Trick Or Treat

Lentils with Rice and Burnt Onions

Halloween is just around the corner. It has always been one of my favorite holidays. I remember my all time favorite costume was Little Orphan Annie. The old school type of costume with the plastic tarp that had a dress painted on it and a hard plastic mask with slits cut out for the eyes and mouth. As I got older, and there were four of us needing costumes, which made it harder to get the nice ones. I remember more than once having my mother putting me in curlers, slippers, a bathrobe, and holding a coffee mug. I was supposed to “Mom in the Morning.”

It lost it’s luster for a few years, but now that I have a child of my own I am able to experience Halloween through her eyes.

We haven’t bought Quinn a costume yet. Not because I haven’t wanted to, but more because she can’t decide what she wants to be.

When I started asking her a month ago what she wanted to dress up as it would change from week to week.

4 weeks ago: A princess.

3 weeks ago: A witch. No, a dragon. No, a witch.

2 weeks ago: Whatever her cousin Morgan was going to be.

1 week ago: Super Jasmine. (Not just Jasmine. SUPER Jasmine.)

We are four days away and we still have not landed on a final decision. My plan? To take her out Saturday morning and buy her a costume that she likes from whatever is left. At this point, it is the only way to save a horrid tantrum on Halloween. My only fear is that only the skanky child costumes will be left.

In that case, we are throwing a sheet over her and calling her a ghost.

She’ll live.

An easy, healthy, and inexpensive meal for a crisp fall evening is a lovely bowl of lentils and rice.

Lentils and Rice with Burnt Onions

serves 4

1 1/4 c brown lentils

1/3 c jasmine rice (I used brown jasmine in the photo)

2 tsp cumin

2 tsp garam masala

3 large onions, thinly sliced

2 Tb Olive Oil

Plain Greek Yogurt

salt & pepper

Place lentils in a medium pot. Pour enough water over lentils to just cover them. Bring them to a boil. Once boiling, turn heat down to simmer and cover with lid tilted. Cook for 15 minutes.

Meanwhile, heat olive oil in a pan, cast iron if you have one. Add onions and cook over medium high heat, making sure to move them around every few minutes. Once they start to really brown, turn heat down to medium low. Let onions sit and become crisp and dark, but not black.

When lentils are done, stir in rice, 1/4 of the cooked onions, cumin and garam masala. Add enough water to just cover the rice and lentils. Place lid on, slightly tilted so steam can escape. Cook on low heat for about 45 minutes, until rice and lentils are tender.

Serve topped with remaining onions and a dollop of Greek Yogurt.

NOTE: In the photo I have sauteed mushrooms. I just added those because I needed to use them up. You can do that if you wish, letting them cook with your remaining onions for topping, but the dish is just as good without them.

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