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Monday, December 28, 2009

Curried Egg Salad Sandwich



I've always loved the simple egg salad. It's probably the only way I'll eat the egg yolks without noticing it's strong flavor. Here is a sandwiched variation on a spiced up version of it I came across in a cookbook that H gave me for Christmas. It keeps well in the fridge for up to a day!

Makes about 3 sandwiches

4 large eggs, hard boiled and peeled
3 tbsp green or red pepper, diced
2 tbsp cilantro, finely chopped
1 medium onion, thinly sliced
1 tsp garam masala
1 tsp chili powder
1 tsp salt
1 tsp pepper
1/2 tsp sugar
1 tsp oil
3 tbsp aioli (or mayo)
6 lettuce leaves or 2 cups arugula
1 cucumber, sliced

Heat water in a medium saucepan until it comes to a rolling boil. Gently place the eggs in the boiling water and reduce to a simmer. (The water should come up about half way to the eggs) Boil uncovered for 7 minutes and turn off the heat. Let the eggs sit for another couple minutes before washing in cool water and shelling them.

Heat the oil in a pan and saute the onions on medium heat for about 5 minutes.
Add the salt, pepper and sugar to the onions and saute for a couple minutes until carmelized

Mash the eggs with a fork and mix in the aioli, spices, pepper and cilantro. Add more aioli/mayo if needed to achieve a more spreadable consistency.

Lightly toast 2 slices of bread.
Place a lettuce leaf or about a half cup of arugula on top of one slice, spread about 2 tbsp of the egg salad onto the lettuce leaf
Cover with cucumber slices and another lettuce leaf, top with some onion.
Place the other slice of bread on top
Cut into triangles and serve with kettle chips or a green salad.

Stuffed Parathas (Indian bread stuffed with well, many many things)


(Pictured here is the fenugreek, potato mixture)

Sometimes the simplest tips make a difference ...

I'd always shy ed away from making this treat; since the parathas never came out quite as soft as I'd have liked and I needed quite a bit of oil/butter to prevent them from staying soft. Not any more! Thanks Sil for the simple tip of using more water!

The best thing about stuffed parathas is you can vary the filling each time- this calls for some yummy inventing- my favorite kind of recipe!

(Makes about 15 medium parathas)

2 cups flour
1 tbsp oil
1 tsp salt
1 tsp sugar (optional)
1 tbsp yogurt
Cold water
1/2 cup dried methi/fenugreek or curry leaves (optional)

Mix the flour with the salt, sugar, oil and yogurt. Knead adding cold water a little at a time until a soft, moist, pliable dough is achieved. (About 3/4 cup of water should do)
Cover the dough with a moist towel and set aside

Filling
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 inch ginger, finely chopped
1 thai green chilli, finely chopped
2 tsp oregano seeds (ajwain) or cumin seeds
1 tsp garam masala
1 tbsp coriander powder
1 cup cilantro, finely chopped

(One of the following)
3 medium potatoes, boiled and mashed (I also mix in 1 cup fenugreek leaves and 1/2 diced medium onion)
3 cups grated paneer (Indian cottage cheese)
2 cups cooked mashed cauliflower and 1 cup mashed green peas

Saute the fenugreek/cumin seeds, onion, ginger and garlic in 1 tbsp of oil for about 5 minutes
Add the spice powders and stir for about a minute
Add the green chili and potato/paneer/cauliflower+peas and fry for a couple minutes, mix/mash well

Paratha Assembly Line

Make 1.5 inch (diameter) round balls out of the dough
Flatten with a rolling pin to a circle about 4 inches in diameter (use some flour if necessary)
Heap about 1 tbsp of the filling into the center of the round, fold over and gently roll out into a paratha (about 7-8 inches in diameter or until the filling holds)



Melt about a half tsp of butter on a hot griddle. Cook the paratha on medium heat one side at a time until golden brown.
Serve with Indian pickles and creamy yogurt.

Thursday, December 17, 2009

Yam and Sweet Potato oven fries

One my favorites after a dear friend (thanks O!) introduced me to this healthy way of eating sweet potato and yam! So simple and the flavor variations are awesome!

