For The Love Of Food!

Best Bookmarking Websites?

2012-01-25T11:37:00.003-05:00

I've been using Delicious to bookmark all my recipes; does anyone have another suggestion for a good website to use?

Zucchini-Carrot Bread

2011-09-23T13:05:00.006-04:00

From Betty Crocker:

Ingredients:

1 1/2 cups shredded zucchini (2 medium)
1 1/2 cups shredded carrots (3 medium)
1 1/2 cups sugar
2/3 cup vegetable oil
4 eggs
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 cups Gold Medal® whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground cloves (I omitted this)

Method:

Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray. In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans. Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15 minutes to 1 hour 30 minutes, or until toothpick inserted in center comes out clean. Enjoy!

Original recipe along with a recipe for honey spread can be found here.

Olive Garden's Zuppa Toscana

2011-09-11T15:14:00.010-04:00

The copycat recipe for Olive Garden's Zuppa Toscana can be found all over the internet and for the most part, they are all the same. I followed this recipe pretty close making only a few changes. It turned out tasting identical to what I've had in Olive Garden... And it's easy!

Ingredients:

1 pound Italian sausage
2 large Russet baking potatoes, sliced in half and then 1/4 inch slices
1 large (very large!) onion, chopped
1/4 cup bacon bits (Or Oscar Mayer Real Bacon Bits and more than 1/4 cup!!!)
2 garlic cloves, minced
2 cups Kale or Swiss Chard, chopped (Swiss Chard is so much better)
16 ounces chicken broth
1 quart water (Or, what I learned is... make this 1 quart chicken broth, too)
1 cup heavy whipping cream

Method:

Brown sausage in a soup pot, breaking it up into large, bite-size pieces. Add chicken broth and water (or all broth!) to pot and deglaze. Place onions, potato and garlic in pot. Cook on medium, simmering, until potatoes are done. Add bacon. Salt and pepper to taste. Simmer another 10 minutes. Turn heat to low. Add Kale/Swiss Chard and cream. Heat through and serve... With salad!!!

Grilled Chicken & Eggplant in Tomato Dill Sauce

2011-08-12T21:00:00.005-04:00

Here's another recipe adapted from feast from the Mideast 250 Sun-Drenched Dishes from the Lands of the Bible by Faye Levy. Once again, this has been modified to make it easier and for more flavor.

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
28-ounce can chopped tomatoes
6 large garlic cloves, minced
salt & pepper, to taste
1 - 2 teaspoons Penzeys Turkish Seasoning
1 cup chicken broth
1 large eggplant, cut into 2-inch pieces
1 - 1.5 pounds chicken, cut into 1-inch pieces
2 - 3 teaspoons lemon juice
a few sprigs fresh dill, chopped

Method:

Heat oil in a stew pan and fry onion until golden. Add in garlic and chicken, with some salt and pepper and fry until chicken is white. Add canned tomatoes, Turkish seasoning, chicken broth, and eggplant. Simmer, covered, over medium heat until eggplant is soft. Add dill and lemon juice and simmer five more minutes. Serve with a side of flavored couscous.

Chicken & Chickpea Stew

2011-08-12T20:34:00.008-04:00

I got the original recipe for this from feast from the Mideast 250 Sun-Drenched Dishes from the Lands of the Bible by Faye Levy but the recipes can be quite time consuming and containing too many steps for my liking, so I tend to modify them quite a bit. I also like to use different vegetables than what is listed, and a bit more of the spices.

Ingredients:

2 15-ounce cans chickpeas, drained and rinsed
2 pounds chicken, chopped into 1-inch pieces
salt & pepper, to taste
2 tablespoons olive oil
2 large onions, chopped
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes
2 teaspoons ground cumin
3 cups cups chicken broth
2 teaspoons dried thyme
1 green pepper, chopped into 1-inch pieces
3 carrots, sliced into 1/2-inch pieces
1 small sweet potato, peeled and diced into 1-inch pieces

Method:

Heat oil in a stew pan and add onion, frying until golden. Add in garlic and chicken, along with some salt and pepper. Fry until chicken turns white. Add in remaining ingredients and bring to a boil, reduce heat, cover and simmer on low until sweet potato's are tender. That's it!

I honestly give up on bloggers text sizing. Whatever I try to do, blogger will choose what size to make my text. I'm seriously thinking of switching to Wordpress but that feels like a lot of work :/ Anybody who has made the switch... does Wordpress import from blogger?

Blessed

2011-07-23T12:06:00.007-04:00

Yesterday, while driving to the store, I saw this kid sitting on the side of the road with a sign. Before I could get close enough, I assumed the sign said "homeless." Instead, it said "Blessed." I had to turn around and go back. He told me he's 19, homeless, and trying to sell his artwork to make enough money for a train ticket to California. He had a lot to say about spirituality, God and life and I realized he had more sense than a lot of people I know who, on the outside, seem to have their lives together. He's not a beggar, he's not lazy, he's not stupid or uneducated or on drugs. He's simply taking an unconventional approach to life that, so far, seems to have worked on his character better than the conventional approach I see working in others.

Anu's Adraki "Aloo" Palak

2011-04-22T16:12:00.014-04:00

Of course, I knew before I made this Adraki Aloo Palak that it was going to turn out perfect, I consider Mriganayani a no-fail recipe source :)

The only changes I made was to use turnips instead of potatoes and I simply fried them with the onions and ginger until softened.

I added the spinach mixture and as usual to my style, I added about 1/2 tsp. sugar at the end. It was sooooooo good, really easy and everybody loved it :)

~"Told my family I never want to live in a vegetative state dependant on machines & fluids. They unplugged my computer & poured out all my coffee."~

Aloo Biryani w/ Raita

2010-12-21T12:22:00.021-05:00

The biryani recipe is adapted from Betty Crocker's Indian Home Cooking, I change very few things here and there...

Ingredients for potato dumplings:

3 medium (1 pound) potatoes, peeled and cooked
1/2 cup besan
1 teaspoon garam masala
salt, to taste
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
handfull fresh cilantro, chopped
vegetable oil, to deep fry

Ingredients for rice:

1 1/2 cups basmati rice, rinsed till water runs clear
3 tablespoons vegetable oil
1/2 cup whole, raw cashews
1/2 cup golden raisins
1 teaspoon cumin seeds
6 inches of cinnamon stick
6 cardamom pods, split open
2 medium onions, halved and sliced
2 1/2 cups water
salt to taste
1 teaspoon paprika
1/2 teaspoon ground turmeric

To assemble potato dumplings:

Mash potatoes in medium bowl. Stir in remaining ingredients except the vegetable oil. Divide into approximately 10 - 12 pieces. Shape each into a ball and flatten slightly. Set aside.

Heat oil in medium frying pan and drop dumplings into hot oil, frying, turning once, until golden brown. Remove with slotted spoon and drain on paper towels. Set aside.

To make rice:

Heat oil in large saucepan over medium-high heat. Add cashews, fry 10 - 20 seconds till golden. Remove with slotted spoon, drain and set aside. Add raisins to pan, fry 20 - 30 seconds until raisins plump up. Remove with slotted spoon, drain and set aside. Add cumin seed, cinnamon sticks and cardamom pods to hot oil and sizzle 15 - 30 seconds. Mix in onions; stir-fry 3 - 4 minutes or until onions are golden brown. Add rice, stir gently, and add 2 1/2 cups cold water and salt. Heat to boiling, stirring once; reduce heat to medium-high. Cook uncovered, 5 - 6 minutes, until almost all the water has evaporated. Remove from heat. Divide partially cooked rice in half. Mix paprika into one half and turmeric into another. Set aside.

To assemble:

Heat oven to 350ºF. Spray a large casserole with cooking spray. Spread turmeric rice evenly in casserole. Arrange dumplings as second layer. Top with paprika rice as third layer. Sprinkle in a bi of water, cover, and bake 40 - 45 minutes until rice has finished cooking. Serve with roasted cashews and raisins.

For raita I combined fat-free yogurt with a few grated radishes (my new favorite addition,) some spring onions, cilantro, tomatos, salt, pepper, and water for the right consistency. I fry a bit of mustard seeds in oil and add that to finish.

And no recipe for the vanilla jamun's... Just a picture ;)

Stupid STUPID Blogger!

2010-12-16T10:35:00.001-05:00

So, for my past few blog posts, I've been unable to increase my font size... It publishes with the tiny print. I'm doing the same things I've done the past two years! Is anyone else having problems or know of a solution?

Spicier Butter Chicken

2010-12-12T14:57:00.012-05:00

I wanted to make some Butter Chicken with onion and without the whole spices. I started from my original recipe and came up with this much spicier version...

Ingredients:

1/4 cup ghee
1 teaspoon cumin seed
1 onion, halved & sliced
1 pound chicken, cut into bite size pieces
32 ounce can tomatoes, blended
4 tablespoons paprika
1 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 teaspoon kitchen king masala
1 cup water
2 tablespoons kasoori methi
1/2 teaspoon sugar
heavy cream, as needed

Method:

Heat ghee in large skillet and fry cumin seeds until they turn a shade darker. Add onion and fry until it begins to caramelize. Add in chicken and paprika and fry for a few minutes, until chicken is no longer raw. Add in ground tomatoes, nutmeg, cardamom, cloves, cinnamon and kitchen king masala. Cook until tomato sauce has reduced and releases oil. Add in the water, kasoori methi and sugar and simmer slowly until the sauce has again reduced and is very thick. Add heavy cream to bring sauce back to desired consistency.

Cabbage Fry

2010-12-11T16:18:00.011-05:00

Usually Sri is the one to make Cabbage fry but I decided to do it this time... and yeah, it tasted better than his, but he won't admit it :p

For Cabbage Fry:

1 head cabbage, chopped
2 carrots, grated
vegetable oil
mustard seeds
cumin seeds
ajwain seeds
turmeric powder
paprika powder
salt
bit of sugar
onions, quite a bit, chopped
frozen peas

Heat oil in a large frying pan and throw in some mustard seeds, cumin seeds, ajwain seeds turmeric powder, paprika powder and salt, wait for seeds to pop. Add onions and sugar and fry until onions caramelize. Add cabbage, little by little, and combine. Cook with a lid, stirring often, until cabbage starts to char. Add in some frozen peas and carrots cook a few more minutes until peas and carrots are hot.

Bell Pepper Masoor Dal w/ Bhel Puri Supreme

2010-12-08T16:31:00.011-05:00

This is an easy and super delicious dal that we enjoyed for two days in a row... The recipes is adapted from Raghavan Iyer's 660 Curries. I tend to change the methods a bit.

Ingredients:

1 cup masoor dal, washed
2 tablespoons vegetable oil
1 large green bell pepper, stemmed, seeded and finely chopped
2 - 4 fresh, green chilies, stems removed and thinly sliced
1 medium tomato, cored and cut into 1/2 inch pieces
salt, to taste
1/2 teaspoon turmeric
handful cilantro leaves, chopped

Method:

Put washed dal along with 3 cups water in medium saucepan and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce heat to medium-low, cover pan, and simmer, stirring occasionally, until the dal is tender.

While dal is cooking, heat oil in medium skillet over medium heat and add bell pepper and chilies and fry until bell pepper begins to brown , about 10 - 12 minutes. Stir in the tomato, salt and turmeric and scrape the bottom of skillet to deglaze it. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato is softened and turnes slightly pulpy, 5 - 8 minutes.

Once the dal is tender, poor the bell pepper sauce into the pan. Raise the heat to medium and continue to simmer the dal, uncovered, stirring occasionally until the flavors mingle and the sauce thickens slightly, 5 - 8 minutes.

Stir in cilantro and serve!

I followed the previous tried recipe for Bhel Puri I found here but instead of peanuts I used cashews and walnuts, I added cucumber, grated carrots, and a few other things that I forgot because I didn't write it down, grrrr... but the point is, this stuff is awesome simple or "supreme!"

~"Having been poor is no shame, but being ashamed of it, is!" - Benjamin Franklin~

Chicken w/ Yellow Split Peas (Murghi Dalcha)

2010-12-04T10:55:00.012-05:00

This recipe is adapted from Raghavan Iyer's 660 Curries... I have made a few minor changes to suit my cooking style and tastes... Enjoy!

Ingredients:

1 cup yellow split peas
1 teaspoon tamarind concentrate/paste, dissolved in a bit of water
1 red onion, coarsely chopped
6 cloves garlic
about 3 inches of fresh ginger, peeled and coarsely chopped
4 fresh green chilies, stems removed
vegetable oil
1 teaspoon cumin seeds
3 bay leaves, fresh or dried
2, 3-inch long cinnamon sticks
2 pounds chopped chicken breast
salt, to taste
1/4 teaspoon ground turmeric
handful chopped, fresh cilantro
1 teaspoon black mustard seeds
12 - 15 fresh curry leaves
1 teaspoon white vinegar or to taste
1 teaspoon sugar

Method:

Wash the dal a few times in a small bowl until water runs relatively clear; add 3 cups water and bring dal to a boil over medium-high heat, uncovered. Skim off any foam that forms on the surface. Lower the heat to medium and simmer, uncovered, stirring occasionally, until the split peas are partially tender, about 10 minutes. Stir in the tamarind water.

While the split peas are cooking, combing the onion, garlic, ginger, and green chilies in a food processor and process until minced.

Heat about 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sprinkle in the cumin seeds, bay leaves and cinnamon sticks and cook until they sizzle, about 10 - 15 seconds. Add the onion-chili blend and stir-fry until the onion mixture turns light brown, 3 - 5 minutes. Sprinkle in salt and turmeric.

Throw the chicken pieces in with the onion-chili paste adding the vinegar and sugar and cook until chicken turns light brown, about 2 - 4 minutes. Pour in the split peas with their cooking water and heat to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the meat is cooked and desired texture is reached. Stir in cilantro.

Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat. Add the mustard seeds, cover skillet, and cook until the seeds have stopped popping, about 30-seconds. Remove the skillet and throw in the curry leaves. Pour this oil over the chicken curry, stir once or twice and serve.

~ "What other people think about me is not my business." - Michael J. Fox ~

Thanksgiving 2010

2010-11-26T18:30:00.011-05:00

Got some turkey, baked macaroni & cheese, green bean casserole, mashed potatoes & gravy, sweet potatoes, glazed carrots, cranberry sauce, salad, bread, pumpkin pie and pecan pie.

First time making a turkey... Not the most exciting thing to cook.

I enjoyed making my own crust instead of buying one :)

Turned out perfect!

Pecan Pie... I've been waiting for this baby over a year!

"It has been an unchallengeable American doctrine that cranberry sauce, a pink goo with overtones of sugared tomatoes, is a delectable necessity of the Thanksgiving board and that turkey is uneatable without it. ~Alistair Cooke"

"Thanksgiving is America's national chow-down feast, the one occasion each year when gluttony becomes a patriotic duty. ~Michael Dresser"

"The funny thing about Thanksgiving, or any huge meal, is that you spend 12 hours shopping for it and then chopping and cooking and braising and blanching. Then it takes 20 minutes to eat it and everybody sort of sits around in a food coma, and then it takes four hours to clean it up. ~Ted Allen"

"I love Thanksgiving turkey. It's the only time in Los Angeles that you see natural breasts. ~Arnold Schwarzenegger"

Happy Thanksgiving, Friends :)

Asian Inspired Salmon & Broccoli Bake

2010-11-19T17:11:00.006-05:00

I'm still looking forward to improving the pics for my blog... This one just really isn't working for me.

