Indian Style Cauil "Rice" and Pumpkin Bisque

The 608 CSK

October 24, 2017

Meal 1: Cauliflower 'Rice", Brown Lentil Dal, and Collards Braised w/ Berbere Spice

·        Heat the dal gently.  Add a little water if necessary and check the seasoning.

·        Heat the collards in a sauce pan with a little watser or broth.  Allow to simmer for a minute or two.  Check the seasoning and serve.

·        Stir-fry the cauliflower rice in batches in a hot pan with plenty of oil.  Watch out for popping mustard seeds!  Allow the 'rice' to brown a bit and cook through.  Season with salt and finish with a little butter if you like.

Meal 2: Pumpkin Bisque, Mixed Head Lettuce Salad,  Farfalle w. Red Pepper and Herbs

·        Warm the soup gently.

·        Dress the salad.

·        Heat the farfalle briefly in a microwave or in a saute pan with a littl olive oil over medium heat.  Maybe add a splash of water and cover to heat through.  Serve.  The pasta salad is also fine at room temp, but it's the start of warm eating season.