One pot winter dinner


Cooking on Thursday night can be an overwhelming prospect after a tiring week but these dishes couldn’t be easier. I was trying to think of how to chip away at the piles of apples, potatoes and onions we have and remembered my one pot lentil dish from when I lived in Chile and then found a red cabbage in the fridge.

We literrally have a pile of potatoes–red, white, different kinds of sweet potato. I grabbed a handful:

 

 

 

 

 

 

 

 

 

One Pot lentil curry

  • 1 big yellow onion, sliced
  • 4 garlic cloves, diced
  • 5 (approx) potatoes depending on size, cut into chunks
  • 1 cup lentils
  • 2 tbsp curry
  • 1 tbsp cumin
  • 2 tbsp parsley
  • generous ground pepper, salt to taste
Wash and chop potatoes. Sautee onions and garlic with olive oil. Add potatoes. Add lentils, curry, cumin and 1 tbsp parsley. Stir rapidly so lentils don’t burn for a few minutes. Add water until just covered with water. Turn down heat to medium-low and cook for about 30 minutes. This made enough for dinner for four and two lunches.

Then start working on braised cabbage!

 

 

 

 

 

 

 

 

Braised cabbage and apple

  • 1 red cabbage, halved, cored and cut into fourths
  • 2 apples — pink lady or granny smith, corred and cut into pieces
  • 1 smallish yellow onion
  • 2 garlic cloves, mashed
  • 1/8 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 cup veggie broth
  • 1 tablespoon butter

Heat butter in dutch oven. Add garlic and onion and sautee for a few minutes. Add cabbage and vegetable broth, cover, reduce heat for 15 mintutes. Add apples and cook 5 minutes. Stir in vinegar and sugar and cook 5 more minutes until cabbage is soft.

I forgot to mention that the first step of the evening was to chop of a piece of dough off of our 5-minute a day bread. Check out the recipe: http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day. This was my FIRST TIME MAKING BREAD! Manface always makes it but tonight I was completely in charge of dinner so I chopped off a piece of dough, shaped it and let it sit for 20 minutes, heated the cloche in the oven for 20 minutes and then baked the bread.

 

 

 

 

 

 

 

 

The one part of the meal I did not prepare for was desert. There were no cookies or other baked goods in our cake stand. Ice cream choices were only grapefruit sorbet or nonfat tangy frozen yogurt. Then I remembered the in the far corner of the freezer, from many many months ago…

 

 

 

 

 

 

 

 

Doesn’t look like much, but raspberry cake with lemon buttercream was a beaut in her day and was still able to get lots of yummms from both of us.

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