SAFE HOME FARM
Lentils, Squash and Greens
The Dal and rice are recipes from a friend from Sri Lanka . WE like to have greens and squash along with the Dal.
Dal
Lentils covered with water 1 tsp cumin
Red pepper to taste ¼ to ½ tsp 1 tsp turmeric
1-2 cloves garlic, minced 1 Tbsp mustard seed
1 Tbsp olive oil
Bring mixture to boil then lower heat to simmer. Simmer about 10 minutes. Then add garlic and continue to simmer for 5 to 10 minutes, until lentils are soft.
Heat olive oil and add mustard seed. Cook a few minutes. Add hot mustard seed to lentils.
Serve over rice.
Chula’s rice
2 cups rice 4 cups water
1 Tbsp turmeric 4 whole cloves
2 cardamom pods 2-3 bay leaves
½ chopped onion 1 Tbsp olive oil
Cover rice with water; add turmeric and let soak for few minutes. Bring rice mixture to a boil and then reduce heat to simmer.
While rice is simmering, sauté remaining spices and onion in olive oil until onion is soft. Add to cooking rice and continue cooking until all water is absorbed, about 20 minutes.
Remove cloves and cardamom pods, before serving.
Sautéed Greens
1 pound greens, chopped (Swiss chard, spinach, kale, lamb’s quarters)
1 small onion, chopped 1-2 cloves garlic, minced
Sesame oil
Heat oil in a large skillet; add onions and garlic and sauté for 2-3 minutes. Add greens and a splash of water. Cover and let cook for 3 to 5 minutes, until greens are wilted. Serve immediately.
Mashed squash
Preheat oven to 350°F. Cut squash or pumpkin in half and scoop out the seeds. Put seeds in salted water to soak off flesh.
Winter Squash and Spicy Beans
Any variety of dry beans will suit this recipe. Black-eyed peas add a subtle sweetness that really makes this dish special.
Winter squash: acorn, delicata, butternut, Hubbard, or pie-pumpkin
2 cups dry beans: Vermont cranberry, Brown Dutch, calypso, Peregion, or Black-eyed peas
2 cloves garlic, minced
2 Bay leaves
1-2 Tbsp Old Bay Seasoning (This is a spicy seasoning famous in Maryland steamed crabs. It goes great with beans too. Look in the spice or seafood section of your local grocery store.)
1 cup brown rice
Cut squash in half and remove seeds*. Place cut side down in a baking dish with an inch of water. Bake at 350º for 20 to 30 minutes, until soft. Scrape the flesh and put it into a serving dish.
While squash is cooking, rinse beans with cold water to remove dust and grit. In a large saucepan, cover beans with cold water. Add garlic, bay leaves and Old Bay. Bring to a boil and simmer for 30 minutes (black-eyed peas simmer for 20 minutes). Add 1 cup of water and return to a boil. Add rice. Again bring to a boil and then simmer for 20 to 30 minutes, until rice is cooked.
Serve bean and rice mixture with the squash and a green salad.
You may also stuff the squash. To do this, cut off the top of the squash, as if you were carving a pumpkin. Scrape out the seeds. Replace the top and bake squash until just tender, 20 to 30 minutes, depending on the size.
Remove from oven and fill with the bean/rice mixture.
*Any squash seeds can be baked, like pumpkin seeds. Simply soak the seeds in salt water to remove the flesh. Then spread the seeds in a single layer on a cookie sheet. Sprinkle with salt and bake at 350º for 15-20 minutes.
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