Red Lentil Dal with Butternut Squash, Chickpeas, and Spinach

I am sneaking in an April post and almost on the last day! Master Gardener season is heating up and I’ve been busy. This year I have 4 interns, am doing my normal Community Gardens gigs and I have joined the leadership team as the chair-elect of Community Programs; it’s going to be an interesting year!

I’ve started my seeds; onions, leeks, celery, cucumber, eggplant, peppers (sweet and spicy), and flowers; lots of flowers. At last count, there were 140 zinnias of various shapes, colors, and sizes. I’ve also planted blue flax, cosmos, nasturtiums, violas, columbine, morning glories, sage, rosemary, and thyme. 

Yesterday Dan and I took a straw bale gardening class in Minneapolis taught by a fellow Master Gardener - we are now the proud owners of 2 straw bales and we are in the process of conditioning them for our eggplant and peppers - more to come! 

We've been to a couple of new restaurants (new to us); Hai Hai in Minneapolis, and Pink Ivy in Hopkins, and we took a cooking class at the Arb where we learned that Shashukah comes in many forms - all delicious. 

I have been cooking. We hosted Easter this year for Dan’s family and last week a college friend of Dan’s and her family joined us for dinner. Truth be told, we ordered Indian food from our local favorite place but I did make a red lentil dal with butternut squash, chickpeas, and spinach that was tasty. 

Ingredients:

2 tsp olive oil (or use cooking spray)
1 onion finely diced
1 tsp salt
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp ground coriander
3 garlic cloves grated
1 tbsp fresh ginger finely grated
1 cup butternut squash peeled and cubed
4 cups hot vegetable stock
1 1/2 cups red lentils rinsed
14 oz can chickpeas drained and rinsed

1 can diced tomatoes 
1/4 cup coconut cream
3 cups loosely packed) spinach leaves
fresh cilantro to garnish
pinch red chilli flakes to garnish

Instructions:

Heat the olive oil in a large casserole and sauté the onion for 5 minutes over medium-low heat.

Stir in the spices, salt, garlic, ginger and butternut squash.

Pour in the vegetable stock and bring to a rolling simmer.

Add in the red lentils – they tend to become a solid mass once you rinse them so break them up with a spoon.

Add the chickpeas and tomatoes and simmer, partially covered for 15 minutes until the curry has thickened and squash is tender.

Mix in the spinach until it wilts, then stir in the coconut cream. Check the seasoning and adjust if necessary.

Garnish with fresh coriander leaves and a pinch of red chili flakes. 

Thanks for stopping by!

Air Fryer Avocado Tacos

If you’ve been to my house you know I have two things that bug me; a cluttered kitchen countertop and single-use appliances. 

When we were in AZ, I had a long talk with my niece about air fryers; she loves hers and I was skeptical. Fast forward to early March and as I’m cruising the aisles at Costco they have an air fryer on sale for 40 dollars; so I figure what the heck let’s see what all the hype is about - we now own one. 

I’ve been testing it out lately and so far I love air-fried sweet potato fries, it crisps up egg rolls very nicely, crispy brussels sprouts with honey mustard sauce over it, and last night avocados for tacos - so delicious, fast, and simple - cleanup isn’t bad either. 

We served it with corn tortillas, lettuce, tomatoes, sautéed onions, peppers, and salsa. 

Ingredients:

2 avocados cut into wedges 

3/4 cup panko bread crumbs

a couple shakes of cayenne pepper

olive oil spray (optional)

salt and pepper to taste

Instructions:

Preheat the air fryer to 375 and set the time for 7 minutes. Cut avocados into wedges. On a small plate, combine Panko bread crumbs and cayenne pepper. Lightly press avocados into the breadcrumb mixture and lightly spray with oil (if using). Salt and pepper to taste. 

Air fry for 7 minutes - and you are done!

Thanks for stopping by and if you are in Minnesota enjoy the snow!

Roasted Celery Root with Horseradish Cream

It’s March and anything can happen with the weather. Mother Nature decided to switch up the “In like a lion and out like a lamb” phrase a bit this year. I just came in from shoveling the front 
porch and the rest of the driveway is already melted - even the pile at the end. 

I’ve been looking for new recipes and found a new favorite in the First Mess cookbook (Laura Wright author). Celery root (celeriac) has the creamy starchiness of a potato but a very different flavor and its gnarly appearance gives it a diamond in the rough vibe. 

