Showing posts with label of. Show all posts
Showing posts with label of. Show all posts
Sunday, April 6, 2014
SANDRA’S SOUTH OF THE BORDER CHICKEN TORTILLA SOUP
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| A tried and true fiesta comfort soup... [Featured on 3-19-12 at: http://cook.sevnav.com/we-cook-soup/ sandras-fresh-tomato-basil-soup] |
Prep/Cook: 25 Mins.
Posted by Sandra
INGREDIENTS
2 tablespoons light olive oil
2 ribs celery, chopped
½ red bell pepper
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
¼ teaspoon sriracha sauce (or your preferred hot sauce)
4 cups low-sodium chicken broth
1-1/2 cups water
2 fresh corn on the cob, kernels removed, (or 1 cup frozen corn kernels, thawed)
2 tablespoons fresh lemon juice
2 cups skinless, cooked chicken, roughly shredded
1 (14.5 oz. can) cannellini beans, drained and rinsed (creamy white beans)
2 tablespoons freshly chopped cilantro
2 plum tomatoes, chopped
1 avocado, seeded, and chopped
Sea salt and freshly ground pepper, to taste
Garnish:
--4 lemon wedges
--tortilla chips
METHOD
In medium saucepan, heat oil over medium heat until hot. Add celery, bell pepper, onion, and garlic, and cook, covered, 8 to 10 minutes, until vegetables are tender while frequently stirring. Add cumin, chili powder, and sriracha sauce, and cook 30 seconds, while stirring. Add broth, water, corn kernels, and lemon juice to vegetable mixture; cover saucepot and heat to boiling over high heat.
Add chicken pieces, chopped cilantro, and cannellini beans into broth mixture in saucepan; heat to boiling, covered, over high heat for 3 minutes. Remove saucepan from heat; stir in chopped tomatoes. Taste for seasonings, adding sea salt and freshly ground pepper to taste, if desired.
Place a handful of crushed tortillas in bottom of each bowl, and ladle soup over top, and then sprinkle each bowl with avocado pieces. Serve with lemon wedges to squeeze over soup just prior to eating. Place additional whole tortilla chips along side for scooping. ~ Enjoy!
~~~~~~~~~~~~~~~
Tip: This soup is fabulous using lime instead of lemon as well (I just happened to have fresh lemons on-hand today.
Sunday, March 30, 2014
TwoFaced Tuesday Contd Heart of Palm Hummus or Faux mmus
I told you last week that I was damn near convinced heart of palm would make a tremendous substitute for chickpeas in a hummus recipe. In my ongoing research for the chapter "Bitches Love Dip" in the inevitable Paleo cookbook that Jenna and I will produce (hello, publishers!!!), it was just a matter of time before I actually got after this endeavor.
"Okay, what the hell is WRONG with beans??? Theyre good for you!! And omfg, I will NOT give up hummus. Youre a TFI." (Editors note: TFI = Total Fucking Idiot. Im trying to make this happen. Help a sista out.)
Heart of Palm Hummus (or Faux-mmus)
Makes about 1.5 cups
- 1 14 oz. can heart of palm, drained
- 3 Tbsp. tahini
- 2-4 Tbsp. olive oil
- 1 large clove garlic
- 1 tsp. fresh lemon juice
- salt and pepper
Put all ingredients in a food processor. Blend until desired consistency is reached. Add more olive oil if hummus seems to thick. Serve with carrots, sliced cucumber, or pork rinds.
Tuesday, March 18, 2014
Quick and easy recipes of the emergency situation
Have lots of work is performed. Find your kids to navigate, clean a House and beat a deadline. Now someone to state that probably known for check in will come. What are you doing? Just how you discover simple and fast tested recipe-s, which will help you out of this dilemma? The best thing you can do in this case is will not panic.
Kid your self
You are only human, and you run a budget. If you not, that quick fixes uncover can with what you left in your fridge have, you may think of something from what is ready. This is an impromptu affair. No pregnant person think the masterpieces and food suitable for the royalties.
Although you have time, you need on your PC to pay and try to research the matter. While youre at it, try the materials picture you already have. You can start your research with what you have. The idea here is to develop something that your guests dont know you had a hard time accomplishing. You have to do the recipe-s in quick steps.
Drop oven and various tools that could quite a time to ready. To put the recipe-s to deliver you effortlessly mixes and simple instructions. You have so much simple quality recipe-s, how able his gather. Print out you so that you think a bit capable of what you want to track. You now have the recipe-s, you will be able to support your materials collect pick to find out which of them are heading to produce.
Who are your guests? Adults can you have on your memory munch, on some salads with some bread or cookies. Need your salad tastes excellent although you dont really have just about every ingredient within the book finest be done man. It is now possible, placed this experiment skills a review. You can integrate the components that you already have in your salad. You need only make sure that everything is effectively mix and excellent taste.
