Rinku Bhattacharya's Blog, page 72

Grilled Pudina Naan – The Accidental Vegan Naan

  Last year, I tried making naan on the grill for the first time, the results were acceptable, and told me this process had potential, however, it was not quite where I wanted the recipe to be. This year I worked on perfecting the recipe, resulting in a version of the bread that is lightly crisp, slightly chewy, insanely easy and turns out to be vegan. A happy accident!

Even skeptics, love my naan recipe from the Spices and Seasons, Cookbook, but I realized to get this to work I needed to tweak it. The result was to work with a lighter dough and since I had coconut milk around, I actually used it for proofing. The result was a great tasting flat bread that ends up being vegan for those of you looking for vegan options. The texture of this naan is slightly chewy and light, it actually reminds me of the Indian naans of my childhood, thinner and crisper. I have been re-working a lot of the seasonal recipes this summer. It has been great that I have a framework to fall back on, it has made things nice and easy.There seems to have been so much going on this summer, a lot has been happening at work. I am recovering from the craziness with Benji. He is not completely out of the woods and we are still fussing around trying to get him sorted out in terms of his food, he certainly seems to be comfortable and out of pain.

What has of course been constant about my summer is the great food that we have been enjoying. We have so far relished zucchini, been enjoying the purslane, and I am beginning to welcome summer tomatoes and cucumbers. I just have not been able to do much of the markets this year. Although will fit in a couple here and there the best I can. I have a hard time keeping the momentum on these things going. Mom, loved the naan, and wanted the recipe, mostly because of its simple no fuss character and of course the easiest way to document it is to actually get it on the blog before I write this out.

PrintGrilled Fresh Mint Naan – The Accidental Vegan Naan

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

A nice and easy light tasting fresh mint naan, that gets finished on the grill.

Ingredients

1/2 cup of coconut milk
1/2 teaspoon sugar
1 tablespoon rapid rise yeast
1 cup of all purpose flour
2 cups of whole wheat flour (atta)
11/2 teaspoons salt
3/4 teaspoon carom seeds (optional)
3/4 cup finely chopped mint leaves
2 tablespoons olive oil, plus more for brushing

Instructions

Place the coconut milk and the sugar in a bowl and gently heat until lukewarm (I do this for about 15 seconds in the microwave), stir well and add in the yeast and set aside to rise. In about 10 minutes the mixture should be very frothy.
In a large mixing bowl mix the flours and add in the salt and carom seeds (if using) and mix in the chopped mint leaves and olive oil.
Make a well in the center and add in the yeast mixture, adding in just enough water to make a smooth (not very wet dough).
Set this aside to rise for an hour and a half. Punch this down and let it rise for another 30 to 45 minutes.
Break the dough into 6 lemon sized balls and roll these into thin oval shapes.
Start the grill and let it heat for about 5 minutes. Place the naan breads carefully on the grill and cover and let it cook for 4 minutes, turn and brush the cooked side with olive oil. After 4 minutes the naan should begin to puff slightly.
Oil the second side and turn, at this point the first side should be slightly crisp and golden.
Remove from the grill and serve warm. This tastes great with any dish, but is also great with your favorite summer salad.

Notes

Most of the prep time is unattended, and is to let the dough rise.

3.1http://www.spicechronicles.com/grilled-pudina-naan-the-accidental-vegan-naan/

 

 

 

 

 

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Zucchini and Chicken Kebabs

I seem to have rediscovered the value of the grill this summer, well, I always personally loved working on the grill, however this year the kids have joined in the fun, they have been clamoring for grilled corn on the cob, succulent kebabs making it loads of fun for me to conjure up grill worthy creations that allow me to showcase – well, the simple, sustainable Indian flavors. This chicken and zucchini kebab, is one of the creations morphing from my new discoveries.

Last week what seemed to be a fun project at work has now morphed into a full-fledged part of my job, not necessarily an unpleasant component but one that certainly is taking a lot of my time leaving me wondering about how to get in some exercise and structure that well gets me off my butt beyond the kitchen. Now, for someone who does not work in the secret service, I know I am awfully covert about my job, but shall we say food bloggers doing what I do for a living that too happily and reasonably competently are a rare ilk.

