Category Archives: Main Courses

Red Lentil and Butternut Squash Curry

Posted on by

You know those times when you have a craving for a particular dish? (Today it was butternut squash risotto). So, you go to the store and attempt to purchase your ingredients, but they don’t have everything you need and you don’t want to venture too far into the store on account it’s pitch black indoors because there’s no power in the store. Then, you come home, realize you don’t have enough aborio rice to make said risotto, so, you scrap the idea when you spy red lentils and a giant container of curry powder in your cupboard and then switch gears. No? So it’s just me then, eh?

So, yes, that was me today. By the time work was over and I’d had enough of my apartment water pressure issues and the Super and the Landlord and management company, I was upset and the only thing that helped was being in the kitchen creating this curry dish for dinner. Cooking is so therapeutic for me, as I’ve written before. Anyway, this was fun to make and my apartment now smells like curry. I’m pretty happy. Enjoy!

Red Lentil and Butternut Squash Curry with Couscous

Mind you, I bought a smaller butternut squash (hey, it was only .75 a pound! How cheap for NYC!) and didn’t have much in my vegetable crisper besides baby carrots and an onion, so that’s what I put into this curry. Now, technically, I’m sure this isn’t a real curry, but hey, who cares? Use what you have on hand. Got a potato? Use it. Got some celery? Use it. You can figure it out along the way, just like I did. My measurements for the spices might be on the cautious side, so, please, adjust and add more if needed. And you know what? My dinner was delicious and a perfect end to my looooong day.

  • 1 small butternut squash, diced small, about 2-3 cups
  • 1/2 white onion, chopped
  • 10 baby carrots, sliced
  • 2 cloves garlic, minced
  • 1 Cup of red lentils
  • 1 32 oz. container of Vegetable Stock (I use Kitchen Basics brand w/o sodium)
  • 2Tb olive oil
  • 1 TB curry powder
  • 2 tsp chili powder
  • 1 tsp mustard powder
  • 2 tsp dried jalapeños (I used California crushed ones from Penzy’s)
  • 1 tsp cumin seeds
  • 1-2 tsp corriander
  • 1 TB tomato paste (I used a generous squeeze from a tube of Mutti, double concentrated tomato paste)
  • 1 TB crushed red pepper
  • Salt and black pepper to taste
  • 1 cup couscous, cooked

Heat a Dutch Oven on medium hight heat, add the extra virgin olive oil and then add the garlic, onion and carrots. Sauté until somewhat soft. Add a few dashes of salt to sweat the onions a bit. Add the squash and sauté for another 5 minutes. Add lentils, vegetable broth and all the spices and tomato paste. Give it a good stir and bring it to a boil. Turn down the flame and cover to simmer for 45-50 minutes, or, until the lentils and squash are soft and a majority of the liquid is gone. (While curry is cooking, you can bring a cup of water, salt and dash of olive oil to boil, add a cup of couscous, stir, cover and take off the stove burner. The couscous will be done in about 5 minutes.) Serve the curry over the couscous.

Tomato Pesto with Campanelle

Posted on by

Well, I think I’ve done it this year. I’ve eaten my weight in summer tomatoes. I can’t get enough of them because to me, the flavor of a good, ripe, juicy tomato epitomizes summer fruit and vegetables. Tomato and bean salad? Yes! Fire-roasted salsa? Please! Gazpacho? You bet. Sliced tomatoes and avocados on toast? Bring it. I get excited at the first site of tomatoes and buy them at least three times a week, and get wistful and sad at the last of them come Fall. Oh, and I’m pretty sure that this recipe will win over even those who aren’t fond of tomatoes. You know who you are. Ahem.

  • 1 container of cherry tomatoes, or heirloom cherry tomatoes
  • 1/4 C. extra virgin olive oil
  • 1/4 C. toasted almonds, chopped
  • 1/2 C of basil
  • 1/2 clove of garlic
  • 2 cups pasta, cooked al dente
  • Grated pecorino romano (optional)

Add tomatoes, oil, almonds, basil and garlic to a food processor and pulse until combined, but not soupy. Add pesto to warm, cooked pasta and cheese. Don’t add too many tomatoes (oops, like I did the first time) because you’ll have a soup or salsa instead of a pesto. You can adjust the garlic too. I didn’t want to overpower the flavor of the tomatoes….because I’m trying to enjoy the last of the best taste of summer. Insert sigh here: _______

Spicy Golden Zucchini and Snap Pea Pasta

Posted on by

Sometimes you have bright yellow zucchini in your fridge and don’t want to make grilled corn and yellow squash tacos AGAIN. A colorful, crisp pasta with some kick sounds like a really good alternative, even if you do sweat to death in your kitchen because there’s no cross-breeze. But, hey, that’s summer in Brooklyn. This is a simple past dish that pairs well with a crisp rosé and a side salad of fresh diced tomatoes, drizzled in olive oil. I am always amazed at the vibrant colors (and flavors) of summer vegetables. It’s dishes like these that I miss in, say, January…

