Ingredients:
2 chicken breasts
2 cups chicken broth
1 can of coconut milk
3 large garlic cloves, diced
2 tablespoons freshly grated ginger
1 teaspoon turmeric
1 tablespoon garam masala powder
1 tablespoon madras curry powder
1 green onion chopped (including the greens)
2 carrots chopped
2-3 stalks celery chopped
5 small tomatoes sliced in rounds
Salt and pepper to taste
Directions:
1. Let chicken marinade in broth in the fridge over night
2. Cut chicken into chunks
3. Add all ingredients to a crock pot set on low
4. Let the ingredients simmer for several hours (e.g. all afternoon)
5. Enjoy with rice or on its own.
Tuesday, December 13, 2011
Friday, November 4, 2011
Chicken-Quinoa Soup
Makes several cold-remedying bowls.
Ingredients:
1 cup quinoa
2 cups chicken broth
2-3 chicken breasts
2 green onions chopped
1 lb frozen leaf spinach
½ lb frozen mixed vegetables
½ cube chicken bullion
4 large fresh garlic cloves crushed
1 pad butter or oil to grease a pan
Dashes of chili powder, sage, and thyme
Fresh ground pepper
1 can chicken soup*
1 can minestrone *
* I buy cans of soup when they’re 50% off and use them as soup base. You can just use more chicken broth and add your own extra veggies, rice, beans or what have you.
Directions:
Prepare quinoa in a microwavable bowl (ie Pyrex) with 1 part quinoa, 2 parts liquid; I used 1 cup quinoa + 2 cups chicken broth. Cook in the microwave for about 20 minutes, stirring every 10 minutes.
While quinoa cooks, grate/crush garlic and prepare chicken by cutting into small chunks.
Sauté chicken in 1/2 of the garlic on medium heat in a pan with butter or oil.
Add soup base and/or stock, the other ½ of the garlic, and vegetables to a large pot on the stove. Add seasonings. Stir and simmer.
Add chicken and quinoa to the mixture.
Add a cup of water to the chicken pan (to get garlic flavor and juices from the chicken) and add to soup.
Let soup simmer for 5-10 minutes.
Enjoy!
Ingredients:
1 cup quinoa
2 cups chicken broth
2-3 chicken breasts
2 green onions chopped
1 lb frozen leaf spinach
½ lb frozen mixed vegetables
½ cube chicken bullion
4 large fresh garlic cloves crushed
1 pad butter or oil to grease a pan
Dashes of chili powder, sage, and thyme
Fresh ground pepper
1 can chicken soup*
1 can minestrone *
* I buy cans of soup when they’re 50% off and use them as soup base. You can just use more chicken broth and add your own extra veggies, rice, beans or what have you.
Directions:
Prepare quinoa in a microwavable bowl (ie Pyrex) with 1 part quinoa, 2 parts liquid; I used 1 cup quinoa + 2 cups chicken broth. Cook in the microwave for about 20 minutes, stirring every 10 minutes.
While quinoa cooks, grate/crush garlic and prepare chicken by cutting into small chunks.
Sauté chicken in 1/2 of the garlic on medium heat in a pan with butter or oil.
Add soup base and/or stock, the other ½ of the garlic, and vegetables to a large pot on the stove. Add seasonings. Stir and simmer.
Add chicken and quinoa to the mixture.
Add a cup of water to the chicken pan (to get garlic flavor and juices from the chicken) and add to soup.
Let soup simmer for 5-10 minutes.
Enjoy!
Wheat-free, Low-cholesterol Meatballs &/or Meatloaf
Ingredients:
1 pound lean ground chicken (or turkey)
3 eggs
4 green onions diced
2 tablespoons Za’atar or 1 tablespoon thyme + 1 tablespoon sesame seeds
1 teaspoon sage
1 tablespoon onion powder
Dash soy sauce
½ teaspoon salt
¼ teaspoon baking powder
2 tablespoons ground flax seed
2 tablespoons soy flour*
2 tablespoons corn meal or maize flour*
*for soy and/or corn allergies, compensate with soy flour. The baking powder and eggs makes it rise and gives it a spongy texture.
Directions:
Mix all ingredients in a bowl. Add more soy flour/maize flour/flax seed for thicker consistency, especially for meatballs.
Grease pan.
Bake at 350 for about 30-45 minutes, longer for meatloaf than for meatballs.
Serve with tomato sauce, cheese, butter, gravy or enjoy plain.
1 pound lean ground chicken (or turkey)
3 eggs
4 green onions diced
2 tablespoons Za’atar or 1 tablespoon thyme + 1 tablespoon sesame seeds
1 teaspoon sage
1 tablespoon onion powder
Dash soy sauce
½ teaspoon salt
¼ teaspoon baking powder
2 tablespoons ground flax seed
2 tablespoons soy flour*
2 tablespoons corn meal or maize flour*
*for soy and/or corn allergies, compensate with soy flour. The baking powder and eggs makes it rise and gives it a spongy texture.
