Enchilada Perfection...

I was recently in the mood for something fiesta like in flavor.   I was thinking how about enchiladas I have not made them since I first got married - look out 10 years - and back then what did I know about cooking...not too much but I do remember making enchiladas and my husband loved them.  Ok off to the store for the "enchilada sauce".   Of course it is not just the "enchilada sauce" it is this, that and the other 10 things for a total of $53.50 later...no biggie.

So I say how about roasted veggie enchiladas.  Slicing and slicing I go.  Colored bell Peppers, poblano peppers, onions, squash.  Beautiful colors tossed with olive oil to glisten in the oven.

Ok...wait 30 minutes for veggie perfection and they are perfect!

Lets assemble the enchiladas.  I look at the can on the counter and I read the ingredients AGAIN...I cannot stress enough the AGAIN part because in the store I completely, totally and utterly missed the modified corn protein part as well as the monsodium gludimate part...WHAT...I missed that.  Now i am in fiesta feisty MSG no way Jose not in my kitchen mood I think there is no possible way I am pouring chemicals onto my roasty toasty beautiful veggies.  I walk the can over to the donation bag and make a deposit.  Onto plan B.   Fresh cilantro from the fridge into the blender with a little half/half and whir it up.  Well not only does it compliment the colores of the veggies but it is so vibrant and OH SO delish.

Now we can assemble and return to happy fiesta mood. So my apologies go to my husband...sorry for the processed MSG I gave you ten years ago but this dish came out so good you will marry me all over again and totally forget those "other" enchiladas!


1 Red Bell Pepper (sliced long ways)
1 Yellow Pepper (sliced long ways)
3 Small Poblano Peppers (sliced longways)
2 Onions (sliced)
1 Green Zucchini (sliced long ways)
1 Yellow Zucchini (sliced long ways)
Salt/Pepper
Olive oil
1 handful cilantro
2 Tablespoons of Half/Half
6 Flour Tortillas
1 Cup Shredded Cheddar Jack Cheese
Pam Spray

Preheat oven to 350 degrees
On a baking sheet lay veggies in a single layer
Season veggies with salt/pepper and toss with olive oil
Roast for 30 minutes
Remove from oven and allow to cool for 10 minutes

In the meantime blend half/half and cilantro set aside

Assemble enchiladas
Spray a baking dish with Pam spray
Lay out 6 tortillas
Place a little bit of cheese inside each tortilla
Add veggies to each tortilla
Fold and place seam side down onto baking dish
Top with reserved cilantro sauce
Top with remaining cheese
Bake for 20 minutes till cheese is melted

Artichokie Pasta..

Happy Meatless Monday!  Let's think outside of the meat box and make this amazing, delicious, fast, and most important meatless meal tonight for supper...Enjoy!

Artichokie Pasta

1 lb. of Pasta (your choice)
1 Can of Artichoke Hearts
Extra Virgin Olive Oil
Salt / Pepper
Parmesan Cheese

Cook pasta according to directions
While pasta is cooking place the artichokes, with the water, into the food processor
Pulse artichokes into small pieces
Drain pasta
Add artichokes to pasta
Season with salt/pepper
Drizzle with Extra Virgin Olive Oil
Sprinkle with Parmesan Cheese

Soup Season So Soon?!?

If you know me, follow my blog, or occasionally visit you know that I LOVE soup season.  There is no designated time for soup season it happens every year and when I designate the start.  Last soup season happened in January this soup season started last night!  

What sparks the kick off of soup season in Forkful of Simplicity's kitchen you might ask...well the criteria is simple...is is cool enough outside, is is going to remain cool outside (this one is questionable), do we need something to warm the soul and the belly, and when was the last time we ate soup.  All very valid points for soup don't you think?  

• Last night was cool outside actually it was gloomy, dank and dreary...check 

• Is it going to remain cool outside...questionable but the forecast shows yes for a few more days...check

• Do we need something to warm the soul and the belly...check, check

• I have no idea when the last time we ate soup was...check!  

To the soup file I went and came across a very different take on lentil soup.  Middle Eastern Lentil Soup.  It was so easy to make and required so few ingredients it was the perfect match for my eggplant sandwiches on, fresh from San Francisco, sour dough bread.  

