A little spicy, a little salty, a little crispy. This would be great served at brunch as a fan-tabulous way to kick-start a Sunday morning!
2 large potatoes, peeled, boiled (make sure they don’t get too soft, though!!), and cut into small bite-sized cubes. Should make about 2 cups of potato cubes . . .
1 tsp mustard seeds
1 tsp cumin
1 tsp moong dal
2-3 red chilis, broken into 1-inch pieces
A handful of peanuts (optional)
½ tsp turmeric
10 curry leaves
Pinch of salt
1 tsp red chili powder
½ tsp meat masala
Heat 2 tbs of oil in a pan. To test the temperature, toss a few mustard seeds into the oil; if they splutter immediately, it’s hot enough. Add mustard seeds, cumin, dal, chilis, and peanuts and cook for about 30 seconds. Add the potatoes, and fry for about 3-5 minutes. Add turmeric and curry leaves; fry for about one more minute. Sprinkle with a pinch of salt (about ½ - 1 tsp), and then add about ¼ cup water. Continue frying for another 5 minutes (so the water evaporates) before adding chili powder and meat masala . . . then just let it cook till it’s as crispy as you want it, adding extra oil along the way if needed.
Wednesday, January 14, 2009
Bendakai/Ladyfinger/Okra Curry
So I know that okra totally gets a bad rap above the Mason-Dixon line . . . but it is SO SO good in this curry. Also, in India it’s called “ladyfinger,” which I think is kind of cute.
About 1 ½ cups okra, chopped into ½ inch pieces.
½ of 1 small onion
½ teaspoon cumin
½ teaspoon mustard seeds
½ teaspoon moong dal
¼ teaspoon turmeric
10 curry leaves
1 tsp ginger-garlic paste (literally, equal amounts of ginger and garlic mashed together with a bit of salt added as a preservative. Supposedly it’ll keep in the fridge for a month, and you could totally use it in stir-fries as well . . . )
1 tsp chili powder
1 tsp dried coconut
Pinch of salt
½ tsp meat masala (a sweeter garam masala with cinnamon and cloves. You can buy it pre-made . . . Everest and MTR are good brands that you should be able to find in Indian stores in the U.S.)
Heat a few tablespoons of oil in a pan; add the cumin, mustard seeds, and dal and cook for about 30 seconds. Add turmeric and stir. Toss in onions, then add about ½ cup water; let cook for about 5 minutes, or until onions are soft. Add curry leaves, ginger-garlic paste, chili, coconut, and salt and cook for about 5 more minutes, adding more water if the mixture starts to dry up; it should be somewhat watery and gravy-like. Add okra and simmer ‘till it’s tender; sprinkle on meat masala and serve with yogurt.
About 1 ½ cups okra, chopped into ½ inch pieces.
½ of 1 small onion
½ teaspoon cumin
½ teaspoon mustard seeds
½ teaspoon moong dal
¼ teaspoon turmeric
10 curry leaves
1 tsp ginger-garlic paste (literally, equal amounts of ginger and garlic mashed together with a bit of salt added as a preservative. Supposedly it’ll keep in the fridge for a month, and you could totally use it in stir-fries as well . . . )
1 tsp chili powder
1 tsp dried coconut
Pinch of salt
½ tsp meat masala (a sweeter garam masala with cinnamon and cloves. You can buy it pre-made . . . Everest and MTR are good brands that you should be able to find in Indian stores in the U.S.)
Heat a few tablespoons of oil in a pan; add the cumin, mustard seeds, and dal and cook for about 30 seconds. Add turmeric and stir. Toss in onions, then add about ½ cup water; let cook for about 5 minutes, or until onions are soft. Add curry leaves, ginger-garlic paste, chili, coconut, and salt and cook for about 5 more minutes, adding more water if the mixture starts to dry up; it should be somewhat watery and gravy-like. Add okra and simmer ‘till it’s tender; sprinkle on meat masala and serve with yogurt.
Alisentaloo (black-eyed peas)
In case you have some leftover black-eyed peas after cooking up a pot of Hoppin’ John, you can use them to make this quick and delicious protein-filled bhaji (snack). I’m also betting you could use canned beans, and whip this up in about 5 minutes!
1 ½ cups black-eyed peas that’ve been soaked overnight and then boiled until soft, but not mushy. You can also substitute chickpeas, regular ol’ peas, or kidney beans.