1 large yam
1 large sweet potato
1 tsp salt
2 tsp paprika
1 tsp garlic powder
2 tbsp canola oil

Mix the spices with the oil and set aside
Cut the yam and potato into 1/2 inch sticks in width and toss with the oil mixture.
Lay them on lined cookie sheets and a single row and cook in a preheated over (450F) for 10 minutes on either side or until lightly browned/cooked
Garnish with finely chopped oregano or rosemary (Alternatively, you can also mix in dried herbs with the oil mixture)

Serve with the yogurt dip mentioned or garlic aioli

Green Curry

There is something very hearty about curries. Especially on a cold day! You can make the chili paste in a larger quantity and freeze it for later curry-in-a-hurry use ...

Chili Paste:
2 green thin chilies (thai chilies)
1 tsp lime zest (or kaffir lime zest, available in asian stores)
1 tbsp lemon grass, chopped
1 tsp cumin powder
1 tsp coriander powder
1 small red onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 tsp kosher salt
1 tsp sugar

Put everything into a food processor and give it a whirl

Curry:
1 can coconut milk, lite is good too
1 cup vegetable broth (Click here for a home made broth recipe)
1 tbsp soy sauce
Sliced green pepper, eggplant, medium red onion (1 cup each)
1 cup of fresh basil
2 kaffir lime leaves (or 1 stalk of lemon grass, slit plus some more lime zest)
1/2 cup frozen peas
2 cups firm tofu, cut into medium sized cubes

In a pot, heat the coconut milk on medium heat for a couple minutes until you see the oil seperate
Add the chili paste, kaffir lime leaves/zest and cook on low, covered for about 5 minutes
Add the broth, soy sauce and stir in the vegetables and tofu
Season with more salt and sugar if needed

Quesadillas



The vegetarian quesadillas we get here are often loaded with cheese. I love cheese but this gets a little too 'cheesy' for my taste. Making them at home is not only easy but you can experiment with a variety of fillings! It makes for a quick, easy dinner!

(Makes 2 quesadillas)

4 medium tortillas (whole wheat, corn or flour)
Chopped onion, handful
Diced green/red pepper, handful
1 spring onion, chopped
A couple slivers of jalapeno
Jack and Mozzarella cheese, handful

Lay one tortilla on a plate
Sprinkle with half the cheese, peppers, onions, jalapenos and spring onion
Lay the other tortilla on top

Heat a griddle or pan and spray with some non stick cooking spray
Reduce heat to medium and lay the quesadilla on the pan. Press the top with a weight or a spatula to help the tortillas stick when the cheese melts
Brown on both side or until the cheese has melted

Cut into wedges and serve with Sour "Cream" dip mentioned in the blog (Its actually yogurt!) and salsa, mexican beans etc.

Variations on the filling:
Pineapple and jalapeno
Beans and onions
Cooked/Roasted potato, onions and peppers (My personal favorite!)
Crumbled tofu and jalapeno
Shredded chicken and jalapeno
Spicy grilled tilapia and salsa

Also try different cheeses:
Feta, cheddar, parmesan etc

Wednesday, December 16, 2009

Coconut Potato Stew

The 'pure' version of this dish hails from the state of Kerala in India. It's where my Dad was born. They have a ton of coconut trees there and use every part of the tree! (Not all goes into the food though!) :)

Growing up, my Dad would make this dish when a festival of the state rolled around- usually the Kerala Harvest Festival- Onam. I fell in love with it for its simplicity (which child doesn't love potatoes!) and even though I rarely make it; it comes to mind when I think of "comfort" food. There are a couple variations that make it more fancy and I'll list them at the end of the recipe. I make a rather lite version of the original but I think it packs the same flavor punch- coconut, ginger and coconut! :)

1 can lite coconut milk
2 medium potatoes, steamed/boiled with the peel on
1 thin green chili, slit down the middle
1 large red onion, sliced thick
3 inch stick of ginger, cut into thin sticks
1 dried red chili (optional)
1 tsp chili powder (optional)
A handful of curry leaves
1 tsp black mustard seeds
Salt to taste
Fresh cracked black pepper

Heat a tbsp of oil in a pot and add the onions, ginger and green chile to it. Saute for about 2 minutes
Add the chili powder and the potatoes, saute another minute
Add the coconut milk, 1 c of water bring to a boil and then reduce the heat
Cook on low, uncovered for about 10 minutes
Season with salt and pepper.

Garnish
Heat a tbsp oil on a low flame (roasted sesame or coconut) and add the mustard seeds to it. (Cover this as its going to splutter) Add the curry leaves and broken dried red chili and stir for a few seconds before adding this mixture to the stew.

