Tag Archives: Supper

Black Bean and Corn Patties

This is a recipe from Food52.  Smoked paprika is a must, as is a food processor.  We serve on top of mixed greens dressed with lemon juice and olive oil, and top the patty with N’s Killer Guacamole, salsa, sour cream, and thinly sliced red onions (we don’t think it would taste good on a bun).

Serves 4 to 6

  • 1 small yellow onion, chopped 
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3 cupscooked black beans, DIVIDED (or approximately 1 1/2 cans, rinsed and drained) 
  • 1 1/2 teaspoons cumin powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • Black pepper to taste
  • red pepper flakes, to taste
  • 2/3  quick oats, plus extra as needed
  • 3/4 cups fresh corn cut from cobs
  1. Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
  2. Add the cumin, paprika, chili powder, sea salt, and peppers to taste. Stir in the sauté pan till spices toast lightly.
  3. Add 2 cups of the beans and stir to coat with the spices and onions.  Turn off heat.
  4. Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it’s well combined but still has texture.
  5. Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn, and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
  6. Shape mixture into six patties. Pan fry them in olive oil until golden on each side, and heated through.

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Filed under food, Protein, Salads, Vegetarian (lacto/ovo), whole food

Aarti Sequeira’s Keema

Love her recipes!

  • 3 Tbsp canola oil
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • ~ 1 Tbsp fresh ginger, minced
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp good garam masala
  • 1/2 tsp ground cumin
  • 1/2 teaspoon cayenne pepper

 

  • 1 lb ground beef
  • 2 medium tomatoes, chopped
  • 1 cup water
  • kosher salt and freshly ground black pepper
  • 1/2 cup frozen peas, thawed
  • 2 tsp malt vinegar or apple cider vinegar
  • 1/4 cup cilantro, chopped
  1. In a large skillet, heat the oil and add onions; cook until golden (do not rush this step)
  2. Add the garlic and ginger, and sauté for another minute.  Stir in the spices, and cook for 1 minute.
  3. Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.
  4. Add the tomatoes, 1 cup of water, and season with salt and pepper.  Simmer, partially covered, about 10 minutes.
  5. Add the peas, and cook another 5 minutes, partially covered.
  6. Stir in the vinegar and chopped cilantro.
  7. Serve with warm chapatis, or over rice.

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Filed under comfort food, dinner, food, Main Course, Protein, whole food

Moroccan-style Vegetable Pie with Chickpea Crust

This recipe is from CBC’s “Best Recipes Ever

 

  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1/4 tsp cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 sweet yellow pepper or red pepper, diced
  • 1 zucchini, diced
  • 3 cups small cauliflower florets
  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1 cup (250 mL) tomato pasta sauce
  • 1 tbsp lemon juice
  • 1 cup frozen peas
  • 2 tbsp fresh coriander or parsley, chopped
  • 2 tbsp almond butter or peanut butter

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.

Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.

Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.)

Chickpea Crust*:

  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1/3 cup cold butter, cubed
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1-1/2 cups all-purpose flour
  • 1 tbsp milk

Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.*

Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.

Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting.

*Note:  I had to add about 2T more butter, and 3T more cold water to make the dough hold together enough to knead it.

Servings: 6

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Filed under dinner, food, Main Course, Vegetables, Vegetarian (lacto/ovo), whole food

Cauliflower and Chickpea Coconut Curry

This is certainly not authentic, and doesn’t have well developed flavours, but it’s very quick and easy.  Chop up some hot pepper and add at the beginning if you’d like to zip things up.  Add some potato, small cubes, along with the cauliflower.

  • 2 Tbsp ghee or vegetable oil
  • 1 large onion, small dice
  • 3 cloves garlic, minced
  • 1” piece of ginger root, finely minced or grated
  • 2- 15 oz tins chickpeas, rinsed and drained
  • 1 28oz tin diced tomatoes
  • 1 head cauliflower, cut or broken into florets
  • 1 tin coconut milk (not sweetened!)
  • salt, to taste
  • ¼ cup cilantro, chopped

In a Dutch oven, heat the ghee over medium heat.  When it is shimmering, add the onion and stir occasionally until softened.

