1 medium cucumber
* 1 teaspoon cumin seeds (I omitted these)
* 2 cups plain, whole-milk yogurt
* 1 clove garlic, peeled and minced (especially nice when using a garlic mincer!)
* 2 tablespoons fresh coriander or mint leaves, chopped
* cayenne or paprika to garnish
Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels.
Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth.
Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving
Friday, July 31, 2009
Saturday, July 18, 2009
Moroccan Spiced Grilled Chicken Breasts
Ingredients
1/2 cup plain yogurt
1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breasts
Method
1 Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.
2 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out.
1/2 cup plain yogurt
1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breasts
Method
1 Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.
2 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out.
Sunday, July 12, 2009
Middle Eastern Tomato Salad
1 cup finely diced cucumber (remove seeds if they are large)
1 cup finely diced tomato
1 cup finely diced onion (I often use sweet Vidalia onion)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
2-3 T olive oil, or more to taste
1-2 T fresh lemon juice, or more to taste
salt, pepper to taste
Chop cucumber in pieces less than 1/2 inch and put in colander. Add a generous amount of salt and let sit while you chop other ingredients. (If the tomatoes are juicy I add them to the cucumbers and let the juice run out.)
Cucumbers, tomatoes, and onions should be cut in same-size pieces, and parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.) When all ingredients are chopped, combine in mixing bowl.
Mix in olive oil, lemon juice, salt and pepper. (Start with a bit less and add more until it tastes right to you. I find it does not need a great deal of dressing to taste good.) Serve immediately
1 cup finely diced tomato
1 cup finely diced onion (I often use sweet Vidalia onion)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
2-3 T olive oil, or more to taste
1-2 T fresh lemon juice, or more to taste
salt, pepper to taste
Chop cucumber in pieces less than 1/2 inch and put in colander. Add a generous amount of salt and let sit while you chop other ingredients. (If the tomatoes are juicy I add them to the cucumbers and let the juice run out.)
Cucumbers, tomatoes, and onions should be cut in same-size pieces, and parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.) When all ingredients are chopped, combine in mixing bowl.
Mix in olive oil, lemon juice, salt and pepper. (Start with a bit less and add more until it tastes right to you. I find it does not need a great deal of dressing to taste good.) Serve immediately
Broccoli and Cauliflower Salad with Lemon, Dijon, and Tarragon Vinaigrette
3 cups broccoli flowerets
3 cups cauliflower flowerets
1/2 red onion, chopped
1-2 T parmesan cheese
Dressing:
2 T olive oil
4 tsp. fresh lemon juice
1 tsp. lemon zest
2 tsp. Dijon mustard
1 tsp. chopped fresh tarragon
salt and fresh ground black pepper to taste
Steam broccoli and cauliflower until barely tender-crisp, less than 5 minutes. (Vegetables can also be cooked in boiling water 2 minutes.) Let vegetables drain well and come to room temperature.
Wisk together olive oil, lemon juice, lemon zest, Dijon, fresh tarragon, and salt and pepper. In bowl with a tight lid, combine broccoli, cauliflower, and red onion. Mix in dressing. Put lid on and let salad sit for about 30 minutes before serving.
When ready to serve, turn salad upside down a few times with lid on to get vegetables coated with dressing. Put in serving bowl and sprinkle with parmesan cheese if desired. Serve at room temperature.
This will keep in the refrigerator a day or two, but the broccoli will lose the bright green color that makes the salad so pretty. If you don't have fresh tarragon, other herbs like basil, oregano, or marjoram could be substituted. I would increase the amount if using other herbs.
3 cups cauliflower flowerets
1/2 red onion, chopped
1-2 T parmesan cheese
Dressing:
2 T olive oil
4 tsp. fresh lemon juice
1 tsp. lemon zest
2 tsp. Dijon mustard
1 tsp. chopped fresh tarragon
salt and fresh ground black pepper to taste
Steam broccoli and cauliflower until barely tender-crisp, less than 5 minutes. (Vegetables can also be cooked in boiling water 2 minutes.) Let vegetables drain well and come to room temperature.
Wisk together olive oil, lemon juice, lemon zest, Dijon, fresh tarragon, and salt and pepper. In bowl with a tight lid, combine broccoli, cauliflower, and red onion. Mix in dressing. Put lid on and let salad sit for about 30 minutes before serving.
When ready to serve, turn salad upside down a few times with lid on to get vegetables coated with dressing. Put in serving bowl and sprinkle with parmesan cheese if desired. Serve at room temperature.
