Tuesday, August 31, 2010
These would make great bites in very little time. Add 2 tablespoons each of chopped parsley, dill and chives to a cup of ricotta, add a handful of walnuts, season with salt and blackpepper, pulse for a couple of seconds in a blender, roll everything in a couple of tortillas- and voila- a healthy snack is ready!
Saturday, August 28, 2010
I guess this crunchy dish is present wherever cabbage, carrots and onions grow, with variations in terms of the secondary ingredients used to make it. My mother makes this mix (called varzari) and marinates it, which is then used as stuffing in bell peppers or pastries.
This one here is an Indian twist to these versatile fry. Green chili, curry leaves, mustard and paprika add a unique flavour to the slightly crunchy cabbage, carrot and onion! It makes a perfect side dish for rice or just wrap it in a chapati and enjoy!
Thursday, August 26, 2010
Sliced celery stalks and carrots balance its tangy character and pinto beans add a bit of body and fullness. Garnish with cilantro leaves....I also added coriander seeds in the beginning of cooking it, for more intense flavour! It was enjoyed with toasted wholewheat bagels spread with butter! .
Posted by Adelina at Thursday, August 26, 2010
Tuesday, August 24, 2010
This is one of the quickest and simplest dishes to prepare, and a few tips will deliver a perfect roasted potato on your plate! Again, thanks to America's Test Kitchen for these great tips!
- Covering the potato with some sort of dish or foil till half done will get it cooked faster in its own steam and retain more flavour
- Add the rosemary about 3 minutes before you plan to remove the dish out of the oven, for perfect and even flavouring
- Mix in the mashed garlic just after removing the potatoes from the oven, for a fresh, intense garlic flavour
Monday, August 23, 2010
Sunday, August 22, 2010
This time I thought I would give it a try with a salad! It is easy to eat the salad off the plate, but how much easier it is to have it wrapped in a cozy tortilla! Especially if you are on the run!
It takes about 10 minutes to prepare the whole thing (granted you already have the tortilla or chapatti), and you have a healthy, delicious and crunchy snack in minutes!
If you do not have the ready made chapatis, it is really easy to make them from scratch! Flour, water, salt, a bit of muscle force- as I said before!
For 4 servings you will need:
- 4 whole medium sized wheat tortillas or chapatis
- 1 carrot- julienned
- 1/2 cucumber, julienned
- 4 lettuce leaves
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 4 green onion sprouts
- 4 parsley strands
- salt to taste
- black pepper
- olive oil
- Place 1 tortilla or chapati flat on a surface
- Place a lettuce leaf on the upper half of it, as you face it
- Place little of carrot, cucumber, red and green bell pepper, green onion and parsley
- Sprinkle with olive oil, season with salt and black pepper
- Fold the lower half over the upper half, and wrap the tortilla to form a cone shaped wrap
- As a variation, place all the ingredients, including the seasoning, in a row starting from the lower half working towards the upper half, as you face it
- Wrap tightly to form a tube, then cut diagonally to obtain two wraps
- Salad wrap ready in minutes, enjoy!
Saturday, August 21, 2010
Friday, August 20, 2010
After a few days of road trips, it felt so good to be home and just enjoy the comfort of a fresh meal and the softness of the sofa- my tired back! My moong sprouts were ready to be harvested and after taking stock of what was in the fridge and pantry, the making of this dish was a breeze. Separately stir fried the tofu till golden- brown. Stir-fried some garlic, ginger and bean sprouts in a bit of sesame oil, added green and red bell peppers, stirred in cooked egg noodles, seasoned with salt, soy sauce and ground white pepper. Folded in the tofu and enjoyed it a lot! Home, Sweet Home!
Thursday, August 19, 2010
This salad is one of the most eaten in our house- we love the rainbow of colors in it, the crunchiness and certainly the goodness of a fresh salad! Yellow, red, and orange bell peppers, white and red cabbage, green onions and parsley, seasoned with olive oil, a sprinkle of apple cider vinegar and pinch of salt- ready in minutes, you will love it too!
