Tag: cayenne pepper

Spiced Fig Compote

This is a great appetizer for the big dinner… I always start with a simple cheese plate with a bowl of fig compote. I made this one with a bit of ground coriander and cayenne pepper. It gave it great flavor. I served it with a log of goat cheese and some delicious crackers. I also served a side of sweet spicy nuts.

1 cup dried figs, sliced
½ cup orange juice
Juice of one lemon
2 tablespoons honey
1 teaspoon salt
1 teaspoon ground coriander
½ teaspoon cayenne pepper

Transfer the figs, orange juice, lemon juice, honey, salt, coriander and cayenne pepper into a small saucepan. Bring to a boil and simmer on medium low heat for about 20 minutes till the figs are cooked down and the moisture has cooked away. Serve with cheese and crackers.

Chicken Curry with a South Indian Twist

I concocted this dish for a dinner party we had. I wanted to make a traditional chicken curry but with a twist… a South Indian twist.. which meant I used curry leaves and mustard seeds… it was delicious…

1 pound chicken thighs, skinless and cut into 2 inch pieces
¼ cup Greek yogurt
3 garlic cloves
2 inch ginger piece, chopped
½ cup cilantro, chopped
1 teaspoon salt

Process the garlic, ginger and cilantro. Add to a small bow with the yogurt and salt. Mix well and add to a large zip lock bag with the chicken. Marinate over night or at least 2 to 3 hours.

1 14 ounces can diced fire roasted tomatoes with chilies
1 medium onion, chopped
2 cardamom pods
2 cloves
1 cup chicken broth

Transfer all the ingredients to a saucepan. Bring to a boil and simmer covered for 30 minutes. Take off the heat and transfer to a blender and blend till smooth. Keep aside.

3 tablespoons extra light olive oil
8 to 10 curry leaves, chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper
Salt

Heat the olive oil in a medium saucepan. Add the curry leaves, mustard seeds and cumin seeds. Saute for a minute and add the chicken with the marinade. Saute for 3 to 4 minutes on high heat. Add the blended tomato mixture. Bring to a boil and simmer covered for 30 minutes. Take the lid off and simmer for another 10 to 15 minutes. Check for seasonings.

Chicken Curry with a Fenugreek Cream Sauce

This is a very simple dish to make… the only catch is to make sure you have fenugreek seeds and dried fenugreek.. any Indian store will have it and a little goes a long way… especially the seeds. Fenugreek has a very earthy yet pungent flavor.. it adds a certain nuance to a dish which is hard to explain.. you will have to try it yourself… oh and btw, the naans from yesterday will go fabulously with this dish…

2 tablespoons coconut oil
¼ teaspoon fenugreek seeds
2 teaspoons cumin seeds
3 garlic cloves, chopped
1 inch ginger, chopped
1 medium yellow onion, chopped
1 tablespoon dried fenugreek
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon sugar
½ teaspoon cayenne pepper
2 tablespoons full fat yogurt
2 tablespoons half and half
1 cup water
1 pound chicken thighs, skinless, cut into 2 inch pieces
Salt to taste
½ cup cilantro, chopped

Heat a wok like pan with the coconut oil. Add the fenugreek and cumin seeds. Saute for 30 seconds on medium heat. Add the ginger and garlic and sauté on medium heat for 1 to 2 minutes. Add the onion and sauté for another 2 to 3 minutes. Add the fenugreek powder, coriander powder, garam masala, sugar and cayenne pepper. Saute for a minute and add the yogurt, half and half and the water. Bring to a boil. Take off heat and transfer to a blender. Blend till smooth and return to the pan. Bring to a simmer and add the chicken and salt. Simmer the chicken covered with lid for 15 to 20 minutes. Check for seasonings, garnish with cilantro and serve.

