The Exchange

Chicken Empanadas

2014-07-31T00:00:00.000-04:00

Ingredients:
Olive Oil
One small onion, chopped
One jalapenos, chopped
One teaspoon chopped garlic
3 green onions, sliced thin
2 chicken breasts shredded (cooked in water with onion, celery, cilantro, peppercorn, salt)
Mexican blend cheese (I used Kraft)
4 oz. cream cheese
Salt and black pepper
1 teaspoon hot sauce
1 egg, beaten
Flour, for dusting
1 package pie crust

Chilli Lime dipping sauce (recipe follows)
3 tablespoon Greek yogurt
Half of lemon juice

Empanadas method:

Saute onion, jalapeno and garlic with olive oil for 5-8 minutes
In a bowl, mix shredded chicken, cheese, cream cheese, onion mixture, green onion, salt and black pepper, hot sauce and mix it well
Roll pie crust on a kitchen countertop with some flour and roll it about 13” wide
Take wide bowl (about 8” wide) and put face down on a crust and run a knife around the bowl to cut a round shape. Make as many small rounds you can with crust
Fill chicken mixture in the center of each round and brush egg around the edges
Seal the edges, lightly press on the middle to remove any air, then press with a fork
Arrange each empanadas on a non-stick tray and put it in oven for 25 minutes under 375 degrees

Chilli lime dipping sauce method:
Mix greek yogurt, lemon juice, lemon zest and hot sauce in a small bowl. Serve with empanadas.

Basil coulis

2014-04-20T11:06:00.003-04:00

Basil coulis

So versatile, can be used to top anything... like your bruchetta, spread in a sandwich, vegetable dip, cheese dip... its your spread on- dip-in...thing :) (Try it with some tomato soup so yum)

When anyone asks "Whats the green stuff?" You'll sound so fancy saying, "Oh just a basil coulis"

Basil coulis
- bunch basil
- 3 green chilies (jalepinos work well, remove seeds)
- garlic
- cumin
- salt
- black pepper
- oil

- lemon

All in a blender until smooth.

HEARTy Tomato soup

2014-04-20T10:47:00.000-04:00

the all-season favorite, tomato soup. When i was growing up, I still remember, this was one of my favorite meals my mom made for us. She made this while raising us in India for a few years. All three of us, 2 girls + 1 boy, were born in India (aka #fob). What is that you ask? Its the term often referred by foreign born Asian kids lol; stands for fresh-off-the boat. I suppose it applies to anyone born outside of their current resident country. In fact, I'd say it applies to non-Asians the most, since many of "those" generations did travel via boats. {PS Sterotyping and air quotes are fun, lol I digress.} Most of us Asians actually traveled via airplanes in the 80s & 90s...soo we would be FOAs? I do wish they'd serve simple soups on airplanes... like the very simple tomato soup. Good transitions, huh? :) Here's my mom's recipe with a twist of Americano

Here are the ingredients and method:

- 5-6 tomatoes on the vine (some recipes call for canned tomatoes, and thats fine too)

- 5 TBS of grated garlic

- 1 small onion, rough chopped

- cumin

- 1/2 stick unsalted butter

- 2 slides of sour dough bread

- bunch cilantro (If cilantro is not your thing, sub it with basil)

- oil (any vegetable oil)

- salt

- black pepper

- cayenne pepper
- 3 cups water (or vegetable or chicken broth)

1) cut tomatoes in halves, core out the guts and put aside. Coat tomatoes in 1-2 TBS of oil and 1 TBS of grated garlic in a roasting pan... roast for ~10 mins in 400degrees

2) roughly chop or break sour dough bread and cilantro (need about 3 TBS of chopped cilantro)
3) Grab a sauce pan, melt butter over low heat..as it melts, add cumin, 3 TBS garlic, chopped cilantro, , onions, broken sour dough bread, and the tomato guts.. coat and stir.. let it all marinate over low low heat

4) As the base is cooking in the sauce pan... grab your high power blender... make your basil coulis drizzle
5) Tomatos should be done from the oven... add them to the sauce pan with 3 cups of water...
6) Stir it all together... Ready to work out your biceps? Grab your hand blender and blend away, until you've reached desired consistency. {You can also use your blender jug}
7) Let it cook some more, add salt, crushed black pepper to your taste

Serve warm with a piece of toast + basil coulee drizzle
Freeze the left overs. Refrigerate left over basil coulee and use it top your bruchetta!

