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Written by Vince
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Saturday, 20 June 2009 07:05 |
In my younger years, I think I would've been better off living in the mid-west because I was primarily a red meat and potatoes kind of guy. "Give me red meat or give me death" -- or something like that I guess. But those days are long gone due to getting older, triathlon, and generally trying to eat healthier. In fact, I recently discovered that I'd accidentally given up red meat. Other than eating it by mistake at a post-race meal, it's been months since I've last had a big-juicy-steak.
The subtle changes in my eating habits have altered my cooking habits as well. There was a time when every meal had to have some sort of meat. A standard meal would include beef, pork, chicken, or turkey. Beef and pork have been removed from the list. Various types of fish have been added and the most recent shocker... all veggie meals.
I have a friend who has been a vegetarian since the age of 5. I can't even begin to tell you how many times I've made fun of him for not eating meat and yet here I am -- preparing all veggie meals. I doubt I will ever give up meat completely but my improved cooking skills are allowing me to prepare all veggie meals that don't make me miss it.
As I just typed that last line, I realized this meal contains chicken broth. It could've easily been vegetable broth but that's what we had in the pantry. Oh well.
Slumdog Stew
- one large onion, chopped
- two large carrots, finely chopped
- 1.5 tbsp curry paste
- two cans of vegetable broth
- two tbsp fresh ginger, peeled and finely chopped
- three garlic cloves, chopped
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper
- one cup of dried lentils
- one 15oz can of yellow soybeans, drained and rinsed
- one small container of plain fat-free yogurt
- one tbsp olive oil
In an All-Clad (kidding) stockpot, sauté onions in one tbsp olive oil over medium-high heat for 5 minutes. Add curry paste, one half can of broth, carrots, ginger, cayenne pepper, black pepper, and garlic. Continue to cook for 6 minutes stirring occasionally. Add remaining broth, lentils, and soy beans. Bring to a boil, reduce heat, and simmer for 12 minutes or until lentils are tender. Serve in a bowl with one tbsp fat-free yogurt. (I think the yogurt really brings out the flavor in this dish.)
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