One of the great recipes I found this week is here. The best thing about this recipe is how many different ways you can make it, depending on what ingredients you have. I altered it by using brown lentils and mung beans instead of split peas. I also cooked the carrot in the pot with the onion (frying them in vegie oil with a bit of ghee) and added potato and garlic to the other vegies. I added about 1/2 cup of water during cooking and forgot about the sesame oil. As far as seasoning goes, I added some allspice and K. and I dressed up our portions with some red chili sambal sauce. If you aren't cooking for kids, go ahead and add the chili during cooking. I served it with basmati rice and pappadums. Really, you could make this with any combination of beans/lentils and just about any vegies. It made a huge amount and was so good for dinner and also the next day for lunch.
On the meat side of things, last night I made the most awesome honey garlic chicken legs. I used this sauce recipe and about 10 skinless drumsticks. I tossed the chicken with a mix of 1/4 cup flour, salt, pepper, ginger powder, and paprika and baked at 350 until brown. Then I mixed the warm chicken with the warm sauce and....oh.my.god...so freakin' good! The only thing I did differently with the sauce was to use just water instead of broth. This makes alot of sauce..enough for probably 15 pieces of chicken. But it was so good that I wanted to just pour it into a bowl and drink it like soup! I served it with cheese tortellini, grilled zucchini, and fresh baked biscuits, but it would be excellent with fried rice or home-made chow mein. I can also see this working for pork. The girls loved it so much that they wanted to put the sauce on everything!
Tonight I am going back to vegetarian with a recipe from the Moosewood Cookbook for polenta pizza. Its basically sliced tomatoes and grilled vegies on top of a crispy cornmeal crust and topped with cheese. Yum.