Easy Chicken Curry

I'm not very familiar with Indian cooking, but am excited to learn more so when I came across this recipe that doesn't have a million unfamiliar ingredients I gave it a try.  It was originally on the New York Times website with lots of great suggestions from reviewers, several of which I used.  As written, if you use a mild curry powder it's a very mild dish.  Of course, if you use hot Madras powder it's a whole different story.  Being a relative newbie to Indian cuisine, I used mild curry powder and really liked it a lot.  It's rich and creamy with a very complex and exotic flavor, but it's still chicken and rice.  And it's easy, as the title suggests - the whole thing comes together in about the time it takes to cook some white rice, making it a great weeknight meal.

The garnishes are the most fun part, where you can go wild with little bowls of this and that and let everyone customize to their own taste.  The garnishes add fresh pops of crunch, or greenery, or tartness depending on which ones you use.  The Lawyer, of course, added them all.  If you're a relative newcomer to Indian foods, this is a good one to try.

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Easy Chicken Curry

Serves 4

1 tablespoon canola oil

1 yellow onion, peeled and thinly sliced

Salt and freshly ground black pepper

2 teaspoons grated ginger

2 cloves garlic, minced

2 teaspoons curry powder

1 teaspoon ground cumin

1 (14 oz) can unsweetened coconut milk

1 lb boneless skinless chicken, cut into ¾“pieces

1 cup peeled, seeded and diced tomato (if using canned, drain before measuring)

2-3 cups baby spinach, rough chopped

Grated zest of a lime

Hot cooked rice

Suggested garnishes (some or all):

Chopped basil, cilantro, mint

Toasted sliced almonds

Dried currants or raisins

Pomegranate seeds

Lime wedges

Place oil in a large skillet over medium heat.  Add onions, along with a pinch of salt and pepper.  Cook, stirring occasionally, until onions are very soft and beginning to brown, about 15 minutes.  Stir in ginger, garlic, curry powder and cumin and cook, stirring, for another minute or so.

Add coconut milk and cook for 2 minutes, stirring occasionally.  Add chicken, stir, and cover.  Cook for about 5 minutes until the chicken is done.   

Remove the cover and add the tomato, spinach and lime zest; cook for another minute until the spinach is wilted.  Taste and adjust seasoning as needed.

Serve over hot cooked rice with some or all of the suggested garnishes.

French Lentil, Pear and Walnut Salad

If you're going to survive the holiday season relatively unscathed, you need to balance all the Halloween candy, Thanksgiving pie and Christmas cookies with some lighter meals.  This vegetarian main dish salad fits the bill perfectly while still being very satisfying with its mix of flavors and textures.  I think crunch is important in a vegetarian dish to make it feel substantial, and here the crunch comes from the walnuts and pomegranate seeds.  The French lentils are also firm while tender at the same time.

If you're not familiar with French lentils, they're a small dark green variety that you'll also see called lentils le puy or lentils du puy.  They retain their shape and firmness after cooking unlike other lentils that break down into mush.  They're my favorite type of lentils for all recipes except soups or other dishes where you actually want the lentils to break down.

The baby greens (kale, arugula or spinach) add freshness and a little bitterness, and the balsamic mustard vinaigrette ties everything together.

My local natural foods store actually carries small tubs of fresh pomegranate seeds, and I think I remember that Trader Joe's does as well.  If not, and you can't find a pomegranate, dried cranberries will work just as well.  I just like the look of the pomegranate seeds - they're like little jewels.

Last note - if you can find mild French feta, try it.  I much prefer it to the tangier and saltier traditional feta cheese.

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French Lentil, Pear and Walnut Salad

Serves 4

For the Vinaigrette:

¾ cup extra-virgin olive oil

¼ cup balsamic vinegar

1 teaspoon Dijon mustard

¼ teaspoon salt

1/8 teaspoon freshly ground pepper

For the salad:

1 cup French lentils (lentils du puy), uncooked

2 teaspoons fresh thyme leaves, chopped

1 firm pear, thinly sliced

½ cup chopped toasted walnuts

½ cup feta, crumbled

4 cups baby greens (baby kale, arugula, spinach, etc.)

1/3 cup pomegranate seeds (or dried cranberries)

  

To make the vinaigrette, combine all ingredients in a small jar and shake well. Set aside.

Cook the lentils according to package directions; drain and place in a bowl to cool.  Just before serving, add the fresh thyme leaves and just enough vinaigrette to coat lightly (you'll probably have some left over).  Add the baby greens and toss gently to combine.

Divide the lentils and greens among shallow bowls and top with pear slices, walnuts, feta and pomegranate seeds.

Mujadara with Leeks and Greens

Mujadara is wonderful Middle Eastern comfort food.  Lentils and rice (or bulgur) are cooked with fragrant spices and crispy onions, then greens are added for additional flavor and nutrition.  If you think it sounds boring, it's not at all - the spices add depth of flavor and the crispy leeks add both flavor and texture to a dish that's perfect for a chilly evening or when you're tired after a long day.
I'm not a vegetarian, but I do try to eat quite a few vegetarian meals throughout the week and this fit the bill while being very satisfying and comforting.

