Three Bean Curry

I don't know how many curry recipes I have on this website but I think it's a lot. I keep finding better ones. Plus, I like making a big pot of curry on a Sunday to pop on the stove later in the week when I don't feel like cooking. Pluuus, Jack loooooves curry and I can get at least three lunches out of it for him before he asks for something else. Homerun. I didn't think this was going to be anything special but we agreed that this one, adapted from Food52, was one of the best yet. You could sub the beans for chicken but I actually like it with the beans. You can also use whatever beans you want. The original recipe called for five types, I don't go that crazy. Note - it also calls for one triangle of Laughing Cow cheese - totally random but I welcome the chance to buy a box of these since I lived off of them in Senegal and it brings back memories. You could use cream cheese instead.

Onion/garlic/ginger paste: chop 1/2 an onion and equal parts garlic and ginger so that together they equal the amount of onion you have. Pulse in a processor until you have a paste.

Can of kidney beans (or you could use the same beans for all or different kinds than I have here)
Can of garbanzos
Can of black eyed peas - drain and rinse all beans
2 tbsp olive oil
1 tbsp butter
1 chili pepper, minced (jalapeno or serrano if you like it spicy, otherwise omit)
1 tsp cumin
1 cup tomatoes, chopped (or diced canned)
1 triangle of Laughing Cow or 1 tbsp cream cheese
1 tsp chili powder
1 tsp coriander
1 tsp cumin
1/4 tsp tumeric
1/4 tsp garam masala
1 tbsp fenugreek
1/4 tsp cinnamon
1/2 tsp sugar
1/3 cup coconut milk (optional)
Couple handfuls of baby spinach (optional, I like to add some greens/veggies to this to balance it out)

1. Heat the butter and oil over medium high in a large saucepan. Add the onion/garlic/ginger paste (and chili pepper if you're using one) and saute for about five minutes or until softened or golden brown.

2. Add tomatoes and cook for 5 minutes. Add the cheese and cook until melted.

3. Add spices through cinnamon and 1/4 cup of water. Let cook a few minutes. Add sugar and beans and mix well. Season with salt and pepper. Cook for 20 minutes or so. Add the spinach if using and cook until totally wilted. Add the coconut milk and heat through. Serve over rice.

Summer Squash and Basil Pasta

Between Jack's later bedtimes these days and no nap weekends...not only do I have a huge pile of recipes to post but I have no time to cook. So 30 minutes or less here, people, that's the goal. I got this one out of Bon Appetit and it's a great summer pasta dish.

1/4 cup olive oil
6 thinly sliced garlic cloves
2 lbs summer squash and zucchini - quartered lengthwise and sliced
1 tsp crushed red pepper
12 oz pasta - papardelle or another wide noodle works well
1/2 cup grated parmesan cheese
1 tbsp lemon
1/2 cup basil

1. Heat the olive oil over medium. Add the garlic and stir until lightly browned around the edges. Add the squash and season with salt and pepper. Cook and stir until squash breaks down and gets jammy, about 15 mins.

2. Meanwhile, cook the pasta until al dente. When done, transfer to pan with squash, reserving pasta water. Add about 1/2 cup of pasta water and the cheese in stages until cheese is melted and incorporated and pasta is cooked.

3. Add the lemon juice and basil and serve with more cheese.

Sweet Potato and Mushroom Risotto

We're all things sweet potatoes these days. I don't think I had a sweet potato until I was like 35 yrs old. I didn't have a black bean until I was 18...you catch my drift. We grow up on certain things and not others (did you ever hear the This American Life story about the woman who had chicken every night for dinner until she went to college and realized that not everyone else had chicken every night for dinner...??). Paddy wonders why we can't have 'real potatoes' but whatever - Jack eats sweet potatoes and I love them too. So if I can kill two birds with one stone, let's do it.

