Coconut Red Lentil Soup and Socca

Coconut Red Lentil Soup~ A Stack of DishesI’ve gotten onto a bit of an Indian food spree lately. This is a direct result from my trip to NYC a few weeks ago. When Pam and I go to larger cities we often seek out Thai restaurants. After living in Thailand for 5 years Thai food has become comfort food for Pam. So during our first week in NYC we ate Thai just about every day. We have a few favorite restaurants that we return to often when in town, and this time we found a few new places. All quite good for American Thai. We had some delicious Gai Yang, plenty of Kraw Pao Gai, and piles of Som Tam. None had the nose-running spiciness that we adore when in Chiang Mai, but no complaints.

During our second week in NYC we stayed with our friend Claire, and for a switch we all went out for Indian food around the corner from her apartment. The dishes were a new symphony of spices and spiciness that our bellies just adored. Warm curries, cinnamon, cardamom, oniony naan and earthy vegetables.

The delight of the new flavor profiles was doubly enhanced by our visiting with our friend. Claire has done the remarkable thing of completely transforming her self and health over the past couple of years, and a lot of that started with a change in her diet. After years of aches and pains and stubborn weight, Claire shied away from gluten and refined sugars and then ultimately became a Vegan. {well actually a 95% vegan as she calls it, she is not militant. It turns out she enjoyed Thanksgiving dinner just like any good Pilgrim} 

I had not seen Claire much during this transformation phase, but each morning, sitting at her kitchen table while she ate her porridge of grits and lentils, I couldn’t help but be blown away. Claire now has a significantly more svelte physique, but more importantly a lightness of spirit and energy. No- it’s more than that, I dare say that she is somewhat radiant. This from a woman who was gray skies and wore dreary black every day.

After a week of Thanksgiving indulgences, and in the glow of Claire’s revival, you might see how one might fall in love with bowls of Daal.

Coconut Lentil Soup and Socca~ A Stack of DishesBefore leaving NY I tucked into my suitcase fresh spices to bring back home. BTW- spices DO stale in time, so a revamp of your spice rack once a year of so is in order. You’ll be amazed in the difference fresh spices can make to a dish.

So here you have it. A soul satisfying Red Lentil soup made with coconut milk. In addition I fried up a batch of Socca. These are a chickpea flour pancake that have a wonderful creamy texture to them. For you gluten free folks, this is one for the recipe file. I tossed in some black sesame seeds into mine, but like any pancake, they are a blank canvas for any flavor combination. They also take no time at all, so for those nights when you hanker for a starch but don’t want to wait for rice to cook, this would be a fantastic go-to.

Coconut Red Lentil Soup
I made a huge pot of this and kept it in the fridge. During these cold days and holiday indulgences a friendly bowl of healthy Daal and rice is heaven.
Print
311 calories
34 g
0 g
15 g
14 g
13 g
333 g
621 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
333g
Servings
8
Amount Per Serving
Calories 311
Calories from Fat 127
% Daily Value *
Total Fat 15g
23%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 621mg
26%
Total Carbohydrates 34g
11%
Dietary Fiber 10g
40%
Sugars 3g
Protein 14g
Vitamin A
31%
Vitamin C
8%
Calcium
6%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup yellow split peas
  2. 1 cup red lentils (masoor dal)
  3. 7 cups water
  4. 1 medium carrot, sliced into 1/4" coins
  5. 2 tablespoons minced ginger
  6. 2 Tablespoons Bolt's curry powder (I used hot)
  7. 2 Tablespoons coconut oil
  8. 2 scallions, thinly sliced
  9. 1/3 vup tomato paste
  10. 1 14oz can light coconut milk (full fat coconut milk makes a creamier dish)
  11. 2 teaspoons salt
  12. 1/2 cup fresh cilantro, rough chopped
Instructions
  1. Thoroughly rinse the lentils and peas, picking through to remove any debris or stones. Place them in a large pot and add the water. Bring to the boil, then reduce to a simmer, add the carrot and half the ginger. Cover and cook until tender, abut 30 minutes. While the lentils and peas cook, in a small dry skillet over low heat, toast the curry powder. Take care not to burn it. You will get a burst of curry aroma coming from the pan, remove from the heat and scrape the powder into a bowl. Add the coconut oil to the pan and add half of the scallions and the remaining ginger. Saute for 2-3 minutes then add the tomato paste and cook for another minute. Add the toasted curry powder and stir to combine. Add the contents of the pan to the lentils along with the coconut milk and salt. Simmer for 20-30 minutes. Add more water if the consistency gets too thick. Serve with Socca and top with the remaining scallion and a dollop of yogurt if you like.
Adapted from 101 Cookbooks
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calories
311
fat
15g
protein
14g
carbs
34g
more
Adapted from 101 Cookbooks
A Stack of Dishes http://www.astackofdishes.com/
Socca~ Chickpea Pancakes
These cakes are gluten free and have a lovely creamy texture to them that is addicting.
Print
266 calories
31 g
0 g
12 g
10 g
7 g
121 g
162 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
121g
Servings
4
Amount Per Serving
Calories 266
Calories from Fat 102
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 162mg
7%
Total Carbohydrates 31g
10%
Dietary Fiber 9g
37%
Sugars 5g
Protein 10g
Vitamin A
1%
Vitamin C
3%
Calcium
10%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup garbanzo bean flour
  2. 1 cup water
  3. 2 tablespoons warmed coconut oil
  4. 2 tablespoons black sesame seeds
  5. 1/4 teaspoon ground cumin
  6. 1/4 teaspoon salt
  7. coconut oil for frying
Instructions
  1. Combine all the ingredients into a bowl and stir thoroughly. Allow the batter to sit for at least 15 minutes for the flour to completely hydrate. You may adjust the thickness of the batter by adding more water if necessary.
  2. Place a large skillet over a medium flame and prepare with either cooking spray or a small amount of coconut oil. Drop spoonfuls of the batter into the pan and cook for about 2 minutes then flip and cook another 1-2 minutes.
  3. Like any pancake you can make them any size you desire.
Notes
  1. The pancakes are best served warm, but I honestly have no complaints with them being at room temperature. You may make them up in advance and then simply rewarm then in a dry pan for a minute or two before serving.
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calories
266
fat
12g
protein
10g
carbs
31g
more
A Stack of Dishes http://www.astackofdishes.com/

