This is a simple and nutritious soup I made with a head of cauliflower from my Pinckney’s Produce CSA box. Paired with crusty spelt bread, it made a perfect lunch.
Lentil and Cauliflower Soup
2 tablespoons olive oil
1 medium onion, diced
2 stalks celery, diced
1 carrot, peeled and diced
1 clove garlic, minced
6 to 8 cups vegetable broth (depending on how brothy you like your soup)
1 cup brown lentils, picked over and rinsed
1 small head cauliflower (or 1/2 a large head), chopped into small pieces
salt and pepper, to taste
Heat the olive oil in a pot over medium-high heat. Add the onion, celery, carrot, and garlic. Cook, stirring occasionally, until the vegetables are softened. Add the lentils and broth (I start with 6 cups of broth and add more as needed to suit my tastes); bring to a boil. Reduce heat and simmer until the lentils are tender, about 30 minutes. Stir in cauliflower and simmer until cauliflower is tender, about 5 minutes. Season with salt and pepper.
This is the dessert I made for our Thanksgiving meal. I love chai tea. I thought the spices I use in my chai tea would be perfect in a cake. Although it is certainly not a traditional Indian dessert, I think it complimented the Indian food just fine.
My little one could not wait to dig into this cake. When I was tidying up the house, he managed to get a butter knife out of the drawer and carve a trapezoid shape into the side of the cake. He was very proud of himself. We ended up having some chai-spiced cake for breakfast (it was great with coffee) and I had to serve a cake that had missing slices. Martha Stewart probably would not approve, but the nice thing about having laid-back friends is that none of our guests seemed to notice or care.
Chai-Spiced Bundt Cake
3 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon finely ground black pepper
1 cup butter (2 sticks) softened
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
1 1/4 cups buttermilk (or 1 tablespoon + 1 teaspoon of fresh lemon juice and enough milk to equal 1 1/4 cup)
Preheat oven to 350° F. Lightly grease and flour a 12 cup bundt pan.
In a bowl, whisk together flour, baking powder, salt and all the spices. In a large bowl, cream butter and sugars with an electric mixer until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla. Next, mix in 1/3 of the flour mixture, followed by 1/3 of the buttermilk. Add in another 1/3 of the flour mixing and another 1/3 of the buttermilk. Finally, add in the last of the flour and then the buttermilk. Mix until just combined. Pour into prepared bundt pan.
Bake for 50-55 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
Dust the cake with powdered sugar right before serving. I put a tablespoon or two of powdered sugar in a fine mesh sieve and gently tap the side of the sieve with my hand or a wooden spoon to dust the cake.