You have children, you must also work, served on some easy desserts. You should check your own children were stored to determine if fast quality recipe s employs some your were thinking can. If you need to prepare food, it is possible to eat to put up with easy fried chicken love most teenagers. This will be adult enjoyed by your family and friends.
Now that you have performed the best things that you are able is possible given the short period to prepare it, surprise your guests about the presentation. Make your simple quality recipe-s elegant display by you serve on plates with decorations. In this way is not a special note you hastened the process. Enjoy what you have for you. In this way all can enjoy the time spend together.
Must have these types of phase, after going from this learn and pile up fast and easy quality recipe-s you can extract in urgent cases such as this. Youve got to meet a great Cook to your invitees with meals for you, to serve you. All that is is necessary much imagination and determination to develop the right material even in times when it really not enough time.
What are your culinary skills? For an idea of how good you are you are to visit cooking101.org. While you are on the site, look at a egg recipe.
Friday, March 14, 2014
Winner of a Giveaway Basket Announcement
Thank you to all people who entered Gift Basket Giveaway. I loved reading your comments. It made me smile. I care about all my readers.Thank you for visiting my blog and leaving me your wonderful comments. I love to hear from you. The winner was chosen by random.org
The Winner is.... Olya from Sacramento, she wrote:
Hi Lea, I recently discovered my love for cooking and am very thankful for this page. I found it through Natashas kitchen. Great giveaway by the way!
Thank you everybody for your kind words.
Thursday, March 13, 2014
Grilled Kiwi Chili Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work
Pretty soon our grills will be covered by huge snow drifts, and the season’s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point.
This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days.
I want to wish all of you a happy and healthy Labor Day weekend. What better way to celebrate organized labor, than by doing the minimum amount of it at your cookout? I hope you give these super simple, but very delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!
Ingredients for 4 portions:
2 pounds Korean-style (aka flanken style) beef short ribs
1 kiwi
For the chili rub:
1 tbsp ancho chili powder
1 tbsp sugar
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tsp garlic powder
1/4 tsp cayenne, or to taste
Saturday, March 8, 2014
“Pad Thai” Popcorn – How Five Seconds of Late Night TV Changed the Future of Caramel Corn
Every once in a great while, I get a food wish from someone I admire and respect so much that I just can’t say no. This “Pad Thai” popcorn recipe was their latest request, and as always, I was more than thrilled to make this very influential person’s snack dream come true. Who is this mystery foodie? Me!
I was channel surfing late one night, and caught the very tail end of a show featuring a hot spot in Charleston, SC, called The Gin Joint. The theme was unique bar eats, and the host was talking about something called, “Pad Thai” popcorn. What was that?
I heard those words, and saw maybe five seconds of footage of what looked like caramel corn in a basket, and that was it. Frustrated, but quite excited, I jumped online to find the bar’s website, and hopefully the recipe. Nothing.
There were a few links with people talking about it, and a couple cell pictures, but no actual official recipe to be found. So, I decided to give myself a food wish – figure out how to recreate this extraordinary-sounding snack. I decided to simply fortify a standard caramel corn recipe with peanuts, lime, hot chilies, fish sauce, and cilantro.
Maybe it was beginner’s luck, or the collective consciousness of all the poor souls who’ve tasted that popcorn and desperately wished they could make it at home, but it came out incredibly well. Crispy, crunchy, sweet, spicy, aromatic, and awesome! You know I’m a fan of the hyperbole, but it’s with all sincerity that I say, this may be the greatest caramel popcorn-related snack breakthrough since balls.
By the way, since this was my first attempt, please feel free to adjust the ingredients amounts and report back. I think next time I’ll add a bit more lime and fish sauce, for a little extra kick. I may also explore using tamarind juice and/or palm sugar. Anyway, I hope you give this unbelievably addictive “Pad Thai” popcorn a try soon. Enjoy!
Ingredients for about 8 cups of Pad Thai Popcorn:
1/3 to 1/2 cup popping corn kernels (roughly 8 cups prepared popcorn)
1 cup finely chopped dry-roasted, salted peanuts
1/4 cup chopped cilantro
For the caramel sauce:
1/2 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup corn syrup
2 or 3 tsp fresh lime juice
1 tbsp freshly grated lime zest
1 1/2 tbsp Asian fish sauce (fyi, if you dont use fish sauce, youll have to add salt)
1 rounded tablespoon Sambal red chili sauce, or very finely diced fresh hot chilies
rounded 1/4 teaspoon baking soda (not baking powder)
*bake 45 minutes at 250 degrees F., tossing 3 or 4 times during the cooking.
