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Sunday, April 30, 2017

Paleo Banana Bread

T melted coconut oil, plus more for pan
4 large eggs
1/4 c. erythritol (optional)
1 tsp. vanilla extract
½ c. coconut flour
1/4 c. almond flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
3 very ripe bananas

Preheat oven to 350.  Grease a small loaf pan with coconut oil and line with wax paper.  Mash bananas and add remaining ingredients.  Pour batter into pan and bake for 45 minutes.  Remove loaf from pan when still warm and set on rack to cool.

Herb Fritatta (Kuku)

1/4 c. butter

5-6 eggs
1 tsp. cumin
1 tsp. coriander
1/8 tsp. cinnamon
1 tsp. salt
1 tsp. freshly-ground black pepper
1 cup chopped fresh dill
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
1 cup chopped green onions

Preheat oven to 350.  Place butter in cast iron skillet and set in oven as it heats until butter has melted.  Mix remaining ingredients and pour egg mixture into pan.  Bake for 45 minutes until the edge is golden brown.



Monday, March 27, 2017

Pear/Gorgonzola/Fig/Caramelized Onion/Arugala/Bacon Pizza Topping

Assemble the following on an uncooked pizza crust (this makes enough for one medium pizza):

4 oz gorgonzola cheese

3 strips cooked, good quality bacon, chopped (prosciutto would be good too)

Fig "jam"
1/4 cup dried figs, sliced or chopped (tough parts removed)
Tablespoon or so of honey
Tablespoon or so of balsamic vinegar
pinch of salt
2-4 Tablespoons water

Mix all ingredients in small saucepan and bring to a simmer.  Cook until figs become soft and balsamic and honey has reduced to a syrup.

Caramelized Onions
1 large onion, sliced
Tablespoon or so of olive oil
pinch of salt

Saute onion in olive oil over medium heat, stirring occasionally; don't burn; take your time!  Midway through the cooking process, add salt (this will help expel the moisture).  Cook until onions are semi-translucent, slightly sticky and have turned a light caramel color.

1/2 fresh pear, sliced

Bake at 500 degrees until pizza begins to brown.

After pizza has finished cooking, sprinkle a handful of fresh arugula on top.

Sunday, March 12, 2017

Another saag recipe

2 tsp cumin seeds
olive oil or butter or ghee
 
8 garlic cloves, minced
1 onion, minced
1 green chili, minced, serrano or jalapeno are good
1 small tomato, chopped
24 oz spinach (I freeze spinach in 8-oz portions) 3-4 boxes of spinach is probably equivalent
½ tsp turmeric powder
1 T chili powder
1 T coriander powder
1 T cumin powder
½  can coconut milk
salt to taste
fresh cilantro for garnish (optional)

Easiest method, if you don't relish the idea of mincing everything by hand:  Macerate onion, chile, garlic in blender with a little water until finely chopped.  

Heat oil in saucepan or skillet with cumin seeds and cook seeds until golden.  Don't burn them!  After seeds have turned golden, dump pureed mixture in.  Expect a lot of sputtering and excitement- don't burn yourself.  Cook over medium heat until onion begins to turn translucent.  

Add tomato and remaining spices.  When tomato has cooked down, add spinach and coconut milk.  Cook at low simmer until spinach is tender.  Adjust seasonings and serve with chopped fresh cilantro if desired.



Sunday, March 5, 2017

Crispy Green Beans

16 oz fresh green beans
3 T olive oil or coconut oil
1 clove garlic, minced
1 tsp sesame oil
1 T soy sauce (I use Bragg's)
1 tsp black vinegar
3 T toasted sesame seeds (optional)

Heat wok to the highest temperature you can get it to and add oil.  Saute beans in oil in batches until their skins blister and they begin to brown.  Add garlic and cook for about a minute.  Add remaining ingredients and serve.

Nice appetizer or side dish.

Yemeni Salad Dressing

Juice of 1 lemon
Olive oil-double the volume of lemon juice
salt
1-2 cloves garlic, minced
1/2 tsp. ground cumin

Incorporate all ingredients in a bottle with a lid and shake well.


Salad usually consists of some combination of sliced red onion, cucumber, tomato, parsley, lettuce, green pepper, thinly sliced carrots, chickpeas (I omit those).

