Resolution-Worthy Comfort Food: Part One

As I mentioned in my last post, I made a point of not making resolutions this year.  However, I have plenty of friends and family who did, so this is the first of a few comfort food recipes I am posting which should help with a few of those resolutions.  For instance, did you:

- Resolve to eat healthier this year?
- Resolve to watch your calories/fat?
- Resolve to eat more whole grains?
- Resolve to incorporate meatless meals into your weekly schedule?

The recipe below is a great one for any of the above resolutions.  It's also really tasty.  The cauliflower and lentils cook down into a comforting stew-like consistency that is uber-yummy, and the brown rice provides a nice chewy counterpoint.

Dal is a staple in many countries around the world.  Its simplest definition is a stew of broken down lentils, peas or beans.  In fact, "dal" comes from the Sanskrit word for "to split."  It is a staple in such countries as India, Nepal, Pakistan, Bangladesh and Sri Lanka.  Although the dal of each country may vary in terms of staple ingredient or spices, two things remain the same in each:  1) it serves as an important, protein-rich source of nutrition in many meatless cuisines; and 2) it is a comforting, nutritious bowl of goodness for everyone, anywhere.

Enjoy!

LENTIL DAL
Recipe adapted from Cooking Light

1 T olive oil
1 medium onion, diced
1 generous T minced ginger (I buy the stuff in the jar)
3 T berbere spice (recipe can be found here)
4 C cauliflower florets
1 14.5 oz can petite diced tomatoes, undrained
2 1/2 C water
1 C dried red lentils
4 cubes frozen cilantro cubes (like these) or 1/4 C minced fresh cilantro
1/2 lime, juiced
salt
2 C cooked brown rice

Heat oil in dutch oven or large saucepan over medium-high heat.  Add onion, ginger and berbere spice.  Saute, covered, until onion is soft, about 3 to 5 minutes.  Add cauliflower and tomatoes, saute 2 minutes.  Stir in water and lentils, and bring to a boil.  Cover, reduce heat, and simmer 30 minutes or until lentils are tender and broken down.

Stir in cilantro and salt.  Cook 2 minutes or until unfrozen.  Juice lime and add that to mixture.  Serve immediately over brown rice.

A New Year..... A New Cheese?

It's a funny thing about New Year's resolutions.... every time I make them, I seem to break them.  This year, I was determined not to make any and, so far, the year has been going great.  I'm back on my running and gym-going routine, I'm being nicer to people, and - just as an added bonus - Matt and I found what could be the Best Cheese of the Year.  I know it's waaaaay too early to call it, but this could just be it.

While running errands this past weekend, we found ourselves in Plymouth Meeting and decided to stop in to the pub at Whole Foods.  We hadn't eaten since breakfast and decided to get a little something to snack on while we were there.  That's when we stumbled upon it.  Vampire Slayer from the good folks at Calkins Creamery, right here in Pennsylvania.  Just its name alone scores major points, not to mention the description (I love how they call the black wax coating of the cheese wheel its "cape"), but the taste....sooooo good!  Super sharp cheddar infused with garlic, ginger, onion and paprika.  Absolutely lovely.  In fact, we ate it for dinner.  Yep, that's right.  A dinner of beer and cheese.  See?  It's a good thing that my running routine is back in-swing. 

I hope your 2012 is off to a good start, too!

We Now Return To Our Regularly Scheduled Programming....

I'm here!  No, I have not abandoned the blog - just been busy.  But now I'm back.  Carry on.

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Here we are in October - my favorite month.  After a strange week of high humidity (and thus very bad hair), the temps have begun to get a bit more seasonal.  Running has been more enjoyable, particularly since I love this time of year in the Wissahickon, with all the leaves starting to turn.

We are planning on decorating the house for Halloween this weekend - I can't wait!  In the meantime, here is a recipe for PUMPKIN AND BLACK BEAN SOUP which Matt and I enjoyed last weekend, the first day of October.  We served it with spiced apple bread (thanks to the awesome mix from Trader Joe's) and a glass of Saranac Pumpkin Ale.  YUM!

