Lentil Tacos

Does anyone else take issue with the whole regimented food schedule we all suddenly seem to be on? As if I didn't have enough irrational guilt about missing some of the lesser kid-centric holidays, I'm now a Communist if I'm not having Tacos on Tuesday, a donut on the randomly selected day to honor its contribution to society or find myself inhaling a meatball sub with emphasis on the "meat" part on a Monday. It's too much! I have no idea where this all came from but my inner child does NOT want to be told what to wear, what to eat or how often to floss. That being said, we did find ourselves eating tacos...on a Tuesday and my love for alliteration won out, leaving me to do a little shimmy to the table while carrying plates and singing a stupid song about tacos. 

Whenever the option of tacos comes up we come back to this lentil mixture. It goes over well with everyone and the leftovers are versatile enough to find their way into breakfast burritos and nachos. I'm guessing you can grind it in a blender or just mash it but I can't vouch for that - if you have an immersion blender, that's the best choice and if not, it may be a good investment to make (single serving smoothies and shakes!) 

If you have the time, sprouting lentils can be an excellent way to get their nutritional benefits while making them easier to digest. If you'd like to try it, here is a tutorial. 

Ingredients:

• 2 cups French green lentils, rinsed, sorted through and soaked in water for 2-12 hours then drained, rinsed and dried with a dishtowel
• 1 large yellow onion, diced small
• 1 large red pepper, diced small
• 2 large carrots, shredded (best) or diced small
• 4 cloves garlic, minced
• 2 tablespoons mild chili powder
• 2 teaspoons cumin powder
• 1/4 teaspoon salt, plus more to taste
• 1/4 cup tomato paste
• 4-5 cups chicken broth (vegetable broth or water will work, too)
• 3 tablespoons olive, avocado oil or mild coconut oil

Instructions:

Heat a large skillet that also has a lid on medium high heat and add the cooking oil. When the oil has thinned, add the onion, pepper, carrots and garlic. Reduce heat slightly and stir until the onions become translucent. Add the chili powder, cumin and salt, then stir continuously to toast the spices without burning them. Add the tomato paste and lentils, give them a quick stir, then stir in 1 cup of the broth and lower heat to medium low. Add another cup of broth, give another stir and cover the skillet, allowing the mixture to stay at a low simmer. When the liquid has mostly evaporated, 5-10 minutes, add another cup of liquid and cover again. Continue to do this until the vegetables are softened and the lentils are still a bit toothsome but have a soft, chewy consistency. Add more salt to taste, then remove the skillet from the stove and have an immersion blender ready. Using a spatula, scrape the mixture into a pile in the middle of the pan and insert the blender, pulsing to create a meat-like texture. Continue scraping and blending until most of the lentils have been incorporated, adding a bit more liquid if the mixture seems dry or too crumbly. 

We like to serve our tacos on soft corn tortillas with chili lime coleslaw, avocado, grated raw cheese, salsa and a healthy squeeze of lime. This recipe makes quite a bit, so you'll likely have leftovers. To reheat the lentil filling, put in a small pan with a bit of water, stir and heat over low medium heat. 

Poblano, Butternut Squash and Corn Soup with Avocado Lime Cream

I saw some beautiful looking poblanos at the store and they instantly made me crave corn chowder with a bit of spice but I wanted to make something that was a little denser and slightly more earthy to compliment the sweet corn and smoky poblanos. The addition of the squash seemed like the perfect thing and I have to say, I'm so gonna cry a little river when fall and winter squash make their quiet exit from the markets. Until then, grab a butternut or two and try this recipe. My only regret is that I didn't pair it with a nice ale, the way I'm guessing it was intended to be. 

And in the recipe I add a bit of arrowroot powder to the cream - the reason is that the lime juice makes the mixture a little too watery and with the addition of the arrowroot the cream holds up for a few minutes on top of the hot soup until you can plate it and garnish. Isn't mixing in the cream half the satisfaction of eating it? 

