Rinku Bhattacharya's Blog, page 2
November 10, 2024
Stir Fried Garlicky Spinach with Cashew Nuts
It has been a little while since I posted, so I decided to jump back in with a quick recipe that is simple, versatile and interesting all at once. An easy take on spinach sauteed with onions, garlic, cashew nuts, and red pepper flakes. We can leave it as is, or top it with some yogurt and feta cheese. I have a feeling that adding a seven minute egg to the mix might also be a good idea. But you get the idea, so let us see how this is done.
My Stir Fried Garlicky Spinach with Cashew Nuts Story
Well, truth be told, life has been a roller coaster and it is showing up in my medical numbers. That and other places. So, I have tried to take stock of what I have been eating. I will confess, the veggies in my diet have not been all that. It is not the easiest to to fit in vegetables on a busy weeknight when cooking in smaller portions. However, greens are always my salvation. I have always embraced the convenience of baby spinach leaves. And this is one of my new ways to enjoy them. This is great as a side to almost anything. To my surprise it really does make a good wholesome nutri-dense breakfast with a quick cooked egg. The magic is in the cashews. They add just enough crunch and richness to make this spinach a little more elevated that your everyday stir-fry.
So there are a couple of more recipes in this vein with spinach and Kale,
Bengali Sauteed Greens with Green Peas
I do drizzle a little bit of yogurt and feta over the greens, but, really that is optional. As is this is a simple medley with simple everyday ingredients, doing a good job of getting some green goodness on the table. My favorite part of course, is that this cooks up in less than 15 minutes.
PrintStir Fried Garlicky Spinach with Cashew Nuts
Prep Time: 10 hours, 15 minutes
Yield: Serves 2
A nutritious and simple anytime dish.
Ingredients
3 tablespoons olive oil1 medium sized red onion, thinly sliced
4 cloves of garlic minced
3/4 teaspoon crushed red pepper flakes
1 tablespoon raw unsalted cashews
Salt to taste
12 ounces or 2 cups packed baby spinach leaves
Optional
1 tablespoon natural unsweetened yogurt
1 tablespoon feta cheese
1 boiled egg, semi-soft cooked for 7 minutes
Instructions
Heat the oil for 2 minutes until the oil is fragrant. Add in the onion and the garlic and cook for another three minutes until the garlic is fragrant and the onion starts wilting.Add the red pepper flakes and the cashews and cook for another minutes.
Stir in the the salt and the baby spinach leaves and continue cooking until the spinach leaves have wilted.
Place on a platter.
If using the yogurt and feta, whip these together and drizzle over the top and serve with the boiled egg if desired.3.1https://spicechronicles.com/stir-fried-garlicky-spinach-with-cashew-nuts/
The post Stir Fried Garlicky Spinach with Cashew Nuts appeared first on Spice Chronicles.
September 21, 2024
Salsa, Queso, and Prosciutto Scones
And Just like that it is fall. I bring to you a cozy and comforting recipe, for Salsa, Queso, and Prosciutto Scones. This recipe, like many of my recipes it has been swirling around my mind, for a while. It came to fruition after I received some samples from the people at the Dessert Pepper Trading Company. But, truth be told, I have been craving something that makes me feel supported, cozy, and comforted. I wanted the richness, the simple wholesomeness, and ease of something that makes me feel happy and supported. These scones if you try them are all kinds of flavorful and comforting.
So, I received some samples of salsa and queso, and if you want your own, you can buy them at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel and Meijer.
The salsa and queso combination in this recipe, makes them taste really flavorful, cheese, and interesting. The prosciutto adds some more savory elements to the mix. In keeping with the flavors, I also through in some green onions and finely chopped jalapenos. Here is a tiktok showing you how I made them.
Well, other than the fact that scones are kind of a British thing, scones tend to rely on both dairy and butter to do their thing. So, there is a little more of caramelization that the dairy causes. Biscuits, are butter all the way. Well, I do add buttermilk to my biscuits, but they tend to have more of an enhanced leavening effect rather than the richness you will find with with these scones.
I have made these scones like small wedges, so they are perfect by themselves as warm, melty and comforting snacks. However, nothing stops you from enjoying them with aside of flavorful scrambled eggs and even a frittata if you must.
Yes, but think beyond breakfast, these bold flavors are great alongside a side of chili. Just perfect, for some elegance on a game day menu.
