Rinku Bhattacharya's Blog, page 10

Shrimp, Red Bean and Cauliflower Soup

So I actually woke up feeling happy about the snowstorm/blizzard. I slept in and then proceeded to make this absolutely amazing shrimp, red bean and cauliflower soup. Now the idea came my way thinking of a white bean and shrimp soup. And of course, I had no white beans on hand. Shrimp I did. So red beans to the rescue. And I added fresh turmeric as I had some on hand. That color! So very brilliant as in bright, not smart. I did this in two steps. I cooked the red beans in the instant pot. And while they were cooking, I gathered almost everything else that I had on hand.

Another wildcard ingredient, for me anyway is fennel. I had made cioppino, and had some on hand and threw it in. The rest of all of this was odds and ends. Luckily, I also had some homemade chicken broth on hand. Huge flavor boost. The ingredients sound Creole at first blush. However, when all comes together it really is just its own thing. It might pass off as a curry. I mean there is heat, turmeric, garlic and herbs. But once again let us just think of it as a super flavorful soup.

Sometimes food like people cannot be pegged into a box. They need to breathe and find their own place on the planet. Not always boxed into a group. The reality of this recipe is that chances are you can make this with,

Any bean of your choice.Most vegetables that you have on hand should work. Cauliflower is always on hand for me.

What is not negotiable. Not if you want this vibrant orange yellow color is the fresh turmeric. And another fresh turmeric convert is created. And thankfully a large batch of this will see me through the next day or so. All while we shovel out.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group.

Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

PrintShrimp, Red Bean and Cauliflower Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 4 to 6

A wholesome easy to put together soup.

Ingredients

3 tablespoons extra virgin olive oil
1 small onion diced
3 cloves of garlic minced
1/4 cup finely chopped fennel
1/2-pound shrimp, shelled and de-veined
1 cup of cauliflower, cut into small pieces (about 1/2 head)
1 teaspoon dried mint
1 tablespoon miso (optional)
1 teaspoon salt (increase if not using miso)
1 teaspoon chipotle pepper
1 and 1/2 teaspoons freshly grated turmeric
1/2 cup chopped diced tomatoes (can be canned)
3 cups broth
1 cup of cooked red kidney beans (see note)
2 tablespoons chopped cilantro to finish

Instructions

Heat the oil in a heavy bottomed pot. Add in the onion, garlic and fennel and sauté for 5 minutes until soft and wilted.
Add in the shrimp and cook for 2 minutes.
Add in the cauliflower, dried mint, miso, salt, chipotle pepper and the turmeric. Cook for 2 to 3 minutes until the flavors mix together. The cauliflower will turn golden orange.
Add in the diced tomatoes and the broth and simmer until the cauliflower is cooked through.
Sprinkle with the cilantro and serve.

Notes

To cook the red beans from the scratch, place 1/2 cup beans with salt and 2 cups of water in the instant pot or other pressure cooker and cook for 25 to 30 minutes.

3.1https://spicechronicles.com/shrimp-red-bean-and-cauliflower-soup/

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Spiced Prune Almond Cake

This spiced prune almond cake is one of those happy experiments in my kitchen. The kind I make as I go along and when I am finished, I go wow! I actually like prunes. I don’t exactly understand why they get a bad reputation. Prune juice is not something I have worked a lot with. This cake might just change that. So, to create an infusion of flavor I simmered the juice and reduced it with ginger, cloves and cardamom. And I strained the reduction and used it to infuse a lightness and depth of flavor to the cake.

I will tell you this, the warm juice lightly steeped with spices is plenty good. So, this is almost a two in one recipe. And the spiced almond cake is light and kissed with spices. Every tender bite is like a flavor party. And made with olive oil and almond meal, this cake is naturally gluten free.

Now about the cake. I used almond meal and tried it two ways. First with about 1/2 cup of whole wheat flour and then without any flour just the almond meal. They both work. Using an electric mixer. Just a simple handheld one is important to give the cake a light texture. The natural acids in the prune juice work to give the cake a good lift and lightness.

