Rita's Kitchen Concoctions

Cooking Classes

2008-09-03T13:53:00.000-07:00

I have started teaching cooking classes!

I started a year and half ago and it's been so much fun and very enlightening. The more I teach the more ideas I have to share. If you go to my website you can see a sample of what I have taught and the different formats as well as more about me.
And a schedule for 2012 is coming soon!

I believe that cooking is the one way that we all can nourish ourselves, love others, be connected to the earth and build communities. A way to truly build with our own hands fullness, health and quality in our lives and everywhere around us. It is an art we are all capable of and with some basics and practice to feel empowered, the juices will definitely start flowing. We learn by doing and it is all about technique and ingredients when distilled down. My approach is to de-mystify by forming a bridge by introducing unfamiliar ingredients and techniques within your familiar palette with options of variations and substitutions.

If you are interested in any scheduling or being on the mailing list please email me.

(images from my class "The Art of Making Curry")

Dinner Party: Champagne Pork, Crispy Noodles with Teriyaki Ragout

2007-10-08T12:50:00.000-07:00

We had dinner party this past weekend for 11 people...required a bigger table so I made new tableware as you can see in the below images:The menu for ths dinner party was:
Mixed Greens & Berry Salad (mixed, greens, sliced apples, walnuts, dried cherries, cranberries and goji berries)Followed by a mild, fragrant Fennel/Basil soup and then the main dish Champagne Pork Chops with crispy udon Noodle Pancakes topped with a Teriyaki Red Pepper Mushroom Ragout shown plated here below:

(recipe links to follow...just a little behind in posts)

PB&J with love

2007-10-08T09:24:00.000-07:00

Nothing fancy but wanted to make the kids lunch a little special and fun...so out came the heart shaped cookie cutter...

Gourmet for all ages!

2007-10-05T13:30:00.000-07:00

I made this meal last night and aside from being happy that all the flavors worked well together I was really thrilled that the adults as well the children enjoyed it (and I was able to make it in a little over 1/2 hour)...a little gourmet for every age!

Ingredients:
Fish:
4 fillets of orange roughy
chicken stock (enough to almost cover the fillets in a baking pan)
2 tbsp apple butter
1/4 cup of soy sauce

Noodle pancake:
soba noodle (you can use gluten free noodles) - I used about 1/3 of a package (1/3 of 15 oz)
dried basil
dried oregano
safflower oil

Topping for Noodle Pancake:
1 can if chickpeas
1/2 cup of salsa (I used mango tomato salsa)
1 tsp of chole masala mix
2 heaping tbsp (more/less depending on spiciness tolerance) mixed pickle relish

4 cups of frozen green beans

Recipes:
Fish:
Preheat oven to 400 degrees. While the oven is preheating, stir together all the ingredients except the fish in a baking pan. Add the fish to marinate until ready to place in the oven to bake. Cover with tin foil and place in the oven for about 20-30 minutes (until fish is opaque and flaky).

Noodle Pancakes:
You can use any type of noodle for this dish. I used soba noodles made from buckwheat and wheat flour. Cook the noodles per package instructions and drain. Cool for a few minutes. In a large pan heat a tbsp of safflower oil over medium heat. Add noodles, while the one side is browning, top the other side of the noodle pancake with dried basil and oregano. When the bottom side of the pancake is browned, place it in a plate (I used another plate to flip it over) and add another tbsp of oil to the pan. Add the pancake to brown the other side. When done remove, cool for a few minutes and cut into four pieces with a pizza cutter.Topping for Noodle Pancake: Chickpea Salsa Ragout
Heat a pan over medium low heat and add all the ingredients and mix well - simmer over low hear, covered until the remaining food is ready to serve.

Saute green beans with sea salt to taste in a pan with a tsp of safflower oil over medium low heat.

Taste:
The mild sweetness and softness of the fish with herby crunch of the noodle pancake topped with a spicy and tangy hearty chickpea mixture. served with the crisp clean crunch of lightly sauteed green beans.

Serves: 4 meals.

Pasta with tomatoes (heirloom) & soynuts

2007-10-05T13:15:00.000-07:00

I like to have different textures and flavors in each bite so below is an example of quick meal I make for lunch sometimes to put together the different bursts in each bite.

Ingredients:
About 1 cup Fusilli Brown Rice Pasta (I used Tinkyada Brand)
1/4 soynuts
Selection of heirloom tomatoes, chopped (I used I large one and a 3-4 small ones)
1 tbsp of canola oil
cilantro, chopped (I usually blend mine ahead of time and freeze into ice cubes - 2 cubes here or about 1/2 cup chopped finely)

Recipe:
I cook past a according to directions on the package. In a skillet, heat the oil over low heat and add the tomatoes. Cook to coat with oil but not to wither completely through - a few minutes only. Add the cilantro and the pasta when cooked through. Mix well and leave over low flame for about a minute. Add the soynuts, toss well and eat!

Taste:
There is a great earthy flavor with some crunch - it is hearty and light at the same time. And depending on which tomatoes you use there is a tang or sweetness with each different bite.

Autumn Turkey Pizza

2007-09-24T15:43:00.000-07:00

Ingredients:
1 lb of ground turkey
1 tbsp of safflower oil
3-4 tbsp mango pickle relish (I used Deep Foods shredded mango pickle [i.e. chundo])
1 1/2 tbsp American Spoon apricot butter
1/4 cup pinenuts
8 oz can water chestnuts
1 tbsp dried basil
1 tbsp of crushed fennel seeds
3 crushed garlic
dash of paprika
dash of cinnamon
1 1/2 cups of chopped broccoli
2 frozen cheese pizzas (I used Trader Joe's brand)

Recipe:
Preheat oven to the temperature per the package instructions on the frozen pizza. In a large saucepan heat oil over medium heat. For the topping, add turkey and cook over medium-low heat. As the turkey is cooking add the remaining ingredients except the pizzas. Cook until turkey is cooked through. I like to keep over the heat until some of it is browned.
Split the mixture over the two pizzas and place in the oven and cook for the time indicated on pizza packaging. Ready to serve...

Taste:
hearty with a lot of textures...sweet, tangy and with a bit of spice.

Apron

2007-09-24T12:18:00.000-07:00

I love the idea of aprons and for someone who cooks so often I never wear one...I think it is partly because I have not come across something that I really like & that I associate it with something more frumpy...and I want to be anything but frumpy. So, as I have been designing clothing items and other textiles I thought about making an apron - a really pretty one that is exciting to put on and fun to wear. A friend recently remembered me mentioning that and gave me two blank ones - a white one and a black one. I designed the white one and have pictures below and it is for sale at my etsy shop.

This one is white (cotton & polyester) that I have dyed with tea (unevenly) to give a textured & layered look. The pattern on the apron I hand designed pigment ink in black and gray on the front and purple in the back. It can be worn either way (reversible).

