Makes 4-6 servings
If you’re getting a Local Box this week, you’ve already got Sprouted Lentils coming your way! If not, you can add them to your basket individually too– they are nutrient packed and local from Groovy Greens in Blanco, TX.
Make the flavorful raw cilantro sauce while the lentils are cooking. Since it’s Hatch season, try throwing a Hatch Chile in place of the Anaheim for some extra heat.
Curried Sprouted Lentils with a Ginger and Garlic Cilantro Sauce
About 3 cups of sprouted lentils and 3 cups of sprouted wheat, or another 3 cups of sprouted lentils (this is measured loosely, i.e. I didn’t press the sprouts down at all)
2 tablespoons of coconut oil or olive oil
1 onion, chopped
3 garlic cloves
1 tablespoon curry powder
1/2 teaspoon ground cloves
2 cups of water
In a large saucepan with a lid, heat oil over medium high heat until hot, but not smoking. Add onions and cook while stirring for about 4 minutes, until the onion is starting to soften. Then add the garlic, curry powder and cloves and cook for about 30 seconds longer and add the water.
Then add the lentils (and optional wheat, if using). Bring to a simmer with the lid on, then lower heat. Steam for 15-20 minutes until soft. If just using lentils, you can steam for even a little less.
Meanwhile, make your cilantro sauce.
1 bunch of cilantro, stemmed and washed
Either half of a large Aneheim pepper or one small one, seeded and cut into chunks
A heaping teaspoon of grated fresh ginger
3 small garlic cloves, peeled and cut into small chunks
1 lemon juiced
3 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
Place all ingredients in food processor and pulse until everything is well combined and it’s at the consistency you want.
Serve the curried with lentils with a big spoonful of your cilantro sauce on top and enjoy.
Posted in 1. LOCAL BOX, 2. RECIPES, cooking from local box, main dishes
Tagged cilantro, curry, garlic, ginger, lentil sprouts, lentils, meatless monday, onion, sprouted wheat, Vegetarian
The crazy part of August has officially begun. You know, when you fit a year’s worth of doctor’s appointments, a couple hundred bucks of back-to-school shopping, and a full weekend of summer fun into the last 120 hours before school starts. If you’ve somehow managed to miss the hectic rush into autumn, please tell me how you do it. Otherwise, I’m happy to commiserate with you over a comforting bowl of this ham and field pea stew.
This recipe is one of my go-to dishes during busy times since the slow cooker does all the hard work. Field peas, potatoes, onions and garlic simmer all day in a broth flavored with ham hocks. The result is a mild stew with tender hunks of meat, creamy peas and buttery potatoes in a smokey pot likker. Besides tasting great, the recipe is also inexpensive (more money for back to school shopping!) and I can prepare the raw ingredients up to four days before I stick them in the Crock-pot (just cut everything up and stick it in a resealable plastic bag until you’re ready to go.)
I love the way ham hocks taste after all day in the slow cooker. They impart a smokey sweet flavor into all the other ingredients, and there’s no need to season the finished stew. If you don’t have ham hocks on hand, or if your family doesn’t eat pork, substitute 3 vegan bullion cubes, 2 ribs of chopped celery, 1 tablespoon brown sugar and 1 teaspoon liquid smoke for the ham hocks and go ahead with the recipe as written. Taste the stew before serving and add extra salt, pepper or liquid smoke as needed.
Slow Cooker Field Pea Stew (serves 4)
1 lb. smoked ham hocks (2-3 total pieces)
4 red potatoes, chopped
1 onion, peeled and chopped
1 1/2 cups field peas
3 cloves garlic, peeled and chopped
1 teaspoon ground black pepper
Ingredients may be prepared up to four days ahead of time and stored together in an airtight container or gallon-sized resealable bag. When ready to cook stew, combine all ingredients with three cups of water in a three quart slow cooker. Allow stew to cook for 6-8 hours on low, undisturbed. Remove the ham bones before serving. I like to serve this dish with corn muffins.
From USA Today
This recipe comes highly recommended from a good friend we met at an Engine 2 Diet potluck. Down South we typically refer to chickpeas as garbanzo beans, and in this recipe they provide the “meaty,” filling texture you expect from crabcakes.
You can use canned garbanzos to skip the process of soaking dried beans for 8 hours and start cooking immediately!
- 1 cup dried chickpeas, soaked for about 8 hours and drained
- 1 1/2 cups yellow onion, roughly chopped (not quite 1 large onion)
- 2 cloves garlic, crushed
- 1/2 cup fresh cilantro and/or parsley, roughly chopped
- 1/2 tsp. baking powder
- 2 tsps. Old Bay seasoning
- 1/2 tsp. cayenne
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 cup vegetable oil
- 8 soft hamburger buns or English muffins
In a food processor, pulverize the soaked and drained chickpeas using the “pulse” function until beans form a paste that sticks together when you squeeze it in your hand. Be careful not to overprocess; too smooth, the batter will fall apart when cooking.
Add the rest of the ingredients (except the oil) and combine using the “pulse” function approximately 12 times; batter will be somewhat grainy and speckled with herbs. Shape into patties using a scant 1/2 cup measure (for large) or 1/4 cup measure (for sliders) and refrigerate until firm, about 30 minutes.
Preheat the oven to 350 degrees F.
In a shallow 12-inch skillet, heat 1/4 cup of the oil over medium-high heat. Gently place the patties into the hot oil in small batches and fry the first side until golden brown, about 3 minutes.
Gently turn onto the second side and cook for an additional 3 minutes. Transfer patties to a baking tray to finish cooking in the oven for 8 minutes.
