I bought some split red lentils the other day because (1) I like lentils, (2) they’re high in protein, (3) they’re really cheap, and (4) I suspected that it was really easy to make delicious food with them.

The first time I tried to cook with them I prepared them as directed, and then added a tomato, green pepper, and onion.  I don’t know why really but it came out really… ~eh,  so-so.  I would be embarassed if somebody expected me to serve it to them.

[Enter:] Dove’s Eye View: Red Lentil Soup.  This recipe is low cost, easy, and delicious.  I used some chicken stock, squeezed a whole lemon, and added a chopped fresh red chili pepper.  Judging by the comments on the site, it’s been pretty well received.  Enjoy!

A couple months ago, I asked BLin for a bread recipe.  What follows is that recipe.  It’s incredibly easy to make and the results are reliably reproduced, which is a good thing because this bread gets devoured.  The satisfaction you get when eating delicious bread that you baked yourself is indescribable… I’ve done it once more since then, and am hoping to get another loaf in the oven this week.   

To give credit where credit is due, the recipe is originally found in Bernard Clayton’s New Complete Book of Breads.  The recipe looks longer and more complicated than it is.  Bake it yourself, after the jump.

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Whilst sitting in my cube at work yesterday, I was racking my brain trying to come up with something to make for Valentines Day for my significant other with peculiar eating habits. Luckily, the people I work with; besides being fantastic tech support dudes, are also amazing cooks for the most part. My one co-worker, Dennis, provided me with the following awesome idea for a salad to be used prior to a main course, or had alone as an entree:

Balsamic Tofu and Strawberry Salad with Mozzarella Cheese

Indredients:

• One package of Extra-Firm Tofu
• One head of Romaine lettuce
• One red onion
• Some Mozzarella Cheese (I cheated and just got a pre-grated package for time-saving purposes)
• One package of Strawberries
• One bottle of Newman’s Own Balsamic Vinaigrette (always had a soft spot for this)

Preparation:

1. Marinate one inch cubed tofu overnight in vinaigrette.
2. Dice up that red onion. (Cue “chopping the carrots” dance).
3. Grate Mozzarella Cheese (if you’re not lazy like I am).

Cooking:

After letting the tofu marinate overnight, sear the cubes on all four sides with some vinaigrette in pan (with lid on, its gonna get messy), on low heat for like a minute per side (shaking the pan as if you were some sort of culinary badass also helps). Once the tofu is sufficiently seared, set aside and get to work on quartering the strawberries, and cutting up that head of lettuce.

Servin’ dat shit:

1. Place lettuce in serving bowl.
2. Add tofu.
3. Sprinkle on some of that red onion.
4. Add the quartered strawberries.
5. Sprinkle on the grated mozzarella.
6. And for a fun effect, pour the left over hot balsamic juice (JUICE!) from tofu-searing over the top to help melt cheese.
7. And serve.

I haven’t made it yet, but when I do (ETA 5:30 PM), I’ll be sure to post pictures.

Wish me luck.

UPDATE: Bladow.