love of simple
This week I have been all about simple, fast + clean food - and, well, beans. Really, I don’t know what’s gotten into me; I am much more the type to throw in some frozen meal (gasp, I know) for dinner than to figure out what to create to eat. I am all about food that can be eaten quickly and that doesn’t taste too gross. (Hmm… maybe I shouldn’t announce that in a public forum?)
But this week, I have been all about creating something - about pulling together food that not only looks good but tastes great. First, I was inspired by her to try to return to my vegetarian phase. (For those of you who don’t recognize her, she was my sitemate while in the Peace Corps and he was, well, if not a sitemate, an adopted one anyway.) Reading her entry brought back memories. I mean I used to love pulling together fresh ingredients and coming up with something totally amazing that I couldn’t wait to make again. After reading her entry, I thought I probably just needed some inspiration, so I was off to epicurious to see what I could find. I had really only 2 rules - that it be simple and quick. I just wanted to see what would inspire me… just to get my feet wet, you know?
I started with the lentil salad with tomato and dill. Let me tell you, freakin’ amazing. Then I found a recipe for lentils, butternut squash and walnuts. And because I simply could not just use a recipe as written, I kept the spirit of it, but ended up with something totally different, I’m sure. And let me tell you, I was a little bit concerned, but it ended up utterly amazing - if you like lentils and butternut squash, try it - I promise you’ll love it. Then I ran across this recipe for a Chickpea Salad from Orangette. Again, because well, I like to use what I have on hand, I ended up just using it as a jumping off point (although, I’m sure that this recipe as it stands is utterly amazing). And let me tell you, she’s right, there is something about the lemon juice that just brings out the flavor of the garbanzo beans and the tomatoes. (Orangette says it much better than I do.) I really wanted to lick the bowl out when I was done with it - I mean, I didn’t, but I really wanted to. I know that I am slightly biased, but seriously go out and buy yourself some lentils and chickpeas and make these two recipes.
Moroccan Lentils + Butternut Squash
1 small squash, peeled, seeded and cut into 1-inch chunks
1 c. raw lentils
although if I ever found canned lentils, I would certainly give them a go!
1 small red onion, diced
1 tbsp ras el hanout
I got mine from my sister for Christmas and I believe she got it from here. The smell brings back Morocco for me. Thanks C!
1/4 - 1/2 c. dried cranberries or sour cherries
Preheat your over to 450. In a shallow baking pan toss about 2 tsp olive oil with the squash until combined well. Bake squash in middle of oven until almost tender, 20 minutes. Then remove pan and add in your diced onion. Cook another 5-10 minutes until the mixture is tender (or in my case, caramelized).
While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
When the squash is done, add mixture to bowl. Add your ras el hanoot, cranberries and salt and pepper to taste.
That’s it. The cinnamon and cumin of the ras el hanout makes this dish simultaneously savory and sweet.
Garbanzo’s Salad
1 can garbanzo beans, drained and rinsed
1 c cherry tomatoes
1/8 c feta cheese
olive oil, lemon juice, garlic salt + pepper to taste
Combine all ingredients - except the feta - into a bowl, stir to combine. Add feta and gently mix.
Then grab yourself some crusty, rustic bread and a spoon. It’s got the feel of a winter meal, but it also tastes like spring - probably the cherry tomatoes, huh?
Really, they’re good. I even think my husband might like them.
Give them a whirl and let me know what you think!
