Hi,
You have all been most patient with me as I have not been writing at all this summer. R and I have been consumed with outside painting and repair. But, I did try this new pesto recipe adapted from family circle and I think it's delicious. Previous attempts at pesto have resulted in stuff that R thought tasted "weedy." This pesto he likes!
1 cup walnuts (Last night, I measured an overflowing cup and the previous time I also used almonds, because I didn't have enough walnuts)
Toast the walnuts in a small frying pan over medium heat until fragrant. Cool.
4 peeled garlic cloves
grated zest from one lemon (zest lemon first, then squeeze)
Juice from one lemon
2 cups fresh basil leaves, rinsed (I used most of the stem too, if it wasn't too tough)
1 cup grated Parmesean
1 tsp salt
1/2 teaspoon black pepper
Pulse the above ingredients including the nuts in a food processor until well blended.
1/3 cup extra virgin olive oil
With the food processor running slowly pour the olive oil in a stream until the pesto is smooth. With this much olive oil the pesto will be paste like, which I prefer. If you prefer a more liquidy pesto add more olive oil. The pesto was excellent on the side of a green salad or grilled meat or with just about anything (maybe not ice cream, but who knows?)
I hope you'll enjoy the pesto as much as we did. And of course if you eat pasta, you can toss the pesto with some hot pasta. K did it and she said it was delicious.
Hope you're summer has been good. I can't believe it's almost September.
Hugs,
Mameekosan
Friday, August 30, 2013
Wednesday, May 22, 2013
Red Lentil Dal to go with the Vindaloo
Hi,
This dal is the perfect dish to go along with the Vindaloo. The only downside of Indian food is that when I cook Indian, there are always lots of pots and pans to clean.
Red lentils are available in a well stocked grocery store, they are more expensive than brown lentils, but they cook up to a beautiful golden color.
1 1/2 cups red lentils
1/2 teaspoon ground turmeric
Wash the lentils to remove debris. Place lentils in a medium pot with 2 cups of water and turmeric. Stir and heat to a simmer. Cover so some steam can escape and watch that the lentils don't boil over. Cook for about 20 minutes until tender. The water should be pretty much gone.
3 tablespoons oil
generous pinch of ground asafetida (you can find this at an Indian market, if you can't find it, don't worry)
1 teaspoon cumin seeds
3 to 5 dried hot red chilies
Just before the lentils are done, heat the oil in a small frying pan over medium-high heat. When the oil is hot put in the asafetida and cumin seeds. Let them sizzle for a few minutes. Put in the red chilies and cook until the chilies start to turn dark red. Lift the lid on the lentils and pour in the oil and spices.
1/2 teaspoon salt
Add in the salt and taste. There you have it. Indian!
Hugs,
Mameekosan
This dal is the perfect dish to go along with the Vindaloo. The only downside of Indian food is that when I cook Indian, there are always lots of pots and pans to clean.
Red lentils are available in a well stocked grocery store, they are more expensive than brown lentils, but they cook up to a beautiful golden color.
1 1/2 cups red lentils
1/2 teaspoon ground turmeric
Wash the lentils to remove debris. Place lentils in a medium pot with 2 cups of water and turmeric. Stir and heat to a simmer. Cover so some steam can escape and watch that the lentils don't boil over. Cook for about 20 minutes until tender. The water should be pretty much gone.
3 tablespoons oil
generous pinch of ground asafetida (you can find this at an Indian market, if you can't find it, don't worry)
1 teaspoon cumin seeds
3 to 5 dried hot red chilies
Just before the lentils are done, heat the oil in a small frying pan over medium-high heat. When the oil is hot put in the asafetida and cumin seeds. Let them sizzle for a few minutes. Put in the red chilies and cook until the chilies start to turn dark red. Lift the lid on the lentils and pour in the oil and spices.
1/2 teaspoon salt
Add in the salt and taste. There you have it. Indian!
Hugs,
Mameekosan
Chicken Vindaloo for Ana
Hi,
I really enjoy making Indian food. I find that I don't feel disappointed with the results, as I sometimes do when I cook other types of foods. Indian food is also great for leftovers. We call them "Indian Bowls." We pile in all the leftovers into our trusty blue bowls and then zap them. So warm and yummy. I have told Ana, for far too long, that I would post this Vindaloo recipe. So here it is!
3 Tablespoons Grainy Mustard
3 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2 to 3 teaspoons cayenne pepper (go for 2-3 if you like things spicy)
2 teaspoons salt
2 teaspoons red wine vinegar
Mix the above ingredients together. Set aside.