There is a lot of complex flavor happening with spices, the juice and the olive oil. It is quite minimalist in terms of the cooking equipment. The only added step is reducing the prune juice. If you wish you can serve this with a fruit compote. I played with dusting a little icing sugar. Now that did not do a much one way or the other. Just a little visual appeal.

Granted I am not the most patient with such things. So the second time I made this, I skipped the sugar. This cake with fruit, almonds and eggs might even work for breakfast. Here is wishing everyone a great week ahead. And here is the deal folks, you can make this with any other flavor of your choice.

PrintSpiced Prune Almond Cake

Ingredients

For the spiced Juice Reduction
1 and 1/4 cup prune juice
4 to 6 green cardamoms, gently bruised
6 cloves
1- and 1/2-inch piece of ginger, thinly sliced

for the cake
2 eggs
3/4 cup brown sugar
3/4 cup extra virgin olive oil
2 cups almond meal (note for a lighter texture you can replace 1/2 cup with flour)
1 and 1/4 teaspoon baking powder
Optional powdered sugar to dust

Instructions

Place the prune juice and the cardamom, cloves and ginger in a small saucepan. Simmer for about 15 to 20 minutes, until reduced to about half. Strain the juice out.
You will lose some of the juice while straining. Measure out about 1/2 cup of the reduced spiced juice and set this aside to cool while prepping the rest of the ingredients.
Pre-heat the oven to 325 degrees.
Grease a round 8-inch cake pan and set aside.
In a large mixing bowl, beat the eggs until pale yellow and add in the sugar and beat well until thick and creamy. Add in the olive oil and beat well again.
Add in the almond meal and the baking powder and mix well. Do not overbeat.
Finally add in the cooled spiced prune juice. and stir well until uniformly mixed.
Pour into the prepared cake pan. Bake until just set.
Allow the cake to cool and if desired dust with powdered sugar and enjoy!3.1https://spicechronicles.com/spiced-prune-almond-cake/

 

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Chicken Curry with Apricots and Potato Straws – Salli Marghee Jardaloo

Salli Marghee Jardaloo, is a Parsee Style Chicken Curry with Apricots. This dish is something I re-discovered when culling together class menus. It is sweet, gently spiced and savory. The flavors are different from the typical pre-conceptions of Indian food. At least in the US anyway. Granted this is a little off the beaten path. But nonetheless a classic curry. The name is literally as it sounds. If you understand the words. So, salli refers to the thin potato straws, that are used to finish the dish. It is a classic Parsee garnish, also used for ground meat. Marghee refers to chicken and jardallo is apricots. So hence the name. This chicken curry is sweet (from the brown sugar), tangy (from the vinegar), fruity (from the apricots) and just a little spicy. In short, a flavor party.

My favorite part about the dish is the salli or the potato straws that finish it. I have vague memories as a child enjoying these at our neighbor’s house in Mumbai. She always saved some extra for me on the side. Back in the day my spice tolerance was low so, I missed out on a lot of good things.

I have tried this with cubed tofu and it definitely makes an acceptable substitute. In fact, it magically translates this dish to vegan. With all the varied taste palates in my household, I have become the queen of protein flexing. Is that even a term? Well, it is now.

I often think of this as a cooler weather dish as that is when we are down without too many fresh staples and rely of pantry staples, dried apricots are certainly one of those for me.

I had tried other things like adding fresh peaches to this recipe. On occasion adding a splash of coconut milk. Both of these variations work as substitutions. But the original is really where my heart is at.

 

PrintChicken Curry with Apricots and Potato Straws

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: Serves 4 to 6

A simple mild, sweet and sour dish that makes a great dish for company. This makes for an elegant presentation.

