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Posts tagged ‘cilantro’

Yellow Peas and Rice with Onion Relish

Split yellow peas and basmati rice cooked with cumin seeds, turmeric, Garam Masala and cilantro and topped with a spicy, lemony onion relish.

One of the best things about living in this era is that we can experience so much of the world through food and the people who share it wherever they end up. What began with the Spice Trade as much as 2500 years ago and continues in varied forms today is a global exchange of flavors, cultures, and tastes that enrich my life and all of our communities, I would argue, every day. I use turmeric and cardamom, cumin and mustard seeds as well as fish sauce and coconut milk, capers, chocolate, and cinnamon . . .pretty regularly. And they all work beautifully with our local produce and products.

I am also a devout farmers’ market shopper and supporter of CSAs and generally try to purchase what we need (food and otherwise) as close to home as possible but with the above exceptions and a few more! Thanks to my current project with the USA Dry Pea & Lentil Council my global and local interests are converging nicely.  I am working on some videos for their new, soon-to-launch consumer-facing website on how to prepare dry peas and lentils. I am testing recipes with yellow split peas, red lentils, whole dry green peas, garbanzo bean flour and much more, which is making me particularly grateful for culinary traditions world-wide. Indian and Italian preparations are serving me particularly well, but so are  Mexican and French ones. So the fact that we grow such a huge variety of peas and beans in the U.S. that I can then prepare based on hundreds of years of cooking wisdom from far-flung places, climates and cultures is a joy.

While I did not intend to post two recipes back to back with the same colors and almost the same spice-scheme, I hope you’ll consider them both.

Yellow Peas and Rice with Onion Relish (Golden Kichuri)
–adapted from Vegetarian Cooking for Everyone by Deborah Madison

2/3 cup yellow split peas (matar ki daal)
1 2/3 cup basmati rice
3 tablespoons ghee, coconut or olive oil
1/2 teaspoon cumin seeds
1/4 cup chopped cilantro
1/2 teaspoon turmeric
1/2 teaspoon Garam Masala
3-4 cups  veggie bouillon broth or water
Salt

Onion Relish

1/2 a small red onion, very thinly sliced
1/2 teaspoon salt
Juice of half a lemon
1/2 teaspoon paprika
1/8 – 1/2 teaspoon cayenne (or to taste — 1/2 teaspoon  makes this VERY spicy)
2 tablespoons chopped cilantro
1/3 cup of Greek yogurt or plain whole milk yogurt (optional)

Soak the peas in ample warm water for 2-3 hours. Soak the rice in ample warm water for 1 hour. Drain both.

Heat the ghee or oil in a large, heavy-bottomed skillet and add the cumin seeds. Cook just for a scant minute until fragrant. Be careful not to burn them. Add the rice and peas and stir to coat well with the fat. Add the Garam Masala, turmeric, cilantro and broth or water and 1/2 teaspoon of salt (unless your broth is quite salty–if you’re using water add a generous teaspoon of salt). Stir well, bring to a boil then turn down to a simmer and cook, partially covered for about 20 minutes. You may need to add more water or broth, in 1/2-cup increments if it seems too dry. When the peas and rice are tender and the liquid is absorbed let it sit off the heat, covered, for 10 more minutes to steam.

While the peas and rice are cooking, stir together the relish ingredients. Serve the rice and peas with the relish and some yogurt, if you’d like.

Cauliflower and Chickpeas Any Time of Day

sautéed cauliflower and chickpeas with ground turmeric and cumin and topped with lots of cilantro and Greek yogurt.

The fog in my head is finally clearing after a two-week-long bug. I’ve gotten behind on work and thus things are extra busy this week. I’ve been feeling what many of you–who don’t have much, if any, time to think about food and what you’re going to cook for dinner–and how I often used to feel when I didn’t get home until 6:30pm. . . .What are we going to eat?! Yesterday I got lucky and brought (very good) leftovers home from a conference (Farmer Chef Connection 2012) and I quickly sautéed some cauliflower to round out dinner. The night before we had grilled cheese sandwiches with pickles and a handful of peanuts and carrot sticks. I managed to remember to take a quart of cooked chickpeas out of the freezer yesterday so that will turn into something tonight.

Home-cooked and previously frozen chickpeas (garbanzo beans). I always freeze them in their cooking liquid in case I want to make a soup or hummus or some dish that needs liquid. That way you already have flavorful, nutritious "stock" on hand.