The steps are easy but the bake time is approximately 1 hour so plan accordingly - it will be worth it - trust me. We served it with a green salad and leftover Guinness Honey bread from St Patrick's Day. 

 

Ingredients:

Roasted Celery Root

1 - 2 T olive oil

4 small or 2 medium celery root 

1 yellow onion - sliced

2 leeks - sliced - white and light green only

1 small apple thinly sliced

2 + cups of apple cider

1 tsp tamari

1 tsp apple cider vinegar

Salt and pepper to taste

Horseradish Cream Sauce

1/4 cup raw cashew butter

1/4 cup filtered water

2 T prepared horseradish

2 tsp Dijon mustard

salt and pepper

Serving 

1/4 cup chopped parsley

Instructions:

Preheat oven to 350. 

Heat the olive oil over medium heat in a large heavy-bottomed, oven-proof pot. Drop the onions, leeks, apple, and thyme into the pot and saute the mixture until the onions are translucent @ 6 to 7 minutes. 

Peel the rough exterior off of the celery roots. If using small celery roots, nestle them into the pot whole. If using larger, cut in half lengthwise and add to the pot.

Season with salt and pepper. Pour 2 cups of apple cider into the pot. Add the tamari and apple cider vinegar. The liquid should go halfway up on the cherry roots; add more apple cider if necessary. 

Put a tight-fitting lid on the pot and transfer it to the oven. Roast the celery roots for 1 hour, remove the pot at the halfway point to turn the celery root and stir the veggies. The celery root is done when you can pierce it with a knife. 

Remove the roots from the pot transfer them to a cutting board and cover with foil. Place the pot on the stove over medium boil until the liquid is reduced by 2/3rds.

Cut the celery root into slices and nestle into the reduced liquid; season with salt and pepper.

Make the horseradish cream sauce:

Whisk together the cashew butter, water, horseradish, dijon mustard, and salt and pepper in a medium bowl. Mix ingredients until creamy. 

Serve celery root roast slices with the apple cider/onion/leek mixture and topped with horseradish cream and fresh parsley.

Enjoy!

An Irish Soda Bread to Celebrate the Day

Soda bread can come in all shapes, sizes, and styles. When Dan and I were in Ireland we sampled many variations some were brown, some white, some had raisins, and others had currents the options were endless. This bread has a deep rich flavor from the Guinness and a touch of sweetness from the honey and the brown sugar. You can eat this bread on its own or pair it with a hearty Irish stew or in our case, roasted lamb shanks and veggies.

Ingredients:

2 1/2 cups whole-wheat flour

1/2 cup all-purpose flour

1/2 cup rolled oats

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup Guinness

2 tbsp brown sugar

2 tbsp molasses

2 tbsp honey

5 tbsp butter

1 cups buttermilk

1 large egg, lightly beaten

1 tsp vanilla

Instructions:

Preheat oven to 350°

Grease a loaf pan and coat it with flour or line it with parchment paper.

Add flour and other dry ingredients (through salt) to a large bowl or stand mixer bowl. Mix the dry ingredients until combined and then make a well in the center for the wet ingredients.

Put the Guinness in a pan over medium-low heat until it starts to bubble lightly. Add the brown sugar, molasses, honey, and butter to the pan and stir until well combined. Turn down the heat and let the Guinness simmer for a few minutes. Remove from the heat and let cool.

While the Guinness mixture cools, lightly beat one large egg in a separate bowl and then add the buttermilk and vanilla. Stir until combined. 

Pour the Guinness mixture into the well in the center of the dry ingredients then add the egg mixture. A stand mixer with a paddle attachment works best or mix with a spatula just until everything is combined.

Pour the mixture into the loaf pan and top with a sprinkle of oats.

Cook at 350° for 45 minutes or until a toothpick comes out of the center cleanly.

Thai Chickpea Buddha Bowls

Happy Friday! So far it’s been an interesting year. We had a great January in Arizona and came home to no snow - no snow in February - odd but nice. Today, I was at one of my favorite community gardens to prune grapes and the grass is greening up - not exactly normal for March. 

Dan gave me a shelf and grow lights for Christmas, so I’ll be starting seeds for flowers, some veggies for friends, and some community gardens. I’ve started seeds in the past but never on this level - I’m so excited; lots of little pots everywhere. 

I also need to start dividing my houseplants, especially my Sansevieria it’s so big and hanging over the pot. On the flip side, this is Minnesota and we’ll likely get another round of cold weather - but who knows right. 

