Tag Archives: kala jeera

Today’s Lentils, Tomorrow’s… Lentils.

In my pantry today:

  • 1-2c lentils (cooked)
  • 2 cloves garlic
  • 1 large yellow onion
  • 1 green jalapeno
  • 1 orange jalapeno
  • 1 tbsp tomato paste
  • 1.5-2c unsweetened almond milk
  • 1 tsp safflower oil
  • 1 tsp vegetable ghee
  • 1 tbsp mustard seeds
  • 1 tbsp kala jeera
  • 1 tbsp ground flax
  • 2 tsp hot curry powder
  • 1/8 tsp asafoetida

This wasn’t going to be a freezer storage item, but life falls as it may and tonight was not its night (and tomorrow’s gonna be the night for what’s in the crock pot overnight now). I’m going to chalk it up to a preliminary success in my desire to have meals prepared ahead of time.

Start not-as-finely-chopped peppers (it is important right away to note that the jalapenos should have no seeds left), onion and garlic out on ML in a ghee/oil combo. Make sure the mustard seeds and kala jeera are in there too. Stir and sit back — when the mustard seeds commence to poppin’ turn off the heat. Spoon contents of the pan into a food processor, add curry powder, asafoetida, flax, tomato paste and 1c almond milk then puree everything into a single, succulent sauce. Spatula it back into the pan, add lentils and however much remaining almond milk you’d like. Heat everything to a near-boil and turn off the stove. When the sauce cools, either eat or freeze! I did taste this before it went on staycation in the icebox and I cannot wait until it gets to come back out — 4 spoons.

 

Whatchoo Palak’n About?

In my pantry today:

  • 1 c leftover Basmati rice
  • 1 c cooked quinoa
  • 3 c chpped fresh spinach
  • 1 medium Vidalia onion
  • 5 cloves garlic
  • 1 tbsp ghee
  • 1 14.5 oz can petite diced tomatoes, drained
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tbsp madras curry powder
  • 1/2 tsp cardamon
  • 1/2 tsp coriander
  • 1 tsp hot red chili powder
  • 1/2 tsp asafoetida

Ok, so this one’s pretty ugly too. Lets face it — most “sauce on rice” dishes, regardless of their flavor, can get a bit visually boring. This did start out, however, as a splendid phyonutrient calendar girl. Nothing’s pretty out of the food processor, so don’t you judge this little lady.

Start your onion, garlic and mustard seeds heating to M in ghee. Once the first crackle is heard from your mustard seeds, add the kala jeera and chopped spinach. Continue tossing the goods on M until your spinach begins to wilt. Add the drained tomatoes, mix, then let them all live together in a commandeering food processor for 5-10m. Halfway through the processing, add the remainder of your seasonings and turn it back on. When it’s at a consistency you like, pour back into a pot and keep on L until dinner. Mix your leftover rice with the half batch of quinoa you cooked just now and serve your sauce over it. Ring your plate with naan quarters. 4 spoons!

 

 

 

 

Too Many Modifiers Meat Meal with Black Bean and Cashew Butter Hummus Lettuce Wraps

In my pantry today:

  • .74 lbs stir fry beef
  • 1 c Basmati rice
  • 1 tbsp minced Vidalia onion
  • 6-8 leaves off a head of leaf lettuce
  • 1 tsp safflower oil

Marinate your meat for an hour or two in:

  • 1/2 c plain Greek yogurt
  • 1 tsp cumin
  • 1 tsp red hot chili powder
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric
  • 1/8 tsp cinnamon
  • 1 tsp lemon juice

Soak and cook rice with:

  • 1 tbsp kala jeera
  • 1 tsp garlic powder
  • 1 tsp lemon juice
  • 1/2 tsp salt

Black Bean and Cashew Butter Hummus:

  • 1.5 c cooked black beans
  • 2 tablespoons lemon juice
  • 1.5 tbsp cashew butter
  • 2 tbsp garlic paste
  • 3/4 tsp cumin
  • 2 tsp red hot chili powder
  • 1/2 teaspoon salt

Drizzle it all with:

  • 2 tbsp cashew butter
  • 1/4 c water
  • 1/2 tsp lemon juice
  • 1/2 tsp ginger-garlic paste
  • 1 tsp hot red chili powder

Wow. So this is apparently what happens when I’ve gone three days without kitchening. And come back one day after having had six cups of coffee. I also made kale chips, loaded the dishwasher and cleaned out all the dog food and soda cans in the sink (followed by cleaning the sink). I love taking as full advantage possible when I’m having a good day; ring the gong, then, and begin your cooking adventure!

Massage the marinade into your meat; set aside. After your rice has been rinsed and soaked, start it out to boil with the addition of [everything listed above]. Put the ingredients for your drizzle in a sauce pan on L to begin melting and melding; stir gently until it’s one love and keep at the ready.  Make your hummus by throwing everything into the food processor and blending to a reasonably hummus-like paste. Roll little bits of it, with accents of onion, in lettuce leaves, then:

Heat 1 tsp safflower oil to MH (more H than M) and when the pan is hot-n-ready, rapidly stir fry your beef then serve hot over your equally hot rice. Surround the dish with lettuce wraps and drizzle it all with the spicy cashew butter drizzle. This meal was worth all the effort and earns 5 spoons!

Leftover Lunch (& More Oven-Fried Broccoli)

In my pantry today:

  • 2 c leftover Basmati rice
  • 3 tbsp minced onion
  • 2 tbsp butter
  • 1 tbsp kala jeera
  • 1 tbsp ground golden flax seeds
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1/8 tsp cinnamon
  • 1/2 tsp asafoetida

I’m making more oven-fried broccoli for lunch. It was, indeed, delicious enough to warrant an immediate do-over, but just broccoli makes for a lonely lunch. What to do?

Fluff up that cold half-pot of rice from the fridge. Put onion and jeera in a cold pan with your butter and crank it to M. Once the butter is melted, reduce heat to L and let sit for as long as you got — I’ll have had about an hour under my belt before I move to the next step:

Go ahead and have your seasonings mixed together in a dainty cup or some such nonsense. Turn the pan back up to M and begin mixing in rice with the seasoning blend. Fluff and stir until everything is warm, the serve under the much esteemed broccoli. Bazow! 5 spoons!