Rinku Bhattacharya's Blog, page 8

Theplas – Multigrain Gujarati Flatbreads with Spinach

Theplas are a much loved well seasoned flatbread from the Western  State of Gujarat. Traditionally made with Fenugreek leaves, I make mine with a combination of spinach and dried fenugreek leaves. These well seasoned flatbreads, use chickpea flour, millet and wholewheat flour.  Vibrant spices such as turmeric, cumin and ginger are part of the deal. The result is a flavorful and nutritious flatbread. A much loved breakfast treat. They are also a great flatbread to pack for a journey.

If you like the idea of a multi-grain flatbread you might want to check out my Missy Roti Recipe. And for a flatbread offering ultimate comfort there is always my Alu Paratha recipe.

Some people relax by baking bread, for me it is the therapeutic act of kneading and rolling Indian flatbreads. I have recovered from some of the trauma of the last couple of weeks. Sometimes the sense of feeling just a little violated remains.  A little sadness to see my life out there just not available for me to access. I really wish something can be done about people who are nothing better than cyber bullies.

Now for these theplas I used a hack that is quite common for me. I use a combination of dried fenugreek leaves -kasuri methi and lots of baby spinach leaves. The result is a flavor that is close to the original.

About baby spinach, those organic giant bags are one of my pantry staples. Seriously, nutritious, easy to use and so very versatile.  And the best part is that I feel virtuous while saving time. The next few weeks promise to be busy. So, meal planning hacks are in.  Especially since thanks to the girl child visiting, I am doing more than the obligatory amounts of cooking.

And just like that the first weekend of summer is here. What better way to enjoy it that with these flatbreads.

PrintTheplas – Multigrain Gujarati Flatbreads with Spinach

Prep Time: 1 hour, 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 12 to 15 flatbreads

A well seasoned wholesome flatbread that meshes the goodness of greens, ancient grains and spices.

Ingredients

1 and 1/2 cups of wholewheat flour, plus extra for rolling
1/2 cup millet flour (bajra)
1/2 cup chickpea flour (besan)
1 teaspoon whole cumin seeds
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon turmeric
1/2 teaspoon red cayenne pepper
1 teaspoon salt or to taste
2 tablespoons oil plus more for crisping
1/3 cup dried fenugreek leaves (kasuri methi)
1 cup chopped spinach
3/4 cup water

Instructions

In a large mixing bowl stir in the wholewheat flour, millet flour, and chickpea flour and mix well.
Add in the whole cumin seeds, garlic, ginger, turmeric and the red cayenne pepper.
Stir in the salt and the 2 tablespoons of the oil and work it in. Much like any pastry dough.
Add in the dried fenugreek leaves and the chopped spinach and mix in the spinach.
Gradually add in the water, mixing in to form a firm pliable dough. This dough will be a little stickier than a dough made with just wheat flour. Allow the dough to rest for 30 minutes. Give it another good knead.
Break the dough into small lemon sized balls.
Sprinkle a working surface with flour.
Roll out the balls into 6 to 7 inch circles.
Heat a flat pan or skillet.
Place the flatbread on the pan and cook for about 45 seconds on each side. The flatbread will lighten and when you turn it, it will begin to turn gently puffy and get pale golden spots.
Add a little oil to all the flatbread to crisp up, giving it about 30 seconds on each side.
Finish all the flatbreads in this manner and enjoy warm with a side of yogurt.3.1https://spicechronicles.com/theplas-multigrain-gujarati-flatbreads-with-spinach/

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Bengali Style Tomato and Pepper Chutney and Hacked Account

This Bengali Style is Tomato and Pepper Chutney is a fusion style chutney that will give both salsa and ketchup a run for their money this summer. It is like a Bengali tomato chutney went a few places and then stopped in my Hudson Valley kitchen. It has taken a lot this week for me to get back to writing this post.

