You know those bus ads that roll past you with some amazing picture of someone doing something somewhere ridiculous and at the bottom it says “taken with an iPhone”? Yea, so my iPhone pictures don’t look anything like that. (Maybe because my life doesn’t really look like this. Although I did pay for the ridiculous storage upgrade so I can now take thousands and thousands of pictures of baby, all doing the same thing, lying on our bed. Maybe not the same thing.)
Of course, that doesn’t stop me from thinking: now that it’s awful and dark and rainy out, maybe the iPhone camera will be able to create some magic in the kitchen. First up, these leek fritters, taken unabashedly from the Smitten Kitchen, in honor of Rosh Hashanah. Yes, I know that latkes are for Hanukkah and moreover, that they’re made with potatoes. But who wouldn’t want to start the New Year, though, with some fried onions with cream and garlic?
- 3-4 large leeks, sliced in half lengthwise and then sliced thinly crosswise
- 1 bunch scallions, thinly sliced down to the white parts
- about 1/4 cup flour
- dash garlic powder
- dash crushed red pepper
- salt and pepper to taste
- 1 teaspoon baking powder
- 1 egg
- for the sauce:
- about half a cup sour cream or Greek yogurt
- 1 garlic clove, finely minced
- juice from 1/2 lemon
- a bit of lemon zest
- pepper, salt to taste
- optional: dash hot sauce
- additional eggs, for frying and serving on top
**tip: if you’re serving these for dinner, this makes a comfortable amount for 2 people for dinner. Otherwise, double the recipe if you’re serving 4, etc.
- Prep your vegetables. Trim the leeks, leaving the white and pale green parts. Cut them lengthwise and slice them thinly crosswise. Slice up the scallions, discarding the bottom parts.
- Bring a pot of salted water to boil, and boil the leeks for about 3-4 minutes. Drain, and then wring all the water out using a dish towel, paper towel, or cheese cloth. Try to get out as much water as you can.
- Mix the leeks and the scallions in a large bowl with your fingers, making sure to break up the clumps of leeks that will form after you wring them out.
- In a separate bowl, mix together the flour, baking powder, salt, pepper, crushed red pepper and garlic powder. Add to the leeks/scallions, and then add one egg. Give it all a stir so a lumpy batter forms.
- Preheat an oven and a baking sheet so you can keep your batches of leeks warm.
- Over medium to medium-low heat, heat more butter than you think your heart wants, and then add little drops of batter to the pan, smushing each little drop so it forms a flat pancake. Fry each side until golden brown, about 2-3 minutes per side. When nice and toasty, transfer to the warmed oven. Repeat until you finish off the batter.
- While your fritters cook, mix together your cream sauce by adding the sour cream, garlic, lemon, lemon zest, salt, pepper and hot sauce together and whisking.
- When the last of your fritters is sitting in the oven, fry up a couple of eggs to finish off your meal. Serve hot.
Deb Perelman promises that these keep well in the fridge for a week, or in the freezer for about a month – simply warm them up in a 325 degree oven to get them nice and crisp again. The Husband and I have no idea if this is true, because we gobbled all of these right up.
A few weeks ago our dishwasher stopped working. This was not a big surprise; the appliances in our kitchen are all from the late 1970s, early 1980s if you’re feeling generous. The joys of renting an apartment is that you can know nothing about dishwashers, and yet, they still somehow magically get fixed.
Except in this case, we now have a new fridge and a new stove, but our dishwasher is still sad and broken. On the bright side, when we cleaned out the fridge, we also tackled the cabinets. I found a bag of red lentils my mom bought when the baby was first born. I also found a green curry paste that went bad in May 2013. Do lentils + curry = dinner? Though the can of paste went in the garbage, we dined on this delicious concoction last night.
Red Lentil Coconut Basil Curry
- coconut oil
- 1 onion, sliced thinly
- 4-6 garlic cloves, minced
- about 1 teaspoon grated ginger (I keep mine in the freezer for just this occasion)
- big handful curry powder
- about a teaspoon cumin
- about half a teaspoon cinnamon
- about a teaspoon salt
- just a sprinkle of red crushed peppers
- half a teaspoon turmeric
- 1 jalapeno, minced
- 1 cup red lentils
- about 4-5 leaves basil
- 1 can coconut milk
- 1 cup vegetable stock
- a big handful baby spinach
- juice from half a lime
- to serve: naan or rice, Greek yogurt, green onions
- In a large skillet, heat the coconut oil over a medium heat and add onions. Saute about 4-5 minutes, and add garlic and ginger. Cook until everything is nice and soft.
- Add all of the spices (curry powder, cinnamon, salt, turmeric, cumin, crushed red peppers) and the jalapeno and give everything a good toss through. (Don’t be afraid to add a little more coconut oil to keep the spices from sticking to the pan.)
- Add the lentils, coconut milk, stock and basil. Turn the heat down and simmer for about 20 minutes, stirring occasionally.
- Add the spinach and fold in gently, letting it wilt. Add lime juice and adjust seasoning to taste.
- Serve with rice or naan, and a dollop of Greek yogurt. Top with a bit of green onion for a nice finish.
The answer to the question above is a resounding yes. This is so, so good. Even better, it’s healthy (I think). Best of all, this cooks itself in about 25 minutes, total. That includes the time to cut your veggies and mince your garlic. Yes.
After gorging ourselves on french onion soup mac & cheese for a week, it’s time to atone for our sins. Or at least get some new vegetables circulating in the system.