1 tsp moong dal
1 tsp urad dal
10 curry leaves
3-4 dried red chilis (broken into 1-inch pieces)
1 tsp mustard seeds
1 tsp cumin
2 tbs peanuts
1 tbs grated fresh coconut (you can get this frozen, but I’m guessing it would be ok with dried coconut, too. It’s also good without coconut at all, but it adds an extra layer of yumminess )
1 lime
Heat a few tablespoons of oil in a pan; toss in the dals, curry leaves, chilis, mustard seeds, cumin and peanuts and cook for about 30 seconds. Add the peas and cook for about 5 minutes, until they’re heated through. Toss in the coconut during the last 30 seconds or so.
Squeeze lime juice over the top and serve.
1 ½ cups black-eyed peas that’ve been soaked overnight and then boiled until soft, but not mushy. You can also substitute chickpeas, regular ol’ peas, or kidney beans.
1 tsp moong dal
1 tsp urad dal
10 curry leaves
3-4 dried red chilis (broken into 1-inch pieces)
1 tsp mustard seeds
1 tsp cumin
2 tbs peanuts
1 tbs grated fresh coconut (you can get this frozen, but I’m guessing it would be ok with dried coconut, too. It’s also good without coconut at all, but it adds an extra layer of yumminess )
1 lime
Heat a few tablespoons of oil in a pan; toss in the dals, curry leaves, chilis, mustard seeds, cumin and peanuts and cook for about 30 seconds. Add the peas and cook for about 5 minutes, until they’re heated through. Toss in the coconut during the last 30 seconds or so.
Squeeze lime juice over the top and serve.
Tuesday, January 13, 2009
Chocolate Parathas
Um, yes.
My friend Anshuman invented these last weekend, and they were beyond fan-tabulous served with channa dal (yellow lentils simmered with onions, tomatoes, mushrooms, and meat masala). Sound like the strangest combination, I know, but he was convinced that the sweetness and spiciness would be brilliant together, and it was. My friend Martha and I agreed that this kind of crazy combination can only work in India.
Ingredients:
Whole wheat flour
cinnamon
Mashed potatoes (no spices added)
Chocolate (he used Cadbury milk chocolate, but I bet it would also be yummy with dark)
For the dough:
Place a cup or two of whole wheat flour in a bowl along with a healthy dash of cinnamon. Add water in small amounts, kneading with hands, until dough is a soft and manageable ball – about 10-15 minutes. It should smell deliciously cinnamon-y. Let it rest for about an hour.
For the filling:
Melt the chocolate, and mix with the mashed potatoes. Proportions are up to you. The ones he made weren’t very sweet; the potatoes turned a dark chocolate-y brown, but the taste carried more of a hint of sweetness than an overwhelming rush of chocolate.
From here, you can basically follow the directions for cooking Aloo Parathas (a few recipes down), with the following changes:
When you fill the parathas, add about a teaspoon of honey before closing up the little dough balls and rolling them out.
When frying them, brush the tops with butter (he used ghee, but I think butter should be fine), and dab tiny pats of butter around the pan so they melt and run into the edges of the paratha.
Martha and I agreed that you could also up the chocolate level and top them with ice cream and strawberries to make an amazing dessert. Also, she gets MAJOR points for making a salad, with LETTUCE, that we ate with this meal without getting sick! A-mazingness!
My friend Anshuman invented these last weekend, and they were beyond fan-tabulous served with channa dal (yellow lentils simmered with onions, tomatoes, mushrooms, and meat masala). Sound like the strangest combination, I know, but he was convinced that the sweetness and spiciness would be brilliant together, and it was. My friend Martha and I agreed that this kind of crazy combination can only work in India.
Ingredients:
Whole wheat flour
cinnamon
Mashed potatoes (no spices added)
Chocolate (he used Cadbury milk chocolate, but I bet it would also be yummy with dark)
For the dough:
Place a cup or two of whole wheat flour in a bowl along with a healthy dash of cinnamon. Add water in small amounts, kneading with hands, until dough is a soft and manageable ball – about 10-15 minutes. It should smell deliciously cinnamon-y. Let it rest for about an hour.
For the filling:
Melt the chocolate, and mix with the mashed potatoes. Proportions are up to you. The ones he made weren’t very sweet; the potatoes turned a dark chocolate-y brown, but the taste carried more of a hint of sweetness than an overwhelming rush of chocolate.
From here, you can basically follow the directions for cooking Aloo Parathas (a few recipes down), with the following changes:
When you fill the parathas, add about a teaspoon of honey before closing up the little dough balls and rolling them out.
When frying them, brush the tops with butter (he used ghee, but I think butter should be fine), and dab tiny pats of butter around the pan so they melt and run into the edges of the paratha.
Martha and I agreed that you could also up the chocolate level and top them with ice cream and strawberries to make an amazing dessert. Also, she gets MAJOR points for making a salad, with LETTUCE, that we ate with this meal without getting sick! A-mazingness!