Variations
Whisk some (~ 1 tbsp) curry powder into the coconut milk
Add vegetables (peas, beans, cauliflower, carrot)
Use stock instead of water

Cilantro Mint Chutney


My Mom made this very often and we loved it! This chutney is so versatile. I'll list some of the ways you can use it at the end of the recipe

1 bunch fresh mint (about 2 cups)
1 bunch cilantro (about 4 cups)
1 tsp cumin seeds
1 clove garlic
Salt to taste
Juice of 1 lemon (or 1 tsp tamarind concentrate)

Wash and chop the herbs roughly
Smash the garlic clove
Blend all the ingredient together and season with salt to taste

Voila! :)

The many uses of this chutney-

1. Sandwiches- Simple but really yummy and great finger food when cut into tiny triangles
Butter 2 slices of bread, spread a little chutney and top with thin slices of cucumber. The butter prevents the bread from getting soggy!
Growing up this was a staple in our home. My sister got me hooked!
2. Sauce for mashed potatoes, samosas, rice, kebabs, roasted potatoes etc
3. Yogurt drink
Whisk about a tbsp into a glass of cold buttermilk (equal parts yogurt and water)

Variations

One of my favorite variations of this chutney is something my Mom would make for us. It goes really well with dosas (Savory Indian crepes) and idlis (Indian rice cakes)

Coconut Cilantro Chutney
All the above ingredients except the lemon juice. Add 2 tbsp of thick yogurt and 1 cup of shredded coconut to the blender.

Tuesday, December 15, 2009

Baked Samosas (Indian savory pastry)

H absolutely drools over samosas. My system doesn't take on fried stuff very well though. (Lets keep the age jokes aside for now, ok?) :)

For one of our very first eating-in dates, I made him this baked version of his favorite savory Indian snack.

2 large boiled yukon gold potatoes
1 medium onion, finely chopped
1 cup peas
1 carrot, shredded
1 tsp Cumin seeds
2 green chilies, minced
1 inch stick of ginger, minced
Salt to taste
1 tsp garam masala
Small flour tortillas

Filling-

Zap the peas and carrots in the microwave with a little water until cooked, drain
Mash the potatoes
Heat some oil (about 2 tbsp) in a pan, add the cumin seeds and then the onions
Saute for a couple minutes till onions are brown, add the ginger and masala, saute for a minute
Add the chilies and the vegetables & season with salt

Assembly-

Whisk the flour with some water to achieve a glue like consistency
Take a flour tortilla and cut it into halves
Place a little filling onto the tortilla and form a triangle by sealing the ends with flour paste.
Place the samosas on a greased cookie sheet
Brush each samosa with a little oil

Bake in a preheated oven at 375F for about 20 minutes (Turn samosas over mid way or after one side has browned lightly)

Serve with mint & cilantro chutneys, tomato ketchup, yogurt dip or date chutney.

Variation-

For a slightly less healthier version (but a yummy one!) make these with puff pastry or filo dough!

Gobi Manchurian (Cauliflower munchies)

H really likes this; so I had to come up with a recipe that's a healthy alternative. This one calls for shallow frying. I've also tried a bake and broil version with good results.

1 medium cauliflower, cut into big florettes
1 bunch of spring onion, chopped
2 inch stick of ginger, minced
4 cloves garlic, minced
1 green chilli, finely minced
1 medium onion, finely chopped
2 tbsp soy sauce or to taste
Salt to taste

Batter-
1/4 c plain flour
3 tbsp corn starch
1/2 tsp chili powder
1 inch ginger stick, minced
1 clove garlic, minced

Zap the cauliflower in the microwave with a little water for about 3 minutes or until almost cooked (it should still have some bite to it)
Drain and dry on a kitchen towel, set aside.

Make thin batter out of the flour and 2 tbsps of the corn starch with some water.
Mix in the chili powder, garlic, ginger and salt to taste.
Dip the florettes in the batter one by one and shallow fry in hot oil until golden
Drain on paper towels

Before serving:
In a tbsp of oil, add the chili, onion, ginger and garlic and fry for about 2 minutes
Add and spring onions and salt to taste. Stir fry for a minute.
Add 1 cup of h2o and bring to a boil.
Beat 1 tbsp corn starch into 1/2 c h2o
Gradually add to the gravy and stir continuously until transparent and thick
Add the cauliflower to the gravy; heat through.
Add the soy sauce

Variations:
Dry manchurian can be made by omitting the water+cornstarch mixture.
Instead of using only cauliflower, use finely chopped minced vegetables and bind
with some corn starch/bread crumbs.

