Archive for June 2012

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Aloo Palak

Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Fried rice

Ingredients (serves 4)

1 cup white long-grain rice
2 teaspoons peanut oil
2 eggs, lightly beaten
3 rashers middle bacon, trimmed, chopped
1 garlic clove, crushed
3 green onions, chopped
1 cup frozen peas
1 cup beansprouts, trimmed
1 tablespoon Lee Kum Kee soy sauce

Method

Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.
Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Add half the egg. Swirl to cover base of wok. Cook for 30 seconds or until just set. Lift from wok. Transfer to a board. Repeat with remaining egg. Roughly chop egg.
Heat remaining oil in wok. Stir-fry bacon for 3 to 5 minutes or until lightly browned. Add garlic, onion and peas. Stir-fry for 2 minutes. Add rice. Stir-fry for 3 to 5 minutes or until rice is heated through and peas tender. Add beansprouts and soy sauce. Stir-fry for 1 minute. Season with pepper. Serve.

Apple Raisin Bread Pudding

Apple Raisin Bread Pudding

2 tablespoons butter
2 cups chopped cored cooking apples (about 2 medium)
3 cups day−old bread cubes (about 3 slices)
1/2 cup raisins
4 eggs
2 cups skim or low−fat milk
1/3 cup firmly−packed brown sugar
1 teaspoon vanilla
3/4 teaspoon pumpkin pie spice
Whipped cream, whipped topping or ice cream, optional
Apple wedges, optional

In small saucepan over medium heat, melt butter. Stir in chopped apples. Cover and cook over medium heat, stirring occasionally, until slightly soft, about 5 to 7 minutes. In shallow 1 1/2−quart casserole, lightly toss together apples, bread cubes and raisins. In medium bowl, beat together eggs, milk, sugar, vanilla and spice until sugar is dissolved. Pour over apple mixture. Cover and refrigerate several hours or overnight.

Bake in preheated 350°F oven until knife inserted near center comes out clean, about 45 to 55 minutes. Serve hot, warm, or chilled garnished with whipped cream and/or apple wedges, if desired.

Marinated Yogurt Cheese

Makes 4 small cheeses
Ingredients
yogurt cheese from 32 oz. low-fat yogurt
3 Tbsp. olive oil, preferably extra-virgin
3 Tbsp. minced fresh parsley
1 Tbsp. minced fresh dill
2 cloves garlic, finely minced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. dried basil

Instructions
Divide yogurt cheese into 4 rounds, shaping patties with your hands.
Place in a wide, shallow bowl. Combine remaining ingredients and pour over cheese. Let stand at room temperature for 1/2 hour; cover and refrigerate overnight. Remove from refrigerator 1/2 hour before serving.
Serve with crusty French bread or crackers.

Nutritional Information:
42 calories
2 g fat mono
4 mg cholesterol
3 g carbohydrate
3 g protein
27 mg sodium

Herbed Yogurt Cheese

Makes 2 cups
Ingredients
2 cups yogurt cheese made from nonfat yogurt
2 scallions, trimmed and minced
2 Tbsp. chopped fresh parsley plus leaves for garnish
1 Tbsp. chopped fresh basil or 1/2 tsp. dried
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Instructions
In a medium-sized bowl, blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon. (The cheese may be prepared ahead and stored, covered, in the refrigerator for up to 2 days).
To serve, spread the cheese on crostini and garnish with parsley leaves.

Nutritional Information:
24 calories
0 g fat mono
1 mg cholesterol
3 g carbohydrate
3 g protein
66 mg sodium

Cheese toast

Ingredients
1/2 tsp chilli powder
1/2 tsp mustard paste
1/2 tsp black pepper powder
2 tsp flour
4 eggs
50 gms butter, softened
350 gms cheddar cheese, grated
Salt to taste
Bread slices

Method
Mix all the ingredients together except the bread. Put the mixture into a blender and make into a thick paste. Cut out the ends of the bread slices and cut into any shape or size desired, provided the size is not too large or small.

Spread the paste on one side of it well and set on a tray and freeze. Do not fry fresh as the mixture needs to solidify somewhat to stick to the slices while frying. Take out from the freezer five minutes before frying. Fry the underside (bread) first in hot oil. Then flip over and fry with the heat turned low. Serve hot. It can be kept in the fridge overnight and fried in the morning at breakfast.

Omelette with stir-fried noodles

Ingredients
1/4 tsp oregano
1/4 tsp black pepper powder
1 tsp coriander
1 green chilli, sliced
1 tsp garlic, chopped
2 tbsp oil
2 tsp Chinese salt
2 tsp Soya sauce
2 tbsp mushroom, sliced
2 tbsp capsicum, finely chopped
3 eggs
3 tbsp carrot, sliced
3 tbsp cucumber, sliced
180 gms noodles, boiled

Method
Beat eggs in a bowl; add salt, pepper, oregano and coriander and mix. Add a little oil in a frying pan, pour the egg mixture and cook. Remove and keep aside.

