Main Courses

Bringal Roast
Cabbage Curry
Catania Chili
Chicken Kebap
Chicken Masala
Croatian Dog
Dal Fry
Dal Potato Curry
Dry Vegetable Curry
Falafel!
Jimmy Mac
Jimmy Toastie
Kadai Paneer
Marinated Chicken Skewers
Mix Vegetable Curry
Not Your Typical BBQ
Paella
Roasted Indian Chili Potatoes
Scalloped Potatoes
Tomato Masala
Veg Fried Rice

Bringal Roast


IndiaIndia: One of my favorite recipes we learned during our Keralan cooking class in India!

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Ingredients:

3 Tbs. coconut oil

1 large onion, chopped
6-8 curry leaves
1/4 tsp red chili powder
1/4 tsp turmeric powder

1 cup shredded cabbage
1 cup carrots in thinly sliced matchsticks

1/2 cup water
Salt, to taste

Directions: 

Heat coconut oil in wok-style pan over high heat. Sauté onions until translucent. Reduce heat to medium and add curry leaves, chili and turmeric and sauté 1-2 minutes. Reduce heat further to low and add vegetables, 1/2 cup water and salt.

Cover with lid and let simmer 8-10 minutes or until vegetables are just tender.

Options: Substitute eggplant for carrots and cabbage and only add water if required.

Total Time: 15 minutes

Serving Suggestion: Perfect side to accompany a spicy curry or dal.

Cabbage Curry 


IndiaIndia: (Camel Safari Desert Recipe #2- Dinner) I know, I know. It doesn’t sound all that appetizing does it? Well, its incredible and I have never been so happy to see cabbage in my life than sitting in the middle of the deserted dunes on our first night in the desert. We enjoyed this incredible dish with heavy nan style chapatis baked seconds ago on our desert fire that was created using 3 rocks and some dried brush.

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Ingredients:

2 Tbs vegetable oil
1 green chili, minced with seeds intact
1 shallot, peeled and finely cut

2 tsp turmeric
2 tsp red chili powder
2 tsp coriander powder
1 tsp cumin seeds, crushed in your palm
1 cup bottled water

2 tomatoes, chopped
1 head of garlic, skins removed and then crushed using the bottom of a steel cup and plate
1 tsp salt
1 whole green cabbage, shredded

Directions:

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Heat oil and add chili and shallot. Saute 3 minutes.

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Then add all remaining ingredients and cover with a metal plate and bring the saucepan up to boiling. Depending on the size of the fire and wind, cooking time will vary incredibly. With our little fire in the windy desert it took about 15 minutes to cook. Meanwhile we made chapatis!

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Total Time: 25 minutes

Yields: Enough for 3 camping camel cruising people

Serving Suggestion: Chapatis are the perfect camping low maintenance pair for this one! Chapatis were made by adding filtered water to a bowl containing plain flour. We rolled the dough into balls and then stretched them out into circles before placing them on a heated chapati pan, flipping just once or twice before enjoying!

Catania Chili


Italy Italy: The best markets in the world deliver the best ingredients for flavor packed chili. Although the ingredients list looks lengthy, everything could be collected with one morning trip to the market and stepping across the street to the tiny shop across from the hostel.

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Ingredients:

1 cup dried red kidney beans
1 cup dried garbanzo beans
2 yellow onions, minced
5 red chili peppers, seeds removed, finely minced
5 large cloves garlic, finely minced
1 cup sun-dried tomatoes, thinly sliced
2 Tbs chili seasoning
1 tsp cumin
salt
pepper
One bottle tomato sauce
2 cups ripe tomatoes, diced
2 cups carrots, sliced into ½” thick rounds
5 red and green bell peppers, diced
1 cup green beans, washed, ends trimmed and cut into 1” sticks
½ kilogram ground beef
1 Tbs chili seasoning
1 tsp salt
1 cup green onions, thinly sliced

Directions: 

The day before: Place dried beans in bowl and cover with water and let soak overnight.

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Drain off water the following day and rinse thoroughly. Place in large saucepan and bring to boil before turning heat down to let simmer one hour.

Meanwhile, lightly oil frying pan. Over medium-high heat, add onions, chili peppers, garlic, sun-dried tomatoes, spices and salt and pepper.

