No meat, No wheat

Posts tagged ‘Zoodles are delicious and easy to make’

CURRIED LENTILS

Curried Lentils

CURRIED LENTILS
This is a rich and hearty one pot dish that is a delicious and satisfying main course; a crowd pleasing side dish; great warm or even cold with a salad; even the leftovers are wonderful! The spices give it an interesting flavor, with some minor heat. Feel free to increase the spices for more “heat”. The coconut milk gives this dish a creamy consistency, but you can also puree a cup or two of the mixture for an even smoother consistency, if you want. I sometimes mix green and brown lentils, or use just one of the other. This dish is amazing all by itself, and addictive right out of the pot and just off the spoon! Good food is like that sometimes! After making it once and finding my family loved this one, I find I can double the following recipe, as everyone is happy to eat up the leftovers. I served it to my husband with baby beets, string beans, and butternut squash- as you can see in the photo. I prefer to eat my curried lentils over freshly cooked basmati rice, as you’ll see in the photo below.  Betayavon!

Ingredients

  • Large onion, chopped
  • 4 cloves garlic, peeled and diced
  • 2 t. peeled diced ginger root
  • 3 T. olive oil
  • 1-2 T. curry powder, depending on taste
  • 1/2 t. ground cardamon
  • 1/2 t. ground cinnamon (optional)
  • 1/2 t. dry mustard
  • 1/4 t. cayenne pepper
  • 1/4 t. turmeric
  • 3 cups water
  • 1 1/4 cups dried brown lentils or French lentils, picked over and rinsed throughly
  • 2 medium carrots cut into coins
  • 3/4 cup green peas or corn or both, frozen is fine as long as they’re thawed
  • 1 cup unsweetened coconut milk
  • salt and pepper, according to taste

Supplies

Large cast iron pot with lid

Large spoon for stirring

Measuring cups and spoons

Curried Lentils over Basmati Rice

Creamy Curried Lentils with Basmati Rice

Instructions

Sauté onion, garlic, and ginger in olive oil, allow flavors to blend, about 5 minutes on medium heat. Stir the vegetables, and add the spices, stirring for 1 minute. Add the water, and bring to a simmer. Add lentils, cover, and simmer approximately 30-40 minutes, until lentils are soft. Remove the lid and add the carrots, cover, and cook until the carrots are tender, about 5-10 minutes. Add the peas, coconut milk, salt, and pepper to taste. Uncover the pot and simmer about 10 more minutes, unit all the flavors are combined. Serve hot or warm.

I love zoodles

ZUCCHINI NOODLES= ZOODLES

zoodles on the fork

ZOODLES. I love cooking for my daughter Ilana, because she really appreciates the kind of food I prepare. She is also a fabulous and highly creative chef, and I am grateful when she cooks for me. This year, she made me zoodles, and was shocked I’d never eaten or even heard about this amazing dish. I recall it was love at first bite, and now I make them often. This recipe requires multiple steps, but it’s worth it. I find I’m more inclined to make extra, especially when I have plenty of firm zucchini on hand, because the leftovers, if you have any, will keep well in the fridge for several days. I use a wonderful Swiss Made hand held device that I keep in my silverware drawer. I love it so much I just bought one exactly like mine for Susan, who encouraged me to share my recipes on a blog. Since Ilana had recently said the same thing, it seemed to be just a question of time.

  • Ingredientszoodles and zoodler
  • Zucchini
    Sea Salt
    Olive Oil
    Garlic
  • Supplies
    Zoodler-  which is really called a “julienner”
    Colander
    Large Bowl
    Wok
    Large Slotted Spoon
  • Instuctions

To begin, scrub the zucchini and remove the ends.Use the hand held zoodler to create thin strands (much thinner than julienned), and will resemble cooked spaghetti in texture and thickness. Place the zucchini strands in a large colander, sprinkle with sea salt, and place the colander over a large pot to capture the liquid that is released. Let sit for 30-40 minutes, until all liquid is released. Rinse zucchini to remove the salt, and place strands on paper towels to dry. This is an important step as you want the zoodles to release as much moisture as possible and wind up as dry as possible. Once dry, I heat up my wok, add 1 teaspoon of olive oil and a finely minced garlic clove. As the garlic becomes fragrant and begins to soften in the oil, I add the zoodles, just until they get hot. Options: combine the zucchini noodles with your favorite red sauce, or combine with your favorite pesto. I’ll post two fabulous pesto recipes soon. Another option is to sauté mushrooms in the wok with more garlic and combine with the zoodles.                                              Zoodles, Zucchini Noodles

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