Uncle Abdo's recipe

Saturday, December 31, 2016

Zucchini Casserole

8 medium zucchini, about 4 lbs
1 large onion, thinly sliced
2 cloves garlic, minced
5 ounces parmesan cheese, shredded
1 cup heavy cream or coconut cream
salt & freshly ground black pepper
Butter or olive oil

Slice zucchini using a mandoline or grater.  Sprinkle liberally with salt and set aside at room temperature for a couple of hours.  Drain and wrap in a tea towel to remove excess water.

In a skillet, saute sliced onion in olive oil or butter until caramelized.  Add cream and deglaze pan.  Add garlic.  Mix with remaining ingredients, season with black pepper and place in a large casserole.  Bake at 350 until concoction is browned and bubbling.

Tuesday, November 29, 2016

Almond Pastry Crust

2 1/2 cups almond flour
1 T coconut flour
1 large egg
Ice water
3/4 t. salt
3 1/2 t. solid shortening (I use coconut oil or butter)

Mix first 5 ingredients (easiest in food processor but a wire whisk works well too).  Add shortening, one spoonful at a time.  Add water, one teaspoon at a time; add just enough for the dough to come together.  With some almond flours, no water is necessary at all.

Dough will be stickier than regular pastry dough.

Roll out between sheets of wax or parchment paper and transfer to pie shell.  Fill with pie weights or dried beans and bake at 325 until crust begins to turn gold.  Remove pie weights and cook 5 minutes more.

Saturday, September 3, 2016

Paleo Clam Chowder

Pureeing the cauliflower into oblivion results in a silky, decadent soup.  You don't miss the flour or milk at all and the diced cauliflower added at the end serves as a good substitute for chunks of potato that you encounter in conventional clam chowder recipes.  Best of all, this is a great way to get loads of veggies down the gullet fast.

2 heads of cauliflower, divided
2 large onions, divided
4 stalks celery, diced
1/2 bulb garlic (6-8 cloves)
bacon grease or other lubricant  (I use several tablespoons)
salt & freshly ground black pepper
1 quart chicken broth
2 10-oz cans clams
2 8-oz bottles clam juice

Heat bacon grease in a large Dutch oven over medium heat.

Roughly chop: 
1 1/2 heads of cauliflower
1 onion

Smash cloves of garlic and remove paper skins.

Dice:
Other onion
Celery
1/2 head of cauliflower
Set aside.  

Saute garlic, roughly chopped onion, and 1 1/2 heads of cauliflower in bacon grease until onions begin to turn translucent.  

Add:

Clam juice (drain the juice from the canned clams as well and add it to the pot)
Chicken broth

Bring to a simmer and cook for half an hour or so or until vegetables are very soft.

While soup is simmering, saute the diced onion and the diced celery and the remaining 1/2 head of diced cauliflower in a skillet until onions begin to turn translucent.  Don't let the vegetables brown.

When the vegetables in the soup are tender, remove from heat and puree the entire mixture in batches until very creamy.  Return to the Dutch oven.  

Add the diced sauteed vegetables to the pureed soup and add the drained clams.  Reheat, season with salt and pepper and serve.  

Saturday, August 27, 2016

Creamy Cauliflower Bacon Rosemary Soup

2 heads cauliflower, roughly chopped
2-3 onions, chopped
4-5 cloves garlic
1/4-1/2 cup bacon grease (You can substitute any fat, but bacon grease adds that nice bacon flavor)
2- 2 1\2 pints chicken broth (preferably homemade)
fresh rosemary, finely chopped
Salt & freshly ground black pepper

Melt bacon grease in a Dutch oven over medium heat.  Add chopped onions and garlic.  Cook until onions begin to turn translucent.  Add chopped cauliflower and chicken broth , cover and bring to a simmer.  Simmer for 20-30 minutes, or until cauliflower can be mashed easily with a spoon.

Remove from heat and puree in batches until very creamy.    Return to pot, add salt and black pepper, ladle into bowls, and sprinkle fresh rosemary on top.


Sunday, May 8, 2016

Asian Coleslaw

Vegetables:
2 cups cabbage, shredded
2 cups red cabbage, shredded
1-2 cups kale, chopped
2 cups Napa cabbage, chopped
1-2 cups shredded carrots
1 bunch cilantro, chopped
2 cups bean sprouts
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 English cucumber, chopped

Dressing:
1 lime, juiced
1/2 cup olive oil
2-3 T sesame oil
1/3 c. honey
3 T fresh ginger
3 cloves fresh garlic
1/3 c. soy sauce

Puree dressing ingredients in blender until creamy.  Toss chopped vegetables with dressing.  Keeps fairly well in the refrigerator for several days, if you exclude the cucumber, (which gets soggy).


