Wednesday, October 15, 2014

ORANGE PEAR TURMERIC REFRESHER


This is a really refreshing combination of flavours, and a total energy boost! This is one of my favourites during citrus season. I've previously talked about turmeric and it's benefits. It's an immunity booster, and excellent for preventing - and curing - sore throats. Perfect during flu season or when the seasons change! 

Orange Pear Turmeric Refresher
makes: ~ 24 oz.

- 3 oranges, juiced
- 1 pear, cut into large chunks
- 6-8 sprigs parsley
- 1 lime, juiced
- 1/2 in. piece of turmeric, skin scraped off
  1.  Blend everything till smooth. Enjoy!

Saturday, September 20, 2014

SPICY SICHUAN DRY-FRIED GREEN BEANS


I love string beans in all colours and forms. Green string beans are the highlight in this classic Sichuan dish, lightened up a bit. The beans are usually deep-fried for this dish, but dry-frying works really well and is less messy than dealing with a large container of oil. Adjust the spice level to your needs... the dried red chillies are of course edible, and perfect if you wish to have an inferno in your mouth! :-)

Spicy Sichuan Dry-Fried Green Beans
makes: 4 servings

- 1 lb. (~1/2 kg.) green beans, washed, trimmed, and cut into 3 - 4 in. pieces
- 6 - 8 dried red chillies
- 3 garlic cloves, minced
- 1 in. piece of ginger, minced
- 1 leek, halved and sliced
- 1 tsp. whole Sichuan peppercorns (optional)
- 3 tbsp. safflower oil (or any neutral oil, not olive oil)

Mix into a sauce:
- 1 tbsp. rice wine (sake is fine if you don't have Chinese rice wine)
- 1 tbsp. sesame oil
- 2 tbsp. chilli bean sauce (any chilli bean sauce is fine if you don't have the Sichuan kind)
- 1-1/2 tsp. salt
- 1 tsp. sugar
  1. Pat the green beans completely dry with a towel.
  2. Heat a large skillet without oil and add the green beans. dry-fry the green beans for 4-5 min. stirring constantly so they don't burn. Add the oil into the pan and continue to dry-fry for 7 - 10 mini. or until the green beans start to wrinkle. Transfer the green beans to a bowl and set aside.
  3. Return the skillet to the heat and add the dried peppers, leeks, garlic, ginger and Sichuan peppercorn (if using). Stir fry until aromatic. Add the sauce and stir well. Turn the heat to high and add the dry-fried green beans. Mix well and remove from the heat. Adjust salt to taste.
  4. Serve hot with rice and a cucumber salad to cool things down.

Monday, September 15, 2014

SPICY SICHUAN NOODLES



These noodles - a riff on the very popular dan dan noodles - are fiery and addictive! Don't be put off by the ingredient list. Although they sound hard to find, Sichuan pepper, Chinese pickled vegetables, and preserved chillies are easily found in any Asian grocery store, or even at a well-stocked regular grocery store.


Use any greens you'd like - this time I used sweet potato leaves from my garden but in the past I've also used sliced bok choy and spinach. I like spice but not infernal heat, so for some people these might not be spicy enough - simply adjust the spice level to your taste!

Spicy Sichuan Noodles
makes: 4 servings

- 1 recipe homemade noodles (or 1 packet of dried or fresh noodles of your choice)
- 3 - 4 dried red cayenne peppers (or any other dried red chillies)
- 4 scallions, sliced
- 3 cloves garlic, minced
- 1 in. piece of ginger, peeled and minced
- 1 jalapeño, sliced
- 2 carrots, julienned
- 1 zucchini, julienned
- 1 cup bean sprouts
- 1 cup sweet potato leaves (or any other greens)
- 3 tbsp. pickled mustard greens and/or bamboo shoots, chopped (optional)
- 1 tbsp. crushed red pepper (flakes)
- 2 tbsp. rice wine (sake is fine) (optional)
- 2 tbsp. peanut oil (or safflower oil, but not olive oil!)

