2 large sweet white onions, thinly sliced
2 tbl butter
2 tbl vegetable oil
1 1/2 cups brown or green lentils (not red lentils or french lentils!)
2 cups long grain white rice
3-4 cardamom pods
1/4 tsp ground cinnamon
1/4 tsp ground cumin
salt and pepper to taste
splash of good olive oil
optional: plain thick yogurt for serving
1. Melt the butter along with the oil and a pinch of salt in your largest skillet, and add the onions. Set heat on medium-low and stir occasionally until very soft, about 30 minutes. Turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more. Deglaze the pan with a splash of water (or more untraditionally white wine), stir and set aside.
2. Meanwhile, cook the rice and lentils separately according to the package directions. Add the cardamom pods to the rice pot while cooking, then discard when done. The lentils should be tender but not smushy or soupy, they should retain their shape.
3. Combine rice, lentils, half the caramelized onions, cinnamon, cumin, salt and pepper in a large pot. Add about half a cup of water and the olive oil and heat everything together until fragrent, warm and combined.
4. Place mujadara in serving dish. Scatter remaining caramelized onions over top. You can also decorate with some toasted pine nuts or chopped parsley. Serve, with plain thick yogurt on the side if desired.
Friday, March 12, 2010
Sausage, Cabbage and Potato Soup
Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: Serves 4
INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped
1 3/4 pounds green cabbage (about 1/2 head), shredded (about 13/4 quarts)
1 pound baking potatoes (about 2), peeled, halved lengthwise, and cut crosswise into 1/2-inch slices
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1 bay leaf
1 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
3/4 pound smoked sausage, such as kielbasa, quartered lengthwise, thinly sliced crosswise
DIRECTIONS
In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.
Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.
Variation:
In a separate pan, cook three quarters of a pound of sausage links, cut into slices, and stir them into the soup instead of the smoked sausage.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Total Time: 30 Minutes
Yield: Serves 4
INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped
1 3/4 pounds green cabbage (about 1/2 head), shredded (about 13/4 quarts)
1 pound baking potatoes (about 2), peeled, halved lengthwise, and cut crosswise into 1/2-inch slices
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1 bay leaf
1 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
3/4 pound smoked sausage, such as kielbasa, quartered lengthwise, thinly sliced crosswise
DIRECTIONS
In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.
Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.
Variation:
In a separate pan, cook three quarters of a pound of sausage links, cut into slices, and stir them into the soup instead of the smoked sausage.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Tuesday, March 02, 2010
Spicy Korean Glazed Pork Ribs
Recipe by Jenny Kwak
http://www.foodandwine.com/recipes/spicy-korean-glazed-pork-ribs
* ACTIVE: 20 MIN
* TOTAL TIME: 1 HR 5 MIN
* SERVINGS: 4
Ingredients
1. 5 pounds pork baby back ribs, trimmed of excess fat
2. 2 quarts water
3. 4 ounces unpeeled fresh ginger, thinly sliced (about 1 cup)
4. 1/2 cup packed light brown sugar
5. 8 large garlic cloves, minced
6. 1 1/2 cups soy sauce
7. 3 tablespoons Asian sesame oil
8. 3 tablespoons Korean red pepper flakes or 2 tablespoons crushed red pepper
Directions
1. In a large roasting pan set over 2 burners, cover the ribs with cold water and bring to a boil over moderately high heat. Boil for 5 minutes. Transfer the ribs to a large plate; discard the water.
2. Return the pan to the 2 burners and add the water. Add the ribs and ginger; bring to a boil. Add the sugar, garlic, soy sauce, sesame oil and chile flakes. Cover with foil and boil over moderately high heat for 7 minutes. Simmer over moderately low heat, turning the ribs a few times, until tender, about 20 minutes.
3. Preheat the broiler. Transfer the ribs to a large rimmed baking sheet, meaty side down. Boil the braising liquid until thickened and intensely flavored, about 10 minutes. Strain the liquid; you should have about 2 cups.
