Garam Masala Lentils

I've always been curious about garam masala. It certainly sounds interesting and tasty.

It's similar to a curry. A blend of spices. But it's less complex than a curry blend. It's usually used as a starting point and additional spices are added.

I got some as a gift and decided to try it with lentils and barley in a curry.

If you like curry and haven't yet tried adding garam masala, you should. It's easy to get online. It adds a whole new level of depth.

I love lentils in a curry because they need a lot of flavor and they bring texture as well as thickening properties. You don't want a loose or watery curry.

I made a huge batch. This yielded 2.5 quarts of food. So you may want to halve the measurements.

1 red bell pepper, diced
2 poblano peppers, diced
2 jalapenos, minced
2 serranos, minced
5 cloves garlic, smashed and diced
2 cups fresh spinach
1 cup fresh kale
1/2 cup dry lentils
1/2 cup dry pearl barley
1 can coconut milk
3 heaping spoonfuls of my hari…

Revised * Mushroom Bourdelaise Smothered Potato Steaks

This is a hearty dish reminiscent of traditional steak and mushrooms. The potato steaks are brushed with olive oil, seasoned with fresh cracked salt and pepper and roasted in a screaming hot oven until crispy and delicious.

They're then smothered in a rich sauce of red wine braised mushrooms flavored with garlic, red onion and fresh parsley.

The intent is to not to recreate the classic steak and mushrooms, but rather to re imagine the rich and decadent nature of the original in an animal friendly format.

I love potatoes and personally these are some of the best potatoes I've ever had.

Potato Steak Ingredients
2 large russet potatoes
olive oil
salt and pepper

***Revised***
My original post said to roast the potatoes at 425 F. I've since determined that broiling yields quicker and tastier results.

Wash potatoes. Do not peel. Slice into thinnish planks lengthwise. Grease a baking sheet. Add potato steaks in a single layer. Brush with olive oil and season with salt and pepper on both sides. Broil on hifh until golden brown on both sides. Flipping each slice half way through to brown both sides. It'll take about 10 minutes per side, but watch them carefully to avoid burning.

Mushroom Bourdelaise Ingredients
1/2 pint button mushrooms, sliced
3 cloves garlic, minced
1/4 cup red onion or shallots, minced
1/2 cup red wine
2 tbls red wine vinegar
olive oil
salt and pepper
1/4 cup fresh chopped parsley

Cook down mushrooms until tender in 1 tsp olive oil and 1 tsp salt and pepper. Add garlic and onion. Saute 2 more minutes. Add red wine and vinegar. Reduce by half. Add parsley.