Lentils with cracked wheat and wilted kale salad

Well, today was the last of several days off from work before before I go back and - yuck - work straight through the Christmas weekend.  Oh, well.  At least I got over my cold in time to do all the fun stuff planned for this past weekend.

So, being home, I decided to cook for the fun of having a lunch not of leftovers and also so that I'd have ample leftovers for the next few days of lunch breaks at work.  I'm actually at a point now where I have too much in my cupboards, so I'm looking more for excuses to use up pantry items than the relatively scant produce in the fridge.  I asked Steve to pick up some more kale a few days ago because I was starting to want some again, and today I finally cooked it.  Nothing fancy about the kale itself, but the lemon-tahini dressing really makes this wilted salad.  It's also good atop a simple spinach salad.  Try it sometime!

Wilted kale salad:
2 tbsp Earth Balance
1 tbsp olive oil
1 bunch kale, washed and roughly chopped, stems removed
sea salt to taste (regular is okay too)

Heat Earth Balance and olive oil in a four-quart pot over medium heat.  Add kale and stir every 2-3 minutes until wilted.  Season to taste with salt.

Lemon-tahini dressing:
2 tbsp tahini
1 tbsp water
1.5 tbsp lemon juice
salt and crushed red pepper to taste

Combine the first three ingredients in a mixing bowl until smooth.  Stir in salt and crushed red pepper.
***
To pair with the kale, I wanted something at least vaguely North African or Middle Eastern so that no other flavors would clash with the dressing.  I looked up some bulgur wheat recipes (I was actually using cracked wheat from the Indian grocery store; technically not the same, but close enough for my purposes) and decided to go with this one, since it also gave me a reason to cook up the last of my brown lentils.  For Emeril, it's surprisingly simple.

The flavors all came together very well, but if I ever make this again, I'm going to ignore the bit about adding the uncooked bulgur wheat to the cooked lentils and then leaving it to absorb the liquid.  I found it hard to tell if the wheat had enough water or not (since the cooked lentils got pushed to the bottom of the pot and trapped some of the liquid) and kept adding water until it became apparent that there was too much.  The result was a little on the mushy side.  I was able to fix it (kinda) by turning the heat back on for a few minutes once everything had been stirred together, but still.  Bulgur wheat's just as easy to make as couscous and, if you do it right, turns out about the same as whole wheat couscous.  Live and learn.  Nevertheless, nothing was lacking in the flavor department (in part because I added a little more of the dry spices to the final mixture), and I've got leftovers for the next couple of days and a teeny bit more space in my cupboard than I had this morning.

Hopefully I'll find time to cook and blog about it once more before the holiday.  If not, I wish you all a Merry Christmas, Happy Hanukkah, etc. and a prosperous 2012!

North African Vegetable Soup

When shopping for Christmas presents on Amazon last week, I came up a few cents short of the $25 minimum order that qualifies for free shipping.  So, I looked around in the food/kitchen part of their website for a little something for myself and found this prepared harissa from France.  The four-pack cost about $15.  En tube, no less!

Then I felt like a jackass when I Googled "harissa recipes," hoping to find recipes using harissa, and instead found a slew of harissa recipes I could have easily made myself.  Oh, well.  I still got something to remind me of the wonderful time I spent in Geneva and of all the weekend shopping trips in France with my Swiss and German roommates, buying groceries with ingredient lists in several languages because they were being sold throughout the European Union.

So, when I changed the search to "recipes using harissa," this Moroccan vegetable stew recipe from Sara Moulton came up in the results.  This worked out well, since I'm a little under the weather today (and, thankfully, home from work), so I haven't had an appetite for the Indian yumminess that I made the other day.  Whenever I have a cold, all I really want is liquid, so I turned this stew into a soup, used up several veggies that had been hanging around for a while and got to use some of the harissa to boot.  I made numerous changes, as shown below the photo, based mainly on what was on hand:

2 tbsp olive oil
1/2 large yellow onion, chopped
2 ribs celery, chopped
4 cloves garlic
2 tsp minced ginger
1/2 tsp cinnamon
1 tsp cumin
1 large sweet potato, peeled and cut into 1-inch cubes
1 15-oz can diced tomatoes, undrained
4 cups vegetable broth (I used Better than Bouillon veggie base)
1.5 cups thawed frozen yellow squash, sliced in 1/2-inch rounds
1 15-oz can chickpeas, drained
1/3 cup cilantro, chopped
harissa for serving

In a soup pot, heat oil over medium heat.  Add onion and saute for 3-5 minutes.  Add celery and garlic, stir and cook for another 3-5 minutes.  Add the next three ingredients and stir to combine.  Add tomatoes and sweet potato, reduce heat, cover and simmer for 10-15 minutes.  If sweet potatoes are not tender after this step, add the squash and chickpeas, raise the heat slightly, cover and simmer another 5-10 minutes or until sweet potatoes and squash are tender.  Turn off heat, stir in cilantro and serve.
***
I tasted the result before and after adding the harissa, and it's really good both ways.  I was able to taste the cinnamon more before I added the harissa than after, but I also liked how the harissa gave the broth a little more color than the liquid from the canned tomatoes could do on its own.  The harissa wasn't quite as hot as I expected (maybe I'll taste a difference once I'm no longer congested), but it was still very tasty and has great potential for being used in other soups and stews as a zippier alternative to tomato paste, particularly in Turkish recipes like chickpea and zucchini moussaka that I blogged about last year.

I'll be taking it easy for the rest of the day so that I can go back to work tomorrow and also be well enough to enjoy all the fun stuff going on this weekend, like tomorrow's holiday drop-in at work and Columbia Veg's "'Tis the Season to Party Like Veg*ns" potluck!

Hope everyone's having a happy and safe holiday season, and I'll be seeing some of you soon!

Basmati Rice with Peas and Spinach Kootu

Before I go into detail about tonight's dinner, I have an unhappy update about my garden: about three weeks ago, following a short proliferation period, my yellow squash plants, zucchini plant and cucumber vine all fell prey to a powdery mold blight.  Steve did a Google search to learn more about it and found that spraying milk on the leaves helps to inhibit growth/reproduction of the mold, but it was already too late for the yellow squash, which were laid to rest in the compost bin last week.  The leaves on the cucumber look terrible, but the plant is still producing (for now), and the jury's still out on the zucchini although it appears to be making a comeback.  Lesson learned: don't encourage mold growth on members of the squash family by planting them too close together.  The "oh, screw it, it'll work out" approach worked well enough last summer, when I was mostly growing upright pepper plants, but I now know to space squashes exactly as far apart as the plant tag says (four to six feet).  Oh, well - all the more reason to expand the size of the raised bed next summer.

I've cooked a time or two since the last post and managed to use up pretty much everything in the fridge with the lunch I made on Sunday - and then a bag of spinach showed up in the fridge after I got home from work last night. What to do, what to do...

Spinach Kootu:
1/2 cup yellow split peas
1/4 tsp turmeric
2 tbsp canola oil
1 dried red chili pepper
1 tsp black mustard seeds
1 tsp urad dal
1/4 cup chopped onion (I had some in the freezer)
4 cloves garlic, chopped
10 oz. chopped spinach (original recipe calls for frozen, but what the hey)
1 tsp ground cumin
1 tsp salt or to taste

Boil 2 cups of water, add the split peas and turmeric and cook on medium heat (covered) until they are completely softened (up to 45 minutes).

Heat oil over medium heat in a saucepan big enough for all the chopped fresh spinach (a smaller one is okay if you're using frozen).  When it's hot, stir in the red chili pepper, mustard seeds and urad dal.  Cook until the mustard seeds burst and the urad dal is golden brown.  Slightly reduce the heat, if needed, so that these ingredients don't burn.

Add onion and garlic and stir-fry for one or two minutes.

Add spinach to the saucepan along with split peas and one cup of water (cooking water is fine).  Add the cumin and salt and stir well to blend.

Cover and simmer over low heat for a few more minutes, until the spinach has at least wilted and all the ingredients are blended.

...And since this clearly isn't dinner all by itself, I made a rice and peas dish that can be made anytime (at our house) using pantry, fridge and freezer staples.

Basmati Rice with Green Peas:
2 cups basmati rice
2 tbsp Earth Balance
3-4 shakes of cinnamon (or 4-5 small pieces of stick cinnamon)
2 bay leaves
1 tbsp cashews, coarsely chopped
2 whole cloves
1/4 tsp turmeric
1/4 tsp ground cardamom (or two whole cardamom pods)
1/2 tsp salt or to taste
1/2 cup frozen peas (or 1 cup if you like more), heated in microwave for 1 to 2 minutes

Rinse rice well and get 3 cups of water boiling while completing the next step.  (Cookbook says 4 but I always get a better result using a 1.5:1 water: white rice ratio.)

In a saucepan with a tight-fitting lid (i.e. one you can cook rice in), heat the Earth Balance (or butter, ghee, oil or whatever) over medium heat.  When it's hot, add the cinnamon, bay leaves and cashews.  Cook until the cashews turn golden brown.

Add the rice to the mix along with the cloves, turmeric, cardamom and salt.  Stir well and toast the ingredients for another minute or two.

Pour in the boiling water, stir, reduce the heat to medium-low and cook, covered, for about 15 minutes.  The rice should be fluffy and all the water should be gone.

Stir in the cooked green peas (drain them first if necessary) and serve.
***
The nice thing about the rice recipe in particular is that, after serving Steve and myself, there was enough for two big leftover portions for later in the week.  I'm always glad to have leftovers when my work schedule's unpredictable, because it means I won't have to make do with the items on the largely non-vegetarian menu at the hospital cafeteria. 

Another happy discovery I made about the spinach recipe is the meaty flavor you get when you cook spinach with cumin.  Steve suggested that I figure out how to bring back the tuna bacon spinach pasta recipe, vegetarian style.  Be looking for it sometime in the near future!