Tag: quick dinner

Simple Yellow Daal (lentils)

1 Comment

July 19th, 2017 – an update:

Yesterday I posted a picture of a simple bowl of lentils that I had as soup for lunch.

Many people asked for the recipe and so here it is.

IMG_3178

I am surprised that I haven’t blogged the recipe for Lentils – maybe because they are so easy to make but let me remedy that.

There are many many lentils in Indian cuisine – some can be cooked in 20 minutes and others take much longer.

The following is mung daal – split yellow lentils, not to be confused with split yellow peas.

You will need:

A cup of lentils

1 tsp cumin seeds

a couple of dried red chilies (optional)

salt to taste

1/4 tsp. turmeric powder

1 tbs ghee, butter or oil

To make:

Add the lentils with two cups of water to a boil.  When it comes to a boil, you will see some foam – just skim it off a couple of times.  Now add the salt and turmeric. Lower the heat to a simmer and cook the lentils for about 20 minutes or until soft.

In saute pan, heat the fat yo are using and add the cumin seeds and red chili if using.  Let the seeds sizzle for a couple of minutes and as soon as the lentils are cooked – add the hot fat with the cumin seeds to them – stir well and your lentils are ready.

IMG_5903

Simple Biryani with Turkey Meatballs and Peas

1 Comment

Biryani is a rice casserole. It is traditionally made with Basmati rice. This can be a very complex dish and take many many hours.

However, this is a simple and quick version. It is still very delicious and satisfying.

img_4859

Start with the meatballs for the biryani

Pick a protein – I used minced turkey but you can use what you like – beef, lamb, chicken – I would say even fish would be great.
Season generously with salt, pepper, chopped cilantro, ginger and garlic. I also used fresh dill since I love the fresh flavor of dill.
Form the balls and cook them on the stove top in a skillet with a little oil.
They can also be baked. I have added them raw too.

I know I frustrate some people with my recipes – but I like to have options. Technique is far more important than exact instructions and so I am not a baker.

IMG_8881

Set the meatballs aside – they should not be cooked through – just browned. They will finish cooking in the rice.

IMG_7536
Heat a casserole and add a tbs oil.
Add cumin seeds, a couple bay leaves, cardamom pods and dry red chillies if you have them.
IMG_7540
Next add a sliced onion and saute for about 5-7 minutes. Season with salt.

IMG_7510
After the onions have browned, add frozen peas if you like.No need to defrost – they will cook sufficiently in the upcoming process.

IMG_7511
Next 2 cups of rice. You can increase or decrease the amount of rice. A rule of thumb when cooking rice is 1 cup of rice to 2 cups of liquid. Be aware if your base has its own liquid, like if you were using tomatoes – to reduce the amount of liquid.

IMG_7515

Stir the rice, onions and peas well for a couple of minutes. I like to brown the rice a little at this stage.

IMG_7517

Next add the water and stir.
Stick your finger in the water to check for seasoning.

IMG_7522
Bring to a boil and cover with the flame on a low simmer.

Rice normally takes 20 minutes – at the 10 minute point is when I add the meatballs. I push them down into the rice – so they cook evenly.
Cover again and cook for another 10 minutes. Turn off heat and let stand covered for up to 20 minutes.

img_3693

When you open the lid, the rice will be on the top and all the yumminess underneath. Use a spatula to gently mix everything.
I happened to have boiled eggs laying around and so I used them for garnish.

I served it with yogurt on the side and Indian pickles if you have them.

I hope you try this simple and healthful dish.

Until I cook again!

Tofu with Vegetables and Soba Noodles

Leave a comment

img_3231

This was dinner last night – simple, quick, healthy and most importantly, delicious.

img_3223

The vegetables you use is entirely up to you – what you like or what you have laying about.

I cut up two zucchini and sauteed them in a Tbs. of mustard oil.
You can of course use olive, peanut, coconut or an oil of your choice.

img_3225

Next I added mushrooms cut into fours and sweet red and orange peppers. Also, a diced onion – I like to add the onion at this late stage because I want it to remain crunchy.
I would also add fresh sliced ginger – which I happened not to have.

This is one philosophy of cooking that I would like to impart – please don’t not cook something if you don’t happen to have one ingredient. Improvise, substitute or just leave it out – the key is that you cook something.

img_3227

Next I added extra firm tofu cut into large pieces. (You can use any other protein you like such as chicken, pork or even slices of beef).

Douse this mixture with a generous amount of soy sauce, hot sauce of your choice (sriracha is nice), and vinegar.
Stir gently, so as not to break up the tofu.

Add 1/2 cup of water and a heaping Tbs. of miso paste if you have it. This adds a unique umami to the dish and contributes to the depth in flavor.
Let this simmer on low heat for a few minutes.

