Spiced Lentil Soup

Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil

• 2 cups (280 grams) diced onion (1 medium/large)

• 2 large garlic cloves, minced

• 2 teaspoons ground turmeric

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon cinnamon

• 1/4 teaspoon ground cardamom

• 1 (15-ounce/398 mL) can diced tomatoes, with juices

• 1 (15-ounce/398 mL) can full-fat coconut milk*

• 3/4 cup (140 grams) uncooked red lentils, rinsed and drained

• 3 1/2 cups (875 mL) low-sodium vegetable broth

• 1/2 teaspoon fine sea salt, or to taste

• Freshly ground black pepper, to taste

• 1 (5-ounce/140-gram) package baby spinach

• 2 teaspoons fresh lime juice, or more to taste

Directions:

1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.

1. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.

1. Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Stir to combine. Increase heat to high and bring to a low boil.

1. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.

1. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.

Read more: http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/#ixzz49ZiJarKz

Crispy baked tofu

Crispy baked tofu

• 1 (15 ounce) block of organic extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium tamari or soy sauce
• 2 teaspoons arrowroot starch or cornstarch

1. To prepare the tofu: Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds so you have three ½-inch slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top, then repeat with the last slab. Top with more towel and place something heavy on top (like a cast iron skillet) to help press the water out of the tofu.
2. To bake the tofu: Transfer the drained tofu to a cutting board. Slice each slab into four columns and four rows. Whisk together 1 tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 teaspoon arrowroot starch over the tofu, then toss the tofu until the starch is evenly incorporated. Repeat with 1 more teaspoon arrowroot starch. Arrange the tofu in an even layer on the baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the tofu is crisp and deeply golden.

Mango Salsa

INGREDIENTS

• 3 ripe mangos, diced (see photos)
• 1 medium red bell pepper, chopped
• ½ cup chopped red onion
• ¼ cup packed fresh cilantro leaves, chopped
• 1 jalapeño, seeded and minced
• 1 large lime, juiced (about ¼ cup lime juice)
• ⅛ to ¼ teaspoon salt, to taste

INSTRUCTIONS

1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.

Butter Chicken

Ingredients

• 2 tablespoons butter
• 1 cinnamon stick
• 2 cloves
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon coriander, toasted and ground
• 2 cups tomato (fresh or canned), pureed
• 1 tablespoon tomato paste
• 1/2 teaspoon cayenne pepper or to taste
• 1 batch tandoori chicken
• 1 tablespoon honey
• 1 tablespoon dried fenugreek leaves
• 2 tablespoons cashew or almond butter (optional)
• 1/4 cup heavy cream
• 1 teaspoon garam masala
• salt to taste
• butter (optional for garnish)
• cilantro (optional for garnish), chopped

directions

1. Melt the butter in a pan over medium heat.
2. Add the cinnamon, cloves, cumin and coriander and cook until fragrant, about a minute.
3. Add the tomatoes, tomato paste and cayenne, reduce the heat to medium low and simmer until the sauce starts to thicken, about 10-15 minutes.
4. Add the chicken, honey, fenugreek, almond butter and cream and simmer for another 10-15 minutes.
5. Add the garam masala and salt and remove from heat.
6. Serve over basmati rice garnished with butter and cilantro.

http://www.closetcooking.com/2011/07/butter-chicken-murgh-makhani.html

Tandoori Chicken Kababs

Makes 4 servings

½ cup fat-free Greek yogurt

1 tablespoon chopped fresh ginger

1 clove garlic, chopped

2 teaspoons garam masala*

1 teaspoon ground coriander 

1 teaspoon ground cumin

¼-½ teaspoon cayenne pepper (depending on how spicy you like it)

1 teaspoon sweet paprika

¼ teaspoon turmeric (optional)

1 teaspoon kosher salt

2 teaspoons lemon juice

2 teaspoons grapeseed, vegetable or other neutral-flavored oil

4 boneless, skinless chicken thighs (about 18 oz), trimmed of fat and cut into 1-inch pieces

Grapeseed or vegetable oil for brushing the grill

Cilantro leaves for garnish
Lemon wedges for garnish

Cucumber Raita:

¾ cup fat free Greek yogurt

½ cup finely diced English cucumber

1 teaspoon ground cumin

2 tablespoons chopped cilantro

1/8 teaspoon kosher salt

To make the marinade for the chicken, place the first 12 ingredients (through oil) in a food processor or blender and puree until smooth. 

Place the chicken in a glass baking dish. 

Pour the marinade on top.

Stir to coat all of the chicken pieces with the marinade.   Marinate the chicken at least 2-3 hours or overnight. 

Heat a grill or grill pan over medium high heat and brush the grill with oil.  Thread the chicken onto 8 wooden or metal skewers (about 9 inches in length).  If using wooden skewers, soak them in cold water for 20 minutes first to prevent burning.  Grill the kabobs about 10 minutes until the meat is cooked through, turning them over halfway through.   Remove them from the grill.

To make the cucumber raita, mix all of the ingredients together in a small bowl.  Chill before serving. 

Serve kabobs with raita and naan or basmati rice, if desired.  Garnish with cilantro leaves and lemon wedges.  

http://www.thefoodiephysician.com/2012/05/cook-once-eat-twice-tandoori-chicken.html

Vegetarian Masaman Curry

85g unsalted peanuts (optional)
400ml can coconut cream 
4 tbsp massaman curry paste 
1/2 cup red and green pepper
1/2 cup green beans
1/2 cup sliced carrots
1 cup cauliflower 
1 package extra-firm tofu
1 large sweet potatoe, cut into 2½ cm chunks 
1 onion, cut into thin strips
4 kaffir lime leaves 
1 cinnamon stick 
1 tbsp tamarind paste 
1 tbsp palm or soft light brown sugar 
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve 
jasmine rice, to serve 

Method

1. Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
2. Heat 2 tbsp coconut cream in a large wok with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
3. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Baked Rosemary Beet Chips

30-minute baked beet chips infused with rosemary and speckled with sea salt. Perfectly crispy, simple to make, and a healthy snack on the go.

Serves: 3-4

Ingredients

• 3 medium-large beets, rinsed and scrubbed
• Olive or canola oil
• Sea Salt + Black Pepper
• 2-3 sprigs rosemary, roughly chopped

Instructions

1. Preheat oven to 375 degrees F and place oven rack in the center of the oven.
2. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
4. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
5. Remove from oven, let cool. Then serve.