Gujarati Green Beans

18 Oct

gujarati2

I first came across this recipe at Ballymaloe Cooking school—last summer- shit, two summers ago—in Ireland. But the recipe originally comes from Madhur Jaffrey- a queen of Indian cooking. Normally, I would not count green beans among my favorite vegetables— but there is just so much flavor in these—I keep coming back. Also works great served along side a nice piece of fish, with some new potatoes etc. Btw-I’d rate this recipe as fast & easy.

 

1 pound fresh green beans

4 tablespoons vegetable oil [can also use grapeseed oil]

1 tablespoon whole black mustard seeds

4 cloves garlic- minced

1/2 -1 hot, dried red chili coarsely crushed in mortar [that’s a lot. Can also do a big pinch of red chili flakes]

1 teaspoon salt

1/2  teaspoon sugar

freshly ground black pepper

 

Trim beans- and cut into 1-inch pieces [I keep them a bit longer than this- cutting each bean in half or thirds.] Boil a medium pot of water- blanch [which means quickly cook]- by dropping them into boiling water for 3-4 minutes or until just tender [I go on the low-end of this- as they will cook more later in pan.] Immediately drain and run under cold water to stop the cooking. Put aside. In a large frying pan, heat oil over medium. When hot – add mustard seeds. When they begin to pop [and they will] [quickly hold pan away from the flame] and mix in your garlic [this helps it not to burn. then, put back down on flame] and cook until just turns light brown. Stir in chili flakes- cooking for a few seconds. Add green beans, salt and sugar. Stir. Turn heat to medium-low. Original recipe says cook for 7-8 or until beans have absorbed the flavor of spices- I probably cook less than that- beans should retain their bite. Add black pepper- mix- serve. I also finish most green vegetables with a squeeze of fresh lemon juice to brighten flavor.

 

 

Curry Chicken Salad

11 Sep

curry chicken salad

 

i’m a curry chicken salad convert. like some of you- i used to have a mayo aversion. but then i realized- it is really just egg and oil- what could be so wrong with that? and it makes things taste good. but mayo-averse- keep reading. this chick salad is made mostly with greek yogurt.  i think the one tablespoon of mayo helps round this dressing- and relieving it of the tart flavor of the greek yogurt. As for what’s in your curry chick salad – go wild. some like raisin, some like grapes- some like nuts. I aimed for a crunchy, colorful mix.

 

Curry Chicken Salad- the dressing part of this recipe is adapted from a Martha Stewart recipe.

2 chicken breasts, bone-in, skin on (2pds)- once cooked and removed skin/bone- this yields about 1pds of chicken. If you want to use boneless – and cook it in your own way- I won’t judge (yes i will)

This is where you should feel free to improv. Add things you like- omit those you don’t. Add more or less carrot/celery- etc. as you like.

1 carrot, chopped

1 (or 2) stalks celery, chopped

¼ cup golden raisins

1 small apple, chopped

optional- sliced almonds

2 stalks thinly sliced scallions

 

Dressing:

6 tablespoons greek yogurt

1 tablespoon mayo

2 tsp curry powder

1 lemon halved

¾ tsp coarse salt

freshly ground pepper

 

preheat oven 350. wash chicken breasts. Pat dry. Coat with olive oil, salt & pepper. Cook 35 mins or until juices run clear.

in a bowl stir yogurt, mayo, 2 tsp lemon juice (i used more to taste), curry powder. Season w. salt & pepper.

Once cool, pull of skin and pull chicken off the bone. Cut into pieces.

Put chicken in a bowl. Added the veg, scallions, raisins etc. Add dressing- a bit at a time. Until it looks like enough. No rule says you have to use it all (tho i did).

 

New England Maple Sugar Candy

28 Aug

When I heard about Shannon’s Maple Sugar candies- i had to ask her to guest post. This is one of my favorite kinds of candy- can’t wait to make them- thanks Shannon!

mape sugar candy

Guest post!

New England Maple Sugar Candy- by Shannon

With fall just around the corner, this candy recipe is perfect for the changing seasons! In particular, this recipe is another great use for all that maple syrup you’re sure to pick up while leaf peeping throughout New England and parts beyond.  As quick as it is simple, this is one of the few recipes you’ll encounter that is not only easy, but where the ingredients are fewer than the supplies needed.

