Menu 8/4 - 8/14

Sat - 8/4 - Out
Sun - 8/5 - Indian Spiced Pork Cutlets and Roast Potatoes, Spinach
Mon - 8/6 - Pizza
Tue - 8/7 -Chicken Alfredo and Pasta in Rice Cooker
Wed - 8/8 -Ravioli Bake
Thu - 8/9 - Chinese Take Out
Fri - 8/10 - Wings, Carrots, Celery
Sat - 8/11 - Hot Sausage Sandwich, Slaw
Sun - 8/12 - Lamb Burgers, Spinach Salad
Mon - 8/13 - Pizza
Tue - 8/14 - Pork Loin, Baked Sweet Potatoes

Menu June 17 - June 25

June 17 - Sunday - Subs
June18 - Monday - Chicken Caesar Pasta
June 19 - Tuesday - Cavatelli and Broccoli in Garlic Butter
June 20 - Wednesday - Curried Lamb Stew
June 21 - Thursday - Jambalaya
June 22 - Friday - Wings, carrots and celery
June 23 - Saturday - Chicken Stew and Polenta
June 24 - Sunday - Shrimp Cocktail as a meal
June 25 - Monday - Thanksgiving Dinner in a Rice Cooker

Menu 12/19 - 12/26

Mon 12/19 - Pizza
Tue 12/20 - Spaghetti Moily **
Wed 12/21 - Chinese Take-Out
Thu 12/22 - Italian Antipasto Pasta Salad, homemade Focaccia
Fri 12/23 - Pastrami Paninis, Red Cabbage Slaw
Sat 12/24 - not sure
Sun 12/25 - Christmas out with the family


Spaghetti Moily
Spaghetti tossed in mildly spiced South Indian Curry

Ginger paste and garlic paste are available at Indian and Asian grocers.

2 tablespoons olive oil
1/2 teaspoon mustard seeds
10 fresh curry leaves, plus more for garnish
2 medium onions, chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
3 small green chiles, stemmed and slit lengthwise
1 teaspoon ground turmeric
2 teaspoons lemon juice
1 1/2 cups coconut milk
Salt
1/2 medium tomato, seeded and cut into small cubes
1/2 cup heavy cream
9 ounces spaghetti
Fresh cilantro leaves, for garnish

1. Place a large pot of water over high heat to come to a boil.
2. Meanwhile, heat the oil in a large saucepan over medium-high heat. When the oil is shimmering, add the mustard seeds. When they splutter, add the curry leaves and sauté for a few seconds.
3. Lower the heat, add the onions, and cook until soft and translucent, stirring occasionally.
4. Stir in the ginger and garlic pastes, chiles, and turmeric. Raise the heat to high and cook, stirring, for about 30 seconds.
5. Stir in the lemon juice and coconut milk. Add salt to taste. Reduce the heat to low, cover, and cook about 10 minutes, stirring occasionally so the sauce does not stick.
6. Stir in the tomato and cream, cover again, and keep warm over very low heat until the spaghetti is ready. 7. When the water boils, add salt and the spaghetti. Cook about 9 minutes or until al dente, stirring occasionally so the spaghetti doesn’t stick together.
8. Drain the spaghetti well. Add to the sauce and stir to coat.
9. Divide the spaghetti and sauce onto serving plates. Garnish with cilantro and curry leaves.

Jeweled Cranberry Chutney from Aarti Sequeira

I think this will be our cranberry sauce for Christmas dinner. It looks so good! and easy too!


Jeweled Cranberry Chutney from
Aarti Sequeira
Cranberry Chutney with Mango, Pomegranate and Black Peppercorns
1) Crush 1 teaspoon black peppercorns with 1/2 teaspoon coriander seeds in a mortar and pestle or spice grinder.
2) Warm some grape seed oil in a pot until shimmering. Add spices. Cook 20 seconds. Add 1/2 red onion, minced. Sauté until softened and slightly browned.
3) Add one bag fresh or frozen cranberries, pinch of salt, hefty pinch of cardamom, 1/2 cup sugar, 1/2 cup water (might actually need 1 cup, I can’t remember). Bring to a boil, then simmer 10 minutes.
4) Off heat, add 1 diced mango and a handful of pomegranate seeds. Stir. Bring to room temperature. Chill and serve. So good.

Diane's Menu 3/8/2011 -

Diane's Menu 3/8/2011 -


Tue - 3/8 - Chili corn bread
Wed - 3/9 - Red Curry Shrimp over Spaghetti Squash
Thu - 3/10 - Ham and Beans
Fri - 3/11 - Veggie Stir Fry over Rice Pilaf
Sat - 3/12 - Spicy Polenta with Sausage
Sun - 3/13 - Mung Beans and Chicken Indian Style
Mon - 3/14 - Pizza
Tue - 3/15 - Pasta
Wed - 3/16 - Apricot Chicken and Veggies
Thu - 3/17 - Corned Beef, Slaw, Roasted Red Bliss Potatoes

***

Adjustments to last Menu - 2/5/2011 -

Due to changes in diet and availability of food delivered and on sale, I have changed our menu.

