Indian Test Run with the Barkers

Next week, I will be teaching a class to a group of ten ladies.  The theme that was chosen was Indian.  While I love to cook curries and eat Indian foods, I know I needed more practice before the event.  Since Mary had helped organize the event (she's awesome at this!), I asked her if we could do a test run of the menu.


The menu will include:

Aloo Chole  (Potato and Garbanzo Bean curry)
Chicken in Yogurt Sauce (a take on tandoori chicken)
Brown Basmati Rice
Cucumber Raita



We started by making the marinade for the chicken by mixing together:

1 c. whole milk yogurt
3-4 garlic cloves, minced
2 TB. ginger, minced
1 TB. garam masala
2 tsp. cumin, ground
1 tsp. coriander, ground
2 tsp. turmeric
1 tsp. cayenne
1 lime, juiced
saffron, pinch
salt and pepper

Several recipes I found called for red food coloring to give the chicken that quintessential tandoori look.  I didn't want to go that route, so our chicken was not so red, but more of a mellow yellow.



I let 4 whole chicken legs marinade while we prepared the Aloo (potato) Chole.  I got the recipe from here.  While we didn't follow the recipe exactly, it was a great foundation to work on.  For example, I used some of Mary's coconut oil to fry the mustard and cumin seeds, rather than ghee.  We let the stew simmer for quite some time, perhaps 40 minutes.  It was quite delicious, but since the cooking class is for young mothers, Mary and I agreed that next time we would use less cayenne.

For the chicken, we cooked it on a heated skillet.  I would have liked the chicken to have browned a bit more, but for timing purposes we gave it a good sear and then popped it into 350 degree oven until done, about 30 minutes.  The chicken was so moist.  Mary took the remaining marinade and heated until thickened, and boy I am so glad she did!  This was just the perfect touch for the chicken once it was on our plates.  I could have just eaten the sauce on some of the rice and I would have been satisfied.

The cucumber raita was refreshing and soothing.  A perfect balance for the other components of the meal.

For the raita:

2 cucumbers, diced
a handful of mint (from my backyard, of course), chopped
1 lime, juiced
1/2 c. whole milk yogurt
salt and pepper

Mix and chill until ready to serve.

All in all, it was a great meal.  Corbin, Mary's husband, was so enthusiastic about the food.  Gavin, their three year old, also enjoyed and he didn't seem to mind the spice.  Heidi, on the other hand, their one year old, kept spitting out pieces of potato and garbanzos and crying from the spice in the Aloo Chole.  It was rather funny, I have to admit.  The food was great, the company even better, and the practice worthwhile.  I felt so heavy afterwards and fell into a deep, deep food coma.  Dreams of frankincense and myrrh ensued.   

Salad Days

I'm really not a raw food follower (no disrespect to those who are), but my body has grown accustomed to eating raw vegetables at least once a day.  In other words, I am a salad freak.  I love salads.  I love to savor the freshness of vegetables.  I love how my body feels when eating a good salad.  I love creating flavorful dressings and mixing up different ingredients to build up on these salads.
Yesterday, I went to my local grocery store to buy some avocados and noticed that mangoes were on sale for 50 cents each.  Woohoo!  They were just perfect, nice and soft, ready to be eaten.  At first, I thought I'd make a mango smoothie, but when I got home and placed the avocados and mangoes together on the counter, I knew I would make a salad with the two fruits mixed in there.  In the pantry, I had some organic black beans, so to my Latin roots I went.

Green Salad with Black Beans, Mango, and Avocado (for 1)

1 cup baby spinach
2-3 slices cucumber, diced
1 slice red onion, diced
3 cherry tomatoes, halved
1/2 medium sized mango, diced
1/2 small avocado, diced
1 cup black beans, drained
2 TB. ricotta salata, crumbled
handful of cilantro, chopped

I layered all the above ingredients in the order as written above.  Then I poured the vinaigrette right on top and lightly tossed.

Lime Vinaigrette (I didn't use all of it, just enough to coat the salad)

1 tsp. cumin
dash, cayenne
1 lemon, juiced
1 tsp. Braggs
3 TB. extra virgin olive oil
salt and pepper

Whisk until emulsified.

I also had two stale corn tortillas in the fridge, so I quartered them, drizzled them with some canola oil and a sprinkle of sea salt and toasted in a 350 degree oven until crispy, about 7 minutes.  Homemade corn chips!