A couple of notes - the recipe as printed in the New York Times calls for rice, but a number of reviewers stated that in their household growing up it was always made with bulgur.  One reviewer said he felt bulgur had a superior texture so that's what I used, but I can see where rice would be just as good.  Your choice.  Another note is to use the amount of salt that's called for even if you try to cut down on salt normally.  Both lentils and beans really need salt to bring out their flavor, otherwise they taste like cardboard.

And finally, the leeks need to be sauteed probably a little darker than you'd normally be comfortable with, or they won't get crisp.  You're looking for dark golden brown, just this side of burnt.  Watch them closely while they cook so you can take them out at just the right minute.

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Mujadara with Leeks and Greens

Serves 4

Notes:  Bulgur and rice have different textures but both are common in mujadara – choose your favorite.  And don’t be tempted to reduce the amount of salt – it’s necessary to give the lentils flavor.

1 cup brown or green lentils

2 leeks, white and light green parts only, roots trimmed

2 ¼ teaspoons salt

¼ cup olive oil

2 garlic cloves, minced

¾ cup long-grain rice or bulgur

1 ½ teaspoons ground cumin

½ teaspoon ground allspice

¼ teaspoon cayenne

1 bay leaf

1 cinnamon stick

4 cups trimmed and sliced greens (chard, spinach, or kale)

Plain Greek yogurt, for garnish

Place the lentils in a bowl and add warm tap water to cover by 1 inch.  Let soak while you prep the other ingredients.

Halve the leeks lengthwise, then thinly slice crosswise.  Rinse and drain.

Heat oil in a large pot over medium heat.  Add the leeks and cook, stirring occasionally, until dark golden brown and crispy, 5-10 minutes.  Transfer half of the leeks to a small bowl to use for garnish and sprinkle with ¼ teaspoon salt.

Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant.  Stir in rice or bulgur and sauté 2 minutes.  Stir in cumin, allspice and cayenne and sauté 30 seconds.

Drain lentils and stir in the pot.  Add 4 cups water, 2 teaspoon salt, bay leaf and cinnamon stick.  Bring to a simmer, then cover and cook on low for 15 minutes. 

Rinse greens in a colander and spread the damp greens over the lentil mixture.  Cover and cook 5-7 minutes more (depending on how sturdy your greens are), until the rice (or bulgur) and lentils are tender and the greens have wilted.  Remove from heat and let stand, covered, 5 minutes. 

Serve sprinkled with reserved crispy leeks and dollop with yogurt.

Red Lentil and Chorizo Soup

Last Year's Post:  Endive, Apple and Avocado Salad
Two Years Ago:   Chicken and Wild Rice

OK, most of the country is freezing and it's the new year, which means healthy resolutions.  Time for soup.

This is a fresh take on lentil or split pea soup, where Mexican chorizo takes the place of the more traditional smoked sausage or ham.  The chorizo and ground cumin give the soup more of a southwestern profile instead of the German or Russian flavors often associated with a lentil soup.  Red lentils are somewhat more unusual and slightly harder to find than brown or green lentils, but taste basically the same.  I found them at my local Sprouts store in the bulk aisle; you'll generally find them in most natural food stores and of course at Whole Foods.  The reason why they're worth searching out for this soup is purely aesthetic - the yellow color of the cooked lentils contrasts nicely with the green spinach and reddish chorizo and takes it out of the whole "green/brown glop" category that characterizes so many lentil or split pea soups.

Every time I post a recipe with chorizo I feel the need to add the same caution:  Mexican chorizo and Spanish chorizo are two different things.  Mexican chorizo, which is what this recipe calls for, is a fresh (uncooked) sausage sold either in a tube or on a tray - think Italian sausage but without casings.  Spanish chorizo, on the other hand, is a cured dried sausage that looks like a pepperoni link.  If you can't find Mexican chorizo, you can use hot Italian sausage instead - just take it out of the casings.  Either way, the spicy sausage is the perfect addition for what would otherwise be a fairly bland soup so don't leave it out.  And because chorizo is pretty spicy, the sour cream adds nice cooling and creamy accent as well.

Now that it's winter, soup is the perfect comfort food and lentil soup is not only comforting, but good for you and delicious as well.  This soup is ready in about 30 minutes, making it a great weeknight meal.

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Red Lentil and Chorizo Soup

Serves 4-6

5 cups low-sodium chicken broth

2 cups water

1 lb dried red lentils

1 small yellow onion, chopped

3 cloves garlic, minced

2 teaspoons ground cumin

½ teaspoon cayenne pepper

2 tablespoons extra-virgin olive oil

8 ounces fresh Mexican chorizo (or hot Italian sausage without casings)

Salt and freshly ground pepper

5 ounces baby spinach, stems removed

1 cup sour cream or Greek yogurt

  

In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.

Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage and cook, breaking up chunks into small crumbles with a wooden spoon, until fully cooked through. Remove and drain on paper towels.  

Stir the soup and add salt and pepper to taste, remembering that the chorizo will add both salt and spice. Add the spinach to soup and cook 3 to 4 minutes longer, until spinach is wilted.  Serve the soup topped with chorizo and a dollop of sour cream or yogurt.