So celebrate Soup Season along with me and treat yourself to a bowl full of goodness tonight with this amazing, easy and delicious soup. Enjoy...and according to my husband it went nicely with his seasonal pumpkin ale!  

Middle Eastern Lentil Soup

1 Cup Dried Lentils

2 Tablespoons Olive Oil 

1 Small Onion (diced)

1 Medium Red Bell Pepper (diced)

Salt / Pepper

1/2 Teaspoon Ground Cumin

1 Teaspoon Whole Fennel Seeds

1/4 Teaspoon Red Pepper Flakes 

4 Cups Chicken Broth 

1 Tablespoon Lemon Juice 

Plain Yogurt 

Pick over lentils

Rinse, drain and set aside 

Heat stock pot over medium heat 

Coat the bottom of the pot with olive oil

Add onions and peppers 

Season with salt / pepper 

Cook for 5 minutes 

Add lentils 

Season with cumin, fennel seeds, red pepper flakes  

Stir to coat add chicken broth 

Bring to a boil 

Reduce heat to low 

Cover and simmer 30 minutes 

Stir in lemon juice 

Spoon desired amount of soup into bowls 

Top with 1 tablespoon of yogurt 

Apple Balsamic Chicken...

According to the calendar it is Autumn but according to the thermometer it is still way too warm and humid in New Jersey to constitute as Autumn.  When I think Autumn I think crispy mornings and pumpkin coffee enjoyed with the window open and the fresh air wafting in the house not while still wearing flip flops sitting next to the vent still pumping out the air conditioned cold air from the garage furnace.

This is the best time of year, in my opinion, and in an effort to celebrate Fall I invite you to make this amazing fall flavored dish...Apple Balsamic Chicken.  It is so easy to prepare even if you are still wearing those capri pants and a tank top!  Enjoy...

Apple Balsamic Chicken  

6 Chicken Breasts
1 Large Onion (sliced)
Salt/Pepper
***1/3 cup Renzi Balsamic Vinegar with Apple Pulp
1/3 Cup Olive Oil
1/2 Cup Chopped Walnuts

Preheat oven to 350 degrees
Season chicken with salt/pepper
Top with onions
Add balsamic vinegar and olive oil
Toss together
Top with walnuts
Bake for 40 minutes or until the juices run clear

***If you cannot find Balsamic Vinegar with Apple Pulp make it...Add 1 Tablespoons of your favorite applesauce to 1/3 cup of your favorite balsamic vinegar.  Stir to incorporate and you have instant Balsamic Vinegar with Apple Pulp***

The Great Garden State Sandwich...

On our patch of land in this great garden state of New Jersey we have got the most beautiful, yes beautiful, vegetables ever this year.  I am not sure if it the contraption my husband built in the garden for the tomatoes, the plants we purchased at a local farm market or the time of the year we planted but I am not questioning the bounty of the harvest this year.  The tomatoes are perfect, sweet, red and juicy.  The peppers are green, crisp and delicious.  The cucumbers are multiplying by the day right next to the ripe purple eggplant which sit nicely next to the celery which is the new star of the show in my macaroni salad.

To see the garden flourish is a work of art all thanks to my husband.  I do nothing in the garden but hold the bowl filled with the vegetables and complain that its hot outside.  My work starts after they are picked from the vine.  No chemicals, small imperfections and the occasionally bug in the kitchen sink excite me because I know something delicious going to be made from these veggies.

My latest sandwich is the Great Garden State which the perfect meal for lunch or dinner...Enjoy

The Great Garden State Sandwich
1 Large Eggplant (sliced into medium size rounds)
1 Large Onion (sliced)
20 Cherry Tomatoes
Olive Oil
Salt
Lemon Pepper
Ciabatta Rolls
Part Skim Mozzarella Cheese
4 Basil Leaves (per sandwich)

Preheat oven to 350 degrees
Toss the eggplant, onions and tomatoes with enough olive oil to coat
Generously season with salt and lemon pepper
Place in oven for 50 minutes
***Turn veggies over half way through cooking

Remove veggies from oven a cool slightly
In the meanwhile slice the rolls open and lightly toast

Assemble the sandwich
On one side of the bread place two slices of eggplant
Top with a slightly generous portion of onions and tomatoes
On the other side of the bread place two thin slices of mozzarella cheese and 4 basil leaves
Season with a little grind of salt
Close sandwich and cut in half

Alternatively the veggies can be cooked on the grill for a different great flavor!

