That Tastes Like Channa Masala!

Tonight I set out to make a curry (again, I know) to use up some of the hardy winter veggies I have accumulated lately. When I was done, I gave it a taste and was surprised to have recreated the first Indian sauce I had ever had, completely by accident.

So, tonight's Kismet was truly an accident. Hope you enjoy it.

Yield: 6-8 entrees, 10-14 sides
Time: 90 minutes

Ingredients:
vegetable oil

Masala 1 - all measurements are 'heaping' ('masala' means mixture)
1 T turmeric
1 T cumin
1 T cayenne
1 dried red chili pepper, chopped

1.5 large yellow onions, diced (3 cups)
2 inches of fresh ginger, peeled and sliced
8 garlic cloves, peeled and sliced (volume should match ginger)

Masala 2
2 t cinnamon
1 T coriander
10 green cardamom pods, seeds only
1 t fennel seeds
2 mild green chilis like poblano or banana

1 14.5 oz fire roasted chopped tomatoes
2 c broth, or water
s&p to taste
4 14.5 oz cans of chick peas, or 6 cups cooked chick peas

6 cups cooked basmati, jasmine or brown rice.

Method:

• In a large, heavy bottomed pot, heat 1 T of oil until just shimmering, remove from heat. Add Masala 1 and stir quickly and constantly to prevent spices from burning. Return pan to medium low heat and cook (stirring constantly) 3-5 minutes being careful not to burn.
• Add onions to pan, stirring to coat with spices. Cook over medium heat until soft, stirring often. Add ginger, garlic and Masala 2, cook over medium for 5-8 minutes, stirring often. Remember that your goal is to 'fry' the spices.
• Add tomatoes and 1 c of broth. Remove from heat and puree with immersion blender to the texture of catchup. Return to heat and simmer for 20-60 minutes, stirring often and adding liquid as necessary. Taste and adjust seasonings.
• Add chickpeas and heat through.
  
• Serve over warm rice as an entree or as a side dish to a main curry or biryani.

For a main dish, feel free to add anything to the pot...chicken, lamb, shrimp, cauliflower, peas, potatoes, eggplant, spinach. The dish is great alone or over rice, quinoa, lentils etc. Let me know what you like best!

A Strong Recommendation

Hey Gang - sorry no posts lately, but we had a little fast going on, so there was zero kitchen creativity happening. Tonight was my first night back at the plate. I was running really late from work, so I decided to keep it simple, with grilled chicken thigh quarters, roasted poblano spiked red quinoa, and a quick tomato and avocado salad.

Part of coming off a fast involves a few days of broths, raw foods and pureed soups. I picked up a 'carton' of Imagine Bistro Organic Cuban Black Bean Bisque as part of my pureed food effort. I didn't get around to eating it during re-entry, so I decided to reduce it a little and use it as a sauce for our chicken tonight...and let me tell you what...

Imagine Bistro Organic Cuban Black Bean Bisque is the best damned black bean ANYTHING I've ever tried. It organic, its vegan, and I think its gluten free (but I'm looking into that, hun!). I can't sing its praises enough, so you have to go out and get yourself a carton and give it a try.

Have it as a soup, thicken it and use it as a sauce. Reduce it in the oven and use it as a dip. Mix it up with some rice and cheese and call it comfort food. Throw it in a slow cooker with some pork or chicken and created a "pulled" sandwich, enchilada, or burrito. Thin it out with broth, whisk with a little oil and make a salad dressing with it. Maybe even chipotle chicken wing dipping sauce....really the possibilities are endless.

Give it a try - it is now officially a pantry staple in our house, I bet you'll keep a carton on hand too.

Cheers - and more cooking to come next week. Might actually involve meat, if you can believe that.

Simple Spring Veggies

This one might be a "no-brainer" for all of you, but this method just dawned on me on Easter Sunday. Divine intervention? I'm guessing no, but it is easy and delicious.

Steamed Spring Veggies with Lemon and Herbs
Yield: 4 servings
Prep Time: 10 minutes

Ingredients:
1 bunch asparagus, rinsed and bottoms trimmed
1 c. broccoli florets, rinsed
1 c. sugar snap peas, rinsed and trimmed
1/4 lemon, juiced and zested a bit
1/2 t. dried (or 1.5 t fresh, rinsed and minced) herbs that you like 1 t. olive oil S&P

Method:

• Throw all ingredients into a microwave safe dish (preferably pyrex or glass) and cover tightly
• Microwave on high for 90 seconds, re-arrange veggies to get even cooking. Nuke in 45 second increments until tender crisp. Serve immediately or chill and add to green or pasta salads.

You can also do this in a traditional stove top steamer, just throw everything but the veggies in a pot and bring to a simmer. Add steamer basket and veggies, cover tightly and steam until tender crisp.

