Soupe Au Pistou

Now that we’ve moved back across the pond, I’m in search of a replacement for my Chicago community garden. I miss picking-my-own from my pint sized bed. In the meantime, with an abundance of fresh, locally grown English produce, I picked up some peas – in their crunchy, edible shells – for this great French summer soup.
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Vegetarian Red Lentil Curry with Coconut

Red Lentil Dal

Shopping list at a glance: onion, garlic, chili, tomato paste, red lentils, vegetable broth, coconut milk

From your pantry at a glance: olive oil, salt, pepper

Red Lentil Curry with Coconut
Prep Time: 10m, Cook Time: 6 hours LOW / 3 hours HIGH, Servings: 6
  1. 1 tbsp light olive oil
  2. 1 1/2 cups / 1 medium onion, small dice
  3. 2 tsp / 4 cloves garlic, minced
  4. 1 Indian Dal blend
  5. 1/2 tsp salt
  6. 1/4 tsp black pepper, ground
  7. 2 tbsp tomato paste
  8. 1 cup red lentils, washed and picked over
  9. 1 1/4 cups vegetable broth
  10. 1 can coconut milk, light or full fat
  1. heat oil in a skillet on medium; sauté onion & garlic for 2 minutes
  2. transfer onion mixture to slow cooker
  3. sprinkle the Indian Dal blend; add the salt, pepper, tomato paste, red lentils, broth & coconut milk
  4. stir, cover and cook on LOW: 6 hours or HIGH: 2 1/2 - 3 hours
  5. spoon the dal over brown basmati rice or serve as a curry side dish with naan bread
the zen of slow cooking

Mediterranean White Bean Dip

White beans are not just for winter and provide a great vehicle for flavor in the final of our trio of chilled summer dips.  Continue reading

Chilled Black Bean Dip

Black turtle beans were hard to find in England 8 years ago and when I did they were Black Bean Dip 1intimidating. Although they looked delicate and pretty, they were dried, hard, black, and shiny so I wasn’t convinced that I could turn them into anything appetizing. My exposure to Central and South American cuisines was limited, quite the opposite to the breadth of their influence I can find in Chicago now. Continue reading

Summer Dips Made Easy

Inside my fridge lies a myriad of random pots filled with leftovers. The pantry is lined with a Dal Dip 3legion of sample spices and heirloom beans from suppliers all over the country. My counter is decked with 3 slow cookers and an Instant Pot, and my kitchen is in constant “test mode” due to the nature of our food business.  Continue reading