21st February 2009

    Kashmiri-Style Kidney Beans with Parsnips

    parsnipandkidneybeans

    I found this recipe on AllRecipes while looking for a way to use the parsnips in our CSA box. The original features turnips, but I thought that the substitution would probably work out fine, and it certainly did. This is a really simple, flavorful recipe that seems very adaptable and would be a great way to use up turnips, parsnips, or carrots.


    Lisa says:

    What’s in here with the kidney beans?

    Chris says:

    Parsnips. The original recipes used turnips.

    Lisa says:

    Wait, what’s the difference again? I always forget.

    Chris says:

    Parsnips look like big white carrots, and turnips are those round purple ones.

    Lisa says:

    Oh yeah — well whichever one this is, it’s delicious. It almost tastes like a slighty-sweet potato.

    Chris says:

    I thought so too. I just really like the flavor of the sauce.

    Lisa says:

    And wahoo, another vegetarian meal!

    Chris says:

    Yeah, how’d that happen? Where’s the beef?

    Lisa says:

    I’m campaigning for another Vegetarian Week like we did a while back.

    Chris says:

    Can we count bacon as a vegetable?

    Kashmiri-Style Kidney Beans with Parsnips
    4 parsnips, peeled and cubed
    1 cup water
    1/2 tsp salt
    1 14.5-oz can kidney beans, drained
    2 tbsp vegetable oil
    1/2 tsp whole cumin seeds
    1/2 tsp whole fennel seeds
    1 cup finely chopped red onion
    1/2 tsp minced fresh ginger root
    3 garlic cloves, crushed
    1 cup chopped tomatoes
    1/2 tsp salt
    1 tsp paprika
    1/2 tsp turmeric
    1/2 tsp ground ginger
    2 tbsp water
    1/2 tsp garam masala
    cilantro, to garnish

    Place parsnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the parsnips are soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
    Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
    Add the tomato mixture to the parsnips, and simmer 10 minutes. Season with garam masala before serving and top with chopped cilantro. Serve over basmati rice or similar.

    3 Servings

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    posted in Indian, Main Dishes, Vegetarian | 4 Comments

    21st July 2008

    Poached Salmon Kedgeree

    Poached Salmon Kedgeree

    A new, tongue-tingling recipe for us tonight from Fitness Food. Kedgeree is an Indian-inspired British dish of eggs, fish, and rice — you can read a detailed history here. Apparently it’s a popular breakfast/brunch dish, but for us it made sense as yet another way to have salmon for dinner.

    Lisa says:

    That book has really given us some winning recipes.

    Chris says:

    Tell me about it! I’ve never heard of this dish before…

    Lisa says:

    Me neither! It’s really different.

    Chris says:

    Yeah, that combo of hard-boiled eggs along with the salmon is unexpectedly delicious!

    Lisa says:

    I actually like the raisins in this, too. And there’s just enough spice.

    Chris says:

    The spicy mango chutney goes well with it. But you know what I like best about this?

    Lisa says:

    Hmmmm… what?

    Chris says:

    The portion size… not going hungry here!

    Poached Salmon Kedgeree
    2 eggs
    3 cups chicken stock
    1/2 cup white wine
    1/2 lemon, sliced
    2 x 7 oz salmon fillets, at room temperature
    1 tsp low-fat butter spread
    1 large red onion, chopped
    2 tbsp mild curry powder
    2 tsp ground turmeric
    1 1/2 cups basmati rice
    1/2 cup golden raisins
    1 large handful flat-leaf parsley, chopped

    Hard-boil the eggs, peel, and roughly chop. Set aside.
    Heat a heavy-base frying pan that it at least 3 inches deep and 10 inches in diameter. Add the stock, wine, and lemon slices and heat to a simmer, then add the fish. Simmer for 8 minutes, or until just cooked through. You’ll want the cooking liquid to completely cover the fish. When fully cooked, move the fish to a plate, remove the skin, and use a fork to roughly flake. Set aside, and cover with plastic wrap to prevent drying out. Strain the stock into a large container to measure 3 cups and set aside. Wipe out the pan.
    Heat the butter spread in the frying pan, add the onion, and cook for a few minutes until softened. Add the curry powder, turmeric, and rice. Stir and cook for 1 minute. Stir in the reserved stock. Bring to a boil, lower the heat, cover, and simmer for 20 minutes until the rice is cooked and the liquid absorbed.
    Carefully stir in the chopped egg, salmon, raisins, and half the parsley. Divide among 4 bowls. Top with the remaining parsley. Serve with a fruit chutney and lemon wedges.

