Aloo Gobi

MAKES: 4-6 servings

INGREDIENTS:
- 2-3 garlic cloves, minced
- 1 Tbsp freshly grated ginger
- 1 Tbsp canola oil
- 1 Tbsp ground coriander
- 1/4 tsp turmeric
- 1 C water, divided
- 2 Tbsp peanut oil
- 1 tsp cumin seeds
- 1 small head cauliflower, cut into small pieces
- 1 russet potato, peeled and cut into small chunks
- 1/2 tsp kosher salt
- 2 cups white basmati rice, cooked according to package
- 1 cup lentils, cooked according to package

DIRECTIONS:
1 - Combine the garlic, ginger, and canola oil in a small bowl. Mash and mix together with a fork to form a paste.
2 - Mix into the ginger paste: the coriander, turmeric and 1/2 cup of water. Set aside - this will be the wet masala.
3 - In a dutch oven or large pot, heat the peanut oil over med-high heat. Once heated, add the cumin seeds. Let sit for about 30 seconds then add the masala mix, carefully. Cook for about 2-3 minutes. The mix will darken and get a bit thicker. Oil will start to separate from the mix.
4 - Add the cauliflower and potatoes, stirring constantly to coat the veggies. Season with the salt and add the last 1/2 cup of water. Cover and cook over medium heat for about 12-15 mins. Stir, add the cooked lentils, and increase cook time until the veggies are cooked thru. About 5 mins.
5 - Spoon rice onto a plate and top with aloo gobi. Serve immediately.


Recipe inspired by a Food Network recipe:
http://www.foodnetwork.com/recipes/aarti-sequeira/cauliflower-and-potatoes-aloo-gobi-recipe/index.html

Super-Veggie Couscous

(PHOTO COMING)

I'm in love. (with a recipe, that is). Super easy and PACKED full with great vegetables, some of which you may not have tried before. Enjoy!

INGREDIENTS:
- 3 cloves garlic, smashed
- 2 small turnips, peeled and chopped
- 1 medium yellow onion, quartered lengthwise, root end intact
- 5 Small organic carrots, peeled and cut into 2-inch long pieces
- 1 fennel bulb, thickly sliced lengthwise, root end intact
- 1 celery root, peeled and cubed
- 1/2 cup golden raisins
- 1 tablespoon peeled, minced fresh ginger
- 1 tablespoon kosher salt
- 2 teaspoons each ground cumin, paprika, and sugar
- 1 1/2 teaspoon ground turmeric
- 1/8 teaspoon ground cloves
- 1/2 teaspoon cinnamon (or 1 cinnamon stick, napped in half)
- 1 pound butternut squash
- 4 sprigs fresh flat-leaf parsley
- 1 zucchini, cut into 2-ich rounds
- 1 15.5oz can chickpeas, rinsed and drained
- 1 cup canned whole peeled tomatoes
- Toasted almonds

COUSCOUS:
- 1.5 cups uncooked coucous
- 2 cups water


DIRECTIONS:
1 - For the stew: put the garlic, turnips, onions, carrots, fennel, celery root, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot (i use a dutch oven). Add 2 cups cold water and bring to a boil over high heat; cover., reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes.

2 - Halve and seed the butternut squash and cut into wedges. You can choose to leave the skin or peel it off. Make sure to clean it well if you keep it! Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot.

3 - Using your fingers, tear the tomatoes into big pieces OVER THE POT and add the torn pieces in. Simmer the stew, covered, about 10-15 more minutes. Vegetables should be somewhat tender - still intact but cut-able with a fork. Remove the cinnamon sticks.

4 - For the couscous: Bring 2 cups water to a boil, add the dry coucous, cover and remove from the heat. Set aside for about 5-10 minutes. Fluff with a fork as soon as the water is absorbed.

5 - Set the oven temp to 400 degrees and spread the almonds over a baking sheet. Toast the almonds for roughly 4-6 minutes. Remove from oven and loosen the pieces on the baking sheet. Pour onto a plate and set aside.

6 - To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds.

*recipe was adapted from the Food Network Kitchen cookbook. pg. 109.

Red Lentil Stew

This recipe was adapted from Slow Cooker Revolution

INGREDIENTS:

- 2 onions, minced

- 6 garlic cloves, minced

- 2 T vegetable oil

- 1 T grated fresh ginger

- 1/2 tsp of the following:

   -ground coriander

   -ground cumin

   -ground cinnamon

   -ground tumeric

- 1/8 tsp cardamom

- 1/8 tsp red pepper flakes

- 4 cups water

- 1 (14 oz) can light coconut milk

- 1 pound red lentils

- 2 bunches organic carrots

- 2 tsp kosher salt

- 1 28 oz can whole plum tomatoes - drained and chopped

- 1 cup frozen peas

- 1/4 cup minced fresh cilantro

DIRECTIONS:

1 - Microwave onions, garlic, oil, ginger, coriander, cumin, cinnamon, tumeric, cardamom, and red pepper flakes in a bowl, stirring occasionally, until onions are softened...about 5 mins. Transfer to slow cooker. 

2 - Stir water, coconut milk, lentils, and carrots into slow cooker. Cover and cook until lentils are tender...about 6-8 hours on low (or 3-5 hours on high)

3 - Stir in tomatoes, cover and cook on high until heated through, about 10 mins. Stir in peas and let sit until heated through. Stir in cilantro with each serving and season to taste with salt and pepper. 

I like to serve this meal over brown rice or as a stew with a side salad. 

Chickpea-Lentil Salsa Over Couscous

This is my "i don't know what to make and don't have much time" recipe. I love it, which is a plus but it's sooooo easy and I always have these ingredients on-hand, which makes it my go-to for last minute dinners. 

PHOTO COMING SOON

INGREDIENTS:

- 1 cup lentils, picked over and rinsed

- 2 3/4 cups low-sodium vegetable broth, divided

- 1 cup whole-wheat couscous OR brown rice

- 1 12-oz. jar chunky medium salsa 

- 1 cup chopped cilantro

- 3 Tbsp tomato paste

- 1 1/2 tsp ground cumin

- 1 Tbsp olive oil

- 1 small onion, finely chopped (about 1 cup)

- 1 large carrot, diced (about 1/2 cup)

- 1 15.5-oz can chickpeas, rinsed and drained

- 1/4 cup toasted pine nuts (OPTIONAL) 

DIRECTIONS:

1 - Bring lentils and 6 cups water to a boil. Reduce to a simmer and cook uncovered 15 minutes, or until lentils are just tender.

2 - Bring 1 1/4 cups broth and raisins to a boil. Stir in couscous, cover, and remove from heat.

3 - Place salsa, cilantro, tomato paste and cumin in food processor, and purée until smooth.

4 - Heat oil in large skillet over medium-high heat. Add onion and carrot, and season with salt and pepper. Cook 5 to 6 minutes, or until slightly browned, stirring frequently. Add salsa mixture, remaining 1 1/2 cups broth and chickpeas. Bring to a boil, cover, reduce heat to low and simmer 10 minutes, stirring occasionally.

5 - Drain lentils and add to chickpea sauce. Thin with additional broth if sauce is too thick.

6 - Place couscous in 6 bowls and top with sauce. Sprinkle each serving with mint and pine nuts, and serve.