Directions:
Mix all ingredients in a bowl. Add more soy flour/maize flour/flax seed for thicker consistency, especially for meatballs.
Grease pan.
Bake at 350 for about 30-45 minutes, longer for meatloaf than for meatballs.
Serve with tomato sauce, cheese, butter, gravy or enjoy plain.
Sunday, October 30, 2011
Dirt Cake!
It’s a summer camp classic but this is also a fun dessert for Halloween.
Ingredients:
1 chocolate cake (Betty Crocker box Bundt works well)
4 boxes instant chocolate pudding (8 cups milk)
1 box Oreo or off brand chocolate sandwich cookies
1 box vanilla cream sandwich cookies
1 box Whoppers (malted milk balls)
2 bags gummy worms
1-2 bags of small chocolate marshmallows
Fudge sauce:
1 oz bar Bakers chocolate
3 tablespoons butter
Handful marshmallows
Container:
New 10 quart bucket
Directions:
Bake chocolate cake.
Prepare chocolate pudding. Let set and chill in the fridge. (This is mud)
Crush/ smash up Oreo & vanilla sandwich cookies by putting cookies in a large freezer bag and using a kitchen mallet. (This is like sand.)
After cake bakes and rests, cut into slices.
Melt fudge sauce ingredients in the microwave. (Also like mud)
Combine ingredients in the bucket by layering them. Drizzle fudge sauce in the middle. The worms are of course because it’s pretend dirt. The marshmallows and malted milk balls are the rocks.
Let the dirt cake chill in the fridge. Serve with a clean garden spade or plastic beach toy or large kitchen spoon that resembles a trowel.
Fake flowers optional
Enjoy.
Ingredients:
1 chocolate cake (Betty Crocker box Bundt works well)
4 boxes instant chocolate pudding (8 cups milk)
1 box Oreo or off brand chocolate sandwich cookies
1 box vanilla cream sandwich cookies
1 box Whoppers (malted milk balls)
2 bags gummy worms
1-2 bags of small chocolate marshmallows
Fudge sauce:
1 oz bar Bakers chocolate
3 tablespoons butter
Handful marshmallows
Container:
New 10 quart bucket
Directions:
Bake chocolate cake.
Prepare chocolate pudding. Let set and chill in the fridge. (This is mud)
Crush/ smash up Oreo & vanilla sandwich cookies by putting cookies in a large freezer bag and using a kitchen mallet. (This is like sand.)
After cake bakes and rests, cut into slices.
Melt fudge sauce ingredients in the microwave. (Also like mud)
Combine ingredients in the bucket by layering them. Drizzle fudge sauce in the middle. The worms are of course because it’s pretend dirt. The marshmallows and malted milk balls are the rocks.
Let the dirt cake chill in the fridge. Serve with a clean garden spade or plastic beach toy or large kitchen spoon that resembles a trowel.
Fake flowers optional
Enjoy.
Almost Too Spicy Gumbo
Serves about 5
Ingredients:
2 14oz cans of vegetable soup
3 cups crab stock
2 cups raw (shelled, deveined) shrimp
2 raw Swai (or other mild white fish) fillets cut into small chunks
2 cups okra (I used frozen pre-cut)
2 6.5oz cans of clams in clam juice
4 cloves of fresh garlic crushed
1 tablespoon fresh thyme (I used Zaatar)
3 sprigs of tarragon
1 jalapeño diced
1 teaspoon cumin
1 cup rice
2 strips of bacon diced
Dash of chili powder
Dash or cayenne pepper
Dash pimentón
Directions:
Let ingredients simmer on low for 2-4 hours or use a Crockpot.
Enjoy!
Ingredients:
2 14oz cans of vegetable soup
3 cups crab stock
2 cups raw (shelled, deveined) shrimp
2 raw Swai (or other mild white fish) fillets cut into small chunks
2 cups okra (I used frozen pre-cut)
2 6.5oz cans of clams in clam juice
4 cloves of fresh garlic crushed
1 tablespoon fresh thyme (I used Zaatar)
3 sprigs of tarragon
1 jalapeño diced
1 teaspoon cumin
1 cup rice
2 strips of bacon diced
Dash of chili powder
Dash or cayenne pepper
Dash pimentón
Directions:
Let ingredients simmer on low for 2-4 hours or use a Crockpot.
Enjoy!
Broccoli Cheese + Cream of Mushroom: And/Both!
I like mushrooms and I like broccoli cheese soup, so why choose? It doesn’t always have to be Either/Or.
Ingredients:
½ cup chopped onions
1 lb bag of frozen broccoli
1 tablespoon unsalted butter
1 cup whole milk
1 cup water
Dash of ground mustard powder
½ cube of chicken bullion
Dash fresh ground pepper
2 cans Progresso Cream of Mushroom soup (gluten free)
Sharp Cheddar cheese, shredded
Directions:
Let broccoli thaw or add 1 cup boiling water.
Chop up broccoli, separating stalks from florets.
In a blender, blend broccoli stalks, onions, and water until puréed.