Lentils As A Salad...

So you have been invited to a BBQ and you were asked to bring a salad. Ok, no problem but do you really want to bring that ho hum drum boring pasta or potato salad, you know the one with the mayo that you refrigerate and then leave out in the heat to eat later on.  Or do you want to be different and bring something new, delicious and refreshing?  I think you want new and exciting so how about a lentil salad?!? 

Lentils, in my opinion are far too often skipped over and thought of nothing more than a soup,which either you love or hate,and this is really sad because lentils are so versatile. These little lens shaped seeds come in different colors, they are packed with protein, low in calories, have no cholesterol and take on amazing flavors. Lentils as a salad posses a very interesting twist and compliments burgers, chicken, and fish.  Trust me you will be pleasantly surprised at the flavor of dish and that mayo goopy salad will be a thing of the past. Enjoy...

Dreamy Lentil Salad

1 Cup Lentils (picked over) 

4 Cups of Water 

3 Tablespoons Red Wine Vinegar 

Salt/Pepper

3 Tablespoons Extra Virgin Olive Oil 

3 Tablespoons Parsley

3 Carrots (finely diced)

2 Celery Stalks (finely diced)

In a medium stock pot add the water and bring to a boil

Add the lentils and cook for 30 minutes 

Drain lentils and discard cooking liquid

Gently toss lentils with red wine vinegar

Season with salt/pepper and gently toss again 

Let lentils sit for 5 minutes

Add olive oil, parsley, carrots and celery 

Gently toss to incorporate

Taste to adjust seasoning 

Chill or serve at room temperature

*This salad can be made a day in advance and refrigerated until ready to serve.  Taste to adjust seasoning and add a little more olive oil if needed* 

What's For Lunch...

I decided I was having a macaroni for lunch today and am I so glad I did. I just created a recipe that was so fast, fresh and delicious. I am still eating it while I am typing this blog post - I am that excited to share it with you!  Chances are you probably cannot just whip it up, like I just did, because you are at the office or on the road but you can surely make it tonight when you get home for an amazing alternative to that turkey and cheese on rye.


This recipe was created from the ingredients I had in the kitchen today.   Elbow macaroni, chicken peas (left over from the salad I made the other night), fresh cherry tomatoes, basil and some simple seasoning.  What a lunch for me today- I wonder what I will make tomorrow?

Lunchtime Pasta
1/2 lb. Elbow Macaroni
Salt
Lemon Pepper
Extra Virgin Olive Oil
6-8 Cherry Tomatoes (halved)
1/3 Cup Chick Peas (rinsed and drained)
4 Basil Leaves (julienned or torn into small pieces)
Parmesan Cheese


Cook the macaroni according to package and drain well
Place pasta in a bowl large enough to toss 
Season with salt and lemon pepper
Drizzle with oil 
Turn to coat
Add tomatoes, chick peas and basil 
Turn to coat again 
Add more olive oil if needed (the pasta should be coated not swimming)
Optional - top with Parmesan cheese
Enjoy...

Just Roast It...

In a recent conversation with my mother we were talking about cooking dinner, of course because what else would we be talking about, and she said well you roast everything...and that is correct!  Roasting is my favorite cooking method for vegetables.   I just love that crispy, caramelized delicious flavor of a roasted vegetable.  In my opinion it gives the vegetable life and flavor.  It is the complete opposite of a boiled, limp, bland vegetable that nobody wants to eat.  Now granted I am sure that there is a vegetable that cannot be roasted and when I find it I will let you know but in the meantime let's roast veggies.

Roasted Greens
1 lb. Green Beans (cleaned)
1 Medium Onion (sliced)
Olive Oil
Salt/Pepper
2 Handfuls Pecans (chopped fine)
Parmesan Cheese

Preheat the oven to 350
In a bowl toss the beans and onion with olive oil
Season with salt/pepper
Lay beans on a baking sheet and roast for 10 minutes
After 10 minutes turn beans over and roast for an additional 10 minutes
Remove from oven
Toss with pecans and sprinkle with Parmesan Cheese

TGIF...

As promised here is the last recipe for this week!  

Have a great weekend...Enjoy! 