Sunday, January 11, 2009
Buttermilk Cornbread
Delicious crispy buttery cornbread! Fast and easy to make and so yummy with hot soup or stew. This recipe is my own take on a recipe I found on allrecipes.com.
1/2 C butter
1/2 C sugar
2 eggs
1 C buttermilk
1/2 tsp baking soda
1 C cornmeal
1 C whole wheat flour
1/2 tsp salt
1 ear corn, boiled and kernels cut from cob
Preheat oven to 375 degrees. Butter a cast iron skillet and put it into the oven to get nice and hot.
In a saucepan on the stove, melt the butter over low heat. Remove from heat and whisk in sugar. Quickly, add each egg and whisk well. Measure out your buttermilk and whisk the baking soda directly into the milk. Add to the egg mixture and mix. Add in cornmeal, flour, and salt, and mix just until combined. Using a spatula, fold in the corn kernels.
Remove the skillet from the oven and quickly spread the batter into the pan. Place back in the hot oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Chris proclaimed this the best cornbread he's ever had...so there you go.
1/2 C butter
1/2 C sugar
2 eggs
1 C buttermilk
1/2 tsp baking soda
1 C cornmeal
1 C whole wheat flour
1/2 tsp salt
1 ear corn, boiled and kernels cut from cob
Preheat oven to 375 degrees. Butter a cast iron skillet and put it into the oven to get nice and hot.
In a saucepan on the stove, melt the butter over low heat. Remove from heat and whisk in sugar. Quickly, add each egg and whisk well. Measure out your buttermilk and whisk the baking soda directly into the milk. Add to the egg mixture and mix. Add in cornmeal, flour, and salt, and mix just until combined. Using a spatula, fold in the corn kernels.
Remove the skillet from the oven and quickly spread the batter into the pan. Place back in the hot oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Chris proclaimed this the best cornbread he's ever had...so there you go.
Vegetarian Hoppin' John
Hoppin' John, a Southern tradition introduced to me last week by my friend Ryan, is a savory black eyed pea stew that is supposed to bring the eater health and wealth in the new year. This version, made without the traditional ham and with a few additions of my own, was full of spice and super tasty when served with a warm slice of homemade cornbread (recipe to follow)! This recipe makes a huge pot so either serve your whole neighborhood or plan to eat this for a solid week.
1 pound black eyed peas, soaked overnight
8 C water
1 medium onion, halved
2 carrots, quartered
2 stalks celery, quartered
3 cloves garlic, halved
2 tsp salt
2 bay leaves
Place all ingredients in a large soup pot, bring to a boil, cover and reduce heat to medium. Simmer for about 1 hour, stirring once after half an hour. (Careful not to over mix or your beans will disintegrate!) Using a slotted spoon, scoop out the chunks of vegetable and the bay leaves and discard.
1/2 C brown rice
1 1/4 C water
1/2 tsp salt
Bring water to a boil in a saucepan. Add rice and salt, cover, reduce heat to low and cook covered for 45 minutes.
2 TBSP olive oil
1 onion, diced
2 stalks celery, diced
3 cloves garlic, minced
Heat olive oil in a small skillet and add all vegetables. Saute until tender and fragrant. Add vegetables and cooked rice to the pot of beans and mix gently.
1 can whole peeled tomatoes in sauce
1/2 pound turnip greens (or collards), chopped
4 scallions, whites and greens chopped
2 tsp cumin
1 tsp thyme
1/2 tsp cayenne
1/2 tsp black pepper
1 tsp paprika
salt to taste
Roughly chop tomatoes and add (with juice!) to the beans. Add greens, scallions, and all spices. Stir gently and let simmer for five minutes. Taste, adjust seasonings as needed.
Enjoy with a big buttery slice of cornbread!
1 pound black eyed peas, soaked overnight
8 C water
1 medium onion, halved
2 carrots, quartered
2 stalks celery, quartered
3 cloves garlic, halved
2 tsp salt
2 bay leaves
Place all ingredients in a large soup pot, bring to a boil, cover and reduce heat to medium. Simmer for about 1 hour, stirring once after half an hour. (Careful not to over mix or your beans will disintegrate!) Using a slotted spoon, scoop out the chunks of vegetable and the bay leaves and discard.
1/2 C brown rice
1 1/4 C water
1/2 tsp salt
Bring water to a boil in a saucepan. Add rice and salt, cover, reduce heat to low and cook covered for 45 minutes.
2 TBSP olive oil
1 onion, diced
2 stalks celery, diced
3 cloves garlic, minced
Heat olive oil in a small skillet and add all vegetables. Saute until tender and fragrant. Add vegetables and cooked rice to the pot of beans and mix gently.
