Tunisian Stew, how about you?

Chickas,

Cooking has been tough for me lately as I have been fighting a cold for what feels like an eternity and have been busy with work, band, etc!
But...tonight I promised Meagan I'd make her a post-study dinner with her fave ingredient, quinoa. My boss Jason suggested I make Tunisian vegetable stew from the all mighty Moosewood.

Online link:
http://www.ivu.org/recipes/african/tunisian-j.html

I served it on quinoa and crumbled feta on top. It was delicious. Perhaps because I haven't eaten anything but toast and cereal for the past week?

Book Club Lentil Salad w/ Red Pepper Mint and Feta

Last night was my first book club meeting (lots of fun). To bring I made this lentil salad which turned out really well and I thought was very YUMMY. OH and did i mention this one was SO fast and easy!

1 cup dried green lentils

6tbs of extra-virgin olive oil

5tbs of red wine vinegar

2 cloves of garlic, minced

1/2 tsp ground cumin

salt and pepper

1 small red onion, diced

1 bell pepper (next time i make it i will use two)

1/4 cup fresh mint chopped

6 oz feta ( i just kept pouring it on til i thought it looked good)

Rinse lentils and drain. place in saucepan and add water to cover by 2 in. Bring to a boil, reduce heat to medium-low and simmer, uncovered for 15-20min (it took 30 before mine were done) until lentils are tender. Drain immediately and set aside in large bowl.

In a small bowl, wisk together the olive oil, vinegar, garlic, cumin, and salt and pepper. Ass to the warm lentils and toss. Add the onion and bell pepper.

Add the mind and toss well to mix, sprinkle (or heap) with feta and garnish with mint sprigs.

and Viola!

now just to figure out how to add the photo i took......