Aloo Gobi

 

SP has been my champion for the past 2 months as I have been dealing with a distal shatter of my clavicle. Last night he channeled all the Indian powers available to create an Aloo Gobi dish that was out of this world. 

Ingredients

2 Tablespoons Olive Oil (but really more as needed)

1/2 teaspoon Coriander seed

1/2 teaspoon minced garlic

1/2 teaspoon freshly grated ginger

1 medium onion, chopped

1 cup potato cut into 1/2" cubes

2 cup cauliflower florets (small)

1/8 teaspoon Turmeric

1 teaspoon Chili Powder

1 teaspoon Garam Masala

3/4 teaspoon ground coriander

1 teaspoon salt

1 medium tomato, chopped

1 teaspoon Fenugreek

1 teaspoon chopped fresh cilantro

Rice and Raita for serving

Process

1. Over medium heat, warm the oil. 

2. Add the coriander seed and cook until odor blooms. 

3. Add garlic and ginger, stirring and cooking for a couple minutes. 

4. Add onion and cook, stirring, until onion becomes translucent. 

5. Over low heat, add potato and stir fry for 3 to 4 minutes. Add water as needed and cover and cook until the potato softens half way, about 10 minutes. Add small amounts of water as necessary to prevent sticking. 

6. Over medium heat, add the Cauliflower and stir fry for 3 to 4 minutes.

7. Add Turmeric, Chile powder, Garam Masala, and Coriander. Stir, cover, and cook on low heat for 10 minutes, periodically adding water and stirring to keep the mixture happy. 

8. Stir in the salt, add tomatoes, and stir until tomatoes are cooked. 

9. Stir in Fenugreek. 

10. It could be a little salty so add water to adjust as necessary. 

11. Garnish with Cilantro and serve over rice alongside some Raita or Greek Yogurt for a way too cool the spice. Enjoy!

Cheesy Corn Dip

 This recipe made Super Bowl Sunday much yummier!

Ingredients

1 can corn kernels

2 scallions, diced

1 cup shredded Mozzerella

1/2 cup shredded Parmesan

1/2 cup mayo

salt and pepper to taste 

a bag of tortilla chips for serving

Process

1. Preheat oven to 400 degrees. 

2. Mix all ingredients together and pour into a pie dish, smoothing it over with a spatula. 

3. Bake for 15 to 20 minutes until it is bubbly. 

4. Finish under a broiler until browned on top. 

5. Serve with tortilla chips,

A California Panzanella from 101 Cookbooks

The amazing blog 101 Cookbooks has put out a delicious looking vegetarian meal called at California Panzanella. I am really looking forward to giving this one a try in the spring.

Phyllo Tarts AKA Fillo Tarts

What the heck Athens - is it Phyllo or Fillo? It's driving me crazy!

 We had an entire weekend of eating as vegetarians. It feels good to go back to my roots, especially when SP asks for vegetarian meals. I pinned this recipe a month or so ago and forgot about it until we had the puffed pastry tarts. I was excited to see that our local hot house had the ugly heirloom tomatoes back in stock. I love the heart shaped ones on the tart to the right. Baby doesn't like tomatoes so he made the asparagus and pepper tart on the left. He also added lots of pepper - my kids loves pepper! Does anyone else's kid like pepper? it's strange.

From the blog  Girl Versus Dough, I bring you Tomato Ricotta Fillo Tarts. 