View the complete recipe
*bake 45 minutes at 250 degrees F., tossing 3 or 4 times during the cooking.
View the complete recipe
Thursday, February 20, 2014
Bobs Red Mill Soup Mix Veggie 28 Ounce Units Pack of 4
Our all natural Vegi Soup Mix is made from an exceptional blend of delicious ingredients. We combine wholesome green and yellow split peas, barley, lentils and flavorsome alphabet pasta bits made from whole wheat flour, spinach, tomato, celery, onion, beets and garlic. Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers. All natural. To your good health.Price: $18.06
Click here to buy from Amazon
Monday, February 17, 2014
Water Kefir Recipe Elixir of Life
Water kefir is made from kefir grains, also known as sugar grains, tibicos, tibi, or Japanese water crystals. The grains make up a cultures of various strains of healthy bacteria and yeast, held together in a polysaccharide matrix created by the bacteria. The symbiotic relationship of the microbes produces a stable growing culture. The microbes feed on sugar and produce lactic acid, alcohol (ethanol), and carbon dioxide, yielding a fermented carbonated beverage. The alcohol content is usually very minimal, less than 1 %. The health benefits of consuming water kefir are endless. They are a natural supplier of probiotics to our digestive tract. Probiotics refers to the healthy bacteria that usually feeds on the “bad” unhealthy bacteria in our stomach and intestines.
Ingredients:
7 cups of filtered water
8 tbs kefir grains (I ordered grains on ebay)
3/4 cup organic cane sugar or turbinado raw cane sugar (I use half of each)
After you strain kefir grains. Add dried or fresh fruits to flavor water kefir.
This is my favorite recipe:
4 cups filtered water
1/4 cup water kefir grains
1/3 cup organic cane juice crystals (sugar)
3 Tablespoon turbinado (brown)
Add after fermentation when grains are removed.
2 pieces ginger
3 slices dried pear (unsulphured)
Water Kefir Video
Never use tap water because it contains chemicals such as chlorine and fluoride. They will kill the grains. Make sure the dried fruit doesn’t have any sulfur dioxide added to it. Many conventional brands add this chemical to keep the dried fruit looking bright and fresh.
Mix sugar and filtered water. Add grains to it. Let it ferment for 48 hours. Use glass jar with a lid. When fermenting close the lid tight. Keep it out of direct light.
After fermenting strain water kefir with plastic strainer. Add any flavors. Rinse kefir grains and make a new batch. It will multiply as you make a few batches.
Here I found lots of Recipes on the web.
Fruit: Fresh or dried fruit can be added either during the fermentation process or after the grains have been removed. Or simply add in anything in a blender with the kefir water and some ice for a refreshing slushy!
Fruit Juice: Fruit juice should only be added once the grains have been removed (It can cause them to cease growing, disintegrate and also dye them the color of the juice). Approximately 1/4 cup juice per 1 quart kefir water is a good amount to start with. Adjust to taste. Lemon juice added at the end of a basic sugar-water
kefir with white sugar makes a fantastic lemonade. Orange juice makes a great tangy orange soda. Grape juice is yet another favorite often referred to as Kefir duva.
Flavor Extracts: The most commonly used flavor extract is vanilla which makes a smooth cream soda when added (½ TBS pure vanilla extract to 1 quart finished water kefir). Be sure to remove the grains before adding a flavor extract. Whole vanilla beans or cinnamon sticks can be used as well.
Orange Vanilla Soda
After 48 hours of fermentation, strain the kefir, take the liquid and add ½ TBS
vanilla extract per quart. Add a couple orange slices (outer rind peeled if
non-organic). Let sit for another 24 hours on the counter, or 24-48 in the fridge.
Tighten the lid for more fizz!
Blueberry Coconut
After 48 hours of fermentation, strain the kefir, take the liquid and add ¼ cup
coconut water per quart. Put in a big handful of blueberries. Let sit for another 24
hours on the counter, or 24-48 in the fridge.
Cranberry Apple
After 48 hours of fermentation, strain the kefir, take the liquid and add ¼ cup cranberry juice per quart. Throw in a couple slices of apple. Let sit for another 24 hours on the counter, or 24-48 in the fridge.
Grape
After 48 hours of fermentation, strain the kefir, take the liquid and add ¼ cup grape juice per quart. Add a couple grapes if desired as well. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Tighten the lid for more fizz!
Creamy Ginger spice
After 48 hours of fermentation with just ginger and sugar, strain the kefir, take the liquid and add ½ TBS vanilla extract and 1 cinnamon stick per quart. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Tighten the lid for more fizz! Serve cold with whip cream on top. Or add some scoops of caramel vanilla ice
cream for a delicious float!