4. Generously brush the ribs with the braising liquid and broil 4 inches from the heat, rotating the pan, until glazed and lightly charred, about 3 minutes. Turn the ribs meaty side up and brush again with the braising liquid. Broil, brushing occasionally and rotating the pan, until the ribs are glazed, about 4 minutes. Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve.
http://www.foodandwine.com/recipes/spicy-korean-glazed-pork-ribs
* ACTIVE: 20 MIN
* TOTAL TIME: 1 HR 5 MIN
* SERVINGS: 4
Ingredients
1. 5 pounds pork baby back ribs, trimmed of excess fat
2. 2 quarts water
3. 4 ounces unpeeled fresh ginger, thinly sliced (about 1 cup)
4. 1/2 cup packed light brown sugar
5. 8 large garlic cloves, minced
6. 1 1/2 cups soy sauce
7. 3 tablespoons Asian sesame oil
8. 3 tablespoons Korean red pepper flakes or 2 tablespoons crushed red pepper
Directions
1. In a large roasting pan set over 2 burners, cover the ribs with cold water and bring to a boil over moderately high heat. Boil for 5 minutes. Transfer the ribs to a large plate; discard the water.
2. Return the pan to the 2 burners and add the water. Add the ribs and ginger; bring to a boil. Add the sugar, garlic, soy sauce, sesame oil and chile flakes. Cover with foil and boil over moderately high heat for 7 minutes. Simmer over moderately low heat, turning the ribs a few times, until tender, about 20 minutes.
3. Preheat the broiler. Transfer the ribs to a large rimmed baking sheet, meaty side down. Boil the braising liquid until thickened and intensely flavored, about 10 minutes. Strain the liquid; you should have about 2 cups.
4. Generously brush the ribs with the braising liquid and broil 4 inches from the heat, rotating the pan, until glazed and lightly charred, about 3 minutes. Turn the ribs meaty side up and brush again with the braising liquid. Broil, brushing occasionally and rotating the pan, until the ribs are glazed, about 4 minutes. Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve.
Sunday, February 21, 2010
Spiced Pumpkin Muffins
(recipe in development)
1/2 C butter
3/4 C white sugar
3/4 C firmly packed brown sugar
2 large eggs
1.5 C mashed pumpkin
2 C cornmeal
1/2 C rice flour
1/4 C potato starch
1 tsp baking soda
2.5 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 C raisins
1/5 C chopped pecans
Preheat oven to 375 F.
In a large bowl, cream together butter and sugars until fluffy. Beat in eggs and pumpkin.
Add dry ingredients and beat until well blended. Pour into lined muffin tins. Bake for 15-20 minutes until centers are cooked through / tops are golden. Cool in muffin tins for 10 minutes.
1/2 C butter
3/4 C white sugar
3/4 C firmly packed brown sugar
2 large eggs
1.5 C mashed pumpkin
2 C cornmeal
1/2 C rice flour
1/4 C potato starch
1 tsp baking soda
2.5 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 C raisins
1/5 C chopped pecans
Preheat oven to 375 F.
In a large bowl, cream together butter and sugars until fluffy. Beat in eggs and pumpkin.
Add dry ingredients and beat until well blended. Pour into lined muffin tins. Bake for 15-20 minutes until centers are cooked through / tops are golden. Cool in muffin tins for 10 minutes.
Easy Dosa
Ingredients:
3 cups rice flour
1 cup Urad flour
salt to taste
water for the batter
oil for the griddle/Tava when making Dosas
Method:
1. Mix both flours and salt. Add enough water to make a soft, lump-free paste. Please make sure that it isn't too runny.
2. Leave the batter to ferment for at least 8 hours or overnight. Once the batter rises, check the taste again for salt.
3. For making Dosas, heat a Tava. Pour a ladleful of the batter in the centre and spread it with the back of the ladle moving in concentric circles. Spread a few drops of oil at the edges of the Dosa. For step-by-step fotos, see here. Once the edges of the Dosa start *lifting themselves* from the Tava/griddle, slide a spatula beneath it, fold it in half and take it out.
