This is a really interesting recipe from the New York Times, that replaces the oil in the dressing with the buttery fats from ripe avocadoes. I have made this a few times and tweaked it to a recipe that we just love. I used mini cucumbers, which stay really nice and crunchy, but you could also use regular cucumbers, scooping out the soft, seedy part. It’s bright, colorful and delish!
1 lb. mini cucumbers (6 small) 1 package grape tomatoes, halved lengthwise (2 cups?) 2 very ripe avocados Juice of one medium lime 1 tsp Kosher salt 1/4 tsp freshly ground black pepper 1/2 tsp garlic powder 1/4 tsp cumin powder
Peel cucumbers in alternating strips and slice into 1/2″ slices and place in a medium serving bowl.(You can also just halve the cucumbers lengthwise and slice into 1/2″ half circles.) Add tomatoes.
Mix juice and spices in a small bowl, and toss with veggies.
Just before serving, cut avocadoes into 1/2″ cubes and toss fairly vigorously with the salad. The avocadoes must be really ripe, so when you mix them in they break down a bit and coat the other veggies.
Check seasonings and serve. Keeps well in the fridge for a couple of days.
I planted Asparagus in a back corner of my garden several years ago and always kind of forgot about it, until it was a giant mass of ferns. Yesterday, I checked and there were 7-8 beautiful little stems coming up! So I harvested them and we had them for supper last night, using a recipe from Allrecipes.com. Really fresh asparagus is such a treat!
2 Tbsp Olive Oil 1½ Tbsp grated Parmesan cheese 1 clove garlic, minced 1 tsp kosher salt ½ tsp freshly ground black pepper 1 Tbsp lemon juice
1 bunch thin asparagus spears, trimmed into bite-sized pieces.
Preheat oven to 425. Mix everything in a bowl, and add asparagus. Pour out onto a baking sheet and bake 12-15 minutes (longer if the stems are thicker). Remove from oven, and splash with just a bit more lemon juice.
After visiting Kumy’s Mom at the beginning of last year, we were reminded how incredibly delicious Pakistani food is! We were also lucky enough to learn how to make Daal from Mummy’s cook, Mustafa, who is an amazing cook.
It’s a fairly easy recipe, and uses a “bagaar” to add flavor. It was one of the first things we made when we got back. I’m happy to say it was just about as good as Mustafa’s and a welcome reminder of our visit back “home”.
1 cup Masoor Daal (small, round, split red lentils) 1/2 cup Moong Daal (small, oval split yellow lentils)
4 cups water 2 tsp crushed garlic 1 tsp salt 1/4 tsp ground cayenne pepper (add more if you dare – it was originally 1 1/4 tsp – but that was too hot!) 1/4 tsp turmeric 3/4 cup diced onions 3/4 cup diced tomato (Can also substitute 1 can of Rotel Tomatoes for the tomato and jalapeno.) 1/2 jalapeno, diced, optional 1/4 cup cilantro, rough-chopped, optional
Bagaar: 2 Tbsp oil 1 1/2 cloves of garlic, roughly chopped 1 1/4 tsp whole cumin 3 dry red chilis/peppers (small, round ones, but you can use two long red ones instead.)
Wash both daals well, swirling and rinsing until the water is mostly clear. Add to a large pot. Then add water, garlic, salt, cayenne, turmeric, onions and tomatoes. Cook 30-40 minutes.
Whisk well and add water to get a thick gravy consistency, as needed. You can also use an immersion blender to puree the daal, but be careful not to over do it. Add Jalapeno and Cilantro, and cook 10 minutes more.
In a small frying pan, heat the oil and add the rough-chopped garlic, cook for a minute and then add the dry red chilis/peppers and cumin seeds. Cook 30 seconds more and pour oil mixture right into the daal. Stir to combine and serve with basmati rice or Naan. Can also add a squeeze of lemon when serving if you wish.
My dear friend Tammy came over yesterday and we made dinner together. Fresh asparagus from the garden, roasted butternut squash salad, and this amazing salmon dish, cooked in a cast iron skillet. We ate in the backyard as the sun slowly set and it was truly magical.
