Mexico celebrates lentils Latin style

Ahhh... those lentils, so good, so healthy, and so versatile. If you have been following this blog, you will have noticed lentils done as a salad, soup, entree, and appetizer. Prepared French, Asian, and curry style. Now you can add Mexico to that list with this wonderful preparation full of Latin influence.

Having forgotten to take something out of the freezer, the second choice was to find something out of the pantry (which consists of 2 small shelves in the cupboard above the kitchen sink). Don't laugh, you would be amazed how much can be packed in an area not much larger than 2 carry on bags! Well, as it turns out, the pantry was the right place to start. I found a bag of French style lentils that was begging to be prepared in a way that I had not yet created. The Mexican Paella posted not long ago was a hit and it was time that lentils had their day South of the Border. And so that is the story of this recipe, which turned out wonderful I might add. It's very simple to make and with the exception of one or two ingredients, most of the other ingredients are probably loafing around in your pantry and fridge. Here's what we need:

1 1/2 cups of French style lentils (they keep their shape better when cooking)
1 1/2 cups of chicken stock
1 1/2 cups of water
4 oz. (100 gm) of chorizo (Mexican or Spanish) sliced thin
5 Tomatillos (medium, cut in quarters)
2 Tomatoes (medium, cut in halves, then sliced)
2 cups of fresh green beans, cut in halves
8 cloves of garlic, roughly chopped
2 shallots, diced
1 large onion, chopped
2 large red bell peppers, chopped
1/4 cup of parsley, chopped
1 teaspoon of red pepper flakes
1 teaspoon of Cumin
1 teaspoon of fresh chopped Tarragon
1/2 teaspoon of chili powder
1 teaspoon of salt + 2 pinches
1 teaspoon of black pepper
4 tablespoons of olive oil
A few drops of Tabasco sauce
1/2 teaspoon of colorante (see below - only if you have some)

A word about colorante. It is a substitute for Saffron. It comes in powder form, yellow-orange in color, and much less expensive than Saffron. It adds a nice color to your dish and I think it adds an extra layer of flavor albeit very subtle. Nowdays, you can probably find it in ethnic food stores and even the Asian supermarkets that are springing up everywhere in the States. If you're in Mexico, Central and South America, or Europe, you should find it easily available. I recently found some at one of the Asian markets that sell foods and spices from all over the world. If you can't find it, go ahead and use a few Saffron strands.

As usual, please do all your prep work before you start cooking. It will make it much easier on you. Also, don't fear the "long" list of ingredients for this recipe. Most of it consists of spices that are so integral to this dish. Now that you have everything ready and together, it's time to cook.

Start by getting a large pan that is a good 3 inches deep and pour 1/2 of the olive oil. Heat the oil over medium high heat and saute your chorizo until it is beginning to brown. Remove the chorizo and set aside. Do not discard the oil. When chorizo has cooled a bit, use a sharp knife and chop each slice into rough pieces.

In the same pan, now at medium heat, saute the garlic, onion, and shallots until they become translucent. Next, add the red peppers, stir and continue to saute for about 5 minutes. Add the lentils and stir well so that they are well coated. If you need more oil, you can now add the other half of it. Saute for a few minutes.

Next, add your remaining vegetables and stir to incorporate all the ingredients. Saute another couple of minutes and add your liquid, bringing heat back up to medium high. Return the chorizo to the pan and add all your spices, salt, pepper, and red pepper flakes. You should have have all your ingredients in the pan.

Bring to a boil, stir well, and cover, reducing heat to medium low. Continue to cook for 30 minutes, returning for a final stir about half way through (15 minutes). When done, lentils should be cooked through just past al dente and still retain their shape. Stir one last time, remove from stove and keep covered for about 10 minutes so that remaining juices can be absorbed.

