Roasted Potato & Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Original Recipe

Ingredients:

FOR THE SALAD:

• 1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)
• 3 medium yellow potatoes, diced (about 3 1/2 cups)
• 1 bunch asparagus, ends broken off and chopped
• 1/2 medium red onion, diced (about 1 1/2 cups)
• 1 tablespoon extra virgin olive oil, divided
• handful minced fresh dill, for garnish (optional)

FOR THE DRESSING (MAKES 2/3 CUP):

• 2 tablespoons coarse seeded/old fashioned mustard (see photo in post)
• 2 tablespoons Dijon mustard
• 4 tablespoons extra virgin olive oil
• 3-4 tablespoons fresh lemon juice, to taste
• pinch or two fine grain sea salt or pink salt

Directions:

1. Preheat the oven to 425F and line two large baking sheets with parchment paper.
2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
3. Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
5. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
6. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
7. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

Black-Eyed Peas in a Spicy Goan Curry

Originally from smitten kitchen

Serves 4 to 6

1 cup dried black-eyed peas or two 15-ounce cans, drained (i used small white beans)
2 tablespoons, canola oil
1 small yellow onion, minced (about 1 cup)
1 teaspoon coriander seeds, finely ground
1/2 teaspoon finely grated garlic (about 1 large clove)
1/2 teaspoon finely grated ginger (about a 1-inch piece)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne (I always start with the half the suggested cayenne, and then decide if it needs more. Mine didn’t.)
1/2 teaspoon cumin seeds, finely ground
1/4 cup minced tomato (1 small tomato)
2 cups (or 1 cup if using canned peas) hot water
1/2 teaspoon salt, or to taste if using canned peas
1/2 teaspoon sugar
1 cup canned coconut milk
2 tablespoons minced cilantro leaves
1 tablespoon lemon juice

If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain.

In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.

Add the peas and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that all the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together.

Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

goes well with Everyday Yellow Dal and Shredded cabbage salad

Everyday Yellow Dal

Originally from smitten kitchen

Serves 4

1 cup yellow split peas, soaked in cold water for 1 hour
1 large tomato (about 8 ounces), cut into 8 wedges
1/4 cup canola oil
1/2 teaspoon cumin seeds
1 medium red onion, finely chopped (about 1 1/2 cups)
5 large garlic cloves, thinly sliced
1 teaspoon coriander seeds, finely ground
3/4 teaspoon ground turmeric
1/2 teaspoon cayenne (I used 1/4, thought it was plenty, although I may be a wuss.)
1/4 cup minced cilantro leaves (I abhor cilantro, and always replace it with flat-leaf parsley.)
1 tablespoon unsalted butter
1 teaspoon salt

Instructions: Drain the dal (split peas) and place in a large saucepan. Add the tomato and 3 cups of water and bring to a boil.

Reduce the heat to a simmer, cover and cook until peas are tender, 45 minutes to 1 hour. Pick out any tomato skins and whisk dal to emulsify it. Keep warm over very low heat.

Heat the oil in a medium skillet over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or splatter screen. After the seeds have stopped sputtering, add the onion and saute over medium heat. About 3 minutes later, add the garlic and saute until most of the onion has turned dark brown, about 5 minutes altogether. Add the coriander, turmeric and cayenne, stir and pour mixture over the dal. Add the cilantro, butter and salt to the dal and simmer for another 5 minutes. Serve hot.

Tangy Shredded Cabbage Salad

Originally from

Revisiting this in March 2013 minus the chile (3 year-old accommodation) we were reminded of how much we adore those toasted mustard seeds. When they pop, they smell and taste like popcorn. It’s incredible, and it was so lovely to have a salad component to an Indian meal.