There is a pattern on both front & back so the design can show through each side adding another dimensional layer to the piece.

I am hoping that people will find that wearing something they find beautiful be inspiring and lead to some fun cooking moments. Here are some more images:

Spicy Sweet (and crunchy!) Bell Peppers

2007-09-17T16:44:00.000-07:00

Ingredients:
1-2 cups bell peppers (tri-colored), sliced (I used frozen)
1/4 cup sundried tomatoes, sliced
1 container water chestnuts (about 1/2 to 3/4 cup)
1/4 to 1/2 cup walnuts
1/4 tsp cinnamon
1/4 cup jaggery bits or 1 tbs of honey
1 tbsp peanut sauce
1 tsp ground fennel seeds
sea salt to taste
1/4 tsp paprika
1/2 to 1 tsp methi spice mix or red chili powder or red pepper flakes
1-2 tbsp safflower oil

Recipe:
Heat oil large saucepan over medium-low heat. Add all ingredients except walnuts and combine well. Cover and cook over low heat until bell peppers are tender. Add walnuts and cook over low heat uncovered for a few minutes. Ready to serve.

Serves:
About 2-4 people depending on what other food it is served with or if it is on its own. I had served it the first night with baked chicken breasts and over roasted potatoes. The next night I served it with chicken dumplings.

Taste:
There is a spiciness to it as well as underlying sweetness and tang (from the combination of the sundried tomato & honey/jaggery) with hints of cinnamon. In each bite there is also two types of crunchiness - a crisp one from the water chestnuts and a heartier one from the walnuts.

Hot Pressed Sandwiches

2007-09-02T16:04:00.000-07:00

There is something about sandwiches that appeals to almost everyone and especially the hot pressed ones. I remember ever since I was little that whatever the filling in the sandwich, it tasted better if if was from a sandwich maker. So, on one of my many moves when I lived in Manhattan I somehow rescued a sandwich maker from the unwanted pile - the Salton Snack 'n' Sandwich Maker. I don't think they make the one I have but here is a link to an updated streamlined version.

So I tend to make a lot different types of sandwiches - making it up and experimenting as I go along. This weekend I made one with ham, eggs, spinach and some mixed pickle relish from Deep Foods (I find that the Indian relishes are a great addition for flavor in marinades and sauces-more on that in another post to come but for now here is link to dish I made with a sweeter of a relish). I cooked up all the ingredients on the stove top first and then placed it on whole grain organic bread (you can use any bread - gluten free, white, etc.) in the sandwich maker:
Then I topped with another slice of bread and this is how the two sandwiches come out only a few minutes later:
I slice them down the middle and they are ready to serve (some other great things about these types of sandwiches is that the fillings stay hot for a longer period and do not fall out the sides & they travel well - just wrap in tin foil or put in a plastic sandwich bag):

Tangy Fall Chicken with Spinach Brown Rice

2007-09-02T15:15:00.000-07:00

Tangy Fall Chicken with Spinach Brown Rice

Ingredients: Tangy Fall Chicken
1/4 cup of bourbon (Woodford Reserve)
1-2 tsp garam masala (can be purchased at amazon.com)
1 cup of chicken stock
3 tbsp American Spoon Cherry Mustard
3 tbsp of soy sauce
1 cinnamon stick
1 lb chicken tenders
1 apple, peeled and diced

Spinach Brown Rice:
cooked brown rice (mine turned out to be about 10 oz)
1/2 lb spinach (1 bag)
2 garlic cloves, crushed
1 tbsp of safflower oil
pine nuts
1 cup chicken stock

Recipe:

Tangy Fall Chicken

Over medium heat in a large skillet add bourbon, chicken stock, cherry mustard, soy sauce, garam masala and cinnamon stick. Cover and cook until the sauce reaches a light boil. Add chicken tenders and cover an cook over medium low heat. After about 5 minutes add apple and mix ingredients, cover and cook over low heat until chicken in is cooked through. Simmer covered until the sauce reduces down about a few more minutes.

Spinach Brown Rice

Heat oil in a skillet over medium low heat with the garlic and pine nuts. Add spinach after about 1 minute and cover over low heat to wilt. Once wilted add brown rice and mi. (I used pre-cooked from Trader Joe's so I also added a cup of chicken stock to flavor and make it more moist - I cooked it over low heat until the liquid was almost gone).

Serves:
Serves about 2 people
Taste:
The rice is mild and compliments the strong flavors of the chicken dish. The chicken has a sweetness and a tang with mild underlying spiciness - it is light with flavors that remind of the the coming autumn season.

Sweet (& Spicy) Pasta with Chicken

2007-08-30T16:56:00.000-07:00

Pasta with Sweet (& Spicy) Chicken

closeup

Ingredients:
10 oz. pasta (any type, can substitute brown rice)
sea salt to taste
2 tangerine or clementine slices
1 cup (more/less to level desired sauciness) of chicken stock
1/3 cup of soy sauce
1 lb chicken tenders
1 tbsp safflower oil
1/2 cup of shredded mango pickle "chundo" (I used Deep Foods brand)
1/2 cup sliced sundried tomatoes
16 oz. of frozen broccoli florets

Recipe:
Boil water for pasta. Once the water is boiling add pasta and sea salt, cover and let pasta cook for time on package. In a saute pan, heat oil over medium low heat and add tangerine/clementine slices. After about one minute add chicken stock, soy sauce, chicken, chundo, sundried tomatoes. Cover and let cook over low-medium heat. When the chicken is cooked through break up the chicken into pieces with spatula. Add the broccoli florets and cover over low heat. Mix together and remove from heat once the broccoli is cooked to desired consistency (about 5 minutes).

Taste:
Sweeter side with slight tang & spice - caribbean type flavors.

Serve:
Place pasta on plate and serve the chicken mixture over the dish being generous.

