Tag: onion

Roasted Eggplant with Peas

1 medium sized eggplant

Place the eggplant on to a grill or under a broiler. Char the skin from all sides, making sure the eggplant is nice is tender once done- about 10 to 15 minutes. Keep aside and let cool, take skin off and mash with a fork.

2 tablespoons extra light olive oil
2 tablespoons stems of fresh dill
2 tablespoons stems of fresh cilantro
1 medium onion, chopped
3 garlic cloves, chopped
2 teaspoons coriander powder
1 teaspoon turmeric
2 teaspoons salt
½ teaspoon cayenne pepper
1 cup tomato sauce
1 cup peas
½ cup fresh cilantro, chopped
¼ cup fresh dill, chopped

Heat a heavy saucepan with the oil. Add the dill, cilantro, onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the coriander powder, turmeric, salt and cayenne pepper. Saute for another 2 to 3 minutes. Add the tomato sauce and sauté for an addition 3 to 4 minutes. Add the eggplant and cook on medium heat, stirring constantly for about 10 minutes. Add the peas, cilantro and dill. Mix well and let cook for 5 to 6 minutes or till the peas are heated through. Check for seasonings and serve warm.

Cauliflower and Potatoes with Mustard Seeds

Nothing like starting the week with delicious and healthy cauliflower. If you follow my recipes- you know I make a lot of this cruciferous veggie and this one is especially easy and yummy….

2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 to 12 curry leaves, chopped
1 medium onion, chopped
1 inch fresh ginger, grated
1 cup cilantro, stems cut up and chopped and separated from the leaves
3 to 4 medium yellow potatoes, chopped into 1 inch dice
1 cauliflower head, cut into small florets, about 1 inch
1 teaspoon turmeric
2 teaspoons coriander powder
2 teaspoons salt
½ teaspoon cayenne pepper

Heat a large saucepan with the coconut oil and add the mustard seeds, cumin seeds and curry leaves. Cook for 30 seconds on medium heat and add the onion, ginger and cilantro leaves. Saute for 3 to 4 minutes on medium heat. Add the potatoes and cook on medium heat, constantly stirring for 5 to 6 minutes or till golden brown. Add the cauliflower florets, turmeric, coriander powder, salt and cayenne pepper and sauté for another 5 to 6 minutes. Turn the heat down and cover for about 5 minutes or till the potatoes and cauliflower are cooked through. Turn heat down and check for seasonings. Garnish with cilantro leaves and serve.

Chicken Curry with Roasted Onion and Garlic

This is a very different way of making a curry- usually, the onion, ginger, garlic and tomato and cooked to death to achieve a deep, deep flavor. I like to cook simple food that doesn’t take me forever to cook… but I want to get the cooked to death flavor- so I roasted the onions and garlic…. it created an amazing, amazing flavors…

1 large yellow onion, cut in half with skin on
3 garlic cloves, intact
2 inch piece of ginger
1 14 ounce can of fire roasted tomatoes

Preheat oven to 350 degrees F.

Wrap the garlic and ginger in a piece of aluminum foil. Place the onion and the aluminum packet on a lined cookie sheet and roast in the oven for 40 minutes. Take out and let cool and transfer to a blender. Add the canned tomatoes and blend till a smooth sauce is formed. Keep aside.

2 tablespoons extra light olive oil
2 tablespoons butter or ghee
2 pounds chicken thighs, skinless and boneless and cut into 2 inch pieces
Sprinkle with salt
2 teaspoons black cumin or regular cumin
1 cinnamon stick- 3 inches
3 cloves

Sprinkle the chicken pieces with salt. In the meantime, heat a heavy saucepan with the oil and butter/ghee. Brown the chicken pieces on both sides on a medium high heat. Take out of pan and keep aside. Add the cumin, cinnamon and cloves. Saute for 30 seconds on medium heat. Add the onion and tomato sauce and sauté for 4 to 5 minutes. Add the chicken pieces, a cup of water and bring to a boil. Simmer on low heat covered with a lid for 30 minutes. Take the lid off and adjust seasoning as desired. Serve with rice or roti.

Scalloped Potatoes with Roasted Poblano Sauce

I am very proud of this recipe. I combined a bunch of peppers, garlic and onion and roasted them till they became soft and deliciously nutty. I then blended the veggies with cream and milk- I basically made a cream sauce to be used to make scalloped potatoes. I bought a reasonably priced mandolin. Usually they are quite expensive and not worth the money. They are handy to have around- as they make slicing the potatoes a cinch. I was done in no time. The whole dish took me hardly any time to make.

