Spicy Spinach Lentils

Scant 2 c. mong dal (split mung beans)*

Generous 4 c. vegetable or chicken broth

1 large or 2 small sweet onions, quartered and thinly sliced

1 lb. fresh spinach, chopped

8 cloves garlic, minced

1/2 tsp. mustard seeds

1/2 tsp. ginger

1/2 tsp. coriander

1/4 tsp. chili powder

2 tsp. garam masala

2 T. butter

2 T. olive oil

salt to taste

In a medium pot, combine lentils and broth and simmer, covered, over medium-low heat until water is absorbed and lentils are tender but not dissolving. Keep an eye on them and add more liquid if necessary. If lentils are tender and liquid is not absorbed, uncover and simmer until liquid has mostly evaporated.

While lentils are simmering, melt butter and oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until they are very soft and beginning to brown. Add garlic and other spices and cook for two minutes, stirring, then add spinach and cook, stirring, until spinach is wilted and most of it's liquid has evaporated. Add cooked lentils and mix thoroughly. Serve with naan or over plain cooked rice.

*Split yellow peas or red lentils may be substituted for mung bean, but the split mung beans hold their shape better when cooked. Cooked garbanzo beans may also be substituted.

If you have food sensitivities, be sure to use a brand of spices and other ingredients that you know are safe. McCormick and Penzey's are both gluten-free and usually soy-free (check the label).

Saag II

There are many different ways to make Saag. I enjoy it this way.

1-2 c. leftover cooked potatoes and/or paneer, cubed

4 Tbsp. butter

2-3 Tbsp. olive oil

1 medium onion, chopped

1 bunch green onions, sliced, including edible green parts

4-5 cloves garlic, minced

2 tsp. garam masala

1 tsp. sweet curry powder

3 Tbsp. flour

1 c. milk

2-3 Tbsp. cream

1/2 lb. fresh spinach

1 can garbanzo beans, undrained

1/2 -1 c. plain greek yogurt

salt to taste

In a large nonstick frying pan, brown potatoes and/or paneer in 2 Tbsp. oil over med-high heat until crispy. Set aside.

Reduce heat to med-low, add butter, remaining olive oil, and chopped onion. Cook, stirring until onion is clear and beginning to soften, about 5 minutes. Add green onion and garlic and continue to cook and stir until onions and garlic are soft. Add flour and spices and cook until flour and oil have made a thick paste. Add small amounts of butter if the flour is crumbly and dry.

Place milk and cream in a large mixing cup (for immersion blender use) or a food processor. Add onion/spice/flour mixture and blend until smooth and very thick. Add spinach one handful at a time and blend or chop in short pulses until spinach is finely chopped but not pureed. Add mixture back to pan, add garbanzo beans, and cook, stirring, over medium-low heat until it is heated through and the spinach has released it's water. It should be a thick sauce at this point, similar in texture to creamed spinach. Add potatoes and paneer if using and transfer to a serving dish. After transfer, gently stir in greek yogurt. Do not add the greek yogurt while it is still in the pan, as too much heat will make the yogurt "break" and it will not be creamy. Salt to taste.

Serve over rice or with naan.

Asparagus Stir Fry

1 large onion, cut into wedges
6 cloves garlic, minced
olive oil
1 lb asparagus, ends trimmed and cut into in inch pieces
3 Tbsp. low sodium soy sauce
1 c. beef broth (or imitation)
1/2 tsp hoisen sauce
Zest from 1 lemon
1 tsp. ground ginger
2 Tbsp. Cornstarch
1 can kidney beans, drained (white or red)

Rice to serve over

Saute onion in olive oil until crisp tender. Add the garlic and saute an additional 30 seconds. Add the asparagus and stir fry until almost tender.

Combine the beef broth, soy sauce, hoisen, ginger and cornstarch. Stir into the asparagus and cook until thickened. Stir in the beans and lemon zest.

Serve over rice.

Asparagus Bean Soup

You already know I throw beans in everything,
so if you are thinking "Hey! This is just cream of asparagus soup with beans in it" you would be right. This IS just cream of asparagus soup with beans in it. What? They're good for you!





1 lb asparagus spears
4 c. water
5 chicken bouillon cubes (or imitation)
1 can white kidney beans, drained
1 c. heavy cream

Trim the tough ends off the asparagus. Chop the tops into 1/4 inch pieces, set aside.

Boil the tough ends of the asparagus and the water together until the asparagus is tender.
When the ends are soft, stain and reserve the liquid,discarding the ends.

Return the asparagus liquid to the soup pot, and add the chicken bouillon cubes, beans and asparagus tops. Simmer together until the asparagus tops are tender.

Stir in the cream and return to stove to heat through.

Season with salt and pepper to taste.

Carrot Curry Dip

This is something I created when I ran out of spinach for saag. I made used the same seasonings, just changed the vegetable.

Splash Olive oil
1 large onion, chopped
6 cloves garlic
3 inch piece of ginger
1 1/4 c. water, divided
1 Tbsp. ground coriander
1 tsp. turmeric
3 c. carrots, cut into chunks
1 can garbanzo beans, drained
1 can coconut milk
1 tsp. vegetable bouillon (I used Superior Touch Better Than Bouillon Vegetable Base)

Heat the olive oil in a pretty large skillet. Add the onion and cook for 2 minutes. Add the garlic and ginger an cook just until fragrant.

Add the carrots, seasonings, remaining water and vegetable soup base. Let that simmer, covered, until the carrots are tender.

Pour into a blender and puree until smooth, then add the beans and coconut milk and puree until combined. Taste and season with salt to taste.

Rice and Veggie Bake

Splash Olive Oil
1 Onion, chopped
1/2 lb. Spinach
2 Carrots, cut into coins
1/2 Yellow Bell Pepper, chopped
1 small bottle pimentos
2 Yellow Summer Squash, cut in half and sliced

1 can White Beans, drained (Or Garbanzo)

1 can condensed cream of mushroom soup
1 soup can milk
1 soup can rice
1 envelope lipton onion soup

Saute onion and spinach in the olive oil. Add the carrots and saute until the spinach is dark and wilted. Add all the remaining vegetables and saute 3 minutes.

Combine the vegetables and remaining ingredients in a large casserole dish.

Cover with tin foil and bake at 350 for 450 minutes or until rice tender, stirring once about halfway through cooking.

Cajun Cream Pasta

1 lb. Kielbasa, sliced
3 Tbsp butter
1/2 Onion
2 cloves garlic
4 Tbsp. flour
1 c. chicken broth
1 1/2 c. half-an-half
1 can white beans
1 can diced tomatoes, drained really well and pureed
1/2 green bell peppers, julienned
1/2 red bell pepper, julienned
1/4 tsp. parsley flakes
1/4 tsp Oregano
1/4 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. paprika
1/2 c. Parmesan cheese, grated
Salt & Pepper to taste

6 c. hot cooked pasta

Cook Kielbasa in skillet until starting to brown. Remove from pan and keep warm. In the drippings add the butter, onions, and garlic. Saute until the onions are tender. Stir in the flour and cook, stirring, for 2 minutes.

Stir in chicken broth and simmer 3 minutes then whisk in half-an-half. Stir in remaining ingredients, and cooked kielbasa, and simmer until bell peppers are tender.

Taste and add salt and pepper to taste

Serve over pasta