Peach Bellini

2014-04-15T09:58:00.000-04:00

Celebrate something special with an elegant peach Bellini. Juicy yellow peaches are pureed and then served with chilled champagne

Ingredients

I cup sugar
One 1-pound bag frozen or canned peaches
Zest of 1 lemon
Champagne or sparkling wine, for serving

Method

Make a simple syrup by adding the sugar and 1/2 cup water to a saucepan and heating over low heat until all the sugar is dissolved. Transfer to another container and allow to cool completely in the fridge.

In a blender, add the peaches, lemon zest and cold simple syrup until smooth.
Refrigerate the mixture until time to serve.

To serve, pour some puree into a champagne flute (approx a quarter - to halfway) and top off with very cold champagne or sparkling wine.

Note: For a virgin drink, replace the alcohol with soda water.

Enjoy this refreshing but very sophisticated drink!

Chimichuri

2014-03-31T09:36:00.000-04:00

Chimichuri

1 bunch of fresh flat-leaf parsley
1 bunch of fresh cilantro
¼ of a bunch of fresh oregano
3 tablespoons balsamic vinegar
10 garlic cloves
1 jalapeño or 3 searno pepper or Red pepper flakes to taste

½ cup plus extra-virgin olive oil

½ tsp Salt and black pepper (to taste)

· Make sure you thoroughly wash the parsley, cilantro and oregano.

· In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, pepper (of your choice), salt, and black pepper

· While pulsing the food processor, drizzle the olive oil.

· You want to make sure that all the herbs are mixed together and finely chopped.

· Add more salt or pepper if needed. Also if it’s too "dry" add more oil.

· Transfer in a bowl.

Spinach and Avocado Panini

2014-03-28T09:24:00.000-04:00

Ingredients:
Ripe avocado – you won’t need the whole if you’re making just one sandwich.

Handful of baby spinach

American cheese

Goat cheese (mine had olives in it)

Rye bread

Butter

Chimichuri

Panini press

Method:

1. Take two slices of bread: butter one side of the bread (that goes on the Panini press) and spread chimichuri on the other side.

2. Layer with cheese, then spinach, then crumple some goat cheese, add some avocado slices, another slice of American cheese. Cover with the second slice of bread – chimichuri side down.

3. Put it on the Panini press and wait for magic to happen.

4. Enjoy with a side of the chimichuri or on its own.

there is one picture missing - the top bread (right before the finished product). Also picture shows two paninis being made at once.

This was inspired by this recipe

24th Meeting: Soups and Sandwich

2014-03-27T08:31:00.000-04:00

Soups and sandwich are one of my favorite meals. Besides it being the best day of work week, my coworkers and I get soup on Fridays. We even have coined “Soup Fridays” at work. There is nothing like a nice hearty soup on a cold winter day. And even though it’s officially spring we can still enjoy soups for then next month or so.

Vaishali hosted the exchange at her brand new house this time. The house is tucked away from the main street and is surrounded by trees. I will have to convince her to have another exchange with soups and sandwiches in the fall, while we sit out on her patio enjoying the outdoor fire place and just taking in the beautiful foliage that is bound to be present. She served us homemade bellini. Jalpa served us homemade tomato soup with a spin; you’ll read her recipe to see what she did different than traditional tomato soup recipes. Nishal made these delicious Vietnamese sandwiches. I have to say that was the first time I had any sort of Vietnamese food. I’m glad my first experience was a pleasant one. I made these vegetarian paninis that I have been dying to make – thank you Pinterest! We ended the evening with Parul’s three different kinds of cookie (from scratch) sandwiches – yum!