2/5 - Sat - Green Chili Chicken (Weight Watchers in 20 minutes Cookbook)
2/6 - Sun - Vindaloo Beef (Aarti Party)
2/7 - Mon - Apricot Chicken
2/8 - Tue - Left over Vindaloo Beef
2/9 - Wed - Slow Cooker Chicken and Grits
2/10 - Thu - Ravioli Lasagna
2/11 - Fri - Out with friends
2/12 - Sat - Ham and Beans

***

Diane's Menu 1/21/2011 - 2/1/2011

Diane's Menu 1/21/2011 - 2/1/2011


1/21 - Fri - Pasta
1/22 - Sat - Out for Birthday Dinner
1/23 - Sun - Red Curry Tilapia and String Beans
1/24 - Mon - Pizza
1/25 - Tue - Shrimp Cocktail, Peach Melba for dessert
1/26 - Wed - Beef Bourguinon a la Julia Child
1/27 - Thu - Green Chili Chicken, Broccoli
1/28 - Fri - Spanish Style Everything Rice (Rachael Ray)
1/29 - Sat - Apricot Chicken (Rachael Ray)
1/30 - Sun - Sinacore's
1/31 - Mon - Pizza
2/1 - Tue - Pork and Beans

****

Diane's Menu 12/13/2010 - 12/25/2010

Diane's Menu 12/13/2010 - 12/25/2010


12/13 Mon - Pizza
12/14 Tue - Grilled Mahi Mahi with Indian spices and Pistachio Rice
12/15 Wed - Ravioli Lasagna, Sautéed Spinach
12/16 Thu - Braised Short Ribs with Potatoes and Carrots **
12/17 Fri - Vanilla and Black Pepper Pork Loin, Indian Style Mashed Potatoes, String Beans **
12/18 Sat - Grilled Rib Eye Steaks, Baked Potatoes, Salad
12/19 Sun - Rice Cooker Sausage and Shrimp Jambalaya
12/20 Mon - Pizza
12/21 Tue - Shoyu Chicken from Aida, Broccoli **
12/22 Wed - BBQ Pork Chops, Roast Potatoes, Salad
12/23 Thu - Franks and Beans
12/24 Fri - AntiPasti Night. (Family Tradition of eating Italian Deli Delicacies Christmas Eve)
12/25 Sat - Merry Christmas!!!! Dinner at my sister's house.


** Recipes below


********


Braised Short Ribs

Recipe courtesy Anne Burrell

Ingredients

* 6 bone-in short ribs (about 5 3/4 pounds)
* Kosher salt
* Extra-virgin olive oil
* 1 large Spanish onion, cut into 1/2-inch pieces
* 2 ribs celery, cut into 1/2-inch pieces
* 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
* 2 cloves garlic, smashed
* 1 1/2 cups tomato paste
* 2 to 3 cups hearty red wine
* 2 cups water
* 1 bunch fresh thyme, tied with kitchen string
* 2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

**

Shoyu Chicken
Recipe courtesy Aida Mollenkamp

Ingredients

* 5 1/2 to 6 pounds chicken thighs
* 5 cups low-sodium chicken broth
* 2 cups low-sodium soy sauce
* 1 cup packed light brown sugar
* 3/4 cup mirin
* 8 medium garlic cloves, smashed and peeled
* 4-inch piece ginger, sliced 1/2-inch thick and smashed
* 1 teaspoon freshly ground black pepper
* 5 tablespoons cornstarch dissolved in 5 tablespoons water
* Thinly sliced green onions, for garnish

Directions

Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.

Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.

**

Vanilla and Black Pepper Pork Loin
Aarti Sequeira

Ingredients
Brine:

* 9 cups water
* 2 vanilla beans, split and seeds scraped out
* 2 (2-inch) cinnamon sticks
* 5 whole cloves
* 1/4 cup black peppercorns
* 1/2 cup granulated sugar
* 1/2 cup kosher salt
* 1 (2 1/2 to 3-pound) boneless pork loin
*
* 2 tablespoons canola oil
* 1/4 cup butter, divided
* 3 medium Granny Smith apples, cored and sliced into 1/2-inch wedges
* 1 celeriac (celery root), skin and roots sliced off, sliced into 1/2-inch slices
* Kosher salt
* 1/4 cup apple cider vinegar
* 2 cups apple cider, divided
* 1 tablespoon light brown sugar
* 1 teaspoon vanilla extract
* 1/4 to 1/2 teaspoon freshly ground black pepper

Directions

For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns. Bring to a boil over medium heat. Add the sugar and salt; stir to dissolve. Turn off the heat, and then cool to room temperature (this can take an hour or so; put it in the fridge to hasten the process. Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes).

When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan. Cover and refrigerate overnight or up to 24 hours.

Preheat the oven to 325 degrees F.

Pull the pork out of the brine and pat dry with paper towels. Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking. Add the pork to the pan and brown on all sides, about 15 minutes. Remove to a plate.

Add 2 tablespoons butter to the pan and reduce the heat to medium. Add the apples and celeriac. Season with salt and saute until golden brown. Deglaze with vinegar and 1 cup cider, scraping up any brown bits. Stir in the brown sugar.

Nestle the pork loin in the apples and celeriac and pour enough cider into the pan to keep things from burning on the bottom of the pan, about 1 cup. Transfer the pan to the oven. Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes. Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests).

Meanwhile, return the pan to the stove over medium heat. Finish the sauce by adding in more cider if the pan is too dry. Stir in the remaining butter and the vanilla and black pepper. Taste for seasoning and readjust, if necessary.

Slice the pork into 1/2-inch thick slices. Arrange on the platter with the apples and celeriac. Drizzle the sauce over the meat.

Diane's Menu 11/20 - 11/28/2011

Diane's Menu 11/20 - 11/28/2011

Sat 11/20 - Braised Paprika Chicken **, Spinach
Sun 11/21 - Stuffed Pork Chops, Home Fries, Carrots
Mon 11/22 - Pizza
Tue 11/23 - Chicken and Broccoli Roll-ups
Wed 11/24 - Ham, Asparagus, Sweet Potatoes
Thu 11/25 - GUESS!
Fri 11/26 - Pasta and Hot Sausage Marinara
Sat 11/27 - Shrimp and Spinach Risotto
Sun 11/28 - Chicken and Chickpea Curry

*****

Braised Paprika Chicken
Aida Mollenkamp

Recipe courtesy Aida Mollenkamp
Total Time:1 hr 5 min

* Prep: 10 min
* Cook: 55 min
* Yield: 4 servings

Ingredients

* 2 tablespoons kosher salt
* 2 tablespoons smoked paprika
* 1 teaspoon freshly ground black pepper
* 2 1/2 pounds bone-in chicken thighs (about 6 to 8)
* 1 tablespoon vegetable oil

* 2 medium yellow onions, quartered and thinly sliced crosswise
* Salt and freshly ground black pepper
* 1 medium russet potato, small dice
* 2 cups low-sodium chicken broth


Directions
Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.

Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.

Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.

Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

Diane's Menu 11/13 - 11/19/2010

Diane's Menu 11/13 - 11/19/2010

Saturday 11/13 Curried Chicken in Slow Cooker over Rice
Sunday 11/14 Turkey, Garlic Smashed Potatoes, Broccoli
Monday 11/15 Pizza
Tuesday 11/16 BBQ Turkey Quesidillas
Wednesday 11/17 Roast Pork with Chutney Glaze, Sweet Potatoes, Corn
Thursday 11/18 Turkey Pot Pie
Friday 11/19 Pasta and Peas in garlic sauce

*****

Diane's Menu 7/15/2010 - 7/22/2010

Diane's Menu 7/15/2010 - 7/22/2010

7/15 Thu - Spicy Kielbasa and Black Eyed Peas
7/16 Fri - Pork and Broccoli Stir Fry with Brown Rice
7/17 Sat - Mock Fried Chicken and Corn on the Cob
7/18 Sun - Mac and Cheese
7/19 Mon - Take Out Pizza
7/20 Tue - Chicken, Bean and Wild Rice Salad **
7/21 Wed - Chicken Parmesan
7/22 Thu - Pasta Amatriciana
7/23 Fri - Indian Chickpea and Rice Casserole **
7/24 Sat - Dinner out

** Recipe follows



Chicken, Bean and Wild Rice Salad

Makes 6 servings (about 1 cup each)
Preparation Time: 10 to 15 minutes

1 package (6.2 ounces) fast-cooking long grain and wild rice, cooked without spice packet, cooled (I will be making my own using brown rice with the long grain rice)
1 can (15 ounces) Light or Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Light or Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Black beans or Pinto beans or 1 1/2 cups cooked dry-packaged Black beans or Pinto beans, rinsed, drained
1 can (11 ounces) Mandarin orange segments, drained
1 cup frozen, thawed peas

Raspberry Vinaigrette (recipe follows)
Salt and pepper, to taste
6 cups spinach leaves
12 to 16 ounces broiled or grilled boneless, skinless chicken breast, sliced or cubed
1/2 cup coarsely chopped toasted pecan halves (optional)

Preparation

Combine rice, beans, orange segments, and peas; pour 2/3 cup Raspberry Vinaigrette over and toss. Season to taste with salt and pepper.
Spoon salad onto spinach-lined plates, arrange chicken on salad; spoon beets to the side. Drizzle remaining 1/3 cup Raspberry Vinaigrette over beets and chicken. Sprinkle with pecans, if desired.


Raspberry Vinaigrette
Makes about 1 cup

1/3 cup olive oil
1/4 cup raspberry or red wine vinegar
2 tablespoons finely chopped shallots or red onion
2 tablespoons honey
2 tablespoons orange juice

Preparation

Whisk together the all ingredients. Prepared ahead, refrigerate until serving time. Mix again before using.

TIP: To save time, prepared raspberry vinaigrette dressing can be used. To cool rice quickly, spread cooked rice on a cookie sheet and refrigerate.
NOTE: Although bean recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information

Per serving: Calories 445; Fat 13g; % Calories from Fat 24; Carbohydrate 65g; Folate 240mcg; Sodium 1326mg; Protein 26g; Dietary Fiber 12g; Cholesterol 37mg

###

Indian Chickpea-Rice Casserole

2 tsp. canola oil
2 Tbs. mustard seeds
1 tsp. cumin seeds
1 small red onion, peeled and chopped (about 3/4 cup)
1 Tbs. minced fresh ginger
2 1/4 cups low-sodium vegetable broth
1 cup basmati rice
1 cup cooked chickpeas, or canned chickpeas, drained
1/3 cup dried currants
1 medium-sized carrot, peeled and shredded
1/3 cup chopped fresh cilantro, for garnish
1/3 cup roasted cashews, coarsely chopped, for garnish

Preheat oven to 350F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium-high heat. Add mustard and cumin seeds. When mustard seeds begin to pop (after about 30 seconds), turn off heat, and transfer spice mixture to small bowl; set aside.
Heat remaining 1 tsp. oil in Dutch oven over medium heat. Add onion and ginger, and cook, stirring often, 6 minutes, or until onion is softened. Stir in spice mixture, broth, rice, chickpeas, currants and carrot.
Cover and bake 45 minutes, or until rice is tender and broth is absorbed. Garnish with cilantro and cashews, and serve hot.

Serves 6

Source: Vegetarian Times Issue: March 1, 2006 p.47
Formatted by Chupa Babi: 06.22.08

Nutritional Information Per SERVING: Calories: 257, Protein: 7g, Total fat: 7g, Carbs: 43g, Cholesterol: mg, Sodium: 159mg, Fiber: 5g, Sugars: 9g

Heating and popping the mustard seeds make their flavor a nutty, not hot, addition to this fragrant rice casserole. For best results, use a mild vegetable broth, such as Imagine or Swanson, preferably one not made with tomatoes.
-----
******************

Diane's Menu 6/29/2010 - 7/7/2010

Diane's Menu 6/28/2010 - 7/7/2010

6/28 Monday - Take-out pizza
6/29 Tuesday - Pasta Marinara and Salad
6/30 Wednesday - Caesar Salad with Grilled Shrimp and Chicken
7/1 Thursday - Hot Dogs and Beans
7/2 Friday - Spaghetti Amatriciana
7/3 Saturday - Kielbasa and Bean Stew in Rice Cooker
7/4 Sunday - Steak, Sweet Potato Salad, Corn on the Cob
7/5 Monday - Take-out pizza
7/6 Tuesday - Grilled Hot Sausage Grinders, String Bean Salad
7/7 Wednesday - Spinach Ravioli Florentine

****

Roasted Sweet Potato Salad with Warm Chutney Dressing

Recipe courtesy Devon Delaney

A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly-sweet marshmallows in this! We love it!

Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
35 min

Level:
Intermediate

Serves:
8 servings

Ingredients
Salad:

* 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
* 5 tablespoons olive oil
* 1 tablespoon finely chopped fresh rosemary
* 1 teaspoon salt, plus more as needed
* 1 teaspoon freshly ground black pepper, plus more as needed
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground ginger
* 1 cup raw green pumpkin seeds (also known as pepitas)
* 1 cup dried cranberries
* 1 cup chopped scallions (green and white)
* 1 cup julienned roasted red pepper

Dressing:

* 6 tablespoons balsamic vinegar
* 1/3 cup mango chutney
* 2 tablespoons Dijon mustard
* 2 tablespoons honey
* 2 garlic cloves, minced
* 1/4 cup olive oil

Directions

Make the Salad: Preheat oven to 425 degrees F.

In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.

Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.

Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Diane's Menu September 21 - 27, 2009

Diane's Menu September 21 - 27, 2009

Monday 9/21 Adobe Pork (one pot meal with pork, rice, corn, chilli's, spices and green bell pepper)
Tuesday 9/22 Red Curry Chicken (one pot meal with chicken, brown rice, coconut milk, carrots, chickpeas, and spinach)
Wednesday 9/23 Argentinian Beef (one pot meal with ground beef, butternut squash, broccoli, and brown rice)
Thursday 9/24 Chicken Sorrentino
Friday 9/25 Hot Sausage over Polenta with peppers and spinach
Saturday 9/26 Moroccan Chicken with many spices, mushrooms and sugar snap peas, over whole wheat couscous.
Sunday 9/27 Football fare - Chicken Strips buffalo style, vegetable crudites

************

I have a new cookbook called Glorious One-Pot Meals by Elizabeth Yarnell. All of the one pot meals listed come from her book. Feel free to ask for the recipes if you would like them. I would highly recommend the book.




************

Menu November 29 - December 5

Menu November 29 - December 5

Saturday - Thai Chicken Wraps and Veggie Stir Fry
Sunday - Roast Leg of Lamb, Roast Potatoes and Steamed Carrots
Monday - Weekly Takeout Pizza
Tuesday - Grilled Turkey Caesar Salads
Wednesday - Curried Lamb and Bulgar Pilaf in Rice Cooker
Thursday - Pasta Amatriciana with Peas
Friday - Shrimp and Broccoli Risotto

Diane's Menu November 1 - November 7

Diane's Menu November 1 - November 7
Saturday - Mexican Pork Roast w/Vegetables and Roasted Chipotle-Salsa Sauce **
Sunday - Roast Chicken, steamed vegetables (whatever is on sale), Roasted Garlic mashed Faux-tatoes (leftover chicken for Wednesday dinner)
Monday - Weekly Pizza
Tuesday - Grilled Lamb Chops and Orzo with Sun Dried Tomatoes and Spinach **
Wednesday - soft Chicken Tacos
Thursday - Burgers, Cole Slaw
Friday - Slow Cooker Curried Chicken Thighs with Curried Chickpeas and Kale ** (2 recipes, but I do them together)


** Recipes below
*************
Mexican Roast Beef w/Vegetables and Roasted Chipotle-Salsa Sauce
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Step One: The Roasted Salsa
4 dried chipotle chiles -- (¼ to ½ oz) or 1 (7 oz) can chipotle chiles in adobo sauce 1 small head garlic -- unpeeled
6 medium-sized tomatillos -- husked, rinsed, and halved
½ c finely chopped cilantro stems and leaves

Step Two: The Roast
3 pounds boneless pork roast
½ c all purpose flour
1 Tb vegetable oil -- (1 to 2)
2 Spanish onions -- thickly sliced into rings
1 bottle Mexican beer -- (12 oz) (I use apple cider, no beer in cooking in this house)
2 tsp ground cumin
½ tsp salt
½ tsp freshly ground black pepper
2 medium-size pasilla -- poblanos, or Anaheim chilies, seeded and cut into strips 4 medium-size carrots -- peeled and cut into ½ inch rounds
2 chayote squash (butternut, even the frozen works well here) -- peeled, pitted, and cut into 1 inch cubes
6 medium-size red potatoes -- scrubbed and quartered
2 c frozen corn (canned or off the cob works well too)

Step One Directions:

If using dried chiles, heat a heavy skillet over medium heat (cast iron works best). Cut open the chiles and remove the stems and seeds. Cut the larger chiles in smaller pieces and place them in the hot skillet to toast, pressing flat with a spatula until they darken slightly and release their aromas. Do not over-toast the chiles or they will have a bitter taste. In a small bowl, cover the toasted chiles with boiling water and let them soak for 30 minutes. Drain, and discard the water. While the chiles are soaking, preheat the broiler. Cut off the tip of the garlic head, slicing through the top of the cloves. Place the head of garlic on a plate, cut side up, and cover tightly with microwave-safe plastic wrap. Microwave for about 5 minutes, or until the cloves of garlic have softened. Remove the plate from the microwave. Remove the plastic wrap and let stand until cool enough to handle. Pull the cloves apart and squeeze out the garlic. Roast the tomatillos on a baking sheet 4 inches below the broiler until blackened on one side, about 5 minutes. Use long-handled tongs to turn and roast the other side. Put the tomatillos and any juice, the chiles, garlic, and cilantro into a food processor or blender and process to a fine-textured puree.