Presto Pesto Pizza
1 Prepared Pizza Crust (We like Mama Mia Thin Crust)
Olive Oil
1 Small Container of Buitoni Pesto Sauce
1 Can Artichoke Hearts (drained and quartered)
Mozzarella Cheese


Preheat oven according to directions of pizza crust
Gently and lightly brush the crust with olive oil
Evenly spread prepared pesto sauce on crust
Place artichokes on top of pesto
Top with mozzarella cheese
Bake according to directions of crust

Market Day Thursday...

With Monday being Wash Day, Iron day on Tuesday and Sewing Day on Wednesday we have to find time for the market right and what better day than Thursday.  So here is the list to take with you to the supermarket for tonight's dinner so you do not forget anything:

1.  Precooked Smithfield Pork Chops 

2.  4 Golden Delicious Apples (2 for the recipe and 2 for snacking) 

3.  Onions (if you need them)

4.  Veggie of your choice 

5.  Rice or potato  

6.  A good magazine 

7.  A small, tasty dessert for sharing 

With very little preparation this is the perfect meal to make before cleaning day Friday!  Enjoy...


Sweet and Savory Pork
4 Precooked Pork Chops (Smithfield)
2 Apples (seeded and diced)
1 Medium Onion (diced)
Olive Oil
Salt / Pepper


In a large skillet coat the bottom of the pan with olive oil
Heat pan on medium heat and add onions
Season with salt / pepper
Cook onions until translucent
Add apples and cook for 6-8 minutes
Add pork chops to pan underneath the apple onion mixture
Reduce heat, cover pan and cook till pork is warmed through about 10 -12 minutes

Macaroni Wednesday...

Macaroni makes everyone smile - at least I think it does because it always makes me smile.  Roni's are so verstitle not only in size an shape but in the preparation.  They cannot be boring.  Eat roni's warm tossed with garlic and olive oil, cold in a salad, eat it as a main course or a side dish, stuffed, baked, smothered in cheese...it never disappoints.   Pasta any night is my favorite night and this recipe from Forkful of Simplicity that makes a great weeknight meal!

Pasta Alla Franny
1 Large Eggplant (diced)
3 Cloves Garlic (minced)
***2 Sprigs of Rosemary (stem removed)
12 oz. Cup Low Sodium Chicken Broth
1 Pint of Cherry or Grape Tomatoes (halved)
Olive Oil
Salt/Pepper
1 lb. Pasta (your choice)

Preheat oven to 350 degrees
Generously salt eggplant cubes and place in a colander to drain (about 20 minutes)
In the meantime spread tomatoes out on a non stick cookie sheet
Coat with olive oil and season with salt
Bake in oven for 20 minutes
Once baked set tomatoes aside to cool
Over medium heat coat the bottom of a pan with olive oil
Add the garlic and rosemary
Season with salt/pepper
Once garlic has cooked about 3-4 minutes
Add the eggplant and stir to incorporate garlic with eggplant
Add chicken broth and lower heat the medium low
Cover leaving the lid off a little bit for steam to escape
Stir occasionally and cook for 20 minutes
In the meanwhile cook the pasta according to directions
Once eggplant mixture has cooked for 20 minutes or until all of the liquid is absorbed
Take the back a spoon and press down on the mixture making a smooth sauce
Add the tomatoes to eggplant sauce
Toss with hot pasta

***To remove rosemary from stem simple run your finger down the stem and the rosemary leaves should fall off for use***

Creepy Ingredients...

Creepy is one of my favorite words - look at your creepy cousin, creepy people, stop being a creep, the creeper, you get my point.  The only time I do not use creepy is when I describe the ingredients of my recipes.


I say this because yesterday I stumbled upon an article listing the 8 creepy mystery ingredients in fast food.  I know you cannot believe you read on the Internet but this article mentioned duck feathers, sand, wood (cellulose), silly putty and other unmentionables as mystery ingredients of their food.  My mysterious and secretive list of ingredients include homemade bread crumbs and chicken soup. Fresh and wholesome is what I would like to be know for not saturated fat and soil fertilizer.


Just because I choose to make my own soup, salad dressing, stocks, bread crumbs, etc. does not mean everyone has to do that same.  Just because I choose to eat vegetables, fruits, and whole grains does not mean everyone has to eat these foods along with me.  Just because I choose to cook my meals at home from the best ingredients I can find and take my vitamins - I am often referred to as the vitamin queen - does not mean that everyone has to follow my lead.   Just because I choose to eat fresh as opposed to fast food does not mean you have to make the same choice but try making the swap once and while.  It is just as easy to to prepare something from Forkful of Simplicity Cookbook as it is to grab something not so healthy.