In the meantime, I cooked up some soba noodles (use pasta of your choice, even rice will do nicely).

Add the noodles to the tofu and vegetables – stir and dish into bowls.

Drizzle a few drops of toasted sesame oil and garnish with cilantro and scallions.

You just made a quick, delicious meal.

I hope you try it.

Until I cook again!

Meat Ball Pulao (Pilaf)

Leave a comment

Some of you may remember I had made giant meatballs last week in a tomato sauce when I was cooking for my Super who was retiring.

I had made so many and I decided to make a rice dish with the left overs.IMG_4934.jpgI do this with many left over dishes – rice is comfort food for me and it can take on so many forms.

In Indian food rice is never a side dish – it is easily the main star.

Start with sauteing an onion in oil.

At this stage I would’ve added some whole spices like cloves, cinnamon stick and cardamom but the meatballs were plenty seasoned and there was also the tomato sauce.

After browning the onions, I added the sauce of the meatballs and then about 2 cups of Basmati Rice.  Brown the rice for a couple of minutes and then add 3 cups of water.

Next add place the meatballs on top of the rice and bring to a boil.

Lower the heat to a simmer and cover.

In about 20 minutes you have a glorious meal.

I hope you try this and change your leftovers around or make it a brand new dish.

 

Until I cook again!

Quick Sauted Chicken with Asparagus and Artichoke over Barley

2 Comments

I cook a lot – I really do.  Both professionally and at home for myself and my family.

Many a night I want to get in and out of the kitchen quickly and yet have a delicious meal.

This is one of those meals.

Saute asparagus ends and a couple of tomatoes in olive oil.

Season with salt and pepper.

Meanwhile, decide what starch you want to serve the dish with – I used barley and put the water to boil for that.

IMG_4719.jpgNext, I sliced up a chicken breast thinly and seasoned it with salt and cayenne pepper.  I like the color and flavor it gives to the chicken.

I made room in the pan to sear the chicken – you can do it separately – remember, I am trying to be quick here.

Next I added the asparagus tips and some artichokes packed in oil.

A couple of cloves of garlic crushed, a quick squeeze of lemon juice and a half cup of water.

Simmer and taste for seasoning.

Garnish with a fresh herb like mint, cilantro or parsley.

IMG_4726Serve hot over rice, pasta, potatoes, crusty bread or like in my case barley.

IMG_4734.jpgEnjoy – until I cook again!

Simple Yellow Daal (lentils)

Leave a comment

July 19th, 2017 – an update:

Yesterday I posted a picture of a simple bowl of lentils that I had as soup for lunch.

Many people asked for the recipe and so here it is.

IMG_3178

I am surprised that I haven’t blogged the recipe for Lentils – maybe because they are so easy to make but let me remedy that.

There are many many lentils in Indian cuisine – some can be cooked in 20 minutes and others take much longer.

The following is mung daal – split yellow lentils, not to be confused with split yellow peas.

You will need:

A cup of lentils

1 tsp cumin seeds

a couple of dried red chilies (optional)

salt to taste

1/4 tsp. turmeric powder

1 tbs ghee, butter or oil

To make:

Add the lentils with two cups of water to a boil.  When it comes to a boil, you will see some foam – just skim it off a couple of times.  Now add the salt and turmeric. Lower the heat to a simmer and cook the lentils for about 20 minutes or until soft.

In saute pan, heat the fat yo are using and add the cumin seeds and red chili if using.  Let the seeds sizzle for a couple of minutes and as soon as the lentils are cooked – add the hot fat with the cumin seeds to them – stir well and your lentils are ready.

IMG_5903

A Simple Roast Chicken over Vegetables

1 Comment

I have blogged about roast chicken before but I suppose some things can stand repetition.

A good roast chicken is a test of a good cook – it’s simplicity can stump some, but if you master roasting a chicken well – then the sky is the limit as far as the flavors of your dish.

Try to get the best chicken you can – free range from a butcher is great.

To truss or not to truss?

I will be honest, if the chicken comes trussed, I will leave it as it or else I won’t bother doing it myself.

There are arguments for both:

  • a trussed chicken holds its shape and looks good in presentation

but

  • an untrussed chicken browns more evenly.

I leave the choice up to you.

IMG_1959.JPGI like to put my chicken on a bed of vegetables, which allows them to cook at the same time as the chicken, get flavored by the chicken juices and I like to believe the chicken benefits in flavor by sitting on the vegetables too.

In this case I used potatoes, sweet potatoes, carrots and sweet peppers flavored with salt pepper and thyme.

You can use almost any vegetable you like.

And oh yes, I had asparagus which I put on top around the chicken so I could pull them off soon, so as to not over cook them.

