Mark Bittman's "simplest dal", revisited.

Every time I want to make dal, I look at all of the other recipes online, and then I come back to Mark Bittman's. It is simple, as the name promises, and delicious.  But I do miss the richness of tomato in it, and I do wish it had a bit more variety from bite to bite.  Sometimes I will stir in some chopped greens, as recorded below, other times I'll add roasted cauliflower and mushrooms, or steamed chunks of potato and peas, or even steamed green beans, to give it some substance. Bittman's original recipe works best as a room-temperature dip with pita wedges, but this way, it is a hearty meal. 

A variation on Mark Bittman's Simplest Dal

Serves 4

1 cup dried red lentils, washed and picked over [Other beans you can use: brown lentils, yellow split peas, split mung beans without skins]
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
4 cardamom pods
1 tablespoon mustard seeds
2 cloves
1 teaspoon cracked black pepper
1 serrano pepper, minced
1 teaspoon salt
1 tablespoon tomato paste
2 cups (packed) spinach leaves, washed and roughly chopped or torn
Chopped fresh cilantro leaves
lemon wedges, hot sauce, and cooked rice, for serving

Combine all the ingredients except the tomato paste, spinach, and cilantro in a saucepan, add water to cover by about 1 inch, and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partially, and cook, stirring occasionally and adding water if necessary, until the lentils are tender, 25 to 30 minutes. Sprinkle with salt and pepper and keep cooking to the desired tenderness.

The lentils should be saucy but not soupy. Remove the cloves and maybe the cardamom pods (they're edible, though). Stir in the tomato paste and spinach and leave until the spinach is wilted  Taste and adjust the seasoning, then garnish with cilantro and serve.

Samosa pie with chutneys

I love samosas so much, but they are rather labor-intensive.  I also love casseroles, so this recipe seemed like a no-brainer.  The filling is stolen from samosas, but instead of all that folding and sealing, you just lay a blanket of puff pastry over the whole thing and put it to bed.  Perfect.

Samosa Pie

Serves 6

3 butter
1 medium onion, finely chopped
1 jalapeño pepper, finely chopped
3 cloves garlic, minced
12 oz. cooked brown lentils or soy veggie crumbles (like Morningstar)
1 tablespoon curry powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon grated ginger
2 tablespoons ketchup or tomato paste
1 tablespoon lemon juice
1/2 teaspoon turmeric
Salt and black pepper to taste
2 medium russet potatoes, diced
1 cup green peas, frozen or fresh
1/2 cup minced fresh cilantro
1 sheet of puff pastry, thawed (1/2 a 17-oz package)



In a large stock pot, boil the diced potatoes in well-salted water until tender but still firm. Drain and reserve.

Returning to the stock pot, heat butter over medium heat. Add onion and cook until golden and caramelized, about 20 minutes. Add jalapeno and garlic; cook 1 minute more. Stir in lentils or soy crumbles curry powder, turmeric, mustard seeds, cumin seeds, ginger, and 1 1/2 tsp salt. Cook until fragrant and seeds begin to pop, about 5 minutes, then stir in the ketchup or tomato paste.

Add the potatoes, peas and cilantro. Salt and pepper to taste. Transfer mixture to a 2-quart (2 L) baking dish. Roll out pastry and place over top. Cut a few steam vents.

Bake at 400 degrees until crust is golden brown, about 25 minutes. Serve with chutneys (see below) and plain yogurt.

Fresh Coriander Chutney
This is the same stuff you find in those expensive little jars in Asian grocery stores.
In a blender or food processor, add 1 cup chopped fresh cilantro leaves, tablespoon chopped fresh mint leaves, ½ inch chopped ginger and 1 chopped green chilli. Add 1 or 2 tsp lemon juice, ½ tsp cumin powder, and salt to taste.

Grape Jelly Chutney
If you are disturbed by a lack of authenticity in recipes, and particularly if you are disturbed by Midwestern shortcuts in cooking, do not read any further.  But if you sometimes happen to have a little bit of crappy jelly laying around after making some tasty grape jelly meatballs, you might appreciate this. 

1 tablespoon extra-virgin olive oil
1/2 cup minced shallots

1 tablespoons raisins

½ cup grape jelly
1 tablespoon lemon juice
1 teaspoon yellow mustard seeds
1/4 teaspoon salt

Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add grape jelly, raisins, lemon juice, mustard seeds and salt. Bring to a simmer and cook, stirring occasionally, until the grapes have broken down, 10 to 20 minutes. Cool to thicken.

Comforting vegetable curry

I can't go too long without making a curry; there is nothing more completely satisfying to me than this simple, one-pot meal. (PS--It's also great hangover food, if you're still suffering from yesterday). That is all. 

Comforting Vegetable Curry

Serves 6-8

Small head cauliflower, cut into small florets

1 large carrot, cut into ½-inch thick rounds

Olive oil

½ yellow onion, diced

2 garlic cloves, minced

1 serrano pepper, minced (remove seeds for a milder curry)

1 teaspoon mustard seeds

1 teaspoon fresh ginger

1 tablespoon curry powder

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon turmeric

2 cups cooked chick peas, drained

½ cup coconut milk

1 cup vegetable broth

1 can (15 oz.) diced tomatoes with liquid

¼ cup raisins

Salt and black pepper to taste

Cooked basmati rice, for serving

Garnishes: Fresh chopped cilantro, lemon wedges, plain yogurt

Heat the oven to 425⁰F. On a rimmed baking sheet, toss the cauliflower and carrot with about a tablespoon of olive oil and some salt and pepper and spread in a single layer.  Roast until the vegetables are just beginning to get browned, about 20 minutes.

Meanwhile, heat another teaspoon or two of olive oil in a large sauce pan or Dutch oven over medium heat. Add the onion, garlic, and serrano pepper and cook, stirring constantly, until soft and fragrant. Add the mustard seeds, ginger, and all remaining spices and continue to stir until the seeds begin to pop.  Add the chick peas, coconut milk, vegetable broth, can of tomatoes, and raisins. Stir to combine, season with salt and pepper to taste, and simmer, covered, until warm.

When the roasted vegetables are done to your liking, add them to the curry mixture on the stove,  Taste for any additional needed seasoning, and serve over rice with garnishes at the table. 

Curried yogurt sauce

Last week I was in Minneapolis for a concert, and I ate some Indian food at Malabari Kitchen near the university. It was all good, but by far my favorite item was a yogurt curry, which was really just a runny, spiced yogurt sauce which was meant to be eaten as a digestive with rice at the end of the meal. It was bright, tangy, and delicious, and as I was cooking up some brown rice and mung beans for lunch after I got back, I thought it would be the perfect compliment.

This recipe at least gave me some clue of what goes in a yogurt curry, and the photo looked exactly like what I ate in Minneapolis, but I cannot imagine acquiring all of these ingredients easily, and I didn't particularly feel like cooking the whole thing (boiling dairy products never goes well for me). So I heavily adapted the recipe and came up with a respectable copy that is easy to make and is delicious as a sauce over lentils or mung beans and rice (as I did below). 

Kerala Yogurt Curry

Makes about 2 cups

1 cup plain yogurt

½ cup water

1 teaspoon lemon juice (or more, to taste)

½ teaspoon prepared mustard

½ teaspoon salt

½ teaspoon each: curry powder, turmeric, and cumin

1 teaspoon freshly grated ginger

1 serrano pepper

½ small garlic clove

Black pepper to taste

Combine the yogurt, water, lemon juice, mustard, salt, and powdered spices in a small serving bowl and set aside.

