Lentil Salad with Eggplant and Tomato Dressing

I made two salads each day last week for my students last week and this was one of the favorites so I promised to post it.  It's an interesting combination of textures because the eggplants contrasts so well with the lentils, lightly cooked carrots, onions and celery and tomatoes. The tomatoes mostly disappear into the dressing so you can barely see them but I think they add a lot of flavor. This salad gets better if you make it several hours or even a day ahead and it keeps well too. It gets the most flavor from the Balsamic Vinegar and Olive Oil dressing and from the ground cumin dusting the bites of pan fried eggplant. Lentils are a good meat substitute and are full of protein and in Chinese Medicine are considered a warming food that is good for the digestion.  This salad is very tasty and it somehow feels really healthy too.

Lentil Salad with Eggplant and Tomato Dressing

1 500 gram (about 1 pound) of dried brown lentils and water to cook them in

1 medium eggplant, top and bottom trimmed off and cut into small chunks

1 teaspoon ground Cumin

3 teaspoons salt - divided

1 large red onion, chopped
2 carrots, peeled and chopped
2 celery stalks, trimmed and cut into small pieces

1  400 gram can (14.5 oz)  of chopped tomatoes with juice

1/2 cup Olive Oil - divided

3 Tablespoons Balsamic Vinegar

2 teaspoons Honey
Pepper to taste

Cook the lentils in water about 1" over the top with 2 teaspoons of salt until the lentils are tender - about 1/2 hour and then drain and put in the serving bowl.  Meanwhile, cook the eggplant with 1/4 cup of the olive oil in a frying pan until lightly browned and soft.  Then sprinkle with cumin and heat a few minutes longer until you can smell the cumin. Then set aside in a large serving bowl. Use another 2 Tablespoons of olive oil in the pan and add the red onion, tomato and celery.  Cook until the onion just begins to soften. Put in the serving bowl. Mix together the canned tomatoes, remaining 2 Tablespoons Olive Oil, Balsamic Vinegar, Honey and the remaining Salt and Pepper.   Pour over the lentil mixture, tossing to coat.  Let rest for several hours or even overnight in the refrigerator to meld the flavors. 

Five Element Analysis

Lentils, being pulses, belong to the Earth Element and the carrots add even more so this is a very Earthy salad.  The eggplant adds in the Water Element, the Olive Oil, Vinegar and celery bring in the Wood Element .  The tomatoes contribute the Fire Element and this dish is certainly salty enough to have the Water Element represented as well. Finally, the red onion represent the Metal Element.  Since all 5 Elements are present, this is considered a very balanced salad and great for a picnic or a meal to bring to work for lunch!

Celery Root Two Ways

I had 2 celery roots in the vegetable bin as I was in the mood to make a Celery Root Salad with Apple and forgot that I had already bought one when I went to the store.  So then I had more Celery Root than I knew what to do with and I had to think of another creative way to use it.  That's why there are two recipes posted here today. Celery Root, as I have explained in a previous post, is a big, gnarled root that has the faint taste of celery and is crunchy when raw and delightfully soft, yet textured when mashed. Combined with apple, mustard and mayonnaise, it makes a delightful salad in the French style, which is usually called Celery Remoulade. I used Hellman's Mayonnaise as I can find it here (Best Foods in Seattle) and a good French Dijon. The apple adds a light sweetness and I served it at a lunch buffet for my class.  

This vegetable is also called Celeraic, but I rarely see that name. The second dish I made with it was a mash with carrots and butter - very simple and very delicious alongside a barbecued pork chops. I love the combination of carrots and celery in so many dishes so I was pleased when they worked so well together this way too. You may want to add cream or whole milk to make it creamier, but I was happy with a chunky mash with just butter and salt and it was a more intriguing side dish than mashed potatoes.  

Celery Root is becoming one of my favorite vegetables as it is quite easy to find here in Denmark and I will definitely making it more in the US too when I get back.  I encourage you to try it, especially if you like the taste of regular celery. It's much subtler and really delicious.  

Celery Root Salad with Apple 

1 large celery root, peeled

2 apples, cored and peeled

1/2 cup Mayonnaise (Hellman's or Best)

2 teaspoons Dijon Mustard

1 teaspoon lemon juice
1/2/ teaspoon salt

Grate the celery root and apples. Then combine with the Mayonnaise, Dijon Mustard, salt and lemon juice.  

Celery Root and Carrot Mash (pictured above)

1 large celery root, peeled and cut into chunks

3 carrots, stem ends cut off, peeled and cut into chunks

4 Tablespoons Butter

1/2 or more teaspoon salt

Optional:  1/4 cup cream or whole milk

Put celery root and carrot chunks in a pot with water just to cover by about 1/2 inch.  Bring to a boil, then turn down heat and cook for about 25 - 30 minutes or until celery root is soft when tested with a fork.  Drain out water (can be saved for a good soup base) and add the butter, cream or milk if using and salt.  Mash with a for (or stick blender if you want it smoother) and serve immediately.

