Panko Crusted Haddock

Printable Recipe

Prep time: 5 minutes
Fridge time: 10-15 minutes
Cooking time: 15minutes or so (depending on the thickness of the fish – don’t overcook)
Serves 4

Ingredients:
2 tbsp olive oil
1 lb/450g haddock or other fleshy white fish
Coating:
½ cup whole wheat flour
1 tsp dried thyme
½ tsp garlic powder (one of the few times I actually use any)
1 tsp smoked paprika
2 eggs, beaten with 1 tsp olive oil
½ - 1 cup Panko crumbs (Japanese breadcrumbs)
Salt & freshly ground pepper to taste
Quartered lemon, to spritz the fish when ready to serve

Directions:
1. Preheat the oven to 375°F/190°C and prepare a rimmed baking sheet. I cover with foil for easy clean up and place a wire rack over top so that any extra oil will drip off during the baking.

2. To prepare the fish, rinse fillets and pat dry. If the fillets are large, cut them in half across. Set aside.

3. Prepare the “breading” station: Place flour, thyme, garlic & paprika in a large zip lock baggie and shake to mix. In a large flattish bowl, whisk the eggs and oil. On a large plate, place a thick layer of bread crumbs. Place a piece of parchment paper on a separate baking sheet or large plate.

4. First dredge the fillets in the flour mixture, shaking off any excess flour. Dip in the egg mixture, making sure the entire fillet is coated. Place on the layer of bread crumbs and add another layer over top. Gently press the crumbs into the fish and flip. Fill any empty spots with more crumbs. Transfer to the baking sheet. The fillets should be in one layer or the coating will stick together, rather than to the fillets.

5. Place the prepared fish in the fridge for 15-30 minutes to “set” the crust.

6. Heat 1-2 tbsp olive oil in a large skillet over medium high heat.

7. Using a spatula, carefully transfer the breaded fillets to the hot oil and cook for 2-3 minutes, just to brown the crust. Flip and continue to cook for another 2 minutes. Transfer to the baking racks. Bake the fish for 8-10 minutes. They are ready when they flake easily in the center of the fillets and are white. Don’t over bake them, though. You want them juicy.

8. Season with a spritz of lemon and some salt & pepper.

Steamed Mussels with Scallops & Merguez

From fineCooking Magazine, June/July 2011 & CookFresh iPad app

Printable Recipe

Hands on time: 15 minutes
Cooking time: 8 minutes

Serves 2

Ingredients:
2-3 tbsp olive oil
8oz/ 227g merguez sausages (next time I’ll use smoked chorizo)
8oz/ 227g scallops (if you can’t find fresh, buy dry packed)
1 cup Spring garlic stalks, chopped or 1 small onion plus 3 cloves of garlic, finely chopped
¾ tsp smoked sweet paprika
1 (14oz/394ml) can diced roasted tomatoes and the juice
1 cup white wine (the magazine calls for dry, but we had a sweet white sparkling wine called Nova 7 from Nova Scotia- the sweetness beautifully balanced the spicy sausage)
4 sprigs fresh thyme
1lb/450g mussels (the fresher the better)

Directions:
1. Just before you are ready to cook the dish, wash the mussels under cold running water and remove the “beards”.

2. Heat a skillet over medium high heat and when it’s hot, add some olive oil and sear the merguez. If you are using smoked chorizo, you can eliminate this step. Just cut the chorizo into ¼ “ thick slices. If you are cooking the merguez, turn once or twice to make sure they are cooked through (about 5 minutes). Remove from the pan and slice into 1” pieces. Do not discard the oil, which is now flavored from the meat and perfect for the scallops.

3. In the same skillet, sear the scallops no more than 2 minutes per side. You will be adding them to mussels and don’t want to over cook them.

4. Heat a large pot or Dutch oven (with a cover) over medium high heat. Add about 1 tbsp of olive oil to the pot (could be from the merguez & scallops). Add chopped spring garlic stalks or onions and garlic, and sauté until they’re fragrant and translucent. Stir to prevent burning (3-4 minutes). You just want them soft.