Ingredients:

Soup

• 1 large yellow onion, cubed
• 2 cups butternut squash, cubed into slightly larger than dice size
• 2 medium poblanos
• 1/2 tsp salt
• 3/4 tsp mild ancho powder
• 1 heaping tsp cumin
• 4 cups chicken stock (or vegetable to make vegetarian)
• 4 cloves garlic, minced
• 16 oz. organic sweet corn, approx 5-6 ears
• 2 tbsp butter
• 2 tbsp avocado or olive oil

Avocado Lime Cream

• 2/3 cup full fat coconut milk or heavy cream
• juice of 1 lime
• pinch salt
• 1 tsp arrowroot powder
• 1 avocado

Garnish options

• Fried corn tortilla strips dusted in cumin and salt
• Scallions
• Toasted pepitas

Instructions: 

First, roast the poblanos, either over a grill, gas burner or broiler. I used a broiler and cooked for 5 minutes until skin blackened, then turned and roasted 5 minutes more. Allow to cool so the skins will be easier to remove and prep other ingredients. Heat oil in a stock pot over medium high heat and when the oil has thinned to coat the pot add the onions and stir. Cook for 5 minutes then add the squash. Stir, cook for 5 more minutes then add the salt, chili powder and cumin. Stir it all around to toast the spices without burning them. Reduce heat to medium and cook a few minutes more while you peel the poblanos and chop them quickly, leaving out the seeds. Stir poblanos in and add the chicken stock and minced garlic. Bring to a good simmer, cover and cook for 20 minutes. While the soup cooks, make the cream.

Add the coconut milk, lime juice, salt and arrowroot to a blender and blend until smooth. Add the avocado and blend until smooth and thoroughly mixed, scraping down the sides if needed. Remove the cream from the blender and put into a pyrex or bowl. This is important: scrape out the cream but leave a little in (maybe a tablespoon worth) and definitely do not rinse the blender! 

Back to the soup! Uncover, add the corn, cover and cook for 10 more minutes. Now add the butter to the soup and stir to melt it in. Transfer some soup to the blender getting equal parts broth and solids and blend it until you can't see individual ingredients and it's not chunky but NOT silky smooth. Blend in batches until all the soup has been pureed then return soup to the pot and put the heat on low. If you're frying some tortilla strips, now is the time. I used 4 tortillas and fried them in coconut oil (2-3 minutes per side fried in approximately 3 tbsp coconut oil) before transferring them to a plate lined with a paper towel and dusting them with a pinch of cumin and some salt. 

To serve, top each bowl of soup with a couple tablespoons of avocado lime cream and some tortilla strips. 

Serves 4

Brilliant Green Detox Soup

I've been learning a lot more lately about the connection between hormone balancing and our livers. I find it so fascinating and have had really great results getting my moods and energy levels to even out by diligently taking extra care of my liver. Funny though, that just thinking of the word "liver" conjures up all kinds of yucky images for me; the dreaded liver and onion dinner of childhood, liver spots, those nasty photos they showed you in middle school as a warning against alcoholism. So, to help me treat my liver with kindness I find myself imagining it like a cloud of glowing golden light, tucked deep into my right side, radiating out goodness and constantly cleansing those hormones that make me crave chocolate and red wine, which make me so happy, right before they make me so very, very sad. And the hormones that cause me to burst into tears when I see an old man with a walker waiting at a bus stop. Say what you will about pregnancy hormones but people often fail to mention that postpartum "super feelings" are like surfing North Shore waves and can take a long time to settle down. So I'm doing some weird stuff, like castor oil packs and tinctures but I'm also doing some fun stuff, like eating and drinking things that instantly make me feel like I can leap over small buildings. Plus, I've found that 2 out of 3 kids love this soup and one eats it grudgingly so I think that's as good as it's getting around here.