Add the garlic and ginger, and cook a few minutes longer until the onion begins to caramelize.

Stir in the spices and toast for a couple of minutes until they are fragrant.  Add a couple of drops of water to prevent burning, if you need to.  Stir constantly.

Add the tomatoes, coconut milk, chickpeas, and cauliflower.  Bring to a boil, reduce heat to low and cover.  Simmer for about 15 minutes, until the cauliflower is tender.

If desired, take lid off and cook for a few more minutes  until sauce has reduced to the consistency that you like.

Taste for salt.  Add the chopped cilantro and stir carefully.

Serve over brown basmati rice, or with roti or naan

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Filed under food, Main Course, Protein, Vegetables, Vegetarian (lacto/ovo)

Stir Fried Vegetables

We’ve been on a years-long quest for a stir fried veggie recipe that duplicates takeout, and have recently found it via Grace Young, author of Stir-Frying to the Sky’s Edge, and posted at the Kitchn.  Wonderful photos and tips are included with the recipe, as well as wok care etc.  This is the adaptation for our own kitchen:

Vegetables

  • 4 cups of chopped firm vegetables, OR 8 to 12 cups of leafy greens — such as baby bok choy cut into lengthwise halves, or other greens cut into 1” wide pieces

Sauce

  • 2 Tablespoons dry sherry or rice wine
  • 1 Tablespoon chicken broth (we use organic vegetarian cubes to mix up with water for this small amount)
  • 2 Tablespoons soy sauce

Aromatics

  • 3 medium cloves garlic, smashed with the side of a knife
  • 1 teaspoon minced jalapeno chilies, with seeds (optional)
  • 1 Tablespoons oil
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  1. Cut up the ingredients:  it is extremely important that all of the ingredients are cut as directed!  Each piece must be of uniform size.  Cut the vegetables and set them aside in a bowl.  Prepare the aromatics as directed and set them aside as well.
  2. Make the sauce:  In a small bowl, combine the sherry, broth, and soy sauce.
  3. Heat the wok:  Turn on a stove burner to high.  Set a 14” wok over the burner.  The wok is hot enough when droplets of water dropped into it evaporate within 1 to 2 seconds of contact.  Do not overheat the wok!
  4. Pull the wok off of the heat and add the oilSwirl it around until it coats the sides and bottom.  If the wok smokes wildly the moment you add the oil, it is too hot.
  5. Add the aromatics to the wok:  Put the wok back on the heat.  Add the garlic and chilies, and stir them for 10 seconds, until fragrant.
  6. Add the vegetables:  Push the garlic and chilies up the sides of the wok and add the vegetables
  7. Season the vegetables:  Sprinkle the salt and pepper over the top. 
  8. Set a timer for 2 minutes.
  9. Stir-fry the vegetables for 1 minute, or until the vegetables begin to wilt.
  10. Add the sauce:  Pour the sauce mixture around and down the sides of the pan instead of directly into the centre.  Stir-fry and toss to coat the vegetables.
  11. Cover and cook for 15 seconds.
  12. Uncover and stir-fry for another 30 to 60 seconds, or until the vegetables are crisp-tender and brightly coloured.

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Pierogis, Perogies, Etc

True comfort food for me — my great Aunt Rose made the very best “cheese pillows” ever, and my Grandmother’s and Mom’s were fantastic.  The “Kleckner Girls” made two varieties:  one with dry curd cottage cheese, and another with basically mashed potatoes with lots of sharp cheddar mixed into the mashed potatoes while they were hot.  A fiddle to make, but worth the effort.  This is the recipe for the dough, and the filling. Makes approximately 75 perogies.

  • 2 cups sour cream
  • 4 ½ cups all purpose flour
  • 2 tablespoons melted butter
  • 2 eggs plus 1 egg yolk
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  1. In a large bowl, miss all of the ingredients and knead into a soft, pliable dough.
  2. Cut in half and let rest, covered, for 10 minutes.
  3. Roll out each half into a thin circle ( about 1/8”).
  4. Using a drinking glass or biscuit cutter, cut the dough into round circles.
  5. Fill them with desired filling (we like a potato/sharp cheese filling*).  Place less than a tablespoon of filling in the centre of each circle, and fold in half.
  6. Press and seal into a half moon.  If desired, rub a bit of water around the edges to ensure a tight seal.
  7. Cook for 10 minutes in boiling salted water, until they float to the top.  Drain.
  8. Pan fry in butter, and serve with caramelized onions, fried crumbled bacon, and sour cream.