Healthy alternative:
Bake and Broil-
Skip the batter. Marinate the cauliflower in a mixture of lemon juice and all the spices and about 3 tbsp of oil. Bake in a 375F over for about 20 minutes or until tender. Then broil on low for about 5 minutes or until brown bits start showing through.

Creamy Cheesecake


(Thanks Poori for the picture. Poori, a cousin of mine took this picture after she made this cheesecake. Look how scrumptious it looks- and no cracks! On her very first try that to!)

I made my first cheesecake when I was in school. I read about a light and "fluffy as air" cheesecake in a novel and I couldn't get it out of my head. A couple trials later, I found a recipe I love! It has been a hit and I have been requested to make it time after time.

I'll include a couple variations I've tried below as well. This one is a Chocolate Swirled vanilla cheesecake

Crust:
12 oz reduced fat honey graham crackers
4 oz butter

Pulse the crackers in a food processor.
Melt the butter and pulse with the crushed cracker mix.
Press into the bottom of a greased 12" springform pan .
Place the crust in the preheated 350F oven for 10-15 minutes or until golden
Cool

3 packages Neufchâtel cream cheese (a reduced fat version of regular cream cheese)
8 0z ricotta or mascarpone cheese
4 eggs
3/4 cup milk
1 c sour cream
1/4 c flour
4 tbsp dark cocoa powder
1 c cane sugar
1 tbsp good vanilla extract

In a food processor, mix the cream cheese, milk and eggs until smooth.
Add the flour, sour cream, vanilla and sugar one by one, process until smooth and creamy
Divide the mixture into 2 halves
Mix the cocoa powder into one half of the filling

Take the cooled crust and pour 1/3rd of the vanilla mixture into the crust, wait until it spreads
Pour 1/3rd of the chocolate mixture into the center of the crust over the vanilla
Repeat with the vanilla and chocolate until you end with the chocolate mixture in the center of the cake.

Pour some hot water into a large roasting pan and place in the bottom rack of the over. Set another rack right on top of it. Set the cheesecake on this rack.
Bake for 40 minutes to an hour. (Knock the side of the pan and if the cake doesnt jiggle too much, you're done)
Cool to room temperature and then chill for 6-8 hours.

Variations:
Make a chocolate crust by adding some melted chocolate to the crust recipe
Make a plain vanilla cheesecake (omit the cocoa powder) but add the zest of one lemon and 2 tbsps of brandy or grand marnier during the processing stage.

Top the plain vanilla cheesecake with:
Lemon basil syrup (Combine the juice of 2 lemons with 1 cup of water and 1 cup of sugar over low heat until mixture is syrupy. Mince a couple of basil leaves and add it to the syrup. Cool and top the cheesecake with this mixture)

Fruit topping (Combine 1 cup of frozen fruit with 1/2 cup of honey. Pour this over the cheesecake before serving)

Mango Cheesecake:
Substitute the milk and sour cream in the recipe for 2 cups of mango puree. The lemon basil syrup goes well with this cake!

My favorite Cupcake recipe

The not-so-secret ingredient in this recipe is mascarpone cheese. It makes a light fluffy cupcake!

1 cup mascarpone cheese, softened at room temperature
2 egg whites
1/4 c vegetable oil
1 box white cake mix (I used betty crocker)
1 c h2o

Beat egg whites, cheese and oil until creamy
Add cake mix and h2o and beat until smooth
Fill cupcake pan/muffin tin (line them with cupcake liners) and bake 18-20 minutes or until golden (350F preheated oven)
Cool for a while in the tin and then on a wire rack

Topping ideas:

Fresh whipped cream flavored with vanilla, chocolate etc
Fruit glaze- Puree frozen berries/fruit. Mix with powdered sugar and whisk. (Glaze the cooled cupcake and let the topping firm up)

Wot (What? Ethiopian stew with boiled eggs and potatoes)

Our favorite ethiopian restuarant makes this curry with chicken and eggs. We always order it w/o the chicken and extra eggs! I think my recipe is a pretty good recreation. It calls for a heavy pot since stews are best cooked over low heat for a long time. A cast iron, enamaled pot would be best- and an awesome investment. You can use it to make stews, soups, curries etc.