1 can whole peeled tomatoes in sauce
1/2 pound turnip greens (or collards), chopped
4 scallions, whites and greens chopped
2 tsp cumin
1 tsp thyme
1/2 tsp cayenne
1/2 tsp black pepper
1 tsp paprika
salt to taste
Roughly chop tomatoes and add (with juice!) to the beans. Add greens, scallions, and all spices. Stir gently and let simmer for five minutes. Taste, adjust seasonings as needed.
Enjoy with a big buttery slice of cornbread!
Sunday, December 28, 2008
Aloo Paratha
So . . . this is even more of a giant guesstimate, since I’m trying to recall all this from yesterday, when a new friend very nicely let me peer over his shoulder while he was making it. However, it was amazingly delicious and I didn’t want to forget it, so just consider it to be more of a jumping-off point than an actual recipe!
Ingredients:
Whole wheat flour
Corn flour
Potatoes
Cumin
Chili powder
Salt
oil
For the dough:
Mix together equal parts whole wheat flour and corn flour. Add water in small amounts, kneading with hands, until dough is a soft and manageable ball – about 10-15minutes. My coworkers tell me that if you don’t knead enough, your bread will end up hard, so don't even think about getting lazy on this one. Let the dough ball rest for about an hour
For the filling:
Boil and mash some potatoes. Add cumin, chili powder, and salt to taste.
After the dough has gotten a good little rest, knead it again for a few minutes. Then, break off maybe a 2-inch ball. While holding it in both hands, stick your thumb into the center and move it outwards, flattening the dough out. Rotate the ball and continue – kind of like you’re molding a little bowl. Do this until you can about fit your fist into the dough-bowl. Scoop some of the potato mixture into the center, and close the edges of the dough around it, so you have a little dough-ball filled with potato yumminess.
Heat a nonstick pan over a medium-high flame. As it's heating, roll out the dough-ball with a rolling pin till it’s maybe a quarter of an inch think (maybe even a tiny bit thinner?). Ideally, the potato filling should stay inside the dough. Plop the paratha onto the pan and let it cook for about 2 minutes; it should start to puff up a teeny bit. Then, with a pastry brush or a spoon, spread a little oil evenly over the top of the paratha. Flip the paratha and repeat the oil-brushing on the other side. Cook for several minutes, flipping every once in a while until each side turns golden brown.
Serve hothothot with vegetable curry, dal, raita – y’know, general yumminess. So. Friggin’. Good.
Ingredients:
Whole wheat flour
Corn flour
Potatoes
Cumin
Chili powder
Salt
oil
For the dough:
Mix together equal parts whole wheat flour and corn flour. Add water in small amounts, kneading with hands, until dough is a soft and manageable ball – about 10-15minutes. My coworkers tell me that if you don’t knead enough, your bread will end up hard, so don't even think about getting lazy on this one. Let the dough ball rest for about an hour
For the filling:
Boil and mash some potatoes. Add cumin, chili powder, and salt to taste.
After the dough has gotten a good little rest, knead it again for a few minutes. Then, break off maybe a 2-inch ball. While holding it in both hands, stick your thumb into the center and move it outwards, flattening the dough out. Rotate the ball and continue – kind of like you’re molding a little bowl. Do this until you can about fit your fist into the dough-bowl. Scoop some of the potato mixture into the center, and close the edges of the dough around it, so you have a little dough-ball filled with potato yumminess.
Heat a nonstick pan over a medium-high flame. As it's heating, roll out the dough-ball with a rolling pin till it’s maybe a quarter of an inch think (maybe even a tiny bit thinner?). Ideally, the potato filling should stay inside the dough. Plop the paratha onto the pan and let it cook for about 2 minutes; it should start to puff up a teeny bit. Then, with a pastry brush or a spoon, spread a little oil evenly over the top of the paratha. Flip the paratha and repeat the oil-brushing on the other side. Cook for several minutes, flipping every once in a while until each side turns golden brown.
Serve hothothot with vegetable curry, dal, raita – y’know, general yumminess. So. Friggin’. Good.
Anshuman's "Bachelor's Raita"
So named because it’s super-easy and doesn’t have too many ingredients. And yet – so yummy! All these measurements are giant guesstimates, though, so my first few attempts at this at home could be interesting . . .
Approximately 1 ½ cups plain yogurt
1 small red onion, chopped fairly small
About 1 ½ tbs cumin seeds
Sprinkle of salt
Sprinkle of sugar
Sprinkle of chili powder
Whisk a little bit of water into the yogurt to thin it out. It should pour easily by the time you’re done, but not be too watery.
