Green Curry Lentil Crepes with Yogurt Sauce

This is a fun entree or party food. The crepes are dryer and more sturdy than french crepes and can stand up to being a finger food.

For the Crepes:
1 C brown rice flour
1 C tapioca flour
4 eggs
1/2 C rice milk
plenty of pepper
1 tsp salt

Mix these in a blender. Scrape the sides of the blender pitcher and blend again to remove lumps and fully incorporate all the flour.

Heat crepe pan or skillet to medium high. Oil the skillet with a high temperature friendly oil like sesame, grape seed, or coconut oil. Pour about 1/3 C batter onto pan and rotate quickly to make a thin layer of batter over crepe pan. Flip when the crepe looks dry. If your crepes are thin enough, you do not need to cook them on both sides.

For the Curry Lentil Filling:
2 Cups cooked lentils, drained and rinse
2 TB green curry powder or paste
2 handfuls baby spinach

In a food processor, blend the lentils with the curry seasoning. Green curry is a blend of chili powder, green chili, ginger, garlic, cumin, lemongrass, and salt. You can make your own or buy a mix. There are many good green curry blends made from organic and fair trade spices.

Heat seasoned lentil mash over medium heat, stirring frequently. When it is heated through, remove from heat and stir in spinach. The spinach will wilt into the lentil mash. It may be easier to add the spinach in batches rather than all at once.

For the Yogurt Sauce:
I really cheated on this one. I just blended 1/3 C plain yogurt with a few squirts sriracha. You can use chili powder and salt to season your yogurt if you ran out of sriracha. But you should probably just go get more sriracha.

To Assemble:
Fill crepes with 3 TB lentil and spinach curry mix. Roll tight. Either cut into finger-food length and serve with yogurt on the side as a dipping sauce OR leave the crepes long and drizzle yogurt sauce over them for an entree presentation.

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Tandoori Style Chicken

This is another recipe I like to use dark meat for. Legs are easy to handle and are the perfect portion for little ones. Also, our farmer’s market recently introduced a new lower-waste packaging design for local legs and wings.

Served with Lentils and Cabbage Salad

Marinade for 4 pieces of chicken:

1/3 Cup plain yogurt
1 tsp each ground coriander, cumin, fresh grated ginger, chili powder, salt, black pepper
2 cloves garlic, minced

Whisk marinade in a bowl large enough to hold chicken. Mix well. The salt is very important in this marinade. It helps the meat soak up the marinade much like when brining chicken.

Score chicken pieces with a sharp knife. Coat chicken in marinade and let rest in the fridge for at least 30 minutes. Chicken can soak for up to 6 hours.

To Cook:

Set broiler to high. Heat cast iron skillet on stove top on high heat. Add a little olive or vegetable oil to the pan. Just before oil smokes, add chicken pieces. Do not shake off marinade.

Spoon marinade over chicken carefully to avoid popping or splashing. Let chicken cook without turning for 5 minutes. Transfer skillet full of chicken to broiler for 15 minutes or until pieces are cooked through. Use a middle rack and keep your broiler closed. This creates a very hot oven without putting the chicken too close to the heat source.

** Tandoori Chicken in an Indian restaurant is usually red. If you wish to add food coloring to the marinade, go for it.

Chopped Turkey Salad

Make something fall-fresh with your leftover turkey– salad! Try serving this with butter lettuce. It is mild and crisp, making a perfect contrast to the rich flavor of roasted turkey. Also great as a wrap, cut and served as tea sandwiches, or dress up your after-holiday-party relish tray!

2 Cups chopped left over turkey
2 green apples, diced
1 Cup chopped pecans
1 Cup shredded cheddar, Organic Valley is awesome!
1/3 Cup mayo or plain yogurt
2 TB apple cider vinegar
1 tsp each dill, thyme, black pepper
salt to taste

Mix dried herbs with vinegar and mayo/yogurt. Set aside while you chop the other ingredients. This will give the dressing time to develop its flavors. Toss chopped ingredients together and mix dressing in well.

This can be served immediately or chilled.

*** Double the dressing and toss in 1 lb cooked penne or gluten-free pasta for an awesome pasta salad.

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