Madhu Knits and Cooks

Rancho Gordo's Lentil and Carrot Salad with Mustard Vinaigrette - A New Lunchtime Staple

When I ordered my first supply of Rancho Gordo beans, I signed up for their email list which includes periodic bean recipes.  If the first recipe is an indication of how good their recipes are, consider me a fan! 

Their lentil and carrot salad with mustard vinaigrette was delicious - the lentils (earthy), parsley (herby), carrot (sweet), and mustard vinaigrette (tart) all individually and collectively shined in this simple salad that can last for days.  I can see myself making this not only for lunches, but also for summertime gatherings as a healthy side.

The modifications I made included:

• Used 1/2 cup dried lentils, cooked for 7 minutes high pressure in the Instant Pot (natural release)
• I didn't measure the vinaigrette ingredients apart from the mustard, and I used approx. 2/3 of the vinaigrette (leftovers in a conventional lettuce salad later in the week)
• Used 5 small carrots

Dishoom's Rajma - good, not great, with an unexpected twist

With the Dishoom cookbook now mine, all mine, I've been trying more of their recipes, including their version of rajma.  I made some modifications to Dishoom's recipe though, including estimating ingredients to make ~100g of the onion masala, using the Instant Pot to pre-cook 2/3 cup of dried red beans, and omitting tomato paste because I didn't have any at home.  

The resulting flavor was very good, with an unexpected added richness from butter, which I don't think I have ever seen in a rajma recipe.  

Ultimately, I would say this recipe was very good but not excellent - nice ginger, garlic, and tomato flavors coupled with well-cooked red beans - but nothing really wowed me.  I think the tomato paste would have added a deeper sweet and tart flavor to the beans though, so that will be a feature of my next attempt which I imagine is more months and years ahead instead of in days or weeks.

Jessica Murnane's Delicious Za'atar Sweet Potatoes and Kale

Sumac has made a comeback in my kitchen.  After not touching it for five years, I've used it twice in the past two months.  Today's version is thanks to a delicious sweet potato and kale recipe via Epicurious and cookbook author Jessica Murnane.  

I simplified the recipe by following some of the commenter's approach of just roasting the 1/2-inch sweet potato chunks for 25 minutes (stirring once at the 15-minute mark) instead of parboiling then roasting the potatoes.  I also inadvertently simplified the recipe by not tossing the potatoes in za'atar before adding to the kale, rather just added the za'atar at the end to both the cooked kale and sweet potato.  

Key tips - don't skip on the za'atar.  It really makes this deliciously tart, spiced, and earthy meal come alive.  I also didn't mix the olive oil in the za'atar to store the leftover za'atar (excellent on popcorn!) for longer.  I will definitely make this again as a healthy and hearty side dish or lunch in the future.

Vegan Pho - Surprisingly Easy and Delicious Complete Meal

We ordered our first pho delivery of the pandemic several weeks ago, which reignited my desire to make vegan pho at home.  I've been quietly planning for this moment for years, with star anise in the pantry and dried rice noodles at the ready.  But whenever I've thought about actually making vegan pho, I've rejected what I thought would be a too-consuming effort to produce a quality meal.

Of course, the punch line is that making top-quality vegan pho at home couldn't be easier.  You don't need to simmer the broth for too long (30 minutes before adding the vegetables and noodles) thanks to charring ginger and onion in broiler beforehand to achieve deep flavor.

The final broth is umami-rich and deeply sweetly spiced, with almost caramel notes, and contrasts nicely with the fresh cilantro, scallions, and chile.  Thanks to two online recipes - Gimme Some Oven and Cookies and Kate - for providing basic guidance and inspiration for my personalized, mushroom-free approach.

Ingredients

(2-3 main course servings)

• 1/2 red onion, halved
• 1.5 inch piece of ginger, cut into 3-4 large chunks
• 1 star anise
• 2 cloves
• 1 cinnamon stick
• 1 tbsp. Better than Bouillon No Chicken Base
• 1 tbsp tamari or soy sauce
• Splash of rice vinegar
• ~8-10 Baby bok choy, cleaned and halved, or greens desired
• 1/2 package dried rice noodles, prepared via package directions (I soaked in hot water for 30 minutes while the soup broth simmered)
• Diced scallions, cilantro, green chile, or other toppings (e.g., Thai basil, sprouts) to taste
• Lime wedges for serving

Directions

• Pre-heat broiler on high, and place halved red onion and ginger on baking sheet.  Broil on high for 8 minutes approx. 4 inches from broiler, turning once halfway
• In a soup pot or dutch oven, dry toast the star anise, cloves and cinnamon for 3 minutes on medium-high heat or until fragrant
• Add 6 cupes water, charred onion and ginger, Better than Bouillon, and tamari, and bring to a boil
• Reduce heat to medium and simmer broth for 30 minutes
• Remove the spices, ginger, and onions from the broth, and add a splash of rice vinegar and the halved baby bok choy.  Cook for 3 minutes, then add noodles for another 2 - 4 minutes.
• Served immediately with scallions, cilantro, chile, and lime wedges

The Tik Tok Feta Tomato Pasta Sensation - Via the Washington Post

I don't have Tik Tok, but as the Washington Post recently displayed with their version of the Tik Tok #bakedfetapasta, its reach far surpasses the app.  With some leftover feta in the fridge, why not try this global sensation?

Despite my modifications to fit the amount of feta I had, the result was very good - creamy, spicy, tart, and salty.  A great and easy weeknight pasta!  My modifications were as follows:

• I didn't measure the olive oil, but think I had slightly more than half the amount of sauce with 1.25 pints of grape / cherry tomatoes and 4 oz of feta
• I put may more crushed red pepper than called for, and probably could have reduced to the called-for amount
• Cooked for 40 minutes
• Approx. 8 oz of pasta
• No basil