Tammy actually made the salmon dish and it was just incredible! Kumy said, “this is it – we don’t need to try any other salmon recipes” and I have to say I agree! We got the recipe from Katerina on Diethood.com, with a few modifications.
2 Tbsp olive oil 4 (6 oz. each) skin-on salmon fillets salt and fresh ground black pepper, to taste
For the Lemon Garlic Cream Sauce
1 Tbsp butter 1 cup half & half 1/2 Tbsp all purpose flour (or 3/4 tsp cornstarch for a gluten-free version) 1/3 cup grated Pecorino Romano (or Parmesan) cheese 2 Tbsp lemon juice 3 big cloves garlic, roughly minced 1 tsp dried dill 3/4 tsp dried thyme salt and fresh ground pepper to taste
Heat a cast iron skillet on medium high heat and add the olive oil. Season the salmon on both sides with salt and pepper and add the salmon fillets, skin side down. Let cook for 6 minutes without moving or lifting the fish.
Gently flip the fish over and let it cook 2 more minutes, then remove to a plate.
While fish is cooking, whisk together the half & half, flour, cheese, lemon juice, garlic, dill and thyme in a small bowl. Add ½ tsp salt, and 1/4 tsp black pepper to start. (You can always add more salt and pepper at the end.)
Remove any skin that has stuck to the skillet, and reduce the temperature to medium. Add the butter, let it melt and then pour in the sauce. Bring to the boil, then reduce heat to a simmer, whisking constantly for a minute or so until the sauce starts to thicken. Add the fish carefully into the sauce, skin side down, and cook for 2-3 minutes. Leave the tops of the salmon uncovered so it looks pretty.
I made this remarkably delicious stew last night and it’s a keeper. With a coconutty, fresh lime and cilantro focus, it’s light and the fish and shrimp taste wonderful with it. I’ve tweaked a recipe originally from the New York Times, and everything is very easily available except Dende oil. It may be worth ordering some – since I will definitely make this again.
12 oz peeled, deveined shrimp 12 oz cod fillet, cut into 1″ pieces kosher salt 2 limes (juice of one and the other cut into wedges) 2 Tbsp olive oil (Or Dende oil – traditional but less easily available) 4 garlic cloves, crushed 1 small yellow onion, chopped 2 large bell peppers, cut into 1/4″ slices, and halved 1 can Ro-tel tomatoes, drained and juice reserved (Or 1 lb. tomatoes, cut in 1″ wedges, and 1 Scotch Bonnet pepper, whole and pricked all over with a a knife.) 1 13.5 oz can of coconut milk 1/4 cup fresh chopped cilantro steamed rice for serving
In a bowl, squeeze the juice of one lime and add 1 tsp salt. Place fish chunks in bowl and let marinate.
In a large, deep frying pan, heat olive oil. Add garlic and cook for a minute, then add onions and cook another few minutes. Turn heat up a bit and add the peppers and drained Ro-tel tomatoes. (Save the juice!) Saute for 5 minutes or so, until the peppers are starting to soften.
Reduce heat and add the coconut milk, the Ro-tel juice and simmer about 10 minutes. Add half the chopped cilantro, and the shrimp and cook 2 minutes, stirring occasionally. Gently place fish and marinade into the pan, and cook 2-3 more minutes until fish is cooked through. Taste and add salt if needed.
To serve, place some steamed rice in the bottom of the bowl and ladle stew over. Top with a squeeze of fresh lime and more chopped cilantro. Delish!
I’ve always loved Chicken Karahi from when we lived in Karachi, but really never made it until I snagged a Shan Masala mix for it. It’s a surprisingly easy dish and Kumy and I both loved it with fresh hot Roti (like whole wheat tortillas.) Another good Shan Masala mix – though it’s pretty spicy when made as directed on the box. I might try doing half the mix in the box if you don’t like things too spicy, or using just one chili.
Also – you’ll note that the recipe on the box calls for 1 1/2 cups of oil, and a 1/2 cup of butter, but have mercy – that’s just too oily! The oil and butter are important to this recipe though, so 1/2 cup of oil and the 1/4 cup of butter are about right.