PrintSalsa, Queso, and Prosciutto Scones
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 40 minutes
Yield: 12 scones
A well-seasoned gorgeous recipe for savory scones with Mexican Flavors.
Ingredients
1 and 1/2 cups all purpose flour2 tablespoons baking powder
1/2 teaspoon salt
Freshly ground black pepper
1 medium jalapeno, finely chopped
2 tablespoons chopped green onion
3 tablespoons chilled butter, cut into cubes
3/4 cup diced prosciutto, ham or pancetta
1/2 cup salsa
1/2 cup prepared queso
3/4 cup grated jack cheese
1/2 cup heavy cream or whole milk
For the topping
Additional Salsa
Additional Queso
Chopped Cilantro
Instructions
Pre-heat the oven to 400 degrees. Grease a baking sheet and set aside.Place the all purpose flour, baking, salt, and black pepper in a mixing bowl and mix well.
Stir in the jalapenos, green onions, butter and the prosciutto and mix well.
Stir in the salsa, queso, half the cheese and mix it well.
Finally, pull it all together with the heavy cream or milk.
Shape into 3 6-inch circles and cut into 4 wedges and place on the baking sheet. This will make 12 mini-scones.
Top with the rest of the cheese, a little salsa and queso.
Bake for 12 minutes. Turn off the oven and allow the scones to rest for 5 more minutes and then sprinkle with cilantro if desired and enjoy warm3.1https://spicechronicles.com/salsa-queso-and-prosciutto-scones/
The post Salsa, Queso, and Prosciutto Scones appeared first on Spice Chronicles.
August 11, 2024
Fettucine with Garlic, Parmesan, Spinach, Mushroom, and Sausage or Yanna’s Pasta
It has been a little bit of a hiatus, and while there has been a lot going on, to keep things flowing I am keeping this post short and sweet. This pasta is something that I have enjoyed playing with and is inspired by friend’s daughter Yanna. Yes, you will have to read the post and the story to learn about why this fettucine with garlic, parmesan, spinach, mushroom and sausage is called Yanna’s pasta. It is a simple and nuanced recipe. The kinds that take you from fancy meals to busy weeknight evenings. As they say it’s all good!
Janet is one of my oldest friends in the US. Actually, in some ways, one of my oldest and dearest friends. Ours is an unlikely friendship, and yet one that that has survived decades, children, marriages, and divorces. Probably the kind that will see us into our silver years and beyond. Janet is originally from Connecticut, although she now lives in Texas.
This summer, she came to visit family and me just at a time in my life when I needed a pick me up. We take the crazy hustle and bustle of life in the New York area for granted. It can be over whelming for people who are not used to the craziness. We had a long day of running around and wrapped it up with dinner at what used to be one of our favorite tested and tried spots. It is difficult to believe this spot is still delivering really great dependable food after almost 30 years.
While we ordered some food, Yanna my friend’s daughter was exhausted and wanted a simple plate of their homemade pasta with butter and parmesan. The waitress threw in some garlic, and what she had looked like perfection. The simplicity of the meal, the beauty of tested and tried friendship just made for an amazing day. Actually, salvaged a day that was not going in the right direction.
So keeping the elements of the original dish, with garlic butter and parmesan, I created this pasta dish. Honestly, it would be perfect with just the addition of the spinach, but with a bunch of other things that I had on hand, I made this about 3 times and enjoyed it a lot. Try it and you will see why. I had sausage on hand, so I used it, it is completely optional
PrintFettucine with Garlic, Parmesan, Spinach, Mushroom, and Sausage or Yanna’s Pasta
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 2 to 3
An easy and very satisfying pasta dish, at the heart of this is garlic and parmesan.
Ingredients
4 ounces dried pasta like fettuccine1 tablespoon olive oil
1 tablespoon butter
4 cloves of garlic, finely chopped
1 link of spicy chicken sausage
A few grape tomatoes halved
1/2 cup mushrooms
1/2 cup freshly grated parmesan cheese
3 ounces of baby spinach leaves
1/2 teaspoon salt to taste
Lots of black pepper
Instructions
Cook the pasta according to the instructions in plenty of salted water.Heat the olive oil and butter and add in the garlic and allow the garlic to gently brown. This will take about three minutes.
Cut the sausage into small pieces (an unwieldy dice) and add in and allow them to lightly brown.
Add in the tomatoes and mushrooms and mix well. Add in the pasta with the parmesan and stir well.