3 tablespoons olive oil
1 large onion, peeled and sliced into thinnish slices
Put oil in a large frying pan, heat over medium-high heat. When hot, put in the onion and cook, stirring until the onion is medium brown.
6 cloves garlic, peeled and minced
Put in the garlic and stir fry for about 30 seconds. Add the spice paste and stir for 1 minute.
1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces
Add the meat and stir fry until the meat is no long pink on the outside, about 3 minutes.
1 can coconut milk
Add the coconut milk and 1/2 cup water. Bring to a boil, turn heat down to simmer and cover. Cook for about 1 hour. If the vindaloo gets too thick you can add some additional water. Serve with rice, Red Lentil Dal and some sort of green veggies. I will post the Red Lentil recipe shortly.
I hope you enjoy the Indian Bowls as much as I do. It may seem like a lot of spices, but once you have them, it's easy to make Indian food in your own kitchen. (Thanks for being so patient, Ana!)
Hugs,
Mameekosan
I really enjoy making Indian food. I find that I don't feel disappointed with the results, as I sometimes do when I cook other types of foods. Indian food is also great for leftovers. We call them "Indian Bowls." We pile in all the leftovers into our trusty blue bowls and then zap them. So warm and yummy. I have told Ana, for far too long, that I would post this Vindaloo recipe. So here it is!
3 Tablespoons Grainy Mustard
3 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2 to 3 teaspoons cayenne pepper (go for 2-3 if you like things spicy)
2 teaspoons salt
2 teaspoons red wine vinegar
Mix the above ingredients together. Set aside.
3 tablespoons olive oil
1 large onion, peeled and sliced into thinnish slices
Put oil in a large frying pan, heat over medium-high heat. When hot, put in the onion and cook, stirring until the onion is medium brown.
6 cloves garlic, peeled and minced
Put in the garlic and stir fry for about 30 seconds. Add the spice paste and stir for 1 minute.
1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces
Add the meat and stir fry until the meat is no long pink on the outside, about 3 minutes.
1 can coconut milk
Add the coconut milk and 1/2 cup water. Bring to a boil, turn heat down to simmer and cover. Cook for about 1 hour. If the vindaloo gets too thick you can add some additional water. Serve with rice, Red Lentil Dal and some sort of green veggies. I will post the Red Lentil recipe shortly.
I hope you enjoy the Indian Bowls as much as I do. It may seem like a lot of spices, but once you have them, it's easy to make Indian food in your own kitchen. (Thanks for being so patient, Ana!)
Hugs,
Mameekosan
Friday, May 17, 2013
Lentil and Sweet Potato Curry
Hi,
I've adapted this recipe to make it more soupy. It's great served with a spoonful of Greek yogurt or sour cream. It heats up well for lunch the next day. You can also fill it out when you serve it with rice. I threw everything in a slow cooker before I left for work in the morning and when I got home, dinner!
1 large onion peeled and chopped
1 tablespoon olive oil
Cook the onion and olive oil in a removable stove safe slow cooker insert or large soup pot until the onion starts to brown around the edges, about 5 minutes.
1 lb chicken breast, diced and sprinkled with a bit of salt
Add the chicken breast and cook stirring until the chicken is no longer pink.
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons curry powder
1 tablespoon ground cumin
Add the above ingredients and cook just until the spices are fragrant, about 2 minutes.
1/2 cup lentils, rinsed and sorted to eliminate debris
1/2 pound sweet potatoes, peeled and sliced into 1/4 inch slices
3 cups water
1/2 bouillon cube
(1 cup frozen spinach, optional. This added a nice bit of green.)
Add the rest of the ingredients. If you plan on using a slow cooker, set it to med/high to be ready in about 7 hours. If you plan on cooking the curry on the stove, cook for about 30 minutes on low, until the sweet potatoes are tender. Taste to see if you need to add additional salt or pepper.
Hope you enjoy the curry. Maybe it is more like soup than curry. If you want to make it thicker you can add 1/2 cup more lentils. Enjoy!
Hugs,
Mameekosan
I've adapted this recipe to make it more soupy. It's great served with a spoonful of Greek yogurt or sour cream. It heats up well for lunch the next day. You can also fill it out when you serve it with rice. I threw everything in a slow cooker before I left for work in the morning and when I got home, dinner!
1 large onion peeled and chopped
1 tablespoon olive oil
Cook the onion and olive oil in a removable stove safe slow cooker insert or large soup pot until the onion starts to brown around the edges, about 5 minutes.
1 lb chicken breast, diced and sprinkled with a bit of salt
Add the chicken breast and cook stirring until the chicken is no longer pink.
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons curry powder
1 tablespoon ground cumin
Add the above ingredients and cook just until the spices are fragrant, about 2 minutes.
