Kirk’s Egyptian Lentil Soup – Shoubra Ads

I can’t remember the circumstances surrounding the first time Kirk made me his lentil soup.  (Was I sick? Was it a weekday? A special occasion? A first course? An entrée?) What I can remember is sitting at the dining table in his old apartment, absolutely floored by the realization something as simple as lentil soup could be so incredibly delicious.  This lentil soup is creamy, but has no dairy.  It’s flavor is complicated, but it’s a simple combination of lentils, onion and stock.

As I savored each spoonful, I realized this is the “red stuff” for which Esau gave up his birthright to Jacob.  So, maybe Esau was famished from his hunt, but only a bowl this amazing could redefine the future of Israel.

Brown Mujadarrah with Tangy Yogurt

After undergoing phase two of what will hopefully be my only root canal ever, I wanted something comforting, delicious and easy to chew for dinner.  And, as you can imagine, after such a long day, it wouldn’t hurt if that something was simple to make.  Enter mujadarrah.

If you aren’t familiar with this middle eastern staple, I urge you to get to know it.  It is, at its core, a very simple dish: lentils, rice and onions.  Of course, with this said, there are endless variations.  Brown mujadarrah is made with green lentils, yellow with red lentils.  Some recipes call for more or less olive oil than others.  Some for cumin.  Some for more salt.  (Never for less salt; it’s amazing how the lentils and rice can just suck it up.)  

Jambalaya with Zucchini and Summer Squash

In the Golden Triangle, people joke that growing up in East Texas is about the same as growing up in Western Louisiana.  Certainly there is no shortage of crawfish, Catholics or cajuns.  And, given that Mardi Gras season comes to an end tomorrow with Fat Tuesday, it only seems appropriate that I share a vegetarian adaptation of a very traditional Creole dish.

Jambalaya is Louisiana’s version of paella.  Traditionally it is made of three parts (meats, vegetables and rice) cooked in stock.  Most often chicken and andouille sausage are used for the meat, though, since childhood, I’ve always preferred Jambalaya made with shrimp to its meatier counterparts.  In parts of central Louisiana it’s not uncommon to find the dish made with crawfish, oyster, turtle or alligator.

Spicy Sauteed Brussel Sprouts (for Vegetarians or Carnivores)

On our first date, my now-husband and I had brunch at Catalan Food & Wine.  It’s the sort of place that esteemed food critics describe as “witty” and the “perfect wine-and-food storm.”  It’s also the sort of place where you can enjoy a succulent pig roast…if you’re into that sort of thing.  Of course, I’m not.  As a vegetarian, I was a little alarmed by the sheer magnitude of pork offered on the menu.  Thankfully, a couple of years ago I reverted to eating seafood, making it possible to actually enjoy a wider variety of dishes from great restaurants like Catalan.

Our dating continued, and, as we became more familiar, we moved from reservations “out” to culinary practices “in.” This time in the kitchen really brought us closer together.