I am so looking forward to our next meeting – Tapas!

Red Velvet Cake

2014-03-26T08:20:00.001-04:00

Valentine's day at our house is not complete without a decadent red velvet cake. My husband and I celebrate our anniversary and well, every holiday, with this all time favorite dessert. I am no baker by any means, but I do want to learn. MJ is 6 months right now, but I can just imagine how much fun it will be to cook and bake together :)

Here's a recipe that I followed

For cakes:

1 1/4 cups vegetable shortening
2 cups granulated sugar, plus more for sprinkling the parchment paper
1 Tbsp. unsweetened Dutch-process cocoa powder
4 1/2 tsp. (2 tubes) red food coloring gel
3 cups cake flour, plus more for flouring the cake pans
1 1/4 tsp. fine sea salt
1 1/4 tsp. pure vanilla extract
1 1/4 tsp. baking soda
1 1/4 tsp. distilled white vinegar
3 extra-large eggs
1 1/4 cups buttermilk
2 Tbsp. unsalted butter (approx.), nonstick spray or vegetable oil, for greasing the cake pans

For frosting:
(Makes about 3 cups, enough to fill and ice one 9-inch cake)

Two 8-ounce packages cream cheese [I used reduced-fat cream cheese]
1/2 cup (1 stick) unsalted butter, softened
1 tsp. pure vanilla extract
2 cups powdered (10X) sugar, sifted (I used 1 1/4 cups)

Directions

To make cakes:
Position a rack in the center of the oven and preheat to 350˚F.

Put shortening, sugar, cocoa, food coloring, flour, salt, vanilla, baking soda and vinegar in the bowl of a stand mixer fitted with the paddle attachment. (You can use a hand mixer if you allow the shortening to soften at room temperature before beginning.) Mix to combine, starting at low speed, then raise the speed to low-medium and mix for about 1 minute. Add the eggs one at a time, mixing for 1 minute after each is absorbed into the mixture. Add the buttermilk in two portions, stopping to scrape the sides of the bowl between additions.

Grease two 9-inch cake pans (2 inches deep) with the butter and flour them.

Divide the batter evenly between the two pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out.

Bake until the cakes begin to pull from the sides of the pans and are springy to the touch, 35-40 minutes.

Remove cakes from the oven and let cool for at least 30 minutes, preferably 1 hour. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, sprinkle with sugar and one at a time, turn the pans over and turn the cakes out onto the parchment; the sugar will keep them from sticking.

Refrigerate or freeze until ready to decorate with cream cheese frosting. [VERY IMPORTANT! This really helps to get the frosting on right. Suggest baking the cake overnight and frost the next day]

To make frosting:
Place cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until creamy, approximately 30 seconds.

With the motor running, pour in the vanilla and mix for 30 seconds. Add the sugar, a little at a time and mix until smooth, approximately 1 minute after the last addition. Use right away or refrigerate in an airtight container for up to 2 days.

Queso

2014-03-26T08:19:00.001-04:00

Who doesn't love some good melted cheese? aka Queso! At first, I was a little afraid of how to make this one, but it turned out to be soooo easy.

Ingredients:
- 1/2 cup milk
- 1/2 stick unsalted butter
- 3 TBSP all purpose flour
- equal parts crumbled or shredded (chipotle chedder, queso fresco, reduced-fat creame cheese)
- seeded finely chopped jalepineo
- seeded chopped 1/2 tomato

1) Medium sauce pan over medium heat, melt butter, add milk and flour. Stir like crazy and create rue (all ingredients combined into a consistent smooth liquid)
2) stir in jalepineos and keep whisking
3) add in queso fresco, stir stir stir, once a bit melted...
4) now add in chipotle chedder and creame cheeese
5) Whisk away until everything is melted. As all ingredients combine, you might have to add a bit more milk (2-3 tbsp).

The key is to not give up on the whisking part. Work out those biceps and triceps and your core.

