RECIPES

Lentil Soup with Ginger and Spinach

13 February, 2017 0 comments Leave a comment

ghee or oil, 1 tablespoon 
garlic, 1-2 tablespoons minced 
onion, 1 medium, chopped 
celery, ½ cup diced
carrot, ½ cup diced  
garam masala, 1 teaspoon 
sweet curry, 1 teaspoon 
tikka masala, 1 teaspoon
tamarind paste, ¼ teaspoon, mixed into warm water (opt.)
ginger, 1 ½ inches, grated
coconut milk, 8-12 ounces
red lentils, 2 cups
chicken or vegetable stock, or water, 1 quart
spinach, 10-16 ounces
salt to taste

Heat the oil to a shimmer. Sauté the onion on medium heat for 3 minutes. Lower the heat to medium low, add the garlic, and sauté for another minute, then add the carrot, ginger, and celery and cook 3-5 minutes. Add the spices and stir to mix thoroughly for 30 seconds. Add lentils and broth and simmer 20-25 minutes, until lentils are tender. Add more water or broth as needed. Add spinach and cook until tender. Add the coconut milk and bring the soup back up to a lower simmer. Taste, correct salt, and serve.

Kitchari (khichdi) - Lentil Goodness for the New Year

05 January, 2016 0 comments Leave a comment

Like many of you, I over-indulged over the holidays. Not terribly, just a little more sugar, a little more meat, and several fewer vegetables than I like to. Yesterday, I shopped for the good stuff: spinach, peppers, lettuce, oranges, bananas, grapefruit, cabbage, eggplant, buttermilk, yogurt, and some lean beef so I can make my own ground beef. And all I wanted for dinner was a vegetarian, vegetable laden meal, satisfying, but not heavy. So I put some rice on to cook and made this.

a small thub-sized piece of ginger, minced or grated
4 cloves of garlic, minced
1 small onion, chopped
1 fresh hot chili, minced, or one to two dried hot chilis
1/2 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon cumin
1 cup lentils (I used 1/2 cup red lentils and 1/2 cup split yellow peas)
water (or broth)
1 tablespoon oil
1 tablespoon butter
8 ounces spinach
1 teaspoon salt
1/3 cup dried, unsweetened coconut (optional)

Heat the oil to a shimmer. Add the onion and cook until it softens and turns golden brown. Add the garlic, ginger, and chili. Stir, cooking, 2 minutes. Add the turmeric, coriander, and cumin, mix, and cook another minute. Add the lentils and two cups of water. Stir, bring to a simmer, lower heat, and cover. Check every 15 minutes, stirring and adding water as needed. When the lentils are tender add the spinach and coconut. Cook until the spinach is wilted and tender. Add 1 teaspoon salt, taste, and add more salt as needed. Mix in butter and serve over steamed rice.

Serves 4 as a main course.

Kheer, a creamy coconut rice pudding

31 August, 2015 0 comments Leave a comment

It's fall here in the Pacific Northwest. All of a sudden, after the hottest summer ever recorded here. The grey and the rain are a welcome blessing. And with that weather comes the desire for soups, puddings, and a move away from the cold, crisp foods of summer. Kheer is perfect for this time.

Kheer - serves 4
1/4 cup arborio or jasmine rice, soaked and rinsed
16 ounces of coconut milk
2-4 tablespoons of sugar (I used 2 1/2)
1+ cup water
a pinch salt
3/4 teaspoon cardamom seeds, ground
1/4 teaspoon turmeric (optional)
2 tablespoon roughly chopped almonds or pistachios (I omitted these this time)

Add the rice, coconut milk, water, and salt to a large-ish saucepan. Cook until rice is still chalky in the middle. Add the sugar and spices. Cover and turn down the heat to low. Check every 5-10 minutes, stirring. If it becomes thick enough for you and the rice isn't cooked through, add a half cup more water.

Serve topped with the chopped nuts, if using, and/or chopped peaches or berries.

Lentil soup with Sausage and Spinach

06 March, 2015 0 comments Leave a comment

This soup is far more delicious than it should be, given how quick and easy it is. It takes 30 minutes, start to finish and is filling and nutritious. It's also easy to make vegan, should you wish.

