Menu December 6 - December 12

Diane's Menu December 6 - December 12


Saturday - Grilled Rib Eye Steak, Baked Potato, Carrots, String Beans and Salad
Sunday - Seared Sesame Crusted Ahi Tuna with wasabi mayonnaise, Shredded Lettuce Salad with Wasabi Vinaigrette, Wonton Chips
Monday - Pasta and Meatballs
Tuesday - Take Out Pizza
Wednesday - Turkey/Potato/Cheese Gratin with Broccoli
Thursday - Slow Cooker Lentil Curry with Squash and Cashews **
Friday - Out to eat on the way to see/hear a band we love



*****

Slow Cooker Lentil Curry with Squash and Cashews

2 teaspoons vegetable oil
1 medium onion, chopped
2 - 4 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon hot curry powder
1 tablespoon grated peeled ginger root or 1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon fennel seeds
1 teaspoon salt
2 cups vegetable stock
1 cup water or apple juice
1 cup dried green lentils, picked over and rinsed
2 cups peeled and chopped butternut squash
1 large potato, chopped into 1-inch cubes
6 cups fresh spinach leaves, washed and trimmed
1/2 cup cashews (salted or unsalted)


In a skillet, heat oil over medium heat. Add onion and garlic and cook for 5 minutes or until softened and translucent. Stir in flour, curry, ginger, cumin, fennel seeds and salt; mix well. Stir in stock and water; bring to a boil, scraping up bits from bottom of skillet. Transfer mixture to slow cooker. Add lentils, squash and potato; stir to combine. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours. Add spinach leaves; stir to combine. Cover and cook on high for another 15 minutes or until leaves have wilted. Spoon into individual bowls and sprinkle with cashews.