When food writer and cooking enthusiast Piet E. Jones decided to drastically change his diet for six weeks, he experimented with recipes that would help him drop pounds and please his family at the same time. Here are two that passed the test and remain in his cooking repertoire. Jones wrote about the diet experience in his accompanying column, "The Lean Winter."
Main Story: The Lean Winter
Bean Salad
- 1 15-ounce can of cannellini beans, rinsed and drained
- 1 15-ounce can of kidney beans, rinsed and drained
- 1 can of artichoke hearts, rinsed, drained and quartered
- 1 medium or 1/2 large red onion, chopped
- Handful of fresh cilantro, cleaned and chopped
- Juice of one lemon
- 2 tablespoons of red wine vinegar
- 1 tablespoon of extra virgin olive oil
- Salt and pepper to taste
Toss all the ingredients in a bowl until they're thoroughly mixed. The salad can be served immediately, but it is better chilled for a few hours to allow the flavors to mature.
Cauliflower and Lentil Curry
- 1 large head of cauliflower, cut into florets
- 1 cup of dried red lentils, rinsed and drained
- 1 large sweet onion, sliced
- 1 quart of vegetable stock
- 2 tablespoons of curry powder*
- Handful of fresh cilantro, cleaned and chopped
- 1 bay leaf
- 1 tablespoon of extra virgin olive oil
- 1/4 cup of Manzanilla sherry
- Optional: 1/2 cup of light coconut milk
Accompaniment: Naan bread**
1. Place a large pan (a wok with a lid works best) over high heat and add the olive oil. As it is just about to start smoking, add the sliced onions. Sauté until soft, then add cauliflower florets and curry powder. Stir occasionally, allow to caramelize but not to burn. Add the sherry to the pan and deglaze.
2. Once the sherry has mostly cooked off, add the lentils and 3 cups of the stock as well as the bay leaf. Heat until it reaches a boil. Reduce the heat to low, cover and allow to simmer for 30 minutes.
3. After 30 minutes, check the liquid level. If it is too dry, add the remaining cup of stock. Allow the mixture to simmer for another 10 minutes, uncovered.
4. Just prior to serving, add in the chopped cilantro and, for a more creamy flavor, you can stir in a half cup of light coconut milk.
5. Ladle into bowls and serve with naan bread.
*You can get several types of curry powder inexpensively at Penzeys Spices in Carytown. I like the hot curry powder; my wife and kids prefer the sweet curry powder. You can also make this dish with their tandoori powder and even the garam masala powder. If you do use the garam masala powder, I recommend you use coconut milk, as it can be a little earthy otherwise.
**Naan bread can now be found in many major grocery stores, including Whole Foods and Walmart. The plain version is good, but we're partial to garlic naan. To prepare it, spray the naan with either a little water or olive oil, place it on a rack in 400-degree convection oven and toast until it's just starting to brown. Place the naan on a cutting board and use a pizza cutter to slice it into strips or just tear into pieces.
