Spinach Artichoke Dip

Adapted from Get Off Your butt and ...Bake!

3 tablespoons butter
1 shallot, finely chopped
1 clove garlic, chopped
2 tablespoons all purpose flour
1 cup heavy whipping cream
1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
Sea Salt & Pepper to your taste
1 (8-ounce) jar artichoke hearts, drained and chopped
1 (10-ounce) can diced tomatoes with green chilies (recommended: Rotel)
1 cup shredded 4 cheese blend (Mexican variety is good)
1/4 to 1/2 cup of grated or shaved Parmesan cheese
Tortilla chips and cut vegetables, for serving

Directions:
Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.

Add the flour and cook while stirring until it becomes a light blonde color.

Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.

Stir in the artichoke hearts, tomatoes, Parmesan and half of the 4 cheese blend and stir just until the cheese is melted.

Put the dip in an oven safe serving dish and sprinkle the remaining cheese on the top.  (I added a bit more)

Preheat the oven to 350 degrees.

Heat the dip just until the cheese has melted fully and it’s nice and warm/hot – NOT BOILING!

Serve with warm tortilla chips or pita chips.  Enjoy!

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Kale & White Bean Soup

 

1 medium yellow onion, diced
1 large carrots, diced
1 celery, diced
2 tablespoon EVOO (extra virgin olive oil)
1-2 garlic cloves, minced
1 bunch kale, stemmed and torn into bite-sized pieces
1 can organic diced tomatoes, no salt added
1 can of Cannellini beans, drained and rinsed
4-5 cups chicken broth, vegetable stock, or water
1-2 fresh rosemary
1 teaspoon paprika
sea salt and freshly cracked pepper to taste

Directions:
Heat oil in a Dutch oven or large stockpot on a medium-high heat.  Add onions, carrots, and celery and saute them until they turn translucent.  Add garlic and stir for 30 seconds.  Add kale, diced tomatoes, broth or water, rosemary, paprika, salt and pepper to taste and bring them to a boil.  Then add Cannellini beans to the boiling mixture.  Reduce the the heat to low and let simmer for about 20 minutes. Serve Warm.  Enjoy!

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Eggplant with Pickling Spices (Achari Baigan)

 

Recipe by Food Connection

1 large eggplant, cut into small pieces

1 medium onion, chopped

4-5 tablespoons canola oil

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon red chili powder (more or less depending on your taste)
sea salt to taste
1/2 teaspoon cumin powder

1/4 teaspoon turmeric

1/4 teaspoon kolongi(black caraway seeds)

1/4 teaspoon fenugreek seeds

1/4 teaspoon fennel seeds

1 teaspoon achar gosht curry masala from Shan packet (see note)

Directions:

Peel the eggplant and cut into small pieces.  Soak them in water.  Heat oil in a large skillet on medium heat, add onions and fry until golden brown.  Add ginger paste, garlic paste, red chili powder, salt, cumin powder, turmeric, kologni(black caraway seeds), fenugreek seeds, fennel seeds, and Shan packet achar masala.  Stir and add a little bit of water and cook the whole masala.  Then after water completely evaporates, add eggplant pieces and 1/2 cup of water and cover it.  Allow cook and simmer for about 10-15 minutes or until the water is dried out.  Serve with naans(flatbreads) or paratha(griddled-fried flatbreads).  Enjoy!

Note:  Shan packets can be purchased at any Indian/Pakistani grocery stores. 

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Spicy Turnip Curry (Shelghum Ki Subzi)

Recipe by Food Connection

3-4 medium turnips, sliced

3-5 tablespoons canola oil

1 teaspoon crushed red pepper (more or less depending on your taste)

1 teaspoon turmeric

1/2 teaspoon paprika

1 teaspoon garam masala

1 teaspoon cumin seeds

sea salt to taste
handful of chopped cilantro leaves for garnish
1 green chili, cut in half for garnish

Directions:

Heat the canola oil in non-stick pan on medium-high, add turnips and cook for a couple of minutes.  Add crushed red chili powder, turmeric, paprika, garam masala, cumin seeds, sea salt and pour approximately 1/2 cup of water in the saucepan and simmer on low heat until the turnips are tendered.  Increase to medium-high heat and stir frequently until the water evaporates.  Garnish them with cilantro leaves and green chili and simmer for 10 minutes.  Serve with naans (flatbreads).  Enjoy!

