So, this is from Rachel Ray's 30 minute meals. Normally, I would shy away from her because she's so darned annoying, but this recipe is totally crave-worthy.
Rachel used real tuna steaks. And, that's fine if you're made of money because you've got your own cooking show on the Food Network. But we're poaching them, and they turn out a lot like tuna fish from a can. Not, the cheapest dolphin-containing tuna mind you, the $1.50/can tuna will work just fine as a substitute.
ingredients
1 French baguette
1 six to eight-ounce tuna steak
1 bay leaf
5 whole peppercorns* Not necessary if you're using canned tuna
Juice of 1 lemon
3 tablespoons capers, drained
1/4 red onion, chopped
1 can artichoke hearts in water, 15 ounces, drained, coarsely chopped
1/2 cup good quality black olives
1/4 cup chopped flat leaf parsley
Coarse black pepper, to your taste
2 to3 tablespoons extra-virgin olive oil, to your taste
preparation
* To get the juices flowing, place whole lemon in microwave on high for 10 seconds.
Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
Omit this step if you're using canned tuna: Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool.
Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.
For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop.
Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices. Cut each half baguette in half again, making 4 sandwiches, total.
Notes: The longer pan bagnat sits, the tastier it gets.
Plaigerizer: Air Supply Annie
Tuesday, June 26, 2007
Chocolate Ganache Cursed Cake
Chocolate Ganache Cursed Cake?! Yes. Because I've been cursing it ever since I made it. It was such a hit wiht my friends that I've been nominated to make cakes for all events. Great.
So, bake this cake with caution. It's decadent. Delicious. And, not too big of a pain in the ass. But, it will likely earn you cake baking duties until further notice.
And, if you need further persuasion, ganache = chocolate and cream. How can you go wrong? They suggest Callebaut chocolate. My ghetto grocery doesn't carry fancy-pantsy chocolate. I've made it with Nestle. Its cheap but, the taste doesn't compare. If you're going to make this cake, try for at least a mid-range chocolate like Ghiradelli.
Source: Gourmet Magazine
ingredients
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans
preparation
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Plagiarizer: Air Supply Annie
So, bake this cake with caution. It's decadent. Delicious. And, not too big of a pain in the ass. But, it will likely earn you cake baking duties until further notice.
And, if you need further persuasion, ganache = chocolate and cream. How can you go wrong? They suggest Callebaut chocolate. My ghetto grocery doesn't carry fancy-pantsy chocolate. I've made it with Nestle. Its cheap but, the taste doesn't compare. If you're going to make this cake, try for at least a mid-range chocolate like Ghiradelli.
Source: Gourmet Magazine
ingredients
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans
preparation
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Plagiarizer: Air Supply Annie
Best French Toast I've Ever Eaten
From Epicurious.com (Bon Appétit magazine)
Okay, here's what rocks about this french toast:
1. It's the best I've ever eaten - super custard-y and delicious
2. You do most of the work the night before
3. You bake it, so that you can chat with your guests not slave over a hot griddle
ingredients
1/4 cup (1/2 stick) butter, room temperature
12 3/4-inch-thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
preparation
Spread butter over bottom of heavy large baking pan with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
Preheat oven to 400°F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately
Plaigerizer: Air Supply Annie
Okay, here's what rocks about this french toast:
1. It's the best I've ever eaten - super custard-y and delicious
2. You do most of the work the night before
3. You bake it, so that you can chat with your guests not slave over a hot griddle
ingredients
1/4 cup (1/2 stick) butter, room temperature
12 3/4-inch-thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
preparation
Spread butter over bottom of heavy large baking pan with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
Preheat oven to 400°F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately
Plaigerizer: Air Supply Annie
Plantain Cutlets
Source: Recipes n More
Ingredients:
Raw plantains - 6 nos.
Carrots, grated - 2 giant
Onions, chopped - 2 medium
Potatoes - 3 large
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Coriander (cilantro), chopped - handful
Salt - to taste
Oil - enough for shallow frying
Servings: 4-5
Cooking time: about 1 hour (prep time: 45 min, cook: 15 min)
Method:
Boil the plantains and potatoes with their skins until they are well-cooked. Skin and mash them together with all the other ingredients. Make 3" diameter patties and shallow fry both sides in as little oil as possible until they turn crisp. Serve with hot or sweet chutney as preferred.
Author: Sundar
Author's Comments:
I modified the original recipe by adding potatoes, it worked out well.
Ingredients:
Raw plantains - 6 nos.
Carrots, grated - 2 giant
Onions, chopped - 2 medium
Potatoes - 3 large
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Coriander (cilantro), chopped - handful
Salt - to taste
Oil - enough for shallow frying
Servings: 4-5
Cooking time: about 1 hour (prep time: 45 min, cook: 15 min)
Method:
Boil the plantains and potatoes with their skins until they are well-cooked. Skin and mash them together with all the other ingredients. Make 3" diameter patties and shallow fry both sides in as little oil as possible until they turn crisp. Serve with hot or sweet chutney as preferred.
Author: Sundar
Author's Comments:
I modified the original recipe by adding potatoes, it worked out well.
