Quick and Dirty Spinach Lentil Curry

Indian food and I, we've come to an understanding.  We have a method.  The dishes almost always turn out. 

There is occasionally an exception though. 

Ross and I have been going back and forth on the proper food pairings for an IPA...an India Pale Ale.  Traditionally a very hop forward beer.  Bitter.  Think sucking on grapefruit pith.  Well, depending on the hops.  I enjoy them, to an extent.  Ross usually avoids them at all costs.

The debate stems around spicy or not spicy.  The bitterness in hops actually intensives the heat level of most foods.  And the higher alcohol content opens up the receptors on the tongue...also heightening the heat experience.  Usually not a pleasant dining experience.  Unless, of course, you like the sensation of your face burning off.

For some reason Ross felt Indian cuisine and IPAs would pair well.  With my high heat preference in Indian food, I objected.  (I am right by the way, he just won't admit it, but seeing as he doesn't like insanely spicy food, or IPA, I do not hold his opinion of either in very high regard.  But I digress...and I still love him)

So as an experiment I tried a variation of this recipe, substituting some of the cooking liquid for an IPA.  Odell's Hopslam.  Excellent beer.  Such a waste to cook with it.  Again, I digress...

The cooking process released a bitterness in the hops, a musky, dirt-like bitterness, that made the dish near unpalatable.  Lesson learned.  Drink it with dinner, but do not cook with it...at least not this type of recipe.  IPAs do make unbelievable marinades, though...

Back to dinner...

This vegan friendly dish is quick and lovely.  So so simple.  It follows the same method I use for nearly almost any curry: saute onions, add ginger and garlic, add spice, stir til fragrant, add protein and cooking liquid (if needed), add veggies, serve.  So simple. 

Enjoy!

Inspired by Elissa's recipe at Kitchen Demure

serves 4

The Ingredients:
2 Tbsp ghee or peanut oil
1 large onion, diced
2 fat cloves of garlic, minced
1 - inch piece of ginger, minced
1 serrano pepper, minced (optional)
1 1/2 Tbsp garam masala
1 1/3 cup red lentils
2 cups water
1 tsp salt
2/3 cups dry white wine
2 Tbsp tomato paste
1 bunch spinach, chopped (about 5 cups)

The Process:
In a large skillet heat the oil over medium high heat, and add the onion, ginger, garlic, and pepper.  Saute until just tender, 2-3 minutes.  Add the garam masala and stir until fragrant, about one minute. 

 Add the lentils, water, salt, and wine.  Bring the mixture to a boil, reduce heat.  Cover and simmer for 15 to 20 minutes, or until the lentils are tender.  Stir in the tomato paste.  Add the spinach.  Cook an additional 5 minutes, or until he spinach has wilted.

Serve.

Seafood Paella

A very merry Christmas to all!  Ross and I are alone today...basking in each others presence on this chilly glorious Christmas Day.  So we splurged on a bounty of fresh seafood.  Paella for two...

adapted from 365 Main Courses Edited by Jenni Fleetwood

Serves 2 generously

The Ingredients:
1 1/2 Tbsp olive oil
1 small yellow onion
2 cloves garlic, minced
2-3 oz Spanish chorizo
5-6 oz fresh squid, cleaned
1 small red pepper
2 Roma tomatoes, peeled, seeded and diced
1 1/4 cup chicken stock
1/4 cup dry white wine
1/2 cup short grain or risotto rice
pinch of saffron
1/2 cup fresh or frozen peas
6 jumbo shrimps 
1/2 lb little neck clams, cleaned
1/2 lb mussels, cleaned
6-8 oz lobster tail, shell split down the center

The Process:
Prep the squid, Gently pull the tentacles away from the body with a twisting motion.  Cut the head from the tentacles and discard the head and innards. Pull the tentacles back to reveal the beak and gently squeeze...the beak and cartilage should slide out easily.  Remove the long clear cartilage from the body.  Rinse the body and tentacle in cold water and pat dry.  Cut the body into rings and the tentacle into pieces.  Rinse and scrub the shellfish.

Soak the clams and mussels in cold water for about 20 minutes to remove sand and grit.  To remove the breads on the mussels, hold in one hand and pull the beard toward the hinge.  Scrub clams and discard any that are not tightly shut.

Heat the oil in a large wok or paella pan.  Add the onion and garlic.  Saute over medium heat until translucent and fragrant.  Add the chorizo and saute until lightly browned.

Add the prepared squid, sauteing for 2-3 minutes.

Stir in the peppers and tomatoes.  Simmer for 4-5 minutes until the peppers are tender.  Add the wine and stock.  Bring to a boil.  Add the rice and saffron and lobster tail.  Return the mixture to a boil, reduce the temperature, cover and simmer for about 10 minutes.

Add the peas, shrimp, clams, and mussels.  Stir the seafood gently into the rice.  Simmer the paella over low heat for an additional 20-25 minutes. or until the shellfish have opened and the lobster tail is cooked through.  Discard any mussels or clams that haven't opened.

Sprinkle with fresh parsley and serve hot.