8-12 ounces of sausage, removed from casings and crumbled
medium onion, finely chopped
4 cloves garlic, minced
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon urfa biber or harissa
3/4 teaspoon turmeric

Click title for the rest of the recipe

Sometimes You've Just Gotta Have Chocolate Cake

27 February, 2015 0 comments Leave a comment

Perhaps because I'm not eating anything with added sugar right now, I found myself thinking wistfully about a chocolate cake I made two weeks ago. It was a Valentine's Day cake for my family, and although I'd originally planned to make a heart-shaped one, when the moment came that seemed precious and twee. Instead, I made up a peanut butter ganache, a chocolate frosting, and three layers of moist chocolate cake. The moist (sorry to use that abhorred word twice!) part is worth mentioning because that tends to be the Achilles' heel of gluten free cakes, of which this was one. For the record, I don't believe in sifting. (CLICK THE TITLE FOR THE REST OF THE RECIPE)

Coconut Burfi

14 January, 2015 0 comments Leave a comment

I absolutely love coconut burfi. Sweet, toothy, and easy. The depth of flavor comes from the interplay between the coconut, pistachios and cardamom.

2 cups dessicated coconut
1 1/2 cups whole milk
10 ounces sweetened condensed milk
1 teaspoon cardamom
1/3 cup pistachios, roughly chopped

 Soak the coconut in the milk for 1-12 hours, then add it to a large, heavy-bottomed saucepan and add the condensed milk. Cook for 30 minutes at a low bubble, stirring, then add the cardamom. Cook until the mixture is reduced by about 1/3 and pulling away from the edges of the pan. Stir in the nuts and spread mixture in a buttered pan at least 9 inches across, or on a piece of parchment. Let cool enough to cut, and then cut into diamonds. 

If you don't consume the entirety within two days, please refrigerate.

Muhamarra, Version 2 (and even better)

24 December, 2014 0 comments Leave a comment

I posted a recipe for Muhamarra here a few months ago. Delicious Muhamarra. This one is even better. Way better. Lick your fingers better. If you make it, please let me know what you think.

100 grams (a little more than 1/2 cup) almonds
100 grams (a little more than 1/2 cup) walnuts
50 grams (a scant 1/4 cup) pistachios
2 cloves garlic

(click the title for the rest of the recipe)

Delicata Squash and Kale Salad

11 November, 2014 0 comments Leave a comment

No picture of the finished salad here. The pictures did a disservice to the delectable salad. So here's a picture of the pre-roasted delicata squash. It's one of the easiest squashes to prepare. It cuts easily and the seeds are easy to remove. In fact, that grapefruit spoon there is usually used to remove squash seeds, not to eat grapefruit. This is a quick easy salad to prepare. Eat it as a main course or an accompaniment. Serves 4-6 as a salad or 3 as a main course.

1 large delicata squash
2 tablespoons olive or avocado oil
1 tablespoon maple syrup

(please click on the recipe title for the whole recipe)

Solutions for extra squash: Squash Pie

27 October, 2014 0 comments Leave a comment

I’ve made tons of squash soup lately, but I can’t resist buying squash this time of year. So I bought a gorgeous Cinderella squash, orange and squat and lovely. And I cut it in half, put it in a pan with an inch of water (cut side down) and roasted it til soft. Took it out, drained the water, turned the halves over and let them cool. Then I scooped out the seeds and cut off the skin and put the squash in a container in the fridge. What next? Pie, that’s what. No, really. You'll love it. And it's far better for you than most of the pumpkin pie recipes floating around out there. Also lighter.

Either make a crust or buy your favorite pre-made crust. Pre-bake it or you’ll end up with a soggy mess. Consider a nut crust, if you're making one; the nuts give a textural contrast to the filling.  

(Click post title for entire recipe.)

Vegetable and Chicken Tikka Masala

22 October, 2014 0 comments Leave a comment

Serves 6 with leftovers

This version follows my general attempt to add more vegetables to our diet and to use meat more as a bit player than as a main ingredient. To that end, I’ve added a variety of vegetables, as well as chicken thighs. We ate this with saffron rice and adored the whole meal.  The roasted eggplant adds a little extra time, but is well worth it.  It adds substance and a little extra body and texture. I’ve broken the recipe into three parts, but fear not, it’s still under an hour of prep. You can prepare the first part the night before.

Ingredients, part 1:
4 chicken thighs, cut into bite-sized chunks
2 tablespoons Tikka Masala
2 teaspoons salt
½ cup Greek yogurt

(Click title for the rest of the recipe)

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