Ingredients:

1/2 cup juice from 1 can mandarine oranges
2 salmon fillets, sliced in 1 inch strips
1 small head broccoli, washed and separated, removing thickest stem
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sriracha sauce
1 tablespoon lime juice
1/2 inch chunk fresh ginger, grated
1 garlic clove, minced
1 tablespoon minced onion
couple tablespoons chopped fresh cilantro

Method:

Preaheat oven to 350ºF and spray a baking dish with oil. Combine the juice, rice wine vinegar, soy sauce, sriracha sauce, lime juice, fresh ginger, garlic and onion in a bowl. Place the broccoli and salmon in the baking dish and pour sauce over top. Sprinkle with cilantro and bake, covered, for about 30 minutes, making sure the salmon flakes with a fork. Enjoy with some fried rice and the reserved mandarine oranges.

~ "Those who would give up essential liberty to purchase a little temporary safety deserve neither liberty nor safety." ~

Curried Rice, Baked Curry Chicken & Bell Pepper Apple Salad

2010-11-14T23:35:00.011-05:00

This Curried Rice and Bell Pepper Salad were inspired by a couple recipes I found in the Penzey's spice catalog. If you haven't heard of or tried Penzey's spices, I encourage you to do so! It's high quality, the prices are extremely competitive, and the selection is great. I do a large order about twice a year. They add new spices and mixes on a regular basis, and tend to throw a free spice in with each order. It's always nice to get the new catalog and read through all the recipes, and they also have a magazine. Here's a couple recipes adapted from the catalogs along with a Baked Chicken I threw together to go along...

Curried Rice:

2 - 3 tablespoons vegetable oil
1 small onion, diced
1 cup frozen peas (recipe called for 1 carrot, diced)
1/2 teaspoon black mustard seed
1 teaspoon brown sugar
1/2 teaspoon turmeric
2 teaspoons biryani masala (recipe called for Penzey's Maharajah Curry Powder, I didn't have this so I did the biryani along with a pinch of saffron)
pinch of saffron
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/2 teaspoon cumin powder (recipe called for whole cumin)
1/4 teaspoon kala jeera
1 cup basmati rice, rinsed and soaked
1/4 cup slivered almonds
1 3/4 cup chicken or vegetable stock

Heat vegetable oil over medium heat in large skillet. Add the onion and cook 3 - 4 minutes. Add the mustard seeds and cook until they begin to pop. When seeds begin to pop, add the brown sugar and spices. Cook for a couple minutes, stirring constantly. Add the rice and cook for about a minute. Add the nuts and stock, bring to a boil, reduce heat and simmer until liquid is absorbed. If the rice doesn't seem cooked near this point, add a bit more water to finish. Remove from heat and fluff with a fork.

Baked Curry Chicken:

2 - 3 whole chicken breasts
1 small onion, chunked
1 tomato, chunked
1/2 cup cream or half & half
1 inch chunk fresh ginger, cut into smaller pieces
2 garlic cloves
2 teaspoons coriander powder
1/2 teaspoon cayenne pepper
1/8 teaspoon clove powder
1 teaspoon cumin powder
1/8 teaspoon cardamom powder
1/8 teaspoon cinnamon powder
salt, to taste
1 teaspoon garam masala

Preheat oven to 400ºF and place chicken in a baking dish with a lid. In a food processor, grind together the remaining ingredients and pour over chicken. Bake for 45 - 50 minutes, covered, until chicken is cooked through.

Bell Pepper Apple Salad:

1 bell pepper (any color) sliced into think strips (recipe called for 2 carrots grated)
1 tart apple, peeled and grated (recipe called for 1/2 cucumber grated)
1/2 onion, minced
1 lime, juiced
1 tablespoon vinegar
salt to taste
1/4 teaspoon chaat masala (recipe called for 1/8 teaspoon ground black pepper)
cilantro to garnish

Toss together all the ingredients except cilantro and refrigerate until ready to serve. Garnish with cilantro.

It's been said that we create our own happiness... that it is simply a decision we make or a state of mind... But there are those of us who are unable to find that state of mind regardless of what decision we've made. We search for that perfect balance, and until that balance is found, "living" is nearly impossible.

I've found that, regardless of my circumstances, there is always going to be something missing. My inability to focus on the moment because I cannot let go of what is missing is crushing. It's a trade-off ... One need leads to another creating a seemingly endless void. I do not see a solution and feel I must make peace with this part of me.

"Finding happiness is like finding yourself. You don't find happiness, you make happiness. You choose happiness. Self-actualization is a process of discovering who you are, who you want to be and paving the way to happiness by doing what brings YOU the most meaning and contentment to your life over the long run." - David Leonhardt

...

2010-11-12T20:26:00.005-05:00

I won't change or define myself according to the culture or ethnicity of who I am with... I don't feel the need or desire to change who I am to fit into what someone else deems acceptable and I would never expect that in return... It's OK to be different, there's value in accepting yourself as you are and doing the same for someone else... Hopefully, if you stop focusing on your differences, you will find the more meaningful things that you have in common and these are the things you need to hang on to... This creates the necessary independence where needed, and the closeness where It's most important.

Very Excited About This...

2010-11-12T15:21:00.003-05:00

Learn Food Photography Blog... Hopefully this can help me improve my food pics!

Super Easy No-Bake Nachos

2010-10-23T17:57:00.007-04:00

Try this for some really easy, super tasty, semi-homemade nachos...

You'll need:

corn/tortilla chips (I used yellow and black corn)
ground beef/chicken/or boca (recipe below)
cheese sauce (recipe below)
guacamole (make it easy, use a powder mix and add it to mashed avocados, tastes great!)
salsa (again, make it easy and use a powder mix added to chopped tomatoes)
sliced jalapenos
lettuce, chopped

For ground beef/chicken/or boca:

You can use a pack of taco seasoning mix or you can add salt, pepper, chilli powder and cumin powder to taste. I like to cook a pound of ground beef or boca with 1/2 cup water to make it the right texture. Try different seasonings and spices to find a taste you like.

For cheese sauce:

3 tablespoons butter
2 tablespoons corn starch
1 cup milk
2 ounces cream cheese
2 cups shredded cheddar cheese
1 teaspoon hot sauce
1 tablespoon paprika

Melt butter and whisk in cornstarch. Add milk and cream cheese until cream cheese melts. Add cheddar cheese until melted. Whisk in paprika and hot sauce until creamy.

Lay chips out evenly onto plates. Cover each chip with a jalapeno. Spoon some meat/boca mixture onto each chip. Next, pour some cheese over the chips. Repeat this process to get two or three layers on the plate. Top this with the salsa and lettuce, and serve guacamole on the side.

~ "Dense, unenlightened people are notoriously confident that they have the monopoly on truth." - Joshua Loth Liebman ~

Methi Murgh with Potato Carrot Fry

2010-10-20T10:38:00.004-04:00

I rarely come across fresh methi, so I made this dish with the frozen variety...

Ingredients for Methi Murgh:

12 ounce bag frozen methi
1 1/2 cups yogurt, whisked or blended with 1/2 cup water
vegetable oil, as needed
2 medium onions, chopped
2 inch chunk ginger, chopped or grated
4 big cloves garlic, minced
2 large chicken breasts, chopped into bite size pieces
1 tablespoon roasted coriander powder
1 1/2 teaspoons garam masala
1/2 teaspoon paprika
1/4 teaspoon turmeric
2 teaspoons sugar
salt, to taste

Method:

Heat the fenugreek leaves with a bit of water until they are warmed, puree with a hand blender or in a food processor until smooth.

Heat a couple tablespoons vegetable oil in a medium skillet and roast fenugreek leaves until moisture goes away. Reduce heat to medium-low, adding oil if needed, and roast until the leaves are darker and dried, about 20 minutes. Remove to a bowl.

Add a couple more tablespoons to the skillet and fry onions over medium-high heat until golden. Add in ginger and garlic for about a minute then add coriander powder, garam masala, paprika, and turmeric for a few seconds, then add chicken and salt. Fry until chicken turns crispy, adding bits of oil as needed.

Mix in fenugreek, yogurt and sugar. Bring to a boil, cover pan, reduce heat to medium and simmer, stirring as needed until chicken is tender and the oil separates from the sauce. Enjoy!

Ingredients for Potato Carrot Fry:

about 5 ounces shredded carrots
1 potato, peeled and shredded
2 tablespoons vegetable oil
1/2 teaspoon kalonji
1/2 teaspoon black cumin seed
1/2 teaspoon ajwain seed
dash of asafoetida
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
salt, to taste

Method:

Heat oil in non-sticks skillet and add all seeds and spices a few seconds, then add potato and carrot and fry, stirring as needed, until cooked and crispy.

‎~ "I found that every single successful person I've ever spoken to had a turning point and the turning point was where they made a clear, specific, unequivocal decision that they were not going to live like this anymore. Some people make that decision at 15 and some people make it at 50 and most never make it at all." - Brian Tracy ~

Channa Masala with Masala Poori's

2010-10-18T11:36:00.011-04:00

Here's my latest version of Channa Masala which is definitely my favorite so far...

Ingredients:

vegetable oil, as needed
1 teaspoon cumin seed
1 large onion, finely chopped
1 tablespoon gingerroot, chopped
2 cloves garlic, chopped
2 medium tomatoes, chopped
1 tablespoon chaat masala ( I used Shan, which I love)
1 teaspoon ground coriander seed
1 teaspoon ground cumin seed
salt, to taste
about 1 teaspoon sugar
1/2 teaspoon cayenne pepper powder
1/4 teaspoon ground cardamom seeds
2 cans (about 15 ounce each) garbanzo beans, rinsed and drained
1 cup water, more as needed
handful chopped fresh cilantro
lime, for garnish

Method:

Heat oil in a large skillet and sizzle cumin seed, about 30 seconds. Add onion, gingerroot and garlic; fry until onion becomes golden brown. Add in chaat, coriander, cumin, salt, cayenne and cardamom and fry a few minuts, adding water if needed to keep from burning. Add in tomatoes, lower heat and continue frying until mixture reduces and oil separates, again adding bits of water as needed to keep from burning. Stir in garbanzo beans and water. Simmer until sauce thickens, and at this point, add in a bit more water with sugar and continued cooking again until thickened. Sprinkle with cilantro and squeeze a little lime juice over the top. Enjoy!

I also made some Masala Poori's I adapted from Betty Crocker's Indian Home Cooking... I don't know why, but any time I try to make masala poori's they don't puff up like the plain ones. I don't know if it is because of the addition of spices, onions and such or if it's the oil I add in to the flour mixture before adding water... Either way, they still taste great!

Ingredients for Masala Poori:

2 cups duram atta flour
2 tablespoons finely chopped onion
2 tablespoons finely chopped cilantro
1 teaspoon cumin seed
1/2 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
2 tablespoons vegetable oil
about 1/3 cup warm water
vegetable oil, for deep frying

Method:

Mix all ingredients except the 2 tablespoons of oil and water in medium bowl. Add 2 tablespoons of oil. Rub flour mixture and oil between palms and fingers about 1 minute or until mixture looks like course bread crumbs. Stir in warm water, 2 tablespoons at a time, until dough leaves the side of bowl and forms a ball. The dough should not be sticky or dry.

Knead dough in bowl for 2 - 3 minutes or until dough becomes smooth and pliable. Brush with oil and wrap with plastic wrap. Set aside for 30 minutes.

Heat oil in a small deep frying pan until a drop of dough sizzles and rises to top. Divide dough into 10 equal pieces and keep covered.

Roll each piece of dough into 3 - 4 inch circle on lightly floured surface (or dip the ball in flour and keep adding bit by bit to keep from sticking.) Place the dough in hot oil and with the back of a slotted spoon, gently submerge dough in oil until it puffs up. Turn once and fry about 30 seconds until golden brown. Remove from oil and drain on paper towels. Repeat and enjoy!

A pic Chelsea snapped of me while making dinner.

Perfectly Soft Bhatura

2010-10-11T15:52:00.010-04:00

I adapted this from Betty Crocker's Indian Home Cooking, adding a bit of durum wheat to the all-purpose flour.

Ingredients:

2 cups all-purpose flour
1 cup durum wheat flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk, slightly warmed
2 tablespoons vegetable oil
1 egg, slightly beaten
about 1/4 cup warm water
vegetable oil, for deep frying

Method:

Sift together the flours, sugar, salt, baking powder and baking soda in a large bowl. Mix the warm milk, oil and egg; stir into flour mixture. Stir in warm water, 2 tablespoons at a time, until dough leaves the side of the bowl and forms a fairly stiff ball. The dough should not be sticky or dry.

Knead dough in bowl for 2 to 3-minutes or until dough becomes smooth and pliable. Brush dough with ghee or vegetable oil, cover with plastic wrap, and set aside 30 minutes to an hour.

Heat oil in a medium frying pan until a drop of dough sizzles and floats to the top, making sure it doesn't burn.

Roll small pieces of dough into small or medium circles and place dough into hot oil. With the back of a slotted spoon, gently submerge dough in oil until it puffs up. Turn once, fry about 30 seconds, or until slightly golden.

Remove from oil with slotted spoon and drain on paper towels. Repeat with remaining dough. Serve and enjoy!

Spicy - Sweet Chicken Wings

2010-09-22T18:05:00.006-04:00

The recipe for the wings was adapted from Suvir Saran's American Masala... I changed some ingredients and methods...

Ingredients for wings:

1 ounce jaggery, grated (recipe calls for 5 tablespoons honey, but I was out)
2 tablespoons veg oil
salt, to taste
1 teaspoon ground black pepper
1 teaspoon garam masala
1 teaspoon paprika
1/2 - 1 teaspoon chilli powder
1/2 teaspoon ground cumin
2 pounds chicken wings
1 tablespoon lime juice (recipes calls for white wine vinegar)

Combine jaggery, oil, salt, pepper, garam masala, paprika, chili powder, cumin and lime juice. Place along with wings in a freezer bag and marinate overnight.

Preheat oven to 400º F. Arrange chicken wings in a baking dish (the book calls for roasting on a wire rack) and bake for about 35 minutes, checking to make sure the chicken is done. You can throw the wings under the broiler to make them crispier. Enjoy!

Palak Murgh & Okra Fry Courtesy of my Fellow Bloggers

2010-09-12T13:02:00.010-04:00

Originally found on Easycooking's blog, she had found it on Show Me The Curry... The bag of frozen spinach in the freezer was waiting for me to try some Palak Paneer, and since I'm not a big fan of paneer, I chose to make it with some chicken! This was my first time pureeing my spinach and I did enjoy the texture. I followed the recipe for the most part, except that I added the powdered spices in with the tomato puree instead of waiting to add it in with the spinach. I did miss out on making the Butter Naan but I love the simplicity of the recipe and that It's made on the stove top, so I plan to try it next time. I served it with an okra recipe (Vendakka Mezhukkupuratty) I found over at Kaipunyam. I liked it a lot because the okra turned out super crispy and not soggy at all! I used a bag of frozen okra that I thawed in the refrigerator overnight. Also, I was out of onions (used the rest in my spinach) so I had to use leeks which worked out well. All in all, both recipes are keepers and I learned I like pureeing my spinach!

Murgh Jalfrezie & Baingan Aloo

2010-09-08T12:19:00.009-04:00

When I first tried the recipe for Murgh Jalfrezie from Betty Crocker's Indian Home Cooking I really enjoyed it... But looking at the peppers in my crisper made me want to try it again... So I dabbled with the recipe a bit and came up with this slightly different version...

