Sweet Chili Glazed Chicken Breast with Pineapple

Sweet and sour chicken the most asked for meal in our house.  While perusing my newest cookbook Weight Watchers One Pot Cookbook - really who can say no to only one pot to clean? I found this recipe and thought hmm similar this could work  


 OXO Good Grips Pineapple Slicer (Google Affiliate Ad)

Usually I dread dealing with fresh pineapple but I just acquired one of these beauties and oh what fun! OXO Good Grips Pineapple Slicers.  Love it! 

Cut and marinate chicken in zip lock.

Cast iron is the best.

 

Sweet Chili-Glazed Chicken Breast with Pineapple

From Weight Watchers

Adapted

2T reduced sodium soy sauce

1T brown sugar

1T sweet chili sauce

3 5oz skinless boneless organic chicken breast cut into 1 inch strips

8 (1/2 inch) slices peeled pineapple, cored

1T chopped fresh cilantro

1. Combine first 4 ingredients in zip-lock bag
2. Squeeze out air and seal bag
3. Turn to coat chicken
4. Refrigerator at least 30 minutes up to an hour, turning occasionally
5. Oil and heat medium high cast iron pan
6. Remove chicken from marinade and discard marinade
7. Place chicken in pan turn after 5 minutes
8. Cook until chicken is cooked through about 10 minutes in all
9. Place pineapple on pan for 1 minutes per side only
10. Place chicken and pineapple on platter, sprinkle with cilantro

Grilled Salmon with Mustard Sauce

 School pick up, home to change for dance classes { pull salmon out of freeze and put in cold water}, leave for dance class, gossip with other moms, return home, make rice{salmon perfectly defrosted}, throw together dinner in less then half an hour, book club {glass of wine} - phone call from husband telling me dinner was one of the best.

Grilled Salmon with Mustard Sauce

dinner in 15 minutes!

by Jamie Samford
adapted

4 (6 ounce) wild caught salmon fillets, with skin

salt and pepper

1/2 cream

1/4 cup dijon mustard

freshly grated horseradish to taste 

1. Heat cast iron grated/grill pan medium high heat
2. Spray pan with a bit of oil
3. Salt and pepper salmon
4. Place salmon in pan skin side down
5. Turning once until crisp on the outside and just barely cooked though about 8 minutes
6. Meanwhile, in a small bowl combine cream, mustard and horseradish - season with salt and pepper
7. Spoon sauce over salmon and serve

fabulous day two as well

Puerto Rican Chicken in Green Sauce Pressure Cooker

hmmmm....food one of the essence of our being.  One of the simplest pleasures in our lives, we associate memories good and bad with the tastes and smells food brings to us.  We give thanks for food.  

Ten years ago one of the most tragic days struck our country and all of our lives changed.  I taught second grade at the time.  I remember getting up that morning and going thru the normal motions of getting everyone ready to begin the day.  A friend of ours knocked on our window and said, "Did you see what is happening in New York?"  We immediately turned on the TV.  It was surreal.  When I arrived at school, I picked up my class from the playground, took roll with the TV on in the background.  We all watched and discussed what was happening.  One little boy came up to my desk and said, "Today is my birthday and my birthday will never be the same again."  The next day we wrote letters and the following week we made the most beautiful tribute wall at the entrance to our school filled with huge paper yellow ribbons, pictures, names and the children's writings.  That year we learned about giving, sharing, and heroes. So on this the ten year anniversary of September 11th, pay it forward - bring food, cookies or brownies, perhaps dinner to someone in need, a public worker - police, fire ...because food is the universal language.

