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Tag: cilantro

Chicken and Chorizo Paella

December 11, 2018

Chicken and Chorizo Paella

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Indian Style Latkes

December 2, 2018

Here is my take on potato latkes… !

  • 2 large russet potatoes (about 3 cups)
  • 1 medium shallot, minced
  • 2 green onions, minced
  • 2 teaspoons grated ginger
  • 1 serrano chile, minced
  • 1/3 cup cilantro, chopped
  • 1 egg, beaten
  • Salt to taste
  • 2 teaspoons coriander powder
  • 2-3 tablespoons chickpea flour (all-purpose flour will be fine)
  • ½ cup extra light olive oil heated to about 200 degrees.

Heat oven to 200 degrees. Place a small lined cookie sheet with aluminum foil.

Line a large mixing bowl with a cheese cloth. Grate the potatoes in the cloth and squeeze all the liquid out and put back into the bowl. Add the shallots, green onions, ginger, chile, cilantro, egg, salt and the coriander powder. Slowly add the flour, mix well until the mixture is thick.
Scoop the mixture with a ¼ cup measure. Place it gently in the hot oil and flatten it with the back of the cup measure. Cook on medium high heat for 4-5 minutes on both sides or till golden brown. Take out on a platter lined with paper towels, drain well and place in the oven to keep hot.
Serve with cilantro cream or apple chutney.

Makes 9-10 medium sized latkes.

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Cilantro Cream

  • ½ cup low-fat sour cream
  • ½ cup fresh cilantro, chopped
  • Juice of one lime
  • 2 teaspoons salt or to taste

In a blender, add the sour cream, cilantro, lime-juice and salt. Blend till smooth- you may need to add a couple teaspoons of water to start the blending process. Take out in a small bowl and serve with the latkes.

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Apple Chutney

  • One large honey crisp apple, cut into ½ inch pieces
  • ½ cup apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 cloves
  • ½ teaspoon fresh ginger, grated
  • ¼ teaspoon cayenne powder
  • Salt

In a small saucepan, add the apple, cider, vinegar, sugar, cloves, ginger, cayenne pepper and salt. Bring to a boil and lower the heat to a simmer. Cook the apples till they are soft and the liquid is half the amount- about 10 minutes. Smash the apples with the back of a ladle and mix with the thickened liquid. Cook for another 5 minutes and take out in a bowl and serve with the latkes.

Chicken Korma

November 12, 2018

Chicken Korma

  • 1½ skinless chicken thighs, cut into ½ inch pieces

Marinade

  • 1 cup non-fat Greek yogurt
  • ½ cup low-fat sour cream
  • ¼ cup half and half
  • ½ medium yellow onion, minced
  • 1 garlic clove, minced
  • 2 inch ginger, grated
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

Mix the yogurt, sour cream, half and half, onion, garlic, ginger, salt and cayenne pepper in a medium bowl. Add the chicken pieces and marinate for at least 2 to 3 hours if not over night.

  • ½ cup cashews soaked over night in ½ cup hot water

Blend the cashews with the water into a paste. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon black cumin seeds (shaahi zeera)
  • 2 green cardamoms, crushed
  • 1 ½ inch cinnamon stick
  • 3 to 4 cloves, crushed
  • 1 large or 2 small yellow onions, minced
  • 3 garlic cloves, minced
  • ½ cup cilantro, chopped

Heat a deep saucepan with the oil. Add the cumin, cardamom, cinnamon and cloves. Cook on medium heat for about 30 seconds. Add the onions, garlic, cashew paste and cook medium heat for at least 20 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat and cover and cook for 20 to 30 minutes. Check every 10 minutes, making sure it doesn’t stick to the bottom of the pan. Take the lid off and turn the heat up to medium high and let the excess moisture evaporate- another 10 minutes stirring constantly. Check for seasonings and garnish with cilantro.