Sauce:
- 1 tbsp. sesame oil
- 1 tbsp. sesame paste (tahini is fine)
- 1-2 tbsp. Chinese preserved chillies (or red pepper flakes soaked in 1 tbsp. distilled vinegar)
- 1/4 cup soy sauce
- 1 tbsp. sugar
- 1/4 cup water
- 1 tbsp. Sichuan pepper, crushed (optional)
- 1 tsp. corn starch (optional)

Garnish:
- 1/2 cup bean sprouts
- 1 cucumber, julienned
  1. In a small bowl mix all the ingredients for the sauce and set aside.
  2. In a large pot heat water to a rolling boil. Add the noodles and boil for 7 - 10 min. till they are al dente or cooked to your preference. Drain the noodles.
  3. On medium-high, heat the peanut oil in a large pan. Add the dried peppers, scallions, garlic, ginger, and jalapeño, and give it a quick stir. Add the carrots, zucchini, sweet potato leaves, and pickled vegetables if using, and sauté, stirring constantly. Deglaze the pan with the rice wine. Add the soy sauce and crushed red pepper and stir.
  4. Add the noodles and sauce, turn the heat to high and quickly stir everything together. Turn the heat off.
  5. Serve in bowls, garnished with bean sprouts and julienned cucumber.

HOMEMADE NOODLES



Homemade Noodles
makes: 4 servings

- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp. salt
- 1 egg
- 1/4 cup cold water
- 1/4 cup cornstarch (or tapioca starch)
  1. Mix the flours, salt, and baking soda in a large bowl. Make a well in the center of the dry mix and add the egg. Mix the egg into the flour using a fork or your fingers, till you have a shaggy dough. Add water 1 tbsp. at a time and mix till you have a stiff dough. Knead really well - about 10 minutes - to make the dough supple and smooth. Cover and let it rest at room temperature for at least 15 min., up to 2 hrs. Dust your hands with cornstarch and divide the rested dough into 4 pieces.
  2. If using a pasta roller: Take one piece of dough and roughly shape it into a rectangle. Roll it through the pasta roller at the widest setting. Fold into thirds like a letter and roll it through again. Repeat two more times. After that, roll through without folding, and at successively narrower settings till you have sheets of the desired thickness (you don't want to go too thin or the dough will tear, but you don't want to be too thick because the noodles will swell slightly when cooked). Lightly dust with corn starch as needed, if the dough gets sticky. Hang the rolled sheet of dough over a hanger or the back of a chair to dry for 10 - 15 min. Repeat with the rest of the dough. On the pasta maker select the noodle width you want, and pass one sheet at a time through the cutter to make noodles. Gather the cut noodles into a loose pile and set aside while you cut the remaining sheets into noodles.
  3. If rolling by hand: flatten one piece of the dough and dust lightly with corn starch. Roll into a circle or rough rectangle, as thin as possible without tearing the dough. Let it dry for 10 - 15 min. Repeat with the remaining dough. Working with one sheet of rolled dough at a time, fold the sheet into thirds and use a sharp knife to cut evenly into noodles as wide or narrow as you want. Gather the cut noodles into loose piles and set aside while you cut the rest of the rolled dough into noodles.
  4. Steam the noodles for 5 - 7 minutes. Allow to cool. If not cooking immediately, store in a covered container in the fridge for up to two days. If cooking immediately, see Step 5 below.
  5. Finish cooking the noodles by boiling for 7 - 10 min. and enjoy in your favourite recipe!

Sunday, September 14, 2014

IRAQI AUBERGINE AND LAMB STEW





My favourite cuisines other than Gujarati are - in no particular order - French, Arabic (from Levantine countries), Afghani, Persian, Mexican, Greek, Italian, and Japanese. I love cuisines that effortlessly combine ingredients to create deep complex flavours. Especially cuisines that have a variety of vegetarian foods, since I am mostly vegetarian and seldom cook meat at home.

This delicious sweet and tangy Iraqi lamb stew is not vegetarian, but it contains a small enough bit of meat to remain light on the body. It's also very versatile - this time I made it with lamb because I needed to use up some leftover ground lamb but I usually make it vegetarian. I find that the split yellow peas add enough meatiness to make a substantial stew - it makes a great meal with bread or rice and of course, a small crisp salad. 

