curried rice and black beans

A family favorite, this recipe originally came from the McDonough family, back when Layne and Lynden, Conor and Hallie were small and we regularly traded kids back and forth. Pat and Dona spent time in Nicaragua where Conor was born, and brought this recipe back with them. It's a great hit for any dinner party, the presentation of colors on a big platter are all the centerpiece you need, and the recipe can be easily doubled to serve a crowd.

As I pointed out to Layne this morning, this recipe is a labor of love, as it takes several hours to prepare. Though easy, it's not a quick dinner like she may think! I must confess her dad and I both have found quick substitutions and shortcuts to make it an easy, quick meal, but this version is the original, and worth the extra, flavor-full time. Leftovers, if there are any, can be frozen in ziploc bags to heat up later, or put in individual serving containers for microwaving later in the week.

Start at least two hours before you want to have dinner - or make it the next day and heat it up. Begin by gathering and measuring all the ingredients, in two parts...

In a large pot, bring 2 quarts of water to a boil and add:

2 cups dried black beans

2 tbs. chili powder

1 tbs. Paprika

1/4 tsp. dried red pepper (or red pepper sauce) - adjust to taste

Bring the beans to a boil, then allow to simmer happily bubbling on the back burner for the next two hours, stirring ocassionally. After about an hour, put a lid on top, slightly ajar.

In a large cast iron skillet, heat 2-3 tbs. olive oil, add the following grains, and stir frequently over medium heat to toast them (keep stirring, or they will burn):

1 cup millet

1 cup wheatberries

1 cup brown rice

After toasting, add 5 cups water to the hot skillet, but keep your hands and face back - the steam will rise quickly! Add the following spices, bring to a boil, then lower the heat to a simmer and cover:

2 cloves garlic, minced

2 tbs. curry

1 tsp. cumin

1-2 tsp. ginger

1 tsp. salt

A diffuser comes in handy here - this simple gadget sits on top the burner, under that pan and distributes the heat so things don't stick as quickly. It looks like this:

At this point, you'll have time to make a fresh loaf of bread, set the table, or go take a shower. Come back and check on the stove frequently to stir the pots and keep things from sticking. When the water is gone in the grains, turn the burner off - you'll be ready for the next step. The beans will likely need to simmer the full two hours to become tender, rather than crunchy, but when they are done, turn them off as well.

When the grains are done, transfer them to a large pan or ceramic plate that will fit in your oven set to 250 degrees, and let them dry out a bit - again stirring often. The beans will be drained in a colander just before serving, but leave them in the hot, spicy liquid with the lid on until the last minute. A half hour before serving, take the grains out of the oven and cover them with a towel near the stove to stay warm. Turn the oven temperature up to 350 degrees, bake your bread, and steam a large bag of frozen corn on the stove.

Put the following condiments in smaller bowls to serve with the curried rice:

sliced almonds, toasted

shredded cheddar or freshly grated parmesian cheese

raisins

hot sauce

As everyone is sitting down, pile the grains on one side of the dish, drain the beans and pour them down the middle, with the corn on the other side. The serving dish is still hot, and can be placed on a turret in the center of the table. Serve with choice of toppings and enjoy. Oh, and don't forget to take the bread out of the oven!

meet the staff at Lynden Gallery

With all the plans for transition in our gallery space this fall and winter, our penchant for quality service, meticulous craftsmanship, and distinctive design remains our overarching goal. We couldn't do it, without the care and commitment of our excellent, experienced and talented staff.

DAVID PATTON is Frame Shop Manager, and he's a fanatic about details. An experienced framer, Dave worked most recently at American Music Theater as a Scenic Builder, before that as Frame Shop Manager for Lancaster Galleries, and in Architectural Salvage Sales. He enjoys painting, writing and yoga, in the never-ending quest for gentle life balance, and is currently leading an Artist's Way group in Wrightsville.

Art Gallery Director, WALTER DIEHL comes to us from the former Progressive Galleries in Lancaster, and has experience in the gallery business ranging in location from Richmond, Virginia, to Asheville, North Carolina. A painter himself, he understands and manages both sides of the artist/gallery equation with skill and diplomacy. A resident of Harrisburg, Walter is well-connected, completing a Masters Degree in Sustainable Business, and enjoys a good round of golf when the weather permits.

LAURA BACH, our newest intern from Elizabethtown College will be spending 8-10 hours a week for the duration of her Senior Year with Lynden Gallery, where she is completing a BA in Fine Art. She brings solid sales and management experience to the gallery, having worked for Diversified Capital Funding, and White House Black Market. With any luck we'll provide enough challenge for the bright, personable, efficient young woman to keep her around awhile.