With the power of the internet, of course, there is less hidden than you might think! As someone in that other so called secret life asked me the other day, “so do you post recipes on the internet!?” I mean faux pax, I thought I spilled my guts and put a context to my cooking, but well, at the end of the day, well the point is about recipes so I demurely nodded and life went on as the person smiled at the intern’s (the one who discovered my recipes) canny!

 

As I have been pondering all of this the summer squash and zucchini have made their appearance in my garden letting me know that it was possibly as summery as it was going to get. In fact, this week we have had loads of herbs – think Thai Basil, lavender and mint, tomatoes, beans in all kinds of colors all the result of the husband scoring various seeds from different places and of course the zucchini.

As I worked through family dinner on Sunday, there we were with a zucchini and chicken kebab, or as Aadi would like to say a veggie and chicken Shish Kebab. The ingredients in this delightfully simple dish were very simple with the key being relatively long marinating, and there you had a five ingredient kebab that offered a lovely balanced offering, that was generally quite pretty as well. I have also been scoring with a miso marinated tofu that I will save for another day. I will confess, that to do the full enchilada on a nice grill worthy meal can be a little time consuming, by the time you have pieced together condiments, salads and others. Here is actually a slideshow showcasing some of my favorite condiments a lot of which are actually from the Spices and Seasons, cookbook. This year, somewhat removed from the intensity of the promotional process for the book, I have enjoyed working through it savoring and enjoying the recipes even more. I have also spent a lot of time this summer perfecting and reworking old recipes, such as this Purslane Tzatziki or squash with mustard seeds, and of course in between things creating these very simple recipes that will offer more joy in the days to come.

It is indeed squash or zucchini season, and well, who knew how well this recipe would come together with just garlic and oregano for seasoning. I use the terms spices to encompass herbs, what about you? Are herbs a separate enclave for you? How do they differ from spices in your world?

PrintZucchini and Chicken Kebabs

Prep Time: 6 hours

Cook Time: 25 minutes

Total Time: 6 hours, 25 minutes

Yield: Makes 4 to 6 servings

A lively and very seasonal kebab that makes a perfect summer meal in minutes, pairing zucchini and chicken, in a easy and accessible summer dish.

Ingredients

11/2 pounds of boneless, skinless chicken thighs
4 tablespoons minced garlic
1 tablespoon freshly ground cumin
½ tablespoon freshly ground black pepper
½ teaspoon red cayenne pepper
¼ cup extra-virgin olive oil
2 to 3 tablespoons lemon juice
Salt to taste (about 11/2 teaspoons)
3 to 4 zucchinis (yellow and green zucchinis are fun together)
1 tablespoon finely chopped oregano, plus more to garnish
1 tablespoon finely chopped thyme, plus more to garnish
Lime or lemon wedges to garnish

Instructions

Cut the chicken in 11/2 piece chunks and place in a mixing bowl.
Add in the garlic, cumin, ground black pepper, red cayenne pepper and the extra virgin olive oil.
Stir in the lemon juice and salt and toss well to coat and mix the ingredients.
Stir in the zucchini and the oregano and the thyme and set the mixture aside for 4 hours at room temperature (up to 65 degrees) or refrigerate longer or overnight.
When you are ready to cook these, remove from the refrigerator and thread onto skewers.
Prepare a grill and place the skewers on the grill and cook for about 15 minutes, turning the skewers every 4 to 6 minutes, allowing the chicken to turn crisp at spots and cook through. The zucchini will also soften and turn darker at spots.
Remove the skews from the grill, and to serve, remove the chicken and zucchini from the skewers, garnish with additional herbs if desired and serve with the lime or lemon wedges.

Notes

Most of the prep time is unattended and in marinating.

3.1http://www.spicechronicles.com/zucchini-and-chicken-kebabs/

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Shrimp in a Creamy Mustard Curry – Doi Shorshe Chingri

 Mustard comes to me in many forms, it is a part of my heritage, it is a part of my dreams and of course my creative universe., Every time my mother visits me after living with my brother for a while she craves simple flavors, soupy red lentils, mashed vegetables and some kind of fish curry.