Senegalese & Ethiopian Food

2007-08-01T08:15:00.000-07:00

From the NYTimes today - really great information and resources:

On Senegalese food: "In Dense Stews From Senegal, Intriguing Secrets" http://www.nytimes.com/2007/08/01/dining/01sene.html?_r=1&ref=dining&oref=slogin

On Ethiopian Bread: "To Ethiopians in America, Bread Is a Taste of Home"
http://www.nytimes.com/2007/08/01/dining/01inje.html

My Mom's (Concoctions) Recipes

2007-07-30T16:56:00.000-07:00

Some people have the magic touch and my mother does when it comes to a lot of things particularly cooking...I am sure many people feel this way about their own mother's cooking but she really is one of the best cooks I know. Everything is tasty and she can make food on short notice, without measuring. She continues to be inventive and has been an inspiration to me so I am going to start posting her recipes on my blog. I think it will be a great way to compare my take on her dishes and also be a place to keep a record of some of her goods. Not exactly sure how it will all evolve but I am really excited to share this with her and you...all recipes from her will be labeled 'Mom'

Baked Stuffed Green Squash

2007-07-30T04:17:00.000-07:00

Ingredients:
2 Medium Squash ([1]Zucchini; [2]Chinese Okra, Luffa Gourd or Silk Melon; [3]Cucuzza, Italian squash, bottle
gourd; Yellow Squash, Yellow Zucchini, Pattypa)
1 tbsp olive oil (can substitute with canola or safflower oil)
¼ tsp ground cumin
2 Medium Onion, chopped
2 Medium Tomatoes, chopped
½ Cup Cilantro and/or Basil, finely chopped
½ tsp Garlic, finely minced or through a garlic press
½ tsp Ginger, finely minced or grated
Sea Salt and black pepper to taste
Cheese (optional), type to taste, grated, crumbled or sliced

Recipe:
Preheat oven to 350 degrees Fahrenheit. Boil water in a pot to steam squash. Cut squash lengthwise, scoop out the flesh halfway inside (not too deep) and reserve. Sprinkle salt (if desired) over cut squash and steam for ten minutes. Chop the scooped out portion of the squash. In a skillet, heat oil over medium heat. Sauté the onion for three minutes until translucent, add ginger and cook for 1 for minute over medium heat. Mix in the chopped squash, tomato, cilantro/basil, cumin and salt and black pepper to taste. Cook over low-medium heat for approximately 5 to 7 minutes. Remove from heat and set aside. Remove the other squash from the steamer, place on a baking tray. Place the cooked tomato/squash mixture into the scooped out part of the steamed squash cover with your choice of cheese (optional). Place the squash in the oven and bake uncovered for 15 minutes.

Serving:
Side dish or light main dish at 2 to 4 portions; best when served hot

Notes:
You can adjust the quantity of the ingredients for the stuffing depending on the size of the squash. If you like your food on the spicier side, go ahead and add red pepper flakes as the oil is heating in the skillet. The dish is versatile – as my mother and I talked more about other options in terms of the ‘stuffing’, we thought the addition of bell peppers would add a nice dimension OR change it up and make the mixture of peas, carrots and squash. Your imagination is the limit…

Papaya Chicken

2007-07-13T06:45:00.000-07:00

Ingredients:
2 lbs chicken breasts - fillets
1 medium sized ripe papaya
juice from one large lime (2 medium)
1/4 cup fresh mint leaves
1 inch piece of fresh ginger, chopped or grated
1 medium red onon, thinly sliced
11 oz of coconut water
sea salt to taste

Recipe:
Preheat oven to 375 degrees. In a baking dish , place chicken breast fillets in the dish and season with salt. Place the red onion slices on each chicken breast fillet. Cut open the papaya and remove the seeds. Cut the fruit into a blender and puree. Add the lime juice, coconut water, mint leaves and ginger and puree in the blender. Pour the mixture over the chicken breasts covering each one. Cover with tin foil and place in oven. Bake for 15-20 minutes, depending on oven.

Taste:
Light and refreshing with a tangy and sweet taste that had a slight spiciness from the ginger

Serves:
5-6 portion. I served this with a side of sauteed green beans but would be nice with a mixed green salad.

Cherry Pinenut Salad with Lime Chocolate Mint Dressing

2007-07-10T17:07:00.000-07:00

Ingredients:
1/2 cup of roasted, pinenuts
1 cup pitted sliced fresh cherries
1 garlic, sliced
5 oz mixed greens
dressing (or can use a blasamic vinagrette):
2 tbsp oil (I used oil but safflower might be better because of the milder flavor)
Juice from one lime
1 inch piece of ginger grated
20 chocolate mint leaves, finely chopped (can use regular mint leaves)
black pepper to taste
sea salt to taste

Recipe:
In a pan, heat add 1 tsp of safflower oil over low heat. Add sliced garlic and cook until slightly browned - remove garlic from oil. Toss the salad ingredients together. In a small bowl mix together the dressing ingredients and toss into the salad right before serving.

Serving:
3 portions. This salad was served as a side to a pizza. The toppings on the pizza were broccoli, onion, sundried tomato, red pepper flakes, ham with thai peanut sauce - all sauteed before placing onto a basic cheese pizza).

Taste:
Nutty, tangy and sweet.

Pistachio Goji Berry Salad

2007-06-30T16:18:00.000-07:00

Ingredients:
1/2 cup of roasted, shelled pistachios
1/2 cup goji berries
3 medium sized tomatos, chopped
10 oz mixed greens
dressing (or can use a blasamic vinagrette):
1/4 cup toasted sesame oil
black pepper to taste
sea salt to taste

Recipe:
Toss the salad ingredients together with the preferred dressing

Serving:
4-6 portions. This salad was served as a side to burgers - some people used to top the burgers.

Taste:
Nutty, salty and sweet with a tang from the tomatos and/or balsamic

Millet

2007-06-28T18:48:00.000-07:00

Millet is very nutritious alternative to more commonly used wheat flour and gluten free. There are different types of millet out there and two that I really like a lot and cook with often are bajri flour (bulrush or pearl millet) and ragi flour (finger or african millet). The latter is very good source of calcium and other nutrients. Bajri has a nutty aroma and a slightly bittersweet taste when cooked it has dry and soft consistency. Ragi (I read that is like quinoa to south america in its diet history) has a deeper and nuttier taste and almost has a chocolaty flavor depending on how it is cooked - it feels richer and has a chewier consistency. If you type either in search engines you will get loads of recipes and you can also buy it online or local Indian Stores -

Here is a basic recipe that can be adjusted with diffferent ingredients. I have few different ingredient combinations listed below as examples - cooking recipe is the same. I usually make this for breakfast. Sometimes for other meals & then I put sauteed vegetables in the cooked crepe and eat is as a wrap.

Millet Crepes/Pancakes

Ingredient list 1:
¾ cup of millet flour (you can mix the two if you like)
1/8 tsp of turmeric
1 tbsp of ground roasted fennel
Sea salt to taste
Water to desired consistency (like a pancake mixture)
Safflower or canola oil

Ingredient List 2:
¾ cup of millet flour (you can mix the two if you like)
1/8 tsp of turmeric
½ tsp of ground cumin
1 tsp ground coriander
Grated fresh ginger to taste
Finely chopped cilantro
Sea salt to taste
Water to desired consistency (like a pancake mixture)
Safflower or canola oil

Ingredient List 3:
¾ cup of millet flour (you can mix the two if you like)
½ tsp of ground cumin
1 tsp ground coriander
¼ cup of frozen peas (optional: crushed)
Sea salt to taste
Water to desired consistency (like a pancake mixture)
Safflower or canola oil

(As you can see, you can vary it anyway you like or keep it plain millet. These are all savory versions, however, you can go sweeter with bananas, avocados; nuttier with peanut or almond butter)

Recipe:
Mix all ingredients together except for the oil. Heat 1 tsp of oil in a medium sized skillet over medium low flame. Pour in the batter to make a crepe (thickness is to your likeness – I keep it closer to a crepe thickness). Cook until browned on one side and flip (a few minutes depending on batter consistency and ingredients). Repeat until out of batter – makes about 3.

