Dal

In a large saucepan put:
• 1 cup yellow split peas or red lentils
• 2 cups water
• 1 small onion, sliced
• ¾ teaspoon minced garlic
• ¾ teaspoon minced peeled fresh ginger
• ½ teaspoon ground turmeric

Simmer, covered, until the split peas are tender, 20 to 25 minutes. Puree through a food mill or food processor (or just mash it the best you can with a wooden spoon) and return to saucepan. Stir in:
• 1 cup water
• ¾ teaspoon salt

Simmer, partially covered, until the dal is thickened to the consistency of split pea soup, about 20 minutes. Stir in:
• 1 or two fresh jalapeno peppers, seeded and cut into thirds
• 1 plum tomato, diced
• 2 tablespoons chopped fresh cilantro

Serve with basmati rice.

Lentil Soup

3 T olive oil
3 medium carrots, diced
3 medium celery stalks, diced
1 large onion, diced
3 cloves garlic, minced
8 cups water
2 cups lentils
1 15-oz can tomatoes
1 t dried thyme
1 1/2 t balsamic vinegar
2 t salt

Cook carrots, celery, onion, and garlic in the olive oil until tender, about five to ten minutes. Stir in water, lentils, tomatoes, and thyme, bring to a boil, and reduce the heat. Simmer until the lentils are soft, about 30-45 minutes. Stir in the salt and vinegar, and serve.

Christmas Mix (aka Christmas Crack)

2 cups each Cheerios, Rice Chex, Crispex, Kix
12 oz bag holiday M&Ms
10 oz bag pretzel sticks broken in half
1.5 lb white chocolate

Melt white chocolate, pour over other ingredients, mix, spread out to cool.

Clam Chowder

1 cup chopped onion
3 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each) minced clams
3 tablespoons flour
2 cups half-and-half
1 cup milk

Preparation:
Sauté onion in some butter until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.

Black Beans and Rice

2 cups cooked black beans
1 15-oz can diced tomatoes (with chilies is good) or some salsa
1 1/2 cup rice (I always use brown)
2 3/4 cups water

Mix together in a rice cooker, and let it cook. When it's done, eat with sour cream or plain yogurt, lime wedges, tortilla chips, cilantro, and avocado. It always surprises me how good this is.

Raw Cranberry Relish

1 navel orange
1/2 cup sugar
1 12-oz bag cranberries

Cut orange into wedges (keep the skin on). Place in a food processor and pulse until roughly chopped. Add the cranberries and sugar and pulse until finely chopped but not pureed. Transfer to a serving bowl. Cover and refrigerate for at least 30 minutes and up to 24 hours.

Butternut Squash Couscous

1 small butternut squash
Olive oil
1/2 cup chopped green onions
2 cloves garlic, minced
1 1/2 cup chicken broth
1/2 teaspoon chili powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup frozen peas
1 cup couscous
1 tablespoon soy sauce
1/4 cup raisins
2 tablespoons cilantro
1/4 cup pumpkin seeds

Preheat oven to 350 degrees.
Peel butternut squash, scoop out the seeds, and cut the meat of the squash into tiny cubes. Toss squash with olive oil and bake for approximately 15 minutes. Remove from oven and add the onions and garlic. Toss together, return to oven, and bake for about five minutes more, or until the squash is tender.

In a saucepan, place the chicken broth, chili powder, nutmeg, and cinnamon; bring to a boil. Add the peas, reduce to medium heat, and cook for 6-8 minutes. Remove from heat and stir in couscous, soy sauce, and squash mixture. Cover and allow to sit for 10 minutes. Uncover, add raisins, cilantro, and pumpkin seeds. Fluff with a fork and serve.