Soupe Au Pistou

Now that we’ve moved back across the pond, I’m in search of a replacement for my Chicago community garden. I miss picking-my-own from my pint sized bed. In the meantime, with an abundance of fresh, locally grown English produce, I picked up some peas – in their crunchy, edible shells – for this great French summer soup.
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Welcome to Amazon!

In the midst of a crazy busy week running between a Conscious Capitalism networking event; an export workshop at The Hatchery, expanding our social initiative to Beacon Place and beyond (more on that in a future post) and, an early morning round table and demonstration for staff and teachers at New Trier high school, we found time to squeeze in a new recipe and as well as our Amazon launch!

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Vegetable Slow Cooker Tagine for My New Little Vegetarian

My youngest, Connie, has been noodling around with the idea of becoming a img_20161129_155311463vegetarian for some time, however it still came as a bit of a shock when she announced her new regime just moments after finishing the apple pie and cream course of our turkey – with – all – the – trimmings Thanksgiving dinner.

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Slow Cooker Poached Italian Eggs

In wrapping up our month of breakfast recipes we turn to comfort food this week. A hot breakfast with eggs evokes a real sense of well being in our house, possibly because it means that we all have time to actually sit and commune. p1000872 Continue reading

Curried Lentil Dip, chilled

Curried Lentil DipindiandalF

 A fragrant curry blend for this chilled, curried lentil dip

Shopping list at a glance: onion, carrots, garlic, chili, tomato paste, French lentils, vegetable broth, sour cream, lemon juice, tortilla chips

From your pantry at a glance: olive oil

Curried Lentil Dip
Prep Time: 10m, Cook Time: 5 hours LOW / 2 1/2 hours HIGH, Servings: 8
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Ingredients
  1. 1 tbsp olive oil
  2. 1 1/2 cups / 1 medium onion, diced
  3. 1/2 cup / 1 large carrot, diced
  4. 2 tsp / 4 cloves garlic, minced
  5. 1 small green chili, chopped
  6. 1 Indian Dal Slow Cooker Spice Blend
  7. 1 tbsp tomato paste
  8. 1 1/2 cups / 10oz French green lentils, rinsed
  9. 1/2 tsp salt
  10. 3 cups / 24 fl oz vegetable or chicken broth
  11. 1/2 cup sour cream light
  12. 3 tbsp lemon juice
Instructions
  1. Instructions
  2. heat the oil in a skillet on medium; sauté onion, carrot, garlic and green chili for 2 minutes
  3. transfer onion mixture to slow cooker
  4. spinkle in the Indian Dal blend; add the tomato paste, French green lentils, salt and broth
  5. stir, cover and cook on LOW: 5 hours or HIGH: 2 1/2 hours
  6. cool and stir in the sour cream and lemon juice
Notes
  1. serve with toasted pita, tortilla chips or crudités
the zen of slow cooking http://www.blog.thezenofslowcooking.com/