6 hardboiled eggs, peeled
3 large yukon gold potatoes with skins on, quartered
2 large red onion, sliced
5 cloves garlic, chopped
3 inch piece ginger, chopped
1 tbsp tamarind paste (1/4 cup tamarind pulp)
4 tbsp berbere (Ethiopian spice mix)
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp cardamom, ground
Salt to taste
Fresh black pepper
6 tbsp tomato paste
1/2 cup dry white wine
3 tbsp butter
2 cups water

In a large heavy pot on medium heat, saute the onions in the butter until golden brown. Add the ginger, garlic and saute for a couple minutes.
Add the tomato paste and saute until heated through
Add the spices (except the pepper) and stir constantly on low heat for about 15 minutes.
Add the water
Add the potatoes and water and cook covered for 20 minutes on medium heat or until potatoes are tender
Add wine and fresh pepper
Make slits in the eggs and place them in the pot, stir gently and cook uncovered until the sauce thickens

Tomato Bisque

We had the post-lovely-weekend blues and needed some comfort food. It was a chilly Seattle evening so I decided to make soup, tomato soup.

Usually the only soups I like are wonton style clear soups but that was hardly going to satisfy us so I decided to try to replicate the tomato bisque we’d had just days ago.

It turned out so hearty and comforting ...

Ingredients:

1 medium onion
1 medium carrot
1 large clove of garlic
1 spring onion
10 basil leaves
2 cups tomatoes (peeled, canned kind)
2 cups vegetable broth (Click here for a home made stock recipe)
½ cup cream

Paprika
Salt
Pepper
2 tbs wheat flour
1 bay leaf
2 tsps rosemary/thyme/herbs De Provence (any one)

Chop the onion, and sauté in some olive oil or butter
Chop the carrots and garlic, add to the onions and sauté
Add the bayleaf and herbs
Whisk the flour into the broth and pour into the onion/veggie mixture
Let it boil and remove the bay leaf
Add the tomatoes and heat through
Puree the entire mixture (if you like it a little chunky, use a hand blender!)
Add the cream and heat if needed.

Season with salt, pepper and chopped basil leaves. Garnish with spring onions.

(The soup tastes awesome with garlic bread- mash a clove of garlic into some softened butter and spread on bread, broil in the oven for 3 mins)

Healthier Alternative:
Omit the cream, grind a handful of pine nuts, almonds or cashews and add to the soup.

Sour Yogurt "Cream"


I was craving sour cream to go with my favorite kettle chips one day but I couldnt bring myself to buy it- cause of the calorific content. So I whipped this up, literally! And whoa, its even better than sour cream! It might have something to do with the fact that it has no fat and is good-for-me!

1 cup fat free yogurt
1 tsp garlic, minced
1 tsp salt, or to taste
Fresh cracked pepper
1/2 cup cilantro, minced
2 spring onions, chopped
1 tsp cayanne or paprika
1 tsp dried chives (optional)

Whip the yogurt with the garlic and spices, season with salt and pepper. Mix in the spring onions.

Take a chip and dip, dip, dip!

Lemony Lebanese Lentil Soup

1 cup brown lentils (can use green split peas too)
1 cup couscous (or burghul/broken wheat)
2 cups spinach
1 large onion
1 tomato
2 cloves garlic
1/2 green pepper
2 cups vegetable broth (or water will do as well) (Click here for a home made broth recipe)

Boil lentils in water until almost cooked/ water is absorbed.
Throw in couscous and add the broth (or more water; about 2 cups)
In a pan; saute the onion and garlic in 1 tbsp olive oil.
Add 1 tbsp coriander, 1 tbsp cumin powder and 1 tbsp paprika (1 tsp if using chili powder).
Stir a bit until spices are cooked.
Add tomatoes- saute until cooked.
Add spinach and green pepper.
Add this mixture to the lentils+couscous mix and stir in salt and lots of fresh black pepper.
Boil a little longer (or until desired consistency- add more water if needed)
Turn off fire and squeeze in juice of a whole lemon, also add some zest in for extra kick.

Voila! Serve with a spoonful of yogurt and/or drizzle of olive oil. Goes well with pita and hummous. Yum! :)

Arabic rice



I must admit, I'm not a fan of rice. When I do have to make it; its always a relatively elaborate affair. (I figure if I hardly make it, it may as well be special when I do!) But I was lazy one day but a dinner party was missing the 'carb-factor' :)

So here's what I put together with flavors of Bahrain in my head ...