As of now my instagram account is hacked and unavailable to me. And there are no responses from Instagram to my numerous emails. In the meantime, a hacker has access and has sent ridiculous messages to my friends. With requests ranging from hacking their accounts and trying to extort money. Somehow this is not a violation of Instagram’s community guidelines. Probably making me take a step back and realizing, that social media is really to accentuate not replace what I do on this site.  And I am grateful to be able to create and share my thoughts and cooking with everyone here.  However, I will say this one more time, I am sorry that my account is gone.

After a very anxious week, I summoned some energy to try something a little fun and creative. This chutney is simple as things go, but interesting enough to keep my creative juices going. I already have a classic version here and an instant pot version here, so this one is something that I can have some more fun with. This chutney actually has some of the familiar notes of a Bengali tomato chutney. However, the bell pepper gives it an interesting complexity. I also run the chutney through the food processor to give it a little more of a dip like texture.

Lastly, I add a final pop of flavor by adding a finish with the Bengali Five Spice seasoning. Two layers of flavor!. I keep telling you, it is all about layering flavors. Make a batch and add this to anything that needs a condiment!

PrintBengali Style Tomato and Pepper Chutney and Hacked Account

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Makes about 1 cup

A Bengali style tomato and bell pepper chutney, with fun fusion variations.

Ingredients

1 tablespoon of oil (preferably mustard oil), divided
1/2 teaspoon mustard seeds
1 tablespoon fresh minced ginger
1 dried red chili
1 large or 2 medium sized ripe tomatoes, diced
1 red bell pepper, diced
1/2 teaspoon salt
1/2 cup brown sugar
1 teaspoon chopped tarragon
1 teaspoon Bengali Five Spice Blend (aka panchphoron)

Instructions

Heat half the oil and add in the mustard seeds. Add in the ginger and sauté lightly for about 20 seconds.
Add in the dried red chili and then add in the tomato and bell pepper and cook for 2 to 3 minutes.
Add in the salt, sugar and 1/4 cup of water and simmer for 5 minutes or so until the chutney thickens.
Turn off the heat.
Place in a food processor and pulse a few times. Add in the tarragon.
Heat the remaining oil and add in the Bengali 5 Spice Blend and wait until it crackles.
Pour in the tomato mixture and stir well.
All the chutney to cool down or even chill before serving.3.1https://spicechronicles.com/bengali-style-tomato-and-pepper-chutney/

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Wholegrain Strawberry Plus Shortcake

This recipe came back to me as I am toying with a menu. I had made this a while ago, using spelt flour. I reworked the biscuits using everyday wholewheat flour, strawberries and a few blueberries thrown in. Hence the strawberry plus. The biscuits made with the wholewheat flour have a nutty quality to them. I add in just a little black pepper and cardamom to the base. It gives it just a little bit of character.  If you leave this out, you still end up with an interesting biscuit.

I don’t stop at just the biscuit, for the filling along with the berries I use sour cream and brown sugar. It is easier and I find the taste most complex and interesting that whipped cream. Also, I find just a little goes a long way. And since this dessert is kind of breaking rules, I think you do not need to be confined to strawberries, enjoy this with any fruit that catches your fancy. Add in raspberries and blackberries while you are at it. It is as they say all good!

With COVID and general spate of being busy, the Curry Garden is so very unkempt and overgrown. And since everyone else seems to be super busy, I have decided to tackle the garden this year myself. It will probably not be as prolific as what the husband has being doing but at least I can start by cleaning it. Today I tackled a small patch. It is quite a bit of work. The best I can say is that it is good cardio. Especially since I have almost forgotten my way to the gym.

I am surprised to see how well this wholegrain shortcake has turned out. A shortcake of course being not much more than a good biscuit.

 

Thanks to all my pandemic classes, I have nailed the art of a good biscuit. It really is all about three things – cold butter, minimal handling and a hot oven.  For a quick impressive but easy dessert, keep the biscuits chilled and bake them while dinner is happening. The still warm (not hot) biscuits, with fresh ripe fruit and a dollop of sweetened sour cream is all you will need to keep your sweet cravings happy.