For Murgh Jalfrezie:

few tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion chopped fine
about a tablespoon chopped ginger root
2 large cloves garlic, minced
1 large tomato, ground
1 heaping tablespoon coriander/cumin powder
salt, to taste
1/2 teaspoon turmeric
1 teaspoon chili powder
1 pound boneless chicken breast, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 onion, cut into large chunks
1 tomato, cut into large chunks
1/2 cup water
1/4 cup yogurt
1/4 cup heavy cream

Heat oil in a large skillet and fry mustard and cumin seeds until they pop and smoke. Add the finely chopped onion, ginger and garlic and fry until deep golden, stirring often.

Stir in ground tomato, coriander/cumin powder, turmeric, chili powder and salt and fry until oil separates. Stir in chicken and cook until chicken is done, stirring occasionally.

Add in green bell pepper, large onion chunks, tomato and water. Cover and simmer until vegetables become soft.

Whisk in yogurt and cream and heat through. Enjoy with rice or bread... or both :)

***************************

The recipe for Baingan Aloo was adapted from Neelam Batra's 1,000 Indian Recipes and turned out excellent. Sri said it was how his mom use to make it, and It's a really simple one, too!

For Baingan Aloo:

few tablespoons vegetable oil
2 teaspoons cumin seeds
2 tablespoons coriander powder
1/4 teaspoon turmeric
salt, to taste
2 Japanese eggplants, halved and sliced into half moons
2 medium potatoes, cut into 1/2 inch pieces
2 green chilies, halved and sliced
1 teaspoon mango powder
1/2 cup chopped cilantro

Heat oil in a large non-stick skillet over medium-high heat and add cumin seeds. After they sizzle a few seconds, add the coriander, turmeric and salt. Quickly add the eggplant, potatoes and green chilies. Cover the pan and cook over high heat, stirring, until heated through, 2 to 3 minutes.

Reduce the heat to medium-low and continue to cook, stirring occasionally, until the potatoes are tender and the eggplant is very soft, 20 - 25 minutes. Stir every 3 to 4 minutes.

Add the mango powder and cilantro during the last 5 minutes of cooking. Serve!

Spanakopita & Minestrone "Stew"

2010-08-31T19:56:00.014-04:00

I came up with this recipe for Spanakopita when I was much younger and still unable to handle the phyllo dough properly. My Spanakopita would always come out looking a little rough, but I had found the taste I really enjoyed. Now I can finally handle the phyllo dough. Since Chelsea wasn't excited about this for dinner, I made some Minestrone for her. This version of the soup is much chunkier with a bit less broth than a recipe would usually call for, but feel free to increase the broth, decrease the vegetables or pasta, or substitute vegetables of your own choosing.

For the Spanakopita:

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 small - medium bell pepper, finely chopped
3 cloves garlic, minced
18 ounces frozen spinach, thawed and squeezed to drain
4 ounces feta cheese, crumbled
2 large eggs, beaten
1 teaspoon dried dill
salt to taste
1/2 box (1 roll) phyllo dough, thawed
1/2 - 1 stick melted butter

Heat oven to 375 º F. Grease or spray sides and bottom of 8 x 8 square baking dish. Heat oil in a medium skillet and cook onion, bell pepper and garlic until onions turn translucent. Stir in spinach, feta, dill and salt and taste. Stir in egg.

Unroll phyllo flat and cover with damp paper towel to keep from drying out. Take the first sheet and lay it into the bottom of the baking dish and brush with melted butter. Take another sheet and lay it the opposite direction and brush again with melted butter. Do this until you have about 1/3 of the package used, brushing each layer with melted butter. Next, spread the spinach mixture into the baking dish and and begin covering, layer by layer, with the remaining phyllo dough, brushing each layer with butter, until there are no sheets remaining. Next, take a sharp knife and cut away the extra dough hanging over the baking dish and brush the sides with butter to seal edges. Cut through the top phyllo layers before baking, into 4 or 6 pieces. Bake for about 35 to 40 minutes until the crust is golden brown.

For Minestrone Stew:

5 cups vegetable stock (I used Better Than Bouillon)
30 ounce can stewed tomatoes
1 large potato, cubed
1 leek, sliced
6 - 8 ounce baby carrots
1 small zucchini, halved and sliced
2 teaspoons greek seasoning
1 teaspoon thyme
1/2 teaspoon oregano
1 can (15 ounce) cannellini beans
1 can (15 ounce) corn
1 bunch spinach, washed, stems removed, and sliced
1 - 2 cups shell pasta
salt and pepper, to taste

Combine vegetable broth, canned tomatoes, potato, leak, baby carrots, zucchini, beans, corn, and seasonings and bring to a boil over medium heat. Reduce heat to a simmer and cook until potatoes are soft. Mix in spinach and pasta and cook until pasta is done.

I served this with french bread brushed with melted butter and sprinkled with Za'atar, warmed in the oven.

What to do with milk solids?

2010-08-25T10:30:00.003-04:00

I'd love to know what everyone does with the milk solids after making ghee/clarified butter!

Zaiqa's Baghare Baingan & Sri's Cabbage Fry

2010-08-21T12:41:00.008-04:00

I have a new favorite recipe for Baghare Baingan from Zaiqa... She had suggested I try it awhile ago and I'm more than happy I finally did! There were some perfect baby eggplants in the market, which is usually hard for me to find. Along with the baingan, Sri made his Cabbage Fry and it was awesome! Here's how he did it, without measurements, of course :)

For Cabbage Fry:

1/2 head cabbage, chopped
vegetable oil
mustard seeds
turmeric powder
chili powder
salt
onions, quite a bit, chopped
frozen peas

Put the cut up cabbage on a plate and sprinkle with a bit of water and microwave for 3 -4 minutes. Heat oil in a large frying pan and throw in some mustard seeds, turmeric powder, chili powder and salt, wait for seeds to pop. Add onions and fry until onions caramelize. Add cabbage, little by little, and combine. Cook with a lid, stirring often, until cabbage starts to char. Add in some frozen peas and cook a few more minutes until peas are hot.

Aarti won... Yay!

2010-08-16T23:22:00.002-04:00

Yay... Aarti won the Next Food Network Star! I am so excited to try her recipes :)

http://www.foodnetwork.com/aarti-party/index.html

Storing Produce & Minimizing Food Waste

2010-07-29T12:04:00.002-04:00

An article on storing produce and minimizing food waste to maximize shelf life.

http://articles.mercola.com/sites/articles/archive/2010/07/29/where-do-you-store-produce-in-your-fridge-for-maximum-shelf-life.aspx?aid=CD945

Palak Channa: Spinach & Chickpeas

2010-07-13T13:58:00.004-04:00

I finally purchased Raghavan Iyer's 660 Curries and I've been waiting to get this book for a long time! Actually, my mom gave me the money to buy whatever I wanted for my birthday and this is what I chose :) I really love his recipes as I already have one of his other books. I decided to make this recipe for Palak Hara Chana, though I did some variations as I didn't have all of the ingredients.

Oh, and pardon the picture... I almost forgot to take one and had already started eating, so I quickly snapped a pic!

Ingredients:

2 cans chickpeas, or 1 cup dry soaked overnight and cooked
2 tablespoons vegetable oil
1 teaspoon black mustard seed
1 teaspoon cumin seed
1/2 teaspoon ajwain
1 medium onion, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon turmeric
2 tablespoons packed brown sugar (or jaggery, crumbled)
salt, to taste
8 ounces fresh spinach, washed and chopped or 1 package (8 - 10 ounces) frozen spinach
2 teaspoons cumin/coriander powder
1 medium lime, juiced (or 1 teaspoon tamarind concentrate)

Method:

Heat oil in a small saucepan over medium-high heat. Add the mustard seeds, cover, and cook until seeds stop popping. Sprinkle in the cumin seeds and ajwain and cook until they sizzle and turn reddish brown, 5 to 10 seconds.

Add the onion and fry until it is light brown around edges, about 5 minutes. Stir in the ground chili powders and turmeric and cook without burning, about 5 to 10 seconds. Pour in 2 cups water and stir in sugar and salt. Bring to a boil. Lower heat to medium and simmer, uncovered, stirring occasionally, until half the liquid has evaporated, 15 to 20 minutes.

Stir in the spinach and coriander/cumin powder. Cook until the spinach is warmed through and has turned olive green, about 5 minutes.

Add in cooked chickpeas and simmer over medium heat, uncovered, stirring occasionally, until chickpeas absorb the flavors, 20 - 25 minutes. If the sauce is too thin and you prefer it thicker, mash some of the chickpeas and simmer about 5 more minutes.

Add the lime juice (or tamarind) and stir. Serve and enjoy!

He was going crazy to try this and couldn't get enough! But he won't eat the meat from McDonald's ;)

Nutrition Can Save America

2010-06-27T18:02:00.005-04:00

This is well worth the read for anybody interested in diet, nutrition and a healthier lifestyle.

"Food has devolved from something that nourishes the body to a chemically-altered sensory addiction fabricated in a factory somewhere."

http://www.naturalnews.com/Report_Nutrition_Health_America_0.html

And another link... Eating your way to happiness http://www.naturalnews.com/029117_moods_happiness.html

Took a Trip... Back to Blogging Soon :)

2010-06-17T14:28:00.008-04:00

We're in the process of relocating to Nebraska which will continue through July... We found an apartment yesterday and have been exploring around Lincoln the past few days... We took Chelsea to see her new school, it was cute to see her peeking in the windows, it will be her first year in middle school :)

I can't wait to be back on a more consistent schedule with everything and especially to be back to cooking regularly! I miss visiting all your blogs and look forward to seeing what I've been missing :)

Cashew Chicken & Three Years!

2010-05-27T12:44:00.006-04:00

On this day, three years ago, I started my blog. I remember how excited I was to get my first comment from Beccy at Peppermint Tea and since that time I have met a lot of friends and found so many amazing blogs. I look forward to many more years of trying my friends recipes and coming up with some simple ones of my own. Here's a recipe for Cashew Chicken I made last week...

Ingredients:

1 pound chicken breast, cut up
4 cloves garlic, minced
vegetable oil, as necessary
2 tablespoons fish sauce
4 tablespoons oyster sauce
3 tablespoons sugar
1/4 teaspoon white pepper powder
1/2 - 1 cup roasted cashews
1 bunch spring onions, sliced, white and green parts separated
1 cup broccoli florets

Method:

Combine fish sauce, oyster sauce, sugar, and white pepper powder. Heat a few tablespoons oil in large skillet. Add chicken, white part of onion and garlic and saute until chicken turns white. Add in sauce and broccoli and cook until chicken is done and sauce becomes a glaze and clings to chicken and broccoli. Add in roasted cashews and garnish with green onion. Serve with simple rice.

Chicken Pita Wrap

2010-05-23T10:20:00.009-04:00

I found some restaurant style pita breads at the farmer's market perfect for making wraps...

So I chopped up a couple chicken breasts, green peppers and onions in big chunks... I marinated this in olive oil, salt and Thyme for a couple hours...

Meanwhile, I brushed each bread with a bit of Olive oil and Zatar and baked until warm and soft... Also, frying the chicken and peppers until chicken was done...

After the bread came out of the oven, I spread each with a bit of hummus, placed some chicken, peppers and onions in the middle, wrapped it up, and...

We enjoyed! :)

Baby Seal Slaughter in Canada

2010-05-19T14:08:00.005-04:00

There are humane ways to keep and kill animals... Take the time to go sign this to help end baby seal slaughter in Canada... There is nothing humane or necessary about this yearly practice!

https://secure.peta.org/site/Advocacy?cmd=display&page=UserAction&id=2929

Baby seals stand no chance against club-wielding seal hunters—pups must look on as fellow seals are bludgeoned to death only to then meet the same bloody fate. The commercial seal slaughter is an off-season profit venture for the fishing industry, and it accounts for less than 1 percent of Newfoundland's economy. The seal slaughter is not a subsistence activity for native peoples—Inuit sealing accounts for only about 3 percent of the annual slaughter.

The price of seal fur is plummeting as international outrage against the seal slaughter rises. The U.S. and the European Union have banned seal products, and world leaders such as President Barack Obama and His Holiness The Dalai Lama have denounced the massacre.

The annual seal slaughter will continue unless people like you speak out and take action to stop it, so please add your voice to the global outcry against Canada's shameful seal massacre. Please write to Canadian Prime Minister Stephen Harper, and Canadian ambassadors around the world to demand that they bring the massacre to an immediate end.

~"The worst sin towards our fellow creatures is not to hate them, but to be indifferent to them, that's the essence of inhumanity." - George Bernard Shaw~

~"Non-violence leads to the highest ethics, which is the goal of all evolution. Until we stop harming all other living beings, we are still savages." - Thomas Edison~

~"Compassion for animals is intimately connected with goodness of character and it may be confidently asserted that he who is cruel to animals cannot be a good man." - Arthur Schopenhauer~

~"We have enslaved the rest of animal creation and have treated our distant cousins in fur and feathers so badly that beyond doubt, if they were to formulate a religion, they would depict the Devil in human form." - William Ralph Inge~

~"I could not have slept tonight if I had left that helpless little creature to perish on the ground." (Reply to friends who chided him for delaying them by stopping to return a fledgling to its nest.) - Abraham Lincoln, Sixteenth President of the United States~

Pav Bhaji

2010-05-16T17:16:00.005-04:00

I followed Sailu's procedure for making this Pav Bhaji and it was excellent! Unfortunately, I didn't have any beetroot and I imagine that's what gave Sailu's It's deep color. I will make sure to pick some up for the next time I try this. I used some store bought potato rolls for the Pav's... makes it simple :P Thanks, Sailu, for sharing :)

Oh, and thank you Mom for the hand blender which made making this oh so simple!!!

~"You know me, if there's one thing I like more than a refreshing beverage It's serotonin" - Sheldon (Big Bang Theory) ~

Bagara Baingan - Thank Goodness for Farmer's Markets!

2010-05-15T20:53:00.005-04:00

I've been waiting all winter to get my hands on some good, baby eggplants... and I finally succeeded! One of the vendors at the local farmers market always has good, baby eggplants and I wait all winter so I can make Bagara Baingan. This time I tried Collaborative Curry's ... Do try it, It's a good one :)

~ "Science and law can both help us forecast the consequences of our actions, but neither can tell us how we ought to act in a moral sense" - Dalai Lama ~

~ "You know me, if there's one thing I like more than a refreshing beverage, It's Serotonin" - Sheldon (Big Bang Theory) ~

Mom's Beef & Vegetable Stew

2010-05-12T16:26:00.003-04:00

This is a very open recipe, any vegetable may be added, any set of herbs or spices... It's up to you what broth or bouillon you use. Thanks, mom, for sharing another perfect recipe :)

Ingredients:

1 - 1 1/2 pounds stew meat
bit of all-purpose flour to coat meat
salt and pepper, to taste
teaspoon sugar
2 - 3 tablespoons vegetable oil
8 cups broth or water
herbs and seasonings of your choice
fresh or frozen vegetables of your choice... I don't measure, I just eyeball it

Method:

Bring 8 cups of water or broth, herbs and seasonings and raw vegetables (except potatoes, they will become too soft) to a boil in a large stock pot. Meanwhile, combine flour with some salt, pepper and sugar and coat the stew meat with flour. Fry the meat in a hot skillet with a little oil until browned. Set meat aside. When this is done, take some of the broth/water and deglaze the skillet. Add this to the stock pot, turn heat down to a simmer, and add the meat. Make sure that the water isn't boiling when the meat is added, or it will become tough. Let the meat and vegetables simmer for about 30 minutes.

