Although the calendar says mid-April, it is practically summer here in Texas with temperatures nearing 90 degrees everyday. Not exactly oven-use weather, but in other parts of the country it’s cool enough to enjoy this tasty side dish.
Recipe of the Week: Lentil-Stuffed Tomatoes
4 firm, medium-size tomatoes 1/2 tsp. curry powder
1/4 c. chopped celery 1/4 tsp. salt (optional)
1/4 c. minced onion 1 c. cooked/drained brown lentils
2 tbs. chopped bell pepper 1 tbs. fresh Parmesan cheese
Directions: Preheat oven to 400 F.
1. Core tomatoes and slice off the top to allow a spoon insert. Scoope pulp and juice into bowl and mash. Place shells, cut side down, on paper towels to drain.
2. In medium saucepan, place pulp mixture, celery, onion, pepper, curry, and salt. Cook, stirring, over medium heat until veggies are tender, about 5 minutes.
3. Add lentils and continue cooking until mixture is thick and lentils are very soft. Divide mixture evenly into tomato shells, sprinkle with cheese, and place into muffin cups set on a baking sheet.
4. Bake until heated through, about 10-15 min.
Thought of the Week: The further I delve into our family tree, the more intrigued I become by its members. This past week I acquired two new photos of my maternal great-great-great-great grandfather, Gabriel Leap (1778-1877), and maternal great-great-great grandfather, Samuel Wesley Leap (his son; 1815-1887). I learned that the former filed a lawsuit against his father, my great-great-great-great-great grandfather, John Wesley Leap (1733-1845), out of fear for his life in 1812. Gabriel was 34 at the time and his father was 78, for heaven’s sake! How odd. Multiple marriages and lots of children throughout the family tree means there are hundreds of relatives I don’t know about yet. We could start our own town!
(Gabriel in the prime of his life, it looks like.)
(Samuel towards the end of his.)