Lentil Salad

I'm used to having soupy lentils, so I thought this was a novel and healthy idea. Made it for a potluck and it seems to have been popular. I liked the acidity, though my husband didn't. To each his own :) On a side note, a cherry pitter is the absolute perfect thing to remove the pits of olives!! It's like magic, I swear.

For this recipe, I used the small brown lentils. I did brine my lentils, and as promised they kept their shape beautifully.



Lentil Salad with Olives, Mint, and Feta. (from Cook's Illustrated)
Serves 4 to 6
French green lentils, or Lentilles du Puy, are our preferred choice for this recipe, but it works with any type of lentil except red or yellow. Brining helps keep the lentils intact, but if you don't have time, they'll still taste good. The salad can be served warm or at room temperature.

Ingredients
1 cup lentils, picked over and rinsed
Salt and pepper
6 cups water
2 cups low-sodium chicken broth
5 garlic cloves, lightly crushed and peeled
1 bay leaf
5 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1/2 cup coarsely chopped pitted kalamata olives
1/2 cup fresh mint leaves, chopped
1 large shallot, minced
1 ounce feta cheese, crumbled (1/4 cup)

Instructions
1. Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)

2. Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Mean-while, whisk oil and vinegar together in large bowl.

3. Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with feta, and serve.

Italian Ciambotta (Vegetable Stew)

More vegetarian fun! My fridge is bursting with veggies and I was desperate for a way to use them up. I really love vegetables but I'm always at a loss for what to do with them. Enter Ciambotta, my rescue dish. This is apparantly a traditional Southern Italian dish, and has many variations (as do all traditional dishes) depending on who's cooking. I got the original recipe from Epicurious, and switched out for things I had in the fridge and pantry. I added chickpeas to give it some protein and it makes a really lovely main dish. You'd be amazed at how much flavor there is with just simple salt and pepper seasoning.

Italian Vegetable Stew (Ciambotta)
Adapted from recipe in Gourmet Magazine
yield: Makes 6 to 8 servings
active time: 45 min
total time: 45 min

Ingredients

1/3 cup olive oil
2 medium onions, chopped
1 leek, hard green removed and remainder cut into 1/4-inch-thick slices
3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
4 garlic cloves, finely chopped
1/2 cup water
1 3/4 pounds fresh tomatoes, chopped
2 red bell peppers, cut into 3/4-inch pieces
3/4 pound green beans, trimmed and cut into 2-inch pieces
1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
3/4 pound boiling potatoes (about 4 small), peeled and cut into 1-inch pieces
1 14 oz. can of chickpeas, drained and rinsed

Directions

1. Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, leek, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes.
2. Stir in water, tomatoes with juice, and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
3. Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
4. Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 10 minutes. Add chickpeas and continue stirring about 5 more minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Note: Stew can be made up to 1 week ahead and chilled (covered once cool).

Sauteed Mushrooms with Thyme

This is a basic recipe from the Great Food Fast collection. A simple and fast way to prepare mushrooms. I used some leftover pesto instead of thyme - mushrooms and basil are yummy!

Sauteed Mushrooms with Thyme
Serves 4.

Ingredients:
2 tbsp butter
1 tbsp olive oil
1 small shallot, minced
1 1/2 lbs small white mushrooms, halved
coarse salt and fresh ground pepper
1 tsp minced fresh thyme
1/4 cup water

To make:
1. In a skillet over medium-low heat, melt the butter with the oil. Add the shallot; cook stirring, until soft, about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook, covered, until the mushrooms release their liquid, 5 to 6 minutes.

2. Uncover; raise the heat to high. Cook, tossing, until the liquid evaporates and the mushrooms are brown, 3 to 5 minutes. Add the thyme and water. Cook until the skillet is almost dry, 1 minute. Serve hot.

Thai cooking at home

I'm a big proponent of thai cooking at home, so it was nice to see an America's Test Kitchen episode about cooking good asian food at home. I'm hoping to try these two recipes this week.

Thai Chicken Soup
from America's Test Kitchen

If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.

6-8 as an appetizer, 4 as a main course

1	teaspoon vegetable oil
3	stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3	large shallots , chopped
8	sprigs fresh cilantro leaves , chopped coarse
3	tablespoons fish sauce
4	cups low-sodium chicken broth
2	(14-ounce) cans coconut milk , well-shaken
1	tablespoon sugar
1/2	pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1	pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see below)
3	tablespoons fresh lime juice from 2 to 3 limes
2	teaspoons red curry paste (Thai)
Garnish
1/2	cup fresh cilantro leaves
2	serrano chiles , sliced thin
2	scallions , sliced thin on bias
1	lime , cut into wedges

1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.

2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.


Step-by-Step: Slicing Chicken Breasts
Our Thai-Style Chicken Soup calls for thin slices of boneless, skinless chicken breast that will cook in just a minute or two. To make slicing easier, place the chicken in the freezer for 30 minutes, then cut the breasts in half lengthwise. Firmer, narrower pieces of chicken will be easier to slice on the bias into 1/8-inch-thick slices.


Stir-Fried Portobellos with Ginger-Oyster Sauce
from the Episode: Asian Take-Out at Home

This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice.

Serves 3 to 4

Glaze
2	tablespoons soy sauce
2	tablespoons sugar
1/4	cup low-sodium chicken broth or vegetable broth
Sauce
1	tablespoon soy sauce
1	cup low-sodium chicken broth or vegetable broth
3	tablespoons oyster sauce
2	teaspoons toasted sesame oil
1	tablespoon cornstarch
Vegetables
2	medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
4	teaspoons minced fresh ginger
4	tablespoons vegetable oil
6 - 8	portobello mushrooms (each 4 to 6 inches), stems discarded, gills removed (see below), and cut into 2-inch wedges (about 7 cups)
2	cups carrots (sliced), or other longer-cooking vegetable from the chart below
1/2	cup low-sodium chicken broth or vegetable broth
1	cup snow peas or other quick-cooking vegetable from the chart below
1	pound leafy greens from chart below
1	tablespoon toasted sesame seeds (optional)

1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.