Ingredients

For the chicken and marinade
2 tablespoons mild vinegar, such as cider vinegar
1 tablespoon brown sugar
1 teaspoon salt
1 tablespoon tomato paste
1 pound chicken thighs, cut into smaller pieces
1 tablespoon grated ginger
1 tablespoon grated garlic

For the chicken curry
1/4 cup oil such as canola oil
2 onions, thinly sliced
1 tablespoon garam masala
1/2 teaspoon red cayenne pepper
1 teaspoon salt or to taste
1/4 cup pureed tomatoes
1/4 cup diced dried apricots

For the potato straws
1 large russet potato, peeled and cut into thin matchstick thickness
Oil for frying
salt to finish

Instructions

Stir the vinegar, brown sugar, and salt with the tomato paste until the sugar is dissolved. Toss the chicken in this mixture with the ginger and the garlic and set aside for 20 to 30 minutes. You can do this while doing the rest of the prep.
Heat the oil and add in the onions and cook the onions for about 6 minutes, until the onions soften, wilt and begin to turn pale golden.
Add in the chicken mixture and the salt and cook for about 5 to 7 minutes until the chicken is well coated with the tomato mixture.
Add in the garam masala, cayenne pepper and the pureed tomatoes and bring to a simmer. Add in about ¼ cup of water and the apricots and cook for 5 more minutes.
Turn off the heat and sprinkle with the cilantro.
To make the potatoes, the potato straws need to be soaked in ice cold water for about 30 minutes. You can do this while the chicken is cooking.
Drain and dry the potato straws thoroughly. This can be done on paper towels.
Heat the frying oil in a medium sized pan. Add the potatoes and fry on medium heat until crisp and golden.
Drain on paper towels and gently sprinkle with salt. Add to the chicken curry just before serving.

Notes

To make the dish flow in an efficient timeline, you should first marinade the chicken and then cut the potatoes and soak them in water. This allows you to continue with the prep and the potatoes will finish soaking while the chicken curry is done.
So yes, all off this will take a bit of time, but this is a great curry for that special moment.

3.1https://spicechronicles.com/chicken-curry-with-apricots/

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Sri Lankan Roasted Curry Powder and Shrimp Curry

A couple of months back, I had told you about how I was working through the Sri Lankan cookbook by Skiz Fenando – Rice and Curry. Since then one of my all time favorite recipe from this book remains the Shrimp Curry. Bold, comforting and full of flavor, I love this curry on chilly evenings. It warms the proverbial cockles.

This recipe is closely adapted from the Rice and Curry Cookbook. It is one of my favorite cookbooks showcasing the flavors of South Asia. It is comprehensive and versatile.It really is more about the color factor that I love so much because with cayenne, tamarind and lime the shrimp has plenty of happening flavor. I have adapted the recipe just a little to make it practical.

At the heart of the Rice and Curry recipes are Skiz’s recipes for his curry powders a roasted variety and the raw curry powder which he uses for recipes such as the carrot curry recipe posted here. I have also shared my thoughts and some insights to the book in my first post. Chances are quite often you will see recipes from the book featured here, I have already bookmarked so many of them.

This curry powder has a nice balance of flavors and enough distinction for it to become my go to powder. Now, the best part of all is that you can actually get the curry powder pre-made from Skiz’s site. 

However, they are all good! Skiz has a section on the health benefits of coconut and it is quite the trend these days. Coconut is full of monosaturated fats that is supposed to speed up your metabolism.

For me as with most things, it is always about taste. The bengali girl that I am, I love the combination of matching shrimp with coconut. Very native to me, but in this recipe we are talking spice loaded action packed fun.

I have made this dish so many times, I am actually writing up the recipe as I like to make it. It is close and it feels more instinctive that way. It meshes into the nice and casual style of the book.

