Curry Thyme

Chunky Apple Subji

2013-07-05T20:29:00.003-07:00

Serves 10

Main Ingredients

2.5 Red Apples, peeled and diced in chunks

2.5 Granny Smith (Green) Apples, peeled and diced in chunks

1/2 finely chopped onions

Herbs and Spices

1/2 tsp salt

1/2 tsp cinnamon

1 tbsp Olive Oil

Method

Saute salt, cinnamon and onions in olive oil on medium heat. When onions are partially translucent and the oil separates, add the Apple chunks and cook covered for 4 minutes and then turn over for another 4 minutes and cook uncovered.

Can also be served with Aloo Methi Roti and Turkey Keema.

Secret

My Mom used to make this when we were little. This is comfort food indeed!
To prevent the Apples from turning brown, soak them in water if you would like to save them for later.

What to do with the left over peel? Have kids eat them as Green and Red snakes! Makes for a great fibrous snack.

Modification

To make Apple Pie filling instead of Sabji, follow the above recipe without onions and serve it as a skinny dessert, instead!

Watermelon Balls

2013-07-05T12:01:00.004-07:00

Serves 12

Main Ingredient

Half Watermelon

Tools

Melon baller

Alternatives: Small ice cream scoop or a small coffee scoop

Method

With the melon baller scoop out the watermelon and then transfer the melon balls back into the empty watermelon shell. Serve chilled.

Italian Sausage, Egg and Spinach Pie

2013-07-05T11:47:00.003-07:00

Serves 10

There is nothing like a hearty protein breakfast to feed 10 + family or friends on a lazy Sunday morning.

Main Ingredients

2 Cups of chopped Spinach
1 Cup chopped onions
1 Cup chopped bell peppers (Orange, Yellow and Red)
Sliced and cooked Mango Jalapeno sausages (substitute with your favorite)
10 eggs - gently whisked

Herbs and Spices

3/4 tsp salt
3/4 tsp black pepper
1 pinch red pepper powder
1 tsp whole cumin
2 tbsp olive oil

Method

On a hot pan, heat the olive oil and saute everything except the eggs. When the onions are half cooked and appear nearly translucent, the spinach will condense. Spread out the sautee on the pan evenly and add the whisked eggs. Cook on medium heat, covered for 5-7 minutes. When cooked the sides of the dish will bubble. Slice the pie in 4 quarters and then flip in the pan to cook for another 2 minutes. Turn off the stove and keep covered until ready to serve. Serve with chocolate chip waffles and fresh orange juice.

Tangy Cherries and Greens Salad

2013-06-07T01:36:00.001-07:00

Serves 6

Main Ingredient

4 cups of organic baby spinach

1 cup pitted cherries cut in half

Method

Combine and garnish with Italian vinegerette dressing and choice of cheese.

Our friends PBJ & M brought a very yummy Chinese take out tonight. This simple green salad was the perfect balance of flavor and nutrition to accompany their generous treat!

Split Black Bean Lentil or Split Chana Daal

2013-06-05T21:51:00.000-07:00

Our friend's daugther Saachi was kind enough to share this beautiful school project titled Saachi's Spices. She created Beautiful Bean Design with various Lentils. Don't you agree?

Today we are using the split black legume also commonly known as Daal, Dhal, Dal, Legume, Lentil or Pulse. Some more information and pictures about Chana Dal can be found here.

Main Ingredient - Serves 4

3 cups of split chana dal (split chick pea legume) soaked in 6 cups of water over night or for at least 8 hours.
Legume will nearly double in size and soak up the water.

Herbs and Spices

1/2 cup finely chopped onion
2 tsp cumin whole or powdered
1 medium tomato diced
2 tbsp olive oil
2 tsp chopped or grated ginger
1 garlic clove finely chopped
1 tsp salt (to taste)

Method

Saute the herbs and spices over medium heat until the onions are transparent and the oil separates. This centuries old meal base preparation technique is called Tardka in Punjabi. This process helps release the essential aromas and oils and becomes the staple for what is also commonly known as Masala. Coriander, peppers and other herbs and spices can be added to taste.

Add the split black daal and 2 cups of water to the Tardka and bring to a boil.
Turn the heat down to simmer or low and cook covered for 20 minutes

This method can be used for most lentils or peas.