Parmesan Pork Cutlets with Herb Salad

Last Year's Post: Roasted Carrots with Herbs
Two years Ago:  Chicken and Mushroom Gratinate

I often find thin boneless pork chops on sale at the store, and like to find new ways to cook them.  This is a particularly easy and delicious main dish that's full of flavor while still being healthy.  Parmesan and Panko crumbs add flavor and crunch to the pork while a bright lemon mustard dressing and herbs add punch to the spinach salad.

Since the pork chops start out thin, you only need to pound them lightly before coating and cooking them.

They cook quickly because they're so thin, so it's a good idea to make the dressing and assemble the salad greens before you start the pork.  Once the pork is done, toss the dressing with the salad and plate the everything up.

The reason I deliberately omitted the micro greens from the salad and added them to the plate at the end instead is because they're so delicate that dressing will weight them down. If you can't find cute little micro greens at your store, you can always substitute any kind of sprouts or even some baby arugula or baby kale.  But I love the look and taste of the micro greens.

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Parmesan Pork Cutlets with Herb Salad

Serves 4

2 tablespoons fresh lemon juice

¼ cup olive oil plus 2 tablespoons

1 ½ teaspoons Dijon mustard

4 cups baby spinach leaves

1/3 cup lightly packed Italian parsley leaves

1 tablespoon chopped fresh chives

2 tablespoons finely chopped shallots

2 cups micro greens or sprouts

4 thin boneless pork chops

2 ounces (about ½ cup) grated Parmesan cheese

½ cup Panko bread crumbs

2 eggs, beaten

Salt and pepper

Lemon wedges, for serving

For the salad dressing, combine lemon juice, ¼ cup olive oil, Dijon mustard, and ¼ teaspoon salt in a small jar and shake to combine (or whisk in a small bowl).  Set aside.

For the salad, combine the spinach, parsley, chives, and shallots in a large bowl.  Do not add dressing until just before serving.

For the pork, combine the Parmesan and bread crumbs in one shallow bowl and the beaten eggs in a second shallow bowl.

Lightly pound the pork chops with a meat hammer between two pieces of plastic wrap until they are about 1/3” thick.  Season with black pepper.  Dip each pork cutlet into the beaten eggs to coat both sides, then into the Parmesan bread crumb mixture.  Pat the crumbs onto the pork to make sure they stick.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat.  Add the pork and cook without moving the cutlets until a golden crust has formed, 3-5 minutes.  Using a spatula, turn each cutlet over and cook until the second side is golden, 2-3 minutes more.

Toss the salad with just enough dressing to lightly moisten.  Divide the salad among 4 plates and top with the micro greens and a pork cutlet.  Garnish with lemon wedges and serve immediately.

Mayan Quinoa Salad

Last Year's Post:  Wine Bar (or Brewery) Platters
Two Years Ago:   Baked Italian Sandwiches

This salad is a great example of clean eating that won't make you feel deprived even though it's vegetarian.  The secret is the variety of tastes and textures:  juicy tomatoes, creamy avocado and beans, toasty quinoa, and crunchy corn and pepitas.  There's so much going on that you'll never miss the meat, I promise.  The crunch factor is key, and the surprise ingredient is freeze-dried corn which is my newly discovered favorite.   The corn is dried with no additives or other ingredients, and it's naturally gluten, dairy, wheat and nut free.  It's very light and crunchy with a naturally sweet corn taste and is very low in fat and calories.  It makes a great snack but I particularly like it on salads because of its color, flavor and crunch.  You can find it in bags (or possibly a plastic container) in the produce aisle of your upscale grocer or natural foods store.

Note that the quinoa needs to be cooked and cooled for this salad, so you might want to start with that or cook it in advance. After that, you just shake up the vinaigrette, chop a few things, and assemble.  Fast, easy, delicious, and healthy!

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Mayan Quinoa Salad

Serves 4

For the sherry vinaigrette:

1 medium shallot, minced

2 tablespoons sherry vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

4 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

For the salad:

½ cup uncooked red or white quinoa

1 avocado

1 tablespoon lemon or lime juice

2 cups baby spinach, chopped

½ cup freeze-dried corn*

1 (15 oz) can black beans, rinsed and drained

½ cup pepitas (roasted salted pumpkin seeds)

2 cups slivered cherry tomatoes

Cilantro leaves, for garnish

For the vinaigrette:  stir shallot, vinegar, lemon juice and mustard in a small bowl and let stand for at least 15 minutes to blend.  Gradually whisk in oil (or shake in a jar to combine).  Season to taste with salt and pepper.

Prepare the quinoa according to package directions and let cool. 

Cut the avocado in half and remove the pit, then score the flesh in a crosshatch pattern with the tip of a knife.  Using a large spoon, scoop the chunks into a small bowl and toss with the lemon or lime juice to prevent browning.

To assemble the salads, place each ingredient decoratively in strips on the plates with complementary colors next to each other:  avocado, tomatoes, quinoa, spinach, beans, corn, and pepitas.  Garnish with cilantro leaves and drizzle with vinaigrette, passing extra vinaigrette at the table.

*Note:  you will find freeze-dried corn in a bag or package in the produce aisle with other dried vegetables.

