But now it’s . . . → Read More: Mujaddarah (or How the Heck is This so Delicious?)]]> Happy Monday! Except for the fact that Erik stayed in NYC, this weekend was fantastic. The kind of fantastic that involves watching bad movies with a pint of ice cream and playing card games with friends over strawberry-vodka slushies. The kind of fantastic that alternates staying up too late with avoiding the gym at all costs. The kind of fantastic that ends with perma-heartburn and a squishy-squashy tummy that makes unhappy noises.

But now it’s Monday – the favorite day of resolution-makers – so I need to get back on track before I have to buy a whole new wardrobe. However, as I’ve mentioned before, I struggle with healthy eating when Erik’s gone. It’s got to be super tasty, easy to cook, require minimal clean-up, and reheat well or I just won’t do it. Luckily, I ordered delivery from a Middle Eastern restaurant last week and remembered how awesome mujaddarah is – a delicious, simple, two-pot, perfect-for-leftovers rice and lentils dish. You won’t believe me until you try it, but the final meal is so much more than the ingredients imply. Somehow, sauteing thin onion slices in a pool of olive oil until they’re brown and crispy adds an incredible amount of flavor to rice and lentils. It’s earthy and satisfying and totally not guilt-inducing.

This makes a great lunch or dinner – add a salad or sauteed greens if you want some veggies. My FAVORITE way to eat this, though, is topped with scrambled eggs and a drizzle of sriracha or plop of yogurt. Yum yum yum!!

[Please excuse the iPhone photos!]

Mujaddarah

Makes about 5 cups (4-6 servings)
From Simply Armenian

Directions

1. Pick through the lentils to remove debris. Sometimes little rocks and sticks hide, which aren’t fun to chew on. Rinse them well.
2. Add the lentils and 3 cups of water to a pot, cover, and bring to a boil over high heat. Reduce the heat so that the water simmers gently for 20 minutes.
3. Rinse the rice well and let it drain while the lentils cook.
4. While the lentils are cooking, slice the onions into thin rings. Heat the olive oil in a skillet (not non-stick) over medium heat and add the onions. Stir them every now and then until they’re dark brown. It should take about as long as the rice and lentils.
5. After the lentils have cooked for 20 minutes, add the rice and cook for another 15-20 minutes, or until the water is absorbed and the rice and lentils are tender
6. Add the cooked onions and salt to the lentils and rice. Pour in any oil that’s left in the skillet, because it’s tasty. Mix well and serve hot, warm, or cold.

Sunday nights are for Game of Thrones in our household. I don’t know about you, but I always want to order dinner on special TV nights. Whatever your show is, there’s something ritualistic about waiting for the doorbell to ring and then curling up on the couch with a fork and a pile of delicious, but kind of bad for you, food. A gigantic salad just doesn’t do it for me while I’m watching . . . → Read More: Why Buy? D-I-Y! Chinese Takeout Edition]]>

Sunday nights are for Game of Thrones in our household. I don’t know about you, but I always want to order dinner on special TV nights. Whatever your show is, there’s something ritualistic about waiting for the doorbell to ring and then curling up on the couch with a fork and a pile of delicious, but kind of bad for you, food. A gigantic salad just doesn’t do it for me while I’m watching intrigue unfurl.

To stay strong against the temptation of the stack of delivery menus this week, I searched through my recipe collection to find something new and tantalizing. Mission accomplished! I LOVE Chinese food, but have been avoiding it due to some migraine issues. I’m also a big fan of scallops – or fishy marshmallows, as Erik calls them. Chinese food + scallops + spicy + some greens (so you don’t feel too bad) = General Tso’s scallops! Delicious enough that I might have to make them again next Sunday. Unless our copy of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook arrives by then.

There are two things that might scare you off from this recipe.

First – Shouldn’t we be avoiding seafood? Mercury and overfishing and all? The Environmental Defense Fund says that scallops are low in contaminants, so we can eat more than four meals a month without concern. It recommends bay scallops (the small ones) over sea scallops (the marshmallow-sized ones), because the usual harvesting method is less harmful to the environment. Sea scallops are still “ECO-OK”, though.