5. Stir in the smoked paprika and cook just until fragrant (30 seconds). Add the tomatoes, wine, merguez, and thyme and bring to a simmer. Add the mussels & scallops to the pot. Stir, to coat the mussels with the sauce. Cover and reduce heat to medium. Shake the pot occasionally, until the mussels are all open (about 8-10 minutes).

Serve with a mixed green salad with simple vinaigrette and some fresh baguettes for ripping and dipping.

Magnolia Grill's Rhubarb Crisp

From Magnolia Grill, Lunenburg NS via Occasions Magazine Spring 2011

Printable Recipe

Prep time: 10 minutes
Bake time: 45 minutes or so
Serves 6-8
NOTE: I only had 3 cups of rhubarb, so I used a small loaf pan. Even though I cut the rhubarb in half , I did not reduce the amount for anything else. It still was sweet and tangy and delicious.

Ingredients:
Filling:
6 cups rhubarb, chopped (the redder the rhubarb the sweeter it is)
¾ cup sugar
¼ cup flour
¼ tsp grated nutmeg (I grated some Tonka bean)
2 tbsp lemon juice
Topping:
1/3 cup white flour
½ cup rolled oats
1/3 cup dark brown sugar
½ cup chopped toasted pecans
1 tsp grated lemon zest
¼ tsp cinnamon
1/3 cup butter, melted

Directions:
1. Preheat oven to 400°F/200°C

2. Combine all the filling ingredients in a medium bowl, mix well and place in a buttered 8”x8” square baking dish.

3. Combine all the topping ingredients, except for the melted butter, in a medium sized bowl. Mix well and then add the melted butter and mix again. Spread over the rhubarb filling and bake for 15 minutes.

4. Lower the temperature to 350°F/160°C or until the crust is golden bubbling around the edges.

Serve hot with ice cream – my favorite being vanilla.

Spring Salad with Creole Shrimp & Homemade Croutons

Printable Recipe

Prep time: 20 minutes
Serves 2 as a main course, 4 as a side dish

Ingredients:Salad
Mixed greens, 1-2 cups per person I used a “spicy” greens mix from one of my favorite farmers (Hutten family farm)
1 small bunch of arugula
½ sweet red pepper, julienned
Small handful of fresh mint leaves, torn
Some green tops of green garlic
8 leftover boiled new potatoes (this time tossed with green garlic & butter the night before)
8-10 large shrimp, tossed with 1 tsp Creole seasoning (or your favorite spicy rub)
Handful of toasted homemade croutons (this time tossed with olive oil, crushed garlic and chopped fresh herbs from my window sill – thyme, baby rosemary, oregano & basil leaves)
½ cup crumbled Dragon’s Breath Blue Cheese (or some other mild blue)
Dressing:
¼ cup extra virgin olive oil
2-3 tbsp champagne vinegar
Juice of ½ small lime
1 heaping tsp honey Dijon mustard
1 small clove garlic, crushed
1 tsp honey
Freshly ground black pepper to taste

Directions:
1. Whisk all the dressing ingredients together in a small bowl and taste for seasoning.

2. In a medium skillet, over medium high heat, toast the croutons for 5 minutes or until golden. Remove croutons to cool on a plate. Using the same skillet, sauté the seasoned shrimp until they turn pink (3 minutes or so). Remove them to a plate to cool as well. Again, in the skillet, heat the potatoes until they crisp (2-3 minutes). Allow them to cool before adding to the salad.

3. Place all the greens, cheese and red pepper in a serving bowl. Once the shrimp, croutons & potatoes have cooled (5 minutes or less), add them to the salad. Toss with the dressing and serve.

Spatchcock Pesto Chicken

Printable Recipe

Prep time: 5 minutes
Cooking time: 35-40 minutes
Serves: 4

Ingredients:
1 (3½-4 lb/1½ - 2kg) whole chicken
1 large onion, thinly sliced
1 lemon, thinly sliced
Drizzle of olive oil for the pan plus some to coat the chicken
¼ - ½ cup pesto

Directions:
1. Heat oven to 500°F/260°C with rack in middle.

2. To “spatchcock” a chicken: lay the bird on the breast (back up) and cut out the spine from neck to tail, using kitchen shears. Lay the bird breast up and press down on the breast bone to break it and flatten the chicken more evenly. You might even want to cut out the top of the breast bone, leaving the skin and meat intact.

