Plants For Food: January 2009

Thursday, January 29, 2009

What's For Dinner?

I got this giant zucchini from a Biodynamic Winegrower in Drycreek Valley, Sonona and made the Zucchini Parmisano with quinoa flower and a tomato, fennel, basil, sauce served over pasta. Ciao, Telly

Telly's Red Lentil Stew

Red Lentil Stew served over white basmati rice (Indian and Aegean versions)

For the lentils

1 cup red lentils (rinsed)
6-8 cups of water (approximately)
1 medium to large white or yellow onion chopped
2-3 medium carrots chopped
1/2 -1 bunch of swiss chard chopped
3 cloves of garlic sliced
2 tbsp. of ghee or 4 tbs. olive oil
1 teaspoon of tumeric
1 teaspoon of cumin
1 teaspoon of coriander
1 – 2 bay leaves
salt to taste
pepper to taste
1/2 – 1 teaspoon curry (optional)
dash of cayenne pepper
dash of apple cider vinegar or rice wine vinegar
(if neither vinegars are available a touch of lemon juice will work)
1/2 cup chopped fresh mint (for Aegean version)

for the rice

1 cup of white basmati rice or 1 cup of plain white rice
2 cups of water
salt
pepper
ghee, butter, or olive oil

In a medium pan heat the ghee or olive oil and sautee the onions and carrots until translucent and starting to brown, add the water and stir, then add the lentils. Add all of the spices at this time. Bring the lentils to a boil and let boil for about one minute then lower to medium heat, just above a simmer. Add the swiss-chard and garlic at this time. Cook the lentils for approximately 45 minutes until soft and they look like they have been slightly pureed. At this time you can finish with another tablespoon of ghee, butter, or olive oil (depending upon taste) and a dash of vinegar. The lentils can be served over basmati rice as a meal or alone as a hearty soup/stew. You can also top with fresh yogurt (yogurt can be diluted and spiced if preferred) and/or extra virgin olive oil and fresh parsley.

For an Aegean version of these lentils, simply omit the spices and use olive oil instead of butter or ghee. Ten minutes prior to finishing the lentils stir in 1/2 cup of chopped mint and save some for a little garnish. (swiss-chard is optional for this version)

Cooking the rice

Rinse the rice. In a small sauce pan add the rice, two cups of water, olive oil, butter, or ghee, salt and pepper. Bring rice to a boil stirring once or twice in the process. Once the rice is at a boil lower to LOW and cover. Let simmer for about twenty minutes until done. When finished let stand for a few minutes then fluff with a fork and serve.

Black Bean Soup

Vary the amount of spices in this to suit your taste. I used the minimum amounts given, Salt after beans are fully cooked.

1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped (optional)
3 cups black beans
1 tbsp. oregano
1 tsp. cumin
2 bay leaves
1-2 tsp. chile powder
generous grating of black pepper
1-2 tsp. minced chipotle chiles in adobo sauce
2 medium diced tomatoes
4-5 cups water
1 cup fresh or frozen corn kernels (optional)
lime wedges

In a large pot, sauté the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Add a spoonful of sour cream and salsa fresca. Makes 4-6 servings.

Plants For Food

Thursday, January 29, 2009

What's For Dinner?

Wednesday, January 28, 2009

Telly's hungry. Let's Eat!

About Me

Telly's Red Lentil Stew

Telly's Red Lentil Stew

Soup Base

Polenta Revisited!

Nicole's Pesto!

Rice!

Cabbage Saute

Lentils

Followers

Baked Butternut Squash

Black Bean Soup

Labels

Nutrimill Grain Mill

Blog Archive

Me

Telly and Nicole

My Favorite Books

Plants For Food

Thursday, January 29, 2009

What's For Dinner?

Wednesday, January 28, 2009

Telly's hungry. Let's Eat!

About Me

Telly's Red Lentil Stew

Telly's Red Lentil Stew

Soup Base

Polenta Revisited!

Nicole's Pesto!

Rice!

Subscribe To

Cabbage Saute

Lentils

Followers

Baked Butternut Squash

Black Bean Soup

Labels

Nutrimill Grain Mill

Blog Archive

Me

Telly and Nicole

My Favorite Books