1 cup tilda basmati rice, uncooked
2 cups vegetable broth
2 tbsp tomato paste
1 medium onion
2 cloves garlic
4 cloves
4 cardamom, crushed and seeds pounded into near powder like consistency
1 inch stick cinnamon
1 bay leaf
1/2 cup roasted vermicili
1/2 cup roasted cashew nuts or pine nuts (optional)
1 cup parsley, minced (Basil or Cilantro work nicely as well)
Salt to taste
1 tbsp butter (Vegans, use coconut oil)

Saute the onions and garlic until soft in the butter
Add the spices, saute a minute
Add the tomato paste, stir well
Add the uncooked rice
Saute until rice is translucent
Add salt
Cook in a rice cooker with a little less than 2 cups vegetable broth (to account for the tomato paste)

Transfer rice to a bowl and top with vermicili and nuts. Garnish with minced parsley

Tsaziki or a Yogurt refresher

2 cups greek yogurt
1 large clove garlic, minced
1 tsp cumin powder
1 cup fresh mint, minced
1 large cucumber, peeled and coarsley grated
Fresh cracked pepper
Kosher salt to taste

Whip yogurt
Add garlic, cucumber, mint, cumin, pepper and salt- mix well
Season with a little paprika (optional)
Dilute with a little water if desired

*You can make a yogurt drink out of this recipe by omitting the cucumber and diluting this with cold water! Very refreshing!

Vegetarian chili

On a camping trip this summer; I was tasked with making something vegetarian. I figured I needed the following fulfilled-

Vegetarian (duh!)
Easy to make (we were leaving on a weekday afternoon)
Protein rich (cant let them carnivores beat us in the outdoors!)
Flavor full (to dispel all notions of vegetarian cooking being blah)

So here's what I came up with. It was awesome! (And even beat all the grilled meat I must say!)

1 can red kidney beans, drained and washed
1 can garbanzo beans, drained and washed
1 large onion, chopped
5 large cloves of garlic, chopped
2 inch stick of ginger, chopped
3 medium tomatoes, chopped
1 tbsp tomato paste
1 tbsp each of cumin powder, coriander powder
1 tsp garam masala (or any curry powder)
2 cups water
2 tbsp lemon juice
2 cups cilantro, chopped
1 large green pepper, diced
1 large red pepper, diced

Saute onions, garlic and ginger until browned
Add the spices and saute a couple minutes
Add tomato paste and tomatoes, stir and cook covered for a couple minutes on medium heat until tomatoes are cooked and smash up into a paste.
Add half the cilantro and cook for about a minute, covered.
Add the water and the beans, cook covered on medium heat for about 15 minutes, stiring a couple times so the mixture doesnt stick/burn
Season with salt to taste and lemon juice
Add the peppers and cook uncovered for a couple minutes or until desired consistency is achieved. (Mash some of the beans into the chili to thicken)
Garnish with cilantro.

Tabouleh

1 bunch flat leaf italian parsley, chopped
1 cup couscous or burghul
1 cup fresh mint, minced
1 large clove garlic, minced
1 tsp butter (Vegans, use olive oil)
1/4 cup extra virgin olive oil
1 tsp kosher salt (or to taste)
Fresh cracked pepper
1 tsp paprika (optional)
1 large tomato, de-pulped and chopped
Juice of 1 large lemon
Zest of 1 lemon (optional)
1/4 cup pine nuts (optional)

Cook couscous or burghul according to directions. Add butter and fluff with fork, keep aside.
Combine parsley, mint, garlic, tomato and couscous in a large bowl
Drizzle olive oil and mix well
Add lemon juice, zest and spices to taste.
Cover and chill a minimum of an hour before serving.

Spanakopita

H always shys aways from this pastry mostly because the true mediterranean version we get here is lacking in spice. The arabs make this is a more flavorful way. I've also varied the recipe a little more by adding a couple more things to heat-it-up! :)

(Makes 7-10 medium sized servings)

Filo sheets (thawed according to package instructions)
1 cup spinach
1/2 medium onion, chopped
2 cloves garlic, chopped
1/3 cup grated parmesan or romano cheese
1/2 cup feta cheese
Salt and pepper to taste
1 tsp coriander powder
1 tsp cumin powder
1 tsp paprika
Melted butter

Saute onion until soft, add garlic and spice powders, saute a couple minutes
Add spinach, saute until cooked/wilted, about 3 minutes
Cool the spinach mixture and squeeze excess water
Add salt, pepper and cheeses to spinach mixture

Cut a sheet of filo in 2. Layer a little less than a tbsp of spinach mixture onto center of sheet. Fold diagonally a couple times to form a triangle. Brush edges and top of pastry with melted butter.

Cook in a preheated over (350F) for 10 minutes or until golden.

