1. Cut 1/2 lb. carrots into strips.
2. Fry carrots over medium heat in 3 Tbs. butter until just turning brown.
3. Put 2 Tbs. of sugar in a heat-proof casserole dish and heat it over medium heat until it melts and turns brown.
4. Add 2 3/4 cups chicken broth and 1 1/2 cups rice.
5. Add 1/4 tsp. salt, 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. mace, 1/4 tsp. cardamom powder.
6. Bring to a boil, lower the heat, and cook for 10 minutes or so, until the liquid is absorbed.
Saturday, May 31, 2008
Spinach with Rice
1. Soak two cups of rice in water to cover and 1 tsp. of salt for two hours.
2. Defrost and drain and squeeze dry 2 boxes of frozen spinach.
3. Chop two medium onions and fry them in a dutch oven over medium-high heat in 6 Tbs. of oil until just turning golden.
4. Add spinach and 1 tsp. garam marsala and fry over medium-low for 30 minutes. (Stir to keep from sticking too much.)
5. Preheat oven to 300 degrees.
6. Drain rice and add to spinach, along with 2 1/4 cups of water. Bring to a boil, then lower the heat and simmer for 15 minutes. You'll need to stir it once in a while to keep it from sticking.
7. Cover the dutch oven with aluminum foil and cut a little hold in the middle of the foil. Put in the oven for 3o minutes. If it's not done, put it back in the oven for another 5 minutes or so.
Inspired by: Madhur Jaffrey's Introduction to Indian Cooking
2. Defrost and drain and squeeze dry 2 boxes of frozen spinach.
3. Chop two medium onions and fry them in a dutch oven over medium-high heat in 6 Tbs. of oil until just turning golden.
4. Add spinach and 1 tsp. garam marsala and fry over medium-low for 30 minutes. (Stir to keep from sticking too much.)
5. Preheat oven to 300 degrees.
6. Drain rice and add to spinach, along with 2 1/4 cups of water. Bring to a boil, then lower the heat and simmer for 15 minutes. You'll need to stir it once in a while to keep it from sticking.
7. Cover the dutch oven with aluminum foil and cut a little hold in the middle of the foil. Put in the oven for 3o minutes. If it's not done, put it back in the oven for another 5 minutes or so.
Inspired by: Madhur Jaffrey's Introduction to Indian Cooking
Potato Salad
1. Scrub 2 lbs. of potatoes.
2. Cover with one inch of water in a saucepan and bring to a boil over medium-high heat.
3. Lower the heat to a simmer and cook until tender, about 20 minutes for small potatatoes and 30 minutes for bigger ones.
2. Cover with one inch of water in a saucepan and bring to a boil over medium-high heat.
3. Lower the heat to a simmer and cook until tender, about 20 minutes for small potatatoes and 30 minutes for bigger ones.
Pan-Roasted Chicken
1. Dissolve 1/2 cup of salt in 2 quarts of water.
2. Cut up a chicken and put it in the brine for 30 minutes.
3. Preheat oven to 450 degrees.
4. Drain the chicken, pat dry, and sprinkle with pepper. (I set aside the breast and use it later for cutlets.)
5. Heat 1 tsp of oil in a frying pan over medium-high heat and swirl to cover.
6. Put chicken in pan skin side down and fry for 5 minutes. Turn over and fry for another 4 minutes.
7. Turn the chicken skin side down again and put the chicken in the oven.
8. Roast for 30 minutes and check to see if it is done. A thermometer in the leg or breast should read 170 degrees. (You can take the wing pieces out a bit sooner.)
9. Take the chicken out of the pan when done and pour out most of the grease.
10. Make a pan sauce (see one of the recipes on the blog).
Inspired by: New Best Recipes
2. Cut up a chicken and put it in the brine for 30 minutes.
3. Preheat oven to 450 degrees.
4. Drain the chicken, pat dry, and sprinkle with pepper. (I set aside the breast and use it later for cutlets.)
5. Heat 1 tsp of oil in a frying pan over medium-high heat and swirl to cover.
6. Put chicken in pan skin side down and fry for 5 minutes. Turn over and fry for another 4 minutes.
7. Turn the chicken skin side down again and put the chicken in the oven.
8. Roast for 30 minutes and check to see if it is done. A thermometer in the leg or breast should read 170 degrees. (You can take the wing pieces out a bit sooner.)
9. Take the chicken out of the pan when done and pour out most of the grease.
10. Make a pan sauce (see one of the recipes on the blog).
Inspired by: New Best Recipes
Sunday, May 25, 2008
Eggs with Tomatoes
1. Chop up an onion and fry in 2 Tbs butter until golden.
2. Crush a clove of garlic and fry until golden.
3. Chop up some tomotoes and fry until soft.
4. Crack 6 eggs into a bowl and then place them carefully in the pan, add some salt and pepper, and fry until set on the bottom.
5. Put under the broiler for a few minutes until done on top, checking every minute or so. (The yolks should still be runny.)
Inspired by: Claudia Roden's A Book of Middle Eastern Food.
2. Crush a clove of garlic and fry until golden.
3. Chop up some tomotoes and fry until soft.
4. Crack 6 eggs into a bowl and then place them carefully in the pan, add some salt and pepper, and fry until set on the bottom.
5. Put under the broiler for a few minutes until done on top, checking every minute or so. (The yolks should still be runny.)
Inspired by: Claudia Roden's A Book of Middle Eastern Food.
Thursday, May 22, 2008
Hummus
1. Drain and rinse a can of chickpeas (also known as garbanzo beans).
2. Put the beans in a food processor with the following ingredients:
Juice of one small lemon
1/4 cup water
1/4 cup tahini (ground sesame seeds)
1/4 cup olive oil
1/2 teaspoon salt
a pinch of cayenne pepper and maybe a dash of ground black pepper
a little minced garlic (I use just a thick slice of a single clove and then mince it)
3. Process until smooth, about 30 seconds.
4. Warm up some pita or flat bread at 350 degrees for one minute and serve with the hummus.
Inspired by recipe in New Best Recipes.
