The Motley News

Foodie Feature: Raven

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Today we’re featuring a foodie who is living abroad! Her name is Raven Chelanee and she’s the owner of CookEatDelicious.com. She had this to say about her fabulous website:

“Growing up in San Francisco Bay Area, I have been introduced to some very delicious food. Now that I live in Central Mexico with my husband, finding a diversity of food is difficult. So, since I love to eat, I have taken on the challenge of cooking delicious meals at home. Although I am an amateur cook, food has become my passion. Follow me, my recipes, & photos in my culinary adventure at CookEatDelicious.com”
 
These are the kinds of cooks Evelyn and I dig. I’m not a great cook, but I do like to give it a go occasionally and I checked out Raven’s site—her recipes are definitely doable. These are sophisticated dishes that aren’t intimidating.  Thank you for including tons of photos, Raven, I need to know what stuff looks like the whole way through! 
Here’s one vegetarian dish that Raven shared with us:
 

Fettuccine & Lentil Sauce

 

I love Pasta. I could die after eating any pasta with any sauce. It is almost an addiction. Sometimes I just stand in front of the open fridge eating cold pasta leftovers…I know…shameful. But, when you’re eating pasta as good as this, it isn’t that bad, right?
This is a very delicious pasta recipe that just happens to be vegetarian & vegan too. I wanted more protein and fiber in some of my meatless dishes so I decided to sneak in some lentils in this easy recipe. It isn’t really sneaking in lentils if they are the star of the show but you know what I mean!
Rating:  Yummy Yummy time right here! Easy to cook and delicious to eat. The lentils add such a depth of flavor in the sauce that I haven’t had in even the meatiest tomato sauce. If you are truly a pasta lover you will find this dish gone before you know it! Add in parsley while the sauce is simmering for an extra spice and flavor.

Fettuccine & Lentil Sauce
Serves 4
Ingredients

1 cup lentils, rinsed
2 carrots, julienned
5 celery stalks, chopped
2 tbsp olive oil
2 garlic cloves, minced
1 (8 oz) can tomato paste
Salt & Pepper to taste
1 package fettuccine noodles
Parsley for garnish
Boil a large pot of salted water. Add in lentils, carrots, and celery. Cook over low heat for 45 minutes. Reserving 2 cups of cooking liquid, drain lentil mixture. Toss lentil mixture with 1 tbsp of olive oil. In blender, puree half of the lentil mixture. In a large pan, heat olive oil over medium heat. Add in garlic and cook for 1 minute. Add in tomato paste and stir for 2 minutes. Add in reserved cooking liquid and lentil puree and combine well. Stir in remaining lentil mixture and season with salt & pepper to taste. Reduce heat to low and allow to simmer. Cook fettuccine noodles and drain. Top noodles with sauce on individual serving dishes and garnish with parsley. Serve immediately.
  • Boil a large pot of salted water.
  • Add in lentils, carrots, and celery.
  • Cook over low heat for 45 minutes.
  • Reserving 2 cups of cooking liquid, drain lentil mixture.

     

  • In blender, puree half of the lentil mixture.
  • In a large pan, heat remaining 2 tbsp of olive oil over medium heat.
  • Add in garlic and cook for 1 minute.

     

  • Add in tomato paste and stir for 2 minutes.
  • Add in reserved cooking liquid and lentil puree and combine well.

     

  • Stir in remaining lentil mixture and season with salt & pepper to taste.
  • Reduce heat to low and allow to simmer.
  • Cook fettuccine noodles and drain.
  • Top noodles with sauce on individual serving dishes and garnish with parsley.
  • Serve immediately.

     

Delicious!
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Author: Charish Halliburton

Writer and Editor for The Motley News

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