Tuesday, August 17, 2010
Moldovan food is delectable, simple and fuss-free, and that is what perhaps makes it so special. When you taste it, you may not be dazzled by extravagant spices and complex flavours, but you will surely taste the food in it, and I mean it. A skilled cook in Moldova is considered the one who can prepare a delightful dish using few ingredients, without masking the taste of the main ingredients with "little of everything". Thus spices are used with caution (no, our food is not bland), and herbs with lots of art.
I remember as a kid taking my pail, packing up a picnic, and heading to the wooded strip along the railway track that runs not far from our village to pick up mushrooms after a few rainy days! What a treat it was for the whole family! And my mom used to make this tasty and crunchy dish using sour cream, onions, tomatoes and the brown mushrooms fresh from the forest! A bit of fresh dill and pinch of black pepper in it was a great addition and nothing tasted better and more comforting than this sauce eaten with a freshly baked slice of bread or mamaliga (polenta).
Sunday, August 15, 2010
When we find good deals on mangoes, we buy in plenty! For one, we love them fresh as fruit, next, there is Lassi, the Indian shake that usually has yogurt and fruit pulp as main ingredients. This time we found the deal of our lifetime, not only in terms of savings, but what we got for those pennies too. The mangoes were just perfect- and I mean it: very large, buttery, sweet, and fragrant! So this time my lassi is less traditional with more mango pulp, less yogurt, no water or sugar at all, and plenty of body! We enjoyed it with a pinch of powdered cardamom and served it chilled, of course!
Saturday, August 14, 2010
I found this recipe in one of my exotic recipe books, while looking for ideas on how to use the coconut milk in the pantry, which was getting close to its expiration date! Supposed to be quite authentic (you tell me!), we enjoyed the taste a lot. We actually ate it with plain rice, the soup serving as gravy, as the recipe suggested. But it certainly tastes great on its own as well.
- 12 fluid ounces soup vegetable broth
- 3 kaffir lime leaves, shredded
- 2 (2") pieces fresh lemongrass, bruised to release flavor
- 1/2 inch cube (or a bit more) galangal sliced thinly
- 1 tablespoons red curry paste
- 1/4 teaspoon tumeric
- 2 tablespoons lime juice
- 5 fluid ounces coconut milk
- small red Thai chili peppers, slightly crushed (to taste)
- Heat the stock, add the lime leaves, lemongrass, galangal, curry paste, tumeric and lime juice.
- Stir thoroughly and bring to a boil, and add coconut milk, then the chili peppers. Bring back to the boil.
- Lower the heat to keep it simmering and cook for about 2 minutes.
- Cool the soup. Remove the lemon grass.
- Using a blender, blend the soup to achieve an even consistency.
Thursday, August 12, 2010
I have been seeing Masa Harina in stores for ever, but never bothered what that was for. Until last week when I was wondering how they make corn tortillas from scratch- and what better site to view a video than YouTube? So I thought of trying it myself, followed the instructions on the package to a T, and ended up with a very tasty batch of corn tortillas. If you do not have tortilla press, you can use the same method of putting the ball of dough between two sheets of wax paper and just roll it with a rolling pin, then carefully remove and cook the tortilla. I do not think i will ever again buy this delicacy!
Posted by Adelina at Thursday, August 12, 2010
Wednesday, August 11, 2010
Cooked celery, carrot and a few bay leaves (removed after cooking), pureed with parsley and tarragon, make a great light soup for a hot summer's lunch. And I always have my soups chilled in summer. This one tasted delightfully fresh when served this way! Croutons would add a bit of crunch to it, and make it more satisfying for a hungry belly!
Tuesday, August 10, 2010
Plantains have surely been on my "never-heard- or tried-before" list. Only after I married my Indian-made husband, I had the chance to meet face to face with this tough cookie. I still have a few of those on my list that I haven't explored yet, nopales and banana flower being just two of them. So when it comes to getting acquainted with new veggies or fruits, The Cook's Illustrated is my official guide. Those guys have done the homework for me, why trouble then? So I take all the advice possible, and get rolling.
Austinites know that Fiesta is a store of abundance, an I know it too. I ended up with a carload of fresh veggies the other day, and my plantains could not wait too long, so I cooked them the South American style, with coconut and plenty of passion! Enjoy!
Posted by Adelina at Tuesday, August 10, 2010