Cauliflower and Yellow Pepper Stir Fry

October 14, 2018

Cauliflower and Pepper Stirfry

 

 

 

 

 

 

 

 

 

1 head of cauliflower, cut into florets

1 tablespoon olive oil

1 tablespoon tamari

Place the florets onto a lined cookie sheet. Drizzle olive oil and tamari. Mix well and broil under a high setting until the florets are golden brown for about 10 minutes.

1 yellow pepper, chopped

1 yellow onion, sliced

4 garlic cloves, chopped

2 tablespoons olive oil

½ cup cilantro, chopped

Sauce

¼ cup ketchup

2 tablespoons sweet garlic chili sauce

2 tablespoons tamari

1 teaspoon hoisin sauce

Mix the ketchup, garlic chili sauce, tamari and hoisin sauce and keep aside.

Heat a large wok like saucepan and add the olive oil. Add the onion and garlic cloves and sauté on medium high heat for 2 to 3 minutes. Add the cauliflower florets and sauté for 4 to 5 minutes. Add the sauce, mix well and cook covered on low heat for 7 to 8 minutes. Take the lid off, check for seasonings and top with cilantro.

Bok Choy and Tofu Stir Fry with Tamarind and Orange Sauce

September 30, 2018

Tofu bok choy and mushroom stir fry

  • 2 tablespoons extra light olive oil
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, grated
  • 1 medium yellow onion, sliced
  • 2 bunches baby bok choy, chopped, whites and greens separated
  • 1 10 oz pack of Cremini mushrooms, sliced
  • 1 package firm tofu, crumbled
  • ½ cup cilantro, chopped

Sauce

  • 1 teaspoon tamarind concentrate
  • 2 teaspoon orange marmalade, melted
  • 1/2 cup orange juice
  • 3 tablespoons tamari
  • 1 teaspoon corn starch

Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.

Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.

Shrimp in Poblano Sauce

September 24, 2018

Shrimp in Poblano Sauce with Spinach Polenta

  • 3 poblano peppers, seeded and cut in half
  • 3 green tomatoes, cut in half
  • 1 large yellow onion, cut in half
  • Drizzle of olive oil
  • Salt
  • Pepper
  • 1 cup cilantro, chopped
  • ½ cup chicken broth

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Transfer the vegetables onto the sheet and drizzle olive oil. Sprinkle salt and pepper and roast for about 30 minutes until the peppers and onion are soft. Let cool and carefully take the pepper skins off. Place in a blender with the cilantro and broth. Blend till smooth. Keep aside.

  • 2 tablespoons olive oil
  • 1 pound jumbo shrimp, deveined and shelled
  • Salt
  • 1 teaspoon smoked paprika
  • ½ cup half and half
  • ½ cup chicken broth
  • ½ cup cilantro, chopped

Heat a large saucepan with olive oil. Saute the shrimp on high heat for 30 seconds on each side. Take out and sprinkle with salt and smoked paprika. Add the blended sauce and sauté on medium heat for 5 to 6 minutes. Add the half and half and broth. Bring to a boil and add the shrimp. Cook on medium heat for just a few minutes till the shrimp are done- careful not to overcook. Check for seasonings and garnish with cilantro. Serve with fresh polenta.

Spiced Shredded Cabbage with Coconut

September 23, 2018

Spiced Shredded Cabbage

Spice Mix

  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons mustard seeds
  • 1 teaspoons fennel seeds

Roast the seeds in a small cast iron skillet on medium heat for 3 to 4 minutes or till the seeds are aromatic. Take off the heat and grind in a spice grinder. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 medium shallots, chopped
  • 2 inch fresh ginger, grated
  • 4 to 5 curry leaves
  • ½ cup grated frozen coconut
  • 4 cups shredded cabbage
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with olive oil. Add the shallots and ginger. Saute 1 to 2 minutes on medium heat. Add the curry leaves and coconut. Saute for 2 to 3 minutes on medium heat, stirring constantly. Add the cabbage and turn the heat up. Saute for 3 to 4 minutes, stirring constantly. Lower the heat and cover with lid. Cook for 15 to 20 minutes, stirring every five minutes. Add salt and check for seasonings. Add cilantro for garnish and serve warm.