Red Rice, Wild Rice and Brown Rice

2013-06-05T21:08:00.002-07:00

Wild, red and brown rice which still has it's outer husk. Look at these beautiful colors! These whole natural grains will grow on you. While wild rice is chewy and adds a great texture, Red Rice is a bit nutty :), brown rice is a bit hearty and makes for a great comfort food. Many people find it difficult to cook unmilled rice.

Unmilled rice will not absorb as much water or double in size so a the traditional ratio of 2 cups water to 1 cup white rice does not apply here. Instead use 1.5 cups for 1 cup of unmilled rice.

Ingredients and Method - Serves 4

3 cups unmilled rice (brown/red/wild black or any combination thereof)
Add 5.5 cups of water and cook on high heat until water comes to boil.
Add a pinch of salt and cook on low heat for 20 minutes on stove top with the top covered.

If cooking in microwave, use 3 Cups Rice and 3 cups water for 15 minutes and cook covered.

Italian Herb Salmon with Brown and Wild Rice

2013-06-01T21:27:00.002-07:00

I have really become fond of the chewy el dente texture of Brown rice. We enjoyed reading about how is Brown rice different from White rice? This is a mildly moist recipe and although my kids were very gracious with the compliments with this one, however they really enjoyed the Pumpkin Curry Salmon a whole lot more!

Main Ingredients - Serves 4

2 cups Brown Rice

1/2 cup Black wild rice

See the recipe for rice here.

4 Salmon fillets

Herbs and Spices

1 tsp Cumin

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Oregano

1 tbsp Olive oil

1/4 cup Spinach

Method

Over low heat, add Olive oil and the spices. When the aroma is released, add the Salmon fillets. Cook covered on medium heat and turn over the fillets in 5 minutes and let cook for another 5 minutes until the center of the Salmon is no longer Pink. Add Spinach to garnish and cover and let sit until ready to serve.

Yummy Pumpkin Curry Salmon with Brown, Red and Wild Rice

2013-06-01T21:26:00.001-07:00

Main Ingredients - Serves 4

4 Salmon Fillets (fresh or thawed if frozen)

2 small Potatoes, boiled or microwaved until soft and sliced

1 large Yellow or Green Bell Pepper or 5 small baby Bell Peppers

1 cup vegetable or Chicken Broth

1 can Pumpkin (if unsweetened, then add 3 tsp Brown Sugar)

Herbs and Spices

3 tsp. Cumin power

1/2 tsp Salt to taste

2 tbs Olive Oil

Method

On medium heat combine the Cumin, Salt, Bell Peppers and Oil and saute until the Cumin aroma is released.

Add Salmon and cook on medium heat for 5 minutes on both sides until well done.

Add Broth and Potatoes and let simmer on low heat for additional 10 minutes.

Keep covered until ready to serve.

Serve with brown rice, red rice of black wild rice

Mango Lassi (Yogurt Smoothie)

2010-11-11T16:49:00.000-08:00

This is a special post as it was created for a 3rd grade Recipe Assignment.

Typed exclusively by two 3rd graders (you know who you are!) with their small teenie little fingers - here's to a team work and a job well done!

Name of recipe: Mango Lassi (Yogurt Smoothie)

Mango is called Amb in Punjabi

Why my recipe is important: This recipe is important to me because it is part of our culture and me and my family love to drink it. It also tastes like mango and is smooth and flavorful. It is really fun and easy to make and is refreshing as well as cooling on a hot summer day!

Serves: 4
Ingredients and amount (List one per line)

1 ½ c. mangos or mango pulp
4 baby carrots

2 c. plain yougurt

¼ c. milk

¼ c. ice cubes

4 baby carrots (optional) : )
½ peeled banana (optional) : )

Directions: (ADULT SUPERVISION REQUIRED)

1. Put all the ingredients in a blender and cover with splash guard.

2. Blend on high speed until everything is emulsified.

3. Serve in clear tall glasses.

4. Sip slowly with a straw

5. ENJOY!!!

Everthing But The Crust!

2010-02-24T21:20:00.000-08:00

So, our friends Richard Johnson and his lovely wife brought home made pies from scratch! They graciously left the extra cool whip and nilla wafers for us to experiment with.