Red Rice Flakes

2007-06-28T18:37:00.000-07:00

The red rice flakes are made from a red rice into a poha (flattened rice). It is more common to find the flakes (poha) made of white basmati rice. I buy organic red rice flakes at Kalustyan’s; (you can call and order if you don’t see them online). The rice flakes have a nutty, earthy flavor that is hearty and the colors is rosy. There are different kinds of red rice and I am not sure which this specific flakes are made from. Either way, it is very nutritious and high in fiber & makes for a great base for many dishes.

Here is one:
Red Rice Flakes with Peas & Carrots

Ingredients:
¾ cup of red rice flakes
½ cup of frozen peas and carrots
½ tsp of ground cumin
1 tsp of ground coriander
1/8 tsp of turmeric
Grated ginger from ½ inch of fresh ginger root
¼ cup of finely chopped cilantro
1 tbsp of safflower or canola oil

Recipe:
Wash the red rice flakes in a sieve under running water. Transfer to a bowl and fill with enough water to just cover the flakes. Keep aside. (NOTE: If you like the dish to be dryer and crunchier then leave the red rice flakes in the sieve and set aside. In a skillet, heat oil over medium heat and add cumin, coriander, and ginger. After about minute add the peas, carrots and turmeric & cover and cook over medium low heat for a few minutes. Drain the flakes to remove any excess water and add to the vegetable mixture and stir well to blend all ingredients. Cook for another minute or two. (NOTE: I cook it longer to get it crispier)

Serving:
Serves 2-3. You can eat it as is or as a side dish to another entree

Taste:
The dish has a nutty, earthy and smoky flavor that is brightened by the ginger and cilantro. The red rice also gives it a chewy texture.

Warm & Sweet Plantains

2007-06-28T13:44:00.000-07:00

Ingredients:

3 large plantains unripe
1 medium onion
1-2 cups water
½ - ¾ cup of apple butter
1½ tbsp garam masala (can be purchased at amazon )
1 tbsp canola or safflower oil
1 cinnamon stick
1 tsp of ground fennel
Sea salt to taste
Ground pepper to taste

Recipe:
Chop onion into fine pieces. Cut away the skin of the plantains and chop into medium sized pieces as if cutting a potato. In a sauce pan, heat oil over medium flame. Add onion and sauté over medium low heat until translucent. Add remaining ingredients and 1 cup of water, cover and cook over medium low heat. After 5 minutes check on the liquid and tenderness of the plantains. If the plantains are still hard and not cooked through, add more water and cover to cook. Check again in a few minutes and repeat till plantains have reached the desired doneness.

Serving:
Serve 5-6 portions. I served this meal as a side dish to Apricot Ground Turkey entrée with the Nutty Cranberry Tapioca. I have also served it as a side/topping to burgers. It is good with corn chips, in a wrap (either tortilla type or lettuce leaf). It could also work in a hot pressed sandwich.

Taste:
Sweet, almost sweet potato in flavor with a spicy kick.

Nutty Cranberry Tapoica

2007-06-28T12:50:00.000-07:00

Ingredients:
1 cup dry tapioca pearls (aka sago, sabudhana)
1/3 cup roasted pistachios
½ cup of dried cranberries
1/8 tsp turmeric
½ tsp juice from a lime
Sea salt to taste
½ tsp ground fennel
1/8 tsp cinnamon
1 tbsp of canola or safflower oil

Recipe:
Wash the tapioca pearls gently. Remove excess water. Keep aside for 1 hour in a sieve covered with a damp paper towel. Loosen the pearls wit ha fork and break up and any clumps. Sprinkle lightly with a handful of water. Keep aside for 1 hour as before and loosen again with a fork as before.
In a mixing bowl, add pistachios, cranberries, fennel, turmeric, cinnamon, lime and salt. Mix all ingredients together well. Heat oil in sauce pan over medium heat, add tapioca pearl mixture and stir gently till uniformly covered in oil. Cover and cook for 5 minutes on very low flame, frequently stir in between. (Note: Some people prefer their tapioca to be slightly sticky, if so – add a ¼ cup of water in the cooking process).
When the sago grains become transparent and soft, the dish is done. Remove from heat.

Serving:
Makes 4-5 portions. You can eat this on its own or I served as a side to the Apricot Ground Turkey entrée and the Warm & Sweet Plantains.

Taste:
Mild and slightly tangy/sweet with a crunch from the pistachios.

Clementine Shrimp

2007-06-28T12:39:00.000-07:00

Ingredients:
1 lb of peeled and deveined medium shrimp (I use frozen, with tails off)
3-4 clementines
¼ tsp ground fennel (optional)
¼ cup soy sauce
1 tbsp of safflower or canola oil

Recipe:
Peel clementines and remove all the white flesh. In a skillet, heat oil over medium heat add fennel (optional: I have made the dish both ways) shrimp, clementines and soy sauce. (For a stronger orange flavor add a ¼ tsp of grated orange rind). Cover and cook until shrimp is cooked through (can also use cooked shrimp and it is done faster) – a few minutes.

Serving:
Serves 4 portions. I usually serve this dish with greens (sautéed or salad).

Taste:
Mildly sweet, with soft orange flavor and slight salty tangy flavor (very popular with children)

Eggplant Chicken Wrap

2007-06-28T11:55:00.000-07:00

Ingredients:
3 medium to large purple eggplants
Safflower or canola oil
1.5 tbsp ground cumin
3 tbsp ground coriander
3 tbsp ground fennel
Sea salt to taste
1 lb chicken tenderloins
Mixed greens or spinach
Tahini Sauce (optional) I use Kopali Organic Roasted Tahini Sauce

Recipe:
Mix together the ground spices. Slice eggplant lengthwise (long oval shapes) about ¼ inch thick. Brush each side with oil and sprinkle the ground spice mixture on one side. In a large skillet/grill pan, heat oil over medium heat. Place the eggplant, spice mixture side down onto the pan. Sprinkle the ground spice mixture on the side facing up and season with sea salt. Turn over to the other side in 1-2 minutes (when the side on the pan is browning but not translucent). Cook on other side for same time. Remove from pan and let cool. In a pan add 1 tbsp of oil and heat over medium heat, add chicken, enough spice mixture to cover meat (1-2 tbsp), and sea salt to taste. Turn meat after 2 minutes, cover and cook until done, stirring occasionally. Remove from heat. Mixed greens or spinach can be used as is in this recipe or sauteed lightly in oil.