Iraqi Aubergine and Lamb Stew
makes: 4 - 6 servings

- 1 large aubergine, cubed
- 2-1/2 tbsp. salt
- 4 tbsp. olive oil
- 1 med. zucchini, cubed
- 1 potato, cubed
- 2 carrots, cubed
- 1 bulb fennel, cubed
- 1/3 lb. ground lamb
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 tbsp. pomegranate molasses
- 1/2 cup dried yellow split peas, soaked in cold water for 8 - 12 hours
- 4 dried red chillies
- 2 tsp smoked paprika
- 1 tbsp. chilli flakes or powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves 
- 1 tsp freshly ground black pepper

  1. In a colander, mix 2 tbsp. salt into the aubergine cubes. Let the aubergine sit for about 30 minutes until the bitter juices run out. Squeeze the cubes to remove any water that didn't drain out, and pat dry.
  2. Preheat the oven to 375 F / 190 C. Mix the aubergine cubes with 2 tbsp. olive oil and bake for 15 - 20 min. or until tender.
  3. While the aubergine is baking, heat the remaining 2 tbsp. of the olive oil in a large pan on medium heat. Add the dried chillies, onion, and garlic and sauté till the onion is translucent.
  4. Add the lamb and cook for a few min. till the lamb is evenly browned, breaking up large chunks with a spoon. Add the split peas, all the vegetables (except the aubergine, which is still baking!) and the spices and stir to mix well. Turn the heat to high and add 2 cups water. Cook on high for 5 min. Reduce the heat to low, stir in the baked aubergine, pomegranate molasses, and remaining 1/2 tbsp. salt and cook till the vegetables are done, about 20 - 30 min., stirring occasionally.
  5. Turn the heat off and adjust salt if needed. Serve with any Arabic bread or rice.

Tuesday, August 26, 2014

SUMMER VEGETABLE QUICHE



Summer Vegetable Quiche
makes: 1 9 in. quiche/4 servings

1/2 recipe basic yeast dough, (or any pizza/bread dough of choice) after the first 60 min. rise
- 3 eggs
- 1/4 cup milk
- 1/2 cup grated cheese of choice
- 1 tsp. salt
- 1 tsp. red pepper flakes
- 1 garlic clove, peeled
- 1 tbsp. dried mixed herbs (or any herbs of your choice)
- 1/2 tsp. nutmeg powder
- 1 zucchini, sliced
- 1 pint cherry tomatoes, halved 
- 1/2 onion, sliced
- 1 serrano, jalapeño or any pepper of your choice, sliced (optional)
  1. Lightly grease a 9 in. cake pan. Roll the dough into an approximately 9 in. circle and lay it in the pan. Starting from the centre and working your way out, push the dough up the sides of the pan to form approximately 2 in. high sides to get a deep shell.
  2. Let the dough rise for 20 min. Preheat oven to 350 F/180 C.
  3. Using a fork prick holes all over the dough and bake for 20-25 min. till the shell is lightly browned and has pulled away from the pan. Remove from the oven and let it cool for a few minutes.
  4. Turn the oven up to 425 F/220 C.
  5. Arrange the zucchini slices in a more or less single layer in the quiche shell. Arrange the onion slices on top of the zucchini slices.
  6. Blend the next eight ingredients (eggs through nutmeg) and pour into the quiche shell. Arrange the tomatoes cut sides down on the eggs (it's ok if they float a little). If using, arrange the sliced pepper in the spaces between the tomatoes.
  7. Bake at 425 F/220 C for 20 min. then turn the heat down to 350 F/180 C and bake for another 15 min. or till the filling appears set and the top is lightly browned. 
  8. Remove from the oven and let it rest for 15 min. Remove from the mould.
  9. Cut the quiche into wedges and serve over a salad or on it's own. Store leftovers in fridge for up to 3 days... it reheats really well!

