“Something smells good at N. 10 Garden Street. Delicious, actually!” This is the first line of the book What’s Cooking at 10 Garden Street? by Felicita Sala, a book that is part cookbook, part story, and completely gorgeous. There are 15 recipes contained in this story of an apartment building preparing for a community potluck and they represent a mouthwateringly wide variety of cuisines. From Cuban Black Bean Soup, to Greek Green Rice, to a Chocolate Chip Cookie recipe, every dish looks delicious yet simple enough to make with children. From the first page, this book captured my imagination, and that of my kids, as we pored over the beautiful recipes that are presented in both words and illustrations. What’s Cooking at 10 Garden Street? is a delightful introduction to cooking for younger children as they can clearly see the ingredients pictured but is also wonderful for broadening the palates of older kids. The last page of the book, depicting all the residents of N. 10 Garden Street gathering over their favorite foods, is such a lovely picture of finding beauty in our differences. Food can be a natural conversation starter with kids about differences and similarities between cultures, and this book would be a beautiful way to start or continue that conversation.
Discussion Questions for What’s Cooking at 10 Garden Street?:
- Which of the recipes in this book do you want to eat the most? Which ones would you be hesitant to try and why?
- What recipe do you think our family would bring to a neighborhood potluck?
- Try to figure out what country each dish comes from and find the countries on a globe or in an atlas. Maybe find some other foods to try from those countries!
One of the residents of N. 10 Garden Street, Mr. Singh, opts to make Coconut Dahl as his contribution to the community potluck. Coconut Dahl happens to be one of our family’s very favorite meatless meals and, while Mr. Singh’s recipe looks delicious, I’ve decided to share our go-to fast, weeknight recipe for Coconut Curried Lentils and Quick Garlic Naan. These lentils cook in under 30 minutes but the combination of creamy coconut milk and spicy curry makes them taste like they’ve cooked for hours. Stirring some tender baby spinach leaves in at the last minute adds extra nutrients as well as a nice shot of green color. My recipe for Quick Garlic Naan is much faster than a traditional yeast Naan but the garlic and cilantro make it extra flavorful and special. The secret to making Naan quickly, without hours of rising time, is to replace yeast with baking soda and add rich Greek yogurt to help these flatbreads keep a soft texture.
Coconut Dahl with Spinach
Rinse the lentils in a strainer and set aside to drain. Place the diced tomatoes, chiles or peppers, onion, garlic, ginger, spices and salt in a food processor or blender and blend until a smooth paste forms.
Pour the coconut milk, water, and blended tomato mixture into a medium saucepan, stir to combine, and bring to a boil over medium heat. Stir the rinsed lentils into the coconut milk mixture, turn the heat down to low and simmer, covered, until the lentils are tender but not falling apart, about 25 minutes. Once the lentils are cooked, remove from the heat and stir the spinach leaves into the lentils, allowing them to wilt slightly. Taste for seasonings and add more salt, if needed. Serve lentils immediately with rice, freshly chopped cilantro and/or warm naan.
Ingredients
Directions
Rinse the lentils in a strainer and set aside to drain. Place the diced tomatoes, chiles or peppers, onion, garlic, ginger, spices and salt in a food processor or blender and blend until a smooth paste forms.
Pour the coconut milk, water, and blended tomato mixture into a medium saucepan, stir to combine, and bring to a boil over medium heat. Stir the rinsed lentils into the coconut milk mixture, turn the heat down to low and simmer, covered, until the lentils are tender but not falling apart, about 25 minutes. Once the lentils are cooked, remove from the heat and stir the spinach leaves into the lentils, allowing them to wilt slightly. Taste for seasonings and add more salt, if needed. Serve lentils immediately with rice, freshly chopped cilantro and/or warm naan.
Quick Garlic Naan
In a large mixing bowl, whisk together the flours, baking soda, and Kosher salt. Form a well in the middle of the dry ingredients and add the yogurt and olive oil. Slowly stir the yogurt and oil into the dry ingredients, adding the water 1 Tablespoon at a time until a soft, smooth dough forms.
Form the dough into a ball and cover with a damp kitchen towel or plastic wrap. Set dough aside to rest for about 20 minutes. While the dough rests, stir together the olive oil, cilantro and minced garlic in a small bowl and set next to the pan you will use for cooking the naan.
After dough has rested, divide it into 8 equal balls. On a lightly floured surface, use a floured rolling pin to roll out a ball of dough into a flat disc, about 8 inches in diameter. Brush one side of the naan with the olive oil mixture and place, oil side down, in a preheated cast iron skillet or griddle over medium heat. While the first side of the naan cooks, brush the second side with some of the oil mixture. Once bubbles start to form on top of the naan, flip it over to cook the second side for about 1 minute more, or until golden brown. Remove to a plate or platter and sprinkle the top of the naan with a little salt. Repeat with remaining dough and serve warm.
Ingredients
Directions
In a large mixing bowl, whisk together the flours, baking soda, and Kosher salt. Form a well in the middle of the dry ingredients and add the yogurt and olive oil. Slowly stir the yogurt and oil into the dry ingredients, adding the water 1 Tablespoon at a time until a soft, smooth dough forms.
Form the dough into a ball and cover with a damp kitchen towel or plastic wrap. Set dough aside to rest for about 20 minutes. While the dough rests, stir together the olive oil, cilantro and minced garlic in a small bowl and set next to the pan you will use for cooking the naan.
After dough has rested, divide it into 8 equal balls. On a lightly floured surface, use a floured rolling pin to roll out a ball of dough into a flat disc, about 8 inches in diameter. Brush one side of the naan with the olive oil mixture and place, oil side down, in a preheated cast iron skillet or griddle over medium heat. While the first side of the naan cooks, brush the second side with some of the oil mixture. Once bubbles start to form on top of the naan, flip it over to cook the second side for about 1 minute more, or until golden brown. Remove to a plate or platter and sprinkle the top of the naan with a little salt. Repeat with remaining dough and serve warm.
