Indian Cuisine II

Cumin Rice (from Penzeys Spices)

• 1 Cup long grain rice
• 2 Cups cold water
• 1 tsp. oil plus 1 tsp. butter or 2 tsp. ghee (clarified butter)
• 1 tsp. WHOLE CUMIN SEEDS
• salt, to taste
• 1 pinch SAFFRON

Rinse the rice until the water goes from starchy to clear. Place the rice and water in a bowl and let soak for 10 minutes. In a heavy saucepan, heat the oil and butter or ghee over medium-high heat. Add the CUMIN SEEDS, and any optional WHOLE SPICES and stir gently. Add the rice and water mix. Add SAFFRON and salt. Bring the rice to a boil. Reduce heat to low and cover tightly. Cook until the rice is fluffy and water is absorbed, about 7-9 minutes, stirring once. Let the rice sit for a few more minutes before serving. Remove any WHOLE SPICES before serving. Prep. time: 10 minutes Cooking time: 15 minutes Serves: 4-6 Cucumber and Mint Yogurt Sauce (Penzeys Spices)

• 1 Cup plain yogurt
• 1/4-1/2 tsp. salt, to taste
• 1 tsp. GROUND CUMIN
• 1 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1/4 Cup finely chopped or grated seedless cucumber
• 1 TB. chopped fresh mint

In a small glass bowl, combine the yogurt, salt, CUMIN, PEPPER and cucumber. Mix well. Garnish with the mint and serve with Chicken Tikka Masala or your favorite curry. Prep. time: 10 minutes Cooking time: none Yield: 1 1/4 Cups

Indian Cuisine

Green Tomato Chutney makes 3 pints or 6-8 oz. jars

2 1/2 lbs. firm green tomatoes (about 7 cups), cored and chopped
1 1/4 c. brown sugar
1 c. chopped red onion
1 c. golden raisins
1 c. cider vinegar
2 T. chopped candied ginger
1 T. mustard seed
1 t. chili pepper flakes
1 t. fennel seeds
1 t. sald
1/2 t. ground all spice
1/8 t. ground cloves
1 cinnamon stick
pinch of ground nutmeg

Add all ingredients together to a thick-bottomed pot. Boil then simmer. Cover and cook for 45 minutes, adjust seasonings if needed.

For canning: process in boiling water bath 15 minutes.


Chicken Tikka Masala (Butter Chicken) *from Penzeys Spices)

• 2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
• 1 TB. plain yogurt
• 11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER)
• 11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC)
• 1 TB. GARAM MASALA or SWEET CURRY POWDER
• 1 TB. TANDOORI SEASONING
• 11/2 tsp. GROUND CUMIN
• 2 TB. lemon juice (juice of 1/2 lemon)
• 1 TB. vegetable oil
• 4 tomatoes, diced (or 1 Cup canned tomato puree/sauce)
• 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 4 TB. cream (half & half or whole milk work too)
• 1/4 Cup water
• 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
• 2 TB. butter
• 1/4-1/2 tsp. salt (to taste)

In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight.

Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter and salt and mix well. Garnish with fresh cilantro if desired and serve with Cumin Rice.

Prep. time: 15 minutes plus marinating time
Cooking time: 15 minutes
Serves: 2-4

Fall Ingredients

BAKED KALE CHIPS
Courtesy allrecipes.com

Ingredients:

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes.


ROASTED PEARS WITH BLUE CHEESE AND WALNUTS
Courtesy foodnetwork.com


Ingredients
4 pears, halved, but not peeled or cored
Extra-virgin olive oil
1/4 bunch fresh thyme
Salt and freshly ground black pepper
1/4 cup crumbled good-quality blue cheese
1/4 cup walnut pieces

Directions

Preheat the oven to 375 degrees F.
Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.
Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.



AUTUMN CHOPPED SALAD-
Courtesy Pinterest

Ingredients:
6-8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled (we cheated and used real bacon crumbles)
4-6 oz feta cheese, crumbled
Poppy seed Salad Dressing
Balsamic Vinaigrette (we used Newman's Own Light)

Instructions:
On a large platter combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing followed by some of the balsamic (approximately 70 % poppy seed and 30% vinaigrette- we mixed together and then put on salad).



SPAGHETTI SQUASH
Courtesy allrecipes.com

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 6

Ingredients:
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced 1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.


