Vegetable Korma

If you haven't noticed, I've been on a bit of a vegetarian/vegan kick lately. My wife Stephanie decided to give it an extra boost for my birthday by getting me "Appetite for Reduction" by Isa Chandra Moskowitz. It's a brilliant book.

Here is one of the recipes from the book. It's called 2nd Avenue Vegetable Korma and was an interpretation from one of the author's favorite restaurants in New York City - Madras. Sounds like I have a new restaurant to checkout when I head back to New York in late March.

Lentil and Rice with Garlicky Kale

We are trying to add more vegetarian dishes to our weekly dinner menu. I'm finding a lot of rice and lentil dishes are a great way to do something other than the typical vegetarian pasta dish for a reluctant vegetarian.

Here is a recipe I modified quite a bit from an article in Men's Journal magazine. I go pretty light on salt and pepper while cooking. If you like a more robust flavor, add salt and pepper at the dinner table. This dish isn't particularly flavorful but it does have a good mix of flavors for a rice and lentil dish.

Lentil and Rice with Garlicky Kale
Serves 6

2 cups dried lentil
2 cups of cooked rice
1 carrot, peeled and diced
1 yellow onion, diced
1 leek, white and light-green parts only,
split lengthwise and cleaned
1 bay leaf
1 tsp dried thyme
4 Tbsp olive oil
1 large bunch kale, stems removed, chopped
2 cloves garlic, thinly sliced
1 tsp red pepper flakes
2 tsp red-wine vinegar
Salt and pepper

In a large pot place lentils, carrot, onion, leak, bay leaf and dried thyme then cover with water by 2 inches. Bring to a boil and then reduce heat to a simmer and simmer uncovered for 40 minutes. Drain water.

While the lentil mixture is cooking, pour 2 tablespoons of olive oil into a nonstick fry pan and add garlic heating at medium temperature and let the garlic cook for about 2 minutes, do not burn. Add kale and salt and pepper cooking it for about 5 minutes until slightly wilted.

Add kale to drained lentil mixture. Add cooked rice, red pepper flakes, 2 tablespoons of olive oil, red-wine vinegar and salt and pepper to taste. Heat mixture at medium low heat for about 3-5 minutes for flavors to gel.

Remove from heat and serve as a vegetarian main dish or as a side dish.

Lemon Chicken Soup with Rice

This is not a chicken lemon rice soup like one orders at a Middle-Eastern restaurant. There is no cream in this recipe and hence lacks the thick, rich, creaminess of that style of chicken lemon rice soup; although, this version is much lighter and healthier. It has a nice flavor with the bay leaves, allspice and lemon juice. Add this with some sourdough bread and you'll have an excellent Spring meal.

Lemon Chicken Soup with Rice
Serves 6

1 cup chopped chicken
6 cups low-salt chicken broth
2 bay leaves
4 tsp onion, very finally minced
1 carrot, peeled, halved, and chopped into small pieces
1 stalk celery, halved and chopped into small pieces
1/4 tsp ground allspice
Couple grinds of crushed pepper
1/2 tsp salt
1 cup cooked rice (brown basmati, texamati, etc)
2 tsp olive oil
juice of 1-2 lemons

Combine chicken, broth, bay leaves, onion, carrots, celery, allspice, pepper, and salt. Cook 10 minutes at a slow simmer. Add rice and simmer another 15 minutes. Remove from heat and stir in olive oil and lemon juice. Just start with juice from 1 lemon and taste. Add more as desired.

Shepherd's Pie a Party Pleaser

I made this for a gathering of over 20 people today, my sister in-law's son Cooper turned one. The recipe was tripled for the party and really made for an easy meal for a large gathering. It also reminded me of how simple Shepherd's Pie is to make. The meal takes about an hour to prep and cook, not bad and it looks like a lot more time went into it. The flavor of this recipe is very traditional in that there is nothing odd or gourmet about it; it's just a simple, flavorful recipe.

Cheddar-Topped Shepherd's Pie
Serves 8

2 pounds baking potatoes (about 4),
peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil
6 medium carrots, halved lengthwise,
quartered and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cup shredded cheddar cheese

1. Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a tip of a paring knife, 15 to 20 minutes.

2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high heat. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 8 to 10 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.

3. Drain potatoes; return to pain. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season with salt and pepper.

4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup of cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes.) Let stand 5 minutes before serving.

Crock Pot Corned Beef and Cabbage

It's Saint Patrick's Day so I decided to do the traditional thing and make some corned beef and cabbage. The following recipe is a better version than most, as it leaves the cabbage separate from the main crock pot, giving the cabbage a more independent taste when combined with the corned beef and other vegetables when served.

This year I found an excellent brand of corned beef. Our local Market Square grocer carried a trim corned beef made by a Detroit company from Eastern Market -- Wigleys Famous Eastern Market Corned Beef. They have been in business since 1920, first in Ireland and then here in the U.S. Visit Wigleys at either of their Eastern Market locations: 3405 Russell St., Detroit, 48207, 313-833-3030; or 1429 Gratiot Ave., Detroit, 313-567-2857. This was by far the most tender and trim corned beef I've ever had. It is really worth seeking out. The whole family was impressed and said it was the best they have ever had too.

Crock Pot Corned Beef and Cabbage
Serves 6

3 carrots, cut in 3 inch pieces
3 red potatoes, cut in 3 inch pieces
2 med. onions, quartered
3 to 4 lb. corned beef brisket
3/4 to 1 1/4 c. water
1 sm. head cabbage, cut in wedges

Put all ingredients, except cabbage wedges, in crock pot in order listed. Cover and cook on low 8 to 10 hours (high 5-6 hours).

Cabbage: To prepare cabbage, cook it separately in 6 quart pot. Remove 2 cups of broth from crock pot during last hour of cooking; pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.