PrintStrawberry Srikhand Shortcake (Inspired by Intoxikate)

Prep Time: 1 hour, 25 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 40 minutes

A whole grain fragrant variation of the strawberry shortcake, that is easy, vibrant and flavorful.

Ingredients

For the wholewheat biscuits/shortcake
1 cup wholewheat pastry flour
2 teaspoons baking powder
1/2 teaspoon powdered cardamom
A few grinds black pepper
2 teaspoons sugar
4 tablespoons salted butter
1/2 cup buttermilk

For the strawberries

1/2 pound strawberries, hulled and quartered
1 tablespoon rosewater
1/4 cup blueberries

For the sour cream mixture

1/2 cup sour cream
2 tablespoons brown sugar (adjust to taste)

Instructions

Line a small baking sheet with parchment paper.
Sift the whole wheat flour and the baking powder, stir in the cardamom, sugar, and black pepper.
Cut in the cold butter into the flour mixture. I use the large side of a box grater for this purpose.
Lightly mix this into the flour mixture. Do not overwork, it is okay for the butter to be unevenly mixed.
Add in the buttermilk and mix in until a dough is form. It does not have to be overly smooth.
Spread out to 3/4 inch thickness on a floured surface.
Cut into 2 to 3 inch sized rounds and place on the baking sheet. Chill for 15 minutes to 30 minutes.
Pre-heat the oven to 425 degrees. Place the baking sheet in the oven, bake for 10 to 12 minutes until the biscuits are well risen and golden. Turn off the oven, remove the biscuits from the oven and allow them to cool.
Sprinkle the strawberries with rosewater.
Beat the sour cream and brown sugar.
To assemble, cut each biscuit in half. Add in some of the sour cream mixture. Add in a few strawberries and blueberries, lightly cover with the remaining half biscuit and enjoy immediately!
3.1https://spicechronicles.com/wholegrain-strawberry-plus-shortcake/

 

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Roasted Sweet Potato and Chickpea Salad

We have assigned the days of the weeks various characters. Monday is the dark one. It usually hails the start of routine, school and work. To counter Monday’s dark mood, I have created this bright and vibrant salad.  The flavors are sweet, tangy and tantalizing. If you make this with colored sweet potatoes it is a visual delight.

The quiet one is Tuesday. It finds its place quietly after Monday. Wednesday helps us move far enough from Monday to holds its own.  Thursdays is the active one. Friday the laid back one and the weekends are the reflective and bright days.  This chickpea and sweet potato salad is nutritious and relatively light. The kind to enjoy from summer to fall. The bright gentle sweetness of the sweet potato works brilliantly with the tangy lime. This is a riff of a simple sweet potato chaat. Roasting the sweet potatoes is a genius variation as it concentrates the flavors well.

I have never tasted a sweet potato chaat.  My husband and sister in law have described in detail. This recipe is created off someone else’s nostalgia, off the streets of Indian railroad platforms and Old Delhi, streets that come alive in my imagination and certainly in my kitchen.

As with everything in life, I have added my embellishments, the biggest change here is to lightly roast the sweet potatoes rather than to fry them. I like the fact, that this allows the sweetness of the sweet potatoes to mellow into a nice dense perfection, but avoids the oil and darkness of color that deep frying does to these recipes. While I like to serve the salad right away, it can actually be made ahead and kept for a day and served later, in fact this allows the flavors to deepen.

PrintRoasted Sweet Potato and Chickpea Salad

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

An Indian chaat made with roasted Sweet potatoes and chickpeas and assorted chaat seasonings.

