This is adapted from the adorably delicious website, Manjula's Kitchen.
This is best served with an Indian flatbread, such as naan, roti, or a paratha.
Ingredients
1 15oz can of chickpeas (garbanzo beans)
3 cups finely chopped spinach
2 medium tomatoes
1/2″ piece ginger, peeled
1 green chili (I could only find a jalapeno, which was fine)
3 tablespoon oil
1 teaspoon cumin seed
1 tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red pepper or chili powder(to your liking)
1/2 teaspoon salt (to your liking)
1/2 teaspoon garam masala
Directions
Drain the liquid out of the chickpeas and rince the chickpeas well.
In a food processor, blend the tomatoes, green chilies, and ginger to make a puree.
Heat the oil in a saucepan.(Test the heat by adding one cumin seed to the oil; if seed cracks right away, the oil is ready.)Add the cumin seeds to the hot oil in the saucepan.
After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat. The tomato mixture will start leaving the oil and will reduce to about half.
Add spinach, salt, and one half cup of water to the saucepan and let it cook covered for 4 to 5 minutes on medium heat.
Add the chickpeas and mash them lightly with a spatula so they soften and combine with the sauce. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes.
Add the garam masala and let it cook for another minute. Serve hot with suggested Indian bread. (I also served it with a healthy spoonful of my G-ma's Apple Chutney.) Yum!
Thursday, July 22, 2010
Wednesday, June 30, 2010
Rosemary Shortbread Cookies
Adapted from Gourmet, via Epicurious
Ingredients
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 tablespoons mild honey
1/2 cup confectioners sugar (I used a little less regular sugar, but do what you will)
1 tablespoon granulated sugar
Directions
Preheat oven to 300°F
In a bowl, whisk together flour, salt, baking powder, and rosemary.
Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment or wax paper into a 9-inch round. Transfer disk carefully to a well-buttered cookie sheet. Score dough into 8 wedges by pricking dotted lines with a fork. Sprinkle dough with 1/2 tablespoon granulated sugar. Repeat with remaining dough, on another cookie sheet.
Bake shortbread until golden brown, approximately 25 minutes. Let cool 5 minutes then transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
Ingredients
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 tablespoons mild honey
1/2 cup confectioners sugar (I used a little less regular sugar, but do what you will)
1 tablespoon granulated sugar
Directions
Preheat oven to 300°F
In a bowl, whisk together flour, salt, baking powder, and rosemary.
Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment or wax paper into a 9-inch round. Transfer disk carefully to a well-buttered cookie sheet. Score dough into 8 wedges by pricking dotted lines with a fork. Sprinkle dough with 1/2 tablespoon granulated sugar. Repeat with remaining dough, on another cookie sheet.
Bake shortbread until golden brown, approximately 25 minutes. Let cool 5 minutes then transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
Wednesday, June 2, 2010
Caramel Corn
Adapted from DamGoodSweet, by David Guas and Raquel Pelzel via Orangette
A few notes to help you along...mostly thanks to Molly at Orangette:
-Whether you want to use a cup of popcorn kernels and pop it yourself (which is what I did and recommend) or use microwave popcorn, you'll need a whole bowl-full. About 10 cups or so.
- Be sure to have a whisk and a rubber spatula close at hand. You’ll need them both on short notice.
- Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later.
- Do not try to make this recipe without a candy thermometer.
Ingredients
1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted
1 cup packed light brown sugar
¼ cup light corn syrup (I technically skipped this as I don't like corn syrup, and used a bit more sugar and water.)
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
1 cup lightly salted, roasted peanuts, roughly chopped
Directions
Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.
If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.
In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve. Make sure to sprinkle with enough salt to suit your taste!
A few notes to help you along...mostly thanks to Molly at Orangette:
-Whether you want to use a cup of popcorn kernels and pop it yourself (which is what I did and recommend) or use microwave popcorn, you'll need a whole bowl-full. About 10 cups or so.
- Be sure to have a whisk and a rubber spatula close at hand. You’ll need them both on short notice.
- Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later.
- Do not try to make this recipe without a candy thermometer.
Ingredients
1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted
1 cup packed light brown sugar
¼ cup light corn syrup (I technically skipped this as I don't like corn syrup, and used a bit more sugar and water.)
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
1 cup lightly salted, roasted peanuts, roughly chopped
Directions
Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.
If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.
In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve. Make sure to sprinkle with enough salt to suit your taste!
Monday, May 17, 2010
No-Knead Bread
From Jim Lahey at Sullivan Street Bakery, via The New York Times
Ingredients
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 3/4 teaspoons salt
Cornmeal
Directions
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I put the covered bowl of dough in my cast iron skillet that always sits on my stove...warmest spot in the kitchen.)
