Bangladeshi Red Lentils

I love all of Madhur Jaffrey's cookbooks. The one I am reading now is At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka. In her chapter on Dal, Ms. Jaffrey explains that Indians eat dal every day in some form. There are many different kinds, made with lentils, a variety of dried beans, chickpeas or split peas. They are all very appealing to me.  So last night I tried Bangladeshi Red Lentils because I had all the ingredients, red lentils cook quickly and the recipe was simple. The results were delicious. I served it with leftover roast chicken, rice and veggies. We each had a small bowl of dal to spoon over the reheated leftovers. Voila, an Indian twist to plain, old roast chicken. Halved avocados with a bit of dressing served as salad.

1 cup red lentils, washed and drained
1/4 tsp. ground turmeric
1 medium onion, half finely chopped and half cut into fine rings
3/4 tsp. salt
3 tbl. olive oi or canola oil or ghee (clarified butter)
2 cloves garlic, cut into thin slices
2 dried hot chilies, each broken in half

Put the red lentils, 3 1/2 cups water, turmeric and the chopped onions into a medium saucepan.  Bring to a boil.  Cover partially, turn heat to low and cook 45 minutes or until the lentils are very tender. Add the salt and mix in.

Pour the oil into a small frying pan set over medium heat. When hot, put in the sliced onions and stir a few times.  Add the garlic and chilis. Stir and fry until the onions and garlic have turned a rich golden-red color. Pour the contents of the frying pan into the pot with the dal. Stir to mix.

Serves 4-5

Roast Chicken with Sumac, Za'atar and Lemon

I took Ottolenghi: The Cookbook out of the library and was fascinated by the exotic Middle Eastern recipes and spices. Determined to learn more, I bought sumac and za'atar from D'Vine Taste, a wonderful Middle Eastern food shop in my Park Slope neighborhood. The first recipe I tried was a hit. Rosalie, Stan, Alice and Bill came over that night and we all  thought this dish was wonderful. I made a few changes from the original and served rice and a salad with the chicken.

8 chicken thighs
1large red onion, thinly sliced
2 garlic cloves, crushed
4 tbl. olive oil
1 1/2 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. sumac
1 lemon, thinly sliced
1cup chicken stock or water
1 tsp. salt
1 tsp. freshly ground pepper
2 tbl. za'atar
4 tbl. chopped parsley

In a large bowl, mix the chicken with the onions,garlic, olive oil, spices, lemon, stock or water, salt and pepper.  Refrigerate for a few hours or overnight.

Preheat the oven to 400 degrees.  Transfer the chicken, and its marinade to a baking dish large enough to hold the chicken pieces lying flat and not touching.  Chicken should be skin side up.  Sprinkle the za'atar over the chicken and onions and put the dish in the oven.  Roast for about 45 minutes, until the chicken is colored and just cooked through.

Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley.

Serves 4

Notes: The original recipe calls for 1 large organic or free-range chicken, divided into quarters. Also, when the chicken is roasting you melt butter in a pan and add pine nuts cooking until the nuts turn golden. Drain the nuts on a paper towel and add them to the chicken when it is done along with a drizzle of olive oil. To my taste, the spices add plenty of flavor and the nuts and extra oil are not needed.

Kale Salad

Kale Salad

As Henry says, "Brooklyn is the kale capitol of the world". Well, we live in Brooklyn and kale is a big topic of conversation so it was only a matter of time before I served kale salad at a family gathering.  And it was a big hit, at least for the kale lovers and even for those who are unsure about it. The kale haters stood firm and didn't touch the stuff.

If you are willing to give it a try, this recipe is a fine way to begin. It is adapted from a recipe in Self Magazine (December 2012 edition) and can be made in advance.

Juice of 1 lemon
1 shallot, chopped
1 tsp. honey
1/2 tsp. sea salt
1/4 tsp. red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tbl. extra virgin olive oil
1/3 cup sliced almonds
2 oz. Parmesan, crumbled (optional)

In a bowl, whisk juice, shallot, honey, salt and pepper flakes.  Add kale, toss well and massage kale leaves for about 30 seconds. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day or serve immediately.

In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 0r 2 minutes. Add almonds and optional parmesan to kale.  Serve.

Notes: Original recipe calls for adding 8 dates, pitted and chopped.  That didn't appeal to me but you might want to try it.  When I toast almonds, it is usually in the toaster oven.  This might taste good with sliced apples, pears or Asian pears. It is a basic recipe that you can easily fool around with.

Farro and Butternut Squash Stew

I have long wanted to try farro since I love whole grains. After seeing this recipe in The Southern Italian Farmer's Table, I decided to give it a try. My local farmer's market has a vendor who sells a variety of whole grains.  I bought some farro and made this dish, which we have been enjoying for the last few days.  My version has more veggies, is less tomatoey and chunkier than the original.