Heat a nonstick pan over a medium flame; do not add oil. Instead, dry-roast the onion and the cumin until they’re golden and smell yummy. Add this to the yogurt along with the salt, sugar, and chili, and stir everything together.
Deeelicious – especially with the paratha recipe I’m about to post!
Approximately 1 ½ cups plain yogurt
1 small red onion, chopped fairly small
About 1 ½ tbs cumin seeds
Sprinkle of salt
Sprinkle of sugar
Sprinkle of chili powder
Whisk a little bit of water into the yogurt to thin it out. It should pour easily by the time you’re done, but not be too watery.
Heat a nonstick pan over a medium flame; do not add oil. Instead, dry-roast the onion and the cumin until they’re golden and smell yummy. Add this to the yogurt along with the salt, sugar, and chili, and stir everything together.
Deeelicious – especially with the paratha recipe I’m about to post!
Thursday, December 25, 2008
Lemon Rice
My first tofurobot post from India! This is one of my favorite dishes here . . . a little spicy, a little salty, a little sour, and a lovely yellow color. I warn you that the measurements are in no way exact, though -- I tried to just guess as I watched my homestay aunt make it. It's made with white rice here, but I bet it would also be good with brown. And once you stock up on all the ingredients at the Indian grocery store, you can use them to make Priya's amazing cabbage curry!
Ingredients:
2 cups cooked and cooled rice
1 tsp cumin seeds
2 tsp "putani" -- yellow split peas, I guess? I think I've seen it labeled as chana dal . . .
4 dried red chilis (more or less, depending on how spicy you want it), stems removed, broken into 1-inch pieces
1 tsp black mustard seeds
about 15 curry leaves
3 tbs shelled peanuts
1/4 tsp turmeric
1 tsp salt
2 small lemons, or 1 1/2 large (American-sized) lemons. The ones here are itty-bitty!
Spread the rice out on a plate or shallow pan.
Heat about 2 tbs oil in a pot till it's REALLY hot. Add the cumin, dal, chilis, mustard seeds, curry leaves, peanuts, and turmeric and stir for about 30 seconds, till the chilis start to darken. Dump the spice mixture onto the rice (quickly, or it'll burn!). Sprinkle with salt and let it cool for a few minutes. Squeeze the lemons over everything and mix it all together with your hands. Serve with plain yogurt. Soooo yummy!
This definitely needs a protein with it, though. I'm wondering if it might go well with spicy fried tofu for an intensely flavored dinner. Hrm. Lu, experiment and get back to me on that :)
Ingredients:
2 cups cooked and cooled rice
1 tsp cumin seeds
2 tsp "putani" -- yellow split peas, I guess? I think I've seen it labeled as chana dal . . .
4 dried red chilis (more or less, depending on how spicy you want it), stems removed, broken into 1-inch pieces
1 tsp black mustard seeds
about 15 curry leaves
3 tbs shelled peanuts
1/4 tsp turmeric
1 tsp salt
2 small lemons, or 1 1/2 large (American-sized) lemons. The ones here are itty-bitty!
Spread the rice out on a plate or shallow pan.
Heat about 2 tbs oil in a pot till it's REALLY hot. Add the cumin, dal, chilis, mustard seeds, curry leaves, peanuts, and turmeric and stir for about 30 seconds, till the chilis start to darken. Dump the spice mixture onto the rice (quickly, or it'll burn!). Sprinkle with salt and let it cool for a few minutes. Squeeze the lemons over everything and mix it all together with your hands. Serve with plain yogurt. Soooo yummy!
This definitely needs a protein with it, though. I'm wondering if it might go well with spicy fried tofu for an intensely flavored dinner. Hrm. Lu, experiment and get back to me on that :)
Tuesday, November 18, 2008
Tofu Schnitzel with Peanut Soy Sauce
Vegetarian comfort food: Breaded fried tofu drizzled with a peanut-y, lime-y soy sauce and served with roasted pumpkin slices and sauteed kale with avocado. Yum.
1 package tofu, drained well
4 TBSP flour
2 eggs
3 TBSP soy milk
2/3 C bread crumbs
1 tsp dill
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley
1 tsp poppy seeds
1/4 tsp cayenne pepper
1/2 tsp paprika
vegetable oil
3 TBSP soy sauce
1/4 C peanut butter
3 TBSP hot water
juice from 1/2 lime
cayenne pepper to taste
Slice drained tofu into 1/2 inch slabs. Set out three shallow bowls: flour in the first, eggs beaten with soy milk in the second, and bread crumbs mixed with all seasonings in the third. Dredge each slice of tofu in flour, then move to the second bowl and dip in egg, then move to the third bowl and coat with breadcrumb mixture. Make sure each slice of tofu gets thoroughly coated on all sides at each stage. (It's a good idea to use a fork to transfer the tofu as fingers quickly become gooey and then tend to pull the coating off.)