In the same pan add some more oil, then add carrot, cucumber, mushroom, Soya sauce and capsicum and fry for a couple of minutes. Now add green chillies, Chinese salt, salt, pepper, ginger, garlic and fry for a minute, add noodles and mix. Remove and place it in a plate. Make a roll of the omelette, cut and arrange on the noodles. Serve hot.

Yummy cheese omelette

Yummy cheese omelette
Ingredients
1/4 tsp black pepper
1 onion
1 tbsp milk
1 tomato, chopped
1 potato, boiled and cubed
1 green chilli, finely chopped
1–2 cheese slices
2 eggs
Salt to taste
Oil for frying
A pinch of red chilli powder

Method
Beat the eggs with salt, black pepper, chilli powder and milk. Keep aside. Heat oil in a pan, fry onions and add vegetables. Fry till tender.
Pour the egg mixture in the pan with vegetables and spread evenly. Sprinkle chopped cheese slices on the omelette and cook for two minutes. Turn over to cook the other side.
Fold and serve hot

ALL DAY CROCKPOT DELIGHT

ALL DAY CROCKPOT DELIGHT
2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes.
Serve with rice and salad.

Across The Border Popcorn

Across The Border Popcorn
1/4 c Unpopped corn (8 cups Popped)
1 c Shredded Monterey Jack Cheese
2 t Chili powder
2 t Paprika
2 t Ground cumin

Pop popcorn. Mix spices into the shredded cheese. Sprinkle mixture over unseasoned popcorn and toss until well blended.

Trail Mix

Trail Mix
1 c. granola cereal
1/2 c. salted sunflower kernels
1/2 c. salted roasted soy beans
1/2 c. chopped dates
1/2 c. raisins

You'll need: Medium bowl, wooden spoon, dry measuring cups, jar. In a medium bowl, mix cereal, sunflower kernels, soy beans, dates and raisins with a wooden spoon. Store in a jar or a plastic container with a tight lid. Makes 2 1/2 cups.

24-Hour Slaw

24-Hour Slaw
3/4 cup sugar
1 lg. head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced
Hot Dressing -- see below

Stir sugar into cabbage. Place half of the cabbage in a large bowl. Cover with onion slices. Top with the remaining cabbage. Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once. Chill 24 hours. Stir well before serving.

HOT DRESSING
1 teaspoon celery seeds
1 1/2 teaspoons salt
1 teaspoon sugar
1 cup cider vinegar
1 teaspoon dry mustard
1 cup oil

Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan. Bring to a rolling boil. Add oil, stirring, and return to rolling boil. Makes about two cups.

Deep Fryer Italian Zeppole

Deep Fryer Italian Zeppole
2-1/2 cups all purpose flour
1/8 tsp. salt
2-1/2 cups water
1/2 cup white wine
olive oil
1 Tbs. ground cinnamon
1 cup sugar

Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth.
Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. Dip zeppole in sugar mixture while still hot.

16 Bean Soup

16 Bean Soup
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more.
zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

Chocolate Truffles

Chocolate Truffles
½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers:
pecan, walnuts, whole almonds or after-dinner mints

Coatings:
coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls.
Drop into desired coating and turn until well covered. Chill until firm.

Fresh Tomato Soup

Ingredients:
3 lbs of sun ripened tomatoes
1 2/3 cups of vegetable stock
3 tablespoons of tomato puree
2 tablespoons balsamic vinegar
Fresh chopped basil leaves (about a handful)
Sea salt to taste
A little crème fraiche and croutons to serve (optional)

Wash the tomatoes and place them in a large bowl. Pour boiling water over them and leave for 30 seconds. After 30 seconds drain the boiling water and add a little cold water to cool. This process makes it easy to peel the skin.
Peel the skin off all tomatoes and cut each tomato into quarters. Place the tomatoes in a large pan and pour the vegetable stock over tomatoes. Bring to a boil and quickly reduce heat to low. Simmer gently for approximately 10 minutes. Stir in the tomato puree, vinegar and chopped basil leaves. Season with salt and pepper to taste and simmer gently while stirring for a further 2 minutes.
Let soup cool slightly and then transfer to a food processor or blender and process or blend until smooth. Transfer the soup back to the pan and reheat gently taking care not to boil.
Serve in warm bowls and top with a little crème fraiche and croutons if desired.

Corn and Sweet Potato Soup

Ingredients:

1 tablespoon olive oil
1 onion, finely diced
2 garlic cloves, crushed
7 ½ cups of vegetable stock
2 teaspoons ground cumin
1 medium sweet potato diced
1 lb corn kernels (fresh or frozen)
Sea salt
Lime wedges to serve

Instructions:
Heat the oil in a large soup pan and gently fry the onion until soft (approximately 5 minutes). Add the garlic and gently fry for another 2 minutes. Add 1/14 cups of vegetable stock to the pan. Bring to a boil, reduce heat and simmer for 10 minutes. Add the cumin and diced sweet potato and simmer a further 10 minutes. Season to taste and add the corn and remaining stock. Simmer approximately 10 minutes.
Remove soup from heat and let cool slightly. Transfer half of the soup to a blender or food processor and blend until smooth. Stir the smooth soup into the pan and mix together with the chunky remaining soup and gently stir together.
Serve into warm bowls with lime wedges on the side.