Indian-style Spicy Lentils with Spinach and Fried Garlic

Ingredients

5 oz split red lentils, washed and drained
5 oz spinach, washed thoroughly and cut into strips
2 tablespoons sunflower oil
2 garlic cloves, kept whole and lightly crushed
1 teaspoon turmeric powder
1 teaspoon chili powder
2 teaspoons lemon juice
salt

Method

  1. Cover the lentils with about 10 fl oz hot water. Bring to the boil then reduce the heat and simmer until mushy. You may need to add more water if the lentils dry out. When done, they will have turned yellow.
  2. Meanwhile, boil a little water in another pan and sweat the spinach for a few minutes. (Keep the pan uncovered to keep its colour.) Set aside.
  3. Heat the oil in a wok or heavy-bottomed saucepan and fry the garlic until golden. Sprinkle in the spice powders.
  4. Pour in the cooked lentils at once. Add the spinach along with its cooking water to the pan. Mix well.
  5. Add the lemon juice and season with salt. Heat through and serve hot.

Makes 4 servings.

Source: Indian in Six

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Stir-fried Squid with Vegetables

Ingredients

1 pound squid tubes
1 red chili
2 cloves garlic, crushed
grated zest of 1 lemon
1 leek
2 celery stalks
1 large yellow bell pepper
1 large zucchini
1/2 pound bok choy
3 tablespoons olive oil or canola oil
4 tablespoons toasted sesame seeds
4 lemon wedges, to garnish

Method

  1. Slice the squid tubes into 1-inch-thick rings and place them in a bowl.
  2. Finely chop the chili and mix it with the squid. Stir in the garlic and lemon zest.
  3. Thinly slice the leek, celery, pepper, and zucchini. Slice the bok choy, discarding the tough base.
  4. Heat 2 tablespoons of the oil in a large frying pan over high heat. Add the leek and celery and stir-fry for 2 minutes.
  5. Add the yellow bell pepper and zucchini and continue to stir-fry for 1 minute.
  6. Add the bok choy and cook for 2 minutes, or until it has wilted.
  7. Heat another pan over high heat. Add the remaining tablespoon of oil. Add the squid and chili mixture. Stir-fry for 1 minute, turning once, until the squid is just firm.
  8. Divide the vegetables among four plates. Place the squid on top of the vegetables and sprinkle with sesame seeds. Garnish each portion with a lemon wedge and serve.

Makes 4 servings.

Source: Super Foods Cookbook

Tart with Figs and Sweetened Lemon

Ingredients

Pastry Crust (enough for two 9-inch tart shells)

1/2 lb pastry or all-purpose flour
9 tbsp unsalted butter
1/3 cup sugar
2 tsp finely crushed fennel or anise seeds
pinch of salt
1 large egg

Sweetened Lemon

1 large (6-oz) lemon
9 tbsp sugar
Pinch of salt

Filling

1 egg yolk
1 large egg
1-1/2 tbsp unsalted butter at room temperature
2 tbsp almond meal or 1-1/2 tbsp flour
1-1/2 lbs (about 24) fresh green or black figs
2 tsp lightly crushed fennel seeds

