Lentil and Tofu Curry

Lentil and Tofu Curry
adapted from appetite for china

• 1 small onion, diced
• 1 clove garlic, minced
• 1-2 T olive oil
• 1/2 cup lentils, rinsed and drained
• 3 cups water (or use part veggie stock)
• 1/2 teaspoon ginger powder
• 1/2 block of tofu (about 250 grams)
• 1/2 teaspoon cumin
• 1 teaspoon curry powder
• dash of cayenne pepper, optional
• ~1/2 teaspoon salt
• 1 1/2 cups fresh spinach, chopped
• chopped cilantro to garnish, optional
• brown rice and plain yogurt to serve

Saute onion and garlic with a pinch of salt in a swirl of olive oil over medium heat until golden, about 2 minutes, add ginger and stir. Add lentils and water and bring to a boil. Reduce heat to low and simmer, uncovered, until lentils are soft, about 20 minutes. 

Meanwhile, cut tofu into cubes and gently press between paper towels to remove excess moisture. In a wok or skillet, heat a Tablespoon of oil over medium heat and gentle stir fry (after adding tofu, don't touch it for about 2 minutes to allow it to slightly brown, then stir). Add curry, cumin, cayenne (to your preference) and salt - cook for another 1 to 2 minutes then stir in spinach and allow to wilt, about 1 minute. Add mixture to the lentils and simmer for 5 minutes to meld flavors. Add more spices, as needed. Serve with brown rice and plain yogurt. 

Heads Up! The "natural" flavor of the La Serenisima brand of Greek yogurt, Griego, is not actually plain, it's sweetened. So don't put it on this dish! Also, it's not actually Greek yogurt as it is thickened with cream instead of just being extra-strained like real Greek yogurt. Man! Why do we have to get the fake versions of everything?! Also, the Danone (aka Dannon) logo is also on this yogurt, so don't go blaming Argentine industry alone. If you're trying to eat healthy and wholesome, GOOD LUCK! Also, if you think that the US is alone in it's struggle with obesity, read this post by Katie at Seashells & Sunflowers. 

All that and a can of diced tomatoes

2 Dishes from 1 can of diced tomatoes:

Eggplant Milanesa

Milanesa usually refers to breaded meat (beef or chicken) but Guille's mom passed along this eggplant recipe to me. It's a lighter, simpler version of eggplant parm with a quick sauce (but you can use any marinara recipe). We made it with Panko style bread crumbs that really made a difference.

• 1 can diced tomatoes
• 1 clove garlic
• 1/2 T. EVOO
• Pinch of red pepper flakes
  
• 3 slices white bread, without crust
• 1 eggplant, cut into 1/3" slices
• 1 egg
• Oregano, salt & pepper to taste
• Cheese!

If you're using a dark eggplant, generously sprinkle the slices with kosher salt and let sit for 30 minutes (they will ooze), rinse off salt, and lay flat to dry. No need to do this if you have white eggplant since it isn't so bitter.

Saute the red pepper flakes in EVOO for 30 seconds, add garlic and saute until it starts to brown, add tomatoes and simmer for 5-10 minutes. Give the crustless bread a spin in the food processor until evenly ground into crumbs--place into a shallow bowl for dredging. Whisk the egg in another shallow bowl with a sprinkle of oregano, s&p. Dredge each slice of eggplant through egg and then breadcrumbs, and place on a greased baking sheet. Bake at 200C for 10 minutes, flip and bake another 5 minutes.
Remove from oven to add a spoonful of tomato sauce to each (don't smother it--save the rest of the sauce for breakfast tomorrow) and top with a slice of cheese. (We used sliced Muzzarella, it isn't Mozzarella but not bad either). Bake until soft (another 10 minutes).

Baked Eggs in a Spinach Tomato Sauce

• 3 cups fresh spinach, chopped
• 1/2 T. EVOO + drizzle for top
  
• Pinch red pepper flakes
• Shake of S&P
  
• 1 cup tomato sauce (or the leftover)
• 4 eggs
• 100g. Gouda cheese (or whatever kind you've got), cubed or shredded

Saute red pepper flakes in EVOO over med high heat for 30 seconds, add spinach and saute (constantly stirring) until wilted, add a shake of s&p. Add tomato sauce and simmer for 5 minutes. Transfer to casserole dish (I think mine is about 6 inches), create a well with a spoon for each egg, sprinkle in cheese, top with a drizzle of EVOO, and bake at 190C (375F) for 20-25 minutes. If you like your eggs runny, you may want to check on them earlier.

Spinach Mashed Potatoes

Listen, spinach is so good for you. So mix it with mashed potatoes and eat it, already.

• 4 medium potatoes
• 3-4 c. (loosely packed) fresh spinach, chopped
• 1/2 T. olive oil
• 1/4. c. milk or sour cream
  
• 1-2 T. butter
• 1/4 c. veg stock
• Salt & pepper to taste

Scrub, peel (or not), chop and boil potatoes in salted water. Wash spinach obsessively and lay out on a towel to absorb some of the moisture. When the potatoes are almost done, saute the spinach in olive oil on med-high heat until wilted (about 2 minutes). I added a splash of veg stock, but not too much since it's already wet. You could saute chopped garlic for a few minutes before adding the spinach, if you like. Season with salt and pepper. Warm up milk (or sour cream), butter, and the rest of the stock. Use as much of this mixture as you prefer, remember that the spinach is quite moist. Drain the potatoes and immediately mash with liquids, salt, and pepper (I've also heard that a touch of nutmeg is nice), and fold in spinach.