Dal Maharani Becomes the Queen of Curried Lentil Soup

I am sure that to many people I look like a picky eater.  My daughter was laughingly discussing this, with regard to a friend of hers.  All the things she wouldn't eat and worried about.  And, I found myself totally identifying with that woman. If we go to a restaurant it begins before even getting there.  The number of places I won't consider, don't want to go to.  Would much rather just eat at home, have some crackers and cheese.  And then the business of trying to use and consume less gluten; only animals produced naturally, sustainably, without additives; vegetables raised organically, etc.  It limits what can go on our plates.  Actually I'm thankful choices are out there for the most part, since with age, this has all become more of an issue. We notice the effects more immediately in our bodies.  One of my goals being not to darken a doctor's door.

Since one healthier choice is to have less meat, and in this economy, it's a decidedly frugal one as well, I've been featuring more legumes, tofu, cheese, and fish protein alternatives during the week for our dinners.

That said, this creamy, spicy and delicious lentil soup is truly without peer.  In the lentil world.  I found her lolling about in the December issue of Bon Appetit, in Molly Wizenberg's column. I made a few changes to the recipe, which she in turn got from Chef Anson Klock of Picnic in Seattle.  It is a sort of French Indian merger, with le puy lentils and toned down spicing.  However I did tone things back up a wee notch.  Instead of using curry powder, (I always wonder what spices exactly are in there, and how fresh?)  I used a combination of separate elements.   

Beans and lentils aren't all that exciting by themselves, but in conjunction with some exotic and flavorful little helpers, their earthy, robust strength comes into a new realm.  Traditional Dal Maharani uses a combination of beans and lentils with some cream added at the end to give it, yes creaminess. Chef Klock experimented with achieving that traditional creamy, unctuousness in his soup without using cream, and ended up pureeing chickpeas.  I decided to use besan, a flour made from chickpeas instead, which had the desired effect, without opening a can.

Aztec Spinach and Teriyaki Tofu

 At one time I considered doing a "Meat free Monday" event, but then figured I didn't need any more things with deadlines in my life.  Just eating less meat, semi-consistently will be enough, besides which those events are being done now.

I try to have tofu on hand, as an easy meatless alternative.  If you have a block, slice into about 3-4 equal sized wedges, slip them in a small freezer bag, and  freeze;  it will be ready whenever you are, and no need to worry about it going stinky in your fridge.  Mainly though, freezing alters the texture (for the better), and makes it more absorptive.

When you're ready to use the tofu, get a large pot of water boiling.  I use a big pasta pot.  Turn off the heat, then slip in your tofu slices.  After about 15 minutes, they will be thawed, so you can lift them out with a slotted spoon and remove to a colander to drain.  When cool enough to handle, squeeze out the excess water.  Now you have some little protein sponges, ready to soak up whatever marinade you want. Keep that pot of hot water for a quick blanch of some Aztec Spinach, chard or regular spinach in a bit.

Aztec Spinach - until now another veg I'd never heard of.  It was in our CSA box last week, and what fun!  I love trying new things.  This was not only beautiful, but so tender and delicious.  It reminded me of Swiss Chard more than spinach.

Lemon Feta Ravioli

You talk about your Presto Pasta, oh boy, this has got to be it.  So quick and easy, yet so delicious. Adapted from Yotam Ottolenghi's new book, Plenty, which should be a hot seller, if we can go by the fabulous recipes taken from it, and recently released in a Guardian exclusive.  You can find the original there.  Here is my quick-time adaptation of his Lemon and Goat's cheese Ravioli.

Lemon Feta Ravioli

For the filling:
300g soft goat's cheese (I used a local dill feta)
1 tablespoon preserved salt lemon, rinsed and minced finely
1 pinch chilli flakes
Black pepper

1 package egg roll wrappers (I used Nasoya Brand - He, of course, makes his own)
1 egg white, beaten
To serve
2 tsp crispy fried sage leaves, crumbled
Grated zest of 1 lemon 
Rapeseed or Olive oil
Lemon juice (optional)
or use your favorite Marinara Sauce as I did (because it was there)