You can now bring your stew to a boil and add in whatever else you may want. Frozen vegetables can be added at this time, and also potatoes. You may also add a bit of barley, rice, or noodles. Return to a simmer for 30 minutes, and then you may enjoy :)

This time around I used some McCormick's Grill Mates Montreal Chicken Seasonings and it worked well for the stew.

Uma's Capsicum Besan Curry

2010-05-05T20:14:00.004-04:00

I really didn't expect when I bookmarked Uma's Capsicum Besan Curry to go so crazy for it, but this is one of the best recipes I have ever tried, EVER! The taste completely belied the simplicity of this recipe! It is a must try for sure and something I will go back to on a regular basis! Thanks, Uma for sharing :)

Garlic Eggplant & Honey Glazed Chilli Potatoes

2010-05-02T11:31:00.004-04:00

I am so excited... Saturday was the opening day for the farmer's market here in Kalamazoo and it was super busy, the weather was great and the day was perfect! I think that alone will get me excited to cook again :)

Here's a recipe I cooked up for Garlic Eggplant after having it in a restaurant and wanting to recreate the taste... It turned out as good as I was hoping for!

Ingredients:

1 large eggplant, sliced in half, sliced again, and cut into half moons
1 onion, halved and chopped into big pieces
1 green pepper, chopped into 1-inch pieces
salt, to taste
1/4 teaspoon white pepper powder
couple tablespoons vegetable oil
1/2 cup soy sauce
2 tablespoons rice wine vinegar
5 cloves garlic, minced
2 tablespoons sugar
2 teaspoons cornstarch

Method:

Put cornstarch in a bowl and add soy sauce. Whisk until smooth, then add the sugar, vinegar and garlic... set aside.

Heat oil in a large skillet and fry onion and green pepper for a very short time, making sure they are still crisp. Add in eggplant with 1/2 cup water, cover, and steam the eggplant for about 5 minutes, making sure the eggplant doesn't stick to the pan. When eggplant is soft, add in sauce and white pepper powder and and cook until sauce is hot. Enjoy!

I served this along with Authentic Food Delights Honey Chilli Potatoes which were excellent :) I didn't have any green onions so I used a regular onion, which was fine... but next time I'll use green onions :)

What is your starter?

2010-04-30T14:33:00.005-04:00

I would love to know what all of you use as a starter (bacteria) to make your own homemade yogurt... I hear that if I use the yogurt from the stores, which to me is just gross, slimy and tangy, that my homemade yogurt will turn out tasting the same (Yes, Sri... I'm giving you credit here) I would appreciate any suggestions... and thanks :)

~ "Patience - In time, the grass becomes milk" ~

Aloo Mutter... with Broccoli

2010-04-26T18:05:00.008-04:00

Aloo Mutter seems to be extremely simple to make off the top of my head... Any variation and it still tastes good... This time I added some broccoli. I avoid boiling my potatoes before adding them... I prefer to cook them in the sauce itself.

Ingredients:

1 1/4 pounds potatoes, peeled and chopped into 1/2 inch pieces
vegetable oil, as needed
1 teaspoon cumin seeds
1 teaspoon kalonji seeds
2 tablespoons cumin/coriander powder
1 teaspoon paprika
salt, to taste
1/2 teaspoon garam masala
1 teaspoon kitchen king masala
1 teaspoon dried fenugreek leaves
1 teaspoon sugar
1- 15 ounce can tomatoes, ground
2 green chilies, chopped
1/4 head of broccoli florets
1/2 cup frozen peas
1 cup water

Method:

Heat oil in a medium saucepan until hot and sizzle cumin and kalonji seeds a few seconds. Add in potatoes, broccoli and green chilies. Fry a few minutes until potatoes start to soften. Add tomato sauce, cumin/coriander powder, salt, paprika and water. Simmer until potatoes are soft, adding water as necessary. When potatoes are done, add in kitchen king masala, garam masala, fenugreek leaves, sugar, and frozen peas and simmer until sauce thickens.

And if you love homemade pottery or kitchen utensils and dishes check out this link http://www.etsy.com/shop/vesselsandwares ... I fell in love with all the amazing and beautiful pottery for the kitchen!

Pad Thai Sauce

2010-04-24T09:49:00.003-04:00

Here is a Pad Thai sauce recipe that I have seen done the same way on quite a few websites... I like its simplicity and the taste is perfect! I like Chez Pim's post for explaining the whole process of making a really good Pad Thai. All I had was some broccoli, onion and wheat noodles so that's what I used. I like to keep this sauce on hand... It can be used with any variation of meat, vegetables, tofu, noodles, etc. This recipe is enough for us to use for a couple dinners. It makes about 2 cups sauce.

Ingredients:

1/2 cup tamarind (I dissolved 2 tablespoons paste in 1/2 cup water)
1/2 cup fish sauce (use soy sauce if you are vegetarian)
1/3 cup white or brown sugar (or 1/2 cup palm sugar)
cayenne pepper powder, to desired intensity

Method:

Add tamarind, fish sauce and sugar to a small saucepan. Heat over a low flame until sugar dissolves and it starts to simmer. Remove from heat and add cayenne to desired heat level. Set aside and proceed with making Pad Thai or store in refrigerator. It keeps for a very long time!

Preety's Channa Masala

2010-04-19T17:53:00.005-04:00

Nope, I don't have my groove back :( but I still had to cook... So I made Preety's Channa Masala and decided to share it here because we all really liked it!

~ "There is no such thing as a man in shining armour now days its more like a prick wrapped in clingfilm!!!" - Unknown ~

Blah!

2010-04-13T19:31:00.006-04:00

I feel like my creativity is gone... I feel blah, unable to cook, unable to photograph, unable to blog... I can't even think of what to write when I do blog... and when I cook, I'm not happy with the results whatsoever! I'm cooking the most mediocre foods lately. What to do? ... I guess just wait for this to pass... Ugh.

A Couple Stir-Fry's

2010-04-11T19:29:00.007-04:00

I've been on a stir-fry kick lately so here's a couple of my recipes...

For Chicken & Veggie Stir-Fry:

2 pounds chicken, chopped and fried, set aside
1 head broccoli, cut and fried until tender-crisp, set aside
2 cups mixed stir fry vegetables ( I used peppers, asparagus, squash, onion & carrots) fried until tender crisp, set aside
4 cloves garlic, chopped fine
a bit of vegetable oil, to fry

For Sauce:

1/4 cup oyster sauce
2 tsp. fish sauce
2 tsp. soy sauce
2 tsp. rice wine vinegar
3 tsp. plum sauce

Combine ingredients, set aside

Method:

Heat oil in large skillet and fry garlic a few seconds. Add chicken, vegetables, and sauce... Heat through and serve.

For Beef & Cashew Stir-Fry:

1 pound steak, sliced
2 onions, halved and sliced
1/2 cup cashew nuts, roasted
4 tablespoons oyster sauce
2 tablespoons fish sauce
3 tablespoons sugar
fist full of rice noodles, soaked
vegetable oil, to fry

Method:

Heat oil in medium skillet. Fry steak and onions until steak is almost done. Add in rest of ingredients and cook until sauce thickens. Serve.

Not Too Cheesy Cheesy Potatoes

2010-04-01T19:42:00.008-04:00

Here's my version of cheesy potatoes... I have reduced the dairy and cheese from other recipes and I think it tastes much better :)
Ingredients:

1 pound frozen southern-style hash brown potatoes
1 can cream of broccoli soup (feel free to try a different flavor cream soup)
1/2 cup sour cream
8 ounce sharp cheddar cheese, shredded (use any cheese you would like)
salt & pepper, to taste

Method:

Combine soup and sour cream until well blended. Stir in shredded cheese. Combine this with frozen potatoes and pour into a medium casserole dish. Bake at 350 degrees F., uncovered, for 45 - 50 minutes. Put under broiler for last few minutes to brown top slightly. Enjoy!

Kicked-Up Double Spinach & Artichoke Dip

2010-04-01T19:29:00.011-04:00

Here's my version of a favorite appetizer :) I haven't tried making this with cream cheese yet, but I really want to try... If you have, let me know how you like it!

Ingredients:

10 ounce box frozen spinach, squeezed & drained (you may use half if you want less spinach)
1 - 14 ounce can artichoke hearts, drained & chopped
3/4 cup pepper jack cheese, shredded (mozzarella may also be used, but then It's not kicked-up ;)
3/4 cup Parmesan cheese, shredded
1/2 cup sour cream
1/2 cup mayonnaise
2 - 3 cloves garlic, chopped
salt & pepper, to taste

Method:

Combine all ingredients until well incorporated. Pour into a casserole dish and bake at 375 degrees F., uncovered, for about 20 - 25 minutes. Put under a broiler for the last couple minutes to brown edges a bit. Enjoy with chips, bread, whatever you'd like!

Kala Chana, Bhel Puri, New Cookbooks & Your Potluck Ideas

2010-03-26T21:06:00.010-04:00

Pj's Kala Chana

Bhel Puri with Avocado, YUM!

I need a good potluck dish... Any ideas? Cold is best but something that can stay warm in a crockpot for quite a while would work, too. Any cuisine, meat or vegetable... I just want some good recipes and ideas!

Jaden's Steamy Kitchen Cookbook (Wow, please grab this... It's full of pictures, info, and amazing recipes!) & Nicole's Baking Bites Cookbook (Makes me actually wanna bake!)

Greek Garbanzo Stew with Spinach

2010-03-19T18:51:00.008-04:00

This recipe was adapted from the all-new Southern Living Cookbook. I made it simpler, with less ingredients, and it still tasted great!

Ingredients:

1 onion, diced
1 tablespoon olive oil
2 cloves garlic, minced
1- 28 ounce can diced tomatoes
1 - 16 ounce can garbanzo beans, rinsed and drained
1 - 14 ounce can vegetable broth
2 teaspoons Greek Seasoning (I used Penzeys)
1 bunch spinach, leaves removed and washed
a bit of crumbled Feta, for garnish

Method:

Sautee onion in hot oil, in a large sauce-pan over medium-high heat 4 to 5 minutes or until tender. Add garlic, cook one minute. Stir in tomatoes and next 3 ingredients. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in spinach, cook 5 minutes. Top with crumbled Feta. I served mine along with some cous cous and pita bread.

I am sending this to Mirch Masala's & The Well-Seasoned Cook's "My legume love affair"
&
Dil Se's Healing Foods Event - Spinach

"On the subject of spinach: Divide into little piles... Rearrange again into new piles... After five or six maneuvers, sit back and say you are full" - Delia Ephron, How To Eat Like A Child

"I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all." - Mitch Hedberg

Aloo Methi & Poori's

2010-03-10T18:49:00.007-05:00

This is my 200th post! That's a lot of posts :) Enjoy!

Mint Poori's adapted from Neelam Batra's 1,000 Indian Recipes

• 1 cup durum whole-wheat flour
• 1/2 cup all-purpose flour
• 1/4 teaspoon ajwain seeds
• salt, to taste
• 1 tablespoon dried fenugreek leaves
• 1 tablespoon dried mint leaves
• 1/3 - 1/2 cup water
• bit of vegetable oil
• oil for frying

Combine flours, ajwain, salt, fenugreek and mint leaves. Add water slowly to get a firm dough. Knead dough until smooth and pliable. Add a bit of vegetable oil and knead until absorbed. Roll into about 8 - 10 small rounds. Heat oil in small pan on medium-high and fry each poori, pressing the center down with a spatula until the bread puffs. Flip and fry a few seconds on the second side. Remove and drain on paper towel.

This recipe for Aloo Methi is one I came up with after viewing a few and deciding I had to use frozen methi, as I could never come across fresh.

• 1 bag frozen methi leaves, thawed
• vegetable oil
• 1 fresh, green chilli, chopped
• 1 1/4 pounds potatoes, peeled and cut into 1/2 inch pieces
• 1/2 teaspoon cumin seed
• 1 onion, chopped
• 1 inch ginger, chopped
• 2 cloves garlic, chopped
• 1 small tomato, chopped
• 1/4 teaspoon turmeric
• 1 teaspoon Kitchen King Masala
• salt, to taste

Heat a bit of oil in a large skillet on medium-high heat and fry cumin seeds a few seconds. Add onion and fry until translucent. Add ginger, garlic and green chili and fry until onions start to turn golden. Add tomato and cook until soft. Add turmeric and fry few seconds. Then add potatoes and salt. Cook until the potatoes start to soften. Next add methi and cook until hot and clinging to potatoes, being careful not to over cook methi. Last add Kitchen King Masala, stir, and remove from heat.

Cooking At Moms: Vegetable Biryani, Butter Chicken & Raita

2010-03-07T10:09:00.009-05:00

This time around, I made a much simpler lunch/dinner at mom's. I tried out Aartee's One Pot Biryani which turned out to be almost too easy for how good it was! I didn't use chicken, instead I used some mixed, frozen veggies. I also made Butter Chicken and Raita, which consisted of a bunch of spring onions, loads of cilantro, some mint, salt, sugar and black pepper. I also had some pita breads on hand, because I feel you can't eat Butter Chicken without some sort of bread.

I also tried Bong Mom's Condensed Milk Pound Cake with Chocolate Swirls. I mixed the chocolate swirls with some condensed milk that was leftover in the can and although my cake seemed to sink in the middle, it turned into a dense, pudding consistency and the taste was amazing. We couldn't stop eating it!

Later that day, Chelsea was found eating the left over remnants of butter chicken with cold, hardened bread... She really can't get enough of her favorite Butter Chicken :)

~ Any housewife, no matter how large her family, can always get some time to be alone by doing the dishes ~

~ To be content with little is difficult, to be content with much, impossible ~

~ Life lived to satisfy yourself never satisfies anybody ~

Cooking at Mom's: Rajma, Navratan Korma, Jeera Ajwain Pulao, Channa Chaat

2010-02-28T12:42:00.012-05:00

While cooking, my cousin says to me "I don't smell curry" ... Even I get overwhelmed sometimes trying to explain this misconception to people. Thankfully, I made him read the "about" page over at Beyond Curries. "Where's the curry powder" ... Damn it, there is no curry powder! And if there was, you'd be sorry I used it! And be happy it doesn't smell like the local Indian restaurant, cuz their food isn't that great anyway! I get such skeptical looks from people trying to explain this. Ok, on to what I made...

Jeera Ajwain Pulao (Simple, just some Cumin and Ajwain seeds fried up in some oil and then cooked with some Basmati rice.)

Naan (Yeah, I used frozen... I was lazy, it was good :)

Rajma (Made using Rajma, Butter Beans & Black Eyed Peas)

Navratan Korma

Samosa's (Frozen again!)

Tamarind Chutney

Sooji Halwa

Channa Chaat (My newest recipe created after combining and changing a few other recipes) ... And check out the health benefits of consuming Chickpeas!

2 cans chickpeas, drained and rinsed
2 medium potatoes, peeled and boiled, then chopped
1 green chilli, chopped
1 small onion, chopped
2 teaspoons lemon juice
1/4 teaspoon garam masala
1 teaspoon cayenne pepper
2 teaspoons chaat masala
1 teaspoon dried mint leaves
1 tablespoon cilantro chutney
1/2 cup tamarind chutney
3 tablespoons pani puri concentrate
salt, to taste
cilantro & sev to garnish

In a large bowl combine chickpeas, potatoes, green chili, onion, lemon juice, garam masala, cayenne, chaat masala and dried mint. Add cilantro chutney, tamarind chutney, pani puri concentrate and salt. Garnish with cilantro and sev and serve :)

One thing I found that helped a lot was to have most of the prep work done before heading to my moms. Everything was pre-measured. The rajma was already pressure cooked. The rice was completely done. I had the vegetables for the korma washed and cut up. I had everything that had to be ground already done and all the spices pre-measured. This made it much easier when I got to my moms to simply cook everything without any prep work or measuring. There was very little mess to clean up and I had more time to relax.

