Back In The Kitchen

After weeks of throwing together slapdash meals or eating out or enjoying someone else’s cooking, I’ve made it back into the kitchen. Hippo was also excited to have me back in the kitchen.

In this house you sort of just accept that there is cat hair in your food.

I knew to start off I wanted to make something simple, so I made Curried Apple and Lentil Dal from CHG, Grilled greens from CHG (though I made them in the oven), and 5 minute naan from (never home)maker.

I love making one pot dishes that make leftovers so I can freeze them. It’s such a treat when I don’t have to make dinner later.

So here are the recipes with my notes/changes:

Curried Apple and Lentil Dal


  • 1 tablespoon olive oil
  • 1 small onion, diced fine
  • 4 cloves garlic, diced
  • 1 T fresh ginger, minced
  • 2 small apples, diced
  • 3 teaspoons garam masala
  • 1/2 teaspoon cumin
  • A few shakes curry powder
  • A few shakes of chili powder
  • A few shakes of turmeric
  • 1 ½ cups red lentils
  • 2 cup  vegetable broth
  • salt to taste


Heat oil over medium high heat in a large pot. Add onion, ginger, and garlic. Cook, stirring occasionally, for 3-5 minutes or until fragrant.

Add apples, spices, and lentils and stir to coat in spices. Add broth and mix. Simmer uncovered until lentils are tender – about 35 minutes. Add water if the lentils start to stick; I had to add at least another cup of water.

Done! Easy-peasy.

All of this…..

…turns into this attractive looking dish!! I swear it tastes good. Lentils just don’t photograph well.

Oven-Steamed Swiss Chard


  • 1 bunch Swiss Chard
  • 1 half lemon
  • 1/2 tablespoon olive oil
  • Salt and pepper to taste


Preheat oven to 400 degrees. Remove chard stems. Chop or slice chard. Toss leaves and stems with olive oil, lemon, salt and pepper. Make a cross with foil and place chard in the middle. Wrap into a packet and put in oven for 12 – 14 minutes. Removed and serve! Garlic would also be a great addition.

I obviously had to cut bigger pieces of foil to get it all around the chard.


And finally, the naan. I made two batches – one with whole wheat flour and one with regular bread flour. Alex and I both preferred the one with whole wheat flour.

Easy-Peasy Naan


  • 1/2 cup bread flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder, divided
  • 2 pinches salt
  • 2/3 cup water, divided
  • extra flour for rolling


In one bowl, whisk together bread flour, 1/4 teaspoon baking powder, and one pinch of salt. In a second bowl, whisk together whole wheat flour, 1/4 teaspoon baking powder, and one pinch of salt.

Add 1/3 cup of water to each bowl and mix. Knead together for a minute or two. Divide each ball of dough into two. Roll out so they are thin and round.

Heat a frying pan over high heat and and a bit of oil (if you have spray or a Misto, use it! I do not have either, so mine ended up a bit more oily). Put the dough patties on the pan and press down with a spatula. Cook until golden. Flip and cook until golden.



A not-too-fancy meal was the perfect way to ease back into the kitchen! Meal planning for this weekend and next week will commence shortly – the cookbooks are coming out!




2 thoughts on “Back In The Kitchen

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