The Lentil Salad to Die for, with Mangoes and Arugula

What in the world would summer be without salads?  Yes, a rhetorical question.  The answer being obvious.  When we are wilting, possibly melting into a puddle of sweat on the kitchen floor, who in their right mind wants to turn on that blasted oven?  No one, that's who.  We start thinking, from our nice lie down on the cool floor, of various and sundry salads.



This one begins with a foundation component of healthy flavor and protein, the lentils called in France, du Puy, renowned for holding their little shapes whilst being tossed about in a bowl with compatible associates.  We don't want mushy here.  This is not a curry.  It is a carefully composed work of art, with jewel like color, varied textures and loads of flavor.

Mapo Tofu with Pak and Ong Choy

Though Mapo Tofu came originally from the Sichuan province in China, it is now served in Chinese restaurants all over the world, and is known to have hundreds of variations.  So, I feel fairly safe with my designation here. Bob objects to dozens of those tiny, bright red, searingly hot chili peppers scattered throughout a dish of food. So that was the first thing to go.  Instead, I just added a healthy sized dollop of Mae Ploy Chili Sauce, with the thought that what you don't see can't hurt.  Right?  And, then for it's vibrant color, sliced strips of red bell pepper.

The Ong Choy is at the very bottom of the photo.  Pond desperately in need of weeding.

Our pond, thanks to a water garden tour I took last year, now has Ong Choy growing in there.  I have read that in some places this hardy little green is taking over bodies of water and considered noxious.  A point of view that depends upon your perspective.  A good remedy would be for more of you folks to eat this plant.  It is a popular Asian green with scads of other alias', such as Swamp Cabbage, Water Convolvulus, Water Morning Glory, Pak Bung, Rau Muong, and etc.  I didn't care for the sound of Swamp Cabbage, but with so many names to choose from, we can take our pick.  The Chinese around here all know it as ong choy, so ong choy it is.

Chickpea and Potato Curry with Pattypan Squash

This is a warming, deliciously spicy dish for those meatless nights  (economic conditions are helping me with doing more of those), and you won't at all  be missing meat here either.  Caramelizing the onion gives it an extra jolt of flavor.  I made enough soaked and boiled chickpeas for two dishes, this and a nifty bowl of hummus with lots of mint and garlic.  I figure if you're going to the trouble of doing them yourself, might as well fix a bit extra.  Once the beans are ready, everything comes together pretty easily. 

The first thing is to soak your chickpeas, covered with water by at least 3 inches, overnight.  Next day, drain and cover with water, again by 3 inches,  in a medium saucepan.  Bring to a boil, then turn down to just simmering, skimming froth, and cook til tender (not mushy).  This depends on the age of the beans, etc. perhaps 45 minutes to 1 1/2 hours.  Drain in a colander, reserving some of the water for later, rinse and remove any loose skins.  Set aside.

Guava Portuguese Sweet Bread Pudding

You may be familiar with the fund-raising compulsion of various organizations, wherein the harassed members go about their work places and schools, even standing in front of supermarkets, etc. selling an item, say large chocolate bars, Krispy Cremes, or cookies.  Here in Hawaii a popular item is Portuguese Sweet Bread, very similar to Hallah.  We have a lovely lady who comes by with her own personal fund-raiser and sells the bread at our office (among others) once a month or so.  I don't as a rule eat that sort of fluffy white bread (though this does have potatoes and eggs in it) so would usually pass on the offer.  But things have changed, ever since discovering this fabulous use for it: French Toast and Bread Pudding.  Sometimes my mind takes awhile to see the obvious.  I am now ordering on a regular basis just for that purpose (you let her know ahead of time so the correct amount gets baked). 

 

So, a few days of French Toast if we're in a hurry, and this to die for version of Bread Pudding when a bit more time is available.  All from one loaf (unless you are baking for a larger number than two).  I cut a Bread Pudding recipe in half for our breakfast.

To make your pudding even more delectable, spread a bit of jam on the bread layers.  I used my Guava Jam, but marmalade would be marvelous, not to mention apricot, strawberry, raspberry, quince, etc. etc.  The possibilities are endless.  A dash of some liqueur or other to aid and abet is nice.  I used Jim Beam.

Three Cheese Ravioli with Mushrooms and Caramelized Leek in Cream Sauce

That title could have been longer, with words like basil and nutmeg scented, fabulous, delicious and wonderful, but we have to be concise some of the time.  Limit ourselves occasionally.  My granddaughter helped me with stuffing the ravioli, which always makes things go faster (and with a certain entertainment value).