3. Rinse the chicken under cool water, pat dry and season with salt and pepper. Turn the skin side up and gently slip your fingers under the skin from the neck and form a pocket as far as you can. Stuff with pesto and spread evenly under the skin. Repeat for the thigh starting from close to where the backbone used to be.

4. Drizzle a little olive oil in the bottom of a roasting pan. Add the sliced onions & lemon down the centre forming a bed for the chicken. Place the chicken, skin side up over top and drizzle a little more oil over the skin.
Note: I place the backbone in as well so that I can save all the roasted chicken bones in the freezer for future stock making.

5. Roast at 500°F/260°C for about 35 minutes & test with a meat thermometer. The chicken is ready when the thigh registers 170-180°F/76-80°C.

Grilled Rosemary & Garlic Skirt Steak

Adapted from epicurious iPhone App
which magically transferred the "favorite" to my iPad app!

Printable Recipe

Prep time: 15 minutes
Marinate time: 2 hours to overnight in the fridge
Grill time: 10 minutes
Rest time: 5 minutes to relax the muscle and reabsorb the juices

Serves 2 If you have an unexpected guest or two, you can slice across the grain and serve over a large salad.

Ingredients:
1 Flank or skirt steak
Marinade:
3 large cloves garlic, minced
2 tbsp fresh rosemary, chopped
¼ c cider vinegar
¼ cup olive oil
1 tsp freshly ground black pepper
1 tsp salt

Directions:
If you’re using flank steak, you only need to lightly score the meat across the grain so that the marinade can penetrate.

If you’re using skirt steak, you need to peel off the covering membrane on both sides. Sounds complicated, but really it’s very simple.
1. Just slip your finger between the membrane and the meat at one edge and gently enlarge the space.

2. Once you have enough membrane to grip easily, Hold the meat down on the cutting board close to the membrane and pull the membrane back. Continue the process, moving your meat-covering hand close to the membrane as you pull.

3. Remove any extra fat layer and lightly score the meat across the grain.

4. I use a food processor to combine all the marinade ingredients first, but you can mince the garlic and finely chop the rosemary by hand before adding the rest ofl the marinade ingredients in a large zip lock bag. Make sure the marinade is well blended. Add the scored meat to the baggie, massaging the marinade into the meat.

5. Chill for at least 2 hours or overnight before grilling. Turn the steak once or twice.

6. Preheat grill my preferred way is the BBQ grill, but sometimes that’s not an option, so you can use one of these three options: 1) broiler in oven; 2) grill pan on top of stove over high heat; 3) Griddler or other electric indoor grill.)

7. Grill steaks about 5 minutes per side.

8. Remove steak from the grill and let it rest uncovered in the fridge for 5 minutes before slicing on the bias (against the grain – to keep this tough cut of meat really tender).

Blueberry Banana Smoothie

Adapted from Healthy Starts Here

Printable Recipe

Prep time: 5 minutes
Makes 4 cups

Ingredients
2 cups frozen blueberries (picked them myself last August)
1 cup ice cubes
½ cup milk (I use 1%)
1 very ripe banana, cut into chunks
½ cup non-fat plain yoghurt (I used thick Greek style)
2-3 tbsp honey
Juice & zest of 1 large lemon

Directions:
1. In a blender combine everything but the ice cubes and give it a whir. Once combined, add the ice cubes and whirl until the ice is pulverized.

2. Check for consistency. If it’s too thick, add a bit more milk. If it’s too thin add some yoghurt or more fruit. Taste – it might need more honey.

Greek-Style Grilled Chicken

From Healthy Starts Here

Printable Recipe

Prep time: 5 minutes
Marinating time: 1 hour to overnight
Cooking time: 10 minutes or until meat thermometer registers 165F/°74°C
Serves 4

Ingredients
6 large cloves garlic, crushed/minced
Juice and zest of 1 lemon
2 tbsp canola oil (olive oil would work well too)
1 tbsp dried oregano leaves (I prefer Greek variety)
½ tsp cracked black pepper
1 lb/450g boneless, skinless chicken breasts or thighs

Directions:
1. Whisk together everything except the chicken.