Finally, top with tomatoes and serve with warm tortilla chips. Check out the homemade guacamole also.

Tortillas

2014-03-26T08:18:00.000-04:00

How easy is it to just buy tortillas these days? There is such a variety out there, its so convenient to pick up a pack from your local grocery store. But if you fancy making these at home, try this very simple recipe. It actually doesn't take that long.

Ingredients:
- 2 cups all purpose flour
- 1 tsp garlic powder
- 1 tsp cumin
- pinch salt
- 1 cup warm water
- 1 tsp baking powder
- 2 tbs unsalted butter (or lard)
- 1 tbs oil
- large bowl (my preference) or your dough mixer-maker
- rolling pin

1) Combine flour, garlic powder, cumin, salt, and baking powder
2) add in butter and oil...mix well
3) slowly add in 1/2 cup water, mix well....add more water until you get soft-playdough like texture
4) divide dough into 8-10 round portions
5) on a flat surface with a rolling pin and some loose flour, roll baby roll!
(because this is allpurpose flour, you really have to put your back into. The tortilla might shrink a little but keep stretching it with the rolling pin)

6) Have a warm nonstick pan ready on the side (low to medium heat)...might have to add some cooking spray for the 1st one
7) Cook on both sides...let it rise if it does
8) Cover so they dont get try...or spread a little butter and devour right away.

We used them to make fish tacos and lettuce wraps :)

Eggplant Caponata

2014-03-21T16:46:00.000-04:00

INGREDIENTS

2 cups olive oil
2 lbs. eggplant, cut into 1″ cubes (1-2 medium sized eggplant)
1 large yellow onion, chopped
1 package celery, roughly chopped
Salt and black pepper to taste
3 tbsp. tomato paste, thinned with ¼ cup water (substitute ketchup)
1 cup crushed canned tomatoes
6 oz. green olives, pitted and roughly chopped
½ cup white wine vinegar
½ cup golden raisins (red is ok too)
¼ cup salt-packed capers, rinsed and drained
5 tbsp. sugar
2 tbsp. finely grated unsweetened chocolate
1 cup finely shredded basil
2 tbsp. pine nuts
Mini crostinis- toasted

DIRECTIONS

1.       Heat oil in a skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer eggplant to a large bowl; set aside. Pour off all but ¼ cup oil, and reserve for another use.

2.      Return skillet to heat, add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes.

3.      Reduce heat to medium, and add tomato paste and cook, stirring, until caramelized and almost evaporated, 1–2 minutes. Add crushed tomatoes and continue cooking for 10 minutes.

4.      Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes.

5.       Transfer to bowl with eggplant, along with basil and pine nuts, and mix together. Season with salt and pepper, and let cool to room temperature before serving.

6.      Toast the crostinis in the oven or toaster oven until browned or crispy.

7.       Serve eggplant with crostini and enjoy.

*Eggplant caponata has many uses such as a spread in a wrap, a sandwich or served as a side to a main dish. Many uses for leftovers throughout the week.

Heart-Shaped Valentine's Day Chocolate Cake

2014-03-07T09:00:00.000-05:00

Prep Time: 1 hour
Baking Time: 20 minutes

Devil’s Food:
3 cups granulated sugar
2 3/4 cups all-purpose flour
1 1/8 cups cocoa powder
1 teaspoon baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cup hot coffee

Filling:

1 cup heavy cream

Chocolate Ganache:
1 cup heavy cream
1/2 cup milk
1 pound bittersweet chocolate, finely chopped

To make the devil’s food cake:
Preheat oven to 350 degrees F and line two pans with parchment.
Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl and whisk until combined, set aside.
Whisk together, eggs, milk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee to the batter and whisk until smooth, about 2 minutes. The batter will be quite runny.
Pour into prepared pans and bake the layers for about 20 minutes or until set. Cool on a rack. Can be made and refrigerated the day before.
Cut the devil’s food cake with a heart cookie cutter. Depending on the size of your cutter this will get you about 12 2-layer cakes per sheet.

