Recipe: Black Eyed Peas Curry

This recipe comes from the Post Punk Kitchen, modified slightly by my wife.  I love how this dish feels both hearty (from the coconut milk) and light (from the black eyed peas). I feel it's perfect this time of year as we're just coming out of Winter and into Spring.

We didn't have any plantains as the original recipe calls for, although I am sure they would be a great addition. You can also substitute your favorite curry powder with the curry leaves, cumin and coriander. Serve with cooked brown rice.

Makes 4 servings

1 teaspoon olive oil
1 finely chopped small onion
1/2 red pepper, finely diced
1/2 jalapeno pepper, seeded and minced
3 cloves garlic, minced
2 tsp fresh ginger, grated
2 bay leaves
6 curry leaves
1/2 tsp cumin
1/2 tsp coriander
pinch of cinnamon
1/2 tsp dried thyme
1/2 tsp salt
3/4 cup coconut milk
3/4 cup water
2 cups cooked black eyed peas (from 1 cup dry beans or 1 can)
3 stalks kale, chopped, stems removed
1 tsp honey
juice from 1/2 lime
2 sprigs cilantro, chopped (optional for garnish)

In a large pot over medium heat, saute the onion, red pepper and jalapeno pepper in the oil for about 5 minutes, until softened. Add the garlic, ginger and bay leaf. Saute for two more minutes. Add the cumin, coriander, curry leaves, cinnamon and thyme, with a splash of water. Mix for another minute.

Add the salt, coconut milk, water and black eyed peas. Mix well and then add the kale. Lower heat and cover, cooking for ten minutes. Turn off heat. Add honey and lime juice. Taste and adjust seasonings if necessary. Garnish with cilantro. Serve over brown rice.

Recipe: Chipotle Navy Beans & Kale

If you haven't noticed yet, I like my rice and beans. There is something about this dear legume and grain that is encoded in my DNA.

Fortunately (for my wife), Heidi Swanson's great blog 101 Cookbooks has given new life to this combination, with her recipe for Giant Chipotle White Beans, the inspiration for this dish.
 
We've simplified the recipe so that it can be made in one pot with relative ease. We've also taken out the feta, but feel free to add it back in.  It's delicious either way.  Cooks in 30 minutes.

Enjoy!

Serves 4

2 tablespoons extra virgin olive oil
2 pinches red pepper flakes
1 clove garlic, chopped
1 14.5 oz can Muir Glen Fire Roasted Tomatoes with Chipotle Peppers
1 tablespoon dried oregano
2 pinches of salt
1 15 oz can navy beans (or cooked beans from 1 cup dry)
1 bunch of kale, chopped with stems removed
A few dashes Chipotle Tabasco sauce (to taste)
2 cups basmati brown rice, cooked

In a medium saucepan, heat olive oil over medium heat. Add red pepper flakes and garlic and stir for less than a minute. Next, add canned tomatoes, oregano, and salt. Cook for 5 minutes. Combine beans and continue to simmer for an additional 5 minutes. Stir. Add chopped kale and 1/4 cup water to help cook down. Cover and heat another five minutes. Add tabasco sauce to achieve desired spice level. Check for salt. Serve over basmati brown rice.

Recipe: Coconut Squash Curry

This dish, known as Olan, is from in the coastal state of Kerala in India. Swati and I first came across this dish while planning the menu for our wedding.

I love this dish and we've made it several times since our wedding. The coconut milk gives this dish a rich, creamy taste, while also being completely dairy-free! It's also refreshing to find an Indian recipe that uses winter squash and is free of the usual nightshade vegetables. I never thought I'd find a seasonal Indian dish for winter time. But now I have!

We used butternut squash for this dish, but you could easily substitute any winter squash or even sweet potatoes. Traditionally, this dish uses chili peppers instead of Thai curry paste, but sometimes one has to improvise! This dish should be enjoyed over rice. Enjoy.

