Curried vinaigrette plus two

This week we are sharing with our homemaker-readers two recipes they might want to add to their holiday menus. These dishes are of Asian and Middle Eastern flavors, which renders them quite different from our traditional Christmas fare.

Curried Vinaigrette

A vinaigrette, in its simplest  form, is a mix of 3 parts olive oil and one part vinegar, seasoned with salt and pepper. In the course of time, it has been enhanced with the addition of spices and herbs, sometimes onions and mustard. This recipe uses curry powder, an element usually present in East Indian dishes. Curry powder is the pulverized form of up to 20 spices, herbs and seeds.

Ingredients:

1/2 cup lemon juice

1 medium size onion, chopped

One knob ginger, chopped

2 tbsps soy sauce

2 tbsps honey

1.5 teaspoons curry powder

2 tbsps sesame oil

1 cup olive oil

Procedure:

Mix all ingredients in succession. Blend well.

Serve with any green salad.

Egyptian Rice and Lentils

This one uses cumin, something that dates back to the Old Testament. It is the dried fruit of one type of parsley. It is aromatic and has a nutty flavor. It is also one of the spices included in making curry powder.

Ingredients:

1 cup green or brown lentils

2 large onions, one chopped, the other cut in half circles

2 tbsps olive oil

1 tsp cumin powder

1 tsp cinnamon powder

1 cup rice

Salt and pepper

Parsley for garnishing

Procedure:

Wash the lentils and cook until just tender.

When done, drain lentils and set aside.

Heat half of the olive oil, sauté chopped onion.

Add lentils, salt, pepper and spices.

Add rice and equal amount of water.

Mix and simmer until rice is done.

Fry the onion circles in the remaining olive oil.

When ready to serve, place rice in a bowl and garnish with the onion circles and parsley.

Note: The intensity of the spicy flavors of curry powder and cumin depends on the taste of the cook or her/his family and guests.

As you might be serving these two during your holiday meals, the ideal main course could be either roast leg of lamb, crown roast or stewed lamb shank cooked in brown sauce. You can specify to your butcher how many ribs you want for the crown. Apportion a rib for each person.    

Go Mid-Eastern and give your families a different taste. Cook well.

 E-mail comments and questions to [email protected].