All the weekend work for food ready for travel

These pockets too had all the moving parts. The difference here is that the end results are worth it (it may have something to do with doing this over the weekend, rather than a weeknight). I rather like making dough and this dough was just a pleasure to work with – neither too sticky nor too dry, easy to roll out into (almost) the shape I wanted, easy to handle, and cooked great. Both Adam and I liked the combination of mashed sweet potatoes, kale, and lentils. Which is good, for the purposes of expanding our food repertoire, lentils being new to us 🙂

And who doesn’t like caramelized onions? I seriously need to try out the caramelizing onions in a slow cooker thing though. Wha. Tasty tasty onions – take forever though. Well, it feels like forever while standing up.

Adam and I have been using these as dinners on the evenings we have classes (Adam grad school, me I’m taking an intro class in ASL [American Sign Language] after work). The pockets work great being frozen and then slowly defrosting over the day in our bags. Hurrah for reusable sandwich bags for catching the defrosting ice/water.

Whole Wheat Lentil Pockets

Original from TheKitchn.com
Makes 6 pockets
Recipes left to try (& copy…): 25; Lunches: 2 recipes left

Dough

  • 1 cup warm (neither hot nor boiling) water
  • 2 tsp active dry yeast
  • 1.5 cups whole wheat flour
  • 1.5 cups all-purpose flour
  • 1.5 tsp salt
  • 2 tbsp olive oil

Filling

  • 3 small to medium sized sweet potatoes (not yams. As Adam would say “They’re entirely different SPECIES!”)
  • 2 tbsp olive oil
  • 1 onion
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 cup green lentils, rinsed & picked over (also known as French green lentils and Puy lentils)
  • 2 cups water
  • 1/2 bunch of kale, ribs and tough stems removed
  • 1/2 tsp salt
  1. Combine the water and yeast (I use the measuring cup for the water); let sit until yeast dissolves.
  2. Meanwhile, combine the whole wheat and all-purpose flour, plus the salt in the bowl of a stand mixer; mix on low speed with a dough hook. Add the olive oil and dissolved yeast; mix on low until a shaggy dough forms. Pull the dough out and knead on a clean board until the dough is smooth and elastic. Lightly grease the bowl with a little olive oil, butter, or spray; return the dough to the bowl and cover with plastic wrap or a kitchen towel. Let rise until doubled in volume, about 1-2 hours.
  3. When the dough is set aside to rise, start preheating the oven to 400°F. Prick the sweet potatoes several times with a fork or other pointy object. Place on a baking sheet or wrap in aluminum foil and place directly on the oven rack. Bake until very soft to the touch, about 45 minutes to an hour. Set aside to cool.
  4. Once the sweet potatoes are in the oven, cut the onion in half. Thinly slice one half and set aside; dice the other half. Warm about 1 tbsp of olive oil in a medium saucepan over medium heat; sauté the diced onion and garlic until the onion is translucent. Add the cumin, cinnamon, and allspice; cook until fragrant, about 1 minute.
  5. Add the lentils and water to the saucepan; bring to a boil over high heat, then lower the heat and simmer, uncovered, for 10 minutes. While the lentils are simmering, cut the kale into bite-sized pieces. Add the kale and salt to the lentils then cover and simmer for 5-10 minutes more – the lentils should be soft but not mushy. Taste and adjust seasonings here. Transfer the kale and lentils mixture to a bowl with a slotted spoon, leaving most of the cooking liquid in the pot.
  6. Meanwhile, heat some olive oil in a skillet over low heat. Add the sliced onion and cook, stirring occasionally, until caramelized. The thinner the slice, the sooner this will happen – thin enough and you might even hit the original recipe’s 20-25 minute estimate.
  7. Once the sweet potatoes are out of the oven, increase the heat to 450°F. Divide the dough into 6 balls and let rest, loosely covered (with plastic wrap or a kitchen towel), for 20 minutes. While the dough is resting, peel the sweet potatoes and mash in a bowl until smooth. Add a sprinkle of salt if necessary. If the potatoes are a bit underdone, cutting them into 1 inch chunks will make the mashing go faster.
  8. On a floured board, roll a ball of dough into an 8 or 9 inch circle. Spread 1/6 of the sweet potato mash (~1/4 cup) over one half of the dough, leaving a boarder around the edges – this is where the dough will seal together. Add 1/6 of the lentil mixture (~1/3 cup) over the sweet potatoes, and top with some of the caramelized onions. Fold the unused half of the dough over the filling, then pinch and fold the edges to seal the pocket shut. Transfer to a greased or parchment papered baking sheet, brush the top with olive oil, and cut 2-3 small slits in the top for steam to escape. Repeat with remaining dough and filling.
  9. Bake for 25-30 minutes (or until browned). If serving now, let cool for at least 5 minutes before hand. Otherwise, let cool on the baking sheet and then transfer the entire baking sheet to the freezer. Once completely frozen, wrap each pocket individually and store in a freezer safe container. To eat, thaw and reheat in a microwave (or oven), or eat at room temperature.

Whole Wheat Lentil Pockets

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