~ " Peter knows how far he can go before I knock him to Kingdom come, and that's just my husband Mrs. Shah" - Annie, East Is East ~

~ "... They may be half-bred but at least they're not friggin' inbred like them two monstrosities... Who the frig do you think you are, coming in here telling me my house isn't good enough for your daughters... Well your daughters aren't good enough for my sons, or my house and if I hear another word against my family I will stick that fanny over your bastard head!" - Ella, East Is East ~

Fruit & Nut "Pilaf"

2010-02-27T09:05:00.004-05:00

Whenever my mom would make a flavored rice dish to go along with dinner she would call it a "pilaf, " and this got me to wondering what the origins of the word "pilaf" were. According to Wikipedia, Pilaf is borrowed directly from Turkish but that all these terms (poloپلو , polao, pilau, pilav, pilaff, plov, pilafi or pulao) ultimately derive from classical Persian. Check out this link for more on that.

So, this is a simple rice dish that can be served along side fish or chicken. It's versatile and the rice can be cooked in chicken, vegetable broth, or just plain, salted water. After the rice is cooked, I stir in some fried fruits, nuts, vegetables, whatever I think will go well with what I am serving. This time I was making some baked salmon which I had flavored with onion, garlic, and parsley and potatoes that were roasted with the same flavors. I simply used McCormick's California Style Onion Powder & McCormick's Salt Free Garlic & Herb. I got the idea for the rice from a dinner I had at TGIFriday's which had a Mexican style Chicken breast served along side "slow-cooked coconut jasmine rice with diced pineapple, onion, red pepper, cilantro and green onion." Here's how I made the rice...

1 cup Jasmine rice, rinsed, soaked, cooked (in any broth you desire) and cooled
1 small onion, chopped
1/2 cup nuts (cashews, pistachio's)
1/2 cup raisins (golden)
salt, to taste
1/2 cup chopped, fresh pineapple
1/4 cup dried coconut
2 - 3 tablespoons clarified butter or butter

Heat the butter in a large frying pan and fry the onion until translucent. Add the nuts and raisins and coconut and fry until golden. Add the pineapple and rice and heat through.

~ Where life is colorful and varied, religion can be austere or unimportant... Where life is appallingly monotonous, religion must be emotional, dramatic and intense... Without the curry, boiled rice can be very dull. - C. Northcote Parkinson ~

Archana's Coconut Chutney

2010-02-20T18:29:00.011-05:00

I had to share this great Coconut Chutney recipe I tried... because I didn't have a proper grinder, it didn't come out thin and smooth, but it tasted perfect... as I was told ;) Someday I will try making all these chutneys, idli's, dosa's and such with a REAL grinder!

Thank you Devi, Renuka & Sanjana for the awards :) The rules of the happy 101 award state that the person receiving the award must state ten honest facts about themselves... Which I promise to do very soon :P I pass these along to all my blogger friends!

Batter Fried Chicken,Au Gratin Potatoes & Southern Fried Corn

2010-02-18T18:20:00.010-05:00

My daughter was happy to get this simple, southern style chicken dinner the other night... I haven't really fried chicken before using a batter... This recipe is what I am familiar and comfortable with, but I wanted to give it a try. This was improvised and still needs to be improved for more crispiness, but the flavor was good. The potatoes and corn were just perfect!

For Batter Fried Chicken:

1.5 pounds chicken breasts, sliced
1.5 cups white flour
salt and pepper to taste
1 tablespoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1/4 cup corn flour
milk or 1/2 &1/2 to make batter
oil for deep frying

Combine dry ingredients, then add milk to get a batter. Coat chicken pieces in batter, and deep fry until golden.

Rachael Ray casserole dish my mom bought for me :)

For Au Gratin Potatoes:

2 tablespoons butter
1 small onion, chopped
1 tablespoon flour
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
2 cups milk
2 cups shredded cheese (I used Cheddar and Pepper Jack)
6 medium potatoes, peeled and sliced thin
1/4 cup bread crumbs
Paprika

Method:

Heat oven to 375º F. Grease 2-quart casserole with shortening or spray with cooking oil.

Melt butter in medium saucepan and cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly. Remove from heat. Stir in milk and heat to boiling, stirring often. Boil and stir 1 minute; remove from heat. Stir in 1 1/2 cups cheese until melted.

Spread potatoes in casserole. Pour cheese sauce over potatoes and bake uncovered 1 hour.

In small bowl mix remaining 1/2 cup cheese and corn meal. Sprinkle over potatoes. Sprinkle with Paprika. Bake uncovered 15 - 20 minutes or until top is brown and bubbly and potatoes are tender.

For Southern Corn:

1 small onion, chopped
1 small green pepper, chopped
1 jalapeno, sliced
1 teaspoon paprika
4 tablespoons butter
16 ounce bag frozen corn
salt & pepper, to taste

Heat butter in skillet. Fry onion, green pepper and jalapeno until softened. Add corn, salt and pepper and fry until corn begins to caramelize.

Chemistry Of Cooking

2010-02-17T21:07:00.001-05:00

A Biochemist Explains The Chemistry Of Cooking

January 1, 2009 — A biochemist and cook explains that cooking is all about chemistry and knowing some facts can help chefs understand why recipes go wrong. Because cooking is essentially a series of chemical reactions, it is helpful to know some basics. For example, plunging asparagus into boiling water causes the cells to pop and result in a brighter green. Longer cooking, however, causes the plant's cell walls to shrink and releases an acid. This turns the asparagus an unappetizing shade of grey.

Honey Chilli Chicken & Gobi Manchurian (Dry)

2010-02-09T14:08:00.007-05:00

Happy Cook's Honey Chilli Chicken

Renuka's Gobi (Cauliflower) Manchurian Dry

Here's a couple recipes that will make sure you don't miss that Chinese take-out! Cook this at home and you will be surprised how easy it is to get the same flavors as your favorite restaurant. Thanks Renuka & Happy Cook :)

♥ This life is what you make it. No matter what, you're going to mess up sometimes. It's a universal truth. But the good part is, you get to decide how you're gonna mess it up. - Marilyn Monroe ♥

Vegetable Pad Thai

2010-02-03T18:37:00.006-05:00

Here's another version of Pad Thai that I made using the same Mae Ploy Pad Thai Sauce. This time I used some different vegetables and less noodles. It is really easy to throw together with the ready made sauce.

Ingredients:

3 cups shredded cabbage
2 carrots, grated
1 red onion, halved and sliced
1 bunch spring onions, sliced and green parts reserved
2 green chilies
handful cauliflower
handful broccoli
handful bean sprouts
handful cilantro, chopped
handful roasted peanuts
vegetable oil
fistful of rice noodles, soaked
Pad Thai sauce, to taste

Method:

Heat oil in wok or large skillet on medium high heat. Throw in white parts of spring onions, red onions and green chilies and fry a few minutes until onions break up and start to soften. Add in cabbage and carrots and fry until they start to wilt. Add in cauliflower and broccoli and fry until they start to soften. Now add in the soaked rice noodles and a little water to finish cooking them. When they are soft, add in green parts of green onions and Pad Thai sauce to taste. Garnish with a little more sauce, sprouts, cilantro and peanuts. Enjoy!

Open to invited readers only...

2010-01-30T10:54:00.004-05:00

I really hate when I find a blog I like and when I go back to visit, It has been made private and I haven't been invited! The worst part is, there's no email or any contact information for me to request an invitation! Does anyone else have this problem???

Never get tired of wraps...

2010-01-29T22:32:00.009-05:00

I knew I wouldn't buy another pack of tortillas after I made my first wrap using a chapati/roti. That time, I had fried my chicken, onions and peppers, but this time I decided to roast them so they would be a bit dryer on the sandwich. This way there was no dripping every time I picked it up to take a bite :) I season the chicken and peppers with something different every time. It's easy to use a pre-mixed spice, like McCormick or Mrs. Dash's.

There is my chapati/roti behaving and puffing like a good bread!

Here's the roasted chicken, peppers and onions.

And the finished product... wrapped up with whatever you like on your sandwich. I used some mayo, tomatoes, and pickles. Enjoy :)

Cabbage Pakora's & Tamarind Chutney

2010-01-24T20:05:00.007-05:00

This pakora recipe is from Beyond Curries... I didn't use the cumin seeds or ginger, but next time I want to try this with the ajwain seeds (they are a favorite of mine!) They were really easy to make and my daughter loved them! I paired them up with a new recipe I tried for Tamarind Chutney on Manjula's page... This was really easy to make and is the best recipe I've tried so far... I didn't use the ginger powder as I didn't have any, so I replaced it with chaat masala. Try and enjoy :)

Sri's Bhaji's

2010-01-20T19:35:00.015-05:00

I told him to use some sweet potatoes along with the other veggies... They were good! He used 2 parts Besan to 1 part rice flour and added some asafoetida, turmeric, cayenne pepper, black salt, and water and mixed to a batter consistency.

Mix, mix and muck...

He likes to use his hands...

Watching the frying very intently, with his hands on his hips and that look on his face...

Taadaa! There they are, waiting to be devoured!

~ "Nothing is more noble, nothing more venerable than fidelity... Faithfulness and truth are the most sacred excellences and endowments of the human mind" - Marcus Tullius Cicero ~

~ "Do not let loyalty and faithfulness forsake you; bind them around your neck, write them on the tablet of your heart" - Bible ~

~ "Many persons have a wrong idea of what constitutes true happiness... It is not attained through self-gratification but through fidelity to a worthy purpose" - Helen Keller ~

~ "The lover heals the world not by a vague and abstract love for everybody and everything, but by becoming passionate and vowing fidelity to concrete relationships, persons, institutions and places" - Sam Keen ~

~ "We are not judged by the degree of our light but by fidelity to the light we have" - William Ellery Channing ~

~ "For fidelity, devotion, love, many a two-legged animal is below the dog and the horse... Happy would it be for thousands of people if they could stand at last before the Judgment Seat and say 'I have loved as truly and I have lived as decently as my dog' and yet we call them 'only brutes'!" - Henry Ward Beecher ~

Showing My Salads...

2010-01-19T18:12:00.011-05:00

... for Dil Se's Show Me Your Salad event!

For Broccoli Salad...
Ingredients:

• 1 cup mayonnaise or salad dressing
• 2 tbs. sugar
• 2 - 4 tbs. cider vinegar (according to taste)
• 1 pound broccoli flowerets
• 1/3 - 2/3 cups raisins (optional)
• 6 - 8 slices bacon, cooked crisp & crumbled
• 2 - 4 tbs. chopped red onion

Method:

In a large bowl, mix mayonnaise, sugar and vinegar. Add remaining ingredients and chill. Store covered.

For Lime Chicken Salad w/ Avocado & Spinach...

Ingredients:

• 3 ounces fresh baby spinach
• 1/2 cup fresh squeezed lime juice (about 3 limes)
• 1/4 cup olive oil
• 2 tbsp. honey
• 1/4 tsp. cayenne pepper
• salt to taste
• 4 ounce chicken breasts, sliced thin
• 1 ripe avocado, pitted, peeled and sliced
• 1 cup grape tomatoes
• 1/2 a cucumber, peeled and sliced thin
• 1/4 cup fresh cilantro, leaves only

Method:

In a small bowl, whisk together lime juice, olive oil, honey, salt, and cayenne pepper. Pour half of this over the chicken, marinating chicken for one hour. When ready, shallow fry the chicken till done, cooling completely. When ready to serve, combine the vegetables and chicken along with the remaining lime mixture. Serve Immediately.

For Cold Chicken Salad...

Ingredients:

• about 2 pounds boneless, skinless chicken thighs
• 5 cups water with chicken bouillon
• 1/4 tsp black pepper
• 1/2 onion, chopped fine
• 1 rib celery, halved and sliced
• 3/4 cup red seedless grapes, halved
• 1 cup walnuts, broken up
• about 1 1/2 cups mayonnaise
• salt & pepper to taste
• 2 tbs. lemon juice

Method:

Simmer chicken in bouillon water until done and easily pulls apart with a fork (save that water for stock!!!) Cool chicken and pull part into smaller pieces. Sprinkle with lemon juice. Add remaining ingredients, stir and chill. Serve on bread or buns.

For chicken stock:
Throw a rib of celery with leaves in the reserved water along with a carrot and onion, cut up...simmer and reduce. Strain and refrigerate, or freeze, for later.

~ "It takes four men to dress a salad: A wise man for the salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil" - Anonymous ~

~ "The embarrassing thing is that the salad dressing is outgrossing my films - Paul Newman" ~

Baingan Bharta

2010-01-17T13:09:00.009-05:00

Here's my recipe for Baingan Bharta... I came up with it by accidentally using 1 eggplant instead of two in a recipe from Betty Crocker's Indian Home Cooking and realizing that it would have been too mild if I had used 2 eggplants. I also added Kitchen King masala and a teaspoon of sugar, which balanced out the bitterness. A lot of recipes I come across use coriander and cumin powder separately, but I like to make combo coriander/cumin powder at home, grind it myself and use that instead of using the powders separately. I also avoided separating the onions in two batches and frying one in oil... I just added the whole onion to the eggplant and fried it together.

Ingredients:

1 large eggplant, about one pound
3 teaspoons coriander/cumin powder (I like to make my own, It's much better!)
1 teaspoon Kitchen King Masala
salt, to taste
1/2 - 1 teaspoon cayenne pepper
1/4 teaspoon turmeric
1 large onion, finely chopped
1/2 cup tomato sauce (I pureed 2 roma tomatoes)
1 tablespoon lime juice
1 tablespoon grated gingerroot
2 medium cloves garlic, chopped
1 teaspoon sugar
1/2 cup finely chopped fresh cilantro
2 tablespoons ghee
1 teaspoon cumin seed
1 teaspoon garam masala

Method:

Heat coals or broiler for direct heat. Pierce eggplant with fork a few times to vent steam. Grill
15 - 20 minutes, turning occasionally, until skin is blistered.

Place eggplant in a large bowl and cover. Let stand 30 minutes. Peel and discard eggplant skin. Mash until smooth.

Stir in coriander/cumin powder, salt, cayenne, turmeric, onion, tomato sauce, sugar, kitchen king masala, lime juice, gingerroot, garlic, and cilantro.

Heat ghee in large skillet over medium-high heat and sizzle cumin seed until darkened. Add eggplant mixture and fry 15 - 20 minutes until most of the liquid has evaporated. Stir in garam masala, remove from heat. Garnish with cilantro. Enjoy!

