Tuesday, August 11, 2015

Lentils & Corn with Plum Yogurt Tart (Meatless Monday)

It was a rainy Monday evening, so I converted the salad recipe from Fine Cooking into a soup.  The tart recipe was also inspired by Fine Cooking.  The local plums are so sweet and juicy.  I made individual tarts and shared these light treats with our son and Bob's boss.  

Lentils, Corn and Goat Cheese

(Serves 3)

Bring lentils, corn, water and seasonings to a boil on stove-top.  Cover and lower heat.  Simmer until lentils are tender, approximately 30 minutes.
1/2 cup lentils
2 cups water
1 ear of corn, kernels cut off the cob
1/4 cup scallion, diced
1 red pepper (from my container garden), diced
1 garlic clove, minced
1/2 teaspoon turmeric
1/2 teaspoon cumin

Add tomatoes, lime and celery leaves.  Heat for 5 more minutes.
1/2 cup cherry tomatoes (from my container garden), halved
1/4 teaspoon lime zest
1 teaspoon fresh squeezed lime juice
1/4 cup celery leaves, snipped

Serve with crumbled goat cheese.
2 ounce goat cheese 

Plum and Yogurt Tarts

(4 individual tarts)

1/2 cup wheat pastry flour
1/2 cup all purpose flour
7 tablespoon Earth Balance Buttery Spread
4 teaspoon confectioner's sugar
1 2/3 tablespoon beaten egg
1 1/2 teaspoon cornstarch
Mix ingredients in a food processor.  Divide in 4.  Press into individual tart shells. Cover with foil and bake at 350 F. for 20 minutes.  Remove foil and bake an additional 15 minutes.  Cool.

1/2 teaspoon powdered unflavored gelatin
1 1/2 teaspoon cold water
Soften gelatin in water for 5 minutes.
1/4 cup & 2 1/2 Tablespoon evaporated skim milk
2 teaspoon honey
Heat honey and milk on stove top for 5 minutes.

Blend honey/milk mixture with gelatin and yogurt.  Pour into prepared tart shells and refrigerate. 
3/4 cup plain Greek yogurt

Juice from 2 oranges
4 teaspoon brown sugar
Heat juice and sugar until syrupy, a few minutes.
Plums, sliced
Cut plum and top tarts just before eating.  Add prepared syrup.




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