One Last Hearty Winter Dish

This recipe is is not mine, it was passed to me by one of my favorite foodies, who also happens to be a woman who played a huge role in shaping my understanding of, respect for, and interested in both food and people. The dish sounds pretty good on paper, but turns out SO much better than that! If you try and enjoy, please thank Nonna-Marie and her big food brain.


Kale Pesto Pasta with Beets

Yield: 2 entree servings, 4 sides
Prep time: depends on the beets, 45 to 90 min
vegetarian as written


Ingredients:

2 bunches kale or any dark green of your choosing, rinsed, tough stems removed, and roughly chopped. cooking times will vary based on your green!
1 clove garlic
1/2 + c. olive oil
1/2 - 1 c. parm, romano or locatelli
1/2 c. lightly toasted walnuts or pine nuts
1/2 lemon
1/2 lb beets, scrubbed, root and stem removed
1 t rosemary
1/2 lb whole wheat rigatoni or other pasta
s&p

Method:

1. Set oven to 475*
2. Put a large pot of salted water on to boil.
3. Place beets in a small roasting pan with 1 inch of water. Sprinkle with rosemary and S&P. Cover tightly with foil and pop in the oven. No need for the oven to preheat. Roast beets until tender to a fork. This could take 20 to 90 min depending on the beet. 20 for golf ball sized, 90 for soft ball sized. Allow beets to cool slightly and rub skin off with paper towels or kitchen dish gloves. Slice or dice.
4. While beets are cooking....blanch kale until bright green and just tender. Reserve blanching water for cooking the pasta.
5. Bring water back to a boil and cook pasta to package instructions. Drain.
   
6. Add cheese, garlic, nuts and a handful of the greens to a food processor and turn it on. Add greens and slowly drizzle in olive oil. Reserve a handful of the greens for serving. Once all greens and oil are in, open the processor, taste, add salt and pepper. If too thick, add more oil or a little bit of water till you reach the desired texture.
7. Add a little oil to the pasta pot, saute reserved greens until cooked through - maybe throw in some pepper flakes?
   
8. Add pasta back to the pot, toss with a generous scoop or 2 of pesto. Squeeze a bit of lemon in there too.
   
9. Spoon pasta into warmed bowls and top with beets.

Other serving ideas - top with pancetta or bacon....add some warm smoked ham to the bottom of your pasta dish....julienne some herb roasted chicken over the top....use grape tomatoes, sugar snap peas, baby peas, or roasted portebello instead of beets.

Sprouts - Take Two!

Brussels Sprouts are delicious, nutritious and grow on trees. The have 3 times more vitamin C per weight than an orange - and - as I mentioned, they are DELICIOUS. This version is a great way to sneak them on a plate...they don't even LOOK like Brussels Sprouts!

Warm Sprout Slaw with Prosciutto
Yield: Serves 6 very lucky people
Easily veg'd, easily vegan'd, gluten free

Ingredients:
4 c shredded Brussels sprouts, just cut them in half long ways and then slice in ribbons
2 T sherry vinegar, or whatever you got
1 clove garlic, chopped
1 small shallot, chopped
1 t Dijon mustard
6 T extra virgin olive oil,
2 t fresh thyme, chopped or rosemary or sage or whatever tickles your fancy
S&P to taste
4 oz prosciutto, julienne


Method:

• Place the shredded sprouts in a medium size metal bowl or pot, if that makes you more comfortable.
  
• Prepare the dressing by whisking together the vinegar, garlic, shallot, and mustard in a bowl until smooth. Then slowly whisk in the oil and work until smooth (or hit it with your immersion blender). Add chopped thyme and season well with salt and pepper.
  
• Pour the dressing over the greens and toss well.
  
• Place the bowl over medium high heat and cook just until the sprouts are sizzling, tossing regularly.
  
• Taste, season, and toss with prosciutto. Serve warm.

In Defence of Brussels Sprouts

This weekend we had some new friends over for dinner. Naturally, I made a traditional Ethiopian meal...cuz that's normal, right? Anyway, one of our guests joined me in the kitchen as I was getting ready to serve - I asked if either half of the couple preferred light meat over dark. The response was "we eat pretty much everything (my heart soared!), except for Brussels sprouts (it crashed to earth, saw stars and everything...)." I pulled my dizzy heart up by its boot straps and managed a "yeah...I hear that a lot..."

I love Brussels sprouts and I'm married to a hater, in fact, no one in my family likes them. I've spent a LOT of time trying to influence opinions about these tasty little cabbages with pretty good success. Below is my first of 3 favorite ways to enjoy these small, sweet, crunchy, complicated little friends of mine - this one is great with chicken and fish or as a main with a side of nutty roast squash.