Ingredients

1 white Japanese sweet potato
1 cup cooked chickpeas
1 red onion, finely chopped
1 green chili minced
¼ cup chopped cilantro

For the lime dressing

2 tablespoons olive oil
¼ cup lime juice (about 1 large lime)
2 teaspoon chaat masala

For the final takra

2 teaspoons oil (preferably mustard oil
1 teaspoon nigella seeds
2 cloves garlic minced
1 teaspoon freshly minced ginger

Instructions

Preheat the oven to 350 degrees. Wrap the sweet potatoes in foil, place in the oven and bake for 1 hour, to ensure that the potatoes are cooked through.
Allow the sweet potatoes to cool enough to handle. Peel the sweet potatoes, and cut into cubes.
Place the potatoes in a large mixing bowl, add in the chickpeas, the chopped onions, green chili and the chopped cilantro.
In a small mixing bowl add in the olive oil, the lime juice and the chaat masala and mix well. Drizzle this dressing over the sweet potatoes and mix well.
In a small skillet heat the oil and add the nigella seeds and allow it to sizzle. Add in the garlic and the ginger and let the mixture turn fragrant. Pour this over the sweet potato mixture.

Notes

The cooking time for this recipe is mostly unattended

3.1https://spicechronicles.com/roasted-sweet-potato-chickpea-salad/

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Fragrant Almond Shortbread Cookies

The fragrant almond shortbread cookies are simple yet complex. Made with just a few ingredients but is all about the fragrance.  There are three layers of fragrant flavors, cardamom, rose and lavender. They somehow come together to make a cookie that is special and still very practical.  It is inspired by a classic nankhatie. In this however, I use butter instead of ghee.

The flavors of cardamon, lavender and rose come together beautifully in this creation. The magic of this is the fragrance that wafts around the house while it bakes. I actually did all the chilling and shaping overnight. In the morning, this came together quickly. In under 30 minutes. Everyone woke up to coffee and warm cookies. I am good that way. Sometimes.

In playing with the texture, I increased the flour and almond content a little bit more than a typical shortbread. It still works out quite flaky. The important thing in my opinion is to use good ingredients. They are so few. And for a uniform level of saltiness that cuts into the sweetness, use salted butter.  A good kind. I used Kerry gold butter.

Moist brown sugar. I have a hunch that this will work well with maple sugar as well. If you know something about me by now, you will know I love maple syrup. And so maple sugar is not far behind. A good cup of coffee or tea and you are in business.

This is such an easy yet elevated recipe to pull together. The only thing that is important to remember with this is to plan the time for chilling the dough. It is probably business as usual for most bakers but something that needs a little bit of planning. And since it keeps well in freezer, you can make a double batch and freeze it.

PrintFragrant Almond Shortbread Cookies

Prep Time: 1 hour, 25 minutes

Cook Time: 18 minutes

Total Time: 1 hour, 43 minutes

Yield: 24 cookies

Serving Size: 1 or 2 cookies

Beautiful and fragrant and so very simple, the shortbread cookie will be your new favorite thing.

Ingredients

1 stick or 8 tablespoons salted Irish butter, softened
3/4 cup brown sugar
1 cup of all-purpose flour
1 cup of almond meal
1/2 teaspoon freshly ground cardamom (about 10 pods)
1/4 teaspoon powdered lavender
1 teaspoon rose water
2 to 3 tablespoons milk
To finish
Crushed rose petals
sliced or slivered almonds

Instructions

Place the butter in a mixing bowl and add in the sugar. Using an electric mixer, beat the mixture until pale and creamy.
In a separate bowl stir in the almond meal, flour, ground cardamom, powdered lavender and mix well.
Add the mixture to the butter mixture in 3 batches, mixing well. With the final batch add in the rose water and the milk to mix well.
Divide the mixture into half.
Shape into 2 logs about 2.5 inches in thick and wrap in cling wrap and chill for at least an hour or longer if time permits.
Pre-heat the oven to 350 degrees and grease a baking sheet with oil or butter.
Slice the logs into 1/4-inch pieces. Place on the baking sheet. Lightly press down a few sliced almonds and rose petals to decorate.
Place in the oven and bake for 18 minutes until fragrant and the edges are beginning to turn golden.
Leave in the oven for 10 minutes and then remove and allow them to cool.
3.1https://spicechronicles.com/fragrant-almond-shortbread-cookies/

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Herbed Chickpea Biryani

It has been busy, and I have been feeding the family simple one pot meals. The chives are out and about. First up I made a batch of chive pesto. Then I added a generous fistful, along with cilantro and mint to make this Herbed Chickpea Biryani. As dishes go this is uncomplicated and vibrant. Just what you look for in a spring one pot meal. This is perfect by itself but mild enough to make a great side dish.

