Wednesday, February 2, 2011

New Project Part 1

This is the first post regarding my new food project-displaying exciting and delicious recipes in my handmade pottery. I am making this project while staying home and taking care of my baby boy, Silas who is now seven weeks old. Silas's birth has brought so many wonderful things to my life, but in terms of creativity I was really stumped. I spend a lot of time feeding him and looking at recipes which is how I came upon this idea. The other night after spending a weekend mostly on the couch I decided I must get started. I learned a lot from my first try at food photography. Here is a link to one the best food photos I have seen lately. It is beautiful and on one of my favorite food blogs, Phoo-D. So I started with a meal I had been thinking about in my head for a while, an earthy vegetable rice dish, with a side of oven fried zucchini. It tasted great, but prompted the response, what kind of pretty food can you make for this project? Ha-ha, it is true, winter food is usually roasted, stewed, homey, and delicious....although not nearly as beautiful as say a summer time meal inspired by the garden. So here is a very loose recipe for a very yummy and satisfying lentils and rice with roasted butternut squash.

For this recipe you will need:

1 cup cooked brown rice

1 cup dry black lentils
2 1/2-3 cups veggie stock
1/2 carrot diced
1/2 onion diced
1 tablespoon fresh sage chopped
1 tablespoon fresh thyme chopped
as much garlic as you want, minced I think I used 3 cloves

1-2 Cups butternut squash peeled and diced

Olive oil, sea salt, black pepper, and red wine vinegar for flavoring

One thing you should know about my cooking is that I usually don't measure anything and I cook things until they are done. I also cook by tasting, when something tastes good it is done. For this project I am trying to change my ways. I also have a heavy hand when it comes to spices and herbs. and garlic. For this recipe feel free to use dry thyme if you don't have fresh. Also I often cook based off of leftovers, so use as much butternut as you think you want.

Step 1-Cook rice, I have never had success making any pilafs or rice dishes with brown rice where everything is cooked together, so I always cook the rice separately.

Step 2-Toss butternut in olive oil, season with sea salt and pepper, then roast at 400 F, for about 20 minutes or so.

Step 3- While butternut and rice are cooking, sautee onions and garlic in olive oil, until onions are translucent. Add carrots and herbs, season with salt and pepper. When carrots are soft add lentils and stir, then add 2 1/2 cups veggie stock. Bring to a boil, then let simmer with the lid on for about 45 min or until stock is absorbed and lentils are soft. Add more stock if needed. When lentils are cooked add cooked rice and season with sea salt, pepper, and red wine vinegar until tasty. Gently mix in roasted squash and serve.

I also made this delicious oven fried zucchini recipe to eat with this meal. I threw together a very tasty chipotle mayo to dip them in-1/4 cup vegenaise (you could also use mayo, but I much prefer vegenaise), chipotle in adobo and white wine vinegar to taste. (of course) I can't recommend this recipe for oven fried veggies enough! Fried veggies are one of my weaknesses and I can't wait to try some more vegetables with this recipe.To end this very long post, I have learned quite a bit. One, I have a ways to go with my food photos. These were taken with a fussy baby in the background in natural light, with a point and shoot camera. I found my SLR and have plans for better photos soon. Two, food looks much better warm than cold. Three, I am going to have to transition into being a night owl again. Sigh.

Some exciting ingredients I picked up this week- almond flour, blood oranges, porcini mushrooms.....

1 comment:

  1. this is going on my menu next week, thanks for sharing!