In a skillet heat enough vegetable oil to coat the bottom of the pan. When hot, fry the slices of tofu for about five minutes on each side until golden brown. Drain on paper towel.
In a small saucepan over low heat, whisk soy sauce, peanut butter, and hot water until combined. Remove from heat and stir in lime juice and cayenne pepper.
Serve the slices of tofu drizzled with the sauce. I accompanied the tofu with roasted pumpkin (quarter, deseed, and peel the pumpkin, slice thinly, and bake with a little olive oil, cinnamon, nutmeg, salt, and pepper) and kale (saute with red onion and garlic in a little olive oil, remove from heat and top with sliced avocado). Delicious!!
1 package tofu, drained well
4 TBSP flour
2 eggs
3 TBSP soy milk
2/3 C bread crumbs
1 tsp dill
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley
1 tsp poppy seeds
1/4 tsp cayenne pepper
1/2 tsp paprika
vegetable oil
3 TBSP soy sauce
1/4 C peanut butter
3 TBSP hot water
juice from 1/2 lime
cayenne pepper to taste
Slice drained tofu into 1/2 inch slabs. Set out three shallow bowls: flour in the first, eggs beaten with soy milk in the second, and bread crumbs mixed with all seasonings in the third. Dredge each slice of tofu in flour, then move to the second bowl and dip in egg, then move to the third bowl and coat with breadcrumb mixture. Make sure each slice of tofu gets thoroughly coated on all sides at each stage. (It's a good idea to use a fork to transfer the tofu as fingers quickly become gooey and then tend to pull the coating off.)
In a skillet heat enough vegetable oil to coat the bottom of the pan. When hot, fry the slices of tofu for about five minutes on each side until golden brown. Drain on paper towel.
In a small saucepan over low heat, whisk soy sauce, peanut butter, and hot water until combined. Remove from heat and stir in lime juice and cayenne pepper.
Serve the slices of tofu drizzled with the sauce. I accompanied the tofu with roasted pumpkin (quarter, deseed, and peel the pumpkin, slice thinly, and bake with a little olive oil, cinnamon, nutmeg, salt, and pepper) and kale (saute with red onion and garlic in a little olive oil, remove from heat and top with sliced avocado). Delicious!!
Tuesday, November 4, 2008
Curried Squash, Kale, and Lentil Casserole
A variation on one of the squash recipes Lisa posted last fall. Serve this with quinoa (or couscous) and you've got a hearty dish that makes for a truly delicious November meal!
1 medium butternut squash
1 small red onion, roughly chopped
1 tsp curry
1/2 tsp cinnamon
1/2 tsp cardamom
2/3 C lentils
5-6 cloves garlic, minced
1 C feta, crumbled
4 C kale, chopped
1 C peanuts (or other nuts), coarsly chopped
juice from one lime
handful fresh cilantro, chopped
olive oil
salt and pepper to taste
Quarter and de-seed the squash and bake in a shallow pan for 30 minutes at 450 degrees. (If your oven heats from the bottom, like mine, it's a good idea to fill the pan with a 1/2 inch of water to prevent burning!)
Meanwhile, mix lentils and garlic together in a sauce pan with enough water to cover. Cook over medium heat continuing to add water as necessary until lentils are tender and water is all absorbed, about 30 minutes. When lentils are cooked, stir in crumbled feta, salt, and pepper.
In a skillet, heat 1 TBSP olive oil and gently saute kale for a minute or two. Add about 1/2 C water, cover and let steam about 5 minutes until bright green and tender. Remove from heat and strain kale, shaking out excess water to stop cooking.
When squash is tender, remove from oven. Carefully peel away skin and chop into 1/2 inch chunks. In a large baking dish, mix together squash, onion, curry, cinnamon, cardamom, salt, pepper, and 2 TBSP olive oil. Sprinkle peanuts over squash and bake mixture for 10 minutes at 450 degrees. Remove from oven and layer kale evenly over squash. Squeeze juice from 1/2 of the lime over the kale. Spread the lentil mixture evenly over the kale and place casserole back into the oven for 10 more minutes.
Remove from oven and squeeze second 1/2 of the lime over the top of the casserole. Sprinkle fresh cilantro over the entire dish. Serve over quinoa or couscous, topped with a big dollop of yogurt.
