Thursday, November 25, 2010

Aarti's Red Lentils Soup

We've been enjoying this wonderful recipe that I just had to share with you. I changed it so it some so I could use the ingredients I had already and not go out and buy more things for my cupboard.


Murphy family's Aarti Parti Soup
Serves:4
Ingredients
  • 1 cup red lentils, picked through for stones
  • 2 cups water
  • 1 onion, diced
  • 4 cloves garlic, thinly sliced
  • 1 tsp ground ginger
  • 2 medium tomatoes, diced
  • 1 serrano chile, sliced in 1/2, optional
  • 1/2 teaspoon cumin
  • 1/2 teaspoon mustard
  • Generous 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika

Directions

Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add remaining ingredients.  Add salt, to taste.
Transfer the lentils to a serving dish and garnish with cilantro if desired. 

Wednesday, November 17, 2010

Moroccan Chicken Tajine

So to keep in line with the international kick I have been on, I tried this recipe. I actually did not change it much, but I just marinaded it for 36 hours instead of 24 hours.

Moroccan Chicken Tajine

  • 6 cloves garlic, peeled and finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger 
  • 1/2 teaspoon paprika
  • 1 tablespoon salt
  • 1/2 teaspoon  ground black pepper
  • 1 large onion, grated 
  • 2 tablespoons olive oil
  • 1 cup lemon juice
  • 4 chicken breasts
  • Stems from the parsley and cilantro 
  • 1/4 teaspoon powdered tumeric
  • 1 cup pitted green stuffed olives
  • 1/2 bunch parsley, about 1/4 cup chopped
  • 1/2 bunch cilantro, about 1/4 cup chopped

Directions

In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.

Add the lemon to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight.

In crock pot, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered tumeric and 1 1/2 cups water. Cook until chicken is tender.

Remove the chicken to a serving dish and cover with foil to keep warm. Place sauce in pan on the stove and begin to reduce. Add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.

Uncover the chicken and pour sauce over chicken and serve. I actually served it over rice...
YUMMY! I look forward to making this dish again.

Keema

I have to admit something. I enjoy watching Food Network's newest Aarti Party.  We have tried several of her Indian recipes and enjoyed them so I have been searching for more recipes to try.  And despite my efforts, I still DO NOT like cilantro... there I said it. "sigh". I keep trying it though. I can't NOT like it right? Anyway here is my last Indian dish we tried. The only thing I changed is that I did not use the veal.

Keema
  • 2 tablespoons vegetable oil
  • 1 onion, minced
  • 16 ounces ground lean beef
  • Salt and freshly ground pepper, to taste
  • 2 large cloves garlic, minced
  • 2 firm, ripe tomatoes, diced
  • 1 tablespoon minced gingerroot, or 1 teaspoon ground ginger
  • 1 teaspoon Garam Masala
  • 1 teaspoon minced fresh hot green chilies, or to taste
  • 3 cups frozen peas
  • 1 lemon, juiced, or to taste
  • 2 to 3 tablespoons minced fresh cilantro, or to taste
  • Indian flatbreads (rotis) or tortillas, as an accompaniment

Directions

In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes. Add the veal, beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, gingerroot, Garam Masala, and chilies, and cook, stirring, for 5 minutes. Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito

We actually added some salsa and cheese to the Keema when we rolled it in the burrito. It was delicious. We hope to make it again. :-) 

Pumpkin Cinnamon Rolls

This was a fun twist on Cinnamon Rolls. The kids sure liked it. We have made it several times.  Again I changed it up for us.

Michelle's Sour Dough Pumpkin Cinnamon Rolls

1/4 cup warm water
1 pkg yeast
3/4 cup milk
1/3 cup honey
2 cups pumpkin puree
3 TBSP oil
1 egg beaten
2 tsp pumpkin pie spice
5 cups wheat flour
3 TBSP wheat gluten (optional)


Combine water, milk, yeast, sugar, pumpkin, pumpkin spice, oil, egg, and 1 cup flour. Mix through. Then add the flour until you have a stiff dough.  Knead until smooth and elastic.  Let rise overnight.