And some of those chickpeas and the leftover cauliflower were my saving grace this morning. I have been dabbling in some unconventional (at least for this part of the world) breakfasts occasionally–leftover soup; sautéed greens and a fried egg, etc. Considering that I’m still rather congested, my typical bowl of muesli with yogurt or milk hasn’t been sounding so good. So this morning I added 1/2 cup or so of chickpeas to the pan with the remainder of last night’s cauliflower, a splash of olive oil and 1/4 teaspoon each of ground turmeric and cumin and warmed all of that up. In addition to being delicious and bright, turmeric has anti-inflammatory qualities which I could certainly use right now. . . So I topped my yellow-hued cauliflower and chickpeas with lots of chopped cilantro and a dollop of Greek yogurt (I couldn’t quite forego my beloved yogurt) and had myself a most satisfying breakfast. And the assembly/cooking of this breakfast bowl took about 5 minutes since the two main ingredients were already cooked.

This quick saute would make a more conventional lunch or dinner dish so if cauliflower isn’t your thing first thing in the morning, don’t worry!

Wishing you all good health and happy (almost) spring!

P.S. I’m going to be running a special for folks who have never taken a class at Cook With What You Have for $15 off any class this spring so stay tuned our get in touch right away.

Cauliflower and Chickpeas with Cilantro and Yogurt

If you have leftover cooked or roasted cauliflower then this comes together in a matter of minutes.

serves 4 as a side or 2 an entrée with a fried egg on top!

1 small-medium head of cauliflower, trimmed and broken into florets
1 1/2 cups (or more) cooked or canned (and drained) chickpeas
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
Salt
1/3 – 1/2 cup chopped cilantro
1/3 of a cup Greek or plain, whole-milk yogurt
Olive, coconut or sunflower oil

Heat a tablespoon of oil in a large skillet over medium-high heat. Add the cauliflower and stir and then cook without stirring for a few minutes to let it brown just a bit. Add a splash of water and cover the pan and continue cooking for another few minutes until the cauliflower is just tender when pierced with a fork.

Add a little more oil if the pan is dry and then stir in the spices and let cook for a few seconds. Then add the chickpeas and stir well and cook until just heated through. Make sure not to burn the spices so turn the heat down a bit if need be. Season generously with salt and serve topped with cilantro and yogurt.

Fava Beans and Cookbook Winner(s)

From the bag into the pot! No washing, no shelling, no nothin'!

I just realized that last week I posted basically the same recipe I had posted a year earlier (even using the same photo!!!!) and that my plan for today’s post was to link back to a post I swore I wrote last year about this short-cut way of cooking fava beans . . . but alas that post seems only to have been imagined!

I’m writing two posts this week because I’ll be out-of-town and on vacation next week. Appears I really need that vacation . . .

Anyway, I learned how to cook fava beans like this from my friend Carol (of Ayers Creek Farm fame). Favas are a spring treat in our region and are only in the markets for a few weeks. They are often overlooked because most preparations have you shell them, then cook the beans and then peel each individual bean. And while the result is definitely worth it, it is a more labor intensive and time-consuming process than most veggies require. So since I learned the below method I enjoy far more favas each year than I used to.

You literally cook the favas, big squishy pods and all in a large pot of heavily salted water until the individual beans start following out of the pods and then you don’t peel the individual beans. So if you like fava beans and wish you used them more, make this and report back. Curious to hear if you love it as much as I do.

Now to the cookbook giveaway winners. I had to choose two of you since there were just so many lovely comments. So, as randomly chosen as possible (having my four-year old pick two numbers): Ginna and Quisicosa will receive the Grand Central Baking Book. Please email me your addresses and I’ll send you your books. Thanks to the rest of you for your lovely comments and I’ll do another one of these sometimes soon.

Fava beans dressed with yogurt, cilantro, lemon juice and zest and garlic

Fava Beans with Cilantro, Yogurt and Lemon

Carol Boutard of Ayers Creek Farm told me about this method of cooking fava beans which eliminates the time consuming step of peeling each individual bean. This is an Iranian way of cooking favas.