Cabbage and Carrots

My husband loves cabbage… so I try to make it a different way each time I cook it, which is not too often as I am not a huge fan. I will eat it but I never seek it out in a grocery store. I should since it is so healthy to eat…

2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 to 15 curry leaves, chopped
1 inch fresh ginger, grated
½ cup peanuts, chopped
1 tablespoon channa dal
1 tablespoon white urad dal
3 cups green cabbage, shredded
1 cup carrots, shredded
2 teaspoons ground coriander
½ cup cayenne pepper
2 teaspoons salt

Heat a medium pan with the coconut oil over medium heat. Add the mustard seeds, cumin seeds and curry leaves. Cook for a minute. Add the ginger, peanuts, channa dal and urad dal. Saute for 3 to 4 minutes on medium heat. Add the cabbage, carrots, ground coriander, cayenne pepper and salt. Mix well and sauté on medium heat for 5 to 6 minutes, stirring constantly. Lower the heat and cover with lid and cook for 5 minutes. Take lid off and check for seasonings. Serve warm.

Ground Meat with Cauliflower (Keema Gobi)

I make this dish all the time. I do like to change it up a bit- just to make it more interesting. For this one I first combined green onions, garlic and cilantro and used them as the base. I then used cardamom, cloves and cumin to flavor the dish- the result- absolutely delicious!!

4 green onions, chopped rough
4 garlic cloves, smashed
½ cup cilantro, chopped

Process the aromatics in a food processor until they are chopped fine. Keep aside.

3 tablespoons extra light olive oil
1 teaspoon cumin seeds
2 cardamom pods, smashed
3 cloves, smashed
½ pound ground pork
1 tablespoon tomato paste
3 cups or a medium sized cauliflower, florets taken apart
1-2 teaspoons salt
2 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper
½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin seeds, cardamom pods and cloves and cook for 30 seconds over medium heat. Add the pork and increase the heat to high. Break the meat with the back of a wooden spoon while browning it, for about 3 to 4 minutes. Add the tomato paste and cook for 30 seconds. Add the cauliflower, salt, ground coriander, turmeric and cayenne pepper. Mix well and cover with lid and lower heat to medium low. Cook for 15 to 20 minutes and take lid off. Break the florets into smaller pieces with the back of a wooden spoon and cook on medium high heat for another 5 to 10 minutes, stirring constantly. Check for seasonings and garnish with cilantro.

Rice Noodles with Shrimp Curry and Chinese Broccoli

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
8 allspice berries

Toast the spices in a dry cast iron pan on medium heat until fragrant and grind in a spice mill. Keep aside.

1 pound rice noodles, cooked according to package directions. Drizzle a bit of oil, mix well and keep aside.
2 tablespoons coconut oil
1 large yellow onion, sliced
2 tablespoons lemongrass, chopped finely
3 garlic cloves, grated
1 inch fresh ginger, grated
1 teaspoon turmeric
½ teaspoon cayenne pepper
Juice and zest of one large lime
Salt
2 teaspoons fish sauce
1 14 ounces can of coconut milk
1 pound medium shrimp, peeled and deveined
1 bunch Chinese broccoli, chopped
3 green onion, chopped
¼ cup fresh mint, chopped
1/3 cup fresh cilantro, chopped
¼ cup fresh basil, chopped

Heat a wok like pan with the coconut oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the lemongrass, garlic and ginger and cook for another 4 minutes. Add the spice mix, turmeric, cayenne pepper, juice and zest of lime, salt, fish sauce and coconut milk. Bring to a boil and simmer for 3 to 4 minutes. Add the Chinese broccoli and shrimp and cook for 3 to 4 minutes. Check for seasonings and add the green onion, mint, cilantro and basil.

Dip the noodles briefly in hot water, drain and add some to each serving bowl. Top with the shrimp curry and serve warm.

Middle Eastern Style Carrot and Raisin Salad

Another yummy salad to complement my feast but this can go with any kind of meal. You can use the pre grated carrots from the store to make it easier but I used the multi colored carrots that made the salad extra special!!

5 to 6 large carrots, peeled and grated
½ cup golden raisins
3 tablespoons extra virgin olive oil
2 tablespoons honey
Juice on one large lemon
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 to 2 teaspoons salt
3 green onions, chopped
½ cup fresh mint, chopped

Transfer all the ingredient to a serving bowl. Mix well and let the salad sit for a couple of hours before serving.

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