GNOCCHI WITH SQUASH AND KALE
Courtesy foodnetwork.com

Ingredients

2 tablespoons unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1/4 teaspoon red pepper flakes
Kosher salt
1 1/4 cups low-sodium chicken broth or water
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17.5-ounce package potato gnocchi
3/4 cup grated parmesan or pecorino romano cheese

Directions


Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.

Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

3 Types of Fish, 3 Ways

Broiled Tilapia with Mustard-Chive Sauce

By: Giada De Laurentiis

Ingredients

Fish:

• Vegetable oil cooking spray
• 4 (5 to 6-ounce) tilapia fillets
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper

Sauce:

• 1/4 cup plain, full-fat Greek yogurt
• 2 teaspoons agave nectar or honey
• 1 teaspoon Dijon mustard
• 1/4 cup lemon juice (from 1 large lemon)
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Grilled Tuna with Herbed Aïoli

Bon Appétit | July 2003

1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 2 teaspoons dried tarragon 2 large garlic cloves, finely chopped 1/3 cup mayonnaise 4 7-ounce tuna steaks (each about 1 inch thick) Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside. Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally. Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve. Lang Salmon Combine in the pan: 3 large cubes of butter at room temperature (or the whole stick, why not?!) 1 T. minced garlic juice from 1 lemon 3 T. fresh parsley, chopped splash of dry white wine Heat on medium stirring for approx. 10 min. Salmon: Sprinkle generously with sea salt and lemon pepper. Place in your pan skin side down. Cook, covered, on medium for approx. 20-25 min. until it flakes. Grilled Sweet Potato Steaks with Maple Pecan Butter From: world champion pit master Chris Lilly Makes 6 to 8 servings 4 large sweet potatoes Olive oil Salt and pepper Maple Pecan Butter 1/4 cup (1/2 stick) butter 1/4 cup maple syrup 3 tablespoons chopped pecans 1/8 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1/8 teaspoon salt Wash sweet potatoes, and wrap each one in a single sheet of aluminum foil. Preheat your grill to approximately 400°F. Place wrapped sweet potatoes on the grill. Close lid; cook for 1 hour and 15 minutes with indirect heat, or until sweet potatoes soften. (*we baked in the oven) While potatoes cook, prepare Maple Pecan Butter. Melt butter in small saucepan. Add maple syrup, pecans, cinnamon, cayenne pepper and salt. Heat mixture on low for less than 1 minute or until a layer of bubbles forms over the surface. Remove from heat, and set aside until needed. Remove sweet potatoes from grill. Unwrap and halt cooking process by dipping them into a bowl of cold water. Place sweet potatoes on a countertop and let them cool for at least 30 minutes before cutting into 1/2-inch thick medallions. Coat each sweet potato steak with olive oil, and lightly season with salt and pepper. Grill each steak for 3 to 4 minutes on each side. Remove potato steaks from grill and serve drizzled with warm Maple Pecan Butter.

And the secret ingredient is....Ginger!

Avocado, Chive and Sesame Maki: From Simple Japanese by Silla Bjerrum

3 1/3 Cups Prepared Brown Sushi Rice

1 green avocado

4 sheets nori

20 long chives

1/2 cup sesame seeds

To serve: wasabi, pickled ginger, and soy sauce

Place one sheet of nori on a rolling mat -- shiny side down and spread about 3/4 cup rice over it, leaving a 1/2 inch border at the top free of rice.

Lay two wedges of avocado along the middle of the rice.

Top with five chives and a sprinkling of sesame seeds.

Hold the filling in place with your index finger and roll the with the tab of uncovered nori. Use the slats of the rolling mat to square up the roll and set aside to rest for a few minutes. Repeat with remaining ingredients.

Cut each roll into six pieces, discarding ragged ends and arrange on plate.

Gingered Stir-Fry with Shrimp and Snow Peas: Food and Wine Magazine

INGREDIENTS

1/2 cup chicken stock or low-sodium broth

2 tablespoons low-sodium soy sauce

1 teaspoon Chinese chile-garlic sauce

1 teaspoon cornstarch

2 tablespoons vegetable oil

1/4 cup fresh ginger, cut into fine matchsticks

1/2 pound snow peas

1 pound medium shrimp, shelled and deveined

4 small scallions, thinly sliced on the diagonal

Steamed rice, for serving

DIRECTIONS

1. In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.

2. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp- tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.

