Thursday, February 25, 2010

Fancy Grilled Cheese

Quick easy and something everything will love, grilled cheese. It was a favorite food when I was a toddler, and I loved those Kraft cheese singles in between two pieces of whole wheat toast. Now, I've upgraded the bread and cheese so that I can have a very quick, hearty, and satisfying meal in less time than it takes to slice the bread and grate the cheese!

- Some kind of walnut bread from Trader Joe's, I think, sliced thinly so that it's not overly bread
-Aged chedder, shredded so it melts more quickly

Spray pan with canola oil, place sandwich on pan, let cook until golden on one side. It helps to place a heavy object, like a mug, on the sandwich to really squish it. Flip. Let other side cook until golden. Enjoy

Wednesday, February 24, 2010

Roasted Red Pepper Soup

I was flipping through the Oct 2009 Sunset magazine and thought I would try out one of their quick and easy soups. It's good and I think the brand of vegetable broth used makes a difference. I used Trader Joe's vegetable broth and I think it marred the taste since I could really taste the celery in the stock. It really just came through. Cook's Illustrated has done taste tests of vegetable broth and they recommend the organic Swanson's Vegetable broth, so I'll try again since I think this could be a great recipe.

Click on title of entry to access recipe.

Monday, February 01, 2010


There's nothing like dal on a cold winter's evening, especially one that takes 40 minutes to make! This recipe is SO quick and tasty, it's definitely a go to recipe for week night meals. More so, since you only have to chop 1 food item! It's warm, hearty, flavorful, high in fiber and protein. You wouldn't know it was so good for you because it's so darn tasty. Prepared several times in the last few weeks, I haven't become bored yet. To create more variety, try different types of lentils. I like red the best because they are the quickest! This recipe comes from Sundays at Moosewood Restaurant.

I prepared the dish slightly differently than the recipe, such that only 1 pot is needed for the whole recipe and the spices get cooked with the onion in the beginning rather than at the end.

Apparently this recipe serves 6 -- I don't think so since my cooking buddy and I ate almost all of it in one sitting, and we weren't overly hungry. Double the recipe.

-1.5 c red or brown lentils, yellow or green split pea, or split, hulled mung beans
-4 c water
-2 dried chiles, whole (I used 1/4 tsp red chili powder)
-1/4 tsp turmeric
-1/2 tsp salt
-1/2 tsp cumin seeds
-1 c chopped onions
-1 tsp grated peeled fresh ginger
-1 T fresh lemon juice (I skipped this)
-1/2 -1 tsp garam masala (I used 1)
-2 T vegetable oil
salt to taste

In a large pot (dutch oven), heat the oil, add the cumin seeds (I also added 1/2 tsp mustard seeds), and cook for 10 or15 seconds (when the popping stops you're ready). Stir in onions and ginger and cook until the onions begin to brown, about 5 minutes. Even if the onions are not yet brown, add garam masala, red chili powder, turmeric, cook for another 5 minutes.

Add lentils, peas, or beans, and salt and cover them with water. Bring to a boil, reduce the heat, and simmer, stirring often, until very tender. This will take about 30 minutes for red lentils, 45 minutes for peas, or an hour or more for mung beans. It may be necessary to add more water to prevent sticking, but only 1/2 cup at a time. If you want a thicker soup don't add water. If you want a saucy soup, add more water.

Spinach dal: Add 4 cups of chopped, fresh spinach to the onions after they have sauteed for 5 minutes, and then cook for 5 minutes more. (I forgot to add spinach in the beginning so I did it at the end, and it was fine. It will wilt in the heat -- my mom suggests adding the spinach in the end other wise the spinach will overcook and the nutrients it provides will be lost).

Eat as is or serve with bread.