2 roasted sweet potatoes, peeled and pureed
2 tbsp olive oil
3 cups sliced shiitakes
1 cup finely chopped onion
2 tbsp chopped sage
5 cloves garlic, minced
1.5 cups Arborio rice
5 cups chicken (or veggie) broth, warm
salt and pepper
1/4 cup marscarpone or cream cheese
1/4 Parmesan

1. Heat oil in Dutch oven over medium high. Add mushrooms, onion, sage and garlic.

2. Add rice and cook a couple of mins, stirring. Stir in 1 cup of sweet potato, 2 cups of stock. Bring to a boil. Simmer until liquid has almost been absorbed. Add more stock and simmer again, until almost absorbed. Continue until all stock used and rice is tender.

3. Remove from heat, add the rest of the potato and cheese and mix until incorporated.

Sauteed Greens with Pine Nuts and Raisins

Ok, so this doesn't sound that great, I know. But I've been trying to minimize effort in the kitchen, which means that many nights I throw bone in chicken breasts into the oven before putting Jack to bed and then seeing what I can pair with them after he's asleep to make it seem like it's not exactly what we had the night before. This was very good - adapted from Fine Cooking. We were pleasantly surprised. You can substitute the greens - the recipe called for chard but I used kale. Whatever you got...

3/4 cup raisins (preferably golden but don't go out of your way!)
1 bunch of kale, Swiss chard...some kind of hearty green, trimmed
1/4 cup olive oil
1 medium red onion, thinly sliced
2 cloves of garlic, minced
handful of parsley if you have it
1/2 cup pine nuts, roasted on the stove top for 10 minutes or until brown
2 tsp lemon zest
1/4 cup lemon juice
Small handful of Parmesan

1. Soak the raisins in boiling water until plump. Drain.

2. Heat oil in a large saute pan, add the onion and soften. Add the garlic. Add the greens. Toss until tender, 5-10 mins.

3. Remove from heat, add the raisins, parsley, lemon, cheese, and salt and pepper to taste.

Baked Eggs in Tomato Sauce

Has anyone noticed that these meals are getting easier and faster to make? That's the goal these days folks - somehow eat a delicious meal on a weeknight before 9pm. I'm aiming for a half hour or less these days so keep an eye out. This is from Fine Cooking magazine - it took about 10 minutes plus a few  more to bake. Also - this is the Italian version of pretty much the same thing I posted a couple of months ago...oops!

3 cloves garlic, minced
1 can chickpeas, rinsed
1 onion diced
28oz can crushed tomatoes
3-4 eggs
1/2 chunk of fresh mozzarella, sliced
Handful of basil, thinly sliced
You can add some sausage to this if you're looking for meat!

1. Preheat oven to 425.

2. Mash half of the chickpeas in a bowl with a fork.

3. Over medium heat in a large skillet, cook the onions until translucent. Add garlic, tomatoes, and mashed chickpeas. Bring to a boil and remove from heat.

4. Add the rest of the chickpeas and make depressions in the tomato sauce for each of the eggs. Crack eggs into the holes and place the mozzarella around it. Put in the oven to bake for 8-9 minutes - don't over do it! Remove from the oven when done and sprinkle with basil.

Mexican Baked Eggs

We're all in favor of 20 minute dinners. Let's face it, when you only have 20 minutes it's easy to opt for heating chicken nuggets or microwaving something from Trader Joe's. But I'd much rather have this. Eggs always save the day.

2 tbsp olive oil
3 thinly sliced poblanos (seeded and deveined)
3 garlic cloves, minced
2 cups tomato sauce or crushed tomato
2 cups halved cherry tomatoes
1 tsp oregano
4 large eggs
1 cup crumbled queso fresco or chedder, jack, whatever
Cilantro and jalapeno - pinch of each

1. Preheat oven to 425. Heat olive oil in a large cast iron plan. Add the poblanos and garlic and cook for five minutes.

2. Stir in tomatoes and oregano and cook over low heat for 10 minutes.

3. Crack eggs into the sauce and top with cheese.

4. Bake for 12 minutes.

Grilled Egg & Eggplant

Not a combo I would've thought up. But these days I'm going for meals that are high in flavor, healthy, and fast as hell to make. This is from Bon Appetit. The spicy sauce in this recipe could be used in a million other ways but it really works with this. You can pan cook the eggplants but the smokey char from the grill is like another ingredient. Serve this on its own, over some sauteed kale, or rice, both...whatever.