Puerto Rican Chicken in Green Sauce Pressure Cooker

from Marcia Kiesel

adapted

1 skinless chicken cut into pieces (bone-in)

6 skinless chicken thighs (bone-in)

Salt and freshly ground pepper

1t ground cumin

4 cups packed cilantro leaves

6 garlic cloves, halved

2 large jalapeños, seeded and chopped

1 medium onion, chopped

1 red bell pepper, chopped

1/4 cup dry white wine

2T extra-virgin olive oil, plus more for drizzling

1 1/2 cups chicken stock or low-sodium broth

1 pound medium red skinned potatoes, sliced 1/4 inch thick

Steamed rice and lime wedges, for serving

 ~ season the chicken with salt, pepper and the cumin

~ let stand for 10 minutes

~ meanwhile, in a food processor, combine the cilantro, garlic, jalapeños, onion, red bell peppers, wine and 2 tablespoons of the olive oil and puree

~ transfer the puree to pressure cooker and stir in the chicken stock

~ add the chicken and potatoes

~ lock lid and over high heat bring to high pressure

~ adjust the heat to maintain high pressure and cook for 13 minutes

~ allow pressure to release naturally

over and cook on high for 2 hours, shifting the chicken a few times, until the chicken is cooked through.

~ season the stew with salt and pepper.

~ serve with rice and lime wedges.

Pizza

Pizza, pizza, pizza...we do have our favorite recipes; however, we always like to experiment.  In this case, I learned something new.  Let your dough rise in an humid area.  Hmmmm...desert dry heat - what to do?  Hello swamp cooler!  And I have to say, what a beautiful rise

the sweet smell of blooming yeast

dough the texture of play-dough

dough ball

our favorite fake pepperoni

all the flavor without all of the grease

Pizza

From Anna Martini

Pasta and Pizza

Adapted

1 ½ cup room temperature water

2T yeast

6 cups all purpose flour

10T milk

salt

~ dissolve the yeast in ¼ cup water

~ mix flour and salt in a mixer with flat beater

~ add the yeast mixer and milk

~ slowly add remaining water with the mixer running

~ add more flour or water till the dough pulls away from the bowl

~ switch over to a dough hook   

~ kneed until dough is smooth like play dough

~ ready to rise – ideal temperature 86 degrees with high humidity

~ put the dough into a greased bowl and cover with a damp towel

~ let rise until 2 to 3 hours until doubled in bulk

~ divide and knead into 4 or more equal balls

~preheat oven or barbeque 500 degrees

~ press down on the ball with your fingers to make a flat pancake not thicker then 3/8 inch and edges higher

~ top with toppings

~ bake until crust is browned and cheese melted and bubbled

Korean Sizzling Beef

Obsessed, I have been obsessed.  Like millions of others who learned of the huge price drop on the HP Touchpad.  I want one! I am hoping to have one in my hot little hands soon.  A great affordable option to keep me busy while waiting at a bevy of kid activities.  I am tired of drooling at those around me with an IPad., so cool yet so expensive.  In our house we laugh and refer to Lord of the Rings – precious…my precious because someone is always obsessed with something.

Well back to the food because we love good food and this recipe is so wonderful I made it twice already.

 A cast iron griddle an indispensable kitchen gadget - just look at those grill marks on the beef -beautiful!  Our garden fresh chives pictured above.

Korean Sizzling Beef

from Marcia Kiesel

Food and Wine

1/4 cup soy sauce

2 tablespoons sugar

2 tablespoons dry white wine

2 large garlic cloves, very finely chopped

1 tablespoon toasted sesame oil

2 teaspoons crushed red pepper

One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices

16 scallions

Vegetable oil, for rubbing

Salt

Steamed rice, for serving

~ in a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar

~  add the sliced flank steak and coat thoroughly in the marinade

~ cover and refrigerate the steak for at least 4 hours or overnight

~ light a grill or heat a griddle

~ rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes

~ season with salt

~ working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side

~ transfer the steak to a serving platter and serve with the grilled scallions and steamed rice

 from our garden: chives

Chorizo, Red Pepper, and Potato Galette with Arugula

Yesterday, I sat with a stack of magazines as my car's oil was changed.  Sweating as I ripping out pages of interesting recipes and planning a small plates feast. We need refreshing food in the blazing hot humid desert.  Vegetables cool and crisp, small plates the perfect solution to the aggravating weather.  

Fabulous flavor and so quick to throw together and I might add, most impressive looking.  Well mine not so impressive, but after 2 hours at the auto shop, I had my car aligned as well, every wanted food so I just smacked it together.  I micro'd the potatoes and roasted the pepper over my gas flame.

