Red Lentil Dal
Each time I travel to India I can’t get enough of authentic Red Lentil Dal. I like to make it at home when I want an Indian cuisine fix. This traditional Indian dish is usually served with basmati rice or naan bread.
INGREDIENTS
1 Tablespoon Vegetable Oil
2 Cups Chopped Onions
3 Minced Garlic Cloves
3 Cups Water
1 Cup Dried Red Lentils
3/4 Teaspoon Turmeric
3/4 Teaspoon Ground Cumin
1/2 Teaspoon Ground Ginger
1 Cup Basmati Rice (Cooked According to Package Directions)
2 Seeded & Chopped Tomatoes
1/4 Cup Chopped Fresh Cilantro
1 Seeded & Chopped Jalapeno
In a medium-size skillet heat oil over a medium heat. Add 1 cup onions and 1 minced garlic clove. Sauté until for 10 minutes until golden. Transfer to a bowl and set aside. In a heavy medium-size saucepan combine 3 cups water, lentils, remaining 1 cup onions, 2 minced garlic cloves, turmeric, cumin and ginger. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. You will want lentils to be nice and tender. Transfer half of lentil mixture to a food processer or blender. Puree until smooth. Return puree to the same saucepan. Mix in sautéed onion mixture. Simmer for 5 to 10 minutes to blend flavors. Spoon rice into bowls and top with dal. Top with tomatoes, cilantro and jalapeno. Serves 4
© Victoria Hart Glavin
Presidents’ Day Roasted Root Vegetables
We are in the thick of winter and many of us around the country are experiencing extreme winter weather. Why not roast up some delicious beets and carrots this Presidents’ Day. Candy cane beets are also known as Chioggia beets. I love this variety because they don’t stain like traditional red beets.
INGREDIENTS
8 Baby Yellow Beets
8 Baby Candy Cane Beets
10 Small Carrots With Greenery
3 Tablespoons Olive Oil (Divided)
1 Teaspoon Kosher Salt (Divided)
1/2 Teaspoon Freshly Ground Pepper (Divided)
Preheat your oven to 425 degrees. Cut tops from beets, leaving 1/2 inch stems if you like. Peel beets, and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each. Toss yellow beets and carrots with 2 tablespoons olive oil in a large-size bowl. Place in a single layer on one side of a parchment paper lined 15×10 inch-baking sheet. Sprinkle vegetables in pan with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Toss candy cane beets with remaining 1 tablespoon olive oil in a medium-size bowl. Arrange candy cane beets in a single layer on remaining side of baking sheet. Sprinkle with remaining kosher salt and pepper. Place in oven and bake for 15 minutes. Stir once and bake 15 minutes more until tender. Remove from oven and transfer to serving plate. Serves 6
© Victoria Hart Glavin
Stir Fried Water Spinach With Garlic
This side dish is all about the greens. Water Spinach (Ong Choy) has a delightfully light and crunchy texture, unlike, regular spinach, which tends to be a bit stringy.
INGREDIENTS
1/2 Cup Chopped Onion
4 Minced Garlic Cloves
1 Tablespoon Chopped Fresh Ginger
1 Split Serrano Pepper
1 Tablespoon Sesame Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Pound Fresh Water Spinach (Washed & Trimmed)
In a large-size skillet add the sesame oil and turn heat to medium-high. Sauté onions, garlic, ginger, and split Serrano pepper for 1 minute. Stir in kosher salt and pepper. Add water spinach and sauté for 2 minutes. Add sugar and vinegar. Cover and cook for 3 minutes or until wilted. Remove from heat and throw away Serrano pepper. Transfer to serving platter. Serves 4
© Victoria Hart Glavin
Easy Marinara Sauce
We all need an easy marinara sauce recipe to have on hand. This marinara sauce is great to use for a pasta dish or as a dipping sauce. This recipe is easy so you don’t need to purchase prepared jarred sauces. Besides many of the jarred sauces contain sugar, which I find unnecessary.
INGREDIENTS
1/4 Cup Olive Oil
1 Chopped Garlic Clove
28 Ounces Crushed Tomatoes
3 Fresh Chopped Basil Leaves
1 Teaspoon Kosher Salt
1/4 Cup Red Wine
Add the olive oil to a large-size sauté pan. Turn the heat to medium-high. Add garlic and cook for 2 minutes until lightly browned. Add tomatoes, kosher salt, wine and basil. Bring to a boil and boil for 5 minutes. Turn heat to low and simmer for 20 minutes. Remove from heat. Transfer to serving bowl for dip or over cooked pasta of your choice. Makes about 1 1/2 cups sauce.
Cranberry Jam
You can make this as jam to spread on toast or you can pour over a plain cheesecake. Cranberry Jam says Christmas!
INGREDIENTS
12 Ounces Fresh Cranberries
1 Cup Sugar
1/2 Cup Orange Juice
1 Cup Water
Place cranberries, sugar, orange juice, and water into a medium-size heavy-duty saucepan over a medium heat. Stir occasionally and bring to a boil. Reduce heat and simmer for 25 minutes until slightly thickened. Remember that jam will continue to thicken as it cools so you don’t want to overcook it. Remove from heat and force jam through a fine-mesh sieve over a medium-size bowl. Throw away the skins and seeds. Pour into jam jars and cool. Makes about 2 cups.
Chocolate Peanut Clusters
I’m amazed at how simple these chocolate nut clusters are to make. They are great to give as gifts or to bring out after holiday meals. If you don’t have a double boiler then use a metal bowl over hot water.