Monday, April 25, 2016

Salmon with Cucumber-Dill Salsa

1/2 seedless cucumber, diced
2 small plum tomatoes, diced
1 shallot or 1/4 red onion, minced, divided
2 tablespoons Dijon mustard
2 tablespoons sugar ( I use a few drops of stevia)
1/4 cup white wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh dill
Salt and freshly ground black pepper
4 (6-ounce) skinless salmon fillets
Seafood seasoning (recommended: Old Bay)

Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

Source: Food Network

Wednesday, April 20, 2016

Chicken with Mushrooms & Artichokes



2 lbs bone-in chicken thighs, trimmed
16 oz cremini or button mushrooms, quartered
16 oz jarred marinated artichoke hearts, drained
Bacon fat or ghee or olive oil
Paprika
salt
Freshly ground black pepper
1/4 c. chicken broth
1.5 T flour
1 tsp. honey
1.5 tsp. apple cider vinegar

Preheat oven to 375.

Heat oil/bacon fat/ghee in cast iron skillet or Dutch oven over medium heat.  Season chicken liberally with paprika, black pepper, and salt.  Cook in batches until browned (about 2 minutes per side) and set aside.  Be careful to not scorch the spices on the bottom of the pan.

When chicken has been browned, add additional fat and saute mushrooms for 5-10 minutes.  Remove mushrooms and set aside.

Deglaze pan:  Whisk flour, honey, vinegar, and chicken broth together until thoroughly mixed.  Pour into skillet and lower heat, stirring continuously until the browned bits of spices and chicken are released from the bottom of the pan and the mixture has thickened into a thin sauce.  Adjust seasonings if necessary (add salt, paprika, whatever)

Spread chicken, artichoke hearts and mushrooms into baking dish and pour the sauce over the top.  Bake at 375 degrees for 30-40 minutes until chicken is tender and the sauce is bubbling.

Kale Salad

Dressing:
3-4 cloves fresh garlic
1/2 c. olive oil
1/4 c. lemon juice
1/2 tsp. salt
1/2 tsp. red pepper flakes
Freshly ground black pepper

Finely mince garlic.  Shake all ingredients together in a container with a lid.  Or, if you're lazy and don't want to chop garlic, puree everything in a blender until smooth.  The flavor seems to be a bit better if you take the time to mince the garlic separately, but the dressing is creamier if you puree it.

Toss with:
2 large bunches kale, chopped (Dinosaur/Black kale is my favorite; I prefer a rough julienne)
Grated Parmesan cheese (about 1/4 cup or as desired)

Source:  Dr. Weil True Food Kitchen cookbook

Sunday, March 20, 2016

Almond Pulp Muffins

2 c. almond pulp
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp cinnamon
4 eggs
1/4 c. coconut oil or butter
1/3 c. honey
1 1/2 tsp. vanilla (optional)
1 cup fruit (blueberries or huckleberries are great)

Preheat oven to 350 degrees.  Liberally grease muffin tins AND line with parchment paper.

Mix all ingredients, adding fruit last.

Fill tins with batter.  Should have enough for 12 muffins.

Bake for 30-40 minutes, or until brown on top and cooked through.


Monday, September 14, 2015

Balsamic Dressing

1/4 cup fresh basil leaves
Leaves from 2-3 sprigs of thyme
1/2 cup balsamic vinegar
3 cloves garlic
2 tsp. dijon mustard
2/3 cup olive oil
pinch of salt
freshly ground black pepper

Puree in blender until smooth.

Sunday, August 2, 2015

Mango Chutney

Generous pinch of each of the following:
black mustard seeds
nigella seeds
fennel seeds
fenugreek seeds (These are hard- crush w/ mortar and pestle first)
cumin seeds

Saute seeds in a tablespoon or two of olive oil in a small skillet or saucepan until fragrant and mustard seeds begin to pop.

Add:
1/2-1 inch fresh ginger, grated

Cook for 1-2 minutes and add:

2 mangoes, peeled and diced

1/2 tsp chili powder
pinch of asafetida
salt, to taste
honey, to taste

Serve warm or at room temperature.