3 cups rice flour
1 cup Urad flour
salt to taste
water for the batter
oil for the griddle/Tava when making Dosas
Method:
1. Mix both flours and salt. Add enough water to make a soft, lump-free paste. Please make sure that it isn't too runny.
2. Leave the batter to ferment for at least 8 hours or overnight. Once the batter rises, check the taste again for salt.
3. For making Dosas, heat a Tava. Pour a ladleful of the batter in the centre and spread it with the back of the ladle moving in concentric circles. Spread a few drops of oil at the edges of the Dosa. For step-by-step fotos, see here. Once the edges of the Dosa start *lifting themselves* from the Tava/griddle, slide a spatula beneath it, fold it in half and take it out.
Wednesday, February 10, 2010
Lemon Bars
CRUST:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
FILLING:
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest (2 lemons)
2 tablespoons (25 grams) all purpose flour
Preheat oven
to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan.
FOR CRUST: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for
about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.
FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.
To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.
Yield: 16 - 2 inch (5 cm) squares
Read more: http://www.joyofbaking.com/LemonBars.html#ixzz0fBUzxZw3
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
FILLING:
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest (2 lemons)
2 tablespoons (25 grams) all purpose flour
Preheat oven
to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan.
FOR CRUST: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for
about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.
FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.
To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.
Yield: 16 - 2 inch (5 cm) squares
Read more: http://www.joyofbaking.com/LemonBars.html#ixzz0fBUzxZw3
Potato and Parsley Soup
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 leeks, white and light green part only, chopped
5 garlic cloves, sliced
Salt, preferably kosher salt, to taste
1 1/2 pounds Yukon gold or russet potatoes, peeled and diced
6 cups water
Leaves from 1 large bunch flat leaf parsley, washed
1 to 1 1/2 cups low-fat milk
Freshly ground pepper
Parsley leaves for garnish
1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the leeks, garlic, and 1/2 teaspoon salt. Stir together for about two minutes, until the leeks begin to soften and the mixture is fragrant. Add the potatoes and water, salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes, until the potatoes are falling apart. Add the parsley, stir together and remove from the heat.
2. Puree the soup using an immersion blender, or in batches in a blender. (Don’t put the cap on tight, and cover the top with a towel to avoid hot splashes.) Strain through a medium strainer, and return to the heat. Thin out as desired with milk, and heat through. Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves.
Variation: Substitute 1 bunch watercress, thick stems removed, for the parsley.
Yield: Serves six
Advance preparation: You can make this several hours before serving.
http://www.nytimes.com/2009/03/19/health/nutrition/19recipehealth.html
1 medium onion, chopped
2 leeks, white and light green part only, chopped
5 garlic cloves, sliced
Salt, preferably kosher salt, to taste
1 1/2 pounds Yukon gold or russet potatoes, peeled and diced
6 cups water
Leaves from 1 large bunch flat leaf parsley, washed
1 to 1 1/2 cups low-fat milk
Freshly ground pepper
Parsley leaves for garnish
1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the leeks, garlic, and 1/2 teaspoon salt. Stir together for about two minutes, until the leeks begin to soften and the mixture is fragrant. Add the potatoes and water, salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes, until the potatoes are falling apart. Add the parsley, stir together and remove from the heat.
2. Puree the soup using an immersion blender, or in batches in a blender. (Don’t put the cap on tight, and cover the top with a towel to avoid hot splashes.) Strain through a medium strainer, and return to the heat. Thin out as desired with milk, and heat through. Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves.
Variation: Substitute 1 bunch watercress, thick stems removed, for the parsley.
Yield: Serves six
Advance preparation: You can make this several hours before serving.
http://www.nytimes.com/2009/03/19/health/nutrition/19recipehealth.html
Subscribe to:
Posts (Atom)