ASPARAGUS AND BOILED PEANUTS STIR FRY

Asparagus has become a new favorite vegetable in house these days. I usually make it like a poriyal or add it in any mixed vegetable curry. The only thing to note is that care should be taken not to over cook the asparagus. This makes it taste very different.  Coming on to this recipe, I came up with this one while trying to use some leftover peanut sundals, I had made the previous day. This combination was pretty good though. This dish goes well as a side dish with rice and any spicy gravies like vatha kozumbu etc.

Ingredients:
1. Asparagus, 1 bunch, chopped into small pieces.
2. Boiled peanuts, 1 cup. You can use roasted peanuts too. I soaked raw peanuts for a couple of hours and pressure cooked them for up to 2 whistles for 10 minutes.
3. Onion, medium size, 1, diced finely.
4. Tomato, 1, small, diced finely.
5. Green chilies, 2, slit into two.
6.  Ginger-garlic paste, 1 teaspoon.
7.  Curry leaves, a few.
8.  Mustard seeds, 1/4 teaspoon.
9.  Fennel seeds, 1/4 teaspoon.
10. Turmeric powder, 1/4 teaspoon.
11. Sambar powder or chili powder, 1/4 teaspoon.
12. Salt as per taste.

Procedure:
Heat a pan with a tablespoon of oil. Add the mustard seeds and let it splutter once the oil is hot. Add the fennel seeds and fry them for a few seconds. Then add the diced onions and curry leaves and sauté for a few minutes until the onions are tender. Add the diced tomatoes, green chilies, and ginger-garlic paste for keep sautéing until everything is well blended. Now reduce the flame to low and add turmeric powder, sambar powder, and salt and keep frying for a minute until the powders lose their raw smell. Add the chopped asparagus and boiled peanuts, mix everything well and cook closed under low flame for 10 minutes until the asparagus are cooked. If needed, water can be sprinkled in between to prevent burning of the stir fry. Serve as a side dish with rice or chapathis.

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Sesame chicken kabab with minty dip

Sesame chicken kabab with minty dip

Ingredients

• Chicken boneless cubes ½ kg
• Ginger garlic 1 tbsp
• Soya sauce 1 tbsp
• Crushed red pepper 1 tsp
• Black pepper powder ½ tsp
• Salt 1 tsp
• Baking powder ½ tsp
• Lemon juice 1 tbsp
• Egg 1
• Corn flour 3 tbsp heaped
• Yogurt 2 tbsp
• Sesame seeds 4 tbsp to sprinkle

Method

• Marinate boneless chicken cubes with Ginger garlic 1 tbsp, Soya sauce 1 tbsp, Crushed red pepper 1 tsp, Black pepper powder ½ tsp, Salt 1 tsp, Baking powder ½ tsp, Lemon juice 1 tbsp, Egg 1, Corn flour 3 tbsp heaped, Yogurt 2 tbsp for 30 minutes, lift pieces of chicken and roll in sesame seeds, freeze for 30 minutes then deep fry till light golden.

Ingredients for minty dip

• Yogurt hangs for 1 hour 1 cup
• Coriander leaves 2 tbsp
• Mint leaves 1 tbsp
• Garlic paste ½ tsp
• Salt ¼ tsp
• Crushed cumin roasted ½ tsp

Method

• Mix all together and serve with sesame chicken kabab.

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VEGETABLE KURMA WITH CASHEWS

VEGETABLE KURMA WITH CASHEWS
This was an accidental recipe. Usually I make kurmas with grated coconut or coconut milk and sometimes I add a little bit of cashews while grinding to make it a bit rich. This time, I ran out of both coconut and coconut milk and was left with only cashews and hence decided to prepare kurma with only cashew paste though I had my doubts. The end result turned real good. This kurma tasted great and was rich and creamy with only just a handful of cashews instead of a whole coconut or a cup of coconut milk. At least some of the calories from the coconut have been off this way. This is an ideal side dish for rotis, rice, idlis, and dosas. Here goes the recipe:

INGREDIENTS:
Onion, medium-sized, 2.
Tomato, 2.
Vegetables like cauliflower, green beans, cabbage, carrot, peas, corn all coming to around 2 cups when chopped.
Cashews, a handful.
Khus-khus (poppy seeds), 1 tablespoon (optional).
Ginger-garlic paste, 1 teaspoon.
Cinnamon, 1 small stick.
Fennel seeds, ½ teaspoon.
Bay leaf, 1.
Chili powder, 2 teaspoons.
Coriander powder, 1 teaspoon.
Turmeric powder, 1 teaspoon.
Salt, as per taste.
Curry leaves and cilantro for seasoning.

PREPARATION:
Chop the onions, tomatoes, and all the vegetables and keep aside. Grind the cashews and khus-khus into a smooth paste. Heat a pan with some oil. When the oil is hot enough, add the fennel seeds, cinnamon stick, and bay leaf and fry them for 1 minute. Add the chopped onions and tomatoes and sauté for few minutes. Then add ginger-garlic paste and sauté for a minute until everything is well blended. Add the chili powder, coriander powder, turmeric powder and fry for a minute until the raw smell of the spices goes. Now add the chopped mixed vegetables along with the ground paste along with 3 cups of water. Cook closed for 15 minutes under medium flame until the vegetables are tender and the kurma thickens to the desired consistency. Garnish with curry leaves and cilantro on top. Serve hot with idlis, dosas, rotis, or rice.