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Sauté until onions are translucent.

Add tomato sauce, tomatoes, carrots and simmer for 15 minutes or until carrots begin to soften. Add green beans and simmer 5 minutes.

Add bell peppers and simmer another 10-15 minutes or until peppers are tender.

Meanwhile, brown beef. Over medium-high heat, oil frying pan. Add ground beef and season with chili, salt and pepper. Once just-cooked, remove from heat.

Add beef and beans into the large veggie-filled saucepan. Lightly stir all ingredients together and let sit for several minutes before removing from heat.

Garnish with green onions.

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Prep Time: Overnight for beans.

Total Time: 60 minutes

Yields: Too much.

Chicken Kebap

Turkey Turkey: You know when a country has a reputation for some traditional cuisine and then you get there and are completely disappointed because nobody but tourists eats the grub? Well, good news. That’s not the case in Turkey. Everybody every day for every meal grabs a kebap in the street. We loved Turkey because the thing to do was to eat street food, so we fit right in and loved it!!! James got one, or two, or three of these everyday. I think they cost about 5 Turkish Lira each. With plenty of free things to do such as visiting the mosques, markets, streets, towers, and buildings, it was perfect to grab street food and have an entirely free day.

Ingredients: 

6 oz marinated chicken (see Marinated Chicken recipe below)
Handful of shredded romaine lettuce
Handful of tomatoes and diced onions
Wheat tortilla wrap

Directions: 

Warm wrap on griddle.

Thinly slice marinated chicken and fry in skillet for 5-8 minutes or until golden brown and completely cooked through.

Place lettuce, tomato and onion fixings inside warm wrap. Add chicken and roll tightly.

Servings Suggestion: Grab a $0.80 pomegranate juice while you are at it and finish it off with some sweet pistachio pomegranate lokum!

Total Time: 2 seconds and about $1

Yields: A big enough kebap to call it a meal

Chicken Masala 


IndiaIndia: James favorite meal in India! This is from our Keralan cooking class!

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Ingredients:

1 pound chicken breast, cubed

1 tsp meat masala
1/4 tsp turmeric
2 tsp lemon juice
1 tsp salt

Meat Masala
Pepper
cinnamon
star anise
cloves
cardamom
fennel

2 yellow onions, chopped
1/2 tsp freshly grated ginger
1 tsp freshly grated garlic
1 minced green chili
6-8 curry leaves

1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp chili powder
1 tsp meat masala
salt, to taste

1 tomato, chopped
1/2 cup water
3/4 cup coconut milk

Directions:

Take each parts of all spices and blend until fine using spice (or coffee) grinder

In large bowl or Ziploc, combine chicken, meat masala, turmeric, lemon juice and salt and coat completely and let marinate minimum of 30 minutes.

Heat skillet over medium heat. Add small amount of oil and sauté onions with ginger, garlic, chili and curry leaves until onions are translucent. Then add coriander, turmeric, chili powder, meat masala and salt. Saute ,string occasionally for 3-4 minutes.

Then add tomato and water and simmer on high until slightly reduced and thick.

Finally add chicken and cover, cooking on medium heat for 30 minutes.

Once chicken is cooked, add coconut milk and bring to simmer before removing from heat and serving immediately.

Croatian Dog



CroatiaCroatia: We discovered these in Zagreb and I don’t know what makes me hate on hot dogs in America but think these are the best thing since gluten-free bread. We ended up calling these dinner every night we were in Zagreb, and for about 20 kuna each we easily had money leftover for kuhano vino.

Ingredients: 

1 french baguette
1 chorizo-style hot dog

Directions:

Cook hot dog in skillet 5 minutes until cooked completely.

Meanwhile slice french baguette into thirds and toast 1/3 in panini grill. Once hot, pierce through hot dog hole making spear.

Insert hot dog into baguette (stop laughing).

Servings Suggestion: Make two

Total Time: 10 minutes

Yields: Enough to call it a meal

Dal Fry


IndiaIndia: Always on the menu, always the cheapest and undoubtedly the most satisfying meal, meaning we got this more than once during our 3 months in India!