This particular shrimp dish, Shrimp in a Creamy Mustard Sauce or Doi Shorshe Chingri is one of so called family favorites, I add a couple of tablespoons of Greek Yogurt and fresh coriander leaves to the already flavorful sauce. I often serve this with simple freshly sliced cucumbers and steaming hot rice, after all where there is mustard there is always freshly cooked white rice. When I made it this weekend, I felt that I needed to capture the dish for posterity.

This dish also cooks for a little longer as it is essential for the sauce to develop its flavor ever so gently to ensure that the sauce does not break so essentially the shrimp cooks by softly poaching in the gravy. I also like to use a medium sized wild caught shrimp for this sauce as it responds best to gentle poaching for the sauce. Last week was a bit of a disappointment, I had hoped to get a couple of days off and spend it with mom, turns out she went to my aunt instead. Given how crazy the week and the next several weeks are looking like it is just as well.

I attached Netflix with a vengeance this weekend, mostly Bollywood. I am also looking forward to tomorrow’s vegetarian class. Looks like this will set the stage nicely for my Dosa bar class. It is unlikely that I will be able to make too many of the markets this year, as the work front seems busy. Although, there are a decent number of book events here and there so I suppose I cannot complain.

Back to the dish on hand, I also use Kashmiri red chili powder, as it gives the dish a pretty deep red hue, if you can handle the cayenne by all means use the real deal.

PrintShrimp in a Creamy Mustard Curry – Doi Shorshe Chingri

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Serves 4 to 6

A well seasoned creamy mustard and shrimp curry, using fresh cilantro and a little Greek Yogurt. This curry gets its depth of flavor from low and slow cooking.,

Ingredients

2 tablespoons mustard oil
11/2 teaspoons panch phoron (Bengali Five Spice)
3/4 teaspoon turmeric
1 teaspoon Kashmiri Red Chili Powder
1 tablespoon freshly grated ginger
1/4 cup fresh mustard paste
3/4 cup water
3 tablespoons Greek Yogurt
Salt to taste
1 pound of shrimp shelled
1/4 cup very finely chopped cilantro

Instructions

Heat the oil until it is smoking and add in the Bengali Five Spice Blend and wait until the spices begin to crackle.
Add in the turmeric and the Kashmiri Red Chili Powder and stir lightly.
Add in the ginger and mix well.
Add in the mustard paste and the water and bring to a simmer. Cook the mixture on low heat for 10 minutes.
Add in the yogurt and mix well. Add in the salt and the shrimp and mix well. Cover and cook on low heat for 15 minutes. At this point the shrimp should be cooked through and the sauce should thicken.
Check the seasonings. Stir in the cilantro and serve.3.1http://www.spicechronicles.com/shrimp-in-a-creamy-mustard-curry-doi-shorshe-chingri/

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Grilled Corn with Blue Cheese and Basil Butter

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There are few things more characteristic of summer than golden summer corn, roasted or softly cooked until it is tender crisp. My daughter loves her corn, and cannot get enough of it. I like to grill the corn and treat it simply, often sprinkling it with fresh lime juice and salt. For a lot of people, spice roasted nutty smoky corn is a very typical Indian monsoon memory, one that I seem to have skipped during my experiences, maybe tried it occasionally but just did not make enough connections to make it an ongoing part of my culinary memory shelf, allowing me to happily adopt to memories of the tender sweet and golden corn that the kids love so much. There is something fun and childlike about picking up a whole ear of corn and biting into its soft and sweet kernels, actually the fun starts from the moment you begin removing the green leaves and carefully remove the silky strands of the hair.

In fact, last week I tried something very different, combining the corn with the smoky and creamy blue cheese that the folks at Castello had sent me for their Bluesday Tuesday challenge.

My son Aadi is the cheese maven and has been very excited about the cheese, since we received it. I have tried this on a number of dishes, mostly sticking to a sweet and savory theme. It has worked well in a watermelon salad, which was a part of this slideshow.