Supplies:

Thick bottomed sauce pan (cast iron or otherwise)

Candy Thermometer

Wooden spoon

Candy molds or small pan with a raised lip, covered in lightly oiled foil

Ingredients (below makes about 30 small round candies):

1 cup maple syrup

1 cap full vanilla extract

1 tablespoon butter

Steps:

  1. Add the Maple syrup, vanilla and butter to sauce pan over medium heat. Stir with metal spoon until butter is dissolved.
  2. Place candy thermometer so the tip settles firmly in the syrup.
  3. Bring to a slow boil over medium heat, until the temperature just reaches 235C, or soft ball stage (about 10 minutes)
  4. Once 225C is reached, remove pan from heat and let the syrup sit, without stirring, until the temperature reached 174C (about 10 minutes)
  5. Begin stirring with the wooden spoon, slowly moving the syrup around.
  6. Do this until the resistance and color of the syrup JUST begins to change. Begin quickly spooning into molds or pouring onto the foil covered baking pan.
  7. Let the candy sit and cool for at least 15 minutes before either popping out of molds or cutting up into squares (or other desired shape)
  8. Cadies can be consumed immediately, or put into plastic or glass container to be stored in the fridge for up to one month.

Seared Tuna with Avocado, Mango & a Honey Soy Lime dipping sauce

20 Aug

tuna avo mango

Easy & quick- this is an insanely tasty creation. This recipe was inspired by many sushi meals– and one particular Ahi tuna salad at Aspen bakery. They rested quick-seared tuna on some greens- that were drizzled with honey, lime & orange zest. So ya know, i took it up a notch. That’s how we do.
 *
a snacko backo recipe:

1 tuna steak (half pound – or a bit smaller per person)- sushi grade if possible

olive oil
salt and pepper (if you have a big crusty salt- like a maldon- that is what gives a beautiful crust)
avocado
mango
 *
dipping sauce:
3 tablespoons soy sauce
1 tsp rice wine vinegar
1 tsp honey
juice of 1/2 lime
*
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Serve:
with rice or over greens/salad. (I have decided instead of making rice– way easier to pick up a carton of sticky rice from the thai place on my corner. )
wasabi & pickled ginger (can get from grocery store- either in jar- or sushi counter if available) If no pickled ginger- could also put some finely minced ginger into the dipping sauce but would give a  stronger bite.
garnish w. lime and orange zest (for long zest strips- take a vegetable peeler- get one strip- then cut into tiny lines).
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1) chop avo & mango- toss in small bowl, set aside. in a separate little bowl- whisk all dipping sauce ingredients together
2) Take a stainless steel pan. Coat w. olive oil. Heat on med-high. Take tuna- wash, pat dry. Very generously sprinkle salt and pepper- gently press in with finger tips [i like to do one side- and do the second side while on the heat]. Once oil is very hot- put down tuna. Cook 2 mins (applying s&p verso if needed). Flip. Cook 2 more minutes. If you bought ahi-grade- you are done. Take off and eat. I bought mine from whole foods- so was unsure about the raw-factor. So (after taking the pic) I quickly picked up with tongs- and seared- only for a hot second (pun intended) along each side/edge.

Cold-Brewed Ice Tea

1 Jul

cold brewed ice t

i was in a w. village coffee shop— and saw Cold-Brewed Ice Tea… and though i am a massive proponent of cold-brewed ice coffee— i was like– wtf is this? an excuse to charge $4 a mason jar? but of course- then i looked it up- had to try for myself. and now i’m a convert. dammit. But I conducted a side by side test. On the left here… a cold-brewed Mint ice tea– on the right– I did a traditional- make hot tea, then chill over night. I endorse some experimentation in your tea flavors- I used both a green tea and a chamomile tea bags on the right. How do you make your ice tea? Next stop- i want to try the sun method– i heard it was popular among grandmas- leave tea and water in the hot sun all day?

cold-brewed ice tea
fill mason jar with cold water. add tea bag. cover and let sit in your fridge overnight.
the site with this “recipe” – the kitchn- says they like to have without ice diluting the flavor.
and on another note- also made this week- refreshing summer salad. Spinach Avocado Grapefruit salad. 
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