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Ingredients: 

3 Tbs coconut oil
1/2 tsp cumin seeds
3/4 cup onion, chopped
1 Tbs ginger, minced
1 Tbs garlic, minced

1/4 tsp turmeric powder
1/2 tsp red chili powder

1 medium tomato, cubed
1 cup cooked dal (any lentil)

1/4 cup finely chopped coriander leaves (cilantro)
salt to taste

Directions: 

Over high heat, heat coconut oil.

Add cumin seeds and stir gently with wooden spatula. Once popping subsides, add onion, ginger and garlic and sauté until onions turn translucent.

Add tomato and cook 3 minutes over high heat, stirring gently. Add cooked dal and additional water if required. Add salt to taste. Only stir to combine all ingredients and let be so not to turn the lentils mushy.

Remove from heat and garnish with cilantro just prior to serving.

Prep Time: Depends on size of lentils – small lentils can be cooked without soaking for 30 minutes. Larger legumes require soaking and longer cooking times.

Total Time: 1 hour (using small lentils)

Serving Suggestion: Serve over a bed of cashew saffron basmati rice.

Class Notes: Rinse lentils 3 times before using. Small lentils shouldn’t be presoaked as they will get mushy.

Dal Potato Curry 


IndiaIndia: (Camel Safari Desert Recipe #1- Lunch) We went on a 3 day camel safari in theDesert in Rajasthan from Jaisalmer and had the best 3 days of the year. It was incredibly tranquil, relaxing, peaceful and beautiful. Our camels Papu, Lalu and Kalu had entertaining personalities and our guide, Nongarem was an absolute sweetheart. Nongarem let us help prepare lunch and dinner and he was happy to share his delicious recipes with us! Forever when I make these veg curries I will also think of the That Desert. The second day we had this meal it was so windy in the desert we had to dig a hole in the ground and make the fire inside the hole. We then placed the saucepan on top and lunch was back on!

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Ingredients:

2 Tbs vegetable oil
1 green chili, minced with seeds intact
1 shallot, peeled and finely cut

2 tsp turmeric
2 tsp red chili powder
2 tsp coriander powder
1 tsp cumin seeds, crushed in your palm
1 cup bottled water

2 tomatoes, chopped
1 head of garlic, skins removed and then crushed using the bottom of a steel cup and plate
1 tsp salt
4 potatoes, cubed
1 cup dal (red, orange lentils), rinsed thoroughly

Directions:

Heat oil and add chili and shallot. Saute 3 minutes.

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Then add all remaining ingredients and cover with a metal plate and bring the saucepan up to boiling.

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Depending on the size of the fire and wind, cooking time will vary incredibly. With our little fire in the windy desert it took about 20 minutes to cook.

Meanwhile we made chapatis!

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Total Time: 20 easy minutes

Yields: Enough for 3 hungry desert safari people!

Serving Suggestions: Of course if you are camping then your best bet is thick chapati. Otherwise if at home then pair with brown rice or hypoallergenic and complete protein quinoa!

Dry Vegetable Curry


IndiaIndia: We learned this recipe from a cooking class in Fort Cochin, Kerala!

Note: This is considered a ‘medium spicy’ recipe for Keralan standards.

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Ingredients: 

1 cup fresh grated coconut (can also substitute frozen or lastly dried)
3 small shallots
1 small green chili
1 clove garlic
2 pinches turmeric powder

2 Tbs coconut oil
1/4 tsp black mustard seeds

3 small red or yellow onions, chopped
6-8 curry leaves (Note: Can use fresh or dried. If using dried, use more. If you can’t locate curry leaves, don’t substitute other leaves. Curry powder is not the same as curry leaves!)

1 cup carrots, finely shredded
1 cup beetroot, shredded

2 tsp. salt
1/2 cup water

Directions: 

In blender, spice or coffee grinder, grind coconut, shallots, chili, garlic and turmeric. Set aside.

Heat coconut oil in wok-style pan over high heat. Add mustard seeds and stir gently over heat until they have all burst.
Lower heat to medium-high and add onion and curry leaves and sauté until onions are translucent.
Add coconut mixture, vegetables, salt and water. Cover with lid and reduce to simmer until carrots are just tender, about 8-10 minutes while stirring occasionally.

Serving Suggestion: Serve as a side to any curry dish.