Lime Pineapple
After 48 hours of fermentation with a slice of lime (instead of lemon), strain the kefir, take the liquid and add a half cup pineapple chunks per quart, squeeze in the lime juice and discard the lime slice. Let sit for another 24 hours on the counter,
or 24-48 in the fridge.
Raspberry mango
After 48 hours of fermentation, strain the kefir, take the liquid and add ¼ cup mango (or similar tropical fruit juice) per quart. Add in ½ cup raspberries. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Tighten the lid for more fizz!
Strawberry lemon
After 48 hours of fermentation, strain the kefir, take the liquid and add 1/2 cup pureed strawberries and squeeze out the juice from the lemon into it. Add a couple whole strawberries if desired as well. Let sit for another 24 hours on the counter, or 24-48 in the fridge. If this is too tart, add in some sugar or honey at the end to taste.
Cola Cherry
After 48 hours of fermentation of just sugar and grains, strain the kefir, take the liquid and add ¼ cup cherry juice per quart. Add a couple whole cherries if desired as well. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Mix in sugar to taste if desired.
Banana Berry Blend (Slushy or Smoothie)
Take a ½ cup frozen berries, ½ cup kefir water, ¼ cup shredded coconut, 1/2 large banana, a couple spoons of applesauce and blend in ice until desired consistency is reached. Add honey or sugar if you would like it sweeter. You can also make a smoothie with a couple scoops vanilla or coconut ice cream instead of ice. This is a
very delicious flavor combination.
To make Slushies, Smoothies and Italian Sodas with Water Kefir:
Since water kefir does have some flavor of its own, we recommend starting out with flavors that compliment it one or two at a time, just in case you are not crazy about the final flavor. Most people love many different combinations though, and even fruits like blueberries and bananas can go well with water kefir. Below are
some recipes and recommendations!
Water Kefir Slushies:
Put in a blender your finished, ready-to-drink water kefir liquid (a cup or two), fruit of choice and any other add-ins. Blend. THEN add in crushed ice until the consistency is good. Often times people underestimate the amount of ice needed make sure you have a lot on hand!
Fruit and flavorings can be fresh, frozen, jams or juices. Mix it up and see what new delicious twists you can create! You can also add in carrot juice, aloe, yogurt, soy, cream (make it an italian soda!) ginger, vanilla or chocolate if youre feeling adventurous or looking to boost the nutrition even more!
Water Kefir Smoothies (similar to slushies, but with frozen yogurt or ice cream!):
Put in a blender your finished, ready-to-drink water kefir liquid (a cup or two), fruit of choice and any other add-ins. Blend. THEN add in icecream or frozen yogurt of your choice until you reach your desired consistency. Vanilla is always a good base to start with.
Taste, add more fruit or fruit juice if needed (not too much or it will turn runny quickly), and tiny bit of honey or applesauce (or any kind of sugar or stevia) if it needs some more sweetness.
A few great blends to try (same as slushy recommendations):
lemonade-strawberry, grape, grape-lime, mango-banana, kiwi-raspberry, acai berry, banana-pineapple, cherry, ginger-lemon-orange, blackberry, pomegranate, cranberry-lime, lemon-lime, grape-cherry-strawberry, blueberry-tangerine-banana, banana-apple-raspberry, coconut-blueberry, papaya-banana, strawberry-banana-orange, lychee-coconut-banana, pineapple-banana-guava, orange-banana-grapefruit, watermelon-lime.
Fruit and flavorings can be fresh, frozen, jams or juices (or extracts such as almond). Mix it up and see what new delicious twists you can create! You can also add in carrot juice, aloe, yogurt, cream (to make a very rich smoothie) ginger, vanilla or chocolate if youre feeling adventurous or looking to boost the nutrition even more! You can also of course add in some delicious bites of cookies, cake,
candy, nuts, graham cracker, whatever your heart desires!
I recommend sticking to a more basic flavor like vanilla and mixing these in at the end for a chunky effect (and possibly using LOTS of ice cream for a Cold Stone type mix-in effect, instead of a drinkable smoothie).
Water Kefir Italian Soda:
1. Fill a tall glass cup with ice
2. (Optional - I recommend trying these after you know what the plain version tastes like) add in some flavoring syrup of your choice (grape, cherry, kiwi, cranberry etc). Jam or blended fruit can be used instead of syrup - add honey or sugar if the blended fruit is too bland).
3. Pour in your fizzy water kefir to about an inch from the top. To get fizzy water kefir, bottle it in a specially designed air-tight bottle, such as a swing-top bottle for a couple days until desired fizziness is reached (then add it to this recipe).
