Cauliflower Penne Puttanesca

ONE
1 packet of pasta (penne or some other short pasta)

TWO
1 tsp olive oil
1 medium cauliflower, cut in small florets
salt and pepper, to taste

THREE
2 garlic cloves, pressed

FOUR
28 oz can chopped tomatoes and its juice
1 tsp crushed pepper flakes, or to taste
4 tbsp capers

FIVE
3 tbsp chopped fresh parsley

Cook the pasta following the directions in the package. In a saucepan, sauté the cauliflower, over medium heat, stirring often, until golden. Add the garlic and cook until fragrant, about 1 minute. Add the ingredients in FOUR. Simmer, covered, stirring often, for about  minutes or until tender. Serve garnished with parsley.

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Curried Lentils with Sweet Potatoes

ONE
1 tsp olive oil
1 onion, chopped
4 cloves garlic, minced or pressed

TWO
1 medium piece ginger root, grated
1 1/2 tsp garam masala
1 1/2 tsp curry powder
1 chili pepper, seeded and minced (optional)

THREE
5 cups vegetable broth or water
1 1/2 cups dried brown lentils
1 bay leaf

FOUR
2 large sweet potatoes, chopped

FIVE
1 bunch swiss chard, center ribs removed, chopped thinly
salt, to taste

SIX
1/3 cup chopped fresh cilantro
zest and juice of 1 lime

In a large pot, sauté the ingredients in ONE, covered, over medium heat, until translucent. Add the ingredients in TWO and simmer, stirring for 2 minutes. Add the ingredients in THRE, bring to a boil, reduce heat to medium and cook, covered partially, for 15 minutes. Add the ingredients in FOUR and cook for 10 more minutes. Add more liquid as necessary. Stir in the ingredients in FIVE until the chard is wilted, about 10 more minutes. Just before serving, add the ingredients in SIX.

Original from smittenkitchen.com