Garam masala:
2 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. ground red (cayenne) pepper
1/4 tsp. ground turmeric
Chickpeas:
1/4 cup vegetable oil
2 cups finely chopped onion
2 (15-ounce) cans chickpeas, rinsed and drained
1 tsp. coarsely ground black pepper
3/4 tsp. salt 1 tsp. fresh lemon juice
1/4 cup chopped fresh cilantro, for garnish
To make masala: Mix spices in a small cup until blended. Set aside.
To make chickpeas:
Heat oil in a nonstick frying pan over medium-high heat. Add onions and sauté until light brown, 8 to 10 minutes. Add masala; stir 1 minute, or until spices become fragrant.
Stir in chickpeas, pepper, salt, and 1 tablespoon water. Cook over medium heat, stirring constantly, 7 minutes, or until the first few chickpeas begin to split. If mixture becomes dry, add additional water, 1 tablespoon at a time; curry should be moist but not saucy.
Remove from heat, and stir in lemon juice. Garnish with chopped cilantro.
Saturday, August 18, 2007
Caesar Pasta with Baby Romaine and Parmesan
1 cup seasoned croutons
2 Tbsp. sea salt
1 pound linguine
1/4 cup extra-virgin olive oil
4 to 6 anchovy fillets (more or less, according to your taste), minced
1 Tbsp. capers, rinsed and dried
3 whole garlic cloves, minced
12 heads baby romaine or
3 heads regular romaine, tough bases removed, cut into fourths crosswise (about 3-inch pieces) 1/2 tsp. cracked black pepper
1/4 cup lemon juice
1/2 cup freshly grated Parmesan, plus additional for table
Salt and freshly ground pepper
In a food processor, pulse croutons into large crumbs. Set aside.
Bring a large saucepan filled with water to a boil. Add sea salt. Cook pasta according to package directions. Strain, and reserve 1/2 cup pasta water.
Meanwhile, in a large sauté pan over medium-high flame, heat olive oil. Add anchovies and capers and sauté 2 to 3 minutes. Add garlic, lettuce, cracked pepper and lemon juice. Sauté just until lettuce wilts, about 1 minute. Stir in cooked linguine and Parmesan; if dry, add reserved pasta water. Season with salt and pepper to taste. Divide into individual pasta bowls and top with bread crumbs.
2 Tbsp. sea salt
1 pound linguine
1/4 cup extra-virgin olive oil
4 to 6 anchovy fillets (more or less, according to your taste), minced
1 Tbsp. capers, rinsed and dried
3 whole garlic cloves, minced
12 heads baby romaine or
3 heads regular romaine, tough bases removed, cut into fourths crosswise (about 3-inch pieces) 1/2 tsp. cracked black pepper
1/4 cup lemon juice
1/2 cup freshly grated Parmesan, plus additional for table
Salt and freshly ground pepper
In a food processor, pulse croutons into large crumbs. Set aside.
Bring a large saucepan filled with water to a boil. Add sea salt. Cook pasta according to package directions. Strain, and reserve 1/2 cup pasta water.
Meanwhile, in a large sauté pan over medium-high flame, heat olive oil. Add anchovies and capers and sauté 2 to 3 minutes. Add garlic, lettuce, cracked pepper and lemon juice. Sauté just until lettuce wilts, about 1 minute. Stir in cooked linguine and Parmesan; if dry, add reserved pasta water. Season with salt and pepper to taste. Divide into individual pasta bowls and top with bread crumbs.
Jamaican Jerk Chicken
INGREDIENTS
4-6 eight-ounce boneless chicken breasts or thighs
3 jalapeño peppers, seeded and diced
3 cloves garlic, chopped
1/2 cup vinegar
1/2 cup soy sauce
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1/8 tsp. salt
1/8 tsp. pepper
1 mango, diced
1 papaya, diced
3 ripe plantains
Combine the jalapeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.
Choose your favorite cooking method to prepare the chicken. If you roast, pre-heat the oven to 450° and cook for 12-15 minutes. You could also sauté or grill the chicken breasts over medium-high heat, four minutes per side.
Prepare the brown rice according to the directions on the package, or as you usually do. When the rice is ready, add the diced mango and papaya.
Slice the plantains into 1/2-inch diagonal pieces and place on a greased baking sheet. Preheat the oven to 500° and bake the plantains until browned. Remove the baking sheet, let cool slightly, then smash the plantains with the palm of your hand until they begin to split. Add salt and pepper, then return to oven for 5 minutes. (Another more traditional preparation is to fry the plantains.)
