Sweet Love and Ginger

Recipe

Easy Curried Lentils

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Easy Curried Lentils

Indian cuisine and I are not really friends. Aside from a few select recipes (that really resemble the worst of Americanized regional food) I cannot for the life of me make an Indian style dish that actually tastes good.

When Royal contacted me about their Basmati Rice I knew I had to give it another shot. I’m really excited to announce that I was finally about to concoct a pretty delicious Indian style dish. I think keeping it fairly simple was the key here, just basic ingredients and a focus on flavor.

I’m really proud to say that this dish will probably make it into our routine fairly regularly. Since it’s delicious, easy and totally different from my usual meals.

Easy Curried Lentils

Easy Curried Lentils
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 cup lentils, rinsed and cleaned
  • ½ a large onion, diced
  • 2 tablespoons butter
  • 2 tablespoons curry paste
  • ½ tablespoon garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon honey
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • a few good shakes of cayenne pepper
  • 1 (8 ounce) can tomato paste
  • 1 cup broth or water
  • ¼ cup coconut milk or cream
  • cilantro for garnishing
Instructions
  1. Cook the lentils according to directions. Drain and set aside.
  2. In a large sauce pan melt the butter over medium high heat. Add the onion and sauté for 1 to 2 minutes until it becomes translucent.
  3. Add the curry paste, garam masala, curry powder, turmeric, cayenne, honey, garlic, ginger and cook for 1-2 minutes.
  4. Add the tomato paste and cook for another 2 to 3 minutes while stirring. The paste should be well blended and begin to brown. Stir in the broth until well blended.
  5. Stir in the lentils and milk or cream and simmer for another 15 minutes, allowing the flavor to deepen.
  6. Garnish and serve.

 

Royal® Basmati Rice

This post was sponsored by Royal® Basmati Rice.

Gram’s Slow Cooked Vegetable Beef Stew with Lentils

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Something I love about going to grandma’s house is that everyone is greeted with a cup of tea, and offered mounds of food.  We spend most of our time there gathered around the kitchen table, and that’s how it’s always been. I love that on any given day, you might never know who is stopping by. It’s like a comfortable adventure there.

Vegetable Beef Stew with Lentils

Sometime last year I had been one ofthose random guests to stop by and gram offered me a vegetable soup she had made. It was one of the best soups I had eaten in a long time, so of course I turned the conversation to how she made it exactly, and in a few short instructions she told me the jist of it, and gave me a soup bone she had in the freezer to make me own with. Grandmas are always good and generous like that.

It took me a try or two to get it right, and then I added my own twist, since we are avoiding wheat products right now. Gram’s original recipe uses short pasta, or couscous, where I used lentils, but that’s the only real change.

Keep in mind this is a slow cooked soup, meaning it takes a long time, but that’s what makes it so good. All the caramelization, and concentrated flavor are necessary, trust me. Take the time and try it. You won’t be sorry.

Vegetable Beef Stew with Lentils

Gram’s Slow Cooked Vegetable Beef Stew with Lentils
Author: JC
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1lb meaty soup bones
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon of sugar
  • 1 large onion, peeled and diced
  • 2 carrots, peeled, and chopped
  • 2 celery ribs, chopped
  • ½ cup dry wine
  • 4 cups beef broth
  • 1 (15 ounce) can diced tomatoes
  • 1 cup French green lentils
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped parsley
  • 2 cups frozen mixed vegetables
Instructions
  1. Heat the oil in a large soup pan over medium heat. Sprinkle the soup bone with salt, pepper, paprika, and sugar. Add it to the pot and sauté until it is well browned on all sides, about 5 minutes.
  2. Stir in the onion, carrot and celery and cook until softened, about 1 to 2 minutes.
  3. Add the wine, broth and tomatoes. Cover and cook over low heat for 2 hours, at which point the meat should be tender.
  4. Remove the meat from the pan to a rimmed sheet and let cool. When you can easily handle the bones remove the remaining meat from the bone, cut into bite size pieces and return the meat to the pan.
  5. Add the lentils, tomato paste, and parsley to the pan and stir until well blended. Bring to a boil and reduce to a simmer and cook for 30 minutes, or until the lentils are tender.
  6. Stir in the veggies and cook for 2 more minutes.
  7. Adjust seasonings and serve.

 

Crispy Maple Chipotle Baked Wings

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This is a simple recipe for Crispy Maple Chipotle Baked Wings.

Crispy Maple Chipotle Baked Wings

With the Superbowl right around the corner I figured it was my food blogger duty to post something football-y. Not that I know the first thing about foot ball (I can however talk about car, and fishing all day long), but you know it’s my duty.

I actually really like to make these wings in the summer, since cooking wings on the grill is easy and it adds a little delicious smokiness to them that you don’t get in the oven, but in February we like to use the oven right?

What I like best about making wings at home is the array of sauces that I can use on them so that each wing can be its own flavor. Maybe that should be a party theme, sauce your own wing night? Though, that could get a little messy.

I’m rambling, I know. Let’s get back to the wings.

My favorite wing sauces right now are this one (obviously), Sweet Chili, Garlic Parmesan (coming soon), Curry, Garlic & Herb, Asian glazed, and standard barbecue.

