Food: Lentil Almond Stir Fry with Brussels Sprouts and Potatoes

The reason I love food and cooking so much is due to the amazing opportunity to try new things. There are always innovative techniques to learn and flavors to taste. And even though I've had my share of disappointment and frustration (a disaster called pretzel rolls, for example...one of many failed experiments I may share with you some day), for the most part, the culinary world is very satisfying.

With that in mind, one of my newest learnings in the past year has been the versatility (and the super satisfying flavor) of lentils. Why it took me over 30 years to discover this, I'm not quite sure. But I have learned to know lentils is to love them. I mean how many healthy and hearty foods can you pair with so many different flavors and still end up with something mighty tasty? And to make it even better (yes, you know there has to be a nod to simplicity or speed in this posting) I love the fact that Trader Joe's has a pre-steamed version (I know, I know...I've mentioned these before when I posted this elegant and simple salmon with lentils recipe...).

The history behind today's posting has to do with one of my favorite blogs - Heidi Swanson's 101 Cookbooks. Heidi's been blogging since 2003 and not only has she introduced me to some wonderful cooking techniques (like this one for pan frying dried gnocchi - did you know you don't need to boil it?!?) but her food photographs are beautiful and seem to perfectly represent how glorious the recipes are going to taste. It just so happens the blog is vegetarian but her dishes and recipes are truly inspirational and encourage me to eat more hearty grains and experiment outside the traditional veggie dishes. And every lentil dish I've tried on her site has been fantastic. In fact, her lentil burgers (with my own spin on them) were good straight out of the skillet for dinner and then...I ate two straight out of the fridge for lunch the next day (I'll post my version of that recipe in the near future as well). Hence my new obsession with lentils.

So with all of that pomp and circumstance, I need to bring the focus back to today's main dish...A lovely, lentil-almond stir fry. First, let me point out some common misconceptions. One, a stir fry does not need to be steeped in Asian flavors or drowned in soy sauce to be considered as such. And two, lentils are not only found in vegetarian Indian dishes and actually pair quite well with things you might not have considered such as mint sauce, brussels sprouts, and dates.

I'd consider this recipe from Heidi to be flexitarian. In other words, you could add meat to it if you'd like, but it's also plenty fulfilling on its own. I actually served this one evening as a bed for a filet of pan-seared mahi mahi - and drizzled the mint sauce on the fish. It was quite wonderful. But really, the star was what the fish was placed upon. You've got zesty and bright mint sauce. Cooling yogurt. Earthy lentils. A slightly sweet hint from the dates. The crunch of almonds. Carmelized potatoes -AND- brussel sprouts. And it's particularly gorgeous if you're able to find blue potatoes - there's just something about a colorful plate of brown, green, white, and gemstone blue that makes everything taste all that much more fulfilling.


Quite honestly, I'm drooling on my keyboard just thinking about this recipe. And the coolest bit is depending on the accessories you garnish or pair this with, it really can play in all seasons. It's hearty and warm but just as tasty served cold. I am definitely a fan of lunchtime leftovers that I don't necessarily need to heat up in the grimy workplace microwave...I'm sure for many of us that goes without saying.

Lentil Almond Stir Fry
Original Recipe by: 101 Cookbooks/Heidi Swanson

INGREDIENTS

MINT SAUCE

• 1 c fresh mint leaves



• 1/2 chile pepper, de-veined/seeded



• 2 T extra virgin olive oil



• 1 T honey



• 1T fresh lemon juice

LENTIL ALMOND STIR FRY

• 2 T extra-virgin olive oil



• 6 to 8 baby potatoes, preferably blue, cut in quarters



• 1 package of steamed lentils from Trader Joe's



• 12 brussels sprouts, trimmed and quartered



• Handful of raw almonds, roughly chopped



• 1/3 c plain Greek yogurt, thinned out with 1 T water, and salted with a pinch of salt



• 3-4 dates, pitted and chopped

DIRECTIONS

Combine the ingredients for the mint sauce in a food processor and pulse to combine. Be careful not to over process/puree the mixture (texture = good). Transfer to a small bowl and set aside.

Heat the olive oil in a large skillet over medium heat. When you start to smell the olive oil aroma, add the potatoes and cover the skillet. Allow to cook for ~5 minutes (to get nicely browned edges), toss, and cook another 5 minutes. Add the sprouts and allow the edges to get brown and caramelized, tossing as necessarily. Add the lentils to the potatoes-brussels sprout mixture and heat through. When the mixture is nicely heated, add the almonds, toss to combine, and turn out on individual plates.

Drizzle with yogurt and mint sauce and top with chopped dates. Super yummy.

Food: Salmon with Lentils and Mustard-Herb Butter

"Oh, can you feel the love tonight?" Are you ready? Yes, I'm talking about February 14 - and it's rapidly approaching! Do you know what you're going to make to surprise that special someone? (I know, planning isn't all that romantic. But a wonderful dinner certainly qualifies as being such.)

If you happen to live in the North, then chances are Valentine's Day generally occurs on a cold, blustery, winter day (sigh). One where romance doesn't consist of enjoying a beautiful sunset on a beach but rather cozying up by a roaring fireplace (that is, if you're lucky to have one in the comfort of your own home) and avoiding going outdoors and shoveling snow at all costs. It also (hopefully) means treating your sweetie to a lovingly prepared, warm, homecooked meal that mixes comforting flavors and smells with a beautiful presentation. Accompanied, of course, by a delicious, delictable glass of wine. Maybe this one, perhaps (yes, yes - you CAN do red wine with fish).

