Printer Friendly Version

BellaOnline's American Regional Cuisine Editor

Lentil Salsa and Biscuits

Interesting Facts about the Mountain States :

• Moscow, Idaho claims the title of the Pinto Capital of the United States. In fact, all sorts of dried peas and beans come from Idaho.

• Wyoming ranks as the least populated state in the United States.

• Because of the booming cattle business, Cheyenne, Wyoming, became an extremely wealthy town in the 1870’s. In fact, Cheyenne claimed the richest population per capita of any town in the United States around that time.

• The basis for the intense hatred between cattleman (cowboys) and sheep-raising men (shepherds) developed from the different ways the two animals graze. Cattlemen claimed the sheep ate the grasses down to the roots, which killed the grass. Because the cows did not eat grass to such a short level, it grew back. With this reasoning cattleman believed sheep should not be allowed to graze on their land.

Ingredients and foods commonly used include:

• Beef and lamb
• Game, including buffalo, deer, elk, moose, antelope and rabbit
• Quail, duck and geese
• Trout, bass, catfish, bluegill, and whitefish
• Milk and dairy products
• Potatoes
• Wheat, barley, and corn
• Sugar beets
• Lentils, peas and beans
• Onions
• Apples and berries
• Pine nuts

Lentil Salsa

1 (16-ounce) bag dried lentils
6 cups water
2 tablespoons olive oil
1 (10-ounce) bag frozen diced onions
3 tablespoons chopped garlic
1 (24-ounce) jar thick and chunky salsa
1 (4 1/2-ounce) can chopped green chilies
1 (1 1/4-ounce) packet taco seasoning mix
1 (1-ounce) package fresh cilantro

Directions: (lots of little steps- don’t be overwhelmed)

1. Rinse and sort the lentils.
2. Place water and lentils in large saucepan; cover and bring to a boil on high heat.
3. Reduce heat to medium; cook 10–12 minutes, stirring occasionally, until tender.
4. Preheat large sautι pan on medium-high 2–3 minutes.
5. Place oil in pan; stir in onions and garlic.
6. Cook 8–10 minutes, until onions and garlic begin to brown, stirring occasionally.
7. Drain lentils and return to saucepan.
8. Stir onion mixture, salsa, green chilies and dry taco seasoning mix into lentils.
9. Cover and cook over medium-low heat, stirring occasionally, 10 minutes.
10. Remove large stems from (rinsed) cilantro; coarsely chop, and then measure (1/3 cup).
11. Stir into lentils; remove from heat and serve.

Garlic and Herb Biscuits


2 tablespoons garlic butter
aluminum foil (optional)
1 (16 1/3-ounce) can refrigerated buttermilk biscuits
1 teaspoon Italian seasoning


1. Preheat oven to 350°F.
2. Place butter in microwave-safe bowl and microwave on HIGH 30 seconds or until melted.
3. Line baking sheet with foil (for ease of clean up).
4. Brush tops and bottoms of biscuits with melted butter and place 1–2 inches apart on baking sheet.
5. Sprinkle with seasoning.

Bake 17–20 minutes or until golden brown. Serve.

American Regional Cuisine Site @ BellaOnline
View This Article in Regular Layout

Content copyright © 2013 by Launa Stout. All rights reserved.
This content was written by Launa Stout. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D΄Angelo for details.

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor