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I have been on quite a lentil kick lately. First there was palak daal, then lentils with bacon and now mujaddara.
Mujadarra is a lentil dish with rice (or wheat) and cooked onions that is often found in many Levantine cuisines. I have always loved the flavors of Lebanese (and it’s neighbor’s) cooking, and after a two-part trip to Beirut courtesy of No Reservations and Netflix, I couldn’t get that food out of my head.
So I decided I would make Smitten Kitchen’s Lebanese-style stuffed eggplant which I first recalled eyeing way back when, but then the sun came out and it seemed a bit heavy.
The ground lamb could easily become lamb meatballs and a mujadarra that I spotted on Food 52 seemed to be the perfect compliment. Bonus that the spiced yogurt from the lentil dish would also work with the meatballs. Perfect!
This was my first time making mujadarra, but it will definitely become a regular addition to meals around here.
Man, I forgot how good jasmine rice is! Thankfully the lentils upped the ‘health’ ante, so I didn’t feel too bad about having a big heaping of white rice. And with the charred onions, yes please!
As for the spiced yogurt, I didn’t have fresh cumin or any coriander, nor spiced paprika, so I added a pinch of cayenne to regular paprika, went with ground cumin and threw in some sumac, which is often found in Middle Eastern dishes. To be honest, it was a teeny-bit gritty, almost like the ratio of spices was too heavy, but I think freshly ground could’ve eliminated that, and maybe the sumac wan’t really needed. So all that means is the original recipe I gather was better than my substitutions. 
I have been trying to add to my spice cupboard, so I am excited to try it next time with my new aleppo pepper.
A quick side note about the meatballs, Read the rest of this entry »
Now I know that this is not ramen, is nothing like ramen, but hear me out – I make it when I want ramen.
You see when we lived in New York, we had some seriously good ramen basically at our door step. Cult status ramen – Ippudo and Momofuku, I’m talking ’bout you.
Here in SF the ramen I have found that I really like is unfortunately not walking distance and therefore not eaten nearly enough. However, ramen from scratch is more than I can dive into, and if you click that link, I think you’ll see why.
So what in the world does miso soup have to do with ramen?
Well, with my Japanese palate completely underdeveloped, a quick miso soup sometimes fits the bill for me. But not the kind of miso you find at sushi restaurants, with just a few cubes of tofu and a sprinkling of green onions.
I want noodles to start. Fresh udon – thick and slightly chewy – adds the depth and texture that I am usually looking for.
Then add in some quickly cooked carrots, mushrooms and any other veg you have of hand with shiro miso, and while not exactly nuanced and complicated, it is comforting, balanced and just damn tasty. Especially with a handful of chopped green onions and a swirling of sriracha before diving in.
Another bonus, it is faster than delivery — as in eating within 15 minutes!
So while not my beloved ramen, I like it so much, I would even eat this in our old apartment in NYC (particularly today, with that snow storm which would make going out or delivery almost impossible)! Which is a good sign, me thinks. :)
For the recipe, I use Jayden from Steamy Kitchen‘s method.
For as often as we eat quinoa, I realized it has a relatively small presence on the blog. I’d say at least once a week (if not more) quinoa will show up in some form for lunch or dinner – or breakfast on occasion. So when my aunt emailed me asking for a more ideas on how to use the protein-packed seed, I picked up my camera and snapped a few pics of the lunch I was making right when she wrote.
And no surpise that it was a quinoa salad.
If you aren’t familiar with this ancient ingredient, although it seems like a grain, it is actually a chenopod and is related to beets and spinach. It is also one of the few plant-based foods that is a complete protein, so it a great thing to incorporate into meals that don’t contain meat (which everyone can use a few of, carnivore or not ).
For this version, I roasted beets in my new favorite way. Instead of peeling the beets after they are cooked (and HOT and messy), just quickly run a vegetable peeler around the root before roasting. A quick cut, a small douse of olive oil, salt and pepper, and a sprinkling of fresh herbs (if you have any handy) and pop them into a 400ºF oven and roast for about 30-40 minutes, flipping them once during that time.
Hello – why are all beets not roasted like that??? You know those good crusty nubs that form on the edges of anything you roast? Well, now beets finally have that! Old method of individually wrapping unpeeled beets in foil – g’bye!
After that, I just tossed in a segmented orange (I used a blood orange because it it January and I love them), some pan-roasted tofu (again, new method there – non-stick skillet is MANDATORY, requires almost no oil!!), some lettuce, and a quick bit of olive oil, sherry vinegar, salt and pepper. Since the beets and tofu were seasoned during cooking, it didn’t take too much more.
I know this is hardly a recipe, but I love getting new ideas for how to keep simple and inexpensive meals from getting boring, and I think this one fits the bill nicely!
Let me know your favorite things to pair with quinoa!
As we already discussed, there is no real recipe here, so I am not going to write up non-exsitant dressing proportions, but here is how to cook quinoa if you are not familiar with it.
I know that in polite company, you don’t try out new recipes on unsuspecting guests. But since my dinner guests are often close friends, I figure they can handle the challenge of ‘sure hope this turns out okay.’ Plus, as good as roast chicken is, that can’t be the only thing I serve company.
But when I made these lentils with bacon early last week, I knew they would be perfect for our little dinner party come Sunday. Double win – know what to do & know it will be good!
On Monday, I made them without the fennel (per the recipe on Amateur Gourmet) and on Sunday I added it in (per the original Anne Burrell recipe). Sure, if you have one on hand it doesn’t hurt, but it is not worth an extra trip to the store. What makes these lentils shine are the bacon (obviously), the still crunchy veggies (unlike those found in lentil soup) and the perfectly bright and balanced finish of mustard and vinegar.
