Category Archives: Entrées
3 to 4 links sausage of choice, casings off and crumbled
1 tablespoon olive oil
Heat a frying pan with the oil and add the crumbled sausage. Saute on medium heat for 4 to 5 minutes till the sausage is golden brown. Turn heat of and keep aside.
10 ounces Cremini mushrooms, sliced
1 tablespoons olive oil
Heat a frying pan with the oil and add the mushrooms and cook on high heat for 4 to 5 minutes. Add salt and continue cooking till mushrooms have wilted and golden brown. Keep aside.
½ cup fresh ricotta cheese
1 teaspoon salt
¼ cup grated Parmigiano Reggiano
1 garlic clove, grated
Mix all the ingredients and keep aside.
1½ – 2 cups grated mozzarella cheese
1 egg, beaten
2 balls of store bought or homemade pizza dough, each divided into 4 parts
2 cups tomato sauce, homemade or store bought
Preheat oven to 375 degrees F.
Roll each quarter into thin circles on a lightly floured surface. Place 1 tablespoon of ricotta mixture on one half of the circle and spread with knife. Add 1 tablespoon of sausage mixture and mushroom mixture. Top with couple tablespoons of cheese and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and create a slit in the middle with a knife for the hot air to escape. Place on a lined cookie sheet and bake for 15 to 20 minutes till golden brown. Serve with tomato sauce.
We love, love Korean cuisine- this one is a play on the Korean flavors…
4 tablespoons Gochujang
2 tablespoons soy sauce
2 tablespoons honey
3 garlic cloves, minced
2 tablespoons Mirin
1 teaspoon salt
Mix the ingredients in a small bowl and keep aside.
1 18 ounces firm tofu package, cut into 1 inch cubes
3 tablespoons corn starch
1 teaspoon salt
¼ cup peanut oil
Transfer the tofu into a medium bowl, add the corn starch and salt. Mix well till all cubes are coated properly. Heat a frying pan with the peanut oil and brown the tofu on medium heat till all sides are golden brown. Drain on some paper towel and keep aside. Save the peanut oil for stir frying the veggies.
1 medium onion, sliced
2 cups Cremini or any mushroom of choice, slices
1 large red bell pepper, sliced
4 cups Chinese broccoli, or bok choy or spinach
3 green onions, cut into 1 inch pieces
2 teaspoons black sesame seeds
Heat a wok like pan with 2 tablespoons of the saved peanut oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the red pepper and cook for 2 to 3 minutes on medium heat. Add the greens and let them wilt and add the browned tofu and the gochujang sauce. Mix well and bring to a boil. Check for seasonings. Garnish with green onions and sesame seeds. Serve with jasmine rice.
In spite of this dish having kale, this was a big, big hit. A great dish to make in this chilly weather.
- 2 tablespoons olive oil
- 1 pound good quality ground pork
- 1 teaspoon ground cumin
- 2 teaspoons ancho chili
- 1 teaspoon Mexican oregano
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 14 ounces can chopped fire roasted tomatoes with chili
- 4 cups chicken stock
- 2 14 ounces can of any kind of beans (I used black and pinto), washed and drained
- 10 ounces baby kale, chopped
Heat a heavy large pan with olive oil. Add the ground pork and cook on medium heat, separating the meat with the back of a wooden spoon. Add the ground cumin, ancho chili and oregano and continue cooking and browning for 5 to 6 minutes on medium heat. Add the onion and garlic and a teaspoon of salt. Saute for 3 to 4 minutes. Add the tomatoes and sauté for another 3 to 4 minutes. Add the chicken stock and beans and bring to a boil. Lower heat to a simmer and cover with lid and cook for 30 minutes, checking every 10 minutes to stir. Take lid off and add the kale and bring to a boil. Simmer for another 10 minutes until the kale is wilted and cooked through. Check for seasonings and garnish with cheese and serve.