Monday, June 25, 2007
Brownies
from: How to Cook Everything by Mark Bittman
Ingredients:
2 oz unsweetened chocolate, roughly chopped
8 Tbsp (1 stick) unsalted butter, softened
plus some for greasing the pan
1 Cup sugar
2 eggs
1/2 Cup all-purpose flour
Pinch salt
1/2 tsp vanilla extract
Method:
1. Preheat oven to 350F
Grease 8" square baking pan
2. Combine chocolate and butter in a saucepan
over low heat, stirring occasionally. When the
chocolate is melted remove from the heat and
stir until smooth.
3. Transfer to a bowl and stir in the sugar. Beat
in the eggs one at a time. Stir in flour, salt,
and vanilla.
4. Pour into pan and bake 20-25 minutes, or until
just barely set in the center. IT'S MUCH BETTER
TO UNDERBAKE THAN OVERBAKE.
Modifications:
Add 1/2 tsp almond extract along with the vanilla
extract.
The first time I made this, I was running late and left
the brownies undercooked and slightly gooey in the center.
Everyone said they were great that way.
Author: BNH
Ingredients:
2 oz unsweetened chocolate, roughly chopped
8 Tbsp (1 stick) unsalted butter, softened
plus some for greasing the pan
1 Cup sugar
2 eggs
1/2 Cup all-purpose flour
Pinch salt
1/2 tsp vanilla extract
Method:
1. Preheat oven to 350F
Grease 8" square baking pan
2. Combine chocolate and butter in a saucepan
over low heat, stirring occasionally. When the
chocolate is melted remove from the heat and
stir until smooth.
3. Transfer to a bowl and stir in the sugar. Beat
in the eggs one at a time. Stir in flour, salt,
and vanilla.
4. Pour into pan and bake 20-25 minutes, or until
just barely set in the center. IT'S MUCH BETTER
TO UNDERBAKE THAN OVERBAKE.
Modifications:
Add 1/2 tsp almond extract along with the vanilla
extract.
The first time I made this, I was running late and left
the brownies undercooked and slightly gooey in the center.
Everyone said they were great that way.
Author: BNH
Saturday, June 23, 2007
Green Pasta Sauce
aka Ravioli Milanese filling gone wrong,
courtesy of Alvaro Hernan Diaz Montoya
circa 1986, Austin, TX, and morphed over the years
- removed a sausage from the beef
Ingredients:
- 2 lb lean ground beef
- 1 really large onion (Vidalia or sweet yellow) or 2 medium-large
- Coupla few garlic cloves, peeled, cut off hard part
- leaves from a large bunch beets, fresh-looking, with thick ribs torn out.
- 1 or 2 bunches spinach, or large packet (derib the worst if fibrous)
- 1 wine-glass red wine (heavy is good eg rhone or cab etc, not critical)
- 1/2 tsp nutmeg
- salt
- coarse-ground black pepper
- 1 cup grated Romano cheese
Brown meat in skillet, defat it (paper towels or run
hot water through it in a colander but without clogging your drain!)
Return meat to skillet, add wine + equal amount water
Cook till dry, almost granular, over medium flame, turning occasionally
Separately... boil leaves in covered pan with a very small amount of
water.
And separately still: saute' onions & garlic
Combine all cooked ingredients in large pan, blend
(hand blender works fine) until very smooth
(add water if it's too dry to blend easily)
Add nutmeg, parmesan, salt, pepper. Stir well
Served with e.g. tomato quarters and sliced radishes
over (olive-oiled) pasta (I like linguini but e.g. twirly
pasta might have better surface-to-volume ratio and colors)
This will make enough sauce for several meals.
Posted by: Megan
courtesy of Alvaro Hernan Diaz Montoya
circa 1986, Austin, TX, and morphed over the years
- removed a sausage from the beef
Ingredients:
- 2 lb lean ground beef
- 1 really large onion (Vidalia or sweet yellow) or 2 medium-large
- Coupla few garlic cloves, peeled, cut off hard part
- leaves from a large bunch beets, fresh-looking, with thick ribs torn out.
- 1 or 2 bunches spinach, or large packet (derib the worst if fibrous)
- 1 wine-glass red wine (heavy is good eg rhone or cab etc, not critical)
- 1/2 tsp nutmeg
- salt
- coarse-ground black pepper
- 1 cup grated Romano cheese
Brown meat in skillet, defat it (paper towels or run
hot water through it in a colander but without clogging your drain!)
Return meat to skillet, add wine + equal amount water
Cook till dry, almost granular, over medium flame, turning occasionally
Separately... boil leaves in covered pan with a very small amount of
water.
And separately still: saute' onions & garlic
Combine all cooked ingredients in large pan, blend
(hand blender works fine) until very smooth
(add water if it's too dry to blend easily)
Add nutmeg, parmesan, salt, pepper. Stir well
Served with e.g. tomato quarters and sliced radishes
over (olive-oiled) pasta (I like linguini but e.g. twirly
pasta might have better surface-to-volume ratio and colors)
This will make enough sauce for several meals.
Posted by: Megan
Vazhappu (banana blossom) kari
Source: Inspired by this link. Great pictures.
Ingredients:
Banana blossom* - 1
Onion, sliced - 1
Coconut, grated - 2 tbsp
Rai (mustard seeds) - 1/2 tsp
Curry leaves - 1 strand
Haldi (turmeric) - a pinch
Red chilli powder - 1/2 tsp
Oil - 2-3 tbsp
Salt - to taste
*Available at H-Mart, the Korean store
Cooking time: 20 minutes (5 prep + 15 cook)
Servings: 4-5
Method:
The banana blossom consists of a lot of tiny long banana flowers covered by huge purple sepals. The outer 2-3 sepals should be removed and discarded (while retaining the flowers, to be chopped and added to the rest of the ingredients), the blossom then washed and cut into thin strands. According to the source above, cutting off a 1/2" piece from the narrow end and then quartering it lengthwise followed by chopping it into strands does the trick.
