LENTIL SALAD WITH CARROTS AND CUCUMBERS

Posted in Rice and Grains, Salads, Vegetarian-friendly by sallybr

Not sure what is happening but I am getting more and more into eating lentils. I used to think they tasted a bit too “earthy” but now I find lentils, particularly the green, small ones, very delicious. This started as a salad, to be enjoyed cold, obviously. But I had leftovers for two days and on the second I warmed the lentils briefly in the microwave and served with a fried egg, for a very satisfying lunch. The carrots do not suffer from the heating, and if you keep it to a real brief passage in the microwave, the cucumber pieces will be fine. Just don’t try to make it piping hot.

LENTIL SALAD WITH CARROTS AND CUCUMBERS
(from The Bewitching Kitchen)

1 cup dried green lentils
2 fresh bay leaves
¼ cup red wine vinegar
3 tablespoons extra-virgin olive oil, plus more to taste
1 tablespoon Dijon mustard
1 tsp salt
2 teaspoons agave nectar
1 large lemon, zested and juiced
ground black pepper to taste
3 medium carrots, julienned
1 small cucumber, sliced thin

Sort through lentils, removing any small pebbles or stones, then rinse them well. Add lentils and bay leaves to a large pot and add enough water to cover by 2 inches. Bring to a boil on high then reduce heat to maintain a simmer. Cover and simmer until lentils are tender, 15 to 20 minutes. Discard the bay leaves. Drain the lentils and rinse with cold water. Line a sheet pan with a towel and pour lentils out evenly onto the pan to dry and cool.

While the lentils cook, prepare the vinaigrette: in a large bowl, combine vinegar, olive oil, mustard, agave nectar, half the lemon juice, salt and pepper. Whisk well. Stir in the carrots and cucumber to coat, then add the cooled lentils and toss again. Taste and adjust the seasonings for salt and pepper. Finish with a drizzle of olive oil, more lemon juice to taste and the lemon zest.

ENJOY!

to print the recipe, click here

Comments: This salad really benefits from a lot of acidity, so do not skimp on the vinegar and lemon juice. Make sure not to over-cook the lentils so that they retain a nice texture. Although it was lovely as a salad, I have to say I enjoyed it even more when gently warmed and served with a fried egg on top. Delicious simple lunch!

1 YEAR AGO: Thai-Style Ground Chicken with Green Beans

2 YEARS AGO: Hawaiian Bread Rolls

3 YEARS AGO: Incredibly Simple Prosciutto-Wrapped Chicken Breasts

4 YEARS AGO: Cauliflower with Sun-dried Tomatoes and Olives

5 YEARS AGO: Curry Sourdough with Sesame Seeds

6 YEARS AGO: Chocolate-Crusted Passion Fruit Tart

7 YEARS AGO: Lemony Shredded Brussels Sprouts with Almonds

8 YEAR AGO: Savory Oatmeal with Bacon and Cheddar

9 YEARS AGO: Air-Fried Carrots, Two Ways (most popular post on my blog!)

10 YEARS AGO: Five Minutes in L.I.T (a tour of our laboratory!)

11 YEARS AGO: Chicken Thighs with Artichokes and Capers

12 YEARS AGO: Pea Pancakes with Herbed Yogurt

13 YEARS AGO: Mushroom Stroganoff

14 YEARS AGO: Tomato Sourdough

15 YEARS AGO: Gamberetti con rucola e pomodori

16 YEARS AGO: Flirting with Orzo

26Apr2026

CRISPY CARROT CHIPS

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Ready for a totally crazy recipe that seems like a disaster in the making but… it is actually pretty delicious? I cannot take any credit for it, first saw it in the fun blog Hungry Happens. I made a few adjustments and share with you my version.

CRISPY CARROT CHIPS
(adapted from Hungry Happens)

6 oz shredded parmesan cheese
3 large carrots, peeled
olive oil spray or 1 tablespoon olive oil
salt and paprika to taste

Heat your oven to 400℉. Line a half-baking sheet with parchment paper.

