Lunch – Page 2

Butternut Squash and Red Lentil Curry

January 11, 2016 Leave a Comment

Happy 2016! I’m so excited about blogging again, after my one week hiatus, that I can barely sit still as I write this post. It turns out that I love this blog; it’s become an integral part of my life and I want to thank each and every one of my readers for being a part of this journey with me.

And now that the sappy stuff is out of the way, let’s have a candid discussion about this butternut squash and red lentil curry. You guys, I was expecting this dish to be just okay. I thought I’d have to tinker with the spices and make it a few more times before I posted the recipe but it was fantabulous on the first try. I want to eat it by the spoonfuls. Okay, okay, who am I kidding?! I DID eat a spoonful…

…or ten in the process…

It’s a perfect harmony of sweet and fiery, in all it’s creamy glory. The butternut squash simmers with the red lentils and melts away to this ribbon of sweetness as it laces its way through the lentils, and infuses itself with the aromatic spices to create the most ah-mazingly rich curry. I have leftovers in the fridge and I’m already thinking about when I’m going to make it again. That’s how much I love it.

That, and I stockpiled pretty much all of the butternut squash at Trader Joe’s this past fall. Guys, I’m not kidding, I have bags and bags and bags and bags…well, you get the point…of butternut squash in my freezer. I think I have a real problem.

With my endless supply of butternut squash and recent obsession, I have posted so many butternut squash recipes, like my caramelized butternut squash and onion with goat cheese pizza (which, by the way, I just found out was posted on foodgawker!) And of course, there is the roasted butternut squash and chicken sausage lasagna.

My love for all things butternut squash runs so deep that I’m always trying to find new ways to incorporate it into more dishes (plus, remember, I hoarded all the butternut squash from Trader Joe’s?!). Did I mention that I just got back from a week long vacation in balmy Florida, the land of sunshine and beaches year round, to the bone-chilling tundra of Chicago? Winter is indeed upon us and I’m still cringing thinking about the -16 degree wind chill we saw yesterday. Brrrrrr!

And, as I’m watching big, fat, fluffy, snowflakes fall while I write this post, I want comfort food. Simple, filling, warm-my-soul kind of deliciousness in a bowl. When I mean simple, I really mean the Indian essential of simple: lentils. I’m a daal chaawal (lentils and rice) kinda girl– it’s the way to my heart, hands down! Enter the butternut squash and red lentil curry.

But first, I have a confession to make. Growing up, my mom would make dal A LOT and I hated it. My love affair with lentil, sadly started off on very, very shaky grounds. I had this inexplicable, deep-rooted hatred for lentils and I felt like my mom would channel that and cook it just to tick me off. I would have rather skipped the meal than be forced to eat lentils.

That was then and this is now, where lentils and I enjoy a fiber and protein filled life together. But this happened later in life. I mean WAAAAYYY later on, like after I had my first apartment and I realized how easy they are to cook, as well as a cheap source of protein.

I’m going to tell you right now, you don’t want to skip the lemon. The tartness from the lemon really highlights the sweetness from the squash but also tames the heat. So seriously, DON’T SKIP THE LEMON! And if you can, use fresh lemons. I love the way fresh lemons have this bright burst of flavor and command attention.

They’re very much like my three-year-old in that way…intense and demanding…

I ate this with brown basmati rice because I’m a grown-up and grown-ups who have made a resolution to eat better are supposed to eat brown rice. At least that’s what I tell myself. I actually DO like the taste of brown basmati rice but serve it with any rice you want. OR a crusty bread/chappati. Or you can be a rebel, cut the carbs and eat it by itself but my love for carbs knows no bounds and I have to have it with rice, albeit brown rice. Just remember, squeeze that lemon wedge on top!

Butternut Squash and Red Lentil Curry

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 6-8 1x

Scale

Ingredients

2 cups red lentils, picked over and rinsed
12 oz butternut squash, peeled and cubed
3 cups water
1 medium onion, chopped
1 medium tomato, seeded and diced
2 garlic cloves, minced
2 tsp grated ginger
2 tbsp vegetable oil (olive or coconut oil works too)
1 tsp whole mustard seeds
2 tsp whole cumin seeds
1 tsp garam masala
1 tsp red chili powder
1/4 tsp turmeric
1/2 tsp coriander powder
2–4 curry leaves (optional)
2 tsp salt
juice of 1 lemon
3 tbsp chopped cilantro
lemon wedges for garish and serving
2 tbsp additional chopped cilantro for garnish (optional)

Instructions

Heat oil in a pot at medium heat. Add cumin and mustard seeds* and toast until the cumin seeds become dark brown. Add in chopped and saute until onions become soft and translucent. Add minced garlic and grated ginger and stir until the garlic and ginger become fragrant, about 1 minute.
Add garam masala and cook for 30 seconds, until toasted. Add in tomato, salt, turmeric, red chili powder, and coriander powder. Cook until tomatoes melt into the mixture and the oil starts to separate from the rest of the mixture, about 3-5 minutes. Add curry leaves, if desired.
Add butternut squash and saute to combine with the tomato-onion mixture. Stir in lentils and slowly add water, 1 cup at a time. Turn heat down to low and simmer, cover the pot and let it cook for 20-25 minutes, until the lentils are cooked and squash has dissolved into the lentils.
Take off heat and stir in lemon juice and 3 tbsp cilantro.
Serve with lemon wedges and garnish with remaining cilantro, if desired. Serve with rice and/or crusty bread/chappati.