2. Place the chicken in a ziplock bag and add the marinade. Seal the bag and massage the chicken to make sure it’s well coated on all sides. Refrigerate for at least 1 hour or overnight.

3. Preheat your grill (this time I used my Cuisinart Griddler since it was too rainy for the BBQ). Take the chicken out of the fridge while the grill is heating up to allow it to come to room temperature before grilling.

4. Remove chicken from the marinade (discard the rest of the marinade) and place on the grill. Cover (or in my case with the Griddler, I just pressed the chicken with the top part of the Griddler) and cook. No need to turn the chicken if using a Griddler, but for BBQ, turn the chicken after 5 minutes. It should take about 10 minutes or until meat thermometer registers 165F/°74°C.

5. Remove from grill and allow the chicken to sit for 5 minutes to rest.

I like to serve this with a simple salad.

Quick Veg Chili Quesadillas

From Healthy Starts Here

Printable Recipe

Prep time: 10 minutes
Cooking time: 6 minutes
Serves 1 Just multiply by hungry faces

Ingredients
1 large trans-fat free 100% whole wheat tortilla (I used Ancient Grains)
½ cup family style vegetarian chili (I heated mine up for a minute in the microwave first)
2 tbsp shredded light Monterey Jack cheese or whatever you prefer
2 tbsp salsa (I used store bought President’s Choice Smokey Chipotle Salsa)
1 tbsp fresh cilantro leaves, chopped
1 tbsp light sour cream (optional)

Directions:
1. Heat a large skillet over medium-low heat. Place the tortilla flat in the skillet. Spoon the warm chili over half the tortilla and then sprinkle with the cheese.

2. Fold the tortilla in half over the cheese and press down gently. Cook until the cheese melts and the tortilla is golden on the underside (about 3 minutes).

3. Carefully flip the tortilla and cook the other side until golden (another 3 minutes or so).

4. Remove from skillet and cut in half. (If you are making more than one, keep the cooked ones in a warm oven.

Serve with salsa, cilantro and sour cream (if using).

Family style Meatless Chili

From Healthy Starts Here

Printable Recipe

Prep time: 15 minutes
Cooking time: 1 hour (although if you’re in a hurry, it’s ready in 30 minutes- just tastes richer the longer you leave it)
Makes 8 cups l

Ingredients
6 cloves garlic, minced
1 can (19 oz/540 ml) black beans, drained & rinsed
1 can (19 oz/540 ml) red kidney beans, drained & rinsed
1 can (19 oz/540 ml) lentils, drained & rinsed
1 tbsp canola oil
2onions, diced
2 cups frozen corn kernels, thawed
1 tbsp chili powder
1 tbsp dried oregano leaves
2 tsp ground coriander
2 tsp ground cumin
1 tsp dried basil leaves
¼ - ½ tsp cracked black peppercorns
1 whole roasted sweet red pepper, seeded & chopped
1 can (28 oz/798 ml) diced,
1 tbsp Worcestershire sauce
Toppings:
2 tbsp fresh cilantro/coriander leaves, chopped (or parsley, if you’re not a cilantro fan)
2 tbsp chopped avocado (optional)
1 tbsp shredded cheese (optional)

Directions:
1. Heat a large pot or Dutch oven over medium heat and add the oil and onions. Sauté until the onions are golden brown (about 5 minutes).

2. Add the corn and sauté until the onions turn even darker and the corn is golden too (another 5 minutes). Mairlyn Smith says “This step adds a really fabulous flavor” – I have to agree. Take the time!

3. In the meantime, mix the chili powder, oregano, coriander, cumin, basil & pepper in a small bowl and set aside.

4. Once the onion & corn mixture is the right rich colour, add the red pepper and garlic and sauté for 30 seconds. Add the spice mix and sauté for another 30 seconds or just until you get that awesome aroma.

5. Stir in the tomatoes, making sure you scrap up the browned bits stuck to the bottom of the pot to prevent the chili from burning. Add the beans, lentils and Worcestershire sauce. The chili will be really thick to start, but will become more liquidy as it cooks.

6. Bring to a boil and then reduce the heat to a simmer. Cook, covered for at least 30 minutes, stirring occasionally. It really does taste better the longer it cooks, so try to let it simmer for at least an hour.

