Recipe of the Week: Lentil Fritter Pitas with Red Cabbage Slaw

Lentil Fritter Pitas with Red Cabbage Slaw

From Real Simple

30 Ounces cooked lentils (or 2 cans, but I couldn't find the cans) 
1/2 cup fresh cilantro leaves, plus more for serving
1/2 cup fresh flat-leaf parsley leaves
1 clove garlic, finely chopped
1/2 cup bread crumbs
Kosher salt and black pepper
1/4 head red cabbage, shredded (about 1 1/2 cups)
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1/2 cup low-fat Greek yogurt
1/4 teaspoon crushed red pepper, plus more for serving 
4 pocket-less pitas, warmed

In a food processor, puree 1 can of the lentils with the cilantro, parsley, and garlic until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining can of lentils, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Form into sixteen 1/2-inch-thick patties.

In a large bowl, using a wooden spoon, lightly mash the cabbage with the lemon juice, 1 tablespoon of the oil, and 1/4 teaspoon each salt and black pepper; set aside. In a small bowl, stir together the yogurt, crushed red pepper, and 1/4 cup water. (When I made it I just put the plain yogurt on it and sprinkled the red pepper)

Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining tablespoon of the oil to the skillet for the second batch.

Dividing evenly, top each pita with the patties, cabbage mixture, yogurt sauce, and the additional cilantro and crushed red pepper. 

For a change of pace, form the lentil mixture into 4 large patties, cook in oil until browned, and serve on buns with your desired toppings. 

Thanksgiving Cornish Game Hens

Instead of turkey my husband and I had Cornish Game Hens

It was my first time making them, but they turned out really tasty. It helps they were roasted in salt, pepper, rosemary and margarine

The delicious spread, Yum o'la

1. If frozen, thaw before cooking

2. Preheat oven to 350°

3. Season hen with salt and pepper inside and out. Truss

4. Place breast side up on rack in shallow roasting pan

5. Roast, uncovered, basting frequently with butter for 1 hour (if hen weights over 1 lb 2oz, roast 1 hour and 15 minutes) or until juices run clear when thickest part of chicken is pierced and temperature on instant read thermometer reads 180°

6. To brown, increase temperature to 400° during last 10 minutes

Butterbeer

http://www.bakingdom.com/2010/11/butterbeer-oh-yes-friends-butterbeer.html

Fall is practically here, so I thought I would post a good fall recipe, which is Butterbeer.  While I have not been to Potter World (Yet), I have on good authority this is the official Potter World recipe for Butterbeer.  


Ingredients:

•               2 tablespoons unsalted butter

•               1/4 cup packed brown sugar

•               1/4 cup heavy cream

•               1/4 teaspoon sea salt

•               1/2 teaspoon pure vanilla extract

•               3 cups apple cider

•               1 cup ginger ale

•               whipped cream, for garnish

Directions:

Makes: Serves 6-8

1. Make the butterscotch syrup: melt the butter in a medium saucepan over medium heat. Add brown sugar, 1/4 cup cream, and sea salt. Whisk to combine. Bring to a gentle boil and cook, stirring occasionally, for 5 minutes.

2. Stir in vanilla and cider and heat until very hot, and the butterscotch syrup has dissolved. Remove from heat and whisk in ginger ale. Serve with loads of whipped cream on top.