Notes

*the seeds will splatter so use a splatter screen if necessary or cover with a lid, leaving room for the heat and steam to escape

Outrageous Grilled Macaroni and Cheese Sandwich

November 27, 2015 3 Comments

Should I ever be so lucky to have leftover macaroni and cheese, I get excited about indulging in another guilty pleasure: grilled mac and cheese sandwiches. Oh yes, I went there. The decadent macaroni and cheese is nestled between two thick slices of sweet challah bread, topped with sharp cheddar cheese slices, spicy jalapeno peppers and grilled to to a toasty, golden brown perfection that puts grilled cheese sandwiches everywhere to shame.

But wait, it gets even better. I made a version for the Mister with leftovers from the spicy brisket I made over the weekend. This brisket is dry rubbed, slow roasted, slathered with amazing sauce, until it is fall apart tender. Yes, I made it for Thanksgiving this year, and yes, I will post the recipe soon! That version was topped with pickles made with habanero juice. The heat from the pickles cut the cheesiness of the sandwich and highlight the sweet undertones of the challah bread. A grilled macaroni and cheese sandwich is an excellent use of Thanksgiving leftovers. In fact, you may want to make the macaroni and cheese, just so you can turn it into a sandwich. The first time I made it, I made just one sandwich, intending to eat half and save the other half for the Mister so he could taste it. A few minutes later, my plate was empty, minus a few crumbs. It was so creamy, crispy, chewy, cheesy, spicy, I couldn’t help but polish off his half too!

Grilled Macaroni and Cheese Sandwich

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Yield: 2 1x

Scale

Ingredients

4 slices of thick-cut bread (like challah or texas toast)
4 slices of cheddar cheese
1 tablespoon butter
2 cups warm macaroni and cheese
6 slices jalepeno peppers (optional)
4 slices pickles (optional)
1–2 oz brisket (optional)

Instructions

Spread butter on each slice of bread. Place the bread butter side down to build the sandwich.
Layer with one slice of cheddar cheese on each slice, cutting the cheese if necessary, to make it fit.
Divide the macaroni and cheese equally between two slices of bread, on top of the cheese slices. Add any additional toppings remaining. Top with the remaining bread slices so that the butter side is now up on the top slice.
Heat a large pan on medium low heat. Place sandwiches in pan and grill for 2-3 minutes, until golden brown and cheese is melted. Carefully, flip sandwich over and grill until the other side for an additional 2-3 minutes. Press down gently with a spatula to bind the sandwich together.
Remove from heat, slice diagonally and serve immediately.

Indian Inspired Pumpkin Soup

November 15, 2015 Leave a Comment

With autumn comes pumpkin everything. And I mean pumpkin spice everything, even potato chips. Some things are classics and work well. Some things, I wish my brain could unsee. This soup though, is a soup I crave year round and make it often in the cooler months. In fact, the first time I made it, my plan was to use the leftovers for lunch and/or dinner the next day. I made a very big pot. Like enough for 10 people. By the end of the meal, as I was cleaning up, I realized that my plan wouldn’t pan out-the dutch oven was literally wiped clean with bread. It was that good. This soup comes together very quickly if you have the pumpkin roasted ahead of time. You can roast it a few days before and store it in the fridge, until you’re ready to use the puree. It keeps for about two weeks in the fridge. I think fresh pumpkin tastes the best in this recipe because when you roast the pumpkin at high heat, the water evaporates, leaving the pumpkin rich and on the drier side. If you do use canned pumpkin, cook out the extra liquid in a saucepan, on medium high heat, for about 5 minutes.The cumin transforms ordinary pumpkin soup into something wonderful, bursting with smoky cumin flavor and creamy richness. It fares well for both lunch and dinner. Throw a salad together and you’re good to go for dinner. Who knew dinner could be so easy on a weeknight?! Traditionally, pumpkin soup is made with tons of cream. And cream makes everything it touches delicious. But it isn’t so easy on the calories. By subbing in reduced fat milk for most of the cream and adding in a half a cup of cream, instead of the full two cups, I was able to keep the creamy taste and texture while making it a bit healthier.

The addition of the maple syrup contrasts with the spices and highlights the natural sweetness of the pumpkin. It also brings out the earthy flavors of the pumpkin pie spices (which are mostly made up of the spices used in garaam masalaa). I like to top my soup off with freshly cracked black pepper right before serving.