1 cup farro
Kosher salt
2 tbl. extra virgin olive oil
1 yellow onion, diced
1 large carrot, diced
2 stalks celery, diced
1 medium butternut squash, peels, seeded and cut into 1/2 inch pieces
4 plum tomatoes, finely chopped
1/4 cup flat-leaf parsley
4 cups vegetable broth
1 tsp. chopped rosemary
1 15 oz. can chickpeas or cannellini beans, drained
Salt and pepper to taste
Grated Parmigiano Reggiano, for serving

Soak the farro in cold water for 30 minutes. Drain the farro, rinse and then drain again.  Put the farro into a large pot, add 8 cups water and bring to a boil over medium-high heat. Add 1/2 tbl. salt, reduce heat to maintain simmer, and cook until the farro is tender (about 20 minutes). Drain the farro and set aside.

Heat the oil in the same pot over medium heat.  Add the onion, carrot, celery, butternut squash and a pinch of salt.  Cook, stirring occasionally, until the veggies begin to soften, 5-7 minutes.  Add the parsley, vegetable broth and rosemary.  Continue cooking until the vegetables are very tender, about 15 minutes more.  Add the farro to the vegetables along with the chickpeas and cook for about 10 minutes more, until all the ingredients have melded.  Season with salt and pepper.

Serve with grated cheese, if desired.

Serves 6

Notes: Leftover stew tastes even better the next few days. The original recipe calls for 1 28-oz. can crushed tomatoes but I thought that would be too tomatoey. I substituted the plum tomatoes and vegetable broth for the canned tomatoes.

If you want to fool around with the spices you can transform the dish into a Middle Eastern or Indian stew. Try cumin, curry powder or whatever other spices you fancy.

Cabbage and Corn Slaw

I've waited way too long to post this one. We're at the tail end of the fresh corn season but there is still a chance you can grab a few ears from the farmer's market. If you are successful, try this slaw. It was a big hit  at a recent family get together.

1 small cabbage or 1/2 of a large one, shredded
4 ears fresh corn, kernels cut from the cobs
2 medium carrots, grated
6 scallions, thinly sliced (or equivalent amount of sweet onion
1 two inch piece fresh ginger, minced
1/3 cup unseasoned rice vinegar
1/4 cup vegetable oil
2 tbl. fresh lime juice
1/2 cup chopped fresh cilantro

Combine the cabbage, corn, carrots, scallions and ginger in a large bowl.  In a small bowl, whisk the rice vinegar, vegetable oil and lime juice.  Coat the vegetables with the dressing. Use just enough dressing to lightly coat.  Add the cilantro and toss. Season with salt and pepper.

Serves 8 as a side dish

NOTES: This recipe is adapted from one in Bon Appetit

Black Bean, Avocado and Grilled Corn Salad

In case you missed the fresh corn season, you can still enjoy this salad which makes the best of frozen corn. I took a big bowl of it to a picnic at my grandson's school and the parents (and even some kids) ate it happily. 

3 tbls. olive oil (divided)

1 8-oz. package frozen corn kernels, defrosted

2 15-oz. cans black beans, rinsed and drained

1 medium carrot, diced

1 red pepper, thinly sliced

6 green onions, thinly sliced (or equivalent amount sweet onion)

2 avocados, peeled, pits removed and cut into small chunks

1/3 cup chopped fresh cilantro

4 tbl. fresh lime juice

2 tsps. grated lime peel

1/2 tsp. ground cumin

In medium skillet, heat 1 tbl. olive oil.  Add corn kernels and over high heat, toss the kernels until they are brown in spots (about 6 minutes).  Place the corn in a large bowl.  Add the black beans, carrot, red pepper, green onions, avocado and cilantro.  

Whisk lime juice, lime peel, cumin and remaining 2 tbl. oil in small bowl. Mix into salad. Season with salt and pepper.

Serves 8

Notes: Sliced radishes and/or diced jicama would be great additions. The contrast between the soft beans and avocado and the crisp veggies is terrific.

For best results use Eden Organic black beans. 

Chicken Roasted with Ginger and Cilantro

Here is another recipe I adapted from At Home with Maddhur Jaffrey.  Since I love the combination of ginger and cilantro I knew this would be delicious.  I also shortened the cooking time by using boneless, skinless chicken thighs instead of chicken legs on the bone, which Ms. Jaffrey recommends. This dish is extremely easy and quick to prepare.  It is good hot or at room temperature.

2 lbs. boneless, skinless chicken thighs
salt and pepper to taste
1/2 tsp. cayenne pepper, or to taste
1 tsp. garam masala
1 tsp. finely grated peeled fresh ginger
2 tbl. plain yogurt
1 cup chopped fresh cilantro (no coarse stems)

Preheat oven to 400 degrees

Lay the chicken pieces in a single layer in a baking dish.  Sprinkle the salt, pepper, cayenne and garam masala evenly on both sides and pat in.  Rub the ginger, yogurt and cilantro all over the pieces.  Place the baking dish in the center of the oven and bake 25-30 minutes.

Note: If you don't have garam masala yet, go out and buy some. It is packed with flavor and takes up almost no space. Share any extra with a good friend.