Page 42 - Flathead Beacon // 3.2.16

“PROVEN RESULTS“
For radio, the Montana Club and Nickel Charlie’s use KOFI, The Monster, and The Lake exclusively in the Flathead for our ongoing and special events marketing. We know by the feedback we receive and the consistent results delivered, that our radio dollars are very wisely and cost effectively invested. They prove to us everyday that radio works and that we’re covered with these three solid, local stations. - Bob Powell and Nick Alonzo, Nickel Charlie’s and Montana Club
MONSTER1039.COM / KOFIRADIO.COM / 943THELAKE.COM TO GET PROVEN ADVERTISING RESULTS FOR YOUR BUSINESS
CALL SALES MANAGER, DON WALTER AT 755-6690
MARCH SUPER SALE SAVE $50.00
On any general home
inspection booked in March
SIDE DISH FVCC CHEF MANDA HUDAK MONTANA LENTIL CHILI
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MARCH 2, 2016 // FLATHEADBEACON.COM
• Valid only through Mar. 31, 2016
• Not valid with any other offer
• Ad must be presented at inspection nspec4U.COm A
CALL TODAY: 270-0317
VEGETARIAN FRIEND ASKED me for the lentil chili recipe I developed as a healthy caterer in
Los Angeles. I am excited to share this recipe because it will be even better with lentils grown right here in Montana, ranked No. 1 in the nation for production of eld peas and lentils. The avor pro- le is the classic Mexican herb and spice combination of garlic, oregano, cumin and chilies. Lentils, seared mushrooms and eggplant are a fantastic alternative to meat, providing a meaty texture and savory avor with the addition of Worces- tershire sauce. You can use all brown lentils or include some green lentils for additional texture as well, although they should be cooked separately as they take up to 15 to 20 minutes longer to cook than the brown variety. Another option is to include black beans, kidney beans of black eyed peas. Anyway you like it, this chili is tasty and delicious.
Cook lentils in two times their volume of water. Cover and bring to a boil then lower to a simmer until soft (20-30 min- utes for brown and 40-45 minutes for green.)
• 4 oz. lentils, dried brown, rinsed
• 4 oz. lentils, dried green, rinsed
While lentils are cooking, place the fol-
lowing spices in sauté pan and warm
over medium heat to bring up avors.
• 1/2 tsp. cumin, ground
• 1/2 tsp. oregano, dried leaves
• 1/2 tsp. chili, dried ground chipotle
• 1/2 tsp. chili, ground
• Pinch of cinnamon
Sauté onion and pepper until soft. Add
garlic to soften and then spices, being careful not to burn. Remove from pan and set aside.
• 2 oz. oil, vegetable or olive • 1 small onion, yellow
• 1 pepper, green bell
• 1 pepper, jalapeno, minced
Sear mushrooms in hot pan for color. Once nicely brown, add Worcestershire sauce and stir to combine. Repeat the same procedure with eggplant and garlic. • 8 oz. mushrooms, cremini, small diced • 3.5 oz. mushrooms, shitake, small
diced
• 2 Tbsp. Worcestershire sauce • 4 oz. eggplant, small diced
• 4 cloves garlic, minced
Add pepper/onion mixture back to eggplant.
Add the following ingredients and simmer for 30-45 minutes to blend a- vors. Season to taste with salt and freshly ground pepper.
• 6 oz. beer, amber ale
• 28.5 oz. tomatoes, re roasted, petite
diced
• 2 Tbsp. hot sauce, Cholula brand
• 1 cup stock, vegetable or tomato juice
Serve with dollop of sour cream, some cilantro and a wedge of lime or a splash of red wine vinegar.
• Sour cream
• Cilantro leaves • Lime wedges
Serving n.w. montana
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Manda Hudak is the Savory Chef Instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.