2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. Using tongs, turn mushrooms and reduce heat to medium; cook until second sides are browned and mushrooms are tender, about 5 minutes. Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to plate; rinse skillet clean and dry with paper towels.

3. Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with mushrooms.

4. Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and bok choy stems or napa cabbage cores and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.

5. Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.

Choosing and Preparing Vegetables for a Stir-Fry
Portobello mushrooms and eggplant are the mainstays in our stir-fries. As for the other vegetables, use those called for in the recipe or switch them with another vegetable from the same category below. We recommend using one harder, longer-cooking vegetable paired with quicker-cooking vegetable and a leafy green (either napa cabbage or bok choy).

Longer-cooking vegetables (to yield 2 cups)

• 4 small carrots, peeled, sliced on bias 1/4 inch thick
• 1/2 pound broccoli, stalks discarded, florets cut into 1 1/4-inch pieces
• 1/2 pound cauliflower, core removed, florets cut into 1 1/4-inch pieces
• 1 pound medium asparagus, bottoms trimmed, cut on bias into 1 1/2-inch lengths
• 1/2 pound green beans, ends trimmed, cut on bias into 1 1/2-inch lengths

Quicker-cooking vegetables (to yield 1 cup)

• 1 medium bell pepper, stemmed, seeded, and cut into 1/2-inch dice
• 3 ounces snow peas, strings and tough ends trimmed
• 3 medium ribs celery, ends trimmed, cut on bias 1/2 inch thick
• 1 small zucchini or summer squash, seeded, quartered lengthwise, and cut on bias 1/4 inch thick

Leafy Greens (to yield 2 cups stems and 4 cups greens)

• 1 small bok choy or napa cabbage (about 1 pound), stems/cores and greens separated, stems/cores cut into 1/4-inch strips, greens into 3/4-inch-thick strips

Step-by-Step: Preparing Vegetables for Stir-Frying

Portobello Mushrooms: After removing the stem, gently scrape the underside of the mushroom with a dinner spoon to remove the feathery gills, which can impart a muddy taste to the stir-fry.	Zucchini: Halve zucchini lengthwise and gently scrape out the seeds from each half with a small spoon. Cut in half lengthwise again, then cut into 1/4-inch slices on a 45-degree bias.
Napa Cabbage: Separate leaves, removing the core of each leaf with a wedge-shaped cut. Slice the leafy greens crosswise into 3/4-inch strips. Cut the cores into 1/4-inch strips.

Update 2/3/08: I tried both these recipes and they were both delicious. The chicken soup was very easy, and has almost gotten me hooked on soups, which is an accomplishment. The stir-fry was great when it was done but man was that labor intensive. I want to say buy all these veggies cleaned and chopped for you but I don't believe in recommending that so I can't :( It's more cost-effective to do it yourself, but maybe try to prep in advance when you have the time. This is the first time I made portobellos, and I love them. Will try again.... on a weekend. :)

Stir-fried Mushrooms

Also known as, Phad Het Kap Met Mamaung =)

Since I never like my veggies, I had to share when I finally made a veggie dish I liked. This came from a Thai cookbook, but the recipe doesn't actually have any specifically Thai spices in it. It does go with East Asian food well.

Stir-fried Mushrooms

Total time: 55 min
Serves: 4-6

Ingredients
20 oz. mushrooms, sliced
7 oz. cashew nuts
1/2 cup oil
4 tsp garlic, chopped
3/4 cup of onions, cut into wide squares
1/2 cup green bell pepper, cut into wide squares
4 dry roasted red chillis
4 spring onions, chopped
2 green chillis, chopped
salt and pepper to taste

Directions
1. Blanche the mushrooms (immerse in boiling water until cooked) and drain; keep aside. Fry the cashew nuts until golden brown.
2. Heat the oil in a wok or large skillet. Saute the garlic until fragrant, about 30 seconds.
3. Add all the ingredients, including the mushrooms and cashew nuts, and toss on high heat for a few minutes. Add a little stock if needed.
4. Serve hot with steamed rice.

Kaala Chana

Kaala Chana is a black chana that we eat at home for iftar in Ramadan. It's really a great snack for anytime, but I'm used to eating it in Ramadan before dinner. I got some from the indian store this time that was called 'Black Chana', but I'm not entirely sure it's the same as the ones we get in Bangladesh, since it wasn't as dark and when cooked it didn't expand as much. It still tasted good though, and I'm glad I know how to make it now!

Kaala chana

Makes 3-4 servings.

Ingredients:

1 cup Kaala Chana, washed and soaked overnight in water (careful to put in a roomy container, since they will expand)

1 tsp garlic paste

1 tsp ginger paste

1 tbsp onion paste, or 2 tbsp onion chopped fine

1/4 tsp turmeric powder

1/2 tsp chilli powder

1/2 tsp salt

2 tbsp chopped coriander

1 small tomato, chopped small

1 green chili, chopped

water

Directions:

1. Put the chana in a saucepan with its water from soaking. Add more water to cover the chana by at least 1-2 inches.

2. Add all ingredients except coriander, tomato and chili, and boil on high.

3. Reduce heat to low, cover, and cook until chana is soft. This should take about an hour, but could take longer depending on how soft you prefer your chana. If the water dries before chana is soft, add more. Check on the chana often to make sure it does not dry out completely.

4. When softened, turn off heat and mix in remaining ingredients. Add more salt to taste. Can be served warm or cold.