Wednesday, August 20, 2014

HARISSA-ROASTED VEGETABLES WITH CHICKPEAS


Roasted vegetables are delicious, quick, cook on their own, and are my favourite! And *these* roasted vegetables are my all-time favourite. With the chickpeas, olives, and raisins added to the vegetables laced with smoky spicy harissa, this is just an incredible meld of flavours in a bite. And, just like a meal should be, it's filling yet light, and doesn't leave you feeling sluggish.

Use any kind of green olives, and any vegetables that roast well - carrots, parsnips, rutabagas, any kind of summer or winter squash, and any others that come to mind. I love these with salad greens and maybe a little avocado added into it all if I'm really hungry, but to make it an even more hearty meal, serve this with rice or bread and a salad on the side.

Harissa-Roasted Vegetables with Chickpeas
makes: 4 - 6 servings

- 2 tbsp harissa (home-made or bought)
- 1 lemon, juiced
- 2 tbsp. olive or avocado oil
- 1 tsp. salt
- 3 cups green cauliflower florets (broccoflower, but any coloured cauliflower is fine)
- 2 purple potatoes, cut into large chunks (I used purples, but any potato variety is fine)
- 1 yellow squash or zucchini, halved and cut into thick slices (or any winter squash, cubed)
- 2 cups cooked chickpeas (or one 15 oz. can, drained and rinsed)
- 1/2 cup sliced red onion
- 1 cup sliced capsicum (of any colour)
- 1/2 cup green olives, pitted
- 1/4 cup raisins (preferably soaked in warm water for 10-15 minutes to soften)  
- 2 tbsp. water
  1. Preheat the oven to 400 F (200 C). Lightly grease a large gratin/lasagna pan.
  2. In a large stove-proof pan mix the lemon juice, harissa, oil, and salt. Add the vegetables and chickpeas, and toss or mix well to coat the vegetables. Transfer everything to the greased pan and bake for 30 - 40 minutes, mixing the vegetables once during baking. Turn the heat down to 375 F (190 C) for the last 10 minutes if needed.
  3. In the same stove-proof pan you used to toss the vegetables, sauté the onions and capsicum, adding the 2 tbsp. water if needed (the little bit of the harissa mixture remaining in the pan is plenty for sautéing. No need for additional oil.). Mix in the olives and raisins in the last few minutes before turning off the heat.
  4. Remove the vegetables from the oven and mix in the sautéed vegetables.
  5. Serve immediately or at room temperature, over salad greens, or with bread or rice.

Tuesday, August 19, 2014

HARISSA



Harissa is a North African condiment that's got one of the most addictive flavour profiles! And, it's just at home on a slice of bread as in a complex stew or sauce. That's what makes it so brilliant! So if you like flavour with a punch, look no further! You can use any combination of dried chile types, and adjust the quantity to suit your taste and spice level. 

I have a general obsession with condiments and dips - a few, even one excellent condiment can elevate the simplest of ingredients to another level. I like having various types of condiments like harissa, pestos, salsas, salad dressings, dipping sauces, nut butters etc. around so I can make a quick meal with pretty much any fresh vegetable or fruit, cooked grains, eggs, leftovers, etc. Like this sandwich I made (photo above) with harissa and some leftover lamb meatballs with spicy tomato sauce I'd made for a dinner party (not-so-great photo below).


Harissa
makes: 1 cup

- 8-9 dried chiles de arbol or cayenne
- 2 chile guajillo
- 3 cloves garlic
- 2 tsp. salt
- 1/2 tsp cinnamon 
- 1 lemon, juiced 
- 1/4 cup sun-dried tomatoes (optional)
- 1/3 cup olive oil
- 1 tsp. coriander
- 1 tsp. cumin
- 1 tsp. smoked paprika (optional)
- 1 tbsp. caraway seeds
  1. On medium-low heat, dry-roast the chiles in a skillet without burning them (or they'll taste bitter). Transfer to a bowl filled with enough hot water to submerge the chiles, and add the sun-dried tomatoes. Set aside for 10-15 minutes. Drain and remove the chile stalks.
  2. In the same skillet, dry-roast the caraway seeds. Let them cool.
  3. In a blender jar, add the drained chiles and all other ingredients and blend to a smooth paste.
  4. Transfer to a container and store in the fridge for up to 2 weeks.