PrintSri Lankan Roasted Curry Powder and Shrimp Curry

Ingredients

For the Roasted Curry Powder

1 tablespoon uncooked rice
4 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons fennel seeds
2 inch piece cinnamon stick
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 teaspoon black mustard seeds
1 teaspoon turmeric powder
1 teaspoon cardamom seeds
5 cloves
2 inch piece of pandanaus leaf
2 springs (about 10) curry leaves

For the Shrimp Curry
2 tablespoons oil
1/2 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
11/2 tablespoons Sri Lankan Roasted Curry Powder (per recipe above)
1 large onion, thinly sliced
11/2 teaspoons minced ginger
4 pods of minced garlic
1/2 teaspoon turmeric
1/2 teaspoon red cayenne pepper
1 tablespoon finely minced lemon grass
10 curry leaves
1 green chili minced
2 pounds of large shrimp shelled and deviened
Salt to taste
1 tablespoon tamarind paste
1 cup of coconut milk
1 lime
2 tablespoons cilantro to garnish

Instructions

Roast each spice separately in a small frying pan until darker and arromatic.
Place in a coffee or spice grinder and grind until smooth.
Store in an air-tight container and use as needed.
Heat the oil on medium heat and add in the mustard seeds and wait for them to crackle.
Pound the fenugreek seeds and add into the oil with the curry powder and stir well.
Add in the onion, ginger and garlic and stir and cook for about 5 minutes until the onion wilts and begins to turn softly golden.
Add in the turmeric, cayenne, lemon grass and the green chili and stir well.
Add in the shrimp and the salt.
Mix in the tamarind paste and the coconut milk and bring to a simmer and cook for about 5 minutes until the shrimp turns dark red.
Turn off the heat.
Squeeze in the lime juice, stir in the cilantro and serve
3.1https://spicechronicles.com/sri-lankan-roasted-curry-powder-shrimp-curry/

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Hoppers/SriLankan Egg and Cheese Coconut Crepes

It has been a strange start to the New Year. But, this recipe is something that I made. Hoppers are popular Sri Lankan street food. Very similar if not identical to the appams here. These are delicate lightly fermented rice flower crepes with crisp and lacy sides and a soft and spongy center. There are two kinds of hoppers, these crepe styled hoppers and thin fresh rice noodles called string hoppers. And of course topped with eggs they make a perfect breakfast. In my house it becomes topped with eggs and cheese. Truth be told some diced avocadoes are not a bad idea. But I digress.

It has naturally been cold. No surprises there. A good way to kick start your Hoppers or appams would be use the yogurt mode in your instant pot. In fact, I use this so much for fermenting things I actually had typed up ferment mode. But, since people already use yeast to work with their hoppers really any warm place will work.

Now what I find interesting when talking about Sri Lankan food is that while some of the population speak Tamil which is the language of Tamil Nadu but the food to me is a little closer to Kerala. But of course is its own thing.

Other Sri Lankan recipes on this blog include,

Sri Lankan Dal with Coconut

Sri Lankan Shrimp Curry

A few tips and tricks,

Fermentation:

Since we are using yeast instead palm toddy (the traditional fermentation agent) we need to get the mixture nice and frothy. This takes about 2 hours in the instant pot and 4 to 6 hours in a nice warm place.  Gently stir in the coconut milk and ferment for another hour. Your goal is fruity, nutty, bubbly and slightly tangy batter.

Cooking: Traditionally the hoppers are made in a hopper pan, which is a shallow wok. I have actually used a regular wok, I did have a little trouble with the shape but generally was fine. You could probably get away using a flat pan, it just would not have its characteristic shape.

The runny egg in the center is what makes these magical and of course eggs and cheese are never a bad idea. And, in time for the weekend, it is cozy and satisfying comfort.