The flavors of the salad matched perfectly and because of the beans and avocado, it was quite satisfying and filling.  The ricotta salata added a salty touch to the salad and food is always better when cheese is involved.  The vinaigrette was just right, adding the slightest hint of smokiness, but not overpowering the bright flavors of the salad.  Nothing better than a nice, relaxed lunch with a good NY Times crossword puzzle on the side.  My favorite!

Saturday Fun: From the Farmers Market to Home

I had a very nice lunch this past Saturday with two dear friends, Pilar and Albert.

Both are artists and dreamers in their own ways.   Pilar is a dear friend that I've known since high school.  I met Albert about two years ago. He is one of the most interesting people I've come across.  I had gone to the Pearl Brewery Farmers Market and bought some fresh veggies- baby radishes, cucumbers, beets, scallions, and onions.  This became the focus of our lunch.  Why do so much when nature has the ability to take you other places on its own?  I made a fresh ranch dip with yogurt, organic mayonnaise, and herbs from my backyard, including parsley, dill, chives, and garlic.  I sliced up the cucumber and radish.  The radish was so spicy!  I am used to a mild radish, but these were addictive in the "ooh aah" sense.  I also made a frittata, using the beautiful fresh scallions at the market.  I had promised Albert bruschetta, so I made my version with yellow pear tomatoes and basil from the yard, as well.  Dressed with some balsamic vinegar and olive oil and a sprinkle of parmesan.  Delicious served on jalapeno cheddar sourdough.

There's nothing like going to the market and deciding then and there what you will have to eat.  I really got a kick out of Pilar and Albert's reaction to the light and easy lunch.  Especially more from Albert.  He is the type of person that eats just about anything, but I sense his appreciation for these moments, which to him are rare and unique.

Easy Ranch Dip (2 cups)  

Mix together:

3/4 c. yogurt (I like Wallaby lowfat plain)

1/2 c. mayonnaise (Spectrum Omega 3)

Stir in:

1 scallion, chopped

1 garlic clove, minced

1/4 c. chopped parsley

1/4 c. chopped dill

1/4 c. chopped chives

1/4 tsp. salt

1/4 tsp. black pepper

dash, Braggs Amino Acids

dash, cayenne pepper/ tabasco

Chill in refrigerator at least one hour before serving.  

Serve with pieces of fresh vegetables, such as carrots, radishes, cucumbers, and celery. 

This type of plan grows like a weed.  It can be sauteed like spinach.  I have forgotten the name, but  I was told it is very mild.    

Salad for Bob/Bob for Salad

I find daily inspiration in those around me. Be it physically, emotionally, or spiritually. Bob, someone dear in my life, is very much an advocate for health- his passion for running is admirable. Bob has spent some time at a Muay Thai camp in Phuket, training in the art of Thai boxing, as well as detoxing and learning various ways to get his body and mind in harmony. This week he has decided to consume primarily tuna, nuts, broccoli, and eggs. I received a message from him asking for advice on how to make these ingredients tastier. Immediately, I envisioned a nice, fresh salad with a satisfying tahini dressing. Light and flavorful.

I started by hard boiling two eggs. I then blanched and shocked some broccoli florets. This reduces the amount of gas-inducing properties and makes the vegetable more digestible. I grated a fresh carrot and then rinsed, dried, and chopped some romaine hearts. I placed the romaine leaves in a bowl, topped that with the carrots and broccoli florets, and laid the quartered egg on top. I drizzled the tahini dressing all over. Delicious! Some walnuts would have been nice, but since this was spur of the moment, I just went with the ingredients that Bob had mentioned.  The tahini dressing is what really makes this salad. The smell of the sesame combined with fresh garlic and lemon juice is rather appetizing. Finished off with some Braggs, extra virgin olive oil, and fresh herbs from the garden makes for an excellent flavor for this simple, refreshing salad.


Bob's Tahini Dressing

2 TB. tahini (sesame paste)
2 TB. hot water (or enough to make the paste smooth and creamy)
1 garlic clove, crushed and minced
1/2 lemon, juiced
1/2 tsp. Braggs
3 TB. extra virgin olive oil
a handful of fresh herbs, chopped (I used parsley and mint)
salt and pepper, to taste

Start by mixing the tahini with some hot

water, enough to produce a creamy

consistency.Stir in the minced garlic, lemon juice, and Braggs.

Whisk in the olive oil.  Finish with the fresh herbs

and salt and pepper.