To make the cream:
Whip the heavy cream until soft peaks. Fill a pastry bag, fitted with a round pastry tip and pipe the cream on half of the heart shaped cakes.
Top the cream with another layer of cake. Cover the cake with plastic wrap and refrigerate while you make the ganache.

To make the ganache:
Heat the heavy cream and milk just to simmer. Remove from the heat. Add all the chopped chocolate, swirl the pot to make sure the chocolate is completely covered by the cream. Let sit for about 3 minutes and then gently whisk until smooth.
Pour about 1 cup of the hot ganache into a shallow dish and refrigerate for 10 minutes or until slightly firm, but still spreadable.
Leave the remainder of the ganache in the pot to keep it pourable.
With a small spatula, spread the refrigerated ganache over the sides of the cakes. The goal is to fill the gap between the layers of cake and make them smooth. We want a smooth surface so that when you pour the ganache over the cakes you will not have any bumps.

To pour the ganache on the cakes:
Set the cakes on a cooling rack over a sheet pan lined with parchment. You want to do this to catch all of the dripping chocolate.
Slowly pour the ganache over the cake, starting in the middle and working outward. Be sure to check all the sides as you go. There will be a lot pooled up on the parchment, but you can scrape that up and melt to use again.
If your ganache starts to get too thick, return the pot to the stove and heat on very low heat, just for a few seconds.
Allow the cakes to set at room temperature for about 20 minutes. If you need to refrigerate them, they will lose their shine. Once you return them to room temperature the shine will come back.

Spinach Salad with Chocolate Vinaigrette!

2014-03-05T09:00:00.001-05:00

A refreshing crisp salad that is good for all seasons...with a chocolate twist!

Ingredients

For vinaigrette

1 tbps cocoa powder
1 tsp sugar
1/2 cup balsamic vinegar dressing (recommended : Newmans Own)

For salad

A bag of baby spinach
Diced fresh or frozen mango pieces
Dried cranberries
Chopped walnuts
Grilled peanut sauce flavored chicken pieces (optional)

Method

In a bowl, whisk together the dressing, cocoa and sugar. Should have a sweet/tangy flavor. Set aside.

Note: Check out Vaishali's Peanut Sauce Recipe in the 6th meeting blog post!

When ready to serve, put spinach, cranberries, walnuts, mango pieces and chopped chicken all in equal portions in the dish. Drizzle with the dressing.

This salad is great as an appetizer, side salad to the main dish or just as a healthy snack! Enjoy this guilt free salad!

Sazon Chicken Pasta

2014-02-28T09:00:00.000-05:00

These measurements are estimates. I really love garlic, so i probably added twice what i suggested. It's your meal, season it the way YOU like it versus what the recipe calls for. Enjoy!

Ingredients

Bow tie pasta or your preference

1lbs of chicken breast/thigh (boneless)

1 Green and/or Red pepper

1 Onions

½ pack Mushrooms

1 can of Artichoke

1 Green cubanelle

¼ can Banana Peppers

4 Fresh garlic cloves

2 tbsp Olive Oil

1 Lemon

Sazon

1 tablespoon Garlic Powder

1 tablespoon Cayenne Pepper

Salt and pepper to taste

Method:

Boil pasta per package or your preference
Marinate chicken with fresh lemon juice and 1 tablespoon sazon for about an hour if you have the time.You can make your own sazon seasoning.
Cook the chicken in a pan with 1 table spoon of olive oil. Add salt and pepper to taste. Once cooked, set aside
Chop the veggies in thin strips. Leave the artichokes in cubes
Add all the veggies and spices to the pan and sauté until semi cooked
Add chicken and pasta back into veggie mix – add more spices if need be.