However, for today’s feature I decided to get back to you with a grilled corn with a blue cheese and basil butter, finished with fresh lime juice and happily sprinkled with crushed red pepper flakes. Happiness or summer, in a delicate sweet and savory cob. I prepared the “butter” ahead of time and it is actually a very versatile spread that works well on your choice of fish, or even drizzled and stuffed into peaches and nectarines. The butter is prepared with loads of chopped basil, creamy blue cheese and some thick and wholesome Greek Yogurt to form a thick and smooth paste, this is spread in chunks over hot freshly grilled corn.

The blue cheese from Castello offers a sophisticated and smoky taste with a creamy texture, I personally feel that the complex flavors work especially well with foods that offer a nice touch of sweetness. So, think fruit, fig jam and in today’s case fig jam.



PrintGrilled Corn with Blue Cheese and Basil Butter

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A delicious take on Grilled Corn where corn gets done with bits of soft blue cheese and basil butter.

Ingredients

For the Blue Cheese and Basil Butter

4 tablespoons crumbled creamy blue cheese
1/4 cup minced basil leaves
2 tablespoons whole Greek Yogurt
Salt to Taste

For the corn

4 medium ears of corn
3 tablespoons olive oil
1 medium sized lime or lemon
1 tablespoon crushed red pepper flakes

Instructions

Beat together the blue cheese, basil leaves, Greek Yogurt and salt until well mixed and smooth.
Place the corn over the grill on an open flame, and turn the corn gently every 3 to 4 minutes, until the corn is nice and golden brown.
Squeeze the corn with fresh lime juice and dab with chunks of the blue cheese butter.
Sprinkle the corn with crushed red pepper flakes and enjoy!3.1http://www.spicechronicles.com/grilled-corn-with-blue-cheese-and-basil-butter/

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Seafood and Fresh Corn Fritters

  What a week! Still not sure if we are out of the woods yet with the little fellow, but, he has started eating with a vengeance! Yeah!

Possibly, I finally was able to get back to the kitchen to pick up the shreds of a crazy week. These Seafood and Fresh Corn fritters were spontaneous and comforting and just what the doctor had ordered to deal with a rather rainy and stressful evening.

Some people like their desserts, I think over the years I have pretty much picked my fried goodies  over desserts and this weekend was no different

In general, there is quite a bit of turbulence going on in the workplace and all of this also leads me to crave my version of comfort food, which is crisp and comforting fried goodies. There was a lot of cilantro, freshly picked from the garden right alongside thyme and both these ingredients collectively added a deep and luscious flavor to these fritters.

Crazy as it seems, the perfect texture of the fritters result from the softness of the codfish, married to the bits of fresh shrimp that I chopped up and the batter also uses a combination of flours, chickpea flour, all purpose flower and corn starch to come together into a crispy soft fritter.  As I piece this together, I am grateful for the long weekend, which it is not especially eventful in our house I am grateful for the opportunity to revive my tired spirits to think through things.

PrintSeafood and Fresh Corn Fritters

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

A delightful seafood and corn fritter, laced with lots of fresh herbs. Perfect, to eat with friends over your favorite movie.

Ingredients

1/2 cup chickpea flour (besan)
1/2 cup all purpose flour
2 tablespoons cornstarch
1 teaspoon red cayenne pepper
1 teaspoon whole cumin seeds
Salt to taste
1 egg, beaten
1/2 cup medium sized shrimp cut into small pieces
1/4 pound cod or any other white fish, cut into pieces
1/2 cup fresh corn kernels (about 1 ear of corn)
1/4 cup chopped cilantro
1 tablespoon minced thyme
Oil for frying

Instructions

In a mixing mix together the besan, all purpose flour, cornstarch, red cayenne pepper, whole cumin seeds and salt.
Add in the egg with up to 1/2 cup water to form a thick batter.
Mix in the shrimp, cod and the corn, Stir in the cilantro and the thyme.
Heat the oil and add the mixture in small amounts about 11/2 tablespoons at a time, and cook on medium low heat for about 3 minutes on each side.
Drain the fritters on paper towels and serve with ketchup.
3.1http://www.spicechronicles.com/seafood-and-fresh-corn-fritters/

 

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Zucchini or Summer Squash with Thyme or Carom Seeds

Almost everything about this  when I first created it dish was a surprise. This delicately seasoned summer squash with thyme or carom seeds first came my way via a fall garden cleanup.