In a mortar and pestle or food processor, mash the ginger, serrano, and garlic into a paste with a little drizzle of olive oil. Stir into the yogurt mixture and serve room temperature or cold. 

corn + peanuts = delicious

I have long been a fan of food writer/photographer Heidi Swanson, and I even reviewed her cookbook, Super Natural Everyday, here on this blog a while back.  Her latest in-print creation is Near And Far, and it is a glorious, if slightly strange, melding of travel diary and recipe collection. What's strange about it, from my perspective, are the recipes, which basically amount to warm and cold salads, dips, and soups.  Many of them are great, but need to have rice or pasta added to round out a meal.  Case in point, her Vaghareli Makai, which is basically Indian stir-fried corn and peanuts.  It's so delicious and simple it's ridiculous!  But you need to put some rice underneath it for lunch or dinner.  I also added steamed green beans, because I had them and thought it would be tasty.  It was.

So, here's my version:

Vaghareli Makai

Serves 4

1 medium serrano chile, stemmed, seeded (if desired), and sliced
2 medium garlic cloves, peeled and sliced
One 1-inch piece of fresh ginger, peeled and sliced
¼ teaspoon ground turmeric
¾ teaspoon sea or kosher salt
1 tablespoon peanut oil (or other neutral oil)
1 ½ teaspoons yellow or brown mustard seeds
3 cups corn (frozen fine; rinse under warm water and drain)

1 cup steamed green beans
½ cup roasted peanuts
1 cup chopped cilantro

2 tablespoons toasted sesame seeds

3 cups cooked jasmine or brown rice, for serving
lemon or lime wedges, for serving

With a mini food processor, grind the chile, garlic, ginger, turmeric, and salt to a paste.

Heat the oil in a wide skillet. Add the mustard seeds and cook, stirring until they pop, which will take a minute or two. Stir in the corn kernels and cook a few minutes, stirring frequently, until they just start to feel tender, which will take a couple of minutes.

Stir in the peanuts, green beans, half of the cilantro and the chile paste. Cook for another minute then taste. If desired, for additional heat, add more of the chile paste and perhaps a bit of salt.

Serve the spiced corn over rice, topped with the remaining cilantro and sesame seeds  Serve with lime or lemon wedges--don't skip this step!

Chana Masala in a hurry

Chana Masala is simply chick peas in a tomato-curry sauce.  Fair warning: the only way this will be "in a hurry" is if your chick peas are already cooked.  You can cook them to your liking ahead of time--I like to make a big pot in the pressure cooker and keep them in the fridge for the week for various applications, like salad or roasting for a last-minute appetizer.  You can also use canned, which I think is perfectly acceptable in such a flavorful sauce.  The longer you let it simmer, the deeper the flavor gets, but you can spend very little time actually cooking it and then let it sit for a while, or you can have a brighter version by whipping it together at the last minute and eating it as soon as the rice is done.  (PS--you can also keep cooked rice in the freezer, making this recipe even faster if all you have to do is nuke it while you make the sauce.)

Chana Masala

Serves 4-6

1 tablespoon olive oil
1 large onion, chopped
2 to 3 garlic cloves, minced

1 jalapeno, seeded and minced
Two 15- to 16-ounce cans chickpeas, drained and rinsed
1 teaspoon garam masala 

2 teaspoons curry powder
1/2 teaspoon turmeric
2 teaspoons grated fresh or jarred ginger
2 large tomatoes, diced (or one 15-oz. can diced tomatoes, drained)
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste
Hot cooked rice, optional

plain yogurt for serving, optional


Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and jalapeno and continue to sauté until the onion is golden.

Add the chickpeas, garam masala, curry powder, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.

Stir in the cilantro and season with salt and pepper. Serve on its own in as a stew or over rice. Plop a dollop of yogurt on top if you like. (I do.)

A soupy version of korma

I love korma sauce--that mild, comforting Indian staple that's filled with pureed cashews and heavy cream, which is super fatty and kind of expensive to make. This soup uses pureed cauliflower to add the creaminess (though it also keeps the cashews), and works as a canvas for any vegetables and meat you care to throw in. (This version, however, is vegan.) And it also freezes perfectly--just whisk it back together it after defrosting.

Korma Soup

Serves 6-8

1 head cauliflower, bottom leaves removed
1 medium onion, peeled and chopped
2 garlic cloves, halved
1 medium apple (any kind), cored, peeled, and chopped
½ cup cashews
1 tablespoons fresh grated ginger
1 teaspoon curry powder
¼ teaspoons cinnamon
¼ teaspoon cardamom
¼ teaspoons cayenne
2 teaspoons salt
1 cup plain unsweetened almond milk
1-2 cups frozen or fresh peas

Optional garnishes for serving:

• Chopped cashews
• Chopped cilantro
• Lemon wedges
• Hot sauce
• Pickled vegetables
• Cooked basmati rice

Chop the cauliflower, including the stem, into large pieces.  In a large pot, combine all of the ingredients except the almond milk and peas.  Add enough water to almost cover vegetables and bring to a boil.  Cover and lower to simmer; cook until cauliflower is very tender, about 30 minutes.

Puree the soup in a blender until smooth. Pour back into the pot and add the almond milk.  Rewarm over moderate heat, seasoning with more salt if necessary, and adding water if it’s too thick.  Stir in the peas and cook until warm but firm.  Serve with garnishes.

Quickest-ever Indian food: Curried Red Lentils with Greens

In keeping with my self-professed love for rice and beans, I'm posting this easy, fast recipe for curried lentils. It's comforting but also satisfies your craving for Indian take out (if you're like me and there's no place around!), and it's technically rice and beans, but these little red lentils break down into a chunky, potato-y sauce in no time.  Add whatever other vegetables you want to this; I can imagine roasted cauliflower, potato chunks, or okra would be great. Don't swap out a different kind of lentils, though, or you'll never get a sauce, just highly seasoned, intact lentils.

Curried Red Lentils with Greens

Serves 6-8

1 tablespoon coconut oil
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1 small yellow onion, chopped
2 tablespoons fresh grated ginger
2 garlic cloves, minced
½ to 1 whole jalapeno, minced (depending on desired spiciness)
1 quart water
1 14-oz. can coconut milk
2 cups red lentils
2 tablespoons chopped cilantro stems, plus chopped leaves for garnish
½ lb. kale or mustard greens, coarsely chopped
Salt and black pepper to taste
2 teaspoons lemon juice, plus wedges for serving
Cooked rice for serving

In a large saucepan, heat the coconut oil over medium heat.  Add the cumin, turmeric, curry powder, and onion and cook, stirring constantly, until onion just begins to soften, about 2 minutes.  Add the garlic, ginger, jalapeno, and about a teaspoon of salt and continue to cook until onion is soft and mixture is fragrant, about 6 minutes.

Add the water, coconut milk, lentils, and cilantro stems and bring to a simmer.  Reduce to medium heat, cover, and cook, stirring occasionally, until lentils are tender, about 20 minutes.  Add the kale and cook until tender, about 5 minutes.  Stir in the lemon juice and season with salt and pepper.

Serve over cooked rice with lemon wedges and chopped cilantro.

Eggplant-Curry Sauce with chick peas and cauliflower

With a clever technique stolen from traditional Indian Baingan Bhurta, this recipe uses blended, roasted eggplant to thicken a coconut-based curry sauce.  The list of ingredients may look long, but once you invest in these spices, you'll want to use them all the time.  And most importantly, this dish is a comforting, exciting feast while you're waiting for the next big holiday meal as an excuse to pig out.

Eggplant-Curry Sauce with chick peas and cauliflower

Serves 6

1 large eggplant, peeled and cubed
1 tablespoon canola or other neutral oil
½ yellow onion, diced
2 garlic cloves, minced
1 teaspoon fresh grated ginger
½ teaspoon ground turmeric
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon garam masala
½ teaspoon cayenne
1 teaspoon ground black pepper
2 teaspoons salt
1 can (15 oz.) diced tomatoes in juice
1 cup cauliflower florets (fresh or frozen)
1 cup frozen peas
1 can (15 oz.) chick peas
1 cup coconut milk
1 cup vegetable broth
1 tablespoon lemon juice
¼ cup chopped fresh cilantro
Basmati rice for serving

Heat the oven to 380°F.  Toss the eggplant with a little bit of oil and salt and spread into a single layer on a baking sheet.  Roast until soft, about 20 minutes.