Add in spinach and the salt and allow the leaves to wilt.
Add in lots of black pepper and serve.3.1https://spicechronicles.com/fettucine-with-garlic-parmesan-spinach-mushroom-and-sausage-or-yannas-pasta/
The post Fettucine with Garlic, Parmesan, Spinach, Mushroom, and Sausage or Yanna’s Pasta appeared first on Spice Chronicles.
May 26, 2024
Piyaj Posto – Creamy Poppy Seed Paste with Onions
Piyaj Posto, is a simple homey and luscious poppy seed paste. It is enjoyed with steamed white rice and maybe dal. It is almost an emotion on the Bengali table, and probably a great recipe to circle back with, after a while. This year, for us is an inflection at the Spice Chronicle world. There will be breaks and hiatuses hopefully heading back to new times and a new direction. Definitely not one I had even thought would happen, but then again life is never predictable.
And, posto is a soothing and thoughtful dish, to winddown troubled times.
The Story of Piyaj PostoIn light of the divorce and changing dimensions in my life, things tend to be difficult. A few weeks ago, I was visiting an old friend. I could not think of a better gift than this slice of nostalgia. Not many friends, give you the peace and comfort of standing by you through thick and thin. But, this piyaj posto was cobbled together for one such exceptional friend. We enjoyed it with the rest of a simple meal, with love, acceptance and deep affection.
Made on a day, when I neither had garlic, or the must have green chilies, I pulled this recipe together with dried red chilies and garlic powder. A learning lesson for me that almost anything can in fact, be adapted. Even things that represent classic and pure bites of nostalgia.
As I discuss in the Bengali Five Spice Chronicles, mustard and poppy seeds are two essential hallmarks of the Bengali table. Poppy Seeds are used in a variety of different way, the most common ways are with vegetables, like Alu Posto here and then zucchini posto.
In this recipe, however, the posto or creamy poppy seeds, just shine on their own. And since it is harmonized with onions, the recipe results in a creation that is gentle, just a little sweet and balanced. To enjoy it with its complete Bengali perfection, try it with steamed piping hot rice, red lentils and a simple dollop of ghee.
Did you know that posto or poppy seeds are cooling and therefore just great for summer.
PrintPiyaj Posto – Creamy Poppy Seed Paste with Onions
Prep Time: 6 hours
Cook Time: 25 minutes
Total Time: 6 hours, 25 minutes
Yield: Serves 4
Piyaj Posto is a classic Bengali creation, meshing white poppy seed paste with sauteed onions and black nigella seeds.
Ingredients
1/2 cup white poppy seeds (posto)1 dried red chili (see note)
1 teaspoon salt
1/2 teaspoon sugar
3 tablespoons mustard oil
1 teaspoon black nigella seeds
1 large red onion, diced
1 teaspoon garlic powder (see note)
Chopped cilantro to finish
Instructions
Soak the white poppy seeds and dried red chili overnight in warm water.Place in a blender and grind into a smooth white paste. Stir in the salt and sugar.
In a wok, heat the mustard oil and add in the nigella seeds and wait until the seeds begin to sizzle.
Add in the diced red onion and stir the red onion until the onion turns golden and melts into the oil. You should be able to see the oil bubbling through. This will take a good 8 to 10 minutes.
Add in the garlic powder and stir well.
Add in the poppy seed paste and stir until the the paste cooks for about 4 to 5 minutes, and turns a few shades darker and uniformly mixes into the onion mixture.
Enjoy with rice.
Notes
For a more authentic recipe, replace the dried chilies with green chilies and the garlic powder with minced garlic.
3.1https://spicechronicles.com/piyaj-posto-creamy-poppy-seed-paste-with-onions/
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March 24, 2024
Double Mocha Chocolate Chip Cookies and a hiatus
It has been a hot minute. But I am so excited about these cookies, they have brought me out of blog hibernation. These Double Mocha Chocolate Chip Cookies are a chocolate lovers dream. Naturally so much chocolate can only mean one thing, yes, one of my chocolate lovers are home. Today was the last day of my son’s spring break and I sent him back home with these cookies.
As things on the home front. Well, we survived a week. In my case on some days, barely. Still grateful for my children. And grateful that simple things like a recipe that works out brings me so much joy. My soapbox aside, these cookies are very good.
