Curried Coconut Dahl

Tonight I fixed a simple dinner of this Dahl served over steamed Basmati rice, which forms a complete protein. It was delicious, even the kids loved it. It has a slightly sweet flavor with a hearty texture. This dish is a typical Indian dish. For more on lentils, check out http://en.wikipedia.org/wiki/Lentil

Curried Coconut Dahl

• 16 oz package of lentils, any color
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 15 oz can coconut milk
• 6 cups chicken stock (you can use veggie if desired)
• 3/4 cup diced tomato (if using canned, rinse them off)
• 2 tbsp olive oil
• 2 tbsp curry powder (adjust to your personal preference)

1. Sort, rinse and wash lentils well.
2. Sauté onion and garlic in olive oil until translucent.
3. Add thyme and curry powder, continue to Sauté for 1 minute
4. Add lentils, coconut milk, stock and tomato.
5. Bring to a boil, cover, reduce heat and simmer for 45 minutes or until lentils are tender.
6. Serve and enjoy.

Creamy Pumpkin Soup Recipe

Creamy Pumpkin Soup

*disclaimer: this is one of my favorite recipes, but I haven’t taken the time to measure out each ingredient. I make it slightly different each time. Try it out and let me know what you think.

• Pumpkins, quartered and seeded
• Oil (olive or canola)
• Chicken, or vegetable broth, (I prefer low sodium)
  
• Cinnamon, ground
  
• Cloves, ground
• Salt
• Cayenne
• 1/2 and 1/2

1. lightly coat pumpkin pieces with oil and salt. Place skin side up on a baking sheet or casserole dish. Roast at 350 degrees until soft and the flesh is slightly brown. Let cool slightly before scooping out flesh. Discard skin.
2. In a large stock pot, bring stock to a boil. Start with 1 quart of stock per 3 cups of pumpkin. Add pumpkin to the stock pot and simmer for 30 minutes.
3. Puree the soup using a stick blender or blender. (if using a traditional blender use extreme caution. hot mixtures will vent steam and tend to blow out the top of the blender. Make small batches and hold the blender cover with a hand towel)
4. Return the pureed mixture to a fast simmer. Add cayenne. Start with with 1/4 tsp per quart. You want just enough to accentuate the flavor of the pumpkin without adding heat. Add remaining spices to your own preference.
5. In a small dish add 1 cup of the soup to 2 tablespoons of 1/2 and 1/2. Add this mixture back to the larger stock pot. Repeat this procedure until you are happy with the body of the soup.
6. Serve hot and enjoy.

Some recipes for my fan. Yes, I have a fan!

Alright, so I don’t celebrate halloween, but that doesn’t mean that I can’t enjoy some good food on October 31, right? Here are a few recipes that you might enjoy.

Dirt Dessert

• 2 (20 oz.) pkgs. Oreo cookies
• 1/2 stick butter
• 1 (8 oz.) cream cheese
• 1 c. powdered sugar
• 3 1/2 c. milk
• 2 sm. French vanilla instant pudding boxes
• 1 (12 oz.) Cool Whip

Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Then blend in with the cream cheese mixture.

Crumble the Oreo’s in a blender, leave the cream in the Oreo’s.

Line the inside of a clay flower pot with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms and a plastic flower.

Pumpkin Butter

• 15 ounces pure pumpkin (it’s best if you can roast and puree your own!)
• 1/2 cup apple cider
• 1 cup sugar
• 2 tablespoons pure, maple syrup
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon

Northern California Catering

This is my very first blog! I am a foodie at heart, born in the central valley of California, surrounded by what i’m convinced is the world’s best source for fresh fruits and veggies. I moved to Humboldt County, one of the most beautiful places on earth where I attended Jr. High and High School. During my teen years I took cooking classes at school, at the college and anywhere I could find a local chef teaching. I later graduated third in my class at the California Culinary Academy in San Francisco. This was one of the most exciting times of my, albeit young, life. I spent many days and nights surrounded by chefs of every discipline and background, soaking up their knowledge and life experiences. I had the pleasure to work with pastries, cakes, cookies, soups, stocks, salads, appetizers, entrees and the like. I gained enough knowledge to know just how much more I needed to know! The love of food opens the door to a lifelong adventure that can take you everywhere and nowhere. Everywhere as you explore the thousands of different regional cuisines throughout the world, and nowhere was you begin in your kitchen and finish at your table.

http://www.humboldtcountycatering.com for more!