African-Style stewed kale paired with wonderful local blend

African-Style stewed kale tastes better than it looks but the bright red from the tomatoes and deep green from the kale says ‘packed with nutrients and flavor’ all on its own

The weather has cooled down (thank goodness) and it doesn’t seem crazy to use the stovetop at the moment so I went back to that kale website and made the African-Style Stewed Kale the other night.

I’m a fan of peanut sauces so, when I saw the ingredients for this recipe a few days ago, I knew I’d have to try it. The original recipe called for couscous which I have none of right now so I served it on a bed of lentils. The couscous would’ve sopped up the liquid so I just left the lid off the dish and simmered the ingredients on the stove for a few extra minutes to cook down the tomato juice a bit more.

Cellar Rat Red hanging out in our first-year asparagus patch. Next year fresh asparagus to pair with East Fork’s Dry Riesling possibly.

The minute I decided to introduce lentils, I knew the bottle of Cellar Rat Red from East Fork Cellars that I’d been saving would pair quite nicely. Lentils have an earthy quality about them that reminds me of mushrooms in scent and wine-pairing. East Fork sources the grapes in their Cellar Rat Red from the Columbia Valley AVA which is producing some remarkable Merlots, hopefully tackling the bad wrap that Merlot has acquired in recent years. It has its place, folks, just like every other wine out there.

The point of my Merlot segue is that Merlot is commonly blended with Cab Sauv to tame its potentially rough edges which East Fork has done with the Cellar Rat – 64 percent Cabernet Sauvignon, 22 percent Merlot. It proved a worthy companion to the African-Style Stewed Kale (recipe below). Cheers!

African-Style Stewed Kale

2 Tbsp unsalted butter – I used olive oil

1 chopped onion

3 minced garlic cloves

1 Tbsp ground cumin

1 Tbsp ground coriander

1 28-oz can crushed tomatoes

2 heads kale, stemmed and chopped

½ C peanut butter

½ cilantro leaves

Couscous (1 cup dry couscous makes 2 – 2 ½ cups cooked couscous)*

*1 used 2 C lentils instead of couscous

Heat butter in a large sauté pan. Add onion and garlic and sauté until soft. Stir in cumin and coriander, then tomatoes and kale. Cover and cook until kale is just tender, about 15 minutes. Stir in peanut butter and cilantro and simmer for 10 minutes; season with hot pepper sauce, if desired. 6 servings. Serve over couscous.

Note: I used lentils. Bring 2 cups water to a boil in medium pan. Add lentils, stir and reduce heat. Simmer for 15 minutes. Set aside. Stir lentils in with African-Style Stewed Kale (minus couscous) and serve as a bowl-type side dish or a wonderful main course for any vegetarian.

Recipe taken from : http://www.bonappetit.com/test-kitchen/cooking-tips/article/11-quick-and-easy-ways-to-cook-with-kale

Lentils, Rice and Chickpeas Recipe

My husband joined a gym a couple weeks ago, came home the other night and said “I need protein. I’m working out.” Ugghh, the dreaded ‘I need protein’ crutch that usually accompanies men who start exercising. Sorry, I really try not to stereotype men and women but sometimes it slips out.

So last night we each had a fabulous piece of salmon. Ironically there was a headline this morning about salmon and its ability to “boost brain function”. Salmon always tops the lists of super foods because of its high levels of omega-3 fatty acids. The article went on to discuss its positive effects in older people suffering from memory loss. Improved brain function and about 36 grams of protein, to boot. That’s a pretty good deal.

But I digress. Not one to go with the conventional wisdom that protein can only be had by eating a hamburger patty or chicken breast, I went searching for a new recipe that incorporates lentils, rice and chickpeas. I’m sure there are scads of them out there. The first one I found looked like a winner so I went with it. Wow, it was so simple and so delicious at the same time. I really didn’t want to make this dish stretch to six servings but we both exercised temperance. The thought of  wearing a two piece in Florida in less than two weeks also helped reign me in.

My husband came home tonight with an article he was sure I’d be interested in; “The Rise of the Power Vegan” published in an older Men’s Journal issue. It interviews an Atlantic Falcons tight end, an Ultramarathoner, and co-founder of Twitter, all vegans, and quotes many facets of The China Study “which outlines the link between animal-based proteins and disease“. If you’re sufficiently curious, check it out.

Lentils, Rice and Chickpeas Recipe

Lentils, Rice and Chickpeas Recipe

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 tablespoon curry powder

1 cup lentils, rinsed

1 cup long-grain brown rice

1 (10.75-ounce) can condensed vegetable broth

2½ cups water

½ teaspoon salt

⅛ teaspoon pepper

1 (15-ounce) can chickpeas, drained

1 (14-ounce) can diced tomatoes, undrained

In large saucepan, heat olive oil over medium heat. Add onion, garlic, and curry powder; cook and stir for 4 minutes. Add lentils and brown rice and stir for 1 minute longer.

Add vegetable broth and water and bring to a boil. Cover, reduce heat to low, and simmer 30–35 minutes or until lentils and rice are tender. Stir in salt, pepper, chickpeas, and tomatoes and bring back to a simmer. Simmer for 5 minutes until mixture is combined. Serve immediately. Serves 6.

Taken from http://www.netplaces.com/meals-on-a-budget/thrifty-meatless-entres/lentils-rice-and-chickpeas.htm