Chorizo, Red Pepper, and Potato Galette with Arugula

from Sunset Magazine

adapted

1 sheet puff pastry

3oz+ Basque-style sheep's-milk cheese or manchego, thinly sliced

3oz+ Spanish-style vegetarian chorizo broken up into bite size pieces

1/2 pound Yukon Gold potatoes, cooked and thinly sliced

1 large roasted organic red bell peppers, thinly sliced and patted dry

2 cups loosely packed organic baby arugula

1t sherry vinegar

1/2t extra-virgin olive oil

~ preheat oven to 425°

~ lay out a sheet of parchment paper

~ roll puff pastry to 1/4" thickness

~ set on a rimless baking sheet.

~ leaving a 2-in. border, scatter cheese, chorizo, potatoes, and peppers over dough

~ fold dough edges over filling

~ bake until crust is golden and cheese is melted, 20 to 25 minutes

~ toss arugula with vinegar and oil in a small bowl until coated

~ scatter over galette

~ cut into wedges and serve immediately.

Hearty Chicken Curry with Potatoes

While I am cooking my oldest enters the kitchen, "mmm, what smells so good?"  

Recipes from the Far East have it all.  Fragrant spices, vegetables and protein making the perfect meal.  Best of all the health benefits from a fabulous meal.

Hearty Chicken Curry with Potatoes

 from Madhur Jaffrey's Far Eastern Cookery

6 coriander pods

6 whole ground cloves
2 sticks of cinnamon

2T fennel seeds

2t ground cumin

4T ground coriander seeds

1 ½ t cayenne pepper

1T paprika

4 1 inch cubes of fresh ginger

3 large garlic cloves

4 medium onions

4 lbs. chicken pieces

3 to 4 potatoes

1/4 cups of safflower oil

2t sea salt

1 can coconut milk

handful fresh mint

~put the cardamom pods, cloves, cinnamon, fennel and cumin into a food processor fitted with a metal blade and grind as finely as possible

~ empty bowl

~ add the coriander, ground red pepper, paprika and 8T of water mix to a thick paste

~ peel ginger, garlic and 3 of the onions and chop coarsely 

~ peel and finely slice the forth onion and set aside

~ combine the chopped onions, ginger and garlic in an blender together with about 4T of water, blend to smooth paste

~ skin the chicken and cut with poultry shears into serving pieces

~ cut the potatoes into 1 inch cubes and put in a bowl of water

~ pour oil in a large wide pan over medium high heat

~ when oil is hot add sliced onions and fry until onion is golden brown

~ put in the paste from the blender and the spice paste

~ stir fry for 10-12 minutes or until the mixture is well fried and dark in color

~ put in 3 cups of water, the chicken, and drained potatoes and salt

~ stir and bring to a simmer

~ cover and lower the heat simmer gently for 30 minutes or until the chicken is tender

~ add the coconut milk and stir and cook for another minute 

~ remove some of the oil

~ coarsely chop the mint leaves and stir them in

Fried Cod

Trader Joe's wild caught cod pieces scream make me!  So, I oblige.  The day I made this recipe it was very ho hum.  The next day however reheated in the toaster oven, fabulous.  Everyone enjoyed this recipe...fried is always kid friendly.

breaded and ready to go

Fried Cod

from Maria Helm Sinskey

The Vineyard Kitchen

adapted

4 egg whites

3t salt

freshly ground pepper

1 1/3 cup bread crumbs

1 1/3 cup panko

2T chopped Italian parsley

2 packages of wild cod pieces

extra virgin olive oil for frying

~ whisk egg whites, 1t salt and a grind of pepper in a shallow bowl

~ combine bread crumbs, panko, parsley, 2t salt and a few grinds of pepper in a shallow bowl

~ pat dry cod with paper towel

~ dip cod in egg whites and then bread crumb mixture

~ place on cake rack

~ heat cast iron skillet medium high

~ add a enough olive oil to just cover bottom

~ test oil for sizzle by dropping a couple of bread crumbs

~ fry fish until they are golden only about 1 1/2 to 2 minutes per side

~ place on paper towel when done for a minute or two and serve hot

~ the next day heat in toaster oven on medium toast setting until hot and crispy...so good!

