Easy Lentil Coconut Curry

This will be the year! I am sure of it- the year of eating healthy, organic food on a budget.

I've promised this before and failed miserably (after a rather public confession of changing my ways in the local paper!) But I am sure of it now. Inspired by my second-hand Christmas gift of a Hare Krishna cookbook, excitedly I am off to Nirvana to gather some legumes. (Nirvana is our local organic market, ironic how it sounds like I am ascending to a higher plain by going there!)

I tell my husband about my new idea of 2011 being the year to eat on the cheap- mostly organic and local vegetarian meals and he is skeptical. I insist that we will continue to eat yummy food but with the addition of lots of healthy, protein-rich legumes! The challenge will be to prepare tasty, organic and cheap (!) food that my husband and kids will also enjoy.

Before I get into the onslaught of Hare Krishna recipes this year, this recipe seems like a fitting start to 2011 because it will ease us into this gently. It comes from our dear friend Monica. She makes it often when we come over because we love it but we have also started making it at home because it is cheap, easy and delicious!

Monica's Lentil Coconut Curry

This is a mild, kid-friendly curry. The coconut oil in the recipe adds an extra dimension to the curry but use butter or vegetable oil if that is what you have.

3 tbsp coconut oil, butter or vegetable oil

1 onion, chopped

3 cloves garlic, minced

3 stalks celery, chopped

2 large apples, peeled and cubed

2 cups of any lentils you can get your hands on (we prefer red lentils as they cook quickly!)

2-4 cups vegetable broth (or chicken broth, we prefer it a bit soupier so we use the 4 cups)

1 can coconut milk

1 lime

2 tbsp curry powder

sea salt, to taste

cilantro &/or grated coconut, to serve

1. Cook onion, garlic and celery in coconut oil in a large pot on medium heat for about 10 minutes.

2. Add apples and cook for another 10 minutes.

3. Stir in curry powder and cook for 1 minute. Add stock and continue cooking for 10 minutes.

4. Add lentils. Bring to a boil and stir constantly. Reduce heat and simmer for about 20 minutes.

5. Once the lentils are cooked, add coconut milk.

6. Serve with a squeeze of lime juice, cilantro and a sprinkle of coconut if you wish! Great with naan, rice or on its own.

Speedy Spaetzel

Christmas has a way of making me recreate many recipes that my mom makes for special occassions to share with my own family. Spaetzel is one of those comfort foods.

Spaetzel is beginning to become less of a "special occassion" food as I realize how easy it is to make and how it is so nice to have a last minute, no-food-in-the-house meal idea. It is simple and it is meant to be- for most people I am sure it is a carrier for sauces, soup stock or whatever your imagination can create. My parents love it in a clear soup base (made from chicken or turkey) with a little veg and parsley. I find that my kids love it at its most simple- drizzled with a little olive oil or butter with a large helping of veggies on the side!

I think if you decide to make this, you would be best off buying a spaetzel maker at a kitchen shop- you will use it often. The maker looks like a grater that rests of the pot of boiling water with a box hopper on the other side, into which you drop the dough mixture and grate vigorously. As an alternative, I have also seen the wet dough dropped onto a cutting board this is held above boiling water, slicing the dough off into the boiling water with quick, thin cuts pushing the (typically longer and thinner) noodles into the water below.

Here is my take on my mother's spaetzel, just a few alterations in measurement and a little milk and nutmeg to add some richness to the dough. A fine sprinkling of parsley into the dough also looks amazing.

I'm very curious about some variations I've recently read about- including adding grated apple to the dough and serving it with butter, sugar and cinnamon. That could be a taste adventure!

Speedy Spaetzel

3 eggs, lightly beaten

1 cup water

3/4 cup milk

3 cups flour
1 tsp salt

1/8 tsp nutmeg

*optional: finely chopped parsley (added to dough or as a finishing touch)

1. Bring large, deep pot of water to boil. Add 1/2-1 tsp of salt. Set aside a strainer above a deep bowl.

2. Mix eggs, water and milk together in medium-sized bowl.

3. Whisk together flour, salt and nutmeg in large bowl.

4. Combine egg mixture and flour mixture and mix only until blended (should still be slightly lumpy).

5. Scoop 1 cup of wet dough into spaetzel hopper and grate vigourously into boiling water.

6. Boil for approximately 2-3 minutes, remove with slotted spoon to waiting strainer and repeat with remaining dough until you have cooked it all.