It is wonderful in an instant pot, and just as magical on the stove top. A lot of good in this recipe comes from well sauteed onions. A couple of fragrant spices, I stick to a bay leaf and cardamom. And lots of fresh herbs. It is almost reminiscent of this herby Persian Subzi Pollo.

This dish gets both a nutrition and earthy boost from the chickpeas. It helps that I usually have cooked chickpeas on hand. They soften perfectly and result in a nutty soothing meal. The kind you want to enjoy of this soothing rainy evening.  As I listen to rain, I wonder if the radishes I just planted will get washed away in the rain. This year everyone seems too busy to do any gardening. I have decided to try with radishes as they are the easiest of things to grow. Or so I am told.

Crazy wet weekend. I am a little sorry that my girl will not be here this weekend. I am happy as I look forward to the next weekend when is here. Aadi is just so busy, with all his AP exams this week and the next. I just see him on occasion, when he pops out of his room. As a mother, I know the days are long, but the months and years are short. All too soon they are out and about.

Vegan, gluten free and done in minutes. This rice is all about dinner made easy!

PrintHerbed Chickpea Biryani

Ingredients

3 tablespoons oil
2 onions, thinly sliced
1 bay leaf
1 black cardamom pod
1 teaspoon fresh garam masala
1 cup basmati rice
1 tomato, finely diced
1 cup cooked chickpeas
1/2 teaspoon turmeric
Salt to taste
1/2 cup chopped fresh herbs (mixture of garlic chives and cilantro
2 tablespoons fresh lemon juice

Instructions

Heat oil in a heavy bottomed pot or your instant pot.
Add in the onions and sauté for about 6 to 7 minutes, until the onions soften and begin to turn a pale toffee color.
Add in the bay leaf, black cardamom pod, garam masala and basmati rice.
Add in the tomato, chickpeas, turmeric and the salt.
Add in the water (1 and 1/4 cup for the instant pot) and 2 cups for the stove top.
If using the instant pot, cover and set on rice mode. Cook through and allow a natural release.
If using the stove top, bring the water to a simmer and cook for 20 minutes. Let is rest for 10 minutes.
Stir in the herbs and sprinkle with the lemon juice and serve immediately.3.1https://spicechronicles.com/herbed-chickpea-biryani/

 

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Saag Alu – Potatoes with Seasonal Greens

Post Updated, from Original Post on July 23,2012

I often have loads greens hanging around. This recipe for Saag Aloo, or potatoes with seasonal greens puts them to good use. From peppery arugula to bold collard greens and everything in between, it’s all good. Garlicky, cumin scented baby potatoes, enveloped with an indecent number of greens is everyday comfort food.

Green in our household come if many different flavors – beet greens, turnip greens, collards and of course kale and spinach.

This earthy dish that is a staple on our table usually gets its share of any and what might be available. In the winter months I am especially fond of adding a generous dose of collard greens to the mix. This particular recipe gets its inspiration from my mothers-in-law’s kitchen where it is a lovely staple whenever we visit. She typically either does this with spinach or does this with fenugreek which is the seasonal bitter green of choice. It is a rustic and comforting dish, so no cream involved. Savory, finished with a little tang from amchur powder, which I have graduated to lime juice.

Today was a different level of accomplishment, I had my first, “farm to table” class. I did not label it such, but we cooked with kale, tomatoes, beets, spinach and green beans from the garden. I was thrilled to see how well things worked out. In particular, this was not one of my very environmentally conscious groups, but I think I have just persuaded a few people to visit the farmer’s markets this season.

