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April 21, 2011

Lentils with Tomato and Thyme

Lentils are high in protein, fiber, iron and other nutrients—a great choice either as a side or a main course. These tomato and thyme lentils are terrific served hot or cold the next day straight out of the fridge.

Prep time: 10 minutes
Total time: 40 minutes
Yield: serves 4

1 cup green lentils
1 tablespoon olive oil
1 medium red onion, chopped
2 medium tomatoes, diced
2 teaspoons fresh thyme leaves
¾ teaspoon kosher salt
¼ cup coarsely chopped fresh flat-leaf parsley
¼ teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Fill a medium saucepan with water (about 8 cups) and bring to a boil. Rinse the lentils, discarding any stray pebble that may have slipped through. Add the lentils to the boiling water and cook until tender, 25 to 30 minutes. Drain.

Meanwhile, prepare and measure the remaining ingredients. Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring often, until softened, 3 to 4 minutes. Add the tomatoes, thyme, and salt and cook, stirring, until the tomatoes break down, about 3 minutes. Stir in the lentils, parsley, pepper (12 turns on pepper mill) and vinegar and reheat, if necessary. Serve warm.

Tools needed:
Medium saucepan, strainer, measuring spoons, measuring cups, cutting board, chef’s knife, wooden spoon

Helpful hints:
Lentils range in color from yellow and red to black. Feel free to experiment, but be sure to check package directions as cooking times vary.

Remove thyme leaves by pulling them off the sprig in the opposite direction they grow.

We like to under salt, so after you’ve made this recipe, be sure to double-check the seasoning is to your liking.

Posted by do it Delicious
Category: Delicious Recipes

April 19, 2011

Cooking Tip: Sharp Knives

A sharp knife is the safest knife. Sounds crazy, right? But a sharp knife glides effortlessly through whatever you are cutting as opposed to a dull knife, which you tend to have to push harder on to slice or dice. So in the event that you do cut yourself (which we all do at some point!), it will be much less harmful using a sharp knife than if you were pushing hard on a dull knife. We recommend honing your knife with a sharpening steel each time you cook and having it professionally sharpened when the knife just won’t hold its edge and feels dull, about once or twice a year.

Posted by do it Delicious
Category: Tips and Tricks

April 18, 2011

Interview with Gwyneth Paltrow

One of my favorite people in the world, Gwyneth Paltrow, has a brand-new, beautiful and truly easy-to-use cookbook on shelves now called My Father’s Daughter.

Full disclosure: Gwyneth is a friend—I know firsthand how naturally comfortable she is in the kitchen. But somehow reading her book, and then cooking her recipes, gave me even deeper insight into a person whose values I already know to be wholesome and grounded.

From a practical sense, the recipes in her book are accessible, healthy, not-so healthy, simple, fast, flexible and most of all delicious—a must for anyone who loves to prepare delicious, effortless meals. But more than just a collection of recipes, the book has a warm and bright approach to food and families, and a touching spirit, epitomizing her relationship with the true love of her life, her father, the late Bruce Paltrow. And it all comes from the heart and soul of a fabulous cook, an incredible mother/wife, devoted friend, and true world-class lover of fun and food.

In the book’s moving introduction, Gwyneth shares with readers why she wrote this book and makes clear hers and Bruce’s shared ethos about cooking and enjoying meals with loved ones: “Invest in what’s real. Clean as you go. Drink while you cook. Make it fun. It doesn’t have to be complicated. It will be what it will be.” I am adopting this creed. It’s so relaxing, isn’t it?!

She may be a movie star, Glee star (LOVE!) and a country singer with the most incredible voice, but she is a lot more than that to me and her legions of friends—many of whom she has known since elementary school. After watching Gwyneth in our little “interview” together and picking up a copy of My Father’s Daughter, I know you will fall madly in love with her too.

Posted by do it Delicious
Category: Personal Thoughts, Products We Love

April 18, 2011

Cooking Tip: Peeling Potatoes

When peeling potatoes, submerge them in a bowl or pot of cold water (once they are peeled) to prevent them from browning. This is particularly helpful when you are peeling a lot of potatoes.

Posted by do it Delicious
Category: Tips and Tricks

April 15, 2011

Cooking Tip: How to Secure Your Cutting Board

If your cutting board doesn’t have grippers, a great way to keep it secure is to place it on top of a damp towel or paper towel. This is important because if your cutting board is moving around while you’re chopping, you are more likely to cut yourself.

Posted by do it Delicious
Category: Tips and Tricks