As promised on Facebook earlier in the week….I’m sharing a “meatless Monday” meal I made this week. I’m aiming for at least three evening meals a week that are light, healthy and meat free. I don’t use the term vegetarian in this household…heavens no! That would instantly turn the noses of the family on end! I, myself, could easily eat a meatless diet, but I prefer to refer to myself as a flexible eater. If I crave a steak, I’ll eat about three ounces of said meat and be sated for days. I once had a friend who believed in eating small amounts of delicious things. That is my goal! This particular meal is Middle Eastern in origin. It is easy to make and so delicious. I serve it with a crisp salad topped with my favorite homemade lemon and garlic vinaigrette. AND….I actually baked homemade pita bread to go with the meal. I always get in the mood to bake when its raining and cooler, which it as the day I prepared this. The main course if “Mjadra”. Many ethnic cuisines have similar dishes. This one is lentil based, served over a bed of jasmine rice. I like what the aromatic quality of the rice adds to the overall laying of flavors you experience when you take that first bite. This can also be a side dish to any grilled fish or chicken dish and it goes well with lamb. I hope you’ll try it and enjoy!
Mjadra
2 cups brown lentils, rinsed and simmered until just tender
2 large yellow onions, peeled and diced
2 tablespoons good olive oil
1 teaspoon cinnamon (optional)
1/2 teaspoon Sangre de Cristo Mediterranean Spice mix
Pink salt and ground black pepper to taste
3 cups cooked jasmine rice (1 1/2 cups uncooked with water plus an inch to cook)
Rinse the lentils and place in a large saucepan with enough water to cover plus two inches. Bring to a boil on medium high heat then reduce heat to low and simmer for about one half hour, or until just tender. Saute the diced onion in olive oil over medium low heat, stirring frequently, until the onion is almost caramelized. Add the onion and oil to the cooked lentils and stir well. Bring to a slow simmer again and add the seasonings.
Lemon Garlic Vinaigrette
1/4 cup good olive oil
juice of 2 fresh lemons
1 large clove garlic, peeled and finely minced
1/4 teaspoon dry mustard
sea salt and pepper to taste
Whisk the ingredients together and serve over fresh, crisp salad greens. I always include cucumber, grape tomatoes and diced red onion in this salad along with fresh arugula, baby spinach and butter lettuce.
Pita Bread
3 cups flour
1 1/2 teaspoons salt
1 tablespoon raw sugar
1 packet dry, active yeast
1 1/4 – 1 1/2 warm water
2 tablespoons good olive oil
Sprinkle the yeast over 2 tablespoons warm water and allow to sit for about five minutes, it should be slightly bubbly. Place the flour, salt and sugar in the bowl of your mixer with the paddle attachment in place. Add the yeast mixture and mix for a minute or so. Add the olive oil and water, mixing until the dough forms a slightly firm ball. Once it reaches this stage run the mixer for about 10 minutes to “knead”. You can also hand knead the dough on a floured surface for ten minutes. Place the dough in a mixing bowl that you have sprayed with oil. Cover with a damp kitchen towel and place in a warm, dry spot to rise for 90 minutes. I always put dough into the microwave to let it rise. It stays dry and is kept warm, without running the microwave.
When the dough has risen, punch it down and turn it out onto a floured surface. I have a piece of flour sacking from my Grandmother that I use. It has seen untold amounts of beignet dough, biscuits and all manor of baked items over the years. Break the dough into eight pieces and form a ball out of each. Cover the dough balls with a kitchen towel and allow to rise for 20 minutes. Preheat the oven to 400 degrees. I put my pizza stone into the oven as it preheats, or you can use a baking sheet. When the dough balls have risen a bit, shape them into half inch thick circles. Place them on the baking surface and bake for 5-7 minutes…longer if you want them more crisp and golden. These are wonderful warm out of the oven with a bit of unsalted butter. Pita is so easy to make and so much better than the store bought variety!