Five Element Analysis

Celery Root is clearly from the Earth Element.  Adding apple brings in the Wood Element and the Dijon Mustard contributes the Metal Element.  Therefore this would be a great salad alongside a Water Meat and a Fire vegetable or fruit. In the second dish, the carrots add even more of the Earth Element and the butter brings in the Metal Element and so does the milk and cream if you use it. This Celery Root  dish needs even more other kinds of foods to balance it so be sure to serve it with foods from the Water, Wood and Fire elements to create a balanced meal.  I served it alongside pork chops from the Water Element and a green kale salad with tomatoes, olive oil and lemon that brought in the Wood and Fire Elements to create a balanced Five Element meal.

Braised Turnips - Simple Japanese Style

Braised Turnips is a dish that you will probably not get in a restaurant as it is classic Japanese home cooking.  I grew up with this dish and find it a wonderful side dish to an Asian meal.  It is very simple and yet it is one of those dishes that all Japanese housewives are supposed to master. In other Asian cuisines, turnips or often Daikon Radishes are braised with pork belly or beef, however, the mark of a good Japanese cook is to be able to make the simplest of dishes with the simplest ingredients taste good.  So, I was inspired to make this dish as it reminds me of my early childhood in Japan.  I saw some lovely turnips at the farmer's market and came home to cook them this way.  Now fresh, young turnips don't take very long to cook in this simple broth of water, mirin and soy sauce - only about 20 minutes. Older and bigger turnips will take longer. But, if you are going to use Daikon, it takes a lot longer - up to an hour or more until they are tender.  And, be sure to use Mirin as it is a sweet version of Rice wine.  Chinese Rice Wine is simply not sweet enough and you will need to add sugar. In any case, these turnips are very good as a side dish, but I love them with rice and some other green vegetables.  Turnips cooked this way have a smooth and tender texture and are simply delicious. Besides that, turnips are considered very good for the immune system and are called Qi movers in Chinese Medicine.  They are full of phytonutrients and are high in fiber and low in calories. So they are good for you and also taste good!

Braised Turnips Simple Japanese Style

6 small turnips, ends trimmed - peeled and cut into 2’ chunks (can also use Daikon)

2 cups water

½ cup Mirin

¼ cup Tamari ( or Soy Sauce)

2 Tablespoons Sugar

Mix together water, Mirin, soy sauce and sugar.  Bring to a boil.  Drop in turnip pieces and bring back to a boil.  Reduce heat to a simmer and cook for 20 minutes or until the turnips can be pierced with a fork.  Serve warm.

Five Element Analysis

Turnips are a root vegetable so they naturally belong to the Earth Element.  The Mirin adds the Fire Element and the Tamari or Soy Sauce contributes the Water Element and so does the cooking method.  The Metal Element is missing unless you use the Daikon Radish so that's why it is good served with rice and be sure to add some food from the Wood Element, like green vegetables or chicken to create a balanced meal the Five Element way.  

Provencal Style Pissaladiere with Tomatoes

I didn't know what to call this recipe because it is an amalgamation of different things I like to eat in the South of France and Mediterranean Italy. I came home from my birthday visit to Nice with a bag of really wonderful Herbes de Provence and felt like making something with it that reminded me of that fabulous trip. And, I was invited to a friend's birthday party and needed to bring an appetizer. So, I created this variation of a Pissaladiere which is a Southern French Flatbread with Caramelized Onions and Anchovies, but is is also a lot like a pizza minus the cheese. I decided to take a little shortcut and used puff pastry instead of a raised yeast dough. Also, I didn't have quite enough onions so that's why I decided to add some tomatoes along with just a bit of anchovy paste along with those wonderful herbs to make little appetizer bites for the party. They were a huge hit!  And, since the recipe was requested many times, I decided to post it for all of you too. It's a simple recipe as most of my recipes are and can be served whole and cut like a pizza or cut up in little bite sized pieces. Because there were a number of Pescatarians there - vegetarians who also eat fish - I didn't put on ham, but I thought about it and I am sure that it wold be really good addition. Nicoise Olives would be a good garnish too and I will remember to put on both those next time.

Provencal Style Pissaladiere with Tomatoes

4 Tablespoons olive oil, divided

2 large onions chopped

1 large canned tomatoes

1 clove minced garlic

1 teaspoon Anchovy Paste or 1 salted Anchovy

1 teaspoon sugar

1 teaspoon Herbes de Provence

1/8 teaspoon Cayenne Pepper

1 package  (17 1/4 oz) frozen Puff Pastry

Preheat oven to 400 degrees.  In a large frying pan, put in 2 Tablespoons of olive oil and onions. Cook until onions are lightly browned, stirring occasionally.  Put on a plate to reserve until later.