I thought these lentils matched perfectly with steelhead trout (Monday) and salmon (Sunday) which both received a pan-sear/oven-roast-finish treatment. (They were also great reheated for a little lunch the next day, which is always nice to know.)
Maybe I will get in the habit of trying things out before guests come over … or on second thought, maybe sometimes is a good place to start.
Recipe from Anne Burrell via Amateur Gourmet
On Sunday we had a few good friends over for dinner. We were all spread out during the holidays and so it was nice to get together for a cozy, homemade Sunday dinner. Suffice it to say, dinner was great and the company even better. Salmon, my new favorite lentils (full post to come), a simple salad and dessert. And vino of course. Lots of vino!
Only problem is that I never take pictures once the fun starts happening. I have been like this forever (and have very few photos as proof) – I don’t know how to both stay in the moment but still capture it all (or some) for posterity.
Would love any tips from someone who can combine good times and good pics!
I did at least manage to get a few shots while making dessert (of course not plated – having fun by that point!) & B snapped a few more while I was setting the table.
Which I consider a win. The actually making dessert part, considering I (the non-baker) made not one, but two sweet treats.
Blood orange sorbet (via David Lebovitz) and Muscavado Sugar Cake with Créme Fraîche Whipped Cream from Kim Boyce’s Good to the Grain. Guess I will just have to make them again to get pictures of the finished product – which, admittedly, could be worse.
They were both lovely – a perfectly balanced end to a winter dinner.
And as for the sorbet, I really recommend it - it is a perfect way to used blood oranges are that are currently season. And definitely keep the pulp – was noticed by our friends, who felt like they were just eating a really great (and really cold) orange.
We are going to try and have Sunday Dinners more regualarly – rotate homes, etc. so maybe I will get better with this taking pictures that include people thing. Let’s hope, because right now it can’t get worse … even bad pics beat none at all.
So, please – share with me your tips and tricks!!
xo
As you may have noticed, when it comes to cooking posts, there are a few sites I reference more than most: Smitten Kitchen & 101 Cookbooks. Between the two of them, they often seem to have what I want – one a bit more decadent, revved up versions of your favorites (or soon to be favorites) and the other healthful but not too ‘granola’ recipes that are perfect for weeknights.
And thankfully neither sticks to only one cuisine.
So when I was craving both dal (of any sort) and saag paneer (a spinach dish with paneer – a fresh Indian cheese with a texture similar to tofu), and when my store didn’t have paneer on hand, I did a quick search on my go-to sites to see what they offered that combined those two ideas.
It should come as no surprise that they both offered plenty in the lentil department, but it was Heidi’s Palak Daal that hit just the right notes with the spinach and lentil combo.
I attempted to make it without substitutions or changes, but alas, that did not happen. I doubled the amount of spinach as I really jonesing for some greens, but probably definitely should have chopped it a bit more finely. I skipped the asafetida, as I didn’t have any (or know what it is!!) and for the ‘pure red chile powder’ I used my regular chile powder with a touch of cayenne, because that was what I had (and again, not totally sure what ‘pure red chile powder’ is). Might be time for a spice class. : ) And according to the picture above, its looks like I threw in a few chile flakes too. Cie la vie!
To serve, we skipped the rice and heated up some (store bought) naan and topped it with a super-quick psedo-riata. Might not be the most traditional, but it was just what we wanted.
Thanks to Heidi {again} for another winner! Here is the recipe … Enjoy!
I am not much for resolutions. I am always trying to eat better, exercise more, be more kind, etc. etc. – throughout the year. And I am met with equal parts success and failure in January as well as October. So I don’t need January 1 to remind me that I need to run a bit more. My tush tells me everyday.
But I have decided for this new year to make a list of goals for the next 12 months. And I think writing them down {publicly, to boot} will help make them a reality.
I know I will continue to add to this list in the coming weeks and months, but here are a few things I have planned for 2011:
1. Learn new things.
I love trying out new skills and I would like to learn more about things I already enjoy, so I plan to take lots of classes in the new year. Calligraphy, letterpress, photography {I’m thinking Nicole’s Classes here – anyone taken them?}, flowers, to name a few. In fact, I have already signed up for the Little Flower School and can’t wait!
2. Update this blog.
I want to get back to more frequent posting – I am going to aim for at least 4 times a week. Yikes! But I’ve put it out there, so here’s hoping!!
In addition, I also want to update the look of the blog. I am trying out a few other platforms and hopefully I find something soon that I like.
3. Get more involved in the blogging community.
Up until now, I comment here and there on other blogs, but as not as active online or in person as I can be. Not any more – in fact, I am meeting a few other Bay Area peeps for drinks this Friday. And pretty excited about it too!
4. Explore new business opportunities.
This is both for my actual job as well as things that I do show up here on the blog. I like it all and think I can take on more. Now that there are no cross-county moves scheduled this year, I think I can really dive into things.
5. Get organized.
When we moved in late October, we did a pretty good job of getting our place in order. But the holidays came and things didn’t get quite finished. In fact, we are so close, that things could easily stay the way they are. But a few trips to the Container Store and a few {more} to Goodwill and I will be a happy camper!
6. Travel
To new places, to old places, near by and far away. May 2011 be filled with adventures of all kinds!
What are your goals for 2011? Feel like sharing – it is really quite nice!
Images via Spread the Love on Etsy via ABCD Design, Little Flower School, Patterson Maker via Sacramento Street, Kate Spade necklace via Coco+Kelley, Cupcakes and Cashmere, From the Right Bank