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Potato-Leek Curry (Aloo-Piyaz Ka Sa Poda ki Subzi)

Recipe by Food Connection

5-7 red potatoes, peeled and cut into cubes

2-3 leeks, thinly sliced(both white/green parts) and rinsed very well

2-3 tablespoons canola oil

1 teaspoon crushed red pepper or red chili powder

1 teaspoon turmeric

1 teaspoon cumin seeds

1/2 teaspoon paprika

sea salt to taste

cilantro leaves for garnish

Directions:

Heat oil in a non-stick saucepan on medium-high and stir fry potatoes for 5-8 minutes.  Reduce the heat, cover with a lid, simmer on low heat, and cook until the potatoes are half done.  Add leeks, crushed red peppers, turmeric, cumin, paprika, and sea salt and stir to coat the potatoes/leeks.  Allow to cook, stir frequently to prevent sticking, until the potatoes has tendered & leeks are wilted. Garnish with cilantro.  Serve with naans (flatbreads). Enjoy!

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Vegetarian Chili

Adapted from For the Love of Cooking

1 tablespoon EVOO (extra virgin olive oil)

1 medium onion, diced

1-2 carrot, diced

1-2 celery stalk, diced

3 garlic cloves, minced

1/2 jalapeno (optional), diced

1 bay leaf

2 (14.5 oz.) cans organic diced tomato no salt added

1 (15 oz.) can of organic tomato sauce

3 (15 oz.) cans of organic chili beans (kidney beans, black beans, and pinto beans), drained and rinsed

1/2-1 cup vegetable broth

sea salt & freshly cracked pepper to taste

1 tablespoon red chili powder (more or less depending on your taste)

1 teaspoon oregano or Italian seasoning

2 teaspoons cumin powder

1 teaspoon garlic powder

1/2 teaspoon sugar

any cheese of your choice for garnish

cilantro leaves, chopped, for garnish

scallions, chopped for garnish

Directions:

Heat EVOO in a Dutch oven or large non-stick stockpot (make sure it is oven-safe) over medium, add onion, carrot, celery, and jalapeno (optional).  Saute for about 3-4 minutes. Add garlic and cook for 30 seconds before adding bay leaf, diced tomatoes, tomato sauce, vegetable broth, and chili beans. Add sea salt & freshly cracked pepper and all spices (from red chili powder to sugar) and stir.  Either cook covered on low heat on the stovetop for 30-45 minutes longer, on low in a crock pot, or at 250 degrees in the oven, to allow the flavors to blend.  Cook all day stirring throughout the day if you can.  Take out the bay leaf, ladle chili into individual bowls, garnish with any cheese of your choice, cilantro leaves, and scallions. Enjoy!

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Spicy Mixed Vegetables Curry

Recipe by Food Connection

2-3 tablespoons canola oil

2-3 cups organic mixed vegetables (carrots, beans, peas, corns, and lima beans)

1 garlic clove, minced

1/2 teaspoon red chili powder or crushed red pepper (more or less depending on your taste)

1/2 teaspoon paprika

1 teaspooon turmeric

1 teaspoon coriander powder

1/2 teaspoon garam masala (optional)

1 teaspoon cumin seeds

sea salt to taste

small handful of cilantro leaves, chopped

Directions:

Heat oil in a nonstick skillet over medium, combine all the ingredients (mixed vegetables to salt) and cook for 20 minutes and stir gently(be careful not to break up pieces).  When the cooking is done, garnish with chopped cilantro leaves.  Enjoy!

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Eggplant "French" Fries

Adapted from The Hungry Mouse

1 large eggplant, peeled and cut into "french fries" strips

1/2 cup all purpose flour

1 teaspoon garlic powder

2 teaspoon Italian seasoning

sea salt and freshly cracked pepper to taste

canola oil for frying

Directions:

Combine flour, garlic powder, and Italian seasoning, and freshly cracked pepper in a large bowl and mix well.   Set aside.  Cut the eggplant into the strips and toss in the flour mixture to coat well.  Heat 1/2 cup canola oil in a large heavy pan over medium, shake off the eggplant strips excess and place handful of floured strips into the oiled frying pan (make sure not to overcrowd) to cook for 2 minutes or until golden brown.  Drained them on paper towel lined plate. Sprinkle them with sea salt.  Repeat with the remaining eggplant fries.  Enjoy!