23rd Meeting

2014-02-18T10:31:00.000-05:00

We hope everyone had a lovely Valentine’s day. We sure did. Jalpa hosted it with her husband and adorable baby girl, MJ. We celebrated this exchange with our husbands. But to be honest with you it was almost like they weren’t there. They congregated in their little corner (in front of the TV) and we in our little corner (kitchen/dining room). That being said, the husbands had a blast. Parul’s husband even suggested we should do this on a monthly basis with them. Haha. Funny guy. They were impressed with the food, presentation, and selection. It was quiet funny hearing reaction from our husbands later. This is the first time they were all invited to an official exchange and their experience was a positive one.

We started the day with two appetizers: a spinach salad and eggplant caponata made by Vaishali and Parul. We then moved on to pasta with chicken dish (still remains to be named) made by yours truly. And lastly we ended our meals with a chocolate cake with chocolate ganache by Nishal and a red velvet cake made by Jalpa.

The two little babies, MJ and Ayu, finally met. They had last “met” when they were in their mommies’ bellies. And speaking of little one, we’ll have one more to add to the bunch – Vaishali’s baby ‎número two. It’s exciting to see our little exchange family grow. When we started this we had one little baby and by the end of this coming summer we will have 5!

Churros con Chocolaté

2014-02-10T08:39:00.004-05:00

INGREDIENTS:

Churro Dough:

1 cup water
6 tbsp unsalted room temp. butter
2 tsp instant espresso powder
Pinch salt
1 cup flour
2 eggs at room temp.
Pastry bag
Large start piping tip
Canola oil
Scissors

Cinnamon- Sugar Coating:
2 tbsp ground cinnamon
½ cup sugar

Chocolate Dipping Sauce:
4 oz. bittersweet chocolate finely chopped
½ cup heave cream
1 tbsp room temp. butter

DIRECTIONS:

In a sauce pan, heat 1 cup water and 6 tbsn room temp butter. Add 2 tbsp sugar, espresso powder, and a pinch of salt. Bring to boil. Turn off heat and add flour all at once and mix so the liquid gets absorbed and you are left with a ball of dough.
Transfer the dough to a stand mixer and let cool for 2-3 minutes. Turn on mixer and add one egg at a time. The purpose of the mixer is to cool the dough so the eggs don’t get cooked. You can add the eggs without using a stand mixer but you have to make sure to keep mixing the dough quickly. (I opted out of using a mixer and it was fine.)
Heat the canola oil (enough for frying- probably about 1-2 cups) in a large saucepan.
In a rectangular container, mix 2 tbsp ground cinnamon with ½ cup sugar for coating.
Put the large star piping tip in your pastry bag (or very sturdy plastic zip lock bag). Next, fill the pastry bag with the mixture.
Once the canola oil is heated at 350 degrees, with one hand, pipe the mixture directly into the heated oil and with the other hand use the scissors to cut the churros to whatever size you want. You’ll know the churros are cooked once they brown and crisp on the outside (60-90 seconds total).
Blot the churros on paper towels for a second and roll them in the cinnamon-sugar coating mixture. *Test one of the churros to make sure it’s cooked in the middle. If it’s not cooked through and it’s already brown on the outside, put the churros in the oven for about 10-15 minutes at 350 degrees.
To make the chocolate sauce: Place 1-inch of water in a small saucepan and bring to a boil.
In a heatproof mixing bowl, combine the chocolate, ½ cup heave cream, and 1 tbsp room temp. butter. Heat, stirring occasionally, until the chocolate is melted and all the ingredients are well combined.
Dip churros in chocolaté and enjoy!

The churros can be made ahead and reheated or toasted in the oven before consumption. The chocolate sauce is best if made immediately before eating.

Mushroom Salsa

2014-02-05T09:00:00.000-05:00

A delicious addition to your "chips & salsa" appetizer. If you are a mushroom lover then you will enjoy this thoroughly and to all you non-mushroom fans (including myself) you will be pleasantly surprised!

