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Tag: dill

Quick Summer Pasta

I was watching Michael Symon making a summer pasta and I decided to tweak his recipe and make my own. I have to say, one of my favorites!!

  • 3 strips bacon, chopped
  • 2 tablespoons olive oil
  • ½ cup green beans, chopped
  • 2 ears of corn, off the cob
  • 2 garlic cloves, grated
  • 3 green onions, chopped
  • 1 large jalapeno, sliced thin
  • ¼ cup fresh dill, chopped
  • 1/3 cup fresh cilantro, chopped
  • ½ pound pasta of choice, cooked al dente with ½ cup pasta water spared
  • Salt

Heat a frying pan and add bacon and oil. Cook the bacon on medium heat until the fat is rendered and the bacon pieces are golden brown. Add the beans, corn, garlic, green onions and jalapeno. Saute on medium heat for 3 to 4 minutes. Add the pasta and pasta water, mix well and add salt, dill and cilantro. Serve warm.

 

Paneer Cheese Burgers with Cilantro Mayo

Everyone loves burgers- it is one of my family’s favorite things to eat… especially if they are homemade- your guests and you won’t miss meat at all!! These burgers are made with paneer (Indian cheese) and are packed with protein and flavor…

  • 1 pound paneer, grated
  • 2 eggs, beaten
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 3 green onions, chopped
  • 3 garlic cloves,
  • 1 cup grilled or regular frozen corn, chopped
  • 1 to 2 teaspoons salt
  • 1 teaspoon garam masala

Mix all the ingredients together and refrigerate it for an hour. Form 6 patties and keep aside.

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 6 slices cheddar cheese

Heat a large frying pan with the butter and olive oil. Brown the patties on both side on medium heat for 4 to 5 minutes each. Place sliced cheese, cover with foil for a minute or two and serve on buns with slices of tomato,  arugula and cilantro mayo.

Cilantro Mayonnaise

  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • Juice of half a lime
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • ¼ cup cilantro, chopped

Mix all the ingredients together and serve on buns with the burgers.

 

Rajma with Cilantro and Dill (Red Kidney Beans Stew)
  • 2 cups dry red kidney beans
  • 6 cups water
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 3 inches ginger, chopped
  • 1 14.5 oz can chopped tomatoes
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 2 tablespoons butter or ghee
  • ½ cup fresh dill, chopped
  • 1 cup fresh cilantro, divided in 2 bunches and chopped
  • 2 teaspoons garam masala

For this recipe you either need a pressure cooker or a slow cooker.

In a pressure cooker add the kidney beans, water, onion, garlic, ginger, tomatoes, salt, turmeric, cumin seeds, coriander powder, cayenne pepper, butter, dill and ½ cup cilantro.  Place the lid on top and cook on high heat till the pressure cooker gives out steam.  Lower the heat and cook for 2-3 hours.  Turn the heat off and open the lid.  Evaporate the water till the dish reaches a thick soup consistency while smashing some of the beans with the back of a ladle.  Add the remaining cilantro and garam masala.  Check for seasonings and serve with rice.

Roasted Eggplant with Peas: Baingan Bhurta

Baingan Bhurta2

  • 2 small eggplants
  • 1 teaspoon olive oil

Spread the olive oil all over the eggplants and place under a high broiler. Roast until the eggplants are soft and skin is charred and dark brown. Take out and peel the skin off. Take the pulp out, break it apart with a fork and keep aside.

 

    • 1 large onion, chopped
    • 1/3 cup green onion, chopped
    • 3 tablespoons olive oil
    • 1 cup chopped tomatoes
    • 1 cup frozen peas
    • 1 teaspoon garam masala
    • ½ teaspoon cayenne pepper
    • Salt
    • ½ cup cilantro, chopped
    • ¼ cup dill, chopped

Roasted Baingan

Baingan Bhurta

In a medium saucepan heat the olive oil. Add the white and green onions. Saute on medium heat for 2-3 minutes. Add the tomatoes, eggplant pulp, peas and mix well. Cook on medium heat for 10- 15 minutes. Add the garam masala, salt, cayenne pepper. Taste for seasonings. Garnish with cilantro and dill.