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Bitter Melon Fry (Karela Ki Subzi)

Recipe by Food Connection

5-6 medium karelas (bitter melons)

3-4 tablespoons canola oil

1 onion, thinly sliced

1 teaspoon red chili powder

1 teaspoon turmeric

1 teaspoon coriander powder

1 teaspoon cumin seeds

sea salt to taste

small handful of cilantro leaves for garnish

Directions:
Scrap the rough outer of karelas(bitter melons) lightly with a peeler and cut the ends.  Cut lengthwise into halves and scooped out the seeds in each karela (reserve seeds if you want to eat).  Slice them into 1/2 inch and soak them in salt water for several hours or overnight (best result) to remove the bitterness.  Drain and squeeze out water and pat dry with a paper towel.  Heat oil in a non-stick skillet over medium, add the onions and fry until they are lightly translucent and remove the fried onions with slotted spoon and set aside.  Add the karelas (bitter melons) and fry (add oil if needed) until lightly browned and crisp.  Add the spices, karela seeds, and fried onions, and 1-2 tablespoon of water to soften karelas and simmer it to low for 3-5 minutes to blend well.  Garnish with cilantro leaves and serve with naans (flatbreads) and plain yogurt.  This recipe serves 2-3 persons. Enjoy!

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Potato & Mushroom Gratin

Inspired from Nigella Express by Nigella Lawson

6-8 Yukon potatoes, peeled and thinly sliced into 1/8 inch thick (I used a mandolin--GREAT KITCHEN GADGET)

1 cup 2% milk

3 tablespoons apple cider vinegar

sea salt and freshly cracked pepper to taste

1-2 tablespoon unsalted butter

2-3 tablespoons EVOO (extra virgin olive oil)

2 cloves of garlic, minced

10 ounces baby bella mushrooms, thinly sliced to make approx. 4 cups

Directions:

Preheat the oven to 400 degrees.  Coat the oven-safe dish with EVOO.  Bring the potatoes, milk, apple cider vinegar, salt, and pepper to a boil in a saucepan, stirring frequently, and leave it at a simmer, until softened, about 3 minutes.  Melt the butter, EVOO, and minced garlic in a skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until they are softened.  Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix, and pour straight into the oven-safe dish. Bake for 40 minutes or until piping hot and crisp on top.  Enjoy!

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Perfectly Grilled Veggie Pizza

Recipe by Food Connection

1 pound store-bought pizza dough(I used Trader Joe's) or homemade pizza dough

EVOO (extra virgin olive oil)

roasted tomato marinara sauce

yellow onions, sliced

baby bella mushrooms, sliced

broccoli florets, chopped

shredded light mozzarella

Italian seasoning

sea salt to taste

Directions:

Heat the EVOO in a non-stick skillet over medium-high, saute the onions until they begin to carmelize.  Add the mushrooms and cook until softened, and then seasoning and salt to taste.  Remove from the stove and set aside.  Bring a medium pot of water to a boil, add the broccoli florets and cook until slightly tendered(approx. 2 minutes).  Drain and rinse under cold running water, and then drain again and set aside.  

Let the dough rest for 20 minutes on floured surface at room temperature before rolling out.  When you are ready to grill, preheat to medium and brush the racks with oil.  Have all of the toppings ready near the grill.  Roll the dough on the floured sheet of parchment paper into whatever shape & size of pizza you desire.  Brush the top side of dough with a little bit of EVOO and transfer to the grill.  Flip the oiled dough onto the grill, pull off the parchment paper, and let the crust cook for 2 minutes or until the bottom is browned (you will notice the dough will puff slightly).  Flip the crust over and IMMEDIATELY brush the grilled side with a little bit of EVOO and spread sauce, mushrooms, onions, broccoli florets, and mozzarella cheese or any toppings of your choice on top.  Shut your grill until cheese is melted (make sure to watch carefully to avoid burning) and serve.  Enjoy!

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Curried Okra (Bhindi Ki Subzi)

Recipe by Food Connection

1-1 1/2 lbs. okra, cut into 1-inch pieces

1 small yellow onion, sliced

3-4 tablespoons canola oil

1 teaspoon red chili powder or crushed red pepper

1 teaspoon turmeric

1 teaspoon coriander powder

1 teaspoon cumin seeds

1/2 teaspoon garam masala 

sea salt to taste

one small tomato, chopped

small handful of finely chopped cilantro leaves for garnish

Heat oil in a non-stick skillet over medium, add the onion and fry until they are lightly golden brown.  Remove the fried onions and set aside.  Add the okras in the same pan, fry them until the sliminess is gone and start to brown lightly (do not let it burn).  Reduce heat to low, add red chili powder or crushed red pepper, turmeric, coriander powder, cumin seeds, garam masala, and sea salt to the okras and cook for 5-8 minutes. Add tomato and fried onions to the cooked okras, and increase the heat to medium-low, stir well and cook or additional 5 minutes to allow all the flavors blend well.  Garnish with fresh cilantro leaves.  Serve with naans (flatbreads) or rice. This recipe serves 2-4 persons.  Enjoy!

