help! my tastebuds are bored!

[Bonny]

I'm ISO ethnic/big flavor recipes. High protein/low carb a must, either w meat or vegetarian is fine. Bonus points for easy to prepare.

[mirage1]

I'm ISO ethnic/big flavor recipes. High protein/low carb a must, either w meat or vegetarian is fine. Bonus points for easy to prepare.This is much more simple than it looks, and it's DELICIOUS.

Bernice's Tunisian Stew (http://www.motherspirit.net/cgi-bin/dcrecipe/dcrecipe.cgi?action=display_item&id=19)

Edited to add: I started to edit this to apologize because couscous isn't so much protein, but then I googled it and I guess it is a pretty decent source. That's good to know!

[Nirinjan]

Check out the quinoa salad on my blog. It's not really ethnic, but it has big flavor. http://nirinjanskitchen.blogspot.com/2008/02/quinoa-black-bean-salad.html

[Debra]

Here are a few:

http://allrecipes.com/Recipe/Red-Lentil-Curry/Detail.aspx?src=etaf

Red Lentil Curry http://images.allrecipes.com/global/print_logo.gif Submitted by: Emma Maher
Rated: 4 out of 5 by 118 members Prep Time: 10 Minutes
Cook Time: 30 Minutes Ready In: 40 Minutes
Yields: 8 servings "This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredients list phase you, this really is an easy dish to make. This dish is great served with basmati rice."
INGREDIENTS:
2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 (14.25 ounce) can tomato
puree
DIRECTIONS:
1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary). 2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil. 3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes. 4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready. 5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

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http://allrecipes.com/Recipe/Red-Lentil-Curry/Detail.aspx?src=etaf

Spinach, Red Lentil, and Bean Curry http://images.allrecipes.com/global/print_logo.gif Submitted by: CURRYLOVINVEGGIE
Rated: 4 out of 5 by 36 members Prep Time: 25 Minutes
Cook Time: 10 Minutes Ready In: 35 Minutes
Yields: 4 servings "This very tasty vegetarian curry combines lentils and mixed beans with sauteed onions, fresh spinach, curry seasonings, yogurt, and tomatoes. Serve with rice or on naan."
INGREDIENTS:
1 cup red lentils
1/4 cup tomato puree
1/2 (8 ounce) container plain
yogurt
1 teaspoon garam masala
1/2 teaspoon ground dried
turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile
powder
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger
root, grated
4 cups loosely packed fresh
spinach, coarsely chopped
2 tomatoes, chopped
4 sprigs fresh cilantro, chopped
1 (15.5 ounce) can mixed
beans, rinsed and drained
DIRECTIONS:
1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain. 2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy. 3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro. 4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

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http://allrecipes.com/Recipe/Bryans-Spicy-Red-Lentil-Soup/Detail.aspx

Bryan's Spicy Red Lentil Soup http://images.allrecipes.com/global/print_logo.gif Submitted by: FISHFISHER2002
Rated: 4 out of 5 by 32 members Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 6 servings "A spicy red lentil soup that is fast and easy."
INGREDIENTS:
1 teaspoon olive oil
1 1/2 cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced
tomatoes
1 1/2 cups frozen chopped
spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 1/2 teaspoons ground
cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne
pepper
1/2 teaspoon curry powder
DIRECTIONS:
1. Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender. 2. Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.

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http://allrecipes.com/Recipe/Lebanese-Style-Red-Lentil-Soup/Detail.aspx

Lebanese-Style Red Lentil Soup http://images.allrecipes.com/global/print_logo.gif Submitted by: JENP1
Rated: 5 out of 5 by 7 members Prep Time: 20 Minutes
Cook Time: 30 Minutes Ready In: 50 Minutes
Yields: 8 servings "This is a wonderful, tangy, spicy soup that sort of resembles split-pea. I sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!"
INGREDIENTS:
6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice
DIRECTIONS:
1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes. 2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes. 3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes. 4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

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http://allrecipes.com/Recipe/Pakistani-Lentil-Curry/Detail.aspx

Pakistani Lentil Curry http://images.allrecipes.com/global/print_logo.gif Submitted by: JERRYJAVED
Rated: 4 out of 5 by 10 members Prep Time: 15 Minutes
Cook Time: 40 Minutes Ready In: 1 Hour 55 Minutes
Yields: 2 servings "This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day."
INGREDIENTS:
3/4 cup dry brown lentils
1/4 cup dry red lentils
4 cups water
5 whole garlic cloves
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper,
or to taste
1/4 teaspoon ground turmeric
2 tablespoons clarified butter
1/4 onion, sliced
1 teaspoon ground cumin
1/8 cup milk (optional)
1 tablespoon minced fresh
cilantro
DIRECTIONS:
1. Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse. 2. Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. 3. While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute. 4. Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.

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For big flavor and high protein I would go for Indian, Afghani, Pakistani, Iranian/Persian, etc. foods. They tend to utilize a lot of lentils and chickpeas/garbanzos (all chock full of protein!) and are FULL of flavor. :yum:

[bannanabette]

I'm ISO ethnic/big flavor recipes. High protein/low carb a must, either w meat or vegetarian is fine. Bonus points for easy to prepare.

I really like the masala sauce I posted in recipes. You can make it with milk or cream if you don't want to go the cashew cream route, and up the cayenne a little if you want it hot, but it's got a nice bold flavor and it's easy to make (in fact I'm making some tonight). You can serve it over quinoa for higher protein content, and with chicken or some vegan substitute (tonight we're going to have it with quorn tenders instead of chicken, and brown basmati rice)

[ADDled]

Just wanted to chime in that I'm glad your tastebuds are merely bored, and not burned like I kept reading in your subject line initially! :eek: