October 23, 2017Target Healthy Eating
Diwali is the five day Hindu-Buddhist festival of lights celebrated every year in Autumn in the northern hemisphere (spring in southern hemisphere). It spiritually signifies the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair. In the Gregorian calendar, Diwali falls between mid-October and mid-November. With the celebratory explosion of lights, there is a certain similarity between Diwali, Hanukkah, and Christmas. Diwali holiday encourages interfaith participation, which is a welcome aspect of any religion in the 21st Century.
Your executive chef, looked over dozens and dozens of recipes, deemed appropriate for this great Diwali celebration. I then adapted them, to our taste. Some, like the one above, which I am calling Peppers Galore, aremy own creations. Above, are four different colors of peppers, seeded, then cut in strips and laid out on a baking sheet covered with parchment. One red onion was chopped and sprinkled over the peppers. Extra virgin olive oil was sprinkled over these veggies and then roasted in a 450 degree oven for about 15 minutes. Next time, I will add to a small bowl, the olive oil, much more seasoning, juice of 1 fresh lemon, and a Tablespoon of toasted black mustard seeds, which I love. ©Joyce Hays, Target Health Inc.
My Dal Recipe for Two People
1 cup yellow lentils
1/4 cup butter.
1 and 1/2 cups onion, well chopped.
10 fresh garlic cloves, sliced
2 or more scallions, chopped
1 chili pepper, seeded and minced.
1 teaspoon cumin
1 teaspoon curry
1 teaspoon cardamom
1 teaspoon turmeric
1 pinch salt
1 pinch black pepper
1 teaspoon cinnamon
1 big pinch ground nutmeg, or freshly grated
1 Tablespoon, black mustard seeds, toasted
1 cup pine nuts, toasted
1 cup golden raisins
1 inch fresh ginger, peeled, then finely minced
3 to 4 cups chicken stock or broth
1 bay leaf (remove before serving)
1 cup fresh cilantro, well chopped
1 cup fresh parsley, well chopped
Zest of 1 fresh lemon
Juice of 1 fresh lemon
Extra virgin olive oil for cooking
1. Do all your cutting, chopping, grating, slicing, so all ingredients are ready to add, while you continue to stir.
2. In glug of olive oil, toast the black mustard seeds and the pine nuts
3. Over medium heat, melt butter in a large pot, and add onions, garlic and scallions. Stir until soft.
4. To the pot, while stirring, add the chili, lentils, ginger, all spices, seasoning and bay leaf. Cook for 1 to 2 minutes.
5. Add the chicken stock, bring to a boil, add all herbs, lemon zest, fresh lemon juice, raisins, toasted mustard seeds, toasted pine nuts, while continuing to stir, then lower flame to a simmer.
6. Cook until lentils are tender, stirring occasionally.
From Our Table to Yours