Shaved Brussel Sprout Salad

Brussel Sprout Salad~ A Stack of DishesFrom time to time a vegetable can surprise you, and such is the case with this Shaved Brussel Sprout Salad. I am actually a huge fan of cooked sprouts, especially when they are given the chance to get caramelized on the outside, but raw never seemed reasonable.

Shave Brussel Sprout recipes have been cropping up, and so far there hasn’t been one that I haven’t liked. The sprouts are more tender than regular cabbage and they are neutral enough to take on the lovely taste of the dressing.

dressingThis version has become our go-to during the week salad. I purchased a stalk of sprouts and simply pluck off the number of nobs that I need and we’re off and running. Simply stem, peel the outer leaves, and then shred away. The dried cranberries offer a nice chew and a tart sweetness which is perfection, and the toasted almonds a satisfying crunch.

Shaved Brussel Sprout Salad
A healthy and delicious salad that you are guaranteed to fall in love with. Don't skip the dried cranberries, they offer the right sweet/tart flavor that the sprout leaves need.
Print
325 calories
29 g
0 g
23 g
5 g
3 g
121 g
198 g
20 g
0 g
20 g
Nutrition Facts
Serving Size
121g
Servings
4
Amount Per Serving
Calories 325
Calories from Fat 199
% Daily Value *
Total Fat 23g
35%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 0mg
0%
Sodium 198mg
8%
Total Carbohydrates 29g
10%
Dietary Fiber 5g
20%
Sugars 20g
Protein 5g
Vitamin A
8%
Vitamin C
63%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups raw Brussel Sprouts
  2. 1 stalk celery, finely sliced
  3. 1/2 cup sliced almonds, dry toasted
  4. 2/3 cup dried cranberries
  5. 4 Tbsp olive oil
  6. 2 Tbsp cider vinegar
  7. 1 Tbsp honey
  8. 2 teaspoons Dijon mustard
  9. 1 clove garlic, finely minced
  10. 1/4 teaspoon salt
Instructions
  1. Trim the sprout end and peel any damaged outer leaves and discard.
  2. Using a knife, finely slice each sprout, then toss into a bowl breaking up the layers. Add the celery and cranberries.
  3. If you are toasting the almonds, place then in a dry pan over medium heat and gently stir until just toasted, then remove the pan from the heat and move the nuts to a plate to cool. Do not cool in pan or they might burn.
  4. In a small bowl combine the oil, vinegar, mustard, honey, garlic and salt and whisk to combine.
  5. Pour half the dressing over the sprouts and toss until combined. Let the salad rest for 5 minutes, then taste. Add more dressing if necessary and serve with the toasted almonds.
Notes
  1. If you don't have dried cranberries on hand any dried fruit would do- raisins, apricots or figs would be great.
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calories
325
fat
23g
protein
5g
carbs
29g
more
A Stack of Dishes http://www.astackofdishes.com/
Brussel Sprout Salad ~ A Stack of Dishes

 

 

 

 

Grilled Green Cabbage with Cilantro Peanut Sauce

grilled cabbage~ A stack of dishes

I cannot take full credit for this grilled cabbage recipe. It’s a blatant take off (not complete copy) of Faith Durand’s recipe that was featured on The Kitchn. I found it so intriguing that I just had to give it a try.

Cabbage is a food that tends to be on my periphery. Though known for it’s vitamin C packed leaves and neutral taste when eaten raw, I hesitate to cook cabbage, except for the odd stuffed leaves or alongside corned beef in March. Cole slaw is not really one of my favorite dishes, I find it too sloshy and laden. Occasionally I’ll make a marinated salad with a dressing similar to this one. Marinating softens the leaves making to easier on my jaw, and it brings out the sweetness in the cabbage.

As it turns out, grilling also brings out some of that sweetness too. Best grilled outside though to allow the sulfurous odor to dissipate, but once cooked, it mellows into neutrality.

Grilled Cabbage~ A Stack of Dishes [Read more…]