Curried sausage and okra

After 2 weeks of missing the farmer's market (out of town for one, ultimate frisbee tournament during another), I came back to this week's market with a vengeance! Only kidding. But I did hit that thing harder that Rush Limbaugh hits his pill cabinet, and came away with even more delicious goodies than Rush would have.

After filling my bag with okra, red potatoes, green beans, red onions, garlic, and a myriad other veggies, one farmer commented, as he placed a few yellow onions into my eagerly awaiting bag, "you've got quite the bounty there." Indeed I had, and I intended to cook it up as soon as I got home. Unfortunately, the activities of the day - namely training in the park and a Louisville Vegetarian Club meeting - kept me busy until 4 pm when I got my first crack at these locally grown treats.

Peering into my completely stocked fridge, I'll admit I was somewhat overwhelmed by the possibilities. What to do with all of these peppers, onions, garlic, okra, potatoes, etc.? Since I like a good challenge, I decided to try my hand at making a delicious okra dish. Now, I'm not saying okra isn't tasty; freshly-picked from the plant it has quite a delicious, broccoli-like flavor. Despite this initial crispness of flavor, I've found it hard to cook okra into something flavorful without frying it. I thought perhaps infusing it with the hot spice of peppers would be a good idea, and perhaps add some other crunchy vegetables to accompany it. And so came about this sausage and okra curried dish.

Ingredients:
2 large okra pods, cut into 1/4'' cross sections
3 celery stalks, halved and sliced small
1 large carrot, halved and sliced small
1 small red onion, sliced small
2 small yellow onions, sliced small
4 cloves garlic, diced
4 red potatoes, cut into 1" pieces
1 red serrano pepper, diced
1 green serrano pepper, diced
2 Tofurkey Italian sausages, halved and cut small
1 tbsp fresh dill, chopped
1 tsp curry powder
1 tsp turmeric
1 tsp ginger
1 tsp coriander
1 tbsp oil
1 tbsp water
1 tsp brown rice vinegar

Directions:
1. Heat oil in large skillet over medium heat
2. Add okra, potatoes, water and vinegar, cook 8-10 minutes and stir occasionally
3. Once potatoes begin to brown, add remaining ingredients, cook 8-10 minutes stirring occasionally
4. Remove from heat and enjoy!

Spinach Skillet Surprise!

Just a few short weeks ago, I was preparing for a 15 hour drive home to Connecticut. This required all sorts of packing, rest, and caffeination - not to mention cooking. As with most people who set out on long road trips, I was concerned about the food available to me along the sides of highways as I passed through the states... especially Kentucky, Ohio, and Pennsylvania, which have given me serious meal worries in the past. So I took matters into my own hands and cooked up pretty much everything I had left in the way of food in my house. What I made turned out to be a delicious, healthy, and filling creation that lasted 4 meals and kept me out of the queues infront of the roadside fast food vendors, and it took very little preparation!

Ingredients:
1 1/2 cup lentils
1 cup brown rice
1 can black beans
4 medium Yukon gold potatoes, cut in 1'' cubes
2 cups fresh spinach
3 roma tomatoes, diced
2 large celery stalks, diced
1 tsp dried ginger
1 tsp dried thyme
2 tsp freshly chopped thyme for garnish
1 tsp dried rosemary
1 tsp ground black pepper
1 1/2 cups water
1/2 cup mushroom broth

Directions:
1. Add lentils, rice, and potatoes in a large skillet with high sides. Pour in water and broth, turn the burner to medium high
2. Chop celery, measure out spices
3. After liquid begins to simmer, stir in remaining ingredients minus the spinach, reduce heat to medium and cover skillet
4. Let cook for 15 minutes, or until liquid has been absorbed/evaporated, remove from heat, stir in the spinach and let sit covered for 5 minutes
5. Garnish with 2 tsp freshly chopped thyme (optional)

If you have any mushrooms, I suggest adding those.  I was fresh out when I made this, but I think they would add great texture and taste to the dish.