Mustafa’s Daal (Lentils)

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”.

Ingredients:

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 1/4 tsp ground cayenne pepper (use less if you don’t like spicy)
1/4 tsp turmeric
3/4 cup diced onions
3/4 cup diced tomato
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 (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, and dried red peppers. Cook for a minute or two and then add the 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.

Pan Seared Salmon with Lemon Garlic Cream Sauce

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.

Ingredients:

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.

So good!

Brazilian Seafood Stew (Moqueca)

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.

Ingredients

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

Directions

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!

Chicken Karahi (Stew)

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.

Ingredients

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.

Stir in butter and garnish with Cilantro.

Serve with Naan, roti or tortillas.

New Year’s Day Hoppin’ John

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!

Ingredients:

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.

Red Cabbage & Sausage

Maya bought a gorgeous red cabbage when she was last home and I had a half package of turkey sausage I wanted to use use up. Cooked cabbage and sausage sounds like a nice German style dish, I thought. I love sauteed cabbage, so I improvised and came up with what ended up being a really tasty dinner. Leave out the sausage and you’ve got a lovely, colorful side dish.

1 Tbsp butter
1/2 yellow onion, rough chopped
1 1/2 cups red cabbage, chopped
2 tsp garlic puree
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
good pinch of caraway seed
8 oz turkey sausage, cut 1/2″ thick

Heat butter in a medium frying pan. Add onion and cook until translucent, about 5 minutes. Add garlic puree and cook another minute, stirring. Add salt, pepper and caraway seed and give a stir. Add cabbage and toss to combine.

Cook on low heat for 20 minutes, stirring occasionally. Add sausage pieces, stir to combine, cover and cook another 1o minutes, until sausage is warmed through.

Check seasonings and serve.

Delish!!

Chicken and Veggie Greek-style Sheet Pan Wraps

Another great recipe from Mel’s Kitchen Cafe.  I made a few tweaks of my own, but what I love about this recipe is that it uses all the produce that is so good right now.  My garden is bursting with tomatoes, peppers and zucchini and this is a great way to use them.

It’s also crazy quick – you could start marinating the chicken and make the Tzatziki sauce mid-afternoon and then the whole supper can come together in 20 minutes.

We always have frozen naan in the house, so I made it with naan.  But flatbread would be good, too.

This would also be great with shrimp or for a vegetarian version, try using sliced mushrooms instead of chicken. Just be sure to bake the mushrooms long enough so they’re tender, since they take a little longer to cook.

Chicken:
3 Tbsp olive oil
3 Tbsp lemon juice
½ tsp garlic powder, or 1 tsp crushed garlic
1/2 tsp dried oregano
1/2 tsp Kosher Salt
1/4 tsp freshly-ground black pepper
2 pounds boneless, skinless chicken thighs, cut into thin slices

Vegetables:
2 bell peppers (any color), cored and sliced thinly
1 medium zucchini, sliced into strips (no need to peel)
2 Tbsp olive oil
Salt and pepper

Tzatziki:
1 cup grated cucumber, squeezed and drained
1 cup plain yogurt
1 Tbsp lemon juice
1 tsp red wine vinegar (apple cider vinegar is fine, too.)
1/2 cup crumbled feta
1/4 tsp garlic powder
Salt and pepper, to taste

Naan

Toppings:
Thinly sliced red onions
Diced cucumbers
Chopped tomatoes
Romaine lettuce, quartered and cut into thin ribbons

INSTRUCTIONS

Mix the marinade in a medium bowl and add chicken. Cover and refrigerate 30 minutes.

Make the tzatziki sauce in another small bowl, cover and refrigerate.

Preheat oven to 425 degrees F.

Lightly grease 2 half sheet pans. Remove chicken pieces from the bowl and place on one sheet pan.

Toss bell peppers and zucchini in the marinade for a few minutes and spread in a thin layer on a second sheet pan. Discard leftover marinade.  Lightly salt and pepper veggies.

Bake for 6 minutes, and rotate pans. (Drain excess liquid from the chicken pan, if any.) Bake another 6-8 minutes until chicken is done and peppers are fork tender.

Warm the naan in the oven for a couple of minutes. I removed the chicken to a plate and reused the chicken sheet pan.

Serve the chicken and veggies on naan with the Tzatziki sauce and other toppings. It’s also fun to make these at the table.

So good!!!

Low Country Shrimp & Sausage “Boil” (It’s Baked!)

I can’t really remember where I found this version of the classic Southern recipe. I had jotted down the ingredients on a piece of paper that rattled around in my purse for weeks.  But I finally made it, and it was crazy good and so easy.

Rather than boiling you roast everything in the oven.

Ingredients

1 lb. baby red potatoes, halved
2-3 Tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly-ground black pepper

1 lb. shrimp peeled and tails removed
1 lb. smoked sausage, cut into 1″ pieces
4 ears of sweet corn, shucked and cut into three inch pieces
1 bell pepper, cut into bite-sized pieces (not traditional but I love peppers)
1 1/2 Tbsp Old Bay Seasoning

6 Tbsp butter, melted
1/2 tsp garlic powder
lemon wedges

Heat oven to 400 degrees.

Place potatoes in a big bowl and toss with olive oil, salt and pepper.  Place on a baking sheet and bake for 15-20 minutes, until they’re quite soft when you poke them with a fork.

In the same large bowl, toss shrimp, sausage, corn, pepper and Old Bay Seasoning until everything is nicely coated. Add to baking dish. (I used a rubber spatula to get every last drop out!)

It will be pretty crowded, but that’s totally fine. Just spread things out a bit, and bake another 12 – 15 minutes, until the pepper is a little softened and the shrimp looks done.