*For potato and cheese filling, boil approximately 1 ½ pounds of peeled potatoes.  Drain and mash well with a little butter and milk.  Add grated sharp cheddar, to taste (lots is good — a ratio of 1:1 is my favourite).  Taste, and season with salt and pepper.  Sometimes some caramelized minced onions can be added for a change.

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Tomatoey Chicken Curry

  • 2 ½ tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp mustard seeds
  • ½ tsp ground fennel seeds
  • pinch red ground Indian chilies
    • 3 tbsp ghee
    • 2 medium onions, minced
    • salt
    • 6 garlic cloves, minced (appx 2 tbsp)
    • 1 tbsp minced or grated fresh ginger
    • 1 jalapeño chile, seeds and ribs removed (include seeds if you want it hotter), minced
    • 1 tbsp tomato paste
    • 2 ¼ pounds boneless, skinless chicken
    • 1 cup water
    • 2 plum tomatoes, cored, seeded, and chopped finely (about 1 cup)
    • ½ cup frozen peas, thawed
    • ½ cup coconut milk or whole milk plain yogurt
    • ¼ cup fresh cilantro leaves, minced
    • 2 tbsp unsalted butter
    • ground black pepper
  1. Combine the spices and set aside.  Heat the ghee in a large Dutch oven over medium heat until shimmering.  Add the spices and sauté until fragrant, about 10 seconds.
  2. Stir in the onions and 1 tsp salt, and cook, stirring constantly until the onion is softened and lightly browned, 10 to 12 minutes.
  3. Stir in the garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.
  4. Stir in the chicken to coat with the spices and cook, stirring often, until it is just opaque, about four minutes.
  5. Stir in the water and bring to a boil.  Cover, reduce to a simmer, and cook until no longer pink.
  6. Transfer the chicken to a plate and shred into bite-sized pieces using two forks.
  7. Stir the tomatoes, peas, coconut milk or yogurt, cilantro, and butter into the sauce until combined, then stir in the shredded chicken.
  8. Return the curry to medium heat and cook, until the butter is melted and the sauce is hot, 1 to 2 minutes.  Season with salt and pepper.

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Filed under food, Main Course, Protein

Asian Inspired Beef Lettuce Rolls

Will wonders never cease?  We’ve found another ground beef recipe that is really good!  The flavours and textures are so delicious, that I don’t even really notice the ground beef.  Adapted from “Canadian Living”.  Serves 4 people.

Ingredients

  • 1 four-inch piece cucumber, cut in half lengthwise, then very thinly sliced crosswise
  • 1 sweet red pepper, cut into matchstick-sized pieces
  • 1 carrot, shredded
  • 2 green onions, thinly sliced
  • 8 Boston lettuce leaves or leaf lettuce, washed and dried (we use a whole head)
  • 4 lime wedges
  • about 1 cup of dried parboiled rice, sushi rice, jasmine rice — or any sticky rice — cooked according to package directions, and placed in a serving dish
  • 1 lb lean ground beef
  • 3 cloves garlic, minced
  • 1 tsp minced gingerroot
  • 1 tsp Chinese five-spice powder
  • ¼ cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp Asian chili sauce or hot pepper sauce

Preparation:

  1. Arrange vegetables, lettuce and lime wedges on serving platter, or place in small bowls.
  2. In large nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes.  Drain off any fat.
  3. Add garlic, ginger and five-spice powder; cook over medium heat, stirring, until aromatic, about 2 minutes.
  4. Add hoisin sauce, soy sauce and chili sauce; cook, stirring, until hot, about 4 minutes. Transfer to bowl.
  5. Let each person spoon beef mixture into each lettuce leaf. Top with some cooked rice, cucumber, red pepper, carrot and green onions. Squeeze some lime onto the filling.  Wrap lettuce around filling.