So I challenge you to freshen it up with a recipe selection from Forkful of Simplicity, there is no meat goop paste in any of my recipes - I promise.  For a fraction of the cost of a fast food burger and about 40 minutes of your time (this includes going to the supermarket to gather the ingredients if you do not have them  already) you can indulge in this delicious, easy, easy pasta dinner!  Enjoy...


Nana's Favorite Pasta and Garlic (Aglio e Olio)
Pasta (your choice) - I prefer Spaghetti
Fresh Garlic, chopped fine (depending on your taste 5-6 cloves per pound of pasta)
Salt / Pepper
1/2 Cup Olive Oil


Cook pasta according to directions
While pasta water is boiling heat olive oil over medium heat
Season oil with salt and pepper
Add garlic to oil and cook
Once garlic is hot and sizzling (about 3-4 minutes)
Remove from heat immediately taking care not to burn the garlic
Drain pasta
Toss pasta with olive oil and garlic
Top with grated cheese
Serve alongside a tossed salad


Simple Salad
Romaine Lettuce (cleaned and chopped)
Salt/Pepper
1 Medium Tomato (diced)
1/2 Cucumber (diced)


Place lettuce in a bowl
Season with salt/pepper
Add tomato and cucumber
Toss with desired amount of simple dressing


Simple Dressing


1/2 Cup Olive Oil
1/4 Cup Balsamic Vinegar
Salt/Pepper
1/2 Tablespoon of Dried Basil


In a small bowl whisk all ingredients together
Use as desired
Store unused portion, covered, in refrigerator for a few days

Accidental Asparagus Pesto...

WOW what an accident!  I am always looking for new and different recipes for anything - fish,chicken, pasta, rice, vegetables, potatoes, sandwiches, you name it.  Sometimes recipes come from a piece of this recipe and a piece of that that recipe.  Sometime they are born from the ingredients in my fridge that day and sometimes they are created from a mistake I made in the kitchen.  At this point you can probably guess how accidental pesto came about.

I set out to make oven roasted asparagus to put over pasta.  I chop up my asparagus and onion, season it and into the oven it goes.  Well much to my dismay 20 minutes later my asparagus was not getting crisp it frankly was not doing much of anything but lying there among the onion.  So I taste it - just OK and a bit flat - what went wrong?  I over crowded the pan and I cut the asparagus too small so they steamed instead of roasted.   The onion caramelized nicely - not what I intended either.  I have some slightly soggy asparagus and brown caramel colored onions so now what???  Not the dish I was hoping for but in reality it was.  I go to the pantry and I search the contents.  Diced tomatoes - no good, extra virgin olive oil - maybe, chicken stock - nope not a good match, walnuts - well now we might have something.  I grab the walnuts and head two steps back to the kitchen to create something amazing.

I toss the walnuts into the food processor, I add the asparagus to the walnuts and I whir it up.   A beautiful pesto is well on its way. I taste it and I am wowed by the flavors.  I add some salt and pepper and a tad of extra virgin olive oil .  Taste again decide a little goat cheese will take this pesto to the next level and Viola!

I know I did not create something new in the culinary world but with a few simple ingredients and a simple concept a beautiful and delicious dish now finds a new home in my recipe box and in yours!  ENJOY...

Accidental Asparagus Pesto

1 Bunch Asparagus (cut into small bite size pieces)
1 Large Onion (diced)
Olive Oil
Salt/Pepper
1 Teaspoon Hot Pepper Flakes
1 Cup Walnuts
Extra Virgin Olive Oil
4 oz. Smooth Goat Cheese
Pasta (your choice; I prefer Penne)

Preheat oven to 350 degrees
Spread asparagus and onion evenly on a baking sheet
Season with salt/pepper and red pepper flakes
Coat with olive oil and toss well
Place in oven to cook 30 minutes till asparagus is very soft
Cool for 15 minutes
In two batches place 1/2 walnuts and 1/2 asparagus/onion mixture in
Food processor and blend till smooth
Transfer to a bowl and repeat
Once second batch is blended add 1/3 cup extra virgin olive oil and
Goat cheese to mixture and blend again till Incorporated
Add this mixture to the previous blended mixture in the bowl and
Stir well to incorporate
Cook pasta according to directions
Drain pasta well and spoon desired amount of pesto onto pasta and
Toss till coated evenly
Store unused pesto, covered in the fridge for 2 days or freeze for 6 months

Take II - Left over pesto is a nice addition to grilled fish or chicken

Have A Heart...

