GLUTEN-FREE RED LENTIL BAGELS

Posted in Breads, Breakfast & Brunch, Small Dishes by sallybr

And now for something completely different… Do I need to avoid gluten? No. Do I like experimenting with recipes that cater to that need? Big yes. Haniela is my guru cookie decorator, as you might know if you follow my baby blog (can you call a blog a baby when it is 4 years old?). But she is also a fantastic cook and her blog covers a whole range of recipes, from cakes to breads and savory stuff. Check it out by clicking here. She bakes these bagels often, and I had them on my list of things to try for quite some time. Here I am to share her recipe and urge you to make them. Simple and very delicious! They freeze well too…

GLUTEN-FREE RED LENTIL BAGELS
(from Haniela’s blog)

2/3 cup dry red lentils (150 grams)
1 ¼ cup boiling water to soak lentils (300 ml)
1 tbsp lemon juice
scant ¼ cup psyllium husk (20 grams)
2 tbsp olive oil (20 grams)
1 tbsp lemon juice (15 ml)
¼ cup almond meal (30 grams)
1/3 to 1/2 cup water for the dough (120mL)
¼ tsp baking soda
1 tsp baking powder
½ cup mixed seeds ( pumpkin, sunflower, sesame)

Pour 1¼ cup( 300 ml) boiling water over red lentils, add 1 tablespoon lemon juice, stir it and soak for 12 hours. Rinse soaked red lentils well under running water.

Into the food processor add rinsed, soaked red lentils, about 1/3 cup of water for the dough (reserve the rest of the water in case the dough is too stiff). Blend for about a minute or two, until lentils are broken up into a somewhat runny paste.

Into the blended red lentils add psyllium husk, almond flour, lemon juice, 2 tablespoons (20 grams) olive oil and 1 teaspoon table salt. Blend until well combined and thick, somewhat sticky dough forms.
If the dough is too dry add a little more water. Lastly add 1 teaspoon baking powder and 1/4 teaspoon baking soda, give it about 5-10 pulses.

Invert the slightly sticky dough onto the work on a plate. Lightly wet your hands and shape the dough into a ball, flatten it slightly. Cut it into 4 equal parts. Shape each piece into a ball, flatten slightly, dip both sides into the seeds and place buns onto a baking sheet lined with parchment. Repeat for other balls of dough. Make a hole in the middle of each bun. Use a back of a wooden spoon. Make the hole bigger than you think it should be, dough will spread a little in the oven. Bake red lentil bagels at 375F for 30 minutes or until golden brown. Allow to cool before serving.

ENJOY!

to print the recipe, click here

Comments: The only thing to remember is to soak the lentils the day before you want to make the bagels, other than that it is a very fast and straightforward recipe. They are hearty without being overly heavy, and perfect with toppings such as smoked turkey, or ham and a little mustard. Smoked salmon with cream cheese would be great too, or a simple spread of avocado, drizzle of olive oil and lemon juice. Salt. Definitely salt.

The recipe makes only four, but it can be doubled, so keep that in mind.
Check Hani’s blog for variations, I will try them soon.

ONE YEAR AGO: Sourdough Bubble Bread

TWO YEARS AGO: Watermelon Salad

THREE YEARS AGO: Kashmiri Chicken Thighs

FOUR YEARS AGO: A Vegan Trilogy

FIVE YEARS AGO: The Mystifying Hurricane Roll

SIX YEARS AGO: Pop-Tarts with Strawberry Balsamic Jam

SEVEN YEARS AGO: Ptichye Moloko, a Russian Dessert

EIGHT YEARS AGO: Cheesy Low-Carb Zucchini Tarts

NINE YEARS AGO: Blogging Hiatus

TEN YEARS AGO: Apricots, Three Ways

ELEVEN YEARS AGO: Up Close and Personal with Kale

TWELVE YEARS AGO: Black Berry Cherry Sorbet

THIRTEEN YEARS AGO: Asparagus Pesto

FOURTEEN YEARS AGO: Chocolate and Chestnut Terrine

FIFTEEN YEARS AGO: Under the spell of lemongrass

SIXTEEN YEARS AGO: Greens + Grapefruit + Shrimp = Great Salad!

12Feb2020

UTTAPAM, WHITE LENTIL AND RICE FLATBREAD

Posted in Appetizers, Breads, Side dishes, Small Dishes by sallybr

I am back with another recipe using ivory lentils (in case you’ve missed the first one, click here). I had never heard of uttapam, but learned about it in the website of the very company I got the lentils from. They are described as flatbreads, but I suppose little pancakes (or fritters) could work equally well if not better. After all, it is more a batter than a dough, that is poured instead of rolled, and cooked over a griddle, not an oven. In my mind, that gravitates to pancake territory. But flatbread, pancake, fritters… it’s irrelevant. They are delicious. Dangerously so, I should add.