7. Serve with clear soup stock, warmed butter or sauce of your choice.

* My favourite sauce combines butter-sauteed onions, veggie or mushroom broth, some cream and parsley.

Frenched Italian Panettone

Run, don't walk, to your local stores and snatch up the last of the Christmas Panettones before they disappear! If you are lucky you can get them on sale as they try to clear out Christmas goodies. (They are usually sealed and last for months, so don't worry about them expiring. You could even try keeping it until Easter!)

Panettone is an Italian Christmas And New Year's treat- a rich and buttery, yet airy and light, bread made with citrus peels. It has a unique cylindrical shape that is domed at the top. It is good on its own but we discovered, it is even better as French Toast!

This year I bought a few panettones before Christmas to make sure we didn't miss out on our annual Panettone French Toast. It is an easy way to feed a crowd something special during the holidays.

This is going to be one of the last rich foods before my New Year's focus on healthy and frugal eats. Enjoy this while you can...

Frenched Italian Panettone

4 eggs

1/4 cup milk

1/2 tsp vanilla

1/2 tsp cinnamon

1/2 loaf Panettone, cut in half lengthwise and then thickly sliced on its side

1. Mix together eggs, milk, vanilla and cinnamon (or use whatever mixture you use for French toast!)

2. Preheat pan (cast iron is best!) and melt a pat of butter on it.

3. Dip bread slices into egg mixture and turn to soak both halves.

4. Gently transfer to pan and cook until lightly browned.

5. Keep warm in a 350 degree oven until ready to serve.

6. Serve with maple syrup and lemons.

Apple Pancake: The Gift

This started one year as a recipe my mom thought she'd try on us at Christmas. That may have been a good 15 years ago and it has returned every Christmas morning since. It started with making one pan of this all those years ago and increased steadily until this year I made four pans for our family of 13 this year! (Note to self: We only needed 3 pans but tomorrow we will have leftovers!) I have only altered it a little from my mom's original recipe- using a bit more cinnamon and apples.

We only make this on Christmas Day. Well, I made one exception for some friends that were visiting one fall morning but otherwise, it is a strict Christmas Day tradition. I am sharing this recipe as a gift this Christmas Day but I know you can't wait until next Christmas to try it. We will make an exception this year and allow you to make this Boxing Day or New Years Day if you want.

It must be served with a wedge of lemon squeezed on top, a drizzle of maple syrup and a dusting of icing sugar.

Baked Apple Pancake

6 eggs

1 1/2 cups milk

1 cup unbleached flour

3 tbsp sugar

1 tsp vanilla

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup butter

3 apples, peeled and thinly sliced

2-3 tbsp brown sugar

lemon wedges

maple syrup

icing sugar

1. Preheat oven to 425 degrees.

2. In blender, combine eggs, milk, flour, sugar, vanilla, salt and cinnamon until blended. Scrape down if needed.

3. Put butter into 9 X 13" pan and place in oven until butter is melted but not browned.

4. Add apple slices and bake for a few minutes until slightly softened.

5. Pour batter over top and sprinkle with brown sugar.

6. Bake in middle of oven for approximately 20 minutes. The longer you leave it, the more puffy it gets.

7. Cut into slices and serve immediately with lemon juice, syrup and icing sugar.

Fond of Fondue

Christmas time just isn't Christmas time without a fondue night with my family. We have been doing this for years but had no idea that we were preparing ourselves for the addition of our real Swiss Knight- Rhys.

It was always the standard, overly alcohol- scented Swiss Knight that we used until recently. I was inspired by my sister and brother-in-law's tales of "real fondue" in the Swiss Alps.

Kim says Rhys' Swiss uncles are the definitive sources on fondue and they state that nutmeg must be freshly grated but I cheated on this one with good quality, organic ground nutmeg. Rhys assures me that this combination of cheeses makes it authentic so that is good enough for me. Apparently you are also required to stir in a figure 8 or zig zag pattern to keep it from burning and to help the cheese emulsify.

I am also told that the Swiss are strict on fondue being only served with crusty bread and white wine. If I were you, I wouldn't mess with the Swiss.

Swiss Fondue
Serves 6 hungry people

1 clove garlic
1 1/2 cups white wine (we used Gewurztraminer and it was delicious!)
2 tbsp cornstarch
450 g package Emmentaler cheese, grated
450 g package Gruyere cheese, grated
a large dash of nutmeg
* a couple tsp of Kirsch is also standard but we left it out and it was fine.