I used a mixture of kefir cream cheese, grated cheddar and parmesan Reggianito, with some minced basil, for the filling.  Half the stuffed pasta went into the freezer for another day and half were covered and reserved in the fridge for dinner.  Getting that done early made for a hassle free meal prep later.

Quinoa Salad with Watercress, Asparagus, Pepitas and Feta

Quinoa is truly a delightful little grain.  And good for you too. High in antioxidants, fiber and minerals, the South American "supergrain" provides  many health benefits, including helping to promote weight loss, lower cholesterol and blood pressure, and even prevent migraines.  Quinoa contains all nine essential amino acids, making it a "complete" protein without the need to combine it with other grains, legumes or meats.

It tastes a little like barley, and in this recipe, fluffs up nicely as excess moisture is steam dried off.  That tip came from my Gourmet Today cookbook, though I almost skipped it, thinking at first it was an unnecessarily fussy extra step.  But, then I thought, wait -  if Ruth put it in there, maybe I should just give it a try.  Good move, Claudia...

Usually I just bring twice the amount of water or stock as grain, to a boil, and simmer the rinsed seeds, exactly like I do rice.  Steamed afterward, they become a light and fluffy canvas for dabbing in the colors, flavors and textures of this salad.

You could use a variety of vegetables here.  Cucumbers, bell pepper, zucchini, avocado, red onion would all be great.   Herbs as you like.  The recipe in Gourmet Today had sweet corn, roasted poblano chiles, cilantro and tomato.  Oh boy, something for the next time.

Red Lentil, Mango and Arugula Salad with Passion Fruit Vinaigrette

This salad says, Summer, you have arrived!  Officially.  When mangoes are dropping off the trees, demanding to be used pronto, it's all the sign you need.  I mean if, by some miracle, you hadn't noticed the heat.  There is a Mango Angel Pie  planned for this week, I've been cooking green ones that drop off early, and this was a main dish fruit on the savory side of sweetness.  The vinaigrette contains mustard and cumin, along with umi plum vinegar and the passion fruit juice.  Altogether, a salad that will wake up any lazy or dozing taste buds.

The sprinkles of green are crushed curry leaves.

I started out with the idea of using Le Puy lentils, but discovered we were out, so just substituted the red lentils, after researching an estimated cooking time.  These red lentils, or Masoor dal, cook up much faster than some (like Le Puy) and are usually prepared in curries or sauces, cooked down to a softer consistency than you want for salad.  I tasted as they simmered, and after 4 minutes, pulled the pot off immediately.

Sometimes it feels as though we've been eating way too much meat.  And, it's there in the left-overs I polish off for lunch as well.  A good thing for me that lentils are a quick fix.  Using legumes entails more thinking ahead than lentils, which don't require soaking first.  So, a great staple to have on hand for whipping up a main dish salad in no time at all..

The mangoes add a nice contrasting tangy sweetness to the ensemble, with a hint of the Middle East from mint and cumin.  The local, pretty Spring onion from our market was too irresistible.

Salmon Quiche with Potato and Dill

I know, quiche is so a dish of the past. Supposedly.  But, like all good things, still with us, which is, or should be, the definition of a classic.  This was my first time throwing a potato into the mix, along with the smoked salmon, a generous amount of dill and diced green onions.  The Jarlsberg cheese was a nice touch, if I do say so.  Quiche is a meal I usually have on hand, so to speak.  Things in the pantry, garden or fridge that will fit together in the perfect frame of a pastry crust. 

A lovely, simple meal.  The components all layered in, and the whole becoming  more than the sum of its parts.  I am much more likely to assemble a little pie like this than to make a hamburger, for instance.  Hamburgers very rarely give me a call.  If my husband were the chef around here, things might be different.  In fact, for sure they would.  Regardless of that "real men eat quiche" business.  They do.  When it's put in front of them.  But, do you ever catch guys ordering it in a restaurant?  Oh no, it would be hamburger every time.  Or steak.  All the same, Bob seemed to enjoy this one.  Had seconds and a third slice, I believe.  It is a really excellent arrangement of textures, and flavors.