Ingredients

Portabello mushrooms
Jalapenos
Onions
Tomato
Coriander
Lemon
Salt and pepper

Method
1) Dice up the mushrooms very finely into tiny cubes
2) Dice up onion, tomato, jalapeno and coriander finely
3) Mix well with the mushrooms and add a splash of oil to combine all ingredients.
4) Squeeze a quarter of a lemon and mix
5) Add salt and pepper (I eyeball it)
6) Taste for salt/lemon/spice levels.
7) Serve at room temp or slightly chilled.

Fish Tacos

2014-02-03T21:00:00.000-05:00

A great alternative to the regular tacos we make for Mexican night. Clean, fresh flavors that will please anyone's palate!

Ingredients

Tilapia
Red Cabbage
Tartar Sauce
Coriander
Onion
Jalapeno (optional)
Tortillas

Batter

1 cup All purpose flour
1 Egg
Soda Water
Pinch Salt
Pinch corn starch

Method

1) Cut Tilapia fish into small pieces and sprinkle with salt and pepper
2) Make the batter with the above ingredients
3) Place all pieces of fish into the batter and fry until golden brown
4) For the taco filling, chop red cabbage, onion, jalapeno and coriander
5) Enjoy the fish tacos with your favorite tortilla and tartar sauce

Guacamole

2014-01-31T09:00:00.000-05:00

Who doesn't like a great Guac recipe? This recipe will be a super hit among your family and friends..tastes just like table-side guac that we get in restaurants! Try it to believe it!

Ingredients

Ripe Hass Avocados
Tomato
Onion
Jalapeno
Coriander
Lemon
Salt and pepper

Method

1) Peel all 3 avocados and chop very roughly
2) Dice tomato, onion, jalapeno, coriander and mix in the avocado
3) Squeeze a splash lemon juice with a pinch of salt and pepper
4) Keep mixture chunky for great texture (If you like a smooth Guac then mash the avocado more thoroughly)
4) Taste and serve with the mushroom salsa and your favorite tomato salsa :)

Stuffed Poblano Peppers

2014-01-29T09:00:00.000-05:00

Smaller and spicier than bell-peppers, poblanos are good for stuffing. Halve them lengthwise, and use a paring knife to cut out the ribs and seeds. This recipe can be used as a main entree or an appetizer. I make this dish when I get tired of making the usual Mexican dishes such as tacos and enchiladas.

INGREDIENTS

1 can whole tomatoes in puree

1 jalapeno chile, chopped

2 small onions, chopped

3 garlic cloves

salt and ground pepper

1 can black beans, rinsed and drained

1/2 cup yellow cornmeal

1 cup shredded pepper Jack cheese

1 teaspoon ground cumin

4 large poblano chiles, halved lengthwise, seeds removed

DIRECTIONS

STEP 1
Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
STEP 2
In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
STEP 3
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
STEP 4

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.

Chicken Lettuce Wraps

2014-01-27T09:08:00.002-05:00

Chicken lettuce wraps

1lbs ground chicken

1 can of chipotle peppers in adobe sauce – you will only need 1 pepper

2 tbsp of Chili and Lime seasoning – if you do not have use ½ tbsp of lime juice, and ½ tbsp of chili powder or to taste

1 medium onion

Salt and pepper to taste

Butter lettuce

Directions:

Sauté chopped onions until translucent

Add in ground chicken, chipotle pepper, chili and lime seasonings, and salt

Cook the chicken and break it up as cooking with a flat spoon

Make sure chicken is thoroughly cooked and sever on butter lettuce

You can use a variety of different topics such as sour crème, guacamole, and salsa

*Picture shows an home made tortilla wrapped around the lettuce wrap.

Clean drink

2014-01-17T09:00:00.000-05:00

Ingredients

1 cup water

1 cup coconut water

1 tbsp chia seeds (soak for 15 min in water)

Handful of blueberries

Juice of 2 limes

Method

Once the chia seeds are soaked, add water, coconut water, blueberries, and lime juice

Rim your glasses with coconut to be fancy.

Serve cold

We wanted to start this new year clean, so we made a virgin drink. By the end of January you bet i'll be adding Vodka to this drink. If adding Vodka, add about 2oz.

