Mushroom Lentil Salad

Mushroom Lentil Salad

The perfect filling meaty salad for a meatless Monday. We had the salad as a side, but it would be great as lunch. The texture was really great and the pop of tartness from the lemon, and the nuttiness from the arugula worked perfect with the mushrooms.

Serves 2

Ingredients:

• ½ cup green lentils, cooked according to instructions on the package

• 1 tablespoon olive oil, for cooking the mushrooms

• 300 g baby portobello mushrooms, sliced

• 2 garlic cloves, minced

• ¼ teaspoon red chili flakes

• 1 tablespoons lemon juice

• 1 lemon, peeled and cut into filets

• 1 tablespoon extra virgin olive oil, as dressing, optional

• 2 tablespoons chopped parsley

• salt and pepper to taste

• 1-2 handful arugula

Directions:

Boil the lentils until tender according to instructions on the package. I boiled mine in a mushroom base, for flavor. Set the lentils aside to cool.

Fillet the lemon with a sharp knife. Cut the top and bottom off the lemon. Set your knife where the white meets the flesh and start cutting downward in a curved motion following the shape of the lemon. Keep doing this until you have peeled the lemon. Carefully cut the filets out. Save the juice, to use in the dish.

Heat the oil over high heat and cook the mushrooms, until tender. Lower the heat to medium high. Add red pepper flakes and the minced garlic, and cook until fragrant. Remove from heat and stir in the lentils, chopped parsley, lemon juice and oil. Add salt and pepper to taste. Just before serving toss in the arugula and lemon segments. 

Enjoy!

Quick Butter Roasted Carrot Coins

Quick Butter Roasted Carrot Coins

These carrot coins are one of my favorite go-to vegetables for a quick weeknight dinner. They are easy to make, they are crunchy and filled with flavor. This time I found some rainbow carrots and used them, this made for a beautiful display of color.

You can use a lot of different herbs and spices to flavor the carrots, normally I use the same spices I use in the rest of the meal, that day.

Serves 4

Ingredients:

• 8-10 carrots, scrubbed and ends trimmed
• 1 tablespoon butter or oil
• 1 clove garlic, minced
• 2 sprigs thyme, leaves only

Directions:

Cut the carrots in bite-sized coins. Heat the butter in a skillet, Add garlic and thyme when the butter is melted, but before it is browned. Stir the garlic to flavor the butter. Add the carrot coins and cook while stirring until the carrots are softened, but still have a bite. I cooked them for 2-3 minutes. 

Sprinkle with some more thyme and serve with your dinner.

Enjoy!

Falafel

Falafel, with pita bread and banana milkshake.

Falafel is the most meaty non-meat dish I know. I have never thought of it as a vegetarian dish, but of cause it is. 

The first time I ever had falafel was on a summer camp with the youth group at my church. We were making it all from scratch, and I remember it as a really great thing. But nevertheless there would go years before I tasted falafels again.

Here in San Francisco Bay Area we have a lot of different falafel places, but I really like Falafel Drive In, in San Jose. They serve their falafels with a banana milkshake, it so yummy, and it helps keep the heat down when I put Sambal Oelek in my falafel pita.  This is my version.

Makes 20-26

Ingredients:

• 400 g (about 2 cups) dry chickpeas/garbanzo beans
• 1 small onion, roughly chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 4 cloves garlic 
• 1¾ teaspoons salt
• 2 teaspoons cumin
• 1 teaspoons ground coriander
• ¼ teaspoons black pepper
• ¼ teaspoons cayenne pepper
• ½ teaspoons baking powder
• ½ teaspoons baking soda
• 2 tablespoons all-purpose flour
• Vegetable oil for frying (I used sunflower oil)

Directions:

Pour the chickpeas into a large bowl and cover them by about 3 inches (10 cm) cold water. Let them soak overnight or up to 24 hours. You need a big bowl because they will double in size. Drain and rinse the beans well. 

