The Verdict: Kitchens of India - Black Gram Lentils Curry

I didn't feel like cooking, and I was unapologetic about it.  I was in the grocery store, determined to buy an "out of the box" (a derogatory term in this instance) dinner.

I ended up in the international section, and spotted a huge selection of Indian food entrees from the "Kitchens of India" brand.  Unversed in Indian cuisine, I didn't really know which one to buy.  I settled on the "Black Gram Lentils Curry", because it looked the most appetizing.

Furthering my lazy determination, I also bought a package (of 4) Uncle Ben's boil-in-bag brown rice.

Preparation of the Lentil Curry was easy.  There were several ways to prepare, but not wishing to even dirty a dish, I simply boiled the inner package in hot water for about 5 minutes.  Once both the rice and lentils were done heating, I opened both packets and stirred them up.  Which looked just like this:

The ingredients were simple.  I don't know if it's because it's made in India, and thus their labeling requirements are different, but there were no odd additives at all.  Here is the list:

Water, Tomato Puree, Whole Black Gram Lentils, Cream, Butter, Garlic, Salt, Ginger and Red Chili Powder

Seriously?  Where's all the junk?

I have to admit, this was an extremely tasty dish.  I was starving and ate it in about five minutes, so I don't have a Food Network-eque detail by detail description of the "subtle mix of flavors" and "delectable mouth feel", but I wanted to let the world know that it was damn good.

The only complaint I had, was that it was not a large enough portion for me.  It says that there are 2.5 servings in the package - and we all know that servings sizes can be quite deceptive - but I thought that in addition to the rice it would be enough to make me full.  It did not.  I know it looks like a big mound of food, but it was not sufficient for my large appetite that evening.

However, I would highly recommend the product, as it really did taste delicious.

Mature Pasta

Why “Mature Pasta”? Because this recipe contains the most child unfriendly of all the vegetables: brussel sprouts. I have no idea why this fiber-filled member of the cabbage family has gotten such a rotten reputation. Brussel sprouts are not only tasty, but simple to prepare and full of vitamins, particularly K and C. Each delicious bite also contains sulforphane, which is an excellent detoxifier that can be a powerful tool in cancer prevention.

On to the recipe. Feel free to amend any of the items as you like. I used fresh pasta, but feel free to use dried. Bulk up the garlic if you’re a garlic fan.

Mature Pasta Recipe

9 ounces fresh fettuccini
2 T olive oil plus ¼ cup olive oil
10 brussel sprouts, quartered
2-3 cloves garlic, finely chopped
2 plum tomatoes, diced
2 T parsley, chopped
salt and pepper to taste
2 T parmesan, grated or shredded (plus more for garnish)

Prepare fettuccini according to package directions. Rinse and set aside. In the meantime, heat 2 tablespoons oil over medium heat. Fry brussel sprouts for about 7 minutes, or until tender and lightly browned. Add garlic and fry for an additional minute or two. Add diced tomatoes and parsley and stir. Season with a little salt and pepper. Add about a ¼ cup oil to the vegetable mixture to make a sauce. Sprinkle in the 2 tablespoons of parmesan and stir. Remove from heat.

Add pasta and combine thoroughly. Garnish plates with additional parmesan if desired.

Some Ideas for Summer's Ripe Tomatoes

Got tomato plants? What will you do with them when they finally arrive? Here are some ideas to get you in the mood once those red little spheres of delight ripen on the vine.

A simplest dish is the Caprese Salad. Combine sliced tomato, sliced fresh mozzarella and basil leaves. Season with salt, pepper and olive oil. You can pierce these items onto a skewer or oversized toothpick (use halved cherry tomatoes for this method) and cover with a white balsamic vinaigrette for a colorful hors d'oeuvre.

Stuffed Tomatoes might be a nice side dish to try, and is relatively simple to make. Core tomatoes and fill with seasoned white or brown rice, and cover with cheese. Broil until cheese is melted. It’ll look more impressive than a side of rice with a tomato salad, but requires no extra effort.

How about ketchup? I love making things from scratch that seem ridiculous to make from scratch. From bagels to tortillas, I find some to be a labor of love and others to be just plain laborious. However, this recipe for ketchup doesn’t seem too difficult. There is a plethora of ketchup recipes on the web, and a wide variety of flavorings and spices to suit your particular palette. Who knows, maybe you will put Teresa Heinz out of business!

Okay, if you don’t want to go as far as making ketchup, won’t you at least try to make your own salsa? A fresh, preservative-free dip might be just what your chips have been begging for – not to mention, your belly. Combine six finely chopped tomatoes with a teaspoon or more of your favorite seasonings like cumin, fresh cilantro, parsley and oregano. Add some finely chopped red onion, a tablespoon of olive oil, a little bit of salt and a diced chili pepper that matches your heat needs. You can also add corn, garlic, lime juice or chopped red bell pepper; whatever you like!

I’m really looking forward to my tomatoes this year. What will I be doing with mine? My favorite thing ever: a tomato and mayonnaise sandwich with a little salt. Hmmm…maybe I should make my own mayonnaise?

Japanese Flavorings

Most people know what soy sauce is, but there are a few more flavorings that should have a place in your refrigerator if you often cook meals with an Oriental bent. Let’s take a look at some of the staples you might not be familiar with.

Mirin

Mirin is a type of sweetened sake (a rice wine). It adds a delicious zing to Asian dishes that need that “something”. Mirin adds a mildly sweet taste that is full of flavor. To put it into perspective, think: instead of adding white wine to mushrooms, you’d add mirin to an Asian mushroom stir fry.

Rice Wine Vinegar

There are more types of vinegar in the world than you can probably count. From champagne vinegar to balsamic, each has its own place. Rice wine vinegar is the most popular type used in Japan, and provides a very light vinegary taste to dishes. Rice wine vinegar appears either colorless or yellow – but chances are your supermarket’s version will be yellow. Not surprisingly, it can be used to flavor rice – or be added to dressings.

Miso

The word miso might remind you of miso soup. However, miso is actually a paste made from fermented soybeans. This will be tough to find in a regular grocery store, but should be available at your local health food store. It is stored in a tub and comes in red or white – the white being saltier and more potent of the two. Miso is commonly used in soups, but can also be a key ingredient in noodle dishes and makes an excellent dressing when added to oil, vinegar and other flavorings.