Meanwhile, heat the tablespoon of oil in a large skillet over medium heat.  Sauté the onion until soft, about 10 minutes. Add the garlic, ginger, turmeric, mustard seeds, and cumin seeds and toast until seeds begin to pop (4-5 minutes).  Add curry powder, garam masala, cayenne, black pepper, salt, tomatoes, cauliflower, and peas.  Stir to combine, reduce to low heat, and cover; allow to gently simmer while you wait for the eggplant to be done.

When eggplant is done, combine in a blender with the coconut milk, vegetable broth, and lemon juice. Blend until chunky-smooth, and stir into the skillet along with the chick peas.  Heat through, season with more salt and the black pepper, and sprinkle the cilantro on top. Serve over rice.

Spicy Cashew and Cauliflower Curry

I first read about soaking nuts for savory recipes in Caroline Wright's blog. It softens them enough that they act more like a meat and can be more easily incorporated into a dish, rather than just flying off the plate every time you stab one or standing out like a handful of rocks in an otherwise mushy pile of food.  Cashews works really well for this technique, and this recipe satisfies my craving for the flavor of korma without all the fuss and heavy cream.  It also takes 20 minutes or less, depending on how quickly you can cook your rice, making this a perfect weeknight meal.

Spicy Cashew and Cauliflower Curry

Serves 4

1 head cauliflower, broken into small florets
1 cup cashews, soaked overnight
2 tablespoons peanut or canola oil
½ yellow onion, diced
1 ½ teaspoons mustard seeds
1 teaspoon cumin seeds
3 garlic cloves, minced
1 teaspoon salt
2 tablespoons fresh grated ginger
1 fresh hot green chile, minced
1 teaspoon tomato paste
10 oz. frozen peas, thawed
¼ cup fresh chopped cilantro
1 tablespoon lemon juice

2 cups jasmine rice

Soak cashews overnight in water.  Drain just before you start cooking.

Cook rice according to package directions.

Heat the oil in a large skillet over medium-high heat.  Add the cauliflower, onion, seeds, garlic, ginger, chile, and salt. Cook, stirring frequently, until onion becomes soft, about five minutes.  Add tomato paste, peas, cashews, cilantro, and ¼ cup water.  Cover and cook five more minutes.  Uncover and continue to cook, stirring frequently, another 2 minutes or until cashews begin to brown.  Stir in lemon juice and season with more salt to taste. Serve over rice.

Cook, freeze, and pack it for later: entrees

Here it is--the installment of "cook, freeze..." that will absolve you from cooking dinner for days at a time.  Perhaps you will not pack these dishes (thought you could employ this method when you have a potluck looming and want to cook ahead for it), but having a hot dish ready to pop in the oven when you come home from work is worth its weight in gold on a weeknight, and it's a hell of a lot tastier than Lean Cuisine meals.

(Psst: remember last week when I told you about all the rices, grains, and lentils you could freeze?  Don't forget about that--reheat a big bowl of rice, veggies, and lentil from the freezer, toss with a little olive oil, red wine vinegar, salt and pepper and herbs of your choice, and you've got a very fast and very healthy meal on the table in less than 15 minutes.)

Many of these dishes can either simply be built and refrigerated a day before you cook it, so you can build it the night before and cook it the next afternoon, or you can cook it, eat some of it immediately, and cut the rest into individual portions, wrap in foil, and freeze for later.  Then, individual portions can be heated on a cookie tray in the oven or microwaved, at home or at work.


Brian’s Festive Turkey Meatloaf

Serves 8

2 teaspoons olive oil
2 cloves garlic, minced, optional
½ yellow onion, chopped
2 medium carrots, shredded
1 tablespoon dried rosemary
½ cup plain bread crumbs
1/3 cup chopped fresh parsley
¼  cup chopped sun-dried tomatoes
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk or cream
1 ½  teaspoons salt
1 teaspoon freshly ground black pepper
1 pound ground turkey

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Lay a piece of parchment paper on a baking sheet.

In a frying pan over medium heat, sauté onion, garlic, carrot, and rosemary in the olive oil until soft.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, eggs, milk, salt, and pepper. Add the turkey and cooked vegetables; gently stir to combine.

Carefully pack the meat mixture into a loaf shape on the parchment-covered baking sheet.  Bake at 375 degrees F for 50  minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Chicken and Leek Frittata

Serves 4

6 eggs
1 teaspoon grainy mustard
Pinch red pepper flakes
Salt and black pepper to taste
2 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, rinsed and thinly sliced
1 garlic clove, minced
4 ounces cooked chicken, shredded

Preheat broiler.

In a medium bowl, whisk together the eggs, mustard, and pepper flakes and season with salt and black pepper.

Heat the butter and olive oil in a large, oven-safe skillet over medium heat until the butter has melted.  Add the leek and garlic and cook, stirring continuously until soft, about 3 to 4 minutes.  Add the chicken and cook, stirring, until warm, about 2 minutes.

Add the egg mixture and swirl the skillet to distribute the eggs and filling evenly over the surface.  Shake the skillet gently, tilting slightly while lifting the edges of the frittata with a spatula to let the raw egg run underneath for the first 1 to 2 minutes of cooking.  Cook until eggs are almost set, about 5 minutes, and then place the skillet under the broiler for about 1 minute.  The frittata will puff up and brown slightly.  Remove from the oven and carefully slide onto a serving platter, using a spatula to unstick from the skillet as it slides.

Cut into 4 wedges and serve hot, at room temperature, or cold.


Green Chili & Potato Gratin

Serves 6-8

4 large russet potatoes, scrubbed and sliced ¼-inch thick
4 cups chicken or vegetable broth
½ yellow onion, diced
3 garlic cloves, smashed and minced
1 cup prepared green chili sauce
2 teaspoons salt
Freshly ground black pepper to taste
4 oz. (1 cup) grated parmesan cheese
4 oz.  (1 cup) grated sharp cheddar cheese

Preheat oven to 400°F. Coat a 3-quart baking dish with butter or cooking spray.

Place sliced potatoes, and broth in a large pan or Dutch oven.  Bring to a boil, reduce heat, and simmer until potatoes are tender but still hold together, about 10 minutes.  Drain in a colander when done, but reserve about a ½ cup of the cooking water.

Meanwhile saute the onion and garlic in a small frying pan with some olive oil over medium heat until onion is tender, about 10 minutes.  In a small bowl, combine the onion mixture, green chili, and ½ teaspoon of the salt.  Set aside.

Ladle just enough of the potato cooking water into the baking dish to lightly cover the bottom.  Then place approximately one half of the potato slices into the baking dish, overlapping slightly and dusting with a light layer of salt (about ½ teaspoon).  Top with ½  of the grated cheeses,  then all of the green chili mixture.  Cover with the remaining potato slices in the same fashion as before, then top with remaining cheese.  Cover with foil and bake 30 minutes.  Remove foil and bake another 10 minutes or until the top starts to brown.

Greens Pie

Serve 6-8

1 cup couscous

2 pounds mixed greens of your choice (lettuce, arugula, Swiss chard, dandelion greens…), chopped into bite-sized pieces

1 tablespoon olive oil

2 medium onions, thinly sliced

2 green onions, thinly sliced

¼ cup chopped fresh dill

¼ cup crumbled feta or queso fresco

3 eggs, beaten

Salt and pepper

Place couscous in a medium saucepan and toast over medium heat 2 to 3 minutes, stirring often to keep from burning.  Add 1 ¼ cup water and teaspoon salt.  Cover and bring to boil.  Reduce heat to simmer and cook until water is absorbed, about 15 minutes.  Remove from heat.