~ "No, I don't think I will kiss you, although you need kissing, badly. That's what's wrong with you. You should be kissed and often, and by someone who knows how" - Rhett Butler (Gone With The Wind) ~

Chicken Potato Curry & Navratan Korma

2010-01-08T17:03:00.007-05:00

I have a chicken curry recipe written down on a scrap piece of paper and I didn't happen to write down WHERE I got the recipe from (this was before delicious.) I am almost positive It's one of my fellow bloggers, so if this recipe seems similar to one of yours, let me know so I can give you the credit! I did make a couple very small changes... I added a little green pepper, I omitted garlic and I added a tomato and some fresh curry leaf powder. I also used homemade ghee in place of oil. Anyway, let me know who you are so I can link this recipe to you :)

Ingredients:

2 chicken breasts, cubed (I used a few chicken thighs)
2 - 3 medium potatoes, peeled and cubed
2 large onions, halved and sliced
1 tomato, chopped
1/2 green pepper, chopped small
1/2 cup yogurt
water
1 tablespoon ginger, chopped
1 green chili, chopped
1/4 teaspoon cayenne
1/4 teaspoon turmeric
2 teaspoons cumin/coriander powder
1/2 teaspoon garam masala
salt, to taste
1 tablespoon dried fenugreek leaves
1 teaspoon cumin seeds
1 long stick cinnamon
7 curry leaves along with a heaping tablespoon curry leaf powder
ghee, as needed

Method:

Heat ghee and add cumin seeds, curry leaves, and curry leaf powder. Add ginger, green chili, and cinnamon stick. Add onion and green pepper and fry until onion is golden. Add cayenne, turmeric and coriander/cumin powders and fry until they give out oil. Add chicken and tomato. Fry until white. Add about 2 cups water and bring to a boil. Add yogurt and return to a boil. Add potatoes and cook until tender and desired consistency. Add fenugreek and garam masala and cook a few minutes more.

I also wanted to share this quick, and very easy recipe for Navratan Korma... I have been wanting to try this for a long time and finally found an easy recipe to start with. It turned out better than I expected, especially for how easy it was and the few ingredients. I didn't use any capsicum, I used a bit more potatoes and I did a mix of cauliflower and broccoli. It's a definite keeper and a must try!

Pad Thai, Fried Rice & Dates Pickle

2010-01-05T17:34:00.004-05:00

I got the inspiration to make some Pad Thai & Fried Rice after seeing Mriganayani's post. I basically followed her recipe, but I couldn't figure out why my rice turned out so white! I didn't have baby corns for the Pad Thai, so I omitted. I used Mae Ploy Pad Thai Sauce... It's so easy to make that way :) It's funny, my daughter picked up a piece of fried tofu and asked what it was. I knew if I told her it was tofu she wouldn't even touch it again, so I told her it was "Chinese chicken." =)) She bought it and ate it up!

I didn't have this with the Pad Thai, of course, but I thought I'd share it because it was a really nice, quick and tasty pickle. The recipe is from Spicy Chilly and is so sweet and spicy! I really enjoyed it... I decided next time I would reduce the oil just a bit and cut the dates into smaller pieces. I might even add an extra green chili :P

~ If ever there is tomorrow when we're not together... there is something you must always remember... You are braver than you believe, stronger than you seem, and smarter than you think, but the most important thing is, even if we're apart, I'll always be with you - Winnie the Poo ~

Homemade Curry Leaf Powder & Ghee

2010-01-02T23:07:00.004-05:00

I got a bunch of good curry leaves my last trip to Chicago so I decided to make some Curry Leaf Powder ... and I also made some ghee... The powder is actually darker than this picture shows, and the ghee is lighter... Apparently I still don't know how to take or edit photographs!

Happy New Year 2010 & Fettuccine Alfredo

2010-01-02T21:34:00.008-05:00

Happy New Years 2010!

I'm not a pasta person, but I love Alfredo.. Chicken Alfredo, Spinach Alfredo, Artichoke, Eggplant, and Shrimp Alfredo... I simply love Alfredo! Here's Betty Crocker's Version :) though I added lots of garlic!

~ For last year's words belong to last year's language and next year's words await another voice - T.S. Eliot ~

~ A New Year's resolution is something that goes in one year and out the other ~

~ New Years's Eve, where auld acquaintance be forgot... Unless, of course, those tests come back positive - Jay Leno ~

Dakshin Murgh, Spiced Hominy, & Tamarind-Date Chutney

2009-12-30T20:19:00.013-05:00

I am so tired, I think I'm coming down with something... My throat is sore, my head is swimming and my chest is tight... So I have nothing more to say than, here are some good recipes... Now, I'm off to take my vitamins and garlic!

The recipe for this chicken is from Suvir Saran's indian home cooking. He warns that this recipe isn't as fiery-hot as it should be, so the peppers can all be increased... which I will do next time. I was tempted to try this when I saw all the curry leaves! I love them!

For Dakshin Murgh:

2 pounds chicken thighs, chopped
salt
1 teaspoon ground black pepper
juice of 1/2 lemon

Spice Mix:

14 curry leaves
2 teaspoons black mustard seeds
1 teaspoon cumin seeds
3/4 teaspoon fenugreek seeds
1 teaspoon black peppercorns
6 whole cloves
3 green cardamom

3 tablespoons canola oil
1/2 teaspoon black mustard seeds
3 whole dried red chilies
6 green cardamom pods
1 fresh hot green chili, sliced into rounds
1/4 cup unsweetened coconut
1 (13/1/2-ounce) can coconut milk

Method:

Toss the chicken with 1/4 teaspoon salt, ground pepper and lemon juice and let stand at room temperature for 30 minutes.

For the spice mix, combine the spices in a frying pan over medium heat and cook, stirring, until fragrant. Grind to a powder in spice grinder and set aside.

Combine the oil, mustard seeds, red chilies, cardamom, green chili, and curry leaves in a large saucepan over medium-high heat. Cover and cook until you hear the mustard seeds start to crackle, 1 - 2 minutes. Add the ground spice mix and cook, stirring, 30 seconds. Add the shredded coconut and cook, stirring, 30 seconds. Add the chicken and cook, stirring, until opaque, about 5 minutes.

Add the coconut milk and 1/2 teaspoon salt. Bring to a boil, turn the heat down, and simmer, partially covered, until the chicken is tender, 25 - 30 minutes. Stir two or three times during the last 10 minutes of cooking and scrape the bottom of the pan to keep the sauce from sticking. Taste for salt and serve.

For Hominy (which is something I came up with at the last minute needing a veggie)

1 can hominy
1 onion, chopped
1/2 tomato, chopped
1/2 teaspoon cumin seeds
1 green chili
2 - 3 teaspoons sambhar powder
1 tablespoon vegetable oil

Method:

Heat oil in a skillet and fry cumin seeds till a shade darker. Add onion until it starts to caramelize. Add green chili and tomato and fry until tomatoes soften. Add hominy and sambhar powder and fry until hominy is hot.

For Tangy Sambhar Powder (from Betty Crocker's Indian Home Cooking)

1/2 cup dried red chilies
1/4 cup dried channa dal
2 tablespoons sesame seed
1 tablespoon tamarind pulp
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon black pepper corns

Mix all ingredients in a small bowl. Heat a 6-inch skillet over medium-high heat. Place mixture in skillet and roast 1 - 2 minutes, stirring constantly, until seeds crackle, spices turn one shade darker, and the mixture has a nutty yet pungent aroma. Transfer to a bowl, and cool 8 - 10 minutes. Transfer to a spice blender and grind until mixture looks like the texture of finely ground pepper. Mix well and store in airtight container.

For Tamarind-Date Chutney (from Betty Crocker's Indian Home Cooking)

1 tablespoon tamarind concentrate paste
2 cups warm water
1 cup chopped dates
1/2 cup packed brown sugar
1/4 teaspoon (or I used 1/2 teaspoon) ground cayenne pepper

Mix tamarind paste with warm water in a 1-quart saucepan until tamarind is dissolved. Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Simmer uncovered 15 - 20 minutes, stirring occasionally, to blend flavors. Transfer sauce to a blender. Cover and blend on medium speed until smooth. Tightly cover and store in refrigerator up to 10 days.

Quick Kidney & Garbanzo Bean "Curry"

2009-12-26T14:34:00.006-05:00

Lately I've been slacking completely on the grocery shopping and list making so I've done a lot of dinner improvising. Sometimes that can really make for a nice dinner... This was one such recipe, and my daughter liked it, which is a plus!

Ingredients:

1 can kidney beans
1 can garbanzo beans
1 bunch spring onions, chopped (greens and whites separated)
1 tomato, chopped
1 lime, juiced or sliced on side
1/2 teaspoon cumin seed
1/2 teaspoon turmeric
1/2 teaspoon cayenne
2 teaspoon coriander/cumin powder
1 cup water
1/2 teaspoon garam masala
2 - 3 tablespoons vegetable oil

Method:

Heat oil in large skillet and fry cumin seeds and turmeric a few seconds. Add tomatoes and white parts of onion and fry until tomatoes turn very soft. Add in cayenne, coriander/cumin powder, beans and water. Cook until beans have softened a little and mash some with the back of a fork to thicken. Stir in some lime juice, garam masala and green parts of onions before serving.

~ When the day is long and the night, the night is yours alone, when you're sure you've had enough of this life, well hang on ~

Merry Christmas & Happy Holidays!

2009-12-25T10:16:00.009-05:00

With all the hustle and bustle I didn't get very good food pic's this Christmas but I can't help but share a couple good Christmas recipes with everyone!

A big pot of Mom's Beef & Noodles are sure to please along with some homemade Slut Bread!

And I can't resist some Pecan Pie, as this is the only time of year that I make or eat it! Now, this isn't my mom's recipe as we couldn't find it and she's forgotten it :( BUT, It's a Betty Crocker so It's still a good one :)

Merry Christmas & Happy Holidays to everyone!

Murgh Subji Wala (Chicken w/ Vegetables)

2009-12-19T10:03:00.005-05:00

This was made using what I had on hand and what tasted good :)

Ingredients:

about 1 pound chicken breast, cut up
vegetable oil, as needed
1 onion, sliced
2 garlic cloves, chopped
1 teaspoon chopped ginger
1 large bell pepper, sliced thin
1 tomato, chopped
3/4 cup green peas (I used frozen)
1/4 teaspoon turmeric
1 teaspoon cayenne pepper
2 teaspoons cumin/coriander powder
salt, to taste
1 teaspoon garam masala

Method:

Heat oil in a large saucepan and sautee onions until golden. Add the garlic and ginger and fry for a few minutes. Add in the chicken and fry until white. Add in tomato, bell peppers, green peas, turmeric, cayenne, cumin/coriander, and salt and cook until vegetables are tender. Add in garam masala and enjoy :)

Btw... Anyone have a recipe for Chana Chaat?

Mriganayani's Bhel Puri & Award

2009-11-30T11:16:00.007-05:00

Here I am sharing a recipe for Bhel Puri I found on Mriganayani which I made with the previously tried recipe for Tomato Rice and Raita. I always loved getting Bhel Puri in the restaurants but now I will make it more often right at home because it was so easy and tasted just as good.

And I wanted to thank Rohini (Curries and Spices) for sharing her Yummylicious Food Blog award with me... I'd like to pass this to all my fellow food bloggers :)

~ "... the mistake of assuming that 'absence of evidence' of a scientific nature is 'evidence of absence' - Huston Smith ~

~ "God is defined by Jesus but not confined to Jesus" - Huston Smith ~

Spinach & Portobello Enchilada's for Create for a Chilli Chopper

2009-11-21T12:24:00.006-05:00

Here's what I came up with after buying some Portobello mushrooms... My daughter ate them up, not even knowing there were mushrooms in them! After I told her, she freaked out :D I made some homemade tortillas for these, and I tried the Mrs. Dash's Steak Seasoning since I like it on steak so much... and it was just as good on the mushrooms.  

I'm sending this to KO Rasoi's CREATE For a Chilli Chopper.

Ingredients:
• 10 ounce enchilada sauce (any kind you like)
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 green chili, chopped
• 8 ounce Portobello mushrooms, chopped into 1 inch cubes
• 10 ounce frozen spinach, thawed and water squeezed out
• 1/2 bell pepper, any variety, sliced into long strips
• 1 tsp. ground cumin
• salt and pepper to taste
• Mrs. Dash's Steak seasoning, to taste
• 1 1/4 cup shredded jack cheese
• 2 cups shredded colby/jack cheese
• Cilantro, for garnish
Method:

Heat oven to 350 degrees Fahrenheit. Spray a 13 x 9 inch pan with oil. Spread small amount of enchilada sauce on bottom.

Fry onion, garlic, and chili's until softened. Add mushrooms and bell peppers, along with Mrs. Dash's and cumin. Fry until mushrooms are tender. Add spinach, jack cheese, and 1 cup of colby/jack cheese and heat until cheese is melted. Spoon a small amount onto tortilla, roll up and place seam side down in pan. Repeat until pan is full, squeezing them in if necessary. Cover with remaining enchilada sauce, and then with remaining cheese.

Spray a piece of tin foil with oil and place oil side down, sealing baking dish. Bake 30 - 40 minutes until cheese is melted and bubbly. Sprinkle with Cilantro and serve.

~ "My religion consists of a humble admiration of the illimitable superior spirit who reveals himself in the slight details we are able to perceive with our frail and feeble mind." - Albert Einstein ~

Sweet Rice for EFM Variety Rice Series

2009-11-19T16:53:00.004-05:00

This use to be my favorite breakfast when I would stay at my auntie's house...I looked so forward to Sunday morning's and this rare treat! I have added raisins, cinnamon, and nuts before but this is the way I ate this growing up.   Simple, without many ingredients, but a favorite of mine!

I am sending this to EFM - Variety Rice Series hosted by SriLekha.

Ingredients:
• 2 1/4 cup water
• 1 cup starchy white rice
• 1/4 cup stick butter
• 1/4 cup milk
• 1/4 cup sugar
• 1 tsp. vanilla extract
• salt to taste
• brown sugar to sprinkle

Method:

Bring water, rice & salt to a boil. Reduce heat, stir and cover, simmering for 10 minutes. Stir once more, replace lid and simmer 10 more minutes. At this point, stir in the rest of ingredients until blended. Sprinkle with brown sugar and enjoy!

Gyros w/ Mom's Tzatziki Sauce

2009-11-15T10:48:00.007-05:00

My mom made Gyros frequently when I was growing up. I remember how awesome the sauce was she put on them, and I have tried so many tzatziki sauce recipes, but I could not replicate the flavor of my mom's. Then, I came across her recipe and figured out how she made it SO delicious. She used mayonnaise instead of yogurt! So, I had to try it again, and it was just as awesomely delicious as I remembered! I think I will be making these more and more frequently now! The marinade for the lamb I adapted from a kabob recipe from Faye Levy's feast from the Mideast. This makes enough for about 2 people. Now, on to the recipe!

For Lamb:

about 1 lb lamb, cut into 1 inch cubes
1 lemon, juiced
2 garlic cloves, minced
drizzle of Olive Oil
1/2 tsp. dried oregano
1/4 tsp. black pepper
1/2 tsp. paprika
1 small onion, grated

Combine all ingredients and marinate lamb overnight. When ready to use, fry in a little bit of oil until cooked and tender. Remove and reserve for sandwich.

For Tzatziki sauce:

1 medium cucumber, peeled and chopped small
1/2 cup mayonnaise
1/2 tablespoon milk
1/2 tablespoon lemon juice
1 tablespoon dried mint leaves (my mom actually used chives, which are amazing, too!)

Blend everything well, and chill at least one hour.

For Sandwich:

whole wheat pita breads, warmed and sliced
1 sliced tomato
dill pickles, chopped
reserved lamb
tzatziki sauce

Fill pita bread about 1/3 full with lamb. Add some tomato, pickle and tzatziki sauce. Enjoy with some fries, or whatever sounds good to you :) Enjoy!

