‘Concept recipes’ are big favorites here at Kitchen Parade.
They’re like families that get along, combinations of ingredients that come together easily as written. But like friendly families happy to have visitors, the recipes seem to sit up and beg for adjustments for taste preferences, on-hand ingredients and seasonal vegetables.
This lentil skillet supper is a classic concept recipe, one recipe with at least two entirely different outcomes.
The first recommended combination is red lentils and shrimp that’s creamy and comforting. Its cousin is black lentils with tofu that’s hearty and satisfying. Or if you like, go for red lentils with tofu and black lentils with shrimp.
The dishes are so different, serve them two nights in a row and no one will complain.
And if you’ve got chicken or pork tenderloin on hand? Perfect. What about adding dried fruit? Great. No cilantro? Try spinach. Not keen on cumin or curry? Go for thyme and sage. Serving more mouths? Add more vegetables.
While ever so different, each dish shares the common genes of every-day healthful ingredients paired with satisfying spices.
Now that’s a family concept to bring to the table for supper.
LIGHT VEGETABLE STOCK Homemade vegetable stock is easy to make! Just combine 7 quarts of water with the peels from two potatoes, 1½ pounds of carrots, 4 celery ribs, 2 heads of garlic sliced cross-wise, some cilantro and parsley, salt, herbs of your choice and pepper corns. Let simmer for 2 – 3 hours, strain and transfer the liquid to freezer bags.
QUICK SUPPER: TWO-WAY LENTIL SKILLET
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LENTILS
- 3 cups water + splash of water
- 1 large onion, diced
- 1 red pepper, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 teaspoons sea or kosher salt
- ¾ cup red or black lentils, rinsed
- 3 tablespoons chopped cilantro SHRIMP or TOFU
- 2 tablespoons water
- 1 teaspoon cumin (preferably seeds with tofu and powder with shrimp)
- 1 teaspoon curry powder
- 1/8 teaspoon cayenne pepper
- 8 ounces fresh shrimp or
- 12 ounces light extra-firm tofu, patted dry and cubed
LENTILS Bring 3 cups water to boil in microwave. In a large skillet, heat splash of water over medium heat, sauté onion and pepper til soft. Add garlic, ginger and salt; stir for a minute. Stir in lentils and hot water. Let simmer uncovered until lentils cook, about 20 minutes for red lentils and 30 for black. (While lentils cook, cook shrimp or tofu.) Stir in cilantro, shrimp or tofu. Serve and enjoy!
SHRIMP or TOFU Heat splash of water in a non-stick skillet, add spices and cook a minute. Stir in shrimp or tofu, cook til done, stirring occasionally, about 5 minutes for shrimp and 15 for tofu.
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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© Copyright 2007 Kitchen Parade
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Your Comments:
These two recipes look excellent and now it's so much easier to find the different lentils.
1/12/2007
Great recipe! I've been eating a lot of lentils lately -- bought a big bag of the red ones out of the co-op bulk bin and we've been steadily working our way through them. They're so healthy, and so delicious! Thanks for passing along another way (or, shall I say, another two ways?) to put them to use.
:-) Genie
1/12/2007
1/12/2007
1/13/2007
Perfect for this week's spa diet, too!
1/13/2007
Genie ~ The red ones are so pretty out of the bag!
Lydia ~ Shrimp and tofu?! Of course!
Cooking chat ~ I do love the tofu version. Let me know how yours goes ...
Karen ~ Frozen shrimp are perfect for a weeknight supper like this, for sure. And yes this is TOTALLY spa food ...
1/15/2007