DAVID CLEMENS continues as Installation Engineer, managing the details on site for our corporate clients - the latest project with Toshiba Business Solutions, recently relocated to Sycamore Square next to the Elizabethtown Amtrak Station. 34 local photographic images by Edwin Huddle, Toby Richards and Andy and Jamie Schoenberger were printed on canvas with a 2" gallery stretch. This large format application was perfect for the location which boasts incredibly ceilings, large windows and fabulous natural light.

Bruschetta

Joe brought me a pineapple from Hawaii, but don't look for any great recipes for fresh pineapple - it succumbed to the butcher knife and a few forks (or fingers) before anything could be considered. And who needs a great recipe for fresh Hawaiian pineapple anyway - it's perfect as is.

So instead, I bring you fresh bruschetta, one of my singular favorites in any restaurant - will often just make a meal of this delicious "appetizer". Recently had some at Mangiaqui in Harrisburg, on the corner of North and Third Streets. David and I had a pre-symphony dinner there, and the evening being as perfect as it was, enjoyed our repast outdoors, followed by a walk to the river and then to the Forum for the Harrisburg Symphony. The bruschetta was perfect as expected, but my favorite of the evening was a dish featuring Gorgonzola cheese, sliced thinly and topped with a roasted fig, olive oil and fresh cracked pepper. I forgot how much I love figs. Once created a bread with dried figs and candied ginger, but that's a recipe for another day...

This evening's bruschetta was made as follows:

Cut 3 pieces of baguette, about 4 inches long, on the diagonal, then slice them crosswise. Put the halves cut side up in a glass pan or plate and spray them with olive oil cooking spray. Toast in the oven aside dinner at 350 degrees for 5 minutes, or until lightly browned on the edges.

Meanwhile, chop the following into a small bowl:

Dice 1 perfectly ripe plum tomato (or 2, if very small)

Cut 1 handful of fresh basil leaves into 1/8" strips

Crush and finely chop 2 fresh garlic cloves

Dice 1-2 tablespoons of yellow Spanish onion

Add and stir until all ingredients are coated and let sit for flavors to meld:

1 tbs. olive oil

1 tbs. balsamic vinegar

1/2 tsp. salt

1/2 tsp. fresh cracked pepper

Grate 1/4 cup fresh Parmesan cheese and set aside.

10 minutes before serving dinner, place a heaping tablespoon of the vegetable mixture on each baguette half and sprinkle with about a little less than a tablespoon of grated Parmesan. Place back in the oven for 5-7 minutes, or until cheese is hot, remove and serve.

strawberry orange muffins

My dog-earred, post-it-noted Cooking Light magazines spanning 10 or so years, include this Strawberry Orange Muffin recipe in the May 1999 issue. Thais, our exchange student from Brazil, was living with us that year, and this was her favorite. As usual, I've adjusted the recipe to use less sugar and more whole grains.

In a blender, add the following, and process until combined:

2 large eggs

3 tbs. melted butter

1 tbs. orange juice

1 1/4 cups halved strawberries

In a medium bowl the following dry ingredients and stir with a fork to combine:

3/4 cup whole wheat flour

3/4 cup oatmeal (not the instant variety)

3/4 cup brown sugar

1/2 cup toasted wheat germ

1 tsp. baking powder

1/2 tsp. salt

Pour in the wet ingredients and stir with a fork until all dry ingredients are moist. Don't over stir or whip in a frenzy - muffins are best with as little mixing as possible. Spoon batter into a greased 12-cupcake pan, and sprinkle with a little white sugar.

Bake at 400 degrees for 20 minutes, or until the tops spring back when they are touched lightly in the center. Delicious warm with butter and strawberry jam.

Kay's Pad Thai

I was telling my friend Kay the other day how much I want to learn how to cook Thai food, but much to my chagrin have been failing miserably. I had to admit the fault lay in my inability to just follow a recipe first, and experiment later! I think the flavors in these foods are just more complex, and I can't just throw in a little of this and a bit of that until I have more experience with the ingredients.

So after Kay proceeded to tell me about a recipe she had for Pad Thai that she's made several times, and her family loves, I begged it from her, and got a scanned copy complete with splatters of tamarind paste. Determined to "stick to the recipe" this time, I sought out the ingredients - all but the fresh bean sprouts which absolutely no one seemed to have. The produce guy in Giant said I was the second person today asking for them - what's that about? Here is the recipe...

Pad Thai - which according to the recipe serves 4 as a noodle course, or 2 as a main course

8 oz Thai rice noodles - I used a 6.5 oz bag of maifun rice sticks. Soak these in cold water for at least an hour while you prepare the other ingredients, check your email and set the table. Have a colander sitting by the sink so it's there when you need it.

Combine together and let sit 10 minutes or so:

1/4 cup of tamarid paste (I used a pulpless, seedless variety that didn't need straining)

1/4 cup water

8 oz. skinless, boneless chicken breast or chicken tenders - slice into 1/4" strips and set aside.

