02-15-10
Chicken Curry in a Hurry
Makes 4 Servings
Ingredients:
1/2 cup mild Indian curry paste
1/3 cup white wine vinegar
3 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 1/2 teaspoons ground cardamom
1 3- to 3 1/2-pound cut-up chicken
1 tablespoon olive oil
3 cups chopped onions (about 2 medium)
1 14 1/2-ounce can diced tomatoes in juice
1/3 cup chopped fresh cilantro
Directions:
Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.
NUTRITION INFORMATION: Per serving: 495 calories; 27 g fat; 2 g fiber; 12 g carbohydrates
09-01-09
Indian-Spiced Chicken Pitas
Makes 2 Servings
Ingredients:
8 ounces boneless, skinless chicken breasts, trimmed
3/4 teaspoon garam masala (see Shopping Tip), divided
3/4 teaspoon kosher salt, divided
1/2 cup thinly sliced seeded cucumber
6 tablespoons nonfat plain yogurt
1 1/2 teaspoons chopped fresh cilantro or mint
1 teaspoon lemon juice
Freshly ground pepper to taste
2 6-inch whole-wheat pitas, warmed
1/2 cup shredded romaine lettuce
1 small or 1/2 large tomato, sliced
1/8 cup thinly sliced red onion
Directions:
1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray.
2. Sprinkle chicken with 1/2 teaspoon garam masala and 1/4 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/4 teaspoon garam masala and 1/8 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.
NUTRITION INFORMATION (Per serving): 350 calories; 4 g fat; 6 g fiber; 47 g carbohydrates
08-30-09
Lentil Potato Salad
Makes 4 to 6 Servings
Ingredients:
1 small onion, halved
1 fresh bay leaf
1 1/2 cups lentils
2 large Idaho potatoes, peeled and chopped into small dice
1/4 cup extra-virgin olive oil
1 large shallot, chopped
2 cloves garlic, chopped
1/2 red bell pepper, seeded and chopped
1/2 cup frozen peas
1/3 cup vegetable stock
1/2 cup packed mint leaves
1/2 cup packed cilantro leaves
3 tablespoons extra-virgin olive oil
2 cups spinach
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
Directions:
Add the onion, bay and lentils to a medium pot and cover with water. Bring to a boil over medium-low heat. Simmer the lentils 10 minutes, then add the potatoes and cook for 7 to 8 minutes more.
While the lentils and potatoes cook, heat a tablespoon of oil in a medium skillet over low heat and saute the shallots, garlic and peppers for a couple of minutes. Add the peas and heat through for 1 minute more. Transfer to a shallow serving bowl to cool.
In a food processor, add the stock, mint and cilantro. Process until it becomes a paste. Add to the bowl with the pepper mixture.
Drain the lentils and the potatoes and discard the onions and the bay leaf. Return the lentil mixture to the hot pot to dry for a minute, then add to the bowl with herb paste and vegetables. Add 3 tablespoons extra-virgin olive oil to the salad bowl and toss. Season with cumin, and salt and pepper, to taste. Toss again and serve.
08-11-09
Baked Falafel with Yogurt Sauce
Makes 8 Falafels
Ingredients:
For Falafel:
2 cups leftover chick pea salad
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons all-purpose flour
1 teaspoon baking powder
Nonstick cooking spray
For Yogurt Sauce:
1/2 cup plain yogurt
1 teaspoon hot sauce
2 teaspoons freshly chopped parsley leaves
1/4 teaspoon ground cumin
Directions:
For Falafel:
Preheat oven to 400 degrees F. Place a baking sheet in to the oven.
Combine all falafel ingredients, including the chick pea salad, in the bowl of a food processor fitted with the blade attachment. Pulse mixture until coarsely ground.
Using your hands, form the falafel mixture into balls about the size of walnuts and set aside. If the falafel mixture sticks to your hands dip them in cold water in between rolling each ball.
Remove the baking sheet from the oven and spray with nonstick cooking spray. Place the falafel onto the sheet pan and bake for 15 to 20 minutes, turning halfway through the cooking, to brown on both sides.
Place on a serving platter and serve with yogurt sauce on the side.
For Yogurt Sauce:
Add all the sauce ingredients to a small bowl and combine well.
03-15-09
Indian-Spiced Stuffed Eggplant
Makes 2 Servings
Ingredients:
1/4 cup(s) brown rice, preferably brown basmati
2/3 cup(s) water
1 medium eggplants (about 1 pound each)
2 tablespoon(s) extra-virgin olive oil, divided
1 cup(s) finely chopped onion
3/4 teaspoon(s) kosher salt, divided
1 tablespoon(s) minced garlic
1/2 tablespoon(s) minced fresh ginger
6 ounce(s) ground bison
1/2 tablespoon(s) paprika
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) ground turmeric
1/2 teaspoon(s) garam masala (see Tips & Techniques)
1/4 teaspoon(s) cayenne pepper
1 tablespoon(s) tomato paste
Freshly ground pepper to taste
Directions:
1. Preheat oven to 400 degrees.
2. Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, 30 to 40 minutes. Remove from the heat and let stand, covered, for 10 minutes.