4-6 eight-ounce boneless chicken breasts or thighs
3 jalapeño peppers, seeded and diced
3 cloves garlic, chopped
1/2 cup vinegar
1/2 cup soy sauce
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1/8 tsp. salt
1/8 tsp. pepper
1 mango, diced
1 papaya, diced
3 ripe plantains
Combine the jalapeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.
Choose your favorite cooking method to prepare the chicken. If you roast, pre-heat the oven to 450° and cook for 12-15 minutes. You could also sauté or grill the chicken breasts over medium-high heat, four minutes per side.
Prepare the brown rice according to the directions on the package, or as you usually do. When the rice is ready, add the diced mango and papaya.
Slice the plantains into 1/2-inch diagonal pieces and place on a greased baking sheet. Preheat the oven to 500° and bake the plantains until browned. Remove the baking sheet, let cool slightly, then smash the plantains with the palm of your hand until they begin to split. Add salt and pepper, then return to oven for 5 minutes. (Another more traditional preparation is to fry the plantains.)
Callaloo Soup
INGREDIENTS
2 Tbsp. peanut oil
1 medium Spanish onion, chopped
2 cloves garlic, minced
2 bird's-eye chilies, seeds and ribs removed, finely chopped
1 1/2 tsp. ground cumin
1 1/2 tsp. coriander seeds, crushed
2 cups chicken stock or broth
1 cup coconut milk
1 cup bottled clam juice
1 cup heavy cream
Two (10-ounce) packages frozen chopped spinach, thawed
Juice of 2 to 3 limes (about 1/4 cup), plus more to taste
1/2 tsp. salt
Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.
Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.
Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.
In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.
2 Tbsp. peanut oil
1 medium Spanish onion, chopped
2 cloves garlic, minced
2 bird's-eye chilies, seeds and ribs removed, finely chopped
1 1/2 tsp. ground cumin
1 1/2 tsp. coriander seeds, crushed
2 cups chicken stock or broth
1 cup coconut milk
1 cup bottled clam juice
1 cup heavy cream
Two (10-ounce) packages frozen chopped spinach, thawed
Juice of 2 to 3 limes (about 1/4 cup), plus more to taste
1/2 tsp. salt
Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.
Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.
Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.
In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.
Minted Baba Ghanoush
This recipe was taken from msn.com ( http://lifestyle.msn.com/foodandentertaining/entertainingandspecialoccasions/articleoprah.aspx?cp-documentid=5260294 )
INGREDIENTS
2 (1-pound) eggplants
1 to 2 small cloves garlic
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. tahini
1 tsp. kosher salt
2 Tbsp. chopped fresh mint
2 Tbsp. flat-leaf parsley
Preheat broiler. Prick each eggplant all over with a fork. Place on a rimmed baking sheet. Broil 4 to 5 inches from heat, turning occasionally, until browned and softened, 45 to 55 minutes. They will be completely collapsed at this point.
Turn eggplant into a colander set over a bowl and break apart with two forks. Let drain, flesh side down, until cool enough to handle.
Remove eggplant to cutting board and with a spoon, scrape pulp from skin. Discard skin.
In a food processor with metal blade attached, mince garlic. Add eggplant pulp, lemon juice, olive oil, tahini and salt. Pulse until smooth. Add mint and parsley and pulse until just combined. Turn into a bowl and serve. Can be refrigerated up to 3 days.
INGREDIENTS
2 (1-pound) eggplants
1 to 2 small cloves garlic
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. tahini
1 tsp. kosher salt
2 Tbsp. chopped fresh mint
2 Tbsp. flat-leaf parsley
Preheat broiler. Prick each eggplant all over with a fork. Place on a rimmed baking sheet. Broil 4 to 5 inches from heat, turning occasionally, until browned and softened, 45 to 55 minutes. They will be completely collapsed at this point.
Turn eggplant into a colander set over a bowl and break apart with two forks. Let drain, flesh side down, until cool enough to handle.
Remove eggplant to cutting board and with a spoon, scrape pulp from skin. Discard skin.
In a food processor with metal blade attached, mince garlic. Add eggplant pulp, lemon juice, olive oil, tahini and salt. Pulse until smooth. Add mint and parsley and pulse until just combined. Turn into a bowl and serve. Can be refrigerated up to 3 days.
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