I was cleaning the pantry the other day (I know right) and found some farro that I bought a while ago. Buddha bowls are one of my favorite meals, you cook a grain, steam some veggies, make a sauce, and add some greens - done. 

They were colorful, delicious, and fast - dinner in about 40 minutes.

Ingredients:

Peanut Sauce

• ¾ cup peanut butter made with just peanuts + salt
• 3 Tbsp low sodium soy sauce or tamari
• 1-2 Tbsp maple syrup
• 1 Tbsp toasted sesame oil omit if you don’t want any sesame flavor
• 2 Tbsp rice vinegar
• ½ cup warm water to thin or more as needed
• ½ tsp ground ginger
• 2 small cloves garlic finely minced
• 1 Tbsp lime juice
• 1/4-1/2 tsp red pepper flakes

Instructions:

Finely mince the garlic and add to a large mixing bowl.

Add all ingredients aside from the water and whisk together until smooth.

Slowly pour in the water until your desired consistency is reached. Start with 1/2 cup and add more as needed. I usually add more for a dressing and a bit less for a sauce.

Taste and adjust seasonings as desired, adding more soy sauce, sweetener, or red pepper flakes

Ingredients:

Bowls

• 2 cans chickpeas
• 1/2-1 cup peanut sauce - see above
• 1 crown broccoli cut into florets
• 2 - 3 carrots, peeled and cut into rounds or sticks
• 2 cloves garlic
• 2 tbsp olive oil
  
• 1 cup cooked farro 
• 2 cups greens (your preference)

Instructions:

Cook farro according to package directions.

Drain and rinse the chickpeas and put them in a pan on the stove. Add 1/3 cup peanut sauce (or more if you like them saucier) and cook over low heat until heated through. 

While the farro and chickpeas are cooking, steam broccoli and carrots until tender. 

Combine, farro, chickpeas, and veggies; drizzle with remaining sauce and enjoy!

Thanks for stopping by!

Black Pepper Tofu with Green Beans

We’re back from our month in Arizona. We enjoyed good weather, friends, family, hiking, and of course good food (both at the house and out on the town). We saw fun theatre, and National Geographic discussions, hung out at an olive oil grove and connected with old and new friends. So many great experiences - oh and I read 12 books - it was a good month!

And now we’re home and back into day-to-day living, which includes aging parents, joyous occasions, laundry, volunteering, and work. Dan is evaluating potential opportunities and I am getting back into my Master Gardener groove. 

Before we left I was on one of my “we can’t buy food. It will sit and rot in the fridge” modes, which really paid off because now it is nice and clean and uncluttered. We’ll see how long that lasts. And it’s Lent and all of those wonderful fish fries have returned - yum. 

Last week we had one of my favorite tofu dishes; it’s fast and easy, and the ingredient list is not too long. Give it a try if you’re short on time or just want to change things up a bit. 

Ingredients:
14 oz extra firm tofu

2 Tbsp cornstarch

2 Tbsp sesame oil

1.5 cups chopped green beans

1 medium onion

6 Tbsp tamari or soy sauce
3 Tbsp water 

1 Tbsp organic sugar
½ teaspoon ground ginger
1 Tablespoon freshly ground black pepper 

Fresh basil for garnish

Instructions:

Slice the block of tofu in half and press it between two towels or two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture.

While the tofu is being pressed, chop up the green beans and onion and make the black pepper sauce. To make the black pepper sauce, simply whisk together the soy sauce/tamari, water/vegetable broth, sugar, ground ginger, and freshly ground black pepper in a small bowl and set aside.

Once the ingredients are prepped, cut the pressed tofu into 1-inch cubes and add to a large bowl. Add the cornstarch to the bowl and use your hands to evenly coat the tofu in cornstarch.

Add 1 tablespoon of sesame oil to the pan and turn on the heat. Once the oil is hot, add in the tofu and stir fry for 10-15 minutes until the tofu is browned and crispy on the outside. Remove the tofu from the wok and set aside in a bowl.

Add the remaining 1 tablespoon of sesame oil to the wok followed by the chopped shallots and green beans. Stir fry for about 5 minutes until the shallots are translucent. Then, add in the black pepper sauce and tofu. Cook all the ingredients for an additional 3-5 minutes to help thicken the sauce.

Remove the wok from the heat and serve the black pepper tofu and green beans on top of white rice. Garnish with fresh basil if desired.

Thanks for stopping By!