Pour mixture into pot over medium heat. Add butter, milk, bullion, mustard powder, pepper and florets.
Reduce heat and let the mixture simmer for about 15 minutes.
Add the cream of mushroom soup and let simmer for about 15 minutes more.
Serve with cheddar cheese on top.
Enjoy.
Ingredients:
½ cup chopped onions
1 lb bag of frozen broccoli
1 tablespoon unsalted butter
1 cup whole milk
1 cup water
Dash of ground mustard powder
½ cube of chicken bullion
Dash fresh ground pepper
2 cans Progresso Cream of Mushroom soup (gluten free)
Sharp Cheddar cheese, shredded
Directions:
Let broccoli thaw or add 1 cup boiling water.
Chop up broccoli, separating stalks from florets.
In a blender, blend broccoli stalks, onions, and water until puréed.
Pour mixture into pot over medium heat. Add butter, milk, bullion, mustard powder, pepper and florets.
Reduce heat and let the mixture simmer for about 15 minutes.
Add the cream of mushroom soup and let simmer for about 15 minutes more.
Serve with cheddar cheese on top.
Enjoy.
Easy Sunday Morning Quiche
This quiche is easy like Sunday morning and vegetarian!
Ingredients:
1 red bell pepper
½ onion
Salt & pepper
10 oz pack or 2 cups spinach
4 tablespoons cream cheese
8 eggs
¼ cup milk
1 pie crust
Dusting of Parmesan cheese
Directions:
Dice up red bell pepper and onion. Sauté with salt and pepper and a bit of oil.
Thaw spinach or chop up if fresh.
In a bowl whip eggs with milk
Grease a pie pan and insert crust. Scallop the edges.
Put red bell pepper & onions in first, then spinach.
Dollop and spread around the cream cheese.
Pour in the egg mixture.
Finish the top off with some parmesan cheese.
Bake until the crust is brown and the egg is firm at 350 for about 20 minutes.
Enjoy!
Ingredients:
1 red bell pepper
½ onion
Salt & pepper
10 oz pack or 2 cups spinach
4 tablespoons cream cheese
8 eggs
¼ cup milk
1 pie crust
Dusting of Parmesan cheese
Directions:
Dice up red bell pepper and onion. Sauté with salt and pepper and a bit of oil.
Thaw spinach or chop up if fresh.
In a bowl whip eggs with milk
Grease a pie pan and insert crust. Scallop the edges.
Put red bell pepper & onions in first, then spinach.
Dollop and spread around the cream cheese.
Pour in the egg mixture.
Finish the top off with some parmesan cheese.
Bake until the crust is brown and the egg is firm at 350 for about 20 minutes.
Enjoy!
Sunday, July 31, 2011
Cornish Hens- Moroccan style
My local grocery store was having a 50 % off sale on all poultry products. I initially picked up a whole roaster chicken thinking of frugality and efficiency but then decided I couldn’t possibly consume the whole thing, even with assistance of neighbors and house mates. Also, after the inevitable and numerous reinventions of the chicken, I’d just get sick of chicken altogether, further fueling my newly acquired pescatarianism. More is not always better. Then I saw a pair of Cornish Hens conveniently packaged together for $4. Perfect. Something new to try and the price is right.
As usual with new ingredients, I search for recipes on www.epicurious.com for ideas or to see how they are customarily prepared. To my delight on the top of the second page of recipe listings was Morrocan-Style Roast Cornish Hens with Vegetables
The recipe is more or less a tajine (dish) but without the tajine (conical ceramic pot). I used the recipe as a guide and made the following alterations:
1. Instead of cous-cous, I made lentils:
1 cups French lentils
4 cups water
1 tablespoon unsalted butter
1/2 to 1 tablespoon fresh lemon juice
A few tablespoons tomato paste
½ chicken bullion cube
1 tablespoon ginger
1 tablespoon cumin
1 teaspoon cinnamon
½ teaspoon garlic powder
I cooked it on low until the lentils were thick and saucy.
2. I took the sweetbreads out of the Cornish Hens and put them in a small crock pot with:
1 tablespoon fresh ginger chopped
1 cinnamon stick
1 ½ cup boiling water
1 green onion chopped
1 tablespoon olive oil
I let this simmer while I prepared the vegetables and spices. I later used a strainer and used the liquid as the “chicken broth” from the recipe.
3. Additions, substitutions, deletions, notes:
- I did not use any honey
- I used fennel seeds instead of caraway
- I didn’t use as much paprika as they recommended and instead added a teaspoon of turmeric.
- I only used a dash of cayenne. Moroccan food isn’t supposed to spicy like Mexican or Thai.
-I used a long white radish instead of a turnip
- I didn’t use the can of tomatoes. I put some tomato paste into the spice mix with my broth. That was liquidy enough.
-As for the herbs at the end, my guest doesn’t like cilantro so I didn’t bother. Cilantro and parsley are staples in Morocco cooking, though. Had I decided to use cilantro and parsley, (but not mint- that’s for tea, not chicken) I would have diced it up finely and stuffed the birds with it or stuffed it underneath the skin. This herb combination is generally cooked, not used as a garish.