2 jalapenos, seeded and de-veined
1 clove of garlic, finely chopped
2 tbsp red wine vinegar
1 tbsp honey
4 Japanese eggplants or 1 lb of regular eggplant(s) - cut lengthwise about 1/2" thick
4 tbsp olive oil
3 scallions, thinly sliced
2 cups cilantro
1/4 cup fresh dill
2 eggs

1. Toss chiles, garlic, and a large pinch of salt on a small bowl and let sit until softened - about 10 mins. Stir in vinegar and honey and set aside.

2. Drizzle eggplants with oil and season with salt and pepper. Grill or cook in a large skillet until lightly charred and tender. When finished, cut on a diagonal and toss in a large bowl with scallions and half of the hot sauce, cilantro and dill.

3. Heat remaining 2 tbsp of oil in a skillet over medium and fry the eggs until yolks are just set. Remove eggs from pan and cut into strips. Arrange over the eggplant and drizzle with remaining hot sauce, cilantro and dill.

Fennel and Carrot Soup

When I was pregnant last fall, I made dozens of bulk batch soups and froze half for those first few months of parenthood when you can barely see straight. I came across some good, simple recipes and now that the cold weather is here again, I'm bringing them back! This is unbelievably easy and very flavorful. Jack loves it too! (modified from Bon Appetit)

6 tbsp unsalted butter, divided (I used olive oil this time since I knew Jack would eat it)
2 fennel bulbs, thinly sliced
2 small onions, thinly sliced
4 carrots, chopped
1 yukon gold or russet potato, peeled and halved
2 sprigs fresh thyme
1 bay leaf
4 cups (1 box) of chicken broth or vegetable broth

1. Heat the butter (or oil) in a dutch oven over medium heat. Add fennel, onion, carrots, potato, thyme and bay leaf and season with salt and pepper. Reduce heat to medium low, cover and cook for about an hour, stirring occasionally.

2. Add broth, bring to a boil, reduce heat and simmer for about 10 mins or until potato is falling apart. Remove herbs.

3. Puree in a blender and serve!

Autumn Risotto with Carmelized Apples and Fennel

Tis the season! I pulled this from the pile because it was delicious.This comes from Food52 and is bright, citrus-y, and full of flavor. Perfect for a cold fall or winter evening.

Caramelized Apples and Fennel
1 large honeycrisp apple (or really any kind), peeled and chopped
1 fennel bulb, trimmed and chopped
1 tbsp olive oil
1 tbsp butter
1/2 tsp salt
1/4 cup white wine

1. Get the apples/fennel started before starting the risotto. In a large skillet over medium high heat, melt the butter with oil and add the apples and fennel. Add salt and stir. Cook over medium heat for about 20 mins. Keep an eye on them after about 10 mins so they don't get too brown. When tender and the juices have evaporated, deglaze the pan with the wine, scraping up any bits. When wine is almost evaporated, turn heat off and set aside.

Risotto
4 pieces of prosciutto (optional) 
1 1/2 cups arborio rice
3 cups apple cider
3 cups chicken broth
1 medium onion, chopped
2 cloves of garlic, minced
1/4 cup white wine
1/2 cup parmesan, grated
1/4 tsp orange zest
1/4 cup goat cheese, crumbled
1/3 cup walnuts, toasted and chopped
2 tbsp parsley, chopped
1tbsp olive oil
1 tbsp butter

1. Add the broth and cider to a saucepan and bring to a low simmer.

2. In a large skillet, heat the olive oil and add the prosciutto. Cook until just crispy. Remove from pan and set aside. Add the onions and garlic and cook until soft.

3. Add the rice and cook for a couple of minutes to toast it with the onions. Add the wine and cook until liquid is just absorbed.

4. Add a ladle of the broth/cider to the rice and cook until just absorbed. Repeat this process, stirring frequently until all of the broth is used and the rice is just tender.