2. Put the beans in a food processor with the following ingredients:
Juice of one small lemon
1/4 cup water
1/4 cup tahini (ground sesame seeds)
1/4 cup olive oil
1/2 teaspoon salt
a pinch of cayenne pepper and maybe a dash of ground black pepper
a little minced garlic (I use just a thick slice of a single clove and then mince it)
3. Process until smooth, about 30 seconds.
4. Warm up some pita or flat bread at 350 degrees for one minute and serve with the hummus.
Inspired by recipe in New Best Recipes.
Sunday, May 4, 2008
Baba Ghanoush
1. Preheat oven to 500 degrees.
2. Put foil on a cookie sheet. Place two thin (that is, not too bulbous) black eggplants on foil, with the stems facing toward you, and prick the skin so they won't explode.
3. Turn with tongs every 15 minutes or so for 45 minutes to an hour. The skin should be very crispy. Take out of oven, tear open the skin so some of the liquid will drain, and drain for ten minutes or so.
4. Peel the skin off the eggplant and put it in a food processor. Add
the juice of half a small lemon
a little minced garlic
2 Tbs. tahini
a little less than 1/4 tsp. and some pepper
1 Tbs. olive oil
a little minced parsley
and pulse a few times.
2. Put foil on a cookie sheet. Place two thin (that is, not too bulbous) black eggplants on foil, with the stems facing toward you, and prick the skin so they won't explode.
3. Turn with tongs every 15 minutes or so for 45 minutes to an hour. The skin should be very crispy. Take out of oven, tear open the skin so some of the liquid will drain, and drain for ten minutes or so.
4. Peel the skin off the eggplant and put it in a food processor. Add
the juice of half a small lemon
a little minced garlic
2 Tbs. tahini
a little less than 1/4 tsp. and some pepper
1 Tbs. olive oil
a little minced parsley
and pulse a few times.
Pasta and Beans
1. Soak two cups of white beans in water overnight.
2. Drain and then cover with water and bring to a boil. Boil for ten minutes and then drain again.
3. Put beans in saucepan and cover with two cups beef or chicken broth and boiling water to cover. Bring to a boil and simmer for one hour or until the beans are done.
2. Drain and then cover with water and bring to a boil. Boil for ten minutes and then drain again.
3. Put beans in saucepan and cover with two cups beef or chicken broth and boiling water to cover. Bring to a boil and simmer for one hour or until the beans are done.
Eggs Fried in Lemon Juice and Garlic
1. Break six eggs into a bowl and leave them whole.
2. Crush two cloves of garlic and put them in a bowl. Squeeze a lemon into the bowl and shake some salt into it.
3. Melt 2 Tbs of butter in a frying pan over medium heat and pour the lemon juice and garlic into the pan. Cook until the garlic starts to brown and then pour in the eggs.
3. Sprinkle some dried mint and salt onto the eggs and cook the eggs over medium-low heat until the eggs start to set.
4. Meanwhile, turn on the broiler in the oven and, when the eggs start to set, put the frying pan under the broiler for a minute or so to get the top of the eggs cooked.
Inspired by: Claudia Roden's Middle Eastern Cooking
2. Crush two cloves of garlic and put them in a bowl. Squeeze a lemon into the bowl and shake some salt into it.
3. Melt 2 Tbs of butter in a frying pan over medium heat and pour the lemon juice and garlic into the pan. Cook until the garlic starts to brown and then pour in the eggs.
3. Sprinkle some dried mint and salt onto the eggs and cook the eggs over medium-low heat until the eggs start to set.
4. Meanwhile, turn on the broiler in the oven and, when the eggs start to set, put the frying pan under the broiler for a minute or so to get the top of the eggs cooked.
Inspired by: Claudia Roden's Middle Eastern Cooking
Home Fries
1. Chop up a medium sized onion and cook in 1 tablespoon vegetable oil over medium heat until lightly browned. Remove from the pan and put aside.
2. Meanwhile, dice 1lb. of potatoes and put into a sauce pan, along with 1 teaspoon of salt, and cover with a half inch of water. Bring to a boil and then drain.
3. Heat 1 Tbs of butter and 1 ½ Tbs of vegetable oil in the now empty frying pan over medium-high heat. When hot, add the potatoes and cook for 5 minutes. After five minutes, turn over the potatoes for another five minutes. Repeat this again a couple of times, for a total of 20 minutes.
4. Drain the potatoes on some paper towels, wipe out the extra oil from the pan, and put the potatoes back in the pan.
5. Return the onions to the pan and sprinkle with 1tsp. paprika, a little less than ¼ tsp. salt and ground pepper to taste. Stir around and serve.
Inspired by: America's Test Kitchens, New Best Recipe
2. Meanwhile, dice 1lb. of potatoes and put into a sauce pan, along with 1 teaspoon of salt, and cover with a half inch of water. Bring to a boil and then drain.
3. Heat 1 Tbs of butter and 1 ½ Tbs of vegetable oil in the now empty frying pan over medium-high heat. When hot, add the potatoes and cook for 5 minutes. After five minutes, turn over the potatoes for another five minutes. Repeat this again a couple of times, for a total of 20 minutes.
4. Drain the potatoes on some paper towels, wipe out the extra oil from the pan, and put the potatoes back in the pan.
5. Return the onions to the pan and sprinkle with 1tsp. paprika, a little less than ¼ tsp. salt and ground pepper to taste. Stir around and serve.
Inspired by: America's Test Kitchens, New Best Recipe
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