Kheer

 

• · 2 cups coconut milk
• 2 cups milk
• 3 tablespoons white sugar
• 1/2 cup Basmati rice
• 1/4 cup raisins (I’m not a huge raisin fan so I didn’t put any in)
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon rose water (optional)
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped pistachio nuts

Directions

1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.

2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Indian appetizers: Samosas and more!

Sweet Potato Samosas

Ingredients:

• 1 sweet potato, peeled and diced
• 1 teaspoon butter
• 1 tablespoon milk
• 1 tablespoon dry onion soup mix
• curry powder to taste
• 20 wonton wrappers
• sesame oil for brushing

Directions:

Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.

Preheat oven to 375 degrees F (190 degrees C).

Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.

Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

 

Plum Dipping Sauce

Ingredients:

• 3/4 (16 ounce) jar plum jam
• 2 tablespoons vinegar
• 1 tablespoon brown sugar
• 1 tablespoon dried minced onion
• 1 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger

Directions: In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

 

Vegetable Samosas

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 3 (19 ounce) cans garbanzo beans, drained
• 2 tablespoons curry paste
• 1/2 cup apple juice
• 3 sheets frozen puff pastry, thawed
• 1/4 cup all-purpose flour for dusting

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
3. Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.
4. Bake in preheated oven for 25 minutes, until golden brown.

Spicy  Lentil Dip

Ingredients:

• 1 cup red lentils
• 1 onion, chopped
• 2 1/2 cups water
• 2 teaspoons curry powder
• 3/4 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 2 cloves crushed garlic

Directions:

1. In a medium saucepan combine the lentils, onion and water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Pass lentils through a food mill or blend them in a blender.
2. Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant. Add cayenne, oil and garlic. Sauté for 1 minute.
3. Stir spice mixture into lentils and serve.

Chana Masala

Not quite from scratch, but hey, when TJ can help, let TJ help!

Ingredients

• 1 jar Trader Joe's Masala Simmer Sauce
• 1.5 cans chickpeas
• 1 tomato, chopped
• 1 onion, sliced

Directions

• Slice & sauté onion until translucent
• Add chopped tomato and sauté with onion for 1 min
• Add chickpeas and simmer sauce, simmer until warm and bubbly, serve over rice.

Chicken Tikka Masala [Crockpot!!]

Yield: 6-8 servings | Prep Time: 15 minutes | Cook Time: 8 hours

Ingredients:

• 8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) – cut into 1.5″ cubes
• 1 large onion, diced
• 4 cloves of garlic, minced
• 2 tbsp. fresh ginger, minced
• 1 (29 oz.) can of tomato puree
• 1 1/2 cups plain yogurt
• 2 tbsp. olive oil
• 2 tbsp. Garam masala
• 1 tbsp. cumin
• 1/2 tbsp. paprika
• 2 tsp. salt, or to taste
• 3/4 tsp. cinnamon
• 3/4 tsp. fresh ground black pepper
• 1-3 tsp. cayenne pepper (depending on your heat preference)
• 2 bay leaves
• 1 cup heavy cream
• 3 tbsp. cornstarch
• Chopped parsley or cilantro, for topping

Instructions:

1. Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
3. Cover and cook for 8 hours on low (or 4 hours on high).
4. When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
5. Serve hot over a bed of white (or brown) rice.
6. Store leftovers in an airtight container in the fridge for up to 5 days.

Crunchy Peanut Butter Cups

1/4 cup butter
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup semisweet or milk chocolate chips
1/4 cup milk
Sea salt

Line a  muffin tin with papers (you could also use a mini muffin tin if you prefer).

In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds.  Stir until smooth.  Add graham cracker crumbs and sugar and mix to combine.  Distribute mixture evenly between the prepared muffin cups.  Refrigerate for 15 minutes to set peanut butter layer.

After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted.  Stir until smooth.  Distribute chocolate evenly over the top of the peanut butter layer.  Sprinkle with sea salt and chill until firm, at least 30 minutes.  Store covered in the fridge.

