Curried Lentils and Raita

A simple recipe for curried lentils.  I don't think I ever make them quite the same way twice, but here's one incarnation that we enjoyed the other night with company.  All measurements are approximate--going by my visual memory.

The raita recipe is what I usually make to go along with curried lentils.  If you don't feel like it, plain yogurt is always good on top too.  But add in the garlic, herbs, and cucumber . . . ahhhhh!  Adds a new dimension to the pile.  Oh, and if you've got any chutney on hand, throw that on there too!

We almost always eat brown rice at our house, so this is pretty filling.


Curried Lentils

1 TBSP oil
1 onion, chopped
2 cloves garlic, smashed or minced
1 bay leaf
1 3"-cinnamon stick
1 tsp ea. cumin and turmeric
1/2 tsp ea. ground mustard, ginger, and coriander
2 cups lentils
6 cups water
salt/lemon juice to taste

 Saute the onion and garlic in oil over medium heat until soft.  Add  spices and stir a few minutes until fragrant.  Stir in lentils and water.  Bring to a boil, then simmer until lentils are tender (about an hour--if in a hurry, I cook them in the microwave in water first for 10 minutes or so), stirring occasionally.  Add more water as necessary.  When lentils are tender add salt to taste (1 tsp.?) and a splash of lemon juice.

Raita (Cucumber Yogurt Salad)

2 cups yogurt

1 clove garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1/2 cucumber, peeled and diced

small bunch of cilantro and/or mint chopped 

Stir everything together and refrigerate until ready to use.  How simple was that?!?  This is my basic "recipe"--like I said, all measurements are approximate and subject to change.  I use what herbs I have on hand, though if at all possible have both cilantro and mint.  In the summer I like to add a little chopped fresh tomato, and a little minced onion or chopped green onions never hurts.

Pears with Blue Cheese

It's not rocket science.  It's just a simple, fast, delicious fall treat if you like blue cheese.  An un-peeled pear half with a dollop of blue cheese where the seeds have been scooped out.  Warm for 20-30 seconds in the microwave.  Eat with your hands.  Elevate with a drizzle of honey and/or a few broken pecan pieces.  

This Year's Sauce (minus the long cooking time!)

It seems like I keep experimenting with tomato sauce.  I want something I can use on a pizza--not too runny--but not so thick that it wouldn't make a good, quick tomato soup.  Oh, and I don't want to have to spend hours and hours cooking it on the stove (i.e. unnecessarily heating up my whole house which is already August HOT).

Last year when I made sauce, I strained off some of the juice after the tomatoes were cooked but before they went into the mill.  I did that again this year, and I'm not sure if I just had meatier tomatoes, or I didn't mind my sauce not being quite so thick but the texture seemed perfect with no further cooking!  So, we ended up canning 5 quarts + 10 pints of tomato sauce, PLUS 3 quarts + 5 pints of juice that was strained off first (and maybe another 5 pints put right in the fridge to drink or use in soup this week).  

Yay, yay, YAY!!!  Two products at one shot and no long hours into the night of reducing the sauce.  I'm a happy woman, even if I still am up way too late waiting for them to boil in their hot water baths.

For future reference (or yours):

lots of tomato chunks 

peppers, de-seeded and chunked

onions, peeled and quartered

garlic cloves, peeled and smashed

fresh basil leaves----------------simmer altogether in large pots until vegetables are tender (add basil a little later than the rest)

When done cooking (30 min. to an hour depending on how big the pot is) strain tomato mixture in fine enough strainer to remove seeds then process through a food mill.  Save the juice!

Season with salt, pepper and sugar to taste.  I used 1/2 cup sugar, 1 1/2 TBSP salt and a tsp pepper for about 6 quarts of sauce.  So delicious!  I can't wait to see how it turns out on a pizza!  When I filled the jars, I used my parents' trick of adding a bay leaf to each one for a little extra flavor.  The juice I seasoned to taste also with sugar and salt before ladling into jars with a bay leaf.