Sprinkle the parmesan cheese on the paper to form an even layer. Slice your carrot into medium thickness coins, around 1/8 inch thick. Place them on top of the parmesan cheese to form a uniform layer. It is best if they touch and you have just a little space between the pieces. LIGHTLY brush the tops with olive oil (or use olive spray, see my comments) and season with salt and paprika to taste. Bake for 20 minutes or until the edges are mostly brown and the middle is golden brown. Allow to cool for a few minutes and tear into chips using scissors.

ENJOY!

to print the recipe, click here

Comments: In our grocery store, we find pre-shredded Parmigiano cheese in 6 oz bags, so that’s what I opted to use in this recipe. But let me advise you to grate your own instead, which is not that hard and as Eha mentioned in her comment, a healthier option! Do as I say, not as I did….. In the original Hungry Happens version, she brushes the top of the carrots with olive oil and I thought it would be too much work, so I used a spray. I now believe that it might be best either to do as she recommended, or lightly spraying the slices of carrots before laying them on the cheese layer. Spraying the olive oil all over made the cheese component a bit greasy. So consider that. I will be making it again, but was so excited about this recipe, I decided to share it right away.

The cheese layer, if left unprotected by carrots, will darken quickly. Use as many carrots as you can to cover it all to the edges. I used scissors to cut the “chips” and like the way that looked. Super unusual recipe indeed, but I am sold! We had it alongside grilled salmon, courtesy of the husband, and steamed broccoli. Now, do you want to know something truly amazing? Leftovers were great enjoyed FROM THE FRIDGE, standing up. I am not even remotely ashamed.

1 YEAR AGO: Peanut Butter Energy Bars

2 YEARS AGO: Cocoa-Lattice Sourdough

3 YEARS AGO: Pistachio Sugar Cookies, the Uzbek Way

4 YEARS AGO: Carrots and Zucchini Stir-Fry with Peanut Sauce

5 YEARS AGO: Cookie Therapy, Anyone?

6 YEARS AGO: The Quasi-Vegan Quiche

7 YEARS AGO: Not Quite Moqueca

8 YEARS AGO: Roasted Butternut Squash with Cashew Nuts

9 YEARS AGO: Mississippi Roast and the Open Mind

10 YEARS AGO: Walnut-Raisin Bran Muffins

11 YEARS AGO: A Star is Born!

12 YEARS AGO: Chestnut Flour Sourdough Bread

13 YEARS AGO: Kinpira Gobo and Japanese Home Cooking

14 YEARS AGO: Walnut Sourdough

15 YEARS AGO: Thai Chicken Curry

16 YEARS AGO: Zen and the art of risotto

28May2024

INCREDIBLY EASY TIMES TWO – MAY 2024

Posted in Air-Frying, Incredibly simple, Side dishes, Vegetarian-friendly, Veggies by sallybr

I realize that many recipes in the Incredibly Easy folder rely on the air-fryer. What can I say? That is one gadget that makes life easier. Today I share one recipe for carrots and one for eggplant that surpassed my expectations because both were so simple and delivered so much flavor. If you don’t have an air-fryer, you can still make them, but it will be a matter of adjusting oven temperature, size of baking sheet, how often to move things around… all doable, but I cannot quite give you the precise method.

AIR-FRIED CARROTS WITH ORANGE AND CARDAMON
(from The Bewitching Kitchen)

5 medium carrots, peeled, cut in half crosswise, then in half lengthwise
1 tablespoon butter, melted
drizzle of olive oil
salt and pepper to taste
2 tablespoons orange juice (I used blood orange)
drizzle of agave nectar
1/4 tsp ground cardamon

Melt the butter, add the drizzle of olive oil, and al other ingredients. Whisk well. Pour the mixture over the carrots, move them to coat as thoroughly as possible, immediately add to the air-fryer set at 400F or as high as your machine will go.

Cook for about 12 minutes, shaking the pan every once in a while. When they get nicely brown at the edges and cooked through (test with a fork), serve and…

ENJOY!

to print the recipe, click here

Comments: I normally avoid cooking with butter, but the small amount used here made it really nice. I have made it exclusively with olive oil and it is still good but I believe the water in the butter helps tenderizing the carrot and contributes for better texture. Whenever I use the air-fryer, I don’t worry too much about timing the end of cooking time with serving the meal, especially if I am cooking other things. I cook until ready, turn the machine off. When we are about to eat, I turn it on for 1 minute. Works like a charm!