PUMPKIN AND BLACK BEAN SOUP
adapted from "Pumpkin: A Super Food for All 12 Months of the Year" by DeeDee Stovel

1 tablespoon canola or vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin, plus more to taste
1 teaspoon salt, plus more to taste
dash cayenne, plus more to taste
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can whole or chopped tomatoes with juice
2 tablespoons canned mild green chiles (in the Mexican foods section)
3 cups vegetable broth or low-sodium chicken broth
1 (15-ounce) can pumpkin puree

Heat the oil in a Dutch oven or soup pot over medium heat for 1 minute. Add the onion and cook for several minutes, stirring, until onion begins to soften. Add the garlic, cumin, salt, and cayenne and cook, stirring, until fragrant, about 3 minutes.

Puree the beans, tomatoes with juice, and chiles in a blender until smooth and creamy. Add the onion-spice mixture to the blender and continue pureeing until incorporated. If necessary, moisten with a little broth.

Pour the contents of the blender into the soup pot and add the broth and pumpkin puree. Season to taste with more cumin, salt, or cayenne. Cook over medium-low heat for 15-20 minutes, stirring occasionally. Taste again and adjust seasonings if desired.

A WIN IN THE SOUTH AND A WIN IN THE NORTH

Congratulations to Dad for finishing third in his age group at the Key West Half Marathon this past weekend!

So, there's our Southern win.

Our Northern win came in the form of a three bean chili and the most amazing biscuits I have encountered north of the Mason-Dixon. The combination of the two together is exactly what the doctor ordered for our recent snowy days. Enjoy!

THREE BEAN CHILI

adapted from Cooking Light

2 teaspoons olive oil
1 cup chopped onion
½ cup chopped green bell pepper
2 teaspoons bottled minced garlic
¾ cup water
2 tablespoons tomato paste
2 teaspoons chili powder (or more to taste)
2 teaspoons ground cumin
¼ teaspoon black pepper
1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
1 (15 1/2-ounce) can red kidney beans, rinsed and drained
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can vegetable broth
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon yellow cornmeal
¼ cup chopped fresh cilantro (or more depending on preference)

Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro.

SOUR CREAM, CHEDDAR AND GREEN ONION DROP BISCUITS

recipe courtesy of Cooking Light

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
3 tablespoons chilled butter, cut into small pieces
¾ cup (3 ounces) shredded reduced-fat sharp cheddar cheese
¼ cup finely chopped green onions
1 cup fat-free buttermilk
½ cup fat-free sour cream
Cooking spray

Preheat oven to 450°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.

Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.

AUTUMN HAS ARRIVED

WELCOME
AUTUMN!


Fall has officially arrived. How do I know this?

- The leaves on the trees are changing into lovely reds, rusts and oranges

- The air is cool and crisp in the mornings and I need more than just a sweater on my walk to the train station

- Pumpkins and gourds are big sellers at the produce market on the corner

- Mums have begun to dot the flower beds in the neighborhood

- Forbidden Drive is loaded with runners wearing fuel belts and downing gu


Yes, autumn is finally here. Both Matt and I did long runs this past weekend. I bravely faced and conquered 20 miles on Saturday (though if I was asked to do any more at that particular time, I might have collapsed).

Our house has been decorated for the big H since October 1st (thank you Christel, we always think of you this time of year). As a last decoration, we are going to pick out our pumpkin this weekend at Pumpkinland at Linvilla. There is a great debate going on in our house regarding what Matt will be carving in his pumpkin. I always go the traditional route and do a jack-o-lantern face. Although this year, I might switch it up and do a haunted house. The last I heard, Matt might carve his like the old guy with the squishy face from the movie UP. We loved that movie, so that has my vote.

Whatever you decide on for your pumpkin, always remember....don't toss the seeds! Pumpkin seeds are loaded with Vitamin A, beta carotene, protein and potassium. Roast them in any number of ways and you will have a great snack or garnish for soups and salads. Here are a few ideas....


ROASTED PUMPKIN SEEDS

First, remove seeds from pumpkin and wash well, removing any orange pulp or slime. After washing, blot dry with paper towels. Mix 2 cups of seeds with 2 tablespoons of vegetable or canola oil and 1 teaspoon of coarse salt. Place on baking sheet in one layer and roast at 250 degrees until slightly brown, about one hour. Check frequently to make sure they do not burn.

Variations:

CURRY SEEDS

Heat 2 tablespoons vegetable oil in saute pan. Add 1 cup of washed and dried seeds, one and a half tablespoons of curry powder, one teaspoon each of turmeric and paprika, a half teaspoon of cayenne (more or less to taste). Saute for about 8 minutes, stirring regularly and watching carefully. Serve warm or let cool.

