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Iraqi refugee cooks dinner to aid Journey's End

A menu of traditional Iraqi dishes, prepared by Meyada Majeed, will be served at O'Connell's American Bistro (981 Kenmore Ave., Kenmore) the night of Sept. 12.

The event, to benefit Journey's End Refugee Services, an immigrant aid agency, was organized by Dinner with Danger's Michael Bernhardt.

Majeed "is excited to share the foods of her homeland with us," Bernhardt said. There will be a cash bar.

Tickets are $40, available at Brown Paper Tickets. The event begins at 6 p.m.

Recipe: Green and Red Lentil Enchiladas

Here's a recipe for enchiladas stuffed with lentils that have been simmered in green enchilada sauce, from Sarah Matheny's "Peas and Thank You," featured in today's Buffalo News.

Green and Red Lentil Enchiladas
(From "Peas and Thank You," by Sarah Matheny, Harlequin)
 
Ingredients (Makes 8 large enchiladas)

1 30-ounce can of prepared green enchilada sauce, divided
1½ cups water
1 cup red lentils, rinsed and drained
1/4 cup chopped onion
1 jalapeño, seeded and chopped (optional)
2 tablespoons chopped cilantro
8 to 10 corn tortillas or La Hacienda de Peas Tortillas (p. 102)
2 cups non-dairy (i.e. Daiya) or organic cheese
1 4-ounce can sliced olives, drained

Trimmings: non-dairy or organic sour cream, chopped cilantro, shredded lettuce, diced fresh tomatoes and/or fire roasted salsa

Directions

1. Preheat oven to 350.

2. Bring one can enchilada sauce and water to a boil in a medium saucepan. Add lentils, onion and jalapeño, if using, and cook approximately 15 to 20 minutes. Liquid should be absorbed completely and lentils should be tender. Stir in chopped cilantro and set aside.

3. Meanwhile, wrap 8 to 10 tortillas in damp paper towels and microwave for approximately 30 to 45 seconds to soften.

4. Pour one-third of the green enchilada sauce in the bottom of a 13 × 9-inch baking dish.

5. Put several spoonfuls of the lentil mixture into each tortilla and roll, placing the tortilla seamside down in the prepared pan. Repeat with remaining tortillas.

6. Pour remaining green enchilada sauce over rolled tortillas and top with cheese and sliced olives.

7. Bake enchiladas for 20 to 25 minutes, until heated through and cheese is melted. Pass trimmings at the table.

 

Meals on Wheels fundraising dinner set for Sept. 22

Meals on Wheels, which delivers meals to homebound seniors and disabled people, holds its annual fundraising dinner and charity auction Sept. 22.

Dinner and drinks are included in the $75 ticket. You can get tickets by calling 822-2201, ext. 42, or through the Meals on Wheels website. The RSVP date is Sept. 7.

The event is 6 to 9 p.m., at Salvatore's Italian Gardens, 6461 Transit Road, Depew.

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