Vindaloo Vegetables

After an indulging weekend (thanks to my friends who hosted a fantastic Mardi Gras party), I wanted something light and full of vegetables. I had this Vindaloo Vegetables recipe in mind for a couple of weeks, having seen it on FatFreeVegan.com and the time came to try it out. As with many Indian dishes, more time is spend chopping up the veggies, grinding the spices and the paste vs. the actual cooking, which can be quite time-consuming. Also, I had a sink full of cooking accessories by the time I was done (an auto spice grinder), so I've modified the process to cut down on the preparation time.

I've used my mighty pressure cooker from the beginning to finish to make a one-pot meal: from cooking dry beans to sauteing all the veggies to heating them up. This definitely saves you washing another pot and a skillet.  

The result is an outstanding sublime Vindaloo Vegetables dish so full of flavour, very light, and a virtually a guilt-free foodie main dish. I served it over rice for the kids but Vindaloo Vegetables is great on its own (that's how I had it) .

Servings: 8 
Makes in: 1 hour

• 1 yellow onion, chopped
• 2 small carrots, thinly sliced
• 4 cups small cauliflower florets
• 2 small zucchini, cut into 1/4-inch-thick slices
• 1 green / red bell pepper, seeded and diced
• 3 cloves garlic, peeled
• 1 inch ginger, peeled and chopped
• 1 pitted date, coarsely chopped
  i used 1/3 cup of sultana raisins
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp dry mustard
• 1 tsp cayenne pepper, or to taste
• 1 tsp. turmeric
• 1 cardamom clove, ground
• 1 tbsp white wine vinegar
• 1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained)
• 1 6-ounce can tomato paste
  i used 1 cup tomato sauce
• salt and freshly ground black pepper (salt is optional)
• 1 cup frozen green peas, thawed

1. Prepare all of the vegetables.
2. Heat a large non-stick pot or wok over medium-high heat. Add the onions and carrots and one tablespoon of water, cover, and cook until softened, stirring often and adding more water as necessary to prevent burning - about 5 minutes. 
3. In the mean time, a blender or food processor (I used a coffee grinder and only 1/4 cup water), combine the garlic, ginger, date, coriander and other spices, vinegar, and 1/2 cup water; process until smooth and set aside. 
4. Add the spice paste from the blender and cook, stirring, for 2 minutes. 
5. Add the cauliflower and kidney beans. Cover and turn heat to low. 
6. Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. You can skip this step by using tomato sauce + 1 cup water instead. It will not have the same concentrated tomato taste, but I'll take it as I won't have to clean up a messy grinder.
   Add the tomato paste mixture to the vegetables, cover, and cook for 5 minutes. 
7. Add the zucchini and bell pepper, season with pepper and salt (if using), and continue cooking, covered, until the vegetables are tender, but not mushy, about 5 -10 minutes. 
8. Add the peas and allow to heat through for a couple of minutes.
   Serve alone or over basmati rice or other grain.

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Perfect Roast Chicken by Ina Garten

There's something about a late afternoon on Sunday that calls for a roast. Early dinner with family and plenty of leftovers for the next day - that's definitely a few of its draws.

I've tried quite a few chicken roast recipes and always come to the conclusion that Ina Garten's recipe is the best. This recipe produces that perfect chicken - moist on the inside with crispy brown skin.

• 1 (5 to 6 lb) roasting chicken
• freshly ground black pepper
•  coarse salt
• 1 large bunch fresh thyme, plus 20 sprigs
I used 1 tbsp herbs de province instead
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tbsp (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 turnip or other root vegetable, cut into wedges

1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. 
3. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. 
4. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
5. Roast the chicken for at 425F for 15 minutes and leave for another 15 minutes for each lb of weight, or until the juices run clear when you cut between a leg and thigh. 
6. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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"Buffalo"-style Cauliflower Bites

Superbowl 2015 has recently passed. There are a few quint-essential recipes that are associated with watching the game, Buffalo chicken wings included. I love the pungent flavour of the Buffalo dressing, spiked with vinegar, but have always wanted to try a vegetarian option. After searching a bit, I found this recipe of the Cauliflower Buffalo Bites on by the SaucySoutherner.

I simplified the preparation: so this recipe of the "Buffalo"-style Cauliflower Bites is easy and fast. You can have this guilt-free and light recipe ready in under 30 minutes, including the prep time!

• 1 head cauliflower
• 4 tablespoons butter, melted
• 2 tbsp hot chili sauce / Sriracha / Frank's Hot sauce , etc
• 1 tbsp white vinegar
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tsp salt
• 2 cups Panko crumbs

1. Preheat the oven to 375° F. Prepare a baking sheet lined with foil or parchment paper.
2. Separate the cauliflower head into bite-sized florets. Place the florets in a large bowl.
3. In a small bowl, add the melted butter, hot sauce, white vinegar, garlic, salt and pepper.
4. Pour the dressing over the cauliflower and mix well so the florets are covered with sauce evenly. 
5. Pour the crumbs over the cauliflower and mix well. Most of the crumbs will adhere to the florets.
6. Place the baking sheet into the preheated oven and bake for 20-25 minutes, or until the crumbs are golden brown.
7. Remove the baking sheet from the oven.