1 medium butternut squash
1 small red onion, roughly chopped
1 tsp curry
1/2 tsp cinnamon
1/2 tsp cardamom
2/3 C lentils
5-6 cloves garlic, minced
1 C feta, crumbled
4 C kale, chopped
1 C peanuts (or other nuts), coarsly chopped
juice from one lime
handful fresh cilantro, chopped
olive oil
salt and pepper to taste
Quarter and de-seed the squash and bake in a shallow pan for 30 minutes at 450 degrees. (If your oven heats from the bottom, like mine, it's a good idea to fill the pan with a 1/2 inch of water to prevent burning!)
Meanwhile, mix lentils and garlic together in a sauce pan with enough water to cover. Cook over medium heat continuing to add water as necessary until lentils are tender and water is all absorbed, about 30 minutes. When lentils are cooked, stir in crumbled feta, salt, and pepper.
In a skillet, heat 1 TBSP olive oil and gently saute kale for a minute or two. Add about 1/2 C water, cover and let steam about 5 minutes until bright green and tender. Remove from heat and strain kale, shaking out excess water to stop cooking.
When squash is tender, remove from oven. Carefully peel away skin and chop into 1/2 inch chunks. In a large baking dish, mix together squash, onion, curry, cinnamon, cardamom, salt, pepper, and 2 TBSP olive oil. Sprinkle peanuts over squash and bake mixture for 10 minutes at 450 degrees. Remove from oven and layer kale evenly over squash. Squeeze juice from 1/2 of the lime over the kale. Spread the lentil mixture evenly over the kale and place casserole back into the oven for 10 more minutes.
Remove from oven and squeeze second 1/2 of the lime over the top of the casserole. Sprinkle fresh cilantro over the entire dish. Serve over quinoa or couscous, topped with a big dollop of yogurt.
Saturday, October 25, 2008
Baby Turnip and Avocado Salad
A note on turnips: check out the selection of fresh turnips from your local farmer's market and choose the small ones - they will be unbelievably sweet and tender! They are wonderful eaten raw on their own, dipped in hummus, or in this lovely simple salad.
Also, if you're not familiar with dulse, now's the time to acquaint yourself with this delicious, chewy sea vegetable. It's super tasty...and a great source of veggie protein, iron, potassium, and bunches of other trace elements, enzymes and phytochemicals. You can buy it as whole leaves (in which case, you really ought to eat it lightly toasted with melted chedder cheese on top...my favorite elementary school after-school snack) or as flakes - perfect for topping soups and salads.
6-8 baby turnips, tops removed, chopped
1 avocado, peeled and chopped
1 clove garlic, minced
2 TBSP dulse flakes
2 TBSP parsley, chopped
1/4 C rice vinegar
3 TBSP olive oil
Salt and pepper to taste
In a small bowl, gently toss together all ingredients. Serve immediately. Yum yum!
Also, if you're not familiar with dulse, now's the time to acquaint yourself with this delicious, chewy sea vegetable. It's super tasty...and a great source of veggie protein, iron, potassium, and bunches of other trace elements, enzymes and phytochemicals. You can buy it as whole leaves (in which case, you really ought to eat it lightly toasted with melted chedder cheese on top...my favorite elementary school after-school snack) or as flakes - perfect for topping soups and salads.
6-8 baby turnips, tops removed, chopped
1 avocado, peeled and chopped
1 clove garlic, minced
2 TBSP dulse flakes
2 TBSP parsley, chopped
1/4 C rice vinegar
3 TBSP olive oil
Salt and pepper to taste
In a small bowl, gently toss together all ingredients. Serve immediately. Yum yum!
Warm Potato Salad with Goat Cheese
Found this on the NY Times website today and I am SO excited to make it. Sounds dee-licious.
Dressing:
1 TBSP white wine vinegar
1 TBSP lemon juice
Salt and pepper to taste
1 tsp Dijon mustard
1 garlic clove, minced
1/4 C low-fat yogurt or buttermilk
2 TBSP olive oil
Salad:
1 1/2 lbs potatoes (Yukon gold, fingerling or red bliss)
Salt and pepper to taste
4 TBSP red onion, finely chopped, rinsed with cold water and drained
2 TBSP flat-leaf parsley, chopped
2 oz soft goat cheese
2 to 3 sage leaves, cut in thin slivers
To make the dressing, whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the yogurt and olive oil. Taste and adjust seasonings, Set aside.
Scrub the potatoes and cut into 3/4-inch chunks. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Dressing:
1 TBSP white wine vinegar
1 TBSP lemon juice
Salt and pepper to taste
1 tsp Dijon mustard
1 garlic clove, minced
1/4 C low-fat yogurt or buttermilk
2 TBSP olive oil
Salad:
1 1/2 lbs potatoes (Yukon gold, fingerling or red bliss)
Salt and pepper to taste
4 TBSP red onion, finely chopped, rinsed with cold water and drained
2 TBSP flat-leaf parsley, chopped
2 oz soft goat cheese
2 to 3 sage leaves, cut in thin slivers
To make the dressing, whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the yogurt and olive oil. Taste and adjust seasonings, Set aside.