5. When adding the last ladle of liquid, add the caramelized apples/fennel, orange zest, parmesan, and butter. Stir and season with salt and pepper. Add the prosciutto and serve with goat cheese, walnuts and parsley on top.

Spicy Eggy Fried Rice

Not sure if this is an egg dish or a rice dish, but it's YUMMY. This is adapted from a Food and Wine recipe called "Breakfast Fried Rice" - unless I was in Asia, not sure I'd have this for breakfast, but it makes a perfect lunch or dinner. I made this last week one night for a cheap and easy dinner and we'll probably have this a lot more in the future.

2 tbsp sesame oil
2 cloves garlic, minced
3 green onions, sliced
1 cup or so of leftover rice (use as much as you want to balance it out, make the meal bigger)
1 tbsp rice vinegar
1 tbsp soy sauce
2 cups chopped kale
3 eggs, beaten
Salt & pepper
Sriracha or hot sauce

1. Heat a skillet over medium high heat. Add 1 tbsp oil and garlic. When hot, add the kale and saute until just wilted. Push to one side of the pan.

2. Add the rice, vinegar and soy sauce and heat through. Push to the side with the kale.

3. Add the remaining oil and green onions. Then add the eggs and scramble. When eggs are cooked, mix in the kale and rice until well combined. Serve with Sriracha.

Bruschetta

We're on a bit of an appetizer kick here...yesterday was Valentine's Day and I went the extra mile on Paddy's favorite meal of Pasta Bolognese by adding a few small bites to get us started. Bruschetta is so simple and delicious and can really be an app, a snack, lunch, whatever. I always make a little extra tomato topping and save till the next day to have on top of chicken, or fish, a salad, etc.

1 baguette
1 container of cherry tomatoes, quartered
1 bunch of basil
1/4 cup olive oil
3 cloves of garlic, grated
2-3 tbsp balsamic vinegar
Salt and pepper

1. Warm the olive oil on medium low heat in a saucepan with the garlic. Let the garlic infuse the oil but be careful not to let it burn.

2. Add the tomatoes to a bowl and pour the oil over them. Add the vinegar, salt and pepper.

3. Slice the baguette into thin slices and arrange on a baking sheet. Broil until lightly toasted, turn over and toast the other side.

4. Add the basil to the tomato mixture and mix well. Pile on top of the toasts and away you go!

Crunchy Roasted Chickpeas

For a girl who never ate a bean until college, I sure do love me some beans. Baked, sauteed, pureed...whatever. I had roasted chickpeas at a restaurant a few years ago, they were served at the table instead of bread and I loved them. I only recently made my own and they're really easy. And a really yummy, healthy snack.

2 cans of chickpeas, rinsed and drained
2 tbsp olive oil
1 tsp cumin
1 tsp cayenne
Salt and pepper to taste

1. Preheat the oven to 450.

2. Pour the drained chickpeas onto a baking sheet lined with paper towels and pat dry. Let them sit for another 15 mins or so - make sure they're dry.

3. Transfer the chickpeas to a bowl and mix with olive oil and your seasonings.

4. Pour the chickpeas back onto the baking sheet and roast for 30-40 minutes, shaking the pan every 15 minutes or so that they're evenly roasted. Make sure they're crunchy before they come out...err on the long side, you don't want them to be mushy or gummy.

Corn Lovers' Potato Salad

It's corn season! We've been eating it every night. Usually steamed, but often grilled. I love charred, grilled corn. It reminds me of walking through downtown Bamako in Mali after a day at school and going to catch my bus home. Women line the edges of the side streets, crouched down over small charcoal grills, turning their corn over the hot coals. The best kind of snack.

These days, I'll grill up a bunch and bring a cob to work to munch on as a snack. But warning - have floss ready. Getting corn in your teeth is a whole other story when: 1) the corn is black, and 2) you're at work. Awkward smiles at meetings. Trust me folks.