Heat oil in a large pot or Dutch oven over medium heat.  Add onions and cook about 10 minutes or until browned.  Add greens and cook until wilted, about 5 minutes, stirring constantly.  (If using lettuce, wait to add it at the end, as it wilts very quickly.)  Transfer to a colander and squeeze to release excess moisture.  Add couscous and stir. 

Preheat oven to 350°F.  Stir green onions, dill, and feta into the mixture. Stir in beaten eggs and season with salt and pepper. 

Coat a 9-inch pie pan with cooking spray or butter and spread the couscous mixture evenly in pan.  Bake 35-40 minutes or until lightly browned on top.

Heavenly Egg Casserole

Serves 8

5 cups bread, cut into bite-sized pieces
olive oil
3 cloves garlic, minced
1 large onion, chopped
2 cups vegetables of your choice, chopped into bite-sized pieces (broccoli, cauliflower, peas, carrots...)
1/2 cup sliced sun-dried tomatoes
1/2 cup kalamata olives
12 eggs
1 tablespoon Dijon mustard
1 cups milk
1 cup grated cheese(s)
1 tablespoon dried oregano (or whatever mixture of herbs you like)
1 teaspoon salt
freshly ground black pepper to taste

The day before building: spread out the cut-up baguette to dry and get stale on a cutting board.  Or, dry it out on a low temperature (try 250 F for 20 minutes) in the oven.

The night before eating: Heat a little olive oil in a large skillet over medium heat and cook the onion until it begins to soften, about 8 minutes.  Add the vegetables, if they are raw, until they begin to soften.  Turn off heat and stir in garlic and salt to taste.

In a large whisk together, combine the eggs, milk, mustard, oregano, 1 teaspoon salt, and more black pepper to taste. Stir in cooled vegetables and cheese.

Grease a 9 X 13 inch dish and lay the stale bread cubes in the bottom.  Pour the egg mixture over the top.  Cover with plastic wrap or foil and refrigerate overnight or for at least 8 hours.  When ready to cook, uncover and bake in the oven at 350 F for 75 minutes or until lightly browned on top



Hearty Lentil Loaf

Serves 6

1 1/2 cups lentils
3 1/2 cups vegetable broth or water
2 onions, diced
2 cloves garlic, minced
3 tablespoons olive oil
2 cups cooked rice (I like jasmine)
1 teaspoon salt
1/4 cup barbecue sauce or ketchup
1/2 teaspoon sage
1/2 teaspoon Italian seasoning

Pre-heat oven to 350 degrees.

In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.

Sautee the onions and garlic in olive oil for 3 to 5 minutes, or until soft. Combine the onions, garlic and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning. Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.

Bake for 1 hour. Allow to cool 5 minutes before serving.


Indian Stir Fry with Okra

Serves 4

1 tablespoon peanut oil
½ yellow onion, diced
½ small Serrano pepper, minced
1 large garlic clove, minced
1 tablespoon fresh grated ginger
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ lb. okra, trimmed and cut into ½-inch rings (frozen is also fine)
1 (14.5-oz) can diced tomatoes, drained
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon chili powder
2 tablespoons chopped fresh cilantro
½ cup cooked chick peas
Salt and freshly ground black pepper to taste
Crushed peanuts for garnish

In a large frying pan over medium-high heat, warm the peanut oil and sauté the onion until it starts to get soft, about 5 minutes.  Add the Serrano pepper, garlic, ginger, mustard seeds, and cumin seeds and continue to cook until seeds begin to sputter, about 4 minutes.  Add the okra and cook until it begins to brown, about 8 minutes.  Stir in tomatoes, curry powder, turmeric, chili powder, and about a teaspoon of salt.  Lower to medium heat, cover, and simmer about 10 minutes, stirring occasionally.  Add cilantro, chick peas, and salt and pepper to taste.  Combine thoroughly and serve over basmati rice with crushed peanuts on the side to pour over the top.

Mushroom and Potato Pie 

Serves 6-8

1 pre-made pie crust
1 teaspoon olive oil
1 lb. mixed mushrooms, sliced
1 large Russet potato, peeled and chopped into ½-inch pieces
1 small onion, chopped
3 cloves garlic, smashed and minced
2 teaspoons salt
1 tablespoon dried thyme
2 eggs
1 cup milk
2 teaspoons Dijon mustard
3/4 cup grated sharp cheddar (or other) cheese

Prebake the crust: place in the oven and turn temperature to 425°F (no need to preheat); poke the crust around the edges with a fork and place in the oven for 10 minutes, or until it starts to look dry on the surface.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and potato and cook, stirring often, until potatoes begin to soften, about 10 minutes. Add the mushrooms and cook another 10 minutes, or until liquid has evaporated. Remove from heat and stir in the garlic, salt, and thyme.

Whisk together the eggs, milk, and mustard. Season with black pepper if desired.

Sprinkle half the cheese in the bottom of the pie crust. Top with mushroom mixture, pour egg mustard over that, and sprinkle the top with the remaining cheese. Lower the oven temperature to 350°F and bake one hour, or until a knife inserted in the middle comes out clean.


Pink Mushroom Risotto

Serves 6-8

1 tablespoon butter
½ yellow onion, diced
2 garlic cloves, minced
2 cups short grain white rice
3 cups vegetable broth
1 ½ cups red wine, divided
1/8 cup grated Parmesan cheese
1 teaspoon dried thyme
½ teaspoon dried rosemary
8 oz. dried shitake mushrooms
½ cup frozen peas
Salt and black pepper to taste

Place the dried shitakes in a large bowl and cover with 1 cup boiling water; cover and allow to sit while you cook the risotto.

Heat the butter in a large, deep skillet or a Dutch oven over medium-high heat; when it melts, lower to medium heat and add the onion along with a pinch of salt.  Saute until soft (about 10 minutes), then add the garlic and rice; continue cooking until the rice becomes translucent-looking, about 4 minutes.  Stir in 1 cup of the red wine, lower heat to medium-low, and cook until most of the wine is absorbed, stirring occasionally.  Then, add the broth in 1-cup increments, covering to cook and checking periodically to see when it has been absorbed.

By now your mushrooms should be soft; remove from soaking liquid and roughly chop.  Pour the mushroom soaking liquid into the rice mixture and cook as before.  When all the broth is gone, stir in the remaining ½ cup of wine, cooking until liquid is once again mostly absorbed.  At this stage, the rice should be tender and creamy; keep adding water, ½ cup at a time, if this is not the case.

When rice is cooked, stir in the cheese, thyme, rosemary, chopped mushrooms, and peas; remove from heat, cover and warm through.  Season with salt and black pepper and serve piping hot.


Pork and Apples with Cider Cream Sauce

Serves 6

Pork
1 pounds pork tenderloin, cut into 12 (2-inch thick) slices
½ teaspoon salt
Freshly ground black pepper
1 tablespoon canola oil

Apples
2 tablespoons butter
3 Granny Smith apples, unpeeled and thickly sliced
2 medium shallots, thinly sliced (about ½ cup)
1 tablespoon fresh rosemary
1 ½ teaspoons sugar
¼ teaspoon salt

Sauce
½ cup apple cider
¼ cup low-sodium chicken broth
½ teaspoon finely chopped fresh rosemary
¼ cup heavy cream
½ teaspoon salt
Freshly ground black pepper

To prepare pork, place medallions (slices) between sheets of plastic wrap.  Using a meat mallet or a heavy skillet, flatten each piece to an even thickness of about ¼ inch.  Remove plastic wrap and season both side of medallions with salt and pepper.

Heat a 12-inch sauté pan or skillet over high heat.  Add vegetable oil.  When oil starts to smoke, place half the meat into the pan and sauté on both sides until well browned and thoroughly cooked.  Transfer to a plate to keep warm.  Repeat the process with the remaining medallions.

To prepare apples, reheat pan over high heat.  Add butter.  When hot, add apples, shallots, rosemary, sugar, and salt.  Sauté until apples are golden brown and tender, about 8 minutes, shaking pan occasionally.  Transfer apples to plate with meat.