Indian Inspired Pumpkin Soup

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 4 1x

Scale

Ingredients

1 4-5 lb pie pumpkin (or 4 cups pumpkin puree)
1 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and diced
1 tsp cumin powder
2–3 cloves garlic, finely minced
2 tsp salt
2 tsp black pepper
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp ground ginger powder
2 tsp pumpkin pie spice
4 tbsp maple syrup
1 tsp pomegranate molasses (optional)
4–5 cups low sodium chicken or vegetable broth
1 1/2 cups 2% milk
1/2 cup heavy whipping cream

Instructions

To roast pumpkin (this can be done ahead of time):
Preheat oven to 400 degrees. Using a sharp knife, cut the pumpkin half lengthwise. Using a spoon or an ice cream scoop, scoop out the seeds and scrape clean until no “strings” remain. Lightly grease a cookie sheet and roast pumpkin, flesh side down for 30-40 minutes or until a fork inserted into the pumpkin flesh comes out easily. Once cool, scoop out the flesh, lightly mash with a fork, and set aside. This yields about 4 cups, depending on the size of the pumpkin.
Heat olive oil on medium heat and add onions and carrots. Add salt and saute until onions are translucent, about 3-4 minutes. Add garlic and continue to cook for 1 minute, until garlic becomes fragrant. Add cumin powder and cook for 30 seconds, until cumin begins to become fragrant.
Add pumpkin and stir to incorporate. Add paprika, ginger powder, cayenne pepper, and pumpkin pie spice. cook for 1 minute.
Add broth and drizzle in syrup while stirring. Add pomegranate molasses and continue to stir until molasses is dissolved. Stir in milk and reduce to simmer for 5 minutes.
Working in parts in a blender, or directly in the pot with a hand emersion blender, puree the soup until smooth.
Return the soup to low heat and add in cream and black pepper. Simmer for 5 minutes.
Serve hot and garnish with 1 tbsp cream and croutons, if desired.

Caramelized Onion and Pepper Salad with Chickpeas

November 11, 2015 3 Comments

I’m going to set the bar really high and right out tell you that I have yet to meet a single person who did not like this salad. It is the first to go at parties. I mean I converted my carnivorous, vegetable hating brothers to request this salad. Yes, they actually request this salad whenever we have family gatherings. My children ask for seconds. I am the designated salad maker in my family. And I finally decided to part with this recipe after holding on to it for almost ten years. Yes, I believe in the powers of this salad that much!

Growing up, I despised salad. I mean really, deeply loathed it to the point where I would entertain giving up television in exchange for never having to eat salad again. I think that was the experience a lot of us had growing up. Now, salad is the part of the meal I look forward to the most. I love the crunch of fresh, crisp lettuce; the earthy smell of freshly chopped vegetables; the salty, sweet, tangy cheese. I love all aspects of salad. You know why I hated it? It was bland, with little shreds of carrots and pieces of cucumbers, and iceberg lettuce. I have banished iceberg lettuce from my salads. It is after all, nutritionally vacant.

In its place, I bring you the much better qualified romaine lettuce.

Not only does romaine lettuce do much better, nutritionally, it also doesn’t fall apart as easily. It has a crisp, hearty texture and a “clean” taste. Now pair it with roasted red peppers and caramelized red onion and you have the foundation for full meal that not only tastes good but brings it’s nutritional A game to the meal.

Salty, briny feta cheese has a sharp flavor and a smooth texture. It pairs well with the sweetness from the caramelized vegetables. The problem with feta is that it tends to fall apart and dissolve when handled too much. I get around that by add large chunks of it, after I’ve tossed the salad in the dressing and lightly tossing again, just to disperse the cheese evenly.

Caramelized Onion and Pepper Salad with Chickpeas

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 4-6 1x

Scale

Ingredients

1 red bell pepper, cut into half inch strips
1 orange bell pepper, cut into half inch strips
1 large red onion, sliced into half in half rings
1 large tomato,seeds removed and diced roughly
1 large english cucumber (or a seedless variety), diced roughly
1 cup pitted black olives, halved
1 cup roughly chopped artichoke hearts packed in water
2 cups cooked chickpeas
1 large head romaine, chopped into bite size pieces
1/2 cup lightly crumbled feta cheese
1 tbsp olive oil
1 tsp salt
for dressing:
3 tbsp good quality olive oil
1 tbsp lemon juice
1 tsp water
1 tsp salt
1 tsp pepper

Instructions

Preheat oven at 400 degrees.
Line a cookie sheet with parchment paper and toss peppers and onions with olive oil and salt and arrange in a single layer. Roast in oven for 35-40 minutes, flipping vegetables over halfway through, to ensure even cooking. Set aside to cool once cooked.
to make dressing: In a medium bowl, combine lemon juice, salt, pepper, and water and whisk to combine. While whisking rigorously, stream in olive oil until very well incorporated.
In a large bowl, toss lettuce, cucumbers, olives, tomatoes, chickpeas, and artichoke hearts, and cooked onions and peppers together. Top with dressing and toss to coat, making sure to get the vegetables at the bottom.
Add the feta cheese and toss lightly, make sure to keep the crumbles in tact.
Serve immediately.