This will keep in the refrigerator a day or two, but the broccoli will lose the bright green color that makes the salad so pretty. If you don't have fresh tarragon, other herbs like basil, oregano, or marjoram could be substituted. I would increase the amount if using other herbs.
Roasted Spicy Cauliflower
1 large head cauliflower, cored and cut into florets
2 T extra-virgin olive oil
1 tsp. red pepper flakes
pinch salt
fresh ground black pepper to taste
Preheat oven to 400 F. Placed cut up cauliflower, olive oil, red pepper flakes, salt, and pepper into mixing bowl and stir well to combine and coat cauliflower with oil and red pepper. Arrange in single layer on heavy baking sheet or baking dish. Roast until softened and golden brown, 25-30 minutes. (I cooked mine almost exactly 30 minutes in a convection oven.) Serve hot.
2 T extra-virgin olive oil
1 tsp. red pepper flakes
pinch salt
fresh ground black pepper to taste
Preheat oven to 400 F. Placed cut up cauliflower, olive oil, red pepper flakes, salt, and pepper into mixing bowl and stir well to combine and coat cauliflower with oil and red pepper. Arrange in single layer on heavy baking sheet or baking dish. Roast until softened and golden brown, 25-30 minutes. (I cooked mine almost exactly 30 minutes in a convection oven.) Serve hot.
Mediterranean Beef Stew with Rosemary
Mediterranean Beef Stew with Rosemary
8 oz. sliced mushrooms
1-2 T olive oil (depends on your pan)
1 onion, diced in 1/2 inch pieces
2 lbs. diced chuck steak, cut in 1/2 inch pieces (about 2 cups meat, for stovetop cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can diced tomatoes with juice
1/2 cup tomato sauce
1/4 cup balsamic vinegar
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but very good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper
Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Crockpot. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Crockpot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to Crockpot.
Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Crockpot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on low, but to for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.
8 oz. sliced mushrooms
1-2 T olive oil (depends on your pan)
1 onion, diced in 1/2 inch pieces
2 lbs. diced chuck steak, cut in 1/2 inch pieces (about 2 cups meat, for stovetop cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can diced tomatoes with juice
1/2 cup tomato sauce
1/4 cup balsamic vinegar
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but very good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper
Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Crockpot. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Crockpot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to Crockpot.
Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Crockpot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on low, but to for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.
Wednesday, July 8, 2009
Broccoli with Garlic Sauce
1 large bunch fresh broccoli, about 1 1/3 pounds
1 bunch scallions (6 to 7)
3 large cloves garlic
1/4 cup beef broth
1 tablespoon low-sodium soy sauce (40 percent less salt)
1 tablespoon cornstarch
1 teaspoon SPLENDA® Granular
1 tablespoon minced cilantro
1/2 teaspoon sesame oil
Trim broccoli and cut into florets (retain about 60% of the bunch). Rinse broccoli, shake off excess water and place in 3-quart microwave-safe casserole dish. Set aside.
Slice white scallion bulbs into rings and mince garlic. Stir together scallions, garlic, beef broth, soy sauce, cornstarch, SPLENDA® Granular and cilantro.
Pour sauce over broccoli, cover and microwave on high for 4 minutes.
Stir broccoli, replace cover, and microwave on high for 3 minutes or until broccoli is desired texture and sauce has thickened to coat broccoli. Stir in sesame oil and serve hot.
1 bunch scallions (6 to 7)
3 large cloves garlic
1/4 cup beef broth
1 tablespoon low-sodium soy sauce (40 percent less salt)
1 tablespoon cornstarch
1 teaspoon SPLENDA® Granular
1 tablespoon minced cilantro
1/2 teaspoon sesame oil
Trim broccoli and cut into florets (retain about 60% of the bunch). Rinse broccoli, shake off excess water and place in 3-quart microwave-safe casserole dish. Set aside.
Slice white scallion bulbs into rings and mince garlic. Stir together scallions, garlic, beef broth, soy sauce, cornstarch, SPLENDA® Granular and cilantro.
Pour sauce over broccoli, cover and microwave on high for 4 minutes.
Stir broccoli, replace cover, and microwave on high for 3 minutes or until broccoli is desired texture and sauce has thickened to coat broccoli. Stir in sesame oil and serve hot.