Serves 4-5

1 tbsp olive oil

1/4 tsp brown mustard seeds

5-6 curry leaves 

1 large shallot, thinly sliced

2 1/2 cups butternut squash, peeled and cubed
1/2 tsp coriander
1/2 tsp salt

1 tbsp Thai Kitchen red curry paste

15 oz coconut milk (1 can)
2 cups cooked black-eyed peas (from 3/4 cup dry or 1 can)

In a large pot, heat the olive oil over high heat. Add mustard seeds to oil. Wait until seeds start to pop, then add the curry leaves. Add the onions and cook a 2-3 minutes until translucent.

Next, add the butternut squash, coriander, salt, and Thai curry paste. Saute for a minute or two until spices coat the squash. Add 1/2 cup of water to help the squash cook. Cover and cook for 10 minutes until squash is somewhat soft and water has boiled off.

Add coconut milk and the cooked black-eyed peas. Cover and simmer for 10 minutes. Check for salt. Remove from heat. Serve over brown rice.

Recipe: Chana Masala

Chana Masala (or Chole) is a classic Indian dish and a staple in my kitchen.

It is one of those dishes that is great anytime of the year - serving as my comfort food in the winter and great in the summer when tomatoes are in season. My recipe uses tomato paste, but can easily be substituted for a diced fresh tomato in the summer (just might take a bit longer to cook down).

For a richer taste, try using ghee (clarified butter) instead of olive oil. You can purchase at health foods stores and Indian grocery stores, but I prefer to make my own. For a simple recipe, visit Fran's House of Ayurveda.

Serves 4

1 tbsp olive oil or ghee
1/2 tsp turmeric
1 small red onion, diced
2 tbsp tomato paste
1/2 tsp garam masala
1/4 tsp ground coriander
1/4 tsp ground cumin
2 15 oz can garbanzo beans
1/2 tsp salt
juice of 1 lemon
a few sprigs cilantro, chopped (for garnish)

1. In a large wok or skillet, heat olive oil or ghee at medium high heat. Add turmeric.

2. Cook onion until golden brown and fragrant, about five minutes.

3. Add tomato paste, garam masala, ground coriander and cumin. Cook for another seven minutes, and stir to form a nice paste. You might start to see the oil separate.

4. Add garbanzo beans (with reserved water). Reduce heat to medium and cook for another ten minutes or so. Should form a nice sauce. Remove from heat.

5. Add salt and lemon juice. Adjust as necessary.

6. Serve on plate with basmati rice. Add cilantro as garnish.

I recommend eating this dish with my recipe for South Indian Green Beans. They look and taste great together. Enjoy!

Recipe: Garbanzo Black Bean Chili

I wasn't kidding when I mentioned I've been on a bean kick as of late.

And for anyone who likes to experiment in the kitchen, there is no better dish to make than chili. I honestly don't think I've ever made the same one twice. Other than the requisite beans and tomatoes, this recipe lends itself nicely to improvisation.

It all starts with caramelized onions and garlic as the base. For me the rest varies based on what I have on hand. This version calls for carrots, celery and mushrooms. All great. You could even use some bell peppers if you have them. Even some corn. Just throw it all in.

Spices of course are key. Play around with the quantities to create a recipe that works for you. I think cumin and coriander are essential. These spices seem to creep into all the foods that I like (e.g. Mexican, Indian, Middle Eastern). Additionally, the dried oregano and chili powder are important here. I like a little bit of heat in my chili (not too much). I find the Muir Glen diced tomatoes with chipotle peppers to work well. But if you can't find some, just try adding a bit of Tabasco sauce.

Chili goes great with cornbread and/or rice. Or can be enjoyed on its own.

Serves 4

1 15 oz can garbanzo beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 14.5 oz can diced tomatoes with chipotle peppers
1/2 onion, diced
1 carrot, diced thinly
2 celery sprigs, diced thinly
5 crimini mushrooms, sliced
1 clove garlic, minced
1/2 tsp dried oregano
1/4 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground coriander
salt to taste
juice of 1/2 lemon
pepper jack cheese, grated
olive oil

In a medium to large pot, saute the onions in olive oil over medium heat for 8 minutes until golden brown. Then add the carrots, celery, garlic, and oregano. Stir for 5 minutes or until soft. Add the canned tomatoes, mushrooms, cumin, coriander, and chili powder. Bring to a simmer and cover. Cook for another 8 minutes until mushrooms are cooked. Add the canned beans and resume simmer. Let flavors combine, cooking another 8-10 minutes. When finished, remove from heat and add lemon juice. Check salt and adjust to taste.