I would recommend making the cream sauce ahead of time if you are planning a big Thanksgiving dinner. You could even freeze the sauce and take it out a day ahead and assemble the potatoes the morning of and then bake them right before eating. They are simply delicious…

1 poblano pepper
1 anaheim pepper
1 head of garlic with the top sliced off with a drizzle of olive oil and wrapped in aluminum foil
½ medium yellow onion
1 tablespoon olive oil
¼ cup cream
¼ cup milk
Salt

Preheat oven to 400 degrees F.

Place the peppers, wrapped garlic and onion onto a lined cookie sheet. Drizzle the peppers and onion with the oil and massage with fingers. Roast in oven for 30 to 45 minutes, until the peppers are charred on the outside. Let cool. Take the skin off the peppers and squeeze the garlic out of the skins.
Add the roasted vegetables into a blender with cream and milk. Blend till smooth and add salt. Keep aside. This can be made two days in advance.

2 pounds red skinned potatoes, sliced thin about 1/8 inch
½ cup queso fresco, shredded

Divide the potato slices into three batches. Add the first to the bottom of an ovenproof dish (9X9). Spread a quarter cup of green sauce. Repeat till you have the third and last bit of potatoes. Pour all of the sauce covering all the potatoes. Cover with aluminum foil and bake for 45 minutes. Take the foil off and add the cheese. Bake for another 10 to 15 minutes or till the cheese is golden brown.

Mexican Stew with Chicken and Shrimp

This is a yummy, one pot meal that is a bit reminiscent of a deconstructed paella… I have delicious sauce that I serve with yummy chicken and shrimp…

2 cups tomato sauce, homemade or store bought (14 ounces can of tomato sauce)
2 garlic cloves, peeled
1 jalapeno chili, sliced in half and deseeded
1 medium onion, chopped
½ teaspoon nutmeg
1 teaspoon salt
1 cup fish stock
½ cup heavy cream
1 tablespoon olive oil

Transfer the tomato sauce to a medium saucepan. Add the garlic, jalapeno, onion, nutmeg and salt. Bring to a boil and lower the heat to a simmer for 10 minutes or till the vegetables are soft. Transfer to a blender and add the fish stock and blend till smooth.

Heat the same saucepan with olive oil and add the tomato sauce and sauté for a minute. Turn heat lower and simmer, covered for 15 minutes, till the sauce is thickened. Add the heavy cream, mix well and check for seasonings. Keep aside.

1 pound chicken thighs, skin off with the bone
3 to 4 links chorizo, casings off and crumbled
1 pound medium shrimp
2 tablespoons extra light olive oil
1 tablespoon butter
Salt
2 teaspoons cumin seeds, ground
1 medium yellow onion, chopped
3 garlic cloves, chopped

Heat a heavy saucepan with the olive oil and butter. Brown the chicken thighs on high heat on both sides, for about 3 to 4 minutes on each side. Sprinkle salt on both sides. Take the chicken out and add the chorizo and sauté on medium heat for 2 to 3 minutes. Add the cumin seeds, onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the chicken back to the pan and the tomato sauce. Bring to a boil and simmer with the lid on for 20 minutes. Take the lid off and check for seasonings. Add the shrimp right before serving. Cook for 3 to 4 minutes making sure shrimp does not overcook. Serve with arugula rice.

Beef Chili with Chicken Chorizo

This is a delicious chili cooked with chorizo- which has immense flavor…

2 tablespoons olive oil
1 pound grass fed ground beef
4 chorizo links, casings taken off and crumbled
1 medium onion, chopped
3 garlic cloves, chopped
1 yellow pepper, chopped
1 teaspoon ancho chili powder
1 teaspoon smoked paprika
1 14 oz can diced tomatoes with chili
1 14 oz can black beans, rinsed
1 cup water
2 teaspoons salt
½ cup cilantro, chopped

Heat a saucepan with olive oil. Add the beef and chorizo and sauté on high heat for 5 to 6 minutes while separating the meat with the back of a wooden spoon. Add the onion, garlic and pepper and sauté for 3 to 4 minutes. Add the spices and tomatoes. Saute for another 2 to 3 mintues. Add the black beans, water and salt. Bring to a boil and lower the heat to a simmer. Cover and cook for 20 minutes, while stirring occasionally. Take the lid off and cook for another 15 minutes on a low heat, or until the desired consistency is achieved. Check for seasonings and garnish with cilantro. Serve warm.

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.

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