Second – You seriously want me to fry those things three times? Yes, I do. Here’s the problem. If you use a low temperature for long enough to cook them through, they’ll be really greasy. If you cook them only at the high temperature, they’ll burn before they finish cooking. This is a worthwhile compromise. I was skeptical too, but it was really much easier than I expected. Just make sure that you have a thermometer that goes up to 400 degrees and everything is ready to go before you start frying. The oil heats up pretty quickly, since it’s not very deep. (If you don’t have a wok, use your widest pot.) Since each cooking time is short, it’s really no more work than stirring a pot for 5 minutes. Things move pretty quickly once you start frying, which you can take advantage of if you’re well-prepared beforehand.

Okay, one more thing. Our recipe calls for kale flowers, which you might not be able to find. They’re just the flower buds from overwintered kale, but we hadn’t seen them before this season. They taste kind of like broccoli rabe, but less bitter. If you can’t find them, feel free to use broccoli (which the original recipe calls for anyway) or broccoli rabe. You could also just leave it out.

Beware! The original recipe from The New York Times calls for marinating the scallops for six to eight hours. We didn’t overlooked that and only did it for three. Still delicious.

General Tso’s Scallops

Serves 4

Directions

1. Make the marinade by mixing the egg, 1 1/2 TBsp of rice wine, 1 tsp of soy sauce, 1 tsp sunflower oil, and 1/4 cup of cornstarch in a medium bowl. Add the scallops; toss to coat. Cover and refrigerate for 3 to 8 hours.
2. When you are ready to cook, make the sauce by combining in a small bowl 1 TBsp of rice wine, 2 TBsp of soy sauce, the chicken stock, sugar, and white vinegar.
3. In another small bowl, mix the arrowroot powder with 1 1/2 TBsp of warm water until it dissolves.
4. Put the remaining 1/2 cup of cornstarch in a wide bowl (I used a small casserole dish). Remove the scallops from the marinade with a fork, giving each a little shake to remove the excess liquid. Toss the scallops in the cornstarch so all sides are coated.
5. Add 4 cups of peanut/safflower oil to your wok or large pot. Set a colander or strainer over a large bowl. You will fry the scallops three times. Start heating the oil on high and check the temperature every few minutes. Once it comes up to the right temperature, carefully put the scallops into the oil and start the timer. After the time has elapsed, remove them with a spider or slotted spoon and allow them to drain in the colander while the oil heats up to the next temperature.

   

   • Stage 1: 280 degrees for 30 seconds (shake off the excess cornstarch before adding the scallops to the oil)

     

   • Stage 2: 350 degrees for 20 seconds

     

   • Stage 3: 375 degrees for 45 seconds

     

6. Once the scallops are fried three times, turn off the heat. Pour the oil into another pot so that it can cool. If you want, you can filter the oil through a coffee filter and reuse it. Wipe any remaining little bits out of the wok with a paper towel. 
7. Get the sauce, dissolved arrowroot powder, dried peppers, garlic, ginger, scallions, balsamic vinegar, and sesame oil ready and near the wok. It’s go time! Be careful about breathing in the aromas coming off of the wok. The spiciness can irritate your nose and lungs, so just don’t hang your head over it.
8. Put the wok back on high heat. Once it’s hot, add 1 TBsp of peanut/safflower oil. Swirl it around the wok and then pour out all but 1 tsp. 
9. Add the chili peppers to the wok. Stir them around until they start to burn. 
10. Add the garlic, ginger, and scallions. Stir for about 10 seconds. 
11. Add the sauce, stirring until it boils (which might be immediately). 
12. Give the dissolved arrowroot powder a stir and then pour it in. Stir until the sauce thickens (which might be immediately). Turn off the heat. 
13. Add the scallops and steamed kale flowers to the wok and toss to coat. Add the balsamic vinegar and sesame oil and stir.

      

14. Serve with rice. Eat on couch. Stare at TV. 

This salad will make you love grains and dark, leafy greens. I wish I were eating it right now for breakfast.