Mix the chopped blossom pieces with curry leaves, red chilli powder, turmeric and chopped/sliced onion. In a wok, heat the oil and sputter the rai. Then, add the rest of the ingredients and stir on medium heat. A fresh blossom should have enough water for it to avoid sticking to the pan, but in case it wasn't fresh enough, you can add a few drops of water to it (not too much, this is a dry dish). Add salt and cook covered for 10-15 minutes. Garnish with grated coconut.
This dish is traditionally served as a side to rice preparations, but can also be enjoyed with chapatis, etc.
Author: Sundar
Modification: Once the ingredients were all mixed in the wok, I put in some pieces of pineapple we had in the fridge, bringing a very different taste to the traditional recipe. I didn't have grated coconut, otherwise it would have been a Tropical Trifecta. In fact, I'm thinking of how this would taste if it were cooked in coconut milk... Maybe with Thai curry? Hmm.
Author's comments:
A very South Indian dish, my parents occasionally make this at home, usually for lunch on Sundays, because the traditional way involves separating out all the sepals and flowers, and chopping them separately before cooking. The method above results in a quicker recipe.
Ingredients:
Banana blossom* - 1
Onion, sliced - 1
Coconut, grated - 2 tbsp
Rai (mustard seeds) - 1/2 tsp
Curry leaves - 1 strand
Haldi (turmeric) - a pinch
Red chilli powder - 1/2 tsp
Oil - 2-3 tbsp
Salt - to taste
*Available at H-Mart, the Korean store
Cooking time: 20 minutes (5 prep + 15 cook)
Servings: 4-5
Method:
The banana blossom consists of a lot of tiny long banana flowers covered by huge purple sepals. The outer 2-3 sepals should be removed and discarded (while retaining the flowers, to be chopped and added to the rest of the ingredients), the blossom then washed and cut into thin strands. According to the source above, cutting off a 1/2" piece from the narrow end and then quartering it lengthwise followed by chopping it into strands does the trick.
Mix the chopped blossom pieces with curry leaves, red chilli powder, turmeric and chopped/sliced onion. In a wok, heat the oil and sputter the rai. Then, add the rest of the ingredients and stir on medium heat. A fresh blossom should have enough water for it to avoid sticking to the pan, but in case it wasn't fresh enough, you can add a few drops of water to it (not too much, this is a dry dish). Add salt and cook covered for 10-15 minutes. Garnish with grated coconut.
This dish is traditionally served as a side to rice preparations, but can also be enjoyed with chapatis, etc.
Author: Sundar
Modification: Once the ingredients were all mixed in the wok, I put in some pieces of pineapple we had in the fridge, bringing a very different taste to the traditional recipe. I didn't have grated coconut, otherwise it would have been a Tropical Trifecta. In fact, I'm thinking of how this would taste if it were cooked in coconut milk... Maybe with Thai curry? Hmm.
Author's comments:
A very South Indian dish, my parents occasionally make this at home, usually for lunch on Sundays, because the traditional way involves separating out all the sepals and flowers, and chopping them separately before cooking. The method above results in a quicker recipe.
Mor (buttermilk) Kuzhambu
Ingredients:
Buttermilk - 1/2 liter
Methi (fenugreek) seeds - 1/2 tsp
Green chillies - 4 or to taste
Coconut, grated - 1/2 cup
Red chillies - 1
Chana (Bengal gram) and toor dal, soaked 1/2 hr each - 1 tsp
Haldi (turmeric) - a pinch
Salt - to taste
Garnish:
Rai (mustard seeds) - 1 tsp
Curry leaves - 4-5
Oil - 1 tbsp
Cooking time: 20 minutes (1/2 hr soaking)
Method:
Roast methi seeds and red chillies. Grind with coconut, green chillies, soaked dals to smooth paste. Beat into buttermilk with haldi. Heat, stirring, on a low flame (DO NOT ALLOW TO BOIL!) until it starts to froth at the top. Garnish with sputtered rai and curry leaves.
Author: Sundar
Author's comments:
Mom's recipe. Mor kuzhambu is one of my all-time favourite things. It can be mixed with boiled okra or pakodas. Plain mor kuzhambu is perfect with sevai (rice vermicelli)
Buttermilk - 1/2 liter
Methi (fenugreek) seeds - 1/2 tsp
Green chillies - 4 or to taste
Coconut, grated - 1/2 cup
Red chillies - 1
Chana (Bengal gram) and toor dal, soaked 1/2 hr each - 1 tsp
Haldi (turmeric) - a pinch
Salt - to taste
Garnish:
Rai (mustard seeds) - 1 tsp
Curry leaves - 4-5
Oil - 1 tbsp
Cooking time: 20 minutes (1/2 hr soaking)
Method:
Roast methi seeds and red chillies. Grind with coconut, green chillies, soaked dals to smooth paste. Beat into buttermilk with haldi. Heat, stirring, on a low flame (DO NOT ALLOW TO BOIL!) until it starts to froth at the top. Garnish with sputtered rai and curry leaves.