We were ready to wind down our garden and found a few summer squashes and tomatoes,  as we put the leaves away and get the soil into a state of rest for the next season.

Despite not being on the gardening side of the production, sadness overcomes me this time every year, as I realize that the endless source of fresh ingredients will take a pause. I also do realize that like everything else, this pause is needed to to let the soil rejuvenate for the year to come. Over time I have now made this dish quite a few times and have finally nailed this down, with a surprising but very effective finish of freshly snipped basil leaves. The good news is that it works just as well with the first summer squash of the season.

Summer Squash to me tastes like a cross between the bottle gourd and the ridge gourd, I use it interchangeably instead of zucchini . It is low in calories and is rich in Vitamin A and lutien. The surprise element here is that these squashes are the harbinger of summer and usually fade by fall. Well, these babies were waiting right till the end to grace our table for the last zucchini dish of the year at least with garden produce. Considering the abrupt ending to the growing season, these delicate squashes were a much welcome gift.

To cook these, I used butter, red onion and just a hint of carom or actually later on loads of thyme. These thyme like seeds are common in the cuisine from the region of Punjab and are cooked with squashes. Also, to compliment and enhance the lighter texture of these watery squashes, ghee or clarified butter is a common cooking medium, something I just need an excuse to use.

In my kitchen, I tend to use summer squash and zucchini interchangeably

A note on the carom seeds, like a lot of core spices does have a strong taste which some people tend to find a bit much. It is considered to be good for the stomach and is often enjoyed simply with hot water as a herbal tea to treat stomach ailments. In this simple dish, however the delicate flavor that is often a cross between oregano and thyme shines, it gets a nice and delicate finish from sweet basil which is another well known harbinger of summer. I think, I first tried this recipe in 2011 and am now updating and re-posting the finished version, I have to confess this year I am enjoying the fact that I have so many tested and tried options for our garden staples and if you want some of these options in a compact cookbook, you can now order a discounted copy of Spices and Seasons, right from this website.

PrintZucchini with Thyme or Carom Seeds

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A well seasoned and delicate tasting zucchini dish, redolent with flavors of thyme or carom seeds.

Ingredients

2 tablespoons olive oil
1 tablespoon butter (optional), or add an extra tablespoon of oil
1/2 teaspoon carom seeds or 1 tablespoon minced thyme leaves
1/2 teaspoon mustard seeds
1 red onion, cut into a fine dice
2 medium sized summer squash or zucchini, cut into small pieces
1/4 teaspoon red chili powder
Salt to taste
1 tomato, diced
Lime juice and freshly snipped basil to finish

Instructions

Heat the oil and butter (if using) on medium heat for about 1 minute.
Add in the carom seeds or thyme and the mustard seeds and wait until they crackle.
Add in the red onion.
Saute lightly for about 2 minutes, until the onion is soft and translucent and add in the summer squash and cook until they are tender crisp for about 3 minutes.
Add in the red chili powder and the salt and stir well.
Add in the tomato and cover and cook for 3 to 5 minutes until fairly soft.
Remove the cover, stir in the lime juice and the chopped cilantro and mix well.3.1http://www.spicechronicles.com/zucchini-summersquash-thyme-carom-seeds/

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Painful Love-Benji Stories

  What a crazy week, and the ride is not over… Our beloved pet, Benji managed to get himself very very sick.

A blocked urinary track, something I had no idea about caused havoc in his life and ours. After a day outdoors, he came home a very very sick cat.

Just like children, pet do not come with any instructions and have their own special personalities. Benji has been the proverbial free spirit, in fact, so much so we have never been able to keep a collar on him for more than two to three weeks.

Well, once I realized how uncomfortable he was I took him to the vet and what followed was a week of extreme chaos, with suggestions ranging from humane euthanasia to weeks in the emergency room.

Well, last night for better or worse, I came home with a very weak and fragile creature, a shell of his former self who refused to eat. He has been drinking water, but is still very listless and not responding. My daughter was in Washington, DC attending a leadership program and came back to the horror that was Benji in his current state. I explained to her what the vet has told me in the gentlest possible terms that while he has a shot, he may also not make it.