Stir garlic powder into melted butter and drizzle over the whole pan. Serve with wedges of lemon.

So quick, easy and delicious. I’m going to try other vegetables – perhaps zucchini or eggplant? Everything tastes wonderful in this dish.

Note:  I looked up a recipe for Old Bay Seasoning (Food.com has a pretty highly rated one) but it uses a million ingredients, and makes an awful lot.  But if you really want to make your own, here is the link: https://www.food.com/recipe/old-bay-seasoning-copycat-189447

Baked Crunchy Shrimp Tacos

Another great recipe from MelsKitchenCafe.com that I’ve been wanting to try. All the stars aligned last night and Maya and I made it for supper. It was amazingly good and really very easy. Kumy gave it his highest praise, “you should make this for guests.” Agreed and hopefully someday soon…

I checked the garden for ripe tomatoes(surely by now, right?)but alas – nothing but green tomatoes, so I substituted a can of Rotel tomatoes for the diced tomatoes. If you do use Rotel, go easy on the jalapeno.

INGREDIENTS

Tomato Sauce Mixture:
1 can Rotel tomatoes or 2 medium tomatoes, diced (about 1 1/2 cups)
1 small yellow onion, finely chopped (about 1/2 cup)
1 medium jalapeno pepper, seeded and finely chopped
2 Tbsp ketchup or BBQ sauce
1 Tbsp fresh lime juice
2 medium garlic cloves, minced or pressed through a garlic press or 1/2 tsp garlic powder
1 tsp kosher salt
Pinch black pepper

1 tsp olive oil
1 pound large shrimp (26 to 30 per pound), peeled, deveined, tails removed and cut in half, and well-drained

2 Tbsp olive oil
10 6-inch corn or flour tortillas
2 cups grated Monterey Jack cheese (I ended up using part Swiss and part
Cheddar.)

Toppings:
shredded romaine lettuce
diced avocado
lime wedges
chopped fresh cilantro
salsa or hot sauce
sour cream (optional)  

Turn oven to 450 degrees.

Mix the tomato mixture in a medium bowl. Heat a frying pan and add the teaspoon of oil. Let it get nice and hot and then add the tomato mixture. Cook for 5-6 minutes until tomatoes are softening.

Add shrimp and cook another two minutes. Remove from heat. (The shrimp will finish cooking in the oven.)

Meanwhile, spread oil generously on two baking sheets and place tortillas on top. Sprinkle with cheese. Spoon a couple spoonfuls of the shrimp mixture in a row down the middle of each tortilla. Bake for 7-10 minutes one sheet at a time.

Remove from baking sheet and fold gently in half. Fill with toppings as desired.

So good – the tortilla is warm and crunchy with the coolness of the lettuce and cilantro!

Note:  Mel didn’t add sour cream, but I love a little sour cream with a big squeeze of lime in it, so we did.

Salade Nicoise

salade-nicoiseA really refreshing change from warm (albeit) comforting casseroles, try this lovely French salad, with its elements in heaps, rather than tossed together.

It’s basically an herby vinaigrette on a very hearty salad – with potatoes, tomatoes, tuna and hard-boiled eggs, meant to be served warm or at room temperature. I love it because it’s also a very forgiving recipe. As long as you’ve got some form of potato, tomato, lettuce and green beans it will be delicious!

It was perfect for a summer evening’s meal, after a good brisk walk.

INGREDIENTS

Vinaigrette

1/3 cup red wine vinegar
2/3 cup olive oil
1/2 tsp garlic powder
2 Tbsp finely chopped fresh Thai basil (could use any basil or 2 tsp dried basil)
1 Tbsp finely chopped fresh thyme or 1 tsp dried thyme
2 teaspoons finely chopped fresh oregano or 1/2 tsp dried oregano leaves
1 tsp Dijon mustard
1 tsp fish sauce (optional)
3/4 tsp kosher Salt and
1/4 tsp freshly ground black pepper

Salad

1 can albacore tun in olive oil, removed and lightly drained
5 hard boiled eggs, peeled and quartered lengthwise
1 lb small young red potatoes
Salt and freshly ground black pepper
1 container butter lettuce (or any nice lettuce), torn into bite-sized pieces
15 or so grape tomatoes, cut in half, or 3 small ripe tomatoes, cored and cut into wedges
1/2 yellow or small red onion, thinly sliced
1/2 pound green beans, stems broken off
1/4 cup olives (I used Castelvetrano but Nicoise olives are also recommended.)
2 Tbsp capers, drained

Make vinaigrette: In a jar, place the oil, vinegar, garlic powder, herbs, mustard and fish sauce if using. Cover with a lid and shake until well blended. Add salt and pepper to taste.

Marinate onion slices in a couple spoons of the vinaigrette in a small bowl.

Bring a pot of water to boil, add 1 Tbsp of salt and add the potatoes and eggs. Cook for 12-15 minutes, until the potatoes are fork soft. Remove the potatoes, immediately cut in half and toss in a bowl with a little more vinaigrette.

Add the green beans to the boiling water and cook 3-5 minutes. Remove and rinse with cold water. Peel and quarter the hard-boiled eggs.

On each plate, lay a bed of lettuce. Heap some of the tuna in the middle. Sprinkle the onions and tomatoes around the tuna.

Arrange the potatoes and green beans in mounds at the edge of the lettuce.
Arrange hard boiled eggs and olives in mounds on the lettuce bed.

Drizzle everything with the remaining vinaigrette and sprinkle with capers if using.

Can also be served without tuna as a vegetarian option.