SPECiAL NOTE: like all spices. make sure you keep this golden nugget fresh!

because it’s so crucial to most of my recipes my chef knife is the most used instrument in my tackle box.

i use this awesome knife every day for chopping, slicing and dicing: vegetables, fruits, herbs, meats… just about anything and everything — hence, CHEF’S KNiFE or COOK’S KNiFE.

we decided that if we were going to be basically relying on one knife it would be good to invest in a super high quality one. i have to say i never thought i would pay a $100 for a knife… but man was it worth every cent.

CHEF’S KNiFE
now if you don’t have many knives (like us)… i would highly recommend you at least have one of these (see above). we own an 8 inch medium size one by WUSTOF. here is the 8 inch KNiFE we have.

this isn’t your mother’s GiNSU if you keep it safe and sharp, you’ll have it for life.

FiX: 30 minutes
SLOW COOK: 2-6 hours. the longer the better.

GOODS:
4 cups dried LENTiLS
2 tbsp. minced GARLiC
2 medium size SWEET POTATOES
4 tbsp. EXTRA ViRGiN OLiVE OiL
2 tbsp. ground YELLOW CURRY*
2 tsp. ground CARDAMOM
2 tsp. ground CORiANDER
2 tsp. RED PEPPER FLAKES
2 tsp. ground CiNNAMON
CRACKED BLACK PEPPER
2 tsp. ground ALLSPiCE
2 tsp. ground PAPRiKA
2 tbsp. RAW SUGAR
1 tsp. ground CLOVES
2 tsp. ground GiNGER
2 tsp. ground CUMiN
2 tsp.FENNEL SEEDS
3 pinches SEA SALT
1 MEYER LEMON*
8 cups WATER

YELLOW CURRY… an awesome blend of: tumeric, fenugreek, coriander, mustard flour, cumin, gingerroot, black pepper, allspice, cayenne and fennel.

MEYER LEMON: although not quite as distinctively flavorful, a regular lemon will surfice.

COOL TOPPiNG…
1 pint of LOW FAT PLAiN YOGURT
1 bushel of FLAT LEAF PARSLEY

TACKLE:
3 quart crock pot
wand hand mixer
(officially called an immersion blender)
wooden spoon
chef’s knife
4 quart pot
chop board
soup ladle

GO: grab a 4 quart pot and drop in the LENTiLS, 4 cups water, 1 tablespoon of minced GARLiC, squeeze in 1/2 a LEMON and a pinch of SEA SALT. bring to a boil. drop to low cook for 20 minutes.

WHiLE… the lentils are cooking. grab the crockpot and set to low. add in 2 tablespoons of EXTRA ViRGiN OLiVE OiL, 1 tablespoon of minced GARLiC, FENNEL SEEDS, along with the roughly peeled / chopped SWEET POTATOES.

now onto the the spices… drop in 2 tablespoons of YELLOW CURRY. sprinkle in the 2 teaspoons of: CiNNAMON, CARDEMON, CORiANDER, CUMiN, GiNGER, PAPRiKA and RED PEPPER FLAKES. 1 teaspoon of ALLSPiCE and 5 rounds (1/8 tsp) of CRACKED BLACK PEPPER.

add in half of the cooked LENTiLS. sqeeze in the other 1/2 of LEMON give a good stir. cover. forget. for at least 4-6 hours while the crock pot does all the work.

MiX: about and hour before serving, grab the wand mixer and blend until creamy. drop in the rest of the LENTiLS. give a good stir. add RAW SUGAR to taste and another round of CRACKED BLACK PEPPER. since i like things spicy, at this point i tend to ad hock more spices for even more flavor. so i say experiment if your a spice lover.

ASSEMBLAGE: super simple. i grab some big soup bowls and saucers and pour in a hefty size ladle or two into each. top off with a dopple of LOW FAT PLAiN YOGURT, a few leaves of FRESH FLAT PARSLEY and a final round of CRACKED BLACK PEPPER. serve with your favorite rustic bread.

TRADER JOE’S: i’m fortunate to live next to one. they sell an inexpensive tasty curry nan — which i deck out with a bit of olive oil, minced garlic, sprinkle of curry and some finely chopped fresh flat leaf parsley. put under the broiler for 60 seconds. YUM!

SPECiAL NOTE: this dish can easily be vegan… just delete the LOW FAT PLAiN YOGURT. for a rich luscious taste, substitute a drizzle of EXTRA ViRGiN OLiVE OiL on top of each serving.

FEEDS: this pot of soup can serve at least 6. with plenty of leftovers that taste even better three days later. freezes great!