Author: Sundar
Author's comments:
Mom's recipe. Mor kuzhambu is one of my all-time favourite things. It can be mixed with boiled okra or pakodas. Plain mor kuzhambu is perfect with sevai (rice vermicelli)
Sabudana (tapioca, sago) Khichdi
Ingredients:
Sabudana - 1 cup
Potatoes, boiled - 2
Peanuts, roasted and skinned - 1/2 cup
Rai (mustard seeds) - 1 tsp
Jeera (cumin seeds) - 1 tsp
Green chillies - 2
Curry leaves - 1 strand
Sugar - 1 tsp
Coconut, grated - 2 tbsp
Lemon juice - 1 tbsp
Oil - 2 tbsp
Salt - to taste
Cooking time: 15 minutes (soaking overnight)
Method:
Wash and soak the sabudana for 30 minutes. Drain and leave for 8 hours. Cut peanuts into small pieces and the potatoes into small cubes.
Heat the oil, and add rai. When it sputters, add jeera, green chillies, and curry leaves. When they start to sputter, add the potatoes, salt, sugar and the sabudana. Cover and cook on low heat for 5 minutes. Add peanut pieces and coconut and cook for a minute. Mix in the lemon juice.
Author: Sundar
Author's comments:
Another one of my mom's recipes.
Sabudana - 1 cup
Potatoes, boiled - 2
Peanuts, roasted and skinned - 1/2 cup
Rai (mustard seeds) - 1 tsp
Jeera (cumin seeds) - 1 tsp
Green chillies - 2
Curry leaves - 1 strand
Sugar - 1 tsp
Coconut, grated - 2 tbsp
Lemon juice - 1 tbsp
Oil - 2 tbsp
Salt - to taste
Cooking time: 15 minutes (soaking overnight)
Method:
Wash and soak the sabudana for 30 minutes. Drain and leave for 8 hours. Cut peanuts into small pieces and the potatoes into small cubes.
Heat the oil, and add rai. When it sputters, add jeera, green chillies, and curry leaves. When they start to sputter, add the potatoes, salt, sugar and the sabudana. Cover and cook on low heat for 5 minutes. Add peanut pieces and coconut and cook for a minute. Mix in the lemon juice.
Author: Sundar
Author's comments:
Another one of my mom's recipes.
Friday, June 22, 2007
Aval (puffed/flattened rice) Upma
Ingredients
Aval (Poha or puffed/flattened rice)* - 2 cups
Onion, sliced or chopped - 1 nos.
Jeera (cumin seeds) and rai (mustard seeds) - 2 tsp ea.
Oil - 1 tbsp
Red chillies - 2-3 nos.
Salt - to taste
Lemon juice - to taste
Optional
Cashews - a few pieces
*available at Indian grocery stores
Cooking time: 15 min (5 min prep, 10 min cook)
Servings: 2-3
Method:
Soak the aval in water for 4-5 minutes (do not oversoak). Gently squeeze out the excess water to drain. Reserve. In a vessel, heat oil and add jeera and rai. When the rai starts to sputter, add the red chillies and onions. Stir well and slowly add the drained aval. Mix in the turmeric and salt. Cook 5-6 minutes on medium flame. Add lemon juice to taste. Garnish with coriander leaves.
Note: If adding cashews, they go in after the rai sputters.
Author: Sundar
Author's comments:
Upma is part of a light and fast South Indian breakfast or mid-afternoon snack. The poster-child is made from rava (semolina, cream of wheat), but my mom also makes two other varieties - idli upma made from leftover idlis (steamed rice cakes) or aval upma. Aval upma is a tangy dish when lemon juice is added, and it can be made crunchy by sputtering chana (Bengal gram) dal with rai and jeera, or by adding cashews.
Aval (Poha or puffed/flattened rice)* - 2 cups
Onion, sliced or chopped - 1 nos.
Jeera (cumin seeds) and rai (mustard seeds) - 2 tsp ea.
Oil - 1 tbsp
Red chillies - 2-3 nos.
Salt - to taste
Lemon juice - to taste
Optional
Cashews - a few pieces
*available at Indian grocery stores
Cooking time: 15 min (5 min prep, 10 min cook)
Servings: 2-3
Method:
Soak the aval in water for 4-5 minutes (do not oversoak). Gently squeeze out the excess water to drain. Reserve. In a vessel, heat oil and add jeera and rai. When the rai starts to sputter, add the red chillies and onions. Stir well and slowly add the drained aval. Mix in the turmeric and salt. Cook 5-6 minutes on medium flame. Add lemon juice to taste. Garnish with coriander leaves.
Note: If adding cashews, they go in after the rai sputters.
Author: Sundar
Author's comments:
Upma is part of a light and fast South Indian breakfast or mid-afternoon snack. The poster-child is made from rava (semolina, cream of wheat), but my mom also makes two other varieties - idli upma made from leftover idlis (steamed rice cakes) or aval upma. Aval upma is a tangy dish when lemon juice is added, and it can be made crunchy by sputtering chana (Bengal gram) dal with rai and jeera, or by adding cashews.