The recipe below (which originally appeared in the March 2008 issue of Gourmet) is what I suggest you make this year to woo your Valentine. I love the complimentary combination of flavors and the simplicity of its preparation. And the fact you can make the herb butter and caramelized onions the day prior, if you'd like, and cheat on the lentils by buying the pre-steamed variety in the refrigerated section at Trader Joe's, makes it a no-brainer for those in a time crunch. I think this is my favorite way to enjoy salmon lately. It's a perfectly paired combination of warm nutty lentils, sweet caramelized onions, crisp-crusted, meaty fish, and citrusy, tarragon-infused, dijon-mustard butter. Wow - that was rather long-winded statement for such a simple dish. Are you swooning yet? Or at least salivating? I must say, this recipe is also very French - oh là là - which, by default, makes it very romantic, oui?

I apologize that the photo I've posted doesn't do the recipe justice at all. Unfortunately all I had with me was my iPhone - so the colors look rather drab and dark, not like a wonderful Valentine's gift at all. But when you pair deep brown lentils with juicy pink salmon and bright green herbs, it IS a sight to be seen. So basic yet oh so lovely and wonderfully flavorful.

For dessert, you can never go wrong with this cake. Or you could make it easy and just pick up some special cupcakes or cookies from your local bakery. Either way, you're sure to impress the one you love. Bon appétit!

Salmon with Lentils and Mustard-Herb Butter

Adapted from Gourmet

INGREDIENTS

• 5 T unsalted butter, softened
• 1 T chopped chives
• 1 T chopped tarragon
• 2 t dijon mustard (this one is rather wonderful)
• 2 t fresh lemon juice

• 1 package pre-steamed lentils (found in Trader Joe's refrigerated section)
• 1 large onion, diced
• 1 T extra-virgin olive oil
• 1 T fresh lemon juice

• 4 (6-oz) pieces of skinless salmon fillet
• 1 T unsalted butter
• 1 T extra-virgin olive oil

DIRECTIONS

• Make the mustard-herb butter (can be prepared 1 day in advance): Stir together the first 5 ingredients. Season to taste with salt and pepper. Refrigerate and soften slightly prior to serving.


• Prepare the lentils: In a heavy skillet on medium-low heat, sauté onions in the 1 T of olive oil until translucent and slightly carmelized (~10 minutes). Drizzle with 1T of lemon juice, stir in lentils, and keep warm on low heat.


• Cook the salmon: Pat salmon dry and sprinkle with 1/2 t salt and 1/4 t fresh ground pepper. Heat 1 T unsalted butter and 1 T olive oil in a non-stick skillet over medium-high heat until foam subsides. Then sauté salmon, turning once, until golden and just cooked through, 6-to-8 minutes total.


• Plate: Serve the salmon over the lentils, topped with mustard-herb butter (and a sprinkle of left-over tarragon, if desired).

Food: My Friend Farro

I know, I know. I've been super neglectant about writing lately. But I do have a fairly valid excuse. My company decided to staff me on two projects - one in Atlanta and one in Salt Lake City. So I feel like October thru November has been a complete blur (not to mention I somehow managed to pull off (with some help from family) Thanksgiving dinner for twenty-two! in the middle of it all). I wake up some mornings and don't know where I am...rolling over expecting to see a familiar alarm clock face rather than a sparse bedside table with an outdated lamp and some carpeting you would expect to see in an English-garden loving grandmother's house (Hilton, if you're reading this, your core hotels desperately need some major refreshing).

This is my last week in Utah and the temperature has been pretty cold - at least colder than it has been in Detroit so far. So it's making me crave things hot and hearty, warm and comforting. When I think of food like this, my friend farro definitely fits the bill. I'm about to share with you my go-to comfort dish. There's just something about it that's just so very fufilling. I don't know what it is about whole grains with sweet onions, salty feta, and bitey (is that a word?) hot sauce. But it is soooo good. And I thank Molly for the wonderful idea a while back. This has become my favorite thing to eat when I'm in the need of a warm food hug. And guess what, it's actually pretty healthy too!

Don't be concerned if you don't have everything below in your pantry. For example, if I don't have onions I'll often make it with farro and black beans (no lentils) instead. And sometimes I'll throw in some crispy onions instead of carmelized ones. It's open for creativity. But keep in mind, it's never complete without a few dabs of tangy hot sauce and feta cheese. That's the selling point.

For Orangette's Farro (including a scrumptious description on how to make it), click here. Once you know the basics you can make it from memory and modify however you please.

For those of you in metro-Detroit you can find farro at Whole Foods or Busch's (both carried a semi-pearled variety - and don't fall over when you see a $7 price tag on a little bag of grain..it's worth it and goes a long way). I generally use 1 cup of farro, about 3 cups of water and some salt. Combine ingredients and bring to a boil over medium-high heat, simmering for 25 minutes or so. Then you can drain the farro, stir in some black beans, feta cheese, and hot sauce. Good to go! And in case you're curious, even my beef-eating, anti-healthy-food office co-workers have commented how heavenly this smells.