Butternut Squash and Lentil Curry

Dear Jess,

I am having a feverish love-affair with butternut squash. I can't stop thinking about what I can make next with it! Roasted, sauteed, soups, chilies... and in this case: curry!

This is a recipe I have made at least once a week for the past month and a half! I am even going to go so far as make a batch just to freeze so I can have it constantly on hand!

Butternut Squash and Lentil Curry
adapted from dishingupthedirt.com

1 cup dry, brown lentils
1 large butternut squash, peeled and cubed
1 Tbsp olive oil
1 large yellow onion, diced
1-2 Tbsp ginger, peeled and grated
1 cup broth (your choice. I used chicken broth)
1 1/2 Tbsp tomato paste
1 tsp curry powder
1/2 tsp tumeric
1 tsp salt
1/2 tsp cayenne pepper
dash of cinnamon
dash of pepper
1/3 cup full fat coconut milk (plus extra, depending on the desired consistency)

Preheat oven to 400F. Place squash cubed on a lined baking sheet, and drizzle with a little oil and salt. Roast for around 20 minutes, or until tender. Remove from oven and set aside.

Cook lentils in a pot of boiling water for about 20 minutes. Drain and set aside.

In a large skillet saute onion in oil. Add ginger, and saute until onions are tender. (5-10 minutes) Add cooked squash and broth. Simmer 8-10 minutes. Reduce heat and blend with an immersion blender. (A regular blender will do the trick too.) Add curry powder, tomato paste, tumeric, cinnamon, salt and coconut milk. Stir in lentils and heat through.

I usually add more coconut milk to loosen it up a bit. I will end up using about 3/4 of the can. It's totally up to you and your preferences though.

Serve on rice, quinoa, vermicelli noodles... whatever your pleasure!

I know it looks like a plop of a substance you don't usually speak of at dinner... but this dish is so delicious, and smells irresistible! I hope your Autumn is breezy, and full of colour. I miss you greatly, and am looking forward to our next visit.

Love,

Chicken and Mango Curry

Dear Jess,

The sun is shining, and the air is cooling. What a wonderful time of year. I have decided it's my favourite. Don't get me wrong, I love love love sticky, hot, humid weather. Maybe it's a result of being born in August. This weather, however, seems strikingly Canadian to me. I feel as if it's in me. In my blood. You know it will get much colder, and you're hanging onto the last long days of sunlight. Sometimes still wearing a t-shirt, even if it's only 10 degrees because the heat of summer is still living inside us. Mmmmm. To top it all off, the kitchen smells of warm, bubbling comfort.

This recipe actually came from a friend of mine. We went to their house for dinner a while back, and she found this recipe for me and my eating restrictions. She was kind enough to pass the recipe on, and I have since made it twice (to raving reviews from the husband!) I left the printed copy at the cottage, but can remember what it said. Unfortunately I can't remember where in the large world of the Internet it came from. So here goes my version of it!

Chicken and Mango Curry
2 Tbsp olive oil
1 medium onion, chopped
1 celery stalk, chopped
2 Tbsp ginger, grated
2-3 garlic cloves, minced
2 tsp ground cumin (or more, depending on your taste)
2 Tbsp curry powder (more or less, depending on your taste)
1 14.5oz can full fat coconut milk
2 mangoes (or 4 cups frozen mango)
The meat of one whole (cooked) chicken
fresh chopped cilantro (optional)

1. Heat oil in saute pan. Add and cook onion and celery for 5 minutes. Add ginger and garlic. Cook for another 2-3 minutes. Add cumin and curry powder. This will soak up lots of the oil. Add more oil if needed.

2. Add coconut milk and half the mango (one mango if using fresh, 2 cups if using frozen) and bring to a boil. Simmer for 15-20 minutes.

3. Transfer into a blender. Blend until smooth. Return to saute pan. Add chicken (chopped) and the remainder of your mango. Bring to boil, and simmer (stirring) for another 10-15 minutes.

I serve this on brown rice with fresh, chopped cilantro.

I hope all is going well with the start of a new school year! I am thinking of you often!

Love,

Dahl Lentil Soup

Dear Jess,

Oh man! That pasta looked extremely tasty!

I'm so happy to hear that your trip went well. The beaches were my favourite part out there as well. Well... that and Green Gables!

This recipe came from me wanting another comfy, cozy, dinner on a hot day. Weird, but the baby gets what the baby wants (which has also been a lot of pizza...) Another bonus is this is extremely cheep to make! So during that week or month where money is a little tight... this is the answer!