Step Two Directions:

Dry the meat on paper towels and dredge in the flour. Heat the oil in the pressure cooker over medium-high heat. Add the meat, cook until well browned on all sides, and set aside. Add the onions and cook, stirring, until they are deeply browned and well caramelized, about 8 minutes. Deglaze the cooker with the beer, scraping up all the browned bits. Stir in the salsa mixture, cumin, salt, and pepper. Return the roast to the cooker and cook for 35 minutes on high. Use natural release, turn the meat over and add the chiles, carrots, chayotes, potatoes, and corn, stir to mix well. Cook for 5 minutes more on high. Use the quick release method and transfer the meat and vegetables to a platter. Skim any excess fat from the surface of the sauce, adjust seasoning to taste. Pour the sauce into a bowl and serve with the meat and vegetables.

Serves 6

***
Orzo Sun Dried Tomatoes and Spinach in Rice Cooker

1 cup orzo pasta
1 cup chicken stock
4 tablespoons diced sun-dried tomato in oil
3 crushed garlic cloves
1/2 cup fresh spinach, chopped (or one box frozen spinach, you can put it in the rice cooker frozen!)

Place all ingredients in the cooker and flip down the lever to cook.

Serves 4

******

CURRY CHICKEN THIGHS

8-9 chicken thighs ,skin and fat removed
4 tbsp butter
1/2 c honey
1/4 c prepared mustard
1 tsp salt
1 tsp curry powder (I use much more, we like spicy)

1.Melt butter then add the rest of the ingredients EXCEPT chicken.
2.Roll chicken in sauce and put in greased slow cooker.
3.Pour remaining sauce over chicken.
4.Cook on high 4 hours.

Number of Servings: 4

****

Slow Cooker Curried Chickpeas and Kale

2 tablespoons ghee or vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 tsp. cumin
3 cups chopped kale or 1 pkg. frozen chopped spinach
1 1/2 tbs. curry powder
1 tsp. ground ginger
1 tsp. ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas (canned is fine)
1 cup chopped tomatoes
1/4 tsp. salt, or to taste

Just throw it all together in the slow cooker and let it cook on low 7 to 8 hours, or on high for 4 hours.

Diane's Menu October 18 - October 24

Diane's Menu October 18 - October 24
Saturday - BBQ ribs and soba noodles in the Rice Cooker
Sunday - Bulgur Pilaf with Moroccan Roast Chicken **
Monday - Weekly take out pizza
Tueday - Diane's 30 Minute Coq au Vin **
Wednesday - Roasted Garlic and Asparagus Risotto in Rice Cooker
Thursday - Curried Chicken Salad (with roast chicken leftover from Sunday)**
Friday - Ginger Pumpkin Bisque ** and Ham Sandwiches

** Recipes included below.

*******************

Bulgur Pilaf with Moroccan Roast Chicken

Ingredients:

For the Chicken:

One 4-pound chicken, rinsed and patted dry
Salt and freshly ground pepper
2 Tbsp. vegetable oil
1 1/2 teaspoons grated fresh ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne
3/4 cup (tightly packed) pitted prunes, quartered
6 thin slices lemon, pitted, plus more for garnish
2 Tbsp. butter, melted (optional)


For the Bulgur Pilaf:

Generous pinch of saffron threads
1 1/2 Tbsp. butter
1/2 cup finely diced shallots or onion1
1/2 cups coarse bulgur
1 teaspoon salt
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh mint


Directions:

Set a rack in the center and preheat the oven to 350° F.
Season the chicken well, inside and out, with salt and pepper.
In a small bowl, blend the oil with the ginger, cinnamon, allspice, cloves, cardamom, and cayenne.
Starting at the neck opening, gently press your hand between the skin and the flesh all over the chicken to loosen the skin. Rub half of the spice oil into the flesh under the skin.

Toss the prunes and lemon slices in the remaining spice oil. Stuff these into the cavity of the chicken. Secure the opening with skewers or toothpicks. For a very crisp skin, brush the chicken with the melted butter.

Set the chicken on a roasting rack in a roasting pan and bake until an instant-read thermometer inserted where the thigh meets the leg registers 165°F, 1 to 1 1/2 hours. Remove from the oven, and let rest for 10 minutes before carving.

After the chicken has been roasting for about 35 minutes, begin preparing the bulgur pilaf; in a small bowl, stir the saffron into 1 tablespoon of warm water. Set aside.

Melt the butter in a heavy 2-quart saucepan. Add the shallots and cook over medium-high heat until they soften, about 3 minutes. Stir in the bulgur and continue cooking, stirring frequently, until the bulgur emits a faint toasted aroma, about 3 minutes. Add 3 1/4 cups of water plus the saffron and its soaking water. Bring to a boil. Stir in the salt. Cover, lower the heat, and simmer until the bulgur is tender, 20 to 25 minutes. If all of the water has been absorbed and the bulgur is not done, stir in 1/4 cup hot water and cook over a very low heat for a few more minutes. Turn off the heat, and let the bulgur steam for 10 minutes or until the chicken is done. To serve: Remove the stuffing from the chicken. Discard the lemon slices. Stir the prunes, almonds, and mint into the bulgur. Add salt to taste. If you wish, skim the fat from the chicken pan juices and stir them in.