Chocolate Coconut pudding

Speaking of chocolate- I made this pudding a couple weeks ago. It is an adapted version of Heidi Swanson's recipe.

1 can of light coconut milk
3 tbsp sugar
Pinch of kosher salt
1/4 cup corn starch
3 tbps dutch-cocoa powder
1 teaspoons vanilla extract
1/4 cup coconut flakes, toasted in a dry skillet
3 ounces of semi sweet chocolate, chopped (Vegans, ensure chocolate does not contain dairy)

In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.
While that is heating, in a seperate bowl whisk together the remaining coconut milk, corn starch and cocoa powder.
When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the starch mixture.
Turn down the heat to the very lowest setting.
Now drizzle the mixture into the simmering pan of coconut milk whisking vigorously all the while.
Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.
Remove the saucepan from heat, continue whisking while it is cooling for about a minute.
Now whisk in the chocolate and vanilla.
Keep stirring until the pudding is smooth.
Place in a refrigerator to chill thoroughly.
To prevent a skin from forming press plastic wrap up against the surface of the pudding.
When ready to serve, dust with cocoa powder and coconut flakes.

Ultimate chocolat pots de creme

This is the ultimate chocolate pudding! I cant say more, the recipe speaks for itself! Savor the chocolaty goodness. One ramekin of this potent stuff is *more than* enough for 2! (And coming from a chocoholic like me, that's saying something!)

10 ounces bittersweet chocolate (I actually use Valhrona, Schraffen Berger 95% or more! It makes a bitter rich chocolate pudding)
5 large egg yolks
5 tablespoons sugar
1/4 teaspoon salt
1 1/2 cups heavy cream
3/4 cup half-and-half
1 tablespoon vanilla (increase this a little if you're using the 95% chocolate)
1//2 teaspoon instant espresso powder mixed with 1 tablespoon water, or 1 tablespoon strong brewed coffee
Whipped cream and cocoa powder or chocolate shavings for garnish

Place chocolate in medium heat-proof bowl; set fine-mesh strainer over bowl and set aside.
Whisk yolks, sugar and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to a medium saucepan.
Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on an instant-read thermometer, 8 to 12 minutes. Do not let custard overcook or simmer.
Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and espresso. Divide mixture evenly among 8 (5-ounce) ramekins. Gently tap ramekins against counter to remove air bubbles.
Cool to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours.
Before serving, let stand at room temperature 20 to 30 minutes.
Serve topped with a dollop of whipped cream whipped to soft peaks with a little sugar and vanilla and garnish with a dusting of cocoa powder or chocolate shavings

Masala Poori

Poori is a fried Indian bread. It's eaten in many ways- I used to like it all on its own, hot!

3 cups whole wheat flour
1 tsp salt (or to taste)
1 tbsp cumin seeds
1 tsp chili powder
1 tsp turmeric
1 tbsp coriander powder
3/4 tbsp cumin powder
1 tbsp oil/melted butter
1 cup water and a little more (A mixture of whey from yogurt and water works well here too and adds protein!)

Mix the flour with salt, cumin seeds, chili, turmeric, coriander & cumin powders.
Add oil/butter in it and by adding water knead into a soft dough.
Leave it for an hour and knead again briefly and shape them into small (i inch in diameter) balls.
Place the balls on a flat surface and roll them out using some flour to prevent sticking.
Heat oil in a wok.
Carefully slip them one after another into hot oil.
Fry until it puffs up and is golden brown on both sides remove and drain it on a paper towel.
Serve hot with a curry or just yogurt and Indian pickles

Sour Spinach

Bunch of Spinach (or frozen spinach)
Mustard seeds, 1 tbsp
Sesame oil, 1 tbsp
1 tsp crushed chili flakes
1 small green chili, slit
Tamarind pulp (1/4 cup) or paste (1 tbsp)
Rice flour or corn starch, 1 tbsp

Heat oil
Crackle mustard seeds in the hot oil, add onions and garlic, saute
Add crushed red chilli flakes, and one slit green chilli, saute for a minute
Add frozen/fresh spinach and tamarind pulp
Mix some rice flour (I used corn starch) in a cup of water and pour into above mix
Simmer for 2 minutes, garnish with curry leaves

Simply Hummous


Pictured here: Hummous with roasted red pepper and macadamia nut oil
Friends always ask me why I make my own hummous! Well, here's my answer:

It's easy
It's nutritious
It allows me to put as much garlic as I like into it (only limited by H's tolerance)
It's easy!