1 bunch or about 1 lb of small baby potatoes, halved
1 tbsp olive oil
1 cup charred corn (shuck the corn and put directly on high heat grill, turn occasionally)
1/4 tsp crushed red pepper
1 cup cherry tomatoes
Salt and pepper
1/3 cup cilantro
1/4 cup grated Parmesan

1. Place potatoes in medium saucepan and cover with water. Boil for 10 minutes or until tender. Drain.

2. Heat a large skilled over medium high heat. Add the oil. Add the potatoes and tomatoes and saute for 2 minutes. Add the corn and cook another minute. Add salt and pepper to taste.

3. Transfer to a bowl and mix in cilantro and cheese.

Vegetable Risotto with Poached Eggs

Ok...confession. I have been putting poached eggs on everything lately. We have them for breakfast but they're been pretty popular on the dinner plate too - on grilled asparagus, over stir fry, with grits (such as this butternut squash and sausage hash), and this risotto is a good one. Never thought of an egg as a meal enhancer but I'm a believer now! (Stay tuned for my chorizo and fried egg tacos...YUM!).

People think that risotto is hard to make or that it takes a really long time. It doesn't. And it's a nice change from pasta and not as heavy as you'd think if you make it with some nice, fresh veggies.

4 cups chicken broth
1 tbsp butter
2 tbsp olive oil
1 leek, white part thinly sliced
1 fennel bulb, chopped
2 cloves garlic, minced
1 cup shitake mushrooms, thinly sliced
1 zucchini, quartered and sliced
1 yellow squash, quartered and sliced
1 cup arborio rice
1/2 cup dry white wine
1 cup peas
1/2 cup fresh basil, chopped
(or any vegetables that you want to use!)
3/4 cup grated Romano or Parmesan cheese
1 tbsp white vinegar
2 eggs

1. In a medium saucepan, heat the broth over medium-high heat and keep hot on the stove.

2. In a large skillet over medium-high heat, add the butter and oil. When hot, add the leeks, fennel, zucchini and squash and cook until soft. Add the mushrooms and garlic and cook until mushrooms are soft.

3. Add the rice and cook for 2 minutes, stirring occasionally so that the rice toasts a little. Add the wine and let simmer and reduce until mostly absorbed/evaporated.

4.Add a ladle of chicken broth and stir occasionally, until almost all liquid is absorbed. Then add another ladle of broth, stir until absorbed, and add more. Continue this process until all broth has been added and all has been absorbed. It should take about 20 minutes or so.

5. Add the peas.

6. Heat about 2 inches of water in a medium saucepan until it boils. Turn down to medium or a veeeery gentle simmer. Add the vinegar. Working with one egg at a time - if you have a small ramekin, crack the egg into the ramekin and then gently transfer egg to water (the ramekin will help the egg stay together). If you don't have one, very gently crack the egg into the water. Let them sit still for about 2 1/2 minutes. Transfer the egg to a plate with a paper towel.

7. Add the cheese to the risotto, give it one last stir and serve with poached egg on top.

Cauliflower and Herbed Barley Salad

I realize that this doesn't sound terribly exciting...cauliflower and beans? But this is delicious. And I almost always trust Bon Appetit. You could always swap out the dressing ingredients with your favorite dressing. The key is to get nice, brown, roasted cauliflower.

1/2 cup barley
1 tbsp lemon zest
3 tbsp lemon juice
1 tbsp mayo
1 tsp dijon mustard
6 tbsp olive oil
1 head of cauliflower, cut into florets
1 15 oz can of butter beans, rinsed
1/2 chopped parsley
2 tbsp fresh tarragon

1. Cook the barley in water or chicken broth for about 1/2 hour until tender.

2. Whisk the lemon juice, mayo, mustard and 5 tbsp of the oil. Season with salt and pepper.

3. Heat oil in a large skillet and add cauliflower. Cook at medium high until tender and browned on all sides. Season with salt and pepper.

4. Transfer the cauliflower to a large bowl, add the beans, parsley, barley, tarragon and the dressing. Season with salt and pepper. Garnish with the lemon zest.

Butternut Squash and Mushroom Tart with Gruyere

I know, lots of butternut squash stuff lately. But if you buy it, better have a couple of uses on hand because there's always a lot of it!

