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How To make Spiced Lentils with Apple Crisps and Curried Yogurt
-JUDI M. PHELPS 1 tb Canola oil
1 lg Yellow onion; peeled and
-finely diced 1 ts Garam masala; (Spice mixture
-sold at Indian food stores -or other specialty shops) 1 md Bay leaf
2 Granny Smith apples; peeled,
-cored, and finely diced 1 c Dried green lentils
2 c Chicken stock
Apple Crisps; (recipe -follows) Curried Yogurt; (recipe -follows)
APPLE CRISPS:
1 tb Confectioner's sugar
Juice of 2 lemons 2 Granny Smith apples; peeled
-and cored CURRIED YOGURT:
1 tb Curry powder or garam masala
1 Banana; peeled and finely
-diced 2 c Plain yogurt
In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion and saute until soft, about 4 minutes. Add the garam masala, bay leaf, and apples, and cook, stirring continuously, for 2 more minutes. Add the lentils and stock and bring the mixture to a boil over high heat. Reduce to a simmer and cook for about 25 minutes or until the lentils are tender, being careful not to overcook them. Remove the pan from the heat, remove the bay leaf, and adjust seasoning to taste. Serve the lentils hot in one large serving bowl. Serve the yogurt and apple crisps separately and invite diners to combine all three components to their personal taste. Makes 4 appetizer or 2 main course servings. APPLE CRISPS: Preheat the oven to its lowest setting. In a small bowl, dissolve the sugar in the lemon juice. Thinly slice the apples horizontally into rounds approximately 1/16-inch thick. Lay the apple slices on a baking sheet lined with parchment paper and brush lightly with the sugared lemon juice. Place the baking sheet in the oven and allow the apples to dry, about 3 to 4 hours or overnight. Remove the baking sheet from the oven and gently peel the apple slices from the paper. (Some discoloration of the apple slices will occur.) Store in an airtight container until ready to use. They will last for 2 days in the refrigerator. CURRIED YOGURT: Heat a small nonstick skillet over medium heat. Add the curry powder and toast until you can smell its intense aroma, about 30 seconds. Remove pan from heat. Combine the curry powder with the banana and yogurt in a serving bowl, stirring well. Refrigerate until ready to use. Makes 2 cups. Source: Grains, Rice, and Beans by Kevin Graham. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
How To make Spiced Lentils with Apple Crisps and Curried Yogurt's Videos
The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
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KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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Why Restaurant Quinoa Is So Much Better
Why Restaurant Quinoa Is So Much Better
00:00 Intro
00:47 Washing Quinoa
02:13 Quinoa : Water Ratio
03:23 Cooking Quinoa
04:14 Resting and Fluffing Quinoa
05:42 Storing Quinoa
06:46 Crispy Quinoa
1.5 cups of quinoa
1.75 cups water for instant pot or a rice cooker (2 cups of water for a regular pot)
2 tsp Diamond Crystal Kosher (or 1 tsp table salt)
Put quinoa into a pot you plan to use to cook it and cover with lots of cold water (this is not the measured water). Agitate with your hand and drain well through a fine mesh sieve. Repeat until the water is no longer soapy looking. Return quinoa to the pot and add the right amount of water for your kind of pot. Add the salt.
Instant pot or rice cooker: Seal the pot. Press the Rice button. Turn off “Keep Warm”. Let the cycle run and wait for the pressure to drop naturally. I set my timer for 1 hour after pressing the Rice button to make sure my quinoa is thoroughly rested.
Regular pot: Set over high heat and bring to a boil uncovered. Reduce heat to low, cover and cook for 20 min. Take off heat. Don’t uncover. Let rest for 20 min.
Fluffing quinoa:
Rake the quinoa with a fork gently starting with the top layer and gradually working your way down. If you encounter any sticking. Cover quinoa with a paper towel and let it cool an extra 15-30 minutes. Then continue to gently rake with a fork until all the grains separate.
Storing quinoa:
Cool quinoa completely and store in an airtight container in the fridge for up to a week or freeze. Use in salads cold or rewarm in a pan on moderate heat with some butter or olive oil.
Crispy quinoa:
Cook, cool, and fluff quinoa as described above. Put just enough quinoa into a cast iron or non-stick skillet to create a very thin layer (a 12 inch skillet holds 150g of cooked quinoa comfortably). Add 1 tsp olive oil and rub into quinoa with your hands to help separate the grains. Set over moderate heat and cook until quinoa starts to steam. Once you see steam, you have to stir very often (roughly every minute). For the first 10 minutes, you shouldn’t see any color. Somewhere between 10 and 20 minute mark your quinoa should start to brown. Cook until it feels completely dry, crispy, and brown. Cool completely and store in an airtight container at room temperature for up to a month.
Before serving, toss with the seasoning of your choice. It’s good to include something acidic (lemon juice, lime juice, pomegranate molasses, or some vinegar), something aromatic (za’atar, smoked paprika, etc), olive oil, and salt.
Here is the za’atar that I use:
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High fibre, high prebiotic recipe: Red lentil curry soup
The Monash University Department of Gastroenterology is researching the impact of a high prebiotic diet. This diet is designed to establish a healthy balance of gut bacteria, needed for optimal health. The diet emphasises the consumption of foods that are high in prebiotic fibres. Prebiotics are fibre compounds that pass through the stomach and small intestine undigested. When prebiotics arrive in the large intestine, they promote the growth and activity of beneficial (probiotic) bacteria that reside here. Having a healthy balance of gut bacteria may benefit digestion, the absorption of minerals and immune system function. Trish Veitch is a qualified chef and a master’s student in the Monash University Department of Gastroenterology. Trish is researching the impact of a high prebiotic diet on gut microbiota. In this video, Trish demonstrates the preparation of a four bean salad with Gideon Cordover, who was featured in an ABC Catalyst episode, broadcast on 14 & 21 August 2014. This Catalyst episode investigated the effect of a high prebiotic diet on various metabolic markers.
The four bean salad is quick and easy to prepare at home, using readily available ingredients. It may be accompanied by side dishes featuring vegetables and salads.
Note: All food was prepared with good hygienic practices including equipment sanitising, handwashing and avoiding cross contamination.
For more information regarding the health benefits of a high fibre, high natural prebiotic diet, and some delicious, nutritious, high prebiotic meal ideas, see detail via the department web page:
Catalyst ABC TV links:
Department of Gastroenterology prebiotic diet web link: