Beefless in Bangor

When Michelle Thomas’ husband, Scott, developed a cholesterol problem, she developed some new, healthful recipes for her family. One of them, Tasty Lentil Tacos, appears in the June-July issue of Taste of Home’s Light & Tasty magazine. “Finding dishes that were healthy for him and yummy for our five children was a challenge,” the Bangor woman told the magazine. “This fun taco recipe was a huge hit with everyone.”

Her children especially liked the recipe, and now, even though Scott’s cholesterol levels are back to normal, the family has continued to eat the meatless tacos.

“I was honored,” Thomas said during a recent phone interview. “It’s actually a really great recipe.”

The magazine showed the tacos in hard corn taco shells, but Thomas said she prefers to serve them in soft flour tortillas. To prepare Tasty Lentil Tacos at home, saute 1 cup finely chopped onion and 1 minced garlic clove in 1 teaspoon canola oil until tender. Add 1 cup dry lentils, rinsed, 1 tablespoon chili powder, 2 teaspoons ground cumin and 1 teaspoon dried oregano. Cook and stir for 1 minute. Add 2 1/2 cups chicken broth and bring to a boil. Reduce heat, cover and simmer for 25 to 30 minutes or until the lentils are tender. Uncover and cook for 6 to 8 minutes or until the mixture is thickened. Mash lentils slightly. Stir in 1 cup salsa. Spoon about 1/4 cup each into 12 taco shells or flour tortillas. Top with shredded lettuce, chopped tomato, shredded reduced-fat cheddar cheese and fat-free sour cream. The recipe makes 6 servings of 2 tacos each. Each serving has 364 calories and 11 grams of fat.

Brew news

In response to a survey that found 61 percent of women 21 and older are uncomfortable pairing beer with food, the National Beer Wholesalers Association compiled a booklet to remedy the problem: “Delicious! Cooking & Dining with Beer.” Women in the Northeast were “significantly more likely to say that they were confident of their choice of beer on the menu.” But for those women who aren’t, the booklet is available free of charge by sending a business-size SASE to: “Cooking & Dining with Beer,” NBWA, 1100 South Washington St., Alexandria, VA 22314. It includes pairing suggestions, serving tips and recipes such as Black Bass Canapes on Ale Bread (pictured at right).

Beyond boiled lobster

The Maine Lobster Promotion Council is gearing up for its seventh annual Great Taste of Maine lobster cookoff at the Blaine House in Augusta, which will take place Thursday, Aug. 16. This year’s theme is “Break for Brunch with Maine Lobster.” Chefs interested in participating in the competition need to submit an original recipe to the MLPC by June 29. Application packages are available by calling 947-2966 or by e-mail at mlpc@mint.net. A panel of food experts will select nine Maine chefs to compete for the gold, silver and bronze medals, along with the People’s Choice award. (Photo from “Cooking Maine Lobster, There’s More than One Way,” 1997, Maine Lobster Promotion Council, Bangor, ME 04401)