AIR-FRIED EGGPLANT BITES
(inspired by my niece’s Raquel)

1 eggplant, large, cut in small cubes, no need to peel
olive oil to coat
drizzle of balsamic vinegar
salt and pepper to taste

Coat the eggplant cubes with olive oil, no need to use a heavy hand. Add the balsamic, season with salt and pepper.

Transfer to the basket of the air-fryer and cook at 400F until done.

ENJOY!

to print the recipe, click here

Comments: The eggplant bites can be used in so many ways! Added to salads, pasta sauces, enjoyed as a simple side dish, incorporated in food bowls with an Asian flair. A squeeze of lemon juice right before serving, while still warm, is a nice touch too. Keep that in mind. I tell you one thing, the air-fryer is a great addition to any kitchen.

ONE YEAR AGO: Lobster Risotto with Mushrooms and Tarragon

TWO YEARS AGO: Air-Fried Cauliflower with Pomegranate Seeds and Tahini Sauce

THREE YEARS AGO: Pistachio-Rose Donuts

FOUR YEARS AGO: Smoked Chocolate Macarons

FIVE YEARS AGO: Chocolate Celebration Cake

SIX YEARS AGO: Incredibly Simple Times Four, May 2018

SEVEN YEARS AGO: Tangential Quiche with Asparagus and Fennel

EIGHT YEARS AGO: Fakebouleh

NINE YEARS AGO: Yellow Squash Soup

TEN YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

ELEVEN YEARS AGO: Chicken-Apricot Skewers

TWELVE YEARS AGO:Asparagus Quiche

THIRTEEN YEARS AGO: Two-stage Pea and Prosciutto Risotto

FOURTEEN YEARS AGO: Mellow Bakers: Corn Bread

13Feb2024

BAJRA DOSA

Posted in Small Dishes, Vegetarian-friendly, Veggies by sallybr

I consider this a work in progress… This was my second attempt, the first was quite catastrophic, if I am to be honest. The recipe, as well as a very detailed video, is available at Naturally Nidhi, a blog I love and always teases me into expanding my cooking horizons. You will need millet flour, and a special skillet - tava is the real thing – but I used a non-stick crepe pan. I loved the flavor and the texture, even if my dosa did not look nearly as perfect and gorgeous as Nidhi’s.

INSTANT BAJRA DOSA
(slightly modified from Naturally Nidhi)

1/2 cup bajra (pearl millet) flour
1/2 cup water
Batter:
1/2 carrot , grated
1 tbsp cilantro , finely chopped
1 green chili , finely chopped
1/4 tsp cumin seeds
1/2 tsp salt , adjust to taste
1 cup water
oil or ghee to drizzle over the dosas while cooking

Mix together the bajra flour and 1/2 cup water. Let this rest covered on the countertop for about an hour. This will help the bajra flour soak up the water and ensure the dosa doesn’t have any cracks. Once soaked, add in the remaining water, vegetables, and spices. Mix well. The consistency of the batter should be thin and runny. Make sure you only add the salt once you’re ready to make the dosas.
Heat a nonstick pan until it is very hot. To check if the temperature is right, sprinkle some water on it and it should sizzle immediately.

Wipe off the water from the tava or crepe pan. Stir the dosa batter to ensure it doesn’t settle, make sure to do this everytime before you transfer it to the pan. Pour about 1/4 cup of the water in a circular motion from about 8 inches above the surface of the pan. You should immediately see a net shape form. If there’s large holes, you can pour a little extra batter to fill the big gaps.

Turn the gas to medium-low flame, pour a tsp of oil or ghee over the dosa, and be patient as you let it become golden brown and crisp. Once you see brown spots on the top of the netting, the dosa is ready. Carefully scrape it from all sides and fold gently.

