Pacifica (autumnwinds) wrote,
Pacifica
autumnwinds

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My kitchen-fu has been strong this week.

We've just found two recipes that seem to hit an awesome cooking trifecta of a) cheap, b) easy to make, and c) very good for you.

The first one is sauteed kale. Kale is all kinds of good for you and is readily available, but I never had the slightest idea of what to do with the stuff. The recipe is here. I was wary, because I don't like onions as a rule, but sauteeing the kale in onions and garlic really did a lot to kill the kale's inherent bitterness.

Kale is hardcore, by the way. Kale is like a scrappy streetfighter, and all other leafy greens are ballerinas with osteoporosis. I blanched that stuff for 10 minutes at full boil and it barely cared.


The second one is moong daal, an Indian lentil dish. It's thick, savory, spicy, and wonderful over rice.



Ingredients:
*4-5 handfuls of yellow lentils
*1 small onion, chopped fine
*2 cloves garlic, chopped fine
*1" piece ginger root, chopped fine
*2 tsp salt
*1.5 tsp turmeric
*2 tsp garam masala
*2 tsp coriander
*1.5 tsp ground cumin
*1 small chile, seeded and chopped
*1 can chopped tomatoes
*1 T butter

1. Wash the lentils and put into a saucepan. Add enough water to cover them plus "half an index finger in length." You will need to add more water as it cooks, so it's okay to be inexact.

2. In a skillet, saute the onions, garlic, and ginger for a minute, then add them to the saucepan along with all the remaining ingredients except the butter. Stir and bring to a boil, then reduce heat to medium and simmer (covered) for about 90 minutes. Add water when the mixture gets too thick...the lentils absorb a lot of water in the first 45 minutes.

3. After 90 minutes, salt to taste (if needed) and stir in butter. Let sit for 5 minutes.

4. Serve over basmati rice (I make mine in a cooker and toss in a few pinches of cumin seeds halfway through). Enjoy!
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