red lentil dal

Every week I check the food section of the NY Times and find recipes that I want to try (usually featured here), this week a friend emailed this recipe before I looked. I like recipes that serve four (as I cook for one and that is my limit for a dish), comprised of ingredients I already have on hand or are easily accessible and don't require buying too much (bulk sections are great for certain items) and that have flavors I like. I had flatbread at home so I decided to pair the dal with that, but rice or plain would also be tasty. For lunch today, I also had some roasted chicken and a clementine.

This dish was very quick to put together and super tasty. I used red lentils, but the more common brown lentil can be substituted - it will take longer to cook (refer to package for appropriate time). There are more than fifty varieties of lentils so try a few of the other (more tasty) varieties that are popping up in specialty markets.

butternut squash and apple soup

In my last CSA box I got a butternut squash and I knew what I wanted to make: butternut squash and roasted apple soup from the New York Times. I was really excited to make this soup and as always it was super easy, first roast the apples and squash, then put everything in the pot and heat through. Voila! The soup was a little too sweet for me, so next I'll include less cider and replace with broth or water.

Butternut Squash and Apple Soup

2 butternut squash, chunked

2-3 granny smith apples, quartered

2 T. olive oil

salt + pepper, to taste

2 c. apple cider (less than org. recipe)

3 c. broth (more than org. recipe)

1 t. ground cinnamon

dash nutmeg

1 lemon, juiced

garnish? dried cranberries or toasted almonds

1. Preheat oven to 400 deg. F. Place chopped apples and squash in large dish, dress with olive oil and salt + pepper. Stir. [You will be peeling the apples and squash after roasted, so quartered/eighths is best]. Cover tightly with foil.

2. Roast in oven for about 30 minutes, remove apples to another dish and allow to cool. Return covered squash to the oven for another 15-30 minutes, or until soft. Allow squash to cool. When cool scrape squash and apples into 4-6 qt. pot. Discard skins. Puree with hand blender. Add apple cider, if needed.

3. Add remaining cider and broth or water to desired consistency. Warm over medium-low heat. Add cinnamon, nutmeg, and lemon juice. Eat warmed.

chana punjabi

You already know that I love Chickpeas, so it should be no surprise that I love this recipe for Chana Punjabi. A friend sent me the recipe (as posted in the NY Times) months ago. Despite all appearances of deliciousness, it was the beginning of the summer and each week I was busy eating my CSA box and never seemed to find time to make this dish. The last several days have been rainy and winter-like and I decided this was the time (also I have a 3.5 lb. bag of dried chickpeas). I chopped, stirred, and simmered this yesterday and fell in love. Yum. Yum.

Chana Punjabi

1 T. safflower oil

1 onion, chopped

2 t. garlic, minced

1 t. ginger, minced

1 red chili, chopped (or other as desired)

1 can diced tomatoes (or 2 fresh large ones)

1 1/2 t. paprika

1 t. sea salt, or to taste

1 t. ground coriander

1/2 t. garam masala

1/4 t. turmeric

1 t. lemon juice

1 1/3 c. dried chickpeas, soaked overnight (or 2-15 oz. cans, rinsed)

2 T. cilantro, minced

cooked rice for serving

1. In a medium saucepan over medium-low heat, heat oil and add onion. Saute until translucent, about 5 minutes. Add garlic ginger and chili, and saute until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 c. water. Cover and cook for about 5 minutes. Remove from heat.

2. Puree mixture with hand blender in pot until smooth. Return to pan and place over medium heat. Add spices (paprika, salt, coriander, garam masala, turmeric) and lemon juice. Add pre-soaked and rinsed chickpeas and bring to boil. Reduce heat to low.

3. Start to prepare brown rice for serving.

4. Cover and simmer until sauce is thick and chickpeas are soft (45 min-1 hour). Stir pan periodically and add water (up to 1 1/2 c.) to prevent burning. When ready to serve remove lid and reduce sauce until it's thick (if not already). Stir in cilantro. Adjust salt. Serve with cooked rice

Serves: 2- 4

food safety.

