Mung bean and chicken
My dad tells me that we ate this on occasion when my grandfather would make a dish featuring this bean. It took ages for me to remember what my dad was referring to. In Uzbek cooking, this bean is called “mash” and my dad was referring to a dish called “mash-kichiri”. I can’t believe I forgot about this little gem. Apparently, this bean is extremely healthy in many ways. I wasn’t able to find it at my local grocery store, but did find it in bulk at the healthy/organic food store (Outpost, for those in my neck of the woods). Also, I bet Indian food stores would have it since it’s popular in Indian cuisine and is known as dal or dahl.
Since I don’t really have any recipes for what to do with this bean, I decided to improvise. Here is what I came up with.
2 large Carrots
1 large Onion
1 cup uncooked Rice (I used brown rice)
1 cup uncooked Mung beans (I soaked the beans overnight and the 1 cup uncooked looked more like 2-3 cups)
Spices (to taste): salt, pepper, cumin
Soaked Mung Beans
Carrots and Onions
Cooking Mung Bean
Mung bean and Rice
1. Dice the carrots and onions. Cook rice according to package directions, stopping about half way through.
2. Sautee the carrots and onions on a low heat for a few minutes until a little tender. Season to taste.
3. Add the beans and rice and chicken stock. Just enough chicken stock to continue cooking the rice.
4. Cover the pan and let cook over a low heat until all the liquid is gone, about 20 minutes.
I served this with the Updated Roasted Chicken.
Posted in Dinner, Side Dish, Uzbek food
Tagged carrots, cumin, dahl, dal, Healthy, mash, mung bean, onions., Side Dish
Aren't they cute!
On days like today and those like last week, I need to remember summer. Since tomatoes are my favorite food, it’s hard to replicate the feeling of summer in the dead of winter. But somehow, I was able to spot good tomatoes at Costco (yes, I know, but they were great). These little beauties were so sweet (they were intended for soup or sauce, but I tasted one and decided that they’re good enough for salad).
So here’s my new take on salad.
Olive Oil, Balsamic Vinegar
Salt, pepper (to taste)
1. Quarter the tomatoes
2. Slice the onions into thin moons
3. Add salt, pepper, olive oil, balsamic vinegar, and feta. Mix. Eat.
I love this saute. It’s easy to make and absolutely lip-smacking delicious. Most people would eat this as a spread on a piece of lightly toasted bread, and that’s how I grew up eating. However, now I can’t be bothered with making toast just for this, so I eat it straight-up. This is also a great side dish or a cold salad. It’s actually intended to be eaten cold or at room temperature.
Carrots, Eggplant, Onion, Garlic
3 carrots (medium)
1 onion (large)
4 cloves of garlic (finely minced)
olive oil, salt, freshly ground black pepper.
1. Peel and dice the egg plant. Set the eggplant into a colander and salt it heavily so the liquid can drain out of the eggplant. Let sit in the colander for about a half hour. After draining, wash the eggplant thoroughly to get rid of the salt. Look at the picture below to see how much liquid was drained. You don’t want that in the pan because it will make everything soggy.
2. Dice the onion and carrots.
3. Heat a bit of oil in a skillet and start sauteing the veggies (you can add them all the same time). If you see things are starting to stick, add a touch more oil. Eggplant is like a sponge in that respect, it soaks up the oil.
4. Add garlic when the veggies are a getting a little soft. Salt and pepper.
It’s done when the carrots are soft, which would take about a half hour on low-medium heat.
Size to cut the carrots
Liquid from eggplant
Eggplant cut up
Veggies in the pan
Today I felt inspired to create something different, something I haven’t done before. Yes, believe it or not, I’ve never made a white sauce of any kind. Ever! I know, it’s ridiculous. Also, I stopped at the grocery store on my way home after work, and got some great things I wanted to use right away. I’m notorious for wasting food and I’m trying to work on that, so I figured I’d buy it and cook it today.
This seems like a lot of ingredients and steps, but you can scale it to what you have in your fridge and what you want to do. And the hardest/longest step was chopping the onion. The rest was just stirring.
1 LB of ground turkey
1 medium onion (diced)
1 bell pepper (diced)
16 oz. mushrooms
1 head of broccoli
1/2 cup of shredded cheese (I used smoked Gouda with cracked pepper, but any melty cheese would work)
3 cloves of garlic (grated and/or finely minced)
2 TB of olive oil
1/2 LB of rigatoni (or any pasta with ridges)
1/2 cup of chicken stock
1/2 cup of half&half (or soy creamer or non-dairy coffee creamer if you prefer to keep this kosher)
salt & pepper to taste
fresh parsley and basil to taste
hot chili flakes to taste (optional)
1. Saute onion and garlic for a few minutes, until golden brown and add ground turkey in a large skillet with high sides.
2. Brown the turkey until it’s completely done, seasoning it as you go along.
3. When the turkey is no longer pink, add bell pepper, broccoli, and mushrooms.
4. Add chicken stock and cook what’s in the pan.
5. Make a rue (a tablespoon of butter and a tablespoon of flour all mixed together and added to the pan).
6. Add the half&half.
7. In a separate pan, cook the pasta. When the pasta is al dente, transfer it to the other pan.
8. Add the cheese.
Garnish with the greens and you’re done!
Mushrooms are added
Broccoli , mushrooms, and peppers
Posted in Bell pepper, Dinner, Healthy, Mushrooms, pasta, Turkey, Uncategorized
Tagged basil, gouda cheese, ground turkey, Healthy, Mushrooms, onions., pasta, red bell pepper, rigatoni
In my family, there is really only one Salad. Yes, with a capital “S”. Certainly we eat other salads, but none of them would resemble anything an American would recognize. None of our salads have lettuce.
1 small onion
2-3 medium tomatoes
Salt, to taste
Cut the onion into thin half-moons. If you want to reduce the bite of the onion, soak it in cold, salty water for a little while (in my case, as long as it takes me to cut the tomatoes).
Cut the tomatoes in half and cut out the woody stem. Cut the tomato halves into somewhat thin slices. Sprinkle with salt, to taste.
There are many variations on this salad. Some add cucumbers, or dill, or dress it with olive oil, or sour cream or a combination of those.