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Curried Split Pea Soup!

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Ok, so here’s another recipe that is super easy, really delicious, nutritious, and also satisfying in a cold day. Yellow Split pea soup with curry. The basic recipe is below but you can also add or subtract to it as you like (it’s equally good without curry, for example, but I happen to like the spice). Tonight, in addition to the ingredients listed in the recipe I also added a diced green pepper, a diced tomato, and a bit of tandoori spice. The is also good if mad with red or green lentils rather than split peas. If the recipe is too large cut it in half; this soup freezes well also.

Yellow Split Pea Soup with Curry and Caramelized Onions

Makes about 3 quarts

Heat 3 tablespoons canola oil or clarified butter in a heavy pot over medium-high heat. Add a diced onion and cook it—stirring frequently—for about five minutes, or until it start to brown, then stir in 3 cloves of minced garlic and cook for another minute or so. Lower the heat and stir in 2 tablespoons (or more) of your favorite curry powder, and add any of your other favorite spices as well (such as extra cumin, turmeric, coriander, or chilies; all of which should be in the curry powder already). Stir the spices for a minute or so in the hot fat to bring out their flavors, then stir in 3 cups of yellow split peas and about 10 cups of chicken broth (if you want to keep this vegetarian use vegetable broth). Season the soup with a teaspoon of kosher salt (being careful if you are using canned broth which is already salted) and bring the soup to a rolling boil. Allow the soup to boil for a minute then turn it down to a simmer. Cook the soup for about an hour—stirring it frequently—and add more liquid if it becomes too thick. Just before removing it from the heat stir in about 1/4 cup of fresh lemon or lime juice and—if you have it on hand and enjoy it’s flavor—also stir in a handful of chopped cilantro.

Crispy Tandoori Tofu!

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I’ve posted a recipe for this tofu–or at least a variation of it–in the past but I made it for staff lunch today and thought I’d re-post it because it is so easy and delicious to make. Sometimes I eat it as a salad component but today I ate it on a sandwich with toum (my chickpea version of Lebanese garlic mayo), vegetables, and whole grain bread. Follow the links in this paragraph for the other components, and the tofu recipe is below.

Crispy Baked Tofu Marinated in Yogurt and Spices
1 (14 ounce) package extra firm tofu
1 cup plain yogurt
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon curry
1 teaspoon turmeric
1 teaspoon crushed hot pepper
½ teaspoon ground cumin
½ teaspoon sea salt
1 tablespoon black sesame seeds
Remove the tofu from its package and drain it. Place it between two plates to allow the weight of a plate (or two) to press out additional moisture. Drain the tofu again and slice it into ½ inch slices, then lay it on a baking sheet. To make the marinade, combine the yogurt, lemon, garlic curry, turmeric, hot pepper, cumin, and salt. Mix the marinade, then pour it over the tofu, gently turning it to coat all sides. Preheat an oven to 400F and allow the tofu to marinate at room temperature for 10-15 minutes. Transfer the tofu to a clean baking sheet that is fitted with a wire rack (if you have one, otherwise place it directly on the baking sheet but lightly oil it first). Sprinkle the sesame seeds across the tofu and bake it for about 30 minutes, or until firm and slightly crisp (rotate the pan every 5 minutes or so for even cooking). This is delicious on a sandwich, salad, or as a simple snack; it can be eaten hot, room temperature, or chilled. 

Onion, Pepper, and Garlic Confit

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This is really a play on the classic confit d’ail, or preserved garlic (find that recipe here). It’s a simple recipe that–especially in the case of these peppers–really packs a punch. What it boils down to (yes, the pun was intended) is that you slowly poach the vegetables in olive oil until soft as butter and lightly browned. You can store them in the oil (as was originally intended) as a for of preservation, or you can eat them straight away (as is often the case). You can also incorporate them and the oil into another recipe for a flavor boost. Anyhow, this is really easy to make. For a full description read this post.

Urban Simplicity.