So I find meat pretty necessary in every meal...have you noticed? I'm not usually drawn to vegetarian delights, although I do love vegetable. I just find myself saying, this would have been better with chicken, or beef, or lamb, or BACON. But I was very pleasantly surprised by this butternut pie from Cooking Light. The great thing about it too, is that you can eat it as your entree or as a side with grilled or broiled meat. This is packed with flavor! Also - the crust is a super easy olive oil-based pie crust that I was pretty amazed with. You could also use store-bought pie crust (god forbid) or homemade pie crust.

Crust
1 cup plus 2 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp baking powder
1/4 cup olive oil
3 tbsp ice water

Filling
3 cups cubed butternut squash
2 tbsp olive oil
3/4 cup chopped onion
1 cup shredded Gruyere
2 eggs
1/2 tsp black pepper
1 1/2 oz chopped pancetta (could sub bacon here)
5 oz slice shitake mushrooms (shitakes are key! Don't sub)
1/4 cup white wine

1. Preheat oven to 450.

2. For crust, combine flour, salt, pepper, and baking powder in a food processor. Pulse a couple of time or until combined. Combine oil and water and slowly pour through food chute and pulse until dough is crumbly.

3. Coat a 9-inch pie plate with cooking spray and press dough into the dish and up the sides. Place in the oven and bake for 10 minutes.

4. For filling, place squash in food processor (no need to clean from dough) and pulse for 1 minute or until finely chopped.

5. Heat a large pan to medium high. Sautee the onion for a minute and then add the squash. Saute for 10 minutes or so, stirring occasionally.

6. While squash cooks, combine half the cheese, eggs, salt and pepper in a large bowl. Stir in the squash and onion mixture.

7. Remove crust from oven, spoon squash mixture over crust and spread evenly. Return to oven and bake for 10 mins.

8. While tart bakes, bring the pan back to medium high. Add a little olive oil and the pancetta and cook for a couple of mins until it starts to brown. Add the mushrooms and cook until browned. Season with salt and pepper. Add wine and cook for another minute or until it almost evaporates.

9. Remove tart from oven. Sprinkle the mushroom mixture over the top and sprinkle with remaining cheese. Return tart to oven and bake for another 5 minutes or until cheese melts.

Butternut Squash Ravioli - The Easy Way!

When I make pasta, it's an all day affair that usually ends with my kitchen looking like it was just flour bombed. It's an intense, messy job but always worth it once you get to eat it. I make huge batches and freeze it so that the enjoyment at least lasts for a few months.

But sometimes I want it without the hassle, and wontons are are a great way to make ravioli. Wonton ravioli are quite a bit lighter and much better with a veggie filling and a light sauce because they don't hold up too well in your usual tomato sauce. This is from Cooking Light a few months ago and is a great way to use leftover butternut squash (have you ever noticed that when you buy butternut squash you have way too much of it?). These ravioli are best with fresh baby spinach pesto. These will melt in your mouth!

1 butternut squash, cut into 1 inch pieces
1 tbsp fresh oregano
2 tbsp butter, melted
1 cup of grated parmesan, divided
salt & pepper
1 package of wonton wrappers (found near tofu in grocery store)
1 egg, beaten

1. Preheat oven to 400. Place squash on cookie sheet, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes or until the squash is tender.

2. Remove squash from oven and mash. Add the oregano, butter, and cheese.

3. Moisten 1/2 the edge of the wonton with egg and place 1 1/2 tsp of squash in the middle of the wonton. Fold over and seal. Place wontons on a cookie sheet lined with wax or parchment paper as you finish the rest.

4. Bring a large pot of water to a boil. Carefully place the ravioli in the pot and cook for about 3 minutes. Drain and carefully mix with pesto, a brown butter and sage sauce or a drizzle of olive oil to finish.

*These freeze well! Make a big batch and store in a large tupperware container - just be sure to place parchment between each layer so they don't stick to each other. Put them in boiling water straight from the freezer - they're better if you don't thaw.