I’m practicing my future mom skills with this “recipe:” what’s in the fridge tonight, will it be done in less than 20 minutes, how can I make it look like pasta, and will it be at least as good the second and third and fourth times?
Tw0-Tomato Basil Lentil Salad
- 1 cup red split lentils (these turn almost risotto-y when you cook them, which is a bonus for me)
- 2 cups water or vegetable broth
- 3 cloves garlic, peeled and smashed
- 2-3 bay leaves
- big handful cherry tomatoes, quartered
- handful sundried tomatoes, chopped
- 1 bunch scallions, chopped (green parts only)
- big handful basil, chopped
- big handful feta
- dash olive oil
- juice from 1/2 lemon
- salt, fresh ground pepper
- optional: salad greens (spinach, mixed greens, arugula, etc.)
- Combine lentils, water, garlic cloves, bay leaves, and a dash salt in a medium saucepan. Bring to a boil, reduce to a simmer, and let it cook for about 15 minutes, or until the lentils are cooked through.
- While the lentils cook, chop the rest of your veggies.
- When the lentils are done, remove the bay leaves – and if you have a garlic press, which I really, really hope you do – pass the cooked/softened garlic through the press and mix it all around. Combine lentils with tomatoes, scallions, basil, feta olive oil, lemon and give a good toss.
- Serve on top of salad greens for a little more oomph, top with freshly cracked pepper.
The big bonus from this lentil salad is: it actually looks and tastes like risotto. So basically, we’re eating straight pasta for the second week in a row! Hollerrrrr.
When the Husband and I were forced to move from our last apartment, we decided to make a big leap and move a whole one and a half blocks down, on the same street. We are nothing if not adventurous.
Surprisingly, even this small change of scenery meant we noticed things we had never registered before. For example, the Indian/Pakistani takeout place in the basement next door. It even had an amazing name, involving the word “sacrificial.” Um, OK. Because the first thing either one of us suggests when we get home from a trip is Indian food, we’re in.
Sadly, Sacrificial didn’t live up to our (mental) hype. So when we don’t want to walk the whole five blocks to our normal Indian place (hey, DC is HOT in the summer!), we have to make our own. Fortunately, this dish is so easy no one feels like they’ve sacrificed anything. Recipe adapted from Real Simple.
Grilled Curried Chicken Breast and Peach Salad
- about 1 cup plain Greek yogurt
- 2 tablespoons curry powder
- 1/2 teaspoon hot sauce
- 1-2 garlic cloves, minced
- 1 pound chicken breasts, rinsed and patted dry
- 2-3 peaches, sliced
- 2-3 scallions, chopped
- olive oil
- salt, pepper
- In a small bowl, mix the yogurt, curry powder, hot sauce and garlic. Set a little bit aside, for use as your sauce later. Stick the rest of the mixture in a ziplock bag, put your chicken breasts in there, and make sure they’re coated thoroughly. Go off on your merry/to work ways, and let marinate for about 8 hours.
- Heat a grill or grill pan to medium & coat with a little cooking spray. Toss the sliced peaches with a little salt, pepper and olive oil; grill those about 3-4 minutes. For the last minute or two, add your scallions. Set aside and keep warm (I wrapped mine in aluminum).
- Remove the chicken from its marinade and add to to the grill, cooking about 4-5 minutes per side, or until done.
- Assemble your salad: arugula, avocado, chicken, peaches, & scallions. Top with a little bit of reserved sauce.
I like to make a grilled peach, chicken and goat cheese salad that’s become a staple around here on those summer nights that we realize that we’ve eaten mostly ice cream, chocolate covered pretzels, and/or cheeseburgers. This is a nice little update that delivers those same healthy-reset vibes, so you can get back to eating ice cream, chocolate covered pretzels, and/or cheeseburgers.
This weekend was that rare weekend when we had very little we needed to do. We listened to jazz in the sculpture garden. We ate ramen. We drank one too many vodka sodas and danced our faces off. We ate Italian and maybe drank too much wine. We went to the movies – I even got to pick, since it’s my birthday week . Crushed it.
Sort of like this salad. And the Barden Bellas.
for the marinade
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sambal oelek or other chili paste
- about 1/2 cup soy
- 1 teaspoon honey
- a few cracks black pepper
- 5 cloves garlic, minced
- 1 pound chicken breasts
for the salad
- 3-4 peaches, sliced
- 1 avocado, diced
- 1 big handful cherry tomatoes
- about 6-8 green onions, sliced
- 2 oz goat cheese, crumbled
for the dressing
- a few quick zests of ginger
- 1/2 teaspoon chili pasta
- 1/2 teaspoon honey
- 1/3 cup soy
- 1/4 cup olive oil
- a few cracks of black pepper
- Whisk together your marinade. Place chicken in large ziplock bag and pour the marinade over it; make sure the chicken really bathes it all in. Place in the fridge and let it rest for about 2-3 hours – any longer and the soy sauce will start to really toughen up the meat.
- Heat two large grill pans (jealous of those of you with REAL grills); coat with nonstick spray. Cook the chicken 3-4 minutes on each side over medium heat. In a separate pan, toss together the peaches & tomatoes and grill those about 3-5 minutes total; add the green onions at the end, so they don’t overcook.
- Add all salad ingredients together – arugula, avocado, chicken, & grilled fruit. Whisk together a little dressing using (most of) the same ingredients as the marinade and toss the whole salad with the goat cheese.
There’s going to be a tussle tomorrow for who gets to bring the leftovers for lunch.