About these cookiesThey are full of deep rich chocolate flavor.Have crisp edges and a slightly soft and chewy center.Make absolutely great ice cream sandwiches (yeah, I went there, and will save those for another day)
With so much richness from the chocolate, I swapped out a little of the sugar, for molten jaggery, yes, the Bengali kind and the result was quite magical.
Chocolate is naturally quite drying, so I did add in some milk. Last but not the least, I cook this for just 9 minutes, and let the cookies finish out in the residual heat of the oven. This does mean that the cookies take some time to finish and are delicate until quite significantly cooled. However, good things in life mean patience. Another note here, this is a double recipe, at least by the standards of this blog. I end up with about two and half dozen cookies. So it is up to you, if you wish to halve the recipe. And yes, because of a generous amount of dough, I made up a spring time variation.
A whim, lots of cookie dough, and the fact that today is Holi, resulted in this variation. It has crushed salted pecans and rose petals. Offering a richness of texture and deeper flavor from the hints of salt. So, Happy Spring and Holi to those celebrating. And for others, here is a cookie recipe that will likely not disappoint.
PrintDouble Mocha Chocolate Chip Cookies and a hiatus
Ingredients
1 cup unsalted butter, softened3/4 cup white sugar
2 tablespoons brown sugar
2 tablespoons softened jaggery (can be molasses)
2 eggs
2 teaspoons vanilla extract
1 and 1/4 cup all purpose flour
1/2 cup cocoa powder
2 tablespoons instant powdered coffee
3/4 teaspoon baking soda
1/2 cup milk
1 and 1/2 cups chocolate chips plus extra for topping
for the pecan rose version
3/4 cup salted pecan pieces crushed
1 and 1/2 tablespoons rose petals
Instructions
Grease a large cookie sheet.In a mixing bowl add the butter, sugars and the jaggery and beat well, until creamy and well mixed.
Beat the eggs and mix in.
Stir in the vanilla extract.
Mix in the flour, cocoa powder, coffee and the milk. Finally stir in the chocolate chips.
Drop into tablespoons on the cookie sheet at least 2 inches apart. Chill for 2 hours.
For the pecan rose version, roll the cookies in the pecan and rose petal mixture.
Place on the cookie sheet and chill as mentioned.
Pre-heat the oven to 350 degrees. Place in the oven, and bake for about 8 minutes. The cookies will spread a little and be somewhat cooked. Turn off the oven, and leave the cookies in for 20 minutes.
The cookies will spread and be thin crisp and slightly porous. Remove and cool further and then remove from the sheet and enjoy!3.1https://spicechronicles.com/double-mocha-chocolate-chip-cookies-and-a-hiatus/
The post Double Mocha Chocolate Chip Cookies and a hiatus appeared first on Spice Chronicles.
February 7, 2024
Better than Flury’s Baked Beans on Toast
The first time I had Baked Beans on Toast, was not at the iconic Flury’s. It was made by my aunt or Choto Mashi. She made this based on my description of the dish and cravings. It is quite likely since this was in London, she had doctored a can of Heinz’s baked beans.
This said, it is a memory that lingers vivid and bold with me. Since then, I have of course enjoyed this a few times at Flury’s. I am honestly not sure why, I was craving baked beans recently. In scouring through a few recipes including this one, I offer you a really good version of baked beans that I have put together. It is good stuff, and starts with good beans. This said, I have a story for you about my aunt’s baked beans.
Nostalgia and Baked BeansThinking of food memories, I suddenly find myself transported to one of my last childhood visits to London. I am visiting my Choto Mashi. It was returning from East Africa, stopping to see her before I started another term in school. I am about fourteen years old.
In India, at this time John Travolta and Saturday Night Fever is all the rage. I have not seen the movie. I lamented this to my aunt. I mentioned to her how a group of friends had been escorted by their local guardian (this was a term for the designated relative who could take someone out of the boarding school). First to Flurys (a fancy bakery café in the heart of town) for a meal of pastries and baked beans on toast and then for the movie.
Flury’s at the center of Park Street, is still quite the popular destination in Kolkata where I grew up. Whenever I visit, I still try to fit in a visit.
She takes the day off and manages to get tickets for a double showing of Grease and Saturday Night Fever. I am overjoyed, Grease has not been released in India and probably would not be for a while. So I would come across as really cool. If only, everything in life is as simple as those years.
And, yes she made a killer version of Baked Beans on Toast. Actually, she fried rather than toasted the bread. So good!