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Bonnie and Grandma Ruth’s Pork Pie

I grew up eating Bonnie’s pork pie; my mom also makes this recipe, and now we have started!  This recipe makes one absolutely gigantic meat pie, or two normal-sized pies.  If you want two pies, just make sure you have enough pie dough to line two pie plates.

Pork Pie

While I'm not the Queen of Piecrusts, this is what a single pie -- less about 1/3 cup filling -- looks like.


  • Pie crust for 10” covered pie (roll out 2 rounds)
  • 3 lbs lean ground pork
  • 2 small onions, minced
  • ¾ cup boiling water
  • 2 cloves garlic, minced
  • 2 ½ tsp salt
  • ½ tsp celery salt
  • ½ tsp freshly ground black pepper
  • ½ tsp sage
  • 2 pinches ground cloves
  • 4 to 5 medium potatoes, peeled and chopped roughly
  1. Cook pork over low heat with a little water, and drain off excess fat with a spoon.
  2. Add all the rest of the ingredients, stirring constantly until the meat loses its pink colour, and liquid has reduced by half.
  3. Cover and cook 45 minutes longer.
  4. Meanwhile, boil potatoes until tender, drain, and then mash them.
  5. Mix the potatoes into the cooked meat mixture, and cool.
  6. Preheat oven to 450F
  7. Lay one of the piecrust rounds into a 10” pie plate.
  8. Fill the pie so that the mixture forms a high mound.
  9. Cover with remaining  pie dough round, seal, and cut some venting holes.
  10. Bake at 450F for 10 minutes.
  11. Reduce heat to 350F, and continue baking for 30 to 40 minutes, or until crust is golden and baked through.

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Shipwreck Casserole

A bit of a pain to assemble, and not very gourmet, but once it’s put together it can just sit unattended for two hours in a 350F oven.  Reminds me of 70’s fare and the foil packed dinners that we used to make for camp fire cooking.

  • 2 large onions, sliced thinly
  • 2 medium potatoes, sliced thinly
  • 1 lb lean ground beef, or lamb
  • ½ cup long grain white rice, uncooked
  • ½ to 1 cup finely diced celery
  • 10 oz condensed tomato soup
  • 10 oz soup can of very hot or boiling water
  • salt and pepper, to taste
  • dried or fresh herbs, to taste
  1. Spread onions over the bottom of a greased 2-quart lidded casserole dish; sprinkle with salt and pepper and herbs, if using.
  2. Lay the sliced potatoes over the onions, and sprinkle with salt and pepper and herbs, if using.
  3. Pat the ground beef evenly over the potatoes; sprinkle with salt and pepper and herbs, if using.
  4. Evenly distribute the dry rice over the ground beef.
  5. Spread diced celery over the rice and ground beef; sprinkle with salt and pepper and herbs, if using.
  6. Mix soup and hot water together, and pour over top of the casserole.
  7. Cover the dish, and bake, covered, in a 350F oven for 2 hours until vegetables are tend

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A Facsimile of Boston’s Creamy Chicken Curry Pasta for Niall

  • 3 cups dry penne
  • 2 Tablespoons or so of butter, or vegetable oil
  • 1 medium red onion, cut into bite-sized chunks
  • 1 red pepper, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 Tablespoons hot madras curry powder
  • pinch of dried chili flakes
  •  2 to 2 ½ cups heavy cream
  • 2 chicken breasts, cooked and cut into bite-sized pieces*
  • ¼ cup to ½ cup pineapple, cut into bite-sized pieces (fresh or canned, drained)

Bring a large pot of generously salted water to a rolling boil.  Add dry penne, stirring to prevent it from sticking together.  Cook according to package directions, approximately 7 or 8 minutes.  Drain well, but do not rinse!

Meanwhile, melt the butter or heat the oil, and add the red onion.  Stir and cook until it begins to sweat, and then add garlic and red pepper.  When they are softened, but still have a bit of a “fresh bite”, add the curry powder and chili flakes.  Stir and cook for a minute or two.

