Curried Lentils with Sweet Potatoes and Swiss Chard

Here's the link to the recipe website I got this from.

We have had this twice now and we really like it.  Levi had a hard time eating it (it's hard for a baby to eat it with a spoon) so I blended it in the food processor and he ate it just fine and loved it!  I also blended up Calvin's because he didn't like the swiss chard in it (he's sensitive to food textures).  He also ate it with no problem once I did that.


Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times 11/14/07
Yields 8 to 10 side-dish servings; 6 main-course servings.

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, deseeded if desired, then minced
4 to 5 cups vegetable broth as needed (I just used water)
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced (I've read you can do any greens--we've also done collard greens and it was good)
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime (I forgot to do this the second time I made it and it really does make a difference!  So much better with it added.)
Juice of 1/2 lime (I think I did the whole lime, but I like lime a lot)
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores (I topped it with cashews instead)
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth (water), sweet potatoes, and bay leaf. Increase heat to high and bring to a boil and then add the lentils; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

(I changed this recipe slightly on 9/12/12 since I learned a tip that makes lentils easier to digest.  Bring the mixture to a boil and THEN add the lentils.)

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds or cashews if desired and scallions.

Carrot Pineapple Cake

We made this for Levi's first birthday and it was really good.  I received many compliments from those that were there.

Here is the original recipe: http://allrecipes.com//Recipe/carrot-pineapple-cake-i/Detail.aspx

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 
• 1 1/4 cups white sugar (I made it again using only 1 cup sugar and you couldn't tell I reduced it more)
• 1/2 cup vegetable oil and 1/2 cup applesauce (you could maybe even do 1/3 C. oil and 2/3 C. applesauce)
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool. 

Cream cheese frosting:

8 ounces cream cheese softened (I used Neufchatel)
1 Tablespoon sour cream
4 Tablespoons unsalted butter softened
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar

Process the cream cheese, butter, sour cream, and vanilla in a food processor until combined, about 5 seconds. Add the confectioners' sugar and continue to process until smooth, about 10 seconds, scraping down the bowl and blades as needed.  Makes about 2 cups.

Quinoa with Veggies

I got this recipe from Allrecipes.com.  Trevor, Levi, and I really liked it.  Calvin still doesn't like quinoa.  Anyone have any ideas on how to get a 2-year-old to like it? :0)

Quinoa with veggies

1 cup quinoa
2 cups water

3 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
1/2 cup corn kernels
1/2 teaspoon cumin
1 teaspoon dried oregano
salt and pepper to taste
2 green onions, chopped

I also added:
1 zucchini, slice thin
3 carrots, peeled and sliced thin

1. (I rinse the quinoa first through a mesh strainer.)  Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, set aside.  Note: I just cooked our quinoa in our rice cooker and it worked great.
2. Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, carrots, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

Nice simple recipe but tasted good!  This also seems like a pretty versatile recipe that can use any vegetables you like.

Stir-Fried Curried Tofu with Coconut Sauce

If you aren't a fan of tofu, you could probably use chicken.  We serve this over brown rice.

Sauce:
2/3 C. coconut milk
6 Tbsp. low-sodium vegetable broth (I just use water and add a little extra salt)
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. red pepper flakes

Stir-Fry:
3 garlic cloves, minced
3 green onions, sliced thin
1 Tbsp. grated ginger
1 Tbsp. warm water
1 1/2 tsp. curry powder
1 (14-oz) package firm or extra-firm tofu, patted dry and cut into small cubes
salt and pepper
1 large red onion, chopped
1 red bell pepper, stemmed, seeded, and cut into small pieces (I use green pepper if the red are expensive)
2-3 carrots, peeled and sliced thin
12 ounces snow peas, strings removed (I usually use 1 cup frozen peas because they are cheaper)

For the sauce: Whisk together all of the sauce ingredients.

For the stir-fry:  Combine the garlic, green onion, ginger, water, curry powder, and set aside.

Toss the tofu with salt and pepper to taste.  Heat 1 Tbsp. oil in a skillet with the tofu on high heat and cook, stirring often, until lightly browned on several sides, about 4 minutes.  Transfer the tofu to a bowl.

Add the onions, carrots, and bell pepper to the skillet and heat over medium heat until they begin to soften.  Add the garlic mixture.  Cook until fragrant, about 30 seconds.  Return the tofu to the skillet.  Whisk the sauce to recombine, then add it to the skillet.  Toss until all the ingredients are well coated with the sauce.  Add the frozen peas and cook until heated through.  Salt and pepper to taste.

Homemade Refried Beans

I'm usually not a fan of canned refried beans, but these are really good when they are homemade!

3 (15.5 oz.) cans red kidney beans, drained and rinsed (I use dried beans)
1 C. water
2-3 Tbsp. olive oil
1 onion, minced
1 jalapeno chile, stemmed, seeded, and minced
salt
2 garlic cloves, minced
1 tsp. cumin
1/4 C. minced fresh cilantro

Process the beans and water in a food processor until smooth, about 30 seconds.  Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering.  Add the onion, jalapeno, and 1/2 tsp. salt.  Cook until the vegetables are softened, about 5 minutes.  Stir in the garlic and cumin and cook until fragrant, about 15 seconds.  Stir in the pureed beans and cook until the beans are thickened, about 10 minutes.  Stir in the cilantro.  Season with salt to taste.

Be sure to store them in an airtight container otherwise they will dry out.  You could probably just add some water, though, if they do dry out a little.