Options: Can use paneer instead of vegetables for a Paneer Curry. Paneer can be purchased in Indian supermarkets frozen. To use, thaw under room temperature water and then remove from package and slice into cubes before adding to this dish. Paneer does not require marinating.

Falafel 


IndiaIndia: My favorite food happens to be available on many menus in India?! Perhaps the heavy use of chickpeas here as well lends nicely to this curry alternative. Enjoy! 

 

 

Ingredients:

1 cup cooked chickpeas
2 cloves garlic, minced
1 yellow onion, grated
4 carrots, finely grated
1 cabbage, finely grated
2 Tbs cornflour
Salt, to taste
2 tsp turmeric
2 tsp cumin
1 tsp chili
1 tsp pepper
2 tsp coriander powder
2 tsp kitchen king masala
Several tablespoons lemon juice, as needed to achieve desired consistency

Frying oil (ghee, soy or peanut oil)

Directions:

Combine all ingredients in large bowl until thoroughly combined. Form into 1-2” balls and set aside for frying.

Fill a deep frying pan with soy or peanut oil and heat.

Lower falafel balls gently into frying vessel and cook until lightly browned.

Remove from frying pan using slotted spoon and serve immediately.

Time: 40 minutes

Yields: Three dozen falafel.

Serving Suggestion: Serve alongside fiber and protein packed hummus, and complete the meal with a fresh green spinach and cherry tomato salad sprinkled with balsamic and oil vinaigrette.

French Onion Soup 


IrelandIreland: Since the onions were yanked from the ground and then left to sit in the rain, we quickly started collecting and using them. Since we had all the time in the world, I cooked up James some of this soup to enjoy on the grey Irish days. IMG_4967

Ingredients: 

1/4 cup unsalted butter
3 sweet yellow onions, thinly sliced into half circles
generous pinch of caster sugar
2 Tbs all-purpose flour
1/2 cup dry sherry
1/4 cup beef stock (we used one beef bouillon cube in water)
2 tsp freshly picked thyme, finely chopped
salt and cracked pepper
1/2 white baguette, can be a day old
1 cup grated cheese (whatever you prefer, James used Irish cheddar and it was fine)

Directions: 

Heat broiler oven.

Over medium-low heat, melt butter in heavy saucepan on stovetop.

Add onions in thin later and sprinkle with sugar. Carmelize for about one hour, standing around stirring occasionally because you have nothing else better to do in Kildare, Ireland.

Add flour, sherry, thyme, and cover pot with lid and bring to a simmer. Stir occasionally. After 30 minutes, season generously with salt and pepper and mix.

Ladle onion mixture into ovenproof ramekins. Transfer to baking tray. Top with bread. Distribute cheese over ramekins and place under broiler until bread is nicely toasted.

Serve and enjoy immediately.

Prep Time: 15 minutes

Cook Time: What feels like your entire life. But then again, you have all the time in the world in Ireland.

The Jimmy Mac


Italy Italy: Ah yes, the hamburgers in Italy. The butcher across the street sold some excellent ground beef and it was dirt cheap. So this was James dinner creation I think every night for the month of our stay there.

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Ingredients: 

‘Real’ butter
1 sweet yellow onion dug up this morning
2-3 red chili peppers freshly snapped off the plant
salt
pepper
2 beef patties that some tiny market down the street creates daily using spices, onion and cheese
2 slices of amazing semi-hard Italian cheese
1 freshly baked still warm artisan bun

Optional fixings:
2 leaves lettuce
2 thin slices tomato
2 slices of ‘I don’t know Italian’, so I point at it’ cheese
¼ cup homemade pico de gallo (hey, we’re living with a chick from Mexico)

Directions:

Remove onion skin and halve through the root before slicing into strips. Deseed chili peppers and finely mince.

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Place grill pan over medium high heat. Melt butter and then add onion, chili peppers, salt and pepper. Sauté until onions are translucent then scoot veggies off to the side of the pan.

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Re-butter center of grill pan if necessary (duh, it’s necessary).

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Place patties on grill pan and cook 4-5 minutes and then flip. Meanwhile, lightly toast the bread.

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Just before patties are cooked to your liking, add cheese slices and remove from heat once melted.

