I modified this recipe, trading the coconut for shredded cheese. It was really good!! I'm sure that the coconut tastes excellent. Richard just doesn't like the stuff. :)
Curried Lentils with Butternut Squash
1 cup lentils
1 small butternut squash (1 ½ lbs.), peeled, seeded, and cut into chunks
1 Tbs. olive oil
1 Tbs. curry powder
1 tsp. grated fresh ginger
Salt and pepper to taste
Toasted coconut, optional
1. Butter an 8”x11” baking pan and set aside. Combine lentils and enough cold water to cover in a saucepan. Bring to a boil over high heat. Reduce heat to medium; add butternut squash. Simmer until squash and lentils are tender, about 25 minutes.
2. Drain. Put chunks of squash in a medium bowl, then mash roughly with a fork or potato masher.
3. Heat oven to 375 degrees. In a large bowl, combine lentils, squash, and remaining ingredients except coconut. Spoon mixture into baking dish. Bake 20 minutes. Top with coconut, if using. Let cool 10 minutes before serving.
Makes 4 to 6 servings.
Wednesday, February 27, 2008
Sunday, February 17, 2008
And there he goes...
Thursday, February 14, 2008
Teacher Appreciation Day
Monday, February 11, 2008
One of these things...
is not like the other. One of these things just doesn't belong.
Actually, a few of these things don't belong in this toy. There is also a spoon stuck in there that you cannot see. Carter thinks it's funny to put lots of things inside this toy. We think that he has accidently thrown away the other balls that should go in there. :)
Actually, a few of these things don't belong in this toy. There is also a spoon stuck in there that you cannot see. Carter thinks it's funny to put lots of things inside this toy. We think that he has accidently thrown away the other balls that should go in there. :)
Sunday, February 10, 2008
Weekend with the grandparents
Mardi Gras
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