When wanderlust gets the best of you- Coconut Red Lentil Green Curry

Shenandoah, April 2013

It's the end of medical school, and I have three months of vacation before starting residency.  My time is being spent mostly looking for a place to live in NYC, recooperating from yet another knee surgery, and spending some quality time with friends and family.  This next month I'm in DC, enjoying living with Jacob before we have a few months apart.  I struggled with the decision to stay here, take some weekend trips, and two 10 day trips abroad, instead of spending two months backpacking.  My wanderlust continues to linger, sometimes preventing me from fully enjoying the free time I have.  A week ago I took a weekend trip with some girlfriends to a cabin in Shenandoah.  The trip- as characteristic of my friends- was therapeutic in more ways than one- and shook some of my restlessness away.  I came away feeling that my wanderlust can be satiated without going so far.  So as this month goes on I'm going to delve into some cooking that will give me a taste of new cultures and experiences.

Coconut Red Lentil Green Curry

Ingredients:
3 Tablespoons of Grapeseed Oil
2 Tablespoons chopped fresh ginger
4 cloves of garlic, finely chopped
8 scallions sliced, w/ white and green parts separated
3 tablespoons of green curry paste
4 Medium sized carrots chopped
1 large russet potato, peeled and cut into 1 inch pieces
1 cup of red lentils (sorted and rinsed)
1 can Coconut Milk
2 cups of vegetable broth
Smathering of All Purpose seasoning
Pinch of Salt

Directions:
1. Heat the oil in a large saucepan over medium-high heat.  Add in ginger, garlic and scallion whites, cstirring until softened for 2-3 minutes.
2. Add in curry paste.
3. Add in carrots, potato, lentils, broth, coconut milk, salt, all purpose seasoning
4. Bring to a boil, reduce heat and simmer.  Stir occasionally until veggies and lentils are tender (about 20 minutes)

Coconut Red Lentil Green Curry

5. Sprinkle curry with scallion greens and serve with brown rice.

When Life Gives you Lemons- Lemon Roasted Branzino and Tahini Roasted Eggplant

These last few weeks have been met with some surprises.  Perhaps it is the expectations we set for ourselves, and the disappointment that results when those expectations are not met.  I like to think that things happen for a reason.  Every disappointment I had in my life, eventually led me to further opportunities and shaped my life into what it is today.  Sometimes I try to imagine my life had I not had those disappointments and met whatever my hopes and expectations were at that time- and then I realize I would never change it.

Inspired by my recent trip to Israel and the wonderful people and food I had there...

Sde Nechemia Israel, April 2013

Lemon Roasted Branzino (Recipe for 2)

1 Branzino filleted and deboned into 2 pieces
1 Leek (white parts only, sliced thinly)
2 cloves of garlic (chopped finely)
2 meyer lemons (or other small lemons, sliced thinly)
Thyme (one bunch)
Salt to Sprinkle
Olive Oil to drizzle

1) Preheat oven to 425
2) Lay parchment paper over oven roasting dish and lay fish skin down in a single layer
3) Drizzle fish with olive oil
4) Top with leeks, garlic, lemons and salt

Israel-Inspired Branzino + Eggplant

5) Take thyme and dip into olive oil that has run off of the fish, and lay atop fish
6) Cook for 20 minutes

Tahini Roasted Eggplant

1 Eggplant
1 spoon-full Tahini paste
1/2 lemon
teaspoon of paprika
teaspoon of garlic powder
dash of salt
all purpose seasoning (or any seasoning mix of spices)
drizzle of olive oil

1) Preheat oven to 425
2) Slice Eggplant and place in oven roasting dish (that has been covered by parchment paper)
3) Take olive oil and drizzle into hands, massaging each piece of eggplant
4) sprinkle with salt and all purpose seasoning
5) Cook for 40 minutes
6) While waiting prepare tahina by mixing tahini paste with half of a squeezed lemon, paprika, garlic powder, and enough water to make an even consistency
7) When eggplant is ready, top with tahina and serve.

Israeli Salad compliments this meal well