Midweek

 

Wow, once again the week is almost gone. 

Today I will share my Lentil Curry recipe and the leftover pork recipe I discovered yesterday and both of us loved.

Red Lentil Curry

1 cup red lentils (I used brown as they cook in the same length of time and that is what I had)

2 tbsp coconut oil

3/4 cup diced onion (about 1/2 medium)

3 cloves garlic minced

1 tbsp minced ginger (I used approximately 3/4 tsp ground)

14 oz can crushed tomatoes

2-3 tsp brown sugar (I used 2)

1 tbsp curry powder

1/4 to 1/2 tsp cayenne pepper

1 1/2 tsp kosher salt

3 1/2 cups vegetable broth (or chicken broth if you wish and don't require vegan)

1/2 cup full fat coconut milk

Rinse the lentils and pick out any dark or discoloured pieces. Drain and set aside.

In large skillet or small pot heat the coconut oil over medium heat. Add the onions and cook about 5 minutes, stirring often so they do not burn. Next add the garlic and ginger and cook for another 30 seconds until fragrant. Add the crushed tomatoes, sugar, curry powder, cayenne pepper and salt. Stir to mix the spices into the tomatoes. Add the lentils and if they have hardened into a chunk break them up in the tomato sauce.

Then add the broth. Cover the pot and bring everything to a boil. Reduce the heat and let simmer for another 17 to 20 minutes or until the lentils are fully cooked and tender. After 10 minutes stir the lentils to make sure they are not sticking to the pot. If it looks to solid add another 1/2 cup of added water. If it looks too thin/runny let it simmer uncovered for another 5 to 10 minutes. It will thicken as it cools as well.

Stir in the coconut milk and turn off the heat.

Serve over rice. Makes 4 very generous servings.

Pork Noodle Casserole

2cups egg noodles

cooking spray

3 tablespoons butter

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped carrots

1/4 cup chopped red or green sweet bell pepper

2 cans condensed cream of chicken soup (I subbed in 1 can cream of mushroom soup)

1/2 sour cream

2 cups shredded cheddar cheese

1 can whole kernel corn (I used 1 cup frozen corn niblets)

3 cups cubed cooked pork

1 tsp salt

1/4 tsp black pepper

1/2 cup dry bread crumbs (optional)

Cook egg noodles as directed about 5 minutes. Drain well.

Preheat oven to 350 degrees F (175 C). Spray a 9 x 13 pan with the cooking spray.

Melt the butter in a skillet over medium. Stir in the onion, celery, carrots, and peppers. Cook until the onion has softened and turned translucent about 5 minutes. Stir in the noodles, soup, sour cream, cheese, corn and cooked pork. Season with salt and pepper. Put in the prepared baking dish. Sprinkle bread crumbs on top if you wish.

Bake in the oven for 30-35 minutes or until bubbly.

Serves 6 generously.

I hope you enjoy these as much as we do.

Everybody have a wonderful day or evening.

God bless.