Yellow Curried Lentils (slow cooker style)

This is an adapted recipe from The Indian Slow Cooker, a cook book that I would highly recommend. These recipes couldn't be easier or more satisfying since you get so much more than you put in. Having the right spices is a must, as in all Indian food.

2 cups lentils (I prefer red for their color)
1 onion, chopped
4 medium carrots, peeled and chopped
3 medium potatoes, chopped
2 cloves garlic, minced
2 Tbsp olive oil
2 tsp yellow curry powder
1 tsp cumin
1/2 tsp garam masala
1/2 tsp coriander
1/2 tsp turmeric powder
1 Tbsp salt
6 cups water
1 can coconut milk or 1 cup plain, whole milk yogurt

1. Sort and rinse the lentils. Put lentils, vegetables, oil, spices, salt, and water in a slow cooker.
2. Cook on low for 4 hours then on high for one last hour (lentils should be completely broken down). Turn slow cooker off.
3. Stir in the coconut milk or yogurt. Let the curry sit for at least 20 minutes to an hour allowing the flavors meld.
4. Serve over basmati rice or brown rice.

Feel free to add fresh or frozen peas before you stir in the coconut milk or yogurt for an extra veggie.

Honey Whole Wheat Bread

"Nothing is more certain than bread." - Dostoevsky

Use a heavy-duty mixer like a Bosch or Kitchen Aid to make this 4-loaf batch. See the Whole Wheat Bread By Hand recipe if you don't have a serious mixer (it's still worth it).

Four Loaf Batch
sponge
7 cups warm water (about 110º)
2 Tbsp instant yeast (SAF or RedStar)
1/2 cup honey
3 Tbsp salt
1 cup whole wheat flour
- - - - - - - - - -
12 cups whole wheat flour (or a mix of whole wheat and white)

1. In the bowl of a heavy duty mixer, combine the water, yeast, honey, salt, and 1 cup of the flour. Stir until incorporated then let the sponge proof 5-7 minutes or until frothy-bubbly.

2. Add 6 cups flour and and mix until almost incorporated. NOTE: To keep the flour from flying out of the mixing bowl, use the lid OR turn your mixer on and off quickly at first to get quick, short rotations.

3. With the mixer on slow speed, slowly add another 6 cups of flour (and possibly more), one at a time until the dough starts to pull away from the sides of the mixing bowl. Mix/knead for 5-7 minutes to make a moist, thick, soft, elastic, and rather sticky dough. NOTE: mix/knead for an additional minute or two if using part white flour.

4. Remove the dough hook, scraping off the clinging dough, and cover bowl with a clean towel. Let rise in a warm, draft-free area until the dough has doubled in volume, about 20 - 40 minutes.

5. Heat oven to 375º. Liberally grease four 8.5" x 4" loaf pans. Turn dough out on a lightly floured surface and cut into four equal pieces with a bench knife or large knife. Gently knead about ten times and shape dough into loaf shapes and place in pans. NOTE: For a more rustic look, gently rub the tops of the loaves with flour before putting them in the pans. Let loaves rise until almost doubled in volume, about 15-30 minutes, or until the sides of the loaf are 1/4" from the rim of the pan.

6. Score the tops on an angle with a sharp serrated knife. NOTE: To avoid deflating the risen loaves, use a fairly quick motion when doing this. Bake for 38-40 minutes. Transfer the bread immediately from the baking pans to a wire rack to cool. Cool completely (about 3 hours) before wrapping in plastic bags.


You can add sunflower, flax, millet and a variety of other seeds, raisins, cinnamon, cinnamon chips, dried fruit, nuts, cheese, etc. to make different kinds of bread. For an entire batch, add these ingredients at the end of step three. Or for one or two loaves, add these ingredients during the second kneading (by hand). You can also do a mix of whole wheat and white flours to make a light wheat or white batch.

Jo's Faux Buttermilk Pancakes

Our family's new fave. Thanks Jo!

3 cups milk
1/4 cup white vinegar

3 cups flour
1/4 cup sugar
1.5 tsp baking powder
1.5 tsp baking soda
1.5 tsp salt

1/2 cup melted butter
4 eggs

1. Combine milk and vinegar in a medium bowl let sit for 5 minutes to sour.
2. Combine all dry ingredients in a large bowl.
3. Combine melted butter and eggs then add to soured milk.
4. Combine wet with dry ingredients until incorporated. Do not over mix (or you'll get rubbery pancakes).
5. Cook 1/4-cup-fulls over medium heat in a skillet or on the griddle.

Easy Focaccia Bread

Deliciously soft and flavorful.  
We use it to make paninis. Try it with a little aioli, roasted red peppers, avocado, and whatever else you love.  You won't be disappointed.  