4. Add in half and half (half cream, half milk) to the top.
5. Stick in your straw and drink!
Friday, February 7, 2014
Spaghetti Al Tonno Tuna…Hamburger of the Sea
This video recipe is another one of my "go to" pasta dishes, a delicious spaghetti with a spicy tuna and tomato sauce. Its fast, cheap and easy. Speaking of fast, cheap and easy…I know that Jessica Simpson had some problems with the old saying about tuna being the "chicken of the sea," but when it comes to quick meat sauces for pasta, I say that tuna is more like ground round than chicken. I like to make the occasional Americanized Bolognese, but it takes a while to brown the hamburger, and then simmer it in the tomato sauce until at least somewhat tender. Tuna on the other hand makes a great "meaty" tasting tomato sauce in just minutes. Not to mention lower-fat, lower cal, etc.For some reason I never really think of this dish as a "fish pasta." I think because it’s so hearty and satisfy, like a good Bolognese. I almost called it Tuna Bolognese just to drive the food fascists crazy, but decided against at the last second. Theyll get their aprons in a bunch when they see the Parmesan go in anyway. This sauce is very close to the red clam sauce I did a while back, and I think I like it even better with the tuna, which of course is much cheaper, so that works out nicely. By the way, as you can see, this video recipe was produced for About, so theres only the one player option for viewing it. Enjoy.
Ingredients:
7 ounces tuna
3 cups tomato sauce
1/2 cup white wine, something decent
2 tablespoons olive oil
3 cloves minced garlic
red pepper flakes, to taste
1 teaspoon anchovy paste
1 teaspoon sugar
2 tablespoons capers
1/2 cup chopped parsley
1 pound of your favorite spaghett
Winner Announced of the Vanilla Bean Giveaway
Thank you so much:-)
And the winner is... Lana Chuk
she said:
Thank you for your recipes, I enjoy cooking them, I visit your site daily, I dont typically leave comments but try to click on you adds to help support your cooking and web expenses.
Congratulation Lana!!!!!!!!!!!!!!!!!!!
I will contact you with details.
Friday, January 31, 2014
Classic Diner Hash Browns The Real King of the Breakfast Potato
Grating a couple potatoes is not that much harder than cubing them up, and the cooking process is almost identical. If anything, hash browns cook faster than homefries, and in this chef’s opinion are the superior breakfast potatoes. They are crisper, more interesting, and absorb runny egg yolk like homefries can only dream about.
One thing to note when you look at the ingredients below: this is a scalable recipe, with one medium-sized russet potato portioned per person. If youre going to make this for a larger group, you’ll want to use several pans, as you need enough room to get the proper crustification.
Speaking of russets, the potato variety is much more important here than with homefries. Just about any potato will work for those, but for hash browns you need the starchy texture of the russet, as opposed to the waxier texture of red potatoes. By the way, Yukon gold also works okay, but russet is the best.
Anyway, the next time your cooking a proper breakfast at home, I hope you give these “other” breakfast potatoes a try. Enjoy!
Ingredients per person:
1 medium russet potato, grated
1 1/2 tbsp clarified butter (melted butter separated from the milky liquid)
salt, pepper, cayenne, and paprika to taste
Friday, January 24, 2014
Types of biryanis you can just eat
What is a delectable mix of spices and rice, and can be made with chicken, mutton, egg, fish or even vegetables? This is just one single dish, yet it is equivalent to an entire, fulfilling, several-course meal in itself. Believed to have originated in the kitchens of the Muslim Mughal Maharajas, this item is literally fit for a king! No points for guessing; I’m talking about your all-time-favourite biryanis. Considered to be the world’s best and most wholesome one-pot meal, I have yet to come across any non-vegetarian who doesn’t adore this dish.
Types of Biryanis:
Although there is no limit to the types of biryanis you can prepare, here are some of the most common and most widely eaten ones:
· Hyderabadi Biryani: A royal dish directly from the kitchen of the Nizams, extremely rich flavours and primarily spicy. And would you believe it, the Hyderabadi Biryani comes in 49 different kinds, right from ‘shrimp’ Hyderabadi biryani to even a ‘quail’ Hyderabadi biryani! Hard to believe, especially when we’re used to the typical rice preparation of basmati rice and goat meat…
· Lucknowi Biryani: Known by various names like Awadhi biryani, Mughlai biryani and even Pakka biryani, this is the actual recipe left behind by the erstwhile Mughal rajas and maharajas. Needs neither an introduction nor a description. A prime delicacy if ever there was one.
· Ambur Biryani: Ambur, a city in Tamilnadu, has the distinction of more biryani shops per kilometer than any other metropolitan city in the world, leave alone India! Legend has it that this was served for the Carnatic army since it wasn’t very convenient to prepare Indian breads like rotis to cater to so many jawans all at once. And as they say, the legend lives on…
· Kolkata Biryani: Recession was known in the past as well and it was one of these periods when potato came to be used in biryani along with a little meat as it was relatively cheaper. And this became famous as the Kolkata biryani.