And in the memory of those simpler times, I offer you this recipe of very good baked beans on toast.
PrintBetter than Flury’s Baked Beans on Toast 
Ingredients
½ cup dried white beans, soaked overnight2 tablespoons oil
1 tablespoon butter
1 medium onion, finely chopped
2 pieces bacon, cut into small pieces
½ cup mirepoix
¼ cup diced tomatoes (about 1 medium sized tomato)
1 cup tomato sauce
1 and ½ tablespoons powdered jaggery
1 and ½ teaspoons salt
To serve
Sourdough Toast
Minced green chilies
Instructions
Place the white beans in a pressure cooker and cook for about 10 minutes, allowing the pressure cooker to naturally release pressure.In the meantime, heat the oil and add in the butter and add in the onion and sauté for about 3 to 4 minutes. Add in the bacon and cook for about 3 minutes until the bacon starts rendering fat. Add in the mirepoix and sauté for 3 to 4 minutes. Add in the diced tomatoes and the tomato sauce and the salt and jaggery. Cook for 5 minutes until all seems soft and fairly well mixed. Mix in the beans.
Place in a casserole and place in the oven and bake at 350 degrees for 30 minutes. Remove and serve over toast with minced green chilies.
3.1https://spicechronicles.com/better-than-flurys-baked-beans-on-toast/
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January 10, 2024
Sausage and Peppers Ravioli with the kitchen sink
This really is a put everything that you have together together kind of meal. Yes, the sort you come to this site for. So, yes it is a Sausage and Peppers Ravioli. Well, there are loads of onions, garlic and spinach. All of this meshed with Butternut squash ravioli is what I am culling together to bring in the first post of 2024. Well, it is a little bit of everything, and times for me and where my Spice Chronicles kitchen will land is a little bit uncertain and lots of confused.
My home is breaking up. Yes, I still have my boy with me for a week and a half. Things in what I have known to be home for two decades are turbulent. We are headed towards the inevitable divorce. At this point, I like many others have a lot of questions. But, deep in my heart I believe that this too shall pass. All the uncertainty, anger and unhappiness will find their way out.
For more of a personal take on things you can work through my substack, something I am using to keep myself grounded.
Anyhow, this simple recipe is something that I pulled together for my son as a last week at home kind of meal.
I have actually given up with resolutions a couple of years ago. Chances are in 2024, you will see a lot quick and easy recipes for one or two. I have lots of odds and ends still lying around. I want to be able to do justice to those things and use them up as the next several weeks go by. Once, things are sorted out (yes, easier said than done) I will have to find a new spot for my kitchen. So that my friends is 2024 at the moment.
I would love to believe that the future brings some possibilities, things I might not otherwise be able to do. I just cannot at the moment find ways to completely imagine that. But the hope lurks and flickers.
This really includes a few tested and tried ingredients – onions, peppers, sausage, tomato pesto and spinach. For a quick video of sorts, check this out. Here is a tiktok version. I have been playing with the platform and have been finding it a lot of fun. Definitely feeling more love that some other spaces. So yes, if you are so inclined do give me a follow.
PrintSausage and Peppers Ravioli with the kitchen sink 
Ingredients
3 tablespoons extra virgin olive oil1 tablespoon (about 3 cloves of garlic) finely chopped
1 red onion, thinly sliced
1 bell pepper (any color) thinly sliced
2 links hot Italian sausage, sliced
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried herbs (basil and rosemary)
1/4 cup pasta sauce or tomato pesto
1 cup baby spinach leaves
1 pound package cooked butternut squash ravioli
Salt to taste
Freshly ground black pepper
Shaved Parmesan
Instructions
Heat the olive oil for 2 to 3 minutes until nice and hot. Add in the garlic cloves until they are fragrant and toasty.Add in the onion and pepper and cook for 3 to 4 minutes.
Add in the sausage, crushed red pepper flakes and dried herbs and cook for 7 minutes until the flavors are well mixed and the mixture starts releasing oil.
Add in the sauce or pesto and cook for 2 minutes.
Stir in the spinach leaves and allow them to wilt. Stir in the ravioli and the salt if desires. Cook for 2 minutes.
Turn off the heat and garnish with black pepper and parmesan.
Enjoy!