- I didn’t have squash or zucchini so I used carrots.
- I didn’t “halve the hens”. This is generally done for serving size and does not affect how it cooks. After an hour at 425 degrees in a foil tent, the meat falls off the bone- as it should, just like a tajine.
This was delicious.
As usual with new ingredients, I search for recipes on www.epicurious.com for ideas or to see how they are customarily prepared. To my delight on the top of the second page of recipe listings was Morrocan-Style Roast Cornish Hens with Vegetables
The recipe is more or less a tajine (dish) but without the tajine (conical ceramic pot). I used the recipe as a guide and made the following alterations:
1. Instead of cous-cous, I made lentils:
1 cups French lentils
4 cups water
1 tablespoon unsalted butter
1/2 to 1 tablespoon fresh lemon juice
A few tablespoons tomato paste
½ chicken bullion cube
1 tablespoon ginger
1 tablespoon cumin
1 teaspoon cinnamon
½ teaspoon garlic powder
I cooked it on low until the lentils were thick and saucy.
2. I took the sweetbreads out of the Cornish Hens and put them in a small crock pot with:
1 tablespoon fresh ginger chopped
1 cinnamon stick
1 ½ cup boiling water
1 green onion chopped
1 tablespoon olive oil
I let this simmer while I prepared the vegetables and spices. I later used a strainer and used the liquid as the “chicken broth” from the recipe.
3. Additions, substitutions, deletions, notes:
- I did not use any honey
- I used fennel seeds instead of caraway
- I didn’t use as much paprika as they recommended and instead added a teaspoon of turmeric.
- I only used a dash of cayenne. Moroccan food isn’t supposed to spicy like Mexican or Thai.
-I used a long white radish instead of a turnip
- I didn’t use the can of tomatoes. I put some tomato paste into the spice mix with my broth. That was liquidy enough.
-As for the herbs at the end, my guest doesn’t like cilantro so I didn’t bother. Cilantro and parsley are staples in Morocco cooking, though. Had I decided to use cilantro and parsley, (but not mint- that’s for tea, not chicken) I would have diced it up finely and stuffed the birds with it or stuffed it underneath the skin. This herb combination is generally cooked, not used as a garish.
- I didn’t have squash or zucchini so I used carrots.
- I didn’t “halve the hens”. This is generally done for serving size and does not affect how it cooks. After an hour at 425 degrees in a foil tent, the meat falls off the bone- as it should, just like a tajine.
This was delicious.
Wednesday, July 20, 2011
Fish Stew with Sesame, Thyme, and Tomato
Ingredients:
2 Swai fillets
1 can diced tomatoes
1 can prepared chickpeas
2 large cloves garlic
2 tablespoons Za’atar ( I used Ziyad Brand, Product of Jordan, made of roasted wheat, roasted thyme, ground sumac, sesame seeds and salt)
1 tablespoon Tahini (approximately) Tahini is pure sesame paste.
Olive oil
Salt & Pepper
Directions.
Put tomatoes, Za’atar, and Tahini in a crock pot on low. Add salt and pepper.
Remove skins from chickpeas by placing them in a deep bowl with water and gently rubbing handfuls of them between your palms. The skins should come off easily and float to the top.
Add chickpeas and a few tablespoons of olive oil.
Let mixture stew on low for a few hours.
Prepare the Swai fillets by cutting them up into rough chunks.
Add the fish to the mixture.
Let the fish be infused with the stew’s flavors for at least 20 minutes. Swai is not a very delicate fish so you can leave it in for as long as you like and even re-heat it without it coming completely apart.
Drizzle olive oil, sprinkle some salt and serve with fresh pita bread.
Enjoy!
2 Swai fillets
1 can diced tomatoes
1 can prepared chickpeas
2 large cloves garlic
2 tablespoons Za’atar ( I used Ziyad Brand, Product of Jordan, made of roasted wheat, roasted thyme, ground sumac, sesame seeds and salt)
1 tablespoon Tahini (approximately) Tahini is pure sesame paste.
Olive oil
Salt & Pepper
Directions.
Put tomatoes, Za’atar, and Tahini in a crock pot on low. Add salt and pepper.
Remove skins from chickpeas by placing them in a deep bowl with water and gently rubbing handfuls of them between your palms. The skins should come off easily and float to the top.
Add chickpeas and a few tablespoons of olive oil.
Let mixture stew on low for a few hours.
Prepare the Swai fillets by cutting them up into rough chunks.
Add the fish to the mixture.
Let the fish be infused with the stew’s flavors for at least 20 minutes. Swai is not a very delicate fish so you can leave it in for as long as you like and even re-heat it without it coming completely apart.
Drizzle olive oil, sprinkle some salt and serve with fresh pita bread.
Enjoy!