To prepare sauce, add cider, broth, and rosemary to pan.  Cook, whisking to scrape any brown bits, over high heat, about 5 minutes.  Add heavy cream; reduce heat to medium and simmer until mixture thickens to sauce consistency, 5-10 minutes.  Add salt and pepper to taste.

Return apples and pork to the pan with the sauce.  Simmer approx. 7 minutes or until pork seems tender and infiltrated by sauce.


Shepherd’s Pie, Made Over

Serves 6-8

Topping:
1 small head cauliflower, roughly chopped
1 russet potato, peeled and chopped
2 small parsnips, peeled and chopped
2 garlic cloves, smashed and minced
¼ cup plain yogurt
4 oz. grated cheddar cheese (optional)
Salt and black pepper to taste

In a large pot of salty water, boil the cauliflower, potato, and parsnips until soft.  Drain and mash by hand with the garlic, yogurt, and salt and pepper to taste.  Stir in cheddar cheese.  This step can be done the day before and refrigerated or can occur while you make the filling.

Filling:
Olive oil
4 oz. dried shitake mushrooms, hydrated, drained of excess water, and chopped
½ cup broccoli florets and stems, chopped
1 small yellow onion, diced
½ green bell pepper, diced
1 large carrot, peeled and chopped
2 tablespoons tomato paste
½ cup dry red wine
1 tablespoon minced chives
2 teaspoons smoked paprika
Salt and pepper to taste

In a large pan, heat the olive oil over medium heat. Add the onion, carrot, pinch salt, and the smoked paprika and sauté until tender.  Stir in the broccoli, mushrooms, pepper, tomato paste, and red wine, lower to medium low heat, and cover.  Allow to stew about 10 minutes, remove from heat, and stir in chives and salt and pepper to taste.


Grease a a large pie pan or medium-sized casserole dish with a bit of olive oil.  Pour in the vegetable stew and smooth out so it’s even.  Spread the potato mixture on top, gently smoothing like a thick layer of icing over the stew.  If the potatoes are cold, cook uncovered in the oven for 20 minutes at 400°F before broiling; if everything is hot, place under the broiler and cook about 10 minutes, or until potato mixture gets browned.


Summer Squash “Lasagna”

Makes 12 pieces

…or you could use zucchini.  Add this to the list of recipes developed to survive the onslaught of these summer beauties that just seem to take over the garden from July to October.

4 large summer squash, cut into ½ -inch thick “coins”
4 large tomatoes, cut into ¼-inch thick slices
4 large garlic cloves, thinly sliced
1 medium onion, thinly sliced
8 oz. ricotta cheese
4 cups shredded mozzarella cheese
Dried oregano, salt and crushed red pepper flakes
Cup loosely packed fresh basil leaves

You can skip this step if you’re pressed for time, but it will help keep the moisture content down: lay all squash and tomato slices out in single layers on thick paper towels or flour sack towels, salt lightly, and place another layer of paper/ flour sack towels on top.  Allow to sit at least 30 minutes before building your lasagna.  This releases the excess water from the vegetables so they don’t become a soup in the oven.

Oil a large lasagna pan with extra virgin olive oil.  Start layering: squash coins on the bottom, a tomato slice on top of each squash coin.  Add a little salt, red pepper, and dried oregano on top, then small blobs of ricotta on each tomato slice, followed by a very thin scattering of some mozzarella.  Continue in this fashion, pressing down to compact the cheese as you go, until you’re out of all the squash and tomatoes--your last layer should be vegetables.  Scatter the fresh basil all over the top, then cover with remaining (should be the majority of the 4 cups) mozzarella.

Cover the pan with foil, allowing a little space at the top so it doesn’t stick to the cheese.  Bake at 375°F for 40 minutes.  Uncover, raise temperature to 425°F, and bake another 20 minutes or until cheese is golden brown and some of the extra liquid in the pan has reduced to more of a sauce.


Zucchini and Goat Cheese Frittata

Or make it a quiche by pouring the batter into a pre-made pie crust.

Serves 4

6 eggs
1 cup grated fresh zucchini (about 1 medium zucchini)
1 tablespoon fresh thyme or marjoram
4 ounces fresh goat cheese, crumbled
Salt and black pepper to taste
1 tablespoon olive oil
1 garlic clove, minced
1.3 cup grated pecorino cheese
1 small sprig fresh thyme

Preheat broiler.

In a medium bowl, whisk together the eggs and garlic and season with salt and black pepper.  Add the zucchini, thyme, and goat cheese, stirring to combine.

Heat the olive oil in a large, oven-safe skillet over medium heat.  Add the egg mixture and swirl the skillet to distribute the eggs and filling evenly over the surface.  Shake the skillet gently, tilting slightly while lifting the edges of the frittata with a spatula to let the raw egg run underneath for the first 1 to 2 minutes of cooking.  Lower the heat to medium and cook until eggs are almost set, about 5 minutes.

Cover the frittata with the pecorino cheese and place the skillet under the broiler for about 1 minute.  The frittata will puff up and brown slightly.  Remove from the oven and carefully slide onto a serving platter, using a spatula to unstick from the skillet as it slides.

Garnish with thyme, cut into 4 wedges and serve hot, at room temperature, or cold.

Spiced Lentil Stew

Winter's not over yet, and this stew will serve as nourishment, security blanket, and a much-needed dose of vegetables all at once while you wait for spring to finally make its mark.  

Spiced Lentil Stew

Serves 4

2 cups brown lentils, rinsed and sorted
3 ½  cups water
1 tablespoon curry powder
2 teaspoons salt, divided
Bay leaf
I large carrot, peeled and cut into ½-inch chunks
2 teaspoons olive oil
½ yellow onion, diced
2 garlic cloves, minced
2 tablespoons tomato paste
½ cup dry red wine
2 scallions, sliced (white and green parts)
2 teaspoons cumin
½ teaspoon coriander
1 teaspoon smoked paprika
Freshly ground black pepper to taste
Handful fresh cilantro, chopped (optional)

In a medium saucepan, combine the lentils, water curry powder, 1 teaspoon of the salt, and bay leaf.  Cover and bring to a boil; reduce heat to medium and cook until lentils are tender, about 20 minutes.  While the lentils are cooking, you can steam the carrot in a basket over the water, or else steam the carrot in another vessel.

Meanwhile, in a medium skillet,  heat the oil over medium heat and cook the onion until soft, about 8 minutes.  Add the garlic and scallions and stir until fragrant, about 1 minute.  Stir n the tomato paste, red wine,  cumin, coriander, the remaining 1 teaspoon of salt and paprika.  Add enough water to turn into a medium-thick sauce (about ½ cup, adding a little at a time).  Add the cooked lentils and carrot and lower heat to low. Allow to simmer 5-10 minutes, season with pepper and coriander.  Can be served over rice, mashed potatoes, or cauliflower puree.

Indian Stir Fry with Okra

I bought a bag of frozen okra because it was there, and because I thought, "I like okra, so why don't I ever eat okra?".  Then it sat in the freezer so long that I started to get scared--should I eat it?  What is frozen okra like?  Will the sliminess make me puke when I'm cooking it?  And I also recalled that I've never had it prepared in a healthy way in my life--just as a fried side in Southern restaurants.  But I am cheap and I was determined to make good on the $1.99 + tax I paid for it.  And that's when it occurred to me that it isn't just Dixie natives who eat the stuff, it's people living in hot climes all over the world.  In particular, it shows up in Indian dishes.  They, too, seem to relegate okra to a side item, but why couldn't it be quickly stir fried on a busy weeknight?  And why couldn't a stir fry involve Indian, rather than Chinese, flavors?  