Pressure Cooker Chicken Biryani

Ah-ha, time is ticking away and dinner needs to be made.  Pressure-cooker plus Indian spices...winner winner chicken dinner (my oldest current favorite phrase).  

 Freshly picked peppers from our garden

 
Rating so-so, we had such high hopes since the recipe was from American's Test Kitchen Family Cookbook.  The spices did not sing.  The rice lacked fluff.  I did not use so much saffron due to the cost.  I used a more affordable 1/8t.  I think the taste would improve with cardamom pods used in the pressure cooking stage.

Pressure Cooker Chicken Biryani

from The America's Test Kitchen Family Cookbook

adapted

Yogurt Sauce

1 cup plain yogurt

2T minced fresh ciantro

2T minced fresh mint

1 garlic clove minced

salt and pepper

~ stir all ingredient together

~ season with salt and pepper

~ refrigerate until needed

Biryani

4 large boneless chicken breasts

salt and pepper

3T safflower oil

1T earth balance margarine

1 large sweet onion halved and sliced 1/2 inch thick

6 garlic cloves sliced thin

2 jalapeno chilies, stemmed seeded and minced

1T cumin

2T grated fresh ginger

1 cup water

2 cups low sodium chicken broth

2 cups basmati rice

1/4 cup raisins

2 cinnamon sticks

2T minced fresh ciantro

1/2t saffron threads crumbled

1/2 t cardamon

~ season chicken with salt and pepper

~ heat 2t oil in pressure cooker medium high until just smoking and brown chicken on both sides, 3 minutes

~ transfer to a clean plate

~ add remaining oil and the margarine medium high heat until margarine has melted

~ add onion and cook until soft and browned on edges

~ stir in garlic, jalapenos, cumin and 1T ginger cook 30 seconds

~ stir in water scrapping up any brown bits

~ stir in broth, rice, raisins, and cinnamon sticks

~ place chicken on top of rice so it is partially submerged

~ lock the top in place 

~ bring to high pressure over high heat cook for only 4 minutes, adjust temperature to maintain pressure

~ remove pressure cooker from heat

~ allow the pressure to naturally release for 8 minutes

~ use quick release to release remaining pressure

~ remove lid

~ remove chicken and tents with foil

~ stir in cilantro, saffron, cardamom, and remaining ginger into the rice and season with salt and pepper

~ replace the lid, do not lock

~ slice chicken

~ discard cinnamon sticks

~ transfer rice to serving dish and arrange chicken over rice

~ serve yogurt sauce separately 

Portobello Burgers with Red Pepper and Gorgonzola

YUM!  I made these before our invasion and they were so truly scrumptious I plan on making them again soon.  The kids liked them too...once they picked off the bell pepper.  

Fresh herbs a garden staple, we grow thyme, several types of basil, marjoram, oregano, sage, stevia, dill, fennel, rosemary, cilantro, chives, salad burnett, and more I can not think of right now.  I highly recommend growing herbs.  Although we grow our herbs outside, they are easily grown indoors.

 

 

Portobello Burgers with Red Pepper and Gorgonzola 

from Sara Moulton Cooks at Home

adapted

4 large portobello mushrooms, stemmed removed
1/4 cup balsamic vinegar
3 garlic cloves minced
1T fresh thyme chopped
1/4 cup extra virgin olive oil, more from brushing
2 small red bell peppers, organic if available
kosher salt and freshly ground pepper
1/2 cup crumbled Gorgonzola cheese
4 slices of rustic bread
1/2 cup low fat mayonnaise
5T shredded fresh basil