(Before frying the next batch, heat remaining oil.)
Serve on a bun with cocktail sauce or your favorite condiment.
Servings: Makes 8 entree-size patties or 12 mini-sliders.
Sorry about getting this to you a day late!
White Peaches – Cooper Farms
Blueberries – JB Organic
Assorted Summer Squash – Gundermann Acres
Purple Viking Potatoes – Tecolote Farm
Carrots w/ tops – Gundermann Acres
Red & Yellow Onion – Gundermann Acres
Juliette Tomatoes – Hillside Farm
Garlic Chives – Tecolote Farm
Summer Peas – Just Peachy Farm
Garlic – Rim Rock Farm
White peach sangria – What an awesome summer drink. This version uses peach vodka in addition to fresh peaches.
Blueberry buckle – Also called blueberry coffee cake. Alton Brown knows what he’s doing.
Mom’s summer squash – Not my mom, Elise’s mom from Simply Recipes.
Easy crockpot pot roast– Throw some garlic in for extra flavor. With the crockpot, you can cook delicious pot roast in the summer without heating up your kitchen.
Whole wheat couscous with lemon, peas, and chives – Cook your peas before adding them to this light, summery side dish from Bon Appetit.
Posted in --this weeks' box contents, 1. LOCAL BOX
Tagged blueberries, carrots, chives, garlic, onions, peaches, peas, potatoes, summer squash, tomatoes
This sounds awesome, right? It’s just as good as it sounds, too. You get sweet flavors of coconut and curry seasoning some greens that are cooked just right – not tough but not soggy.
I riffed off of this recipe, changing it to use kale instead of spinach and modify for other ingredients I had on hand.
UPDATE: I made another batch of this tonight and used lime juice instead of lemon. Heaven! I think I like it better this way. Also, I dare you to make this dish and not sing this song as you cook.
Spiced Coconut Kale (adapted from 101 Cookbooks)
1 small spring onion (or shallot)
1 large clove of garlic
1/4 teaspoon salt
1 tablespoon olive oil
1/4 teaspoon whole cumin seeds
1/4 teaspoon red pepper flakes
1 bunch of kale, chopped
squeeze of lemon
1 1/2 tablespoons unsweetened coconut flakes, lightly toasted
Place the onion and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.
Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the garlic-shallot paste and all of the kale. Stir until the kale starts wilting and brightens up in color. Cook 2-3 minutes, stirring often, until kale is tender but not mushy. Drizzle with lemon juice and sprinkle with coconut.
Have y’all seen Yummly yet? It’s a database that searches all (or at least most) recipes online. You can sort by a ton of factors, including ingredients, tastes (sweet, salty, etc.), food allergies, diets, and so on. It’s the best database of its kind that I’ve come across. Check it out if you get a chance – I came up with most of the recipes in today’s meal plan using that site.
Yellow Beans – Animal Farm
Kale – Green Collar
Carrots – Acadian Family Farm
Red Beets – Massey Farm
Purple Top Turnips – Gundermann Acres
Watermelon Radish- Tecolote Farm
Radicchio – Tecolote Farm
Red Leaf Lettuce – Acadian Family Farm
Spring Onions – Bar W Ranch & Farm
Garlic – Fruitful Hill Farm
Portuguese kale-carrot soup–This version calls for soy chorizo, but sub the real thing (the Spanish smoked kind) if you wish.
Sweet and sour beets
Radish and pine nut salad – An easy, but not boring, salad.
Grilled sausage with potatoes and beans – A great grill recipe. Use your yellow beans in place of the green ones.
Grilled radicchio – I posted something similar to this recipe last year, but it bears repeating as a reminder to you. This is one of the most awesome ways to prepare radicchio (and romaine and endive, for that matter). Don’t knock grilled lettuce till you try it.
Posted in --this weeks' box contents, 1. LOCAL BOX
Tagged Beans, beets, carrots, garlic, kale, lettuce, onions, radicchio, radishes, turnips
I spent most of my work day today thinking about musical form and rhythm, and researching poetic forms. So when I got home and started writing about this curry recipe, a limerick happened!
There once was a mild chickpea curry.
That I liked to make in a hurry.
With potatoes and rice,
Tomatoes and spice,
It’s so easy there’s nary a worry.
Then, a haiku:
Yellow and satisfying,
Tastes good over rice.
Now I can’t write about this dish– or much else– without it turning into a poem, so I’m going to quit while I’m ahead. I hope that you enjoy this super-easy, mild curry!
Potato Chickpea Curry (serves 4)
3 yukon potatoes, peeled and chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 yellow onion, chopped
3 tomatoes, chopped
1 1/2 cups cooked chickpeas (one can, drained)
1/2 cup skim milk or rice milk
1/2 cup vegetable broth
1 teaspoon curry powder
1 teaspoon dried ground ginger
1 teaspoon cumin
1 teaspoon garam masala
1/4 teaspoon red pepper flakes (optional)
cilantro to garnish
4 cups cooked basmati rice*
Put chopped potatoes in a large pot with a lid and cover with water. Bring water to a boil and cook the potatoes until tender, about 20 minutes. Drain the potatoes and set aside.
Put a tablespoon of olive oil into the pot and saute the garlic and yellow onion over medium heat until they are very soft. Add the cooked potatoes and remaining ingredients and stir. Bring the liquid to a boil, turn the heat down to low, and allow the curry to simmer for 15 minutes before serving over rice. Garnish with cilantro.
*I’m terrible at cooking rice, so I always ask my husband Rami to do it. He found this great instructional video “Perfect Basmati Rice” over at Show Me the Curry, and it’s his new favorite method.