So one of the surprising great creations was, this adaptation of the classic Indian greens and potatoes, that we call Saag Alu. This has in general been a well loved recipe in my universe.

Now, Saag is a generic name for greens, not just spinach. This recipe made with Kale will offer fenugreek lovers familiar notes of sweet and slight bitterness. Overall, the soft potatoes offer a perfect background for the kale.

A few notes on chopping the greens,

They should be finely chopped so using a food processor is a good idea.Greens can be used in any amount, but since they wilt, use at least 3 times the amount when compared to potatoes.I personally love using baby fingerling potatoes, but any kind of potato will do.

PrintSaag Alu – Potatoes with Seasonal Greens

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4

A comforting and classic dish, Saag Alu pairs fresh kale with baby potatoes and seasonal greens.

Ingredients

1 and 1/2 pounds baby potatoes (about 15)
Water for boiling
2 tablespoons olive oil
1/2 teaspoon cumin seeds
1 red onion finely chopped
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon red chili powder
2 tomatoes, finely chopped
2 cups (about 6 to 8 large kale leaves) very finely chopped kale or collard greens
1 cup finely chopped spinach
1 teaspoon cumin-coriander powder
1 lime (optional)

Instructions

Wash the potatoes and place in a large pot of water to boil. Cook for 8 minutes or until fork tender.
Drain the potatoes in a colander. Place under running cold water until cold enough to handle. Peel the potatoes and cut into halves (if needed)
Heat the olive oil and add the cumin seeds and wait till they sizzle.
Add in the onion and cook for about five minutes until soft and beginning to turn gently golden.
Add in the ginger and the garlic sauté lightly for 1 minutes, until the mixture is very fragrant.
Add in potatoes and mix well.
Add in the turmeric and the salt and mix well and cook for 2 to 3 minutes.
Add in the chili powder and the tomatoes and let the mixture rest on low heat until the tomatoes soften, this will take about 3 to 4 minutes.
Mix the tomatoes into the potato mixture.
Mix in the kale and spinach, with the cumin-coriander powder and stir well, this should mix into the tomatoes, continue cooking stirring frequently until the kale wilts and coats the potatoes in a soft dark green coating.
Squeeze in the lime juice if using the lime and mix well, check the seasonings and serve.

Notes

The kale and collard greens are suggestions, you can use any green of your choice for this dish.
The tomato is also option and can be eliminated in a pinch.

3.1https://spicechronicles.com/saag-alu-potatoes-seasonal-greens/

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Masala Plantain Chips

Like many other recipes on this site, these seriously good and super addictive Masala Plantain Chips as an accidental find. But an accident that will be repeated many times more. At base you need plantains and oil and spices to make you happy. As for the accident, well I got a delivery of plantains instead of bananas. As simple as that.  So it is a simple accident resulting in a simple but good recipe. Actually we might be in the business of plantain recipes for a few days as I received about 4 pounds of this stuff.

These chips can be only be made with unripe plantains. They need to be thinly sliced and then soaked in cold water for about 30 minutes. This is done to release the sticky loose starch. It will look a little weird. But after 30 minutes you are ready for frying and making your plantain chips. As a rule, I did try air frying a batch and have to confess I was underwhelmed with the results. Acceptable but does not quite make the mark. However, yes it does save you some time and calories.

A note on the chips, I made a small batch using 2 plantains, they disappeared within minutes. So if you are going to take the time to make these make a large batch or do not tell me that I did not warn you. They are quite addictive with a nice and spicy condiment. I served this with a lovely spicy Indian peanut chutney. We had idlies earlier in the day and had some chutney left over.

And life has they say has been fine. Busy, but cannot complain. Even the cool weather is ok as long as the afternoons are bright and sunny.