Top with grated pepper jack cheese, sour cream, and/or labne.

Similar dishes:
Rajma: Indian Kidney Beans
Mexican Rice and Beans

Recipe: Lentils and Rice with Fried Onions

Mujadarrah is the traditional name for this Middle Eastern dish. And as plain as it looks and sounds, it is really delicious. My version was inspired by the book Vegetarian Cooking for Everyone by Deborah Madison.

It only requires six ingredients, all of which are items I keep regularly in my pantry (i.e. brown rice, lentils, onions, olive oil, salt, pepper). So it's great around this time of year when you'd rather stay in and not run to the store.

The fried onions are really what make this dish delicious. You want to cook them until they become dark brown. It might seem like a lot of olive oil, but it's really what makes this dish good.

I love teaching this dish to vegetarians, as it is a great source of protein - the amino acids in the brown rice, complementing those in the lentils. It is also great to take to work or on long car trips and can be enjoyed hot or at room temperature.

This dish is similar to an Indian dish, kichadi, which is often enjoyed with yogurt and Indian pickle. It works with this dish too!

Serves 4

1 cup French green lentils, rinsed and sorted
1 cup basmati brown rice
1 large onion, sliced 1/4 inch thick
6 tablespoons olive oil
Salt and Pepper

Heat large skillet over medium heat. Coat pan with olive oil and add onions. Cook for 15 minutes, stirring frequently, until onions are dark brown and translucent.

While preparing onions, put lentils in saucepan with 4 cups water. Bring to a boil and then simmer for 15 minutes. Add the rice, and generous amounts of pepper. Cover and let cook over low heat for an additional 15 minutes, adding additional water if needed. When done, stir in fried onions. Add salt to taste.

Similar dish:
Falafel with quinoa tabouli

It's cold. Gimme some beans.

I'm someone who strongly believes you need to listen to your cravings. And this weekend my tummy was loud and clear. It wanted beans.

It may have been the result of an 'intuitive' cooking session I led for a new client, Tamlin, last Tuesday. We met at her home in Park Slope and cooked only with what she had on hand. We did an inventory and brainstormed some possibilities, eventually deciding on a three bean chili, using the canned beans and canned tomatoes in her pantry as well as some fresh vegetables (celery, carrots, green pepper, onions, green beans) she had available. It came out so delicious that I was craving it all week.

But I think a lot of this craving also has to deal with the weather. And with the temperature in the twenties, my body starts to demand earthy, protein-rich foods like beans. And not just any kind of bean - the slow cooked kind, over a hot stove.

So on Saturday morning I decided to start cooking a fresh pot of beans, which I had soaked the previous night. I added plenty of water to the beans, brought them to a boil, and then cooked them slowly throughout the day. I'd check on them every 40 minutes or so. Maybe adding some aromatics (like onion, garlic, thyme, cumin). A bit of olive oil and Bragg's Liquid Aminos. I really had no plan.

Usually I'd cook beans for no more than an hour or two. This time I had my beans cook for almost five hours, only stopping because all the water had evaporated! It was truly amazing to taste these beans. They had become softer, richer, and more complex in taste. For the first time they tasted like beans I'd find in tacquerias and less like those from a can.

They were so good that by mid-afternoon I found myself having an early dinner of beans and rice. I couldn't wait! And on Sunday, influenced by the leftover beans I had cooked up, I made a black bean mushroom chili.

What a weekend!

Recipe: Mexican Rice and Beans

I'm no Mexican mama, but I am quite proud of my version of this classic dish. And if you have leftover rice around it can be made in just 15 minutes!