ENJOY!

to print the recipe, click here

Comments: I first made it with Bob Mill’s millet flour, and that did not work very well, so I tried it again with a different type of flour and had better results. I ordered it here. The pan needs to be very hot when you first add the watery batter, but then, if you are using a crepe pan, make sure to reduce the heat and be patient. Cook it until it is looking dry all the way from edges to center. That will ensure the dosa won’t be doughy and uncooked in the center. And it will fold nicely when you use a spatula to do so. I feel that I need to practice more, but I am a lot more confident after my first failed attempt. Make sure to watch Nidhi’s video that shows exactly how to pour the batter, so that you get a lacy pattern as it cooks. It is not easy to cook something you’ve never had and that is also quite different from the food you grew up with. But I love the challenge!

Make sure to visit Nidhi’s blog, it is a fascinating source of recipes and information…

ONE YEAR AGO: Pecan Sourdough Dressed Up for Party

TWO YEARS AGO: Tiramisu Tart

THREE YEARS AGO: Joy Cookie Club: Valentine’s Day

FOUR YEARS AGO: Uttapam, White Lentil and Rice Flatbread

FIVE YEARS AGO: Valentine’s Day Sweetheart Cookies

SIX YEARS AGO: Fesenjan, Fast-Food Style

SEVEN YEARS AGO: Lavender Macarons with White Chocolate Ganache

EIGHT YEARS AGO: Raspberry Chocolate Truffles

NINE YEARS AGO: Red Velvet Cupcakes

TEN YEARS AGO: Happy Valentine’s Day!

ELEVEN YEARS AGO: A Few Blogging Issues

TWELVE YEARS AGO: Dan Dan Noodles

THIRTEEN YEARS AGO: Sophie Grigson’s Parmesan Cake

FOURTEEN YEARS AGO: Antibiotics and Food

17Nov2023

THAI CARROT AND SWEET POTATO SOUP

Posted in Soups, Vegetarian-friendly, Veggies by sallybr

It is not that common for me to rave about a soup, but this one leaves me no other option. Absolutely delicious, super simple to prepare, just a few ingredients give it a lift from the humble to extraordinary. I modified it quite a bit to accommodate food sensitivities, but whatever you do, do not change the almond topping. Tamari-Roasted Almonds. Superb!

THAI CARROT AND SWEET POTATO SOUP WITH TAMARI-ROASTED ALMONDS
(adapted from cookieandkate)

2 tablespoons olive oil
3 ribs celery, diced
1 tablespoon minced fresh ginger
1 tablespoon red curry paste
4 cups low-sodium vegetable broth
¼ cup raw almond butter
3 cups diced peeled carrots
3 cups diced peeled sweet potatoes
1 teaspoon fine-grain sea salt
Freshly ground black pepper
1/2 cup raw almonds, finely chopped
1 heaping tablespoon tamari
Fresh lime juice

Make the roasted almonds. Heat oven to 325F. Mix almonds with tamari, spread over a small baking sheet covered with aluminum foil. Roast for 10 to 12 minutes, until fragrant and starting to get some color. Reserve.

To make the soup: In a large pot, heat the olive oil over medium heat. Add the celery and ginger and sauté for a couple of minutes, until fragrant. Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.

Bring the soup to a simmer and cook for 20 to 30 minutes (depending on how small you cut your pieces), until the vegetables are fork-tender. Transfer the soup to a blender (a Vitamix would be awesome here), and blend in batches until super smooth. If too thick, add more vegetable broth or water. Transfer the soup back to the pot and reheat if necessary.

Serve the soup with some almonds on top and squeeze a little fresh lime.

ENJOY!

to print the recipe, click here

Comments: This is a vegan soup, so if you need to entertain someone who follows this type of nutrition, this would be an excellent choice. Hearty, flavorful, satisfying, perfect in taste and texture. As the weather cools down, soup becomes more and more attractive. We enjoyed it with sourdough bread, a little ham and a fried egg, so let’s say it was not even close to vegan by the time we were done… I highly recommend that you incorporate the tamari-roasted almonds in your cooking, it would go well with many different soups, salads, and even pasta.