6 tbs. roasted, unsalted peanuts - blend or process into a coarse meal and reserve. I used my grandmother's nut chopper that I loved using as a kid at Christmas. She'd make these amazing date nut balls, but that's a story for another day...

1 large clove garlic - smash with the palm of your hand on the flat side of a butcher knife and mince

2 stems green onions, cut into 1-inch pieces

1 cup fresh bean sprouts - I substituted fresh snap peas I had from market

2 eggs - have ready, but don't crack them yet

1/2 cup vegetable oil - Kay uses peanut oil, and I think I'll try that next time

Combine and have ready:

5 tablespoons of the tamarind paste mixture

3 tbs. fish sauce

2 tbs. lime juice (I agree with Kay - think I'll cut this back to 1 1/2 tbs. next time)

2 tbs. sugar

(I really wanted to add minced ginger here, but resisted...)

Get the wok and the stove and all your ingredients lined up at the ready, because once you start, it goes quickly. Heat the wok with the oil in it until it's just about to smoke, then add the garlic, letting it cook about 30 seconds. Add the chicken and stir-fry for 2 minutes, then crack the eggs on top of the chicken and let them fry without breaking them up for a minute or two.

While the eggs are frying, quickly drain the noodles and add them to the wok, "giving them a quick fold, stir-frying from the bottom up" for one minute. Add the reserved tamarind sauce mixture and continue stir-frying, mixing everything together for 1-2 minutes. The noodles will soften up "to al dente." I added the snap peas after this.

Add about 2/3 of the ground peanuts and stir, then add the green onion pieces and a dash of red pepper flakes. Stir fry for 30 seconds and remove from heat. Transfer to bowls, top with remaining ground peanuts, bean sprouts, strips of red pepper, fresh coriander and lime slices. I didn't have the last couple ingredients, but they would have been a nice addition for presentation. Serve immediately.

It was delicious, and I felt rewarded for my restraint - so I treated myself to some minced ginger for a bit more bite. Yum!

Thanks Kay!

musings

"It is not the critic that counts, nor the man who points out how the strong man stumbled, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena; whose face is marred by sweat and blood; who strives valiently; who errs and comes up short again and again; who knows the great enthusiasms, the great devotions, and spends himself in a worthy cause; who at best, knows in the end triumph of high achievement; and who, at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who know neither defeat or victory."

Theodore Roosevelt

"This is the only moment that is real."

Thich Nhat Hanh, from "Being Peace"

And where, praytell

does vision lie?

Within me?

within my experience?

my own sense of self-importance?

no....

My vision lies in letting go.

Freeing myself from self,

long enough to let the spirit speak from within.

to guide me,

direct me,

engulf me in a passion bigger than myself.

5.15.2011, 9:52 pm

"In the future opening ahead, the mornings are moored like boats."

Eugenio Montale

Sweet melancholy spririt

weighs me down

lithely -

not meanly or oppressively,

more like the

hand of a child on a balloon -

tentative,

tightly, for fear of losing,

but so easily

slips away

to fly....

fly high above

where words don't weep."

7.13.10, 8:10 pm

Gentle rain

intensifies

shifting broadly

to deep, streets of water

steady, mumbling, quenching,

dark sky intensifies -

the glow of street lamps

provide an echo

of the

world

streaming down.

7.12.10, 3:30 am

"The question is not what you look at, but how you look, and whether you see."

Henry David Thoreau

Three qualities necessary for progress: "great faith, great doubt, great effort."

taught by a Zen master to Orli Cotel, Sierra Club

"As swimmers dare to lie

face to the sky

and water bears them,

As hawks rest upon air

and air sustains them,

So would I learn to attain

freefall, and float,

into Creator Spirit's deep embrace,

knowing no effort earns

that all-surrounding grace."

Denise Levertov, "The Avowel"

wholesome oatmeal raisin cookies

This cookie recipe is another favorite from the Moosewood collection - my go-to favorite cookbooks for something healthy and a little different. I recently served these with coffee for an early morning meeting and they were a yummy alternative to muffins or bagels. I've altered the recipe just a bit in my usual "Lisa" way to cut back on the sugar:

Cream in mixer:

1 cup brown sugar

1/2 cup toasted wheat germ

1 cup margarine, softened to room temperature

Add:

2 eggs

2 tsps. vanilla extract

1 tsp. ground ginger

1/2 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

Fold in:

2 1/2 cups rolled oats (the old fashioned variety)

1 cup whole wheat flour

1 cup non-fat dry milk solids

1 cup oat bran

1 1/2 cup raisins

3/4 cup chopped walnuts (if desired)

Bake about 12 minutes. Let them cool before removing from the rack because "they are soft and little delicate" as noted in the original recipe. You may want to try baking 2 before doing the whole batch, as some people prefer a bit more flour, but I find the non-fat dry milk addition usually does the trick.