If you are looking
for something a little different, even a little exotic, you might want to try the
“Persian Noodles & Lentils” (page 214). Boldly seasoned with middle eastern
spices such as coriander, cumin, cayenne, and allspice, and decidedly sweet
with ½ cup of dates in the mix, the flavors of this noodle dish are unique.
I was intrigued by the complexity of textures (soft and chewy pasta, grainy lentils, crunchy
walnuts) and contrasting flavors (sweet, spicy, hot), and the more I ate, the
more I liked it. The recipe as written calls for three tablespoons of oil, used
to sauté the onions, garlic, walnuts, dates, and spices, but I used light broth
instead with excellent results.
Keeping it
“McDougall Friendly” check list:
- Omit the oil when sautéing the veggies. Use a nonstick skillet, and replace the oil with water or broth.
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