February is a month filled with lots of action...


The Superbowl - which by the way was a great Giants victory;


Groundhog Day - which could have been skipped in New Jersey this year since winter has not even started yet;


Pet Dental Health Month - my greyhounds are going for a cleaning in two weeks; and


So many other bizarre -Library Lovers Month and National Care About Your Indoor Air Month - and not so bizarre celebrations to include Valentine's Day, Fat Tuesday, Ash Wednesday and Black History Month.


With all of this celebrating it is easy to forget that February is also American Heart Month and heart disease is the Number 1 killer of women.  That's right we are not taking care of the ticker.  Stress, nutrition, smoking, as well as other factors all lead to heart disease.  Small changes can make a big impact on your heart so follow this link http://www.heart.org/HEARTORG, get some great information and take heart in knowing that there is plenty of information available to you to prevent heart attacks, strokes, high blood pressure and many more unpleasant heart related aliments.


From my heart to yours celebrate February in a heart healthy way. Be kind to your heart and celebrate National Nutella Day (which is February 5), Elmo's Birthday (February 3) relive our nations history, and invite some friends over to celebrate national embroidery and termite month!


Heart Healthy Cod...

1 lb. Cod Fish
Salt/Pepper
1 Can Artichoke Hearts (drained and quartered)
4 Large Roasted Red Peppers (sliced)
Extra Virgin Olive Oil


Preheat oven to 350 degrees
Line a cookie sheet with tin foil
Place cod on tin foil and season both sides with salt/pepper
Evenly top with artichokes hearts then with roasted peppers
Drizzle with oil
Bake for 15- 20 minutes or until the cod is opaque and flaky
Remove from oven, cool for a few minutes and slice into 4 equal pieces
Enjoy!

Spark It Up...The Grill That Is

I know, I know it is January which is not synonymous with grilling but why not???  Summer winds down and we vow to keep grilling all year long and then we abandon the grill and leave it out there in the freezing -or not so freezing temperatures in Jersey lately - cold.  Lonely and abandoned we look at it from the kitchen window and say to ourselves can't wait till we can fire up the grill again.  Why wait for the break in the temperature the flavor of the grill is so familiar and delicious.  It never disappoints, it always satisfies.

Quiet down that craving for something flame kissed on the barbie and make some veggies juts like I did last night.  It was so delicious and fresh.  The smell of the grill wafted through the air and clung to my clothes.  My neighbors probably thought I was crazy but I think they think I'm crazy even when the grill is off.   My grilling session spectacular and the end result veggie stacks to compliment a big bowl of lentil soup  - because some of us are still celebrating soup season too!

January Veggie Stacks 
1 Lg. Eggplant (sliced in thick rounds)
4 Zucchini (sliced medium in rounds)
1 Lg. Vidalia Onion (sliced thick in rounds)
5 Cloves Garlic (chopped)
1/2 Cup Vegetable Oil
1/3 Cup Balsamic Vinegar
Salt/Pepper
4 Portabella Mushrooms (gills removed)
4 Slices of Wet Mozzarella

Place the eggplant, zucchini, onion and garlic in a container with a tight fitting lid or Zip Lock bag
Season with salt/pepper
In a small bowl whisk together the oil and vinegar
Season with salt/pepper
Sour over the veggies to coat evenly
Secure lid or zip the baggie
Refrigerate for 4 hours
Remove veggies from the refrigerator and allow them to come to room temperature
Grill the eggplant, zucchini and onion till soft about 5-7 minutes per side
Season the inside of each Portabella mushroom with salt/pepper and lightly coat with vegetable oil
Grill mushrooms for about 5-7 minutes per side
Allow all veggies to cool for a few minutes

Assemble the stacks
Portabella, mozzarella, a small grind of salt/pepper, onion, zucchini, eggplant
Repeat till all stacks are assembled and serve alongside a bowl of lentil soup or salad
Enjoy!