Rice and beans is a standby of mine and can be prepared using common ingredients I keep in the house (e.g. canned beans, onions, cumin). My version uses brown rice, but everything else is about the same. I love to enjoy this with avocado, cilantro and lime. Gives it a great color and real authentic taste.

And if you're going out tonight, I suggest eating it before hitting the streets. The protein from this dish will help you stand up to the inevitable sugar crash that often follows this festive holiday.

Serves 2-3

1/2 red onion, diced
1/2 green pepper, diced
1 can (15 oz) pinto beans, drained
1 cup leftover brown rice
2 tbsp tomato paste
1/2 tsp cumin
1/4 tsp chili pepper
cilantro, chopped
wedge of lime
sea salt to taste

Saute onion in large skillet for a couple minutes until golden brown. Add green pepper for a couple minutes more. Then add pinto beans, tomato paste, cumin, and chili pepper. Cook for another five minutes, as flavors meld. Then fold in leftover rice for another 3-5 minutes until done. Add salt and adjust spices as necessary. Garnish with chopped cilantro and juice of lime. Serve with sliced avocado (optional).

Recipe: Rajma (Indian Kidney Beans)

Beans and rice. Oh so nice!

Rajma, is a North Indian take on the popular combination. I grew up eating it prepared by both my mother and grandmother. This is my comfort food. And nothing pleases this 'gringo' more than being able to create my own version of this classic recipe.

Best of all it is really simple! I recommend serving with brown basmati rice.

Serves 4

2 15 oz cans red kidney beans, reserving water
1 red onion, diced
2 tbsp tomato paste
1/2 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp garam masala
1 tsp salt
1/2 tsp of grated ginger
1 tbsp olive oil
juice of one lemon
a few sprigs of cilantro, chopped

1. In a large wok or skillet, heat olive oil at medium high heat.

2. Cook onion until golden brown and fragrant, about five minutes.

3. Add tomato paste, salt, ground coriander, cumin, and garam masala. Cook for another seven minutes, and stir to form a nice paste. You might start to see the oil separate.

4. Add red kidney beans (with reserved water) and grated ginger. Reduce heat to medium and cook for another ten minutes or so. Should form a nice sauce. Remove from heat.

5. Add lemon juice to bring up taste. Add salt if necessary.

6. Serve on plate with basmati rice. Add cilantro as garnish.

Recipe: Red Lentil Soup with Mustard Greens and Lime

This recipe is a variation of classical Indian dahl. Red lentils? The bright yellow color of this summery soup comes from turmeric, a great medicinal spice. Enjoy!

Serves 4 to 6

2 cups split red lentils, picked over and rinsed several times
1 tablespoon turmeric
4 tablespoons butter
Salt
1 large onion, finely diced (about 2 cups)
2 teaspoons ground cumin
1 1/2 teaspoons mustard seeds
1 bunch mustard greens, chopped (or other green vegetable)
Juice of 3 limes or to taste
1 cup cooked rice
4 to 6 tablespoons yogurt

Put the lentils in a soup pot with 2 1/2 quarts water, the turmeric, 1 tablespoon of the butter, and 1 tablespoon salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart, about 20 minutes.

While the soup is cooking, prepare the onion flavoring:
In a medium skillet over low heat, cook the onion in 2 tablespoons of the remaining butter with the cumin and mustard, stirring occasionally. When soft, about the time the lentils are cooked or after 15 minutes, add the cilantro and cook for a minute more.

Add the onion mixture to the soup, then add the juice of 2 limes. Taste, then add more if needed to bring up the flavors. The soup should be a tad sour.

Just before serving:
Add then last tablespoon of butter to a wide skillet. When foamy, add the mustard greens and cook just long enough to wilt.

If the rice is warm, place a spoonful in each bowl. If it's leftover rice, add it to the soup and let it heat through for a minute.

Serve the soup, divide the mustard greens among the bowls, and swirl in a spoonful of yogurt.

-Recipe adapted from"Vegetarian Cooking for Everyone" by Deborah Madison