Chicken with Cilantro and Dill Sauce

This is one of my favorite chicken recipes- its my Grandfathers. It is simple and delicious…

  • 2 pounds bone-in chicken thighs
  • 3 teaspoons ground coriander
  • 2 teaspoons salt

Marinate the chicken pieces with the coriander and salt for 2 to 3 hours.

  • 1 small yellow onion, chopped
  • 6 garlic cloves, peeled
  • 1 cup dill, chopped
  • 1 cup cilantro, chopped

Process the onion, garlic, dill and cilantro. Keep aside.

  • 2 tablespoons ghee or butter
  • 1 tablespoon extra light olive oil
  • 1 half inch cinnamon stick
  • 3 cloves
  • 2 cups chicken broth
  • Salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds

Heat a heavy saucepan with the ghee and oil. Brown the chicken pieces on both sides on high heat, 2 to 3 minutes each. Keep aside. Add the cinnamon stick and cloves. Saute for 20 seconds and add the cilantro mixture. Saute on medium heat for 10 minutes, stirring constantly. Add the chicken and chicken broth and salt. Bring to a boil and simmer for half an hour covered. Take the lid off and turn the heat up and cook off the sauce until it thickens a bit. Check for seasonings.

Grind the spices in a coffee grinder and sprinkle on top of the curry. Mix well and let simmer for ten minutes. Serve warm.

 

 

 

Greek Style Potato Salad

This potato salad is yummy with lots of great flavors like oregano, olives and dills. I prefer my potato salad with a lemon dressing and this one has amazing crunch with cucumbers and pine nuts. It is a great side with burgers or any meat or fish!

  • 4 to 5 large yellow skinned potatoes, peeled and cut into 1 inch dice

Dressing

  • Juice of 2 large lemons
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoons salt

Mix the ingredients in a small bowl and keep aside.

Place the potatoes in a large saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cook till the potatoes are soft but not mushy, about 6 to 8 minutes. Drain and transfer to a serving bowl. While the potatoes are still warm, pour the dressing and mix well and keep aside.

  • ½ English cucumber, chopped
  • ½ cup kalamata olives, chopped
  • ½ cup pine nuts
  • ½ cup fresh dill, chopped
  • ½ cup feta cheese, crumbled

Add all the ingredients to the warm, dressed potatoes. Mix well and check for seasonings. Let the potatoes sit for at least an hour before serving.

 

Greek Style Eggplant with Pine Nuts and Feta

This is a yummy dish for meatless Monday. It has delicious roasted eggplant flavored with mint, cinnamon, tomatoes and feta. It is a great side dish or a dip with warm pita bread!

  • 1 pound eggplant, I used small ones, sliced ½ inch thick
  • Drizzle of olive oil
  • Salt

Place the sliced eggplant on a cookie sheet, drizzle with oil and sprinkle some salt. Broil under medium heat turning the slices once till both sides are golden brown- about 10 minutes. Take out of oven and keep aside.

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried mint
  • ½ teaspoon ground cinnamon
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • ½ cup pine nuts
  • ½ cup chopped tomatoes, canned or fresh
  • Salt
  • ½ cup dried currants
  • ½ cup flat leaf parsley, chopped
  • ¼ cup dill, chopped
  • ½ cup feta, crumbled

Add the olive oil to a heavy saucepan and add the mint and cinnamon. Cook for 15 seconds on medium high heat and add the onion, garlic and pine nuts. Saute on medium heat for 5 minutes. Add the tomatoes and currants. Saute for another 5 to 6 minutes. Add the eggplant and salt to taste. Mix well and cook for 5 minutes. Turn the heat off and add the parsley and dill. Once the dish is completely cooled off, add the feta and mix well. Serve room temperature.

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