Stir in the heavy cream, bring to a very gentle boil and cook until it begins to thicken to the consistency you like for your alfedo-ish sauce.  Gently stir in the cooked chicken pieces and the pineapple, and cook till they’re heated through.

* to cook the chicken, one can bake in the oven or cut into bite-sized pieces and sauté with the vegetables until no longer pink.  To bake ahead, put two boneless, skinless chicken breasts onto a baking sheet and drizzle with olive oil.  Turn twice, two coat the entire breast.  Sprinkle generously with salt and pepper, then bake for 40 minutes or so in a preheated 350F oven.

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Candied Pecans

  • ½ large egg white
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¾ teaspoon sea, or kosher, salt
  • Large pinch to 1/8 teaspoon cayenne pepper
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons water
  • 2 to 3 ½ cups raw pecan halves
  1. Preheat oven to 300F.
  2. Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water.  Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
  3. Break apart into single nuts.
  4. Store in an airtight container at room temperature.

These are great on a spinach salad dressed with citrus vinaigrette.  For nuts that are great “out of hand”, try Maple Roasted Almonds.

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Filed under Appetizers, food, Protein, Salads, Vegetarian (lacto/ovo)

West Indies Style Rub for Pork Tenderloin Kebabs

Toast over medium heat in a dry skillet (about 2 or 3 minutes):

  • 2 Tablespoons cumin seeds
  • 2 Tablespoon coriander seeds

Remove from heat, and let cool to room temperature. With a mortar and pestle, grind to a fine powder.  Transfer to a small bowl and add:

  • 2 Tablespoon curry powder
  • 2 Tablespoon freshly ground black pepper
  • 2 Tablespoon ground ginger
  • 2 Tablespoon salt
  • 1 Tablespoon ground allspice
  • 1 Tablespoon ground red pepper

Stir well.  Will keep for a few weeks if kept airtight and dry.

Cut the tenderloin into large cubes, and rub the spice mixture into it.  “Marinate” in fridge for a minimum of 2 hours to a maximum of 24 hours.  Tastes better if marinated longer.  Thread onto skewers and grill.

 

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Niall’s Summer Pasta Salad

Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family

The Salad Ingredients:

  • ½ lb pasta, cooked and drained
  • ½ cup celery, chopped small
  • ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
  • 1 carrot, shredded
  • ½ red or green pepper, diced
  • 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
  • ½ cup cottage cheese
  • Cheddar cheese, shredded, a handful
  • ½ cup cucumber, seeded and chopped

The Dressing/dip Ingredients:

This makes way more than the above recipe requires!

  • 2 cups plain yogurt
  • 1 cup real mayonnaise
  • 1 teaspoon dried dill weed
  • ½ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. Whisk all dressing ingredients together and set aside.
  2. Gently combine all of the salad ingredients.  Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over.  Refrigerate until flavours mingle.

The left over dressing makes a great raw veggie dip.


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Filed under food, Grains, Main Course, Protein, Salad Dressing, Salads, Vegetables

Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Raita/Cucumber Salad

We eat a few different versions of raita, but this one goes nicely with these beef kebabs.

  • 1 English cucumber, halved, seeded and chopped finely
  • 1 cup yogurt, plain
  • 1 tablespoon mint, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/2 to 1 small jalapeño pepper, seeded and finely diced

Mix all of the ingredients together; eat within an hour or two.

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Indian Flavoured Kebabs

Soak 9 bamboo skewers in water while making the meat mixture.

Mix together in a large bowl:

  • 1 cup very finely minced onion (1 large)
  • ½ cup chopped fresh cilantro
  • one 2 ½“ piece of fresh ginger, peeled and minced (about ¼ cup)
  • 1 large clove garlic, minced
  • 2 tablespoons fresh mint, finely chopped
  • 2 jalapeño peppers, seeded and minced
  • 1 teaspoon ground red pepper
  • 1 teaspoon salt

Add and mix with hands until evenly combined:

  • 1 ½ lbs ground beef

Shape this mixture into 9 flattened sausage shapes, approximately 4” long, 1 ½“ wide, and 1” high.   Carefully thread each sausage shape onto a skewer.