Ingredients

1 roll Athens Fillo Dough
¼ cup olive oil or melted butter
1¼ cups ricotta cheese
1 tablespoon chopped fresh basil, plus more for topping
1 tablespoon chopped fresh chives, plus more for topping
½ teaspoon lemon zest
Salt and pepper, to taste
1½ to 2 lbs tomatoes, sliced to ¼-inch thickness 

Process
1. Preheat oven to 400 degrees F.
2. Line a rimmed baking sheet with parchment paper.
3. Lay 1 sheet of phyllo dough on parchment paper. Brush lightly with olive oil or melted butter. Top with another sheet of phyllo dough; brush lightly with oil. Repeat until all phyllo dough sheets are stacked.
4. In a medium bowl, stir together ricotta cheese, basil, chives, lemon zest and salt and pepper to taste until well combined. Spread evenly on top of fillo dough, leaving a 1-inch border along edges.
5. Top with sliced or halved tomatoes.
6.  Sprinkle with more salt and pepper.
7.  Bake 30 minutes until dough is golden brown and flaky.
8. Cool tart slightly; top with more chopped basil and chives and salt and pepper, if desired.

Serve warm or at room temperature.

Indian Dinner Mashup from Inspirallized and Monsoon Spice

On a recent maple syrup Saturday I planned a vegetarian Indian feast. There were three recipes I made so it was quite a bit of a mash up. I absolutely failed at one recipe so I turned it into a soup, or  maybe it was more of a mash, either way it really tasted wonderful!

Unfortunately, you can't see that absolutely amazing spiralized carrots with Tandoori chickpeas from Inspiralized. I switched the recipe up a bit by serving it all cold. It was the first dish I made that day so it rested in the fridge for quite some time. I really liked the Tahini sauce as well. Please click the Inspiralized link to follow the recipe. I highly recommend it.

Thanks to dear Abbeth who made my paneer, I gladly made this Mattar Paneer Kurma from Monsoon spice. It is in the pot to the right and is far tastier than it looked in my picture. The funniest thing is I am only now realizing that I forgot to add the peas. DUH!

And then there was the mess up, I mean the mash up. I don't know if I can blame operator error, dyslexia, or a confusing recipe. The way the ingredients were broken down at the beginning, didn't seem to match the directions and I wanted to rewrite it but I don't have the time right now. It was a Monsoon Spice recipe for Vegan Beetroot Kofta Curry. I will revisit this recipe, I promise, but it will be done with care and maybe another set of eyes without other dishes being spun around.

With that said I did find another beetroot Kofta Curry recipe that I will try first. It is from Cook with Manali and I would like to compare the two.

Broccoli and Cauliflower Stem "Pasta"

This was such a fantastic and sustainable supper! I will always save my stems and make "pasta" from them - brilliant use of resources that save for a long time. After my recent harvest of almost all of my broccoli heads and some of my cauliflower, I have all the ingredients ready to go in the refrigerator for this recipe. I just wish it would cool down enough for me to want to cook.

From De Ma Quisine, here is Broccoli and Cauliflower Stem "Pasta"

Sambal Dip

A vegetarians delight, and presumably able to be made vegan too, this dip is healthy and super tasty! This yummy dip was one of Hi-Ho's favorites and still elicits fond memories of the funny way she would enthusiastically say it's name when she made it, knowing it would always make me smile. It is full of vegetables so it is very healthy, and ever so slightly spicy with an Indian touch, but is not to be confused with the Malaysian Sambal. A keeper for sure!

Ingredients
1 one-half inch slice medium size onion
2 clove garlic
2 stalks celery
1 large cucumber, seeded
1 green pepper, seeded
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon powdered ginger
1/4 teaspoon chili powder
1/4 teaspoon crushed cumin seed
2 Tablespoon tomato paste
1 pint sour cream (vegan or fat-free is fine)
fresh minced coriander/cilantro

Process
1. Grind the onion, garlic, celery, cucumber, and green pepper in a blender/food processor, using the finest knife.

2. Turn into a sieve over bowl and press out the juice.



















3. Reserve the  juice and save for a healthy drink, or added to soup, stews, or sauces.

4. Put vegetable mix into a medium bowl and sprinkle spices over and mix.





















5. Blend in the tomato paste.
 


































6. Add the sour cream and stir until mixed.

7. Chill until ready to serve. Use as a dip for crackers, bread cubes (I am a big fan of using cubed baguette) , or fresh vegetable crudite.