Tuesday, July 5, 2011
Post-Independence Day Dinner 2011
Salad:
Ingredients:
Base:
Organic Spring mix
Toppings:
Slivered almonds
1 dollop of fresh guacamole (avocado, fresh lime juice, fresh garlic diced, sour cream, cumin, salt & pepper)
Imitation lobster
Vinaigrette made with fresh lemon juice, Dijon or grainy mustard, and olive oil.
Directions:
Assemble toppings on the Spring mix. Enjoy.
Beverage:
Thai Tea with milk. I bought this at a store in Chinatown. It’s basically black tea, vanilla flavor and orange coloring. It is sometimes prepared with star anise or orange water blossom water. The vanilla kind tastes like white chocolate- it’s delicious.
Add 2 teaspoons of tea per 1 cup of boiling water. Let steep 3-5 minutes. Add milk and sugar (splenda) to taste.
Main Dish
Ingredients:
Swai fillet (fresh or thawed)
½ a medium purple shallot diced
handful of grape tomatoes sliced
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 tablespoon butter
dash of cayenne pepper
dash of spicy pimentón
Directions:
Sauté tomatoes, shallots, in the butter and spices
The shallots might absorb the butter; add a bit of water if the tomatoes aren’t saucy enough.
Add fish and cover on low heat. Turn fish over. Cook until the fish begins to flake.
Remove from the pan and cover.
Serve with…
Side
Ingredients:
2 small corn tortillas
shredded Vermont- Maple-Smoked Cheddar
Directions:
In the same pan as you used for the fish, heat one tortilla.
Place shredded cheese on top, and a second tortilla on top of the cheese.
Flip. Sizzle
Cut into quarters and arrange on plate beside fish.
Garnish with guacamole and green onion.
Tuesday, June 28, 2011
Recipe Endorsement: Saumon aux Lentilles
After my trip to the Italian Market in Chelsea Market I bought three kinds of lentils and I've been trying out different ways to prepare them. I also happened to have some salmon filets in the freezer so this recipe was perfect. *All I had to buy was the "grany mustard" (I'd recommend Inglehoffer full strength stone ground mustard) and the tarragon. The tarragon adds a slight fennel-y flavor but it is by no means over-powering lest the licorice-leery be deterred. Indeed, as the recipe says, the mustard-herb butter adds a "lemony pop" and it's simply delicious.
Enjoy!
Click here to view recipe
* I used shallots and green onions instead of leeks and chives.
Enjoy!
Click here to view recipe
* I used shallots and green onions instead of leeks and chives.
Monday, June 13, 2011
Egg Salad! (Beat the Heat recipe 4)
Ingredients:
5 hard boiled eggs
½ a Claussen dill deli pickle
1 tablespoon mayo
1 tablespoon yellow mustard
Directions:
Dice up the dill pickle
Use an egg slicer to slice the eggs
Add mustard and mayo
Mix- don’t mash.
Enjoy on wheat toast
You can get creative- try adding curry powder or chipotle!
Easy, delicious.
5 hard boiled eggs
½ a Claussen dill deli pickle
1 tablespoon mayo
1 tablespoon yellow mustard
Directions:
Dice up the dill pickle
Use an egg slicer to slice the eggs
Add mustard and mayo
Mix- don’t mash.
Enjoy on wheat toast
You can get creative- try adding curry powder or chipotle!
Easy, delicious.
3 Bean and Shrimp Salad (Beat the Heat recipe 3)
Ingredients:
1 can green beans drained
1 can pinto beans drained
1 can red kidney beans drained
1 ½ cups cooked shrimp (peeled/de-veined and for less fuss buy pre-cooked frozen shrimp)
Your favorite vinaigrette
Directions:
Combine ingredients in a bowl.
Allow to chill for a few hours.
Enjoy.
1 can green beans drained
1 can pinto beans drained
1 can red kidney beans drained
1 ½ cups cooked shrimp (peeled/de-veined and for less fuss buy pre-cooked frozen shrimp)
Your favorite vinaigrette
Directions:
Combine ingredients in a bowl.
Allow to chill for a few hours.
Enjoy.
No Sugar Necessary Frozen Yogurt Pops! (Beat the Heat recipe 2)
Ingredients:
*1 frozen kiwi
**1 Asian Pear
a drop of vanilla extract
a sprig of fresh mint
1/2 cup plain yogurt
Directions:
Put ingredients into a blender.
Pour mixture into either popsicle molds or into an ice cube tray with toothpicks.
After freezing the pops, enjoy!
* The consensus is that Kiwi seeds add a bit of grit which you may or may not like.
** Feel free to replace Kiwi and Asian Pear for your favorite fruit or fruits
*1 frozen kiwi
**1 Asian Pear
a drop of vanilla extract
a sprig of fresh mint
1/2 cup plain yogurt
Directions:
Put ingredients into a blender.
Pour mixture into either popsicle molds or into an ice cube tray with toothpicks.
After freezing the pops, enjoy!
* The consensus is that Kiwi seeds add a bit of grit which you may or may not like.
