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Madras Lentil Curry
The word "Madras" in this recipe refers to the type of curry powder used to create a unique spice blend of curry leaves, turmeric, coriander, cumin, cinnamon, cloves, chile pepper, bay leaves, fenugreek, allspice, and black pepper.
SERVINGS
4
INGREDIENTS
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 red bell pepper, cut into 1/2-inch pieces
1 small cauliflower (2 pounds) cut into florets
3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons curry powder, preferably Madras
1 teaspoon ground cumin
1 teaspoon ground coriander
2 1/2 cups canned tomatoes, chopped, with their juice
3/4 teaspoon salt
1/4 teaspoon freshly ground blck pepper
1 cup frozen peas, thawed
1/2 cup palin low-fat yogurt, for serving (optional)
1 cup lentils, picked over and rinsed
PREPARATION
1. In 5-quart Dutch oven or large saucepan with lid, heat oil over low heat. Add garlic and ginger and cook, stirring frequently, 1 minute or until garlic is tender. Stir in bell pepper and cook, stiring frequently , 1 minute, or until garlic is tender. stir in bell pepper and cook, stirring frequently 5 minutes or until tender.
2. Stir in cauliflower, potatoes, lentisl, curry powder, cumin, coriander, and cook 2 minutes or until well coated
3. Add tomatoes , salt, black pepper, and 1 3/4 cups water and bring to a boil. Reduce to a simmer and cover. Cook 30 minutes, or until lentils are cooked through and vegetables are tender.
4. Stir in peas and cook 1 minute, or until heated through. Divide curry evenly among plates and top each serving with yogurt if desired.
NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 375
Total Fat: 9 g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: g
Fiber: g
Protein: g
Originally published in
Find this article at: http://www.thedailygreen.com/healthy-eating/recipes/431
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Thursday, October 23, 2008
Wednesday, October 22, 2008
Spring Greens Stir Fry
Make a simple, casual meal of these spring greens by accompanying it with a wedge of cheese, crusty bread and maybe some sautéed wild mushrooms. I'm a big fan of award-winning goat cheese by Capriole called Old Kentucky Tomme: It's a slightly aged, semi-hard cheese that melts in your mouth. You can purchase the cheese by going to www.capriolegoatcheese.com.
1 1/2 pounds assorted fresh greens such as kale, chard, collard, beet or mustard greens, stalks and spines removed, washed well and drained
2 tablespoon extra-virgin olive oil
1 to 2 large garlic cloves, finely chopped
Kosher or sea salt and freshly ground black pepper
2 teaspoons fresh lemon juice
1. Make sure your greens are well washed. Allow to drain in a colander but do not spin dry (a little water will help steam the greens as they cook).
2. Place a large wok or skillet (not nonstick) over medium heat for two minutes. Add the oil and garlic and half the greens. Stir constantly, adding the additional greens as they cook down.
3. Add a tablespoon of water, cover with a lid, and steam the greens for about two minutes, or until they are tender but still bright green. Transfer to plates and top with sautéed mushrooms, if desired. Serve with cheese, bread, and a glass of crisp white wine.—Susie Quick.
1 1/2 pounds assorted fresh greens such as kale, chard, collard, beet or mustard greens, stalks and spines removed, washed well and drained
2 tablespoon extra-virgin olive oil
1 to 2 large garlic cloves, finely chopped
Kosher or sea salt and freshly ground black pepper
2 teaspoons fresh lemon juice
1. Make sure your greens are well washed. Allow to drain in a colander but do not spin dry (a little water will help steam the greens as they cook).
2. Place a large wok or skillet (not nonstick) over medium heat for two minutes. Add the oil and garlic and half the greens. Stir constantly, adding the additional greens as they cook down.
3. Add a tablespoon of water, cover with a lid, and steam the greens for about two minutes, or until they are tender but still bright green. Transfer to plates and top with sautéed mushrooms, if desired. Serve with cheese, bread, and a glass of crisp white wine.—Susie Quick.