TACO SEEDS

In a bowl, mix one cup of seeds with one tablespoon vegetable oil and one tablespoon packaged taco seasoning. For more heat, add cayenne to taste. Roast at 300 degrees for 20 to 30 minutes.

RANCH SEEDS

In a bowl, mix one cup of seeds with one tablespoon vegetable oil and two tablespoons powdered ranch dressing. Roast at 300 degrees for 20 to 30 minutes.

HOT, HOT, HOT!

So far this summer, there has been lots of doings but very little posting. This is partly due to the fact that only certain rooms in our house have air conditioning - the office, where our laptop is usually kept, is not one of them. Even though we have high end Hunter ceiling fans in virtually every room, that does not seem to deter the record-breaking heatwave we've been having (since the end of May??). I guess this is payback for a supremely frigid winter.

At any rate, what did we decide to do when the eastern half of the country was experiencing this heatwave? Travel south, of course! We took a quick trip down to NC to visit Joe, Carla and the girls. The heat was even more blistering - and my first official "long" run for marathon training was like a horrible punishment. Luckily I was able to run around a shaded dam and the beautiful scenery (including a hoarde of bluebirds) made the run more enjoyable. We had a great trip, though we succeeded in bringing the southern heat back up with us.

And here we are - 4th of July weekend - and the heat continues. In fact it is 98 degrees as I type this. I am heading back to work tomorrow, when the thermometer is expected to hit 100. We barbecued yesterday in honor of the holiday and used the time to barbecue enough food to eat all week, so we would not have to face cooking in the heat. We tried a new bean burger recipe which Matt deemed worthy of addition to our barbecue rotation. My favorite part about it was the spicy relish - which tasted divine on my barbecued ahi tuna. Stay cool!

*Note: we served these burgers alongside a cold glass of Pimm's #1 Cup. I was reminded of this wonderful drink while in NC - it has been a summer staple of ours for several years and the irony was not lost on us that we were enjoying a quintessential British drink on the day we defeated them. :)

BLACK BEAN BURGERS WITH SPICY CUCUMBER AND RED PEPPER RELISH

recipe courtesy of Cooking Light

RELISH

2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper

BURGERS

1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)

To prepare relish, combine first 8 ingredients in a medium bowl. Cover and chill 2 hours.

To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Prepare grill.

Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of bun. Garnish with dill sprigs, if desired.

NEW ADVENTURES IN DINNER

Our local Gside farmer's market opened on May 1st. It was great to have it back again. This past Saturday we saw something we had never seen at the market before...and of course we had to buy them... ZUCCHINI BLOSSOMS!

I have known zucchini blossoms to be delicacies in Italian restaurants, and a trendy ingredient (much like ramps and fiddlehead ferns) in ritzy New York bistros. However, I have never seen them on a menu at a restaurant I've eaten at, and I have never seen them at any market I've ever shopped in. I've looked for them and have long wanted to try them. So we snatched them up and headed home with our bounty.

I scoured my little library of cookbooks to find some guidance about how to prepare the zucchini blossoms correctly. My Encyclopedia of Italian Cooking suggested stuffing the blossoms with proscuitto, cheese and herbs. Cooking Tuscan Style suggested simmering them gently in a tomato ragout. Amanda Hesser's groundbreaking The Cook and The Gardener suggested using a melon baller as a measure to fill each blossom with a delicate blend of tarragon leaves, parsley and goat cheese. All worthy endeavors, for sure.

In the end, I chose to follow the advice of Ruth Reichl. Leave it to Gourmet to tell me the simplest way to prepare them. I simply dusted them with flour seasoned with a small bit of salt and pepper, then sauteed them in a tablespoon of olive oil. WOW.

I had to chuckle at the headnote to the recipe, though. It stated that, "Some chefs like to fry the blossoms with tiny baby zucchini still attached (which is how we bought them at the farmers market), but Mexican and Italian purists wouldn't hear of it. Other chefs like to remove the stamen, but it isn't necessary. What is necessary is a quick peek inside each blossom to check for bugs." I checked mine for bugs - no bugs! I decided to remove the stamen, and I removed the blossoms from the baby zucchini.

I put the prepared blossoms on the table in front of a very, very skeptical Matt. He tried one with a weird look on his face...and then agreed yes, they were TASTY!

FINAL VERDICT: We will definitely be buying and making them again.