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flatbread

Ethiopian Red Lentil and Sweet Potato Curry

Ethiopian Red Lentil and Sweet Potato Curry

Yesterday I had my first omg-are-you-sure-this-isn’t-child-birth moment to announce the coming season. Okay, okay so that’s probably (definitely) a bit dramatic.

However, after running through burst after burst of frigid winds, it did feel as though I just experienced a 45-minute tattoo session. There’s nothing like inking your legs with icy, sunsetting winter temps. Those winds stung.

Red Lentils

Luckily, on the other end of that run, I had these spiced and warming, Ethiopian-styled lentils waiting for me. What I did not have was much sun to take their beautiful, natural-lit glam shots.

So begins the rough season for all food bloggers, sans studio space. Good thing I like challenges. I really like red lentils, too.

Full of protein, and creamy once cooked, red lentils make for the perfect topping to smear across flatbreads. They are a staple in Ethiopian cooking, often found accompanying the unleavened bread, known as injera, that most Ethiopian recipes use to replace both fork and spoon.

With this recipe, I’ve tried to replicate a go-to lentil dish that I often order at my neighborhood’s Ethiopian spot. I wanted that buttery, spice-infused dish that they create, and through research, called upon my spice cabinet to help me execute this properly. The only spice I was missing seemed to be allspice. However, I can’t say I noticed its absence.

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Roasted Curry Carrot Socca with Lentils & Feta

Roasted Curry Carrot Socca with Lentils & Feta

The best Saturdays are ones where you wake up, grab a cup of coffee, and immediately start scheming lunch creations with your friend. (Foraging figs, going on a photo adventure, and scheming up breakfast, all follow close behind.)

This was the first full weekend I’ve been completely free in awhile. Two Philly mornings in a row with no set agenda. No photo gigs. No work engagements. No client meetings, camping trips, or out-of-town excursions.

While I love all of the above, it felt great. And it felt even greater once this socca landed on my Saturday plate.

Roasted Curry Carrot Socca with Lentils & Feta

On Friday night, I saw Aziz Ansari do stand-up. His act was hilariously relatable, to say the least, ranging from riffs on the factory meat industry to creepy boys to relationship vs. single life status. He hit all the right topics, and made my abs hurt from laughing so much.

Although, there was one joke with which I just couldn’t agree. And it had to do with carrots.

Carrots

You see, Aziz claims, you walk into a house and someone’s cooking bacon, and often you’ll say, “Plate me up a few pieces!” Aziz is convinced bacon exudes a pheromone-like lust that veggies just don’t have. He says, walk into a house where someone’s steaming carrots, and you won’t find anyone screaming, “Pull me up a plate of those.”

Roasted Curry Carrot Socca with Lentils & Feta

But Aziz, I must tell you, you’re wrong. This carrot-loving [weirdo?] individual would far prefer carrots to bacon. And no, not for health reasons. For taste.

Carrots are hands-down my favorite, and since the mention on Friday night, my Saturday morning mind inserted them straight into that afternoon’s lunch plans.

Roasted carrots? One of fall’s best assets, if I have to say so myself. Perhaps steaming wouldn’t do the trick, but throw carrots on a baking sheet and into the oven, and I bet at least a few would be enticed by the caramelized smell they give off. Plate me up, please.

Black lentils

With the orange beauties in mind, my friend and I got to work on this fall-inspired socca pizza.

Here, carrots are roasted up, and then pureed into a slightly sweet, slightly spicy curry sauce that lends itself perfectly to a flavorful flatbread destination. Topped with salty feta, fresh cilantro and some crispy baked onions, this is a better-than-restaurant-quality meal, fit into a single cast iron pan.

Roasted Curry Carrot Socca with Lentils & Feta

You’ll find multiple steps below in making this recipe. Don’t get intimidated. Each is simple, and you can get going on many of the layers simultaneously. For instance, as the carrots roast, prep everything else.

Roasted carrots

Far better than bacon? A definite. Stemming from carrots? Heck yeah.

Roasted Curry Carrot Socca with Lentils & Feta

You tell me – what healthy fall ingredients are on your mind? Any featuring veggies that you know could out-do bacon in a heartbeat? Please share!

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Spring Socca with Pesto, Kale, and Asparagus

Spring Socca with Pesto, Kale, and Asparagus

Guys, serious news here. I think I’ve found my new food obsession. And it goes by the name of Socca.

Socca with Pesto, Asparagus, and Kale

On Saturday, I made my first socca – a thin, pancake like crepe derived from chickpea flour. It was an instant hit (on my Instagram, too).

So on Sunday, I made my second one. I brought it to a cookout, and again, I went home with a clean plate.

Now that it’s Monday, I’ll eat my third meal of it, by the way of lunch. And by tomorrow, Tuesday, you can consider me socca-swooned.

I’m declaring right now — June is going to be a month of Socca. Get ready.

Socca with Pesto, Asparagus, and Kale

Socca has a flatbread feel to it, with slight falafel-like undertones of flavor, hence the chickpea flour it comes from. However, like a pizza pie, it can take on whatever genre you desire. You choose the ingredient spread, and it will choose the feel of your socca.

For my first one, pictured here, I chose a hearty dose of pesto, paired with a whole bunch more greenery. Feed me this every day of June, and I would be a happy girl.

Spring Socca with Pesto, Kale, and Asparagus

Aside from its versatility and tender texture, what blows my mind is how incredibly easy it is to make socca. Forget yeast. Forget dough-rising. And, let’s all praise chickpeas for this, forget kneading. All you need for socca is a 30-minute wait time and a handy spatula. Oh, and ideally, a cast iron pan. (Given how beautiful cast iron can make anything look, I suggest you keep one of those on hand regardless.)

In this variation, you’ll find inspiration from light and fresh spring veggies, richened up with a layer of summer pesto. It’s a pizza-like app/meal that feels so classy and restaurant-worthy, yet entirely attainable in your own home. I recommend you put it on your to-make list. ASAP.

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