Crunchy-topped lentil casserole

Crunchy-Topped Lentil Loaf

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Spicy sweet potato jambalaya

1 cup diced yellow onion 1 tsp paprika 1/2 tsp chili powder 1/4 tsp cayenne Coarse sea salt 3 tbsp extra-virgin olive oil 1 cup long-grain brown rice, soaked in water overnight, then drained 2 tsp tomato paste 3 cups vegetable stock 1 cup chopped canned tomatoes with their juice 1 cup peeled and 1/4" diced carrots 1 cup peeled and 1/4" diced parsnips 1 cup peeled and 1/4" diced sweet potatoes 1 cup peeled and 1/4" diced yellow potatoes 2 tsp dried parsley, or 1/2 cup fresh, chopped Freshly ground black pepper

1. Preheat oven to 450F.

2. Combine the onion, chili powder, cayenne, 1/4 teaspoon of salt and 2 tablespoons of the olive oil in a large, deep skillet over low heat. Sautee, stirring often, until soft, 5 to 8 minutes. Add the rice, raise the heat to high and cook for about 2 minutes, stirring often, until the water has evaporated and the rice smells nutty. Add the tomato paste, and stir well to combine.

3. Stir in the stock and the tomatoes along with their juices, bring to a boil, and immediately remove from the heat. Set aside.

4. In a medium-size bowl, combine the vegetables, remaining olive oil and 1/2 teaspoon of salt. Transfer the vegetables to a large, parchment-lined roasting pan and roast for 40 minutes, stirring occasionally for even roasting.

5. Once the vegetables are roasted, transfer them to the rice mixture. Stir to incoporate well, bring to a boil, cover and lower te heat to low. Simmer until most of the liquid is absorbed, about 50 minutes. Remove from the heat and steam with the cover on for at least 10 minutes.

6. Before serving, stir in the parsley and season with salt and pepper to taste.

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Arugula and chickpea salad 

Ingredients:

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Cinnamon and spice candied almonds

Spiced Almonds

1 tsp virgin olive oil
1 lb raw, skinned almonds, or walnuts or peanuts
2 egg whites, lightly beaten
1/2 cup sugar
1 1/2 tbsp five-spice powder
1 tsp salt

1. Preheat oven to 300F. Lightly grease a cookie sheet with the oil

2. Put the almonds in a bowl. Mix the egg whites with the almonds and stir to coat. In a paper or plastic bag, mix the sugar with the spices and the salt. Drain the almonds in a strainer and drop them into the bag. Holding the bag shut, shake it to coat the almonds with the spices and the salt.

3. Spread the coated nuts in a single layer on the greased cookie sheet and roast, stirring occasionally, for up to 40 to 45 minutes, but checking at 30 minutes. To test for doneness, cut an almond in half and make certain the inside is opaque and crisp. Let cool, then transfer to a serving dish. These will keep for up to 1 week in a tightly covered container.

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quinoa salad with sweet corn and peas

Quinoa salad with sweet corn and pea

 Corn and Peas Recipe  

1 cup water
1 cup couscous
1 tablespoon olive oil
1 1/2 cups sweet corn kernels or frozen peas
1 cup sliced scallions
1 cup hot vegetable stock
3 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
Salt and fresh ground pepper to taste

1. In a medium pot, bring water to a boil. Add couscous and stir into water. Cover and remove from heat.

2. Place a sauté pan over medium-high heat, and add oil, corn and/or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.

3. Remove from heat, and add quinoa (or couscous or fregola) and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese. Season with salt and pepper to taste. This can be served hot or cold, but it has the richest flavor while hot.

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Bread Potato Rolls : you can cook in 30 minutes

BREAD POTATO ROLLS

Ingredients:

• 4 bread slices, bread should be firm
• 2 medium size potatoes boiled peeled and mashed this will make about 1-1/4 cup mashed potatoes
• 1/4 cup green peas boiled
• 1 teaspoon oil
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon salt
• 1/8 teaspoon red chili powder
• 1/2 teaspoon mango powder 
• 1 tablespoon finely chopped cilantro
• 1 green chili minced; adjust to taste
• 1 teaspoon finely chopped ginger
• Oil to fry

Method

1. Heat the oil in a frying pan and add cumin seed. As cumin seed starts cracking add green peas, green chili and ginger, stir for a few seconds. Add potatoes and all the spices, chili powder, mango powder, salt, cilantro, stir fry for a minute. Turn of the heat. Taste the mix it should be little spicier then you prefer as it will taste milder after filling in bread. Set aside.
2. Trim the edges of the bread slices, cut into two pieces. Set aside.
3. Take about 1-1/2 tablespoons of mixture and roll them in oval shape. Make 12 rolls. The size of potato roll will depend on the size of the bread.
4. Take small bowl of water for wetting the bread.
5. Take one slice of the bread and dip in the water lightly on one side. Place the slice in between your palms and press squeezing out the access water. This will make the bread moist.
6. Place the filling in the center of this bread and completely cover it all around giving the oval shape. Repeat and make all the rolls. Before frying let them sit for about 5 minutes. This will evaporate some of the water from the bread and it will absorb less oil when frying. The Bread Rolls will also be crispier.
7. Heat the oil in a frying pan on medium high heat, and drop the rolls slowly not over lapping.
8. Fry the Bread Rolls until they are golden brown, turning occasionally. This should take about 2-3 minutes.
9. Take them out over paper towel. Serve them hot.

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 Curried Chickpeas [Veg]

Curried Chickpeas

1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 tbsp sunflower oil
Salt
1 16 oz tin of chickpeas, drained
1 tbsp lemon juice
Few cilantro leaves, chopped

1. Mix all the spice powders with about 4 tablespoons of water and reserve.

2. Heat the oil in a heavy-bottomed saucepan and pour in the spice liquid. Let it sizzle for one minute or so and add the salt and the chickpeas.

3. Pour in about 2/3 cup of water and bring to the boil. Simmer for a couple of minutes, crushing a few of the peas with the back of the spoon to thicken the sauce. This should be fairly liquid but have some consistency. Take off the heat and serve hot, sprinkled with the lemon juice and cilantro

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