Ingredients:
Fresh Spinach, chopped or processed to smallish bits
Paneer cheese, cut into 1 cm or so cubes
Oil or ghee
Onion, diced
Cumin Seeds
Fresh Ginger or paste
Fresh garlic or paste
Curry paste, powder, or combination
Canned tomatoes, diced
Buttermilk
Heat oil in large saucepan. Add chopped onions and saute until slightly soft.
Add cumin seeds, ginger and garlic to taste, saute a little longer.
Add curry paste or powder, more than you think you need.
(I like madras paste, but balti or almost anything will work.)
Add 1 or 2 cans worth of tomatoes with juice.
Add spinach, stir until all coated and wilted.
Add paneer cubes.
Add 1/2 to 1 cup buttermilk, or some cream if you don't have buttermilk.
Simmer until spinach well done, then serve over rice or naan.
Thursday, December 23, 2010
Sherried Sardine Toast
From Food Network: Recipe courtesy Alton Brown, 2009
.Prep Time:15 minInactive Prep Time:--Cook Time:5 minLevel:
4 servings.
Ingredients
•2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
•2 tablespoons finely chopped parsley leaves, divided
•1 tablespoon sherry vinegar
•1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
•Freshly ground black pepper
•4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
•1 ripe Hass avocado
•Coarse sea salt
Directions
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
Season lightly with sea salt and serve with lemon wedges.
.Prep Time:15 minInactive Prep Time:--Cook Time:5 minLevel:
4 servings.
Ingredients
•2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
•2 tablespoons finely chopped parsley leaves, divided
•1 tablespoon sherry vinegar
•1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
•Freshly ground black pepper
•4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
•1 ripe Hass avocado
•Coarse sea salt
Directions
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
Season lightly with sea salt and serve with lemon wedges.
Crab Alfredo
Ingredients:
4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Half-and-half (heavy cream If you REALLY feel wicked)
1/2 cup (or more to Taste) grated Parmesan Cheese
Salt and white pepper to Taste
Few grains cayenne pepper (optional)
6 (8 oz.) cooked snow crab meat, Cut into chunks
Directions:
Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color. Wisk in the half-and-half, and stir until the mixture forms a thick sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook JUST until the crab is heated through. Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.
Before some purist jumps me, I KNOW this isn't a classic Alfredo, but it is a very good dish, and remarkably easy to make.
This may be varied by substituting cooked lobster meat for the crab, or by adding 36 cooked, peeled and deveined medium shrimp, and about a quarter of a cup of chopped cooked broccoli instead of the crab meat.
This recipe from CDKitchen for Red Lobster Crab Alfredo serves/makes 6
ALTERNATIVE from AllRecipes.com
Ingredients
8 ounces dried fettucine
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
salt and black pepper to taste
1/2 teaspoon cayenne pepper
2 cups half-and-half
1 (4 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
8 ounces crabmeat, flaked
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
2.Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
3.Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
4.Divide the fettucine between 2 plates or bowls and top with the crab sauce.
OR here is Classic Alfredo to add crab to:
2 cups whipping cream
1 cup grated parmesan cheese
4 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 In 1-quart saucepan over medium-high heat, heat cream to boiling (ensuring not to burn).
2 Reduce heat to medium; gradually stir in 1 cup Parmesan cheese.
3 Add butter, 1 tbsp at a time, stirring.
4 Add salt and pepper.
5 Makes 2 1/2 cups sauce or enough to serve over 1 1b cooked pasta.
6 To serve, sprinkle with some grated parmesan cheese.
4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Half-and-half (heavy cream If you REALLY feel wicked)
1/2 cup (or more to Taste) grated Parmesan Cheese
Salt and white pepper to Taste
Few grains cayenne pepper (optional)
6 (8 oz.) cooked snow crab meat, Cut into chunks
Directions:
Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color. Wisk in the half-and-half, and stir until the mixture forms a thick sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook JUST until the crab is heated through. Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.
Before some purist jumps me, I KNOW this isn't a classic Alfredo, but it is a very good dish, and remarkably easy to make.
This may be varied by substituting cooked lobster meat for the crab, or by adding 36 cooked, peeled and deveined medium shrimp, and about a quarter of a cup of chopped cooked broccoli instead of the crab meat.
This recipe from CDKitchen for Red Lobster Crab Alfredo serves/makes 6
ALTERNATIVE from AllRecipes.com
Ingredients
8 ounces dried fettucine
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
salt and black pepper to taste
1/2 teaspoon cayenne pepper
2 cups half-and-half
1 (4 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
8 ounces crabmeat, flaked
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
2.Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
3.Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
4.Divide the fettucine between 2 plates or bowls and top with the crab sauce.
OR here is Classic Alfredo to add crab to:
2 cups whipping cream
1 cup grated parmesan cheese
4 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 In 1-quart saucepan over medium-high heat, heat cream to boiling (ensuring not to burn).