3.1https://spicechronicles.com/sausage-and-peppers-ravioli-with-the-kitchen-sink/
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December 13, 2023
Bengali Shrimp Fritters – Chingri Macher Bora
Chingri Macher Bora is a rustic shrimp fritter cake with Bengali Flavors. In general, I am always looking for cozy and comforting options as winter approaches. This year it is all the more so, and to this end I whipped up these simple and comforting shrimp fritters or Chingri Macher Bora. Easily made with the frozen shrimp on hand, these worked out to be satisfying and quick comfort on short notice.
Loosely translated, a bora is a fritter. It is the Bengali equivalent of a pakora. Except that a bora can made with any and everything. There are classic poppy seed fritters called posto bora, you will find a recipe in the Bengali Five Spice Chronicles. Seasonal fruits such as bananas are made into kolar bora. So today in my kitchen and life it is time for shrimp fritters or Chingri macher bora. In case you have not guessed, Chingri Maach is shrimp in Bengali.
It goes without saying, I needed something to help me feel supported and satiated. This recipe is probably triggered from the recesses of a childhood memory of going out to eat Chinese food. To learn more about my days and general self-care journey, please do subscribe and check out my substack newsletter.
Anyhow, a favorite on the menu of this Chinese restaurant, was something called fried prawn. Delicate crisp balls of shrimp coated in cornstarch. Comforting and utterly addictive, not unlike my recipe of the day. I think every new recipe is fueled by something in our memories. For me anyway.
The binding in this recipe is delicate. It is just enough to coat and pull together the chopped shrimp. It needs a delicate touch.
The oil needs to be hot and allow the fritter to cook properly before turning to prevent it from falling apart. All of this said, a few loose and crispy bits are not a deal breaker. Just pop them into your mouth and eat and enjoy them.
All things considered; I made a small batch just for myself. You can make a larger batch to enjoy as an easy crowd-pleasing appetizer for a crowd. Just one note, these fritters are spicy, and you need to have them stay true to their assertive self. As for the sriracha mayo binding, it really is a good idea. Try it and you will see why. Pair these with something like these garlicky green beans.
PrintBengali Shrimp Fritters – Chingri Macher Bora
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Makes 8 small fritters
Serving Size: 1 or 2 fritters
A rustic and spicy appetizer or pick me up, these Bengali Shrimp Fritters are perfect for a hot treat on a cold day.
Ingredients
1/3 pound of shrimp shelled and deveined.1 small red onion finely chopped.
1 teaspoon minced ginger
2 cloves of garlic, minced.
2 green chilies, minced.
3 tablespoons of chopped cilantro
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon mayonnaise
1 teaspoon hot sauce such as sriracha
1/4 cup chickpea flour or besan
1 heaping tablespoon cornstarch
Oil for shallow frying
Instructions
Chop the shrimp into small pieces. This can be done simply using a sharp knife.Place in a mixing bowl, add in the chopped onion, minced ginger, garlic, green chilies, chopped cilantro, turmeric, salt, mayonnaise and the sriracha. Mix well with a spoon until well mixed.
Mix in the chickpea flour and the cornstarch. This should bind the mixture into something that can be shaped into balls.
Heat the oil in a small wok.
Shape the shrimp mixture into small balls carefully place into the hot oil. Allow the shrimp to cook on one side for 3 to 4 minutes and gently turn. Cook the second side for 3 to 4 minutes until the balls are crisp and golden.
Drain on paper towels and serve as a snack with tomato ketchup or as part of a meal.
3.1https://spicechronicles.com/bengali-shrimp-fritters-chingri-macher-bora/
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November 28, 2023
Coconut Almond Macaroons
It has been a while since I have posted here. So much has happened, and then not really anything at all. It has been a journey of transitions in what used to be a household. Although, as my household changes, I seem to be slowly finding a community. And in going to meet a new friend, I made these coconut almond macaroons. To learn more about life and how things have been moving along, check out my substack
I have been cooking some interesting things here and there. Mostly been trying to find my pace and place in this new turn in my journey called life. Things are a little topsy turvy, but hopefully I will find my way through life and things.
About these Coconut Almond MacaroonsIt has been a while since I made something specifically for a hostess gift. The occasion and life has not quite presented itself. Last Friday however, with a combination of deciding to make something for my son who was going to be visiting and my journey towards going to meet Neena, a new member of my growing community.
I started with a recipe for Coconut Macaroons. I also did not quite enough coconut, so add used some almond flour. I progressed further to give this a little bit more of a holiday impact. As a result I threw in some pecan and cranberries for a moist and fun cookie.