PrintHoppers/SriLankan Egg and Cheese Coconut Crepes

Prep Time: 4 hours

Cook Time: 25 minutes

Yield: 4 to 6 hoppers

Egg Hoppers or Appa is a rice flour and coconut crepe, popular for breakfast in Sri Lanka

Ingredients

2 teaspoons of instant yeast
1 teaspoon sugar
1/2 cup water plus more water to mix
1 and 1/2 cups of rice flour
1 teaspoon salt
3/4 cup coconut milk
Oil for cooking
4 eggs (1 per person)
1/2 cup grated cheese
Chopped cilantro
Freshly ground black pepper

Instructions

Warm 1/2 cup of water. I do this in the microwave for 30 seconds. It should be warm not hot.
Stir in the sugar and the yeast and set this aside for about 5 minutes until the mixture is frothy.
Wisk the rice flour and add in enough water to make a batter about the consistency of pancake batter.
Stir in the yeast mixture. If using the instant pot, place the batter in the steel insert (note you can actually mix it directly in the insert)
Set this on yogurt mode and let it rest for about 2 hours. At this point the mixture should smell nice and fruity and be bubbly.
Stir in the coconut milk, this thins out the batter. Let this ferment for another hour. Please see the notes for stove top instructions.
To make the hoppers, heat a wok well and gently grease it.
Using the batter, gently swirl it around the wok. The result of this is that the sides are thinner and the center is spongy.
Allow it to set just a little and crack an egg in the center. Let the egg cook on low to medium heat until just set.
Add about 1 tablespoon of the cheese and allow it to melt. You do not want too much cheese as it will overwhelm the delicate nuanced taste of the batter.
The total time would be about 10 minutes, allowing the hopper to crisp and brown at the bottom. Carefully remove the hopper and sprinkle with the cilantro and cheese before serving. Continue cooking all the hoppers in this manner.

Notes

Notes: To ferment the batter without an instant pot. Simply let it rest in a warm place. It will probably take a little longer depending on the temperature of the setting.

3.1https://spicechronicles.com/hoppers-srilankan-egg-and-cheese-coconut-crepes/

 

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Mango Lassi – The Perfect Homemade Version

Mango Lassi, is a yogurt based smoothie combining yogurt, mango and a little sweetener. It is light and refreshing in its classic avatar. Not supersweet as you find in many restaurants. Odds are some restaurants also use less yogurt and more milk to keep the lassi a little more shelf stable. This is my daughter’ favorite lassi and she likes the homemake tangy version.

I myself am partial to starting my morning with a fruit based lassi, I have a strawberry lassi and a peach and papaya lassi that I am fond off. In season, I will work with any fruit that is nice and plentiful Honestly a good glass of lassi with light or no sugar is a good way to start the morning. Making the lassi with fresh mangoes like I do will give you a paler color.

Traditionally when meshing fruit with yogurt a little spice  is added. This helps with the digestion I add just a pinch of fresh cardamom. I do not like to clutter the flavor.

Homemade yogurt is a ritual in my house. Granted an instant pot assisted ritual. But, seriously this is the best kind to use for a lassi. It is naturally tart and the whey offers the right texture without adding extra water. In fact, a drink like this will set you back 3 to4 bucks somewhere like whole foods. Another reason to take out that instant pot and learn to use it. You have my book and of course my yogurt recipe here for inspiration.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Pick up a copy of my Instant pot cookbook Instant Indian  here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring!

PrintMango Lassi – The Perfect Homemade Version

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Serves 4

Mango Lassi is a classic yogurt smoothie, this version is light and refreshing.

Ingredients

2 fresh mangoes, peeled and chopped
3/4 cup natural yogurt (note use soy yogurt to keep this vegan)
3/4 to 1 cup water (depending on the thickness of your yogurt)
1/4 teaspoon crushed cardamom
1/4 teaspoon salt (optional)
Sugar or Brown Sugar to taste (see note)

Instructions

Place the chopped mangoes, yogurt and water into the blender.
Add in the cardamom, salt, and sugar if using.
Puree until smooth.
Pour into glasses and serve right away, alternately chill for 1 hour and serve.

Notes

The sweetness depends on the mangoes and taste, we often do not add sugar or add about 2 tablespoons for this recipe for 4

3.1https://spicechronicles.com/mango-lassi-the-perfect-homemade-version/

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Cauliflower in a Creamy Almond Poppy Seed Sauce

So the shiny new edition of Bengali Five Spice Chronicles is out. I am celebrating by sharing a unique recipe from the book. This is called Phoolkopir Rezala. This is essentially Cauliflower cooked in a delicate creamy Almond and Poppy Seed Sauce. It is essentially my vegetarian take on a classic rezala. So yes, a rezala is usually a meat based dish. I recently did this for a demonstration at the Union Square Greenmarket. Which as many of you know is one of my happy places. Mostly, I am happy that I snuck in a live event before the craziness of Omicron variant emerged.