2 Reduce heat to medium; gradually stir in 1 cup Parmesan cheese.
3 Add butter, 1 tbsp at a time, stirring.
4 Add salt and pepper.
5 Makes 2 1/2 cups sauce or enough to serve over 1 1b cooked pasta.
6 To serve, sprinkle with some grated parmesan cheese.
Tuesday, December 14, 2010
Simple Chicken Saag from Patak's
Ingredients
450g chicken cut into 1" cubes
2 tbsp vegetable oil
2 tbsp single cream
100g onions, finely chopped
250g canned chopped tomatoes
1 tsp cumin seeds
3 tbsp Patak's Balti Paste
75g spinach, chopped
175ml water
1 tbsp fresh mint, chopped
1 tbsp fresh coriander, chopped
Methods
Heat the oil in a pan and fry the cumin seeds, add the onions and saute until translucent.
Add the chicken and cook for 3 minutes before adding the Patak's Balti Paste. Sprinkle in some water, stir and fry for 2-3 minutes.
Add the tomatoes and water, partially cover and cook for 10-15 minutes or until the chicken is cooked through. Boil off any excess water if you prefer your dishes less saucy.
Stir in the spinach and mint. Add the cream and coriander.
Serve with Patak's Naan Breads.
450g chicken cut into 1" cubes
2 tbsp vegetable oil
2 tbsp single cream
100g onions, finely chopped
250g canned chopped tomatoes
1 tsp cumin seeds
3 tbsp Patak's Balti Paste
75g spinach, chopped
175ml water
1 tbsp fresh mint, chopped
1 tbsp fresh coriander, chopped
Methods
Heat the oil in a pan and fry the cumin seeds, add the onions and saute until translucent.
Add the chicken and cook for 3 minutes before adding the Patak's Balti Paste. Sprinkle in some water, stir and fry for 2-3 minutes.
Add the tomatoes and water, partially cover and cook for 10-15 minutes or until the chicken is cooked through. Boil off any excess water if you prefer your dishes less saucy.
Stir in the spinach and mint. Add the cream and coriander.
Serve with Patak's Naan Breads.
Saturday, November 27, 2010
Chocolate Pecan Pie Recipe : Paula Deen : Food Network
Chocolate Pecan Pie Recipe : Paula Deen : Food Network
Never thought I'd put up a Paula Deen Recipe, but CAH made this for Thanksgiving and it is great!
Ingredients
1 (9-inch) unbaked pie shell OR 2 graham cracker crusts
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon
3 ounces semisweet chocolate, chopped (we used closer to 6oz)
Directions
Preheat the oven to 375 degrees F.
Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.
Never thought I'd put up a Paula Deen Recipe, but CAH made this for Thanksgiving and it is great!
Ingredients
1 (9-inch) unbaked pie shell OR 2 graham cracker crusts
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon
3 ounces semisweet chocolate, chopped (we used closer to 6oz)
Directions
Preheat the oven to 375 degrees F.
Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.
Saturday, September 4, 2010
Spanish Tortilla (potato fritata?) from America's Test Kitchen
Serves 4 as light entrée; 6 as an appetizer
Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the roasted red peppers and peas. We recommend using our winning brand of extra-virgin olive oil, Columela.
Ingredients
6 tablespoons plus 1 teaspoon extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
1 small onion , halved and sliced thin
1 teaspoon table salt
1/4 teaspoon ground black pepper
8 large eggs
1/2 cup jarred roasted red peppers , rinsed, dried, and cut into 1/2-inch pieces
1/2 cup frozen peas , thawed
Garlic Mayonnaise (see note) (optional)
Instructions
1. Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).
2. Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture, red peppers, and peas into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
3. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.
Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the roasted red peppers and peas. We recommend using our winning brand of extra-virgin olive oil, Columela.
Ingredients
6 tablespoons plus 1 teaspoon extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
1 small onion , halved and sliced thin
1 teaspoon table salt
1/4 teaspoon ground black pepper
8 large eggs
1/2 cup jarred roasted red peppers , rinsed, dried, and cut into 1/2-inch pieces
1/2 cup frozen peas , thawed
Garlic Mayonnaise (see note) (optional)
Instructions
1. Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).
2. Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture, red peppers, and peas into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
3. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.
Thursday, September 2, 2010
Spaghetti Squash from Allrecipes
Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil 1 onion,
chopped 1 clove garlic,
minced 1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Nutritional Information
Amount Per Serving Calories: 147 | Total Fat: 9.8g | Cholesterol: 17mg
Nutritional Information
Spaghetti Squash I
Servings Per Recipe: 6
Amount Per Serving
Calories: 147
Total Fat: 9.8g
Cholesterol: 17mg
Sodium: 269mg
Total Carbs: 12.8g
Dietary Fiber: 1g
Protein: 4.1g
VIEW DETAILED NUTRITION
About: Nutrition Info
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1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil 1 onion,
chopped 1 clove garlic,
minced 1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Nutritional Information
Amount Per Serving Calories: 147 | Total Fat: 9.8g | Cholesterol: 17mg
Nutritional Information
Spaghetti Squash I
Servings Per Recipe: 6
Amount Per Serving
Calories: 147
Total Fat: 9.8g
Cholesterol: 17mg
Sodium: 269mg
Total Carbs: 12.8g
Dietary Fiber: 1g
Protein: 4.1g
VIEW DETAILED NUTRITION
About: Nutrition Info
Powered by: ESHA Nutrient Database
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