Note: Mairlyn suggests cooling the chili at this point and refrigerating overnight before reheating and serving. We couldn’t wait and it was delicious at the end of the hour’s cooking.

To serve: Hot chili in deep bowls, garnished with chopped cilantro or parsley and avocado & cheese if you like.

Leftovers make amazing quesadillas.

Ancho Chili Cranberry Brownies

From Everyday Flexitarian: Recipes for Vegetarians and Meat lovers alike These are insanely delicious

Printable Recipe

Makes 12 brownie squares

Prep time: 10 minutes

Baking time: 40 minutes

Cooling time: at least 10 minutes

Ingredients:
10oz/300g bittersweet chocolate, chopped & divided
½ cup unsalted butter cut into chunks
2 eggs
2 cups granulated sugar
2 tsp pure vanilla extract
½ tsp salt
1 cup all purpose flour
1 cup dried cranberries
½ tsp ancho chili powder

Directions:
1. Preheat the oven to 350°F/180°C and line (with parchment) and lightly grease 9” square baking dish.

2. Set aside ¼ cup chopped chocolate. Melt the remaining chocolate and butter slowly in a double boiler or bowl set over a pot of simmering water – DO NOT LET THE BOWL TOUCH THE WATER. Stir frequently for 5-6 minutes, or until melted and combined. Remove the bowl (or top pot) and allow the mixture to cool slightly.

3. In the meantime, in a large bowl, whisk together the eggs, sugar, vanilla and salt until thick. Add the melted chocolate butter mixture and stir to combine. Add the flour and stir until blended. Add the cranberries, reserved chocolate and chili powder. Stir until mixed. The batter will be very stiff.

4. Scrape the batter into prepared baking dish.

5. Bake for 40 minutes or until the brownies pull away from the pan. The centre will be moist but not runny. (I actually like my center a bit runny, so I didn’t wait for the brownies to pull away from the pan. They do firm up when cool and – if they last – the outside is quite crunchy and melt-in-your-mouth the next day.

6. Let the pan cool completely before removing from the pan. Peel off the parchment and then cut the brownies into bars. Store in an air tight container for up to 3 days.

Oatmeal Sunflower Muffins

From Everyday Flexitarian: Recipes for Vegetarians and Meat lovers alike

Printable Recipe

Makes 12-18 muffins

Prep time: 10 minutes

Baking time: 35 minutes

Cooling time: 10 minutes

Ingredients:
4 cups whole wheat pastry flour (I just buzzed some regular whole wheat flour in the food processor)
½ cup sunflower seeds
1 cup rolled oats
4 tsp baking powder
2 tsp ground cinnamon
1 tsp ground cardamom
½ cup raisins
½ cup dried cherries or other dried fruit
1 tsp salt
2 cups apple juice
2/3 cup maple syrup
2/3 cup canola or olive oil

Directions:
1. Preheat the oven to 350°F/180°C and lightly grease muffin tins (I use 2 regular with 6 wells each).

2. Mix flour, sunflower seeds, oats, baking powder, cinnamon, cardamom, raisins, cherries and salt in a large bowl (next time I might add some chocolate chips as well) in a large bowl.

3. In a separate bowl, whisk together the juice, maple syrup and oil. Stir the wet ingredients into the dry until combined. Allow the mixture to sit for five minutes so that the oatmeal will absorb the liquid. The batter will thicken up from the oats and the 4 tsp of baking powder.

4. Spoon into prepared muffin tins (I like to use a spring-loaded ice cream scoop for consistency).

5. Bake for 35 minutes or until a toothpick poked in the center of the muffin comes out clean.

6. Let the pan cool for 10 minutes before trying to remove the muffins.

Herb & Garlic Orzo

Printable Recipe

Serves 2

Prep time: 5 minutes

Cooking time: 10 minutes (or until orzo is al dente)

Ingredients:
1 cup orzo
3 cups chicken (or vegetable) broth
1 large clove garlic, minced
1 tsp olive oil
2-3 tbsp fresh mint, chopped
¼ cup green garlic, chopped (if you can’t find green garlic – only found in spring farmers markets), just add another clove of garlic)

Directions:
1. Bring the broth to a boil in a large saucepan over medium high heat. Add the orzo, cover and lover the heat to medium. Cook until the pasta is al dente ( 8-10 minutes). Drain.

