Tag Archives: onions

Creamy Thai Lentils with Sweet Potatoes

With the holidays behind us and only two weeks left of my maternity leave, I feel like I’m spinning uncontrollably towards a Big Unknown. Which I am. What will it be like to take my baby to work? Will I feel invigorated by getting out every day, or exhausted? Full of purpose or drained of emotional resources? And more importantly, what will it be like to have to put away the gauchos I’ve lived in for the past 3 months and actually wear *shiver* real pants? Like, pants pants? (Know what I mean?)

It’s hard to say . . . so why keep thinking about it? What will happen will happen, so in the meantime I’ll keep gazing at my baby . . .

. . . (and putting lotion on her poor dry skin!), reading on the couch, doing my morning coffee/devotional/Pilates routine, and I’ll even write a couple blog posts. But before posting recipes for 2 fabulous soups that I’ve discovered, I bring you these lentils. I don’t even remember when I made this dish–in fact, I had this post ready to go and saved to my drafts from some time last spring or summer. It’s appalling how long it sat there, and I’m happy to finally resurrect it, because it was really awesome.

I really loved this dish, modified from Lindsay’s already-fabulous recipe. Because I misread the recipe though, I used 1 lb of lentils instead of 1 cup, so it was much more of a lentil-heavy dish than she intended. But I didn’t realize my mistake until I referenced the original recipe before writing this post, because it was fantastic even with my flub!

I also was wary of the cabbage she included, mainly because I intended this dish to last as leftovers through the week, and cold leftover cooked cabbage really tends to . . . well, it stinks, folks. So I went with spinach instead.

It’s truly delicious, a meal that can be made fairly cheaply, and pretty darn healthy to boot. And it’s almost vegan–fully vegan if you skip the butter.

Enough said–let’s cook!

Ingredients

(Serves 6-8)

1 lb lentils, rinsed
5 cups vegetable broth
2 large sweet potatoes
1 tsp turmeric
3 TBS oil
1 TBS butter
5 cloves garlic
1 onion thinly sliced
1-9 oz bag spinach
2 jalapeños
1 TBS fresh minced ginger
1-14.5 oz can diced fire roasted tomatoes
1 1/4 cups coconut milk
Salt and pepper, to taste
Cilantro, to garnish

Peel and dice the sweet potatoes, and add them to the pot along with the broth and rinsed lentils.

Bring it to a boil, then simmer over low heat for 30-40 minutes, or until the lentils and potatoes are just done cooking (soft but still holding their shape). Stir the pot a few times during this cookination to make sure the lentils don’t burn to the bottom of the pot, and add extra water as needed.

Add the turmeric, tomatoes, and ginger, mix it all about, and cook for another 10 minutes, adding a little more liquid if it looks dry (or another can o’ tomatoes if you want to walk on the wild side!).

Slice the onion, mince the garlic, and de-seed and mince the chilies.

Like zees!

Heat the oil and butter in a large skillet. Cook the onion, garlic and chilies until softened.

Add the spinach, and stir until just wilted (sorry, a little short on step by step pics today). Add the spinach/onion combo to the pot of lentils along with the coconut milk. Stir until evenly incorporated and heated through.

Excellent! Looks like a pot full of gross mush. Exactly what I was hoping for.

But your taste buds will tell you otherwise! Yost clois yor ais and troist me.

And don’t ask what accent I was trying to speak in–it’s entirely of my own making.

Taste and season, and serve garnished with cilantro (by itself or over rice).

You will love these flavors!

At least I did.

Now dig in!

Click here for printer-friendly version: Creamy Thai Lentils with Sweet Potatoes

Cajun Corn Chowder

Wow, you guys. I haven’t posted a recipe since . . . since . . .

I actually don’t remember when I last wrote about food. But I think it was sometime in the spring. What with being pregnant, moving, recording an album, and then having this little bundle in October, photographing what I cook and writing long involved stories about how I simmered something has been my last priority. Though for the record, I love reading other people’s long and involved stories about how they simmered something. And I may yet return to such simmerful chronicles at a future date. But for now, my new photographic priority is much more interesting than a half-minced clove of garlic!

And when she does this . . .

. . . oh man. A picture of chiffonading basil is the last thing on my mind.

Altogether, I had no plans of blogging about food this fall or winter. But then, last week, I got America’s Test Kitchen Quick Family Cookbook from the bookmobile. And I landed on this recipe for corn chowder. I made it, LOVED it, and thought: I must share this recipe with my beloved foodie friends!

It’s worth noting that while there is a recipe and a printable link at the bottom, there are no step by step pictures, but that may be a thing of the past since I’m now cooking like this:

With a baby strapped to me.

I took this picture in the bathroom mirror as the soup was simmering. In fact, 15 minutes prior to taking this photograph I was chopping an onion while breastfeeding my baby hands-free, using the Moby wrap to support her. I couldn’t exactly bend over and mess with her feeding position, so everything had to be accomplished with a fairly immobilized torso, but’s it’s amazing what you can get done wihout bending your back!

And it’s also amazing what you can not accomplish . . . like leaning over the sink to do dishes. Enter: the dish-doing husband wonder.

Anyway everyone, this chowder is easy to make, fantastic to eat, and it’s probably going to be on the menu at our Christmas family gathering. My husband, who is not the chowder type (read: he despises New England clam chowder), loved it. And when I say loved, I mean that soup was gone the very next day. That’s right–we made short work of those so-called 6 servings. Heh heh. Think: spicy but not too spicy. Creamy but not heavy (the secret: blended corn). Delightful little bits of sausage, onion and pepper all swimming in a to-die-for broth. YES. This is what food is all about.

Cajun Corn Chowder

Serves 6

Ingredients

8 cups frozen corn, thawed
3 ½ cups chicken broth
8 oz andouille sausage, chopped
1 onion, chopped finely
1 red bell pepper, chopped finely
1 TBS vegetable oil
4 cloves garlic, minced
½ tsp Cajun seasoning
1 ½ lbs red potatoes, cut in small cubes (about 1/2 inch)
½ cup heavy cream
Salt and pepper, to taste

  1. Put half the corn and 2 cups of broth in a blender, and blend for about 10 seconds; set aside.
  2. Put the oil, sausage, onion and pepper in a large pot, and cook over medium high heat for about 8 minutes, until vegetables are soft and a little browned, adding a little salt and pepper as they cook and stirring occasionally.
  3. Add the garlic and Cajun seasoning and stir for 30 seconds, until fragrant.
  4. Add the blended broth/corn, the additional 1 ½ cups of broth, the potatoes and cream, and stir everything together. Simmer for about 20 minutes, or until the potatoes are tender.
  5. Add in the remaining 4 cups of corn, season to taste, and serve.

And on a completely unrelated note . . .

I love unrelated notes. Especially when they’re wearing tiny jeans with little pink bows.

Click here for printer-friendly version: Cajun Corn Chowder