Dahl Lentil Soup
adapted from www.foodopera.com

1 onion, chopped
4 cloves garlic, minced
2 tsp milk curry powder
1 tsp tumeric (optional)
1 x 400g can diced tomatoes
6 small potatoes
2 cups chicken broth (or water)
1 cup canned red lentils, rinsed
Sour Cream or Plain Yogurt to serve.

Heat oil in a saucepan over medium heat. Cook the onion and garlic for 5 minutes, or until the onion is soft.

Add the curry powder and tumeric and cook for 1 minutes, until fragrant.

Stir in the tomatoes, broth and potatoes. Bring to a boil and simmer for 20-10 minutes (or until potatoes are tender)

Add lentils and warm through. Remove from heat.

If desired (as I did) use your immersion blender to blend to desired consistency.

I hope your summer is going well! Mine is flying by!

Love,

Slow Chicken Curry

Dear Jess,

Brrrrrr. It is so cold.

That being said... I am enjoying it more this year than any year. I think the warm winter last year gave me a break, and this year I realized that I missed it a little bit. Well... mainly I think I miss the effect that good food has on a frigid cold day.

This is one of those meals that sets a cold day right. I have made it twice, and I will be making it again. It's from the Everyday Paleo Family Cookbook. It's easy, basic, makes your house smell like heaven, and it tastes yummy. I have put it in my slow cooker on cleaning days, so as I'm working around the house, the smell wafts through the house and I feel like dinner is making itself!

Slow Chicken Curry
From Everyday Paleo Family Cookbook, page 88

2 tbsp curry powder
1 tsp paprika
2 tsp sea salt
1 tsp black pepper
2 lbs boneless, skinless chicken thighs (or breasts)
4 garlic cloves, minced
1 yellow onion, sliced
3 carrots, diced
4 celery stalks, diced
1 cup full-fat canned coconut milk
1 cup Homemade Chicken Broth (I used my homemade Veggie Broth)

1. In a small bowl, mix all of the dry spices together.

2. Place the chicken thighs in slow cooker and pour the spice mixture over the chicken thighs and toss together until all the thighs are coated with the spices.

3. Sprinkle on the minced garlic and add the onions, carrots, and celery.

4. In a small mixing bowl, whisk together the coconut milk and the chicken broth.

5. Pour the coconut milk and chicken broth mixture over the top of the chicken and vegetables and cook on high in the slow cooker for 4 hours or on low for 6-7 hours.

The first time I did this I did it slowly on low for 6-7 hours. The second time I tried it on high for 4 hours. I didn't find any difference. Delicious either way!

I served it on brown and wild rice rice for Jason. For me I put it over some steamed broccoli with a salad. Mmmmm. Snuggle up with the icy wind howling at your windows, and enjoy the warmth and comfort from this meal. Success!

Love,

Moroccan and Rollin' Quinoa Salad

Dear Jess,

This Quinoa (pronounced keen-wah) Salad is so good that I made it last week and I am right at this minute making it again. As I sit here writing this entry (in our newly painted 'study/office/drawing room',) the Quinoa is in the pot boiling, and the aroma is floating through the house. (I also have bread baking in the bread-maker, so my house basically smells like heaven.) This is another gem from the Podleski sisters (The Looneyspoons Collection.) On page 38 you will find Moroccan and Rollin' Quinoa Salad.

I have fallen in love with this particular seed for many reasons. One being you can do so much with it, another being it's delicious, and most importantly: it is a full protein! Janet and Greta have a nice little description of it that I will share here with you:

"Though commonly referred to as a grain, quinoa is actually a seed of the goosefoot plant, a relative of leafy green vegetables like spinach and Swiss chard. Once considered 'the gold of the Incas,' Aztec warriors used quinoa to increase their stamina. It's not wonder: quinoa is a nutritional powerhouse! It has twice the protein of brown rice and contains all nine essential amino acids (nutritional building blocks that help form proteins and muscle and other tissue) - rare in the plant kingdom. That's why quinoa is winning the popularity contest among vegetarians and others who don't want to eat meal 'til the cows come home. All that protein plus tons of fiber make it a waist-watcher's dream, a diabetic's dream, a cholesterol-lowering dream and... well... a dream come true for anone who wants to put the best possible fuel in their body. The tiny seeds can boost energy and also contain lots of magnesium that can help prevent high blood pressure and osteoporosis. As an added bonus, quinoa is gluten-free, ideal for those with Celiac disease or other grain sensitivities." (page 38 of The Looneyspoons Collection)

So there you go! One major tip when buying quinoa: make sure you get 'prewashed' or 'prerinsed' quinoa. It will say this on the package. If you don't you have to thoroughly strain it.