2 pounds fava beans in their pods

¼ cup kosher salt

1/3 cup Greek yogurt or plain, whole milk yogurt (or more if you want it saucier)

1/3 – 1/2 cup finely chopped cilantro (can use a few tablespoons of chopped mint instead)

1 -2 teaspoons lemon juice (to taste)

zest of one lemon, finely grated

1 medium clove garlic, minced (or 1 stalk green garlic, minced)

1 tablespoons olive oil

salt & freshly ground black pepper to taste

Place your whole fava bean pods in a six-quart pot (or slightly larger). Fill the pot three-quarters full of water or until the favas are just covered. Add the salt (it seems like a crazy amount of salt but I promise it turns out just fine) and bring to a boil. Reduce the heat so the water stays at a rapid simmer and cook covered, until the pods start falling apart, between 20 and 30 minutes. Drain and fill pot of beans with cold water. This allows you to extract the beans more quickly. You can also just drain and let sit until cool. Remove beans from pods. There is no need to peel each individual bean. The skin should be tender and the beans perfectly seasoned. Toss beans with the remaining ingredients. Adjust seasoning to your liking. Enjoy as a side dish or on crusty bread or tossed with cold pasta for a hearty salad.

Fava beans cooked this way (and without the dressing) are delicious with pasta and a bit of parmesan, with boiled potatoes and parsley. I’ve added them to Israeli couscous with some mint and grated, hard cheese (Asiago Stella, I think).

Class Update: It’s getting down to the wire for signing up for the two remaining June Cooking Classes. One or two spots left in each–lunchtime and improv!

The Nonplanner

There are those who make a meal plan at the beginning of each week; make a grocery list for those specific dishes and then proceed through the week accordingly. It works for many, gives structure, reduces stress (for some) and has a certain order.

Soba noodles, bok choi, cilantro and sesame seeds--most of what I need to make this last minute dish.

I’m decidedly not in this camp. I couldn’t begin to tell you what I might make five days from now. As you can tell from this blog, I’m the last-minute gal. I shop to restock my kitchen, not for specific recipes (with a few exceptions). And sometimes, like today, it’s a bunch of bok choi that was gorgeous at the farmers market on Saturday but is already looking a little worse for wear and two handfuls of cilantro that will be slimy by tomorrow that inspired tonight’s dinner. I have soba noodles and sesame seeds in the pantry and those are the other key ingredients for this cold soba salad. It’s a flavorful, good spring salad and with a couple of fried eggs on the side or a frittata will make a fine, light supper.

And I should note that I do some planning, though in a very different, general/ad hoc sort of way.  I cook extra beans and grains to freeze for later use, have veggie bouillon in the freezer, and sometimes have a few hard-boiled eggs in the fridge. And that, along with a well-stocked pantry serves me well since I usually enjoy the last-minute  game of deciding how to use those veggies about to go south or that beautiful bunch of asparagus or  the couscous my son loves. . . . And another note on the pantry and being stocked. It’s lovely having things like sesame seeds on hand, that after a quick toast in a dry pan, add a lot of flavor and texture to many dishes. Much like my last post about herbs, something as simple as a handful of sesame seeds can drive my decision about what to make for dinner. It doesn’t always have to start with the protein or starch or even veggie. Any key element of a dish can be the inspiration.

Cold soba noodle salad with bok choi and sesame seeds

Asian Noodle Salad with Toasted Sesame Dressing

— Adapted from Feeding the Whole Family by Cynthia Lair

1 (8-ounce) package soba noodles (or whole wheat spaghetti – Barilla is a brand for this)

¼ cup sesame seeds

¼ cup chopped cilantro

1 bunch bok choi, young mustard greens, chard or most any other green washed and cut into ½ inch ribbons

2 tablespoons toasted sesame oil

3 tablespoons tamari (or regular soy sauce)

2 tablespoons red wine vinegar

1 tablespoon maple syrup or honey

pinch or two of chili flakes (or more depending on your taste)

Cook soba noodles according to package directions. About 3 minutes before the noodles are done add the chopped greens to the noodles, bring back to a boil and cook for a few more minutes. Drain and rinse noodles and greens in colander.

Toast sesame seeds in a dry skillet over medium heat. Keep seeds moving until they give off aroma, pop, and begin to brown. This just takes 3-4 minutes. Remove and set aside. They burn easily so watch carefully.

Mix dressing ingredients in large bowl, add noodles, greens and cilantro. Mix well.

You can also add grated carrot, scallions, or choose to cook a different vegetable with the noodles such as broccoli, green beans, peas, etc.