For extra reading: What are Chia Seeds?

22nd Meet - Mexican Food!

2014-01-16T09:00:00.000-05:00

I can’t believe it took us three years to have our first Mexican Exchange. We are all big Mexican food fans and probably cook Mexican food a couple of times a month. That being said we challenged ourselves to try authentic Mexican. We are just so used to serving store bought tortilla, taco seasoning on everything, and canned beans (okay maybe not all the girls do this, but I certainly do). So our goal was to make authentic Mexican food using somewhat whole ingredients. And if I do say so myself, it was a success.

We started the night with some queso, mushroom salsa, and guacamole served with chips. Jalpa whipped up the queso in practically no time. Vaishali served guacamole and this amazing mushroom salsa. You couldn't even tell it was made of mushrooms (for all you non-mushroom fans). She got her inspiration from Puerto Vallarta, a local Mexican restaurant. I think we could have just eaten those three items and satisfied our appetites.

For main entrees we had some vegetarian stuffed poblano peppers and Mexican rice made by Nishal, fish tacos made by Vaishali, and chicken lettuce wraps made by me. The last isn't necessarily a staple in Mexican cuisine, but I figured it would be a healthier option to the homemade tortillas made by Jalpa! Don’t get me wrong, if I had the option, I would always pick the tortilla over the lettuce. All of this deliciousness was served with a refreshing drink with chia seeds that I made along with some Mexican soda.

We ended our dinner with made from scratch Churros that Parul made. For me that was the best part of the day. They were rich in flavor without being super sugary. She served it with melted dark chocolate. I am so making this at the next family Mexican night.

We had two special visitors during this meeting. Kavita came for the first time ever to The Exchange and so did Nishal’s baby A. We hope Kavita got lots of ideas from just this one exchange and can use them now that she’s a newly wed. Baby A will have to wait a couple of years to try anything from that night’s menu.

Channa dal snack

2013-11-25T10:00:00.000-05:00

The streets of India are filled with tons of vendors. From food to clothes to a mini-convenient store to toys to grocery. They come with carts or large baskets on top of their head or hung around their necks. One of our favorite snacks sold many times by teens looking to make a buck, is spicy tangy channa dal. Here's the semi-homemade recipe.

Serving size 5

3 cups of pre-packaged fried channa dal (usually its seasoned with cayenne pepper and salt)

1/2 finely chopped red onion

cilantro

juice of 1/2 lemon

Cayenne pepper to add extra spice

1) heat a non stick pan over medium heat

2) add the 3 cups of dal, stir occasionally for 10 minutes

3) add onions, cilantro, and lemon juice. for extra kick sprinkle more cayenne pepper with more lemon juice

This snack usually comes in an easy-to-eat cone made of old newspapers. I chose to rip out some pages from magazines, articles that we discussed during our meet :) I also lined the insides of the cones with parchment paper.

super easy! super fun! super delicious! #superisasuperfunword

Badam (Almond) Kulfi

2013-11-05T14:47:00.002-05:00

Ingredients:
1 can evaporated milk (12 oz) 1 cup heavy cream
½ cup milk
½ cup almonds (if you don’t have enough add some almond milk)
½ cup pecans (or substitute with whatever nuts you want- pistachio, walnuts)
2 teaspoons ground cardamom
1 cup sugar (taste the mixture while it’s hot and add sugar as needed)

*add a pinch of saffron into the milk if you want. I didn’t have saffron so I didn’t include it.

Kulfi Pops

Mixture while it cools

1. Bring evaporated milk, cream, and milk to almost boil(medium-high heat).

2. Add cardamom to milk mixture and let almost boil.

3. Grind almonds and pecans (or whatever nuts you’re using).

4. Add sugar and nuts to milk mixture, leaving some nuts for garnish if you want.

5. Once everything is mixed well, let cool and then pour into popsicle molds or flat tray to then cut into pieces.

6. Put in freezer for 4-6 hours. Enjoy : )