Moroccan and Rollin' Quinoa Salad
From Janet and Greta Podleski's The Looneyspoons Collection

1 cup uncooked quinoa
2 cups reduced-sodium vegetable broth
1/4 cup dried currants (I didn't do this)
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp liquid honey
1/2 tsp salt
1 cup canned no-salt-added chickpeas, drained and rinsed
1/2 cup each finely chopped red bell pepper, grated corrotts and peeled, diced English cucumber
1/3 cup chopped green onions
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp minced fresh mint leaves
1/4/ tsp freshly ground black pepper

1. Combine quinoa, broth, currants, curry, cumin, coriander, honey and salt in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until quinoa has absorbed all liquid. Remove from heat. Let stand covered for 10 minutes. Fluff with a fork and leave uncovered to cool completely.

2. When quinoa is cool, transfer to large mixing bowl. Stir in all remaining ingredients. Mix will and refrigerate for at least an hour or two before serving. Tastes even better the next day!

This salad I eat most days for lunch and also include some in Jason's lunch. (He loves it!) It will last me about a week. I will likely make a big batch of this before I go to Spain as part of Jason's 'meal plan' that I will be leaving him.

I can't wait to see/talk to you soon. Hopefully before I leave, but if not sometime shortly after I get back.

Love,

Sally*

*(my signature is on my other computer which is giving me some problems lately...)

Real Curry with Robin

Dear Jess,

Robin and I have longed to take some time together and have her teach me how to make a real Indian curry. At last. The day came. The only specifics I gave her for what type of curry was 'I want it orange, and I want it full of vegetables.'

It was pouring rain as we ran around town picking up vegetables and a blender. Apparently you need a blender (much to my joy! I have wanted to buy one for quite some time.) This was the day. Curry. And a new blender. It made up for the rain that soaked us through before we made it home.

The brilliant part about this day was making spicy food on cold, wet day. The brilliant part about this meal was the lack of a recipe. Robin walked me through each step, and I will do my best to do that very thing for you now.

The first thing we made was something called Pakora. This is essentially vegetables (usually potatoes and hot peppers, though we used greener veggies) deep fried in Besan (chick pea flour.) When I asked Robin where she got her Besan, she giggled and said '... The Indian store... in Brampton...' Looks like I will be making my own Besan in the future.

The vegetables we used were: zucchini, eggplant, onion and green peppers. You need to slice them thinner than thin. Robin says 'They need to be so thin because you don't leave them in the oil for very long. In that short time though, they need to cook.'

Choose a pan/pot that you would like to do the frying in. Drop a lot of canola oil in it. We used a deep frying pan and put about 2 inches deep of oil. We ended up having to flip these over, but if you wanted to do it in a deeper dish, you can fully submerse your Pakora. Turn your element to medium heat and let the oil heat uncovered.

 

In a large bowl transfer and even mixture of the veggies. (You can do this in batches. We did 2.5 batches) You then add chickpea flour, cumin seeds, paprika and salt and pepper. 

Mix it all together. If you want to add more Besan then you can do so. The 'recipe' is 'whatever feels right'. Take a bunch of the mixture and tip in into your oil.

When you flip it, it should stay in one clump. If not maybe add more Besan to your bowl, or let it sit a little longer. When they are done, place them on a plate with a paper towel. 

We served them with a spicy ketchup we mixed up. Robin says it's usually served with a special sauce that you make. Apparently it takes a long time... so we left that for another day.

When in the grocery store picking up all we needed, Robin asked 'Should we do Rice or Naan bread with the curry?' I gave the obvious answer of 'Both!'  'Good,' she giggled. 'That's what I do too!' It was meant to be. Our main dish I soon after learned is called Aaloo Mutter. It means 'Potato and Peas.' This is the curry I have been waiting for. 

We used 3 medium sized potatoes, frozen peas, 2.5 sweet onions, can of crushed tomatoes, 3 cloves of garlic, a nub of ginger, cumin seeds, paprika, turmeric, salt and pepper, and olive oil. 

Blob some oil into the bottom of your pan. Add a good sprinkle of cumin seeds. Now: enter the blender. Blend your onions, ginger and garlic. Add this to your pot after the seeds have simmered for 5 minutes. 

Add your tomatoes and let simmer for 5 minutes. Add paprika, turmeric, peas and water. Simmer for another 5-10 minutes. Add potatoes and bring to a boil. Heavily simmer until potatoes are cooked. Feel free to add more water if you feel it is necessary.

 

For your rice: in your pot dump in some oil and cumin seeds. After 5 minutes add your onions and let them soften but not brown. Add some water if you think they will start to brown. 10 minutes later add your peas. Then add as much rice and water as your rice package says to do and cook according to that same package. 