2. While the orzo is cooking, prepare your herbs and garlic.

3. In the same saucepan, add a little olive oil plus the herbs and garlic. Return the pot to a low heat and toss until fragrant. Add the orzo and season with salt and pepper.

Great as a main with a salad or as a side instead of rice.

Eggplant (& Lamb) Manicotti

From Everyday Flexitarian: Recipes for Vegetarians and Meat lovers alike

Printable Recipe

Serves 4-6

Prep time: 20 minutes

Cooking time: 45 minutes

Ingredients:
Filling:
2 large cloves garlic
2 cups ricotta cheese
1 cup packed spinach leaves
1 cup packed fresh basil leaves
½ cup packed Italian/flat leaf parsley
½ cup shredded Swiss Cheese (I used Kraft shredded Quatro Fromagio)
¼ cup toasted sunflower seeds
3 tbsp finely grated Parmesan cheese (best if you grate your own from a block of cheese)
Manicotti:
2 large eggplants, cut lengthwise into ¼” thick slices (12 slices total)
3 cups tomato sauce
1 cup shredded Mozzarella Cheese (I used Kraft shredded Quatro Fromagio)
Lamb option: (optional)
1 tbsp olive oil
1 small onion chopped
1 clove garlic, chopped
6oz/175g ground lamb, beef or turkey

Directions:
1. Preheat the oven to 500°F/260°C and line a rimmed baking sheet with aluminum foil (for easy cleanups) and move oven rack to top position.

2. To toast the sunflower seeds, use a large, heavy bottom skillet over medium high heat. Once the pan is hot, add the sunflower seeds. Stir and toss for 3-4 minutes. Be careful you don’t let them burn. They should just be golden.
Filling:
3. Using a food processor, motor running, drop the garlic down the feeding tube. Stop the motor and add the rest of the filling ingredients and puree. Transfer to a bowl and refrigerate until ready to use. The filling can be made up to 2 days in advance.
Lamb option: (optional)
4. Heat the oil in a skillet over medium high heat. Add the onion & garlic and cook, stirring frequently for 5 minutes. The onions should be golden.

5. Add the ground lamb and reduce heat to medium. Cook, stirring often and breaking up the clumps until the lamb is no longer pink ( 5-8 minutes). Drain the meat using a slotted spoon and allow to cool in a separate bowl. If you are doing both at one meal, separate the filling and add the lamb to one portion. How large a portion depends on how many carnivores and how many vegetarians.

Manicotti
6. Arrange eggplant slices in a single layer on a prepared baking sheet. (I brushed a bit of olive oil on the foil before placing the slices on it and then lightly brushed the tops). Broil on the top rack for about 3-5 minutes. The eggplant should be soft and not crisp. You might need to do this in two batches.

7. Reduce the heat to 375°F/190°C and move the oven rack down to the center. If you’re planning on making both vegetarian and lamb manicotti for the same meal, make sure you prepare separate baking dishes. Spread a thin layer of tomato sauce on the bottom of the dish(es).

8. Place 2 tbsp of filling at the lower end of an eggplant slice and then roll up the slice around the filling. Place the rolled eggplant – the “manicotti” on the tomato sauce, remember to keep the cheese and meat rollups separate.

9. Pour the rest of the tomato sauce over the manicotti and then sprinkle with grated cheese. Bake for 45 minutes to 1 hour or until the eggplant is tender and the sauce is thick and bubbly.

Asian Marinated Grilled Skirt Steak

Adapted from Cuisinart

Printable Recipe

Prep time: 15 minutes
Marinate: at least 1 hour (I did it overnight)
Grill time8-10 minutes

Serves 4 (or if you’re like us – 2+ a little left over)

Ingredients:
1 skirt steak, membranes peeled off, cut into 3-4 pieces
Marinade:
2 huge cloves garlic, crushed
1” piece of fresh ginger, grated
¼ cup canola oil
¼ cup sesame oil
¼ cup soy sauce
¼ cup Hoisin sauce
1-2 tbsp Asian chili sauce
1 tbsp rice vinegar
1 tsp honey

Directions:
1. Mix all the marinade ingredients in a large zip lock baggie and add the skirt steak. Marinate for at least one hour on the counter or overnight in the fridge.