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RICE IDLI MICROWAVE

RICE IDLI



INGREDIENTS

• Rice-1 cup
• Urad Daal (white)-1/2 cup
• Salt to taste
• Oil for greasing

METHOD

• Wash urad dal & rice & soak them separately in water for 6-8 hours.
• Then, add a little water & grind them to a smooth batter & keep it aside for fermentation overnight.
• Fermentation is important as it helps in making nice & fluffy idlis.
• On the next morning, beat the batter well adding a little amount of water (if required) & salt to taste.
• Take the microwave idli steamer & grease the holders with a little oil.
• This helps in easily taking out the idlis after making them.
• Fill the idli holders with 3-4 tablespoons of batter (you can adjust it on the basis of size of the holder).
• Keep the steamer inside the microwave & steam it for 5 minutes.
• After 5 minutes, let it stand for another 1 minute.
• Take them out of the steamer & idli is ready to serve.

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Strawberry sandwich maker cake

Strawberry sandwich maker cake

Ingredients

• Butter 4 ounces
• Caster sugar 4 ounces
• Eggs 2
• Flour 4 ounces
• Baking powder 1 tsp
• Strawberry essence ½ tsp
• Pink color few drops
• Milk 2 tbsp
• For topping
• Pink colored sugar for topping
• Butter icing ½ cup

Ingredients for butter icing

• Butter 2 ounce
• Icing sugar 4 ounces
• Pink color 2 drops
• Strawberry essence 2 drops

Method for cake

• Sieve together flour and baking powder, beat butter and sugar till creamy, add strawberry essence, few drops color, keep beating, add in 1 egg alternating with 1 tbsp of sieved flour mixture, add second egg, again 1 tbsp of sieved flour mixture, lastly fold in the remaining flour and 2 tbsp milk, grease sandwich maker with oil add filling, cook for 10 minutes make 1 dozen cakes, remove cake from sandwich maker, cool completely decorate with butter icing, dust with pink colored sugar.

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Bake Potatoes crème in cheese Style

Bake Potatoes crème in cheese Style

Ingredients

• Potato (slices) 3
• Onion chopped 1
• Carrot chopped 1
• Capsicum 1
• Mozzarella cheese 1 packet
• Milk ½ liter
• Parsley ¼ bunch
• Oregano 1 tsp
• Black pepper powder ½ tsp
• Flour (roasted) 3 tbsp
• Salt to taste

Method

• Cut 3 potatoes into thin slices.In a pan put ½ liter milk and let it cook till it comes to a boil.Add 3 tbsp roasted flour and cook till mixture thickens.Also add ¼ bunch of chopped parsley and 1 tsp oregano. Then turn the flame.Add in 1 chopped onion, 1 chopped carrot and 1 chopped capsicum. Also add ½ tsp black pepper and salt to taste. Mix well.
• Spread half of the white sauce in a baking dish, arrange sliced potatoes on sauce.Top with the remaining white sauce.Cover with 1 packet of grated mozzarella cheese.Lastly bake in a preheated oven on 200 degrees for 12 – 15 minutes.Remove from oven and serve hot.

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BUTTERSCOTCH CREAM PIE

Picky-Picky husband has declared this pie his all time favorite. I like it because of the sweet and flaky crust, the true butterscotch flavor and the stabilized whipped cream topping (I guess it is my favorite too).

BLUE RIBBON SWEET AND FLAKY PIE CRUST  (three 10" crusts)

4 cups all purpose flour
1¾ cups butter flavored Crisco
3 tablespoons granulated sugar
1 teaspoon salt
1 egg  lightly beaten
1/2 cup cold water

Cut the butter flavored Crisco into the flour (I have never made this with butter, so I cant comment on that). When the Crisco is about the size of a small pea, add the rest of the ingredients and mix with your hands until it comes together in a ball. Cover and let sit on the counter for about 15 minutes before you roll it out.

Roll one third of the pie dough out and fit it into a 9" pie plate. Cut off excess and crimp the top edge. Prick the bottom of the pie dough with a fork (see note). Bake in pre-heated 425°F oven for 15-18 minutes or until golden.  Remove from oven and let cool.

BUTTERSCOTCH FILLING  (fills one 10" pie)

1½ cups brown sugar (I use dark brown)
1/4 cup + 1½ teaspoons cornstarch
5 egg YOLKS only
3/4 teaspoon salt
3 cups milk (I use 2%)
3 tablespoons butter
1½ teaspoons vanilla extract
3/4 teaspoons rum extract

In a saucepan that has a heavy bottom, mix the brown sugar and cornstarch FIRST. Next add the egg yolks, salt, and milk.  Whisk until smooth and run a spatula around the edges of the pan to make sure you get everything out of the corners.

Cook, stirring constantly with a whisk, until the mixture is thick and bubbly (once it starts to thicken, it will thicken quickly). When its nice and thick, remove from heat and add butter and extracts and mix well. If you dont have rum extract, just use all vanilla.