Mexican Chicken Pasta

Last Year's Post:  Roasted Tomato Californian
Two Years Ago:   Chicken Gyros

I had some rotisserie chicken left over recently and was craving comfort food, so I decided to make a Mexican pasta mash-up.  As written, it's very kid-friendly assuming you use a mild salsa but you could easily make it spicier by using a hotter salsa or adding jalapenos.  Next time I'll try using cooked Mexican chorizo in place of the rotisserie chicken because I love spicy chorizo.  The chili powder gives it flavor without heat, but you could also substitute a spicier Mexican seasoning blend of your choice.

The spinach adds great nutrition that kids probably won't even notice.  Oddly, my favorite part was the corn chip garnish - the crunch and salt were great complements to the soft pasta and creamy cheese.  Of course, chips are my all-time favorite food so that might have something to do with it.

Depending on how many people you're feeding, this is a great recipe to divide between two baking dishes and freeze one for later.  It's perfect comfort food while being a little different than your typical Italian baked pasta dish.

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Mexican Chicken Pasta

Serves 6

Note: this recipe can be made more or less spicy based on the type of salsa used.  Adding jalapenos or substituting Mexican chorizo for chicken would also make it spicier. 

10-12 ounces rotisserie chicken, shredded

1 teaspoon garlic powder

1 teaspoon chili powder

2 teaspoons canola oil

½ onion, chopped

½ cup red or green bell pepper, chopped

3 ounce can mild chopped chiles, drained

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Non-stick cooking spray

2 cups salsa

16 ounces rigatoni or ziti pasta, cooked to al dente according to package directions

6 ounces shredded Mexican cheese blend

½ cup cherry tomatoes, quartered (optional)

1 avocado, peeled and chopped, tossed with a little lemon juice (optional)

Corn chips or baked tortilla chips (optional, but the crunch factor is very good)

Preheat oven to 350d.

In a medium bowl, combine the chicken, garlic powder and chili powder until the spices are evenly distributed.  Set aside.

In a medium skillet, heat the oil over medium heat.  Add the onion and bell pepper and cook for 4-5 minutes until tender, stirring occasionally.  Stir in the spinach and chopped chiles.

Coat two (2-quart) or one (4-quart) baking dishes with cooking spray.  Spread half of the salsa on the bottom, then top with half the pasta, half the chicken, and half of the vegetable mixture.  Pour half of the remaining salsa over the vegetables and top with half of the cheese.  Repeat layering with the remaining pasta, chicken, vegetables and salsa (not cheese).

Bake, covered, for 30 to 35 minutes until heated through.  Uncover and sprinkle with the remaining cheese and place under the broiler for a few minutes to melt and brown the cheese, watching closely.  Let stand for five minutes before serving.  If desired, garnish with cherry tomatoes, avocado, and/or corn chips.

 If you used two baking dishes, the second dish may be covered and frozen.  Thaw overnight and continue with baking directions.

Balsamic Chicken Watermelon Salad

Last Year's Post: Ravioli with Peas, Bacon and Lemon Oil
Two Years Ago:  Char Siu Chicken with Chinese Long Beans

People who live in the Southwest (me being one) have gotten to the point right about now that northerners arrive at by late February - namely, enough already.  We're tired of this particular season, lets move along to the next one.  Now, I know that sounds somewhat sacrilegious if you live in the north and savor every day of the all-too-brief summer,  but we're pretty well done by this point.  If you live in a more northerly climate I hope you're sitting by a lake in a lawn chair with your face tipped toward the sun, enjoying every precious minute of the last days of summer.

Either way, this salad works (how's that for a segue?).  For those of you who are trying to be in denial about summer's end, a nice cool watermelon salad will make you feel like it's the middle of summer.  And for those of us who are still stuck in 105+ degree days, a cold and sweet no-cook salad sounds pretty darn appealing.

This salad is very simple - just spinach, watermelon, chicken, blue cheese, balsamic vinegar, and nuts. What makes it work is the variety of tastes and textures from the meaty chicken, creamy and pungent cheese, crunchy nuts, and of course sweet and juicy melon.  If you're in a mood to grill you could certainly grill up some boneless chicken breast or thighs instead of using purchased rotisserie chicken, and you could substitute any nuts you like for the pepitas.  All told it takes maybe 20 minutes to prepare if you boil down the balsamic vinegar in advance, or you could purchase a prepared balsamic glaze at the store to make it even easier - they're in with the vinegars.

 Buying cut-up watermelon is another easy time-saver and comes with additional bonus of being able to buy exactly how much you want.  I decided to use the cut glass creamer (of creamer and sugar fame) that I inherited from my grandmother for a little balsamic glaze pitcher.  It worked great.

After buying pre-washed baby spinach, rotisserie chicken, balsamic vinegar (or glaze), a good blue cheese, pre-cut watermelon and some nuts, really all you have to do is some simple assembly.  What could be easier?  It gives you more time for enjoying summer.