- 1 pound minced chicken (thighs)
- 1 tablespoons tamari
- 2 teaspoons rice vinegar
- 2 teaspoons corn starch
Add the chicken to a medium bowl. Dissolve the corn starch in the rice vinegar and tamari. Add the corn starch mixture, mix well and marinate for 2 to 3 hours. Keep refrigerated.
- ¼ cup black bean sauce
- 2 tablespoons sweet chili sauce
Mix the black bean and sweet chili sauce. Keep aside.
- 2 to 3 bunches broccolini, cut the tops off and chop; cut the green stalks and chop, keep aside
- 2 tablespoons extra light olive oil
- 3 garlic cloves, grated
- 1 inch ginger, grated
Heat a wok like saucepan with the olive oil. Add the broccolini stalks, ginger and garlic. Saute on high heat for 2 to 3 minutes. Add the minced chicken and cook while separating on high heat. Add the broccolini greens and mix well. Add the black bean sauce and mix well. Bring to a boil and cook for another 2 to 3 minutes. Check for seasonings and serve with rice or noodles.
Celebrating Chinese New Year!
This is a great recipe to make for Meatless Mondays… I love making tofu dishes- we all love it. Recently I have been getting my inspiration from the New York Times cooking site – it has lots of really really good ideas. This recipe is from there.. I tweaked it a bit but it is still quite similar. Try this one, it is a winner!
- 1 14 ounces package extra firm tofu
- 2 teaspoons salt
- 1/3 cup corn starch
- 4 garlic cloves, grated
- 1 large jalapeno chiles, seeded and chopped
- 1 tablespoon soy sauce
- 1 inch fresh ginger, grated
- Juice of 2 medium limes
- 1 teaspoon toasted sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons honey
Transfer all the ingredients to small bowl, mix well and set aside.
- Peanut oil
- 2 cups sugar snap peas, trimmed and thinly sliced
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- 2 teaspoons sesame seeds
Drain tofu and wrap it with several layers of paper towel and place on a plate. Top with a heavy can and let the tofu drain for 30 minutes. Unwrap the tofu and into four parts and then diagonally. Dry with more paper towels and keep aside.
Transfer the cornstarch and salt into a wide bowl. Dredge the tofu and set aside. In the meantime, heat a large skillet over high heat. Add 3 tablespoons peanut oil and start browning the tofu on each side for 2 to 3 minutes. Take out of the pan, add more peanut oil and add the sugar snap peas and scallions. Stir fry until soften- 1 to 2 minutes. Add the sauce and bring to a boil. Add the tofu and garnish with cilantro, basil and sesame seeds. Serve with brown rice.
- ½ pound paneer, cut into small squares and soaked in warm water
- 2 tablespoons fresh cashews, soaked in ¼ cup warm water for 20 minutes
- 2 tablespoons cream
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 inch fresh ginger, peeled and chopped
- 3 garlic cloves, peeled and chopped
Transfer the drained cashews, cream, onion, tomato, ginger and garlic to a blender. Add some water if necessary and blend till a smooth paste is formed. Keep aside.
- 2 tablespoons extra light olive oil
- 1 bay leaf
- 1 ½ inch cinnamon stick
- ½ teaspoon cayenne pepper
- ½ teaspoon turmeric
- 1 to 2 teaspoons salt
- 1-2 cups water
- 1 ½ cups frozen peas
- 1 teaspoon kauri methi (dried fenugreek)
- ½ cup cilantro, chopped
Heat a heavy saucepan with the oil. Add the bay leave and cinnamon stick and sauté for 20 seconds. Add the cashew paste and sauté on medium heat for 10 minutes. Add the cayenne pepper, turmeric, salt and water. Bring to a boil and simmer for 10 minutes. Add the drained paneer and peas and bring back to a boil and simmer half covered with a lid for 10 minutes. Add the kasuri methi and cilantro. Check for seasonings and serve warm.