  • 1 small/medium golden zucchini, sliced thin
  • 1/2lb sugar snap peas, trimmed
  • 1 jalapeño minced
  • 2 cloves garlic, minced
  • 1-2TB olive oil
  • Dash of crushed red pepper
  • 2C pasta, cooked, drained
  • grated pecorino romano

Cook your pasta (I used campanelle) and set aside in a large bowl. (You can add a small drizzle of olive oil so it doesn’t stick). Heat skillet over medium heat, add olive oil and wait for a few seconds until it’s warm. Then add minced garlic and jalapeño. Cook for about 30 seconds to a minute, or until it’s sizzling and fragrant. Add your sliced squash and snap peas. I saut&eactue;d them for about 5 minutes until the squash has softened, but the snap peas were still crisp. Add vegetables to pasta and toss with a little grated Pecorino Romano.

Veggies sauteing.

Sautéing the vegetables.

Dinner's on!

Dinner’s on! Add some Pecorino Romano too.

Cauliflower “Fried Rice”

Posted on by
cauliflower "fried rice"

cauliflower “fried rice”

I had seen a few other recipes online for this non-grain “fried rice,” so I decided to do my own riff. I was actually quite amazed at how much this is texturally akin to fried rice. I don’t really eat a lot of rice in general, so, I thought I’d prefer this, and, after making it, I do! It’s totally adaptable, in that you can use whatever ingredients you like: bamboo shoots, water chestnuts, pea pods, scallions, etc.

  • 1 head of cauliflower, cut into florets
  • 1 leek, sliced thin, thoroughly washed
  • 1/2C thinly sliced carrots
  • 1/2C peas
  • 2 eggs
  • 1tsp shredded ginger
  • 2 cloves garlic, minced
  • 1TB olive oil
  • 2TB low-sodium tamari (or more to taste)
  • Siracha or hot sauce
  • 1-2tsp rice vinegar
  • 1/2TB sesame oil

Cut cauliflower into florets, add to food processor and pulse until it resembles grains of rice (depending on how large the head of cauliflower is, you may have to do a few batches). Don’t over-process because it will quickly turn into mush, which you do not want. For the leeks, make sure your sliced leeks are thoroughly washed and free of sand too. I slice them, and then let them soak in a bowl of water, then drain in a colander, repeat a few times.

Heat wok pan or large sauté pan and add olive oil. Then add leeks and garlic and ginger. Cook for about 5 minutes or until the leeks have wilted and cooked down, slightly browned. Add carrots and peas, cook for another few minutes, until tender. Then add cauliflower. Stir until combined. Let the mixture cook down a bit, stirring occasionally. Push mixture to the sides and create a small space in the center of the pan and add the beaten eggs. (Make sure the heat is medium to high). Stir to combine, and the eggs will fry.
*Add the sesame oil, hot sauce, vinegar and tamari. Let this cook on medium for 15-20 minutes. Just eyeball it and see if it’s cooked down (it will).

Note: It might be easier to combine the sesame oil, vinegar, hot sauce and tamari beforehand, rather than adding to pan. That way, you can adjust to seasonings and not have super hot “fried rice” like I did (which I don’t mind at all).

Got wine? This goes well with a nice, mineral-ly, crisp white wine.

Kitchen Sink Kale Salad

Posted on by

Sometimes I just want a crunchy salad for dinner. I know, I’m SO exciting that way. I realize that kale is pretty much played out around here, but it’s still nutritious and I still love it. So, sue me. This salad comes together quickly and is best with a nice glass of white…or red, or whatever you prefer.

Salad

  • 1 pkg. mixed kale
  • 1/2C sugar snap peas
  • 1/2C radishes, thinly sliced
  • 1/2C carrots, thinly sliced
  • 1 ear grilled corn, cut off cob
  • 1/2 avocado, cubed
  • 1/4C toasted almonds, chopped
  • 1/2C chickpeas
  • 1/8 – 1/4C finely grated Pecorino (optional)
  • 1TB Extra Virgin Olive Oil

Dressing

Juice of one lemon, a couple quick drizzles of extra virgin olive oil (if needed) and a splash of white balsamic vinegar—all to taste.

I find it helps if I massage the olive oil into the kale leaves before adding the other ingredients, that way, you use less oil and all the leaves are evenly coated. If you find you need more olive oil, then add sparingly before tossing the salad. Oh, and I’ve been “grilling” an ear of corn directly on my gas stove burner. Brilliant, I tell you!