I love to make Indian food. It’s absolutely one of my favorite cuisines and their vegetable dishes are plentiful and scrumptious. As a salad lover, I have struggled over what type of salad to serve with such flavorful dishes. In the past, I’ve gone in the direction of bright, straight-forward, palate-cleansing flavors. So, maybe mixed greens and grapes with a simple dressing of lime juice, salt and olive oil. No more, my friends. I LOVE this dressing. Major Grey’s mango chutney is pretty common, so anyone should be able to make it.
One note- you end up “wasting” all of the solids in the mango chutney. Just puree them and save them for mixing in turkey burgers, or as a sandwich spread, or to serve with cheese and crackers. Waste not, want not…especially when it comes to yummy, spiced mango spread.
1/2 cup Major Grey’s chutney
2/3 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon cayenne + salt to taste
- Force chutney through a sieve into a bowl and whisk in lime juice, cayenne, and salt to taste.
- Slowly whisk in oil (a food processor works great)
- Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
Adapted from Cooks Illustrated
1 Cup lentils (I like green), picked over and rinsed
1 Teaspoon salt
2 Tablespoons EVOO
1 Teaspoon ground coriander
3/4 Teaspoon ground cumin
1/2 Teaspoon dry mustard
1/2 Teaspoons red pepper flakes (cut this back if you don’t dig spicy)
2 toes garlic, minced or pressed through
2 teaspoons minced ginger (about 1 inch)
- 1. Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils are tender but still hold their shape, 20 to 25 minutes. Drain, reserving 1 cup cooking liquid.
- 2. Meanwhile, heat oil in large skillet over medium heat. Add next spices; sauté to develop flavors, about 1 minute. Add garlic and ginger; sauté until softened and fragrant, about 2 minutes. Add lentils and reserved cooking liquid. Simmer to blend flavors, about 5 minutes.
I’ve revised this recipe a few times since I first made it and think I have it pretty nailed down. This is absolutely one of the best dishes I make. Seriously Sick Delicious.
- 1 Acorn squash
- 2 Tablespoons butter
- 1 teaspoon sweet curry powder
- 1/4 teaspoon turmeric
- 1/8 – 1/4 teaspoon cayenne
- 1-2 teaspoon dark brown sugar (will vary depending on how sweet your squash is)
- 1/2 cup half & half
- Salt & white pepper to taste
- Split squash and remove seeds & fiber. Set aside the junk. Cut each half into ~4 even pieces. It’s easiest to do wedges.
- Heat butter in pot with a steamer basket (you’ll use the basket later) until foaming subsides. Add fiber/seeds and cook for 4-5 minutes until lightly browned. Cover with 1-2 cups water (enough to cover seeds and provide steam, but not so much that it touches the bottom of the steamer basket).
- Place steamer basket over simmering squash broth and nestle cut pieces in. Simmer until tender- about 20 minutes.
- Turn off heat and set aside squash pieces. Strain broth into measuring cup, pressing on solids. Once cool enough to handle, remove rind from squash and place 1/2 to 1/3 of squash in a blender with a similar portion of squash stock. Puree until smooth and add to no clean pot. Repeat until all batches are pureed and smooth. NOTE: There is no need to use all of the stock. You still have 1/2 & 1/2 to add, so you’re looking for a nice, thick creamy soup. You can always add in more squash broth later, but you can never take it out.
- Bring soup back to low simmer and add seasonings and sugar. Let simmer on low for about 5 minutes. NOTE: Your seasonings bloom in the heat, so will taste stronger after they have warmed up thoroughly. Make sure you give the soup a few minutes to warm up with the seasonings before adjusting.
- Add 1/2 and 1/2 and season to taste with salt & white pepper. Serve plain, with fried shallots or a dollop of greek yogurt mixed with lime and cilantro.
I would like to note that I almost threw the whole mess away after pureeing/ before adding the seasoning, it was that gross. A few dashes later and Sick Delicious. Don’t give up. I’ll get more specific with the measurements next time.