Red Split Lentils With Cabbage

This post comes to you straight from the very hot and humid East Coast of the US of A! I've been in Maryland for almost two weeks now, and my parents have done their darndest to usher me back into this Atlantic stronghold by welcoming me with crabcakes, crab soup, frozen custard, and beach time. Let me tell you, a girl could get used to this!

After a few, er, hiccups in the apartment searching process, I lucked into finding a funky apartment with a fantastic roommate in a neighborhood that boasts a library, bakery, and Mexican restaurant all within 1/2 block of my front door! Moving day is Sunday, and I am about as excited as someone can be to get to lift lots of heavy boxes. 

This recipe is a "capital K" Keeper. It takes a good chunk of time (figure about 1.5-2 hours total), but the taste is complex and so flavorful. I substituted red pepper flakes for the original recipe's chile peppers, and if you opt to do the same, feel free to lower the heat to your liking.

I promise this tastes better than it photographs!

Red Split Lentils With Cabbage (Masoor dal aur band gobi)

Recipe adapted from Smitten Kitchen

1 1/4 cups red split lentils (masoor dal), picked over, washed and drained
5 cups water
1/2 teaspoon ground turmeric
3 tablespoons vegetable oil
2 teaspoons ground cumin
4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
1 head cored and finely shredded cabbage
2 tsp red pepper flakes
1 1/2 teaspoons salt
1 medium tomato, diced
1 teaspoon peeled, finely grated fresh ginger

Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.

When the lentils cook, heat the oil in a large frying pan over medium heat. When hot, add the cumin. Let infuse for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and pepper flakes. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.

When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.

Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.

Thick, chewy oatmeal cookies

Moving day is fast approaching, and I find myself in a constant tug-of-war between being sad to leave my wonderful life and friends in Seattle, excited to be closer to friends and family on the east coast, ready for a new adventure, and terrified of what's to come. Rather than focusing on any of those, I have been trying to enjoy my last bit of time in the Pacific Northwest, and that includes as much outdoor time as possible. These oatmeal cookies fed many hungry mouths up at Lake Serene. Only thing I would change would be to double this recipe (since it is only a half-recipe).

Funny aside - the day I made these, so did my friend, Lakshmi. Great minds think alike! (Except hers had ice cream in the middle. Lucky!)

Thick, chewy oatmeal cookies
Recipe from Smitten Kitchen

Ingredients:
1/2 cup butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins or dried cranberries
1/2 cup walnuts, chopped (optional)

Directions:
Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

Chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Strawberry Upside-Down Cake with Cardamom

Have you ever celebrated Midsommar, the Swedish summer solstice festival? Me neither. Until this year, that is.  

Turns out that Midsommar is a pagan tradition that involves pickled herring, potatoes, beer, and strawberry desserts. Since I happen to think that Joy the Baker is a genius, her recipe for a strawberry cake that involved cardamom seemed to be just the ticket.

Go make this, and make it now. Maybe make two. And hide one from everyone else. And keep your windows shut, while you’re at it, because it tastes (and smells) that good!

Fun side note for the single ladies: Midsommar tradition says that unmarried women should pick seven types of flowers before bedtime, and then jump over seven fences. Put the flowers under your pillow, and POOF, you will dream of your future hubby. Brad Pitt, here I come.


Happy July 4th, friends!

Strawberry Upside-down Cake
Recipe from Joy the Baker

Topping:
2 tablespoons unsalted butter
1/4 cup brown sugar
1 cup sliced strawberries

Cake:
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom
2/3 cup sour cream

Directions:
Preheat oven to 350 degrees F.

I used a 10-inch cast-iron skillet. Joy says you can also use an 8-inch cake pan with 3-inch tall sides, or a 9-inch cake pan with 2-inch sides.

Place butter in the pan and place in the oven.  When butter is melted, remove pan from the oven.  Using two pot holders, tilt the pan around and around, coating the sides of the pan with butter. Once sides are coated, set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.  Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, cream butter and brown sugar on medium speed.  Cream until slightly pale and fluffy, about 3 minutes.  Stop mixer, scrape down the bowl with a spatula, and add egg and vanilla extract.  Beat for 1 minute.

Turn the mixer off, scrape the bowl, and add the dry ingredients.  Beat on low speed while adding the sour cream. Beat until the batter just comes together.  Batter will be pretty thick.  Remove the bowl from the mixer and finish incorporating ingredients with a spatula.

Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan.  Sprinkle strawberry slices over the butter and sugar in a single layer.  Spoon batter over the strawberries and spread evenly with a spatula.  Bake for about 30-35 minutes, or until a skewer inserted in the center comes out clean.

Let cake rest for 10 minutes before running a knife around the edge of the cake and inverting the cake onto a cake plate.  Serve warm with sweetened sour or whipped cream.

Homemade Whipped Cream
½ pint heavy whipping cream
⅓ cup sugar
splash of vanilla
pinch of salt

Add ingredients to a large mixing bowl. With a beater or whisk, whip mixture until it stiffens and forms peaks. And if you don’t have an electric beater or mixer, fear not. My own were packed, and a cheapie wire whisk worked just fine (spin the handle between your palms for fast whisking with minimal effort). Enjoy!