    4 Servings

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    posted in Fitness Food, Indian, Main Dishes | 5 Comments

    10th February 2008

    Peanut Brittle: Sweet and Savory

    When I came across this recipe for “Indian Spiced Peanut Brittle” on 28 Cooks, I knew it would be a fun treat to try making for our recent housewarming party. I’d never made peanut brittle before, and assumed that it would be a pretty time-consuming affair involving standing over a hot stove with a thermometer, waiting for the perfect time to pour, stir, etc. Well, with the exception of remembering to keep an eye on the bowl, it’s pretty much a no-brainer in the microwave — yes, the microwave! Not only that, it was a fantastic way to use up the light corn syrup and peanuts that we had in the pantry.

    Once we saw how easy the first recipe was, we made a second batch using some leftover white chocolate. Both were delicious and a big hit at the party.

    Chris says:

    Oh my god, these spices in here rule. I love the savory along with the sweet.

    Matt says:

    Mmmmmm… I love the way those spices sneak up on you. Very good.

    Lisa says:

    Ooh, next time for the white chocolate I want to try lining the parchment with the chocolate and then then pouring the peanut mixture over the top instead of mixing it in.

    Chris says:

    That sounds cool, you’d have whole bits of chocolate in there.

    Amy says:

    I think you guys just figured out what to give people for Christmas presents next year!

    Chris says:

    Genius!

    Peanut Brittle
    ————–
    1 cup granulated sugar
    1/2 c light corn syrup
    1/8 tsp kosher salt
    1 cup dry-roasted unsalted peanuts
    1/2 tbsp butter
    1 tsp baking soda
    1 tsp vanilla extract

    For the Sweet White Chocolate Peanut Brittle:
    ———————————————
    1/2 White Chocolate candy bar, broken into pieces

    For the Savory “Indian Spiced” Peanut Brittle:
    ———————————————-
    1/4 tsp coriander seeds
    1/4 tsp fennel seeds
    1/4 tsp mustard seeds
    1/4 tsp whole white peppercorns
    1/8 tsp cumin seeds

    Use a mortar and pestle to crush the spices together.

    1. Combine the sugar, corn syrup, salt, and peanuts in a microwave-safe dish. Heat on high for four minutes, stir well, and return to the microwave for an additional 2-4 minutes until it just starts to slightly darken, making sure it doesn’t burn.
    2. Remove from the microwave, add the butter and stir well. If making the sweet peanut brittle, add the chocolate and stir well.
    3. Return to the microwave for an additional 1-2 minutes.
    4. Remove from the microwave and add the baking soda and vanilla, stirring well. If making the savory peanut brittle, add the crushed spices and stir well.
    5. Spread on the parchment-lined baking sheet and let cool. When set, break into pieces and store in an airtight container.

    Notes:
    On microwaving: Microwave times vary based on the power of your oven, so watch that bowl. If it starts to brown darkly and smoke, your brittle may be toast, and not the edible kind!
    On washing the bowl: After you pour out the contents of the bowl on the parchment paper, whatever’s left will quickly harden, and you may think you have an evening of hard scrubbing ahead of you. No worries, though, remember it’s basically just hardened sugar in that bowl, so just fill it with water, let it sit for a while, and when you return you should find that it has all dissolved.

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    posted in Desserts, Indian | 6 Comments

    4th February 2008

    Tandoori Chicken Skewers & Rice

    Tonight’s recipe came from Fitness Food, and was just delicious! Chicken marinated in yogurt and tandoori spices grilled and served with a rice made with cumin, cardamom, cinnamon, turmeric, and currants. This one’s a keeper.