Makes 8

Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

Ingredients

For sauerkraut soup:

• 3 tablespoons unsalted butter, divided
• 1 bacon slice, cut into 1-inch pieces
• 1/2 cup chopped white onion
• 1 cup drained sauerkraut (5 ounces), rinsed
• 1/3 cup dry white wine
• 2 1/2 cups chicken stock or reduced-sodium chicken broth
• 1/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 2 teaspoons sour cream

For scallops:

• 1/2 teaspoon all-purpose flour
• 1 teaspoon sumac
• 1/2 teaspoon sweet smoked paprika (pimentón dulce)
• 1/4 teaspoon ground coriander
• 1/4 teaspoon white pepper
• Rounded 1/8 teaspoon cayenne
• 1 teaspoon kosher salt
• 12 large sea scallops, tough ligament removed from side of each if attached
• 2 tablespoons olive oil
• Garnish: baby arugula

Make soup:
Melt 1 tablespoon butter in a 5-quart pot over medium heat, then cook bacon and onion, stirring occasionally, until most of bacon fat is rendered, about 5 minutes. Add sauerkraut and wine and simmer briskly, uncovered, until most of wine has evaporated, about 3 minutes.

Stir in stock and heavy cream, then simmer gently, uncovered, stirring occasionally, 20 minutes.

Remove from heat and stir in mustard, sour cream, and remaining 2 tablespoon butter. Purée soup in batches in a blender until smooth and creamy (use caution when blending hot liquids), then return to pot. Season with salt and pepper. Keep warm.

Cook scallops:
Mix flour, spices, and kosher salt in a bowl. Pat scallops dry, then generously coat one side of each scallop evenly with spice mixture.

Heat oil in a 12-inch heavy nonstick skillet over medium-low heat until it shimmers. Cook scallops, plain side down first, turning once, until just cooked through, 5 to 6 minutes total. Reserve spiced cooking oil.

Divide soup among 6 bowls. Place 2 scallops in each bowl and top with arugula. Drizzle soup with reserved oil.

From Epicurious

Smoked Salmon Dip

Spread this creamy, smoky spread on pumpernickel, flatbread, or bagel chips.

Ingredients

• 2/3 cup crème fraîche
• 2/3 cup plain Greek-style yogurt
• 4 teaspoons Prepared Horseradish, or store-bought (white)
• 1 pound thinly sliced smoked salmon
• 2 tablespoons thinly sliced chives plus more
• Kosher salt and freshly ground black pepper
• 1 lemon
• Pumpernickel toasts, flatbread crisps, or bagel chips

Preparation

• Whisk first 3 ingredients in a small bowl until well blended. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-sized pieces. Add salmon and 2 tbsp. chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead.

• Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2”-long pieces of fresh chives. Serve with pumpernickel toasts.

From Bon Appetit, December 2011:

Winter Green and White Salad

Dressing:

• 7 T extra virgin olive oil
• 2 T sherry vinegar
• 1 t orange juice
• 1 t maple syrup
• ½ tsp finely grated lemon zest
• ½ tsp Dijon mustard
• Kosher salt
• Freshly ground pepper

Salad:

• 3 oz baby arugula (I used a winter greens mix)
• 3 oz inner escarole leaves, sliced into small pieces (I omitted)
• 2 small Belgian endive, cut crosswise into ¾ in pieces and core discarded
• ½ cup Roquefort, stilton or other good quality blue cheese, crumbled while still cold
• ½ cup very coarsely chopped toasted hazelnuts

Preparation:

Mix the dressing ingredients together and whisk/shake to combine.  Combine lettuces, and add 2-3 T dressing and toss, adding more as necessary.  Gently toss in blue cheese, and serve to plates.  Sprinkle toasted hazelnuts and serve.

Leek Tomato Quinoa

 

• 1 1/2 cups quinoa*
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon butter
• 2 cups finely chopped leeks (white and pale green parts only)
• 1/4 cup low-salt chicken broth
• 3 tablespoons olive oil
• 2 medium-size yellow tomatoes, seeded, chopped
• 3 tablespoons chopped green onions
• 3 tablespoons chopped fresh basil
• 1 tablespoon fresh lemon juice

Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)

Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.

Tarragon Lime Chicken

 

• 4 boneless skinless chicken breast halves (butterfly)
• 1/4 cup olive oil
• 3 tablespoons fresh lime juice
• 2 teaspoons dried tarragon
• 1/2 teaspoon dried oregano

Arrange chicken in single layer in glass casserole or pie plate. Season with salt and pepper. Whisk oil, lime juice, tarragon and oregano in small bowl to blend. Pour marinade over chicken and turn to coat. Let stand at room temperature 20 minutes.

Preheat broiler or prepare barbecue (medium-high heat). Transfer chicken to broiler pan or barbecue. Season with salt and pepper. Broil until just cooked through, about 3 minutes per side.

(This is from a dinner hosted by the infamous EBA of gourmet nite fame, but all of the GN girls were there, including Steph, and it was dee-lish, so it deserves a home here)