August 2017
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Watermelon Sorbet with Yogurt

This is perfect for a hot day and very easy to whip up in your blender… make it before the watermelons go away… I served the sorbet with some macerated blueberries… yum! Healthy and delicious… and simple!

4 cups watermelon, cut up and frozen overnight
½ cup full fat yogurt
2 to 3 tablespoons honey
2 to 3 tablespoon lemon juice

Transfer the watermelon, yogurt, honey and lemon juice to a Vitamix. Blend till a sorbet consistency is formed. Transfer to a air tight container and freeze.

1 cup blueberries
1 tablespoon sugar
½ vanilla pod, sliced in half or ½ teaspoon vanilla extract
2 tablespoons fresh mint, chopped

Transfer the blueberries, sugar, vanilla and mint to a bowl. Mix well and let sit at room temperature for 2 to 3 hours.

Serve with the sorbet.

Greek Style Oven Fries with Oregano and Lemon Zest

6 to 8 medium yellow skinned potatoes, cut into wedges
1 large foil lined cookie sheet
2 tablespoons extra virgin olive oil
2 teaspoons salt

Preheat oven to 375 degrees F convection for 400 degree F regular.

Add the potatoes to a large saucepan filled with water. Bring to a boil. Turn heat off, drain the water and return to the pan and let the potatoes dry.

Transfer to the lined cookie sheet. Add the olive oil and salt. Mix well and roast in oven for 45 minutes to an hour till the wedges are golden brown and crispy.

Topping

Zest of one lemon
1 tablespoons fresh oregano, minced
2 garlic cloves, minced
Salt

Transfer the hot potatoes into a large bowl. Add the lemon zest, oregano and garlic and toss well. Add more salt if needed. Serve immediately!

Phirni- Indian Rice Pudding

Phirni is a rice pudding like dessert common in the Middle East. It is also popular in Kashmir and other parts of North India. I have known about it since I was tiny. My Mom would make it for us in individual bowls, especially when we had people over for dinner. It is a creamy concoction of milk and sugar. The milk is thickened with rice and flavored with crushed cardamom seeds. It can be topped with chopped almonds and pistachios.

½ cup rice
½ cup water

Soak rice in water for 2-3 hours. Blend the mixture in a blender by first adding the wet rice and ¼ cup water. Gradually add the rest of the water and blend till smooth. Keep aside.

4 cups milk (whole milk or low fat)
¾ cup sugar (adjust according to taste)
¼ cup slivered almonds
4-5 cardamom pods, ground

Garnish

¼ cup slivered almonds
3 cardamom pods, ground
¼ cup pistachios, ground

In a medium saucepan, heat the milk and bring to a boil. Turn the heat down and simmer the milk. Add the sugar, almonds and cardamom. Gradually add the rice mixture while stirring constantly. Keep stirring till the mixture thickens up like a custard. Cook for another 3-4 minutes on low heat, stirring constantly.
Transfer to a serving bowl and garnish with almonds, ground cardamom and pistachios.

Pancetta and Green Onion Fried Rice

This rice recipe complements the chicken adobo from yesterday really well…

2 cups jasmine rice, cooked al dente, cooled and kept aside
2 tablespoons peanut oil
½ cup pancetta, chopped
6 to 8 garlic cloves, grated
4 green onions, chopped
Salt
½ cup cilantro, chopped

Heat a wok like pan with the oil. Add the pancetta and sauté on medium heat for 4 to 5 minutes. Add the garlic and green onions. Saute on medium heat for 30 seconds. Add the cooked rice and sauté on medium heat for 5 to 6 minutes. Add salt and cilantro. Check for seasonings and serve with the adobo chicken.

Green Curry with Tofu

This is the first time I have attempted green curry at home. We always order it in Thai restaurants and really enjoy the flavor. My problem with attempting Thai recipes at home was the numerous ingredients. I finally went to an Asian grocery store and stocked up on galangal which comes frozen and can be stored in your freezer for a long time. It is nice to have fresh kaffir lime leaves and lemon grass but they are not always available. So, I bought frozen lemon grass and stored the fresh lime leaves in the freezer as well. They may not be as aromatic as the fresh ones but it is better than not having them at all. This was a good first try- will keep improving….

1 cup cilantro, chopped
3 garlic cloves, smashed
2 medium shallots, chopped
1 inch galangal or ginger
2 tablespoons lemongrass or zest of 2 limes
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons fish sauce
Juice of one lemon
2 teaspoons honey

Transfer all the ingredients to a food processor and process till a paste is achieved. You may need to add some water to process. Keep aside.

2 tablespoons coconut oil
2 cups cremini mushrooms, sliced
3 to 4 heads small bok choy, whites and greens separated and chopped
1 can coconut milk
Salt
3 or 4 kaffir lime leaves, sliced
¼ cup cilantro, chopped

Heat a wok like saucepan with the coconut oil. Add the green curry paste and sauté on medium heat for 3 to 4 minutes. Add the mushrooms and sauté for another 4 to 5 minutes. Add the bok choy whites and sauté for 2 more mintues. Add the coconut milk and bring to a boil. Add salt and water if needed. Cook on a simmer for 4 to 5 minutes. Check for seasonings and garnish with kaffir lime leaves and cilantro. Serve with soba noodles.

Grilled Balsamic Chicken with Tomato Salad

I am in a summer roll- this is an amazingly easy yet delicious, light recipe to make any evening or for company. I used one of my favorite ingredients- balsamic glaze. If you don’t have it in your pantry- it is a must. It is great for marinades, salad dressing, etc…. It has an amazing sweet and tart flavor…

1 cup cherry tomatoes
2 garlic cloves, minced
1 tablespoon balsamic glaze
1 tablespoon extra virgin olive oil
1 teaspoon salt
Pepper
2 to 3 cups mixed greens

Transfer the tomatoes, garlic, balsamic glaze, olive oil, salt and pepper to a salad bowl. Mix well and let sit in room temperature for an hour. Right before serving, add the greens and toss well.

4 to 5 pieces chicken cutlets (chicken breasts pounded thin)
1 tablespoon balsamic glaze
3 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 teaspoons salt

Mix the balsamic glaze, garlic, olive oil and salt in a small bowl. Transfer the chicken and the marinade to a zip lock bag and marinate for 2 hours in the refrigerator. Take out half an hour before grilling. Grill till done, careful not to over cook. Take off grill. Serve with tomato salad on top.