The Parking Lot

Kellee’s Moroccan Red Lentil Soup is to Die For!!!

Shelley — Sat, 19 Jun 2010 23:11:42 +0000

I had been fanasizing about this soup ever since Kellee served this. I had a couple of warmed tortillias and some slices of avocado to go with it. I couldn’t find RED LENTILS at the store so I got the white ones. It still tasted great! So here you go:

2 onions chopped

2 cloves garlic

1 tsp ginger (I grated fresh)

6 cups of water or stock

1 cup red lentels

1 can of garbanzos

1 can cannellini

1 can 14.5 ounces of diced tomatoes

1/2 cup diced carrots

1ts. garam masala

1 1/2 tsp ground cardamom

1/2 ground cayenne

1/2 tsp cumin

1 tsp olive oil

Saute onions, garlic, ginger in oil for 5 minths. Add all other ingredients and bring to boil for a few minutes and then simmer for 1 to 1 1/2 hours until lentils are soft. Puree half of the soup.

Bon appetit! Thanks Kell!

It’s already April

Shelley — Fri, 09 Apr 2010 15:23:32 +0000

So much for the big plans on having a great blog. The winter was long and I was otherwise occupied. I hope to have some pics and entries in the near future.

Until then, paka!

Happy Belated Thanksgiving

Shelley — Mon, 30 Nov 2009 01:50:24 +0000

Now that Thanksgiving is past, it’s time to start thinking about a diet. Sheesh.

Sesame Ginger Pasta Salad

Shelley — Sat, 14 Nov 2009 18:30:22 +0000

This recipe rocks! It came from the Weight Watchers web site.

This dressing for this salad can be used with all sorts of things.

	8 oz uncooked whole-wheat spaghetti, or buckwheat soba noodles
	1/4 cup(s) water
	2 1/2 Tbsp low-sodium soy sauce
	2 Tbsp canola oil
	2 Tbsp rice wine vinegar
	2 tsp dark sesame oil
	1 1/2 tsp ginger root, freshly grated
	1 tsp sugar
	1/2 tsp minced garlic
	1 cup(s) cucumber(s), English-variety, cut into 2-inch long thin sticks, divided
	3/4 cup(s) radishes, thinly sliced and then each slice cut in half, divided
	3/4 cup(s) carrot(s), thinly sliced diagonally and then each slice cut in half, divided
	1/4 cup(s) scallion(s), sliced, divided
	3 Tbsp peanuts, chopped, divided
	1/4 tsp crushed red pepper flakes

Instructions

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain spaghetti; rinse under cold running water and drain again.
In a large serving bowl, whisk together water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar and garlic until blended.
Add pasta, 3/4 cup of cucumber, 1/2 cup each of radishes and carrots, 3 tablespoons of scallions and 2 tablespoons of peanuts; toss to mix and coat.
Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts; sprinkle with red pepper flakes and serve. Yields about 1 cup per serving.

Kentucky Back Roads

Shelley — Sun, 08 Nov 2009 23:56:35 +0000

Fall Scenic Drives in Kentucky

Peak foliage season here in Kentucky has passed but with a few Indian Summer days left, it’s still a wonderful time to drive the back roads of Kentucky. Yesterday, I took the Miata out with the top down and drove on roads north of my home in Winchester and then to the west.

This is my Miata, Molly

Horse Farm Country around Lexington

The horse farms and hillsides that is quintessential central Kentucky are indescribably beautiful and oppulent. This is a land where horse barns are nicer than many homes. I didn’t really take much time to take snaps but instead was enjoying the windy, rolling hills and of course my baby, Molly, the Miata.

This is a horse farm outside Paris...this might be a barn.

Here is a Route You Might Want to Take

Highway 627 from Winchester to Paris (also know as Paris Road to us in Winchester) is a real treat.
From there you can go west on Highway 460 through Newtown and then hang a left toward Lexington on Newtown Pike. Also, if you want to go straight west instead of going to Lexington, you can go to Frankfurt.
Frankfort Pike which is Highway 1681 between Frankfort and Lexington is also a great drive that should not be missed.
You can turn on Highway 62 between Versailles (pronounced VER-SALES) and Midway for some gorgeous views of these manicured horse farms.

Lexington, Frankfurt, Paris, Winchester area

Ramen Noodle Asian Cabbage Salad

Shelley — Sun, 08 Nov 2009 16:11:25 +0000

An often requested recipe of mine is the Ramen Noodle Cabbage Salad. It’s fresh and crunchy and have this wonderful asian taste. I would rather thinly slice the cabbage than to buy the bags at the store. I think the long shreds of cabbage have a nice textural quality to it.

RAMEN NOODLE CABBAGE SALAD

WARNING: THIS SALAD MAY CAUSE YOU TO OVEREAT!

1 head cabbage, shredded
8 green onions, sliced
1/2 c. sunflower seeds
1/2 c. toasted almond slices
2 pkgs. Ramen noodles oriental (broken and toasted in the oven)

Mix cabbage and onions in a BIG bowl. Then, break up toasted noodles and toss with sunflower seeds and toasted almonds slices. Pour dressing over salad just before serving.
DRESSING:
1 c. oil
2 tbsp. vinegar
4 tbsp. sugar
2 tsp. salt
1 tsp. pepper
2 tsp. MSG
Ramen Noodle Seasoning Packet

NOTE: I decrease the salt a bit and add soy sauce. Also I keep the nuts and seeds and Ramen noodles separate until I am ready to toss the dressing and cabbage mixture together so they won’t get soggy.

Time to branch out.

Shelley — Sun, 01 Nov 2009 19:19:22 +0000

Time to migrate into other arenas. I work in the world of print as a designer and have dabbled in multi-media but now it’s time to get serious about branching out. Oh yes, I could load Dreamweaver and get to work but I see the future in web applications such as this.

So I am getting the dummies instructional book and my even sign up for lynda.com and see where it gets me.