** Feel free to replace Kiwi and Asian Pear for your favorite fruit or fruits
Beat the Heat Recipe Series
It's summer in DC, which means humidity that justifies multiple showers in one day. The last thing you want to do is cook or eat something hot. The recipes that follow are a series of low to no-cook dishes perfect for summertime.
The first one of the series being Mango Lassi
The first one of the series being Mango Lassi
Wednesday, June 8, 2011
Mango Lassi (Beat the Heat recipe I)
If I want to make something I've never made before, but have eaten, I usually read several recipes and then make up my own version. I try to approximate what I saw as the most common ingredients to all of the recipes I consulted. I adjust as need be (i.e. using sugar substitutes) and include what I like the best (cardamom).
Mango Lassi is a delicious drink from India which is very easy to prepare. Here are some of the recipes I consulted before preparing it.
http://www.bbc.co.uk/food/recipes/mangolassi_74038
http://en.wikipedia.org/wiki/Lassi#Mango_lassi
http://www.foodnetwork.com/recipes/jamie-oliver/mango-lassi-recipe/index.html
http://simplyrecipes.com/recipes/mango_lassi/
http://allrecipes.com/recipe/mango-lassi-ii/Detail.aspx
http://www.epicurious.com/recipes/food/views/Mango-Lassi-107038
I put the mangoes in the refrigerator beforehand so I didn’t have to add ice.
It was basically 1 yellow/champagne mango, sugar or splenda to taste, and a ¼ cup of plain yogurt. I sprinkled cardamom on top. This made for a rather thick blend. I might add a bit of whole milk next time to thin the liquid.
Yum!
Monday, May 16, 2011
Something fishy
In a recent bout of pescetarianism, I have been preparing more and more fish dishes. Eating seafood is an important part of the Mediterranean Diet, to which I subscribe and it has several health benefits.
I. It’s rough to be an Orange Roughy.
I made this after an afternoon of outdoor lindy hop dancing at Dupont circle.
Ingredients:
1 onion
2-3 Roma tomatoes, sliced
a few tablespoons oil
3 large fresh cloves of garlic chopped
1-2 tablespoons fresh chopped ginger
1 tablespoon tamarind paste
1 large filet of Orange Roughy
Sea salt
Black pepper
Pinch of Indian red pepper
Directions.
Slice onions in to rounds and let them sizzle in the oil in a frying pan over medium to heat.
Place the tamarind paste in a small bowl with a ¼ cup of water. Separate out the seeds and fruit flesh so that the past dissolves and you get sort of a brown sauce.
Add the tomatoes, garlic, and ginger. Stir.
Add the tamarind liquid and let all the ingredients reduce for a minute.
Add the fish and cover it with what’s in the pan. Cover and reduce heat.
Add salt and pepper to taste.
On the plate, add the pinch of Indian red pepper to garnish and for a tiny bite.
Serve with rice or on its own.
The filet I bought at the supermarket was fished from the waters near New Zealand. It’s a firm, white fish with a very nice buttery flavor. However, after more research, I found that this species is severely over-fished and on Seafood Watch’s avoid list.
II. Mahi Mahi
They’re not singing about this fish.
This is similar to the previous recipe with the addition of water chestnuts and sesame oil.
Sauce: Grated garlic, fresh tomato, tamarind paste, S&P.
Cook Mahi in sesame oil and sauce with water chestnuts.
III. Perch Curry
Ingredients:
½ lb fresh perch filets
6 oz coconut milk
freshly grated garlic (1 clove elephant or 4 regular cloves)
2 medium tomatoes diced
1 tablespoon curry powder
*pinch red cayenne powder
salt to taste
Directions:
Let coconut milk, garlic, tomatoes, and spices simmer on medium-low until the sauce thickens.
Add perch filet-side-down (skin up) in the sauce, reduce heat and cover
Ready to eat when perch curls and flakes with the touch of a fork.
Can be serves alone or with rice.
I made this and shared it with my Japanese roommate who said, “I wish you could speak Japanese, because ‘delicious’ is English isn’t what I want to express”
* It depends on how hot you like your curry
VI. Crab-esque Salad
Surimi, Kanikama, Imitation Lobster, I like to call it “crab with a ‘k’”, whatever you call it, it’s mostly Alaska Pollock and it’s lovely on a bed of mixed spring greens.
Ingredients
Spring Mix
Crab with a “k”
Slivered or blanched almonds
Sliced bell pepper
Olive oil Vinaigrette
Sunday, April 3, 2011
Cuban Whiting Dinner
Cuban Whiting Dinner
It is quick, easy, inexpensive and delicious. The follow recipe serves one, but can easily be multiplied for many. Please enjoy with red wine.
I. Main plate
Sautéed Plantains
o Ingredients
1 plantain sliced oblong
a tablespoon or so of butter
fresh lime juice (do not use the stuff in those plastic lemons or limes)
sea salt
o Directions
After slicing the plantain, mix with some lime juice, coating the slices in it
Melt the butter in a fry pan and allow to sizzle a bit
Sauté the plantains on medium heat in the butter.