Baby Spinach and Basil Pesto

I love pesto - there's so much you can do with it! It's great on sandwiches, as a condiment with steamed or grilled vegetables, as a soup flavor finesser, with eggs, on pizza...the list goes on. But sometimes I find traditional pesto a little intense...which lead me to this baby spinach version which I actually prefer now. The spinach lightens it up a little and actually gives the pesto much more volume - you get so much more!

*Note to chef - my recipe here does not include garlic, by the way. I find raw garlic a little overpowering which seriously disappoints my dear husband who eats garlic cloves as a snack. I smell like it for days so, no thanks. Feel free to add it. Also several other variations noted below.

Easy to double this recipe - it freezes well. Freeze in a container or in an ice cube tray for easy re-use!
1 1/2 cups baby spinach
1/2 cup fresh basil
1/4 cup walnuts, toasted (substitute pine nuts)
1/2 cup grated Parmesan or finely shredded Romano, Asiago or any other Italian hard cheese
2 tbsp olive oil
2 tbsp veggie or chicken broth

1. Place the nuts in a pan on the stove top and heat on medium high, turning occasionally, until they are browned slightly and are fragrant. Remove from heat.

2. Place the spinach, basil, nuts, cheese, and garlic in a food processor.

3. Combine the broth and olive oil in glass or measuring cup. Pulse the ingredients while drizzling the broth/oil through the food chute.

Rajmah - Sara's Indian Chili

So I guess I'm on a bit of a bean kick here. We were over at our friends Sara and Kiran's house not too long ago celebrating Sara's (a different Sara) birthday. Kiran's family is Indian so we were pretty sure that we'd be treated to some Indian deliciousness. Ironically, the Saras made this, not Kiran. Paddy and I were blown away at the flavor...I was even more surprised when Sara sent me the recipe and I realized how EASY it is!!

1/4 cup chopped fresh ginger
1 medium onion, finely chopped
1 tomato, diced
3 cloves garlic, minced
1 large green chili, chopped (optional)
1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cumin seeds
1/2 tsp ground tumeric
1/4 teaspoon cayenne (double if you don't use green chili)
8 oz can of tomato sauce

1 cup chicken broth
3 cups boiled red kidney beans or 30 oz can of red kidney beans, undrained
1/2 cup chopped fresh cilantro

1. Heat a couple of tablespoons of olive oil in a deep saucepan. Add ginger, garlic, onion, green chili and let sizzle for one minute. 

2. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. 

3. Add the kidney beans with water or canned red kidney beans (undrained) plus 1 cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.

4. Serve over rice or with naan. A dollop of plain yogurt on top is heavenly.

Grilled Vegetable and Rice Salad with Herby Vinaigrette

I'm on a roll with brown rice these days. I actually don't like it in hot food though. If I'm gonna have rice, I want it as white and sticky. Plus, you can't beat the flavors of basmati and jasmine. However, I started using brown rice a lot this summer as a "filler" in salads...meaning, I need more than just vegetables for lunch if I'm gonna make it through the day without gnawing on my desk. Turns out, this is a great role for brown rice. This salad is based on a recipe from Bon Appetit. You can use any herbs that you have but this combo is quite good!

Vegetables
12 okra pods (yes, you can skip it and use another veggie but grilled okra is actually quite good!)
3 ears of corn, shucked
1 large zucchini, cut lengthwise in 1'' slices
2 long chiles (Anaheim are good) stemmed
1 small eggplant, cut lengthwise in 1" slices
1 tbsp sea salt

Dressing
1 garlic clove, minced
1 tsp brown sugar
Juice of 1 lime
1 cup or so of fresh herbs (tarragon, mint, basil, cilantro)

1 cup brown rice

1. Cook the brown rice and set aside to cool.

2. Mix the vegetables with a drizzle of olive oil and salt. Grill on high heat until softened a bit and lightly charred. Place the chiles in a bowl with plastic wrap and let them steam to loosen the skins. Peel and discard the skins and take out the seeds. Let all of the veggies cool and chop into chunks.

3. Put the dressing ingredients in a food processor with a drizzle of oil. Blend until you have a pesto consistency.

4. Mix everything together and put in the fridge!