Aloo Saag (Indian Creamed Spinach & Potatoes)
June 25, 2008
This spicy spinach sauce is so good I could probably eat it on its own and be perfectly happy, but the potatoes make it a little more substantial — serve it with basmati rice or pita bread and you have yourself a simple but filling meal. Use whatever potatoes you like, though I prefer the waxy red or white-skinned varieties over the mealier-textured Russets. As for the spinach, I find that fresh spinach yields a brighter green-colored sauce with a slightly nicer flavor, but if you’re feeling lazy, frozen still yields a pretty tasty result.
1 lb. fresh spinach leaves, washed well (or frozen if you must)
2 cups 1/3″-dice potato (about 6 new potatoes)
4 fat cloves garlic
1/2 medium yellow onion
1/2 tsp. turmeric
1/2 tsp. salt, plus more as needed
1 tsp. garam masala
3 Tbsps. plain soy milk, plus more as needed
crushed red pepper to taste
serves 2 as main dish, 4-6 as a side
time 20-30 minutes
1 Wash the spinach leaves well and drain. Toss them in a pot along with a 1/2 cup of water. Heat on high for a few minutes, stirring, until the water starts to steam and the bottom leaves begin to wilt. Give it a good stir, cover, lower heat, and cook for about 7 minutes, until just tender. Drain (don’t worry about getting out all the water.) Puree until smooth in a blender or food processor.
2 Meanwhile, toss the diced potatoes in a pot with water to cover, and bring to a boil. Add a ½ tsp. of salt. Cook the potatoes for about 10-15 minutes, until tender. Drain.
3 Cut off the root ends of the garlic cloves and lay cloves flat. Lightly pound with the side of your knife blade and peel off the papery skin. Finely mince up the garlic. Peel and finely mince the onion as well.
4 Heat up a couple tablespoons of water in a good-sized, non-stick sauté pan. Cook the garlic and onion over medium heat until soft and yummy-smelling, adding more water if necessary. Stir in the turmeric and cook a minute or two more.
5 Toss in the spinach puree and potatoes and stir well. Add the milk, salt, garam masala and a sprinkling of crushed red pepper to taste. Bring to a low bubble, and cook a few minutes more to let the flavors meld. If the mixture looks too dry, add a little more milk. Enjoy!
– adapted from www.digsmagazine.com
Apple-Zucchini Salad
June 25, 2008
3 medium zucchini, washed, shredded
2 crisp apples, washed, cored, diced
1/3 cup golden raisins or dried cranberries
Fresh lime juice from 1 large lime
Drizzle of brown rice syrup, to taste
Pinch of ground cumin, to taste
Pinch of curry powder, to taste
Pinch of cinnamon, to taste
Fresh mesclun greens for serving
In a bowl combine the zucchini, apples, raisins, lime juice, brown rice syrup, and spices. Toss well. Taste for seasoning adjustments.
Serve on mesclun spring greens as a refreshing side dish.
Optional garnish: Pumpkin seeds
Servings: 6
Cranberry Gelatin Salad
June 25, 2008
Ingredients:
1 (16 ounce) can jellied cranberry sauce
1 (16.5 ounce) can pitted dark sweet cherries, drained
10 1/2 ounces crushed pineapple with juice
1 (6 ounce) package cherry gelatin
2 cups boiling water
1 cup chopped pecans (optional)
Directions:
1. In a medium saucepan over low heat, melt the cranberry sauce.
2. Cut the cherries into pieces and add them to the melted sauce. Stir in the pineapple with its juice. Remove mixture from heat.
3. In a medium bowl pour the boiling water over the gelatin. And stir until all the gelatin has dissolved.
4. Add the gelatin mixture to the cranberry mixture and stir. Stir in the optional nuts. Pour into a 9×13 inch pan and chill until set.
Filipino Caesar Salad
June 25, 2008
serves 10
Ingredients:
4 cups lettuce leaves, chilled
½ cup Chinese ham, diced
2 pcs pan de sal, cubed
1 tbsp cooking oil
¼ cup grated cheese
1 ½ tsp garlic, chopped
2 tbsp bagoong
1 tsp calamansi juice
1 tsp mustard
2 egg yolks
½ cup corn oil
Prodecure: Stir-fry the Chinese ham and season with salt, then set aside. In the same pan, stir-fry the pan de sal cubes, season with salt, then set aside. In a separate bowl, mix the garlic, bagoong, mustard, and calamansi juice. Slowly pour in the corn oil, then add the grated cheese. Pour over the lettuce leaves and top with ham and pan de sal.
Filipino Chicken Macaroni Salad Recipe
June 24, 2008
Estimated preparation and cooking time: 1 hour
| Chicken Macaroni Salad Ingredients: |
· 1/5 kilo macaroni noodles· 2 to 3 pieces, medium sized carrots· 1 big chicken breast· 500 ml of mayonnaise· 1 can (836 g) pineapple chunks or tidbits· 1 big white onion, finely chopped· 1/2 cup sweet pickle relish· 3 hardboiled eggs, diced· 1 cup diced cheddar cheese· 1/2 cup raisins· salt and pepper to taste
| Macaroni Salad Cooking Instructions: |
· Cook macaroni noodles according to package cooking instructions. · In a pot, boil carrots in water for 15 to 20 minutes or until cooked.· Drain carrots and let cool. Peal skin then dice.· Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths· Drain pineapple chunks or tidbits.· Combine all ingredients while adding salt and pepper, to taste.· Refrigerate, then serve.