~ wipe mushroom caps and with a small spoon scrape out the gills
~ combined and whisk vinegar, garlic, thyme, and 1/4 cup olive oil
~ put mushrooms in shallow glass dish
~ pour vinegar mixture over mushrooms and let sit at room temperature for an hour
~ heat bbq
~ set pepper on grill turn as skin blackens
~ remove blackened peppers and place in glass bowl and cover with baking sheet until cool enough to handle
~ cut peppers into strips
~ remove mushrooms from marinate and season with salt and pepper
~ add about a tablespoon of marinate to mayonnaise 
~ place mushrooms cap side up on bbq until darken and slightly soften 2 to 3 minutes
~ turn grill for another 2 to 3 minutes
~ when mushroom are just about tender place cheese into the cavity of each cap
~ brush bread with olive oil and place on the bbq until slightly toasted turning often
~ assemble slather mayonnaise on bread, place mushroom atop, place red pepper strips and shredded basil on mushroom 

Our broccoli is almost ready to pick.

Indian Style Shepard's Pie

Potatoes and beef a perfect carnivore combination.  Once again the day was a rush, so I employed the pressure cooker for a quick dinner.  Great dinner protein, starch and vegetables all in one.

To finish it off I opted for my small toaster oven. I also have a larger counter oven.   I like using the smaller oven so the kitchen does not heat up as well as saving energy.  I rarely use my regular oven, too big, too old (a Modern Maid, great name) and worst of all not calibrated.  It is very cool looking and I plan on getting it calibrated soon although.

sweet potatoes and red potatoes

pressure cooker including bones

Indian Style Shepard's Pie

from Sara Moulton Cooks at Home

adapted

1 1/2 pounds lamb cubed

1T safflower oil

kosher salt and freshly ground pepper

1 medium onion chopped

1 inch piece of ginger grated with microplaner

3/4t ground cumin

1/2T ground coriander

1/8 cup flour

1 cup organic chicken broth

juice from one key lime

1 serrano chili green seeded and minced

1 cup organic chopped tomatoes

1/2 organic baby spinach

1 1/2 cups small cauliflower florets

1 1/4 pound organic sweet potatoes

3 medium organic red potatoes

~ heat oil in pressure cooker medium/high

~ add lamb and brown on all sides season with salt and pepper about 5-7 minutes

~ remove lamb and transfer to a bowl

~ reduce heat to medium and add onions and a tiny pinch of salt 

~ cook stirring until tender about 5 minutes

~ add garlic and ginger and cook for about 3 minutes

~ add the cumin, coriander and flour stirring often 3 minutes

~ add stock and increase heat simmer 5 minutes

~ stir in lime juice, tomatoes, lamb and collected juices 

~ put lid on pressure cooker and cook 14 minutes 

~ turn off heat and allow to naturally reduce on it's own

~ while meat cooks microwave potatoes

~ mash cooked potatoes

~ remove lid from pressure cooker

~ remove bones

~ add spinach and cauliflower 

~ preheat conventional oven 400 or toaster oven 325

~ put lamb mixture in baking dish and put mashed potatoes on top

~ cook for about 25 minutes

Oven Fried Chicken

This was a huge hit.  The littlest downed two pieces before anyone else hit the table.  At the end of the meal there was a "Make Again" shout out.

This recipe has a drop of the essence from Jean Anderson's Oven Fried Chicken from Sara Moulton Cooks at Home.

 raw chicken

Oven Fried Chicken

from Me with a bit of help from Sara Moulton

1/2 cup or more flour 

1/2 cup or more olive oil

1/2 cup panko crumbs

1/2 cup bread crumbs

1T onion powder

3T sesame seeds 

1 chicken cut in to 10 pieces skin removed

salt and freshly ground pepper

~ preheat oven 350

~ place flour in a shallow bowl

~ place olive oil in a shallow bowl

~ place panko, bread crumbs, onion powder, sesame seeds, salt and pepper in a shallow bowl

~ dip each piece in flour then oil and then panko/bread crumb mixture turning to coat on all sides

~ arrange chicken on either a baking sheet or large cast iron skillet and place in oven

~ spray with a bit of olive oil

~ bake until lightly browned and cooked through 55-60 minutes

Chicken Cutlets

Having a tough day?  Feel like smacking something?  Well why not get your aggressions out and have a good meal at the same time.  Just employ your handy kitchen mallet.  