Heat remaining 2 Tablespoons of oil in the pan, add the tomatoes and break them up into smaller pieces with the spatula (or squeeze them through your fingers).  Add in the sugar and Herbes de Provence and cook stirring until the mixture becomes thick.  Return the onions to the pan and turn off heat. 

Toll out the two sheets of puff pastry into about 12 inch squares. Fold over the edges to create a rim and put half of the tomato mixture on the puff pastry, spreading to the edges.  Bake until the edges (and underside of the pastry) are golden brown - about 20 - 25 minutes. Cut into bite sized pieces for a party or into squares if serving as part of a meal.  

Five Element Analysis

Puff Pastry is made of wheat and that belongs to the Wood Element so that element is covered.  Tomatoes and the the Cayenne Pepper bring in the Fire Element.  The Earth Element is represented by the caramelized onions.  There is just a hint of the Water Element with the Anchovy Paste and the Metal Element is also barely there with the Herbes de Provence and the garlic.  But the Water and Metal Elements need enhancing so be sure to serve this appetizer with some other foods that contain a lot of the Water and Metal Elements.  This was served with a lot of other appetizers that had cream cheese and sour cream and there was also some roasted

I didn't know what to call this recipe because it is an amalgamation of different things I like to eat in the South of France and Mediterranean Italy. I came home from my birthday visit to Nice with a bag of really wonderful Herbes de Provence and felt like making something with it that reminded me of that fabulous trip. And, I was invited to a friend's birthday party and needed to bring an appetizer. So, I created this variation of a Pissaladiere which is a Southern French Flatbread with Caramelized Onions and Anchovies, but is is also a lot like a pizza minus the cheese. I decided to take a little shortcut and used puff pastry instead of a raised yeast dough. Also, I didn't have quite enough onions so that's why I decided to add some tomatoes along with just a bit of anchovy paste along with those wonderful herbs to make little appetizer bites for the party. They were a huge hit!  And, since the recipe was requested many times, I decided to post it for all of you too. It's a simple recipe as most of my recipes are and can be served whole and cut like a pizza or cut up in little bite sized pieces. Because there were a number of Pescatarians there - vegetarians who also eat fish - I didn't put on ham, but I thought about it and I am sure that it wold be really good addition. Nicoise Olives would be a good garnish too and I will remember to put on both those next time.

Provencal Style Pissaladiere with Tomatoes

4 Tablespoons olive oil, divided

2 large onions chopped

1 large canned tomatoes

1 clove minced garlic

1 teaspoon Anchovy Paste or 1 salted Anchovy

1 teaspoon sugar

1 teaspoon Herbes de Provence

1/8 teaspoon Cayenne Pepper

1 package  (17 1/4 oz) frozen Puff Pastry

Preheat oven to 400 degrees.  In a large frying pan, put in 2 Tablespoons of olive oil and onions. Cook until onions are lightly browned, stirring occasionally.  Put on a plate to reserve until later.

Heat remaining 2 Tablespoons of oil in the pan, add the tomatoes and break them up into smaller pieces with the spatula (or squeeze them through your fingers).  Add in the sugar and Herbes de Provence and cook stirring until the mixture becomes thick.  Return the onions to the pan and turn off heat. 

Toll out the two sheets of puff pastry into about 12 inch squares. Fold over the edges to create a rim and put half of the tomato mixture on the puff pastry, spreading to the edges.  Bake until the edges (and underside of the pastry) are golden brown - about 20 - 25 minutes. Cut into bite sized pieces for a party or into squares if serving as part of a meal.  

Five Element Analysis

Puff Pastry is made of wheat and that belongs to the Wood Element so that element is covered.  Tomatoes and the the Cayenne Pepper bring in the Fire Element.  The Earth Element is represented by the caramelized onions.  There is just a hint of the Water Element with the Anchovy Paste and the Metal Element is also barely there with the Herbes de Provence and the garlic.  But the Water and Metal Elements need enhancing so be sure to serve this appetizer with some other foods that contain a lot of the Water and Metal Elements.  This was served with a lot of other appetizers that had cream cheese and sour cream and there was also some roasted fish for the main course and Fennel Salad - fennel is quite aromatic and therefore metallic, so the entire meal became quite balanced.  