Life has been moving along. Still not sure where it is taking me. I would like to believe like almost all my ups and downs, this down will also find its way back up. The year is gently or maybe turbulently winding its way down. I am honestly quite done with 2023. It has not been the best of years for me. Yet, there is always just a little good somewhere thrown in with the crazy.
And until we find it here are some coconut almond macaroons for you. Other seasonal recipes for you to check out will include this cranberry and apricot chutney and almond yogurt apple cake.
PrintCoconut Almond Macaroons
Ingredients
3/4 cup of sweetened flaked coconut (about 7 ounces)3/4 cup of almond meal
3/4 cup of condensed milk
1 teaspoon vanilla extract
2 large eggs whites
¼ teaspoon salt
1/4 cup chopped pecans
Instructions
Pre-heat the oven to 350 degrees.In a mixing bowl add in the flaked coconut, almond meal and the condensed milk and the vanilla extract and mix well.
Pre-heat the oven to 350 degrees.
Line a baking sheet with parchment paper.
Beat the egg white until still peaks are formed.
Stir in the egg whites, salt and half the pecans into coconut mixture.
Shape the macaroons into small uniform balls. Press the remaining pecans over the top.
Bake for 15 minutes until pale golden, this will take about 15 minutes.
Let the macaroons rest for 15 minutes. Remove from the oven and serve warm or cool and enjoy!
3.1https://spicechronicles.com/coconut-almond-macaroons/
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October 23, 2023
Oatmeal Raisin Cookies
The world is made up raisin lovers and then the non-raisin lovers in this world. My daughter is a raisin lover, and my son hates them. So, these oatmeal raisin cookies are for my daughter.
After a long time, okay about after a month I am baking something. Baking is indeed therapeutic, in my world though baking is for gift giving. These cookies are on their way for my daughter’s parents’ weekend.
My daughter has been very busy and has also been coping through things by detaching a little. I understand she does need to do what she can to survive. She has always been the outwardly brave one. Possibly because she is the older one of my children. We older children almost believe that we need to be strongest in the household. I can relate.
More about the Oatmeal Raisin Coconut Cookies
I tried a few recipes, but what really worked for me was the oatmeal raising cookie recipe. I have been looking for a good oatmeal raisin cookie possibly forever. The recipe that caught my eye is, this one. So, what I offer is a variation that I have done from these cookies.
My recipe is light, gently crisp and full of raisins and oatmeal. I sometimes add in other dried fruit, such as dried cherries or dried blueberries. There are gentle notes of spice, ginger and cinnamon to be specific. The absolute key ingredient here is to ensure that these cookies are not over baked.
Since this is a basic recipe that my daughter enjoys, I have a few variations that I have made over the years as add-ins.
Add in 1/2 cup of shredded coconut.Add in 1/4 of dried cherries and white chocolate chips.Also, I add in chopped in walnuts.
And for more Coconut Cookie goodness, you can try these crisp coconut cookies.
PrintOatmeal Raisin Coconut Cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 35 minutes
Yield: Makes 3 dozen cookies
A beautiful chewy recipe for oatmeal raisin coconut cookies adapted from Kitchen Gypsy by Joanne Weir.
Ingredients
1 cup (2 sticks) of butter, softened at room temperature.1 cup brown sugar
1/4 cup white sugar
2 eggs
2 tablespoons molasses
1 and 1/4 cup raisins
1 cup plus 4 tablespoons of all-purpose flour.
1 and 1/2 teaspoons cinnamon
1 teaspoon ginger powder
3 cups of rolled oats.
3/4 cup chopped walnuts.
Instructions
Grease a large baking sheet and set aside.In a mixing bowl add the butter and the sugar and cream until pale and well mixed.
Add in the eggs and the molasses and mix well.
In a separate bowl, stir together the raisins, flour, cinnamon, ginger powder, oats and walnuts.
Gradually mix the dried ingredients into the butter mixture with a wooden spoon and stir until well mixed.
Shape into round cookies on the baking sheet. This makes about 18 2-inch cookies.
Chill for 1 hours.
Pre-heat the oven to 350 degrees.
Bake the cookies for 13 minutes, they will be soft. Turn off the heat and remove the cookies in the oven for 10 minutes. Remove and enjoy warm.3.1https://spicechronicles.com/oatmeal-raisin-cookies/
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