Carve the chicken and serve each portion with a large spoonful of the bulgur pilaf.
From "Whole Grains Every Day, Every Way" by Lorna Sass

***********

Diane's 30 Minute Coq Au Vin

3 boneless chicken breasts, cut into chunks
4 ounces pancetta, diced (I find it dices easier when it is partially frozen)
1 can cream of mushroom soup
3/4 cup red wine
3/4 cup boiling water
1 ounce dried porcini mushrooms
1 medium onion, in large dice
2 cloves garlic, minced
2-4 ounces unsalted butter
2 tablespoons olive oil
Freshly ground pepper


Empty can of mushroom soup into a bowl. In the can place the dried porcini mushrooms crushed up in smaller pieces. Pour boiling water into the can to the halfway point and let sit to cool.In skillet (preferably NOT non-stick), melt 2 tablespoons butter over low heat. Add oil and onion and pancetta. Cook slowly, do not let onion color. Raise heat and add chicken and garlic and cook until all pinkness of chicken is gone and some browning has occurred. Remove chicken from pan. Add red wine and scrape up bits. Return chicken to the pan.Mix the cooled porcini mushroom mixture with the bowl of cream of mushroom soup. Pour over the chicken in the pan. Bring to a slow simmer stirring occasionally to mix all ingredients. Add the other 2 tablespoons of butter and let melt and blend in.Serve over rice or noodles. Garnish with parsley.

*****

Curried Chicken Salad

3 cups diced cooked chicken
1/2 cup finely chopped celery
1 can (8 ounces) water chestnuts, drained
1 medium apple, diced
3/4 cup halved green grapes
3/4 cup pineapple tidbits, juice drained and reserved
1/2 cup raisins
1/2 cup slivered almonds

DRESSING:

1-1/4 cups mayonnaise
1/4 cup reserved pineapple juice
1 tablespoon soy sauce
1 tablespoon vinegar
1/4 teaspoon lemon or lime juice
1 to 3 teaspoons curry powder

In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours. Yield: 8 servings.

****
Ginger Pumpkin Bisque
(from the Marsh Tavern, Manchester, Vermont as published in Yankee Magazine)

3/4 cup of chopped shallots AND1/2 cup chopped onions
OR1 large onion chopped
2 tsp. of grated gingeroot OR 2 tsp. ground ginger
2 Tbsp. oil
1/4 cup flour
4 cups chicken broth
1/2 cup apple cider
1 16 oz. can pumpkin (in a pinch substitute squash)
1/3 cup maple syrup (the REAL stuff...don't skimp!!!)
2 bay leaves
1/4 tsp. ground cinnamon
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
1/8 tsp. ground cloves
1 cup whipping or heavy cream
1/2 tsp. vanilla(nutmeg for garnish)


In a 3-quart saucepan cook shallots, onions, and gingerroot/ground ginger in hot oil over medium heat till tender but not brown. Stir in flour. Add chicken broth and cider all at once. Cook and stir> over medium heat till thickened and bubbly. Sitr in pumpkin, maple syrup, bay leaves, cinnamon, thyme, pepper and cloves. Return to boiling; reduce heat. Cover and simmer 20 minutes. Remove from heat. Discard bay leaves. Cool slightly. In a food processor or blender container cover and blend mixture in 3 or 4 batches. Return the soup to the saucepan. Stir in the 1 cup of cream and vanilla. Heat through but do not boil!!!! If desired, swirl cream into each servin and garnish with sprinkled nutmeg OR a sprig of fresh thyme.

Makes approx. 8 cups or 8 to 10 appetizer servings.

Bulgar and Turkey Experiment for Dinner

Today I am going to play with my rice cooker.

I have a brand new bag of bulgar and some turkey cutlets that are defrosted. I also made some homemade peach chutney last week and I think I will spice up the broth for the bulgar with curry and onions and then serve the whole thing with peas and the peach chutney.

I will let you all know how it turns out.

Oh, by the way, I was looking for a liquid ratio information for bulgar in the rice cooker and ran across a great blog for Turkish cooking. Check it out!

For more recipes about grains check out my YAHOO! grain group!

New Uses for Yogurt - Garlic or Lasun Raita-India

I am always looking for new uses for yogurt. It is so good for you and it is so low in calories and fat compared to many of the things that it replaces.

I tried this today as my "mayo" for tuna fish salad. It was great!

Garlic or Lasun Raita-India

2 cups plain yogurt
5 cloves garlic, peeled and minced
1 to 2 green chillies minced
bunch of cilantro leaves minced
salt to taste
1/2 tsp. mint

Mix all ingredients and transfer to a in a serving bowl.

Menu July 18 - July 25, 2008

Friday July 18 - Turkey Kielbasa and BBQ Pinto Beans
Saturday July 19 - Grilled Strip Steaks, Curried Quinoa Salad
Sunday July 20 - Grilled Pork Chops, Cuban Style Black Beans and Rice, Salad
Monday July 21 - Weekly Pizza
Tuesday July 22 - Whole wheat penne with baked caponata salad (as a cold pasta salad)
Wednesday July 23 - Sweet Polenta Pie with Roasted Vegetables (I am grilling my veggies in stead of roasting them)
Thursday July 24 - Spicy Shrimp Kabobs over brown rice

*****
Cuban Style Black Beans and Rice - 7 pts

Recipe By :The PDQ (Pretty Damn Quick) Vegetarian Cookbook by Donna Klein
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 25%) Quick
Spicy Vegan
Veggie WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
1/2 cup frozen chopped onion
1/4 cup frozen chopped green bell pepper
1 teaspoon refrigerated bottled minced garlic
16 ounces black beans, canned -- (1 can) rinsed and drained
1/2 cup low sodium vegetable broth -- or water
1 tablespoon cider vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf
1 pinch cayenne pepper -- or to taste (optional)
salt and freshly ground pepper to taste
3 cups hot cooked rice

In a large nonstick skillet, heat the oil over medium heat. Add the onion and bell pepper, and cook, stirring often, until thawed and softened, about 3 minutes. Add the garlic and cook, stirring often, 2 minutes. Add the beans, broth, vinegar, oregano, cumin, bay leaf, cayenne (if using), salt and pepper; bring to a brisk simmer over medium-heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until the liquid is mostly reduced, about 10 minutes.