Easy dessert: So here we have sliced bananas layered with with 'nilla wafers topped with whipped cream and chocolate covered raisins.

Sweet Mango Chutney Chicken Sandwich

2010-02-18T22:03:00.001-08:00

and the feedback? "mommy, I love this"

Grilled Italian Salmon with Cranberries and Wild Rice

2010-02-17T23:36:00.000-08:00

So what do I do with the left over grilled Salmon that my sweetie didn't know what to do with? Kids like it moist and you know I'm all about flavor, flavor and flavor!

WHAT YOU NEED

In a tsp of olive oil over medium heat in a large pan-add the following
1 tsp Italian spices (oregano, thyme, marjoram, basil)
2 pinches of salt (to taste)
1 tsp cumin seeds or powder
4 fillets grilled salmon

DIRECTIONS

When sweet aroma is released, add the fish to the pan and let warm over low heat. Stir.
If dry- add 1 table spoon of water

SERVE with Italian Wild Rice

Curry Thyme OR Yummy Yummy Yummy!!!

2010-02-16T19:35:00.000-08:00

So I flew to the West coast & was fortunate enough to try more than a few dishes on this blog. I have to admit, the multitude of flavor that hit my taste buds was a wonderful surprise. But as an invited contributor, I'm not here to write down some sweet aromatic words but rather to offer my perspective as a cooking enthusiast and lover of food.

My favorite dish of the weekend was the "Meat in Yellow Curry" which is probably one of the best Thai dishes I've had, restaurants included. I'll try to break down the dish best I can, it's difficult to because it all came together so well. It had a coconut-type base with just the right spices woven in so you weren't getting something that was too creamy or too spicy but rather how a good Thai curry should be. The beef fit in equally well as the other ingredients, it was tender and really helped the palate appreciate the flavor of the curry even more. What I realized was that when it comes to the meat and it's tenderness it not only depends on the cut but also the preparation. I'm not sure exactly what cut was used but the same beef was used for a simple grilled beef dish and it definitely was not as tender. I request the blogger to come up with a name for the dish that is as inspiring as the dish itself because "Meat in Yellow Curry" just doesn't do justice. Maybe something like "Beef Curry Thai Harmony."

Zucchini Paneer

2010-02-16T18:29:00.000-08:00

1 tsp vegetable oil
6 zucchinis or 3 cups sliced
1 lb paneer
1 cup chopped Onions
1/8 tsp turmeric
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp fennel
1 cup salsa
1/2 cup water

Combine all the ingredients in a large pan, cook covered on high heat for 10 minutes and stir once.

Cook covered on medium heat for another 10 minutes and stir.

Cook covered on low heat for 5 minutes and turn heat off. Stir. Let sit covered until ready to eat.

Serve with rice, naan or on bread as a sandwich

Thai Beef Curry Harmony

2010-02-14T23:04:00.000-08:00

If you see a delay in the recipe it's probably because I uploaded the picture direcly while the food was still on the stove. Blog entries may also seem brief as many times I am mobile blogging and only have a few minutes while cooking to quickly share the dish of the day.

WHAT YOU NEED

I used pre-seasoned Beef on skewers, ideal for grilling but makes for a remarkable dish. You can easily substitute with meat of choice or tofu.

1 lb beef chunks (pre-seasoned a plus!)
1 tsp basil
1 cup finely chopped onions
1/2 cup coarsely sliced red/yellow bell peppers
1 bottle of (Trader Joes) yellow curry sauce
1/4 cup coconut milk
1 tsp olive oil

DIRECTIONS

Grill or cook the Beef on stove top-put aside
Combine basil, onions, bell peppers and oil and saute for 2-3 minutes until onions are golden brown
Add the meat and coconut milk, let simmer for 10 minutes
Add the yellow curry sauce and cook uncovered on low for 5 minutes

SERVE

With Jasmine or Basmati Rice

Turkey Fusilli Casserole

2010-02-14T23:02:00.000-08:00

WHAT YOU NEED (Serves 8)