This picture is his first picture, post return.

Love is a strange thing, it touches you and connects you in the strangest possible way. Who knew this little creature that had brightened our home and lives for the past seven years would end up in such a fragile state? Please join me in rooting for Benji.

 

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Banana Lassi Popsicles with Raspberries

  This is the last week of school for the girl, and next to last week for Aadi. As camp and other things approach, I have also been ramping up summer healthy treat routine.

Today, I played with my usual breakfast, which is usually a banana smoothie made with almond milk or sometimes made as a lassi with some yogurt. Today, I had loads of bananas, 4 large ripe ones to be precise, and some raspberries. Now, chilling the lassi which is already a cooling agent gives you the ultimate summer treat.

I whirled them with some Greek Yogurt and a hint of brown sugar and dotted them with raspberries and froze them, voila, there they were – super easy, super delicious, fairly healthy banana lassi popsicles with deep red and tangy raspberry freckles. And yes, you can totally eat these for breakfast, at least in my house!

This is also wrap up budget week at work, which tends to be proverbially busy, helping a friend through the loss of a spouse all called for a quick pick me up, there really is something quite magical about something cool and frozen on a stick, well actually anything on a stick. The little fellow was thrilled with my creation and absolutely insisted on modeling the creation for me. I never was quite sure about this whole popsicle business, after all, a cheater ice cream just might not cut it for us. But, then again, a lot of things are influenced by the kids and they kept telling me how ice pops are the thing to try for summer.

Well, folks popsicles rock! These ones actually taste nice and creamy and will get you a serving of fruit into your routine.

Anything that takes less than 15 minutes to put together…

Smells like cardamoms (yes, I threw some in…)

Brings a smile to my children’s face…

Adds a touch of novelty to a practically mundane day is a keeper in my house.

PrintBanana Lassi Popsicles with Raspberry Freckles

Prep Time: 2 hours, 15 minutes

Yield: Makes 6 popsicles

Raspberry freckled banana lassi popsicles, flavored with cardamoms, an easy summer treat.

Ingredients

4 very ripe bananas
3/4 cup Greek Yogurt
3/4 teaspoon freshly ground cardamoms (about 8)
1 or 2 tablespoons brown sugar (optional)
4 tablespoons chopped raspberries (about 1/4 cup)

Instructions

Place the bananas, yogurt, cardamoms and brown sugar if using in the blender and blend until smooth.
Add a little of the chopped raspberries and fill the mold about halfway with the banana lassi and then add in a little more raspberries and fill the mold and close.
Complete all the molds in this way and place in the freezer and chill for two hours until set.

Notes

The two hours are for chilling.

3.1http://www.spicechronicles.com/banana-lassi-popsicles-with-raspberries/

 

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Seasonal Cherry and Jalapeno Salsa

There is that time of the year when all the cherry blossoms on our little tree turn into fruit. The sweetest and reddest fruit is on the top for the birds and this time of the year, we see the most interesting birds that come in to savor the fruit. The rest of the fruit the low and medium hanging ones are left for us to enjoy. This year, I perfected a Cherry and Jalapeno salsa, that we have all been enjoying. It pairs well with almost everything but in particular works well with fish.

Someone once told me life is like a bowl of cherries, all sweetness once you get rid of the pits. Actually, I have stayed away from cherries mostly because I have never been much of a fan of pitting the cherries, but this year like with everything I have figured out the routine.

This weekend had been the culmination of a series of bad things. Some people relates, well actually mostly people related. Ironically enough, when I started the weekend the worst thing that I was thinking of was my dead I-phone, I know a rather expensive side effect of my love for walking in the rain. However, as the weekend progressed I seemed to get one piece of sad news after another, culminating with the loss of a friend’s husband.

Like the proverbial drops that fill the ocean, I was left feeling sad and heavy. My mother’s concerned clucking around did not really help things much. As I puttered around the kitchen, I felt much better. I put together yet another batch of this salsa, to pair with some grilled fish. The colors and the lively flavors did a lot to uplift my spirits. Nature is indeed the best artist. Working with these bright and lively flavors worked wonders for my mood.