Kung Pao Tofu

I love Kung Pao Chicken, but I'm not always in the mood for meat so sometimes I make Kung Pao Tofu instead. It has all the same great flavors and the added textural contrast that the tofu offers because it is much softer than chicken and is a great counterpoint for the crunchy peanuts and crisp red pepper. Tofu is really more like a sponge than a distinct taste by itself, except for Asians who can definitely tell the subtle differences in the kinds and brands of tofu.  I personally adore tofu as I grew up with it and have it at least once or twice a week.  So, the best way to cook with tofu is to be sure to marinate the it ahead of time as it will give this dish a lot more flavor.  This recipe can be used for chicken as well and either version is one of my kid's favorite weeknight meals when served with a lot of steamed rice and some stir fried green vegetables, such as baby Bok Choy or pea pods.

Kung Pao Tofu

1 package firm tofu (16 oz), drained and cut into 1/2 inch squares

2 teaspoons Hoisin Sauce

2 teaspoons Soy Sauce or Tamari

1 Tablespoon Rice Wine

1 red pepper, cut into small dice

4 green onions, cleaned, cut into small pieces, white parts and green parts separated 

1 large clove garlic minced

1 slice ginger, peel removed and minced

2 Tablespoons Vegetable Oil

2 additional Tablespoons Soy Sauce or Tamari

1 heaping teaspoon or more Chili Garlic Sauce

1/2 cup water mixed with 1 heaping teaspoon cornstarch

1/2 cup raw peanuts, toasted in a pan until lightly browned

Heat wok or large frying pan and add in the vegetable oil.  Put in the garlic, ginger and white part of the green onions.  Cook briefly until you smell the fragrance. Add in the red pepper and tofu and cook until the tofu begins to brown lightly.  Add in additional Soy Sauce, Chili Garlic Sauce and Water-Cornstarch Mixture. Cook, stirring until mixture thickens slightly. Add in the peanuts and green onion tops - toss and serve with white rice.

Five Element Analysis

Tofu is a Metal/Water Food because it is white (and processed) and therefore Metallic and it is  made from soy beans, which are Watery and this element is enhanced by the soy sauce and Hoisin sauce in the dish. The aromatic trio of garlic, ginger and green onion bring in even more of the Metal Element. The Fire Element is represented by the red pepper, rice wine and the Chili Garlic sauce so it is covered and the peanuts contribute the Earth Element. Only the Wood Element is missing so be sure to serve it with some leafy green vegetables to create a Five Element Balance in your meal.

Butternut Squash Pudding

My son's girlfriend has a great love of squash/pumpkin based desserts and asked me to make her one the other day. I've already made her Pumpkin Bread and Pumpkin Cake, Pumpkin Pie and Steamed Kabocha Squash with Coconut Milk in the past. So, I decided this time to make something new and came up with this pudding using Butternut Squash. This squash is quite similar to pie pumpkins and is full of fiber, vitamins and minerals. In other words, besides tasting good, it is really healthy for you! In Chinese Medicine, winter squashes of all kinds are considered cooling, which means they clear heat from the body and calms people down down as well as quenching thirst.  It is good for the skin, swelling (edema) and irritability. So even though it is mostly thought of as a fall food, it is quite good for you in summer too.  

The only thing that makes it complicated at all is that you have to roast the squash ahead of time.  Other than that, it takes less than 10 minutes to make. This pudding is very simple and is quite wonderful served with a dollop of whipped cream, but I saved some and mixed it into oatmeal and it made my morning cereal into something spectacular!  

Butternut Squash Pudding

1 cup roasted Butternut Squash (see accompanying recipe below)
3/4 cup light brown sugar
3 Tablespoons Cornstarch
1/8 teaspoon salt
2 cups Whole Milk (I used Lactaid)
2 eggs, beaten lightly
2 Tablespoons Butter, cut into small pieces

In a small pan, mix together the brown sugar, salt and cornstarch. Add in the milk, eggs and brown sugar.  Mix with a whisk while heating to a boil. Then turn down heat and keep stirring with a wooden spoon until the mixture becomes very thick.  Turn off heat and add in the butter, stirring until it is melted.  Pour into 4 or 5 small bowls and serve warm or cold with lightly sweetened whipped cream.  

To Roast the Butternut Squash:

1 Butternut Squash, washed, cut in half and seeds scraped out

Place squash, cut side up in a small baking dish.  Cover with foil and roast in a 400 degree oven for 45 minutes.  Remove and scrape flesh out of the shell to use in recipes.  

Five Element Analysis

Squash belongs to the Earth Element and since this is also a dessert that includes sugar and cornstarch, this is a mostly Earthy dish. The milk and butter bring in the Metal Element and the eggs add the Water Element. But the Wood and Fire Elements are missing.  So, this dish is best served after a meal that has a lot of Wood and Fire foods yet is missing the Earth Element to create a Five Element balance.