Pour into baked pie shell and place plastic wrap directly on the surface of the hot pudding.  Chill for several hours or overnight before cutting.

STABILIZED WHIPPED CREAM TOPPING

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water

In a small cup, mix the unflavored gelatin powder and cold water until dissolved. Let this sit on the counter until it turns fairly solid.  After it turns fairly solid (takes a couple minutes) reheat the mixture until it turns back to a liquid. I do this in my microwave and it takes 2 or 3 seconds ONLY...dont let it get hot!!  Set it aside to cool off a little, you dont want it hot, but dont let it cool so much that it gets thick again.

Next Whip the heavy whipping cream, powdered sugar and vanilla until you get very soft peaks. With the mixer still running, dribble in the softened gelatin and continue whipping until you get stiff peaks (this happens pretty quickly). 

Spread on top of the pie. I top mine with toasted sliced almonds.

NOTE: Make sure you use a fork to poke holes in the bottom of the crust before you bake it, this is called "docking" and it will help your crust bake flat. I usually just press the tines of the fork through the raw crust about an inch apart all over the pie bottom.

NOTE: Ive always made this pie crust with butter flavored Crisco. I have no idea how it would turn out using butter.

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Are So the New Cupcake

Have you heard someone say something like this recently, or, ever?! The conversation generally goes something like this:

"Oh Bitsy, did you hear? Whoopie pies are the new cupcake? We should go stand in line for an hour for one. We can split it in half and then split that over an ice cube and self-loathing."

"Oh really, Muffy? Because I heard macarons were the new cupcake...Kitty, what do you think?"

"Well I youre both wrong! Libraries are the new cupcake. And those shoes are HIDeous."

These are typically how my conversations go (Im generally the Kitty character, natch), but may God embarrassingly strike me down in my 5-inch purple suede pumps if ever I start talking about what the "new cupcake" will be. Do you know why??? Because there is no such thing as the "new cupcake!!!

FACT: Cupcakes have been around for hundreds of years. 

NOTHER FACT: Cupcakes are delicious. 

I dont know if youve picked up on it, but I get real annoyed real quick when I hear people say things like "cupcakes are just a fad," or "Lady Gaga is a man!" (thats neither here nor there, though). You know whats a fad? Jeggings. You know what else? Snookie. These are things whose days are numbered, and for good reason.

Yes, theres been an boom of cupcake shops over the past year or so, and yes, chances are very good that the bubble will burst, but thats not to suggest that people will suddenly consider delectable treats like cupcakes as passe. 

Do you consider birthday cake "so five years ago?" What about Rice Krispie treats? Do you scoff at the mere reference of them? And tell me, have you ever denied yourself a cookie because you were afraid of being behind the times?

The answer to these rhetorical questions is clearly no! So then why, dear readers, would cupcakes fall into some out-of-fashion-pastry black hole!? 

Do you see how preposterous this image is?!? Yeah, its effing stupid. I can say that cus I made it...in MS Paint, just to prove my point! Its as stupid as the theory that cupcakes are a fad.

I hope this closes the case around what the next cupcake will be, and in case it doesnt, the next cupcakes will be...MORE cupcakes!!!

However, I would totes be down with seeing some whoopie pie or macaron shops open up here in DC. Those things are delish! Thats the point after all: bringing more deliciousness to the world. I hope you can handle it.

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John the Chef Arrives in Las Vegas the City No Signs of Joe the Plumber

Ive arrived safe and sound after a short, uneventful flight from San Francisco. I almost won the airport shuttle drop-off challenge, which is a little reverse psychology game I play coming from the airport.

There were 14 people on my shuttle, all going to different hotels, and I pretend I win a huge cash prize if Im the last one dropped off. But, it wasnt meant to be, as I was dropped off second to last. They never remember who finishes second in the imaginary airport shuttle drop-off challenge.

Here you can see my "please dont turn on that black light!" hotel room. Its actually looks very nice and clean (in natural light), and for the price of an all-you-can-eat buffet, I can’t complain. You can also see the lovely view from my hotel window. When they say "off the strip" they really mean it. Stay tuned!

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Potatoes and String Beans A simple side dish

Dont you just love those little bags of baby potatoes? Ive been seeing them more often lately, baby reds, baby yukon golds and a couple of weeks ago I bought a bag of mixed baby potatoes. If you recall I roasted those in the oven and they were fantastic. This time I had a bag of baby yukon golds, I just love their creamy texture. This is a dish that Ive had many different ways growning up and a few years ago I began making them with vinegar. Steve and I love it but not everyone loves that tanginess. Since we werent the only ones eating this I decided to keep it simple.


Ingredients:

1 bag of baby yukon gold potatoes
Fresh string beans ( I dont weigh them so not sure how much)
2 cloves garlic, finely chopped
1/4 cup chopped parsley
kosher salt and freshly cracked pepper
extra virgin olive oil


Trim string beans and boil in salted water until tender but slightly crisp and in another pot boil potatoes whole in salted water until fork tender. Drain well and toss with garlic, parsley, oil, salt and pepper. Serve warm or at room temperature, heck, I even like this cold.

