For baby: plum purée; spring risotto with peas, zucchini, and asparagus; and brown rice and red lentil soup.
Red Lentil Dal with Aromatics
Another winner from Deborah Madison….Very little work for a ton of flavor payoff!
1 cup red lentils
1 small onion, finely chopped
2 garlic cloves
1 jalapeno chile, seeded and chopped
3 tablespoons ghee or clarified butter
1/2 teaspoon tumeric
1-15 oz can unsweetened coconut milk, minus the cream
2 shallots, sliced
1 dried red chile, broken into pieces, or 1/4 teaspoon red pepper flakes
3 bay leaves
1 teaspoon mustard seeds
Wash the lentils in several change of water. In a saucepan over medium-high heat, saute the onion, garlic, and chile in 2 tablespoons of the ghee for 1 minute. Add the tumeric, lentils and 3 cups water. Bring to a boil, then lower the heat and simmer covered until the lentils are soft, about 30 minutes. Add the coconut milk and simmer for 5 minutes more, stirring occasionally. Taste for salt and remove from the heat.
Heat the remaining ghee in a small skillet over high heat. Add the shallots, red chile, bay and mustard. Frey until the mustard seeds begin to turn grayish, about 1 minute. Stir this into the lentils, then serve.
Ditch the can. You won’t be sorry you did.
Making beans fancy is so easy! Tonight we made a pot of Deborah Madison’s Pinto Beans with Tomatoes and Serranos, a spicy, smoky dish that transformed the humble pinto into a savory feast. Thanks to the pressure cooker, we went from dry beans to a heavenly pot of soupy beans and broth in about 60 minutes start to finish. In that time I was able to clean up the kitchen, chop the chiles, and roast some zucchini and onions to round out dinner.
Recipe is found here.
A Summer Bean and Vegetable Soup with Pesto
This soup, from Deborah Madison’s Vegetarian Cooking for everyone is sooo delicious, the turnips make the flavors so rich and complex. A great way to get your veggies!
Chicken with White Beans and Tomatoes—so easy and truly one dish. Perfect dinner for the working parent who wants to cook a healthy meal but and has little time to spend in the kitchen. This is a dinner that practically cooks itself.
A few changes: I made a big batch of cannellini beans and froze them in individual portions, homemade beans are so much more flavorful and super easy to make ahead and store. I also added a shallot and a splash of sherry for extra flavor. I forgot to buy fresh herbs, but dried worked in a pinch.
Soba Noodle Salad—I’ve added sugar snap peas, tofu, and sesame seeds.