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Assemble your burger with optional fixings. Once it looks something like the Tower of Pisa, enjoy.

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Buon appetito!

Prep Time: 5 minutes, plus an hour of meandering through the morning market.

Cook Time: 10 minutes.

Eat Time: James PR is about 132 seconds.

Jimmy Toastie


India India: James made this every day, twice a day, for four weeks while we were in Goa.

Ingredients: 

2 bread buns
1 small red onion, diced
1 small tomato, thinly sliced
2 Tbs pesto sauce
2 thick slices of whatever cheese you can find (cheddar something)

Directions: 

Slice bread into halves. Spread pesto onto cheese and stuff all ingredients into bread buns.

Place into heated panini grill and set for 7 minutes or James says “until cheese is oozing out the sides.”

Enjoy.

Serving Suggestions: Have as an appy before the real Indian curry and rice is finished.

Total Time: 10 minutes

Yields: 2 Toasties

Kadai Paneer


IndiaIndia: Paneer is a fresh unsalted white cheese (equivalent to cottage cheese) that pairs nicely with super intense flavors, such as masala and curry! Since over 1/3 of the population is vegetarian in India, selecting an entree with paneer was one way to consume some protein in this country! This recipe was one we learned while staying at Yogis Guesthouse in Jodhpur, Rajasthan.

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Ingredients:

1 Tbs vegetable oil

2 small onions, chopped
2 green chilies, finely chopped, seeds intact
2 cloves garlic, peeled and finely minced
1 tsp salt

1 tsp turmeric powder
2 roma tomatoes, thinly sliced
2 tsp coriander powder
2 tsp masala mix (equal parts:

6 ounces paneer, sliced into even 1” cubes

Directions:

Heat oil in pan.

Add onion, chili, garlic, salt and sauté until onions are translucent.

Add turmeric and tomato and simmer 2 minutes.

Add coriander and masala and simmer briefly before adding gravy and cows milk. Gently stir while heating over medium high heat for 2 minutes.

Add paneer and bring back to simmer before removing from heat and serving immediately.

Total Time: 10 minutes

Yields: One generous 2 cup serving

Serving Suggestion: Oftentimes this is the only protein option on the menu. Be sure to include papad or mix veggies for added fiber to this dairy heavy choice.

Marinated Chicken Skewers

UAE
UAE: We had these while on a desert safari in Abu Dhabi and they were absolutely amazing.

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Ingredients: 

1 lb chicken breast, washed, cubed
1/2 cup lemon and lime juice
1/4 cup vegetable oil
5 cloves garlic, finely minced
1 tsp salt
1/2 tsp freshly cracked black pepper
1 tsp oregano
1 tsp cumin
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp turmeric

Directions: 

Whisk vegetable oil and citrus juice and then add all spices.

Pour mixture into gallon size ziploc back and transfer cubed chicken breast into bag. Seal and mix until chicken is completely coated. Marinate overnight.

When ready to grill, transfer cubes onto wooden (previously soaked) skewers. Place over heated grill and cooked 8-10 minutes or until golden crispy brown.

Serving Suggestions: Serve with side of rice and sautéed vegetables for a complete meal. Finish off with dates and tea for an authentic UAE meal!

Active Time: 10 minutes

Total Time: One day

Yields: About a dozen skewers

Mixed Vegetable Curry


IndiaIndia: On every menu for about 60-80 rupees ($1-$1.20), this was the closet thing to a salad I could get! This recipe was one we learned at a cooking class at Yogis Guesthouse in Jodhpur, Rajasthan.

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Ingredients:

1 cup cubed zucchini, 1” pieces
1 cup shredded cabbage
1 cup cauliflower, cut into 1” pieces
1 cup capsicum, cut into 1” pieces

1 Tbs oil
1 tsp cumin seeds

2 small onions, chopped
2 green chili, finely chopped, seeds intact
2 cloves garlic, peeled and finely minced

1/2 cup sweet peas, freshly out of pods

1 tsp salt
1 tsp turmeric
1 tsp coriander

Directions:

Place zucchini, cabbage, cauliflower and capsicum in large pot and bring to boil for approximately 3 minutes. Remove from heat and strain just prior to being fork tender.