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Zucchini and Bell Peppers Slaw

Last night I made an Italian dinner for a group of people. With many antipasti to start, I really wanted a very light salad to accompany Osso Buco, the hearty main dish. Zucchini and Bell Peppers Slaw was just perfect - very light and crunchy, it balanced the veal very well. The crunch of raw vegetables and the zesty flavour of the balsamic dressing add a punch to the main dish. It can be easily served as a side dish or a salad. All in all, Zucchini and Bell Peppers Slaw is a fantastic salad, that is so easy to prepare and easy to enjoy.

Serves 6
Ready in 2-3 hours

• 1 medium zucchini, julienned
• 1 red bell pepper, thinly sliced
• 1 yellow / green bell pepper, thinly sliced
• 1/2 white onion, thinly sliced 

1. Prepare Balsamic Vinegar Dressing.
2. Julienne the vegetables uniformly to have the same length and width.
3. Pour the dressing over the vegetables and mix gently. Put the salad in the fridge to let the flavours develop for at least 2 hours.
4. When ready to serve, drain the accumulated juice by reclining the bowl over the sink.
   
   

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Prosciutto Rolls with Mixed Greens

I absolutely love good dry-cured ham, any type - prosciutto, Serrano, Bayonne, Iberian jambon, etc. I think I could live off of it alone! So I'm always on a lookout for recipes that bring out the smokiness of these wonderful ham and add an unusual flavour.

This prosciutto-wrapped greens recipe is a great alternative to the traditional asparagus-prosciutto or a proscuitto-melon duos. The crunch of the greens and a hint of honey, add a bit complexity to the taste. This appetizer is easy and quick to put together and has a beautiful presentation.

Makes 12 rolls 

• 12 prosciutto slices, sliced thinly
• 1 cup mixed spring greens, packed

Dressing

• 4 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard

1. Combine the dressing ingredients, mix well.
2. Place the greens in a mixing bowl, pour the dressing over it and mix gently to coat.
3. Place about 1 tbsp of greens on a slice of prosciutto, roll up.

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Turkish Stuffed Eggplant. Karnıyarık

In Turkey eggplants are everywhere - meze, main dishes, appetizers; broiled, roasted, mashed, diced!
The name of this dish translates as split belly or the belly is split and it originates in the Ottoman cuisine. When in Turkey I saw it in restaurant menus but stuffed eggplant seemed not-exotic enough to try in a new country's cuisine. So I filed it in my 'to-do' list and viola!

The recipe is quite complex and time-consuming to prepare but it is well worth the effort. As with many Turkish dishes, there is no overwhelming combination of spices, just a bit of pepper - that is why the vegetables should be the freshest and the best.

• 6 eggplants (one per person), 20 cm in length, the ones you find at the farmers' market ones are best or in the worst case scenario use Chinese aubergines (but adjust the cooking time)
• 2 medium white onions, diced finely
• 5 garlic cloves, chopped finely or minced
• 1 lb ground beef or lamb (using lamb is in the authentic Ottoman recipe)
• 1 ripe tomato, diced
• 1 tsp red pepper / paprika
• 3 tbs tomato paste
• 1/4 cup fresh parsley, chopped
• 1 ripe tomato for decoration
• green banana peppers or slices of green bell peppers, as many as eggplants, for decorating
•  salt, pepper to taste

1. Wash the eggplants. Using a peeler, peel the eggplant lengthwise, in 1cm-wide strips. Put the eggplants in salted water and press them down with a plate to prevent from floating up. Leave for 30 minutes - this will remove any bitterness.
2. Preheat the oven to 180 C / 375 F.
3. In a frying pan, saute the onions in olive oil, add meat and cook until no longer pink. Add the chopped garlic, diced tomatoes, tomato paste, and red pepper. Mix gently, add the parsley, add salt and pepper to taste. Remove from heat.
4. Roasting eggplants: Remove the eggplants from water, dry with a towel. Line a baking sheet with foil, drizzle with oil and lay eggplants. Prickle the white strips with fork to allow better roasting. Pour 1 tsp oil over each eggplant and put the sheet in the oven for roasting. Check them in 15 minutes, turn them over, add more oil if needed. In 45-50 minutes the eggplants should be a bit charred. Prickle with a knife to check if they are ready - the knife should go in easily. Take them out, let them cool. 
5. Now, a bit tricky here - with the two spoons, slit eggplants into two leaving the tops and bottoms attached. Fill with meat. The eggplant flesh should be very soft and give in easily for stuffing. On the top of each filled eggplant put a slice of tomato and a green bell / banana pepper slice.
6. Lay the stuffed eggplants in an oiled baking dish. Mix 1 tbs tomato paste with 1 cup of boiled water and pour to cover the bottom of the dish.
7. Put in a 350F oven for 30 minutes or until the peppers on top have softened.
8. Serve with pide bread or plain white rice.