Cilantro (Coriander) chutney

2 ounces or so fresh cilantro
6 scallions
2 jalapenos
1 tsp sugar or a few drops stevia, to taste
2 T chopped ginger
1 tsp. ground cumin
1 tsp. salt
1/4 cup lemon juice
1/4 c. olive oil

Pulverize in a food processor.

Kheema Matar "Minced Meat with Peas" खीम मटर

2 onions, roughly chopped
4 cloves garlic, peeled & crushed
2 1/2 inch piece ginger, chopped
1 chile (jalapeno works well)

Pulverize above mixture in food processor.

Heat 1/4 cup olive oil in large skillet over medium heat.  Add pulverized aromatics and 2 bay leaves.  Fry until onions begin to caramelize.

Add 1 1/2 lbs ground beef or lamb and brown.  When meat is completely cooked,

Add:
2 T tomato paste
1/2 tsp of asafetida powder
1/4 tsp ground turmeric
1/2 tsp. chili powder
2 T ground coriander
2 T ground cumin
1/4 cup plain yogurt
1/4 tsp garam masala
salt to taste
black pepper to taste
Water if necessary (you don't want mixture to scorch)

Add:

1 package frozen peas

Simmer gently until peas are tender. Add a handful of chopped cilantro and serve.


Thursday, June 11, 2015

Butter-less Chicken/Tikka Masala

Paleo version.  No dairy!

Cooked meat from 1 whole chicken*

1/2 cup cashews soaked in a couple cups hot water for 30 minutes


1 onion, chopped
2-3 cloves garlic, chopped
1 Tbsp. fresh ginger, grated

1 14.5-oz can coconut milk
1 14.5-oz can tomato sauce or chopped tomatoes

1 tsp. cumin
1 tsp. garam masala
5-7 drops liquid stevia
salt
coconut or olive oil

A couple teaspoons lemon juice

Heat oil in saucepan. Saute onion, garlic and ginger until soft. Add tomato sauce and coconut milk and spices. Reduce heat and simmer 10 minutes, stirring frequently.

Strain cashews and discard soaking water.  Puree cashews in blender with the tomato sauce/coconut milk mixture until creamy and smooth.  Return to the saucepan.

Add chicken to sauce and bring to a simmer. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is heated through.

Taste and adjust seasonings as necessary (I wait until this point to add the salt and lemon and stevia. 



*Simmer whole chicken with onion and celery in water until tender, remove meat from bones. 

Wednesday, May 6, 2015

Pasta with Prosciutto & Asparagus

1 lb asparagus, chopped
1 lb mushrooms, chopped (dried morels are fantastic in this!)
1 chopped onion
2-3 cloves garlic, minced
2-3 ounces chopped prosciutto
Scant tablespoon of balsamic vinegar
Tablespoon or two of chicken broth
Salt
butter or olive oil
freshly ground black pepper
red pepper flakes
Parmesan cheese

1 lb of cooked pasta (or some substitute thereof)

Saute garlic and onions in olive oil over mild heat until onions begin to turn translucent.  Add prosciutto; cook 2-3 minutes.  Add asparagus and mushrooms; saute until asparagus is just barely tender.  Add balsamic and chicken broth.  Cook another minute or two.  Add remaining ingredients (including cooked pasta), adjust seasonings if necessary.  Toss with cheese and serve.

Sunday, March 29, 2015

Chicken Chile Verde

1 whole chicken
Water
Onion
Celery (1-2) stalks
Bay leaf (optional)

Place chicken carcass and aromatics in a very large stew pot; cover with cold water.  Bring to a boil over high heat and then reduce the heat to a simmer.  Cook until the meat is falling off the bones.  Remove chicken from broth and cool.   Strain the broth.  Pick meat from bones, reserve the meat and discard the nasty bits. Shred or coarsely chop the meat and set aside.

In another large pot, heat olive oil and saute:

3 stalks celery, chopped
4-8 jalapeños, chopped, seeds removed (serranos or hatch are also good; any green peppers will do)
1 large onion, chopped
4 cloves garlic, chopped

When onions begin to appear translucent and peppers are soft, add:

1 12-oz can tomatillos*
Chicken broth from the chicken you just boiled (about 40-60 ounces or so)

Simmer for about 30 minutes, uncovered.

After 30 minutes, puree vegetable/broth mixture.  Add:

1 bunch cilantro, chopped
Salt to taste
Cumin to taste (a teaspoon or two is sufficient)

Puree again until the cilantro is incorporated well into the soup.  Add chopped chicken and bring soup to a low simmer and cook for 15 minutes or so.

Garnish with:
Chopped cilantro
Cheese
Sour cream
Avocado


*If you can find fresh tomatillos, by all means, use them.   If you use fresh, use about 6-8 and saute with the other vegetables.

Saturday, March 7, 2015

Thai coconut curry soup

You can use any combination of vegetables that you see fit.  This is simply what I happened to have on hand.

4 inches fresh ginger, sliced
4 cloves garlic, crushed
1 stalk lemongrass, chopped

8 cups chicken broth
4-oz can of curry paste, any kind
2 14.5-oz cans coconut milk
3 T fish sauce
Chicken-Cooked meat from 4 legs and 4 thighs
1 lb chopped mushrooms
1 red pepper, sliced
2 jalapenos, sliced
2 kaffir lime leaves

Chopped cilantro
Fresh lime juice
Stevia or sugar, to taste
Salt, if necessary (generally the fish sauce will take care of this)

Simmer garlic, ginger, and lemongrass in chicken broth for 30 minutes.  Strain and discard the chunks.

Add remaining ingredients; adjust seasonings; bring to a simmer.  Cook until vegetables are just tender.  You don't want them overcooked.  Serve with chopped fresh cilantro and a squeeze of lime juice.

Sunday, December 28, 2014

Curried Cauliflower Soup

1 head cauliflower, chopped
1 large onion, chopped
4-6 cloves garlic, chopped
3-4 stalks celery, chopped
1 14.5-oz can coconut milk
1 tsp. cumin
1 tsp. turmeric
2 Tbsp. curry powder
1/4 tsp. cinnamon
1 tsp. sugar (optional)
chicken broth or water
salt
coconut or olive oil


In a Dutch oven, saute chopped vegetables in oil over medium heat until they begin to caramelize slightly.  Add enough water or chicken broth to cover vegetables and bring to a simmer.  Add spices and coconut milk and simmer for 30 minutes or so.  Add salt (if necessary) and puree soup in blender or with a boat motor until it reaches the desired consistency.

Recipe:  Bastardized version of Dr. Weil's Curried Cauliflower Soup.  I think mine is superior.


Chocolate Granola Hippie Balls

If you can eat like normal folks, these are great to take along for a hike...and are probably better for you than most commercial "energy bars".

1 cup honey
1 stick butter
1/2 cup natural (100% peanuts) peanut butter
1/4 cup dry milk powder
1/2 cup cocoa powder
3 cups rolled oats


Heat honey and melt butter in saucepan on medium heat.  When mixture comes to a gentle boil, remove from heat, add peanut butter and stir well until thoroughly incorporated.  Add remaining (dry) ingredients and mix well. 


Using a tablespoon, shape into balls and drop onto wax paper.  Cool.  These get a little sticky, so it is best to store them in the refrigerator.

Recipe:  Mom. 

Friday, December 26, 2014

Spinach BACONSPLOSION casserole

I have to keep my fat intake high.  This recipe helps with that goal.

2 packages bacon, chopped
16 oz frozen chopped spinach
2 8-oz packages cream cheese
1 large onion, chopped
1 can water chestnuts, chopped
freshly ground black pepper
butter or olive oil (or hell, bacon grease)

Cook bacon in skillet until crispy; drain grease off and divide cooked bacon in half.

Saute onions and water chestnuts in your fat of choice until the onions begin to turn translucent and caramelize.  Add spinach and continue to cook over medium heat until tender, adding a little water if necessary.

Add cream cheese and half of the bacon, mixing well until everything is incorporated into one delicious, artery-lubricating glop.

Place mixture in a casserole dish and sprinkle liberally with remaining bacon.

Bake at 350 degrees until concoction begins to bubble.



Chicken with Mushrooms & Cream

4-5 T butter
1 shallot or 1/2 small onion, minced
1/4 lb sliced fresh mushrooms OR a handful of dried mushrooms, reconstituted in tepid water and drained
 2 chicken breasts, filleted
 squeeze or two of fresh lemon juice
1/4 cup white wine or sherry (port works too if cooking with heartier mushrooms like boletes or morels)
1/2 cup whipping cream
 Fresh parsley, chopped (optional)
lemon juice, salt, and pepper, to taste

1. Heat the butter in a large oven-proof skillet over medium heat.

2.  Season the chicken fillets with the lemon and add some salt and pepper.

3. Add the shallot and saute a moment without browning. Add the mushrooms and sauté until they begin to turn golden. Remove from pan.