We've been living off batches of it for weeks now, with slight variations and tweaks but we've enjoyed every batch. I have it for breakfast with some extra protein like bacon or sausage and the baby and I usually have a little bowl at lunch, where we clink our spoons together, say "Cheers!" and laugh hysterically, over and over. Today we needed this because last night there were SIX BOYS sleeping under our roof. Seven counting my husband but I decided to call him Elise for the night so I wouldn't feel so overrun with testosterone. The boys were all so fun and we had a great time but I'm pretty sure they were running the entire time they were with us, save for the hours they were passed out (which was not many). They ran like hooligans all through our little town on the way to a college basketball game up the hill from us and this morning they were out the door by 7, like a band of marauding pirates, not to be seen until parents showed up. They only way I knew they hadn't escaped was the occasional demand for food and water through the screen door. By the time everyone went home my kids looked like hell. Dirty faces, holes in all their socks, dried grass covering their clothes and I found last night's popcorn buried in one's hair. What a great time! My only wish, in that moment, was to be a kid again, to play that hard, to be so immersed, so lost in what you're doing that you forget yourself completely, totally unaware that you're still in your own backyard. And then plates of pepperoni, oranges, apples, crackers and raw cheese suddenly appear out of nowhere. Heaven.

Supplies:

2 tbsp ghee or avocado oil
1/2 large onion or 1 whole small onion, chopped
6 cloves garlic, chopped
4 cups broccoli, chopped
2 leeks, white parts only, sliced horizontally, rinsed well and dried thoroughly with a dish towel
4-5 cups spinach (I use a whole 16oz. bag frozen)
6 cups chicken stock
1 tsp turmeric
Juice of one lemon
Salt and pepper to taste
Herbamare (optional)

*To make this vegan-friendly it's so simple to swap out cooking fats and stock

Instructions:

Heat ghee or oil in a large dutch oven or heavy pot over medium-high heat. Add onion and sauté until translucent, about 7-8 minutes. Add the garlic and stir. After a couple minutes add leeks, stirring to combine again. Once leeks start to soften, add broccoli and cook, stirring often, until broccoli is bright green. Add the turmeric and some salt and pepper (and Herbamare, if using), stir, then add the stock and bring to a simmer. Cover and cook for 15-20 minutes, until the broccoli is soft. Add the spinach and allow to wilt, then squeeze in the lemon juice. I usually start with half of the lemon, then check to see how it tastes after I put it through the blender. I'll add the rest and stir it in while I'm reheating on the stovetop. Allow the soup to cool for a bit, then pureé in batches in the blender. I've had it both slightly chunky and pureéd very smooth and like them both, but I would say my preference is more smooth. Gently reheat on the stove.

A Bowl from Way Back

I've been waking up at night feeling antsy and out of sorts. I'm sure part of it is due to the little one who must be attached to me at all times (I've woken up with hickies, yes, hickies on my arms) but part of it is also a feeling of disorganization in an area too neurotic to mention without feeling embarrassed. My digital photos. I'm definitely a fool for organization and whenever my husband or son can't find something they look for it for 5 minutes before asking, "Did you throw it/give it away?" Sometimes I get indignant at the question, usually I just pretend I didn't hear and sneak over to the trash can to make sure the clump of dog hair I used to cover said item is still firmly in place.

I decided to tackle my photos today and found one that instantly made me so happy. It was the photo below of a very simple brown rice and kale dish. I know, nothing special. This photo instantly took me back to this exact time last year when at the end of my pregnancy I was eating this at least twice a day to satisfy a very intense sushi craving. It's also a marker for the beginning of my culinary love affair with the Cut n' Clean Greens Pre-Cut Rainbow Kale. I know some people bag on pre-washed greens but all I can say is...whatever. I choose my domestic duties wisely and standing at the sink endlessly cleaning and de-stemming kale is not my deal. I love it too much to make it a chore! This is easy, healthy and goes well with a huge piece of cake or pie.

Buddha Belly Rice Bowl

3 large cloves garlic, thinly sliced

2 heaping handfuls pre-cut kale or sliced kale from 1 large bunch

Juice of half a lemon

Salt and pepper to taste

1 cup cooked brown rice (I prefer long grain)

Avocado

Soy sauce to taste

Heat 1 tablespoon olive oil in pan over medium/high heat, saute garlic until slightly crispy and just starting brown. Toss in kale and mix with the garlic for 30 seconds. Reduce heat to medium, squeeze in lemon juice, add salt and pepper and cook kale until just started to wilt. A little crunch is best.