Heat oil and cumin seeds and heat until seeds pop. Then add onion, chili and garlic. Saute 3 minutes or until onions are translucent.

Add fresh sweet peas, salt, turmeric, coriander and sauté 1-2 minutes.

Add cooked vegetables and gravy and simmer until hot.

Total Time: 10 minutes

Yields: 2, one cup servings

Serving Suggestion: Pair with brown rice for a fiber-filled tummy taming meal!

 

Not Your Typical BBQ


IrelandIreland: I think we barbecued just twice in the two months of summer that we were there, and it just so happened that we had these visitors the first time. The dog went barking and we turned around to find a line of cows peering into the BBQ. Awkward. IMG_5159

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Ingredients: 

1 sweet yellow onion dug up last week and sitting outside in the rain (drying), finely minced
salt
fresh cracked pepper
16 oz of Irish beef, ground
2 tsp cumin
2 tsp cinnamon, or more, depending on how many beers James has had and I want to push my limits
1 tsp ginger
1 generous pinch of cayenne (that could be a Tbs)
as much cloves as I can sneak

Optional fixings:
handful of baby lettuce, grown since the first week we arrived, requiring 8 plus hours of weeding daily, picked seconds ago and quickly washed

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baby tomatoes, picked today after having to sneak into the greenhouse and steal them, finely sliced
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Directions:

Heat grill.

In large bowl, mix all ingredients and form burger patties.

Place over heated grill, cook and flip 3-4 minutes through and cook remaining side.

Take note of the dozen plus cows that are threatening the electric fence due to the aroma floating over their grazing field.

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Continue cooking and hope Tarynne feels so guilty she no longer wants to eat her burger.

Prep Time: 10 minutes, plus running out of gas on the way to the grocery store (Lidl).

Cook Time: 5 minutes, plus an hour of Tarynne apologizing to the cows.

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Paella – Spanish Style 

SpainSpain: The best incorporation of rice into something exciting has been done in Spain. This paella was bubbling with sweet spicy flavors and had me falling back in love with rice.

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Ingredients: 

1/4 cup virgen olive oil
1 spanish onion, diced
4 cloves garlic, finely minced
Large bunch of flat leaf parsley, finely chopped
1 can fire-roasted crushed tomatoes
4 cups short-grain (round) rice
6 cups warm water
Pinch of saffron threads
2 lemons
1 Tbs cumin
1 Tbs sweet paprika
1 tsp cardamom
1 tsp oregano
1 tsp cayenne pepper
1 tbs black cracked pepper

Directions: 

Place oil in medium sized shallow skilled or paella pan and heat. Sautee onion, garlic and parsley for 3-4 minutes.

Add tomatoes and heat until flavors combine.

Add rice, water and spices and simmer over medium-high heat for 30 minutes until all liquid is absorbed. For the last minute of cooking, don’t stir and let the rice on the bottom of the pan toast until fragrant.

Serving Suggestions: Let cool 5 minutes before enjoying. Add freshly cracked pepper and drizzle squeezed lemon on top before serving.

Total Time: 50 minutes

Yields: 4 generous (2 1/2 cup) servings

 

Roasted Indian Chili Potatoes 


India

India: Aloo this and that. During our stay in an ashram in Rishikesh, I was happy to have potatoes nearly naked, dressed only in a hint of smoky soy and chili.

 


Ingredients:

4 golden potatoes, skins on, 1-2” cubes

2 Tbs vegetable oil
2-3 cloves garlic, minced
2 large yellow onions, thinly sliced
2 capsicum, thinly sliced

2 Tbs soy sauce
2 Tbs prepared green chili sauce

Directions:

Heat water in large saucepan. Boil potatoes 15-20 minutes until fork tender. Strain and set aside.

Meanwhile, heat oil on skillet over medium-high heat. Sauté garlic and onions until onions are translucent. Add capsicum and cook 3-4 minutes, stirring frequently.

When capsicum is just beginning to soften, add boiled potatoes and stir over heat 1-2 minutes.

Add soy sauce and green chili sauce, more if desired

Time: 40 minutes

Yields: 2, ¾ cup servings

Suggested Serving: Serve piping hot alongside green steamed vegetables sprinkled in a bed of brown rice or quinoa. Alternatively in warmer seasons, serve next to a large fresh green salad.

