Monthly Archives: March 2014

Masala Cauliflower

I could eat indian food all the time. It is easily gluten free and paleo which is great. My favorite part about indian food is that its packed with flavor and veggie dishes. Making indian food at home is easy and fun. You can use this recipe on any mix of veggies.

 

Ingredients:

1 Small head of cauliflower

4 Carrots

2 Tbs Gram Masala Spice Blend

Cooking Spray or Oil

Start by cutting cauliflower and carrots into large pieces. Place into large bowl and toss with oil or spray. Add spice blend and toss well. Spread on a large foiled cookie sheet. Roast at 500 degree for 20 minutes.

 

If you can’t find the spice blend try making your own with cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg.

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Champorado

Every Valentines Day Jay always surprises me with a wonderful well planned meal. Always multiple courses, exotic, unique and excellent. This year the theme  was Mexican and Philippino fusion. He nailed it and the whole meal was amazing. For dessert he made this very special philppino chocolate pudding and it blew me away. In the states we have very few rice based treats but in other cultures rice can be used in many sweet options.

Ingredients:

3/4 Cup Dry Sweet Rice

2 Cups Water

2 Tbs Brown Sugar

1/2 Evaporated Milk

Topping

6 oz Bitter Sweet Chocolate

1/4 Water

Start by placing rice and water in slow cooker. Allow it to cook for 5 minutes and then stir in sugar. Cook until rice machine says its complete and rice is thick, sticky and not watery. When rice is done remove from rice cooker and give it about 10 minutes in fridge to cool. In four small bowls place equal parts of the evaporated milk. It should be about 2 Tbs in four separate glasses. Add equal amounts of cool rice to each bowl and place in fridge.

Now to make topping. Stat by chopping up the chocolate into small pieces and placing in box. Add water and heat. Heat over medium hight heat mixing slowly until chocolate is melted and thick sauce is formed.  Pour sauce over rice and cool the whole thing for at least an hour in fridge. Serve Cold.

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Baba Ghanoush

This is a recipe that has been passed down in my family for a long time. My dad use to tell me story’s of my grandma making it for him as a child in Isreal. I have never been able to get it just right but at least it’s close.

Ingredients:

2 Eggplant

6 Garlic Cloves

2 Tbs Tahini Paste

1 tsp Salt

1 Tbs Oil or Spay

Start by cutting each garlic cloves into about 3 large slices. Then using a pairing knife make a bunch off deep gashes in each. Shove a chuck of garlic in each slit. Spread oil or spray the eggplant all over. Place the eggplant on a grill or under a broiler turning every few minutes until each side is blackened and soft. Once the eggplants are fully cooked and soft peel off the skin. Place the inside of the eggplant in a food processor and mix it up well. Add the tahini and salt and pure. Serve cold or warm.

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Spicy Avocado Ranch Dip

I was looking for something a little more fun then guacamole. This came out spicy, creamy and perfect for dipping veggies in.

Ingredients:

2 Small Avocados

1 Cup Yogurt

1/2 Lime

1/2 Cup Fresh Cilantro

1/2 tsp Salt

1/2 tsp Garlic

1 tsp Oregano

1 tsp Parsley

1 tsp Sugar

1 Jalapeño Diced ( leave seed if you want extra spice)

 

Using a food processor mix together avocado, cilantro, lime and jalapeño. One mixed well add yogurt, salt, garlic, parsley, oregano and sugar. Pure until smooth and serve cold.

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Sweet and Sour Shrimp

I love Chinese food but I am always scared to eat it out because I have no idea what is in the sauce. I normally just order plain steamed veggies and meat. This recipe came out great!

 

Ingredients:

2 Bell Peppers (sliced thin)

1 Small Onion (sliced thin)

1 Cup Fresh Pineapple (diced small)

2 Pounds Large Shrimp (cleaned)

2 Tbs Corn Starch

1 tsp Salt

1 tsp Pepper

 

Sauce Ingredients:

1/3 Cup GF Soy Sauce

1 TBS Seracha  Sauce

1/3 Vietnamese Quick Fish Sauce

1/3 Cup Sweet Chili Sauce

1/3 Cup Water

1/2 Tbs Sugar

Juice of half a lime

 

Place peppers and onion in a well sprayed sauce pan over medium heat. Add pineapple, mix well and cook for a minute or two. Now add all the sauce ingredient, combine, cover and cook on low for 10-15 until pepper are soft. While sauce is cooking place shrimp in a bowl with salt, pepper and corn starch. Mix the shrimp up and then add to sauce once it’s ready. Increase heat to medium and cook shrimp for about 3  minutes until they turn pink. Serve hot on rice or steamed veggies.

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Spicy Chimichurri Sauce

I played with a recipe like this when I was taking culinary classes awhile ago. I love cilantro on everything and making a good sauce with it is a great solution. I used it on chicken but your can try steak or even fish. This is a great budget friendly party favorite.

Ingredients:

4 Cups cilantro

2 Clover Garlic

1 Tbs Olive Oil

2 Tbs Cider Vinegar

2 Tbs Red Wine (or 1 Tbs Honey)

1 Lime Juiced

1 tsp Salt

1 tsp Pepper

3/4 Jalapeño Seeded and Diced

Place all your ingredients in a food processor or bender and pure well. Store in fridge in an air tight container.

For an easy meal I marinaded 3 pounds of boneless, skinless chicken thighs in half the sauce. The broiled them on each side and served with extra sauce.

 

 

 

 

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Persimmon

Winter time persimmons come out and play. They can be found all over the market. The best way to describe them is a cross between sweet potatoes and tomatoes. 

Ingredient:

4 Persimmons

2 Tbs Brown Sugar

1 tsp Salt

1 Tbs Balsamic

 

Slice each persimmon into 8 wedges. Place in a bowl and toss with sugar, salt, balsamic and sugar. Place on a well sprayed baking sheet and roast at 500 degrees for about 15 minutes until they start to brown and caramelize on the outside. Broiling works also just watch carefully.

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