Resolved & Dhal (Lentils) with Roasted Cauliflower

veggies_03Alright then, here we are in 2016. The last twelve months just flew by. The dawning of the new year means it is time to come up with some resolutions. Decisions, decisions, to resolve or not resolve. Such dilemmas! Okay, let’s take a stab at it. Here goes:

Thankfully, there’s a whole slew of bad or silly habits that I’ve managed to avoid. That means I don’t need to give up twerking, fast food or smoking.

Plus, I already live a pretty healthy life. I could pledge to eat my vegetables, walk every day, drink more water and practice yoga. But I already do those things, so I don’t think they’d count as 2016 resolutions.

Lucky for me, the medical community goes back and forth on coffee and wine. I won’t give up either but continue to drink the two in moderation. What’s moderation? Well, I’m decidedly independent, so I guess that’s for me to decide.

As a decidedly independent type, I can’t promise to become more fashionable. Although I’m not exactly stuck in a time warp, I discovered my own personal style several years ago. While, they may move at glacial speed, my fashion preferences have evolved. My jeans have gotten skinnier but I don’t think I will ever give up turtlenecks, Bermuda shorts or the little black dress. You might find my look dull, even boring. I think of it as classic and it suits me.

The latest and greatest new phone is not on my list of must-haves so I can cross – stop texting while driving – off the list of potential resolutions. Okay, I admit my friends’ shiny gadgets generate sporadic twinges of phone envy. It’s not that I’m a Luddite. Truly, I’m not. Of course, I own a cell phone and, yes, it works. I even remember to charge it a few times a year. But hey, I work from home. I’m nothing if not easy to find.

While I have little interest in a new phone, I am intrigued to meet new people, learn new things and acquire new skills. That said, unless someone sends me a fact-a-day calendar as a belated Christmas gift, I can’t promise to learn something new every day. Nor can I promise to meet 366 (it’s a leap year) people in 2016. Remember, I work from home and live in a small town. My little life is not teaming with strangers. Then again, I could always introduce myself to random tourists in the supermarket. Somehow, I don’t think I will.

Many might be shocked to learn that I don’t keep a journal. Don’t all writers keep journals or morning papers? Perhaps that one should go on my list of resolutions. Well, I tried it once. I had just moved to Switzerland and figured it would be a good idea to chronicle my adventures. I even had a clever name for the journal – Notes from a-Broad. I kept it up for two maybe three months. Even with a new country, new job, new friends and a fair amount of travel my day-to-day musings were not that interesting. I prefer to let my thoughts and memories steep and age a bit before putting them to paper.

So, don’t expect me to get a tattoo, take up the saxophone or switch to green tea. Instead, I’ll side with the popular choice for once and take up the number one resolution for 2016. What is it? Enjoy life to the fullest. After all, 45.7 per cent of Americans can’t be wrong; can they?

Happy New Year and bon appétit!

Dhal (Lentils) with Roasted Cauliflower
Along with greens and grapes, lentils are one of the lucky foods popular at New Year. Main event or side dish, lentils are a delicious and healthy way to start 2016. Enjoy!
Serves 6

veggies_032 cups red or brown lentils
Vegetable oil
1 large onion, finely chopped
1 carrot, finely chopped
3 cloves garlic, minced
1/2-1 jalapeno, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon mustard seed
3-4 cups vegetable or chicken stock or water
Kosher salt and freshly ground pepper
Roasted Cauliflower (recipe follows)
Garnish: roughly chopped cilantro leaves

Pick through the lentils and remove any stones. Rinse well with cold water and drain.

Heat a little oil in a saucepan over medium heat, add the onion and carrot and sauté until the onion is translucent. Add the garlic, jalapeno and spices and sauté for 2-3 minutes more. Add the lentils and enough stock or water to cover by 1-2 inches and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 30 minutes or until the lentils are tender. You may need to add more stock or water. Season with salt and pepper.

Add the roasted cauliflower to the lentils, toss to combine and serve immediately garnished with chopped cilantro.

Enjoy lentils as a main dish on Meatless Mondays with basmati rice and sautéed greens or as a side dish at your next Indian inspired dinner.

Roasted Cauliflower
1 head cauliflower, cut into florets
Vegetable oil
1 teaspoon turmeric
Kosher salt and freshly ground pepper

Preheat the oven to 425 degrees.

Put the cauliflower on a baking sheet, drizzle with just enough oil to lightly coat, sprinkle with turmeric, season with salt and pepper and toss to combine. Spread the cauliflower in a single layer and roast, stirring once or twice, until browned and tender, 20-25 minutes.

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One Year Ago – Spiced Chai
Two Years Ago – Roasted Cauliflower, Radicchio & Arugula Salad
Three Years Ago – Old Fashioned Pot Roast
Fourhree Years Ago – Pasta from the Pantry
Fiveour Years Ago – Tartiflette – An Alpine Casserole with Cheese & Potatoes
Six Years Ago – Four Cheese Lasagna Bolognese with Spinach
Seven Years Ago – Curried Chicken and Lentil Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? Do you have any New Year’s resolutions? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

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