Marinated Lentil Salad with Fresh Herb

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4-5 generous servings

Adding the spiced oil and fresh herbs will make ordinary lentils taste pretty amazing.  I reheated some of the leftovers the next day and thought they actually tasted even better after they had some time to let the flavors intensify.  This dish is a keeper. Serve this as a side dish, or scoop it over a bed of salad greens and pair with roasted potatoes or toasted bread, or add it to a platter along with hummus, pita bread and olives.

1 cup French green lentils or black beluga lentils (I used black beluga lentils.)

1 large shallot or small yellow onion, peeled and halved (I used a shallot.)

1 bay leaf

Freshly ground black pepper, to taste

2 ½ Tablespoons extra virgin olive oil

3 thinly sliced garlic cloves

¾ teaspoon cumin seeds

¾ teaspoon coriander seeds

1½ - 2 Tablespoons champagne vinegar (or red wine vinegar, sherry vinegar or lemon juice) (I used 1½ Tablespoons champagne vinegar.)

Sea salt or kosher salt, to taste

2-3 handfuls (2/3-3/4 cup) of fresh soft herbs, finely chopped (flat leaf parsley, dill, basil, mint, cilantro or tarragon) (I used parsley and mint.)

Fill a medium saucepan with water and generously salt, as you would salt cooking water for pasta.  Once the water is boiling, add the lentils, shallot, bay leaf and ½ teaspoon black pepper. Reduce heat to simmer and maintain a simmer for 20-25 minutes, or until the lentils are al dente (tender but with a bite.)

While the lentils are cooking, make the spiced oil.  Heat the extra virgin olive oil in a small skillet over medium heat.  Add the sliced garlic, coriander seeds and cumin seeds.  Swirl the skillet or stir frequently,  until the mixture is fragrant and the garlic is golden, about 60-75 seconds.  Remove from the heat.

While the lentils are cooking, finely chop the fresh herbs.  When the lentils are al dente, drain them over a colander and discard the bay leaf and shallot.  Transfer the lentils to a serving bowl.  Pour the spiced oil mixture over the lentils,  Pout the vinegar on (start with 1½ Tablespoons, add more as needed) and season to taste with salt and pepper.  Add the fresh herbs and toss well to combine.  Serve hot or at room temperature.

Tempeh in Spicy Coconut Sauce with Spinach (Vegan)

Recipe from The New Vegetarian Cooking For Everyone by Deborah Madison

Husband-Tested in Alice’s Kitchen

Serves 4

I had fun making this simple dish because I got to use tamarind, an ingredient I’d never cooked with before.  This was a delicious meal, but I wouldn’t call it spicy.  It may be that the chilis I used were not really hot.  I loved how the sauce soaked into the rice. I also enjoyed the tender crunch of the browned tempeh.  This was a comforting, satisfying meatless meal.

1 (8 or 10 oz.) package tempeh

3 Tablespoons peanut oil

Sea salt or kosher salt, to taste

1 Tablespoon tamarind paste thinned in ¼ cup hot water

1/3 cup finely sliced cilantro stems and 1/3 cup cilantro leaves

1 small white onion, diced

1 heaping teaspoon chopped ginger (I used jarred minced ginger.)

2 Tablespoons minced lemongrass, from the middle stalk (I used lemongrass that came in a tube.)

1 teaspoon chopped, peeled turmeric or ½ teaspoon dried turmeric (I used dried.)

1 teaspoon ground coriander

½ teaspoon ground cumin

1 (15 oz.) can coconut milk, plus water to make 2 cups

2 Thai red chilis

A few handfuls of baby spinach leaves

Cut the tempeh crosswise into six pieces.  Cut each one in half lengthwise, then into cubes.  Steam the tempeh cubes over boiling water for 10 minutes.  Heat 2 Tablespoons of the oil in a skillet.  When hot, add the tempeh, toss immediately to distribute the oil, then cook over medium heat until golden on all sides.  If the pan seems too dry, add the last Tablespoon of the oil.  When done, turn off the heat, and season with salt, to taste.  Place the tempeh on a dish until it is needed.  Puree the tamarind and water with the cilantro stems and leaves, onion, ginger, lemongrass, and spices.  Heat the same skillet with which you browned the tempeh.  Add the puree plus the coconut milk and the Thai chilies.  Mix well and then simmer, covered for 15 minutes.  Add the tempeh cubes and simmer until they are heated through, then add the spinach leaves.  Turn them over in the pan and as soon as they’re wilted, turn off the heat.  Serve over brown rice. 

