Lentils and Rice with Curry

Ingredients:

4 cups water
1 vegetable bullion cube
3/4 cup lentils
3/4 cup brown rice
1 small red onion
2 Tbs curry powder

Directions
Finely chop the onion and bring the water to a boil. Dissolve the bullion cube and add the rest of the ingredients. Bring mixture to a slow boil and simmer covered for about 35 minutes or until the water is absorbed.

Bake Asparagus

I love asparagus and Amanda made the most amazing asparagus last Thursday. It was perfectly done so of course I had to steal the recipe!

Ingredients:
1 lb asparagus
1/4 cup virgin olive oil
1/2 cup Kalmata olives roughly chopped
1 Tbs lemon pepper (or more or less to taste)
Pinch of Kosher salt

Directions:
Heat the oven to 400 degrees. Lay the asparagus flat on baking sheet (I put foil over the sheet) and drizzle the olive oil over the asparagus.
Drizzle the olive oil over the spears and sprinkle the lemon pepper and salt. Next place the olives over and around the asparagus and bake for about 10-12 minutes (until tender).
That's it! How easy is that? The taste is really amazing so enjoy.

Easy Curried Rice

This is a simple recipe for curried rice that is not involved and has good flavor.

Ingredients

3/4 cup V8 or tomato juice
3/4 cup water of vegetable stock
1 cup long grain brown rice
1/2 yellow onion chopped

optional:
2 bay leaves

Directions:
Either throw it all in a rice cooker and turn it on or add everything but the rice to an uncovered pot and bring to a boil. Add the rice and turn the heat down to a bubbling simmer. Cook covered for about 25 minutes (or until all the liquid gets absorbed) fluff with a fork and serve.

Baby Potatoes With Garlic and Dill Vinaigrette

C-Fresh and I both love potatoes. We'll eat them anyway you can think of to cook them. Lately I have been experimenting with warm potato salads that have a vinaigrette dressing. The combo has, so far, been a very delicious experience.

Ingredients:

2 1/2 pounds new, or baby potatoes (I used baby Yukon golds this time)
1/2 cup olive oil
2 cloves garlic minced
2 sun dried tomatoes chopped
2 Tbs Balsamic Vinaigrette
1 Tbs dried dill (or 2 Tbs fresh)
1/4 cup capers
salt and pepper to taste

Directions:

Pre heat the oven to 425 and oil and salt the potatoes. Cook for about 20-25 minutes (or until you can easily pop a fork through the potato).

Mix the rest of the ingredients in a large bowl and let stand at room temperature while potatoes cook

When potatoes are done cooking lightly press each potato with a fork until they pop open. Toss the potatoes with dressing and serve warm.