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Balsamic Chicken Watermelon Salad

Serves 4

1 cup balsamic vinegar (or ½ cup purchased balsamic glaze)

1 teaspoon all-purpose seasoning

1 tablespoon olive oil

4 cups shredded rotisserie chicken (see note)

4 cups baby spinach

3 cups cubed watermelon

½ cup blue cheese, crumbled

1/3 cup toasted pepitas (pumpkin seeds), or the toasted/chopped nuts of your choice

Coarse salt and pepper for finishing, optional

Pour the balsamic vinegar into a small saucepan and bring to a boil.  Reduce heat and simmer 15-20 minutes until reduce by approximately half and starting to become syrupy.  Let cool.

Add the seasoning to the olive oil and stir, then toss with the shredded chicken. 

Layer the spinach with chicken, watermelon, blue cheese, and nuts.  Drizzle with the balsamic reduction to taste.  Sprinkle with coarse salt and pepper, optional.

 Note:  two small boneless skinless chicken breasts or four boneless chicken thighs may be substituted for rotisserie chicken.  Brush with the seasoned olive oil before grilling or pan sautéing until cooked through.  Set aside to cool, then shred or cut into slices.

Lentil Salad with Bacon and Walnuts

Last Year's Post: Asian Roast Pork with Broccoli Slaw and Pasta
Two Years Ago:  Rustic Egg Tart

I never used to like lentils, probably because they looked suspiciously like the split peas in split pea soup which is an unfortunate muddy brown-green color and (in turn) looks a lot like baby food. Amazing how long the food traumas of our youth can stick with us past all rational thought, isn't it?  Once I realized that there are different types of lentils and they aren't all muddy-colored I decided to try them.  Happily, I discovered that they taste great as well as being good for you.  I then embarked on a lentil discovery mission that at one point involving five different types of lentils sitting in my pantry.  Even I admit that's probably overkill.  I discovered that big lentils end up mushy and muddy-colored, and red and yellow lentils end up mushy also although their color is better.  Small green or black lentils retain their shape when cooked and have a very pleasant firm texture while being tender at the same time.

So having come full circle, I now use the small French green lentils called "Lentils du Puy". You can find them in some natural food stores like Whole Foods and high-end grocery stores.  They may also be labeled as "French lentils" in the bulk aisle - just be sure they're dark green and small.

I was recently watching an "America's Test Kitchen" episode on lentil salads (which inspired me to make this recipe), and they confirmed that Lentils du Puy are the best because they hold their shape when cooked and have the best flavor.  They also demonstrated a very interesting technique for brining and oven-baking the lentils, which I'd never heard of.  Apparently brining the uncooked lentils helps make the skin more flexible so they don't burst, and oven-cooking is more gentle and again helps the lentils cook evenly to a creamy tenderness without bursting.  (If you're not familiar with America's Test Kitchen, they try as many as hundreds of variations of a recipe to develop the perfect technique.  They're even more obsessive than I am.)  Anyway, of course I had to try it.

The lentils didn't burst, but it took a long time to soak them and then bake in the oven. I found it took a full 70 minutes of baking before they were tender, which in my opinion isn't worth it.  I've simmered French lentils before without any issues so I decided to compromise for this recipe by calling for brining (which can be done in advance) and then simmering on the stovetop for just 20 minutes, as most other recipes call for.

The reason why I like lentil salads is because they're so versatile and good for you. You can serve them for lunch or dinner, at room temperature or warm or cold, and you can vary the ingredients to suit your taste.  I added cooked egg and avocado in addition to the bacon and walnuts with a little bell pepper for color, but you can add whatever you like.  For example, your favorite cheese could substitute for the egg or avocado.  Even with the tender lentils, the texture of the salad is surprisingly crunchy and very satisfying with the addition of the peppers, bacon and walnuts and the avocado (or cheese) adds creaminess.

For some reason this recipe seems very French to me, probably because of the French lentils and walnuts.  I can just see it served for a light spring or summer dinner with a bottle of very dry Rose wine and some warm crusty bread.

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Lentil Salad with Bacon and Walnuts

Serves 4

1 cup French green lentils (lentils du Puy), uncooked

Salt

2 cups low-sodium chicken broth

1 bay leaf

5 tablespoons olive oil

3 tablespoons sherry vinegar

1 minced shallot

1 teaspoon minced fresh thyme

Juice of half a lemon

1 avocado

3 hard-boiled eggs, cut into eighths

1 cup (loosely packed) baby spinach, chopped

3 slices of bacon, cooked and crumbled

1/3 cup walnuts, toasted and coarsely chopped

2/3 cup red bell pepper (or assorted colors), finely chopped

In a medium bowl, combine the lentils and 1 teaspoon salt.  Cover with 4 cups warm water and let stand for one hour.  Drain well.  (Drained lentils can be refrigerated for up to 2 days before cooking.)

Place the lentils in a large saucepan over medium-high heat with 2 cups of water, the chicken broth, bay leaf, and ½ teaspoon of salt.   Bring to boil; reduce heat and simmer until tender, about 20 minutes.  Taste to be sure the lentils are properly cooked.  Drain well.

While the lentils are cooking, combine the olive oil and sherry vinegar with ¼ teaspoon salt in a large bowl, whisking to blend.  Add the shallots and thyme. 

Place the lemon juice in a medium bowl. Cut the avocado in half and remove the pit.  Using a small knife, score each half in a diamond pattern all the way down to (but not through) the shell.  Use a large spoon to scoop the flesh from the avocado shell into the bowl with the lemon juice.   Toss gently to coat the avocado pieces with juice so they won’t discolor.