1 lb fusilli spiral pasta
4 lbs pasta sauce
1 chopped onion
4 finely chopped carrots
1/4 tsp cinnamon powder
1/4 tsp fennel power
1/4 tsp cumin seeds or powder
2 lb lean ground Turkey
2 tsp (equal parts of thyme, oregano, sage, basil, marjoram) Italian seasoning
1 tsp olive oil
1 cup shredded mozzarella cheese
1/4 cup cooking vinegar (recommended ingredient by my cousin Charlie Big Red)

DIRECTIONS

Boil twice the quantity of water as the pasta, add pasta to boiling water and cook on medium for 10-11 minutes
Drain pasta el dente and rinse in cold water to halt the cooking process
On medium heat combine all the ingredients (except pasta sauce, pasta, meat, mozzarella and vinegar)and saute until onions are golden brown
An interesting step is to add 1/4 cup cooking vinegar to add a little zest
Add ground Turkey and cook covered on medium heat for about 20 minutes
When meat is throughly cooked, uncover and cook on high heat for additional 5 minutes
Now slowly add the pasta sauce, stir and let thicken for another 5 minutes

COMBINE

Combine the cooked pasta and the meat in sauce in a casserole dish
Thinly spread the mozzarella cheese on the top and keep warm in the oven at 250 degrees until ready to serve

SERVE

With garlic bread and green salad

Kaalay Chhole (Black Chhole)

2010-02-14T21:21:00.000-08:00

I love to examine foods in their natural state. It so intriguing to explore their natural falvors, textures, colors, consistensies which seem to invigorate the primal senses. The final product is equally desireable. There is a certain joy in being able to enjoy the original flavor each food harnesses.

WHAT YOU NEED (serves 4)

1 cup kaalay chhole (black beans-smaller than chic peas) soaked in 2 cups of water for atleast 2 hours or more. Can substitue with Black Beans or Chic Peas
1 tsp whole cumin or cumin powder
1 tablespoon olive oil or vegetable oil or butter (for SKIM recipe, skip this ingredient)
1 cup chopped onions
1 cup salsa (use 2 cups salsa if not using additoinal onions above)
Crock Pot or Pressure Cooker
NO additional salt (really! It's already in the salsa

DIRECTIONS (Fast cook)

Combine all the ingredients in the pressure cooker
Cook on high heat for 5-7 minutes to bring it to a boil
Put the pressure cooker cover on and continue on high heat until 1st whisle
After the 1st whistle cook on low to medium heat for 20 minutes.
After turning off the stove, leave the cover on until ready to eat (this will continue the slow cooking process)

DIRECTIONS (Slow cook)

I haven't tried this yet, but I'm assuming it will be the conventional 8-10 hour setting, plus the pre-soaking time.
Combine ingredients in crock pot/slow cooker
If you have tried this method, add your idea to the blog

SERVE

with basmati rice or naan

Mango Banana Lassi (Yogurt Smoothie)

2010-02-11T01:12:00.001-08:00

WHAT YOU NEED

1 cup canned Mango pulp or 3 fresh Mangoes
2 Bananas - I tried really hard not to spell BanannaLeft over fruit (I added a handful of grapes and a couple slices of orange) or 2 Carrots
4 cups plain yogurtFor a SLIM recipe substitute non-fat yogurt
For thinner consistency add 1/4 cup milk
For sweetness add 1/4 cup juice

DIRECTIONS

Add all the ingredients and liquify on high speed in a blender
Serve smooth or on the rocks in a clear glass

SERVE

With a meal or as a snack

Quesa Naan

2010-02-11T00:29:00.000-08:00

WHAT YOU NEED per serving

1 Onion Naan Indian flat bread: onion or garlic flavor: You can find this at your local Indian Grocery store
1 Slice of American Cheese
1 Breaded Chicken Pattie or Chicken Nuggets (slice to taste)

DIRECTIONS

Heat a flat cooking pan on medium heat
Place the Naan on the pan, when crisp, turn over and place the cheese and thinly sliced chicken pattie on the Naan.
Fold Naan over.
When crisp on both sides, cut in triangular shapes and serve

SERVING SUGGESTION

Serve with Mango Banana Lassi

GO SHOPPING

Short and Sweet

2010-02-10T23:59:00.001-08:00

Life is short and perhaps sweet if we are lucky. Perhaps this blog will follow suit.