To serve, divide the rice evenly among 4 dinner plates. Top with equal amounts of the bean mixture and serve at once.

Makes 4 main dish or 6 to 8 side dish servings

Per serving: Cals 343 (21% fat); Total Fat 8g (sat fat 1g); Carbs 57g; Fiber 4g; Prot 11g; Chol 0mg; Sodium 70mg.

"This classic bean dish is traditionally served over white rice, but brown rice is an equally delicious, and more nutritious alternative. The beans are also wonderful over couscous or tossed with small shells or elbow macaroni."

Description:
"7 pts"
S(Formatted by Chupa Babi):
"06.15.08"
Copyright:
"2004"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 355 Calories; 8g Fat (21.1% calories from fat); 12g Protein; 57g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 419mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.



*****

Baked Caponata - 1 pt, Carbs 7g, Fiber 2g

Recipe By :"The Mediterranean Vegan Kitchen" by Donna Klein
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 calories LowerCarbs
Spicy Vegan
Veggie WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
1 1/4 pounds eggplant -- 1 eggplant
salt
1 medium onion -- about 6 ounces
1 large celery stalk -- chopped
2 medium ripe tomatoes -- (about 6 oz each), peeled, seeded, and coarsely chopped
1/4 cup water
2 tablespoons red wine vinegar
1 tablespoon tomato paste
1 tablespoon sugar
1/4 cup kalamata olives -- pitted and coarsely chopped
1/4 cup green olives -- preferably Italian, pitted and coarsely chopped
1 tablespoon capers -- drained
freshly ground black pepper -- to taste
1 1/2 tablespoons chopped fresh basil -- (1 to 2 T) optional

Preheat the oven to 375F (190C). Brush a large baking sheet with 1/2 tablespoon of the oil and set aside.

Cut the eggplant into 1/2-inch cubes. Place the eggplant cubes in a colander, sprinkle with salt, and drain for 30 minutes. Rinse under cold running water and pat dry with paper towels. (If time doesn't permit, omit salting and draining eggplant that is to be stewed or baked with several ingredients, as any bitterness is typically masked by other flavors.) Arrange the eggplant in a single layer on the prepared baking sheet. Quickly brush the eggplant with 1/2 tablespoon of the remaining oil. Bake for 20 minutes, turning and stirring once.

Meanwhile, heat the remaining 1 T. of the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook, stirring often, until softened but not browned, about 5 minutes. Stir in the tomatoes, reduce the heat to medium-low, and cook, uncovered, stirring occasionally, until the tomatoes are reduced to a pulpy consistency, about 25 minutes.

Add the water, vinegar, tomato paste, and sugar; blend well. Stir in the baked eggplant, olives, and capers; season with pepper. Cook for 5 to 10 minutes, stirring occasionally, until heated through and the flavors are well blended. Serve warm or at room temperature, garnished with the basil, if desired.

ADVANCED PREPARATION: the dish can be covered and refrigerated for up to three days. Bring to room temperature or reheat in a low oven before serving.

Make about 3 cups (12 one-quarter cup servings)

Per 1/4 cup serving: Cals 63; total Fat 4g (sat fat 0g); Carbs 7g; Fiber 2g; Prot 1g; Chol 0mg; Sodium 127mg.

"There are probably as many versions of this famous sweet and sour eggplant appetizer as there are cooks in southern Italy. the following rendition is my "baked" adaptation of a Sicilian recipe that calls for frying the eggplant in copious amounts of oil. Delicious on its own or as a side dish, caponata makes a fine topping for crostini, bruschetta, and polenta."

Description:
"1 pt"
Cuisine:
"Italian"
S(Formatted by Chupa Babi in MC):
"07.05.08"
Copyright:
"2001"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 60 Calories; 4g Fat (56.6% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 127mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

******

Sweet Polenta Pie with Roasted Vegetables - 2 pts, 24g Carbohydrate; 4g Dietary Fiber

Recipe By :"How It All Vegan" by Tanya Barnard & Sarah Kramer
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 calories LowFat (Less than 25%)
Spicy Vegan
Veggie WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Roasted Veggie Topping:
1 med carrot -- chopped
1 sm zucchini -- chopped
4 mushrooms -- quartered
1 sm green pepper -- sliced
1 sm red pepper -- sliced
1 sm red onion -- chopped
2 cloves garlic -- minced
1/2 c water
1 1/2 tbsp tomato paste
1 tsp apple cider vinegar
1 tbsp maple syrup
1 tbsp olive oil
4 fresh basil leaves -- finely chopped
4 Roma tomatoes -- chopped
salt -- (to taste)
pepper -- (to taste)
Pie crust:
1 c Coarse cornmeal
3 1/2 c Water
1 Tbsp oil
salt -- (to taste)
pepper -- (to taste)

Preheat oven to 450 degrees

TOPPING:
In a lg bowl, combine carrots, zucchini, mushrooms, peppers, onions, and garlic.
Drizzle lightly with olive oil and mix well.
Lay veggies out on a cookie sheet or lasagna pan and roast in the oven for 15-20 minutes, stirring occasionally, until vegetables are browned.
Place 1/2 c of the roasted veggies into a blender or food processor and blend with the water, tomato paste, vinegar, maple syrup, oil, basil, and tomatoes
Transfer this sauce and remaining roasted veggies to a medium saucepan and cook on med-high heat for 10 minutes.
Add salt and pepper to taste. Simmer on low heat.