2. Allow the meat to come to room temperature before grilling - about one hour.

3. Preheat the grill until very hot. Remove the steak from the marinade and cook for 4 minutes per side on high.

4. Remove from the grill and rest for (5 minutes in the fridge or place on a cutting board, cover with foil for 15 minutes on the counter). This finishes the cooking and relaxes the meat. I used to think this was a waste of time, but trust me, it really does make any meat more tender and juicy.

5. Slice across the grain and serve.

Aloo Gobhi Ki Tahiri - fragrant rice with potatoes & cauliflower

From How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen
(Unfortunately the photo got deleted. Yet another reason to make it again)

Printable Recipe
Prep time: 20 minutes

Cooking time: 30 minutes

Serves 4-6

Ingredients:
1 cup rice (I used basmati)
3 cups water
2 tbsp ghee or vegetable oil
1 tsp cumin seeds
2 bay leaves
1” piece of a cinnamon stick
1 cardamom pod (book calls for black, but I used the green I had on hand)
4 whole black peppercorns
4-5 whole cloves
1 red onion, thinly sliced
1 medium potato, peeled and cut into small cubes ( ½” pieces)
½ medium cauliflower, separated into small florets
1 tsp salt
1 ½ tsp red chili powder
1 tsp ground turmeric
1 tsp garam masala (I used the awesome Kashmiri Garam Masala from Epices de Cru)
2 cups HOT water

Directions:
1. Put the rice in a large bowl and rinse with lots of water 2-3 times. Drain and then add 3 cups of water to the rice. Soak for 20 minutes and drain in a colander.

2. In a medium-sized pot, over medium heat, add the ghee or oil. When small bubbles appear at the bottom of the pot, add the cumin seeds, bay leaves, cinnamon, cardamom, peppercorns and cloves. Sauté for 1 minute or until fragrant.

3. Add the potato and cauliflower and sauté 2-3 minutes. Add the drained rice, turmeric, chile powder, garam masala & salt and stir. Add the 2 cups water and bring to a boil. Lower the heat to low, cover and cook for 15-20 minutes or until the rice is tender.

Dal Gosht - Lamb with Lentils & Spices

From How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen
(Unfortunately the photo got deleted. Yet another reason to make it again)

Printable Recipe
Prep time: 30 minutes

Cooking time: 1 hour

Serves 4

Ingredients:
¼ c chana dal (yellow split peas)
2 tbsp arhar dal/toor dal (split pigeon peas)
2 tbsp masoor dal (split red lentils)
2 cups water
2 tbsp vegetable oil
½ tsp cumin seeds
¾ tsp fresh ginger paste (mince fine and pound with a little water to a paste constituency)
½ tbsp fresh garlic paste (same as for ginger)
2 green chilies, stemmed & slit (I took the seeds out for a milder dish)
1 red onion, chopped
1 tomato, chopped
1 tsp salt
1 tsp red chili powder
1 tsp ground coriander
1 tsp ground roasted cumin
¼ tsp ground turmeric
½ tsp garam masala (I used the awesome Kashmiri Garam Masala from Epices de Cru)
1 lb/450g boneless lamb cut into 1” pieces
1 quart/liter water
Juice of ½ lemon
Garnish: fresh cilantro, chopped

Directions:
1. Put all the dal in a large bowl and rinse with lots of water 2-3 times. Drain and then add 2 cups of water to the dal. Soak for 30 minutes and drain in a colander.

2. In a medium-sized pot, over medium heat, add the oil. When small bubbles appear at the bottom of the pot, add the cumin seeds. When they change color, add the ginger & garlic pastes and chilies. Sauté for 1 minute.

3. Add the chopped onion and sauté 3-4 minutes or until golden. Add the tomato and salt and sauté for another 2 minutes. Add the chili powder, coriander, ground cumin and turmeric and sauté for 1 minute or until the aroma makes you smile.