    Lisa says:

    This is *so* good.

    Chris says:

    Yeah, super good! I always wondered how the chicken turned that color when I’ve had this in restaurants…

    Lisa says:

    How *did* it get that color?

    Chris says:

    From the tandoori spice mix… I found a few recipes online; you’ll never guess what makes it that red — food coloring!

    Lisa says:

    What the? Really?

    Chris says:

    Yep, nutty. Mmmm, the lemon really brings out the flavor in this marinade.

    Lisa says:

    It rules. By the way, I love this rice.

    Chris says:

    Even with the currants?

    Lisa says:

    Yep — I usually don’t like fruit in stuff, but these are small — they add a nice texture to the rice.

    Tandoori Chicken Skewers & Rice
    ——————————–
    1 1/2 tbsp tandoori spice powder
    1/2 cup low-fat plain yogurt
    1 tbsp lemon juice
    1 2/3 lb chicken breast fillets
    1 1/2 cups basmati rice
    2 tsp olive oil
    1 1/2 cups basmati rice
    1 small onion, finely chopped
    3 cloves garlic, crushed
    1 tsp ginger, finely grated
    1/2 tsp ground turmeric
    1 tsp cumin seeds
    4 bruised cardamom pods
    1 stick cinnamon
    2 cups chicken stock
    2 tbsp currants

    Place the spice powder, yogurt, lemon juice, and chicken in a glass dish. Mix well to combine, cover, and refrigerate for 2 hours or overnight. Prepare 8 bamboo skewers by soaking them in cold water for 30 minutes.
    Prepare the rice: rinse the rice in cold water until it runs clear and set aside. In a saucepan over medium, heat the oil. Add the onion, garlic, ginger, turmeric, and cumin seeds and cook for 5 minutes or until onions are softened. Add the rice, cardamom, cinnamon, and chicken stock. Bring to a boil, reduce to low, cover, and cook for 12 minutes. Remove from the heat, add the currants, and stir. Season with salt and set aside for 10 minutes before serving.
    While the rice is doing its thing, add the chicken to the skewers so they are evenly distributed. Heat a grill or grill pan over medium heat, and spray with cooking spray. Add the skewers and cook for 12-15 minutes, turning frequently, until done. Serve the skewers on the rice with mango chutney, lemon wedges, and cilantro.

    4 Servings

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    posted in Fitness Food, Indian, Main Dishes | 7 Comments

    27th January 2008

    Aloo Palak


    This week’s CSA box included plenty of potatoes and spinach, so this dish was an obvious choice. The recipe below is modified from a few different sources online.

    Lisa says:

    This is *so* good.

    Chris says:

    It really is — I love that combo of spinach and potatoes.

    Lisa says:

    Did you mention that we’re currently eating this with delicious garlic naan and some saffron rice?

    Chris says:

    No, I didn’t… but I guess you just did.

    Lisa says:

    Can we have this every week?

    Chris says:

    Yes, please.

    Aloo Palak
    ———–
    1 bunch spinach
    1/2 bunch cilantro
    3 cloves garlic, roughly chopped
    1 inch fresh ginger, roughly chopped
    2 onions, chopped
    1 green chilies, chopped with seeds
    1/2 lb potatoes, peeled and cubed*
    (*We actually used a full pound, since we had them on hand)
    1 tsp turmeric
    1 1/2 tbsp butter
    1 tsp cumin seeds
    1 tsp garam masala
    1/2 tsp ground coriander
    1/2 tsp ground cumin

    Saute the garlic, ginger, onions and green chili together until the onion starts to brown. Then add the cilantro and spinach and cook until the spinach wilts. Place in a blender and puree to desired consistency. Cook the potatoes (boil, or microwave) until almost done. In a deep pan heat the butter and fry the cumin seeds for about 20 seconds till they start to lightly brown. Add the turmeric and other spices and fry for about 30 seconds. Add the spinach-onion mixture, salt, and potatoes and cook for a few minutes for the flavors to meld and the potatoes to fully cook.

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    posted in Indian, Main Dishes | 0 Comments


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