3.27.2013

Garlic Lentils with Mushrooms

Garlic Lentils with Mushrooms

IHeartCookingClubsMadhurJaffrey
For the final week with Madhur Jaffrey at IHCC some garlicky lentils with mushrooms.


Garlic Lentils with Mushrooms

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

1 cup dried green lentils
3 Tbsp olive oil
1 onion, diced
1 whole dried red chile
3 garlic cloves, minced
salt and pepper

1 pound mushrooms, sliced
2 Tbsp neutral oil
small bunch flat-leaf parsley, chopped

Method:

Heat the oil and fry the onion on medium heat until translucent. Add the garlic and chile and fry until fragrant. Add the lentils and 2 1/2 cups water. Bring to a boil and simmer until the lentils are tender, about 30 minutes. Remove the chile. Add salt and pepper to taste and keep warm.

In a skillet, heat the oil and fry the mushrooms on medium heat until tender, about 10-12 minutes. Stir in the parsley and serve on top of the lentils.

3.24.2013

Almond-Aniseed Biscotti

Almond-Aniseed Biscotti

You can never have enough biscotti in your house because you never know when you will find yourself in the middle of a zombie apocalypse. :)



Almond-Aniseed Biscotti
Adapted from The Art of Simple Food by Alice Waters

Ingredients:

200 g whole almonds, peeled
2 1/4 cups whole-meal flour
1 tsp backing powder
3/4 tsp whole aniseeds
3 eggs
3 Tbsp honey
zest of a small lemon

Preheat the oven to 180°C. Spread the almonds onto a sheet pan and bake for about 5 minutes. Remove from the oven, set aside to cool and coarsely chop the almonds. Whisk together the flour, backing powder and aniseeds. In a second bowl, mix the eggs with the honey and lemon zest and whisk until fluffy. Fold in the flour and the almonds. Line a sheet pan with parchment paper and spread the dough in two loafs about 2-3 inches wide. Bake for 25 minutes. Transfer to a wire rack, let cool for 10 minutes and cut into 1/2-inch slices with a serrated knife. Turn down the oven to 160°C. Return the biscotti to the sheet pan cut side down and bake for 10 minutes. Turn around the biscotti and bake for another 10 minutes. Transfer to a wire rack to cool.

3.20.2013

Kale and Potato Soup

Kale and Potato Soup

A variation of a classic with some spicy sausage.


Kale and Potato Soup

Adapted from The Art of Simple Food by Alice Waters

Ingredients:

200 g chorizo, sliced
1 head of kale, coarsely chopped
3 Tbsp olive oil
2 onions, diced
1 pound potatoes, coarsely diced
2 cloves garlic, minced
salt
6 cups water

Method:

In a soup pot, heat the olive oil and fry the chorizo for a couple of minutes until lightly browned. Remove the chorizo and set aside. Add the onion and fry until translucent. Add the garlic and fry until fragrant. Add the potatoes and kale and a pinch of salt. Fry on medium heat for about 5 minutes. Add the water, bring to a boil and simmer for about 30 minutes until the potatoes and kale are tender.

3.17.2013

Stir-fried Veggeburger

Stir-fried Veggeburger

IHeartCookingClubsMadhurJaffrey
My veggeburgers didn`t hold their shape due to very coarse home-made breadcrumbs but they still tasted great.


Stir-fried Veggeburger

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

400 g bean curd
5 Tbsp neutral oil
1 bunch scallions, thinly sliced
2 carrots, coarsely grated
1 fresh green chile, thinly sliced
1 bunch flat-leaf parsley, coarsely chopped
2 Tbsp tamari soy sauce or to taste
black pepper
2 eggs
about 1/2 cup dry bread crumbs

Method:

Put the bean curd on a plate between two double layers of paper towels, place another plate and a can on top. Let stand for an hour. Transfer the bean curd into a mixing bowl and mash it up with a fork.

In a skillet, heat 2 Tbsp of the oil. Add the scallions, carrots and chile and sir-fry for a couple of minutes. Transfer into the mixing bowl with the bean curd. Add the parsley, soy sauce and pepper. Taste and add more spices if necessary. Add the eggs and some of the bread crumbs and mix well. Wipe out the skillet with a paper towel and heat the remaining oil. Form patties, place them in the skillet and fry on medium heat for 3 to 4 minutes on each side.* Drain on paper towels and serve.

* If your patties will not hold together when you turn them around, just add the rest of the veggeburger mix into the pan and make a stir-fry. :)

3.13.2013

Cauliflower Soup

Cauliflower Soup

The mustard gives the cauliflower some kick.


Cauliflower Soup

Adapted from Super Natural Every Day by Heidi Swanson

Ingredients:

2 Tbsp olive oil
2 onions, diced
salt
1 large potato, diced
2 garlic cloves, minced
3 1/2 cups vegetable stock or water
1 small head of cauliflower, cut into flo
50 g grated Cheddar cheese
2 tsp mustard

Method:

In a soup pot, heat the oil and fry the onions on medium heat until translucent. Add a dash of salt and the potato and fry for about 5 minutes. Add the garlic and fry until fragrant. Add the stock, bring to a boil and simmer until the potatoes are tender. Add the cauliflower and simmer until tender, about 5 minutes. Purée with an immersion blender. Stir in the cheese, mustard and salt to taste.

3.10.2013

Black Bean Chile

Black Bean Chile

A spicy, smoky bean chile.


Black Bean Chile

Adapted from The Greens Cookbook by Deborah Madison

Ingredients:

200 g black beans, soaked overnight
1 bay leaf
4 tsp paprika
1/2 tsp cayenne
3 Tbsp neutral oil
3 onions, diced
2 garlic cloves, minced
salt
700 g canned tomatoes
1-2 tsp Pimentón de la Vera / smoked paprika
yoghurt for garnish

Method:

In a soup pot, heat the oil and fry the onions on medium heat until translucent. Add the garlic, bay leaf, paprika and cayenne and fry until fragrant. Add a dash of salt and the tomatoes and simmer for about 15 minutes. Add the beans and Piment d'Espelette and simmer untilth beans are tender, about 30 minutes.
Serve with a splash of yoghurt.