· Sindhi Biryani: The only biryani which uses yoghurt in large amounts while being cooked. Named after a state in Pakistan where it originated.
I could go on and on, but then my list of biryanis would never end. What’s more, I could even invent a special exclusive biryani recipe of my own! But till that much-awaited day arrives when you’ll be able to try out my extraordinary biryani, you can settle for these Biryani Restaurants to satiate your appetite. Simply Order Food Online and get home delivery from any of these biryani speciality restaurants in Bangalore, Delhi or Mumbai and relish your meal.
Do you know the difference between the two terms – ‘biryani’ and ‘pulao’? I was oblivious of the same until recently. When we say ‘pulao’, it means a dish wherein all the ingredients including the rice, vegetables or chicken/mutton (as the case may be), are cooked all together. Whereas when we talk about biryani, it usually implies that the rice and meat/vegetables are cooked individually in separate pots and once they’re ready, both are brought together and layered, resulting in contrasting flavours which set your taste buds tingling.
And for those of you who spend half your days commuting to and fro from home to office and then again back home, you could order biryanis on the go using the Online Food Ordering Apps of JustEat.in. Dedicated to all biryani lovers like me!
Sunday, January 12, 2014
Story of Chitol Machh er Gada and the beautiful lady at CR Park fish market
PREAMBLE
The title of the article may seem bit strange. You may directly go to the Ingredient chapter below and ignore the Preamble.
One evening in the autumn of 1986 ( not summer of 42), I landed up at CR Park ( Delhi) fish market and I was delighted to see a long Gada piece of Chitol machh (as usual, the peti portion was sold out by then).
I told my fish vendor , Naren ( now gone after losing all money in satta and gambling) to cut 500 gms of Gada of Chitol in to pieces of 1.5 inch X 1 inch X 1 inch rectangular pcs with skin on.
I heard one whispering self- statement " Ishhh!!! Chitol Machh-er baro-ta bajie dilo ".
I looked aside and saw a beautiful lady in greenish " Tanga-eel sari" who made the statement.
When I looked towards her, she made one hasty remarks " Ami kichhu bolini" ( Thakur ghar-e key....ami kala khaini syndrome. ).
I said "Please dont bother so much. Actually we could not graduate beyond " Chitol Machher Muitha", which has been passed down from generation to generation, as if the Gada of Chitol was destined to become Muitha and nothing else."
"How these pieces will be cooked?". There was no sarcasm in her question, but a distinct inquisitiveness".
" I am going to try the recipe which my mother used to cook, and I will not eat Muitha , given a choice vis-a vis this recipe" . I said.
" Please Bolun-na"
I narrated the recipe and she reversed her Muitha order on a small portion and rest to continue with muitha cut".
" Naren, 250 gm Dada-r ( me) moton kato...baki ta Muitha hob-e".
As usual I visited the fish market everyday, late evening mainly to advise, (over a cup of tea ) how to make more money without cheating the customers.
When I narrated the recipe , her eyes were widening...( see below the recipe).
Next few days when I used to arrive at fish market to have a cup of tea with them, Naren would say " dada, ek Mohila roz apnar khoj korchhen..ektu ta-taDi asben".
Finally I met her one saturday evening and she was waiting for me.
" Dada, ki darun recipe..Apni amake Muithya-r hat theke bachiye chhen. Sabai, amar sasuDi porjonto, Chitol Maccher Gada-r jhal khete chae.. 10 minute e ready ..."
In 1993 when she came to know , I was an engineer and not a Chef in some hotel, she was amazed ..." Aj kei amar Husband ke bolte hobe CR Park-er sei recipe-wala kono chef noe..ekjon engineer.... asun-na ek din amar BaDi...du jone mile khub ranna kara jab-e". But luckily it did not materialize....otherwise I would have been exposed in front of an excellent woman, who was by far a better cook than me.
It was a nice relationship, exchanging recipes & short cuts to cooking etc and lasted till 2001 , when I vanished for 8 years, to Korea , Malyasia, Vietnam, Kuwait etc.
The other day the fish vendors told me, she had left Delhi long back ....
I am happy that I helped her getting rid of the Muitha cooking, which is not worth the effort you make....
But again " Even if you bring the top Mihi-dana maker from Bardhaman to Calcutta, after eating it the comment will be " Darun Mihi-Dana, kintu Bardhaman-er Mihidana-r moton hoeni..." so no matter how you cook the Chitol-gada..the comment will be " Bhalo hoechhe...kintu Muitha-r
moton taste hoe ni"..
So this recipe is for people who appreciate the unique taste of Chitol gada" no matter how it is cooked.