1/2 cup lentils, rinsed and sorted to eliminate debris
1/2 pound sweet potatoes, peeled and sliced into 1/4 inch slices
3 cups water
1/2 bouillon cube
(1 cup frozen spinach, optional. This added a nice bit of green.)
Add the rest of the ingredients. If you plan on using a slow cooker, set it to med/high to be ready in about 7 hours. If you plan on cooking the curry on the stove, cook for about 30 minutes on low, until the sweet potatoes are tender. Taste to see if you need to add additional salt or pepper.
Hope you enjoy the curry. Maybe it is more like soup than curry. If you want to make it thicker you can add 1/2 cup more lentils. Enjoy!
Hugs,
Mameekosan
Thursday, May 16, 2013
Caramelized Broccoli Salad
Hi,
I know. I know. Another vegetable recipe. But, I think this is a particularly good broccoli recipe. What I like about it is, you can serve it the next day, hot or cold, and it's perfectly delicious. I think most times with cooked broccoli it's not so good the next day. This recipe was adapted from family circle.
1 large onion diced
2 tablespoons olive oil
In a large frying pan, heat the olive oil and onion. Cook, stirring until the onion begins to get brown around the edges.
8 cups small broccoli florets and stem pieces cut into bite sized pieces
Add the broccoli and cook until the brocolli starts turning bright green, just a few minutes.
1/2 cup walnuts
Add walnuts and mix.
1/2 cup golden raisins
2 tablespoons balsamic vinegar
3/4 teaspoon salt
freshly ground black pepper
Remove from heat and add the raisins, vinegar, salt and pepper. Taste to adjust seasoning.
I hope you like this recipe. It goes along great with any cooked protein such as baked chicken or pork chops. Make enough that you can have it for leftovers the next day!
Happy Cooking! Hugs,
Mameekosan
I know. I know. Another vegetable recipe. But, I think this is a particularly good broccoli recipe. What I like about it is, you can serve it the next day, hot or cold, and it's perfectly delicious. I think most times with cooked broccoli it's not so good the next day. This recipe was adapted from family circle.
1 large onion diced
2 tablespoons olive oil
In a large frying pan, heat the olive oil and onion. Cook, stirring until the onion begins to get brown around the edges.
8 cups small broccoli florets and stem pieces cut into bite sized pieces
Add the broccoli and cook until the brocolli starts turning bright green, just a few minutes.
1/2 cup walnuts
Add walnuts and mix.
1/2 cup golden raisins
2 tablespoons balsamic vinegar
3/4 teaspoon salt
freshly ground black pepper
Remove from heat and add the raisins, vinegar, salt and pepper. Taste to adjust seasoning.
I hope you like this recipe. It goes along great with any cooked protein such as baked chicken or pork chops. Make enough that you can have it for leftovers the next day!
Happy Cooking! Hugs,
Mameekosan
Monday, April 22, 2013
Shaved Brussel Sprouts Salad
Hi,
No, I haven't fallen into a chicken hole that took me to China. I've just gotten out of the habit of writing and posting and with R traveling so much, I haven't been trying as many new recipes. But, I did discover and made this recipe. Surprisingly enough it called for shredding Brussels sprouts and I have found that I think I prefer them raw. You'll have to let me know what you think of leaving them raw and plus, unlike when you cook them, they won't stink up your kitchen. (This recipe was adapted from a recipe in family circle.)
6 cups Brussels sprouts
I like to cut off the little bit at the bottom of the sprout if it has gotten brown and a couple of the outer leaves it they are a bit wilty. It's very fast with a food processor fitted with a grating attachment. Transfer pile of grated sprouts ti a large bowl.
1/2 cup chopped parsley
1/2 cup shaved (or shredded) Parmesean cheese
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
Generous bunch of freshly ground black peper
Mix the above items into the grated Brussel sprouts. Taste to see if additional salt and pepper are needed.
1/2 unsalted pistachios, roughly chopped (if you don't have pistachios, substitute walnuts instead)
Bit more shaved parmesean cheese for the top
I like to sprinkle the pistachios and a bit more cheese on top for a nice presentation.
Hope you like the raw Brussels Sprouts as much as I did.
Hugs,
Mameekosan
No, I haven't fallen into a chicken hole that took me to China. I've just gotten out of the habit of writing and posting and with R traveling so much, I haven't been trying as many new recipes. But, I did discover and made this recipe. Surprisingly enough it called for shredding Brussels sprouts and I have found that I think I prefer them raw. You'll have to let me know what you think of leaving them raw and plus, unlike when you cook them, they won't stink up your kitchen. (This recipe was adapted from a recipe in family circle.)
