Lentil Almond Stir-Fry
January 3, 2009
A warm, hearty, fill-you-up stir-fry for a cold night. There's nothing too fancy going on here, just tiny potatoes, golden brussels sprout wedges, toasted almonds and lentils tossed together in a olive oil-slicked skillet. I served it with a drizzle of mint and a bit of thinned-out, salted plain yogurt, and a sprinkling of chopped dates.
Making the mint drizzle take a bit of extra effort that you could skip if you don't have the inclination to make an extra component. Personally, I love the way the mint plays off the creamy potatoes and yogurt, but you could take the building blocks of this recipe and go in plenty of other directions that take varying degrees of effort. You might do a handful of grated Parmesan and a bit of lemon zest in place of the mint sauce and yogurt. I...
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A Fresh Coat of Paint
January 1, 2009
I spent the better part of the past ten days carefully placing everything in my kitchen into moving boxes. Every plate. Every mixing bowl. Every single quirky, mismatched baking pan. I know some of you might be sad to see the yellow cupboards go, but I've been ready for a more neutral-toned kitchen for quite some time. And so the painters arrived on a Monday. And by the end of day Wednesday, Christmas Eve, my kitchen was cloud white. And by 3 a.m. Christmas morning I was too sick with the stomach flu to set foot in it. I missed Christmas (and the better part of the following two days) entirely.
It was a rough way to send off 2008, but I'm feeling a lot better now. I suppose the upside of it all is that I had some time to think...
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Wild Seaweed Salad
December 28, 2008
I keep a few types of dried seaweed in my pantry. There are long stretches of times I forget I have it, followed by weeks where I use it in meal after meal. Sometimes I toast and crumble it as a garnish or seasoning, other times I chop and add it to soups. This time around I took a good amount of toasted wild nori and used it alongside cilantro, tofu, and plenty of wild rice. I should mention, the dressing for this salad isn't shy - assertive notes of sesame, ginger, cayenne pepper and soy sauce work their way into the wild rice and tofu. It's uber-flavorful, and the kind of substantial all-in-one salad I like to bring to parties and potlucks (and eat any leftovers for lunch). I took this to our neighborhood holiday block-party.
For those of you who...
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