Pan Seared Sprouts with Lemon Fennel Butter
Yield: 2 side servings
Veg as written, easily vegan'd, gluten free

Ingredients:
12 Brussels sprouts, bottoms trimmed, outer leaves removed, and halved
1 T unsalted butter
1 t fennel seeds, chopped
S&P
1/2 c water, stock or wine
1/2 t lemon juice
1/2 t lemon zest

Method:

1. In a large saute pan (preferably with a lid), melt butter over medium heat, do not allow to brown
2. Add sprouts, cut side down and cook for several minutes until they begin to color. Don't worry if they get a little dark, this will add a lot of flavor and sweetness.
3. Once the sprouts begin to color, add fennel seeds, salt and pepper. Cook about 2 minutes more.
4. Making sure all sprouts are still face down, add liquid and cover pan quickly. The liquid will steam up through the dense cabbage bodies and help carry the buttery fennely goodness into all the layers. Keep covered for a minute or 2. When you remove the lid, the guys should be bright green and the pan should be close to dry.
5. Give the pan a flip to send them all on their backs or just flick them with a fork to get them sunny side up. Continue cooking for a couple more minutes or until they are fork tender. Toss with lemon juice and zest. You don't want them to be all soft - they should still have a little body to them. Taste one - should be buttery and fantastic - nice and al dente. If they're still tasting like cole slaw, then try to get them all cut side down again and add a little more liquid. Conversely, if they are too soft you're out of luck, but I encourage you to try again another day. They're so good.
   

Squash, Lentils & Greens - A Stratakopita of Sorts

Its a lot of putzing around, but pretty easy. Its great as an entree or a side to anything wonderfully roasty.

Yield: 6 entrees, 12 sides
Veg as written, easily "vegan'd"

1 cup dried green lentils, picked over and rinsed
1 large yellow onion, small dice
10 cloves garlic, 4 bonked, 6 minced
2 black cardamom pods, seeds only (or 3 green cardamom, or 1 t ground cardamom)
1 t sage
1 bay leaf
3 cups water or stock
3 cups butternut squash, large dice (about the size of dice)
1.5 inches of fresh ginger root, peeled and minced or 1.5 teaspoons of dried ginger
1 big bunch of dark stinky greens, washed, dried and chopped
8-10 big white mushrooms (or any kind you prefer), small dice or slice is good
1 t rosemary
4-6 oz feta or goat cheese (some sort of wonderful smokey pork product would be great here if you're into that)
1 package of phyllo dough, thawed (or use lasagna noodles, puff pastry, even planks of eggplant)
4 T butter melted (or olive oil if you prefer vegan...er and leave out the cheese)
salt, pepper, olive oil

METHOD:

1. Preheat oven to 450 or so.
2. Cook onions in butter or oil over medium heat until soft (5-8 min), add minced garlic and continue cooking for 1 minute or until fragrant. Reserve half of the mixture in a small bowl.
3. Add a bit more fat to the pan, toss in the lentils, cardamom and sage and stir to coat, cook about 3 minutes and then add bay leaf and stock or water to cover by about an inch. Bring to a boil, cover and simmer until lentils are just tender. These guys will go in the oven too, so don't over do them. Should take about 30 min. You want them to be pretty dry at the end so they don't sog out your phyllo.
4. Toss squash, ginger, bonked garlic cloves and s/p in olive oil to lightly coat. Spread in one layer on a sheet pan or in a pyrex and roast until just tender. Squash will continue too cook once out of the oven, then return to the oven, so you don't want it to be soft. About 10 minutes should do it. Stir once or twice during cooking. Remove from oven when done and set aside. Reduce oven to 350*.
5. Heat a little fat in a large saute pan, add the reserved onion mixture and get it going again. Add mushrooms and cook until soft, about 8 min. Add the rosemary and then the greens a couple of handfuls at a time, along with a bit of water and then cover the pan to wilt. Repeat until all greens are wilted and mixed with the mushrooms and stuff. S/P to taste.
6. Assemble your strata or lasagnakopita or whatever it is. Brush the bottom of a 9x12 baking pan with melted butter. Lay 1 piece of phyllo in the bottom of the pan. (Cover the rest of the phyllo with a damp cloth) Brush lightly with butter and place another sheet of phyllo. Repeat until you've got 6 layers of phyllo.
7. Check the seasoning and then spoon in the lentils - there should be very little liquid at this point. Spread them into an even layer and top with 4-6 more sheets of phyllo and butter. Spoon in the suqash, spread into an even layer...remove the garlic cloves unless you're into that. Layer with 4-6 more sheets of phyllo and butter. Evenly distribute your greens and mushrooms in a nice layer, dot in the cheese and top with 4-6 or more sheets of phyllo and butter. Pop it in the oven and bake about 15 min until it looks nice.
   

Let stand a minute or 2 and serve.

Or...if this is too much foffing about, cook the lentils and greens as above, half an acorn squash and roast at 450* cut side down on an oiled sheet until tender (20-30 min). Sprinkle with ginger, fill with lentils and serve along side the greens.