfolds surprises are plenty. I especially loved the recipes woven throughout the story and included at the back of the book. This is a good read you won't want to miss!

About the Author:

Marlene Bateman Sullivan was born in Salt Lake City, Utah.  She graduated from the University of Utah with a BA in English. She is married to Kelly R. Sullivan and they are the parents of seven children.  Her hobbies are gardening, camping, and reading.  Marlene has been published extensively in magazines and newspapers and has written a number of non-fiction books, including:  Latter-day Saint Heroes and Heroines, And There Were Angels Among Them, Visit’s From Beyond the Veil, By the Ministering of Angels, and Brigham’s Boys. Marlene also wrote the best-selling novel, Light on Fire Island. Her Motive for Murder, is the first in a mystery series featuring the quirky Erica Coleman. www.marlenebateman.info

Motive for Murder is available at all LDS bookstores and is also available on CD. Here are 3 links where Motive for Murder can be purchased online:  

 

Seagull Book

Amazon

Deseret Book

Here you go ladies...

ENJOY!  a few tips and recipes for 6 Healthy dinners in 30-minutes or less  Meals to help feed your family quickly and nutritionally. Happy Mother's Day-early!

And something "deliciously chocolaty" because you deserve it!



Grasshopper Chocolate Mint Cake Mix CookiesCookie bottom:
1 Devil's Food Cake Mix (I like the ones with pudding in the mix the best)
1/2 cup oil
2 eggs

Mix cake mix, oil, and eggs together (do not follow the directions on the back of the cake mix- disregard them completely). Drop spoon-fuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes (don't cook any longer than that! You don't want them to be overdone!). Let cookies cool completely.

Peppermint Frosting:

1/2 c. butter, softened

2 Tablespoons milk

2 c. powdered sugar

1 1/2 tsp. peppermint extract

Green food coloring (optional- I added about 8 drops to get the colors of green that I had)

Mix together all the ingredients (add more or less powdered sugar until you get the consistency you like). Spread on top of each cooled cookie.

Chocolate Topping:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Melt chocolate chips and butter together in a double boiler OR in a microwave (I usually microwave for 30-second intervals, then stir and repeat until the chips are fully melted). Spread melted chocolate on each cookie- I have found that it works best to use the back of a spoon to spread the chocolate around.

*These little cookies are super rich! I think that if you didn't want them to be so rich, use a milk chocolate cake mix and milk chocolate chips. http://www.sixsistersstuff.com/2012/02/grasshopper-mint-chocolate-cake-mix.html

Fall is for...PUMPKINS!

It's that time of year again, and here's some great links to all things pumpkin!

http://www.frugallivingnw.com/frugal-homemaking/all-things-pumpkin/

http://pinterest.com/alisaoberry/all-things-pumpkin/

http://thecreativepaige.com/2011/09/friday-favorites-all-things-pumpkin.html

Red, White and Blue Salad

Ingredients:
1 package (3 ounces) berry blue gelatin
2 cups boiling water, divided
2-1/2 cups cold water, divided
1 cup fresh blueberries
1 envelope unflavored gelatin
1 cup heavy whipping cream
6 tablespoons sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1 package (3 ounces) raspberry gelatin
1 cup fresh raspberries
Whipped topping and additional berries, optional

Directions:
In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour. Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm. In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. Yield: 14-16 servings. taste of home

Southwest Chicken Chopped Salad

• 2 cups Diced Rotisserie Chicken
• 1 whole Green Pepper, Diced
• 1 cup Rinsed And Drained Black Beans
• 1 cup Sweet Yellow Corn
• 2 whole Roma Tomatoes, Diced
• 4 whole Scallions, Washed And Sliced (white And Green Parts)
• 1 whole Large Romaine Heart, Chopped And Washed
• ½ bunches Cilantro, Washed And Chopped
• 2 cups Crushed Tortilla Chips
• 2 whole Just Under Ripe Avocados, Diced
• FOR THE DRESSING:
• ½ cups Mayonnaise
• ½ cups Sour Cream
• ½ Tablespoons Ranch Seasoning
• ½ Tablespoons Taco Seasoning
• ½ Tablespoons Fresh Lime Juice (optional)
• Salt And Pepper, to taste
• Instructions:
  In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.
  -- tastykitchen.com

Chocolate Pistachio Cupcakes

These were a big hit with the YW on Sunday for Emily's birthday.

Cake:
1 box White or Yellow cake mix
1 (3.4 oz) box pistachio instant pudding
4 eggs
1 cup buttermilk
1/4 cup oil
1/2 teaspoon almond extract
3/4 cup sour cream
Chocolate Buttercream:
3/4 cup butter, softened
4 oz cream cheese, softened
2 teaspoons vanilla extract
3/4 cup unsweetened cocoa
3-4 cups powdered sugar
directions

1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Sift your cake mix into a small bowl to remove any lumps. Add pudding mix and stir.
3. In a separate bowl, gently whisk eggs, buttermilk, oil almond extract and sour cream.
4. Add your cake mix/pudding and stir until well combined.
5. Fill liners 1/2 full (these rise a lot) and bake for 16-20 minutes, or until an inserted knife comes out clean.
6. Buttercream: Beat butter and cream cheese for 3 minutes. Scrape the bowl as needed. Add vanilla extract and cocoa powder. Slowly add powdered sugar until you reach your desired consistency. If you want it to be more chocolatey, add more cocoa. If the buttercream becomes too stiff, add 1 tablespoon milk.
7. Pipe buttercream onto cooled cupcakes and top with pistachios.

YourCupofCake

Pumpkin Spice Whoopies

ingredients

• 1
  cup canned pumpkin
• 1/3
  cup butter, softened
• 1
  package 2-layer-size spice cake mix
• 2
  eggs
• 1/2
  cup milk
• 1
  recipe Marshmallow-Spice Filling (see recipe below)
  
  
  directions

  1.Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

  2.By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

  
  

  
  

  Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.

Basil-Tomato Pasta Salad

Ingredients

• 1 (12 ounce) package penne pasta
• 1/4 cup olive oil
• 1 bunch green onions, chopped
• 1 clove garlic, minced
• 1 cup quartered cherry tomatoes
• salt and pepper to taste
• 5 ounces mozzarella cheese, diced
• 1/2 cup grated Parmesan cheese
• 4 ounces fresh basil
• 12 large black olives, halved

Directions

1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

http://allrecipes.com

Low-Fat Peach Crisp

3 – 4 cups fresh peaches, sliced 2 tablespoons cornstarch

2 teaspoons lemon juice 1/2 teaspoon grated lemon rind

1/2 cup granulated sugar 1/2 cup whole wheat pastry flour

1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves

3 tablespoons unsalted butter at room temperature

1/2 cup rolled oats (quick cooking oats will work fine)

Preheat the oven to 375 degrees and lightly toss the peaches in the cornstarch; place the peaches in 8 an inch baking dish that has been lightly sprayed with nonstick cooking spray. Sprinkle lemon juice and lemon rind over the peach/cornstarch mixture.

Mix the sugar, flour, cinnamon, and cloves until well combined; stir in the oats and butter and mix until you have coarse crumbs. Sprinkle this mixture over the peaches and bake for 45 minutes (or until top is golden brown.) Serve with fat free peach or vanilla frozen yogurt.