Curried Lentil Salad

DRESSING:
1/4 cup+ corn oil (or any other light oil, I used grapeseed oil)
1/4 cup+ wine vinegar
1 tablespoon sugar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon mace (I haven't been able to find this so I just omit it)
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

SALAD:
1 pound dried lentils
1 cup dried currants (I soaked mine to soften them up)
1/3 cup capers
1 finely chopped red onion

In a large bowl, whisk together all dressing ingredients and set aside.

Wash lentils. Cook them in boiling water for 5-6 minutes or until just tender (test after 2 minutes). Rinse and drain well, combine with the dressing and let sit overnight. Add a bit more oil and vinegar if it seems dry. At least 2 hours before serving, add the currants, capers and onions to the lentils. Let marinate for several hours.

Mushroom Casserole

Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer.


1 pound (2 containers) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy

Wild Rice with Dried Fruit and Nuts

• 8 scallions
• 2 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 2.25 cups uncooked wild rice or wild rice blend (any seasoning packet discarded)
• 4 tablespoons red-wine vinegar
• 1 cup dried cherries or cranberries
• 1 cup pecans, toasted and chopped
• 
  

1. Add wild rice and cook according to package instructions.
2. Meanwhile, thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; drain out excess oil; season with salt and pepper; set aside.
3. In a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice, cooked scallions whites, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

Serves 8 (side dish portions)

{adapted from Martha Stewart}

White Bean and Lamb Soup

1/2 pound dried great Northern beans, sorted and rinsed


1 onion, chopped
3 tablespoons olive oil
3 cloves garlic, chopped
1 1/4 pounds ground lamb
3 carrots, peeled and diced
3 stalks celery, diced
1 1/2 cups canned roma tomatoes, with liquid
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon dried oregano
fresh ground black pepper
salt to taste
6 cups chicken broth

1/2 pound baby spinach leaves
4 ounces feta cheese, crumbled


Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.

In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1 1/2 - 2 hours hours, or until beans are tender.

Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.

Top each serving of soup with wilted spinach and crumbled feta cheese.

 
Notes: When I made this, I used leftover lamb roast, cubed. I also used some chopped kale in place of the spinach (just tossed it in raw half an hour before eating) since kale holds together when cooked where as spinach gets slimy.

Caramel Sauce

1 1/2 cups white sugar
1/3 cup water, boling
2 tablespoons unsalted butter
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pinch salt

Put sugar in a heavy sauce pan over medium heat. Cook, stirring often, until all of the sugar melts and becomes a caramel color. Add water (will sizzle/boil up), followed by butter and cream. Continue heating over medium heat, stirring occasionally, until smooth. Add vanilla and salt. Allow to cool at least 30 min before serving.

Essential White Cake

makes two 9" round cakes

3 C cake flour
1 Tbs baking powder
1/3 tsp salt
1 C unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 C sugar
1 tsp vanilla
4 large eggs, at room temperature (put cold eggs in warm water for 10 min)
1 C whole milk

Spray two 9" round pans with cooking spray. Preheat the oven to 350 F

Sift flour, baking powder and salt. Set aside.

Beat the butter in a large mixer until sofe and creamy, about 2 min. Add sugar and beat for 3 min more.Scrape down the sides of the bowl and add vanilla. Beat in the eggs, one at a tim, scraping down the sides of the bowl as needed.

Add the flour mixture, a little at a time and alternating with splashes of milk, beginning and ending with the flour mixture, aim for about a quarter of the flour mixture and about a third of the milk in each addition. Beat on medium speed until smooth.

Divide batter evenly between the pans and smooth the top off with a spatula.

Bake for 25 min. Cool in pans for 9 min before unmolding onto a cooling rack to finish cooling.

Linda's Dill Pickles

several small cucumbers
bunch fresh dill
head of garlic, peeled
black peppercorns (optional)
dried chilis (optional)

6 cups water
2 cups white vinegar
1/2 cup pickling salt

quart mason jars with lids, sterilized

Thoroughly clean cucumbers, cutting off ends and any bruises.

Combine water, vinegar and salt. Bring to a boil.

In each hot jar, place a clove of garlic, a handful of dill, peppercorns and chili (if using). Pack each tightly with cucumbers and then ladle the vinegar mixture into the jars leaving 1/2" headspace. Put lids and rings on, gently tightening.

Place filled jars into a (boiling) waterbath canner and return to a boil. Keep jars submerged in boiling water for 5 minutes before carefully lifting them out and setting them on the counter to cool for 24 hours. Allow the cucumbers to brine for at least 2 months before opening.

Double or triple the brine as needed to accommodate the number of cucumbers you have.