Cut each piece of chicken tenderloin into two. In each slice of eggplant place one piece of chicken in the middle and top with the greens. Fold-over the tow ends and place a toothpick to keep in place or turn over the wrap.

Serving:
Makes 15-20 wraps depending on size of eggplants. You can serve this as is, with tahini sauce, a tomato sauce or even soy sauce (which would make the dish no longer soy free).

Taste:
Light but deep mild flavors, and smoky

Chicken in Coconut Peanut Sauce

2007-06-28T11:41:00.000-07:00

Ingredients:
2 lbs of chicken breast tenderloins
4-5 oz (1/2 to 2/3 cup) of Thai Peanut Sauce (I use 365 Organic Thai Peanut Sauce from Whole Foods)
14 oz (1 can) of Light coconut milk (I use Trader Joe’s Light Coconut Milk)
½ cup to 1 cup of water
Sea salt to taste

Recipe:
In a large pan add peanut sauce and coconut milk and heat over medium heat. Add chicken tenderloins. Add water to desired consistency of sauce. Cover and cook for 5- 10 minutes stirring occasionally. Once the chicken in cooked through you can leave covered and simmer on the stove.

Serving:
5-6 portions. I have served this with green beans or broccoli or other vegetables lightly sautéed and brown rice or fried plantains.

Taste:
The chicken is very tender and the flavor is mild with slight peanut undertones.

Lime Chicken

2007-06-28T11:05:00.000-07:00

Ingredients:
2 lbs of chicken breast tenderloins
Juice from 2-3 medium sized limes
½ cup of tamari or say sauce (gluten free)
2 tbsp of safflower or canola oil

Recipe:
Marinate chicken with lime and gluten free tamari or soy sauce for 1-2 hours (up to overnight). I mix all the ingredients in a zip lock and place flat in the refrigerator – remove 10-15 minutes before cooking from refrigerator. Heat a skillet over medium heat and add oil. Place chicken tenders on the heated skillet with the marinade and cook for a few minutes on each side - I cover the skillet loosely with tin foil. The chicken will brown on both sides.

Serves:
5-6 portions. I have served this with green beans or broccoli lightly sautéed and coconut brown rice. It could also go well in a salad or in a lettuce leaf wrap.

Taste:
Tangy lime flavor that is also slightly salty – light and refreshing.

Edamame Dip with Cucumber (appetizer)

2007-06-28T11:01:00.000-07:00

Ingredients:
1 pound bag of shelled frozen edamame
2 tbsp of Organic tamari Sauce or Soy sauce (gluten free)
1 tbsp of sesame oil
1 tsp ground cumin
2 tsp ground coriander
¼ tsp ground cinnamon
Sea Salt to taste
3 english cucumbers – or any variety per your taste

Recipe:
Boil water and cook edamame per instructions on the packaging. After the edamame is cooked drain water, reserving ¼ to ½ cup of water. In a blender or food processor combine all ingredients except for the cucumbers and mix until all ingredients are finely ground and blended well together. (Add amount of reserved water to obtain desired consistency). Remove dip from blender or food processor and place in a bowl. Slice Cucumbers into rounds to desired thickness (approximately 1/8 to ¼ inch thick). Place cucumbers on a serving tray. The ingredients can be prepared ahead of time and refrigerated up to one day.

Serving:
To serve, guests can use the cucumber slices to scoop out the dip in lieu of chips. Serves approximately 20 -40 as an appetizer with each person having multiple.

Taste:
a creamy salty, nutty and smoky dip; you can adjust the cumin and coriander and tamari sauce to desired balance of the three tastes.

Apple Pork Chops

2007-06-28T10:56:00.000-07:00

Ingredients:
2 - 2.5 lbs of thin cut boneless pork chops
1-2 medium size onion
3-4 tbsp of safflower or canola oil
2-3 apples
1/2 cup Maple Syrup
1/3 cup Hoison Sauce
2 1/4 cups apple juice
Sea salt to taste
Black pepper to taste

Recipe:
Heat oven to 400F. Slice onion into rings. Heat a sauté pan or skillet with oil (1 ½ tbsp) over medium heat until oil is hot. Add sliced onion and stir until oil and onion are well mixed. Cover and cook over medium-low heat until onion is translucent (approximately 5 minutes). Uncover and stir occasionally. In a bowl, mix together apple juice, hoison sauce and maple syrup. Slice the apples. Once the onions are cooked remove and add oil (1 tbsp) into pan over medium heat. After the oil is heated add the apples and cook until slight browned. Remove apples. Add the remaining oil to the pan and heat over medium-high heat. Once the oil is hot start placing the pork chops in the pan and searing each side to seal in the juices. Place the seared pork chops on a baking dish, add salt and pepper if desired to taste. Place apple slices over each pork chop to cover the surface and then layer onion over the apple slices. Cover with marinade. Cover the baking tray with tin foil and place in the oven. Bake for 30 minutes. Remove from oven and let sit covered for 5 minutes. When serving the pork chops serve with the apples and onions and some of the marinade as the sauce. Ready to serve with your favorite sides.

Serving:
Serving size 2 pork chops, serves 5-6 people. I served this entree with sauteed green beans and brown rice. It would also be great with a salad.

Taste: mild and tender with some sweetness

Apricot Ground Turkey

2007-06-28T10:44:00.000-07:00

Ingredients:
1 lb ground turkey
2 tbsp safflower or canola oil
3 tbsp American Spoon Apricot Butter
1 medium onion
1 tbsp ground fennel
1 tbsp garam masala (can be purchased at amazon)
Sea salt to taste

Recipe:
Chop onion into small pieces. In a skillet, heat oil over medium heat. Add chopped onion and sauté. Cover and cook over medium low heat until translucent to slightly browned. Add ground turkey and combine with onion. Add remaining ingredients combining well and cover and cook over medium low heat until turkey is cooked through. Approximately 5-10 minutes.

Serve:
Servings 4-5. I served this with Nutty Cranberry Tapioca and Warm & Sweet Plantains.
Other Serving suggestions: 1. on a salad; 2. with your favorite vegetables as a side; 3. serve as a dip with herbed pita chips; 4. in a pressed sandwich; 5. in a lettuce leaf wrap

Taste: sweet and warming

A Big Key to the Puzzle

2007-04-28T17:29:00.000-07:00

I recently discovered what has been making feel unwell all these years. I have tried to elimnate foods that I had found made me feel less than good over the years but I still never felt good. I recently discovered a naturopath in New York City: Norman Suhu. He perfomed a food intolerance test on me - which is a blood test (if interested you can get it done as well through a mail-in kit). The results were not what I expected - I learned that I am fruit intolerant and that I need to separate grains from potato (otherwise my body gets confused on how to digest it). It is another big change but I feel encouraged and positive to learn someting definitive about my health for once. I have been following the new diet for the past week and adding and testing foods with some good success over the past three weeks - I actually had four days in a row where I felt great!. The other big outcome of the diet change is that my seasonal allergies have disappered.