Salmon  Quiche with Potato and Dill

1 pastry crust, 8 inch
Smoked salmon, thinly sliced, then chopped roughly - about 2 oz.
1 medium new potato, peeled and quartered
1 tablespoon butter
4 green onions, white and some of the green part, sliced
2 small shallots, diced
1/3 cup dill, chopped
3 eggs
3/4 cup whole milk yogurt
1/2 cup cream
salt and freshly ground black pepper
1/3 cup Jarlsberg cheese (or Swiss)

Pre-heat oven to 400 F.  Parboil the potato, then cool enough to dice.  Melt the butter and lightly saute the shallots and green onion until just turning translucent.  Remove from heat.  Beat the eggs, yogurt and cream together in a bowl, then add the dill, salt and pepper.  Spread salmon pieces over the bottom of pastry crust.  Sprinkle the diced potatoes, onions and shallots over that.

Pour the egg mixture over all, top with cheese and bake at 400F for 10 minutes, then turn down to 350F and finish for about 20 minutes, or until top is lightly browned and filling is firmed up.  It will slice easier if you allow the pie to rest for a minute or two after taking it out of the oven.  Enjoy!

Linking up with Chaya's My Meatless Mondays, so check for all the great dishes there.

Cauliflower and Pennes from Heaven

Adam, the cute and funny Amateur Gourmet, posted about this winning combination last January.  I just got around to making it when finally, some nice looking cauliflowers were spotted in our market.  And, believe me, it is a fairly rare occurrence around here.  The cauliflowers we usually see have splotches of gross mold on them.  Not very appealing.

If produce is not healthy looking and wearing happy faces, I don't think I'm up to making it all better in my kitchen.  You need to start with something that's good.  Same with people.  If the attitude is off, I stay away.

Like today.  I was helping at our Church Bazaar (in the fruits and plants area) and a chef guy who had made the Thai Curry was talking to us.  He said the curry was all sold out.  This was before noon even.  Later I went over to see what food was still available, and there were two big pots of curry - two different kinds.  You have to wonder what that was all about??

Corkscrews with Lentils and Kale

Hope all you U.S. folks are having a wonderful Thanksgiving.  This recipe (which has nothing to do with the Holiday) was adapted from my beautiful Gourmet Today cookbook.  Thank you Sunny.  I say adapted because we did actually start out with the exact version (above photo), which Bob thought was fine, but to me tasted boring.  Yes, I said the b... word,  forbidden in my childhood.  We were (all 7 of us) told not to use it, and vehemently exhorted, "Only the bores are bored."  Which, I can actually understand coming from a mother with seven children and not having a lot of excess time to be in entertainment mode.  But what is under discussion here is taste, or lack of it.  The caramelized onion note was missing from the symphony.  I was ready for dinner before they were completely golden brown.  So....   not enough oomph.  I like some gusto in my food, flavor that sings to me.  And,  I'm not sure if that missing element would have been sufficient by itself.  Not saucy enough for my taste either.

Thus, we have reprise #1:

Since the recipe made a gargantuan amount, I tried a portion for lunch to see what might be done.  Added some fresh arugula, and avocado, a squeeze of kafir lime, salt, and a splash of my vinaigrette.  Now, that was great, served as a yummy cold salad for lunch. This Reprise #1, I'm linking to Let's Do Lunch this week, over at My Sweet and Savory.

I will give the original recipe and you can vary it if you like, as I did in reprise 1, or reprise 2 - the dinner, which follows.

Aztec Spinach and Teriyaki Tofu

 At one time I considered doing a "Meat free Monday" event, but then figured I didn't need any more things with deadlines in my life.  Just eating less meat, semi-consistently will be enough, besides which those events are being done now.

I try to have tofu on hand, as an easy meatless alternative.  If you have a block, slice into about 3-4 equal sized wedges, slip them in a small freezer bag, and  freeze;  it will be ready whenever you are, and no need to worry about it going stinky in your fridge.  Mainly though, freezing alters the texture (for the better), and makes it more absorptive.

When you're ready to use the tofu, get a large pot of water boiling.  I use a big pasta pot.  Turn off the heat, then slip in your tofu slices.  After about 15 minutes, they will be thawed, so you can lift them out with a slotted spoon and remove to a colander to drain.  When cool enough to handle, squeeze out the excess water.  Now you have some little protein sponges, ready to soak up whatever marinade you want. Keep that pot of hot water for a quick blanch of some Aztec Spinach, chard or regular spinach in a bit.

Aztec Spinach - until now another veg I'd never heard of.  It was in our CSA box last week, and what fun!  I love trying new things.  This was not only beautiful, but so tender and delicious.  It reminded me of Swiss Chard more than spinach.