PrintMasala Plantain Chips

Ingredients

2 unripe plantains
Oil for Frying (about 2 cups Canola oil)
For the spice mixture
1/2 teaspoon amchur (dried mango powder)
1/2 teaspoon powdered black pepper
1/2 teaspoon black salt
1/4 teaspoon red cayenne pepper

Instructions

Remove the tops and tips of the plantains. Peel the plantain using a sharp paring knife.
Thinly slice the plantains and place in a container of cold water. Rinse and shake off the excess starch and change the water again after 15 minutes. Let them soak another 15 to 30 minutes.
Drain thoroughly in a colander.
In a medium to large wok, heat the oil until smoking. Add the chips without overcrowding the pan, and fry for about 3 to 4 minutes. The chips will turn and feel firm, hard and crisp.
Remove from the oil using a slotted spoon, allowing the oil to drain before placing on a paper towel lined plate.
Mix the amchur powder, black pepper, black salt and red cayenne pepper.
Enjoy with or without a condiment.3.1https://spicechronicles.com/masala-plantain-chips/

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Hamantaschen – Buttery cookie triangles with prune filling

I always find it fascinating to see how holidays around the world intersect. So, Holi and Purim happen pretty close to each other and share the same message of overcoming and triumphing over evil.  This year Purim seems to be beating Holi by a day, so let us talk about some sweet treats. The quintessential Purim treat is Hamantaschen. I finally gave them a try working with Faye Levy and Beth Lees recipe.

According to Faye,  This Yiddish word hamantaschen means “Haman’s pockets”; the name of these triangular filled cookies in Hebrew, oznei Haman, means “Haman’s ears.”  In simple lay terms, the bad guy here. And honestly the cookie is so delicious, you really want get right down to eating it.

There are many fillings for this interesting triangular shaped cookie. And after chatting quite a bit with Faye, I am using a prune filling which is her mother’s recipe. I made the prune filling swapping out the walnuts with almonds as my son is allergic to walnuts. So good!

Now, along with Faye Recipe, I peeked at The Essential Jewish Baking Cookbook, which essentially gave me the permission to skip the extra egg yolk that Faye adds. I have a thing for recipes that use only egg yolks or egg whites. It’s just me. I do not like to waste something if I do not have to. Faye’s original 123 cookie dough and her poppy seed filling is right here.

It is a fool proof practical dough that gets done in the food processor, another score. Both Beth and Faye use citrus in their dough. Beth a little more orange juice. I actually used a small tangerine zest and juice and it turned out just perfect. Lovely notes of brightness enveloping a beautiful fruit and nut filling. I have been sneaking in this batch a couple at a time. It is after all a great way to celebrate spring.

And now if you want you too can follow this to get your Hamantaschen on.

PrintHamantaschen – Buttery cookie triangles with prune filling

Prep Time: 4 hours, 15 minutes

Cook Time: 20 minutes

Total Time: 4 hours, 35 minutes

Yield: Makes 14 cookies

An easy and foolproof take on this classic spring cookie. Hamantaschen is the stuff you will be eating until they are all gone.

Ingredients

For the Dough

1 egg
3/4 cup wholewheat flour
3/4 cup all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) cold butter cut into pieces
1 tablespoon grated orange rind
3 to 4 tablespoons fresh orange juice

For the Prune Filling

6 ounces pitted prunes
1/4 cup walnuts (I subbed this with almonds and this worked fine)
4 tablespoons strawberry jam
2 teaspoons grated orange zest

Instructions

Beat the egg and set aside. Place the flours in the bowl of a food processor. Add in the sugar and baking powder and salt and pulse to mix in.
Add in the butter and the beaten egg. Sprinkle the orange rind and the orange juice and run the food processor until a soft uniform dough is formed.
Remove the dough and shape into a disc. Wrap in plastic wrap and set aside in the refrigerator for 3 hours to overnight to chill.
In the mean time make the prune filling.
Cover prunes with cold water and soak 8 hours or overnight; or cover them with boiling water and soak 15 minutes.
Grind walnuts or almonds to a fine powder. Drain prunes and chop finely or puree in food processor. Mix prune puree with walnuts, jam, raisins and orange zest.
To shape and bake the cookies, grease a baking sheet and set aside.
Pre-heat the oven to 350 degrees.
Flour a surface and roll out the cookie dough to about 1/4 cm thickness. Cut into 3 -inch circles.
Place a circle onto a piece of parchment, fill with the about 2 teaspoons of the prune filling and fold three corners into a triangle to form a cover leaving just some fruit exposed.
Place on the cookie sheet.
Continue and complete all the cookies in this manner. I got about 14 cookies from this mixture.
Place in the oven and bake for about 15 to 18 minutes until pale golden. Turn off the heat, remove and serve.
3.1https://spicechronicles.com/hamantaschen-buttery-cookie-triangles-with-prune-filling/

