Posts Tagged ‘red’

Red Lentil Soup in Roasted Acorn Squash Bowl

Thursday, November 1st, 2012
Red Lentil Soup in Roasted Acorn Squash

Red Lentil Soup in Roasted Acorn Squash

Red Lentil Soup in Roasted Acorn Squash Bowl

This is a fun presentation for this hearty soup.  The acorn squash and the lentils add a lot of fiber to this filling meal.  Lentils cook quickly, so you can have a complete and filling meal for 6-8 people in under an hour.  Or a meal for four people with leftovers.
(more…)

Share

Brunello di Montalcino

Wednesday, April 18th, 2012
Torciano Brunello di Montalcino

Torciano Brunello di Montalcino

Wednesday Wine Review

Torciano 2006 Brunello di Montalcino

On our trip to Italy last year we spent a day in the Tuscan countryside, visiting small towns and a winery. We did a fabulous wine tasting lunch at Tenuta Torciano Winery and afterwards purchased some amazing Tuscan wine.

My favorite we tasted that day is the Brunello di Montalcino. Brunello is a popular, high end Tuscan varietal. Torciano 2006 Brunello di Montalcino is a deep red-rust color with a slightly smoky smell. It starts off a bit light on the tongue and then develops a slight warm smoky spice, followed by the flavors of dried cherries. The taste ends with a deep, rich finish and a walnut-like taste.

This wine works well with rich pasta dishes and roast meats of beef, pork and poultry.

A year ago on The Daily Morsel

Share

C is for Chard

Friday, March 30th, 2012
Rainbow Chard  ©Erin Gennow

Rainbow Chard ©Erin Gennow

C is for Chard

Classification – Genus: Beta, Species: B. vulgaris

Type of Vegetable – Leaf Vegetable

(more…)

Share

Thai Red Coconut Curry with Pumpkin and Beef

Sunday, November 13th, 2011
Pumpkin Thai Red Curry with Red Peppers and Beef

Pumpkin Thai Red Curry with Red Peppers and Beef

Thai Red Coconut Curry with Pumpkin and Beef

Here’s a hearty Thai curry with a great fall seasonal ingredient.  Choose a Kabocha, butternut, or other squash that remains somewhat firm when cooked.  Serve this warm and hearty curry over jasmine rice.
(more…)

Share

Gingered Red Lentils with Garlic and Spinach

Thursday, September 15th, 2011
Gingered Red Lentils with Garlic

Gingered Red Lentils with Garlic

Gingered Red Lentils with Garlic and Spinach

Adapted from 660 Curries by Raghavan Iyer

This is another quick cooking, easy weeknight curry dish that makes a lot and uses mainly everyday, common pantry ingredients.  It makes a lot and is a perfect meal when served with brown rice.  I like adding some sautéed spinach on top or on the side to get some more vegetable in the meal.
(more…)

Share