1/2 to 1 box Shan Karahi Seasoning Mix
3 lbs. boneless skinless chicken thighs, cut into bite-sized chunks
2 Tbsp crushed garlic, or 1 tsp garlic powder
1 Tbsp grated ginger
2 Tbsp ginger, julienned
5 tomatoes, diced
4 little green chillies
(You can also substitute 1 can Rotel and ½ can diced tomatoes for the tomatoes and chillies.)
½ cup olive oil + 1 Tbsp olive oil
½ stick butter
3 Tbsp fresh chopped Cilantro
Mix crushed garlic, grated ginger and shan masala mix in a medium bowl. Add chicken chunks and stir until everything is well coated. Let sit for at least 15 minutes.
Heat oil in a medium saucepan, and add meat mixture. Stir fry 5-6 minutes on high heat. Reduce heat and add juliened ginger, cvoer and cook for 10 minutes on low heat.
In a separate pan, heat a Tbsp of olive oil, and saute tomatoes and peppers for a minute or two stirring frequently. Reduce heat and cook 5-6 more minutes, stirring occasionally.
Add cooked tomatoes and peppers to the chicken mixture, and increase heat to medium. Cook stirring gently but frequently to prevent burning.
It’s a Southern tradition to eat Hopping John (Black-eyed Pea Stew) on New Year’s Day for good luck all year, and this year, I’m not taking any chances!
I started with Ree Drummonds recipe. Ree adds a ham hock and says that you can also add a can of diced tomatoes, or a few cups of torn-up Kale. I skipped the ham hock, but may try the tomatoes or kale the next time I make it. If you don’t like black-eyed peas, it’s also good with black beans – it’s a great, comforting dish perfect for a cold Winter’s Day!
4 Tbsp butter (or 2 Tbsp bacon drippings & 2 Tbsp olive oil) (Or just 4 Tbsp olive oil for a vegan version) 1 large yellow onion, diced 4 cloves garlic, minced 1 bell pepper, any color, diced 2 stalks celery, diced 3 14-oz cans black-eyed peas, drained and rinsed 1 quart chicken stock (or veggie stock for vegan) 1 tsp Kosher salt 1/2 tsp freshly ground black pepper Good pinch of red pepper flakes 2 tbsp. white wine vinegar White rice
Heat butter or bacon drippings and oil in a cast iron skillet. Add, onions, bell pepper and celery. Saute for about 5 minutes, until onions are translucent. Add garlic and saute another 2-3 minutes.
Add black-eyed peas, chicken stock and seasonings. Don’t add the vinegar yet! Bring to a simmer, cover and let cook 30 minutes. Remove lid, stir and let cook another 15 minutes, stirring occasionally.
Add vinegar and stir. Check seasonings. Serve in a bowl over hot rice.
Another MelsKitchenCafe recipe – and I like this because you can prep it ahead of time and it isn’t overly sweet. It makes a great breakfast on a cold morning, but you could even use this as a treat with afternoon tea. Or as a weeknight dessert, served with a dollop of sweetened, whipped cream.
1 1/2 cups old-fashioned regular style oats 3/4 tsp baking powder 1 tsp cinnamon 1/8 tsp freshly ground Nutmeg 1/4 – 1/3 cup brown sugar 1 1/2 cups milk 1 egg 1 tsp vanilla 2 T butter, melted, (omit for a vegan version) 2 large apples, cored and chopped (no need to peel) (I used Gala, but really you can mix it up.)
Mix oats, baking powder, cinnamon, nutmeg and brown sugar. If you like things a bit sweeter, use the larger amount of brown sugar.
Mix the milk, egg, vanilla and melted butter, and pour into the oats. Stir gently to combine
Place chopped apples in the bottom of a 9×9 cake pan, (or a 9×12 pan as shown) and top with the oatmeal mixture. You can cover and hold this overnight, or you can bake it straight away at 350 degrees for about 35 minutes. Delish!