Happy cooking
INGREDIENTS
- Chitol gada 8 piece, 40mm X 25 mm X 25 mm ( or any other size ). ( see Variation below)
- Red chili powder 3 level tsp ( Everst Tikha lal for people like me, for whom no chili is hot enough ( otherwise use less hot powder)
- Kalo Jeere 1 level tsp
- Mustard Oil 2 tbsp + 1 tsp.
- Green chili 4 whole with a slit
- Holud ( termaric powder) 1 heap tsp.
- Oil for frying fish ( the left over oil can be used under serial no 4 above.)
- Salt to taste
PROCEDURE
Marinate fish in 1 tsp Holud and 1 heap tsp salt for minimum 30 min. ( Holud and salt here is over and above what is given under ingredients above) .
Keep the fried fish aside
Soak the red chili powder, Holud in 50 ml water for minimum 15 minutes.
Take a Kadai and Add 2 tbsp or more of Mustard Oil from the leftover oil and heat.
Give Kalo jeere and green chili sombora ( seasoning) and add the slurry of red chili powder and Holud.
Stir vigorously under moderate flame and fry the mix until the oil comes out and the aroma of fried red chili and Kalo jeere comes out . ( The end of frying can also be determined by smelling until you sneeze. Dont sneeze into the KaDai unless you are cooking for near and dear ones. If you do sneeze into the kaDai inadvertently , please ensure that no one has seen you)
Immediately add 150 ml ( 1 cup) of water to prevent burning of the chili.
Bring to boil and add the fried fish and 1 tsp raw mustard oil and salt.
Dry out the water under moderate heat so that the oil comes out and very little water remains.
Eat with rice. ( I have a good mind to try it as a snack with drinks)
Cautions
1. If you are using extra hot chili powder, keep one hanki handy while eating...( not for people like me for whom no chili is significantly hot.)
2. Ensure that the chili is not burnt when frying after giving Sombora...if you are in doubt, put little water to quench and continue dry out. If the chili powder paste burns out, discard the batch and start afresh.
Variations
1. You may use any other fish of your choice , Rui, Tangra, Pabda, salmon, tuna, Makarel, sardines etc.
2. Some of my friends have tried, in addition, bit of garlic ginger paste. But I will prefer the unique aroma of fried red chili + kalo jeere for this dish.
3. You can use any other oil, Olive oil will be great too.
Tips on Chitol-Gada
Contrary to popular belief, it is much easier to eat Chitol gada than Ilish, Rui Gada. The bones of Chitol gada is very well organized , so it is easy to locate and remove during eating.
Happy Eating
Tuesday, December 24, 2013
A Tale of Two Spaghetti Squash Dishes
Well I did some experimenting with a spaghetti squash this week, and although it all came out reasonably edible, it wasnt fabulous. The problem - and Ive had this problem before with spaghetti squash - is that it was just incurably soggy. I thought I would try it as a "Pad Thai" first of all, and although I was pretty happy with the sauce - 2-3 tablespoons fish sauce, 4 tablespoons apple butter, 1 teaspoon chile-garlic sauce and the juice of 1 lemon - the dish was just mushy, even when I used half barely-soaked rice noodles instead of all spaghetti squash. It would go well with just noodles, and cabbage, bean sprouts, mushrooms, onion and carrots for the vegetable portion. I guess thats what Ill try next. I dont think this would have worked even with a squash that was drier in texture, as some of them are (and should be). I had a particularly damp one for some reason this time.
This dish was even more homely, but it worked better. It was still rather moist, but somehow as a casserole it was more acceptable. It would be worth doing again, especially with a somewhat better specimen of squash. Ill write out what I did here:
4 servings
1 hour 15 minutes - 30 minutes prep time not including baking the squash
4 cups cooked spaghetti squash (about 1/2 large)
100 grams whole rice vermicelli, soaked in cold water until barely pliable
450 grams (1 pound) bulk sausage
1 large onion, peeled and chopped
1 medium carrot, peeled and grated
2 cups chopped cabbage
2 cups quartered button mushrooms
a little oil
3 cups tomato sauce
Cook the squash and let cool enough to handle. Discard the seeds and gunk from the centre, and pull out the strands with a fork. Spread out to dry a bit on a tray while you prepare the rest.
Soak the vermicelli until just pliable, drain it well and snip it into manageable sections. Preheat the oven to 350°F.
Peel and grate the carrot, chop the cabbage and clean and quarter the mushrooms. Heat the oil in a large skillet, and cook the onions and carrot until soft in a bit of oil. Put them in a 9" x 11" casserole (lasagne pan). Repeat with the cabbage and mushrooms. Then, cook the sausage, breaking it up into lumps. Add it to the casserole, with the squash, vermicelli and tomato sauce, and mix well. Bake for 45 minutes, until very hot through.