Unfortunately there is not much out there in fruit intolerance so I have illicited help from others and as I learn more I will post it here for anyone else looking for similar information. In the meantime, I have been cooking a lot and much to post - so more to come soon...

Dinner Parties by Rita

2007-04-02T10:54:00.000-07:00

I decided to make it official with business cards as my cooking services are being auctioned off at a charity event for a hospital in Michigan this April...and since I have also starting offering to cook for other people 's dinner parties in NY, Michigan and wherever else...
Update: The event & auction went well and the winning bid will allow for 4 free mammograms to be given to women who are in need! I am looking forward to cooking for the winner-

Below are my business cards (front & back; the back design is one of own):

Dinner Party Accessories

2007-03-14T06:36:00.000-07:00

We had a dinner party in February where I made 6 different pizzas from vegetarian to gluten free to thai which were accompanied with two different soups (recipes will be posted soon). For this dinner party I also made the dinner plates and serving platters. the plates were made from plexiglass that I painted in my usual style using acrylic paint with some iridescent. The plexiglass really allowed the light to hit it from all different angles and truly create a very different piece of art and keep you visually interested. the pizza was served on long glass plates that I painted in similar style. They were setup hight and below we had placed candles to have light from the bottom and all around hit each piece...again creating the same effects...Here are some photos below. Once I figure out how to photograph them better I will post more. Anyone interested in some custom serving, dinnerware - please contact me.

Dinner Party Menu (1)

2007-02-13T17:50:00.000-08:00

I cooked for a dinner party a few weeks back for about ten people. Here is the main menu:

Turkey Pancetta Meatloaf with Tindora Garnish served with a choice of three sauces (Roasted Red Pepper & Tomato; Pineapple, Ginger & Date; Tamarind)
Roasted Spiced Potato, Eggplant & Okra
Yellow Rice
Flourless Banana Cupcakes (served with ice cream)

We had bacon wrapped almond dates as an appetizer and lots of wine.
(in the future I hope to have photos of all the meals so you can actually see them.)

Yellow Rice

2007-02-13T17:37:00.000-08:00

Ingredients:
2 cups of uncooked basmati rice
1/2 tsp of turmeric
1 large onion, chopped
1 tbsp safflower oil
1 tsp of toasted ground cumin
1 tbsp of toasted ground coriander
sea salt to taste

Recipe:
Cook basmati rice in 4 cups of water (bring to boil; add turmeric, cover simmer over low heat till cooked). In a separate pan, heat oil over medium heat and add onion, cumin and coriander. Add cooked rice and sea salt to taste mix and cover and cook. I like to cook the rice until some of is brown and crispy.

Pineapple Ginger Date Sauce

2007-02-13T17:20:00.000-08:00

Ingredients:
16 oz container of fresh cut pineapple
10 pitted dates, sliced
1/4 cup of ground ginger (2-3 inch piece of grated ginger)
black pepper to taste

Recipe:
Blend all ingredients in a blender. transfer to a saucepan and simmer over low heat for at least 30 minutes.

I served this as one option of sauces with the Turkey Pancetta Meatloaf.

Roasted Red Pepper Tomato Sauce

2007-02-13T17:10:00.000-08:00

Ingredients:
Trader Joe’s red pepper spread with eggplant and garlic
One fire roasted tomato, chopped
One cinnamon stick or a tsp of ground cinnamon
1/2 cup of red wine
1 cinnamon stick
1/4 cup of jaggery or 1 tbsp sugar

Recipe:
Combine all ingredients in a saucepan over low heat and simmer covered for at least 30 minutes to combine flavors.

I served this as one option of sauces with the Turkey Pancetta Meatloaf.

Tamarind Sauce

2007-02-13T17:03:00.000-08:00

Ingredients:
2 tbsp of tamarind paste
1 tsp garam masala
1 3/4 cups of water
2 tbsp rice flour
1/2 - 3/4 cup of red wine
salt to taste
1/2 cup jaggery

Recipe:
Sift flour into a saucepan and cook over medium heat. Add garam masala and slowly add liquids and jaggery. Add tamarind paste and simmer - adjust liquid and seasonings to desired consistency and taste. Cover and simmer over low heat for about 30 minutes.

I served this as one option of sauces with the Turkey Pancetta Meatloaf.

Roasted Spice Stuffed Eggplant, Potato & Okra

2007-02-13T16:45:00.000-08:00

Ingredients:
10 Medium Sized Purple Potatos
10 Medium Sized Idaho Potatos
10-15 Okra
10 Indian Eggplant
Olive oil
sea salt to taste
Spice Stuffing (see below)

Recipe:
Heat oven to 375 degrees F.

Grease a large baking dish with olive oil. Slice each vegetable and spoon spice mixture and add to baking dish. You can sprinkle the remaining spice mixture evenly over the vegetables. Add water so there is approximately 1/4" liquid on the bottom of the pan. Drizzle top of vegetables with olive oil and salt to taste and cover with foil. Place in oven and cook for approximately 30 minutes or until desired tenderness is reached.

Ingredients for Spice Stuffing:
1o tsp ground toasted coriander
5 tsp ground toasted cumin
1 tsp ground cinnamon
1 tsp ground black pepper
1 tsp ground cloves
1/4 tsp turmeric
1/4 tsp ground ajwain seeds [Bishop's weed, lovage seeds, carom seeds, omum seeds aromatic herb of the angelica family whose leaves, roots, ribs and leaf stalks are edible and its seeds used in cooking also sometimes called love parsley (sub. thyme or oregano)]
3 tbsp of rice flour or toasted gram (chickpea) flour
1 tbsp of sesame seeds
1 tbsp of toasted chopped almods
sea salt to taste
1 tbsp of sugar or jaggery (ground)

Mix all ingredients together to stuff into vegetables.

Turkey Pancetta Meatloaf with Tindora Garnish

2007-02-13T13:44:00.000-08:00

I adapted the meatloaf recipe from Giada DeLaurentis on the Food Network

Ingredients for meatloaf:
1/2 cup Perky's Nutty Rice Cereal
1/4 cup finely ground/blended cilantro
1/4 cup finely ground/blended watercress
2 large eggs, lightly beaten
2 tablespoons red wine
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey
10 ounces sliced pancetta, about 10 slices

Recipe:
Preheat the oven to 375 degrees F.