Nutritional Information (via Calorie King app)

1 of 4 servings with ½ cup brown rice: 550 calories; 6.3 g fiber; 39.8 g protein; 172 mg calcium

1 of 4 servings without brown rice: 442 calories; 4.5 g fiber; 14.8 g protein; 162.2 mg calcium

Roasted Spiced Acorn Squash

Recipe from Martha Stewart
Husband-Tested in Alice's Kitchen
Serves 4

Acorn squash is loaded with vitamins, fiber and other great things for you. Here's a fabulous and easy way to prepare them for dinner. (You will need a good, heavy chef knife.) No need to peel. The peel is edible after roasting.  We especially loved this side dish because it's savory and spicy and perfectly balanced with the mild sweetness of the squash.

Ingredients:

2 Tablespoons of olive oil. 
Kosher salt and freshly ground pepper 
1/4 teaspoon of cumin
1/4 teaspoon coriander
1/8 teaspoon cayenne pepper

Directions:
Preheat the oven to 425 F. Cut the acorn squash in half. Scoop out the seeds with a melon baller or a spoon. (You can even roast the seeds for a snack!) 
Cut the acorn squash into 1-inch wedges. 
Place the wedges on a rimmed baking sheet. 
Drizzle them with 2 Tablespoons of olive oil. 
Sprinkle with a good dose of Kosher salt and freshly ground pepper. 
Mix together 1/4 teaspoon of cumin, 1/4 teaspoon coriander, and 1/8 teaspoon cayenne pepper. 
Sprinkle over the squash wedges and toss well to coat. 
Arrange the squash wedges skin side down on the baking sheet.
Put the squash in the oven and roast for 30 minutes, flipping them over halfway through cooking time.

Broiled Zucchini with Yogurt Sauce

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

Serves 4

I love zucchini because it’s just so versatile, especially as a side dish.  When my husband tasted this, he said, “Mmmm, it’s perky.”  I agree.  This turned out quite pretty too.  The sauce can be made in advance, so this would make good dinner party fare. You can even serve this as a side for Meatless Monday.  All the ingredients can be found at our community-owned grocery store, Lost River Market & Deli.

Ingredients

Olive Oil

4 zucchini

Kosher salt

Freshly ground pepper

1/3 cup Greek non-fat plain yogurt

1 Tablespoon fresh lemon juice

¼ teaspoon ground coriander

¼ teaspoon ground mustard

1 heaping Tablespoon sour cream (optional)

¼ cup fresh cilantro leaves

Heat broiler.  (I set mine to 550 degrees F.)  Brush a rimmed baking sheet with 1 Tablespoon olive oil.  Arrange 4 medium zucchini, halved lengthwise, in a single layer, cut side up.  Brush with olive oil and season with Kosher salt and freshly ground pepper.  Broil until zucchini are deep golden brown, about 8 to 10 minutes.

Meanwhile, in a small bowl, stir together 1/3 cup Greek non-fat plain yogurt, 1 Tablespoon fresh lemon juice, ¼ teaspoon ground coriander and ¼ teaspoon ground mustard.  (I added 1 heaping Tablespoon sour cream, but this is optional.)  Season with Kosher salt and freshly ground pepper.   (This can be made in advance and chilled.)

Transfer zucchini to a serving platter, drizzle with the yogurt sauce and sprinkle with ¼ cup fresh cilantro leaves.

Spicy Lentil Walnut Burgers

Makes 4 Burgers
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen

I had never made a meatless burger before. These are really, really good! Not only is this Husband-Tested, but it’s also vegetarian-tested (Thanks, Nathan!) and carnivore-tested (Thanks, Jason!) The original recipe called for quite a bit more salt, but we found it to be too much, so I’ve adjusted the salt amount. Also, I discovered that when I cooked the lentils, it made over twice the amount I needed, so next time I make this, I will just double the other ingredients and make 8 burgers. These burgers along with the Simple Yogurt Sauce (recipe below) will make a delicious, nutritious meal for your lunch box. How about trying this for Meatless Monday? All of these ingredients can be found at Lost River Market & Deli.