Chocolate Fudge
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Fudge Factor
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional
Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
BNH
Show: Good Eats
Episode: Fudge Factor
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional
Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
BNH
Pumpkin Hummus
From Cooking Light
2 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin (or 3-4 fresh cooked squash)
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkinseed kernels, toasted (optional)
Pita
Place in a single layer on a baking sheet
Sprinkle with olive oil
Season with salt, pepper, and paprika
Bake @ 400F, until browned and crisp at the edges (about 4-6 minutes)
BNH, from Deanna
2 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin (or 3-4 fresh cooked squash)
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkinseed kernels, toasted (optional)
Pita
Place in a single layer on a baking sheet
Sprinkle with olive oil
Season with salt, pepper, and paprika
Bake @ 400F, until browned and crisp at the edges (about 4-6 minutes)
BNH, from Deanna
Beef Jerky
3 lb sirloin steak cut into 1/4" strips
1 cup soy sauce
1/2 cup Worcestershire sauce
1/4 cup honey
1/4 cup brown sugar
8 cloves garlic minced
~1 tsp cayenne pepper
~1 tsp fresh ground pepper
1 tsp salt
Marinate in ziplock overnight, dehydrate 10 hrs.
from SSR
1 cup soy sauce
1/2 cup Worcestershire sauce
1/4 cup honey
1/4 cup brown sugar
8 cloves garlic minced
~1 tsp cayenne pepper
~1 tsp fresh ground pepper
1 tsp salt
Marinate in ziplock overnight, dehydrate 10 hrs.
from SSR
Chocolate Chip Banana Bread
INGREDIENTS:
* 1 cup margarine, softened
* 2 cups white sugar
* 4 eggs
* 6 bananas, mashed
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 2 teaspoons baking soda
* 1/4 cup unsweetened cocoa powder
* 1 cup lite sour cream
* 1 cup semisweet chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly
grease two 9x5 inch loaf pans.
2. In a large bowl, cream together margarine, sugar and
eggs. Stir in bananas and vanilla. Sift in flour, baking soda
and cocoa; mix well. Blend in sour cream and chocolate chips.
Pour batter into prepared pans.
3. Bake in preheated oven for 60 minutes, or until a
toothpick inserted into center of a loaf comes out clean.
BNH
* 1 cup margarine, softened
* 2 cups white sugar
* 4 eggs
* 6 bananas, mashed
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 2 teaspoons baking soda
* 1/4 cup unsweetened cocoa powder
* 1 cup lite sour cream
* 1 cup semisweet chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly
grease two 9x5 inch loaf pans.
2. In a large bowl, cream together margarine, sugar and
eggs. Stir in bananas and vanilla. Sift in flour, baking soda
and cocoa; mix well. Blend in sour cream and chocolate chips.
Pour batter into prepared pans.
3. Bake in preheated oven for 60 minutes, or until a
toothpick inserted into center of a loaf comes out clean.
BNH
Thai Carrot Soup
Source: RecipeSource.com
Yield: 6 servings
Ingredients:
1 tb Oil
Spanish onion *
2 Garlic cloves, large, minced
1" Ginger minced
(you could use 1-1.5 tsp of ginger-garlic paste instead)
1 3/4 lb Carrots **
4 c Chicken stock or broth ***
1/4 c Cilantro leaves, loose pack
Salt, to taste
Red pepper, crushed,to taste
* medium sized, thinly sliced
** thinly sliced
*** skimmed of fat
Method:
Heat oil in 3-quart saucepan over medium-high heat.
Add onion, garlic, ginger, and carrots. Cook,
stirring frequently, until hot and fragrant -- about 4
minutes. Add 3 cups stock. Simmer, covered, until
carrots are tender -- about 25 minutes.
Drain liquid from solids. Reserve liquid. Puree
solids with cilantro in blender or processor until
smooth. Add as much liquid as container can hold.
Puree until even smoother. Transfer to 3-quart bowl.
Add remaining liquid, if any, and remaining 1 cup of
stock. Season to taste with salt and crushed red
pepper. Serve chilled or hot.
NOTE: Can be made 2 days ahead and refrigerated, or frozen up to 3
months.
Adjust seasonings to taste before serving. Each
serving contains about: 115 calories, 614 mg sodium, 1
mg cholesterol, 4 g fat, 17 g carbohydrates, 5 g
protein, 1.55 g fiber.
Yield: 6 servings
Ingredients:
1 tb Oil
Spanish onion *
2 Garlic cloves, large, minced
1" Ginger minced
(you could use 1-1.5 tsp of ginger-garlic paste instead)
1 3/4 lb Carrots **
4 c Chicken stock or broth ***
1/4 c Cilantro leaves, loose pack
Salt, to taste
Red pepper, crushed,to taste
* medium sized, thinly sliced
** thinly sliced
*** skimmed of fat
Method:
Heat oil in 3-quart saucepan over medium-high heat.
Add onion, garlic, ginger, and carrots. Cook,
stirring frequently, until hot and fragrant -- about 4
minutes. Add 3 cups stock. Simmer, covered, until
carrots are tender -- about 25 minutes.
Drain liquid from solids. Reserve liquid. Puree
solids with cilantro in blender or processor until
smooth. Add as much liquid as container can hold.
Puree until even smoother. Transfer to 3-quart bowl.
Add remaining liquid, if any, and remaining 1 cup of
stock. Season to taste with salt and crushed red
pepper. Serve chilled or hot.
NOTE: Can be made 2 days ahead and refrigerated, or frozen up to 3
months.
