|Yellow split pea dal in the making|
|Next project: pumpkin seeds, Mallory-style|
|Jazzing up the goulash with fresh tomatoes|
Given the opportunity today, I am thrilled to finally try again to revisit this outlet safely from the edge of evacuation Zone B. Maybe I will get my blog momentum back, as I say about many things right now, one of these days.
So what's on the stove today? There was a big family-pack of ground beef in my freezer, a ton of dry macaroni in my pantry, and some canned tomato sauce (opened) in the fridge all leftover from a catering job. Rather than watch them collect dust and freezer burn, I thought I would answer the call of these ingredients...goulash....goulash...goulash. This will keep my husband well-fed all week and happily so. It is a hearty, simple dish that grows in quantity as it comes together so we are prepared for any hurricane party drop-ins, as may happen.
|Little chef scooting towards kitchen smells|
Along with dal, goulash, and a sweet potato, I am roasting some pumpkin seeds I scooped out from a jack o'lantern on Thursday. My favorite version this year has been sea salt, olive oil, and Cajun seasoning, but, for this batch, I am trying my friend Mallory's recipe she recently featured on her blog, Mallory's Kitchen. The Hoffman menu today is cozy, warming, and autumnal, not to mention extremely thrifty.
My favorite dal is getting improvised today and getting the green addition of leftover kale from the greenmarket. If I had some cauliflower, I would use that, too! Adjust seasonings to customize and make it your own.
Split Pea and Kale Dal
2 cups yellow split peas
8 cups water
1 t sea salt
2 t turmeric
6-8 cups chopped kale
3 T virgin coconut oil, olive oil, ghee, or vegetable oil
2 t whole cumin seeds
1 t crushed red pepper
2 T minced fresh garlic
1 T minced fresh ginger
1 fresh minced jalapeno
1 cup chopped cilantro
1/4 cup fresh lemon juice
Combine split peas, water, salt, and turmeric in a pot and bring to a boil. Lower heat to medium-low and cover until peas are very soft and mixture has a uniform consistency, adding water as needed. Add kale and simmer for about 5 minutes, until kale is wilted.
In a saute pan, warm the oil and add cumin seeds and crushed red pepper. Cook for 2 minutes, stirring, then add garlic, ginger, and jalapeno. Cook about 2 more minutes, stirring to make sure nothing sticks and gets clumpy.