When the lentils are still somewhat warm, place them in the bowl with the vinaigrette and toss to combine.  Add the spinach, bell pepper and avocado and toss again.

Serve topped with eggs, bacon and walnuts.  May be served warm, room temperature, or cold.

Spanakopita

Last Year's Post: Chorizo and Mushroom Fideua
Two Years Ago:   Homemade Chicken Noodle Soup

I think most cooks have a specific dish they've tried to make several times with limited success.  Spanakopita fits in that category for me.  A famous Greek dish including spinach, feta, onions and phyllo dough, I've often had it in Greek restaurants but was disappointed in the first few recipes I tried at home - too much spinach, not enough phyllo, too bland.  I was recently inspired to try again but this time I did some research and found two promising recipes.

I've seen spanakopita prepared in big pans and cut into squares, and I've seen it prepared as smaller appetizers wrapped individually like little flags, but the first recipe I found had a larger individual version that is suited for an entree.  I liked the idea of fully wrapping the filling - even though it's more work - because I like the ratio of phyllo to spinach.

The second recipe was just a basic appetizer spanakopita, but one of the reviewers left some great comments.  She's Greek and has made and eaten a lot of spanakopita.  Her tips were:
1.  Use frozen spinach and make sure you wring out all the moisture you possibly can (described below)
2.  Use the best-quality feta you can find (not the little pre-crumbled tubs)
3.  Use freshly grated nutmeg
4.  Add lemon juice to the filling to brighten it
5.  Don't fear the phyllo - with a little melted butter, all is forgiven

Armed with her suggestions, I made a few adaptations to the first recipe and went to work. I'm happy to report that this is the best spanakopita I've ever had, hands down.  The tips made all the difference.

First the spinach - I've found the best way to squeeze moisture out of spinach is to place it in a clean kitchen towel (don't worry, it'll wash clean later) and squeeze it over the sink.  Soggy spanakopita is not good.

Next the feta - this suggestion was a revelation to me, since I've been buying the little pre-crumbled tubs of feta found in every grocery store.  I bought a very nice French feta I found instead.

I think using a great feta was one of keys to success for this recipe - compared to what I had been buying, it had a delicate flavor and less salt.  Look for a firm block of feta because you'll be cutting it into little cubes for distinct little pops of flavor as opposed to having it crumble down to nothing in the finished dish.

About nutmeg - fresh nutmeg truly is much better than store-bought ground nutmeg.  You can either buy a cool little nutmeg grater like this one which stores the whole nutmeg right inside when not in use, or you can use any fine-hole microplane grater you have.

The other tip I would add is that it's important to serve the spanakopita fairly soon after you bake it so the phyllo is nice and crisp.  You could refrigerate baked leftovers for lunch the next day but they won't be the same.  Instead, I freeze the unbaked spanakopitas, then thaw them for 6-8 hours or overnight, and bake as usual.  I've seen recipes that say you can bake the frozen spanakopitas straight from the freezer, and yes you can, but the issue then becomes uneven browning of the phyllo.  The edges become very brown before the center is browned because it's sitting over frozen filling for half of the baking time.  I've tried it both ways and am much happier with the results if the filling is at least partially thawed.

Finally, the folding technique, which is part of the fun.  Basically you're going to layer phyllo sheets with melted  butter and a little sprinkle of dried bread crumbs, then cut the stacks into two long strips.  The filling goes on the lower left corner.  You start by folding the phyllo up and over the filling diagonally, then keep folding it like a flag until it's fully enclosed.  Don't worry if some of your phyllo sheets rip, there are millions in the package and as the lady said, a little butter fixes things.

You could easily double this recipe and freeze the remainder for future meals, as mentioned.  We served the spanakopita with tabbouleh, which I previously posted here, and it was a heavenly match.

printable recipe

Spanakopita

Makes 6 entrée-sized strudels

2 tablespoons olive oil

½ cup chopped yellow onion

2 green onions, white and green parts chopped

1 (10 oz) package frozen chopped spinach, thawed

Juice of ½ lemon

2 eggs, lightly beaten

1 ½ tablespoons freshly grated parmesan

Plain dry bread crumbs

½ teaspoon freshly grated nutmeg

½ teaspoon freshly ground black pepper

1 cup small-diced firm feta cheese (6 ounces)

2 tablespoons pine nuts, toasted

12 sheets of phyllo dough, thawed

½ stick of unsalted butter, melted

Coarse sea salt and coarse pepper for garnish (optional)

Preheat the oven to 375d.

Place the thawed spinach in a clean kitchen towel and wring out as much liquid as possible over the sink.  If the spinach seems somewhat stringy, chop more finely on a cutting board.  Place in a medium bowl.

Heat the olive oil in a medium sauté pan over medium-low heat.  Add the yellow onion and cook for 5 minutes, stirring occasionally.  Add the green onions and cook for an additional minute, then add the contents of the pan to the bowl with the spinach.  Mix in the lemon juice, eggs, parmesan, 1 tablespoon of dry bread crumbs, the nutmeg, and pepper.  Gently fold in the feta and pine nuts.