Adjust seasonings to taste before serving. Each
serving contains about: 115 calories, 614 mg sodium, 1
mg cholesterol, 4 g fat, 17 g carbohydrates, 5 g
protein, 1.55 g fiber.
Carrot Chutney
Ingredients:
Medium Carrots - 3
Hot Green Chillies - 3 (add 2 more if you dare)
Garlic - 1 clove
Tamarind and Salt - according to taste
Seasoning:
Oil - 1/2 tablespoon
Dry Red Chilly - 1
Bengal gram dal ("chana dal", yellow split peas) - 1/2 teaspoon
Split black gram [OPTIONAL] - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaves
A pinch of asafoetida [OPTIONAL]
Method:
1. Fry green chillies in 1/2 tablespoon hot oil for 3 minutes and take
them out of the oil (the same oil can be used for seasoning).
2. Cut carrots into pieces so that it will be easy to grind. Without
adding water, grind carrot pieces, fried green chillies, garlic, tamarind
and salt until the carrots and chillies are finely grated.
3. Fry all the ingredients for seasoning in oil until the cumin seeds
pop and add them to the carrot mix.
Tastes good with Rice or Chapati (Bread).
Author: Sundar
Author's comments: Mom's recipe
Medium Carrots - 3
Hot Green Chillies - 3 (add 2 more if you dare)
Garlic - 1 clove
Tamarind and Salt - according to taste
Seasoning:
Oil - 1/2 tablespoon
Dry Red Chilly - 1
Bengal gram dal ("chana dal", yellow split peas) - 1/2 teaspoon
Split black gram [OPTIONAL] - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaves
A pinch of asafoetida [OPTIONAL]
Method:
1. Fry green chillies in 1/2 tablespoon hot oil for 3 minutes and take
them out of the oil (the same oil can be used for seasoning).
2. Cut carrots into pieces so that it will be easy to grind. Without
adding water, grind carrot pieces, fried green chillies, garlic, tamarind
and salt until the carrots and chillies are finely grated.
3. Fry all the ingredients for seasoning in oil until the cumin seeds
pop and add them to the carrot mix.
Tastes good with Rice or Chapati (Bread).
Author: Sundar
Author's comments: Mom's recipe
Gaajar (Carrot) Halwa
Ingredients:
1 kg carrots, grated
1 kg milk, preferably whole milk
1/2 cup condensed milk
1 cup sugar
Optional Ingredients:
1 tsp powdered cardamom
1 cup cashews, raisins and chopped almonds fried in ghee (Clarified
butter)
A few flakes of saffron (Available a lot cheaper than you think, at ethnic
grocery stores)
Silver foil
Method:
1) Place the carrots in a pan or vessel with the milk on HIGH HEAT for
about 25 minutes or until carrots are soft.
2) Add condensed milk, sugar and cardamom powder, simmer for about an hour
- until almost all the milk evaporates and the halwa achieves an almost
solid consistency.
3) Turn off the stove, add the cashews, raisins and chopped almonds.
4) Decorate with silver foil and saffron.
5) Serve hot with scoops of vanilla ice cream.
Author: Sundar
Author's comments:
Mom's recipe, she suggests using a pressure cooker if possible for the first step, which will reduce the cooking time by about 10 minutes.
1 kg carrots, grated
1 kg milk, preferably whole milk
1/2 cup condensed milk
1 cup sugar
Optional Ingredients:
1 tsp powdered cardamom
1 cup cashews, raisins and chopped almonds fried in ghee (Clarified
butter)
A few flakes of saffron (Available a lot cheaper than you think, at ethnic
grocery stores)
Silver foil
Method:
1) Place the carrots in a pan or vessel with the milk on HIGH HEAT for
about 25 minutes or until carrots are soft.
2) Add condensed milk, sugar and cardamom powder, simmer for about an hour
- until almost all the milk evaporates and the halwa achieves an almost
solid consistency.
3) Turn off the stove, add the cashews, raisins and chopped almonds.
4) Decorate with silver foil and saffron.
5) Serve hot with scoops of vanilla ice cream.
Author: Sundar
Author's comments:
Mom's recipe, she suggests using a pressure cooker if possible for the first step, which will reduce the cooking time by about 10 minutes.
Pumpkin Lasagna
Note: Uses the recipe below for Butternut Squash Lasagna with the following substitutions:
One big can of Libby's pumpkin puree (the unseasoned kind, not the "pie filling" version) for the squash
Ginger snaps for the cookies
Everything else was the same except I threw in some indian spices along with the gingersnaps too, but not too much, and some cayenne.
Butternut Squash Lasagna Recipe
courtesy Giada De Laurentiis
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Yield: 8 to 10 servings
User Rating: 5 Stars
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
Ingredients:
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Preparation:
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth
Author: BNH
Author's comments: from James
One big can of Libby's pumpkin puree (the unseasoned kind, not the "pie filling" version) for the squash
Ginger snaps for the cookies
Everything else was the same except I threw in some indian spices along with the gingersnaps too, but not too much, and some cayenne.
Butternut Squash Lasagna Recipe
courtesy Giada De Laurentiis
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Yield: 8 to 10 servings
User Rating: 5 Stars
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
Ingredients:
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Preparation:
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth
Author: BNH
Author's comments: from James
Butternut Squash And Apple Soup
Ingredients:
1 sm. butternut squash (about 1 lb.)
