What's for lunch 2/27/13

BETTER THAN A PIZZERIA... Pita “Margherita” Pizza

Fresh Tomato Sauce, Basil and Local Fresh Mozzarella

Caesar Salad 

Fresh Fruit 

The pizza sauce (from Red Pack) ingredients are: Tomato concentrate (water, tomato paste), salt, citric acid, basil.

For the crust, the ingredients are: enriched wheat flour (wheat flour, barley malt, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, soybean oil,, dextrose, salt, calcium propionate, fumaric acid, dough conditioner (wheat flour, salt, soybean oil, l-gyssteine, ascorbic acid, enzyme) potassium sorbate.

 The caesar salad is pretty clear - romaine is a traditional choice for caesar but also more nutritious than iceberg. The Caesar salad dressing is organic by Chelten. Here are the ingredients: filtered water, organic soybean oil, organic white vinegar, organic Parmesan cheese (pasteurized organic cow's milk, salt, cheese cultures, microbial enzymes, organic potato starch), pasteurized organic frozen whole egg yolks, salt, organic sugar, organic ground mustard seed, organic garlic powder organic onion powder, organic black pepper, xanthan gum.  (in 2 tbsp - 8 g fat, 160 mg sodium).

The fruit is fresh.  

This is what I made for dinner tonight. It is simmering on the stove right now. Another meat free recipe. Enjoy ! 

Spicy Lentil and Sweet Potato Stew With Chipotles

The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they are packed in. The combination, with the savory lentils, is a winner.

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

Salt to taste

2 teaspoons cumin seeds, lightly toasted and ground

2 medium carrots, diced

1 1/2 cups brown or green lentils, rinsed

6 cups water

2 medium-size sweet potatoes (aka yams, with dark orange flesh, 1 to 1 1/4 pounds), peeled and cut in large dice

1 to 2 chipotles in adobo, seeded and chopped (to taste)

2 tablespoons tomato paste

1 bay leaf

1/4 cup chopped fresh cilantro or parsley (to taste)

Lime wedges for serving

1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

Yield: Serves 6 to 8

Advance preparation: This will be good for three or four days but it will thicken as the lentils continue to swell. If you want to thin it out, add water or stock.