Pile kale, avocado and any other add-ons on top of warm rice and drizzle with soy sauce.

Add-ons: grated ginger, black sesame seeds, grated carrot, steamed peas, cooked chicken, chili paste, fried egg.

One delicious storm

As I've spent more time nibbling my way through "A Homemade Life" I've found more delectable goodies that are must-haves on these snowy days. A few are below:

Pickled grapes. Oh, man. These are so delicious that I have to keep them slightly hidden in the back of the fridge or they'll be gone in no time. The day Flynn can open Ball jars I'm in serious trouble! A perfect pre-dinner nibble or snack. I love to eat them alongside my favorite Ines Rosales Sweet Olive Oil Tortas (find them here), which I like to top with a soft cheese or butter while sipping tea. A nice slice of prosciutto would be an excellent addition!

Chana masala. So heavenly and so easy to make. I like to prepare it sans yogurt and add extra crushed red pepper and lemon then serve over rice. Find the recipe here.

And, in the "don't knock it till you try it/no prune jokes needed" category, there are these beauties: Stewed prunes with citrus and cinnamon. I've had them on waffles and oatmeal, on crackers and plain. Then there's my favorite - serving them on a bowl of vanilla bean coconut milk ice cream with walnuts on top or a Carr's Lemon Ginger Sandwich cookie on the side. My husband, who has some seriously awful childhood prune associations to overcome, as well as a 3 1/2 year old, are both fans. That's enough convincing for me!

Wheat Berry Salad

These days I'm pretty shocked by what I'm eating. Not that any of it's bad, it's more a matter of sheer volume. I worry that one day I'll start to notice a discolored, worn spot in front of the refrigerator where I can usually be found standing, peering into the shelves. I'll find myself torn, eyes darting back and forth between a beautiful honeysuckle apple and a slab of sharp cheddar the size of a Smart Car. I'll weigh the options with arguments like, "Hmmm. Hard to choose because Big Bird recommends eating both of these. I suppose I should just eat what there's more of...in case someone else wants the apple." Of course, this is a pointless exercise because I know someone will want the apple. Me. And I'll be back for it in an hour or so.

The best defense against taking foraging to a level that will eventually land you on a reality show is to stock up on delicious, healthy things that are meant to be made and consumed in bulk, guilt-free. Early last Summer I stumbled across this book - "Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients Into Your Cooking" by Heidi Swanson. To me, the sign of a good cookbook is that you carry it around like a security blanket for a couple weeks and read it whenever you have a moment to spare. Doctor's appointments, the park, to movies so you can peruse during the previews. When someone asks, "How are you doing?" the response is, "Great! Wanna see my new cookbook? Wanna see? Wanna see?" I've definitely gotten my use out of this one, which features vegetarian recipes that can easily be made vegan. There's a great dessert section with recipes like Coconut Panna Cotta, Mesquite Chocolate Chip Cookies and great tips for how to swap sugar substitutes like agave nectar and honey in various recipes. I got hooked on the Big Curry Noodle Pot, Espresso Banana Muffins and Spring Minestrone with Brown Rice, but it's the Wheat Berry Salad that I'll be keeping in the fridge at eye-level for the next few months.

Combine 2 cups wheat berries, rinsed, with 6 cups water and 2 tsp. sea salt in a large saucepan. Bring to a boil, lower the heat and simmer, covered, until the berries are plump and slightly tender but still chewy. This can take 1 - 1.5 hours. Taste often and find a texture you like. Remember, these are very hearty and are meant to be dense and slightly chewy. Drain and season to taste with more salt.