3 tart green apples
1/4 tsp. dried rosemary or 1 sprig fresh rosemary
1/4 tsp. dried marjoram or 1 sprig fresh marjoram
3 cans chicken broth
2 slices white bread
1/4 tsp. pepper
Chopped fresh parsley
1 med. onion
2 cans water
1 tsp. salt
1/4 c. heavy cream
Preparation:
Cut the butternut squash in half and scoop out the seeds. Peel, core and chop the apples. Chop the onions. In a large saucepan combine all ingredients, except cream and parsley. Bring to a boil, simmer, uncovered for 45 minutes. Remove butternut squash and scoop out the pulp from the peel. Add pulp back to mixture and puree in blender until smooth. Do this in several batches. Return mixture to saucepan and bring to a boil. Just before serving, mix in the cream. Serve hot and garnish each serving with chopped parsley. Serves 8.
Author: BNH
Author's comments: We forgot the bread and the cream and added lots of rosemary and thyme.
1 sm. butternut squash (about 1 lb.)
3 tart green apples
1/4 tsp. dried rosemary or 1 sprig fresh rosemary
1/4 tsp. dried marjoram or 1 sprig fresh marjoram
3 cans chicken broth
2 slices white bread
1/4 tsp. pepper
Chopped fresh parsley
1 med. onion
2 cans water
1 tsp. salt
1/4 c. heavy cream
Preparation:
Cut the butternut squash in half and scoop out the seeds. Peel, core and chop the apples. Chop the onions. In a large saucepan combine all ingredients, except cream and parsley. Bring to a boil, simmer, uncovered for 45 minutes. Remove butternut squash and scoop out the pulp from the peel. Add pulp back to mixture and puree in blender until smooth. Do this in several batches. Return mixture to saucepan and bring to a boil. Just before serving, mix in the cream. Serve hot and garnish each serving with chopped parsley. Serves 8.
Author: BNH
Author's comments: We forgot the bread and the cream and added lots of rosemary and thyme.
Curried Red Lentil And Swiss Chard Stew With Chick Peas
Ingredients:
2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
3 14-ounce cans vegetable broth
1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
1 pound red lentils (about 2 1/4 cups)
1 15-ounce can chick peas, drained
Plain yogurt
Preparation:
Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and chickpeas; reduce heat to medium.
Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.
Source: Bon Appétit, December 2005
Alterations:
A Cook from Chicago IL
This stew turned out excellent with a few modifications. I added a can of coconut milk, a carrot, kale instead of chard and lots more water. Garnished it with cilantro, hard-boiled egg, and fresh lemon juice instead of yogurt. I highly recommend trying it with lemon. It brightens up the flavors and makes the soup dairy-free. Made fresh dosai (south Indian lentil pancakes) to eat on the side. Perfect.
Author: BNH
2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
3 14-ounce cans vegetable broth
1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
1 pound red lentils (about 2 1/4 cups)
1 15-ounce can chick peas, drained
Plain yogurt
Preparation:
Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and chickpeas; reduce heat to medium.
Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.
Source: Bon Appétit, December 2005
Alterations:
A Cook from Chicago IL
This stew turned out excellent with a few modifications. I added a can of coconut milk, a carrot, kale instead of chard and lots more water. Garnished it with cilantro, hard-boiled egg, and fresh lemon juice instead of yogurt. I highly recommend trying it with lemon. It brightens up the flavors and makes the soup dairy-free. Made fresh dosai (south Indian lentil pancakes) to eat on the side. Perfect.
Author: BNH
Sweet Potato, Swiss Chard, And Quinoa Gratin
Ingredients:
1 1/2 pounds sweet potatoes (about 3)
1 cup quinoa*
4 tablespoons olive oil
2 cups coarse fresh breadcrumbs
2 1/2 pounds Swiss chard, washed well and stems trimmed, removed, and reserved
3 tablespoons minced garlic (about 6 cloves), or to taste
*available at natural foods stores and specialty foods shops
Preparation:
Preheat oven to 450°F. and butter a 2-quart shallow baking dish.
Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender. (or put them in a covered dish with a bit of water, and put that in the microwave until tender.)
While potatoes are baking, in a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a fine sieve.
In a saucepan combine quinoa with 2 cups salted water and bring to a boil. Simmer quinoa, covered, until all liquid is absorbed, about 15 minutes, and remove lid.
In a skillet heat 1 tablespoon oil over moderate heat and cook bread crumbs until golden brown. Season crumbs with salt and pepper.
While quinoa is cooking, finely chop reserved Swiss chard stems and coarsely chop leaves, keeping both separate. In a deep heavy 12-inch kettle heat remaining 3 tablespoons oil over moderate heat and cook stems until tender, about 5 minutes. Stir in leaves, a handful at a time, and stir in garlic, tossing. Cook leaves until just wilted, about 4 minutes. Remove kettle from heat and stir in quinoa until combined well. Season mixture with salt and pepper.
Reduce temperature to 350°F.
When potatoes are cool enough to handle, peel and mash with a fork. Season potatoes with salt and pepper.
With a large spoon drop mounds of potatoes and Swiss chard mixture in baking dish, alternating them decoratively to cover bottom, and smooth top. Top gratin with bread crumbs.
Bake gratin in middle of oven about 30 minutes, or until hot. Cool gratin 5 minutes before serving.