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Spicy Italian Sausage on a Melty Mozzerella Cheesy Hoagie

This is obviously not born of culinary genius, but it is a very tasty utilization of leftovers.  I had some spicy Italian sausage, sweet red peppers and sauteed onions remaining after the Tuesday nights pasta dinner.  Not wanting it to go to waste, I put it all on a hoagie roll and covered it with mozzerella cheese.  After a short stay in a 375 degree preheated oven, it emerged cheesy gooey and delicious.  Admittedly, once again, not the most healthy of dinners I have prepared, but who can fault me for not wasting food! 

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Gluten Free Pumpkin Streusel Muffins

My new pumpkin muffin recipe- with streusel topping.

This isn't a Halloween post. Or a Thanksgiving post. Technically. Though Thanksgiving is just a stone's throw away- if you somehow conjure a metaphorical stone to metaphorically hurl into the time-space continuum, piercing the veil of eight and a half weeks that blows by in a singular exhale, surely faster than light. And this exhale, it was only following a previous breath- a breath I took yesterday- which turns out to be one year ago. A year since that Pumpkin Praline Pie I baked. I have a hard time wrapping my brain around this.

This is a post about time.

Some days I feel as if I am slave to the calendar, an unwitting cog in the wheel of the year with Sundays and holidays appointed by proxy, designated by some superior force that rules my random wandering nature with an unforgiving fist, demanding obedience. Charting the course of my life.

Then I remember the truth.

Read more + get the recipe >>

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Off to London !

Spagetti Bouquet (not-related to post :)

Hiya friends!
This weeks been pretty much bereft of posts. Firstly was down with flu and a bad bout of sinusitis and then had to start packing up for my trip to London. Im off tomorrow for the next two weeks.
Its my first time there and am very excited (finally). I say finally, because I was absolutely un-enthu at the beginning of the week, thanks to the viruses, and its good to be back to my ebullient self.

Meetas posts on London were quite a help. Also have been discussing stuff, with people on the Thorn Tree Forum of Lonely Planet.
Other interesting websites that I came across for Local news, food and touristy info are as follows:

www.visitlondon.com
Time Out -London
London Eats
The tube
The Original Tour

Of most interest to you would be the Indian cook out that has been organized at fellow food blogger and passionate cook- Johannas place in London. A few London bloggers will be coming over and we shall cook Indian food. Im really looking forward to this mini-gathering over traditional South Indian fare. This goes to show, how bloggers of the world unite over a single click.

I shall be logging on during my trip to post pictures of streets, food, and ofcourse our foodie gathering.

Catch up with you guys soon then!

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Only 7 Days Until 3 Shopping Days Until Christmas!!

But, theres still time to order this years hottest gift, the Food Wish Favorites Vol. 1 DVD! How are you going to look at your childrens tear-streaked faces and explain why theyre the only kids on the block that didnt get a copy of this DVD? Dont order a copy for me, or to help keep the site going, do it for the children. They are our future. God bless you, and as Tiny Tim said, "God bless us every one!"




Also, if you are using Amazon to order gifts, please go to the store from this link so I get a little taste. Thanks!

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All Up In Your Grill! Eight Great Ideas for Your Holiday Cookout

Memorial Day weekend is here! Time to dust off the grill, and find that "Kiss the Cook" apron everyone loves so much. Is there anything so empowering (for us simple-mined males at least) as standing in front of a flaming grill, foam-wrapped can of beer in one hand, giant grill tongs in the other?

Ive posted eight of my favorite grill recipe videos below. All are proven crowd-pleasers, and none require any special skills or equipment. By the way, dont forget the side dishes, everyone knows they are the real secret to a great backyard meal. Have a wonderful weekend, and as always, enjoy!

Santa Maria Tri-Tip	Grilled Lamb Chops
Grilled Flank Steak	Grilled Lemon Chicken
Cornell Chicken	Grilled Barbecue Chicken
Grilled Pork Tenderloin	Grilled Asian Skirt Steak

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Mango Naurus delight

Mango Naurus delight

Ingredients:

• Mango 2 cubed
• Milk 1 cup
• Sugar 2 tbsp
• Ice 1 cup
• Naurus 2 tbsp
• Marshmallows ½ cup
• Vanilla ice cream 2 scoops

Method:

• Blend all together.

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Jaal waly cutlets

Jaal waly cutlets

Ingredients

• Mince ½ kg
• Ginger garlic 1 tbsp
• Chili powder 1 tbsp
• Cumin powder 1 tsp
• Allspice 1 tsp
• Salt 1 tsp
• Green chilies 4 chopped
• Coriander leaves chopped 2 tbsp
• Onion 2 very finely chopped
• Bread slices 4 soaked in water
• Eggs 4 beaten
• Bread crumbs as required

Method

• In a bowl mix altogether mince ½ kg, Ginger garlic 1 tbsp, Chili powder 1 tbsp, Cumin powder 1 tsp, Allspice 1 tsp, Salt 1 tsp, Green chilies 4 chopped, Coriander leaves chopped 2 tbsp, Onion 2 very finely chopped, Bread slices 4 soaked in water, leave to marinate for 1 hour, sprinkle bread crumbs on a flat surface, make small balls of mince and press it, shape into cutlets, beat eggs well, dip cutlets in eggs and deep fry in frying pan.

