Tag Archives: lentils

Malaga-torn-knee

MullagaDSC_5686.1The ‘Last Soup of the Year,’ Miss Sophie’s favorite Mulligatawny soup in ‘Dinner for One’, is known in Germany at least since the annual airing of the British play at New Year’s Night. The Anglicized Tamil-Indian soup’s name, that is spoken with a stiff lip, simply means ‘pepper water’.
There are many ways to make this soup, which always has a curry taste and a yellowy turmeric tint. Following is my vegan interpretation. Despite the Indian leaning, the soup is perfect for our Northern cold season. See recipe.

Tasty Bites

DalDSC_3203.1Madras Lentils and other Indian Dishes are available as ready-to-eat pouches even at Costco. The popular Punjabi recipe is the Indian answer to Chili, a sure bet in the U.S.; The Indian original, called Dal Markhani, means ‘lentil rich sauce’, it can be prepared with little effort and money at home, with much healthier ingredients and dairy free. See recipe

Sell your birthright

Mujaddara or Mejadra, is an ancient Arab dish, known throughout the middle East, and most likely what Jacob served to Esau. Rather for the second look, this humble dish is the one that truly nourishes you and comforts you. Humble indeed, as the name Mujaddara means “Smallpox”.
It serves the poor and the rich as well, depending on how you dress it. While the simple form is proper for lent, you can also add yogurt and vegetables; the fanciest version (with meat) is served at celebrations. Continue reading

Something warm and quick

Sometimes I just want a quick and warm filling meal. Looking at recipes, they all seemed to ask for things I had not planned for… soaked beans or chickpeas and I did not plan ahead. So I altered a dish to fit what I have. Lentils can be cooked quickly, sweet potatoes can replace winter squash, quinoa for rice, parsley instead of cilantro. The result was a very filling sweet curry. I could have combined it with steamed kale. See recipe

Eat & Run

Many runners ‘study’ food these days. Especially ultra runners, finicky about what they eat, become knowledgeable of long lasting performance food. Scott Jurek, multiple ultra marathon champion writes not only about running, but also food, so I had to read ‘Eat & Run’, which was just published. Continue reading

Poor man’s Caviar

Oh my; Liverwurst… from early teething, little children in Europe are reared on liverwurst, just the way U.S. children eat peanut butter. There are fine ground, and coarse country styles, some with herbs, onions, even burdock. Call it paté if you want to be more sophisticated or ‘foie gras’, use upscale packaging and maybe rare ingredients, such as truffles… However, it will always be a variation of a childhood memory just as the Ratatouille of Mr. Anton Ego. I was surprised how easy it is to make real good tasting paté without meat. So last week, I made my first coarse country style paté, D’Artagnan’s favorite! Oh, and did I mention the cinnabar chanterelles I put in there? See recipe

Maroccan sunset

Traveling is a great way to break old habits. Especially with food. Back from family in Argentina, I will try new ideas in the next weeks, pastries as trying to eat vegetarian there, is… a real challenge… The simple soup I made today is Maroccan Style – another place in the world I’d like to see. Continue reading

Saving green zebras

Maybe a Global warming ‘Trick or Treat’? The unexpected snowstorm in New York on October 29 had us gather our crop in a hurry. A couple of years ago, I discovered Heirlooms at the Union Square market and was experimenting with different tomato kinds in containers since then. The plentitude of little ‘Blondköpfchen’, the voluptious Millie, the tasty Brandywine, the Purple Cherokee and the Black Krim.  Continue reading