You can serve this in a dress up way or casual, as the pictures show. Dressed up, gather a few metal molds that look more like cookie cutters. Set molds on a cookie sheet and fill them, making sure to pat the lentils down with a spoon. Fill to about 1/4 inch below top rim of mold and fill remaining quarter inch with a Mexican blend grated cheese and set under the broiler for about 6 minutes or until cheese bubbles. Remove them from the oven and let set for a few minutes. Then, using a spatula, transfer them to a dinner plate, run a thin, sharp knife around the rim and carefully lift the mold.

As a more casual way of serving, simply serve a couple of serving spoonfuls per guest on a dinner plate and sprinkle some chopped parsley over the dish for garnish. I guarantee you and your guests will love this dish. It's full of flavors and each spice adds a nice layer to the flavors. It's wonderful! If you are a vegetarian, simply cut out the chorizo and chicken stock and use 3 cups of water instead.

The most most perfectly cooked lentil you'll ever prepare

On several occasions, lentils has been featured on this site,  cooked as a stew, served as a side dish, or chilled as a salad. One of the characteristics of cooked lentils has always been that they tend to break down and don't retain their shape. The darker, green, French lentils work best in retaining shape, but will eventually break out of their casing, depending on how long you cook them. Wouldn't it be wonderful if you could cook them and they woudn't break down or get mushy, unless of course, you wanted to make a soup?

Well, the waiting is over and I have found a great way to turn out beautifully cooked lentils that will be present themselves well either hot or cilled. Using those darker green French lentils, bring 3 cups of water, salt, and a teaspoon of olive oil to a vigorous boil. Then add one cup of uncooked, rinsed, lentils to the water and bring back to a boil. Immediately cover and remove from heat. Allow the covered lentils to sit for 30 minutes. Do not uncover or check them at all during that time. After 30 minutes, taste a few of them for doneness. They should still be firm but cooked all the way through. Now, rinse them in cold water. You now have perfectly cooked lentils that are ready for serving as a salad or side dish.

Pictured here, are the lentils prepared as a salad with a drizzle of olive oil and rice vinegar. Sprinkle a dash of salt and pepper for taste. As a final touch, sprinkle with oven roasted almond slivers.You may, if you wish, microwave the lentils for a couple minutes and toss with a couple of tablespoons of melted butter.

If you are a lover of lentils, you are urged to try this method of cooking. You will not be disappointed. Be sure to use the French lentil version of this bean. Make quantities ahead of time and freeze what you don't use. You will always have some ready at a moment's notice when the need arises down the road.

Lentils are a cool veg when cooled for Lemon Lentil Salad

Lentils, one of the great legumes of its category. These little beans are so full of nutrients and are a wonderful source of protein. No wonder they are always on the grocery lists of so many vegetarians. This is not to say that the rest of us meat eaters haven't fallen in love with them either. On the contrary, lentils can be found in most kitchen cabinets and pantries around. Most of us are familiar with the wonderful soups and stews these beans make. If you go to the archives of this blog, you will find such recipes; however, chilled lentils in salads are a lesser known use. Now I know there are a lot of you in the know that are the exception. But let me talk about a wonderful way of preparing chilled lentils that you will find absolutely refreshing, full of flavor, and oh so healthy. I call this recipe Lemon Lentil Salad.

This recipe uses the French green lentils that are deeper in color and are different than other lentils in that they are more round and tend to hold their shape when cooked. They have a wonderful rich flavor and are ideal when creating salads. I strongly recommend using this type of lentil when preparing this dish. Here's what we need:

1 1/2 cups of dry French lentils
6 cups of water
1 small shallot, minced (optional)
1/4 cup chopped parsley
2 green onions, finely chopped
Zest and juice from 1/2 lemon
1/4 cup of olive oil
salt and pepper to taste

This recipe will take about an hour from start to finish. When you have put this together, please chill in your fridge for at least an hour before serving. Options for this dish may also include 1 teaspoon of ginger paste and chopped mint leaves.

Start by bringing 6 cups of water to a boil in a large pot. Once water is boiling, add the lentils and boil for about 40 minutes or so. You want to check them so they aren't over cooked, so at 30 minutes check them. When they are al dente, they are ready. They should still retain their wonderful shape. Once ready, remove them from the stove top and immediately strain them and run cold water over them for a few minutes. This will stop the cooking process. Once well drained, transfer them to a large bowl and add the parsley, green onions, and minced shallots, toss gently with a large serving spoon. Cover with plastic and place in your fridge.