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour or cornmeal; put dough seam side down on towel and dust with more flour or cornmeal (I prefer cornmeal, adds a lovely crunch). Cover with another cotton towel, or loosely just drape the ends of the cotton towel you're already using across the top of the dough, and let rise for about 2 more hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. (Note: I had a big pot but no lid, so I just used some aluminum foil as the lid and it worked like a gem.)
Enjoy!
Ingredients
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 3/4 teaspoons salt
Cornmeal
Directions
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I put the covered bowl of dough in my cast iron skillet that always sits on my stove...warmest spot in the kitchen.)
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour or cornmeal; put dough seam side down on towel and dust with more flour or cornmeal (I prefer cornmeal, adds a lovely crunch). Cover with another cotton towel, or loosely just drape the ends of the cotton towel you're already using across the top of the dough, and let rise for about 2 more hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. (Note: I had a big pot but no lid, so I just used some aluminum foil as the lid and it worked like a gem.)
Enjoy!
Tuesday, April 20, 2010
Double Berry Pie
This recipe comes via Epicurious who borrowed it from Nepenthe's restaurant book, My Nepenthe: Bohemian Tales of Food, Family, and Big Sur.
Also, there were no raspberries (originally this was a triple berry pie!) so I included the original recipe below, but, in my version, just did strawberries and blackberries.
Finally... I know it's hard. But let this puppy cool down a bit before serving it so it actually sets and doesn't have the consistency of a crumble.
Ingredients
For Pie Dough:
1 cup flour
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 teaspoon granulated sugar
Pinch salt
1 to 2 tablespoons heavy cream
For Filling:
3 cups fresh strawberries
3 cups fresh blackberries
3 cups fresh raspberries
2 tablespoons Grand Marnier (I used whiskey)
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1 1/2 teaspoons cinnamon
For Crunchy Topping:
2/3 cup flour
2/3 cup whole oats
2/3 cup firmly packed brown sugar
2/3 cup walnuts
1/2 cup (1 stick) cold unsalted butter
Directions
For the dough:
Combine the flour, butter, sugar, and salt in a food processor and pulse until the butter resembles small peas. Drizzle in the cream a little at a time, pulsing until the dough just comes together. Add more cream if needed. Alternatively, you can use a pastry cutter or your own fingers to mix the ingredients together and finish by using a wooden spoon or spatula when the cream is added.
Turn the dough out onto a clean work surface and gently pat it into a flat disk. Wrap in plastic and chill for at least 30 minutes.
For the pie:
Preheat oven to 350 degrees Farenheit.
On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie plate, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier (or whiskey). In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter, or your fingers. Finely chop the walnuts and add to the mixture.
Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.
Allow pie to cool and set. Serve with whipped cream or ice cream...it's all delish!
Also, there were no raspberries (originally this was a triple berry pie!) so I included the original recipe below, but, in my version, just did strawberries and blackberries.
Finally... I know it's hard. But let this puppy cool down a bit before serving it so it actually sets and doesn't have the consistency of a crumble.
Ingredients
For Pie Dough:
1 cup flour
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 teaspoon granulated sugar
Pinch salt
1 to 2 tablespoons heavy cream
For Filling:
3 cups fresh strawberries
3 cups fresh blackberries
3 cups fresh raspberries
2 tablespoons Grand Marnier (I used whiskey)
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1 1/2 teaspoons cinnamon
For Crunchy Topping:
2/3 cup flour
2/3 cup whole oats
2/3 cup firmly packed brown sugar
2/3 cup walnuts
1/2 cup (1 stick) cold unsalted butter
Directions
For the dough:
Combine the flour, butter, sugar, and salt in a food processor and pulse until the butter resembles small peas. Drizzle in the cream a little at a time, pulsing until the dough just comes together. Add more cream if needed. Alternatively, you can use a pastry cutter or your own fingers to mix the ingredients together and finish by using a wooden spoon or spatula when the cream is added.
Turn the dough out onto a clean work surface and gently pat it into a flat disk. Wrap in plastic and chill for at least 30 minutes.
For the pie:
Preheat oven to 350 degrees Farenheit.
On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie plate, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier (or whiskey). In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter, or your fingers. Finely chop the walnuts and add to the mixture.
Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.
Allow pie to cool and set. Serve with whipped cream or ice cream...it's all delish!
Tuesday, March 30, 2010
Warm Lentil Salad
Adapted from the Fresh 365 site... go visit, you won't be disappointed!
I substituted a few items (sliced almonds for walnuts, spinach for lettuce, feta for goat cheese) and it was all good in the hood.