Spring Meals

We’ve had some sun and warmth, albeit fleeting, here lately in the Pacific Northwest. And while it isn’t really warm enough yet to ditch the socks and shoes I’ve been cooking differently. Against all the weather odds the farmers markets have beautiful produce and we’re eating asparagus and radishes several times a week. Below is a quick review of some of my favorites from the last 10 days.

Salad of avocado (not from the farmers market!), radishes, lots of cilantro, scallions and lime juice.

Asparagus Quinoa "Risotto"

I blogged about this dish last spring and had to make another mention of it. It’s not like risotto in that you don’t slowly add stock and stir as it cooks. In all other ways (excepting the grain itself) it is like risotto. It takes about 18 minute start to finish and is one of the most satisfying one-dish  meals I’ve had in a while. The quinoa is added to sautéed onions and a bit of diced bacon, then hot broth is added–cover the whole thing and cook for 10 minutes then spread the asparagus on top and cover again for a few minutes until tender. Then mix some grated parmesan and butter into the whole thing and voila!

Roasted cauliflower and asparagus, canned Oregon albacore, fried potatoes and salsa verde.

I make so many variations of this sort of meal. Roast or blanch or boil whatever veggies you have. Add some  good canned tuna and drizzle the lot with salsa verde.

Greens, beans, eggs, tuna, and cilantro yogurt sauce.

I guess this is the protein heavy version with home-cooked pinto beans, my favorite Oregon Albacore (from Stonewall Banks Seafood), hard-boiled eggs, greens and cilantro yogurt sauce.

All of these meals were fairly quick, last-minute kind of  meals and if you already have cooked beans and/or eggs all you have to do is make your sauce, dressing of choice or cook the quinoa and you’re set.

As much as I love to cook, this time of year I’d rather spend more time in the garden or have a beer at the neighbors watching all the kids in the neighborhood chase each other down the slide in the early evening sun!

What to do with that half-bunch of Cilantro?

What do you do with that leftover cilantro in the fridge? That is one of the most commonly asked question in my classes. Sunday night I used a somewhat ratty-looking half-bunch of cilantro and whizzed it in the food processor with two to three tablespoons of Greek Yogurt , the same amount of good olive oil (the kind you might use for drizzling on soups or in salad dressings), a clove of garlic, some salt and a splash of lemon juice, to create this luscious sauce. You could also just finely chop the cilantro and stir everything together by hand so don’t  fret if you don’t have a fancy machine or don’t feel like cleaning it afterwards.

 

Cilantro Yogurt Sauce

 

I served it over cauliflower and some kale raab (kale going to seed in my garden) and quinoa. It was yet another cook-with-what-you-have dish that came together in no time, was very flavorful and used up that cilantro.

 

Quinoa with Cauliflower, Kale Raab, and Cilantro Yogurt Sauce

I cook with lots of herbs. I grow many but have never had much luck with cilantro. It bolts too quickly! Cilantro is one of my winter-time workhorses in the kitchen and I incorporate it in soups like this; or add lots of it to homemade mayonnaise that I make with lime juice instead of lemon and serve with roasted sweet potato wedges.

Herbs add flavor, color and nutrients to any dish and are an inexpensive way to round out a dish. I can imagine this sauce topping a chickpea or lentil dal, or some grilled fish (or in fish tacos), or with other roasted vegetables. It is the kind of thing that makes cooking with what you have on hand feel like a coup. I love it.

Peanut Sauce

Rice with leftover peanut sauce and lots of cilantro.

I have at least five different blog posts started in my head. These last few spring-like days  here in Portland have been so energizing and glorious maybe that’s translated into increased brain activity. So I’d love to muse about all the birds I hear singing all of sudden every morning or the green garlic stalks that seem to have sped up their growth a bit or the late afternoon light or that wonderful springy, damp earth sort of smell. I’d also like to write about the talk I’m putting together to give at Slow Food Portland’s Annual Potluck this Sunday (there are still seats available and it is likely the best potluck in Portland and some of the most relevant content) I’d also like to write about several totally last-minute cook-with-what-you-have meals I’ve tossed together lately. So I think I’ll do the latter and focus on just one.

The other day I was in need of a quick hearty meal for our family. I had leftover black bean soup in the fridge so I cooked a pot of white rice (I was in a hurry and I love white rice but tend to cook brown rice more frequently these days) to make the soup stretch. As I was heating up the soup I realized that this was going to be just one-too-many bean meals in a row for my husband. I’ve been doing a lot of recipe testing with beans lately and as much as my dear husband likes most of them I know he doesn’t love them quite as a much as I do.