Indian Stir Fry with Okra

Serves 4

1 tablespoon peanut oil
½ yellow onion, diced
½ small Serrano pepper, minced
1 large garlic clove, minced
1 tablespoon fresh grated ginger
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ lb. okra, trimmed and cut into ½-inch rings (frozen is also fine)
1 (14.5-oz) can diced tomatoes, drained
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon chili powder
2 tablespoons chopped fresh cilantro
½ cup cooked chick peas
Salt and freshly ground black pepper to taste
Crushed peanuts for garnish

In a large frying pan over medium-high heat, warm the peanut oil and sauté the onion until it starts to get soft, about 5 minutes.  Add the Serrano pepper, garlic, ginger, mustard seeds, and cumin seeds and continue to cook until seeds begin to sputter, about 4 minutes.  Add the okra and cook until it begins to brown, about 8 minutes.  Stir in tomatoes, curry powder, turmeric, chili powder, and about a teaspoon of salt.  Lower to medium heat, cover, and simmer about 10 minutes, stirring occasionally.  Add cilantro, chick peas, and salt and pepper to taste.  Combine thoroughly and serve over basmati rice with crushed peanuts on the side to pour over the top.

Prepared foods that are worth the purchase

I generally try to make everything I can from scratch, but there are times when the perfectly spicy, garlicky bottle sauce (I'm talking to you, Sriracha) is the only thing I can imagine adding to a dish to make it right (like these vegetarian chorizo tacos).  Here are some of my favorite prepared foods. Sorry, out of town folks, shopping info is only local.  But I think you can order anything on Amazon these days...

5. Por Kwan Vietnamese Pho Paste: The intriguing mix of beef flavoring, Chinese Five Spice, onion, and garlic makes up a great instant bowl of Pho, the Vietnamese beef soup that is suddenly insanely popular.  It also spices up any other kind of soup or stew; use it in place of regular beef stock for a more interesting flavor.  Order it online from Amazon or pick it up at Bangkok Asian Market in Fort Collins.
4. SWAD Coriander Chutney: This spicy, slightly sour chutney with cilantro and cumin flavors is great on crackers or tortilla chips, and it even makes a great sandwich spread.  A friend introduced me to it at an Indian potluck and I can't stop eating it.  Find it at Rice 'N Spice in Fort Collins.
3. Sriracha Hot Chili Sauce: The iconic sweat-inducing, garlicy sauce is a great substitute for kethcup on your fries and an easy addition to sauces, soups, or chili that needs a kick.  No need to mince garlic or empty your jar of cayenne pepper--the little bottle with the rooster on it does it all!  Find it in most grocery stores in the Asian section; I get mine at Safeway.
2. Ras-Ka Ethiopian Sauce: Homemade in a Fort Collins kitchen, this spicy tomato-based sauce is perfectly seasoned--no doctoring required (and I hardly ever say that).  Stir it into steamed vegetables, sauteed meat, or cooked lentils and serve with rice for an authenitcally Ethiopian experience. Available at the Fort Collins Food Co-Op or online at www.ras-ka.com.

1. Thai Kitchen Sweet Red Chili Sauce: It starts sweet (think sweet and sour sauce), finishes spicy, and is surprisingly addictive.  I dip anything and everything in it--french fries, tortilla chips, pretzels, egg rolls...come to think of it, I may have a problem.  Available at any grocery store that sells Thai Kitchen brand; I get mine at Sprout's.  

Hot (food)Spots in Fort Collins, CO

Fort Collins is a great place to visit--hiking and whitewater rafting on the edge of town, unique boutiques, some decent clubs with local bands, and great food and beer.  Here are my favorites, if you're looking for somewhere to start:


Lucille’s Creole Café: 400 South Meldrum

If you’ve been to New Orleans, you’ll get the same classic brunch experience from Lucille’s.  Each Lucille’s location (FoCo, Longmont, Boulder, Denver) has a slightly different menu.  The FoCo shop features more vegetables than other menus while keeping all the heavy, greasy stuff that makes Sunday morning feel so cozy.  Order up a plate of Beignets with your chicory coffee (costs a little extra) while you wait for fluffy biscuits and homemade marmalade with egg dishes chocked full of spicy sausage, shrimp, and flavorful sauces straight outta NoLa.  Be ready to wait, though--the line is always out the door on the weekends.

The Bean Cycle: 144 N. College

There are plenty of funky coffee shops in Fort Collins.  This one makes a mean brew and orders up the best pastries from local bakeries in the area, plus it’s run by a sweet family and shares space with a non-profit, lefty bookstore.  Why not give them your money when it’s time to perk up?

Rasta Pasta: 200 Walnut Street Suite A (corner of Walnut and College)

This place is pure college town: grungy little corner shop with old furniture and mismatched silverware, plastic cups, and cheesy Rasta nostalgia to boot.  If you have an allergy to Bob Marley worship, don’t go.  But if you want a huge plate of tasty pasta for cheap, embrace your hippie past and come on in. Sauces range from simple, elegant white wine and garlic (and be forewarned: they love garlic!) with fresh tomatoes to Jamaican jerk chicken, and you won’t need another meal for a looong time.  Great after a hike at Horsetooth.


Coopersmith’s Pub and Brewing: 5 Old Town Square

This gastro pub is definitely for grown-ups, though it welcomes a wide range of guests.  Try every home brew you can handle--they’re all well-crafted and balanced--or get a Scotch flight and learn why the stuff can be so expensive (and revered).  Typical pub grub gets some extra touches: the pub fries are lovingly breaded and seasoned, personal pizzas with hand-tossed crusts feature a wide array of fresh toppings, and the quesadillas are stuffed with smoked salmon and brie.  There are a lot of microbreweries in Fort Collins, but I think Coopersmith’s does it best.


Lulu Asian Bistro : 117 South College Ave

I stumbled upon this place after a Christmas day hike because I was peckish and nothing else was open.  What a pleasant surprise--the happy hour beers were a great deal, martinis were creative and tasty, and the food is very well-done Asian with a little modern flair.  Very capable preparation, and a great blend of cozy bistro and sleek bar.



Taj Mahal: 148 West Oak Street

If you like Indian food, you probably fall into one of two serious camps: fans of Taj Mahal or fans of…that other place.  I’ll tell you why I love Taj Mahal.  Each dish is amazing--meat is fresh and well-cooked, sauces are all distinctive and flavorful, appetizers are all carefully prepared and wonderfully balanced, and the kitchen wants nothing more than to tailor your dishes to your tastes.  The building is getting a make-over outside, but the inside is the same as it’s always been and open for business.  I know people who drive from Wyoming to eat here, and I know why. (I once ate so much there that I almost passed out.  No joke.)

Tamarind Paste-?!?!

Tamarind paste, num num!

What the heck do you do with this stuff? Our friends gave this to us, along with a whole bundle of other sauces and exotic ingredients, when they moved.  I’ve seen this in Asian and also in Mexican supermarkets in different forms, but I had no idea what purpose it served. It’s a tropical fruit that grows all over India, and its pulp is very sour, acting as a good foil to sweeter ingredients in chutneys and to spicy curries. As a Midwesterner, I have not often been one to mix sweet and savory ingredients into dishes, so I definitely needed some help with this one. I turned to the excellent Laxmi’s Vegetarian Kitchen by Laxmi Hiremath (1995) and slightly revised her recipe for this dish from the delta region of Tanjore in southern India.

Tamarind-Garlic Rice

Serves 8

½ tsp. coriander seeds

1 tsp. dried yellow split peas

½ tsp. cumin seeds

2 dried red chiles, stemmed

Pinch of cinnamon

2 cups basmati rice, rinsed and drained

3 cups water

1 tsp. salt

1 ½ Tbsp. canola or peanut oil

½ tsp. mustard seeds

½ Tbs. sliced fresh garlic

¼ tsp. turmeric

½ tsp. tamarind paste

2 Tbs. chopped cashews

½ tsp. brown sugar

2 Tbsp. ghee



Toast the coriander, split peas, cumin, and chiles in a dry frying pan on medium heat until the spices are aromatic and the seeds start to darken, about 5 minutes. Transfer to a spice grinder and grind to a fine powder. Stir in pinch cinnamon and set aside.


