Wednesday, April 22, 2009

Cilantro-Lime Rice



I have no excuses. I made this a couple weeks ago, took the picture, and forgot all about it. However, I don't know how. Such a simple yet delicious refreshing rice dish. A restaurant I am not fond of at all serves something similar in their burritos (chipotle? ew.) I promise you, THIS IS BETTER. Or atleast, I think so.

Lightly spray the pan with oil, and heat over medium-heat. Once hot, add brown rice, juice from 1/2 lime, and a handful of chopped cilantro. Voila!

We leave in a few days to make our 30-something hour trek to northern Cali, where I'll spend a night and continue on to the pacific northwest. I am tremendously excited to be there, but in no way looking forward to being away from my husband. That never goes over well with me. When I make quick trips to get groceries, I find myself speeding home to be with him. Pathetic? Maybe. But I guess dating three years away from each other, for the most part, will do that to a person. Thank God for iChat. And my cats to snuggle with.

-A

Saturday, April 4, 2009

Dal Palak



I bought a garam marsala spice mix for the first time a few weeks ago, and I am just now getting around to using it. I figured since I bought a huge amount of spinach last week now would be a good time to make Dal Palak, a spicy lentil and spinach indian dish. And oh how I loved it.

I used a 90,000 (heat) chili powder, which made it VERY VERY spicy. I also didn't use the full amount of water because I like it more like stew and less like soup. I ate it with a piece of wheat bread, but it'd be amazing stuffed in pita, or served over rice.

Here's the recipe!

Dal Palak (makes about 8 cups)

1 large onion, diced
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam marsala
2 teaspoons red chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach (or more!), cleaned and cut into ribbons
1 cup lentils
3 cups of water or broth
1-3 Tablespoon salt, to your taste

Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, and pinch of salt, and cook until the onions are translucent. Add the potatoes and another pinch of salt, and cook until the edges are just starting to turn translucent.

Clear a space in the middle of the pan and add the ginger, garlic, spices, and some more salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt.

And i had a mango for dessert.



I also have most of the other recipes on here typed out now. So if you still want them comment with your email address!

On a non-food note, i'll be visiting Washington in a month! I'm looking forward to the fresh air, the farmers markets, the family(!), all my KITTIES(!!), tea parties with mom & sis', interaction with people beyond the grocery store clerks and of course, clouds and rain. Oh and ikea, trader joe's, free coffee, liquidator stores, vegan restaurants galore, and did i mention KITTIES!! I'll stop now, but maybe for that month my blog and twitter updates will actually be worth someones time.

Peace for now.