To assemble, begin by gently unrolling the phyllo and placing a clean damp kitchen towel on the top to prevent drying out.  Prepare the melted butter and have a brush at hand.  Lift the towel and gently remove one sheet of phyllo, then replace the towel on the stack.  Place the phyllo on the work surface and lightly brush with melted butter, then sprinkle very lightly with bread crumbs so the layers don’t stick together.  Repeat the process with three more sheets of phyllo dough, melted butter and bread crumbs, leaving the bread crumbs off the top layer, for a total of four layers.  Cut the sheets of phyllo in half the long way and make sure the short sides are facing you (the stacks are side by side).

Place 1/3 cup of filling on the lower left corner of one stack.  Fold the left corner of the phyllo up and diagonally to the right, meeting the edge of the stack.  Continue folding the package up and diagonally over as if folding a flag until you reach the end of the sheet and the filling is completely enclosed.  Place on a baking sheet and brush with melted butter.  Repeat the process for 5 additional strudels – you’ll need to make and cut two more phyllo stacks – until all the filling is used.  Lightly sprinkle with coarse salt and pepper, if desired. 

(At this point the spanakopitas may be frozen in a zip-top bag.  Thaw before baking.)

Bake at 375 for 30-35 minutes, until brown and crisp.  Serve hot.

Turkey & Pomegranate Salad

Last Year's Post: Brandied Cranberries
Two Years Ago:  Essential Foodie Gifts Under $20

You'll probably have some leftover turkey in the very near future, so I wanted to publish a recipe for a healthy, beautiful and delicious salad to help you get back on track after the Thanksgiving Day.  This recipe is a variation on the wild rice salad I published a few years ago, with less wild rice and more greens plus the addition of pomegranate seeds.

In the pantheon of beautiful fruits, pomegranates are arguably the rock star.  Their beautiful color on the outside is exceeded only by the beautiful little jewel-like seeds, which have incredible health benefits and a great tangy-sweet flavor.

So why don't we eat them more often?  Speaking at least for myself, I've always been intimidated by how to get the seeds out.  Since pomegranates are in season and they feel very festive at the holidays I decided to man up and figure it out.  There are a bunch of videos online (just Google "how to seed a pomegranate") such as an underwater seeding technique or the far more interesting and dramatic whack the heck out of it technique.  For the second video you have to be patient because the guy likes to hear himself talk, but it's worth it.  He's so enthusiastic about whacking the pomegranate with a wooden spoon that I was laughing by the end.  I had to try it even though the underwater technique certainly seemed safer and less likely to result in an injury to one or more fingers.  What's life without a little excitement?  (OK, true confession, I actually recruited The Lawyer for this little experiment.)

You score the pomegranate with a knife, pry it apart, stretch each half a little, then turn it over on your hand and whack it with a wooden spoon all over until all the seeds fall out.  And you know what?  It actually worked!  You've gotta try it out for yourself.  We'll definitely be eating more pomegranates now that we've found this tip.

What I like about this salad is the balance of flavors and textures - slightly bitter greens, creamy feta, chewy wild rice, crunchy nuts, sweet-tart pomegranate seeds, and delicious roast turkey.  You could substitute kale for the spinach or arugula, and could substitute a different type of nut or meat to suit your preference - I think chicken, duck, pork and even leftover roast beef would work just as well.  You could also use goat cheese or blue cheese in place of the feta if you like.  The salad dressing also adds a bright note with fresh orange juice and rind that pair perfectly with the pomegranate seeds.

If you cook the wild rice in advance, the salad comes together in about 20 minutes including the pomegranate whacking.  And how entertaining will it be to recruit your holiday house guests to do the whacking?!  Think of it as having your very own little reality food TV show.  Starring your relatives.  That alone should be worth it.

printable recipe

Turkey & Pomegranate Salad

Serves 4

For the salad:

¾ cup uncooked wild rice

2 cups water or low-sodium chicken broth

4 cups loosely packed spinach, arugula or kale, chopped

The seeds of one pomegranate

1 cup toasted walnuts, chopped

1 cup good-quality feta, coarsely crumbled

2 cup shredded cooked turkey

For the vinaigrette:

¼ cup white wine vinegar

1 ½ tablespoons olive oil

2 teaspoons sugar

2 teaspoons fresh grated orange rind

1 tablespoon fresh orange juice

¼ teaspoon dried basil

1/8 teaspoon salt

1/8 teaspoon pepper

Rinse and drain the wild rice.  Bring water or chicken broth to a boil in a medium saucepan.  Add the wild rice; cover, reduce heat, and simmer 45 minutes.  Check to determine if grains are swollen and most are split.  If not, check again every 10 minutes until done (typically 55-60 minutes).  Remove from heat, drain, and set aside to cool.  (May be made a day or two in advance.  Keep covered and refrigerated.)

To prepare the vinaigrette, combine all ingredients in a bowl and whisk to combine, or shake in a jar.  Set aside.

To prepare the salad, decoratively arrange the wild rice, spinach, pomegranate seeds, walnuts, feta and turkey on plates and drizzle with vinaigrette.  Alternately, all ingredients may be tossed with the vinaigrette in a large bowl and then plated.

