World's Most Challenging Veggie? - here is one but not TNT

[Guest guest]

Sharon, here is a recipe that I think meets your request, however it

is not TNT, I have not tried it (I have no rhubarb!). I am not sure

about the liquid sweetener in it, I would not bother with it (don't

like artificial sweeteners)

If you have a chance to try it, please let us know how it turns out?

Roseta

 

 

Lentils Curried with Rhubarb and Potatoes

An unusual recipe from India.

 

Ingredients:

1 cup dry " orange " lentils

1 very large sweet potato, peeled and sliced

1 Tablespoon oil

1 cup rhubarb, diced

2 Tablespoons liquid sweetener

1 Tablespoon curry powder

1 teaspoon ginger root, grated

1 teaspoon hot red chili powder

Salt and pepper to taste

1/4 cup shredded coconut

 

Procedure:

Cover lentils with water in a deep pot. Bring to a boil, reduce heat

and add raw sweet potato slices. Simmer until soft (about an hour).

Remove from heat, drain, and set aside. Preheat oven to 400 degrees.

Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook

until tender. Stir in sweetener and seasonings. Mix with drained

cooked lentils and potatoes that have been mashed together with a

fork. Pour into a oven-proof dish and bake at 400 degrees until piping

hot (about 20 minutes). Garnish with coconut. Serve with chutney and a

big bowl of brown rice.

 

Nutrition:

Total Calories Per Serving: 264

Fat: 6 grams

 

 

 

 

, Sharon Zakhour

<sharon.zakhour wrote:

>

> I got some rhubarb in my CSA box today and, I admit it, I've never been

> a fan.

>

> Since I have to avoid sweets (and I eschew fake sugars) I need to

find a

> yummy way to prepare this rhubarb without a ton of sugar (or similar).

> I've searched our recipe files and haven't found anything. I've search

> the internet and found 1001 dessert recipes for rhubarb (or salad

> recipes that use gelatin _and_ sugar).

>

> So far, the most viable thing I've found is to use it to make

> rhubarb/applesauce. What else can you do with rhubarb that won't spike

> blood sugar? What about soup? Does rhubarb make good soup?

>

> Sharon

>

[Guest guest]

You could use agave nectar for the sweetner .

 

¸.·´ .·´¨¨))

((¸¸.·´ .·´ -:¦:- Terri

-:¦:- ((¸¸.·´

 

 

 

On Apr 29, 2008, at 7:45 PM, rosetalleo wrote:

 

> Sharon, here is a recipe that I think meets your request, however it

> is not TNT, I have not tried it (I have no rhubarb!). I am not sure

> about the liquid sweetener in it, I would not bother with it (don't

> like artificial sweeteners)

> If you have a chance to try it, please let us know how it turns out?

> Roseta

>

> Lentils Curried with Rhubarb and Potatoes

> An unusual recipe from India.

>

> Ingredients:

> 1 cup dry " orange " lentils

> 1 very large sweet potato, peeled and sliced

> 1 Tablespoon oil

> 1 cup rhubarb, diced

> 2 Tablespoons liquid sweetener

> 1 Tablespoon curry powder

> 1 teaspoon ginger root, grated

> 1 teaspoon hot red chili powder

> Salt and pepper to taste

> 1/4 cup shredded coconut

>

> Procedure:

> Cover lentils with water in a deep pot. Bring to a boil, reduce heat

> and add raw sweet potato slices. Simmer until soft (about an hour).

> Remove from heat, drain, and set aside. Preheat oven to 400 degrees.

> Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook

> until tender. Stir in sweetener and seasonings. Mix with drained

> cooked lentils and potatoes that have been mashed together with a

> fork. Pour into a oven-proof dish and bake at 400 degrees until piping

> hot (about 20 minutes). Garnish with coconut. Serve with chutney and a

> big bowl of brown rice.

>

> Nutrition:

> Total Calories Per Serving: 264

> Fat: 6 grams

>

> , Sharon Zakhour

> <sharon.zakhour wrote:

> >

> > I got some rhubarb in my CSA box today and, I admit it, I've

> never been

> > a fan.

> >

> > Since I have to avoid sweets (and I eschew fake sugars) I need to

> find a

> > yummy way to prepare this rhubarb without a ton of sugar (or

> similar).

> > I've searched our recipe files and haven't found anything. I've

> search

> > the internet and found 1001 dessert recipes for rhubarb (or salad

> > recipes that use gelatin _and_ sugar).

> >

> > So far, the most viable thing I've found is to use it to make

> > rhubarb/applesauce. What else can you do with rhubarb that won't

> spike

> > blood sugar? What about soup? Does rhubarb make good soup?

> >

> > Sharon

> >

>

>

>

 

 

 

 

[Guest guest]

Thanks, Terri! That's exactly what I am doing! (I am in the middle of

cooking this dish.)

 

I'll give you a review of the recipe later.

 

Thanks for the recipe, Roseta!

 

Sharon

 

Terri Partyka wrote:

> You could use agave nectar for the sweetner .

>

[Guest guest]

OK! I've made this and it's yummy. I did make some changes:

- I used organic green lentils because of all the lentils I have on

hand, that's the closest to orange.

- I used agave nectar for the liquid sweetener.

- I wasn't sure what was meant for " hot red chili powder " so I used

ancho chili powder. Not as hot as some, but plenty hot for e.

- I didn't bother to put it into the oven, but ate it right out of the pot!

- I left off the coconut.

 

Thanks, Roseta! The rhubarb is tart, but not too tart. Very yummy.

 

I'm going to use the rest of the rhubarb in a rhubarb applesauce.

 

Sharon

 

rosetalleo wrote:

> Sharon, here is a recipe that I think meets your request, however it

> is not TNT, I have not tried it (I have no rhubarb!). I am not sure

> about the liquid sweetener in it, I would not bother with it (don't

> like artificial sweeteners)

> If you have a chance to try it, please let us know how it turns out?

> Roseta

>

>

> Lentils Curried with Rhubarb and Potatoes

> An unusual recipe from India.

>

> Ingredients:

> 1 cup dry " orange " lentils

> 1 very large sweet potato, peeled and sliced

> 1 Tablespoon oil

> 1 cup rhubarb, diced

> 2 Tablespoons liquid sweetener

> 1 Tablespoon curry powder

> 1 teaspoon ginger root, grated

> 1 teaspoon hot red chili powder

> Salt and pepper to taste

> 1/4 cup shredded coconut

>

> Procedure:

> Cover lentils with water in a deep pot. Bring to a boil, reduce heat

> and add raw sweet potato slices. Simmer until soft (about an hour).

> Remove from heat, drain, and set aside. Preheat oven to 400 degrees.

> Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook

> until tender. Stir in sweetener and seasonings. Mix with drained

> cooked lentils and potatoes that have been mashed together with a

> fork. Pour into a oven-proof dish and bake at 400 degrees until piping

> hot (about 20 minutes). Garnish with coconut. Serve with chutney and a

> big bowl of brown rice.

>

> Nutrition:

> Total Calories Per Serving: 264

> Fat: 6 grams

>

[Guest guest]

Thank you for this recipe and the review. I love rhubarb but don't eat because

of the sugar. This recipe reminds of a soup I made years ago which

had red lentils and sweet potato. Thank you also about the reminder to try agave

nectar. Shall look for it the next time I'm at the store.

Will search out the soup recipe and send it probably in June.

Diana

 

 

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