Why you should own an instant read thermometer even if you don't cook.  Food Companies are Placing Onus of Safety on Consumers, Michael Moss (New York Times)

spear grass (aka asparagus).

I love asparagus! It was my favorite vegetable as a child and is still one of my favorites. I was lucky to be introduced to it via our family garden so spears were harvested and cooked nearly immediately. Between the garden my parents kept until I was 8 (we moved) and visits to my grandparents farm where they kept an extensive garden I learned to love vegetables at a young age because ate the freshest. Yum! 

The New York Times posted a piece on asparagus and the best technique to remove the tough ends (cut, not snap). McGee also suggests slicing the tough bits for adding to soups and other dishes (stir-fry!). The shortened fibers won't be as noticeably tough. At the farmer's market nearly every booth is loaded with asparagus right now.

Tiny Kitchen: Pizza

Another Tiny Kitchen video on homemade pizza. 

homemade yogurt

I eat yogurt nearly every morning for breakfast, usually with a bit of fruit and a sprinkling of cereal. Yummers! Nearly two years ago I moved and no longer have access to my favorite dairy. Well that is not exactly true, I can still find their yogurt but it is pretty pricey. After collecting homemade yogurt recipes for years I decided it was time to start experimenting. If you're thinking about making your own yogurt read this New York Times piece.  

Neat yogurt fact - if you're lactose intolerant the probiotics in yogurt will help you digest the lactose! When you make your own yogurt it is especially high in these enzymes. (70% of the world's population is lactose intolerant including me).

This is my process--

Basic Recipe:

Supplies:

whole milk

starter (choose a yogurt you like - cultures differ and will affect taste)

dried milk (I use a non-instant non-fat organic milk as thickener)

instant read thermometer (opt.)

pan (to heat milk) and whisk

jars (to set & store yogurt)

1. Combine dried milk (4T.) with fresh milk (4c.)

2. Heat milk on stovetop until vapors rise, 180-190 deg. F (be careful to not burn milk)

3. Cool milk until you can hold a finger in the milk for 10 sec, 110-115 deg. F

4. Mix starter (4T.) into milk (I usually shake starter with some warmed milk in a jar).

5. Pour mixture into jars. Place in warm location (wrapped in towels or blankets, or in the oven...)

6. Once yogurt is set (min. 4 hours, although I frequently let it set for over 24 hours) place in fridge. After it is fully cooled, it is ready to eat!

Update: I've decided the best way to incubate the yogurt in my apartment is with a heating pad, thick kitchen towel, and a cooling rack. I place the heating pad on the cooling rack and the jars of yogurt atop with the towel covering it all. I set the heating pad on 'low'. Makes thick delicious yogurt and is much quicker than my old method. 

sugar is back.

Sugar is back on food labels, this time as a selling point, New York Times

breaking ground: White House organic garden

(Illustration from New York Times)

First Lady Michelle Obama has oft mentioned a warning from the girls' pediatrician that they needed to eat a more whole and balanced diet. The Obamas soon started to eat better and the little girls lost weight. She is putting a little of her muscle behind getting America, especially the youth, to eat better and to eat local. Under the Bush administration the White House bought local organic produce, but they didn't encourage America to do the same (no word on whether they served arugula, wink!).

I'm really excited that Michelle put America's eating habits on her agenda. Metabolic disorders are skyrocketing across the country and the world. Due to my own health problems I am at a greater risk than the average American to develop metabolic disorders, including diabetes. Although I've always eaten healthily (I'm probably one of the few teenagers who came home from school and snacked on carrots and green beans on their own accord) the fear of becoming a statistic has encouraged me to watch my diet. If you want to do the same, start watching your portions (measure them at first), eat a low glycemic and high fiber diet, exercise more (walks!) and eat healthy fats. It's basically what we always hear: fats, fiber, sugar, portions and exercise!