UTTAPAM
(slightly modified from Woodland Foods)

(makes 8 little pancakes)

1 cup Basmati rice
1/2 cup Ivory lentils
3/4 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon baking soda
1 cup peas (fresh or frozen)
1 Jalapeno pepper, minced
1/2 cup fresh cilantro, chopped
vegetable oil (I used grape seed)

Thoroughly rinse rice and lentils separately. Place each in large bowl of fresh water and soak for 2 hours.

Drain rice and lentils, and place in blender. Add salt, sugar and baking soda and grind mixture into paste. Add about 1/2 cup water, and continue blending to create thick batter. Transfer mixture to bowl, and set aside to ferment at room temperature for at least 4 to 12 hours.

Combine peas, Jalapenos and cilantro in a small bowl. Heat griddle or nonstick skillet over medium heat and brush with oil. Pour in 2 to 3 tablespoons batter and spread out with back of spoon to create circle 4 inches in diameter. Sprinkle some of pea mixture evenly on top. Cook until small bubbles appear on surface, then flip and cook other side until crisp and golden.

ENJOY!

to print the recipe, click here

Comments: I always feel a bit insecure making ethnic recipes I have zero experience with, but I must say this one turned out excellent, no problems, every step seemed to happen exactly as expected. Plus we both loved the texture and the taste of the little pancakes, that were served with a turkey chili. Sally again takes a ton of liberties with her dinner preparations. Chili made with turkey. Served with little flatbreads from India. All enjoyed with no remorse whatsoever!

Pin me, pin me!

ONE YEAR AGO: Valentine’s Day Sweetheart Cookies

TWO YEARS AGO: Fesenjan, Fast-Food Style

THREE YEARS AGO: Lavender Macarons with White Chocolate Ganache

FOUR YEARS AGO: Raspberry Chocolate Truffles

FIVE YEARS AGO: Red Velvet Cupcakes

SIX YEARS AGO: Happy Valentine’s Day!

SEVEN YEARS AGO: A Few Blogging Issues

EIGHT YEARS AGO: Dan Dan Noodles

NINE YEARS AGO: Sophie Grigson’s Parmesan Cake

TEN YEARS AGO: Antibiotics and Food

19Sep2018

LEBANESE LENTIL SALAD AND A COOKBOOK REVIEW!

Posted in Cookbook Reviews, Salads, Vegetarian-friendly, Veggies by sallybr

Not too long ago I reviewed a cookbook by a fellow member of The Secret Recipe Club, remember? Well, here I am once again to share with you a recipe and a little overview of the beautiful cookbook just published by my friend Susan, Simply Vegetarian Cookbook. She is also a former-secreter, someone I used to have a ton of fun with “behind the curtains.” Good times, good times indeed! I miss those days, although we are still in touch through our blogs and Facebook. I actually prepared two recipes to feature, so I tossed a coin (literally) to pick this one. The second will go as I often do, as a teaser. No recipe, just a photo. I’ve been called a teaser more than once in my lifetime. There are worse adjectives out there, so I accept the label with a smile.

LEBANESE LENTIL SALAD
(slightly modified from Susan’s Simply Vegetarian Cookbook)

3 cups vegetable broth or water
1 cup French green lentils
1 teaspoon kosher salt, divided
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
2 tablespoons olive oil
2 cups peeled and diced cucumber
1½ cups halved cherry tomatoes
½ cup crumbled feta cheese
¼ cup fresh mint leaves, thinly sliced
¼ teaspoon freshly ground black pepper

Bring the broth (or water) to a boil in a medium pot. Add the lentils and ½ teaspoon of salt. Reduce the heat to a simmer, cover, and simmer for 15 to 20 minutes, or until the lentils are tender and the liquid is absorbed. If there is any liquid remaining, drain it.

In a large bowl, whisk together the sherry vinegar and Dijon mustard. Whisk in the olive oil until emulsified. Add the cooked lentils, cucumber, tomatoes, feta cheese, and mint, and toss to coat. Season to taste with the remaining ½ teaspoon of salt and the pepper.

Serve at room temperature.