1 1/2 cups bread flour

 1 1/2 cups unbleached all-purpose flour

 2 teaspoons salt

 1 tablespoon white sugar

 1 (.25 ounce) package instant yeast

 1 1/3 cups warm water (110 degrees F/45 degrees C)

 3 tablespoons extra virgin olive oil, divided

In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.

Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.

Turn on the oven to 375 degrees F. Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack.  Serve warm.

Original recipe found here.

Easy Tikka Masala

This is one of the easiest tikka masala recipes I've made. And who doesn't like tikka masala? You can make it vegetarian by replacing chicken with tofu.

4 chicken breasts
OR
1 package extra firm tofu

Marinade
1 cup plain yogurt
2 Tbsp lemon juice (juice from 1 small lemon)
2 tsp cumin
1 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger

Sauce
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp Garam Masala
1/2 tsp salt
1 14.5 oz can tomato sauce
1 15 oz. can chickpeas, drained and rinsed
1-2 cups cream

1. Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, and ground ginger in a dish or large ziploc bag for the marinade.
2. Cut the chicken or tofu into 1-inch cubes and toss in marinade to coat. Place in fridge 1-2 hours.
3. Prepare the sauce: melt the butter over medium heat. Add garlic and jalapeno and cook for 1 minute. Add coriander, cumin, paprika, garam masala, and salt, stir to combine.
4. Add tomato sauce and chickpeas, simmer for 15 minutes.
5. Cook chicken or tofu in skillet until done. Add to the sauce then stir in cream according to desired spiciness: 1 cup for hot-medium, 2 cups for medium-mild.

Serve over basmati or jasmine rice and naan, garnish with fresh cilantro.

Pumpkin Chocolate Chip Bread

As we know too well, all pumpkin chocolate chip breads are not created equal. The first key in this recipe is part whole wheat flour Great Harvest style. The second key, while not Great Harvest style, is applesauce, which keeps it from being too greasy.

1 1/2 cups whole wheat flour
2 cups white flour
2 cups white sugar
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 cups canned pumpkin (or cooked and pureed)
1/2 cup vegetable oil
1/2 cup applesauce
4 eggs
1 teaspoon vanilla
2/3 cup water
1 1 /2 cups chocolate chips (the darker the better in my opinion)

1. Preheat oven to 350°F degrees and grease three 8x4 inch loaf pans.
2. In a large bowl whisk flours, sugars, baking soda, cinnamon, nutmeg, salt together then stir in chocolate chips; set aside.
3. In a medium bowl whisk together pumpkin, oil, applesauce, eggs, vanilla and water.
4. Using a big wooden spoon, stir wet ingredients into dry ingredients until combined. Do not overmix.
5. Divide batter between prepared pans and bake for 55-65 minutes, or until toothpick inserted in center comes out clean.
6. Cool for 25 minutes in pans before turning out onto wire racks.

Apple cranberry bread

Fall bread great for rainy days.

1 cup flour

3/4 cup flax flour

1/4 tsp salt

1 1/2 tsp baking soda

1 1/2 tsp cinnamon 

3/4 tsp cloves

1/4 cup heavy cream (or softened butter)

3/4 cup brown sugar

1 egg

1 1/2 cup applesauce

1/2 cup dried cranberries

1. Grease one bread loaf pan.  Preheat oven to 300 degrees F.

2. Combine flours, salt, baking soda, cinnamon, and cloves.

3. Whip heavy cream to whipped cream consistency, then add brown sugar til fluffy.  Mix in egg, then applesauce.

4. Add dry ingredients to applesauce mixture.  Mix in cranberries.

5. Place in bread pan and bake for 70 minutes.

6. Let cool for five minutes, then take out of pan and cool on rack.  Enjoy.

Slow-Cooker Chicken Curry

This is a delicious crowd pleaser that takes very little effort.  Perfecto!  Add carrots, potatoes, or your favorite veggie to change it up. Serve with jasmine or basmati rice.  Serves 8. 

Photo and recipe from Martha Stewart here. 

3 pounds boneless, skinless chicken thighs, trimmed

2 medium onions, halved and thinly sliced

8 garlic cloves, thinly sliced

16 thin slices peeled fresh ginger (about 1 ounce)

2 tablespoons curry powder, preferably Madras

1 teaspoon ground coriander

1 teaspoon ground cumin

Coarse salt

2 packages frozen green peas (10 ounces each)

2 cups unsweetened coconut milk

1/2 cup toasted cashews (optional, for serving)

1/4 cup cilantro leaves (optional, for serving)

1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

Red Lentil Soup with Lemon

I love this soup! So simple and so flavorful. It's worth using red lentils. Recipe from The New York Times.

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings

Tomato and Basil Eggs

A simple meal with excellent results.  This recipe serves two people, two eggs each.

