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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Panko-crusted Fried Avocado with Bean Taco

 

Recipe by Food Connection

For Fried Avocado

two firm-ripe avocado, sliced into 1/2-inch thick wedges

1/2 cup all-purpose flour

1/2 cup panko breadcrumbs

1 or 2 eggs, beaten

sea salt to taste

1 teaspoon oregano

EVOO (extra virgin olive oil) for frying

flour tortillas

shredded Mexican cheese

For vegetarian refried bean spread

1 can vegetarian refried beans

hot sauce to taste

1 small diced green chillies

ground cumin to taste

Directions: 

Add about 1/4 cup of EVOO to a medium pan, over medium heat.  Combine flour in a shallow plate.  Put egg and panko breadcrumbs in separate shallow plates.  Add sea salt and oregano to panko breadcrumbs and stir.  Dip avocado wedges in flour, shaking off excess.  Dip in egg, and then dredge in panko breadcrumbs to coat.  Fry avocado wedges for about 1 minutes or until golden brown, and drain on paper towels.

Add the can of refried beans to a medium pan over medium-low heat.  Add several dashes of hot sauce and a small can of (undrained) diced green chillies.  Stir well.  Next, sprinkle a little bit of ground cumin.

Heat the dry skillet over low heat and lay one flour tortilla to warm and spread about a spoonful of refried beans onto the tortilla and place fried avocado on the tortilla and sprinkle with cheese and fold.  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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Chickpeas Curry (Channa Masala)

Recipe by Food Connection

2 cans (15 oz.) Garbanzo beans (chick peas)

pinch of baking soda

1 medium yellow onion, finely sliced

1 teaspoon garlic/ginger paste

1/2-1 teaspoon red chili powder

1/2 teaspoon paprika

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

sea salt to taste

1 medium tomato, chopped

1-2 green chilies, cut into half

small handful of cilantro leaves, chopped

Directions:

Heat oil in a non-stick large saucepan on medium, add onions and fry until lightly golden brown.  Add garlic & ginger paste and chick peas and cook for 1-2 minutes.  Then add all the spices and 2 cups of water and reduce the heat to medium-low and cook until the chick peas are half way done.  Add tomato and cook until the water is evaporated and oil is separated. Also check for soft and little mushy(desired thickness for channas). Garnish with green chili and cilantro leaves.  Enjoy!

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Baked Eggplant Parmesan

Adapted from Whole Foods Market

1 large eggplant, sliced lengthwise into 1/4 inch thick pieces (about eight)

1 1/2 cups panko breadcrumbs

sea salt and freshly cracked pepper

2 cage-free eggs, lightly beaten

EVOO (extra virgin olive oil) for brushing

2/3 cup Parmigiano-Reggiano, finely grated

homemade Marinara sauce (See recipe below)

1 cup light shredded Mozzarella cheese

Directions:

Sprinkle the eggplant slices with kosher salt and let them sit in a colander for about 30 minutes to allow drain, then rinse off and pat dry with a paper towel.  This will release some of its moisture.  Preheat oven with a baking sheet inside to 375°F.  Combine panko crumbs, half of Parmigiano-Reggiano, season with sea salt and freshly cracked pepper, and stir in a shallow.  Lightly beat eggs in a second shallow.  Working with 1 eggplant slice at a time.  Dip eggplant slice in beaten egg, then dredge in panko crumbs until evenly coated.  Brush EVOO on hot baking sheet and place eggplant slice on it in a single layer.  Repeat with the remaining slices.  Bake 15 minutes, flip and bake another 10 minutes or until panko crumbs are browned and eggplant is tendered.  Remove from the oven.

Increase oven temperature to 400°F. In an 8 x 10 baking dish, layer Marinara sauce, then eggplant, and top with Mozzarella cheese.   Continue layering with remaining eggplant slices, sauce, and mozzarella. (be careful not to overdo the sauce--I used about half of sauce).  Sprinkle top with remaining Parmigiano-Reggiano.  Bake until the cheese melts and turns golden in spots, about 15-20 minutes.  Serve alone or with nice side salad or over little pasta with sauce.   Enjoy! 

