Curried Lentils With Sweet Potatoes And Swiss Chard

So the Robber makes these amazing lentils and I asked him where he got the recipe from and he sent me this link which I kept to try out... but truthfully the Robber's lentils aren't really much like these at all, and are actually better. Which is not to say these are not good. They are really good, and I was surprised how much I liked the Swiss chard. Who knew Swiss chard? Anyway. If you have a good peeler and can get around the annoyance of chopping sweet potatoes, and if you like pea soup, these are for you. Perfect for a cold Rochester day when I want something warm and healthy and feel good. Would be good with some pita.

Note: I didn't have garam masala and I think it would have made a difference in bringing this from good to great. Also, self, try using chicken broth next time instead of vegetable stock.

Adapted from the NYTimes by Smitten Kitchen: http://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/

(Note again to self: the above link has a link to this blondie recipe you want to try...)

Ingredients:

2 T. extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeño pepper, seeded if desired, then minced (I omitted this)
4 to 5 C. vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 1/2 C. dried lentils
1 bay leaf
1 lbs. Swiss chard, center ribs removed, leaves thinly sliced (I used 2)
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 C. chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 C. finely chopped tamari almonds, for garnish (optional)
1/4 C. chopped scallions, for garnish

Directions:

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Yield: 8 to 10 side-dish servings; 6 main-course servings.

Southwest Potatoes, with Patience

Another recipe off of my Gmail list of NYTimes breakfast foods to try out. I wanted to do something a little different, so I convinced the Robber to let me make these for him this last Sunday---- for lunch. Because of course, we didn't get up in time to make breakfast. We didn't have any chili powder, so I used 1/2 tsp. red pepper and 1/2 tsp. cumin and they turned out very spicy but deliciously so. Still, if you are less of a spicy person, I would say you could omit the spices altogether and it would still be good with the flavors of the corn and beans and browned potatoes and be just fine, or try out the chili powder and see how it goes. I think I'm inclined to stick with the red pepper and cumin because the Robber liked them so much, and I like making things the way the Robber likes them.

Complete recipe from the Minimalist here: http://www.nytimes.com/2010/09/08/dining/08minirex.html

Ingredients:

5 tablespoons olive oil, or more as needed
2 tablespoons minced fresh jalapeño, or to taste (I omitted these)
1 to 1 1/2 cups corn kernels, fresh or frozen
Salt and black pepper
2 pounds new potatoes, peeled and cut into 1-inch chunks (I used red potatoes, unpeeled)
1/2 to 1 teaspoon chili powder, or to taste (I used 1/2 tsp. red pepper plus 1/2 tsp. cumin)
1 14-ounce can black beans, well drained
3/4 to 1 cup grated Cheddar or jack cheese

1/2 cup chopped fresh cilantro, for garnish.

Directions:

1. Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.

2. Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.

3. Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

Yield: 4 to 6 servings.

Post-edit: Both times I have made this recipe now I have wanted to double the cheese for the topping, but have only grated the additional cheese after putting the cheese on and finding it wanting. Next time I will just go ahead and double the cheese right off the bat.

I also used the chili powder the second time I made these and the result was not at all too spicy but I think just right for people who don't like a mouthful of spiciness, but some flavor.