In a large bowl, stir together the nutty rice cereal, cilantro, watercress, eggs, red wine, sun-dried tomatoes, salt, and pepper. Add the turkey and gently mix by hand to combine, being careful not to overwork the meat.

On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool. Uncover, slice and serve with tindoora garnish (see below). I also had a choice three sauces that I served at the dinner party (Pineapple Date Sauce, Roasted Red Pepper Sauce, Tamarind Sauce)

Ingredients for tindora garnish (ivy gourd):
30 tindora
2 large chopped shallots
2 tsp ground cumin
1 tbsp ground coriander
1/4 cup grated coconut
1-2 tbsp sesame seeds
1 tbsp of safflower oil
1/8 tsp of turmeric
sea salt to taste

Recipe:
Wash and then cut each tindora into 4 lengthwise pieces. In a large pan, heat safflower oil over medium heat. Add shallots, cumin and coriander. As shallots start turning transluscent add the tindora, turmeric, and salt. Stir everything and cover and cook for about 5 minutes. Remove the lid, add coconut flakes and sesame seeds and saute uncovered for another 5 minutes or until the tindora reaches the desired crunchy consistency.

Flourless Banana Cupcakes

2007-02-13T13:32:00.000-08:00

I adapted this recipe from Chefsline's Flourless Banana Cake

Ingredients:
7 eggs separated
1 cup sugar
1 cup Potato Starch
5-6 mashed red bananas (can use 2-3 regular bananas)
chopped roasted pistachio nuts
powdered cocoa

Recipe:
In a large bowl combine egg yolks and sugar. Mix with an electric mixer on high speed until thick and yellow in color. Add potato starch a little at a time, mixing to a smooth consistency. Approximately 5 minutes on medium speed. Add mashed bananas continue mixing for 1 minute. Beat egg whites until stiff. Gently fold egg whites into batter. Pour batter into cupcake liners in a cupcake pan about 3/4 full. Bake at 325 degrees for approximately 20-30 minutes or until cake springs back when touched. Top with pistachios and a dusting of cocoa.makes about 24 cupcakes.

Stuffed Romaine Leaves

2007-01-31T13:00:00.000-08:00

This dish is a variation on the traditional Indian dish called patra bhajia which is usually made with taro (colocasia) leaves (collard greens and other large surface leafy vegetables can be substituted).

Ingredients:
20 Romaine Leaves
3/4 cup ragi flour (finger millet)
1 cup rice flour
1 tsp ground cumin
1 tbsp ground coriander
1/4 tsp of turmeric
1 inch piece of freshly grated ginger
Juice of one lime
sea salt to taste
water
2 cloves of garlic, sliced
mustard seeds or cumin seeds
sesame seeds
1/4 cup grated coconut
2 tbsp safflower oil

Recipe:
Clean, wash and wipe leaves. Cut thick veins from the leaves. Mix the remaining ingredients except garlic, coconut, mustard/cumin, sesame and safflower oil into a thick paste. On the back of each leaf apply a thin layer of paste. Fold over the edges and roll the leaf tightly, sealing the sides with some paste. Once all the leaves have been rolled, place in a double boiler or steam cooker and steam in the cooker for approximately 15 minutes (till cooked). Remove and let cool.When cooled slice into 1/4 " to 1/2" pieces. In a large pan heat safflower oil over medium heat and add garlic, cumin or mustard seeds and sesame seeds. After a few minutes add the slices and mix and saute over medium heat. Finish with coconut.

Meal:
Serve with Roasted Chicken in Tomato Coconut Broth

Roasted Chicken in Tomato Coconut Broth

2007-01-31T12:54:00.000-08:00

Ingredients:
2 lbs chicken tenders
1 can (14 oz.) of coconut milk
1 inch piece of fresh ginger grated
4 medium tomatos, quartered
juice of 1 lime
sea salt to taste
1 oz mint, finely chopped or blended
2 oz basil, finely chopped or blended

Recipe:
In a baking dish combine all ingredients and roast in the oven at 450 degrees for about 20 minutes.

Meal:
Serve with Stuffed Romaine Lettuce

Apricot Mustard Chicken Tenders

2007-01-30T16:33:00.000-08:00

Ingredients:
1 lb chicken tenders
Juice of one lime
2 tbsp of almond butter (can substitute peanut butter)
3-4 tbsp of Robert Rothschild Apricot Ginger Mustard
1-2 tbsp of safflower oil

Recipe:
Marinate chicken in all ingredients except for oil for at least a half hour. Heat oil in a grill pan over medium heat. Add chicken tenders and cook for a a few minutes on each side till done. When almost finished add more Robert Rothschild Apricot Ginger Mustard
as a glaze to the chicken.

Meal:
Served with Sauteed Apples on the side.

Sauteed Apples

2007-01-30T15:24:00.000-08:00

Ingredients:
1 medium onion, sliced in strips
3 large apples, sliced in strips
5 dates, pitted and sliced in thin strips
1/2 cup walnuts
3/4 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground nutmeg
2 oz. of applesauce
pinch of cinnamon, black pepper
1 tsp garam masala
salt to taste
1-2 tbsp safflower oil

Recipe:
Heat oil in a large pan and add onion strips, cumin and coriander. As the onion starts turning translucent add apples, dates, nutmeg, salt, cinnamon, black pepper and garam masala. Cover over low to medium heat and let cook. After 5 minutes add applesauce. Simmer over low heat for a few more minutes and add walnuts. Ready to serve.

Meal:
Served with Apricot Mustard Chicken Tenders

Sauteed Vegetables with Cranberries and Walnuts

2007-01-25T09:44:00.000-08:00

Ingredients:
4 cloves garlic
1 inch fresh ginger
I large sliced red onion
1 tbsp ground cumin
1 tsp ground coriander
2-3 carrots cut into 2-3 inch length pieces
1 - 1.5 cup snap peas
2 cups broccoli
1/4 cup finely chopped or pureed fresh mint leaves
1/4 cup dried cranberries
1/2 cup walnuts
1-2 tbsp of safflower oil
salt to taste
black pepper to taste

Recipe:
Heat oil in a pan over medium heat. Add red onion, garlic, ginger, ground cumin and ground coriander. After a few minutes add vegetables and cover over low medium heat - cook until almost at desired tenderness. At this point add mint, salt, black pepper, cranberries and walnuts. Cook till done to your taste.

Roasted Potatoes

2007-01-25T09:39:00.000-08:00

Ingredients:
6-8 Potatoes - any kind...I used purple and russet
Olive oil
Cilantro
Sea Salt
Black Pepper

Recipe:
Preheat oven to 400F.
Wash the potatoes (peel optional). Slice them into quarter inch thick pieces. Place them in large ziploc bag with olive oil (enough to coat the potatoes) and sea salt to taste. Shale the bag to coat evenly, place them on a baking sheet and put into the oven for approximately 30 minutes. When they start browning, I add the cilantro and wait a minute or two and take them out and serve.