Ingredients
For the Salad:
1 1/2 cups green or yellow lentils, rinsed
3 cups water
2 tablespoons fresh thyme leaves
1-2 t salt
Packet of baby spinach leaves
1/2 cup chopped walnuts or sliced almonds, toasted
2 tablespoons minced red onion
Crumbled feta or goat cheese
For the Dressing:
2 tablespoons minced sun dried tomatoes
6 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon salt
Directions
In a saucepan, add lentils, water and thyme leaves. Bring to a boil, cover, and reduce heat to low. Simmer 20-25 minutes, until lentils are just tender. Meanwhile, in a jar or small bowl, whisk together dressing ingredients. Remove lentils from heat when cooked through, and gently stir in salt, to your taste.
Divide spinach leaves among bowls. Top with lentils, nuts, red onion and cheese. Drizzle dressing on each salad, to taste. Garnish with additional thyme leaves if desired. Serve immediately.
I substituted a few items (sliced almonds for walnuts, spinach for lettuce, feta for goat cheese) and it was all good in the hood.
Ingredients
For the Salad:
1 1/2 cups green or yellow lentils, rinsed
3 cups water
2 tablespoons fresh thyme leaves
1-2 t salt
Packet of baby spinach leaves
1/2 cup chopped walnuts or sliced almonds, toasted
2 tablespoons minced red onion
Crumbled feta or goat cheese
For the Dressing:
2 tablespoons minced sun dried tomatoes
6 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon salt
Directions
In a saucepan, add lentils, water and thyme leaves. Bring to a boil, cover, and reduce heat to low. Simmer 20-25 minutes, until lentils are just tender. Meanwhile, in a jar or small bowl, whisk together dressing ingredients. Remove lentils from heat when cooked through, and gently stir in salt, to your taste.
Divide spinach leaves among bowls. Top with lentils, nuts, red onion and cheese. Drizzle dressing on each salad, to taste. Garnish with additional thyme leaves if desired. Serve immediately.
Sunday, March 14, 2010
Scones
Adapted from Alice Waters' "The Art of Simple Food," these puppies are seriously easy to whip up. Also, I usually make a batch and keep them at work for a great breakfast, even in the midst of craziness.
Besides being nice and crunchy around the edges and they're not too dense or sweet. Instead of dried apricots, try dried cherries, cranberries, raisins, chocolate chips, fresh blueberries, or, my next choice when I make these scones, frozen cranberries.
Ingredients
2 cups unbleached all-purpose flour (or whole-wheat pastry flour)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/3 cups cream
2 tablespoons butter, melted
1 1/2 tablespoons sugar (you can use regular sugar or the darker, all-natural sugar aka Demerara sugar, which is what I used)
1/2 cup dried fruit (optional, and of your choice) or, alternatively, fresh berries or frozen ones.
Directions
Preheat oven to 400 degrees.
Measure, and mix together in a large bowl the flour, baking powder, salt and sugar.
Stir in the cream, and mix until the dough just starts to come together, it will be wet and sticky. Stir in (optional) the fruit at this point, if you wish. Turn the dough onto a lightly floured surface, and knead briefly, just until the dough is brought completely together and the fruit is well-distributed.
Pat the dough into an 8-inch circle, and brush with the melted butter. Sprinkle the dough with the sugar, and cut the dough into 8 wedges. Place wedges approximately 1-inch apart on a baking sheet lined with parchment, wax paper, or a silicone liner.
Bake for 17 minutes or until golden brown along the edges.
Besides being nice and crunchy around the edges and they're not too dense or sweet. Instead of dried apricots, try dried cherries, cranberries, raisins, chocolate chips, fresh blueberries, or, my next choice when I make these scones, frozen cranberries.
Ingredients
2 cups unbleached all-purpose flour (or whole-wheat pastry flour)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/3 cups cream
2 tablespoons butter, melted
1 1/2 tablespoons sugar (you can use regular sugar or the darker, all-natural sugar aka Demerara sugar, which is what I used)
1/2 cup dried fruit (optional, and of your choice) or, alternatively, fresh berries or frozen ones.
Directions
Preheat oven to 400 degrees.
Measure, and mix together in a large bowl the flour, baking powder, salt and sugar.
Stir in the cream, and mix until the dough just starts to come together, it will be wet and sticky. Stir in (optional) the fruit at this point, if you wish. Turn the dough onto a lightly floured surface, and knead briefly, just until the dough is brought completely together and the fruit is well-distributed.
Pat the dough into an 8-inch circle, and brush with the melted butter. Sprinkle the dough with the sugar, and cut the dough into 8 wedges. Place wedges approximately 1-inch apart on a baking sheet lined with parchment, wax paper, or a silicone liner.
Bake for 17 minutes or until golden brown along the edges.
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