Grilled Tomato Spread
•3 large tomatoes, rinsed and dried
•4 tablespoons Olive oil as needed
•2-3 cloves finely chopped garlic
•Coarse salt and fresh ground black pepper
•Finely chopped cilantro or parsley
•1 tablespoon Wine or cider vinegar as needed* ( 4 to 1 ratio with olive oil)
1. Lightly coat the tomatoes with some of the olive oil and place on the grill over medium fire.
2. Grill, turning frequently , until the skin starts to blister and blacken. When the skin is splitting and blistered, remove from the heat. Set aside until cool enough to handle and peel off the skins and stems.
3. Transfer the tomatoes to cutting board and coarsely chop. Transfer to a bowl, season with the garlic, salt, pepper and a splash of vinegar. Serve as a side dish or spoon over toasted bread slices. Makes about 1 1
•4 tablespoons Olive oil as needed
•2-3 cloves finely chopped garlic
•Coarse salt and fresh ground black pepper
•Finely chopped cilantro or parsley
•1 tablespoon Wine or cider vinegar as needed* ( 4 to 1 ratio with olive oil)
1. Lightly coat the tomatoes with some of the olive oil and place on the grill over medium fire.
2. Grill, turning frequently , until the skin starts to blister and blacken. When the skin is splitting and blistered, remove from the heat. Set aside until cool enough to handle and peel off the skins and stems.
3. Transfer the tomatoes to cutting board and coarsely chop. Transfer to a bowl, season with the garlic, salt, pepper and a splash of vinegar. Serve as a side dish or spoon over toasted bread slices. Makes about 1 1
Tuesday, July 7, 2009
Peruvian Grilled Chicken
PERUVIAN GRILLED CHICKEN
Makes about 2 to 4 servings.
Ingredients
1/3 cup (80 ml) low sodium soy sauce
2 tablespoons fresh lime juice
5 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds/1.5 kilos), quartered (I use 4 boneless skinless chicken breasts on the grill pan.) lime wedges
Preparation
1. MARINATE: Whisk together soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Put chicken in a large sealable bag and add marinade. Seal the bag and marinate in the refrigerator 8 to 24 hours.
2. Discard the marinade, then pat chicken dry.
3. Preheat the grill pan over medium-high and add the chicken. Place the chicken pieces on the pan, cooking 7 to 10 minutes per side (less if they are boneless or very thin), turning once.
4. Squeeze lime juice over the chicken and serve.
Makes about 2 to 4 servings.
Ingredients
1/3 cup (80 ml) low sodium soy sauce
2 tablespoons fresh lime juice
5 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds/1.5 kilos), quartered (I use 4 boneless skinless chicken breasts on the grill pan.) lime wedges
Preparation
1. MARINATE: Whisk together soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Put chicken in a large sealable bag and add marinade. Seal the bag and marinate in the refrigerator 8 to 24 hours.
2. Discard the marinade, then pat chicken dry.
3. Preheat the grill pan over medium-high and add the chicken. Place the chicken pieces on the pan, cooking 7 to 10 minutes per side (less if they are boneless or very thin), turning once.
4. Squeeze lime juice over the chicken and serve.
Masala Dhal
Ingredients
1 1/2 cup yellow split peas
1/3 teaspoon turmeric
2 teaspoon salt
1/2 cup ghee (I skip the ghee and use about a TBS of olive oil)
1 teaspoon cumin seeds
1 1/2 cup finely chopped onions
1/4 teaspoon red pepper
2 tablespoon chopped coriander leaves
Directions
Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover & simmer for 45 minutes. Remove from heat, beat with a wire whisk till the mixture is finely pureed. Stir in salt & set aside.
When ready to serve, simmer puree over low heat till piping hot. Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds & fry for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper & immediately pour in to the puree. Garnish with coriander.
Serve with a potato dish, rice & bread.
1 1/2 cup yellow split peas
1/3 teaspoon turmeric
2 teaspoon salt
1/2 cup ghee (I skip the ghee and use about a TBS of olive oil)
1 teaspoon cumin seeds
1 1/2 cup finely chopped onions
1/4 teaspoon red pepper
2 tablespoon chopped coriander leaves
Directions
Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover & simmer for 45 minutes. Remove from heat, beat with a wire whisk till the mixture is finely pureed. Stir in salt & set aside.
When ready to serve, simmer puree over low heat till piping hot. Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds & fry for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper & immediately pour in to the puree. Garnish with coriander.
Serve with a potato dish, rice & bread.
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