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sour cream noodle baked

First off we got this recipe and picture from Becoming Betty who got the recipe from The Pioneer women
If you have not checked out both of these food blogs.. you need too. They have so many good things posted their! These are 2 of our favorite food blogs!!!

1 1/4 lbs. lean ground beef
1 can (15 oz.) tomato sauce
salt/pepper
8 oz. egg noodles
1/2 cup sour cream
1 1/4 cups cottage cheese
1/2 cup sliced green onion (I left this out)
1 cup grated sharp cheddar

*Brown beef in a skillet. Add tomato sauce and salt and pepper. I used quite a bit of freshly ground pepper. Let simmer while you prepare the rest. Cook noodles according to package. Drain and set aside. In a separate bowl, combine sour cream and cottage cheese. Add some freshly ground pepper. Add to noodles and stir. Add green onions and stir. Grab a casserole dish and begin by adding half the noodles. Then add half the meat and half the grated cheese. Repeat with noodles, meat, cheese. Bake for 20 minutes at 350.

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BAKED ONION RINGS

Dont let this terrible photo fool you, these onion rings are deliciously addicting!! I found this recipe on Donnas blog over at My Tasty Treasures. There are only 2 tablespoons of oil in the whole batch, but you would never know it; this recipe is a keeper!!

The onion rings bake up light as air, super crispy and packed with flavor!!
.
1 medium size vidalia onion
1½ cups corn flakes
½ cup plain dry bread crumbs (I used Panko)
1 large egg
½ cup low fat buttermilk
¼ cup flour
1/8 teaspoon cayenne pepper
pepper to taste
.
Put the corn flakes and bread crumbs in the food processor and pulse until you get fine crumbs (set aside).
.
Mix the egg, buttermilk, flour, cayenne and black pepper. Cut the ends off of the vidalia onion and then cut the center of the onion into four thick slices. Separate the rings.
.
Dip the raw onion rings into the batter and set them on a baking rack so the excess batter will drip off (put a baking sheet under the rack, or set the whole rack in the sink to help reduce any mess).
.
Put 2 tablespoons olive oil (I used canola oil) on a rimmed baking sheet and put it in the oven for 2 minutes to preheat. After 2 minutes, remove the pan and tilt it to redistribute the oil. Coat the battered rings in the fine dry crumb mixture and place on the baking sheet.

Bake for 16 minutes in a 450 degree pre-heated oven (turn them over half way through). Remove from oven and sprinkle with coarse salt.

NOTE: I dont know if these would be as good with a plain yellow onion. I used vidalias because they are our favorite. Any sweet onion would work.

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Minestrone Soup

Carrabbas Minestrone Soup
Copycat Recipe

Serves 10-12

1 ounce butter
1 gallon chicken stock
1 tablespoon olive oil
1 bay leaf 1/2 lb carrot (1/2-inch cubes)
1/4 lb tomato (1/2-inch cubes)
1/4 lb celery (1/2-inch cubes)
1 -2 ounce prosciutto ham
1/4 lb onion (1/2-inch cubes)
2 ounces Romano cheese, rind
1 teaspoon garlic, finely chopped
1 lb potato, peeled (1/2-inch cubes)
1/4 lb fresh green beans (1-inch long)
1 (15 oz) can kidney beans
1 lb savoy cabbage, cored (2-inch squares)
1 (15 oz) can garbanzo beans
1/4 lb zucchini (1/2-inch cubes)
1 (15 oz) can cannelloni beans
1 teaspoon parsley, chopped
2 ounces Romano cheese, grated
1 teaspoon basil, chopped
 salt & freshly ground black pepper

Heat butter and oil and saute celery, onion, carrots and garlic and cook until soft. Add green beans, cabbage, zucchini, parsley and basil and cook until soft. Add chicken stock, bay leaf, tomatoes, prosciutto, Romano rind and potatoes. Allow soup to boil and immediately reduce to simmer. Simmer for 20-30 minutes or until potatoes are soft. Add canned beans with their juices and simmer 5 minutes more. Remove Romano rind and prosciutto. Add grated Romano cheese, stirring constantly.

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A Small Post Before Coming Home from the Big Apple

Wow, what a short, but amazing trip this has been! We are packing for our trip back to San Francisco, and as I try to cram an unnatural amount of swag into my too-small suitcase, I cant even process all thats gone on the last few days. All I know, is I cant wait to back back to work.

Last night we attended the birthday party of a new friend of ours, Sarah Simmons, pictured here next to my old running buddy, Jennifer Heigl, from Daily Blender (right). Ive been friends with Sarah on Twitter for a while now, and we finally got to meet. Say what you will about Twitter, and its possible responsibility for the downfall of our society, but anything that allows like-minded people to connect to one another cant be all bad. Sarah, who publishes the blog, sarahmcsimmons.com, is a formidable foodie, and youll be reading more about her on this blog in the future.

Thanks for your patience, and stay tuned for a brand new video recipe tomorrow!

Photo (c) Jennifer Heigl

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SANDRAS MARVELOUS MOOSEY MINI MEATBALL OPEN FACED SUBS

A wonderful and very comforting meal
served with local Alaskan Summer beer.
This marinara sauce will end up being your
favorite of all time,
Im sure...

Yields: (8, 6" long sub halves)
Prep: 15 Mins. 