Champagne Pork Chops

2007-01-21T08:41:00.000-08:00

Ingredients:
2 - 2.5 lbs of thin cut boneless pork chops
Juice from two limes
Roasted Raspberry chipolte sauce
375 ml champagne
marinade all ingredients for approx. 6 hours to overnight in the refrigerator (I put them all in a large ziplock bag)

Recipe:
Remove pork chops from refrigerator one hour before ready to cook. Heat oven to 375F. Before placing the pork chops in the oven to bake I seared them quickly on both sides. In a skillet heat one-two tablespoons of safflower oil. Once the oil is hot start placing the pork chops in the pan and searing each side to seal in the juices. Place the seared pork chops on a baking dish, add salt and pepper if desired and cover with marinade. Cover the baking tray with tin foil and place in the oven. I baked them for about half an hour in a convection oven.

Taste:
They tasted sweet with a spicy kick. Since there was not a much a lime taste in the dish, I would add more lime to the dish when marinating if that is a taste you would desire.

Full Meal:
The pork chops were served with a roasted potatoes and sauteed vegetables w/cranberries & walnuts with red wine (Lo Tengo Malbec)

Vegetable Mash Sandwich

2007-01-17T17:33:00.000-08:00

This dish is take on on the Indian dish pav bhaji
It is versatile and forgiving...You can use any mix of vegetables.

Ingredients:
I use 1 bag of frozen mixed vegetables and add other veggies on hand
(edamame, peppers, broccoli, cauliflower, etc...)
1 medium onion chopped into small pieces
2 meduim tomatoes chopped into small pieces OR Bottle of salsa
4 meduim potatoes chopped into small pieces
2-4 tbsp vegetable oil
2 tbsp of the ground cumin
2 cloves of garlic (grated or chopped)
1-2 inch ginger (grated or chopped)
½ tsp mustard seeds (optional)
1 tsp salt (or more to taste)
1/2-1 tsp of turmeric
2 cups coriander leaves (cilantro)- chopped fine
2 tbsp pav bhaji masala mix (more or less to taste)
tomato sauce or 1 can of tomato paste
I like to balance the spiciness with sweetness so I add some cinnamon,
jaggery or coconut milk.
green chilies (optional)
olive oil
hamburger buns

Recipe:
Place oil in a large pan and heat...add onion, garlic, ginger. After the onions start to turn translucent add tomatoes and cover for 5 minutes over medium/low heat. After 5 minutes, stir mixture, repeat till tomatoes are mostly liquid. Add remaining ingredients. Add half cup of water to help steam the vegetables. Cover and cook over medium low heat until mixture is soft, stirring occasionally. Mix and mash the vegetables. It should be mushy mixture. (I sometimes use a blender to speed it up blending only about 1/2 to 1/3 of the mixture). Variation: add meat to dish after vegetables are mashed up. Keep over low flame. Toast hamburger buns and spread with olive oil. I usually heat a bit of olive oil on a grill pan and place the buns open face down. As they brown I press them down to flatten a bit with a spatula. Place desired amount of mixture in between toasted hamburger buns to eat.

Corn Stew

2007-01-17T17:23:00.000-08:00

Ingredients:
4 ears of corn
1 lb chicken tenderloins/cubed breast (exclude if vegetarian)
1 medium to large onion, diced
2 tbsp of freshly grated ginger
2-4 cloves of grated garlic
2 tbsp ground cumin
1 tbsp ground coriander
1 cinnamon stick or 1 tsp of cinnamon
1/2 cup jaggery
1 cup of frozen mixed veggies (optional and mix it up based on your taste)
1/2- 1 cup of finely chopped or pureed cilantro, watercress, basil & mint
3 cups of tomato sauce
2 cups of salsa
2 tbsp safflower oil
1/2 cup of toasted chopped almonds
1 tbsp garam masala (optional)
sea salt to taste
water as needed for desired consistency

Recipe:
Boil water to cook ears of corn (before placing them in the water, break into approximately 2 inch pieces except for one piece). In a large pan heat safflower oil over medium heat. Add onion, garlic and ginger and saute. Add cumin and coriander. Cook over low heat for a few minutes. Add chicken and brown. Remove corn from water and add to pan. Slice the corn off one ear and add to mixture. Add remaining ingredients except almonds and stir. Cover and let the flavors come together over low to medium heat, stirring occasionally. (I add water depending on desired consistency.) I usually let it simmer for as long as I can - the longer I feel brings out the flavors and really get into the corn on the cob. Add and mix in almonds before serving. This is a bit of messy meal when eating the corn on the cob and using it the soak of the liquid stew part.

Meal:
I serve this with steamed green rice/lentil cakes.

Brown Rice

2007-01-17T17:13:00.000-08:00

Ingredients:
3-4 cups of Brown Rice
2 tbsp Ghee (you can use olive oil instead)
2 tbsp of ground cumin
1 tbsp fresh grated ginger
salt to taste
1/2 cup finely chopped pureed cilantro
1/2 cup roasted pistachios
1-2 cups chicken, water, vegetable stock mix

Recipe:
Cook brown rice until almost tender. In large sauce pan combine all ingredients except nuts and cook on low to medium heat until liquid is reduced to desired amount. I have cooked this down so the some of the rice is 'crunchy' or left it so it is a little moist.

Meal:
I serve this with the Coconut Chicken and a vegetable dish on the side.

Coconut Chicken

2007-01-17T16:56:00.000-08:00

Ingredients:
2 lbs chicken breast or tenderloins
1 can (14 oz) of Coconut Milk
1.5 containers (6 cups or 48 oz) Chicken or Vegetable Stock
1-2 tbsp. of ground cumin
1 tsp of ground coriander
Juice of one lime
1/2 cup - 3/4 cups Finely chopped or pureed cilantro
1/4 cup finely chopped or pureed spearmint
2 tbsp freshly grated ginger
Safflower oil

Recipe:
In a large saucepan hear 1-2tbsp of safflower oil over medium heat. Once the oil is heated place cubed chicken in the pan and brown on both sides. Add juice from one lime. Add 4 cups of chicken broth, coconut milk, cumin, coriander, mint, ginger and cilantro (I also add watercress in the same form if on hand). Reduce broth down to half and add the remaining chicken broth. Simmer to reduce down to approximately 1/4 of original broth (this is the way I do it; depending on your preference for the amount of liquid, flavor and consistency you can reduce accordingly). Approximate time to reduce broth is (depending on degree of reduction) is 30-45 minutes.

Meal:
I serve this with my brown rice and a vegetable dish on the side.