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This roti is ideal for breakfast or brunch. I grew up eating it for brunch on the weekends.
The bread is made with whole wheat flour and chickpea flour. The chickpea flour gives the bread a delicious nutty flavor and has protein as well.
The two flours can be paired with onion, ginger, green onions, cilantro and a bunch of spices- sky is the limit. You can make it as spicy as you want with a lot of chilies and cayenne pepper or keep it mild.
In this case, I added coriander powder, garam masala and salt. Once the dough is made, it is important for it to rest for a bit before the bread is ready to be rolled.
Rolling the bread can be difficult so don’t worry about the shape. Roll it out into whatever shape is the easiest. Once it is rolled out, cook it on a non-stick pan (it is the easiest to handle). Cook on both sides until golden brown. You can cook longer to make the exterior crusty. Either way, the bread is delicious.
Traditionally it is served with pickles and yogurt (to alleviate the heat from the bread). It can also be served with a fried egg on top- my favorite.
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I had a lot of leftover lamb from the other night. I divided the meat into two bags- one went into the freezer and one in the fridge. I plan on making a lamb ragu served on top of pasta or even better- polenta, in a few weeks.
The leftover meat in the fridge will be used for pizza.
We love making pizza at home- we usually do it on Friday evenings. I buy some dough from a local pizzeria. One ball of dough is good enough to make four to five individual pizzas.
As usual, I always have fresh tomato sauce in the fridge. I love using it for the pizzas- nothing like your own homemade, delicious sauce.
I made a quick topping with cremini mushrooms, chopped up lamb and some white truffle paste- the secret ingredient. It gives the dish a very rounded, complex flavor- one of my favorite things to add to pasta, etc.
The pizzas were delicious- especially because of the lamb and the truffle paste. Try this combination next time you are looking for a new topping for your pizza.
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I love the creamed spinach served at steak houses. The leafy green goes perfectly well with red meat- especially cooked with lots of butter and cream. I guess anything cooked with lots of butter and cream is delicious.
My problem- the red meat already has lots of calories and when you pair a calorie laden dish like creamed spinach- it results in a very heavy meal- oh, and what about the potatoes and the wine… a lot of calories.
So, this is my take on creamed spinach. I usually make it simply by sauteing garlic with spinach. I add a bit of half and half- which has less calories than cream but still adds substantial creaminess to the dish.
I started this dish by making a white or bechamel sauce. I sauteed some flour and olive oil. I added onion and garlic and then some milk. This was a start to a very aromatic, creamy sauce. I added frozen, chopped spinach and cooked it till the excess moisture is cooked away.
The dish was delicious- with not a lot of calories. It has one tablespoon of olive oil and a third of a cup of half and half. Not bad considering it served 5 people. The taste was not compromised at all- in fact it tasted really good with the lamb and the potatoes.
Try this creamed spinach next time you are looking for a healthy side dish…
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Cool weather makes me want to eat stews, roasts and meatballs. I also feel like drinking some delicious red wine. It is my favorite time of year. There is still a lot of fresh produce available at the farmer’s market so the possibilities are endless.
I bought a lovely leg of lamb from Whole Foods and decided to roast it with lots of herbs, garlic and pancetta. I made a lovely paste with all the aromatics- most of them from my backyard. I slathered the paste all over the lamb as well as the potatoes.
Last year in Spello, Italy- Paola made a fabulous lamb dinner for us. She used similar ingredients to roast the meat and the potatoes. I tried to replicate the flavors and was quite successful. The lamb was super aromatic cooked with the delicious paste. It was cooked just right with a delicious crust.
The potatoes were yummy as well- I added the paste and a bit more salt. Since the paste had pancetta and olive oil, I didn’t need an extra fat for the vegetables. They roasted to perfection with tons of flavor.
Now for something green- I made creamed spinach. The dinner was delicious. We drank a delicious bottle of red and enjoyed the evening.
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My daughter’s new favorite vegetable is snow peas. She takes five of them everyday with lunch to school. She loves the crunch and sweetness they impart.
I always have them in the fridge- we go through at least a pack a week if not two.
The other day, I had a few cups of cooked white rice. So, of course- what comes to mind- that’s right- fried rice. The problem was I didn’t have any vegetables- at least that is what I thought until I saw the snow peas. I chopped a whole lot of them and carrots- I always have baby carrots in the fridge as well.
I love making fried rice- it is super simple, quick and best of all- it is a one pot meal.
It was delicious with the garlic, green onions, eggs, tamari and the a bit of the sriracha sauce. It is also perfect to pack for lunch- perfectly balanced. If you want to make it healthier, use brown rice.
Either way, fried rice with snow peas an carrots is a delicious dish.
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