Source: Gourmet, January 1996
Alterations:
We used collard greens rather than chard. It was a big hit at the bbq.
svespremi from SF Bay Area
I followed the suggestions of a couple of previous reviews and 1) sliced my yams very thin and used them like that instead of baking and mashing beforehand, and 2) added some gouda under the breadcrumbs. Also I used panko breadcrumbs which stay very crunchy. And it was delicious! I will make this dish again and again.
Author: BNH
1 1/2 pounds sweet potatoes (about 3)
1 cup quinoa*
4 tablespoons olive oil
2 cups coarse fresh breadcrumbs
2 1/2 pounds Swiss chard, washed well and stems trimmed, removed, and reserved
3 tablespoons minced garlic (about 6 cloves), or to taste
*available at natural foods stores and specialty foods shops
Preparation:
Preheat oven to 450°F. and butter a 2-quart shallow baking dish.
Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender. (or put them in a covered dish with a bit of water, and put that in the microwave until tender.)
While potatoes are baking, in a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a fine sieve.
In a saucepan combine quinoa with 2 cups salted water and bring to a boil. Simmer quinoa, covered, until all liquid is absorbed, about 15 minutes, and remove lid.
In a skillet heat 1 tablespoon oil over moderate heat and cook bread crumbs until golden brown. Season crumbs with salt and pepper.
While quinoa is cooking, finely chop reserved Swiss chard stems and coarsely chop leaves, keeping both separate. In a deep heavy 12-inch kettle heat remaining 3 tablespoons oil over moderate heat and cook stems until tender, about 5 minutes. Stir in leaves, a handful at a time, and stir in garlic, tossing. Cook leaves until just wilted, about 4 minutes. Remove kettle from heat and stir in quinoa until combined well. Season mixture with salt and pepper.
Reduce temperature to 350°F.
When potatoes are cool enough to handle, peel and mash with a fork. Season potatoes with salt and pepper.
With a large spoon drop mounds of potatoes and Swiss chard mixture in baking dish, alternating them decoratively to cover bottom, and smooth top. Top gratin with bread crumbs.
Bake gratin in middle of oven about 30 minutes, or until hot. Cool gratin 5 minutes before serving.
Source: Gourmet, January 1996
Alterations:
We used collard greens rather than chard. It was a big hit at the bbq.
svespremi from SF Bay Area
I followed the suggestions of a couple of previous reviews and 1) sliced my yams very thin and used them like that instead of baking and mashing beforehand, and 2) added some gouda under the breadcrumbs. Also I used panko breadcrumbs which stay very crunchy. And it was delicious! I will make this dish again and again.
Author: BNH
Capsicum (Bell Pepper) Sabzi (Vegetable)
Ingredients:
Capsicum (green bell peppers) - 4-5
Rai (mustard seeds) - 1 tsp
Udad (split black gram) dal - 1 tsp
Hing (asafoetida) - a pinch
Haldi (turmeric) - 1/4 tsp
Oil - 3 tbsp
Salt - to taste
Optional:
Besan (gram flour) - 4-5 tbsp
Red chilli powder - 1-1.5 tsp
Cooking time: 15 min (5 min prep, 10 min cook)
Servings: 4-5
Method:
Core the bell peppers and dice them into bite size pieces. Heat the oil in a wok and add rai, udad dal and hing. When the rai starts to sputter, add the capsicum and haldi and sautee until the capsicum is cooked. Garnish with 1 tbsp grated coconut if desired. Serve with rice.
Optional 1:
Once the capsicum is cooked, add 2 tbsp oil and sprinkle besan and red chilli powder and mix well until the besan absorbs the excess oil. This results in a dry dish which is more suited for serving with chapatis.
Optional 2:
Add chopped mushrooms and torn Thai basil when frying.
Author: Sundar
Author's Comments:
My mom is responsible for this recipe which I picked up early this year while I was in India. It is very easy, very tasty, and takes about ten minutes to make. I love this dish when it is prepared with besan and red chilli powder.
Capsicum (green bell peppers) - 4-5
Rai (mustard seeds) - 1 tsp
Udad (split black gram) dal - 1 tsp
Hing (asafoetida) - a pinch
Haldi (turmeric) - 1/4 tsp
Oil - 3 tbsp
Salt - to taste
Optional:
Besan (gram flour) - 4-5 tbsp
Red chilli powder - 1-1.5 tsp
Cooking time: 15 min (5 min prep, 10 min cook)
Servings: 4-5
Method:
Core the bell peppers and dice them into bite size pieces. Heat the oil in a wok and add rai, udad dal and hing. When the rai starts to sputter, add the capsicum and haldi and sautee until the capsicum is cooked. Garnish with 1 tbsp grated coconut if desired. Serve with rice.
Optional 1:
Once the capsicum is cooked, add 2 tbsp oil and sprinkle besan and red chilli powder and mix well until the besan absorbs the excess oil. This results in a dry dish which is more suited for serving with chapatis.
Optional 2:
Add chopped mushrooms and torn Thai basil when frying.
Author: Sundar
Author's Comments:
My mom is responsible for this recipe which I picked up early this year while I was in India. It is very easy, very tasty, and takes about ten minutes to make. I love this dish when it is prepared with besan and red chilli powder.
Welcome to HopChefs
In the interest of trying out new recipes and keeping a record of the delicious recipes we use, HopChefs decided to put them up online. Our only rule is that we actually try each recipe before we post it. If we borrow heavily from another source, we will make sure we give credit where it's due.
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