Monday, November 7, 2011
Saturday, October 29, 2011
- Rinse lentils well in a strainer.
- Heat oil in medium-large saucepan.
- Toast cumin and Bengali “five spice” until fragrant but not dark.
- Add diced onion, tomato, paprika and chilies and cook on medium for a 2-4 minutes stirring occasionally so that cooking begins but no browning of the vegetables occurs.
- Add lentils and 4-1/2 cups of water to the pot. Bring to a boil and reduce heat to a simmer.
- Cook for 30 minutes.
- Add salt, stir well, cook another 30 minutes. During this final portion of the cooking, stir well to break up some of the lentils every 5-10 minutes.
- Heat 2 Tablespoons oil in large sauté pan. Add potatoes and brown sides. Remove potatoes from pan and set aside.
- Add 1 Tablespoon oil to the pan and brown cauliflower; remove from pan.
- Add final Tablespoon of oil to the pan along with fresh ginger if using and mustard seed and stir to toast until seeds begin to pop.
- Add chickpeas, cauliflower, potatoes, dried ginger if using, cumin and coriander, turmeric, salt and chilies.
- Add ½ cup water, stir well and cover to steam.
- Allow to steam 5 minutes before serving.
- Stir in cilantro just before serving.
- Heat oil and Bengali “five spice” in a small saucepan until fragrant but not dark.
- Add mango, salt, ginger, garlic, vinegar, sugar, turmeric and cayenne.
- Stir all ingredients and bring to a simmer over medium heat. Allow to cook uncovered for 5 minutes to thicken a bit, stirring occasionally.
- Reduce heat to low and cook barely simmering for 30 more minutes, stirring occasionally.
- Put into a clean glass or ceramic jar to cool and cover with a non-corrosive lid. Keep refrigerated. It can be eaten right away, but keeps for weeks in the refrigerator.
Tuesday, May 10, 2011
NAME CONTEST: Please send your ideas for a new name (winner will receive compensation via 30 min phone nutrition or lifestyle consultation)
WHAT IS CHANGING?
Part of what has limited the number of posts here has been finding the time to make dedicated cooking videos and type the new recipes I create (OK, and I'm not super tech-savvy, so it takes awhile to get all of this to work in blog format) amidst an already packed schedule.
1) It's time to expand the blog to encompass the other things I spend time doing. The new blog will still have cooking videos and recipes, but will now include a mix of whatever health and lifestyle projects I'm working on. Consider it a walk alongside a nutrition specialist, chef, internal medicine resident, physical activity fanatic, and primary care and health care access advocate. Don't worry - if you're only interested in cooking and recipes, I'll organize the blog in a way that is easy to find the topics/sections that you want.
2) I will highlight the work of others as it relates to the topics the blog covers.
3) So, back to my lack of technological savvy - if there is anyone out there who wants to practice their blogging skills, I would be happy to take on a production and/or writing assistant. This would be ideal for someone wanting an outlet to practice these skills or who wants to exchange these skills for any expertise or advice I can offer (i.e. this would be perfect for a pre-medical or undergrad student who wants assistance with the medical school process and a project that highlights their interest in the field).
Stay tuned! The new blog address and name will be posted soon!
Sunday, October 3, 2010
As promised, I am posting the recipes for the segment here: Vegetable Rice Salad with Lime Vinaigrette, Tex-Mex Tofu Tacos and Quick & Dirty Salsa.