There is one last item that is well worth the small amount of time it takes to make. It's called Raita. I learned it is a jazzed up version of Dahin which is yogurt. We put Greek yogurt in a bowl with milk to make it thinner. We then added some grated cucumber, salt and pepper. Robin then added some Raita Masala (a spice she brought) and paprika. Stir in all together and it's heavenly on top of your curry. (Robin says it is common for people to add onion, tomatoes and hot peppers to this as well)

When all is done, heat up your Naan bread and enjoy!

It was so great to see you again this weekend! Before we know it your wedding will have come and gone and you'll be off on your honeymoon!

So much love,

Curried Cauliflower Soup

Dear Jess,

 

Here is another little treat from Janet and Greta's Eat, Shrink and be Merry. It's simple and tasty. It would also be delicious with chicken or navy beans if you wanted to make it a little more filling.

Melancauli Baby! (Serves 8)

Curried Cauliflower Soup from Eat, Shrink and be Merry by Greta and Janet Poldeski

1 tbsp butter or olive oil

2 cups thinly sliced leeks (about 2 large)

2 tsp minced garlic

4 cups small cauliflower florets

1 1/2 cups peeled, cubed sweet potato

1 1/2 tsp curry powder

1 tsp ground cumin

4 cups chicken or vegetable broth

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 cups cooked brow and wild rice blend

1 cups evaporated 2% milk

1/2 cups packed shredded light Swiss cheese (2 oz/57 g)

1. Heat butter in a large, non-stick soup pot over medium heat. Add leeks and garlic. Cook and stir until leeks begin to soften, about 3 minutes.

2. Stir in cauliflower, sweet potato, curry, and cumin. Cook and stir for 1 more minute. Add broth, salt, and pepper. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes, until vegetables are tender.

 

3. Transfer half the soup to blender and puree until smooth.* Return pureed soup to pot with remaining soup and mix well. Stir in cooked rice, milk, and Swiss cheese. Heat soup for 1 more minute Serve hot. 

 

* I didn't do this because I do not have a blender. Mine turned out chunkier than it would if I had blended it... sometimes I prefer it that way anyways.

 

I don't now what else to say other than the wedding is getting close. In just a couple weeks we will be on our honeymoon! 

As you already know I love you and miss you.

Love,

Meatless Monday

Dearest Sally,

WE ARE GETTING MARRIED! I am sooo excited for this year. There is so much to do, so much to prepare and it is so much fun to be doing it together.

Today is cold, windy and I was in the mood for some experimentation today. I am still sick and read somewhere that hot and spicy foods will open up your sinuses. Here goes nothing! I had cauliflower, quinoa and a few other random ingredients in the house and so I decided on a Jamaican style dish with my own twist. I am letting it sit overnight so all the flavours can blend.

OH! I also had squash in apartment just sitting around so decided to make some soup. I used the Moosewood cookbook that you gave me. It smells awesome! I can’t wait to have some tomorrow.

Jamaican Mish Mash Rice

(Adapted from Eat, Shrink, and be Merry)

1/3 cup chopped green onions

¼ cup freshly squeezed limejuice

2 tbsp. olive oil

2 tbsp soy sauce

1 tbsp brown sugar

1 tbsp grated gingerroot

2 tsp minced garlic

2 jalapeno peppers, seeded and chopped

1 tsp ground allspice

1 tsp dried thyme, salt, and pepper

½ tsp ground cinnamon and ground nutmeg

2 cups uncooked quinoa

1 head cauliflower

1 can mixed beans

I cooked the quinoa and let it cool. I washed the cauliflower and broke it into large pieces. I placed the pieces in a food processor and pulsed until it was a fine mixture. I put the quinoa and cauliflower in a big bowl and tossed in the mixed beans. I added all the rest of the ingredients to the mixture and stirred. Let it sit in the fridge overnight and it should be perfect by morning. It tastes good right away but I find some things better with time.

Curried Squash & Mushroom Soup

(Adapted from The New

Moosewood Cookbook)

1 medium squash

4 cups water

2 cubes broth

1 cup orange juice

½ cup chopped onion

2 cloves garlic, minced

¼ tsp. salt

½ ground cumin

½ coriander

½ tsp cinnamon

1 tsp. ginger

¼ tsp mustard (Dijon)

1. Preheat oven to 375. Split the squash lengthwise, remove the seeds, and place face down on a lightly oiled tray. Bake until soft (about 30-40 minutes). Cool, then scoop out the insides. Place in a food processor or blender with some of the broth water, and puree until smooth. Add the orange juice, rest of the broth and squash to a pan.

2. While the soup is simmering cook the onions until soft. Add the garlic and stir. Cook for about 2 minutes then add the ingre

dients to the pan.

3. Stir in the remaining ingredients and let simmer for at least 2 hours for best flavour.

I can't wait to chat or see you, whichev

er one comes first.

Love,