6 cups Brussels sprouts
I like to cut off the little bit at the bottom of the sprout if it has gotten brown and a couple of the outer leaves it they are a bit wilty. It's very fast with a food processor fitted with a grating attachment. Transfer pile of grated sprouts ti a large bowl.
1/2 cup chopped parsley
1/2 cup shaved (or shredded) Parmesean cheese
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
Generous bunch of freshly ground black peper
Mix the above items into the grated Brussel sprouts. Taste to see if additional salt and pepper are needed.
1/2 unsalted pistachios, roughly chopped (if you don't have pistachios, substitute walnuts instead)
Bit more shaved parmesean cheese for the top
I like to sprinkle the pistachios and a bit more cheese on top for a nice presentation.
Hope you like the raw Brussels Sprouts as much as I did.
Hugs,
Mameekosan
Thursday, March 7, 2013
Turkey or Chicken with Veggies
Hi,
I just made this the other day. It's a great dish because it can bake in your oven and when you come home your house will smell wonderful and there's hot dinner in your oven! The original recipe came from Sunset's Casserole Cookbook, which I think is out of print. I've made a few changes, mostly adding more vegetables.
2 turkey thighs or one large chicken breast (or 2 if they're small and one leg with thigh (about 2 pounds total)
Olive oil
Salt and pepper
Remove any fat chunks and any loose skin from the poultry. Lightly coat the bottom of a heavy 3 quart casserole or baking dish. You'll want something with a cover. Place the poultry in the bottom of the casserole in one layer. Lightly salt and pepper.
1/2 cup chicken broth or 1/2 cup water with 1/2 bouillon cube
1/2 cup dry white wine
1/4 teaspoon pepper
1/4 teaspoon paprika
1 teaspoon salt
1 tablespoon cornstarch
Mix the above items together. If you have a 2 cup measuring cup you can just mix all of this together in the cup. Pour into a small pot and cook stirring over medium heat, until the mixture thickens and starts to bubble. Remove from heat.
1 large onion, cut into half rings about 1/2 inch thick
4 large carrots, peeled and cut diagonally into 1/2 inch thick slices
4 ribs celery, sliced diagonally into 1/2 inch thick pieces
yellow turnip, peeled and cubed into 1 inch squares
3 cloves garlic, minced
(parsley, you can throw some on top after baking, if you have some hanging around.)
Place all the veggies on top of the poultry. Spoon sauce over top. Bake for 2 to 2 1/2 hours at 350 degrees. I think the last time I baked it for almost 3 hours and it came out fine. The poultry is falling off the bones, hot and savory. The perfect thing for a late winter snow storm like we're having today. You can serve this just by itself or you can add a green veggie on the side or a salad.
I hope you enjoy this dish as much as we do.
Hugs,
Mameekosan
I just made this the other day. It's a great dish because it can bake in your oven and when you come home your house will smell wonderful and there's hot dinner in your oven! The original recipe came from Sunset's Casserole Cookbook, which I think is out of print. I've made a few changes, mostly adding more vegetables.
2 turkey thighs or one large chicken breast (or 2 if they're small and one leg with thigh (about 2 pounds total)
Olive oil
Salt and pepper
Remove any fat chunks and any loose skin from the poultry. Lightly coat the bottom of a heavy 3 quart casserole or baking dish. You'll want something with a cover. Place the poultry in the bottom of the casserole in one layer. Lightly salt and pepper.
1/2 cup chicken broth or 1/2 cup water with 1/2 bouillon cube
1/2 cup dry white wine
1/4 teaspoon pepper
1/4 teaspoon paprika
1 teaspoon salt
1 tablespoon cornstarch
Mix the above items together. If you have a 2 cup measuring cup you can just mix all of this together in the cup. Pour into a small pot and cook stirring over medium heat, until the mixture thickens and starts to bubble. Remove from heat.
1 large onion, cut into half rings about 1/2 inch thick
4 large carrots, peeled and cut diagonally into 1/2 inch thick slices
4 ribs celery, sliced diagonally into 1/2 inch thick pieces
yellow turnip, peeled and cubed into 1 inch squares
3 cloves garlic, minced
(parsley, you can throw some on top after baking, if you have some hanging around.)
Place all the veggies on top of the poultry. Spoon sauce over top. Bake for 2 to 2 1/2 hours at 350 degrees. I think the last time I baked it for almost 3 hours and it came out fine. The poultry is falling off the bones, hot and savory. The perfect thing for a late winter snow storm like we're having today. You can serve this just by itself or you can add a green veggie on the side or a salad.
I hope you enjoy this dish as much as we do.
Hugs,
Mameekosan
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