Madey Edlin

Archive for February, 2010|Monthly archive page

coconut curried lentils, over tomatoes and brown rice

In Coconut, Health, Lentil, Rice, Tomato, Whole-Wheat on February 17, 2010 at 3:00 pm

This all started with nothing more then a can of lentils, and lunch hunger. Mom and I ate enough for 4 people by ourselves. Slightly sweet but altogether earthy, the tomatoes add a fun and fresh twist, it all comes together for a perfect marriage.
Oh did I mention no refined sugars, or white carbs?
[Serves 4]

Notes: Adjust spices to taste. And of course it would be better to hydrate dried lentils, but the canned ones worked well in a pinch. Blue agave is a natural unrefined sweetener, and I prefer to use it when I can, it does resemble honey so you can use that if you don’t have any agave on hand.

-2 15oz cans (any variety) lentils, drained
-1 13oz can coconut milk
-4 tablespoons blue agave, or honey
-4 teaspoons curry powder
-2 teaspoon cinnamon
-pinch cayene
-1 teaspoon cumin
-fresh ground pepper
-2 tomatoes, seeded and chopped
-Cooked brown rice

Place lentils, coconut milk, and spices in a medium sauce pan, over medium-low heat bring to a simmer. Place rice in 4 bowls, spoon tomatoes over rice, and then the lentil mixture. Serve immediately.

(Original recipe by M.E.)
(Photography by M.E. photography

whole-wheat honey apple muffins

In Apple, Bread, Breakfast, Health, Honey, Whole-Wheat on February 10, 2010 at 2:10 am

A big thank you to Garvey Artistic Works for the amazing new header! It looks so great!

I learned a lesson about not posting a Mark Bittman recipe as soon as I try them. Other more famous bloggers jump on his recipes and show them off before I can. So ha! I got it done before anybody else (I think).
Healthy and tasty, made with 100% whole wheat flour, no refined sugars, all natural, even organic if you want. The trick? Using whole wheat pastry flour, and mixing as little as possible, as not to over activate the gluten in the flour and toughen the dough. The result? An amazingly light tender muffin that nobody thinks of as whole-wheat.
Inspired by Mark Bittman’s, Whole Wheat Muffins

[Makes 12 muffins]

-2 cups whole wheat pastry flour
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1 teaspoon cinnamon
-Dash nutmeg (optional)
-1/2 teaspoon salt
-3/4 cup honey
-1 cup grated, and peeled apple
-1/2 cup (plain) yogurt
-1/2 cup butter, melted

Preheat the oven to 375, grease (or line with muffin liners) a 12 muffin, muffin tin.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl. Mix the honey, apple, yogurt, and butter together in a small bowl. Add the wet mixture to the dry, and mix as little as possible. Fill the greased muffin tin, bake for 20-25 minutes.

(Original Recipe Mark Bittman)
(Photography by M.E. Photography

Italian Sandwich

In Italian, Lunch, Tomato on February 3, 2010 at 11:52 pm

The other day my mom and I were doing errands and we decided to stop and get a cold sandwich at Starbucks but this must have been a magical Starbucks, because they had hot sandwiches and I got one that resembles this lovely sandwich, that is absolutely bursting with Italian flavor (amazing for a chain coffee shop)! So I just had to re-invent it, and see if I could make it better then the baristas at Starbucks can. And, well, this just encourages my love of Italian food.

Oh so yummy with a glass of San.Pellegrino!


[Serves 4]

  • 1 loaf Ciabatta bread
  • 10 slices sun dried tomatoes (packed in olive oil)
  • 2 fresh tomatoes, sliced
  • 1 8oz ball mozzarella, shredded
  • 1 quantity pesto (see below)
  • Handful spinach, stems removed and torn if necessary

Slice the bread in half horizontally, trim so that the the bread is no more then 1/4 inch thick. Spared the pesto on the bottom half of the bread, sprinkle on the cheese, layer on the sun-dried tomatoes, drizzle top and bottom slices of bread with olive oil, and broil for 5-7 minutes. Remove from the oven, and add the spinach and layer on fresh tomato, ans sprinkle a liberal amount of salt and pepper. Replace the top and cut into 4 slices.


  • 0.66oz basil
  • 1/4 cup pine nuts
  • 1/8 cup shredded Parmesan cheese
  • 1 clove garlic
  • 1/8-1/4 cup olive oil

Place all ingredients in a food processor; add oil as needed to get a thick paste.

(Original recipe by M.E.)

(Photography by M.E. photography