Saturday, July 14, 2012
Barbecue season is upon us. I think it's one of my favourite times of the year because it's pretty much the only time that I can get Tony involved with dinner. He bought a new barbecue this year and he's very eager to grill just about anything. So while he's grilling, all I have to do is prepare the sides. Lately I've even been getting Tony to grill the sides, like corn on the cob and seasoned cut potatoes wrapped in foil. That way I just make up a salad and I'm done my part. This lentil salad is a great side dish for a barbecue dinner. By using canned lentils, I cut down on the prep time substantially. I can literally make this salad in just 5 minutes, then let it sit in the fridge until Tony's done with his grilling, while I sip a dirnk on the patio. Sadly, my boys (Tony included) haven't given this salad a fair chance yet. They see the lentils and are turned off right away. I wish they would give it a chance because this salad is actually really yummy! It's bursting with flavour, thanks to some if the fresh herbs from this pot on our patio.
I'm going to keep making it because at least I really enjoy it, and I think my family may grow to like it too if they actually ate it. If not, then I have a tasty lunch for the next day. It's even better the next day, by the way.
Quick and Easy Lentil Salad
1 can (19 oz) brown lentils, rinsed
2 celery stalks, diced
1/2 red bell pepper, diced
1 green onion, sliced
1/8 cup fresh parsley, diced
1 tbsp fresh basil, diced
1 tbsp fresh oregano, diced
1/4 cup olive oil
2 tbsp lemon juice
salt and pepper, to taste
In a salad bowl, combine lentils, celery, red pepper, green onion, and herbs. In a measuring cup, whisk together oil and lemon juice, then pour it over the salad. Mix well. Sprinkle with salt and pepper, to taste, and mix again. Cover and refrigerate for an hour or more before serving.
Thursday, July 5, 2012
|Visiting Havana`s Harbour|
|Walking tour through Old Havana|
|Riding a moped (while taking a photo- don`t try this at home kids!)|
|Lounging at the beach in Varadero|
Slow Cooked Ribs
Adapted from Canadian Living: The Slow Cooker Collection
2 racks of pork back ribs
2 cups ketchup
1/2 cup wine vinegar
2 tbsp sugar
2 tbsp worcestershire sauce
1/2 cup barbecue sauce
Trim as much fat off the ribs as you can and cut them into 2-rib portions. Place them on a foil-lined bakig sheet and sprinkle both sides of the ribs with salt and pepper. Broil them until browned, about 5 minutes on each side. Place them in a slow cooker.
In a bowl, combine ketchup, wine vinegar, sugar, and worcestershire sauce. Pour the mixture over the ribs and stir them to coat completely. Cover and cook on low for about 6 hours, until ribs are tender.
Remove ribs from the slow cooker with a slotted spoon and lay them out on a baking sheet. Brush them with barbecue sauce. You can either serve them at this point, or put them in the oven on lowest heat to keep them warm until ready to serve.