4. Add the garam masala, lamb and drained dal. Sauté for 2 minutes. Add the liter/quart of water and bring to a boil. Lower the heat to low, cover and cook for 1 hour or until the lamb is tender. Add lemon juice and stir well. Transfer to a serving bowl and garnish with chopped cilantro. Serve hot

I served it over Aloo Gobhi Ki Tahiri (Fragrant Rice with Potatoes & Cauliflower)

Flexitarian Penne with Chickpeas, Grilled Asparagus & Chicken or Shrimp

From Everyday Flexitarian: Recipes for Vegetarians and Meat lovers alike

Printable Recipe

Serves 4

Prep time: 10 minutes

Cooking time: 15-25 minutes

Ingredients:
1lb/500g dried penne (1 cup per person in case you want to grow or shrink the recipe)
1 tbsp olive oil
Salt & freshly ground black pepper
16 spears of asparagus (3-4 spears per person), woody ends snapped off and rest cut into 1-2” pieces
3 tbsp olive oil (for final cooking)
3 cloves garlic, minced
1 small onion, finely chopped
2 carrots, finely shredded
½ cup thinly sliced sun dried tomatoes (I like mine in oil)
1 can (19oz/540ml) chickpeas, rinsed and drained
3 cups, lightly packed baby spinach leaves, thinly sliced
1 cup broth (for vegetarian version I’d use vegetable broth, if you’re adding chicken, use chicken broth, for shrimp – my version – use either chicken or fish stock)
½ cup fresh basil, finely sliced across (chiffonade)
¾ cup finely grated parmesan cheese
Chicken option:
As above plus:
3-5 oz/90-150g chicken breast, bone in with skin
1 tbsp olive oil
1 tbsp fresh basil, finely sliced across (chiffonade)
Shrimp option:
4-6 large shrimp per person, peeled & deveined (if frozen, thaw in running cold water for about 5 minutes before peeling)
1 tbsp basil pesto

Directions:
1. Preheat the oven to 450°F/220°C and line a rimmed baking sheet with aluminum foil (for easy cleanups). Or use your BBQ grill – if so, don’t cut your asparagus spears until they’re grilled so they won’t fall through the grates and place them across the grates during grilling.

2. Bring a large pot (or Dutch oven) of water to a boil. Add pasta and cook as directed on the packaging. Drain and set aside.

3. If you are grilling/roasting chicken…
Brush the breast with 1 tbsp olive oil and then rub 1 tbsp of thinly sliced basil over the chicken.

Place on the grill or on the prepared baking sheet, skin side up. Cook for 15-20 minutes or until meat turns opaque and internal temperature reaches 165°F/75°C and juices run clear.

Once cooked, remove skin and bones and cut chicken into strips and set aside.

4. If you’re grilling/roasting shrimp…(my own flexitarian version)
Toss peeled shrimp with pesto and if roasting, place on one side of the prepared baking sheet.

If grilling, skewer the shrimp together so they don’t fall through the grate. Wooden skewers need soaking for 15 minutes beforehand so they won’t burn.

Flip after 2 minutes and continue to cook until shrimps are just pink. Cook them too long and they will be rubbery.

5. Grilling/roasting asparagus…
To grill, leave spears whole, toss with olive oil, salt & pepper. You can opt for a grill basket, in which case, cut your spears into 1-2” pieces. Grill until tender (4-10 minutes depending on how thin/thick your spears are)

To roast, cut the spears into pieces, toss with olive oil, salt & pepper and lay on prepared baking sheet. (Note: I did the shrimp at the same time, with shrimp on one side of the sheet and asparagus on the other. Easy to remove one or other as it cooks)

6. Final cooking…
Heat the remaining oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently for 30 seconds. Stir in onions and cook for 5 minutes or until softened, stirring occasionally. Add the carrots, ½ cup of basil and pinch of salt, toss and cook for 3 minutes or so.

Stir in chickpeas, spinach, and stock. Bring to a boil and lower heat. Simmer for 5 minutes or until vegetables are tender.

7. Toss the warm pasta with the cooked vegetables in a large bowl. Stir in pepper to taste (I added a pinch of red chili pepper flakes too) and grated Parmesan cheese. Add the grilled asparagus (and chicken or shrimp). Toss and serve.