The next day combine...
1 cup raw sugar
2 TBSP pumpkin pie spice
Then melt...
 1/4 cup butter

Grease a 9x13 inch pans.  Punch down dough.  Roll out to a rectangle shape on a floured surface until it measures at least 18x26.  Brush the dough with the butter.  Sprinkle with sugar/spice.  Roll up the dough long way, and pinch the seam closed.  Cut the dough into 12 equal sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.

Let rise until double.  Bake at 350 for 40-50 minutes or until golden brown.

While the rolls are baking mix together the frost....

1/2 tsp vanilla extract
3 ounces softened cream cheese
2 TBSP butter
2 TBSP honey to taste
1/2 cup milk

Spread over the rolls as soon as they come out of the oven. ENJOY!

Pumpkin Pancakes

Fall is my favorite holiday for MANY reasons.  One of them being the apples and pumpkins.  Nothing is better then the smell of fresh apple juice and pumpkin pie.  Makes my mouth water just thinking about it.  I searched around for our favorite pumpkin recipe for pancakes. This is the original recipe. Here is how I changed it up for us.

Michelle's Soaked Pumpkin Pancakes

Mix together the night before... and let sponge overnight.

  • 2 cups whole wheat flour
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 2 cups buttermilk or water
  •  2 tablespoons lemon juice
The next day add the remaining ingredients to the batter.
  • 1 tablespoons honey
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 2 tablespoons vegetable oil
Heat a lightly greased griddle or frying pan.  Scoop the batter onto the griddle, using 1/4 cup for each pancakes. Brown on both sides and serve hot.

Broccoli and Rice Bake

I had some left over rice and some broccoli from my last CSA box to use up. So I searched for a recipe to use it up. I found this one... I changed it up a bit to fit our needs.

Michelle's Rice and Broccoli Bake

  • 2 cups hot cooked rice
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1 egg
  • 3/4 teaspoon garlic salt

  • FILLING:
  • 3 cups frozen chopped broccoli, thawed
  • 4 ounces chopped fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 medium onion, chopped
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • In a large bowl, combine the rice, cheese, egg and garlic
  • salt. Press firmly into a 2-qt. baking dish coated with cooking
  • spray. Bake at 375° for 10 minutes. 
  •  
  • Meanwhile, place the broccoli, mushrooms, red pepper and onion in a
  • steamer basket over 1 in. boiling water in a saucepan. Bring to a
  • boil; cover and steam for 5 minutes or until crisp-tender.

  • In a large bowl, combine the eggs, milk, onion salt and
  • pepper; stir in vegetables. Pour over crust. Sprinkle with cheese.
  • Bake, uncovered, at 375° for 25-30 minutes or until a knife
  • inserted near the center comes out clean. Yield: 6 servings.

Thursday, November 4, 2010

Almost good for you cookies....

Did I say that out loud?  I used a recipe on the back of my Aldi's Milk Chocolate Chip bag, but modified version for me. Since I don't use some the ingredients they call for.


Michelle's Coconut Chocolate Chip Cookies

2/3 cup raw unsalted butter
1 1/2 cups raw sugar
2 TBSP molasses
2 eggs
1 1/2 cups chocolate chips
2 cups flour
1/2 cup oatmeal
1/2 cup un-sweetened shredded coconut
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp almond extract

Combine melted butter, sugar, molasses, almond extract, and eggs. Mix well. Stir dry ingredients together.  Mix in chocolate chips.  Refrigerate overnight.  Drop my the teaspoonfuls onto ungreased cookie sheet, Bake 8-10 minutes or until lightly browned.

Enjoy.... I have a few more I will be posting this weekend.  I've been cooking, but just too busy to blog.  I keep forgetting!

Combine