Life has been a little challenging. My car is waiting on a part and in turn waiting to go through inspection. No part no inspection. No compliant car. And a ticket experience with NYC’s finest has left me rather uninspired. But, as they say there is just way too much in life that cannot be controlled. Thankfully things in my kitchen are a different story. And I have made a fair amount of progress on a few projects that I have been working on.

And therefore, soothing, comforting and simple I am happy to make and enjoy this comforting cauliflower dish. I wish all things in life could be like cauliflower, non controversial and soothing. Easy to transform and working into almost anything. But, I suppose then life would just get way too boring.

This cauliflower pairs well any kind of a festive rice dish. It could potentially work well with parathas as well. And in the market, we were having a lot of fun serving them in small shot cups and calling them cauliflower shots.  The magic and delicacy of flavor is gently nuanced by dried whole chilies and Bengali Garam Masala.

I know what you are going to ask me. Can I use regular garam masala? Well, in a pinch yes. And then there is alway Etsy, where you can get my Garam Masala.

PrintCauliflower in a Creamy Almond Poppy Seed Sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4 to 6

A light and fragrant take on caulflower that is nuanced, delicate and easy to put together.

Ingredients

For the Almond Poppy Seed Sauce
2 tablespoons poppy seeds
1/4 cup almonds blanched
1/2 cup plain yogurt

For the Cauliflower

2 tablespoons oil or ghee
3 to 4 dried red chilies
1 or 2 bay leaves
1 medium onion, finely diced
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1 medium head of cauliflower, cut into large florets (about 2 pounds)
1 teaspoon salt
1 teaspoon Bengali Garam masala
Freshly ground Black Pepper to finish

Instructions

First prepare the almond poppy seed sauce. Grind the poppy seeds and almonds in a spice or coffee grinder until powdered. Soak in 1/4 cup warm water for 20 minutes or longer (they should absorb most of the water. Place this mixture in ab blender with the yogurt and grind to a paste. Set this aside.
In the meantime, heat the oil or ghee and add in the dried chilies and bay leaves. Add the sliced onions and fry for about 4 to 5 minutes.
Stir in the ginger and garlic pastes. Add the cauliflower and stir well. Stir in the salt. Cook the caulfilower for 3 minutes, until gently roasted in places.
Add 1/4 cup water and cover and cook for about 10 minutes until the cauliflower is tender.
It should not be mushy.
Stir in te prepared almond poppy seed paste and cook for about 2 minutes.
Stir in the garam masala and turn off the heat.
Sprinkle with the black pepper before serving.3.1https://spicechronicles.com/cauliflower-in-a-creamy-almond-poppy-seed-sauce/

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Absolutely Amazing Almond Brownies (GF and so super easy!)

These Absolutely Amazing Almond Brownies are indeed absolutely amazing and more! And they are absolutely albeit accidently gluten free. Anyone who reads this blog or even stumbles by it by now should know nothing here happens in a pre-meditated way. Well, nothing of substance anyway.

A couple of weekends ago. Ok Thanksgiving weekend to be precise, the girl was here and I had loads of almond meal. The girl needed to have a snack to be sent off  with something. Specifically something she could not say no to. And no one in my house (except me) says now to chocolate.

So, I took my classic brownie recipe, subbed almond meal instead of AP flour. ditched the ricotta and a star was born. My son hid his disappointment. However, now that I have made two additional batches mostly to perfect the recipe, we are all even.

As a general rule, I use almond meal instead of almond flour in my baking and cooking. The difference is that in the case of almond meal, the skin is left on. This results in a slightly coarser texture but has a lot more fiber. And is less wasteful.

