Whats the big deal with lentils?

So Lentil's what is the big deal? I was surfing the net when my all time idle chef Micheal smith was making a big deal of lentils, he's even has a contest going on. So I wanted to know what they are important.
I know they are supper healthy for you and your heart,They come in a variety of colours and sizes,different lentils are used for different purposes.if you have a problem with blood sugar levels  lentils are a very good source or cholesterol - lowering fiber for managing blood sugar levels. It has high fibre and protein. Needing an extra source of protein , add lentils to your diet.Lentils provide you with 6 important minerals , B-vitamins with virtually not fat. In 1 cup of lentils there are 230 calorie's, So it fills you up not out.
 Did you know the Canada grows the best lentil in the world full of nutrients and all around goodness. In Germany the serve lentils as aside dish to roasted duck,and in France they cook the lentils with garlic and lemon then bake it with Petit sol'e. (salted pork).

Then main uses for lentils are salads and soups,side dished to any part of pork and poultry. It is used with lamb in Indian cooking.


Lentils fall under the category of legumes,they are the smallest but are the only legumes that you don't have to pre-soak.They cook to the same liquid to lentil ratio as rice at 2-1,only taking 20-25 minutes to cook. When cooked they have a real hearty,rich nutty flavor so you don't have to do a whole lot to make them taste amazing. Now here's something I didn't Know lentil's increase your energy by replacing iron,and in 1 cup of lentils is 230 calories with virtually no fat.

So many different flavors go with lentils, such as feta or goat cheese,apples,Cayenne,chili peppers,cumin, coconut,squash especially butternut,mint , thyme , radishes,etc. there are many flavors that go with lentils. I like lentils in salads with a nice lemon and herb vinaigrette, here's a simple recipe I use often.

Fresh vegetable and lentil salad

1 cup cooked lentils ( 2-1 liquid , with lemon and salt in the liquid, liquid can be a vegetable stock, water)
2-3 radishes sliced thin
a stick of celery slice on the diagonal
1 pepper diced whatever colour you like its not going to make a difference
1/2 cup sliced carrots ( I like the garden fresh ones , once and a while I use the coloured carrots. I love Colour in food)
1/4 cup walnuts /peanut,or hazelnuts go the best(toasted, way more flavor if you toast your nuts)
optional: add feta or goat cheese, just be careful with the goat cheese it can over power a dish.
1/4 cup quartered tomatoes
1/2 a cucumber sliced
2 cups chopped lettuce( I use lettuce out of the garden just a green leaf, its personal choice, romaine or butter lettuce go very nicely)


Herb vinaigrette
1 small shallot (finely diced)
2-3 cloves of Garlic (finely diced)
tbsp worechestershire sauce
1/2 cup white wine vinegar
1 cup of good olive oil
heaping Tbsp: Arugula pesto: bulb of garlic
                         3 cups of arugula
                         1 cup cilantro
                          zest and juice of 1 lemon
                          1/4 cup Toasted walnuts
                          salt and pepper ToTaste
                           4 tsp worechestershire sauce
                           Tbsp of Parmesan
blend till smooth
2 tsp Dijon
tbsp honey

whisk together all ingredients but slowly add oil as your whisking.

Simple but delicious, Gotta love lentils!

Is it Fennel or Anise???

Have you ever gone into a grocery store and tried to find fennel but all you could find was something the looked like fennel but labelled Anise. Well I've offen wondered are they the same? Fennel Is one of my favourite ingredients to work with. Anise has a licorice aroma not as strong as fennel. Anise doesn't have a bulb unlike fennel that does. The seed of an anise plant is used to flavor many dishes,  I use it in my spice rubs. Fennel on the other hand has a very strong licorice aroma and flavor, Its bulb is used like you would use an onion,they have similar characteristics. The flower of a fennel plant is very edible and quite tasty with a  salad. You really have to be a fan of licorice to like this vegetable, but whether you eat it raw , roasted,braised with pork ribs Its definitely a get one to try.

Fennel Salad

Thinly sliced;

1 bulb fennel
2 large carrots
1 leek
1 of each: red, green, yellow and orange
1 medium red onion

Dressing: Lemon herb and garlic

4-6 clove of garlic minced

1 cup chopped herbs; use your favourites, basil, thyme, tarragon, oregano, dill, parsley etc.

1 lemon zest and juice
¼ cup of white wine vinegar
¾ cup olive oil
Salt and pepper to taste
add some fennel flowers if you can find some

Quick and easy salad mmmm good. So when you see fennel that is labelled anise its wrong and thats the vegetable you want. Fennel and anise are very similar in aroma and apperance they often get confused and mislabeled. I love fennel and I just wanted to introduce it to those whon may not know what to do with fennel.

Its all in the sauce

One cook’s opinion: it’s all in the sauce

After 10 years in the culinary industry, I’ve learned a lot about food and wine, where the food I cook comes from—and a lot about myself.

I believe the most important part to any dish is the sauce. If the sauce misses the mark, the whole dish will suffer. Too salty, not salty enough; too thick, too thin—taste, texture as well as aroma and the way the flavours match the protein make a dish a winner or a loser. It’s about creating a balance of all those elements. Your protein could be cooked perfectly, but if the sauce has a bland flavour, is too heavy and smells like rotten feet, it will make the dish less desirable. (There’s nothing worse than a bad sauce to destroy a juicy piece of tenderloin!)

I always use fresh herbs and vegetables, meat from a butcher and fish from a fish market. The quality of the ingredients used will show in the food, especially when making sauces. I like to build flavours while I’m making a sauce, from the vegetables I use to herbs like basil or oregano and spices such as cayenne or paprika. Whenever I’m asked for the secret to my cooking, I always say, “It’s all in the sauce.” I like to cook with different ingredients, going on instinct and tasting everything I make.

I have several rules when making a sauce: Start with a well-flavoured stock (it’s harder to get a sauce that tastes good when you have a weak stock). If you’re deglazing, use a wine that you like to drink. Add seasonings in small quantities, tasting until you like the flavour. If you wouldn’t eat it, don’t make others eat it!

If you put some time, a little love and the best ingredients you can find into a sauce, you just might amaze yourself.