Tried this recipe:
Lentil and Rhubarb Stew with Indian Spices
from The New York Times
(adapted slightly)
3 or 4 stalks rhubarb, strings removed, chopped
1 cup orange lentils, well washed
2 tablespoons minced ginger
1 tablespoon minced garlic
4 cardamom pods
1 tablespoon mustard seeds
2 cloves
1 teaspoon cracked black pepper
1 dried ancho or other mild chili, optional
Salt
Chopped cilantro leaves for garnish
Heat olive oil in skillet over medium high heat. Add garlic and ginger and heat, stirring, for 3-4 minutes. Add remaining ingredients except lentils, salt and cilantro and add 1 cup water and cook at a steady simmer for 10 minutes. Add rhubarb and continue cooking another 10 to 15 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.
Lentil and Rhubarb Stew with Indian Spices
from The New York Times
(adapted slightly)
3 or 4 stalks rhubarb, strings removed, chopped
1 cup orange lentils, well washed
2 tablespoons minced ginger
1 tablespoon minced garlic
4 cardamom pods
1 tablespoon mustard seeds
2 cloves
1 teaspoon cracked black pepper
1 dried ancho or other mild chili, optional
Salt
Chopped cilantro leaves for garnish
Heat olive oil in skillet over medium high heat. Add garlic and ginger and heat, stirring, for 3-4 minutes. Add remaining ingredients except lentils, salt and cilantro and add 1 cup water and cook at a steady simmer for 10 minutes. Add rhubarb and continue cooking another 10 to 15 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.
Other results from this week:
Fresh strawberry, blueberry and mango smoothie with unsweetened soy milk.
Strawberry pancakes
Grill stirfry with garlic shoots, carrots and balsamic-marinated portobella