Tuesday, March 30, 2010
This is what I make for comfort food after a long, busy week. Easy and quick, served over quinoa in the photo but can also be served alone.
1 large onion, chopped
8 cups water
3 cups red lentils, rinsed well
4 zucchini, diced small
1 10 ounce bag frozen spinach
1 Tbs good quality curry powder of your choice (I use Penzey's)
In a large pot steam fry onions in a little water till softened. Add water, lentils, zucchini, and curry powder. Bring to a boil then reduce to simmer on low heat for 20 minutes or until lentils are done. Stir in spinach and let sit for about 5 minutes. Serve alone or over rice or quinoa.
Makes 8 servings
Sunday, March 14, 2010
(adapted from the ultimate Rice Cooker Cookbook)
1 pound dried black beans, rinsed and soaked overnight
1 bay leaf
1 1/2 Tbs dried marjoram or savory
1 Tbs cumin seeds
1 Tbs sweet paprika
1/2 tsp cayenne pepper
2 Tbs chili powder
2 large onions, chopped
3 cloves garlic, minced or pressed
1 28 ounce can no-salt added diced tomatoes
1 1/2 tsp chopped canned chipotle chiles in adobo sauce
chopped fresh cilantro for garnish
Drain and rinse beans. Place them with the bay leaf in slow cooker with enough water to cover by about 1 inch. Cook on low for 8 hours in slow cooker. About an hour before they are done, heat a large cast iron skillet on low heat. Add the marjoram and cumin seeds. Toast until fragrant then add the paprika, cayenne, and chili powder till warmed. Transfer spices to a mortar and grind them. Cook onions and garlic on medium heat in a small amount of water in a medium sized pot for about 5 minutes. Add tomatoes and ground spices and cook on low for 20 minutes, covered.
Drain and rinse the beans when they are done cooking, remove bay leaf, and return to slow cooker. When tomatoes and onions are done cooking, add them to the beans and stir. Cook on low for 2 hours adding additional water if you don't want your chili too thick. Once done, garnish each individual serving with chopped cilantro.
Makes 6 servings