PIE CRUST:
In a med bowl, whisk together the cornmeal with 1c of cold water, then set aside.
In a med pot, bring the remaining 2 1/2 c water to a boil. Once boiling, add cornmeal mixture and turn heat down to med-low. Add oil, salt, and pepper. Continuously stir mixture for about 10-15 minutes, until the mixture sticks together and becomes very stiff.
Pour into a lightly oiled pie shell or a casserole dish. Let set for 5-10 minutes.
Pour veggie topping into pie crust. Cut into slices.

Serves 8

Description:
"2 pts"
Source:
"Posted 5:22 PM by Eric to Unknown"
S(Formatted by Chupa Babi):
"07.07.08"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 141 Calories; 4g Fat (24.9% calories from fat); 3g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 435 0 0 0 0

My Love Affair with Curry

When I was a little girl we went to a restaurant for Easter Sunday once called Patricia Murphy's. My mother always cooked, especially for holidays, but this year she wasn't feeling well, so my grandmother took us out to dinner. It is a restaurant that no longer exists and you can see information about it's history and tradition here: Patricia Murphys Gardens in Yonkers

Lamb being a traditional Easter choice for a meal was on the menu and they made it with a herb and curry rub. My mother HATED curry, and she couldn't eat dinner that day because the whole place reeked of the perfume of the curry.

After that, I assumed that I didn't like curry. And, until I was out on my own and cooking for myself, I continued to believe that. When I finally tasted it at an Indian restaurant I fell in love. I also love the Thai curries that I have tried. So, now I cook them for myself or order them at a restaurant any time I can.

I just got a new cookbook called 660 Curries, The Gateway to Indian Cooking by Raghavan Iyer. Well, it is an encyclopedia of flavor on every page. I will have to finish this review and spend the rest of my living days reading and cooking from this book and I still won't be able to try half of them.

Curry is the gateway to Indian cooking. It is the backbone of Indian cooking, it's the GLORY of Indian cooking. Curry has nothing to do with the powder in a can and everything to do with amazing flavors. Curry is the dazzling layering of spices and ingredients, the familiar made new and the exotic made accessible. Not to mention all the tasty sauce to mop up with rice or bread. 660 Curries is Salmon with Garlic and Turmeric, Grilled Chicken with Cashew-Tomato Sauce, Lamb Shanks Braised in a Fennel and Cumin-Kissed Broth, Toasted Tamarind-Rubbed Shrimp, Pork Ribs with a Sweet-Sour Glaze. 660 Curries is traditional, contemporary, extraordinary, and it's jam-packed with easy one dish dinners that dance on the palate, in recipes created for the home kitchen. Even some of the more exotic ingredients are easily gotten from a list of mail order sources or some easy substitutes.

The beginning of the soft cover book has 16 pages of full color photographs. The chapters are plentiful and complete.

1 - The Curry Quest - history and information
2 - Spice Blends and Pastes
3 - Appetizer Curries
4 - Poultry, Game & Egg Curries
5 - Beef, Lamb & Pork Curries
6 - Fish & Seafood Curries
7 - Paneer Curries
8 - Legume Curries
9 - Vegetable Curries
10 - Contemporary Curries
11 - Biryani Curries
12 - Curry Cohorts

It also has 4 Appendix

Metric Conversion Charts
Glossary of Ingredients
The Elements of Curry
Mail Order Sources for Spices and Legumes


In over 800 pages there is more information than you ever need. I wanted to find just one recipe to try first so I closed my eyes, flipped the pages and pointed and chose Pigeon Peas and Peanuts with Jaggery. It was awesome. My husband wants to know when I am going to try something else from this book.

1 cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
1/2 cup raw peanuts (without the ski)
2 cups chopped fresh or frozen fenugreek leaves; or 1/2 cup dried fenugreek leaves soaked in a bowl of water and skinned off before use
1/2 cup shredded fresh coconut; or 1/4 cup shredded dried unsweetened coconut, reconstituted
1 tablespoon crumbled jaggery or firmly packed dark brown sugar
1 1/2 teaspoons coarse kosher or sea salt
1 teaspoon tamarind paste or concentrate
1/4 teaspoon ground turmeric
4 to 6 fresh green Thai, Cayenne or Serrano chiles, to taste, stems removed, slit in half lengthwise, do not remove the seeds.
2 tablespoons Ghee or canola oil
1 teaspoon black or yellow mustard seeds
1/2 teaspoon ground asofetida

1 - Place the pigeon peas and the peanuts in a medium-size saucepan. Fill the pan halfway with water and rinse the pas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times until the water remains relatively clear; drain. Now add 4 cups water and bring to a boil, uncovered, over medium-high heat. Skim off and discard any foam that forms on the surface. Stir in the fenugreek leaves. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the pigeon peas are tender, 20 - 25 minutes.

2 - Stir in the coconut, jaggery, salt, tamarind paste, turmeric and chiles. Continue to simmer the dal, still over the medium-low heat, uncovered, stirring occasionally until the flavors meld, about 5 minutes.

3 - Heat the ghee in a small skillet over medium-high heat. Add the mustard seeds. Cover the skillet and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Sprinkle in the asaferida. Pour this into the dal, and serve.

Note: To reconstitute coconut, cover with 14/ cup boiling water, set aside for about 15 minutes, and then serve.


Jaggery: A bamboo like sugarcane that dots the landscape in India. Mexican stores sell a similar product called piloncillo. Dark brown sugar is an easy substitute.

Ghee: Clarified Butter

Asafetida: A member of the carrot family. It is dried and then grated. It smells like the worst thing you have ever had in a kitchen. A cross between dirty socks and rotten onions. But, when cooked it tastes like oniony-garlick. (I can't get past the smell. I don't use it, I use onion and garlic!)

As a post note: I ran into another review with many pictures and other recipes for this book on line. Check out this link.