~ I don't have to agree with you to like and respect you - Anthony Bourdain ~

Mriganayani's Spicy Tomato Rice & Raitha... and award :)

2009-11-14T10:24:00.006-05:00

Here's an easy and delicious tomato rice recipe from Mriganayani ... but the best part, I found, was the raita! Both recipes are keepers :)

And a big thanks to Suma for passing along the Diamond Friends Award :) I am passing this along to all the bloggers who are so supportive of me and my blog and who take time to leave the comments that really make my day!

Comfy, Easy, Home Cooked Roast & Veggies

2009-11-09T16:37:00.006-05:00

This is one of those dinners that makes me wanna eat all curled up on the couch under a blankie watching a movie with my family... This dinner reminds me of childhood! This was one of those completely casual dinners, nothing fancy, just good enjoyable, delicious food... Comfort food... eaten at a TV tray if we wanted! My mom would always make some homemade bread with it... biscuits, rolls, Slut Bread... either way, it was tasty, healthy, filling and warm! The other day I decided to make it for myself and my daughter... and though it tasted just how I remembered, I missed eating it in my old house, with both my parents, and old friends and family. I didn't appreciate it so much at the time, but I would love to have just one of those days back. To compound my evening of nostalgia, my daughter left today for camp... She will be gone until Friday and I won't even be able to talk to her :( I have never gone an entire day in her ten years of life without talking to her, and I haven't gone more than 2 days without seeing her. I am craving some comfort right now! :(

This method works for either a beef or pork roast... It's simple enough, I put the roast in an oven proof pan along with a tablespoon of oil and about a 1/4 cup of water. I season it with McCormick's California Style Onion Powder, salt, and pepper, and I roast it at 350˚F for 3 - 4 hours, covered. I check it every hour or so and add a small amount of water as needed. After a couple hours, I flip the roast and season again. When It's tender enough to be pulled apart, I throw in cut up carrots and potatoes and roast another 30 minutes to an hour, until the veggies are soft. Sometimes at the end, I will add a bit of bullion for a stronger flavor in the broth.

"Love doesn't make the world go round. Love is what makes the ride worthwhile."
~Franklin P. Jones

"Nobody has ever before asked the nuclear family to live all by itself in a box the way we do. With no relatives, no support, we've put it in an impossible situation."
~Margaret Mead

Asiago Barbecue Pizza

2009-11-02T18:24:00.009-05:00

My favorite pizza is a homemade pizza... I am in complete control over my toppings. I was never a huge fan of pizza's growing up... but when new innovative pizza's started showing up, I got more interested! I remember pineapple being the first "exotic" topping I came across. I was crazy for pineapple then! But the first time I tasted barbecue sauce on pizza, I fell in love! I rarely use the standard tomato sauce anymore. Here's the recipe...

1 prepared pizza crust (whole wheat makes it healthier ;)
approximately 1 cup barbecue sauce (Sweet Baby Ray's Sweet & Spicy is awesome)
1/4 green bell pepper, chopped small
1 small onion, chopped small
8 ounce pineapple chunks, sliced thin
1 chicken breast, sliced and cooked (I used Mrs. Dash's Southwest Chipotle to season)
approximately 1 - 2 cups shredded cheese (I used Asiago, and I went light)

I like to put some cheese over the sauce, layer the rest of my toppings, and add just a bit more cheese to bind everything to the pizza. Sauce & toppings can be adjusted, changed, omitted, etc. to suit whatever you would like to have for yourself. I followed the instructions for baking on the crust.

I am sending this recipe to Radhika's 'Cook for Yourself' event.

Comments by Anonymous

2009-10-25T16:42:00.006-04:00

I just wanted to share a comment made here by an "Anonymous follower" of my blog, and to make sure that this person gets an opportunity to read both of our follow up comments. I would have preferred to speak directly, but an anonymous person is hard to find.

One tasty little bhaji...

2009-10-22T16:40:00.016-04:00

... and I don't mean the fritters :D

~ "Can miles truly separate you from friends....If you want to be with someone you love, aren't you already there?" -Richard Bach ~

~ "The art of love ... is largely the art of persistence." -Albert Ellis ~

~ "And ever has it been that love knows not its own depth until the hour of separation." -Kahlil Gibran ~

Kaikurma

2009-10-13T18:17:00.005-04:00

This recipe is adapted from Santhi Balarman's, Dakshin Bhog Flavours of South Indian Cooking. I made a few changes according to my preferences. I added mustard seeds and doubled the quantity of the recipe. The book called for carrot, potato, beans cabbage, cauliflower and peas. I used carrot, potato, broccoli, and peas. I also refrained from boiling my vegetables before adding them to the sauce. This added a lot of cooking time, so in the future I will steam them and use the water in the sauce.

Ingredients:

1 cup potato, cubed
1 cup carrot, cubed
1 cup broccoli
1 cup peas
4 pieces cinnamon stick
4 cloves
4 green cardamom
1 teaspoon mustard seeds
3 green chilies, slit
1 onion, chopped
1 cup tomato, chopped
1 teaspoon turmeric powder
1 - 2 teaspoons cayenne powder
4 teaspoons coriander powder
2 cups yogurt
1 cup coconut milk
few coriander leaves
salt, to taste
oil, as required

Method:

Boil (or steam) vegetables until half done, keep aside. In a heavy saucepan, heat oil and add mustard seeds until they begin to pop. Add cinnamon, cloves, cardamom and green chilies. Saute until chilies begin to char. Add onions and saute until translucent, add tomatoes. Cook until tomatoes soften, add turmeric, cayenne, and coriander powder and saute for a minute. Add yogurt, while stirring to prevent curdling, along with salt. Now add vegetables. Mix well and cook together for some time. Lastly, add coconut milk. Heat and remove from flame. Garnish with coriander leaves. Enjoy!

Spicy Lentil Soup with Dill and Cumin, Award & Meme

2009-10-09T17:00:00.009-04:00

This lentil dish is from a cookbook I borrowed from the library (and ended up purchasing for myself) "feast from the Mideast - 250 Sun-Drenched Dishes from the Lands of the Bible. " This reminded me a lot of the soups my mom would make when I was a kid. I would love to try this with a vegetable or chicken based broth. I think it would really enhance the flavor nicely :)

Ingredients:

1 1/2 cups lentils, any kind
2 - 3 tablespoons olive or vegetable oil
1 large onion, chopped
4 large garlic cloves, chopped
1 teaspoon ground cumin
2 celery ribs, sliced
1 carrot, diced
4 - 6 cups water (I am going to use veggie or chicken broth next time)
2 zucchini, diced
salt & pepper, to taste
2 tablespoons snipped or chopped fresh dill, or 2 teaspoons dried dill (start with 1 teaspoon, taste and add more if needed... I found 2 teaspoons to be a bit much)
cayenne pepper, to taste
lemon wedges, for accompaniment

Method:

Rinse and drain lentils. Heat the oil in a medium saucepan. Add onion and saute over medium-low heat for 7 minutes, or until golden. Add garlic and cumin and saute for one minute. Add lentils, celery, carrot and 4 cups water. Bring to a boil. Cover and simmer over low heat for 30 minutes, adding more water if soup becomes too thick. Add zucchini, salt, and pepper and simmer for 10 minutes, or until lentils are very tender. Leave the soup chunky, or puree all or part of it in a blender or food processor, as you like. Taste and adjust seasoning, adding plenty of black pepper and a pinch of red pepper. Serve with lemon wedges.

Sushma, from Authentic Food Delights (and also my previous post :), has passed this award to me... Thanks Sushma!

This award has to be passed to 6 of your favorite blogs and comes with a meme, which has to be answered with one word.

1. Where is your cell phone: Table

2. Your hair: Auburn

3. Your mother: Cindy

4. Your father: Missed :(

5. Your favorite food: Many!

.6. Your dream last night: Boyfriend

7. Your favorite drink: Water

8. Your dream/goal: Success

9. What room are you in: Living

10. Your hobby: Cooking

11. Your fear: Flying

12. Where do you want to be in 6 years: Chicago

13. Where were you last night: Home

14. Something you aren’t: Fake

15. Muffins: Lemon

16. Wish list item: GPS

17. Where did you grow up: Kalamazoo

18. Last thing you did: Work

19. What are you wearing: Clothes

20. Your TV: Seinfeld

21. Your pets: Cute!

22. Your friends: Awesome!

23. Your life: Gift

24. Your mood: Anxious

25. Missing someone: Yes

26. Vehicle: Sable

27. Something you’re not wearing: Shoes

28. Your favorite store: Grocery

29. Your favorite color: Orange

30. When was the last time you laughed: Earlier

31. Last time you cried: Earlier

32. Your best friend: Sri

33. One place that I go over and over: Chicago

34. One person who emails me regularly: Sri

35. Favorite place to eat: Madras Masala (I can't make that one word ;)

As always, I pass this along to anybody who would like to do this meme and accept this award :)

Sushma's Dhaba style Chicken Tikka Masala

2009-10-06T17:57:00.003-04:00

Here's a nice recipe I found over at Sushma's Authentic Food Delights. I am a sucker for chicken curry's of all sorts, as chicken is inexpensive, It's extremely versatile, and some so-called vegetarians will eat it ;) Thanks, Sushma for sharing!

~ I`m selfish, impatient, and a little insecure. I make mistakes, I am out of control, and at times hard to handle, but if you can't handle me at my worst, then you sure as hell don't deserve me at my best - Marilyn Monroe ~

Oatmeal Date Squishies for Sweet Series & Oats

2009-10-04T12:05:00.010-04:00

This is my entry for Sweet Series, hosted by Sireesha over at Mom's Recipes and Oats over at Madhuram's Eggless Cooking.

I use the crumb crust for this recipe in a lot of desserts...It's so good I have to stop myself from eating it all before I even bake it! These desserts remind me somewhat of the seasonal pumpkin shaped Little Debbie cakes they have around Halloween.

  Ingredients:

• 1 cup packed brown sugar
• 1 cup stick margarine or butter
• 1 3/4 cup all purpose flour
• 1 1/2 cup quick-cooking oatmeal
• 1/2 tsp. salt
• 1/2 tsp. baking soda

For the date filling:

• 3 cups cut up pitted dates (1 pound)
• 1/4 cup sugar
• 1 1/2 cup water
• 1/4 tsp. allspice

Method:

For the date filling...cook the dates, sugar, water & allspice over low heat till thickened (I mash it a bit with a potato masher). Set aside.

Heat oven to 400 degrees F. Grease bottom & sides of a rectangular 19 x 9 x 2 inch pan. Mix brown sugar & margarine (or butter) in a bowl. Add flour, oatmeal, salt & baking soda till crumbly. Press half of crumb mixture into bottom of pan. Spread date filling over crust. Top with remaining crumb mixture, press lightly. Bake 25 - 30 minutes or until light brown. Cool in pan on wire rack. Cut into bars while slightly warm (although I love these cold out of the 'fridge!).

Tadka Dal Fry & Award

2009-10-01T16:52:00.005-04:00

Here's another awesome recipe from Show me the Curry... It turned out really good, and even though it has a long list of ingredients, It's well worth it.

Now, I want to thank Shabs from Shab's Cuisine for passing me this award. Requirements of the award:-
I must thank the person who gave me the award and list their blog and link it .
I must list 10 honest things about myself .
I must put a copy of Honest Scrap logo on my blog .
I must select atleast 7 other worthy bloggers and list their links.
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

~ 10 honest things about myself ~

I'm a very moody person and I can be pretty grouchy and ornery at times.
Because of this, people fail to realize that I am actually very sensitive.
I am addicted to Farmville on Facebook.
I always wanted to be able to sing, but I have a terrible voice.
I am terrible at math, I mean, REALLY terrible!
I always wanted to be able to draw, but that is something else I am no good at.
I have attempted to crochet about five or so afghans and have never finished one.
I love house plants.
I don't have any tattoos and don't particularly like them on others.
I have a hard time coming up with 10 things about myself :D

I am never sure of who to tag, or who has been tagged because by the time I get around to posting an award and tag, everyone else has done it by then :D So, as is my style, I am tagging whoever would like to do this :)

Thanks again, Shabs!

Garlic Eggplant & Chicken

2009-09-23T19:32:00.005-04:00

This recipe was adapted from Real Thai Recipes, but I did make a few changes. This was very fast and easy!

Ingredients:

1 large chicken breast, cut up or sliced
1 small eggplant, halved and sliced
1/2 cup garlic cloves, chopped
1 1/2 tsp. sugar
1 1/2 tsp. white pepper powder
3 tsp. fish sauce
few tablespoons oil, adding more if necessary
bunch of green/spring onions, sliced. Separate the upper green parts from bottom white and semi-white parts.

Method:

Heat the oil in a skillet until very hot. Add garlic and white/whitish parts of green onions and saute until the garlic turns very light brown. Add the eggplant until it starts to turn brown, adding extra oil if needed, then add the chicken. Cook until the chicken turns white, then add the sugar, fish sauce, and pepper. Fry until the sauces begins to caramelize. Add in the green parts of onions, remove from heat, and serve with rice or noodles.

Bye, Daddy...

2009-09-08T20:39:00.007-04:00

Rest In Peace, Dad... You were strong and brave and put up one damn good fight! You showed me what courage is! I love you!

~A father is always making his baby into a little woman. And when she is a woman, he turns her back again - Enid Bagnold~

Aloo Saag, Chunky Raita & Flakey Parathas

2009-09-03T19:31:00.013-04:00

This was originally posted on Noor's blog (Ya Salam cooking) as my first guest post... but I thought I would re-post the recipe here just because I loved the picture :) Seeing it now is making me want to make it again!

Aloo Saag

Ingredients:

1 pound baby potatoes
1 bunch (1 pound) collard greens
salt, to taste
1 cup water
3 tablespoons vegetable oil
1 teaspoon cumin seeds
2 medium onions, chopped
2 cloves garlic, minced
1 tablespoon ginger paste, or fresh ginger, minced
2 green chilies
1 tablespoon cumin powder
2 tablespoons garam masala
1/4 teaspoon turmeric

Method:

Place collard greens, potatoes, water, and salt in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are soft and collard greens are wilted (you can add a little more water and continue if it dries up too fast.)

Heat oil in a skillet over medium-high heat and sizzle the cumin seeds for a few seconds. Add the onion and cook, stirring, until golden. Add the ginger, garlice and green chili peppers and cook until light golden. Add the cumin powder, garam masala and turmeric and fry about one minute. At this point, add a little water, a tablespoon at a time to make a paste... fry until oil separates.

Transfer the onion paste to the greens and potatoes and cook over medium heat until greens cling to potatoes and water evaporates.

Chunky Raita

Ingredients:

1 large seedless cucumber, peeled and chopped into 1/2 inch pieces
2 green onions, sliced
1 tomato, chopped into 1/2 inch pieces
small handful chopped fresh cilantro
1 cup whipped yogurt
salt, to taste

Method:

Combine all ingredients and refrigerate to combine flavors.

Flakey Parathas

Ingredients:

2 cups chapatti flour
about 1 teaspoon salt
sufficient warm water to make dough
vegetable oil
extra chapatti flour for dusting
ghee

Method:

Combine flour with salt. Add water slowly until dough pulls together and is not too moist or too dry. Knead until a ball forms. Add about 1 tablespoon oil and knead until the dough becomes elastic and smooth. Rub a bit more oil around,wrap in plastic and let sit 10 minutes.

