More books to add to a book list:
http://fitnesscontrarian.com/a-mediterranean-diet-may-help-your-brain/

Sally Schneider -- The Way to Cook
Richard Stark's Parker Novels

Shop talk : a writer and his colleagues and their work / Philip Roth.

Sanatorium under the sign of the hourglass / Bruno Schulz ; translated from the Polish by Celina Wieniewska.

The street of crocodiles / Bruno Schulz ; translated by Celina Wieniewska.

Will have to make this tomorrow

Two Bean Stew
-1 15.5 ounce can of lentils, drained (or 1 1/2 cups cooked lentils)
-1 15.5 ounce can of chick peas, drained (or 1 1/2 cups cooked chick peas)
-1 carrot, sliced
-2 celery stalks, diced
-1/2 can diced tomatoes
-1 potato, chopped
-1 large onion, chopped
-2 cloves garlic, minced
-1/2 tsp. oregano
-1/2 tsp. cumin
-1/2 tsp. paprika
-1 tsp. garlic powder
-2 Tbsp. olive oil
-1/2 tsp. salt
-3 Tbsp. soy sauce
-2-4 cups of water (depending upon how thick and hearty you would like the stew)
-Pepper, to taste

In a large saucepan, heat olive oil over medium-high heat. Add carrot, celery, garlic, onion, and potato. Add spices and salt. Stirring frequently, saute for 8-10 minutes until onions are tender. If vegetables begin to stick, add a few Tbsp. of water.

After 8-10 minutes, add beans, water, and tomatoes. Turn up heat and bring to a boil. Reduce heat and let simmer for at least 15 minutes. Stir in soy sauce. Remove from heat, and season to taste with pepper.

Toni Tennille's Lentils Vinaigrette, recipes from Bragg

Toni Tennille is half of the musical duo "The Captain and Tennille." She posted this recipe on her blog.


LENTILS VINAIGRETTE
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1 1/2 cups lentils
1 quart water
2 1/2 teaspoons salt
7 tablespoons extra virgin olive oil
4 tablespoons apple cider vinegar
1 red onion, chopped
2 carrots, chopped
2 ribs of celery, chopped
1 cup sliced almonds
1/2 cup fresh parsley, chopped
1/4 pound (about 2 quarts) mixed salad greens
Ground pepper to taste
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Put the lentils in a medium saucepan with the water and 1/2 teaspoon of salt. Bring to a boil. Reduce heat and simmer, partially covered, until the lentils are tender...about 25 minutes. Drain and return to the pan. Add 1 tablespoon of the olive oil, 1 tablespoon of the vinegar, and 1/2 teaspoon salt. Mix gently and set aside.
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After the lentils have been cooking for a while, heat 3 tablespoons olive oil in a large frying pan, over moderately low heat. Add the onion and cook, stirring occasionally, until translucent (about 5 minutes). Add the carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender...about 10 minutes.
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Remove the vegetables from the heat and add 2 tablespoons of the vinegar. Combine the cooked lentils with the vegetables.
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In a small frying pan, toast the sliced almonds over moderately low heat, stirring frequently, until golden brown.....about 5 or 10 minutes. You can do this ahead of time, if you like.
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Shortly before serving, stir the toasted almonds and chopped parsley into the lentil mixture.
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Put the salad greens in a large bowl and toss with the remaining 3 tablespoons oil, 1 tablespoon vinegar and 1/2 teaspoon salt. Serve the lentil mixture over the greens. Makes enough for six to eight people. Healthy and delicious!
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And remember, you can adjust the salt in the recipe according to your own taste and health requirements.