My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Wednesday
May252011

splatter up

Yesterday I enjoyed a delicious lunch with one of my best friend’s Megan.  We’ve been friends since middle school, when we met playing summer softball.  We’ve stayed in touch over the years and always get together when I come home.  She has 2 kiddos and one on the way, so it was rare that we had a quiet lunch together.  Nap time is a wonderful thing. ;)  I brought in food from a Mediterranean restaurant, Aladdin’s.  I love their food and try to eat there at least once, every time I’m home.

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I have so many preggo friends right now, I can’t keep track!!  Megan is looking super cute and just found out they have a girl on the way!

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Later that night, my dad, cousin Jenna and Uncle Alan went to the Indian’s game.  Of course they lose at the game I come to, but it was still really fun.

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I used to completely stuff my face at baseball games. 

hot dogs, popcorn, pizza, ice cream, cotton candy

Nowadays, I just eat my weight in peanuts! 

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We did stumble on a gluten free food stand and believe it or not they had a few vegan “hot dog” options too! 

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My dad and I have enjoyed going to games for yearrrrs.  It’s always fun to make one while I’m home!

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We both love blue. :)

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Such a fun night with part of the family!! 

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When I woke up this morning, I planned to make a large green smoothie.  There was a bunch of spinach to use up and no better way than adding it to a smoothie!

As a veteran smoothie maker, I should have known better than to carefully stick a spoon in the blender to tamp down the spinach.  I of course lost my grip of the spoon and then this happened.

10x worse in person

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It flew across to the other side of the kitchen on the pantry + fridge.  It also made quite a mess on the ceiling, wall, trim, and counter.  It took over 20min to clean.  Nothing like a lukewarm green smoothie to start your day! ;)

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I’m off again!!  Hopefully making it back to Jeni’s ice cream tonight and soaking up every last minute with the family that I can!!

Ashley

Tuesday
May242011

double goodness

The day before leaving for my trip to Ohio, as if I didn’t have enough to do, I tried to recreate a meal we had while dining out recently.  A few weeks ago I mentioned eating the most amazing Dal Saag [lentils + spinach] at Taj Mahal, a local Indian restaurant.  Since then I have scoured the interwebs looking for a recipe.  I came across a few, but none sounded like they were going to give the result of what we had in the restaurant.  It was so buttery rich and creamy.  The recipes I found used butter or ghee, but not a lot and they didn’t call for all that much spinach.  This restaurant version was completely packed with spinach.

I ended up taking a few ideas from multiple recipes and just sort of winging it.  I was not too hopeful, but stood in the kitchen cooking away for about an hour, jotting down notes on a piece of paper, until it tasted right.

The result was not Dal Saag.  Or at least, not the same Dal Saag we had.  At all!

But it was Dal delicious.

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I first I wasn’t even sure which type of lentil to use.  There were a few recipes that specified a legume with an Indian name, a few that called for yellow split peas, and maybe one that called for green lentils.

After a bit of tweeting for help, I decided to use green lentils.  Sometimes yellow split peas can become really mushy, and I did not want that to happen.

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A lot of spices were used in this recipe.  I hope you don’t have to go on a wild goose chase to find them!  If you have a bulk spice section, that will be your best bet.  A few recipes called for curry leaves + fenugreek leaves, neither of which I could find.  But, I did find fenugreek, which I’ve never used before.  According to Wikipedia, it’s used as an herb + a spice and is used in many curries.  It smelled wonderfully flavorful.  I will definitely be using this in my Indian cooking more often!

Pictured below:

  • fenugreek – yellow grain looking stuff
  • mustard seeds – tan round seeds
  • cumin – green/brown seeds

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The recipe isn’t difficult, but requires a little bit of time.  The lentils have to be cooked first, which take 45min.  They can be cooked ahead of time and stored in the fridge for a few days as well. 

This meal is packed with flavor and loaded with protein [from the lentils!].  It’s also filled with spices like turmeric + ginger, that have been shown to have a long list of health benefits.

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These photos were taken with bright white lights, in the kitchen, in total darkness.  Not terrible for cheap, artificial light. ;)

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I was shocked this turned out to be a recipe-worthy meal and because it did, I just had to share!

Ashley’s Not Dal Saag [serves ~4]

  • 3T butter [or olive oil]
  • 1 1/4c uncooked green lentils [~3c cooked]
  • 1 large bunch fresh spinach, washed + chopped
  • 1t mustard seeds
  • 1/2t turmeric
  • 1/2t cumin seeds
  • 1/2t ground cumin
  • 1T fresh grated ginger
  • 1 mild green chilies [small can ~3/4c]
  • 1/2t salt
  • 1/2t ground black pepper
  • 1/4-1/2t garam masala
  • 1t fenugreek
  • 1/2T chili powder
  • 3 large garlic cloves, minced
  • 1c veggie stock
  1. Rinse green lentils + cook according to package directions.  Drain + set aside.  Do this the 1-3 days before and store in the fridge, if you like.
  2. In a large pan over medium heat, heat the butter.
  3. Add in mustard seeds, fenugreek and cumin seeds, stirring for about 30sec-1min, or until fragrant.
  4. Add in the cooked lentils, ground cumin, turmeric, salt, pepper, garam masala [start with 1/4t], chili powder, and garlic.  Stir and reduce heat to med-low for about 3-5min.
  5. Add in green chilies + chopped spinach.  Stir to combine and cook for another 3-5min, stirring once or twice.
  6. Add in veggie stock, stirk, cover and let simmer [on med-low to low, depending] for about 30min, or until veggie stock is absorbed.  It should be nice + thick.  If it’s still wet, leave uncovered and let simmer until more liquid is absorbed.
  7. Taste and add more garam masala, salt + pepper if needed.  I used about 1/2t garam masala, but it’s quite spicy, so add slowly.

*I cooked brown rice on the side and started it about 10min before this dish.

*I used a large bunch of fresh spinach, because it’s a lot sturdier + thicker than baby spinach you find in a tub.  If you can’t find fresh spinach, I would sub in about 6-8 handfuls/cups of baby spinach.  You can always add more as it’s cooking.

*The fenugreek holds a lot of flavor.  If you can’t find it, this dish will definitely be lacking a bit.  Add more spices as you see fit!  Taste along the way.

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And if that didn’t fill you up enough, here’s a new breakfast recipe!

It’s a version of Kath’s delicious Dough Boy Smoothie

What I love about this recipe, besides the taste factor, is that all of the ingredients are combined the night before in your blender.  Then in the morning, you just blend away + pour in a bowl.  Little mess + ready in less than a minute.  Look at how thick this is before blending!!

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This was filled with fresh organic strawberries + banana.  One of my very favorite flavor combinations!

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Strawberry Banana “Dough Boy” Smoothie [adapted from KERF]

  • 1/4c rolled oats
  • 1/4c oat bran
  • 2/3c unsweetened almond milk
  • 1/2t vanilla extract
  • 1T chia seeds
  • 1/2 very ripe banana
  • 6-8 large organic strawberries [fresh or frozen]
  1. Add milk to your blender, and then all other ingredients.
  2. Stir + cover with saran overnight or at least 1hr prior to eating.
  3. Blend until smooth.  Add more liquid if desired.

The result?  An extremely thick, slightly sweet, fruity, creamy, satisfying bowl, of pure goodness.

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Oh.

and then.

Top it with more banana.

And melted pnut butter + coconut butter.

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Now I’m craving drippy peanut butter.  And strawberries.  Better get to bed so breakfast comes quick!

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Night!

Ashley