I taught for six years at two different universities. On the first day of class part of my meet your teacher spill would go something like this:
"Just call me Stacey. Not Ms. Price, that's my mother. Not, Ms. Stacey, that's your kindergarten teacher. I have something like a husband and something like a kid. One I have lived with for ________(fill in blank between 5 and 10 years depending on the semester) and the other is furry with four legs."
Since then there have been many "Something Likes" and I even have found my friends and family using such saying. Borrowed from East Village Kitchen Blog, this is "Something Like My Hot Fall Salad" ... but better. My family is visiting this weekend so their is no room for chaos in the kitchen but Monday, Monday my friends, I will make this salad!
Spiced Pumpkin, Lentil, and Goat Cheese Salad
Borrowed from East Villiage Blog and Bon Appetit, November 2009
3/4 cup French green lentils*
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash(from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika**
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar
PreparationPlace lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.