Process in boiling water bath (40 min. quarts and 25 min. pints).

Go to bed and stop asking yourself if all this work was worth it.  =)

Summer

I love summer cooking.  Especially when people are so generous in sharing their garden produce with us.  Steam some beans, boil some corn, slap some bread, tomatoes, and mayo on the table.  Dinner.  DONE!  (this is the sweetness after the beans have been picked in the scorching sun and the corn has all be husked and silked).

And then there's dessert:

Sorry cooking blog.  It's summertime around here and I'm not messing a lot with so much of a good thing.

Greens and Beans

NOT green beans.  Sorry for the capitalization there--just wanted to be sure to clarify that the post title was not a typo.

Okay.  So we did buy a house, and it is a bit of a fixer-upper (oh, and way out in the country/mountains with somewhat unreliable internet service) so I haven't been doing a lot of new cooking around here or finding time to post about anything to this blog.  Disclaimers.  Check.

BUT, I was just snacking on some leftovers in the fridge, and thought this little recipe might be worth recording and sharing.  Use kale, spinach, chard, what have you . . . 

Greens and Beans

glug of oil
Handfuls of fresh greens, chopped
1-2 cloves garlic, minced
1 tsp cumin
chopped tomato (fresh or canned)
2 cups black beans

salt and pepper to taste

Instructions:  So simple, you probably don't even need this part.  Heat up the oil, toss in the greens and a little water and fry/steam them a bit before adding the garlic and cumin.  Stir and continue to cook a few more minutes.  Add tomato and finish cooking greens to your desired tenderness.  Stir in the beans and warm.  EAT THIS UP! 

I guess it's just a capital day.

Hope you ENJOY!

Cuban-style Black Beans

I'm not from Cuba.  I don't claim that this is an authentic recipe.  But it was yummy and I want to record the recipe for my own future reference. 

My Cuban-Style Black Beans
yields: huge pot o' beans!

1 onion, chopped
3 cloves garlic, smashed
1 green pepper, chopped
1 stalk celery, minced
2 bay leaves
4 cups dry black beans
12 cups water

Place in large pot over high heat.  Bring to a boil and let roll for two minutes.  Turn off heat, cover, and let sit for two hours.

Bring beans to a simmer after soaking, crack the lid, and let simmer for two hours until soft.  Remove the two bay leaves.  In a little oil over low heat fry the following:

1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced

When soft, add:

1 tsp cumin
1 tsp paprika

Fry a few more minutes until spices are fragrant, then stir this into the beans.  Continue to cook gently until you are ready to eat.  Add a TBSP of vinegar along with salt and pepper to taste.  Serve over rice.  With sour cream and fried plantains if at all possible.

Croissant Attempt

It seems like every cooking blog that has a post about croissants has the same story, and mine is no different.  Yes, I have thought of making croissants for awhile, but was too intimidated to try.  Yes, I did look at many recipes, videos, pictures, etc. before finally working up the nerve to do it.  Oh, and yes, they didn't come out perfect so I have to try again.  Sometime.

Actually, I can't complain too much.  It was an overcast, nothing-much-planned sort of day, and I enjoyed the challenge of a new baking project.  They came out looking beautiful and they tasted good too, even if the shape and texture weren't textbook perfect (as far as shape, I intended to make them straight as you see, but I didn't get them rolled quite as many times as is "correct").

Apparently, you can't judge a croissant by its cover.  The crumb is what makes it, and mine was a bit doughy with a few large air pockets rather than a nice, uniform honeycomb.  If you're interested, see nice croissant crumb pictures here.

Anyhow, there they are.  Or were, I should say.  All but the last two.

For future reference, I used 1/2 of this recipe and made 9 medium-sized croissant.  I've got several ideas for improving my croissants which I will share next time.  Don't hold your breath, though.  It could be a month or even a year off.  I welcome advice!