Crispy Maple Chipotle Baked Wings

Crispy Maple Chipotle Baked Wings
Prep time:
Cook time:
Total time:
Serves: Serves 6
Ingredients
  • 2 lbs chicken wings
  • 2 teaspoons salt + ½ teaspoon more
  • 2 teaspoons pepper
  • 1 teaspoon chipotle powder
  • ¼ cup pure maple syrup
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • ½ tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1/3 cup brown sugar
  • 2 chipotle chilies in adobo sauce, minced
  • ¼ cup apple cider vinegar
  • ½ teaspoon fresh cracked pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. Set a wire rack inside of a large rimmed baking sheet. Sprinkle salt, pepper, and chipotle powder over chicken and place on the rack.
  3. Place in the oven for 45 to 50 minutes or until they are cooked through and the skin has become crisp.
  4. Meanwhile combine the maple syrup, tomato paste, remaining salt, onion, garlic, brown sugar, chilis, apple cider vinegar, and pepper in a small sauce pan over medium high heat.
  5. Bring to a boil and then reduce to a simmer and cook for 5 minutes or until the sauce thickens. If the sauce is too thick add water by the tablespoon until desired thickness is reached. Set aside.
  6. Remove the wings from the rack and toss with sauce.
  7. Serve immediately.

 

Braised Pork over Cauliflower Puree

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Braised Pork over Cauliflower Puree

Winter is cold and dark that’s just a fact. Everyone knows that depression rates go up in the winter. I never understood this, because to me winter is a time to start new craft projects, to slow roast meats, simmer soups and braise. These processes add so much more flavor to the food while simultaneously heating the house and making it smell nice. Since you are going to all the work of making a slowly cooked meal, you might as well make it big and invite your neighbors over right? These are the dishes that feed crowds anyway. How can anyone be depressed in this atmosphere?

Winter is the wonderful season where we are able to slow down, and do things like this instead of complaining about the darkness and freaking out about the snow why not celebrate it?

This recipe has become a favorite, and while sometimes the spices mixed in may change, it is a classic that everyone should learn to make.

The meat is succulent and juicy, the sauce a robust, and deep flavor that goes well over everything, but to keep it healthy I made a cauliflower puree. It’s something you can feel good about serving your family and guests alike.

Braised Pork over Cauliflower Puree

I’m still experimenting with my favorite vegan cauliflower puree, but for now this one from detoxinista seems to be my go to.

Braised Pork over Cauliflower Puree
Prep time:
Cook time:
Total time:
Serves: Serves 6
Ingredients
  • 2 lbs boneless pork
  • Salt & Pepper
  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 2 stalks celery, diced
  • 1 large carrot, peeled and diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 can diced tomatoes
  • 2 cups beef broth
  • 2 bay leaves
  • 1 tablespoon fresh chopped parsley
Instructions
  1. Preheat the oven to 325.
  2. In a large dutch oven heat oil over medium high heat. Season the pork with salt and pepper and add it to the pan. Sear the meat on all sides until well browned, remove the meat from the pan.
  3. In the same pan add onion, carrot and celery and cook, stirring often for 5 to 7 minutes. Stir in the garlic and cook for an additional 2 to 3 minutes. Stir in the tomato paste and cook for 3 to 4 minutes, or until the paste begins to darken.
  4. Stir in the wine and bring to a simmer to reduce to half. While the wine cooks stir the vegetables and scrape browned bits from the bottom of the pan.
  5. Add tomatoes, broth , bay leaves and parsley. Add water if necessary to cover ¾ of the pork with the liquid, do not cover the pork completely. Cover the pan and place it in the oven for 2 ½ to 3 hours. The pork should be tender enough to pull with a fork when done.
  6. Adjust seasonings and serve.

 

French Lentil and Arugula Salad

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This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a review of Food 52 Vegan. 

Disclaimer: I was given a free copy of this book in exchange for this review through the Blogging for Books Program.

French Lentil and Arugula Salad

As we try to eat more vegetable based meals I find that I’m running out of steam. I’ve kind of been stuck in the same rotation of meals, which quite clearly has not helped our waste lines. That’s why both Chuck and I are trying a diet challenge for the month of January. These little challenges give me a chance to flex my creative muscles in the kitchen and cook a different style of food. I have found that in my attempt to make sure I’m still getting enough protein on a restricted diet, while also maintaining my part time vegetarian diet and not getting completely bored, vegan cooking seems to be the way to go.

Food 52 Vegan

I recently picked up Food52 Vegan Cookbook and immediately fell in love. Not only are the pictures amazing, and the recipes superb, but there is a lot of really amazing step by step instruction, and additional info to help the average person understand the foundations of vegan cooking and diets.

This salad has been one of my favorites of the book, and a great go to for week night meals and lunches. I have made it exactly as prescribed, but also added a few ingredients here and there to spice it up. Thing like roasted red peppers, leftover black beans, hummus, and peanut dressing all work wonderfully with this salad base.

French Lentil and Arugula Salad
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • 1/3 cup olive oil
  • 1 small shallot, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon champagne vinegar
  • 1 teaspoon Dijon mustard
  • 2 ½ cups cooked lentils
  • 2 cups firmly packed baby arugula leaves
  • 1 cup thinly sliced radishes
  • 1 cup chopped endive
  • 1 cup sliced cucumber
  • ¼ cup chopped fresh dill
  • 1/3 cup toasted walnuts, chopped
  • Fresh cracked black pepper
Instructions
  1. In a small bowl whisk together the olive oil, shallot, salt, lemon juice, vinegar and mustard until evenly blended. Set aside.
  2. In a large bowl, stir together the lentils, arugula radishes, endive, cucumber, and dill. Drizzle evenly with the prepared dressing, then toss until the ingredients are evenly coated. Stir in the walnuts and season with black pepper to taste.
  3. Serve immediately.

French Lentil and Arugula Salad