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Tag: homemade

Brussels Sprouts and Pomegranate Seeds with Orange Tahini Dressing

November 16, 2019

I like to experiment different dishes before Thanksgiving- this one is a winner. Delicious roasted Brussels sprouts in an orange tahini dressing.
3 cups Brussels sprouts, trimmed and cut in half

Roast the Brussels sprouts with a drizzle of olive oil and sprinkle of salt and pepper in a 400 degrees oven for 15 minutes, till golden brown. Set aside and let cool.

1 cup pomegranate seeds

½ cup chopped walnuts

½ cup fresh parsley, leaves picked and cleaned

Salt

 

 

 

Dressing

2 tablespoons tahini, room temperature

Juice of one large navel orange

Juice of one lime

1 tablespoon honey

1 tablespoon extra virgin olive oil

1 garlic clove, grated

½ teaspoon salt

¼ teaspoon pepper

Mix all the ingredients in a bowl, check for seasonings and adjust if necessary.

Transfer the sprouts, pomegranate seeds, walnuts and parsley to a serving bowl. Drizzle 3 tablespoons of dressing, mix well and add more dressing if necessary or fix seasonings by adding salt and pepper. Serve room temperature.

Roasted Brussels sprouts with Chorizo

November 14, 2019

  • 2 pounds Brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1 pack fresh Mexican chorizo, casings off and crumbled
  • Salt
  • 2 medium shallots, chopped
  • ½ cup pine nuts
  • ½ cup fresh cilantro, chopped

Preheat oven to 400 degrees F.

Blanch the Brussels sprouts in boiling water, drain and put them into an ice bath to shock them and retain the color. Take out of the water and pat dry. Keep aside. This can be done a day before and refrigerated.

Heat a large skillet with 2 tablespoons olive oil. Add the chorizo and cook on medium heat for about 5 to 7 minutes till golden brown. Add the shallots and cook, stirring and cook for about 5 to 6 minutes. Add the pine nuts and cook for a minute. Add the Brussels sprouts to the mixture, mix well and cook for 5 to 6 minutes till the sprouts are cooked through. Season with salt and pepper. Garnish with cilantro and serve.

Moroccan Inspired Cranberry Orange Sauce

November 13, 2019


2 cups organic cranberries
2 cups orange juice
½ cup sugar
1 teaspoon salt
2 tablespoons harissa
2 navel oranges, supremed
½ cup fresh parsley, chopped

Transfer the washed cranberries into a medium saucepan. Add the orange juice, sugar, salt and harissa. Bring to a boil and lower heat to a simmer. Cook on a simmer for 15 to 20 minutes or till the cranberries burst and the sauce thickens. Check for seasoning and cool completely. Add the orange supremes and fresh parsley and serve.

Cardamom Saffron Panna Cotta

October 23, 2019

This is a good dessert for Diwali- the cardamom and saffron come through loud and clear!

  • 1 ½ cups whole milk
  • 3 teaspoons powdered gelatin
  • ½ cup sugar
  • 1 ½ cups heavy cream
  • 5 cardamom pods
  • 1/8 teaspoon crushed saffron threads
  • ¼ teaspoon salt
  • Eight 4 ounce ramekins

Pistachio Topping

  • ¼ cup pistachios
  • ½ teaspoon salt
  • 1 teaspoon brown sugar

In a small saucepan heat the cream, sugar and salt until steaming hot (not boiling), stirring from time to time. Add the cardamom pods and saffron. Cover and allow to steep for 30 minutes. Meanwhile pour the milk into a small bowl and sprinkle the gelatin over it. Set aside for 15 minutes.

Add the milk and gelatin to the cream and reheat to steam, stirring well to dissolve gelatin (make sure not to boil). Strain the mixture into the ramekins and refrigerate overnight.

Grind the pistachios, salt and brown sugar in a grinder.

Top the panna cottas with ground pistachio mixture and serve.

Turkey and Mushroom Meatballs

October 7, 2019

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons fresh thyme, chopped
  • 5 ounces Cremini mushrooms, chopped
  • 1 pound ground turkey meat
  • ½ cup panko bread crumbs soaked in 1/3 cup of milk
  • ½ cup burrata cheese, torn into chunks
  • ½ cup grated Parmigiano Reggiano cheese
  • 1 egg, beaten
  • Salt
  • 4 cups store bought or homemade marinara sauce

Heat a medium frying pan with the olive oil. Add the mushrooms and sauté on a medium high heat for 5 to 6 minutes, stirring constantly. Add the onion, garlic and thyme and a sprinkle of salt. Continue to sauté for another 4 to 5 minutes. Turn heat off and cool completely.

Add the turkey meat to a medium bowl, add the cooled mushroom mixture, both the cheeses, egg, 1 to 2 teaspoons salt and the soaked breadcrumbs. Mix well and keep the mixture aside for about an hour in the fridge for the flavors to marinate.

Heat the marinara sauce in a large saucepan. Form medium sized balls from the turkey meat and gently drop into the simmering tomato sauce. Once all the meat used up, bring the sauce and meatballs to a gentle boil, reduce the heat, cover with lid and cook for 20 minutes. Serve with spaghetti!

Sauteed Shrimp with Indian Pickling Spices

July 8, 2019

This is a great dish for a main meal or an appetizer…it’s yummy!!

  • 1 pound medium shrimp, cleaned and deveined
  • 2 tablespoons peanut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon onion seeds (nigella seeds)
  • ¼ teaspoon fenugreek seeds
  • 1 medium onion, sliced
  • 1 serrano chili, chopped
  • 2 tablespoons tomato puree
  • Salt
  • ½ cup cilantro, chopped
  • Juice of half a lime

 

Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.

Channa Dal with Curry Leaves

July 7, 2019

2 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 garlic cloves, chopped

1 green chili, chopped

1 medium tomato, chopped

1 cup channa dal, rinsed and soaked in water

2 cups water

2 teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon turmeric

1 teaspoon garam masala

Juice of one lime

1 teaspoon ghee or oil

1 teaspoon cumin seeds

5 to 7 curry leaves

1 teaspoon garam masala

½ cup fresh cilantro, chopped

Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the  lime juice and check for seasonings.

In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.