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Aug 252014
 

This year I grew a lot of purple food, which all seemed to come ripe at the same time. Here we have: eggplant (two varieties), red basil, thai basil, black cherry tomatoes, Iko peppers, red russian kale, red curly kale and blueberries. Other purple/dark red food that I grew: red okra, blackberries, black currants, red lettuce, red peppers, black beans, red popcorn & cherokee tomatoes (the best tasting tomato I ever grew….)

Purple Food

Purple Food

 

Aug 142014
 

People are asking me for this recipe so here it is! I don’t have a picture. Do YOU ???

Baharat / Arabic Spice

All spices should be ground — freshly ground, if possible.

  • 30 ml cumin / kmin rzymski
  • 20 ml fblack pepper / pieprz czarne
  • 15 ml coriander / kolendra
  • 15 ml cloves / góżdziki
  • 10 ml cinnamon / cynamon
  • 5 ml nutmeg / gałka muszkatołowa
  • 3 ml cardamom / kardamon malabarski

Mujadara with greens

Mujadara with ( wild ) greens (adapted from this NY times recipe)

Ingredients

  • 250 g brown or green lentils
  • 2 leeks, white and light green parts
  • 2 1/4 teaspoons salt, more as needed
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 250 g basmati / jasmine rice
  • 15 ml baharat (arabic spice) — use more if you like
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon allspice
  • 4 cups trimmed and chopped spring greens (Wild spinach, wild mustard, sorrel, yellow/curly dock , wintercress, shepard’s purse or a combination of all – look for tart, pungent, or mild greens, not bitter greens)

Preparation

  • Wash lentils. Cook lentils for about 10 minutes – until about half cooked. Do not overcook. Lentils will still be a little hard, but you’ll be able to bite through them. Strain the lentils. Keep the liquid.
  • Rinse greens in a colander and chop into medium sized pieces or strips, as you wish. Set aside.
  • Halve leeks lengthwise; clean. Slice into thin strips lengthwise.
Heat oil in a large heavy pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant.
Add rice to pot and sauté 2 minutes.
Add baharat, cayenne, allspice to the pot and sauté 30 seconds.
Drain lentils and stir into pot.
Use liquid from lentils and add water until you have about 4 cups. Liquid should cover the lentil-rice mixture by about 1 cm. Add this liquid plus salt, bay leaf and cinnamon stick to the pot. Bring to a simmer. Cover and cook over low heat for 15 minutes.
Open pot and spread greens over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted.
Remove from heat and let stand, covered, for 5 minutes.
Serve sprinkled with reserved crispy leeks. Also good with yogurt, parsley, cilantro and/or cucumbers.