Cook the rice in the three cups of water and salt in a Dutch oven. Set aside.


Heat oil in a medium saucepan on medium-high heat. Add the mustard seeds. When seeds start to pop, reduce heat to medium-low and stir in garlic and turmeric. Stir constantly, cooking until garlic starts to brown (3-4 minutes). Add the tamarind paste and ¾ cup of water. Whisk ingredients together, bring to a boil, and then simmer for 5 minutes.



Stir in the nuts and brown sugar and remove saucepan from heat. Pour the mixture over the rice in the Dutch oven and mix thoroughly. Cover and place on hot burner, cooking gently until all liquid is absorbed (5-8 minutes). Drizzle the top of the rice with 2 Tbsp. ghee and serve hot alongside a main dish of your choice.

Hiking food: a recipe

Since moving to Colorado, I have become an outdoor person. I now voluntarily spend my free time sporting active wear made from synthetic fabrics and exerting myself in the blazing sun or icy snow. Never in all my torturous years of high school P.E. class would I have guessed it would happen. But let’s face it; the scenery is enough to distract you from a fair amount of discomfort.


I have hiked all over the Front Range--Boulder, Fort Collins, Lyons, Estes Park, and Laramie and Jackson, Wyoming--but I love Rocky Mountain National Park most of all. Because I do not need to prove how macho I am, I eschew the “14ers” for moderately strenuous hikes that afford good views and pleasant areas to pop a squat and eat my bagged lunch. At the end of this post are some of my personal favorites, but hey, chime in with yours, too! The more suggestions, the better!

The best lunch combines a good deal of protein with some carbs for energy, fits easily into your bag, and requires as little clean-up as possible. I often make this lentil “salad” (really more like a chunky spread), double-bag it in sandwich-sized Ziplocs, and bring along some whole wheat tortillas to scoop it up and eat. Paired with a bag of carrot and celery sticks or some dried fruit, I personally guarantee you will not be lacking in fuel for your hike.

Curried Lentils for Fuel

1 cup red lentils (this is not a good time to substitute--use the red)
2 cups water
1 bay leaf
1 tablespoon olive oil
½ chopped yellow onion
2 cloves garlic, minced
1 tablespoon fresh grated ginger
1 teaspoon mustard seeds
½ teaspoon cayenne
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon black pepper
1 tablespoon tomato paste
1-5.46 oz. can coconut milk
2 teaspoons salt, divided
1 tablespoon lime juice


Combine water, lentils, bay leaf, and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat and simmer 20 minutes or until water has been absorbed and lentils have broken down. Remove bay leaf and set aside.

Meanwhile, heat olive oil at medium heat in a large frying pan or chef’s pan. Sautee onion, garlic, mustard seeds, and ginger, stirring constantly until onion softens and seeds begin to pop (about 5 minutes). When this happens, reduce heat to medium-low and add the rest of the spices, stirring constantly to coat onion and garlic. Do this for another 4 minutes so that the spices become slightly toasted (they will be fragrant), and add your lentils, tomato paste, and coconut milk.

Stir mixture well, cover, and allow to simmer 10 minutes. Turn off heat and add remaining teaspoon salt and lime juice, stirring thoroughly to incorporate. (I usually add more black pepper at this point, too.)



*You can put this in Ziploc bags (I double up to avoid leaks) and scoop out with tortillas or pita bread on the trail. You can also offer some cooked basmati rice on the side and serve this as a lovely, exotic yet easy dish for guests.



Great hikes for picnicking in Rocky Mountain National Park

Cub Lake: This trail is pretty easy until the end, when it gets just a bit steep. About 2/3 of the way in, you’ll come across a beautiful, large lake with a great view of Long’s Peak looming overhead. There are lots of rocks around the lake that make perfect seats for a picnic.

Gem Lake: A steeper and shorter hike, the end yields a small hanging lake with a tiny waterfall. There are grassy areas and large rocks for sitting down to eat your lunch, and the antsy ones who finish first can do some extra climbing above the waterfall while the rest of your party finishes.

Lawn Lake: Perhaps you are sensing a pattern here. Besides two beautiful alpine lakes (Lawn and Crystal) upon which to contemplate the meaning of your lunch, the Roaring River was the site of a dam failure that led to three deaths during the great flood of 1982.

Sky Pond (pictured above): more water, amazing views, and a strenuous enough hike to earn your lentils!

Add your comments to continue this list!

Learn how to make Biryani!

Our friends moved across the country recently and left us with many of their prized refrigerated possessions, including a bevy of specialty Asian products I have never used. I had heard of these sauces and exotic ingredients before, but I was always too cheap to buy them, and so I avoided recipes that called for them unless I felt relatively safe making a more pedestrian substitution.

So, now I am setting out to learn about each fancy ingredient I cannot pronounce which is currently occupying space next to the beer in my fridge. Join me.

Ghee

Ghee is clarified butter, and you can either do it yourself (recipe follows) or buy it in a jar, like our friend Tamarri did. You can basically use it in place of butter or oil whenever you are frying or sautéing anything for a dish, and it lends a nutty, almost cheesy flavor which is very mild when mixed with other things. My test drive of the ghee was Biryani, the first Indian dish I ever ate as a college student, which I have made before with butter and canola oil. I can’t say I could tell immediately that I was using Ghee instead of oil, but it was a pretty tasty dish.

Biryani (a northern Indian layered rice and vegetable dish)

Strange that this was originally meant for special guests and occasions, because it’s about the mildest dish I’ve ever encountered in Indian cuisine. Think of it as the Chinese version of fried rice—comforting and edible for even your most closed-minded ethnic food eaters.

Serves 6

1 cup basmati rice

3 cups water

1 tsp. ground turmeric

½ teaspoon salt

1/8 tsp. ground cloves

1 tsp. ground cardamom

1 Tbsp. grated fresh ginger

1 ¼ cups roughly chopped onion

10 fresh mint leaves

2 Tbsp. ghee

1 Tbsp. raisins or chopped dried apricots

2 Tbsp. slivered pistachios or almonds

3 cups fresh or frozen chopped vegetables (cauliflower, green beans, red bell pepper, peas, carrots, etc.)

1 cup chopped tomato



Rinse rice and place in medium saucepan with 3 cups water and ½ tsp. salt. Bring to a boil, then cover and reduce heat to medium until rice is cooked, about 12 minutes. OR, cook in rice cooker following manufacturer’s directions. When rice is cooked, drain and stir in 1 tsp. turmeric, coating all rice evenly. Set aside. (This is my substitute for saffron, which I am again too cheap to purchase.)



Meanwhile, combine cloves, cardamom, ginger, onion, mint, and 2 tablespoons water in a blender or food processor. Process until smooth and set aside.



Heat the ghee in a large frying pan or sauté pan over medium heat. Add the dried fruit and nuts and cook until nuts are lightly browned (stir constantly). Remove fruit and nuts from the hot ghee with a slotted spoon and set aside. Place the onion puree in the frying pan and sauté in the ghee for about four minutes, stirring constantly. Add the vegetables, cover, and cook until crisp-tender, about 10 minutes.



Preheat oven to 350˚F. Grease a casserole pan with ghee or non-stick spray. Spread a layer of the rice in the bottom of the dish, then a layer of the vegetable mixture, etc., ending with a layer of rice on top. Cover dish in foil and bake for 20 minutes.



Remove casserole from oven and let stand covered for 5 minutes. To serve, sprinkle the top of the biryani with the fruit and nut mixture.



This can be made ahead and refrigerated for several days, then rewarmed in the oven. If doing this, wait to fry the fruit and nut mixture until just before you serve it.



I like to serve this with a modified cucumber raita: in food processor, puree 1 garlic clove, one small peeled, seeded, cucumber, 1 seeded jalapeno, and 1 tsp. salt. Stir in one cup plain yogurt (or more for a thicker sauce) and add more salt to taste if desired. I pour it all over my biryani, though that might not be culturally appropriate.



