Welcome to "A Mad Designer's Journey"

The comic, inspiring and always fashionable adventures of this "mad designer" as she navigates the reality of pursuing her dream...living the artisan lifestyle of a jewelry designer.

Phoenix Design, Artisan Jewelry is a one woman shop powered by zany energy, midnight inspirations and the support of my friends.

Stay tuned this is going to be interesting....

Click on Phoenix Design Button for...

Click on Phoenix Design Button for...
Immediate Satisfaction for your fashion craving!

Etsy Shop Preview

Sunday, January 15, 2012

Lentils with Wine-Glazed Winter Vegetables…what is for dinner tonight…


Winter Veg.4

I found this recipe on the Cooking Light website and decided to try this instead of making lentil soup with the dried lentils I have purchased for this week's menu. I substituted turnips for the parsnips in this recipe because I like the flavor better and also parsnips are not a local produce for France and therefore more expensive per kg. The result was fab. and I will definitely add this to my winter lineup. Tonight I am serving this with roasted pork studded with garlic and rubbed with Herbs de Provence but I think it could also stand alone and be served as a vegetarian meal over bulgur.

Winter Veg.1

My winter vegetables  are cooked separately, glazed with tomato paste and red wine, and then added to the lentils. Any lentils will work, but I like black or French green lentils for this recipe; they make for the most dramatic presentation and have a great flavor.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients
  • 3 cups water 1 1/2 cups dried lentils
  • 1 teaspoon salt, divided 
  • 1 bay leaf
  • 1 1/2 teaspoons olive oil 
  • 2 cups chopped onion 
  • 1 1/2 cups chopped peeled celeriac (celery root)
  • 1 cup (about 4 small) diced turnip
  • 1 cup (about 4 med. to large) diced carrot 
  • 1 tablespoon minced fresh or 1 teaspoon dried tarragon, divided
  • 1 tablespoon tomato paste
  • 1 garlic clove, minced 
  • 2/3 cup dry red wine
  • 2 teaspoons Dijon mustard
  • 1 tablespoon butter 
  • 1/4 teaspoon black pepper 
Preparation
  • Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
  • Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celeriac, turnip, carrot, and 1 1/2 teaspoons tarragon, and sauté 10 minutes or until browned.
Winter Veg.3
  • Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute.
  • Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
P1010529
  • Stir in mustard.
  • Add lentil mixture, and cook 2 minutes.
P1010530
  • Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.
Cooking Light
MARCH 2000

ROCK ON! by Phoenix Design Jewelry