Bake: 15 Mins. (Meatballs)
Bake: 5 to 7 Mins. (French Bread halves)
Simmer: 30 Mins.

INGREDIENTS

1" Mini-Meatballs:
--(Yields: 48 mini-meatballs)
1 lb. extra-lean burger (I used moose) 

1 large egg, slightly beaten

2 tablespoons milk

1/2 cup panko (Japanese breadcrumbs), or regular
1/4 cup grated parmesan cheese

1 garlic clove, minced

3 tablespoons red onion, finely minced

½ teaspoon ground mustard

½ teaspoon celery seeds

kosher salt and freshly ground pepper to taste

Be sure to have
Alaskan Summer Beer
on hand...

Marinara Sauce:
--(Yields: 5 cups)
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons honey
1 teaspoon kosher salt
2 teaspoons aged balsamic vinegar

Subs:
1 (2 long) bakery-prepared french loaf
2 cups shredded mozzarella
2 cups shredded romaine

METHOD

Preheat oven to 350 degrees. Line a baking sheet with tin foil, spray with oil, and set aside.

In a medium bowl, mix together burger, beaten egg, milk, panko, parmesan cheese, minced garlic, minced onion, ground mustard, celery seeds, kosher salt, and freshly ground pepper. Roll into 1” balls (I do so using a small scoop to ensure meatballs are of uniform size).

Par-bake in preheated oven for 15 minutes, turning once half way through.

Meanwhile, in a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds.  Add the Italian seasoning, and onion granules.  Pour in tomatoes with juices, tomato sauce, honey, and kosher salt; bring sauce to a boil. Reduce heat to low, then stir in  balsamic vinegar.

Add the par-baked meatballs, and gently fold to coat with sauce. Simmer, uncovered, on low for 30 minutes, while occasionally folding to continue to coat meatballs with sauce.

In the meantime, slice the french loaf in half lengthwise, and remove a bit of bread in the middle to form a slight well, then cut each half into quarters crosswise (ending up with 8 halves). Place on a foil-lined baking sheet and bake for 5 to 7 minutes until slightly crispy and golden.  

Spread a layer of shredded romaine among each loaf half, generously top with mini-meatballs and sauce, then sprinkle with shredded mozzarella. 

