Like most people I talk to, I’ve been trying to work my way through my super-stocked pantry and freezer. Last week a couple days before I went shopping, I took a look around my kitchen for any items on hand that would make a decent lunch. I found a bag of Pardina lentils tucked away in the back of the pantry, and some kale and a couple green apples in the fridge. I also grabbed an onion from the pantry, and along with a flavorful dressing made from basic fridge staples, it was an easy, delicious meal. (more…)
Posts Tagged ‘Kale’
Mike and I always joke that we are much more active in colder months (we are cold-weather people! And just a side note, I am so excited for our first snowfall), and this week was a good example. The past seven days have been crazy busy with entertaining…I’ve made roast chicken, a slow-cooking Moroccan-inspired stew (like this one), and even an autumnal-themed luncheon. Now it’s time for a quiet meal and some quick-cooking comfort food. (more…)
Given the choice between a big, filling meal (like lasagna or roast chicken), or a meal of several small dishes, I will choose the small dishes at least nine out of ten times. (That tenth time I just need roast chicken, lol.) (more…)
Halloween isn’t my favorite holiday. I kind-of see it as a non-holiday holiday that must be endured before the real holiday season can be ushered in (and for this I apologize to my darling Halloween-loving readers!). But…I will admit there are some fun things about it. Costumes, for example. And jack-o-lanterns. Scary movie marathons. And if you’re still young enough to do so, trick-or-treating is always a blast (who would refuse free candy, right?). These are the traditions that I grew up associating with Halloween. (more…)
What feels like forever ago, my German fare-loving friend, The Lady in Red, mentioned a coconut red lentil soup she frequently makes. And I’ve wanted to make my own version ever since. But then my talented friend Lazaro of Lazaro Cooks! did a post where he deconstructed a couple of dishes I made, one of them being my red lentil soup…he added curry, which I thought was a genius touch. And of course since I saw that, I’ve wanted to make a curried red lentil soup. In the end I decided to combine the two ideas into this delicious dish. (more…)
With Thanksgiving swiftly approaching, many people are turning their thoughts to holiday fare. Every year my family has a few ever-present staples (things like cranberry chutney, cornbread stuffing, mashed potatoes, and mapled squash) to go along with the turkey, but we’re always looking for a few new favorites to grace our table as well. Enter this lovely kale gratin. I can’t resist a beautiful bunch of kale, it really sings to me! I love its heartiness, earthy flavor (especially when paired with garlic), and versatility. I know a lot of people have to travel to be with loved ones this Thanksgiving…just a heads up that this gratin travels and reheats excellently! (more…)
This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore. I know it might sound weird to put raisins in a stew, but for me they really make the dish!
(Yield: 6-8 servings)
½ lb beef, cubed
1 TB olive oil
2 medium-large onions, diced
4 cloves garlic, minced
2 small chilies, minced (optional)
1 tsp coriander
1 tsp cumin
1 tsp paprika
½ tsp cinnamon
½ tsp curry
¼ tsp black pepper
2 bouillon cubes
1 bay leaf
5 c water
1 (28 oz) can petit diced tomatoes (with the juice)
2 large carrots, diced
2 c chopped kale (slightly packed)
½ c red lentils
½ c brown lentils
1 (15 oz) can chickpeas, rinsed and drained
½ c golden raisins
¼ c fresh chopped parsley or cilantro (for garnish)
Brown the beef in the olive oil in a large pot over high heat; add the onion, garlic, chilies (if using), and spices and sauté until the onion is softened a little. Add the black pepper, bouillon cubes, bay leaf, and water; cover the pot, bring it to a boil, and allow to simmer for an hour (or until the beef is tender). Add the tomatoes, carrots, kale, red and brown lentils, and raisins; bring up to a boil, cover the pot, and allow to simmer for 30 minutes. Stir in the chick peas and turn off the heat. Serve with fresh chopped parsley on top.
Serving Suggestions: This stew is great by itself, but if you want to serve it with an accoutrement I recommend couscous (in true Moroccan style) or basmati rice.
Substitutions for the Beef: You can use any number of things in place of the beef. Boneless, skinless chicken breast would be excellent – just brown the chicken, reduce the water to 4 cups, and add the veggies, there’s no need to simmer the chicken for an hour. I think shrimp would be delicious – just reduce the water to 4 cups add the shrimp at the same time you add the chickpeas. If you want a vegetarian stew you could leave out meat entirely, since the lentils and beans are good sources of protein.
Indian Stew: Omit the raisins and paprika, add 1” of fresh grated ginger (sauté it with the garlic), increase the curry to 1 tsp, add 1 tsp turmeric, and add 1 TB lemon juice.