Penne with Swiss Chard
6 ounces Penne or other tubular pasta
1 ½ ounces Chard
¼ teaspoons dried hot red pepper flakes
1 small onion
¼ cup heavy cream, or milk but will be a bit watery
2 teaspoons butter
¼ teaspoon nutmeg
2 tablespoons grated Parmesan
Fill a 4 quart kettle three fourths full with salted water and bring to a boil for pasta Chop chard into ¼ inch wide pieces and finely chop separately red pepper flakes and onion. In a 12 inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add Swiss chard and cook, stirring 15 minutes until tender. While chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to chard mixture with red pepper flakes, cream and nutmeg and cook, stirring 1 minute. Remove skillet from heat and stir in Parmesan, salt and pepper to taste.
1 ½ ounces Chard
¼ teaspoons dried hot red pepper flakes
1 small onion
¼ cup heavy cream, or milk but will be a bit watery
2 teaspoons butter
¼ teaspoon nutmeg
2 tablespoons grated Parmesan
Fill a 4 quart kettle three fourths full with salted water and bring to a boil for pasta Chop chard into ¼ inch wide pieces and finely chop separately red pepper flakes and onion. In a 12 inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add Swiss chard and cook, stirring 15 minutes until tender. While chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to chard mixture with red pepper flakes, cream and nutmeg and cook, stirring 1 minute. Remove skillet from heat and stir in Parmesan, salt and pepper to taste.
Caldo Verde --- Kale, Chard, Collards
Ingredients
1 pound kale, Swiss chard, collards or turnip greens, washed, spun dry, thick stems pulled off
6 ounces Portuguese ChouriHo sausage, sliced 1/2-inch thick (or substitute Spanish Chorizo)
2 tablespoons olive oil
1 large sweet onion, minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced or pureed
4 large baking potatoes, peeled and sliced thin
2 quarts cold water
Directions
Take whatever greens you are using and stack several leaves on top of each other. Starting at the wide side, roll the stack up into a tight cylinder. Slice across the cylinder with a very sharp knife to make thin, hairlike shreds. Repeat with remaining leaves. Set aside shredded greens.
Heat 1 tablespoon olive oil in a large kettle over medium high heat. Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes. Remove from pot with slotted spoon and reserve. Add remaining tablespoon oil to pot, then add onions and salt and pepper. Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes. Add the garlic, stir, and cook one minute until its aroma is released. Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color. Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes. When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend. Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together. Stir in the greens and cook 5 minutes until bright green and tender. Taste, adjust seasoning, and serve.
This soup, literally Green Soup, could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.
The method of slicing leaves like this is called a chiffonade in the French lexicon. Important to get them thin enough that they will cook quickly.
1 pound kale, Swiss chard, collards or turnip greens, washed, spun dry, thick stems pulled off
6 ounces Portuguese ChouriHo sausage, sliced 1/2-inch thick (or substitute Spanish Chorizo)
2 tablespoons olive oil
1 large sweet onion, minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced or pureed
4 large baking potatoes, peeled and sliced thin
2 quarts cold water
Directions
Take whatever greens you are using and stack several leaves on top of each other. Starting at the wide side, roll the stack up into a tight cylinder. Slice across the cylinder with a very sharp knife to make thin, hairlike shreds. Repeat with remaining leaves. Set aside shredded greens.
Heat 1 tablespoon olive oil in a large kettle over medium high heat. Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes. Remove from pot with slotted spoon and reserve. Add remaining tablespoon oil to pot, then add onions and salt and pepper. Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes. Add the garlic, stir, and cook one minute until its aroma is released. Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color. Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes. When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend. Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together. Stir in the greens and cook 5 minutes until bright green and tender. Taste, adjust seasoning, and serve.
This soup, literally Green Soup, could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.
The method of slicing leaves like this is called a chiffonade in the French lexicon. Important to get them thin enough that they will cook quickly.
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