Spinach, Red Lentil, and Green Bean Curry

If you’re in the market for a warm vegetable stew with luscious spices which will reheat well, then I’ve got a dish for you. This is a very mild curry (which you could heat up with some cayanne and/or crushed red pepper if that’s your preference) and it has notes of cinnamon from the garam masala. If that’s not your thing, you could use your favorite pre-made curry spice mixture rather than what’s listed here. This dish can easily stand on its own as a vegetarian main, or be served alongside some lovely spiced yogurt chicken (as Neil and I had it).

Ingredients:

 

1 cup red lentils

1/4 cup tomato puree

1/4 cup Greek yogurt

1 teaspoon garam masala

1/2 teaspoon ground dried turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ancho chile powder

2 tablespoons vegetable oil

1 onion, chopped

1 cup fresh green beans, cut into 1-inch lengths

1 cup mushrooms, sliced thickly

2 cloves garlic, chopped

1 (1 inch) piece fresh ginger root, grated

4 cups loosely packed fresh spinach, coarsely chopped

2 tomatoes, chopped

4 sprigs fresh cilantro, chopped

1 (15.5 ounce) can garbanzo beans, rinsed and drained

 

Directions:

 

  • Rinse the lentils well and place them in a saucepan with enough water to cover. Bring to a boil
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes
  • Drain and set aside
  • In a bowl, stir together the tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder
  • Heat the oil in a skillet over medium heat
  • Add the onion, green beans and mushrooms; cooking until the onion begins to brown
  • Add in the garlic and ginger and stir for a minute- until you really begin to smell them
  • Stir in the spinach; cook until it’s dark green and wilted
  • Add the yogurt mixture and stir until incorporated
  • Mix in the tomatoes and cilantro
  • Stir the lentils and garbanzo beans into mixture until well combined and heated through, about 5 minutes
Curry

The inspiration for this dish came from this recipe.

My take on huevos rancheros

So this isn’t a recipe, but it is what I ate for lunch today.  It’s low in fat, high in protein and omega 3s, and damned tasty!  I was preparing pureed Lima beans for the work week to have for snacks so I used that as my base.  I dropped on a poached egg, and topped the concoction with a couple spoonfuls of salsa, and dug in.  Wow!  what flavor.

Roasted eggplant with tomato stuffing

Eggplants are popping out in northeast CSA shares this week.  And farmer’s markets are crawling with tomatoes.  Thus this seems like the perfect dish to try this week.  It can easily fly solo as a vegetarian main course, or be served as a hearty side to a simple sausage or chicken breast.  You can add or subtract as many veggies as you like to the stuffing- for instance collard greens would go great as would broccoli, green peppers, or even butternut squash.  Go ahead and get creative with your favorite flavors!

1 small eggplant, halved lengthwise

1 teaspoon kosher salt, divided

1 small onion, sliced

4 oz. cremini mushrooms, cubed

1 small zucchini, quartered and sliced

1 small carrot, quartered and sliced

4 tablespoons olive oil

1 tomato cut into 1/2-inch pieces

2 tablespoons chopped fresh basil

  • Pre-heat oven to 400 F
  • Place eggplant halves in a 9×9 pan, cut sides up. Sprinkle each half with about 1/4 teaspoon salt
  • In a small skillet over a medium heat, sauté the onions, mushrooms, zucchini and carrot in 2 tablespoons of olive oil until onions begin to be translucent, about five minutes
  • Transfer the mixture into a small bowl and stir in the tomato, basil, and remaining salt
  • Pile the mixture on top of the eggplant halves and drizzle the remaining olive oil, cover with aluminum foil and bake for 20 minutes
  • Remove the foil and bake until eggplants are soft and tender, uncovered, for about 20 more minutes

We opted to have chicken sausages for our protein with this dish so I added them to the baking dish at the point where I removed the foil and baked for 20 more minutes (as my sausages were pre-cooked).

This recipe was inspired by this post and tweaked by me.

J

Warm heirloom cherry tomato salad

It being high tomato season here in New England I could not pass up this beautiful bunch of heirloom cherry tomatoes.  There were red ones and yellow ones and orange ones, and striped ones.  Some round and some oblong.  What a funky bunch!  And don’t you know that there were thick ponytails of fresh basil right next to them?

This recipe is quick, easy to make, and versatile.  You see it can be a salad, or it can be a sauce, or it can be a garnish.   It’s a great way to have warm tomatoes which still hold their shape (something that is quite often lost when you roast tomatoes).  It’s colorful and it’s flavorful and it does a great job of balancing the sweet tomatoes with salty Parmesan cheese.

Ingredients:

bunch of cherry and/or grape tomatoes, halved lengthwise

1 tablespoon olive oil

1 tablespoon salted butter

5 fresh basil leaves

1 tablespoon fresh Parmesan cheese, grated

salt & pepper

Directions:

  • Heat a cast iron skillet over a medium-high heat with the olive oil & butter
  • Carefully place the tomato halves cut-side-down in the pan
  • Do no stir, but give the pan a horizontal shake to be sure that the tomatoes are not sticking and/or burning, and allow to cook for 2-3 minutes
  • Carefully pour the tomatoes and any juices into a serving dish and top with grated cheese, ribbons of freshly-snipped basil, salt & pepper.  Serve as-is, or over pasta or spaghetti squash, on top of chicken, or any other way that you like

J

http://www.chirunning.com/

Black Bean Chili with Chicken & Zucchini

This recipe is a great way to get some low-fat protein and fiber worked into your diet with a huge flavor profile.  It’s simple to make and only takes about half an hour from start to finish.   And did you know that the Chinese black bean, also known as Douchi, is a fermented soy bean? So if you’re trying to eat a more primal diet, these are an acceptable item.

Ingredients:

1 chicken breast

1 teaspoon ancho chili powder

1 teaspoon Mexican oregano

Salt & pepper

1 Tablespoon olive oil

1 medium onion, chopped

1 medium zucchini, quartered & chopped

2 cloves garlic, minced

2 cups of black beans

2 cups of diced tomatoes

1 small can mild green chilies

2 Tablespoons ancho chili paste

1/2 cup cilantro

Sour cream

Directions:

  • Warm a skillet over a medium heat, add olive oil
  • Season the chicken breast with chili powder, oregano, salt and pepper & sauté for a couple of minutes per side- just to get the cooking process started.  Remove from heat & set aside
  • In a large soup pot, sauté the onion, zucchini and garlic for 5 minutes.  While these are cooking, cut you chicken into bite-sized pieces
  • Add the chicken, beans, tomatoes, chilies and chili paste to the pot, cover, and simmer for 20 minutes
  • Top with sour cream & cilantro and serve