 

Chicken Cutlets

from ME

5 boneless chicken breast

1/2 cup or more all purpose flour

2 eggs whisked

1/2 cup or more panko

salt and pepper to taste

2T olive oil

~ place flour in shallow bowl

~ place eggs in shallow bowl and whisk to combine

~ place panko in shallow bowl and season with salt and pepper

~ place chicken breast between two pieces of wax paper ( 20" by 20" give or take a few inches)

~ pound away using a mallet or rolling pin or small heavy skillet until chicken is about 1/4" thick

~ heat cast iron skillet and add oil medium temperature

~ dredge the cutlet in flour

~ dredge in egg

~ dredge in panko crumbs

~ place breaded cutlet in skillet about 4 minutes per side

relax and enjoy your fine meal

Jerk Chicken Thighs with Pineapple Cilantro Salad

They love jerk chicken wings so I thought I would give this a try with boneless chicken thighs. Since I only use my barbecue for baking bread I cooked the thighs inn cast iron skillet which gave them a nice glaze.  Everyone enjoyed but requested more heat next time.  I would also put the chicken in the marinate for 4 to 6 hours.

 

Jerk Chicken Thighs with Pineapple Cilantro Salad

from Kitchen Life

Art Smith

adapted

Pineapple Salad

1/2 of a pineapple cut into cubes

2T chopped fresh cilantro (I used 6 Trader Joe's frozen cubes)

1T rice vinegar

1T honey

1T olive oil

~ toss all of the ingredient in a bowl and refrigerate 1 to 4 hours

Jerk Chicken

2 garlic cloves

1 japapeno for mild or 3 or more red hot serrano chilies for spicy

6 scallions coarsely chopped

1T light brown sugar

1t allspice

3t fresh thyme

1/2t salt

2T safflower oil

2lbs boneless skinless chicken thighs

1 1/2T safflower oil

~ put garlic and chili in mini food processor

~ chop

~ add scallions, brown sugar, allspice, thyme, and salt turn on and off and occasionally scrape down sides until finely chopped

~ add oil to make thick paste

~ put chicken in glass container and toss with marinated

~ cover and refrigerate 4 to 6 hours

~ heat cast iron skillet medium high and add a bit of oil

~ cook chicken  until it shows no signs of pink

Barbecue Chicken Under Pressure

 

Need a meal in a flash?  Pressure Cooker a life saver for life's busy schedule.  I was always afraid of pressure cookers with their little clink clank piece.  Visions of explosions clouded my judgment until I saw the new and improved pressure cookers and now I am in love.  

 Quick Barbecue Chicken

  from Cooking Under Pressure

Lorna J. Sass

adapted

2T safflower oil

3 pounds of chicken parts skin removed

2 cups of barbecue sauce

1 cup coarsely chopped sweet onion

~ heat 1T oil in cooker

~ brown chicken well on both sides

~ remove chicken and put in left over oil

~ add onions and cook until soft

~ add sauce and stir well

~ add chicken and any collected juices

~ stir and coast chicken

~ lock lid and over high heat bring to high pressure

~ adjust the heat to maintain high pressure and cook for 9 minutes

~ reduce pressure with quick release method (make sure it is away from you )

~ serve

Pasta with Acorn Squash and Roasted Garlic

"We want pasta for dinner", sing the three every night.  "Really you want pasta?  Perfect because I just found a recipe that you will really love" I reply as I slice the acorn squash in half.  "What's that?"  "Squash" "ooh, yeech, I said pasta just plain pasta.  I hate it when you add stuff!"  "oh well"...Dinner is served and after a lot feeble attempts to separate pasta from squash they give in and ask for seconds.