3. Meanwhile, cut eggplants in half lengthwise and score the cut sides in a deep crisscross pattern, almost to but not cutting through the skin. Brush the cut sides generously with 2 tablespoons plus 2 teaspoons oil. Brush the skin sides lightly with 1 teaspoon oil. Place the eggplants cut-side down on a baking sheet. Bake for 15 minutes. Flip the eggplants and bake until soft, 15 to 20 minutes more. Remove and set aside. Reduce oven temperature to 350 degrees.
4. Meanwhile, make the filling: Heat the remaining 1 tablespoon oil in a large skillet over medium heat and add onion. Sprinkle with 1/2 teaspoon salt and cook, stirring, until the onion starts to soften, 3 to 5 minutes. Add garlic and ginger and cook, stirring, for 1 minute more. Add bison, paprika, cumin, coriander, turmeric, garam masala, and cayenne to taste; cook, stirring and breaking up with a wooden spoon, until the bison is coated with spices and no longer pink, 4 to 6 minutes. Stir in tomato paste. Remove from heat.
5. When the eggplants are cool enough to handle, scoop out the pulp, making sure not to tear the skin. It’s best to leave about a 1/4- to 1/2-inch layer of pulp attached to the skin. Coarsely chop the scooped-out pulp and add to the meat mixture. Stir until well combined. Stir in the cooked rice and season with the remaining 1 teaspoon salt and pepper. Stuff each eggplant half with equal amounts of the filling.
6. Return the stuffed eggplant to the baking sheet. Bake until heated through, about 20 minutes.
Nutritional Information, per serving: 475 Calories; 24 g Fat; 12 g Fiber; 32 g Carbohydrates;
12-28-08
Aloo Gobi
Makes 8 Servings
Ingredients:
1/4 cup vegetable oil
1 large onion, finely chopped
1 bunch cilantro, roughly chopped
1 small green chilies, finely chopped (can subs. 1 teaspoon chili powder)
1 large cauliflower, chopped
3 large potatoes, peeled, chopped
2 cans diced tomatoes
Fresh ginger, peeled and grated
Fresh garlic, minced
1 teaspoon cumin seed
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala
Directions:
Heat vegetable oil in a large saucepan. Add the onion and one teaspoon of cumin to the oil. Stir together and cook until onions soften. Add coriander, two teaspoons of turmeric, and one teaspoon of salt. Add chilies. Stir tomatoes into onion mixture. Add ginger and garlic.
Add potatoes and cauliflower plus a few tablespoons of water. Stir. Cover and simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle cilantro on top of the curry.
Turn off the heat, cover, and leave for as long as possible before serving.
Calories: 206, Fat: 7g, Fiber: 6g, Carbs: 26g
12-28-08
Eggplant Curry with Cilantro-Yogurt Sauce
6 to 8 First-Course Servings
4 Main-Course Servings
Ingredients:
CILANTRO YOGURT SAUCE
¾ C whole-milk plain yogurt
¼ C chopped fresh cilantro
1 tbsp. fresh lime juice
EGGPLANT CURRY
2 medium eggplants [the farm's are small, so probably more like 4], cut crosswise into 1/3-inch slices
3 tbsp. (or more) vegetable oil, divided
1 medium onion, chopped
1 large carrot, peeled, chopped
5 medium plum [or other farm] tomatoes, chopped
2 tbsp. curry powder, divided
2 tsp. ground coriander
2 tsp. cumin
2 tsp. ground cardamom
Pinch of saffron
½ C dry white wine
1 C all-purpose flour
½ C grated Parmesan cheese
Directions:
CILANTRO-YOGURT SAUCE
Mix all ingredients in a small bowl. Season to taste with salt and pepper. Cover and refrigerate.
CURRY
Sprinkle eggplant with salt, let stand… blah blah blah, oh just skip this step. It’s designed for old, bitter eggplant.
Heat 1 tbsp. oil in large saucepan over medium heat. Add onion, carrot, tomatoes, 1 ½ tbsp. curry powder, and remaining spices. Sprinkle with salt and pepper; sauté vegetables until soft, about 6 minutes. Add wine; stir until almost dry, about 2 minutes. Cool slightly. Puree in blender until smooth. Strain.
Preheat oven to 350 degrees F. Place flour in shallow bowl. Sprinkle eggplant slices with [a little salt and] remaining ½ tbsp. curry powder, then coat with flour.
Heat 2 tbsp. oil in large skillet over medium heat. Working in batches and adding more oil as needed, fry eggplant slices until golden brown and tender, about 2 minutes per side. Transfer to a baking sheet.
Lightly oil 11×7x2-inch baking dish. Place about 1/3 of the eggplant slices over bottom of dish. Spoon about 1/3 of the curry sauce over eggplant; sprinkle with 1/3 of the cheese. Repeat layering 2 more times. Bake until bubbling around edges and cheese is golden brown, about 1 hour.
Divide cilantro-yogurt sauce among plates, spreading with back of spoon into large circle. Cut eggplant into squares and place atop sauce.