I tend to get my almond meal from Trader Joes. In fact, it is the only store I find almond meal along with Almond Flour. It is also much cheaper than almond flour. There is a difference in texture, so do not just substitute them in any recipe.

These brownies are a little softer that regular brownies, right out of the oven. They firm up as they cool, but keep a nice and soft texture. The addition of powdered expresso, adds a nice flavor boost to the brownies. In short, this is a chocolate lovers delight.

My recipe is for a quarter sheet pan. It can be easily doubled. But honestly, they are so easy to put together and taste best when just a little warm, so keep making the small batches. And enjoy them with warm milk.

In fact, leave some out for Santa. I think he might enjoy them as a change from all the other cookies.

PrintAbsolutely Amazing Almond Brownies (GF and so super easy!)

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Makes 14 to 16 brownies

A moist rich and gluten free brownies that is easy and truly amazing.

Ingredients

1/2 cup (1 stick butter softened)
1 cup sugar
2 eggs
1 cup cocoa powder
1 tablespoon powdered expresso
2 and 1/4 cups almond meal
1 and 1/2 teaspoons baking powder
1/4 cup dark chocolate chips
1/4 cup sliced almonds

Instructions

Pre-heat the oven to 350 degrees.
Prepare a baking sheet, either line with parchment or grease and flour the baking sheet. A quarter sheet pan is perfect for this.
Place the butter in a mixing bowl and mix well with the sugar. You can use an electric mixer for this. Beat until pale and creamy. Crack in the eggs and beat until well mixed.
Add in the cocoa and powdered expresso.
Add in the almond meal and baking powder and mix well.
Pour this into the baking sheet. Please not this batter is thicker that usual all purpose flour batter.
Smooth the surface and bake for abotu 20 to 25 minutes, until just set,
Sprinkle with the chocolate chips and chopped almonds. Allow the brownies to cool slightly before cutting and serving.3.1https://spicechronicles.com/absolutely-amazing-almond-brownies-gf-and-so-super-easy/

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Ginger Spiced Pumpkin Pie

So I finally made a pumkin pie. Not just any pie, a ginger spiced pumpkin pie, that is rea lly a squash pie. I have been so inspired by the posts by a local neighbour – Westlake Farms. This finally got me to make my own pie. Honestly, a pumpkin pie is more like a tart. But, for this purpose we can call it a pie. I mean everyone else does.  And it makes me feel important and happy. Mostly because, I have been really scared about making pies.  But, as they say once you start a journey it is difficult to stop.

So first up, let me tell you there are actually two parts to making a pie – a pie crust and filling. I made a simple pie crust using this recipe. If like me you are using this for a small open pie, you want to make half the recipe or freeze half the recipe. It is all good. And yes, I am pretty sure any storemade pie crust will work.

For this pie I used homemade sqush puree. Which is really quite easy to make. Canned pumpkin puree works fine too. The homemade puree has a little a more moisture, and I find this yields a lovely custard like texture. The rest is really standard by way of ingredients.

Initially I had thoughts of a creamy topping but settled for chopped pistachios. So what makes the flavors in this pie unique?

The notes of cardamom, ginger, and black pepper. It will remind you of gingerbread, but just a hint. And yes, I add some molasses for sweetening. You can add brown sugar instead, it is all good. Cozy and comforting slices of this pie will work well with a good cup of spiced tea.

And here is hoping that the weather gods are good to me and hold off on the rain tomorrow.