Scrub the potatoes and cut into 3/4-inch chunks. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Sunday, October 19, 2008
Haitian-style rice and beans
Stolen from allrecipes.com . . . the cloves make this smell AMAZING as it's cooking!
1 (8 ounce) package dry kidney beans
4 tablespoons olive oil
1 bulb shallot, minced
3 cloves garlic, minced
1 cup uncooked long grain white rice (though I'm sure it would also be yummy with brown)
2 bay leaves
1 teaspoon adobo seasoning (optional - you can also use a combination of oregano, paprika, and black pepper)
1 tablespoon kosher salt
freshly ground black pepper to taste
1/4 teaspoon ground cloves
3 sprigs fresh parsley
3 sprigs fresh thyme
1 chile pepper
Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
Heat oil in a large skillet over medium heat. Saute shallot and garlic until softened. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place parsley, thyme, and chili pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20minutes. Remove thyme, parsley, and chile pepper before serving.
Serve with avocado. Yummy :)
1 (8 ounce) package dry kidney beans
4 tablespoons olive oil
1 bulb shallot, minced
3 cloves garlic, minced
1 cup uncooked long grain white rice (though I'm sure it would also be yummy with brown)
2 bay leaves
1 teaspoon adobo seasoning (optional - you can also use a combination of oregano, paprika, and black pepper)
1 tablespoon kosher salt
freshly ground black pepper to taste
1/4 teaspoon ground cloves
3 sprigs fresh parsley
3 sprigs fresh thyme
1 chile pepper
Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
Heat oil in a large skillet over medium heat. Saute shallot and garlic until softened. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place parsley, thyme, and chili pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20minutes. Remove thyme, parsley, and chile pepper before serving.
Serve with avocado. Yummy :)
Wednesday, October 15, 2008
Gramercy Tavern Gingerbread
Swiped directly from epicurious.com. With the belief that food time is play time and that cooking should be an ongoing experiment in tasting and smelling and intuiting what foods/spices/herbs belong together, I am usually unable to follow recipes with any precision. When it comes to baking, however, I am under the impression that there is a very strict magic at work that turns goo into cake (or bread or pie or whatever other wonderfully sweet treat you are creating). So after reading rave reviews about this gingerbread, I decided I had to make it, and made no alteration other than to use fresh ginger instead of powdered and whole wheat flour instead of all-purpose. I think that nutty chewiness that the whole wheat flour adds is actually quite lovely. Let me know what you think!
1 C Guinness Stout
1 C dark molasses (not blackstrap)
1/2 tsp baking soda
2 C whole wheat flour
1 1/2 tsp baking powder
1/4 C grated fresh ginger (or 2 TBSP ground ginger)
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 C packed dark brown sugar
1 C granulated sugar
3/4 C vegetable oil
Confectioners sugar for dusting
Generously butter a 10" bundt or springform pan and dust with flour, knocking out excess.
Bring stout and molasses to a boil in a saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Meanwhile, sift together flour, baking powder, and spices in a large bowl. In a separate bowl, whisk together eggs, sugars, and fresh ginger (if you're using ground ginger, add it with the other spices to the flour). Whisk in oil, then cooled molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into pan and rap pan sharply on counter to eliminate air bubbles. Bake in a preheated 350 degree oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Watch carefully to keep from burning! Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Dust cake with confectioners sugar, and serve with freshly whipped unsweetened cream. Gingerbread is better if made a day ahead, and will keep 3 days, covered, at room temperature.
1 C Guinness Stout
1 C dark molasses (not blackstrap)
1/2 tsp baking soda
2 C whole wheat flour
1 1/2 tsp baking powder
1/4 C grated fresh ginger (or 2 TBSP ground ginger)
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 C packed dark brown sugar
1 C granulated sugar
3/4 C vegetable oil
Confectioners sugar for dusting
Generously butter a 10" bundt or springform pan and dust with flour, knocking out excess.
Bring stout and molasses to a boil in a saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Meanwhile, sift together flour, baking powder, and spices in a large bowl. In a separate bowl, whisk together eggs, sugars, and fresh ginger (if you're using ground ginger, add it with the other spices to the flour). Whisk in oil, then cooled molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into pan and rap pan sharply on counter to eliminate air bubbles. Bake in a preheated 350 degree oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Watch carefully to keep from burning! Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Dust cake with confectioners sugar, and serve with freshly whipped unsweetened cream. Gingerbread is better if made a day ahead, and will keep 3 days, covered, at room temperature.
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