Serves 4

2 cups tightly packed, shredded green cabbage (use the large holes of a grater)
1 small serrano chile, seeded and minced (sometimes I have it and others not)
2 tablespoons fresh lemon juice, or more as needed
1/4 to 1/2 to 1 teaspoon table salt (adjusted from 1 tsp. as a few commenters found it too salty)
1/2 teaspoon sugar
1 tablespoon canola oil
1/2 teaspoon mustard seeds

Instructions: In a medium bowl, toss together the cabbage, chile, lemon juice, salt and sugar. Taste and adjust the seasoning. You are looking for a well-balanced, sweet and sour taste.

Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or splatter screen. When seeds top popping, immediately pour the oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom.

Serve cold or at room temperature.


10/10/16
 2 cups shredded red cabbage
2 broccoli stems
2 shredded carrots
2 tablespoons fresh lemon juice, or more as needed
1/4 to 1/2 teaspoon table salt
1/2 teaspoon sugar
1 tablespoon olive oil

toast sunflower seeds

Coconut Granola

Tasty Kitchen

Serves very well with Homemade Yogurt

• 3 cups Old Fashion Oats
• ¾ cups Raw Cashews, Roughly Chopped
• ¾ cups Almond, Roughly Chopped
• 1/4 c sunflower seeds
• 1/4c ground flax and chia seeds
• pumpkin seeds
• 1 cup Unsweetened or sweetened Shredded Coconut
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• ½-1c butter or coconut oil
• ¼ cups Agave Nectar (or Honey)
• ⅔ cups Brown Sugar
• 2 teaspoons Vanilla Extract
• ½ cups Dark Chocolate Chips ( I have left them out)
• ½ cups Dried Cranberries or raisins ( I have left them out)

Preparation Instructions

      This is a really easy one for the kids to measure out the dry ingredients, pour it into a bowl and stir it. Preheat oven to 325 degrees F. 
      In a large bowl, combine the oats, cashews, almonds, sunflower seeds, pumpkin seeds, shredded coconut, flax/chia, salt and cinnamon and set aside.
      In a medium saucepan, melt the oil or butter, agave and brown sugar until the sugar has completely dissolved. Remove the mixture from the heat and stir in the vanilla extract.

Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.
Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.
Bake the granola for 15 minutes. Remove from the oven and break up the pieces to ensure even baking. Place the baking sheet back into the oven for another 15 minutes. Bake till brown

Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.
Remove the baking sheet from the oven and let it cool completely. Once cooled, add the chocolate chips and the dried cranberries/raisins. Give it a quick toss with a spoon and then package into mason jars or brown paper bags to store.  

 This can be made days or weeks before you need it and freeze it until you want to use it.

Cauliflower Pizza Crust

4 cups raw cauliflower rice (about one medium head)

1 egg, beaten

⅓ cup soft goat cheese (chevre)

1 teaspoon dried oregano

pinch of salt

Instructions

1. Preheat your oven to 400F.
2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
4. THIS IS THE SECRET: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
6. Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick, and make the edges a little higher for a "crust" effect, if you like.
7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
8. Now's the time to add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts--> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly. 

 

http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

Asian Noodle Salad

Asian Noodle Salad

1 package Linguine Noodles, Cooked, Rinsed, And Cooled

1/2 head Sliced Napa Cabbage, Or More To Taste

1/2 head Sliced Purple Cabbage, Or More To Taste

1/2 bag Baby Spinach, Or More To Taste

1 whole Red Bell Pepper, Sliced Thin

1 whole Yellow Bell Pepper, Sliced Thin

1 whole Orange Bell Pepper, Thinly Sliced

1 bag Bean Sprouts (also Called Mung Bean Sprouts)

Chopped Cilantro, Up To 1 Bunch, To Taste

3 whole Scallions, Sliced

3 whole Cucumbers Peeled And Sliced

1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

_____

FOR THE DRESSING:

1 whole Lime, Juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up To 3 Tablespoons) Sesame Oil

1/3 cup Brown Sugar

3 Tablespoons Fresh Ginger Chopped

2 cloves Garlic, Chopped

2 whole Hot Peppers Or Jalapenos, Chopped

Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/