Combine the grated zest and juice of one orange or tangerine with 1 tbsp. fresh lemon juice and 1 tbsp. minced shallot. Whisk with 1/3 cup to 1/2 cup olive oil, depending on your preference and season with a few pinches of salt and some fresh ground pepper to taste. Toss the hot wheat berries with 3 large handfuls spinach (stems removed) and 1 cup toasted pine nuts. Stir in the citrus dressing and top with 1/2 cup crumbled feta or goat cheese. Enjoy cold or warm.

Cook's Notes: Heidi Swanson suggests several seasonal variations that all sound delicious; cranberry vinaigrette with toasted walnuts in Fall, basil dressing with heirloom tomatoes and corn in Summer.

I'm sure you'll find yourself walking into many walls while distractedly sifting through this cookbook. You can purchase it here.

Rata-tat-touille

Although I didn't see the Disney movie about that culinary whiz/rodent in the theater, I distinctly remember watching it. We were on our way to Santa Fe for a vacation and had borrowed a portable DVD player and several movies for the trip. Paris? Food? Sounded good to me. I tried to keep an open mind, but about the time that the cavalcade of rodents came pouring out of the ceiling, I reached for the door handle whispering, "No, no, no! Get me out! Shut it off!"

It's not that I wanted the little pests, I mean, sous chefs to be killed, it's just that my tolerance for insects, rodents and anything uninvited in my presence is dwindling as I get older. I didn't enjoy watching what's his name (Nick? Joe?) get chased around with a butcher knife, but I certainly didn't want to see him adjusting seasoning, either.

It's taken considerable time to stop associating the wonderful meal with the movie, but the recipe below has helped nudge me along. I first heard of the book "A Homemade Life" when it came up as a suggestion on Amazon and immediately requested it from the library (I'm more of a try-before-you-buy kind of girl when it comes to books). I was immediately disappointed when I realized that it was a collection of blogs from Molly Wizenberg, author of the blog Orangette and not just a full cookbook. But once I opened it I was delighted to find that the posts were short enough to entertain while giving a back-story and the recipes I've tried so far have been delicious. Since then I've found several that I've referenced frequently and have loved sharing.

You can roll your r's all you like but the odds of getting a three-year old to eat this dish are slim and you know what? That's actually okay because there's just more for me!



Roasted Eggplant Ratatouille

1 pound eggplant, sliced crosswise into 1-inch-thick rounds
Olive oil
1 pound zucchini, trimmed, halved lengthwise, and sliced into 1/2-inch-thick half moons
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded, and chopped
4 large cloves garlic, thinlly sliced
5 Roma tomatoes, seeded and chopped
3/4 teaspoon salt
3 sprigs fresh thyme
1 bay leaf
1/4 cup finely chopped fresh basil


Position a rack in the middle of the oven and preheat the oven to 400F.


Arrange the eggplant rounds in a single layer on a rimmed baking sheet. Brush the slices with olive oil, flip and brush the second side. Bake 30 minutes, turning once, until lightly browned on each side. Remove from the oven and cool. Cut into rough 1-inch pieces. Set aside. (You can do this a day or two ahead, refrigerating the eggplant until you're ready to use it. It'll make the final dish a little quicker to prepare.)


Warm 2 tablespoons olive oil over medium-high heat in a Dutch oven or large, deep skillet. Add the zucchini and cook, stirring occasionally, until golden and just tender, 10-12 minutes. Remove zucchini from the pan, taking care to leave behind any excess oil, and set aside.


If there is no oil left in the pan, add about 1 tablespoon. Reduce the heat to medium, and add the onion and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the bell pepper and garlic and cook, stirring occasionally, until just tender but not browned, about 6 minutes. Add the tomatoes, salt, thyme and bay leaf and stir to combine. Reduce the heat to low, cover and cook for 5 minutes. Add the eggplant and zucchini, stir to incorporate and cook until everything is very tender, 15 to 20 minutes more. Taste and adjust seasoning if necessary. Discard the bay leaf and stir in the basil.


Cook's Note: Orangette recommends making at least one day in advance to allow the flavors to blend and I totally agree. I've also tossed in a splash of broth on the second day to make it a bit soupier for eating with bread and have tossed it with pasta. Both are wonderful!