1 can garbanzo beans, drained and washed under hot water for a couple minutes
1-2 medium cloves of garlic (more or less depended on how garlicky you like things. 1 clove would be a minimum)
1/4 cup extra virgin olive oil
1/4 cup water
Juice of 1 large lemon (~ 4-5 tbps)
1/2 cup tahini paste (Get the roasted kind, it makes for a more nutty hummous)
1/4 cup pine nuts (optional. but when i remember to throw this in, it makes for a lovely buttery spread)
Zest of 1 lemon (optional)
Salt to taste
Paprika and some more olive oil to garnish

Start with the garlic in a running food processor.
Add the beans, tahini and lemon juice
Drizzle in the olive oil
Add the pine nuts
Add water slowly until desired consistency is achieved.
Add salt to taste
Transfer to bowl and drizzle olive oil on top
Sprinkle with paprika

Yummy Variations:
50/50 of garbanzo and boiled potato
Add spinach
Substitute canneleni beans
Substitute walnuts for pine nuts
Add roasted red peppers
Add tsp of crushed red pepper flakes
Substitute macadamia nut oil

Spicy Thai soup

5 cups vegetable broth (Click here for a home made broth recipe)
5 cups water
2 cups firm tofu, cut into 1 inch cubes
2 carrots, diced
Green pepper, diced
2 stalk of lemongrass
2 tbsp toasted sesame oil
1/4 cup soy sauce
Salt to taste

Before serving, top the soup with and handful of:
Arugula (or baby spinach)
A few leaves of fresh basil
Some chopped cilantro

Spice mix
2 stalks of lemongrass
1 inch of jalapeno (or 2 dried red chillies)
5 big cloves of garlic
1 tsp sea salt (I use kosher)
1 inch of ginger
1 medium onion

Grind the spice mix together with a mortar and pestle. The second time around I used a food processor and that worked much better; especially with the lemongrass stalks
Bring the broth to boil in a large pot
Add the spice mix and simmer for 10 minutes, covered
Add the water, soy sauce, taste, add salt and more water if necessary
Throw in the tofu and carrots
Simmer for 5 minutes or until carrots are half tender (they should still have some bite to them)
Turn off the heat and add the green pepper and the sesame oil.

Serve steaming hot with fresh basil, cilantro and arugula

Ethiopian Bamiya- Okra




About 3 large handfuls of okra
2 medium onions, sliced
1 and 1/2 cups vegetable broth (Click here for a home made broth recipe)
1/4 cup tomato paste
1 tsp cumin
1 tsp chili powder
2 tsp peri peri spice mix
about 15-20 dried apricots (I used about 10 dates)
juice of 1/2 lemon
salt to taste
olive oil

Sauté onions in very small amount of olive oil until they turn translucent.
Add cumin, chili powder and cook for a couple minutes.
Add broth, tomato paste, salt.
Bring to boil.
Add lemon juice and okra.
Arrange apricots on top of all this.
Simmer for one hour.

A kind of Pad Thai

We love Pad Thai and have tried so many times to create a healthy version of it at home. I think we've got the flavors and textures down now and here it is ... The main secret is cooking for a short time over high heat. This retains the flavors and crunch of the vegetables.

2 handfuls of rice noodles (For ~3 people)
(Try this brand available at most grocery stores)

Medium red onion- sliced
2 tablespoons minced garlic
1 tablespoon minced ginger
1-2 bunches of spring/green onion- chopped
4 eggs- beaten (Vegans, use 1 cup of crumbled tofu)
1 cup roasted peanuts- processed coarsely
2 carrots- grated
2 cups cabbage- thinly sliced
1 tbsp sri racha (or similar chili paste)
1/2 cup soy sauce
1 tsp sugar or jaggery
2 tbsp rice vinegar
Salt
Sesame oil (important ingredient- packs a flavor punch!)
Cilantro

Optional (2 cups bean sprouts, 1 cup thinly sliced green pepper, 2 cups grilled/sauteed firm tofu)

Cook noodles according to package. Refresh in cold water, drain.

Heat the sesame oil in a large pan/wok over high heat
Add the onions, ginger and garlic- cook for a few minutes. Onions should still have some bite/crunch to them
Add the lightly beaten eggs and stir until the eggs are almost cooked. Season with a little salt.
Add the cabbage (and optional green pepper)- cook for a few minutes
Add the carrots
Stir in the sauces, vinegar and sugar
Add the cooked noodles, toss
Season with salt
Mix in the green onions, cilantro and crushed peanuts (and optional bean sprouts)