Heat an iron or non-stick skillet on medium-high heat. Separate dough into 6 equal size pieces. Keep covered with plastic so it doesn't dry out. Roll each piece, using flour as necessary, into a circle as think as possible without it tearing. Brush with ghee, sprinkle with a bit of flour and roll up into a rope carefully... Once rolled, form this into a coil. Set aside and continue with the rest of dough.

Take each coil and dip into flour. Roll out carefully into a circle approximately 6 inches in diameter.

Place rolled dough into hot skillet and cook until the first side starts to bubble. Turn and brush the cooked side with ghee. When the other side starts to bubble, turn again and coat this second side with ghee. When the first side is golden, turn and finish the other side, until golden. Use your spatular to press on the bread to make it puff and bubble. Remove to a plate and finish the remaining breads. When ready to serve, scrunch them in your hands a little to release the layers and flakes. Enjoy :)

Khatte Channa

2009-08-30T11:17:00.007-04:00

This recipe was adapted from Suvir Saran's indian home cooking... I made a couple changes, but kept the use of ketchup, even though I've heard many times to never use ketchup while cooking Indian food... I decided to try it anyway, and the recipe really turned out perfect! I also like the use of canned chickpeas, because these quick recipes can come in handy when I forget to soak dried beans or want something at the last minute. This is another book I got from the library, but will be purchasing for myself. There is a lot of great pictures, which I love, and It's full of recipes I want to try. So this is just one of many that I will be posting in the future.

Ingredients:

1 1/2 teaspoons tamarind concentrate
1/2 cup warm water
1/4 cup canola oil
1 teaspoon cumin seed
8 - 12 fresh curry leaves
one large red onion, minced
salt, to taste
1 tablespoon ginger paste
1/2 teaspoon turmeric
3 teaspoons mango powder (amchur)
1/2 teaspoon cayenne powder
2 medium tomatoes, pureed
2 (19 ounce) cans chickpeas, drained and rinsed
heaping teaspoon garam masala
heaping teaspoon coriander/cumin powder
1 tablespoon ketchup
1 lemon, juiced
cilantro, for garnish

Method:

Dissolve tamarind concentrate in 1/2 cup warm water. Heat the oil with the cumin seeds and curry leaves in a large frying pan over medium-high heat and cook, stirring, until cumin begins to brown.

Add the minced onion and salt, and cook until the onion turns uniformly golden brown in color, 10 - 15 minutes. Add the ginger and cook, stirring, one or two minutes. Add turmeric and cook, stirring one more minute. Add the mango powder, and cayenne and cook, stirring, about 15 seconds. Add the tomato puree and the tamarind water. Bring to a simmer, turn heat down to medium-low and simmer about 15 minutes.

Add all but about 1/2 cup of the chickpeas to the pan along with the garam masala, coriander/cumin powder and ketchup. Mash the remaining chickpeas to a puree with the back of a fork and add to the pan. Bring to a boil, reduce heat, and simmer gently about 10 more minutes. Stir once or twice during cooking. Stir in lemon juice.

Serve garnished with cilantro and enjoy!

Burgers & Salad

2009-08-22T12:27:00.011-04:00

This recipe is modified from feast from the Mideast 250 Sun-Drenched Dishes from the Lands of the Bible. I got this book from the library, but liked it so much, I bought it from Amazon... I think I will end up trying every recipe. The only major change I made is to add Thyme, and I made a different sauce than the recipe suggested.

Ingredients:

1 teaspoon ground cumin
1/4 - 1/2 teaspoon ground thyme
1/4 teaspoon turmeric
salt & pepper, to taste
2 garlic cloves, minced
1 pound ground beef, chuck or sirloin
2 - 4 pita breads or sesame rolls
1 onion, sliced thin (optional)
pickle slices (optional)
sauce of choice

Method:

Prepare grill, pan, or broiler. Combine meat with cumin, turmeric, thyme, salt and pepper, and garlic. Shape into four patties, about 1 inch thick. If using rolls, toast them lightly.

Grill, fry or broil until juices run clear. This will take approximately 6 minutes on each side. To check, make a small cut in the center of burger to see the color.

If using pita, heat briefly on grill or oven for a few seconds on each side, making sure bread stays soft.

Transfer burgers to pita or buns and serve with toppings of choice, like onions, pickles and sauce.

For the "garlic sauce":

I have tried to make authentic garlic sauce and haven't been successful, so this was my adaptation. I took about 1/2 cup mayonnaise, added a couple tablespoons olive oil and about 5 cloves minced garlic and let this sit in the regrigerator to blend flavors. This worked well, and gave the flavor I wanted, though the texture was a little different.

Suma from Suma's Cuisine tagged me ... Thanks, Suma ;)

**The rules are: Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

1. What is your current obsession?

Worrying about the future.

2. What are you wearing today?

Jean skirt & T-shirt.

3. What’s for dinner?

Frozen Pizza.

4. What’s the last thing you bought?

Soap.

5. What are you listening to right now?

Harry Potter/ Prisoner of Azkaban

6. What do you think about the person who tagged you?

Very nice, great blog, and so sweet for thinking of me and tagging :)

7. If you could have a house totally paid for, fully furnished anywhere in the world ,where would you like it to be?

I don't care, but close to people I care about.

8. What are your must-have pieces for summer?

Sandals, jean skirts, t-shirts and sunglasses.

9. If you could go anywhere in the world for the next hour, where would you go?

California.

10. Which language do you want to learn?

Spanish, as I could get a job just for being able to speak it.

11. What’s your favourite quote?

"I'm selfish, impatient, and a little insecure. I make mistakes. I am out of control and at times hard to handle, but if you can't handle me at my worst... then you don't deserve me at my best."
-Marilyn Monroe-

12. Who do you want to meet right now?

Sri (Soybean)

13. What is your favourite colour?

Burned Orange

14. What is your favourite piece of clothing in your own closet?

My jean skirts & t-shirts.

15. What is your dream job?

Writer/ Author

16. What’s your favourite magazine?

Right now, Science Illustrated.

17. If you had $100 now, what would you spend it on?

I'd take my daughter to lunch tomorrow, then to the mall and buy her something... Then maybe something for myself.

18. What do you consider a fashion faux pas?

I don't care about fashion, probably wearing clothes too tight and small.

19. Who are your style icons?

I don't have any, style and fashion aren't really important to me.

20. Describe your personal style.?

Comfortable, clean, good-fitting and appropriate for the situation.

21. What are you going to do after this?

Take a shower, and go to the library.

22. What are your favourite movies?

The King & I, Gone with the Wind, It's a Wonderful Life, What Dreams May Come, The Gladiator, Shawshank Redemption, John Q, Puff the Magic Dragon, Water, Miss Pettigrew Lives for a Day, Seven Pounds.

24. What are three cosmetic/makeup/perfume products that you can't live without?

Foundation, eye-liner & blush.

23. What inspires you?

Intelligence.

24. What is your current favorite song?

Runaway - Love and Theft.

25. What do you do when you “have nothing to wear” (even though your closet’s packed)?

Get frustrated and stay in the house.

26. Coffee or tea?

Coffee in the mornings, tea in the evenings.

27. What do you do when you are feeling low or terribly depressed?

Lay around, cry, try to figure out how to fix everything in my life, then get more depressed.

28. What is the meaning of your name?

It's Greek for a sea nymph.

29. Which other blogs you love visiting?

All food blogs

30. Favorite Dessert/Sweet?

Right now, I'm craving some Tira Misu.

31. Favourite Ornaments.

Earrings & Nose Ring.

32. Most important thing your parents taught you?

Work Ethics.

I'm tagging anyone who wants to do this... :)

Steak at my mom's...

2009-08-17T18:48:00.008-04:00

I think I've mentioned before how I never buy and prepare a steak on my own, but if I happen to be at my mom's and she decides to make a steak, then I'm all for it!

Last week my mom made some steak for dinner and I decided to take pictures and post them, just in honor of the kick-ass food I grew up on... and that I never make for myself.

My mom always served fresh salad's along with dinners... This is one of her standards of tomatoes, cucumbers and onions with a little olive oil, salt and pepper. She lets it sit awhile in the fridge, and there's no need for any dressing!

Noor's Chicken in Tomato and Lemon Sauce (Guest Post)

2009-08-14T17:45:00.008-04:00

I am thrilled to be doing my first guest post, and couldn't be happier to be doing one for Noor over at Ya Salam Cooking! Looking at Noor's recipe index, you can see the diversity her blog has to offer, including African, Middle Eastern, European, Indian, Lebanese, and more! Her dishes remind me a lot of my mother's own cooking, as many are from the southern U.S. This dish here had my tummy growling from first glance, and really reminds me of home-cooked comfy filling food! Head on over to visit, check out some index links, and find just what you're in the mood for! For now... Enjoy this Chicken in Tomato and Lemon Sauce...

Ingredients:

2 tablespoons vegetable oil

I large whole chicken, cup up in 8 pieces

1 onion, chopped

2 cloves garlic, chopped

½ teaspoon ground turmeric

½ teaspoon chili pepper

½ teaspoon ground black pepper

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

1 (400 gram) can diced tomatoes

1 tablespoon tomato paste

1-½ cups water

juice from 1 lemon

2 chicken bouillon cubes (I use Maggi)

Method:

1. In a large saute pan on medium-high heat add oil, brown chicken on
all sides, remove and set aside.Add onions and cook over medium heat
for 5-7 minutes or until onion is golden brown. Add garlic and spices
and stir for 1-2 minutes. Add tomatoes, tomato paste, water, lemon
juice and chicken bouillon cubes. Bring to boil and simmer for 3-4
minutes.

2. Return chicken pieces to the pan, cover and cook over low heat for
30 minutes or until chicken is tender. Serve with rice.

Yields: 4-6 servings

I'm really excited...

2009-08-08T10:05:00.003-04:00

Please head over to Noor's Ya Salam Cooking for a post I'm really excited about!!! Thanks again, Noor :)

Valarmathi's Baby Potato Gravy & Cauliflower w/ Bell Peppers

2009-08-04T17:40:00.004-04:00

Here's a link to a quick and easy potato gravy I found at Simple and Yummy recipes (I'm enjoying trying all of your recipes so much :)... I added about 1/4 cup half and half and about a teaspoon garam masala at the end... I served it with some roti's and cauliflowers with peppers... here's the recipe for that...

Ingredients:

16 ounce frozen cauliflower
1 teaspoon cumin seed
2 tablespoons peanuts
5 cloves garlic, finely chopped
1 medium bell pepper, chopped
about 1/2 cup water
1/4 cup dessicated coconut
1 green chili, chopped
salt, to taste

Method:

Heat oil in skillet and sizzle cumin seeds a few seconds. Add the peanuts, garlic, bell peppers and chili and fry a few minutes until garlic turns a little golden. Add cauliflower, coconut, salt, and water, cover, and simmer until cauliflower is tender.

This is a mild dish, but I really liked it... it went well with the spicier potato gravy.

Rekha's Kadala Curry & Award

2009-08-01T12:54:00.011-04:00

This was my first time making Kadala Curry, or ever cooking black chickpeas at all... and I really liked them! I decided to try it after seeing Rekha's post, as the picture was too tempting! I am ready to try other dishes and recipes now. I'm also really glad I bought a pressure cooker and am getting over my fear of it exploding on me... Although trying to convert number of whistles to minutes can be a pain.

I want to thank EC from Simple Indian Food for passing on her award to me... Thanks :)

The Kreativ Blogger award comes with some rules:-
1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated

7 things about myself..

1) I love taking classes and learning and wish I could have gone to college full time and regret not being able to do so every day.

2) I am a neat freak and have a special desk in my apt. for mail, keys, and other such junk to go... everywhere else has to stay neat and clean!

3) I let fear and apprehension control my life and It's something I've been trying to get over for some time.

4) I can be very sensitive and my feelings can get hurt very easily, but I hide it, and people think I am harsh and cold.

5) My favorite color is burned orange.

6) I really want to do yoga, because I need more flexibility, and stretching is too boring.

7) My least favorite cooking is baking, but It's the first thing I learned to do and I'm fairly good at it.

I'm not sure who has been tagged... So as is always my fashion, I am sharing this award with all my blogger friends, and anyone who would like to do this, feel free to link back to me :)

~"When women go wrong, men go right after them"~

~"It's not the men in my life that counts, It's the life in my men"~

~"Opportunity knocks for every man, but you have to give a woman a ring"~

~"When choosing between two evils, I always like to try the one I've never tried before"~

~"There are no good girls gone wrong, just bad girls found out"~

~"Women with 'pasts' interest men because men hope that history will repeat itself"~

- Mae West

Beef Stir-Fry w/ Bok Choy

2009-07-29T19:05:00.004-04:00

I went to the farmer's market Saturday and picked up a bunch of Bok Choy, which I have never actually bought before, but figured I'd try it out on something. I wasn't even sure if I had eaten it before or how it tasted, but I decided to try it in a stir-fry. My mom had given me a sirloin steak and I had quite a bit of ingredients on hand to make a sauce... I decided just to throw sauces together in equal proportions and see how it turned out... It was really great! The trick is to fast fry the steak and make sure It's not cooked any longer than it needs to be, so it doesn't turn chewey or tough.

Ingredients:

3 tablespoons oil
1 pound bok choy, stems removed, leaves washed and chopped
1 pound round or sirloin steak, sliced thin
2 onions, chopped
4 garlic cloves, minced
1 tablespoon ginger paste
1 bell pepper, chopped
1 tomato, sliced into wedges
black pepper, to taste

Sauce (combine)

1 tablespoon plum sauce
1 tablespoon oyster sauce
1 tablespoon sriracha hot chili sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar

1 tablespoon cornstarch combined with a little water to make a paste

Method:

Heat oil in large skillet and fry onion, ginger, garlic and bell pepper until it starts to soften, add beef to hot oil and fry at high heat until it browns. Add the combined sauce, tomato and bok choy and cook a couple minutes. Add the cornstarch mixture and cook a minute until thickened. Serve over noodles or rice.

~ “The fight to save family farms isn't just about farmers. It's about making sure that there is a safe and healthy food supply for all of us. It's about jobs, from Main Street to Wall Street. It's about a better America.” - Willie Nelson ~

Sia's Baghare Baingan

2009-07-26T11:30:00.009-04:00

I was really excited to find some baby eggplants at the farmer's market last saturday, as I have been wanting to try this recipe. I decided to use Sia's version, as the pictures were mouthwatering and have had my attention for awhile. Somehow, I can never get my own pictures to look as appetizing, but you get the idea :) So head over to Sia's for this great recipe, which turned out to be fairly simple, too!

I also bought some blueberries at the market because I have been wanting to make a fruit salad for awhile. I still had to go to the supermarket to get a few of my other favorite fruits, and I found these tiny grapes... I don't remember what they are called. They were so sweet and looked great in the salad. My salad included pineapple, strawberries, grapes, cherries, blueberries, kiwi and watermelon, and I would cut a banana into it everyday.

~ "Well-behaved women seldom make history... If you want to make a difference in the world, you can't worry too much about what other people think - Thatcher Ulrich~

~ "A woman is the full circle. Within her is the power to create, nurture and transform" - Diane Mariechild ~

~ "Women are the real architects of society" - Harriet Beecher Stowe ~

~ "A woman is like a teabag. It's only when she's in hot water that you realize how strong she is" - Nancy Reagan ~

~ " A man's got to do what a man's got to do. A woman must do what he can't" - Rhonda Hansome ~

~ "Nobody can make you feel inferior without your permission" - Eleanor Roosevelt ~