Tag Archives: onion

Sweet Potato & Red Lentil Curry

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Okay, I know this dish doesn’t look super appetizing, but I promise it is! That’s the thing with red lentils, they melt right into whatever you’re cooking with them, leaving a mushy-looking dish. Original recipe can be found here.IMG_2498

Lentils and sweet potatoes are one of my favorite combos, remember Maple Lentil & Sweet Potato Stew? Don’t be surprised if you see this combo again in the future!

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Please pardon the kitchen mess! I usually try to keep things together as I cook, but for some reason these ingredients ended up all over the place…

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Once again, this dish features this blog’s namesake, sweet potatoes! Did you know sweet potatoes are fabulous for controlling your blood sugar, as well as being a great source of Vitamin A, Vitamin C, potassium, fiber, antioxidants etc etc (source: Whole Foods). And, health benefits aside, sweet potatoes taste amazing and are super cheap – win, win, win!

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Do you see those green I used? That a schmorgesborg of chard, kale and mixed lettuces that I brought home with me after visiting my friend who’s currently working at Stonegate Farm in the Hudson River Valley. I came home with two bags of greens, the other was used for salad throughout the week…I love having farm-fresh produce!

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Sweet Potato & Red Lentil Curry

Prep time: 5min

Cook time: 25-30min

Serves: 4-6

  • 1T olive oil
  • 1 onion, diced
  • 2t garlic, minced
  • 2T curry paste*
  • 1C red lentils
  • 1.25lb sweet potato, diced
  • 1 15oz can tomato sauce
  • 3C vegetable broth
  • 4 handfuls of spinach or greens
  1. Heat the oil in a dutch oven over medium heat
  2. Add onion, cook for 5 min
  3. Add garlic and curry paste, stir and cook until fragrant
  4. Stir in lentils, sweet potato, tomato sauce and broth; bring to a boil
  5. Cover, lower the heat to a simmer; cook 15-20min
  6. Enjoy!

*I made my own curry paste by mixing equal parts Thai Green Curry Powder & fish sauce (fish sauce will make this recipe non-vegan)

Question: Are you a member of a CSA (community supported agriculture)? 

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Eggplant Dirty Rice

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A few weeks ago, I came across this recipe for Eggplant Dirty Rice and got really excited! I don’t know about you all, but I have never successfully cooked eggplant. This recipe seemed different though, there was no salting and draining of excess moisture or anything crazy like that…you simply dice the eggplant and cook it. Easy.IMG_2372

I’m so glad that I found this recipe, because it turned out wonderful! The mixture of black, white and red pepper was FABULOUS. And while the soy sauce may seem out of place, I can assure you it is not, it’s perfect.

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To start, you chop up your mirepoix (sub green pepper for carrot…although, carrots would be just fine):

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Then I cubed my eggplant. Since I knew I wanted to blog about this recipe, I made sure to use my handy kitchen scale to weigh my eggplant so I could tell you all exactly how much I used (it reads: 575g, if you’re curious).

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Fun fact: eggplants are also known as aubergines.

The aromas coming from the kitchen were out of this world.

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I was a little nervous about the rice. I rely on my trusty rice cooker to do all the work for any rice we eat, so I was worried it would be over/under cooked, but the liquid & timing worked out and the rice was perfect.

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The worst part about this recipe is that you have to wait 10 whole minutes from when you take it out of the oven and when you can put it on your plate. I made this after work one night last week, so it was getting late at this point, but I knew if I didn’t let it sit the rice would be ruined…so I sat, and patiently waited those 10 minutes.

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I re-heated some grilled chicken I had in the fridge and mixed that in to add a little protein to my dinner. That’s optional though, the next day I ate some leftovers for lunch (sans chicken) and was totally satisfied. This meal may take a little while to make, but the time & effort are absolutely worth it!

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Eggplant Dirty Rice

Prep time: 10 min

Cook time: 50 min

Serves: 4 hungry people

  • 4 stalks of celery, sliced
  • 1 onion, diced
  • 2 bell peppers, diced
  • 1-1.25lb eggplant (1 large), cubed
  • 1T grapeseed oil (any neutral-flavored oil will work)
  • 1/2T marjoram
  • 1/2T dried basil
  • 1/2t black pepper
  • 1/4t white pepper
  • 1/4t red pepper (cayenne)
  • 5t minced garlic
  • 1T tomato paste
  • 1/4C soy sauce
  • 1C brown basmati rice (from Trader Joe’s)
  • 1.5C broth
  1. Preheat the oven to 350 degrees
  2. Head oil in dutch oven over medium heat
  3. Add celery, onion and bell peppers; cover and cook for 5 min
  4. Uncover, turn the heat to medium/high and cook 5 more min
  5. Add eggplant, marjoram, basil, black pepper, white pepper and cayenne; cook for 8 min
  6. Add minced garlic and tomato paste, stir well and cook for 1 min
  7. Add soy sauce and scrape bottom of the pan to incorporate
  8. Add rice and broth, cover and bring to a boil
  9. Place dutch oven into the oven for 20 min
  10. Remove from the oven, let stand 10 min
  11. Enjoy!

Question: Do you have a kitchen scale? How often, and for what do you use it?

Baked Chicken Fajitas

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We’ve been having some lovely weather here in Baltimore lately, so this past week we were able to eat dinner in the backyard for the first time this year!
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On the menu were chicken fajita salads. This is a meal that can be prepped ahead of time, so that you can pop it in the oven the minute you walk in the door from work or school…easy-peasy!

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This meal is also super flexible. Any colored bell peppers and or onions will do, I just happened to have red bell’s and red onion on hand so that’s the combo I went with. Also, to make this vegetarian you could easily sub tempeh or sliced portobello mushrooms for the chicken (maybe tofu, but the texture might be off).

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As you can see, I had pre-sliced my onion and bell peppers. I did have to chop up the chicken since it spent the day thawing in the fridge. I think it’s a good idea to have a cutting board designated for chicken because I have an irrational fear of salmonella it makes for an easier clean-up.

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This is one of those recipes where you, literally, need to get your hand dirty. Since I don’t coat the veggie/chicken mixture with oil, you really have to massage the spices in well.

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When I take these out of the oven, I like to add a squeeze of lime juice…yum! We ate our fajita mixture in salad form, with some spinach on the bottom followed by some brown rice and topped with the fajita mixture. Of course, this would be delicious served with tortillas in a more traditional fajita-fashion.

Baked Chicken Fajitas

Prep time: 10min (or ahead of time)

Cook time: 30min

Serves: 2 (easily doubled, tripled…)

  • 1/2lb chicken, cut into 1/2″ chunks
  • 2 bell peppers, cut into strips
  • 1 onion, sliced
  • juice of lime (optional)

For the fajita spice:

  • 1T chili powder
  • 1/2T paprika
  • 1/2T cornstarch
  • 1t onion powder
  • 1/2t cumin
  • 1/2t garlic powder
  • cayenne, to taste (1/8t-1/2t)
  1. Pre-heat the oven to 415 degrees
  2. Combine ingredients for the fajita spice
  3. In a baking dish, mix chicken, bell peppers, onion and fajita spice with your hands
  4. Bake, covered, for 15 min
  5. Remove cover and give the mixture a stir
  6. Bake, uncovered, for 15 min
  7. Add a squeeze of lime when out of the oven, if you wish
  8. Enjoy!

Question: Do you have outdoor space where you can eat meals outside? Do you take advantage of it often?