Monthly Archives: November 2012

Green Lentil Curry

27 Tuesday Nov 2012

Posted by in Fall, Healthy, Mains, Vegetable Mains, Vegetables, Winter

≈ 2 Comments

Everyone should make this. It’s easy, healthy, filling, inexpensive, and most importantly – delicious. Although it might not be the prettiest of dishes on here, it definitely contends for the tastiest. I love a good curry, and I guarantee once you make this you’ll make it again – I did!

  • 1 tblsp minced garlic
  • 2 tsp ground coriander IMG_1473
  • 1 tsp ground cumin
  • 1/4 tsp cumin seeds
  • 1 small shallot, minced
  • 1 tbsp tomato paste
  • 1 cup dried green lentils
  • 1/4 tsp ground turmeric
  • 4 ounces kale, stemmed and leaves finely chopped
  • 1 medium carrot, small dice
  • 1 cup finely chopped cilantro
  • 1/2 tsp cayenne pepper
  • Salt
    *adapted from Food&Wine’s Green-Lentil Curry

    In a small skillet, heat 3 tablespoons of canola oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the garlic, ginger, cumin and coriander and let cook about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.

    In a saucepan, combine the lentils with the turmeric and 4 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve garnished with plain yogurt and basmati rice on the side.

Chocolate Stout Chili

13 Tuesday Nov 2012

Posted by in Fall, Mains, Soups, Winter

≈ 6 Comments

Chili is one of those recipes that can constantly be refined. The many variations of types of chili make picking a favorite recipe just as hard as picking a favorite song.

chocolate chili, chili, beer chili, chocolate stoutWhen I make chili, I tend to stick to whatever spices and ingredients I have on hand. I don’t usually go for unusual, “secret” ingredients like chocolate, coffee, or cinnamon.  Feeling slightly adventurous, and (as usual) striving for perfection, I decided to use chocolate beer as a “secret” ingredient. Rogue Chocolate Stout, which I picked up in the beer section of Whole Foods, was the perfect two-in-one ingredient in this recipe. The chocolate beer adds a mysterious full flavor, and a slight sweetness that is offset from the usual smoky spicy flavor of chili. I nailed this one – you can now call me a chili expert.

Ingredients:
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 1 fresh jalapeno, chopped
  • 1 small garlic clove
  • 2 lbs ground turkey (1 lb white meat, 1 lb dark meat)
  • 2 tblsp chili powder
  • 2 tblsp ground cumin
  • 1 tblsp ground coriander
  • 1 tbslp smoked paprika
  • 1 tblsp chipotle powder
  • 1/2 bottle (12 ounces) of Rogue Chocolate Stout , or any other chocolate flavored beer
  • 2 chipotle chili’s in adobo, chopped, plus 1 tbslp of the juice
  • 1 (15 oz) can of diced tomatoes
  • 1 (4 oz) can chopped green chilis
  • 1 (15 oz) can pinto beans
  • 1 (15 oz) can navy beans
  • 1/2 (15 oz) can black beans
  • salt, pepper, olive oil
  • sour cream, shredded cheese, and sliced jalapeno for garnish

In a large pot, sauté the onion, red pepper, and jalapeno until soft. Add the garlic, cook one minute longer and then push the mixture to the sides of the pan. Add the ground turkey, season generously with salt and pepper, and cook until the turkey is no longer pink. Add all the spices and stir everything together. Pour in the beer and let most of the alcohol cook off. Add in the tomatoes, chipotle chilis, green chilis, and all the beans. Bring everything up to almost a boil, and then simmer for about an hour, partially covered.

chocolate chili, chili, beer chili, chocolate stout
 
 
 

Pumpkin Risotto

05 Monday Nov 2012

Posted by in Fall, Mains, Vegetable Mains

≈ 2 Comments

Growing up, risotto was always red. We ate it on a plate. This was never one of my favorite Sunday dinners (shockingly I used to be the pickiest eater). To make it more fun my sister and I would use a fork and carve out the first initial of our names into the risotto, eat what we carved out, pile it all back together and do it again until it was gone. This pumpkin risotto does not need to be played with to be enjoyed.

Ingredients:
  • 1 sugar pumpkin, diced (seeds aside)
  • 1 medium onion – half diced, the other half finely chopped
  • 2 tblsp olive oil
  • 1 cup white wine
  • 1 tsp freshly grated nutmeg
  • 6-8 sage leaves
  • 2 tbslp butter
  • 1 cup arborio rice
  • 3 cups homemade chicken or vegetable stock
  • 1/2 cup freshly grated parmesan cheese
  • salt, pepper
For the Pumpkin Puree:

In a large saucepan, cook the diced pumpkin and the half diced onion in olive oil (season with salt and pepper) over medium heat until soft, about 10-12 minutes. Add the nutmeg, one sage leaf, and white wine – cook until the liquid is evaporated. Using a food processor or blender, purée the mixture and set aside. Roast the pumpkin seeds, coated in olive oil and salt, in a 400° oven. Fry the sage leaves in olive oil.

For the Risotto:

Bring the stock to a boil in a stockpot, then reduce heat to low. Meanwhile, in a heavy bottomed pot, heat the butter over medium and add the finely chopped onions. Cook until soft and translucent. Add the rice and stir to coat with the butter, about one minute. Add the first addition of stock, one ladle full, and continuously stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and still slightly loose, but the rice still has some chew to it. The entire process should take exactly 18 minutes. At this point add the pumpkin purée and cook 2 minutes longer.  Turn off the heat and add the parmesan cheese, season with salt and pepper.