I love roasted vegetables, but sometimes forget how much veggies shrink while cooking. By cutting the chunks larger, and spreading them out, you can get wonderful flavor without overcooking them. Plus all of these truly beautiful vegetables are hardy, so you can prep this early and roast them later.
1 large red onion, halved and cut into eighths 1 medium yellow onion, halved and cut into quarters 2 small zucchini, cut lengthwise and into 2″ pieces 2 small summer squash, cut lengthwise and into 2″ pieces 2 green bell peppers, cut into 2″ pieces 2 red bell peppers, cut into 2″ pieces 1 carton baby Portabella mushrooms, sliced thickly 1/2 head of cauliflower, cut into florets 2 blue potatoes, halved and cut into 3/4″ slices
3 Tbsp olive oil 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1/2 tsp garlic powder good-sized pinch each of Oregano, Basil, Red Pepper Flakes & Parsley smaller pinch each of Rosemary and Thyme
Mix oil and spices in a small bowl. Pour a little extra olive oil on two baking sheets and sprinkle a little more garlic powder, salt and black pepper on them. Spread around with your hand, and then dump the vegetables on one pan. Pour the olive oil mixture over and toss gently until all of the veggies are coated. Spread the veggies evenly on the two trays and bake at 425 for 25-30 minutes. Give them a bit of a stir half way through. The veggies should still have all their beautiful colors, but still be nicely cooked.
These vegetables are so beautiful:
Update: After roasting, toss with a quick little vinaigrette. If you make a lot of vegetables, just double the vinaigrette.
2 Tbsp olive oil 2 tsp red wine vinegar 1 tsp parsley pinch of salt
Mix in a cup and drizzle over and gently toss vegetables. The vinaigrette adds a really nice bright note and I’ll probably keep making it like that.
I’ve always loved Palak Paneer, but had never tried to make it. We had Samir’s birthday supper last night and I made it, along with Biryani and a really delicious Mango Trifle, which I’ll add soon. Kumy made his amazing Potatoes, too.
I used a modified version of Swasthi’s recipe from IndianHealthyRecipes.com, which was excellent, if a bit confusing. Basically, you cook the spinach mixture first, and then the spice, onion tomato mixture. You add the spinach back in near the end, and Paneer goes in last, just before serving. It’s actually fairly easy.
It looks like a million ingredients, but they all go together beautifully.
2 Tbsp oil 4 green chilies (Long, skinny ones, seeded) or 2 small/medium Jalapenos, seeded 1 lb. organic baby spinach, washed and well-drained 20 cashews (unsalted or salted is fine)
1 14 oz. can crushed or petite-diced tomatoes with juices in can. (Can carefully buzz with an immersion blender in the can if you want a smoother curry.) 1.5 tsp salt
1 tsp garam masala 1/2 tsp dried fenugreek leaves 12 oz. Paneer, cut into 1/2″ cubes
In a dutch oven, heat oil. Saute chillies, cashews and spinach until spinach is completely wilted, but still bright green. Remove from heat, transfer into a bowl and let cool. Use an immersion blender or food processor to buzz the spinach into a smooth mixture.
Melt butter in the dutch oven and add the whole spices. Let cook until the spices are starting to sizzle a bit – maybe a minute or two. Add the onions and cook until golden – about 8-10 minutes. Add the ginger and garlic and cook, stirring constantly for 1-2 minutes.
Add tomatoes with juice and salt. (If you used salted cashews, go easy on the salt.) Cook for several minutes until the tomatoes start to break down. If you buzzed the tomatoes, you’ll have a smoother curry. If you left the tomatoes in chunks, you’ll have a chunkier curry. Both are fine.
Add the garam masala and about 1 cup of water to the pan, and cook down until you have a nice, fairly thick gravy consistency. When in doubt – let it get a little drier. You can always add a bit of water at the end to loosen it up if you need to.
Add the spinach mixture and the dried Fenugreek leaves. Cook another 2-3 minutes to bring it back to the simmer. Taste and add a bit of salt if needed, and if it’s very thick, add a couple of spoons of water.