Rustic Greens and Potato Pie

Last Year's Post: Lentil Soup with Spicy Italian Sausage
Two Years Ago:  Savory Breakfast Scones

We all know that dark leafy greens are really good for us, but getting them into your diet is sometimes the hard part.  We also know it's good to eat vegetarian once in a while.  This rustic pie is a delicious option to meet both of those goals.  It's very flavorful and has a rich, creamy texture from the potatoes and cheese.   It's warm, earthy and hearty, perfect for a fall dinner on a cool night.  Serve it with a bright salad of corn, cherry tomatoes and green onions to balance all those earthy flavors.

It would make a wonderful meal for any vegetarians you might happen to know.  Or, you could always add cooked sausage or bacon to the pie if you're serving people who really want meat - and they'll still get the nutritional value of the greens.

I always like to talk about ingredient substitutions.  In this recipe you can use any combination of greens that you want - I chose half kale (bold flavor) and half spinach (milder flavor) but chard, collard greens or mustard greens would also work.  Regarding the cheese, I think you could substitute pretty much any cheese you want for the Gruyere - blue cheese would be an especially interesting choice.  If you go for blue cheese, for some reason a little voice in my head tells me that chopped walnuts would be a good addition.  Blue cheese and walnuts go well together.

This type of rustic pie is also called a galette or a tart.  As I mentioned, it's hearty enough to be a dinner entree, or you could cut it in small pieces served cold for a tapas party.  I particularly like this type of rustic pie because you don't have to be overly perfect with the pie crust - if the edges crack when you roll it out, no big deal - it's just that much easier to fold over the filling. 

The key is to make sure the greens have released their liquid and the liquid has evaporated prior to taking them off the heat, otherwise the filling may give up a little liquid when you cut the pie.  One tip is to set the greens aside for a few minutes to cool.  Drain any liquid that may have accumulated in the bottom of the bowl or pan before adding to the potatoes.  By the way, this goes for any greens added to any pie or quiche - you'll often see recipes for chopped spinach that tell you to squeeze all the liquid out prior to adding it to the other ingredients.  Same principle.

After that it's really easy to add the filling to the pie crust, fold the edges up and over, brush with a little egg and bake.  Although I didn't try it myself, I don't see any reason why you couldn't prepare the pie in advance and refrigerate it covered with plastic wrap, then bake it after coming home from work.  It might take a few more minutes in the oven since it's cold.

If you've been having a hard time figuring out how to get those dark leafy greens into your diet, this might just be the way.

printable recipe

Rustic Greens and Potato Pie

Serves 4-6

Note:  A simple salad of cherry tomatoes, corn and green onions dressed with a little olive oil is an excellent accompaniment.

1 pie crust (homemade or store-bought)

¾ lb small boiling potatoes, such as Yukon Gold or Red Bliss

1 medium onion

2 pounds cooking greens, such as chard, spinach, kale, collards, or a mixture

2 tablespoons olive oil

2 garlic cloves, minced

2 ounces Gruyere cheese

1 ounce Parmigiano-Reggiano

1 cup ricotta

1/8 teaspoon fresh-grated nutmeg

Kosher salt and freshly ground black pepper

2 large eggs

Preheat the oven to 375 degrees.

Scrub the potatoes and cut them into 1 ½” pieces; place in a medium saucepan.  Add cold salted water to cover by 1”.  Bring the water to a boil over high heat; reduce heat to low and simmer the potatoes for 15 to 20 minutes, until tender when pierced with a knife.

Meanwhile, finely chop the onion (about 1 cup).  Thoroughly rinse and spin dry the greens, remove the tough stems, and chop the leaves (about 24 cups).  (The tougher the greens, the finer you should chop.)

Heat the olive oil in a large Dutch oven over medium heat until hot.  Reduce the heat to medium-low; add the onion and cook for 5 minutes until softened.  Add the garlic and cook for 1 minute.  Add half the greens and cook for 4-6 minutes, until wilted.  Remove the greens with tongs to a medium bowl.  Repeat with the remaining greens.  Return the first batch of greens to the skillet and cook everything for 2 minutes more, or until any liquid that collected in the skillet has evaporated.  Set aside.

When the potatoes are done, drain and mash using a potato masher.  Combine the potatoes and greens in a large bowl and set aside to cool slightly.

Roll the pastry out to make a 12” round.  Fit the pastry into a 9-inch pie plate; press against the sides of the plate allowing the excess to hang over the edges.  Put the pie plate in the refrigerator while preparing the remaining ingredients.

Grate the Gruyere (about ½ cup) and Parmigiano-Reggiano (about 1/2 cup); fold the cheeses into the potato mixture along with the ricotta, nutmeg, and salt and pepper to taste.

Lightly beat the eggs, reserving one tablespoon.  Stir the rest of the eggs into the potato mixture and spoon the filling into the pie plate.  Gently fold the overhanging pastry over the filling, pleating as necessary to make it fit.  It will make a border covering the edges of the filling but the center will be uncovered.  Brush the pastry with the remaining 1 tablespoon egg.

Bake the pie for about 40 minutes or until the filling is heated through and the pastry is golden.  Let stand 10 minutes before cutting.