While lentils are cooling, prepare your dressing. In a small bowl, add the olive oil, the lemon juice, salt and pepper and blend vigorously until the olive oil begins to emulsify. You may if you wish, add a half teaspoon of Dijon mustard or a teaspoon of rice vinegar. This is a very forgiving dish, meaning that it has no problem with added ingredients. Once well mixed, add the dressing to the lentils and gently toss. Return lentils to the fridge until well chilled. This dish may be served on a bed of Boston (butter) lettuce and can either be served as a salad course or an appetizer. It's absolutely wonderful. I'm serious!

The Best Split Pea Soup You'll Ever Taste

There are few things that comfort me more during the cold Autumn and Winter months than my split pea soup. I have been making it for years and it just doesn't get any better. What's wonderful is how simple it is to make such a delicious dish so healthy and warming. I'm so convinced that you'll agree that I've decided to share my recipe with you. OK, here's what we need:


4 cups of split peas (2 lbs)
3 cans of chicken stock
2 cups of water
1 cup of half n half
1 1/2 cups of dry white wine
1 large smoked ham hock (2 lbs)
4 thick strips of bacon, chopped

1 large yellow onion, finely chopped
6 cloves of garlic, finely minced
1 large shallot, finely minced
1 large carrot, chopped
2 celery sticks, chopped
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic salt
1/4 cup of olive oil

Start by preparing your ingredients before you start cooking. With a sharp knife, cut deep slits into the ham hock. Doing this will bring out the flavors of the ham hock while cooking. Chop the bacon and saute in a frying pan on medium high until semi crisp. Remove, let the bacon sit on a paper towel. Take 1/2 cup of the white wine and deglaze the pan. Set aside. Chop your vegetables as instructed above.

In a large pot, heat the olive oil on medium heat. Saute the garlic, onion, and shallots until translucent. Next, add the wine and stir, continuing to cook for a minute or so. Next, add the carrots and celery, stir and saute another minute or so. Now add the chicken stock and water, stir and bring back to a boil. Reduce heat to low and add the ham hock, continuing to cook covered for 30 minutes.

After 30 minutes, remove the ham hock and set aside to cool. Now add the split peas, stir and bring back to a boil. Cover and continue to cook on low. When ham hock has cooled enough to the touch, begin to debone, removing excess fat and cutting the meat in 1/2 inch pieces. Once that's done, return meat and bone to the pot, cover and continue to slow cook for about an hour, stiring every 10 minutes so peas don't stick to bottom of pot.

After an hour, the split peas should well be on their way to producing a nice creamy consistency. Now add the sauteed bacon and the juice from the deglazed pan. Stir and taste for flavor. At this time you may add the garlic salt, salt, and pepper. Stir and while stiring, slowly add the half n half, making sure that it is well blended. You may, if you wish, take 2 cups of the soup and puree it in a food processor and add it back to the pot. Continue to slow cook, stiring frequently, for another 20 minutes. Make sure you don't forget to stir frequently, as this is the time when the split peas can begin to stick at the bottom and if not attended to, can burn.

When finished, turn off the burner and set the pot aside for about 5 minutes to cool a bit. Serve in a bowl and sprinkle with minced parsley and a little grated parm or swiss, along with a couple of slices of old fashion crusty hearth bread. Enjoy!

Mung Chicken Curry... The Way You'll Love It

I originally created this dish last year when I introduced myself to the Mung Bean. It was purely by accident that I came across  these cute little army green beans, as I was actually searching for those other cute little army green beans, the lentils. So, without having a clue as to what to do or how to cook them, I grabbed a package and forgot all about the lentils. I had a good feeling that this was either going to end in disaster or fingers crossed, a triumph.