Can’t find ghee in the store? Neither can I; make your own with my hero, Alton Brown.

India Grill hits it mark in Laramie

How is it possible that Laramie now boasts two Indian restaurant? In this, a town of 28,000 people, around 20,000 of whom regularly wear cowboy hats and Tony Llamas (I really do say this with affection), what were the odds? As you know from my previous entry, I am not entirely in love with Passage to India , but India Grill, which has taken over the restaurant of Howard Johnson’s on 1561 Snowy Range Road, is really worth visiting.

The menu was a heavy, hard-cover book of choices, which can inspire skepticism. How large does a kitchen have to be to excel in six pages of dishes? With dinner prices ranging from $9.85 to $15.95 per dish, I hoped it was large enough.

My dining companion and I were waited on by an owner or the restaurant, and he was certainly attentive and sociable. He was also very confident and proud of his food, but honestly, he deserved to be. After declining chai (too heavy for my taste), we were entreated to complimentary cups, anyway. Not wanting to be rude, I tried it, though I will admit I was a bit put off to be handed something I had just said I did not want. To my surprise, it was really pleasant: milky and a bit rich, but more spiced than sweet, this chai did not interfere with the rest of my meal. It might be the best compliment to a meal of any chai I have tried.

The obligatory flatbreads and sauces were nothing special. There was a green sauce, which had a nice, bright zing to it but was heavily salted, and a brown sauce which, I am guessing, was sweet, but I could not detect much flavor from it. If something had to be dull, this was the most excusable problem.

My friend and I ordered chicken korma, saag paneer, and a dish called Bombay alu, a red curried sauce with boiled potatoes. We also ordered a side of plain naan, which was pleasantly chewy and blackened, but too thick and doughy for my taste. The korma sauce was a heavily creamed yellow sauce; cashew flavor did not seem the least bit present, but there was a strong curry powder flavor to it. The sauce was fine, and the chicken was extremely tender thigh meat, but it was not like the korma I expected.

The rest of my meal, however, was truly incredible. The saag paneer was wonderful: well-seasoned, flavorful spinach sauce with generous amounts of golden brown cheese cubes. The entire dish was lightly browned on top, like it had been run through the broiler at the end of the cooking time, and it was divine. And the Bombay alu was really terrific. The potatoes were tender and buttery, and the red curry sauce was extremely flavorful. We ordered all of our dishes “medium hot”, and the spice level was definitely present, though not overwhelming. It was just right.

I will admit that I found the fact that this Indian restaurant had taken over Foster’s Corner Country restaurant, without changing the décor, rather charming. How often does a diner get to enjoy the cowboy logo in all of its stained glass splendor while sipping chai and munching naan? And although I was not really looking for a conversation with my mouth full of food, the care and pride the owner showed in his business was heartwarming. Most importantly, this food is good, and though the restaurant is a little off the beaten path in Laramie, it was well worth the trip.

Passage to India satiates…I guess

As a sometimes resident of Laramie...a review of the latest offering.

I had been out of town for a week and the most amazing thing had apparently occurred in my absence: Laramie got an Indian restaurant. Had hell frozen over? Had the entire town of Fort Collins disappeared, requiring us to recreate it here? Finally, I could walk to my very own plate of saag paneer without the treacherous drive over a mountain pass to Colorado! Apparently everyone else felt the same way; what had originally caught my attention as I entered town was the line that wrapped around the front of the restaurant and trickled off the sidewalk into the gravel pit next door. So, obviously it was time to investigate.

Let me just say that I love, love, love Indian food. I really did make that trip to Fort Collins too often to recount in service of my hankering for oily naan and special egg curry. I wanted to believe that this place would be amazing—I was practically reciting a cheer for them as I approached the building. They certainly had the down-home Laramie thing figured out. In the four days they had been open, they had already gotten to know my friends and colleagues by name and were anticipating their drink orders. Smart move. When you feel like an insider, you are more likely to forgive minor indiscretions; at least, my friends did.

We were cheerfully seated and our drink orders were taken immediately. Good. Brittney Spears or some such crap was playing loudly in the foreground. Bad. Is it odd that I want to hear music from the home country when I visit an ethnic restaurant? I am learning about an important aspect of your culture by eating your food—give me more! Teach me about music, traditional table settings, and methods of eating! I don’t think that anyone, even in Laramie, who is interested in sampling Indian food would be averse to hearing something exotic while they chew.

The chai was heavily spiced, very rich, and very sweet. This is what I have come to expect from Indian restaurants in America, so it was familiar, at least. Just for the record, I’d love to enjoy a little more of the tea flavor some day, and run less risk of filling up on my beverage before the food even comes, but my friends capitalized on the free refills all night. Give the people what they want. Next came some cracked breads with various chutneys: the green was medium hot and very tangy (my favorite), the red was blazingly hot (no one had seconds of that one), and the plum-based sauce was thick like molasses and quite sweet. It was fine.

Food took a while to come out, but in less than a week of work, I don’t expect that they entirely have their rhythm down yet. We waited 40 minutes, which would have been perfectly fine if the music had been better. We ordered naan, aloo saag, shrimp curry, chicken tandoori, and paneer korma. The naan was lovely, pillowy and oily with just the right amount of black bits on it to taste a bit of the griddle. And the korma sauce might be the best I have ever had. It was rich and creamy, with just the right balance of sweet and salty, perfectly blended to obliterate any evidence of cashews in texture. I greatly appreciated the generous number of paneer cubes; too often, paneer dishes are mostly sauce with very little cheese. There was enough in this that the paneer really could stand in for a meat. It was pure bliss.

This, however, is where my happiness ended. Nothing was horrible, but nothing else was worth the effort of putting on shoes and paying between $12 and $15 per dish, either. The tandoori contraption was reminiscent of those sizzling fajita plates in Tex-Mex places—much more style than substance. But when the sizzling died down (and after my friend smoked her finger on the edge of the plate), what we were left with was tender but bland chicken, a huge pile of raw white onion, and some lemon slices. This dish should be cleaner and more focused on technique, I realize, but a little attention to seasoning would have helped. The shrimp curry had a similar effect: we ordered “medium” spice level, but I had difficulty tasting much of anything from the sauce, spicy or not. What I did taste was shrimp, and it was an overwhelming flavor of fishiness that made me wonder just how old these babies were. They were also like rubber, a common mistake in a busy kitchen—shrimp just don’t stand up to long cooking times. It is possible that the curry sauce had more flavor than I could detect around the shrimp, but this particular meat choice made for a rather unbalanced dish.

The biggest disappointment of the evening for me was the aloo saag. I love a good saag sauce, but spinach does seem to require attentiveness in seasoning—use too little too early in the process, and every bit of flavor is just absorbed into the greens and it disappears. What we ended up with was a mouthful of heavy (the cook was generous with the cream), bland, and watery spinach. And it really tasted like nothing except spinach. I fished around for quite some time to find a piece of potato, and it, too, was entirely lacking in seasoning. So, the dish which, to my mind, requires the most salt, and which benefits the most from layers of spices, seemed to get the least of anything. And then the kicker: a brilliant blue rubber band, discovered by my friend, buried in a mound of spinach glop. Everyone was very gracious about it—soon after reporting the problem to our waiter, the manager came over and apologized, removed the dish from our ticket, and brought us more naan (hurray!). The chef came following on the manager’s heels to personally apologize. He reported that he had just fired the sous chef who was the last to handle our saag, which is really a little much for my taste, but their concern for our happiness was certainly a good approach.

Passage to India is a welcome new flavor in Laramie’s local cuisine, but in a more urban area it wouldn’t stand for long. If our new neighbors want to survive our fickle and easily bored population, they’ll have to make sure the food itself is more compelling than the mere idea of the Indian restaurant. We are, after all, still accustomed to driving to Fort Collins on weekends.