I rummaged through the fridge in search of some other quick inspiration for him and there was a little dish of leftover peanut sauce I had forgotten about. Then I remembered a blog post I had recently read by one of my favorite bloggers (David Lebovitz). Although primarily a baker he sometimes writes about savory foods and had posted a recipe for peanut sauce (that I have not tried) and talked about how he used to just dollop it on white rice for a quick meal on the go when he was still working in restaurants. So there it was: I had my hot rice, my little dish of peanut sauce and plenty of cilantro. So that’s what Brian got for lunch and he was very happy. I ate the bean soup AND a bowl of rice like his and had to agree that the latter was more fun! The hot rice loosened up the peanut sauce and brought out the flavors of lime and chili and the cilantro was cooling and lively. It hit the spot.

So, if you make the below recipe for peanut sauce you should plan to use three-quarters of it to toss with some spaghetti or rice noodles and some finely sliced raw veggies and save the remainder for the above dish!

I have come to love this particular peanut sauce that I came across on another food blog I follow–Skillet Chronicles–by Aleta Watson.

Thanks all you fellow bloggers for the constant inspiration!

Peanut Sauce

Peanut Sauce

–only slightly adapted from Skillet Chronicles

generous ½ cup smooth peanut butter

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

1 tablespoon grated ginger

4 garlic cloves, pressed or minced to a paste

3 tablespoons fresh lime juice

½-1 teaspoon chili flakes or hot chili sauce (to taste)

1 tablespoon rice vinegar

1 tablespoon  brown sugar

2 tablespoons hot water

Blend all the sauce ingredients together in a small bowl until smooth and set aside. Toss with cold noodles and veggies or serve with rice or use as a dip for steamed veggies or roasted meat. This sauce keeps very well in the fridge for a week, tightly covered (or your fridge will smell like garlic and peanut butter and sesame oil!)

Happy Cooking and Eating!

The Best Soup

I wish I managed to assemble blog posts with beautiful photos that illustrated the step-by-step process of each dish, but on second thought that’s not often how my cook-with-what-you-have nightly cooking unfolds so I might as well keep it realistic. And with a tired and hungry pre-schooler underfoot, photos often just don’t happen. So I’ll keep enjoying those beautiful blogs and offer you something else–a slightly more slap-dash account of meals I think are worthy of sharing and other stories.

Cilantro, White Bean and Bread Soup with Poached Egg

Whether this is the best soup or not, it is my current favorite soup. It’s a slightly unusual combination of things and comes together into one of the most satisfying and complete meals, warming body and soul on these cool, stormy evenings.

It is basically stewed leeks with white beans, veggie broth, chard and pureed cilantro served over toasted bread you rub with garlic and then top with a poached egg (that you poach right in the soup). The bread and the egg take this dish to its exquisite level. However, I’ve enjoyed leftovers of this soup without bread or egg and just a generous drizzle of good olive oil, very much.

 

Cilantro and White Beans

 

Two things that make this soup especially good are good beans and homemade veggie bouillon. The former I talked about in my last post and the latter is easy to make. As you all know I’m a bit evangelical about this veggie bouillon. I’m actually considering making it in quantity to sell so stay tuned. It has made my daily cooking easier, better, more economical and definitely more fun. You can certainly  use any stock or broth or even water and beans (dry or canned) from the store to good effect. Just make it! It’s a wonderful antidote to the sweet richness of the other foods this time of year.

 

Soup in Process

 

Finally, my Kitchen Fundamentals, Pantry Stocking  30-Minute Dinners series is filling up quickly so if you’re considering it for yourself or as a gift, let me know asap.

Happy Cooking and Eating and Celebrating!

Katherine

Cilantro Bread Soup (Acorda)

–loosely adapted from Tea & Cookies

serves 4 (with plenty of leftovers) or 6

1 cup dried white beans (cannelini, great northern, Ayers Creek white beans of any kind, Rancho Gordo Marrow beans . . . ) or 1 14 oz. can of cannelini or other white beans

2 tbs olive oil

2-3 leeks (about 2 cups, chopped)

5 large cloves garlic

6 cups home-made veggie bouillon or veggie or chicken stock

2 cups packed cilantro

one large bunch chard, stems removed, coarsely chopped (about 4 cups)

sliced crusty bread (4 slices)

4 eggs

salt and pepper, to taste

good olive oil for drizzling

Cook the beans in water with one clove of the garlic until soft. (See bean cooking instructions here) Drain and set aside. You could also use canned beans.