Grill on a barbecue until browned and just cooked through, about 2 minutes per side.  You may also broil them in the oven, for 3 to 5 minutes per side, using a slotted broiling tray.

Serve wrapped in a warm naan or pita, or with basmati rice, and raita.

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Marinade for Lamb

  • ½ cup vegetable oil (do NOT use less)
  • 2 Tbsp ground cumin
  • 1 ½ tsp salt
  • 1 ½ tsp ground cayenne pepper
  • 2 Tbsp ground coriander
  • 1 Tbsp paprika
  • 1 tsp turmeric
  • 2 Tbsp garlic, finely chopped (about 6 cloves)

Whisk all ingredients together, and marinate lamb in refrigerator for at least 2 to 3 hours, but no longer than a day.

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Indian Inspired Ground Beef and Potatoes

  • 3 Tbsp ghee (or non-GMO vegetable oil)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 2 tsp cumin
  • 2 tsp ground coriander seeds (not cilantro leaves)
  • 1 tsp ground turmeric
  • Indian ground chili pepper powder, or cayenne, to taste
  • 1 pound lean or extra lean ground beef
  • 1/2 cup chopped tomatoes, either fresh tomatoes, or canned  and drained
  • 1 pound potatoes, peeled and cut into 1/2 “ cubes (this is roughly 3 – 4 medium)
  • 1 cup water
  • 1 cup or so of frozen green peas
  • Salt, to taste
  • freshly ground black pepper, to taste
  • Handful of cilantro, chopped
  1. Heat the ghee in a large heavy skillet over moderate heat and sauté the onion until golden.   This will take approximately 10 minutes.
  2. Add garlic, and sauté until fragrant, about 1 or 2 minutes.
  3. Add all of the seasonings and toast well; the ghee will glisten on top.
  4. Stir in beef and tomatoes and cook, breaking up the beef, until the beef is browned and the liquid has evaporated, leaving only the ghee.
  5. Add the potatoes and cook, stirring, for 2 minutes.
  6. Add the water, reduce the heat, and simmer covered until the potatoes are tender, 15 to 20 minutes. Increase the heat, remove the cover, and cook until all the water has evaporated.
  7. Add the peas and stir well.
  8. Gently stir in the chopped cilantro, taste for addition of salt and pepper, and serve with naan, rice, or other hearty bread.

Serves 4 to 6.

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Pork Tenderloin, Lo Mein Style

  • 4 dried Chinese mushrooms
  • ¼ cup hot water (don’t discard the water)
  • 1 pork tenderloin, about 1 lb
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • Chinese noodles (we like Rooster Brand noodles, and use 1-2 squares per person — these are not really “instant” noodles)
  • 2 Tablespoons vegetable oil
  • 1 slice fresh ginger, minced or shredded
  • 2 cloves garlic, minced
  • 1 cooking onion, cut into bite-sized pieces
  • 1 large stem of broccoli, cut into bite-sized pieces
  • 1 large carrot, shredded
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon Asian sesame oil

Soak mushrooms in the ¼ cup hot water until soft, about 15 minutes.  Drain, reserving liquid (pour through a paper towel to sieve, if desired).  Remove and discard mushroom stems.  Cut caps into shreds or tiny pieces.   To reserved mushroom water, add the soy sauce and oyster sauce.

Slice tenderloin horizontally, with the grain, so that you have two long pieces.  Cut these against the grain, into strips about 1/4 “ thick.

In a bowl, toss pork tenderloin with cornstarch and salt.

Meanwhile, in a large pot of boiling water, cook the noodles until just tender, according to the package directions, or 5 to 7 minutes.

In a wok, heat vegetable oil until just smoking.  Add ginger and garlic and stir-fry until fragrant, about 20 seconds.  Add pork and stir-fry until meat loses its pink colour, about 3 minutes.

Mix together the reserved mushroom water, the soy sauce, and the oyster sauce, and set aside.

Add all of the vegetables, and the mushrooms.  Stir-fry until warmed through, about 1 to 2 minutes.

Add the sauce mixture, and the noodles.  Toss and stir-fry, coating to mix, until noodles are hot, about 3 minutes.  Drizzle with sesame oil and serve.

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