My curiosity got the best of me and as soon as I got home, I got on the internet and decided to research my little find. Reading that the Mung Bean was mainly cultivated in South Asia, I decided to stay in that region of the world and use the combination of ingredients indigenous to the area. And so, I got out my coconut milk, curry powder, and chicken, and proceeded to start my journey down the Ho Chi Minh Trail. Well, I was not disappointed with the result. Out of my experimentation came a wonderful dish of delightful mixes of flavors and textures that I had not previously been exposed to. For its simplicity, I crowned it Mung Chicken Curry.

Now I want to share this wonderful dish with you so that you may partake of the unique flavors that I first experienced last year. Let me introduce the characters in this culinary act:

4 large chicken thighs, fully skinned and all excess "yellow" fat removed
3/4 cup of Mung Beans (make sure to check for little pebbles carefully, as in all small beans)
1 large red onion, diced
1 1/2 cups celery, chopped
1 1/2 cups carrots, chopped diagonally about 1/4 inch thick
6 garlic cloves, cut in halves or left whole
3 green onions, chopped
1 3/4 cups chicken stock
1 can coconut milk (about 14 oz.)
1 tablespoon plus 1 teaspoon curry powder (preferably the rust color as opposed to the mustard color)
1 teaspoon salt
1 teaspoon pepper
16 oz. package of SE Asian noodles (Chow Mein Noodles or the curly type Chow Mein) You may use rice
4 tablespoons vegetable oil
1 tablespoon sesame oil

Spray a large frying pan (10 inches diameter at bottom and at least 3 inches deep) with cooking spray and coat the bottom with all the vegetable oil. Heat on medium high heat. Sautee the chicken thighs until golden, remove and set aside. In the same pan, reducing heat to medium,  add all the fresh vegetables and sautee until onions are translucent. Add the sesame oil and Mung Beans, mix well. Allow to cook a few minutes then add the chicken stock, salt, and pepper. Mix well so all ingredients are well incorporated. Next, add the curry powder and be sure to stir well so that all the powder dissolves completely. Your sauce should be showing a golden rust color. Cook for about 5 minutes. At this time, if you think you need a little more liquid, you may add 1/4 cup more chicken stock; however, I don't think you'll need it. Reduce heat to medium low and continue to cook for 10 more minutes. Now add the coconut milk and blend all ingredients together, bring back to a slow boil.

Finally, add your chicken, turning and coating it, reduce heat to low and cover. Cook for about 30 to 40 minutes, stirring with a spatula every 15 minutes and turning the chicken. Continue to slow cook for about 10 more minutes. Your Mung Beans should be fully cooked. If not, cook for another 10 minutes. Once cooked, shut heat and bring a pot of water to boiling and cook your noodles for about 6 minutes or until cooked al dente (cooked through but still firm). To plate, add a chicken thigh in the center, ladle some sauce and Mung Beans over it, and in a swirling motion, place the noodles all around the edge of the plate. Serve hot and enjoy :)

VEGETARIAN VERSION

For a meatless rendition of this dish, substitute Yukon Gold potatoes for the chicken and the noodles. Use large potatoes and boil with skin on until cooked. Cut them in quarters length wise and place 4 quarters on each plate and ladle the sauce and Mung Beans over them. You will need to increase the amount of Mung Beans to 1 1/2 cups and the chicken stock to 2 1/4 cups. The rest of the ingredients can remain the same.

Rice And Beans a la Foo Foo?

 The good ole rice and bean dish is about to go to the head of the fancy class and find its right place amongst your white linen, fine silverware, and crystal wine goblet. Yes, what you see is plain and simple, delicious, guest impressive, and nutritious rice 'n beans.

Did you know that most of us eat with our eyes before our stomachs? It's true, we tend to judge how good and appetising something is by how it looks on our plates before our taste buds tell us otherwise. If something looks good on your plate, you will enjoy it much more than if it's slapped together like you remember of your school cafeteria lunch line. Furthermore, we tend to savor the dish considerably, thereby eating it slower, resulting in a smaller portion satisfying us. End result is fewer calories and fewer inches. That is one of the secrets of the French and why they tend to stay trim, although a nice bottle of red doesn't hurt either.