2 T olive oil

1 Roma tomato, diced

Salt

Pepper

Basil (fresh or dried works)

4 eggs

2 slices Prosciutto (or deli ham)

1. Grease a muffin tin with oil and place a teaspoon of extra olive oil in the bottom of each tin.

2. Dice up one Roma tomato and place the tomato on top of the olive oil (use one tomato per four tins).

3. Season with a dash or two each of salt, pepper, and basil (fresh is best but dried works well too). 

4. Crack an egg and place on top of the tomatoes in each muffin tin.

5. Top with prosciutto (but I used deli ham and it was still delicious).

6. Bake at 350 degrees for 20 minutes.

This recipe is great with quinoa that's been cooked with some onions and garlic powder, then mixed (after cooking) with balsamic vinegar.

Curried apple soup

perfect soup for the fall

1 tsp. olive oil
1 chicken breast (or 3 tenderloins)
1 large onion, chopped
5 garlic cloves, minced
2 stalked celery (including the leaves), chopped
1 1/2 tsp curry powder
1 1/2 tsp ground ginger
1/2 tsp red or black pepper
1 tsp salt
5 cups chicken broth
2 14.5 oz. cans of diced tomatoes
2 crisp apples, chopped in small chunks
1/2 cup rice*
plain greek yogurt for garnish

1. Place oil in sauce pan and saute onions and celery for about 3 minutes then add the curry, ginger, salt, and pepper.
2. After onions and celery are soft, add the minced garlic and cook for 30 more seconds.
3. Add the chicken broth, tomatoes, and rice.  Bring to boil, then simmer for 20 minutes until rice is tender.
4. Add apples and simmer for 8 minutes.
5. Serve with a dollop of plain greek yogurt.

*if using brown rice, precook it then add later and decrease the water by one cup and the first simmer time by half.

adapted from a recipe found here

Granola Bars

tastier and more filling than anything you'll buy at the store

3 cups oats
1/2 cup dried cranberries
1/2 cup shredded coconut
1/2 cup crushed almonds
1/2 cup wheat flour
1/2 cup wheat germ
1/4 cup ground flax
3/4 cup peanut butter
3/4 cup honey
1/2 cup butter, softened
1 tsp vanilla

1. Combine all of the wet ingredients into a bowl.  Add the dry ingredients to the wet one at a time. Mix.
2. Press into a cookie sheet (the granola may not cover the whole cookie sheet. I usually shape it into a rectangle a bit bigger than a 9x13 pan).
3. Bake at 325 degrees F for 15-20 minutes til golden brown.  Take out and cool for 10 minutes.
4. Cut into bars, then bake an additional 5 minutes at 350 degrees.

recipe from a friend of Kel's

Buttermilk Biscuits

Warm, light, flaky, biscuits = pure satisfaction. And they are so simple to make.

5 cups all purpose flour, plus more for working, as needed
1 Tbsp + 1 tsp baking powder
1 Tbsp kosher salt
1/2 cup very cold butter, cut into cubes
2 cups well-shaken buttermilk
3 Tbsp melted butter

1. Preheat oven to 500°F with rack in upper third. Whisk together flour, baking powder, and salt in a large bowl.

2. Add cold butter cubes to the flour mixture and coat well. Working quickly, rub the butter between your fingertips until roughly half is coarsely blended and half remains in larger flat pieces (3/4 inch size)

3. make a well in the center of flour-butter mixture and add buttermilk all at once. Stir quickly with a wooden spoon, just until mixture begins to come together into a sticky dough. (the dough will not form a ball at this stage and will, in fact, look unpromising).

4. Immediately turn out dough onto a floured surface and knead briskly 8 to 10 times, just until a cohesive ball of dough forms. With your palms, gently flatten dough into an even thickness and rounded rectangle; then roll out to a 3/4-inch thickness, working from the center of the dough outward with a floured rolling pin. (Flour rolling pin as needed, but avoid flouring top of dough).

5. Using a dinner fork, pierce dough completely through at 1/2-inch intervals (flour fork if needed).
Using a 3-inch biscuit cutter*, stamp out rounds as close together as possible, taking care not to twist the cutter. Place rounds end to end on a parchment-lined backing sheet. Place dough pieced that remain after cutting on sheet too. Bake biscuits until crusty and rich golden brown, 10 to 15 minutes. Remove biscuits from over and bush with melted butter. Serve hot. Store in airtight contain for 3 to 5 days.

*In absence of a biscuit cutter I use a wide-mouth canning jar ring.

TIPS
• To help the biscuits rise to their fullest potential, take care not to twist the cutter (thus pinching the edged together) when cutting out the rounds of dough. When you look at them, you can see the layers that will result in flakiness.
• Don't be afraid of brown biscuits. That crusty exterior provided contrast to the tender, light interior.
• To reheat biscuits, toast in a toaster over or on a cooling rack on a 350°F oven for about 5 minutes.

Very slightly adapted from Martha Stewart Living.