ENJOY!

to print the recipe, click here

Comments: There are many types of lentils out there. For this particular recipe (and in fact, anytime you want to make a lentil salad), it is worth searching for French green lentils (such as Puy). They hold their shape after cooking, which is what you want in a salad, nothing worse than a mushy grain mixed with crunchy veggies and dressing. I love Susan’s approach of making the dressing right in the bowl you will serve the dish, one less item to wash. I normally do that even with leafy salads. I just don’t mix everything in advance. Place the more sturdy leaves (like Romaine lettuce) at the bottom, add the other components and toss them all when we are ready to eat.

I served this colorful and flavorful salad with grilled pork tenderloin on day one. Next day leftovers were amazing for lunch, re-visited with the highly fashionable fried egg (I know, many are tired of the fried egg omnipresence, but I happen to love it).

And now it’s time for a virtual tour of Susan’s book… come with me!

and please, make sure to visit Susan’s site too

The book is organized in a very clever, non-traditional way. Chapters are organized by method of cooking instead of course, or type of food.

CHAPTER ONE: Meatless Made Easy, is a great write-up on what to consider if you’d like to either become fully vegetarian or reduce the overall intake of meat in your diet. Susan cooks and eats mostly vegetarian dishes, but her husband is a full-blown carnivore, so she includes in her recipes little final tips she calls “flexitarian tips.” How the same recipe could be served or made to include some animal protein. Pretty clever, and definitely expands the usefulness of the book. I am a full-blown omnivore, and appreciate that aspect of the book. As I like to do in my reviews, I will pick 2 or 3 top favorite recipes from each chapter, so you can get an idea of what it’s all about.

CHAPTER TWO: NO COOK RECIPES. Tough to pick just a couple of examples. She starts with smoothies, all pretty tempting. But I think the ones that truly called my name are Mediterranean Wrap with Spicy Chickpeas (I cannot have enough chickpea recipes), White Bean Wrap with Jalapeno-Apple Slaw, and her beautiful Lemony Romaine and Avocado Salad (I actually made a departure on it).

CHAPTER THREE: THIRTY MINUTES MAX. Who does not love that type of recipe, when we work all day and come home starving? From this chapter comes the featured recipe, Lebanese Lentil Salad, which is a winner all the way! But I had my eyes set on Middle Eastern Cauliflower Steaks, and Smashed Chickpeas and Kalamata Pasta (I considered making it with zoodles for a low-carb version full of flavor).

CHAPTER FOUR: FIVE INGREDIENTS. Another non-fuss chapter, which makes her book so appealing, you just know it will be an easy culinary project to get the meal ready. My favorites: Baked Sweet Potato Latkes (I know you just drooled), Delicata Squash and Black Bean Quesadillas (my favorite squash that I should bring home more often), Caprese Avocado Grilled Pitas (talk about creativity!).

CHAPTER FIVE: ONE-POT AND SKILLET. I went crazy for the recipes in this chapter, truly difficult to select just a few. I loved the idea of her Spicy Skillet Eggs, Cilantro-Lime Cauliflower Rice, and Crispy Black Bean Burgers. Just to share a few.

CHAPTER SIX: SHEET PAN AND BAKING DISH. Chapter opens with a huge contender, I almost made it to feature today: Kofta-Style Chickpea “Meatball” Pitas. Curried Cauliflower Tetrazzini, and Baked Cheesy Broccoli with Quinoa make my top list too.

CHAPTER SEVEN: SLOW-COOKER and PRESSURE COOKER. Well, those are dear to my heart. I love using both cooking gadgets, and have a huge collection of recipes waiting to be made. My top choices from this chapter include: Tomato-Mushroom Ragu, Butternut Squash and Barley Risotto (these two are made in a slow-cooker). For the pressure cooker, I will go with Chickpea and Coconut-Curry Soup and Tomato Biryani.

CHAPTER EIGHT: KITCHEN STAPLES. Now that’s an interesting chapter. I confess that in every single cookbook that includes this type of chapter, I don’t look twice. I am never that interested in making a bunch of sauces or dressings and saving them in the fridge. Just not my style of cooking. What ends up happening is that I forget all about them and next thing I know, they get moldy, and into the trash they go. Now that I confessed my capital sin, let me say that I was pleasantly surprised by my reaction to Susan’s Kitchen Staples. Lemony Breadcrumbs, Miso Butter, Smooth and Creamy Hummus, Tahini Miso Dressing? I want them all… Go figure.

She ends the book with a big reference guide to cooking all things veggie. Quite useful if you are considering venturing more and more into this type of nutrition. A very comprehensive list, with all the details for optimal preparation.

Before I leave you, let me offer the teaser recipe. This was soooo delicious! Another colorful salad, a Lebanese Chopped Salad (from Chapter Two) with torn pita bread. The dressing involves buttermilk… I say no more. Amazing! You need the book, and you know it (wink, wink).