Today I’m writing from a comfy porch overlooking Fox Point Lake on this sunny, sunny day. The birds are chirping, a canoe is paddling by, and my hair keep swaying in the breeze… which means it keeps poking me in the eyes and getting stuck to my lip gloss. Almost perfect. I’m spending the week in Nova Scotia with Andrew visiting his family. His dad has this great house that not only overlooks a perfectly quite lake, but is only 10 minutes away from the ocean. So you pick salty or sweet water.
I’ve been here for a few days already (hence the slowdown on social media) and our routine has gone something like this:
1. Sleep in.
2. Drink several cups of coffee on the porch, while “getting some work done”.
3. Eventually bring coffee down to lake and play in water
4. Move on to BBQ veggie dogs or veggie burgers for lunch. Andrew’s 3 year old nephew prefers “wet dogs” where he dips his dog in the sprinkler or glass of water and exclaims “I love my wet dog!!”
5. Plan cocktail of choice- so far we have done Caesars, marguerites, mojitos, and gin gimlets. These cocktails are like works of art! I’m telling ya.
6. Enjoy some more time in sun, maybe try to do something productive…maybe.
7. Make dinner, I always make sure there is something for me to eat, which means I have been having a lot of fun in the kitchen. Then play games or hang out until bed time.
I know, tough life. I’m planning on sharing some pics of these beautiful views sometime after the trip.
And now to food. Lentils. I have been eating a lot of lentils recently. They are one of my new favourites. So I am going to feature it for today’s ingredient for 1/100/100 challenge
Tacos on a hot summer day, is there anything better? The answer is yes there is. Spicy Lentil Tacos on a hot summer day! Now we’re talking. Before my recent obsession with lentils, if someone had offered me a lentil dish, my brain would have automatically skipped to a brownish mushy lentil stew. I mean in reality that stew would probably taste pretty delish, but brown-mushy-ploppy soup isn’t generally what calls to my taste buds. But I have since realized the beauty of lentils. They are fantastic in chili, or done in an Indian style served with lots of spices and rice, and of course in tacos. The key is to take the time to season them with yummy spices and let those flavours soak right in. Layer on a toasted corn tortilla, add some fresh toppings (I particularly love how mango adds a bit of sweetness), and be prepared to find your new favourite summer meal. Spicy, fresh, eat with your hands yumminess. And they go great with summer cocktails!
Spicy Lentil Tacos
Makes enough for about 8 tacos
2 teaspoons Chili Powder
1 teaspoon Ground Cumin
1/2 teaspoon Paprika
1/4 teaspoon Chili Flakes
1/2 teaspoon Oregano
1 Tablespoon Olive Oil
2 Cloves of Garlic
1 Small Yellow Onion
1 Cup Lentils (green or red)
2 Cups – 3 Cups Veggie Broth or Water (If using water you might want to add 1 teaspoon Salt)
Toppings of Choice (I used Cilantro, Red Onion, Lime, Mango, and Tomato)
Start by measuring your spices into a bowl. I like to do this first so that I’m not rushing around like a crazy person trying to gather them while not burning the onions.
Chop up the onions and the garlic.
Rinse the lentils in a fine sieve. I made the silly mistake of tossing them in a large strainer one time, only to find all the lentils were falling out of the strainer holes. So don’t do that.
Sautee onions in olive oil for 5-10 mins until golden. Add garlic and sautee for another 1-2 minutes making sure not to let the garlic burn. Add spice mixture and stir to toast for about 30 seconds to 1 minute, until the spices become fragrant (See the need for preparation).
Add lentils and 2 cups of broth or water, stir, then cover and put on medium low heat.
Check lentils every 10 minutes or so to test that they are ready and not burning. They will take anywhere from 20-45 minutes to cook. If your lentils are still hard but no water is left, add about 1/4 cup more at a time as needed until lentils reach desired consistency. I have found that different types of lentils can vary quite a bit in time to cook and the liquid ratio, so just don’t be afraid to add more liquid or cook them longer if the need that.
When they are cooked, they should be soft, slightly mushy and thick.
Warm the tortillas in the oven at 350F, then top with the lentil mixture and your favourite toppings. Prepare to have a new spot in your heart (and stomach) for lentils.