When the plantains start to brown and get crispy on the edges, take them of the heat and add some sea salt.
Garlic-cream fish (whiting)
o Ingredients
2 Whiting filets (buy them frozen, for the convenience. When thawing them, I run the skin side under warm water for a few seconds and then I can remove the skin before cooking it. Then I let the filets sit in warm water. They thaw quickly)
butter
several garlic cloves diced
2 tablespoons heavy whipping cream
sea salt
o Directions
Let the garlic sizzle until it browns in the butter
Add the fish, reduce heat and cover
After a few minutes (the fish cooks quickly) add the heavy whipping cream
Let the whipping cream reduce slightly-not long! Just enough to have a nice cream sauce.
Black beans and rice
o Ingredients
½ cup uncooked white rice
fresh juice from 1 small lime
prepared black beans ( you can buy them from Goya or prepare them yourself:
• 2 cans of black beans, 2 roma tomatoes, 1 onion, 1 chicken bullion cube, 1 ½ tablespoon of Chipotle peppers in Adobo sauce. Blend tomatoes, onion, chicken bullion and chipotle peppers in a blender. Add to black beans in a crock pot and let simmer and reduce.
cayenne pepper powder to garnish
o Directions
Rinse rice, Cook ½ cup rice in 1 cup water (you can do this in the microwave!)
Before serving, pour lime juice over rice
Add sea salt to taste and a dash of cayenne pepper powder to garnish
Pour black beans atop the rice
II. Dessert
Café con leche
Cubes of fresh mangos with fresh whipped cream and a dash of cinnamon
It is quick, easy, inexpensive and delicious. The follow recipe serves one, but can easily be multiplied for many. Please enjoy with red wine.
I. Main plate
Sautéed Plantains
o Ingredients
1 plantain sliced oblong
a tablespoon or so of butter
fresh lime juice (do not use the stuff in those plastic lemons or limes)
sea salt
o Directions
After slicing the plantain, mix with some lime juice, coating the slices in it
Melt the butter in a fry pan and allow to sizzle a bit
Sauté the plantains on medium heat in the butter.
When the plantains start to brown and get crispy on the edges, take them of the heat and add some sea salt.
Garlic-cream fish (whiting)
o Ingredients
2 Whiting filets (buy them frozen, for the convenience. When thawing them, I run the skin side under warm water for a few seconds and then I can remove the skin before cooking it. Then I let the filets sit in warm water. They thaw quickly)
butter
several garlic cloves diced
2 tablespoons heavy whipping cream
sea salt
o Directions
Let the garlic sizzle until it browns in the butter
Add the fish, reduce heat and cover
After a few minutes (the fish cooks quickly) add the heavy whipping cream
Let the whipping cream reduce slightly-not long! Just enough to have a nice cream sauce.
Black beans and rice
o Ingredients
½ cup uncooked white rice
fresh juice from 1 small lime
prepared black beans ( you can buy them from Goya or prepare them yourself:
• 2 cans of black beans, 2 roma tomatoes, 1 onion, 1 chicken bullion cube, 1 ½ tablespoon of Chipotle peppers in Adobo sauce. Blend tomatoes, onion, chicken bullion and chipotle peppers in a blender. Add to black beans in a crock pot and let simmer and reduce.
cayenne pepper powder to garnish
o Directions
Rinse rice, Cook ½ cup rice in 1 cup water (you can do this in the microwave!)
Before serving, pour lime juice over rice
Add sea salt to taste and a dash of cayenne pepper powder to garnish
Pour black beans atop the rice
II. Dessert
Café con leche
Cubes of fresh mangos with fresh whipped cream and a dash of cinnamon
Devishly Good Deviled Eggs
Ingredients:
Hardboiled Eggs
Real Mayo
Yellow mustard
Scallions or the greens for green onions chopped
salt and pepper
Pimenton
Directions:
Hard boil some eggs.
Remove shells, cut in half and place yolks in a bowl. Set the whites aside.
Mix yolks with mayo, mustard, green onions, and a dash of pimenton (spicy-sweet pakrika from Spain- made from smoked red sweet peppers)
Add salt and pepper to taste.
Scoop the yolk mixture back into the whites.
Enjoy!
* these are better fresh*
Hardboiled Eggs
Real Mayo
Yellow mustard
Scallions or the greens for green onions chopped
salt and pepper
Pimenton
Directions:
Hard boil some eggs.
Remove shells, cut in half and place yolks in a bowl. Set the whites aside.
Mix yolks with mayo, mustard, green onions, and a dash of pimenton (spicy-sweet pakrika from Spain- made from smoked red sweet peppers)
Add salt and pepper to taste.
Scoop the yolk mixture back into the whites.
Enjoy!
* these are better fresh*
Sunday Quiche
Ingredients
One uncooked (not sweet) pie crust dough roll
4 eggs
½ cup plain yogurt
3-4 roma tomatoes
a few tablespoons olive oil
3 fresh garlic cloves diced
2-3 green onions
a few tablespoons of Zaatar
sea salt
fresh ground peppercorns
½ cube of chicken bullion
1 cup parmesan cheese
thyme sprigs to garnish
Directions
Pre-heat oven to 350 F
Grease a quiche/pie pan and settle pie crust in the pan.