Trim and clean the leeks. Cut in half, lengthwise, and slice in 1/4 inch slices.

Heat olive oil in a large pot. Sauté the leeks in olive oil until limp. Add three cloves of garlic, minced. Continue sautéing until the garlic is soft but not brown about 2 minutes, lower heat as needed. Add four cups of the stock and bring to a simmer. Add the beans and continue to simmer for a minute or two. Add the chard to the pot and cook for a few minutes. Blend the cilantro with the reserved 2 cups of bouillon in a blender. Add the cilantro mixture and season with salt and pepper. Bring mixture to a rapid simmer. Crack eggs into soup, cover and let poach about 5 minutes until the yolks and whites are just set.

While eggs are cooking toast the bread slices and rub with remaining garlic cloves. You can rub one or both sides of the toast with garlic–depending on much you love garlic. Lay the bread in the bottom of a soup bowl. Ladle the soup over. Top with poached egg. Drizzle with good olive oil and grind some pepper over the top.

 

Red Lentil and Winter Squash Dhal

I love fall! It's a foggy, misty morning and this is what I found on my walk this morning.

There are dinners that are quick to prepare, there are those that take a long time and then there is the occasional one that tastes like it took a long time to make but was actually pretty quick. Today’s post is about this latter category. This is not the quickest dinner in the world but it’s very doable on a weeknight if you have the ingredients (more or less) on hand. And on a side note, I am developing a two-part series on pantry stocking and really quick dinners–20 minute dinners–so stay tuned for those.

This recipe calls for a fair number of spices (some of which you can get away with omitting if you don’t have them on hand) but having a well-stocked spice rack is awfully useful especially this time of year. Whole spices like cumin and mustard seeds, called for in this recipe, keep really well so stock up once a year on those (or more often of course if you use them lots) and you’re set. Being well-stocked in general is also a big money saver. This topic deserves a whole series of posts but maybe we can consider this the introduction.

I think of being well-stocked as the foundation for the “cook with what you have” philosophy. For me this means that I rarely shop for a specific dish/menu. Instead I shop to restock the dry goods pantry, the crisper/fridge/freezer. This kind of cooking/shopping does not suit everyone but it can be fun, creative and is definitely a good way to trim the grocery budget, if that’s a goal of yours. And with practice, this kind of cooking really is so satisfying. To quote my friend Elizabeth who after a successful dinner of this nature, said, “I stared down the fridge and I won!” And you won’t need to go whole hog down this road, but try it for a few nights and see how it works. Most people have things floating around their dry pantry that in combination with some eggs or cheese or herbs or meat or veggies would make a wonderful frittata, soup, stew, gratin, . . .. Let me know how it goes!

And with that little challenge I’m going to commit to building up my recipe archive on this site to offer more of these kinds of recipes or ideas but thisthisthisthis, and this one all might be considered in such a category.

Red Lentil and Winter Squash Dhal

–Inspired by Dana Treat’s Red Lentil Dhal which was inspired by The Modern Vegetarian

Serves 6

Yes, list of ingredients is long but most of it is spices and the dish comes together quite quickly. If you use veggie bouillon you’ll need much less salt that the recipe below calls for. It’s extra delicious with the bouillon so by all means use it if you have it, or make it if you don’t:)!

1 tablespoon olive or vegetable oil

2 tsp. cumin seeds

2 tsp. black or brown mustard seeds (can omit in a pinch)

1 medium onion, finely diced

1 ½ inches of fresh ginger, peeled and minced

2 garlic cloves, minced

1 jalapeno chili, seeded, finely chopped (can omit and just use more chili flakes/powder)

1 ½ tsp. curry powder

2 tsp. ground cumin

1 tsp. turmeric (can omit in a pinch)

Pinch of chili powder

Salt – about 2-3 tsp. kosher salt (it takes more salt than you might think unless you’re using veggie bouillon)

2 cups red lentils

2-3 cups diced winter squash (acorn, butternut, kabocha, pumpkin, etc.)