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Turkish Zucchini and Walnut Dip. Cerkez Kabak

After the recent trip to Turkey, I have been so taken with the wonders of the Turkish cuisine - it is so diverse and plentiful! The flavours and variety of meze dishes were so amazing that I really wanted to keep a few recipes from this country. This dip comes from Binnur Turkish Cookbook (http://turkishcookbook.com/) and it super easy to make (especially if you are using a processor to grate zucchini. 

• 2 medium sized zucchini, finely grated
• 1 tbsp extra virgin olive oil
• 2 fresh green onions, finely sliced
• 1/2 cup yogurt
• 1/4 cup walnuts, crumbled
• 1 slice of bread, crumbled (French or Italian style)
• 1 garlic clove, smashed with salt
  
  Red Pepper Sauce:
  
  • 2-3 tbsp extra virgin olive oil
  • 1 tbsp red pepper (paprika)
  • 1/2 tsp Cayenne pepper

1. Saute the zucchini with 1 tbsp olive oil in a pan until all the water evaporates. Let it cool down. 
2. Add the rest of the ingredients and toss. Place on a service plate. 
3. To make the sauce, heat up the olive oil in a small pan, add the red pepper in it and turn the heat off. Don't burn the pepper! Pour all over the zucchini and serve with toasted French baton bread or toasted pide slices.

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Cabbage Rolls, Lazy-style. Ленивые Голубцы.

If you haven't yet caught it, I'm not a big fan of cooking Russian dishes. Don't get me wrong - I find the traditional Russian cuisine delicious but... very time-consuming.

Stuffed Cabbage Rolls used to be something I disliked (extremely) when I was a kid - I unrolled them and ate the stuffing, leaving the cabbage leaves to my poor dad and frustrating my poor mom, who had spent hours in the kitchen making them.

Now that I've mastered the art of making authentic Stuffed Cabbage Rolls, I love them, but... I love this recipe more... This is a lazy version that doesn't require the time-intensive artful and unrolling and pre-cooking of delicate cabbage leaves, alas... nor does it have the final beautiful presentation. But... what you have as a result is a low-carb, tender, and moist and MIXED version of all of the ingredients that make Stuffed Cabbage Rolls. It is more like meatballs that melt in your mouth with no crispiness of the original recipe.

• 500g / 1lb ground beef
• 2 white onions, chopped finely in a food processor or finely diced
• 3 tbsp white rice, cooked
• 1 egg
• 1/2 cabbage, chopped finely in a food processor
• 250g / 1 cup tomato sauce

1. In a food processor, chop the cabbage and onion finely, but not to a paste - it should be made of fine but visible fine chopped pieces. 
2. In a large bowl mix together the ground beef, minced onion, egg, rice, salt and pepper. Add cabbage. 
3. Make balls 5-7 cm in diameter, flatten a bit, and in a heated frying pan.
4. Tomato sauce:
   -saute another onion, add tomato sauce, some salt, sugar, spices, some water. Add to the pan, bring to boil.
   I just use jarred spaghetti sauce diluted with water
5. Pour the tomato sauce over the balls. Simmer for an hour. 
6. Serve with sour cream and the sauce

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Shrimp and Avocado Salad

Servings: 4
Time: 30 min.

• 2 avocados, diced
• 300g shrimp, cooked, diced
• 1/2 stalk celery, diced

Dressing:

• 2 Tablespoon(s) mayonnaise
• 2 Teaspoon(s) hot sauce
• 1 Tablespoon(s) lemon juice
• 1 Tablespoon(s) fresh chopped parsley
• 1 Tablespoon(s) olive oil
• 2 Clove(s) pressed garlic
• 1 Teaspoon(s) white vinegar
• 1 Teaspoon(s) mustard 

1. Combine the ingredients for the dressing. Mix well. 
2. Dice the shrimp, celery, and avocado. Pour the dressing and mix gently. 
3. Scoop into prepared avocado shells. 