Pasta with Acorn Squash and Roasted Garlic

from Vegetarina Planet

Didi Emmons

adapted

1 acorn squash
2T olive oil
garlic bulb
1lb pasta
1/3 cup white wine
1/2t salt
fresh ground pepper
1/3 cup grated parmesan cheese
1/4 chopped walnuts

~ preheat oven 375 (I used my small toaster oven)
~ cut acorn squash and remove seeds and place on baking sheet cut side down
~ bake with oiled garlic bulb 45 to 60 minutes or until flesh is soft
~ let squash cool and scoop out flesh from shell and chop finely
~ cook pasta and reserve 3/4 cup of pasta water
~ heat cast iron skillet
~ toast walnuts, remove and cool
~ add 1T oil and squeeze a few of the garlic cloves into the skillet
~ add wine and reserved pasta water and bring to a boil and let boil 2 minutes
~ add chopped squash and let boil 3 more minutes
~ add pasta and stir well
~ add salt, pepper and cheese and toss
~ plate and sprinkle walnuts and additional cheese

Yellow Mung Beans with Spinach and Panchphoran : Masala bhat

 

I will make them appreciate Indian food.  The glorious spices and wonderful flavors hanging well beyond the meal keep me coming back for more.  The one with a peanut allergy gets a pass since legumes cause his tongue to tingle.  Everyone else, eat this veggy complete protein.

When cooking Indian food one must prepare everything in advance.  Picture this, your own cooking show in front of a studio audience who hangs on your every word.  Your counter will be littered with little bowls filled with exotic spices and it looks very impressive.  Everything happens fast and you will not have time to measure out ingredients once you get started.  If you are not prepared, you will spend a great deal of time clean up burned spices.

 

 

Yellow Mung Beans with Spinach and Panchphaoran

Muger Dal

from Indian Home Cooking

Suvir Saran and Stephanie Lyness

adapted

serves 4

1T safflower oil
1 cup yellow mung beans picked over, washed and drained
1/2t turmeric
4 cups water
1 bay leaf
1 1/2t sea salt
2 cups firmly packed stemmed fresh spinach, finely chopped
1/2t cayenne pepper

~ heat oil over medium high heat
~ add mung beans and turmeric
~ add water, bay leaf and salt
~ bring to boil and skim well
~ reduce the heat and simmer partially covered until beans are tender 20 minutes
~ add spinach and cayenne pepper and cook partially covered 15 minutes

Tempering Oil
2T safflower oil
2t panchphoran (ha, you don't have this?) aka Bengali five-spice mix (ring a bell?) or like me you can create your own: 1t cumin seeds,  1/2t coriander seeds and 1/2 teaspoon fennel seeds
3 whole dried red chilies (dried on the vine in my garden)
1/2 fresh jalapeno (picked from my garden)
juice of one lemon or if you have any, I do, 1/2t amchur (dried mango powder)

~ heat small cast iron pan medium heat
~ add oil and warm
~ add "panchphorah" and chilies
~ stir until cumin seeds turn golden brown 1 to 2 minutes
~ remove pan from heat and stir in lemon juice or amchur
~ pour tempering oil into pan with dal and stir
~ transfer to serving dish

~ serve hot

Masala bhat

Spicy Rice

from The Hare Krishna Book of Vegetarian Cooking

Adiraja dasa

adapted 

2 cups basmati rice
3 1/2 cups water
1t sea salt
2T safflower oil
1t cumin seeds
2 jalapenos (from my garden)
1t ground cinnamon
1t grated fresh ginger
1/2t fresh grated nutmeg
3 cardamon pods bruised (I push on mine with the side of a knife)
2T freshly chopped coriander or like me you can use two frozen cilantro cubes from Trader Joe's
2T butter

~ wash rice
~ soak rice 15 minutes
~ let drain 15 minutes
~ put water and salt in pot over high heat
~ heat safflower oil in medium pan and fry cumin and chillies
~ when cumin seeds start to brown in a few seconds
~ add cinnamon, ginger, cardamom and nutmeg
~ stir once
~ add the rice and continue stirring
~ in a minute or two rice should start to lightly toast
~ pour the boiling water over the rice
~ cover and turn heat down very low and do not remove lid
~ cook 15-18 minutes
~ uncover and allow steam to escape
~ remove cardamom pod
~ mix in butter and coriander or cilantro
~ put in serving dish