Spinach Salad with Barbecued Chicken, Grilled Red Onion and Roasted Shallot Vinaigrette
June 24, 2008
Ingredients:
For the roasted shallot vinaigrette:
1 shallot
drizzle of olive oil
1/4 teaspoon kosher salt
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
2 tablespoons chicken stock
1 tablespoon red wine vinegar
1/2 tablespoon freshly chopped chives
freshly ground black pepper
For the barbecued chicken and grilled onions:
4 skinless, boneless chicken breasts, about 4 ounces each
2 teaspoons olive oil
salt and pepper to taste
1 medium red onion, sliced thickly
1/4 cup barbecue sauce
For the spinach salad:
8 cups fresh spinach leaves, washed and torn into bite sized pieces
Directions:
For the roasted shallot vinaigrette:
1. Preheat the oven to 350°F.
2. With the skin on, cut the shallot in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallot with a bit of the olive oil and place them on the baking sheet cut side down.
3. Roast in the oven until the shallot is very soft, about 20 to 30 minutes.
4. When the shallot is cool enough to handle, remove the skin and the root end. Puree the shallot and salt in a food processor.
5. Add the mustard and puree. Add the vinegar by the tablespoon, pureeing after each addition.
6. With the motor running, add the olive oil and stock slowly through the feed tube.
7. Stir in the chives and pepper. Adjust the salt and pepper to taste.
For the barbecued chicken and grilled onion:
1. Preheat the grill to medium-high.
2. Brush the chicken breasts and onion slices with olive oil and season with salt and pepper.
3. Grill the chicken for about 4 to 6 minutes each side, depending on the thickness until the chicken is cooked through. During the last 3 minutes of cooking, brush the chicken on all sides with the barbecue sauce. Grill the onion about 2 to 3 minutes per side, using a spatula to turn the onions while being careful to keep the rings together. Remove the chicken and onions from the grill and place on a cutting board to rest. Cut the chicken into strips. Separate the onion slices into rings.
(The chicken and onions can be grilled in advance and stored in the refrigerator for up to 2 days.)
For the spinach salad:
1. Place the lettuce in a bowl and toss it with the vinaigrette. Arrange the chicken strips and grilled onion rings on top.
Buttermilk Dressing for Salads
June 20, 2008
Ingredients:
1/2 cup buttermilk
2 TBS white vinegar
2 TBS fresh chives, chopped
1 TBS mayonnaise
salt to taste
black pepper to taste
Directions:
Add buttermilk to a small bowl. Add in white vinegar and mix well. Add chives, then mayonnaise and salt and pepper. Mix well.
Optional: to lower the calorie count in this recipe, you can use low-fat buttermilk and low-fat mayonnaise
Arugula With Fresh Citrus, Heirloom Tomatoes, and Shaved Sweet Onion
June 20, 2008
Ingredients:
1 orange
1 lemon
1 lime
1/2 cup white wine vinegar
2 Tbsp. chopped shallot
2 sprigs thyme
1 Tbsp. Dijon mustard
1/2 cup extra virgin olive oil
Cracked pepper and sea salt, to taste
1 1/2 cups organic arugula, washed
Heirloom tomatoes (1 red and 1 green, or whatever looks best at the market), seeded and sliced into thin wedges
1/4 cup shaved sweet onion (try Vidalia, Wala-Wala, Maui, or Peruvian sweet)
Directions:
For the Dressing:
• Zest a small amount of orange, lemon, and lime.
• Remove the citrus segments over a bowl to catch the juice. Squeeze the remaining juice from the citrus.
• Reserve 1/4 cup of the fresh juice and place the rest in a pot with the zest, vinegar, shallot, and thyme.
• Simmer to reduce to a syrup.
• Strain into a blender, add the mustard, and drizzle in olive oil to raise an emulsion.
• Add the reserved citrus juice to thin and freshen the dressing. Season with salt and pepper.
For the Salad:
• Toss the greens, citrus segments, tomatoes, and onions with the dressing and serve.
Wasabe Vegetable Salad
June 20, 2008
A healthy recipe - could be used as a side dish or a stand alone snack. Warning though, not everybody would appreciate wasabe.
Ingredients:
Rommaine Lettuce
Turnips
Carrots
Bell Pepper
Crab Sticks (frozen)
Dressing:
Mayonnaise
Fresh Milk or Evaporated Milk (preferably Alpine evaporated milk)
White Pepper
Wasabe
Procedure:
Wash the vegetables thoroughly. Prepare the lettuce as you like. Cut the rest of the vegetables into long strips. Shred the crab sticks into strips.
In a small bowl, place the mayonnaise and add the milk to your desired consistency. Add a little pepper. Add wasabe to taste.
Cabbage Salad with Shredded Chicken Recipe (Goi Ga)
June 19, 2008
This is a Vietnamese salad. Salads are popular in Vietnam. Simple combinations such as cooked chicken and shredded cabbage are given an exotic touch by the addition of chopped mint and fresh coriander leaves and the inevitable fish sauce (nuoc mam) used as a dressing.
Ingredients : Serves 4
200 grams Chicken breast, cooked and shredded
200 grams Cabbage, finely sliced
1 Carrot, coarsely grated
Mint leaves and coriander , finely chopped
Salad dressing: 5 tbps fish sauce, 2 cloves garlic, 2 chilies, 5 tbps water, 2 tbps sugar
Shrimp crackers, deep fried
Method :
* Combine chicken, cabbage, carrot, coriander and mint leaves in a large mixing bowl.
* Add salad dressing and toss well to combine.
* Arrange salad on a plate and serve with shrimp crackers on top.