Homemade Marinara Sauce (See note)

1 (28 oz.) whole plum tomatoes

2 tablespoons EVOO (extra virgin olive oil)

2 garlic cloves, minced

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper

sea salt and freshly cracked black pepper to taste

Directions: 

Puree whole plum tomatoes in a blender.   Heat EVOO in a heavy pot over medium heat until hot, but not smoking, then add garlic and saute, stirring, until golden, about 30 seconds. Add tomato puree, Italian seasoning, red pepper flakes, and sea salt and freshly cracked pepper and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.  If you have leftover sauce, you can freeze the sauce for later use.

Note:  You can either make a homemade marinara sauce or purchase a jar of pasta sauce of your choice.

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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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Salsa Broccoli-Mushroom Omelette

 

Recipe by Food Connection

1/2 cup broccoli florets, chopped

1/2 cup baby bella mushrooms, sliced

4 large cage-free eggs, beaten

1/4 cup organic milk

1/2 cup tomatoes, chopped

2-3 scallions, chopped

1-2 tablespoon salsa

sea salt and freshly cracked pepper to taste

1 tablespoon EVOO (extra virgin olive oil)

Directions:

Heat EVOO in a large non-stick frying pan over medium, toss broccoli florets and mushrooms and saute until they are softened and set aside.  Whisk together the eggs, milk, tomato, scallions, salsa, sea salt and freshly cracked pepper in a medium mixing bowl and add the sauteed broccoli and mushroom to the egg mixture and mix well.  Reduce the heat and pour the egg mixture evenly into the same frying pan and cover lid.  Allow to cook for 1-2 minute or until the edges start to separate from the pan, lifting and tilting pan to allow liquid to flow under the cooked eggs. Then flip over and cook until set.  This recipe serves 2-3 persons.  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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Lentil Curry (Masoor-Moong Daal)

 Recipe by Food Connection

1/2 cup masoor daal (de-skinned split red lentils)

1/2 cup moong daal (de-skinned split yellow lentils) 
4-5 cups of water

1 teaspoon red chili powder

1 teaspoon turmeric

1-2 teaspoon ginger paste or fresh ginger root, chopped
sea salt to taste

Tarka (Tempering)
2-3 tablespoons canola oil
2-3 cloves of garlic, chopped

1 teaspoon cumin seeds

1-2 green chili, slit in the middle, for garnish (optional)
small handful of cilantro leaves for garnish

pinch of garam masala for garnish (optional)

Directions:

Wash masoor/moong daal few times until the water runs clear.  In a heavy saucepan, add daal, 4-5 cups of water, ginger, red chili powder, turmeric, and sea salt.  Bring it to a boil over medium-high, then reduce the heat to low until daal is done.  Add more water, if needed, to adjust consistency. The consistency should be slightly thick---not too thick or too thin.  When the daal is done, reduce the heat to VERY low.  

TARKA---Meanwhile, heat oil in a frying pan over medium, fry the garlic until lightly golden brown and add the cumin seeds and green chili (optional) to fry for 5-8 seconds.  Then pour the fried garlic/cumin seeds immediately over the daal and blend well.  Garnish with cilantro leaves and garam masala (optional) and serve with white rice OR naans (flatbreads).  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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White Lentils (Maash Ki Daal)

Recipe by Food Connection

1 cup urad daal (white lentils)

2 cup water

2 teaspoon fresh ginger root, chopped

1 teaspoon red chili pepper or crushed red pepper

1 teaspoon turmeric

sea salt to taste

3-4 tablespoons canola oil

half of small onion, thinly sliced

1/2 teaspoon whole cumin seeds

small handful of cilantro leaves for garnish

1 green chili for garnish (optional)

pinch of garam masala for garnish (optional)

Directions:

Wash urad daal few times until the water runs clear.  In a non-stick saucepan, add daal, water, ginger, red chili powder (or crushed red pepper), turmeric, sea salt.  Bring it to a boil over medium-high, then reduce the heat to low.  Cover and cook until the daal is tendered.  Test by rubbing daal between finger and thumb.  If it is still hard, simmer a little longer.  Mixture should be dry, but add a small amount of water, if necessary, to finish cooking daal.  Remove from the stove. Set aside.  Heat oil in a frying pan over medium, saute the onion until lightly golden brown and add the cumin seeds to fry for 5 seconds.  Pour the fried onion/cumin seeds immediately over the daal (Do not mix).  Sprinkle with cilantro leaves, green chili (optional), and garam masala (optional).  Serve with naans (flatbreads) and plain yogurt.  The recipe serves 2-3 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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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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