Serve with plenty of napkins. ~ Enjoy!

~~~~~~~~~~~~~~

Tip:  The mini-meatballs and marinara sauce would also be fabulous if you wish to serve it over prepared spaghetti noodles.

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Happy Thanksgiving!

I hope you all had a wonderful Thanksgiving. We just got back from a great family gathering at our parents, Al and Peggy, in Davis, CA, and I wanted to share a quick photo of our bird. It was a buxom 20-pounder, and tasted almost as good as it looked. Ill be back to work tomorrow, starting in on a whole slew of new videos. One well have coming soon, will be inspired by the pan-roasted artichoke hearts seen below. Stay tuned!

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Spicy Orange Bison Balls Feeding My Inner Adolescent

Balls have always been problematic for menu and recipe writers. You cant write "Pork Balls" on a menu, you have to write "Pork Meatballs." Even though there would be no possibility of confusing these Bison balls with the reproductive parts of a male buffalo, the "balls" would never be written without the "meat." Well, I think its high time this practice is sacked.

Are we still so immature as a nation that we cant just serve balls? Do we have to keep adding those extra letters for fear some 15-year old cant control his giggling at Hooters? Besides, now that 72% of all information (my estimate) is transmitted via text message, I would think wed all benefit from chopping off a couple letters, e.g., MMA Tonys 4 bison balls.

This recipe is inspired by the retro classic, cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination. I chose bison as the meat due to its lower fat, and slight subtle gaminess. The very simple, spicy-sweet sauce with the savory bison balls makes a great pair.

These can be used for a main course over some rice, but are really great served as an Hors doeuvre at a party. Just make sure you make enough. These are very addictive, and you don’t want to leave some of your guests hanging. They could get testy. Enjoy!



Ingredients:
1 pound ground bison
2 cloves garlic, minced
1/2 cup plain breadcrumbs
1 egg, beaten
1/2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp fresh ground black pepper
1 tbsp vegetable oil
2 tbsp sambal Asian chili sauce, or red pepper flakes
1/2 cup orange marmalade
1 tbsp soy sauce
1/4 cup rice vinegar
3 cups water

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

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Summer Tomato Live!

My good friend, Darya Pino, who publishes the blog Summer Tomato has just launched a live, interactive nutrition class called "Summer Tomato Live." This episodic online classroom will focus on discussing a variety of reader-selected food and health topics.

Youll have the chance to ask questions and get answers from Darya in real time. I almost never recommend or promote things here that actually cost money, but knowing all that Darya has to offer, I think that the $3.99 per month subscription fee is a great deal.

While I don’t use as much of Daryas advice as I probably should, I really enjoy her blog, as well as her delivery. Its not the typical sanctimonious blather you get on some healthy-lifestyle websites.

If you want to check it out, here are the links to Episode 1 and Episode 2.

By the way, if youre interested in signing up, today is the last day to claim a couple free gifts from Foodzie and Zürsun Heirloom Beans, who sponsored the first 2 episodes. For more information on Summer Tomato Live, here is her official sign-up page. Enjoy!

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Granola

Granola

Good as a Cereal or Snack

8 cups/2-3 lbs Rolled Oats

½ cup Brown Sugar

½ cup Raw Sunflower Seeds

½ cup Chopped/Slivered Almonds

1/4 cup Sesame Seeds

1/4 cup Ground Flax Seed

Olive Oil (until it looks like there is enough moister in it remember you will be adding honey too)

1 tsp Cinnamon and Nutmeg (we like cinnamon so I always add more of that or whatever spices you want)

1 tbsp Vanilla

2 Cups Honey (I always use more than that, but it depends on the batch size, so add some then mix then see the consistency you will want, cereal or snack)

Mix all these items in a Big bowl until it’s all cover in oil and honey, then spread onto an ungreased cookie sheet (with sides), if you need to you can use 2 have it heaping but not to thick (usually I can get this amount onto 1 cookie sheet). Bake at 350 for 10-15 min then carefully mix, then put in for another 5-10 min, cook longer for cereal. Don’t let it get to brown I watch it pretty close because the honey will burn easy.

While that is cooking mix together in the same bowl the dried fruit you want and the amount you want.

Ideas for dried fruit (all cut up to the size you want): These are just ideas of what I use, but you can add or take away from this list whatever you like.

Apricots

Chopped Dates

Shredded Coconut

Raisins

Dried Cranberries

Mangos

Pineapple

Then when the granola is done in the oven dump it back in the bowl and mix the dried fruit in, let cool and ENJOY!!

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The Slanted Door’s Caramel Chicken

A loyal viewer of this blog informed me that this recipe still had not been converted from my old blog. This was one of the first clips I ever filmed and posted on YouTube, and probably the recipe I’ve received the most email regarding. People LOVE this dish, and while you may have to go out and hunt down some Asian Fish Sauce, it will be well worth the trouble. By the way, there is also a Basmati Rice demo posted in case you need a little help in that department.

The Slanted Door is a very popular Vietnamese restaurant in San Francisco. It’s always packed with locals, tourists and visiting celebrities. One of the most popular dishes there is called “Caramel Chicken.” This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken. My version adds peanuts for a little crunch, and I’ve simplified the technique so you can easily make this at home, right on the stove top. Their version is cooked in a clay pot, which most of us don’t have lying around.

By the way, it’s been reported that this is Mick Jagger’s favorite dish when visiting San Francisco. Mick once asked, “Brown sugar, how come you taste soooo good?” So it’s fitting that’s what we’ll use to caramelize the chicken as you’ll see in the video. Enjoy!

Ingredients:
2.5 pounds chicken thighs (boneless, skinless, about 8-10 thighs)
3/4 cup brown sugar
1/3 cup water
1/3 cup fish sauce
1/3 cup rice vinegar
1 tsp soy sauce
1 tbl grated fresh ginger
4 cloves garlic
2 jalapeno peppers
1 bunch green onions
1/2 cup roasted peanuts
fresh cilantro to garnish

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The Sincerest Form of Flattery

My sources in LA tell me that when actor Christopher Walken heard that a certain George Clooney look-a-like was doing cooking videos online, he became enraged and demanded his personal assistant film him making his “famous” roast chicken and pears. And to think, all this time I thought Mr. Walken was a great actor. After seeing this surreal and somewhat disturbing cooking clip, I realized that he hasn’t been acting at all. He really is the creepy, monotone-voiced character we’ve seen him play all these years.

What’s even worse than this guy blatantly stealing my act, is the fact he cuts off the video just as a cat jumps up on the counter and heads for the chicken. What happened next? Is there going to be a sequel? By the way, on the very rare chance Mr. Walken sees this (or his people see it and call my people), I’d like to say I’m just kidding and please don’t hurt me.