 

My summer table is layered and dotted with condiments, chutneys, pestos, raitas and salsas. They work magic with summer grilling and lighter fare. This salsa is unique from my typical salsa in that I actually cook the cherries until they soften just a little. I feel that this also balances the flavors. Adding the dried cherries or cranberries in this recipe adds some nice contrast of flavors and texture but is a totally optional thing. So, without much fuss here is my cherry and jalapeno salsa recipe.

PrintSeasonal Cherry and Jalapeno Salsa

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

A sweet, tart and spicy salsa made with fresh sour cherries, offering the perfectly balanced and colorful condiment for your table.

Ingredients

11/4 pounds of sour or Ranier cherries (all varieties except the sweet bing cherries work in this recipe)
1 teaspoon oil
1 tablespoon freshly grated ginger
1 teaspoon coarsely powdered fresh cumin
1 teaspoon salt or to taste
1 tablespoon brown sugar
3 tablespoons fresh lime juice (about 1 lime)
1 tablespoon dried cherries or cranberries (optional, but adds a nice texture)
1 medium to large jalapeno
1 medium sized red onion
2 tablespoons chopped cilantro

Instructions

Wash and pit the cherries and set them aside.
Heat the oil and add in the ginger and sauté for about 45 seconds, until the ginger begins to sweat. Add in the powdered cumin and mix well.
Stir in the cherries, salt and sugar and cook for 3 minutes until the flavors are mixed well and the cherries soften slightly.
Place the salsa in a mixing bowl and add in the lime juice and the dried cherries or cranberries if using.
Seed the jalapeno and cut into small pieces and mix in.
Finely chop the red onion and mix in with the cilantro.
Serve immediately or chill for up to 2 hours until ready to use.
3.1http://www.spicechronicles.com/seasonal-cherry-and-jalapeno-salsa/

 

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Watermelon and Cashew Nut Smoothie

 Most of the time when life is calm and somewhat functional, I try to get myself a decent breakfast. To meet a practicality criteria, it has to be simple and something that I can complete while moving around the morning routine of packing books, stuffing healthy snacks into lunch boxes and fitting myself into a reasonably presentable, stain free outfit. The last time I had thought about this Watermelon and Cashewnut smoothie was almost a year ago, life does not really change that much. There it is, still satisfying with its complete simplicity.

Back to the decent breakfast routine, I have a few staples that fit this bill of simple, nourishing and decent and can be enjoyed while puttering around the house on a weekday morning. One of these is a fruit and cashew nut smoothie. Like everything else in my repetoire, the composition varies with the season. I have made this with berries, bananas and when the weather is hot like this I make it with watermelons. I usually share this with my daughter who loves watermelons. The kids have started camp, but seem to have had a rough start.

Dad recieved a call on friday since they were being roudy. They have been appropriately spoken to. I had however been a little sad, for various reasons. I am a wimp when it comes to try to discipline the kids, I also feel sad that they have to be constrained during summer, but again they were out of line and do need to learn to behave.

I decided to whip up a batch of my watermelon smoothie for everyone last afternoon. Through a quick glimpse from the camera, I observed that it made a nice, pretty and very refreshing drink. The watermelon that I picked up was surprising sweet. It brought a wonderful smile to my daughter’s face and the cool drink served to be nutrious and made for a good healthy afternoon snack.

PrintWatermelon and Cashew Nut Smoothie

Prep Time: 15 minutes

A nutrious power packed smoothie, that is perfect for a summer morning breakfast.

Ingredients

1 cup almond or soy milk
3/4 cup cashew nuts
1/2 teaspoon black salt
6 cups of cubed watermelon (about 3 pounds)
Mint Sprigs

Instructions

Place the almond milk and the cashew nuts in the blender and process into a smooth paste.
Add in the black salt and the watermelon and pulse a few times and then blend for 3 minutes until smooth and frothy. Please note, if the watermelon has large seeds, these need to be removed before adding.
Pour the watermelon shake into serving glasses and add a few strands of saffron if desired and garnish with mint springs.
3.1http://www.spicechronicles.com/watermelon-cashew-nut-smoothie/

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