INGREDIENTS
1 Pound Chopped White Candy Coating
12 Ounces Semisweet Chocolate Chips
16 Ounces Dry Roasted Peanuts (Salted or Unsalted)
Line baking sheets with parchment paper. In a double boiler or metal bowl over hot water, melt the candy coating and chocolate chips. Stir until nice and smooth. Remove from the heat and stir in the peanuts. Drop by rounded teaspoonfuls onto parchment paper lined baking sheets. If you don’t have parchment paper then waxed paper will work fine for this recipe. Place into the fridge for 20 minutes until set. Store in airtight containers. Makes about 2 1/2 pounds.
White candy coating is a vanilla flavored product that melts easily and then sets firmly and quickly creating a glossy finish. It comes in either a solid block or a package of small thin wafers or discs. White candy coating is NOT the same as white chocolate.
Asian Green Beans
I confess that I have eaten way too much last week so it’s time for me to lighten up a bit. I like to use a mild and sweet soybean paste, but any white miso will work just fine. This white miso dressing is also great on simply prepared vegetables or seafood. Make a big batch of the dressing and keep it in the fridge, in an airtight container, for up to 1 week.
INGREDIENTS
2 1/2 Pounds Fresh Green Beans
1/4 Cup White Miso (Fermented Soybean Paste)
4 Tablespoons Thinly Sliced Green Onions (Dark Green Parts Only) Divided
3 Tablespoons Unseasoned Rice Vinegar
2 Tablespoons Japanese Prepared Hot Mustard (Not Wasabi)
2 Tablespoons Vegetable Oil
1 Tablespoons Sugar
1/2 Teaspoon Kosher Salt
1/4 Cup Toasted Sliced Almonds
In a large-size pot cook the green beans in salted water until crisp-tender. Transfer to a bowl filled with ice water to cool. Drain well. Trim beans by cutting in half on a sharp diagonal. Place cooked beans on paper towels to dry off. In a small-size bowl combine miso, 3 tablespoons green onions, vinegar, mustard, oil, and sugar. Whisk well. Add kosher salt and whisk again. Place green beans in a large-size bowl. Pour dressing over beans. Toss to coal well. Garnish with almonds and remaining green onions. Serve warm or at room temperature. Serves 6
Green Beans With Toasted Bread Crumbs
If you’re looking for more Thanksgiving side dishes to make here is a good one. Forget that mushroom soup green bean casserole thing. This green bean dish is much better. If you want this dish to be gluten free then use gluten free bread crumbs.
INGREDIENTS
4 Tablespoons Olive Oil (Divided)
1 Cup Panko Bread Crumbs
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 1/2 Pounds Trimmed Fresh Green Beans
2 Tablespoons Fresh Lemon Juice
1/2 Cup Slivered Almonds
In a medium-size sauté pan heat 2 tablespoons of the olive oil over a medium heat. Add bread crumbs and toast until golden brown. Stir constantly. Remove bread crumbs from heat and add kosher salt and pepper. Set aside. In a large-size pot add water and a vegetable steamer over a high heat. Bring to boil and add trimmed green beans. Place lid onto pot. Steam green beans until crisp-tender. In a large-size sauté pan heat remaining 2 tablespoons olive oil over a medium-high heat. Add steamed green beans and sauté for 3 minutes until heated through. Add lemon juice and slivered almonds and sauté for 1 minute. Transfer green beans and almonds to serving platter. Top with bread crumbs and serve immediately. Serves 6
Chili Spiced Pecans
If you’re having a family over for the holidays it’s nice to have snacks sitting out. Here is an easy recipe for Chili Spiced Pecans. You can also give them as a gift by putting them in a pretty jar adorned with a beautiful ribbon.
INGREDIENTS
3 Tablespoons Olive Oil
1 Teaspoon Garlic Salt
1 Teaspoon Curry Powder
1 Teaspoon Chili Powder
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Hot Pepper Sauce
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
3 Cups Pecan Halves
Preheat oven to 325 degrees. In a large-size skillet, combine olive oil, garlic salt, curry powder, chili powder, Worcestershire sauce, ground cumin, hot pepper sauce, ground ginger, and ground cinnamon. Cook over a medium heat 3 minutes stirring constantly. Remove from the heat and stir in the pecans. Toss to coat. Transfer to a parchment paper lined baking sheet. Place in the oven for 15 to 20 minutes until lightly browned. Stir occasionally. Remove from oven and let cool completely. Store in an airtight container. Makes 3 cups.
Grissini
While in Rome I had the best grissini (breadsticks). While grissini is typical of Turin they were on every restaurant table that I visited. They really aren’t too difficult to make and are so much better than buying those packaged ones from the supermarket. You can make them plain or sprinkle them with kosher salt, sesame seeds or any herbs you may like.
INGREDIENTS
2 Cups Unbleached Flour (Plus More As Needed)
1 Tablespoon Olive Oil
1 Teaspoon Active Dry Yeast
3/4 Cup Warm Water (Not Hot Water)
Semolina Flour
1 Teaspoon Kosher Salt
Dissolve the yeast in the warm water. In a large-size bowl combine flour, olive oil, kosher salt and yeast mixture. Knead for at least 30 minutes. Divide dough into 12 pieces and let rest for 5 minutes. Form pieces into oblong rolls. Set them out on a damp surface, flatten them by hand, and let them rise for 1 hour. Preheat your oven to 400 degrees. Sprinkle a baking sheet with semolina flour. Cut dough into strips and set them out on the semolina. By hand, draw each out to at least 12 inches in length. Place in oven and bake for about 10 minutes until crisp and golden. If you are going to sprinkle them with your favorite salt, sesame seeds or herbs do this right before baking. Remove from oven and let cool. Makes about 2 dozen depending on the size you make your grissini.