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Spicy Zucchini Curry (Tori Ki Subzi)

Recipe by Food Connection

4-6 green zucchinis, peeled and thinly sliced

3-4 tablespoons canola oil

1 small yellow onion, thinly sliced

1 teaspoon red chili powder 

1 teaspoon turmeric

1 teaspoon whole cumin

1-2 medium tomatoes, chopped(optional) 

finely chopped cilantro and 1 whole green chili for garnish

Salt to taste

Directions
Heat the canola oil in non-stick pan on medium-high, add zucchinis and onion and cook for a couple of minutes.  Add tomatoes(optional), red chili powder, turmeric, cumin, salt and pour approximately 1/2 cup of water in the saucepan and simmer on low heat until the zucchinis are tendered.  Increase to medium-high heat and stir frequently until the water evaporates.  Add cilantro and green chili for garnish and simmer for 10 minutes.  Serve with naans (flatbreads).  Enjoy!

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Chicken Tortilla Soup with Crisp Tortillas

Inspired by Food Network

2-3 tablespoons EVOO (Extra virgin Olive Oil)

1 cup yellow onions, chopped

1/2 cup celery, chopped

1-2 green chili pepper, seeded and chopped (if you want it more spicy, add more)

1 1/2 teaspoons whole cumin

1/2 teaspoon ground coriander

1 medium tomato (See note)

1/4 cup salsa (See note)

5-6 cups chicken broth

1 cup frozen corn

2-3 cups shredded chicken
spice mix(paprika, salt, garlic powder, freshly black pepper, red chili powder, dried oregano, dried thyme) to taste

squeeze of fresh lime juice
shredded light Mexican blend cheese for topping

cilantro for topping 

Corn Tortilla Strips
4-5 corn tortillas
EVOO (Extra Virgin Olive Oil)
Salt
Preheat oven to 350 degrees. Brush the baking sheet with EVOO.  Brush each side of all the tortillas & stack tortillas and cut into 1/2 inch wide strips.  Spread strips across the baking sheet, then season with salt.  Bake in the oven until crisp and lightly browned (make sure to watch them carefully, because they burn easily).  Set aside.

Directions:

In a large stock pot, heat the EVOO on medium high heat.  Add the onions and celery and saute them until they turn translucent.  Add garlic, green chili pepper, cumin, and coriander and stir for one minute.  Add the fresh tomato and salsa and cook, stirring, for 1 minute. Add the chicken broth, corn, and add all the spice mix and bring to a simmer.  Simmer for an hour to allow the flavors to come together.  Add shredded cooked chicken and simmer for 15-30 minutes.  Re-season the soup, if needed.  Ladle soup into bowls. Add some  tortilla strips, lime juice, a sprinkle of cheese and cilantro. Enjoy! 

Note: A 15-ounce canned of crushed tomato with juice(no added salt) is preferable, but I did not have it in my pantry, so I used a fresh tomato and salsa combined instead.

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Simple Spicy Potatoes with Cumin (Aloo Zeera)

Recipe by Food Connection

 

5-8 red potatoes, peeled and cut into cubes

2-3 tablespoons canola oil

1 teaspoon crushed red peppers

1/2 teaspoons paprika

1 teaspoon turmeric

1 teaspoon whole cumin

sea salt to taste
cilantro leaves for garnish

Directions:

Heat oil in a non-stick saucepan on medium-high and stir fry potatoes for 5-8 minutes.  Add crushed red peppers, paprika, turmeric, cumin, and salt and stir to coat the potatoes.  Reduce the heat, cover with a lid, simmer on low heat.  Cook, stir frequently to prevent sticking, until the potatoes has tendered. Garnish with cilantro.  Serve with naans (flatbreads). Enjoy!

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Spud Light Potato Salad

Recipe by Food Connection

2 lbs. small red potatoes
3 tablespoons apple cider vinegar
1 tablespoons EVOO (extra virgin olive oil)
1/2 cup onion, finely chopped
3 hard-cooked large eggs, chopped
3/4 cup light mayonnaise
2 tablespoons mustard
salt and pepper to taste

Directions: 
Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2 inches cubes. Place potatoes in a large bowl; sprinkle with vinegar and EVOO. Add onions and eggs; toss gently.

Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss to coat. Cover and chill 1 hour.  Enjoy!

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Rosemary's Oven Roasted Red Potatoes

Recipe by Food Connection

1 lbs. small new red potatoes, scrubbed and dried 

2-3 tablespoons E.V.O.O. (extra virgin olive oil)
4 cloves garlic, crushed
1 teaspoon dried rosemary

Directions:
Preheat the oven to 350 degrees. Cut potatoes into quarters.  In a large bowl, mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.  Enjoy!

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