Method

  1. To prepare the lemon, use a 1 mm slicing blade fitted on a food processor, or a mandolin, to make paper thin slices. Remove all seeds and put slices in a bowl. Mix with sugar and a pinch of salt and let sit at least 24 hours, covered, at room temperature.
  2. To make the pastry crust: Pulse the butter with the sugar, seeds and a pinch of salt in a food processor 4 or 5 times. Then add 1 egg and pulse 2 or 3 times to combine.
  3. Add the flour and pulse until crumbly, 3 to 4 times. Dump into a sealed baggie and press the mixture to form a dough, adding a tablespoon of water if necessary.
  4. Chill for 1 hour. Divide and form each half into a flattened round. Wrap up individually and chill overnight.
  5. The next day, butter a 9-inch shallow tart pan. Remove 1 pastry round from the refrigerator and let soften for 10 minutes. Roll pastry out until it is an 11-inch round and fit it into the prepared pan. Chill in the coldest part of the refrigerator for at least 30 minutes. (The second round of pastry can be kept up to 3 days in the refrigerator, or frozen for up to 6 weeks.)
  6. Preheat oven to 350°F.
  7. Prick the bottom of the pastry shell in several places with a fork. Use a foil or parchment paper liner and weights, then put the pastry shell on baking tile or the bottom rack of the oven to bake for 12 minutes.
  8. Remove to a wire rack and let cool.
  9. While the pastry shell is cooling, drain the lemon slices and reserve the juices. In a food processor, combine the egg yolk, egg, butter, drained lemon slices, almond meal or flour and pulse until well blended. You will have about 1 cup filling. Taste for sugar and correct if necessary.
  10. Raise oven heat to 400°F.
  11. Spread the lemon filling over the cool tart shell. Top with halved figs, sprinkle with the fennel seeds and bake for 40 minutes.
  12. In a small saucepan, heat the reserved lemon juices, reducing it to 2 tablespoons glaze. Let cool to just warm to the touch.
  13. Remove the tart from the oven. Coat with the lemon glaze and serve at room temperature.

Makes 4 to 6 servings.

Source: Met Home magazine

Spiralized Squash and Carrot Noodles with Chicken and Peanut Sauce

Ingredients

1 tsp minced gingerroot
1 tsp minced garlic
1/2 tsp granulated sugar
1/2 cup smooth peanut butter
3 tbsp rice vinegar
1 tbsp gluten-free soy sauce or tamari
2 tsp sesame oil
1/3 to 1/2 cup water
3 zucchini, ends cut flat
3 yellow summer squash, ends cut flat
2 large carrots, peeled and ends cut flat
ice cold water
4 cups diced cooked chicken
1/4 cup chopped fresh cilantro
2 tbsp sesame seeds

Method

  1. In a medium bowl, combine ginger, garlic, sugar, peanut butter, vinegar, soy sauce and oil until well blended. Gradually stir in water to reach desired consistency. (The squash strands will add liquid, so you may want to make the dressing slightly thicker than usual.)
  2. Bring a pot of water to a boil over high heat. Meanwhile, using a spiralizer, cut zucchini, squash and carrots into thin strands, keeping the carrots separate.
  3. Add carrots to the boiling water and boil for 3 to 5 minutes or until cooked to desired tenderness. Using a slotted spoon, immediately transfer carrots to a bowl of ice cold water.
  4. Blanch zucchini and squash in the same way, but boil for 2 to 3 minutes.
  5. Drain the cooled vegetables thoroughly and pat dry if necessary.
  6. Transfer blanched vegetables to a serving bowl. Top with chicken and drizzle with dressing. Sprinkle cilantro and sesame seeds on top.

Makes 6 servings.

Source: 150 Best Spiralizer Recipes

Quinoa Bowl with Sweet Potatoes and Sesame Orange Dressing

Ingredients

1-1/2 cups white quinoa
3 cups water
3 or 4 roasted sweet potatoes. cut into small chunks.
2 cups loosely packed fresh spinach
3 green onions, chopped
2 handfuls of chopped fresh parsley, cilantro or other green herb
2 tbsp sesame seeds, for garnish.

Dressing

1/4 cup white wine vinegar
2 tbsp sesame oil
1/4 cup honey
1/4 cup gluten-free tamari sauce
1 tbsp minced peeled fresh ginger
zest of 1 orange (if organic)
juice of 2 large oranges

Method

  1. Combine quinoa and water in a medium pot and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until quinoa is fluffy.
  2. To make the dressing, combine all ingredients in a small bowl and whisk together well. Taste and adjust. Set aside.
  3. In a large bowl, toss together quinoa, sweet potatoes, spinach, green onions and herbs.
  4. Pour over dressing just before serving. Garnish with sesame seeds.

Makes 4 to 6 servings.

Source: Vista magazine