3/4 cup dry brown lentils
3/4 cup toasted walnuts
1/3 cup plain dried breadcrumbs
3 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon crushed red pepper flakes
Coarse salt and freshly ground pepper
1/4 cup grated onion (optional)
1 tablespoon minced jalapeno pepper (optional)
3 tablespoons olive oil, divided
1 large egg

Rinse the lentils and drain. Place in a saucepan. Cover with 1 inch of water. Bring to a boil. Reduce to a simmer. Cover and cook until lentils are tender, but still hold their shape (about 15 to 20 minutes.) (You will have more than enough cooked lentils for this recipe.)

Meanwhile, in the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno (if using), cumin, coriander and red pepper flakes. Then add 1/2 teaspoons salt, and 1/4 teaspoon pepper (or to taste) and process until finely ground.

Add ¾ cup cooked lentils, onion (if using), and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.

Heat the remaining 2 Tablespoons oil in a nonstick skillet. Add burgers; cook, turning once, over medium heat until crisp and browned, 4 to 8 minutes per side.

Transfer to a paper-towel-lined plate to drain. Serve burgers with Simple Yogurt Sauce, thinly sliced red onion, sliced avocado, and fresh tomatoes.

Nutritional Information per Burger (without the sauce): 460 calories; 28.9 grams fat; 18.7 grams protein; 35 carbohydrates; 13.6 grams fiber

Simple Yogurt Sauce
In a small bowl, whisk together ¾ cup nonfat plain yogurt, 2 Tablespoons chopped fresh cilantro leaves (optional), 1 to 2 Tablespoons freshly squeezed lime or lemon juice. Season the sauce to taste with Kosher salt and freshly ground pepper.s

Sirloin Kebabs with Southeast-Asian-Style Spice Paste

Recipe from Gourmet Magazine June 2007 and Tested in Alice's Kitchen (Martha's Daughter)
Serves 4

It was my mother's birthday (Martha) yesterday and each year we celebrate it by having my parents and my uncle Ben over for a nice dinner. It has been tradition to mark the event by posing for a photo while standing in front of our star magnolia tree which has never failed to bloom in past years in time for Mother's special day. This year, probably because of the strange weather we've been having lately, the tree wasn't blooming yet, but the dinner was a big success. I made the spice paste and cut up the lovely sirloin the day before. I bought the Fisher Farms sirloin tip at Lost River Market & Deli. The lemongrass is grown at Brambleberry Farm right here in Paoli and is available at the store as well. I'll put a note regarding lemongrass at the end of the recipe. I'm certain the spice paste can be used with pork, lamb and chicken as well as beef. I was a bit concerned about using jalepenos with seeds, but nobody fell out of their chairs or had smoke coming from their ears from the heat. It was pretty mild. If you like food a bit hotter, you can always use more peppers. Be sure to wear rubber gloves when handling hot peppers and don't rub your eyes! I served this with Indian Baked Rice (recipe on this blog.)

1 large fresh lemongrass stalk, tough outer leaves discarded
1 tablespoon coriander seeds
2 tablespoons minced peeled ginger (To save time, I used minced ginger in a jar found in the refrigerated case in the produce department.)
2 tablespoons minced garlic
1 large shallot, minced
2 fresh jalapeño chiles, minced (3 tablespoons), including seeds
2 tablespoons Asian sesame oil (not toasted)
2 teaspoons kosher salt
2 teaspoons white pepper
3 tablespoons vegetable oil
1 1/2 pounds sirloin tip, trimmed and cut into 1-inch chunks

Special equipment: an electric coffee/spice grinder or a mortar and pestle; 8 (12-inch) wooden skewers, soaked in warm water 30 minutes

Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons. Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.
Prepare grill for direct-heat cooking with medium-hot charcoal. Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers. Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.

Cooks' notes:
• Kebabs can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and grill kebabs, covered, turning over occasionally, 5 to 6 minutes for medium-rare.
• Sirloin, rubbed with spice paste, can marinate, covered and chilled, up to 1 hour before grilling.
• Spice paste keeps, covered and chilled, up to 1 week.

In a pinch, you could replace the lemongrass with the zest of one large lemon, and sprinkled the grilled meat fresh lime juice (please, not the bottled stuff) just before serving.

lemon grass
One of the most important flavorings in Thai cooking, this herb has long, thin, gray-green leaves and a scallionlike base. Citral, an essential oil also found in lemon peel, gives lemon grass its sour-lemon flavor and fragrance. It's used to make tea and to flavor soups and other dishes. Lemon grass can be frozen for use later. For step by step photos on preparing lemon grass, click on the link below!

http://thaifood.about.com/od/thairecipesstepbystep/ss/lemongrasshowto.htm