At first sight, you were probably thinking oh my gosh that looks complicated to make. Nothing could be further from the truth. Remember, this blog will stress simplicity in the kitchen. Presentation is 75% of the battle and preparation is the other 25%. So are you ready? Let's get our ingredients together first. Remember in my previous post I discussed how to make molds? If you haven't read it yet, go back and do so now. Here's what we need:

1 home made (or store bought) metal mold - tuna can works great for this
1 cup of French lentils (they're more round and stay firmer than flat traditional ones)
1 cup of long grain wild rice
2 cans of chicken stock and 1 cup of water
1 med red onion, chopped
1 med yellow onion, chopped
2 cloves garlic, minced (that means chopping them into tiny tiny pieces)
2 med carrots sliced lengthwise and then chopped
4 med white or dark mushrooms, cut in halves and then sliced
1 med ripe tomato, chopped, seeds and all
1/2 cup parsley, finely chopped
1 tbsp Worcestershire sauce
1 tbsp Dijon style mustard
1 tbsp tomato paste (I buy a tube and store it in the fridge and use it when I need a little)
1 med zucchini sliced lengthwise with a peeler (so it makes very thin slices)
1/4 cup of olive
salt
pepper

Here's a little secret that makes cooking in the kitchen easy and a lot less stressful. Do your preparation work before you even turn the stove on. So now take and do all your slicing, chopping, mincing, and measuring, and get that all out of the way.

Assuming that you're finished preparing everything, now get a medium size pot and over medium high heat, pour the olive oil in. Allow the oil to heat up a bit and then add your onions and your garlic, let cook for a few minutes till the onions start getting translucent. Now add your carrots and stir. Cook for a few more minutes. Next, add your mushrooms and tomato, stir. Lower your heat to medium now.

Now you are going to add your rice and lentils; however, first I want to talk about what to look for. As I mentioned earlier, be sure to purchase French lentils. They are more round, darker, and stay firmer during cooking. I believe they are also richer tasting. As far as the rice is concerned, be sure to use long grain wild rice with the husk still attached. You'll get a better taste and more nutrition that way. The husk will provide you with a ton of fiber, but don't worry.

Now go ahead and add your rice and stir well. Before you add your lentils, make sure that you have rinsed them with cold water. Add your lentils and stir. Once the ingredients have been well incorporated, add your 2 cans of chicken stock, Worcestershire sauce, Dijon mustard, and tomato paste. Again, stir until well mixed. Over medium heat still, bring to a boil. Once boiling, cover your pot and lower the heat to low. Let cook about 30 minutes and check, stir. Keep a close watch on the level of liquid. Cover, cook for another 15 minutes and check. If it looks like you need a bit more liquid, pour some of the water you have set aside. Cook covered another 15 minutes and then add your parsley. Add salt and pepper and taste for correct seasoning level. Check for doneness. The lentils and rice should be al dente now. You may cover and cook for another 10 to 15 minutes and by then most of the liquid should have been absorbed. Remove from heat and keep lid on. Set aside for 15 minutes to allow a bit of cooling and setting.

Now you are ready to put your dish together. Get a dinner plate and center your mold. Using a spoon with holes in it, begin to fill the mold to the top. Pat it down so as to squeeze remaining liquid out through the bottom of the mold. Fill the mold a little more and repeat. Your mold should now be well packed. Holding the mold in place, pick up the plate and swirl it around until the liquid has covered the bottom of the dish. Once satisfied, go ahead and slowly lift the mold. Now take your zucchini slices and cover the sides until it goes all the way around. You have made your first serving. It should take only about 2 minutes or less for each plate. Add a sprig of parsley on top for garni.

This should serve 6 people. Serve with some nice crusty bread and a glass of burgundy. This dish can be served as an appetiser or an entree. If an entree, serve with a couple of skewers of broiled lamb or chicken on the side. This dish will cost you a whole $1.13 per serving! Enjoy. (photos by Dominique Roche)