Tag Archives: Indian

Random goodness

Here are some random meals we’ve had (somewhat) recently that I really liked and don’t want to forget….

Leftover pot roast on egg noodles: Pretty self-explanatory, no? When my mom visited, she bought me my beloved crock pot and made an introductory pot roast for me. I popped about 1/2 of it in the freezer and resuscitated it 2 months later for a delicious dinner.

A scrumptious salad: Arugula with chopped cherries, Marcona almonds, grated Parrano cheese and balsamic vinaigrette

Pollo Rico! This is one of my favorite local spots. 1/2 a delicious roasted chicken, Mexican rice, GREAT beans, 1/2 a roasted onion, corn tortillas, fire-roasted tomato salsa and creamy jalapeno salsa…all for about $7. Seriously?

Veggie curry: This is now my go-to pantry/freezer/leftover dish. Yum. Basically onions, garlic, ginger and chickpeas + any veggies I have around, all simmered in a sauce of diced tomatoes, curry, coriander and turmeric. Served with a raita made of shredded cucs, garlic, yogurt and a pinch of salt. Super easy. Super healthy. Super supper

Cobb salad: Your basic composed salad. Romaine + bacon + hard boiled egg + tomatoes + feta + avocado + light, lemony vinaigrette

Spicy Mango dressing

I love to make Indian food. It’s absolutely one of my favorite cuisines and their vegetable dishes are plentiful and scrumptious. As a salad lover, I have struggled over what type of salad to serve with such flavorful dishes. In the past, I’ve gone in the direction of bright, straight-forward, palate-cleansing flavors. So, maybe mixed greens and grapes with a simple dressing of lime juice, salt and olive oil. No more, my friends. I LOVE this dressing. Major Grey’s mango chutney is pretty common, so anyone should be able to make it.

One note- you end up “wasting” all of the solids in the mango chutney. Just puree them and save them for mixing in turkey burgers, or as a sandwich spread, or to serve with cheese and crackers. Waste not, want not…especially when it comes to yummy, spiced mango spread.

1/2 cup Major Grey’s chutney
2/3 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon cayenne + salt to taste

  1. Force chutney through a sieve into a bowl and whisk in lime juice,  cayenne, and salt to taste.
  2. Slowly whisk in oil (a food processor works great)
  3. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.

Some good meals that I am too lazy to post recipes for

1. Leftover (delicious) pot roast becomes a divine sandwich….pot roast, garden tomatoes, arugula, whole wheat bun and a smokey pickled ocra on the side.

2.  Roasted chicken, avocado and ricotta salata omelet, fresh corn, green chile and mushroom hash, and garden greens with garden serranos and lime juice

3.  Roasted salmon with tomato and basil relish, carrot mac and cheese, cucumber salad and garlic green beans

4.  Spicy Indian curry with chickpeas, garden peppers and tomatoes with garden cucumber raita

5. Tandoori chicken, garden tomatoes with sea salt and lime, and arugula, avocado and mango salad with spicy mango chutney dressing (ok, I’ll probably include that dressing because it was so scrumptious)

Indian-spiced lentils

Adapted from Cooks Illustrated

1  Cup lentils (I like green), picked over and rinsed

1  Teaspoon salt

2  Tablespoons EVOO

1  Teaspoon ground coriander

3/4 Teaspoon ground cumin

1/2 Teaspoon dry mustard

1/2 Teaspoons red pepper flakes (cut this back if you don’t dig spicy)

2  toes garlic, minced or pressed through

2  teaspoons minced ginger (about 1 inch)

Instructions

  1. 1. Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils are tender but still hold their shape, 20 to 25 minutes. Drain, reserving 1 cup cooking liquid.
  2. 2. Meanwhile, heat oil in large skillet over medium heat. Add next spices; sauté to develop flavors, about 1 minute. Add garlic and ginger; sauté until softened and fragrant, about 2 minutes. Add lentils and reserved cooking liquid. Simmer to blend flavors, about 5 minutes.

Acorn Squash Soup

I’ve revised this recipe a few times since I first made it and think I have it pretty nailed down. This is absolutely one of the best dishes I make. Seriously Sick Delicious.

  • 1   Acorn squash
  • 2  Tablespoons butter
  • 1  teaspoon sweet curry powder
  • 1/4 teaspoon turmeric
  • 1/8 – 1/4 teaspoon cayenne
  • 1-2 teaspoon dark brown sugar (will vary depending on how sweet your squash is)
  • 1/2 cup half & half
  • Salt & white pepper to taste
  1. Split squash and remove seeds & fiber. Set aside the junk. Cut each half into ~4 even pieces. It’s easiest to do wedges.
  2. Heat butter in pot with a steamer basket (you’ll use the basket later) until foaming subsides. Add fiber/seeds and cook for 4-5 minutes until lightly browned. Cover with 1-2 cups water (enough to cover seeds and provide steam, but not so much that it touches the bottom of the steamer basket).
  3. Place steamer basket over simmering squash broth and nestle cut pieces in. Simmer until tender- about 20 minutes.
  4. Turn off heat and set aside squash pieces. Strain broth into measuring cup, pressing on solids. Once cool enough to handle, remove rind from squash and place 1/2 to 1/3 of squash in a blender with a similar portion of squash stock. Puree until smooth and add to no clean pot. Repeat until all batches are pureed and smooth. NOTE: There is no need to use all of the stock. You still have 1/2 & 1/2 to add, so you’re looking for a nice, thick creamy soup. You can always add in more squash broth later, but you can never take it out.
  5. Bring soup back to low simmer and add seasonings and sugar. Let simmer on low for about 5 minutes. NOTE: Your seasonings bloom in the heat, so will taste stronger after they have warmed up thoroughly. Make sure you give the soup a few minutes to warm up with the seasonings before adjusting.
  6. Add 1/2 and 1/2 and season to taste with salt & white pepper. Serve plain, with fried shallots or a dollop of greek yogurt mixed with lime and cilantro.

I would like to note that I almost threw the whole mess away after pureeing/ before adding the seasoning, it was that gross. A few dashes later and Sick Delicious. Don’t give up. I’ll get more specific with the measurements next time.