Pour the beans into a food processor along with the chopped onion, garlic cloves, parsley, cilantro, flour, salt, cumin, ground coriander and cayenne pepper. 

Pulse all ingredients together, scraping down the sides of the bowl to incorporate it all, and getting a uniform chop of the beans. Pulse the mixture until you have a rough, coarse meal the kinda like a fine couscous. You want the mixture to hold together,  but not to turn into hummus. 

Pour the mixture into a bowl and stir it with a fork. Up till this point can be made in advance, just keep the mixture in the refrigerator until ready to fry. Stir in the baking powder and baking soda. Use an ice cream scoop to help getting uniform sized falafel balls. I like mine round, but you can do yours any shape yo like.  

Fill a skillet with vegetable oil to 320-355℉ (160-180℃), I used about a quart (1 liter) this was enough so the falafels were able to be covered while frying. I tried to stay as close to 355℉ (180℃) without getting over that temperature.

Fry the falafels until dark golden, and cooked all the way through. If you make them oval or more flat, they will cook faster than a sphere. I cooked mine for about 3-5 minutes. Once the falafels are fried, remove them from the oil with a slotted spoon and let them drain on a paper towel. The falafels won't be dripping with fat, if the temperature are right. 

Serve the falafels freshly made and hot in pita bread with salad, tomato, hummus, tabouli and with a banana milkshake. 

Enjoy!

Getting Ready for Thanksgiving

This week is all about getting ready for Thanksgiving here in the US. Every store is filled with turkey, stuffing, cranberries and gravy. 

I took a look back on my recipes, to see which ones would be perfect as Thanksgiving dinner sides. And here is my top 3.

Brussels Sprouts Purée  

Sweet creamy purée with a crunchy brussels sprouts salad on the top.

A new way to serve brussels sprouts. This one can make any kid and adult love brussel sprouts.

Sweet, smokey scalloped hasselback sweet potatoes.

highly addictive and a must-have at your Thanksgiving dinner.

Roasted Winter Squash, A healthy colorful side. The sweetness of the squash is well balanced with the onions and chili. 

Roasted Winter Squash

Roasted Winter Squash

For years I heard about the hokkaido pumkin/squash from my Danish friends, but I have not been able to locale it here in California. Well, now I learned that is the same as the red kuri squash, and I found this in my local Whole Foods Market. 

I'm still on the quest to get my husband to love squash, so I had to find a way to make it, in a different way than I made other squash dishes. I actually thought that hokkaido/red kuri would be sweeter than it was, and sweet and mushy squashes will never persuade my husband, that winter squash is his thing. I really like winter squash, and I love having them as another option instead of potatoes. I like that squash is high in vitamin A, and has a good amount  (1.8g/100g) of dietary fiber. (Potatoes have 2.4g/100g.)

So I needed to season it with some bold flavors. I stumbled upon a recipe from the Danish blog "loisogbearnaisen," baking the squash with red onions and carrots. It looked so so good, and adapted my version from this.

Serves 2 

INGREDIENTS:

• 1 small or ½ medium red kuri squash/hokkaido pumpkin

• 1 red onion

• 2 carrots

• 2-3 tablespoons olive oil

• ½ teaspoon red pepper flakes

• 1-1½ teaspoons salt

• 1-2 sprigs rosemary

• ¼ cup pumpkin seeds

Directions:

Preheat oven to 400°F (200℃). Halve the squash lengthwise, and scrape the seeds out. 
Peel the squash with a vegetable peeler and cut  into bite size cubes. Peel onion and carrots and cut them in bite sized chunks.

Place all the vegetables in an ovenproof baking dish. Toss with oil, salt, pepper, red pepper flakes. Sprinkle rosemary and pumpkin seeds.  Roast until just tender with some bite to them, about 30 minutes.

Serve with any kind of meat, or eat it alone for a nice healthy lunch.

Enjoy!