1. Rub warmed electric fondue pot (or heavy bottomed pot, to be added to ceramic fondue pot after cooking) all over with garlic clove.
2. Pour 1 cup of wine into fondue pot and heat.
3. Mix 1/2 cup wine with cornstarch until smooth.
4. Add grated cheeses to warmed wine and stir in a figure 8 or zig zag pattern until smooth.
5. Add cornstarch and wine mixture and nutmeg and cook for a few more minutes.
6. Serve with cubed crusty bread (day- old is really good!)

Merry Lebkuchen!

I found this recipe in a cookbook I found at the thrift store. Maybe it is the German part of me that thinks this might be the best Christmas cookie ever but it just might be the easiest recipe ever.

The cookbook states that it is an Austrian and German spice cookie that is eaten in winter and especially at Christmas. Can be served with tea, coffee or mulled wine.

I doubled the recipe because it looked so good and when the scent of the spices wafted through the kitchen, I knew I made the right call on that! It can keep for up to a month, sealed, at room temperature and it actually improves in flavour.

This recipe is made in a large sheetpan with edges. You can half the recipe and make it in a 8 X 12 baking dish.

Lebkuchen
1/2 cup mixed peel (candied orange and lemon)
2 1/3 cups unbleached flour
1/8 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp ground nutmeg
1/2 tsp baking powder
1 1/3 cups ground almonds
2 eggs
1/2 cup + 2 tbsp brown sugar
1 1/2 cups clear honey, melt slightly in microwave if needed
6 tbsp milk
1/2 lb icing sugar (more if needed)
1/2 tsp rum extract + 1 tsp almond extract (this is what I had- use what you have: the recipe calls for brandy, but almond extract on its own would be great.
Optional: multi-cloured round sprinkles (hundreds and thousands) You can buy organic ones with natural colours.

1. Preheat oven to 400 degrees. Line pan with parchment paper or butter and flour.
2. Blitz the peel in 1/3 cup of the flour in a food processor or blender.
3. In a large bowl, whisk together the rest of the flour, cloves, cinnamon, ginger, nutmeg and baking powder. Add mixed peel and almonds.
4. With a mixer, beat eggs and brown sugar until pale in colour (about 3-5 minutes). Add honey, then milk. Add flour mixture and continue to beat (if you have a stand mixer) or mix by hand.
5. Pour into pan and smooth evenly with a spatula. Bake 20-25 minutes, or until springy to the touch. While it is baking, prepare the icing.
6. Sift the icing sugar into medium size bowl, add 1 tbsp water and the flavouring (brandy or almond extract). Mix well, add more water if needed until it is thick but should run from the spoon.
7. Remove lebkuchen from pan and brush with icing while still warm. Sprinkle on multicoloured sprinkles if desired. Let cool until icing is firm and then slice into finger-sized pieces (approx. 1 X 3" size).

MERRY LEBKUCHEN!

Carrot Ginger Soup

Tangy, gingery, and perfect in every way. One slurp and you'll be hooked too!

I found this recipe on my favourite website, epicurious.com, it sounded good but I felt like it needed some tinkering...so here it is!

I think you should try to get your hands on organic ginger, garlic and carrots here as they really give the best flavour but use what you have and perhaps increase the quantities of ginger and garlic if you are using non-organic varieties. You may want to double the recipe as it tastes better the next day!

1/4 cup butter

1 1/2 cups chopped onion

1 1/2 tbsp minced ginger

1 tbsp minced garlic

1 1/2 lbs carrots, peeled and roughly chopped

2 tomatoes, chopped

zest of 1/2 lemon (peeled with peeler, avoid white pith, or grated on microplane)

4 cups vegetable broth

2 tbsp honey (or more to taste)

whipping cream, yogurt or sour cream, to garnish

1. Melt butter in heavy saucepan. Add onions and saute for a few minutes over medium heat. They should not brown but wilt slightly. Add ginger and garlic and saute for a few more minutes.

2. Add carrots, tomatoes, lemon and broth. Bring to a boil. Reduce heat and simmer for at least 30 minutes or until carrots are completely tender. Add honey.

3. Puree with hand blender, or carefully! ladle into blender, to achieve a smooth consistency. Season with salt and pepper to taste.

4. Ladle into bowls and pour a thin stream of cream into the soup and swirl it with a skewer or chopstick. Serve with garlic crostini.