PrintGinger Spiced Pumpkin Pie

Prep Time: 2 hours, 20 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 60 minutes

Yield: Makes 1 9 inch pie

A spiced ginger and spice pumpkin pie

Ingredients

For the squash puree

1 mediium sized squash (something like butternut squash) about 2 pounds

For the Pie

1 standard nine inch crust
1 and 1/2 cups of pumkin puree as preparaed above
1/2 cup evapotated milk
1/4 cup dark molasses
1/4 cup brown sugar
1/2 teaspoon cardamom
1/2 teaspoon black pepper
1 tablespoon freshly grated ginger
2 eggs
Chopped pistachios and almonds to garnish
1 teaspoon vanilla extract
Butter as needed for greasing

Instructions

To make the squash puree, place the squash on a baking sheet, no halving needed. Place in a 300 degree oven, and it is fine if you forget to pre-heat it. Cook for 2 hours. Cool.
Cut into half. First scoop out the seeds from the center.
Place the flesh in a blender and puree until smooth. Measure out the 1 and 1/2 cups needed and store the rest in the fridge or freezer depending on when you need it.
Gease a pie pan. Line with the pie crust with a little bit hanging over. Pre-heat the oven at 350 degrees. Prick the crust well. Bake for 10 minutes.
In the mean time mix together the pureed squash, evaporated milk, dark mollasses, brown sugar, cardamom, black pepper, ginger and eggs.
Pour into the pie shell. Bake for 30 minutes. The center is still somewhat soft. Allow it to cool in the oven for an hour. This gives it a soft custard ike consistency.
Serve garnished with almonds and pistachios
3.1https://spicechronicles.com/ginger-spice-pumpkin-pie/

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Crispy Citrus Stir Fry Tofu

Have you ever wanted to work through something but resisted the one ingredient that might help? So, I have always wanted baked well-seasoned and super crispy tofu. For some reason, I have avoided adding that smidge of cornstarch. And seriously, it is really a smidge. As in one tablespoon for about a pound of seriously crispy, seriously good tofu. Done with minimal oil, minimal hands-on effort, all while the rest of life was happening. So yes, I have made seriously decent well crisped tofu, but this was amazing! And while you can certainly use any spice you want, I used this citrussy  Filipino inspired spice rub sent to me by the nice folks at Serious Foodie.

Honestly, once you have crisped and spiced this tofu, it will be so very good that you will have a very hard time not eating it all right away. This is why, I used the entire jar of seasoning and two cartons of tofu. Now that is just me! Once I had picked enough tofu bites, all in the name of tasting, I made a simply tangy sauce of sorts.

So I have tried this two ways – I used the sweet chili sauce also from Serious Foodie. I also just added in some fresh orange juice with ginger and fresh veggies. And thickened it with some – yes – Cornstarch I had a super flavorful and happy mean in just a few minutes. The kind you would want to serve with just enough steaming white rice.

It is a perfect meal for a day that is oh so chilly and dotted with all kinds of flurries. Just letting us know, hey folks’ winter is on its way. Winter, like summer is not super high on my favorite summer list. This said, there is but a place and time for everything even a winter day that is full of the promise of flurries.

And it is on such a day, the warmth of the oven to crisp your tofu is so very welcome!

PrintCrispy Citrus Stir Fry Tofu

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: Serves 4 to 6

A gorgeous warming take on tofu that comes together easily.

Ingredients

For the Tofu
1 pound extra firm tofu cut into 1 inch squares
2 tablespoons Serious Foodie Filipino Spice Blend (or your favorite spice mix, think Garam Masala)
1 tablespoon cornstarch
2 tablespoons oil

For the stir fry

1 cup orange juice
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon oil
2 teaspoons minced ginger
1 cup vegetables of your choice (peppers, onions and such)
2 tablespoons scallions, finely chopped

Instructions

Pre-heat the oven to 425 degrees. Line a baking pan with parchment paper.
Toss the tofu with the spice blend and cornstarch until well mixed.
Spread on the baking sheet and bake for 25 minutes, shaking once in between.
Stir the cornstarch, orange juice and soy sauce until well mixed.
In a large skillet heat the oil and add in the ginger and stir well for 2 minutes.
Add in the vegetables and the tofu and cook for another 3 minutes.
Pour in the orange juice and cook until the sauce simmers and thickens.
Serve garnished with the scallions3.1https://spicechronicles.com/crispy-citrus-stir-fry-tofu/

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