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Quinoa Fried Rice – The Kitchen Sink Version

We love fried rice. In this recipe, I use mostly quinoa and a little bit of rice and everything on hand to create a great take on the classic. Quinoa Fried Rice is a great upgrade on the classic. Protein rich and very accessible.

I call it kitchen sink, because other than some standard flavors the other ingredients are variable.  It is about broad strokes. The only thing that is essential is that you need to have cooked quinoa and rice on hand. They need to be cold. And guess what, if the fancy strikes and you want to do it right away you can consider pre-cooked quinoa.

This recipe is meant to be super flexible.

The options for this are,

You can use all quinoa or all rice.Other grains such as millet, bulgur, farro and or brown rice are all good.

They just need to have dried out. Cook ahead and let it rest in the refrigerator. If you cook this and want to do this quickly, place your cooked grains in the freezer while you organize the rest of your ingredients.

Why do I add some rice?

It offers texture and some softness. And truth be told, I do often have some rice on hand. That extra

The protein

I usually use a combination of chicken sausage and scrambled eggs. Shrimp and or cubed tofu are also options. If you are in camp only eggs just increase the number of eggs by one or two in the recipe.

The Veggies

The 2 cups of veggies can be anything on hand, I often use combination of chopped bell peppers, diced carrots, and frozen green peas. However, mushrooms, cubed cauliflower, broccoli are all good options. I am serious about the kitchen sink part.

Vary the flavors

Finish with lime and cilantro, chives and basil also work well.

Top with crunchy toasted peanuts or cashews and add in cubed pineapples into the mix.

PrintQuinoa Fried Rice – The Kitchen Sink Version

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4 to 6

A great everyday take on fried rice, replacing most of the rice with pre-cooked quinoa.

Ingredients

4 scallions
3 tablespoons oil divided
3 eggs
1 teaspoon salt, divided
1 tablespoon minced garlic
2 teaspoons minced ginger
1 small to medium onion, diced
1 chicken sausage diced (see notes)
1 medium sized bell pepper diced
1 carrot diced
2 tablespoons soy sauce (use tamari, if you want this gluten free)
1 teaspoon oyster sauce
3/4 cup cooked quinoa (see note)
1/4 cup cooked rice (see note)
3/4 cup frozen peas
2 teaspoons sesame oil
1 tablespoon butter (optional)

1 t

Instructions

Chop the scallions into small 1/4-inch pieces, separating the whites and the greens
In a large pan, heat one tablespoon of oil and add in the eggs with 1/2 teaspoon of salt. Lightly scramble the eggs and remove from the pan.
In the same pan add the remaining oil and add in the garlic, ginger, scallion whites, and the onion and cook for about 1 or 2 minutes.
Add in the bell pepper, carrot and the chicken sausage and stir well.
Add in the soy sauce and oyster sauce and stir in the quinoa and the rice and mix well and let this cook for 2 minutes on high heat.
Stir in the frozen peans and the sesame oil and cook for another minute.
Finally add in the butter if using and turn off the heat and let this rest for 3 to 4 minutes allowing it to dry out in the residual heat.
Stir in the scrambled eggs.
Garnish with the scallion greens and serve hot.

Notes

The quinoa and rice need to be made ahead and kept in the refrigerator 1 day ahead, or made and chilled in the freezer for at least 30 minutes.
You can substitute the quinoa with something like millet or bulgar

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