Apple-Butter Ice Cream with Ginger-Chocolate Ganache: From Cooking with Convenience Food Feb. 2011

INGREDIENTS

1 pint vanilla ice cream

1/3 cup apple butter

4 ounces bittersweet chocolate, chopped

1/3 cup heavy cream

2 tablespoons finely grated fresh ginger

Gingersnaps, for serving

DIRECTIONS

1. Soften the vanilla ice cream in the microwave at high power for 10 seconds. Transfer the softened ice cream to a medium bowl and flatten it with a rubber spatula. Spread the apple butter on top and fold the ice cream over the apple butter 2 or 3 times. Freeze the ice cream until it is firm, about 40 minutes.

2. Meanwhile, in a microwave-safe bowl, melt the chopped chocolate at high power in 10-second bursts. Whisk the heavy cream into the chocolate. Put the grated ginger in a fine strainer set over the chocolate ganache and press to extract as much of the ginger juice as possible. Whisk the ginger juice into the chocolate ganache.

3. Scoop the apple-butter ice cream into bowls, drizzle with the ginger- chocolate ganache and serve with gingersnaps.

Healthy Twist on a Burger and Fries

Portobello Burgers with Pesto, Provolone, and Roasted Peppers

From: Bon Appétit | June 2009 by Jill Silverman Hough

Later in the summer, you can use eggplant in place of the portobellos. Makes 4 servings Ingredients: 1/2 cup purchased pesto 1/4 cup mayonnaise 4 sourdough, whole grain, or ciabatta rolls, split horizontally 4 portobello mushrooms, stemmed, dark gills scraped out Olive oil Roasted red peppers from jar, drained 4 cups arugula (about 2 ounces) 4 slices provolone cheese Preparation: Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper. Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise. Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve. Rene's Coleslaw- from Paula Dean Prep time- 10 min. Ingredients: 5 Cups shredded cabbage 1/2 Cups almonds, toasted 1 1/2 Cups dried cranberries 1/2 Cup celery, diced 1/4 Cup chopped green onions, white and green parts 1/2 Cups chopped green bell pepper Dressing: 1/2 Cup mayo 1 Tbsp sweet pickle relish 1 Tbsp honey mustard 1 Tbsp honey salt & pepper Directions: Comine cabbage, almonds, cranberries, celery, green onions and green pepper in a large plastic bowl with snap-on lid. Combine all dressing ingredients, adding salt & pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw jsut before serving. Stir well.

Fall Harvest

Baked Ham & Brie with Apple Butter

1 baguette
4 T. butter, softened
1 c. apple butter
thinly sliced prosciutto or black forest ham
2 pears, thinly sliced
1 pd. Brie cheese, thinly sliced
salt and pepper
olive oil, for drizzling

Heat oven to 450 degrees. Cut the baguette into 1/2 inch thick slices. Butter each side of the baguette and place on baking sheet. Top each with approx. 1 T. of apple butter. Layer the following ingredients in this order: prosciutto/ham, pear slices, and brie. Drizzle each with olive oil and sprinkle with salt and pepper. Bake until the cheese is melted, about 8 minutes.

Apple Cranberry Salad

mixed greens
3 green apples, cut in chunks
feta cheese
1 can cashews
1 pkg. craisins

Dressing:
3/4 c. sugar
1/3 c. apple cider vinegar
1t. dried mustard
1 c. vegetable oil
1 t. salt
1T. poppy seeds
1 1/2 T. grated onion or shallot

Pumpkin Roll with Whipped Maple Cream

1/4 c. powdered sugar
3/4 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3 eggs
1 c. sugar
2/3 c. pumpkin

Filling:
1-8oz. pkg. cream cheese, room temperature
1 c. sifted powder sugar
6 T. butter, softened
1 t. vanilla

Preheat oven at 375 degrees. Grease a 15x10 inch jelly-roll pan; line with waxed paper. Grease and flour the waxed paper. Sprinkle a thin, cotton towel with powdered sugar. Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a small bowl. In a large mixing bowl, beat eggs and sugar until thick. Beat in the pumpkin. Stir in the flour mixture. Spread evenly into prepared pan.

Bake for 13-15 minutes or until the top of the cake springs back when touched. Immediately loosen and turn cake onto towel. Carefully peel off paper. Roll up cake and towel together, starting at the narrow end. Cool on wire rack.

Filling:
Beat cream cheese, 1 c. powdered sugar, butter and vanilla until smooth. Carefully unroll cake. Spread craem cheese mixture over cake. Reroll the cake. Wrap in plastic wray and refridgerate at least 1 hour.

Whipped topping

heavy whipping cream
powdered sugar
maple extract
cinnamon

Whip cream until stiff. Add powdered sugar, maple extract, and cinnamon to taste.