5 cups veggie bouillon or water

1 15-oz. can coconut milk

Juice of 1 lemon

½ a bunch of mint, chopped (can omit in a pinch)

½ a bunch of cilantro, chopped (can omit in a pinch or substitute parsley)

Heat just enough oil to coat the bottom of a large pan and add the mustard and cumin seeds.  As soon as they begin to pop (only takes about 30 -90 seconds) add the onion, turn down the heat to medium, and cook until softened – about five minutes. Add the ginger, garlic, minced jalapeno, curry powder, cumin, turmeric, and chile powder and fry for 3 minutes.

Add the lentils and stir to coat with the oil and spices.  Add squash, salt, water, and coconut milk.  Bring to a boil, then reduce the heat so the dhal is at a simmer.  Cover partially and cook, stirring occasionally so it doesn’t stick to the bottom, until the lentils and squash have partially lost their shape and are soft – about 20 minutes.  Stir in more liquid as necessary for the consistency you want. Add the chopped herbs. Cook for a minute or two then season with more sea salt and add the lemon juice to taste.  Serve warm over long grain white or brown rice and with plain Greek or other whole milk yogurt if you’d like. This also freezes well.

And finally, if you’re itching for a cooking class or would like to give someone (or yourself!) the gift of a class, there are some fun options available.

Happy cooking and eating!

The Last of the Corn, Peppers. . .

We are having a beautiful fall here in Oregon. Days are sunny and warm, evenings and mornings cool and sometimes foggy and all those dreaded green tomatoes have (or will!) turn red. The peppers are glorious and abundant in every color, size and shape. And while I’ve mostly shifted to late fall/winter vegetables for my classes (still spots left in Soup Class on 10/24!) I am still clinging to the summer ones for the duration of their existence this year for my home cooking

I first made this salad almost a month ago as part of the dinner I catered for a forestry conference my mother hosted. It was well received and prompted my brother (the one who recently got married) to tell me that he wished I would have catered his whole wedding. I say this in part because I was thrilled to finally have created a barley salad worth writing about unlike this attempt you might remember.

So if like me, you’re trying to get the most of late summer treats like corn and peppers give this a try and let me know what you think. And I just might try a winter version of this hearty dish when I fully embrace the colder seasons.

Corn, Barley, and Roasted Pepper Salad

1  cup pearled or *hulled barley or about 3-4 cups cooked

3-4 ears of corn, kernels cut off cob

2-3 **poblano peppers or sweet Italian red peppers or really any kind or combination of sweet or mildly spicy peppers

3 oz of feta, crumbled

Dressing:

3 tablespoons lime or  lemon juice

2 teaspoons ground cumin

2 cloves of garlic minced

salt, pepper

3-4 tablespoons olive oil

1/2 bunch parsley or cilantro, roughly chopped (optional)

*Note: I used hulled barley which, unlike pearled barley, has only had the outer layer removed and the bran layer is still intact. It’s delicious and full of good fiber but does take a little longer to cook so depending on what kind you’re using adjust your cooking time. ** Poblano peppers vary widely in their level of heat/spiciness. Taste them as you go and you may not want to use as many as I suggest if they’re really spicy. Final note, if you’re using sweet peppers and are in a hurry you can skip the roasting step and just dice them. The roasting adds a wonderful smoky richness but the salad is still good with fresh peppers.

If you’re using hulled barley add it and 4 cups of water  to a pan with 1 tsp kosher salt. If you’re using pearled barley, add only 3 cups of water. Bring to a boil then turn down to a simmer and cook for about one hour for hulled and 45 minutes for pearled. Test to check for doneness. You want it to be soft but with a bit of a bite still, not mushy. It’s pretty forgiving though and firms up a bit as it cools so don’t worry too much. Remove from heat and put in a large bowl to cool.

Meanwhile roast the peppers under the broiler or directly on your gas flame until blackened and blistered on all sides. Set in a bowl and cover for a a few minutes to cool and loosen the skin. When you’re able to handle them remove the skin, stem and seeds and roughly chop.

Cook the corn kernels with a splash of water and several pinches of salt until just tender, about 5 minutes.

Mix all the dressing ingredients. Add corn, peppers, cilantro or parsley (if using) and dressing to barley and mix well. Then add the feta.  Add salt, lemon juice or cumin to taste. The barley soaks up a lot of salt and acidity.

Note: It’s easy to cook barley in larger quantities ahead of time and freeze for  super quick meals like these.