Last year at this time I made Beefy Winter Borsch and Blood Orange Tapioca Pudding.
Sunday, December 22, 2013
Hog Heaven and the Taste of Karma lized Pork
To say the Willis family farm stands in stark contrast to the factory farms that surround it doesnt do it justice. To me this is literally hog heaven vs. hog hell.I was invited by Niman Ranch to attend their 12th Annual Farmer Appreciation Dinner in Des Moines, which was lovely, but the real highlight of the trip was meeting Paul Willis, and touring his familys hog farm.
Joining a large, diverse group of chefs, purveyors, restaurateurs, and reporters, we headed north by bus about 100 miles to Thornton, Iowa.Along the way, Ashley, one of Niman Ranchs field inspectors, pointed out the many CAFOs (concentrated animal feeding operations) we were passing. The destruction that these "farms" do to our land, water, and arguably souls, is well documented.
Having read books by people like Michael Pollan, and seen movies like Food Inc., I knew about such places, but there was something eerie and ominous about driving by so many (there are over 8,000 CAFOs in Iowa alone) on the way to the Willis farm. By the way, if you are into horizons, you should really take a bus trip across Iowas flat plains.
When we got to the farm, we were greeted by Paul Willis, the man most responsible for Niman Ranchs thriving network of over 500 hog farmers. Nimans motto is "Raised with Care," and after hearing Paul talk about his animals, his farm, and his mission, you could tell this is much more than just an advertising slogan to him.Before we hit the field, someone from Niman Ranch showed us some pork raised in a factory farm (on the left) vs. pork raised under their strict guidelines. As the photo here illustrates, pork is not suppose to be "the other white meat." Real pork is marbled with fat, has a beautiful pink/red hue, and firm texture. Conventionally raised pork is pale, squishy, and almost devoid of the naturally flavorful fat. Hey, at least its really cheap.
Then we got to meet the pigs, but not before being made to put on these clear plastic boots. Im not sure why we were all made to slip these on, but I assume its some sort of odd Iowan fashion thing.I kind of liked the look, but I was amazed at how much my calves and ankles sweated. The good news is my lower legs have never looked more toned.
After a short walk through native grasses and alfalfa, we were right smack in the middle of Pauls 300 hogs, which could only be described as "happy." I know that may sound Pollyannaish, but thats exactly the vibe I got. Pigs are very intelligent animals, and quite emotive, and to watch them frolicking around, and interacting with this large group of strangers, you got the clear sense they were enjoying every minute of it.
I swear some were actually smiling at me, although in fairness it could have been gas, but still. Some of the larger sows seem to gravitate towards the photographers like attention starved, albeit overweight, Hollywood starlets.In general, Id have to say most of these pigs were just big hams. Wow, it took eleven paragraphs before I resorted to a bad pig pun. Not bad.
The stars of the show were clearly the newly born piglets, some small enough to juggle (which I was asked to stop doing for fear of injury). They darted here and there, disappearing in and out of the tall alfalfa. Theres cute, and then theres baby pig cute. Heres a very short video I hope captures some of their adorableness.
So why are these hogs so seemingly happy? Niman Ranch points to their strict protocols, which Paul Willis helped develop. The animals must be given plenty of room to graze, be fed only high-quality, vegetarian feed, and never be subjected to antibiotics or growth hormones. As Paul joked, his hogs really only have one bad day.So your thinking, sure theyre probably happier and healthier, but do they taste good? Oh yes, they do. After our tour, we stripped off our plastic booties (which by that time Id grown strangely fond of) and headed down the road to the Willis family home for an amazing whole hog roast, complete with a table full of delicious food prepared with obvious love and pride by Pauls wife Phyllis.
The scene was right out of a Norman Rockwell painting. The sweet smell of manure, weathered barns, tall grasses bending in the breeze, cats bouncing, dogs begging, cocks crowing, and a hayride.Here you see me along with Paul, and two fellow bloggers, Danielle from Bon Vivant, and Tina from Carrots N Cake. The setting was so perfect, and the characters so authentic, we three joked that these must be actors brought in by Niman Ranch for the weekend.
After a gorgeous sunset, we headed back to Des Moines, bellies full of pork, hearts full of joy in the knowledge that people like this really do still exist, and that their numbers are growing. My sincerest thanks to the Willis family and Niman Ranch for an unforgettable experience.The following evening we enjoyed a wonderful meal at the 12th Annual Farmer Appreciation Dinner, and I will post a photo recap of that tomorrow. Stay tuned!
All photos (c) John Mitzewich, except hayride photo (c) Tina from Carrots N Cake.
Disclosure: All travel, lodging, and food on this trip were provided for by Niman Ranch.
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