Thursday, October 29, 2009
Wednesday, October 28, 2009
Sunday, October 25, 2009
Thursday, October 22, 2009
Wednesday, October 21, 2009
Tuesday, October 20, 2009
Applesauce! Our recipe is about as simple as possible, core and quarter the apples (and peel if you don't have a food mill). Fill a large heavy bottomed pan with apples. Add about a cup of water, cover and cook until apples are soft, stirring occasionally. Once soft, mill to remove skins and grind into sauce form. Return to large pan, sugar and spice to taste. We usually use very little sugar, because good ripe apples hardly need it, and a little cinnamon. Then process as your canning manual instructs. Leaving the skins on during the initial cooking makes for a slightly pink sauce, which is lovely. (Assuming you used red apples, ours were McIntosh). Yum!
The recipe calls for roasting cherry tomatoes, but while fresh garden tomatoes are on-hand, I never bother.
Assembled and served with a salad from the Fall garden-- lettuce, lots of herbs, carrots and tomatoes.
Thursday, October 15, 2009
I've been on a real cozy food kick now that the weather is getting cooler. Who isn't right? The other day one of my friends was talking about wanting to find more lentil recipes, and it reminded me of one of my favorites, tomato and lentil dhal with toasted almonds. It comes from a detox diet cookbook that I bought in the super-clearance section at Borders many years ago-- not because of any desire to do a detox, but because its recipes just looked really tasty and healthy. I have since done the detox once, and found it made me feel fantastic. I think the recipes in this book-- The Detox Diet Cookbook, by Nicola Graines-- made the diet much more bearable than others I've seen. Its totally vegan, but uses a lot of spices to make the dishes palatable. This dish is totally cozy food-- hot, thick, and rich. Best of all its really fast and easy to make.
Tomato and Lentil Dhal with Toasted Almonds
2 tsp vegetable oil
1 large onion, finely chopped
3 garlic cloves, chopped
1 carrot, diced
2 tsp cumin seeds
2 tsp yellow mustard seeds
1 in piece fresh ginger root, grated
2 tsp ground tumeric
1 tsp mild chile powder
1 tsp garam masala
1 cup split red lentils
3 1/4 cups water
5 tomatoes, peeled, seeded and chopped (or can of diced tomatoes)
juice of 2 limes
4 Tbsp fresh cilantro, chopped
freshly ground black pepper
1/4 cup (1 oz.) sliced almonds toasted, to garnish at end
Heat oil in heavy-based pan. Saute onion until softened, stirring occasionally. Add garlic, carrot, cumin and mustard seeds, and ginger. Cook for 5 minutes stirring, until the seeds pop and the carrot softens slightly. Stir in the tumeric, chile powder and garam masala, and cook for 1 minute, stirring to make sure spices don't burn. Add lentils, water and tomatoes, and season well with ground pepper. Bring to a boil, then reduce the heat and simmer, covered, for about 45 minutes, stirring occasionally. Stir in the lime juice and 3 Tbsp cilantro. Cook for about 15 more minutes to make sure the lentils are tender. Serve and garnish with the remaining cilantro and the toasted almonds.
Excellent with a dollop of plain yogurt on top, when you aren't detoxing of course.
This morning I looked out the window to see one of the dogs standing in the middle of a raised bed. When I went outside to shoo him away, I noticed a carrot, pulled from the earth and lying abandoned in the middle of the bed. Over the weekend I found a carrot lying in the middle of the path, and thought my mom had dropped it when she came out to pick. Apparently not. Apparently, one of our dogs needs more beta carotene in his diet. Since he'd already had it in his mouth I gave it back to him, and he proceeded to run around the yard with his prize before settling down and eating the carrot, discarding the green top when he was done. Super weird, fairly naughty, but rather cute. Did not get a photo of it however.