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.