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Eggplant Parmigiana

A light and lovely fare (very unsuitable for the weather we are currently having), which just cannot go wrong, even for a novice. Based on M. Batali's recipe

• Extra-virgin olive oil
• 2 large eggplant, about 2 pounds
• Salt and pepper
• 2 cups tomato sauce
• 1 bunch fresh basil leaves, chiffonade
• 2T olive oil
• 1 pound fresh mozzarella, sliced 1/8-inch thick
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fresh bread crumbs, lightly toasted under broiler

1. Preheat the oven to 450 degrees F. Using some extra-virgin olive oil, oil a baking sheet.
2. Slice each eggplant into 6 pieces about 1-1.5 cm thick. Lightly season each disk with salt and pepper and place on the oiled sheet. 
3. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. 
4. Prepare the tomato sauce: mix the sauce, basil leaves, olive oil, some salt and pepper to taste
5. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
6. Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
7. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20-30 minutes. Serve immediately.

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Grilled Chicken with Spinach and Pine Nut Pesto

Original recipe by Giada Laurentiis

Photo Credit: http://www.prof2food.com/grilled-chicken-with-spinach-and-pine-nut-pesto/

• 2 chicken breast
• 2 cups baby spinach
• 1/4 cups toasted pine nuts
• 2 tablespoons lemon juice
• 2 tablespoons lemon peel
• 1/3 cup olive oil
• 1/3 cup grated parmesan cheese 

1. Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. 
2. Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use. 
3. Transfer the rest of the spinach mixture to a medium bowl. Stir in the parmesan. Season the pesto with salt and pepper, to taste. 
4. Spread the pesto over each piece of chicken and serve. 

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The Seafood Medley

• 1 tbsp olive oil
• 300g / 1/2 lb sliced mushroom
• 1/4 lb scallops
• 3 tbsp butter
• 1/4 lb shrimp 
• 3 tbsp flour
• 1 1/2 cups milk
• 1 tbsp tomato paste
• 1/2 juiced lemon
• 1/2 cup shredded gruyere cheese
  1/4 lb crab imitation 

1. Heat the oil in a skillet over medium heat. Stir in the mushrooms, and saute until tender. Mix in the scallops, and cook just until opaque. Remove from heat, and set aside.
2. Melt the butter in a saucepan over medium heat, and slowly whisk in the flour to form a golden brown paste. Gradually whisk in the milk, and stir continuously until the mixture has thickened. 
3. Mix the tomato paste, lemon juice, salt, and pepper into the saucepan. Slowly stir in the Gruyere cheese until melted. Mix in the mushrooms, scallops, shrimp, and crab, and continue cooking until heated through. 
4. Serve over the cooked rice or pasta

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Black Pepper Beef and Cabbage Stir Fry

Level: Easy 
Ready in: 30min 
Servings: 6

• 2 tablespoons vegetable oil
• 4 cloves garlic, chopped
• 1/2 pound ground beef
• 1/2 small head cabbage, shredded
• 1 red bell pepper, cut into strips
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1/2 cup water
• 1 teaspoon ground black pepper 

Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.

Original Source: Allrecipes.com

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Steak Rolls Florentine

• 10 beef / veal slice, 1-2 cm thick, up to 10cm in length
• 2 tbsp balsamic vinegar, mixed with red pepper and salt to taste
• 1 1/4 cup frozen, chopped, drained spinach
• 1/3 cup white onion, chopped
• 1 clove minced garlic
• 1 tbsp basil leaves
• 2 tbsp romano cheese
• 14 oz  / 400g canned stewed tomatoes

1. Place the meat slices on a cutting board and pound till about 1cm thin. Brush with dressing. 
2. Combine spinach, onion, garlic, basil and cheese in small bowl. Stir in 1 cup tomatoes. Spoon 1 cup of spinach mixture over each steak, spreading to cover steak evenly. 
3. Roll up jelly-roll fashion. Tie rolls with string. Place meat rolls in stoneware. Pour remaining tomatoes and spinach over meat. 
4. Cover cook on Low 8 to 10 hours or on High 4 to 5 hours. 
5. Lift meat rolls from stoneware and slice to serve.

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Prosciutto-Covered White Fish in Caper Herb Butter

The Mediterranean flavour of the sauce makes it a light and great accompaniment to any white fish

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/3 cups coarsely chopped parsley
• 1 tablespoon olive oil
• 1 tablespoon rinsed, dried capers
• 8 slices prosciutto
• 4 fillets white fish

1. In a food processor mix butter, parsley, garlic, capers till the mixture turns into paste.
2. Spread the mixture over one side of the fillets, cover with 2 slices of prosciutto.
3. Heat olive oil, fry the fish pancetta side down. Turn over and cook till ready.
4. When serving drizzle with butter from the pan. serve with asparagus. 

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Blue Cheese Salmon

Once your regular mid-week salmon recipe gets tired, try out this:

• 1 lb salmon fillet 
• 100 g blue cheese
• 1 Tablespoon(s) lemon juice

Place salmon skin down and with a sharp knife make slits 2cm-deep, at a 70 angle. Fill each 'pocket' with thin slices of blue cheese. Drizzle with lemon juice, pepper. Broil for 20-25 min on 200C. Serve with the sauce.

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