Monday, September 28, 2009

back from visiting family

Sorry little blog, I've been neglecting you - life got in the way. I'm back now and will be posting more soon!

Tuesday, September 8, 2009

chana punjabi

You already know that I love Chickpeas, so it should be no surprise that I love this recipe for Chana Punjabi. A friend sent me the recipe (as posted in the NY Times) months ago. Despite all appearances of deliciousness, it was the beginning of the summer and each week I was busy eating my CSA box and never seemed to find time to make this dish. The last several days have been rainy and winter-like and I decided this was the time (also I have a 3.5 lb. bag of dried chickpeas). I chopped, stirred, and simmered this yesterday and fell in love. Yum. Yum.

Chana Punjabi

1 T. safflower oil
1 onion, chopped
2 t. garlic, minced
1 t. ginger, minced
1 red chili, chopped (or other as desired)
1 can diced tomatoes (or 2 fresh large ones)
1 1/2 t. paprika
1 t. sea salt, or to taste
1 t. ground coriander
1/2 t. garam masala
1/4 t. turmeric
1 t. lemon juice
1 1/3 c. dried chickpeas, soaked overnight (or 2-15 oz. cans, rinsed)
2 T. cilantro, minced
cooked rice for serving

1. In a medium saucepan over medium-low heat, heat oil and add onion. Saute until translucent, about 5 minutes. Add garlic ginger and chili, and saute until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 c. water. Cover and cook for about 5 minutes. Remove from heat.

2. Puree mixture with hand blender in pot until smooth. Return to pan and place over medium heat. Add spices (paprika, salt, coriander, garam masala, turmeric) and lemon juice. Add pre-soaked and rinsed chickpeas and bring to boil. Reduce heat to low.

3. Start to prepare brown rice for serving.

4. Cover and simmer until sauce is thick and chickpeas are soft (45 min-1 hour). Stir pan periodically and add water (up to 1 1/2 c.) to prevent burning. When ready to serve remove lid and reduce sauce until it's thick (if not already). Stir in cilantro. Adjust salt. Serve with cooked rice

Serves: 2- 4

Monday, September 7, 2009

eggplant steaks

I usually eat eggplant in a partnership with tomatoes, and although I love this combination, it's nice to try another option. These were moist and not greasy (an issue with eggplant as it will absorb fat faster than a french fry) and I imagine especially good on a grill (sadly, I'm grill-less so broiler for me). If it's not rainy were you are (unlike here) this will make a good labor day bbq option. Happy Labor Day!

eggplant steaks
1 T. canola oil
1" fresh ginger, roughly chopped
2 cloves garlic, finely chopped
1 t. red chili flakes
1/2 c. hoisin sauce (~8 oz. jar)
1 T. rice wine vinegar
1 T. soy sauce
1 med. eggplant, ends trimmed and cut into 1/2" thick slices, lengthwise
6 T. olive oil
sea salt & freshly ground pepper
fresh cilantro, to garnish

Heat oil in a small saucepan over medium heat. Add the ginger, garlic, and red chili flakes and cook until soft, 3-4 minutes. Remove from the heat and whisk in the hoisin sauce, vinegar and soy sauce until combined.

Heat broiler* to high. Use cookie sheet or dish (cover with foil for easier clean-up) and brush eggplant with olive oil and season with salt & pepper. Cook in dish for 4-5 minutes. Brush with glaze and turn over, cooking for another 3-4 minutes. Remove and brush with remaining glaze. Garnish with chopped cilantro.

* alternatively, you can also grill the eggplant

note: adapted from recipe circulated by my CSA

Friday, September 4, 2009

pasta roma

As a high-school exchange student I was introduced to all sorts of new foods (and, well, everything). One of my host-moms, italian by birth and culture, has lived most of her life in Belgium. She is the most delightful cook and introduced me to pasta roma. She always used fresh pasta and would cook it for my Wednesday lunch (half day at school) and I loved it. I haven't made it in awhile, but just made it for lunch.

Pasta Roma
olive oil
garlic, crushed
parmesan cheese
pasta (traditionally fettuccine)

Mix olive oil and garlic and heat in microwave for 20 seconds. Be careful not to fry the garlic, if you do throw out and start again. Add drained pasta to sauce and mix. Dress with fresh parmesan cheese and, if desired, add tomatoes, red pepper flakes, parsley or basil. Enjoy!

Thursday, September 3, 2009

lemon mustard dressing




Notes: If the dressing is oil rich, it will solidify in the fridge (this dressing doesn't) so pull out when you start making dinner and it will be ready by dinnertime.

* wholegrain mustard is a mustard with whole mustard seeds - you'll find it with the other mustards.