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NO BAKE CHOCOLATE CHEESECAKE

I made this for Fathers Day. It is one of those recipes that is super quick to put together, looks and serves beautifully and everyone raves about it. It is super creamy, chocolate-y, ultra-smooth to the tongue and it has a chocolate chip cookie crust, what more can a person ask for?

 This recipe makes a nice thick cheesecake that is pretty enough for company!

(1) 16 & 1/2 ounce pkg. refrigerated chocolate chip cookie dough (or 2 cups of home made chocolate chip cookie dough) at room temperature.
(2) 8 ounce packages of cream cheese (room temperature)
(1) cup of white sugar
(4) one ounce packets of Nestle Toll House pre-melted chocolate (see note)
(2) 8 ounce containers of Cool Whip (thawed)

For the crust:
Preheat your oven to 375. Evenly spread the cookie dough into an ungreased 9" spring form pan (2 piece pan). Bake for 15 minutes or until lightly golden. Let this cool completely (leave it in the pan ).

For the filling:
With an electric mixer, beat the cream cheese, sugar and pre-melted chocolate until very well blended. Beat in the two containers of Cool Whip until you see an even color throughout the filling. Spoon the filling into the cooled crust. Cover and refrigerate for at least 4 hours.

Frosting:
This does not have to be frosted, but it is pretty with either a drizzled frosting or a simple chocolate glaze & sprinkles.

NOTE: This recipe calls for Nestle Toll House Choco Bake which is a pre-melted chocolate. It comes in a box of eight, one ounce packets. I found it at Walmart, of all places, right with the other baking chocolate.
NOTE: Make sure the cookie dough and cream cheese are at room temperature.

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The secret to absolutely delicious Masala Aloo

Id first seen this recipe in a cookery show, Khana Khazana, one of the longest running cooking shows in India by Chef Sanjeev Kapoor. What I remember about this one was that he was cooking some authentic Punjabi dishes with his mum. And what I remember from this recipe was one unique technique which I had never seen or read about before. To know what that is, you will have to go read through the entire post.

Potatoes, who doesnt love them? And you might think it is utterly impossible to mess up a potato dish. But look at these culinary competitions like Masterchef Australia and you realise how much thought and process goes into making a simple dish like mashed potatoes. Potatoes are the sponges of the culinary world. They absorb most flavours beautifully, go with any vegetable most amicably and you need to work really hard to make a potato taste BAD!

I think the make or break in most potato dishes is seasoning. They need adequate salt to taste good, or its just a bland boiled chunk of a starchy vegetable.

I like to do a little teaser off and on, on my facebook page. If something turns out really delicious from the days cooking, Ill post an Instagram pic of the dish and depending on the responses I get, it ends up featuring on the blog or not. When I posted the picture of this potato dish yesterday, it got many more oohs and aahs than I expected. This one is a recipe any beginner cook (or bachelor cook) can nail. All you need is to manage to cook the potatoes well in their skins. Pressure cooker works best here, but if you have a phobia to my favourite implement in the kitchen, you need some patience to boil the potatoes whole, in their skins, until they are well cooked right till the middle and then proceed with the recipe [Details on cooking potatoes in pressure cooker and pot given at the end of the post].

You could get more adventurous with this recipe using more spices like amchoor (dried mango powder) or crushed dried fenugreek leaves (kasoori methi) but before you go raid the spice aisle, try making this with the basic spices. I can promise you will be wowed!

For my readers from outside India, if you are new to Indian cooking, and you want to try a simple curry recipe, this is the perfect one for you. Few ingredients, simple technique and superb results :) 

All curries are not with gravies and do not require sautéing of onions-tomatoes-ginger-garlic. In fact, in most South Indian cuisines, a curry is a dry saute of vegetables! Potatoes was one of the first things I cooked as a 10 year old girl. My grandmom would keep boiled potatoes ready and I would make a simple potato roast. 

Recipe Masala Aloo - Spice coated potatoes
Printable version here
Serves 3-4
Ready in under 30 minutes
Vegetarian / Vegan side 

Ingredients
4-5 medium potatoes
1 tbsp rice flour or corn meal
2 tbsp vegetable oil

Fat pinch of asafoetida (optional, but really elevates the taste)
1 tsp cumin seeds
2 tsp coriander powder
1 tsp cumin powder
1/2 - 1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp salt
1 tbsp finely chopped coriander leave for garnish

Directions

1. Pressure cook* or boil potatoes until they are well cooked.
2. Once cool enough to handle, peel the skins and quarter each potato into 4 large pieces.
3. In a large bowl, toss the pieces in rice flour coating well, and keep aside.
4. In a large non-stick wok / kadai, heat the oil.
5. Add asafoetida and cumin seeds. Once the seeds splutter, add the coriander powder, cumin powder, red chilli powder, turmeric powder and SALT to the oil.
6. Stir well so that all the spice powder INCLUDING salt get cooked in oil.
7. Do this on a low flame so that none of the spices burn. Immediately, throw in the rice flour tossed potato chunks, stirring gently to coat with the spices and oil.
8. Cook them on a low flame until all the potato chunks get encrusted with spices, around 7-8 minutes, turning occasionally.
9. Garnish with finely chopped coriander.

This makes an excellent accompaniment to rotis or sliced bread.
Perfect with steamed rice and any dal.
You could easily customize this recipe for kids by omitting the red chilli powder and following all other steps.

One secret to this recipe is the rice flour (easily available in supermarkets in India or Indian stores abroad). If you cannot find this, you could substitute with corn meal or makkai atta. This is a tip used in Tamil style potato roast, where the coarse rice flour gives the final dish a nice crunch.
The second secret is adding the salt to the oil, which was shown in the Khana Khazana cookery show, by Chef Sanjeev Kapoors mum. It just makes the potatoes taste so much better seasoned!


How to pressure cook potatoes:
Place scrubbed whole potatoes in a container and place this inside a pressure cooker with an inch high water in the cooker. Do NOT add any water to the container in which the potatoes are kept.
Close pressure cooker lid with the whistle. Keep on high flame and allow two whistles, lower the flame to minimum and let this be on sim for 7 minutes or so. Keep for 10 minutes for bigger sized potatoes, or they will be raw inside.
Once pressure falls, let out excess steam by pulling up the whistle with a pair of tongs and open lid.
Insert a knife inside the potato to check if it is cooked all the way through. Peel when cool enough to handle. Do not wash with water to cool the potatoes quickly, they will become soggy.

No pressure cooker? Read this primer in The Kitchn on how to boil potatoes in a pot.

Details on my debut TV appearance in Twist of Taste / Fox Traveller this weekend here

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