 

Scalloped Potatoes 


Ireland

Ireland: The land with a reputation for Guinness and potatoes, and after visiting for three months, that is precisely correct. I’ve never seen more potatoes in my life. We took the time and opportunity to create some new and not-yet-tested recipes in the kitchen during our evenings, and this was one of James’ requests.

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Ingredients: 

1 large basketful of freshly picked potatoes, washed thoroughly and sliced using Food Processor on thinnest blade setting
3 cups reduced fat milk
1 clove garlic, roasted, finely minced
3 Tbs unsalted butter
salt
fresh cracked pepper
several ounces of cheese, grated

Directions:

Preheat oven to 350*F.

In large, heavy saucepan, combine potatoes and milk and bring to a boil while stirring. Cover and simmer 5 minutes. Using colander, strain potatoes but reserve milk.

Meanwhile rub large baking dish with melted butter and garlic.

Layer potatoes and generously season with salt and pepper. Dot with butter and pour in milk. Sprinkle with grated cheese.

Place in lower half of oven and bake until deep golden brown and milk has thickened, approximately an hour and a half.

Remove from oven and let cool slightly before serving.

Prep Time: 10 minutes.

Cook Time: Up to 2 ridiculous hours of your life. But again, you are in Ireland.

Tomato Masala


IndiaIndia: Some of the sweetest tomatoes can be found in India and this dish is the perfect way to highlight them!

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Ingredients: 

2 Tbs coconut oil

1/4 tsp black mustard seeds
1 large yellow onion, chopped
6-8 curry leaves
1 green chili
1/2 tsp crushed ginger

1/2 tsp masala powder

Masala Powder – Keralan Style

Combine equal parts black pepper, cinnamon, cloves, star anise, fennel and green cardamom. Dry roast spices over medium-high heat briefly before grinding in blender, spice or coffee grinder. 

1/4 tsp turmeric powder
1 tsp coriander powder

1 cup diced tomato

1 cup coconut milk
salt, to taste

Directions: 

Over high heat, heat coconut oil in large wok-style pan.
Add mustard seeds and gently stir until they have all popped.

Add onion, curry leaves, chili, and ginger and sauté until onions are translucent. Reduce heat to medium-low and add spices, stirring gently for 1-2 minutes. Add tomato, coconut milk and salt and bring heat back to medium-high. Cover with lid and simmer several minutes.

Options: Can substitute any vegetable such as eggplant, potato, okra or cauliflower for tomato.

Total Time: 15 minutes

Serving Suggestion: Pair with cilantro garnished brown rice for a balanced palate.

Cultural Notes: Our teacher in Kerala shared that she only makes (grinds) the spices that she needs immediately prior to each meal so that all the spices are super fresh!

 

Veg Fried Rice


IndiaIndia: Rice, rice, baby. I feel like even Vanilla Ice would be sick of how overplayed rice is in this country. Fortunately, I learned this recipe while staying at an ashram in Rishikesh, keeping ordinary rice pretty interesting.

Ingredients:

2 Tbs vegetable oil
2-3 cloves garlic, minced
2 large yellow onions, thinly sliced
2” peeled ginger, minced

½ cup green cabbage, shredded
½ cup carrots, shredded
½ cup green beans, cut into ½” pieces
½ cup capsicum, diced

2 cups cooked rice
2 tsp coriander seed
1 tsp mustard seed
1 tsp black pepper
1 tsp salt

¼ cup soy sauce
¼ cup freshly squeezed lemon juice
¼ cup spring onion, thinly sliced
Directions:

Heat oil in large skillet over medium-high heat. Sauté garlic, onion and ginger until onions are translucent.

Next add shredded cabbage, carrots, greens beans and peppers. Sauté, stirring occasionally 5-8 minutes over medium heat.

Just as capsicum is beginning to soften, add cooked rice and spices and fold in completely. Once rice is heated, remove from heat.

Immediately add soy sauce, lemon juice and garnish with spring onion.

Time: 70 minutes total (including rice cook time)

Yields: 4, generous one cup servings

Suggested Serving: Pair with roasted vegetables for a simple filling meal.

 

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