In a blender mix eggs, yogurt, Zaatar, and bullion.
Slice the roma tomatoes in rounds, chop up the green onions, and dice the garlic. Simmer tomatoes, onions and garlic in olive oil on medium heat. Add sea salt to taste. Generously grind the peppercorns into the tomatoes.
Pour egg mixture into the crust. When the vegetables have browned slightly, pour them into the crust atop and into the egg. Sprinkle parmesan on top and add a few springs of fresh thyme
Bake until the cheese and crust brown slightly and the egg expands like a soufflé.
Enjoy with a mixed greens salad and a lemon-Dijon vinaigrette.
One uncooked (not sweet) pie crust dough roll
4 eggs
½ cup plain yogurt
3-4 roma tomatoes
a few tablespoons olive oil
3 fresh garlic cloves diced
2-3 green onions
a few tablespoons of Zaatar
sea salt
fresh ground peppercorns
½ cube of chicken bullion
1 cup parmesan cheese
thyme sprigs to garnish
Directions
Pre-heat oven to 350 F
Grease a quiche/pie pan and settle pie crust in the pan.
In a blender mix eggs, yogurt, Zaatar, and bullion.
Slice the roma tomatoes in rounds, chop up the green onions, and dice the garlic. Simmer tomatoes, onions and garlic in olive oil on medium heat. Add sea salt to taste. Generously grind the peppercorns into the tomatoes.
Pour egg mixture into the crust. When the vegetables have browned slightly, pour them into the crust atop and into the egg. Sprinkle parmesan on top and add a few springs of fresh thyme
Bake until the cheese and crust brown slightly and the egg expands like a soufflé.
Enjoy with a mixed greens salad and a lemon-Dijon vinaigrette.
Wednesday, January 26, 2011
State of the Union Address Salad
Listen/Watch
Idealistically delicious…
Ingredients:
Fresh spinach leaves
Orange bell pepper
Asian pear
Avocado
Baby carrots
Goat cheese
Balsamic Vinaigrette
Directions:
Cut the orange bell pepper, asian pear, avocado, and baby carrots
into small chuncks and arrange on a bed of spinach leaves.
Crumble the goat cheese on top.
Add the Balsamic Vinaigrette to taste.
Enjoy and dream of high speed trains in the US.
Idealistically delicious…
Ingredients:
Fresh spinach leaves
Orange bell pepper
Asian pear
Avocado
Baby carrots
Goat cheese
Balsamic Vinaigrette
Directions:
Cut the orange bell pepper, asian pear, avocado, and baby carrots
into small chuncks and arrange on a bed of spinach leaves.
Crumble the goat cheese on top.
Add the Balsamic Vinaigrette to taste.
Enjoy and dream of high speed trains in the US.
Wednesday, January 19, 2011
Doily + powdered sugar = lovely cake decoration
I was flipping through "Real Simple" magazine in the grocery store check out line and this was the best tip I saw:
http://www.bakedecoratecelebrate.com/techniques/stencilingwithdoily.cfm
http://www.bakedecoratecelebrate.com/techniques/stencilingwithdoily.cfm
Tuesday, January 18, 2011
Wednesday, January 12, 2011
White Beans in DC
Think cassoulet.
Ingredients:
1 lb bag of Spanish small white beans (habichuelas blancas, gracias “Goya”)
water
1 chicken or beef bullion cube
¼ large onion chopped
2-3 fresh garlic cloves diced
1 pinch of turmeric
1 dash cumin
1 dash ground white mustard powder
1 dash herbs de Provence
2 tablespoons butter
salt, pepper
Sausage, kielbasa, bacon etc. (I used some uncooked turkey breakfast sausage)
A few tablespoons half/half, whole milk, cream etc
Directions:
Prepare the beans as directed either boiling them or soaking them over night (or cheat using canned beans…)
Simmer on low heat or in a crock pot. Add more liquid as needed to make beans soft and saucy.
Add the other ingredients to taste, and slow cook.
Enjoy.
Ingredients:
1 lb bag of Spanish small white beans (habichuelas blancas, gracias “Goya”)
water
1 chicken or beef bullion cube
¼ large onion chopped
2-3 fresh garlic cloves diced
1 pinch of turmeric
1 dash cumin
1 dash ground white mustard powder
1 dash herbs de Provence
2 tablespoons butter
salt, pepper
Sausage, kielbasa, bacon etc. (I used some uncooked turkey breakfast sausage)
A few tablespoons half/half, whole milk, cream etc
Directions:
Prepare the beans as directed either boiling them or soaking them over night (or cheat using canned beans…)
Simmer on low heat or in a crock pot. Add more liquid as needed to make beans soft and saucy.
Add the other ingredients to taste, and slow cook.
Enjoy.
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