4. Brown seasoned chicken on both sides over medium-high heat, remove from pan and keep warm.

5.  Add the wine to the pan juices (should be about 1/3 cup) and bring to a rapid boil, cooking the mixture down until it becomes syrupy. Add the cream, return to the boil and allow the sauce to slightly thicken. Season with the parsley and adjust seasonings if necessary.

 6. Return the chicken & mushrooms to the pan and coat with sauce. Serve immediately.

Saag Paneer

Saag
16 oz frozen spinach*, thawed and drained
1 medium onion, chopped
1 T fresh ginger, minced
4 cloves garlic, minced
1 jalapeno or Serrano chile, minced (remove seeds to control heat)
1/2 tsp garam masala
2 tsp ground coriander
1 tsp cumin
1/2 cup to 1 cup plain yogurt, or mixture of yogurt and heavy cream. 
olive oil or butter
salt

Paneer**
8 cups whole milk
juice of one lemon

Line a colander with several layers of cheesecloth.  In a pinch, you can substitute paper towels, although they are not nearly as easy to use.

In a large saucepan, heat the milk on medium heat until it reaches a boil.  Stir continuously so that it does not scorch.  Remove from heat and add lemon juice.  Milk should immediately begin to curdle (if it doesn't, add more lemon juice).  When the curds have separated from the whey, strain the entire concoction into cheesecloth.  Run water over the curds (this removes the lemony flavor).  Squeeze the whey out and shape cheese (still in the cheesecloth) into a patty about 1 inch thick.  Place under a cast iron skillet or a brick and let rest for 20-30 minutes, while you prepare the spinach.

Saute garlic, ginger, chopped pepper, and onion in olive oil or butter over medium to low heat until onions are translucent and mixture starts to caramelize.  This takes about 15 minutes or so.  Add a little water if mixture starts to stick to the bottom of the pan.

Add spices and continue to cook until flavors meld a little, stirring often, 5 min or so.  Add spinach and cook until tender, adding water as necessary.  Add yogurt/cream slowly.  Add paneer.  Add salt and adjust spices if necessary. 

Remove paneer from cheesecloth and heat oil in a cast iron or nonstick skillet.  Brown the cheese on both sides, remove from heat.  Slice cheese lengthwise into 1-inch slices and return slices to skillet; sear unseared sides.  Remove browned cheese and chop into bite-sided pieces.  Add to spinach mixture, heat and serve.


*Frozen spinach can be tough, so it helps to throw the spinach and some water into a blender or food processor beforehand, chop the hell out of it for a couple minutes, then drain. 

**Several recipes for paneer suggest coating the cheese with a mixture of turmeric, cayenne, and oil before frying.  I find this to be messy (turmeric stains EVERYTHING) and not at all essential to the integrity of the dish.

Friday, November 14, 2014

Green Beans and Boletes

12 oz green beans
1 small onion, thinly sliced
tablespoon or two of butter
handful of dried boletes, reconstituted in water, water reserved.
teaspoon or so of lemon juice or dry vermouth
salt and freshly ground black pepper

Soak boletes in tepid water until pliable.  Squeeze out excess water; set mushrooms aside, reserving soaking water.

Saute onions in skillet over medium heat until they start to become translucent.  Add green beans and boletes.  (If I have time I prefer to French them because it creates a lovely mouthfeel (and the beans cook more rapidly).

Add a little salt and pepper and saute vegetables until the beans are al dente.  To speed up the cooking process, I add a little bolete soaking water (a tablespoon or two at a time) so that the beans steam as they cook.  

When beans are cooked, add the lemon juice or dry vermouth and adjust salt and pepper.  Sometimes I add a little additional butter at the end.





Monday, November 3, 2014

Red Pepper Soup

4 large red bell peppers, chopped
1 bulb garlic (about a handful of cloves)
1 onion, chopped
3 stalks celery, chopped
32 oz chicken broth
handful of fresh basil
salt & pepper
olive oil or butter
1 cup or so heavy cream (optional)
Salt & freshly ground black pepper
pinch of red pepper flakes

Saute vegetables and aromatics in fat until tender and onions begin to turn golden and translucent.   Add chicken broth and simmer 30 minutes or so.  Add basil and cream and transfer to a blender.  Puree until smooth.  Adjust seasonings if necessary.