Monthly Archives: March 2014

Curried Vegetables, Spiced Basmati Rice and Dahl


4 Tablespoons canola (or mild olive) oil
2 cloves garlic; minced
1 teaspoon fresh ginger; minced
1 teaspoon fresh turmeric; mince
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon fennel; crushed/ground with a mortar and pestle
optional 1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1/16 teaspoon ground cloves
2 cups crushed tomatoes (I use Pomi brand)
8 cups of seasonal vegetables cut into bite size pieces. I used onion, green cabbage, carrot, celery, parsnips, and butternut squash
Enough water to cover the vegetables plus more if needed during the cooking process.

In a large soup pot saute garlic, ginger and turmeric in oil for 2 minutes, stirring so they don’t burn and adding a tablespoon of water at a time as needed to prevent sticking. Add spices, stir and sauté briefly just to heat. Add remaining ingredients, bring to a boil, reduce heat and simmer until the vegetables are tender (about 30 minutes). This is a large batch so I froze half.

1 1/2 cups brown basmati rice; soaked for at least 1 hour and up to 8, drained, rinsed and drained
2 Tablespoons canola (or mild olive) oil
1/2 onion; minced
1 clove garlic; minced
1/2 teaspoon cumin seed
2 whole cloves
1 teaspoon sea salt
1 turkish (or 1/2 California) bay leaf
1/4 teaspoon mustard seeds
1/4 teaspoon ground turmeric
1/8 teaspoon fresh ground black pepper
pinch ground cardamom
optional 1/4 teaspoon chili flakes
2 1/2 cups water

Saute onion in oil for 2 minutes. Add garlic and spices and continue to sauté for 1 minute. Add rice and mix to coat with oil and spices then sauté for 1 minute. Add water, bring to a boil, reduce heat and simmer with lid on till all the water has absorbed (about 20 minutes). Remove from heat, leave lid on for 5-10 minutes. *remove bay leaf and cloves after cooking

1 cup red lentils; rinsed
3 cups water
1/4-1/2 teaspoon sea salt

Combine, bring to a boil, reduce to simmer and cook 20 minutes or until the lentils are soft and begin to break apart.


Bouillabaisse Inspired Fish Stew

4 Tablespoons extra virgin olive oil
1 1/2 onion; diced
2 sticks celery; sliced
2 turkish (or 1 California) bay leaves
1 teaspoon anise seed
3/4 teaspoon thyme
1/2 teaspoon saffron fronds
1 teaspoon salt
5 cloves garlic; crushed
2 Tablespoons tomato paste (I used Amore brand)
1 cup dry wine (I used a sauvignon blanc but have used red when that is all that was on hand)
4 cups tomatoes (I used Pomi brand)
4 cups shrimp broth (peels from1 lb shrimp simmered in 4 cups water  for 5 minutes and shells strained out)
1/4-1 teaspoon red pepper flakes to taste
3-4 potatoes; peeled and diced
4-5 lb fish (cut to 1 1/2 inch pieces) and seafood combo (I used shrimp, scallops, pollock and tuna)
salt to taste

In a large soup pot saute onion and celery with olive oil over medium heat until tender and onion becomes slightly translucent. Add The herbs and spices, garlic, tomato paste and wine then allow to simmer for 5 minutes. Add tomatoes, shrimp broth, red pepper flakes and potatoes. Bring to a boil, reduce heat and simmer with lid on for 20-30 minutes until the potatoes are tender. Add the fish and seafood, return to a boil, reduce heat and simmer for 10 minutes. Salt to taste. I served this with fresh bread, cheese, quince paste and an arugula salad with a lovely wine.