Tag: Food Blog
Sauteed Tofu with Hoisin Sauce
1 pack extra firm tofu, drained of excess liquid
¼ cup hoisin sauce
2 tablespoons soy sauce
1 teaspoon honey
1 teaspoon fresh grated ginger
3 garlic cloves, grated
1 teaspoon sesame oil
Salt
½ teaspoon red pepper flakes
4 tablespoons peanut oil
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
¼ cup green onions, chopped
Place the drained tofu on a plate lined with several paper towels. Cover tofu with several more paper towels and top with a heavy pan or something heavy. Let sit for 30 minutes to drain excess liquid.
Mix the hoisin sauce, soy sauce, honey, ginger, garlic, oil, 1 teaspoon salt and red pepper flakes in a large bowl and keep aside.
Cut tofu into bit sized squares and toss in the bowl with the sauce. Marinate for 30 minutes.
Heat a heavy pan with peanut oil. Once really hot, add tofu and sear on all sides- about 3 to 4 minutes on each side.
Remove from heat and sprinkle sesame seeds and green onion. Serve with rice.
Roasted Cauliflower Soup with Spiced Almonds
1 medium head of cauliflower (cut into florets)
1 medium onion, chopped
3 garlic cloves, with skin
2 tablespoons olive oil
Salt
Preheat oven to 400 degrees F.
Transfer the cauliflower, onion and garlic onto a cookie sheet. Drizzle the olive oil and sprinkle salt. Roast for about 30 to 40 minutes until the cauliflower is golden brown. Keep aside.
2 tablespoons butter
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom seeds
¼ teaspoon ground cumin
¼ ground coriander
¼ teaspoon ginger
¼ teaspoon paprika
½ teaspoon salt
¾ cup sliced almonds
Melt butter in a medium skillet. Add the spices, salt and almonds and toast on medium heat, stirring constantly for 3 to 4 minutes. Let cool and keep aside. This can be done a day before and kept in the fridge.
1 medium red skin potato, peeled and cut into 1 inch cubes
1 cup half and half (substitute with coconut milk for vegan)
5 cups chicken or vegetable stock
Salt
Harissa for garnish
In a large pot, bring the stock to a boil. Add the potatoes, cauliflower, onion and garlic and boil for 10 minutes till the potatoes are tender. Blend the soup with an immersion blender or in a blender till smooth. Transfer back to the large pot and bring to a boil, cook for 10 to 15 minutes on a medium heat. Check for seasonings and add more stock if needed. Strain the soup (it is optional but I prefer the smooth consistency). Serve with a sprinkle of almonds and a small dollop of harissa.
Roasted Cauliflower and Potatoes with Harissa
1 head of cauliflower, cut into florets
4 to 5 medium to small potatoes, peeled and cut into 2 inch pieces
Oil to drizzle and cook with
Salt
Pepper
5 to 6 green onions, whites and greens separated and chopped
2 inch fresh ginger, grated
2 tablespoons harissa
1 teaspoon ground coriander
½ cup chopped cilantro
Preheat broiler to high.
Transfer the cauliflower florets and cut up potatoes to a lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper. Mix to make sure all the veggies are coated well with oil. Place the veggies under a hot broiler and roast them for 5 to 10 minutes or till they are golden brown. Take them out and keep aside.
Heat 2 tablespoons oil in a heavy saucepan. Add the white parts of the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the harissa and saute for another 2 to 3 minutes. Add the roasted veggies and mix well. Add 1 teaspoon salt and ground coriander, mix well, lower the heat and cover with lid. Cook for 10 to 15 minutes or till the potatoes are cooked through. Take the lid off, check for seasonings. Garnish with cilantro and the green parts of the green onion.
Chicken Curry
- 1 pound chicken thighs, with or without bones, without skin
- ½ cup non-fat Greek yogurt
- 2 tablespoons half and half
- 3 garlic cloves, minced
- 2 inch fresh ginger, grated
- Juice of one lemon
- 2 teaspoons salt
- 2 teaspoons garam masala
Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.
- 1 medium yellow onion, cut in half
- 1 cup cherry tomatoes, washed
- 1 cup chicken broth
- 2 green cardamoms, crushed
- 2 cloves
Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.
- 2 tablespoons extra light olive oil
- ½ cinnamon stick
- Salt
- ½ cup cilantro, chopped
Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Easy Guacamole
I have loads of guacamole recipes on this blog. I love guacamole and it doesn’t take much time or effort to make your own- homemade is a lot yummier than the store bought variety. Try it this year.. especially with the delicious tacos…
- 4 to 5 avocados, cut in half and scooped out
- Juice of 2 large limes
- ½ cup cilantro, chopped
- 3 garlic cloves, grated
- 2 teaspoons salt
Transfer the scooped out avocados into a medium bowl. Add the lime juice, cilantro, garlic and salt. Mix well and serve!
Super Easy Tomato Salsa
This salsa has a bit of a kick to it. If you are not inclined to eat spicy food, go ahead and eliminate the chilies. I had these yummy looking, red, Thai chilies in my fridge that were calling my name. Foot ball food screams spicy, flavorful foods and this one delivers. It is perfect on the delicious tacos as well as accompanied by some tortilla chips…either way, it is a winner!
- 1 cup cherry tomatoes, chopped
- 1 medium shallot, chopped
- 2 serrano chilies, chopped
- ½ cup cilantro, chopped
- 2 garlic cloves, grated
- Juice of one lime
- 2 teaspoons salt
- 1 tablespoons extra virgin olive oil
Transfer the tomatoes, shallot, chilies, cilantro, garlic, lime juice, salt and olive oil to a medium bowl. Mix well and let sit for an hour before serving.
Chipotle Sweet Potato Soup with a Smoked Paprika Cranberry Compote
This soup has yummy Latin flavors and it can be a great addition to a fabulous holiday menu…
- 4 to 5 medium sweet potatoes, skin pierce with a fork
Preheat oven to 400 degrees F.
Place the sweet potatoes on a cookie sheet and roast till cooked, about half an hour to forty minutes. Take out and let cool. Take the skin off and roughly chopped.
- 2 tablespoons extra virgin olive oil
- 1 teaspoon roasted cumin seeds, crushed in a mortar and pestle
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 chipotle pepper, chopped
- 2 tablespoons brown sugar
- 3 cups chicken broth
- Salt
- ¼ cup half and half
- ¼ cup milk
- Zest of a lime
- Juice of half a lime
Heat a heavy saucepan and add the olive oil. Add the roasted cumin seeds and sauté for 20 seconds on medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the sweet potatoes, chipotle pepper, brown sugar and chicken broth. Bring to a boil and simmer for 20 minutes. Blend the mixture in a blender until smooth. Transfer back to the saucepan and add the half and half and milk. Mix well and add salt. Cook for another 2 to 3 minutes and turn the heat off. Add the lime zest and juice. Mix well and check for seasonings.
Serve the soup with a dollop of compote.
Smoked Paprika and Cranberry Compote
- 1 cup fresh cranberries
- ¼ cup fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ cup brown sugar
- ½ cup cilantro, chopped
Bring the cranberries, orange juice, zest, smoked paprika, salt and brown sugar to a boil in a medium saucepan. Simmer, covered for about ten minutes or till the cranberries burst open. Check for seasonings and cook uncovered for another two to three minutes. Turn heat off and add the cilantro.