FiX: 10-15 minutes

GOODS:
2 fresh PEARS
1 bag fresh BABY SPiNACH
1 cup lightly toasted, sweetened WALNUTS*
1/2 cup of crumbled BLEU CHEESE
1 tbs. EXTRA ViRGiN OLiVE OiL
CRACKED BLACK PEPPER
1 pinch SEA SALT
1/4 MEYER LEMON

TOASTED, SWEETENED WALNUTS: to toast, sweetened up your own walnuts. drizzle a touch of OLiVE OiL into a frying pan. set heat to medium. toss in a cup of RAW WALNUTS. sprinkle in a tablespoon of RAW SUGAR and a pinch of SEA SALT. keep an eye they toast up in just a few minutes. let cool before using.

TACKLE:
chef’s knife
chop board
salad serving tongs
salad bowl

GO: grab a good size salad bowl and drop a bag of fresh, washed BABY SPiNACH in. slice up and toss in the PEARS. give a good squeeze of a 1/4 MEYER LEMON. sprinkle in the BLEU CHEESE and toasted WALNUTS. give a small pinch of SEA SALT and 5 rounds (1/8 tsp.) of CRACKED BLACK PEPPER. give a good squeeze of a 1/2 of MEYER LEMON.

ASSEMBLAGE: just before serving… drizzle in your EXTRA ViRGiN OLiVE OiL and lightly toss.

FEEDS: this fresh, bright salad makes a tasty side dish for 4.

download pdf super-tasty 4×6 recipe card!

this dish is great cause it’s super: tasty, quick, easy and convenient. the main ingredients come straight from the cupboard. a perfect stockables recipe!

FiX: 15-20 minutes

GOODS:

1/3 cup EXTRA ViRGiN OLiVE OiL
1 can NO SODiUM DiCED TOMATOES.
1 cup roughly chopped KALAMATA OLIVES
1 tablespoon minced GARLIC (3 cloves of garlic)
1 small bunch roughly chopped FLAT LEAF PARSLEY
1/2 cup fresh grated PARMESAN CHEESE
1 teaspoon RED PEPPER FLAKES
CRACKED BLACK PEPPER
1 tablespoon CAPERS
1/2 tin ANCHOViES
1/2 LEMON

1 lb of ANGEL HAiR PASTA (or your favorite)

TACKLE:

big pasta pot
large saute pan
chef’s knife
chopping board
can opener
strainer
tongs

GO: grab a large saute pan. put on medium heat. pour in a 1/3 cup EXTRA ViRGiN OLiVE OiL. drop in the roughly chopped KALAMATA OLiVES, a tablespoon of CAPERS, a 1/2 can of finely chopped ANCHOViES, a tablespoon of minced GARLiC and a pinch of RED PEPPER FLAKES. give a 5 second round (1/8 tsp.) of CRACKED BLACK PEPPER and stir around. the mixture should already being smelling amazing.

SiDE NOTE: if you think “whoa too fishy” with the ANCHOViES… i just want to point out, that you hardly taste them. the anchovies add just a wonderful deep, salty background flavor that pushes the dish wide open. you can omit them, but you’ll be missing out on the full PUTANESCA effect.

onward… grab your can opener and open the can of NO SODiUM DiCED TOMATOES. throw in the whole can. juice and all. stir. drop heat to low. your PUTANESCA sauce is done.

WHiLE… the PUTANESCA is chillin’ — bring a good size pasta pot of water to a boil. add a pinch of salt. drop in a pound of ANGEL HAiR PASTA (or a pasta of your choice). stir. NOTE: read the package. each type of pasta has different cooking times. for example, angel hair cooks hella faster than say… fettucini. you want the pasta to be al dente. (aka slightly under done and a bit chewy) if you don’t dig on al dente, don’t worry, it will continue cooking in the saute pan while it bathes in the sauce.

TOGETHER: roughly strain pasta and pour directly into the saute pan with the heated sauce. turn the heat off. throw in a handful of chopped FLAT LEAF PARSLEY. give a good squeeze of LEMON and drop in a 1/4 cup of fresh PARMESAN CHEESE. for a bit of kick, throw in a hearty pinch of RED PEPPER FLAKES. finally, do another 5 second round (1/8 tsp.) of CRACKED BLACK PEPPER. toss lightly so all the wonderfully tender angel hair strands are bathed in this amazing flavorful sauce.

ASSEMBLAGE: serve up a good tong full onto each plate. sprinkle with a touch of fresh PARMESAN, some finely chopped FLAT LEAF PARSLEY and one final CRACK OF BLACK PEPPER.

FEEDS: this dish serves 2 super hungry people… or up to 4 with a nice spinach salad.

download pdf super-tasty 4×6 recipe card!