Mothers Day Brunch

I have been dreaming of this indulgence for weeks! Thanks SP for making my favorite!

Avocado, Beet and Feta salad

Salad is for dinner!

Curried Chickpeas

 

This recipe will serve 10 or otherwise makes great leftovers. I modified it from the prior post to suit my tastes, and I am proud to call this recipe my own. Feel free to cut in half for your family, our double again for a larger group. It is SO yummy! Goes well on it's own, stuffed in pita pockets or as a side with My Indian Chicken Strips.

Ingredients
6 T oil - or enough to cover the surface of the skillet
2 onions, chopped
3 large cloves garlic, minced
3 Tablespoons (or more!) curry powder
1 teaspoon cinnamon powder
1/4 to 1/2 teaspoon ground cloves
3 cans chick peas, rinsed and drained
2 Tablespoons or more tomato paste
A squirt or two of all natural/organic ketchup (helps thin and add flavor)
a couple pinches of salt and pepper
1/2 cup water (plus more for the end if needed)
1 cup (or more) plain yogurt
Cilantro, chopped
lemon Wedges
Whole Wheat pita pockets if desired

Process

1. In a large skillet over medium-high flame, heat oil.
   
2. When oil is hot, add onion, and cook stirring occasionally, until it starts to soften and become translucent.
   
3. Add the garlic, stir, and continue to cook for about 5 minutes.
   
4. Add curry, cinnamon, and cloves, and stir allowing to cook until mixed and fragrant.
   
5. Add the chickpeas and stir.
6. Add tomato paste and ketchup, stir and allow to heat a bit.
   
7. Add the water and stir to even out sauce on beans.
8. Season with salt and pepper.
9. Add the yogurt and stir and allow to come to temp. Add more yogurt or water, or even ketchup or spices, to adjust sauce to your liking.
   
10. Add chopped cilantro and stir, continuing to heat for 5 minutes.
    
11. Remove from heat and serve with lemon slices and pita pockets, or as a side with my Indian Chicken Strip recipe.
    

Fritattas!

I'm making a Fritata tonight, and it is the first of this gardening season, so it looks like it is time to post. This is a family favorite and exceptionally handy tonight with 2 hard working men in the house who also need breakfast bright and early in the morning. This is SO SIMPLE and so versatile for breakfast lunch or dinner!!! You decide the ingredients and don't have to use cheese - or egg yolks. Very versitile and excellent for using up extra veggies from the garden!

Ingredients:
glass pie pan
2 TBS olive oil
6 eggs (lightly scrambled). Start with 6, if not enough to cover at end, make sure you have a few extra on hand.
onions
cheese (shredded, crumbled or even curds)

your choice of hard veggies:
onions, squash, broccoli, beans, etc.

your choice of soft veggies:
peppers
herbs
tomatoes

Process:

1. Preheat oven to 425o.
   
2. Slice or dice your hard veggies and layer on bottom of pan (no more than 1/2 high.) Cook for 25 to 20 min , stirring once, or until browning or caramelizing.
   
3. Remove from oven.
4. Sprinkle with 1/2 cheese, and add 1/2 the 6 eggs. Layer soft veggies on top but not to lip of pan.
   
5. Cover with remaining cheese. Pour eggs over - making sure the contents are covered (wet).
6. Bake uncovered for 20 to 30 min., until browning on edges, and center is solid and not wobbly.

Dal

Dal is an Indian dish made of savory lentils.

Ingredients
3 cups water
1 cup dried lentils
1 teaspoon salt
1 teaspoon turmeric
1 medium onion, finely chopped,
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 Tablespoons oil


Process

1. Heat water and lentils in a pot and bring to a boil.
   
2. Stir in salt and turmeric.
   
3. Cover and simmer about 30 minutes until tender.
   
4. In the mean time in a separate frying pan, stir in remaining ingredients and cook until onion is tender.
   
5. Add this mixture to the lentils, stir, and cook until thickened (about 20 to 30 minutes).