 

IMG_1953.JPG

I also had some mushrooms which I sauteed in a pan because I love caramelized mushrooms.

IMG_1963IMG_1965.jpg

Preheat your oven to 450 degrees and place the chicken with the vegetables for about 30 minutes.

I like to add a cup of water in the bottom with the vegetables which prevents burning and also creates a nice sauce.

Lower the temperature to 350 and cook another 15 to 20 minutes or more – or until the internal temperature reaches 160 degrees.

Let the chicken rest, for at least 15 minutes.

Sometimes I removes the chicken and add some mustard and wine to fortify the sauce.

Here is the cooked chicken and an addition of a general tbs. of dijon mustard.

Stir the mustard in and add a cup of wine and cook on open flame to evaporate the alcohol.

Taste for seasoning and season the chicken over the vegetables and drizzle the sauce over it.

IMG_1980.JPGHere is the finished dish – I did drizzle it with a little truffle oil.

Until I cook again!

Chickpea Pancakes

4 Comments

I love chickpea flour – it is so flavorful and versatile as I will show you in this post.

For the pancakes:

2 cups chickpea flour (found in Indian stores called Besan)

3/4 cup water or as needed to get a consistency of batter.

salt to taste

1/4 tsp. cayenne or to taste

1/2 tsp. baking pwd.

chopped herbs (anything like cilantro, parsley, chives or a tiny bit of thyme or rosemary)

1/2 cup of freshly grated parmesan

Nonstick pan and oil to coat it

Make the batter with the flour and water and get it to the consistency of pancake batter you may make for breakfast.

Add the rest of the ingredients except the cheese and let rest for 20 minutes.

This is what the batter should look like – I know it is not the best picture but I hope that you get the idea.

Heat a nonstick pan, add a tiny bit of oil to coat the bottom and pour a ladle full of the batter and cook on medium high heat for 2-3 minutes or until lightly golden.  Flip and add the cheese.on the cooked side.  I like to do this because when I flip it again, the cheese browns – a flavor I love.

Flip the pancake again after a couple of minutes and continue till all the batter has been used.

This past weekend I served the pancakes with a simple arugula salad that I dressed simply with balsamic vinegar – no oil needed.

IMG_1991At other times. I have added leftovers to these pancakes – in this case leftover shredded chicken, chopped tomatoes, scallions and parsley.

The toppings are really limitless.

I hope that you try to find this flour and experiment with different flavors.

Just think of it like topping a pizza.

I promise you will love it.IMG_5771

Until I cook again!

Noodles in Peanut Sauce with Tofu

4 Comments

Staying with the quick meals I present you with a dish I make often and love it so.

I make a simple sauce with peanut butter and other Asian sauces and add a protein like tofu, chicken or whatever you please and you have something that your neighborhood takeout place will never have.IMG_1344

I started with some fresh ginger in oil and added firm tofu.  Sear and then add the vegetables you like.  I used a frozen vegetable mix that had snow peas, carrots, edamame and water chestnuts.

While that is happening put the pasta to boil and make the peanut sauce.

A good amount of peanut butter, sriracha or red chilies, vinegar, soy sauce, sugar and sesame oil.  That’s my sauce.

Add it to the vegetables and add the cooked pasta.

 

Serve with chopped cilantro and scallions.

This is great cold the next day – another delicious meal in just about 30 minutes.

IMG_1339

Until I cook again!

 

 

 

Roast Chicken with Red Wine Sauce

1 Comment

I am going to start a quick dinner series starting today.

Even though most of my recipes and quick and simple, I would like to focus in getting in and out of the kitchen in about 30 minutes – don’t dare compare me to Rachel Ray – cause bad things will happen then.

Here is a one pot dish that was red in just over 30 minutes.

One thing to keep in mind when using simple and few ingredients is to get the best quality you can afford and find.

Here we have organic free range chicken thighs.  Salt and pepper generously and sear on high heat in olive oil.

I throw in some thyme to flavor the oil and the chicken.

Brown on both sides.

IMG_1497.jpg

Now cut the vegetable you want to use – I have potatoes, sweet potatoes, onion and garlic cloves.

Nestle the vegetables between the chicken and add a little more thyme leaves.

Since I wanted to create a sauce and my dad had a yen for coq au vin but he told me too late – I made the following adjustment.

Make a little space in the pan and add a tbs of flour.  Cook well in the fat until brown and make sure there are no lumps by smoothing the flour with the back of your spoon.

Now add a cup of white or red wine and a cup of water.

Bring this to a boil and bake in a 400 degree oven for about 20 minutes or until the chicken and vegetables are cooked through.

Taste sauce for season and serve hot.

IMG_1500

I started the meal with a simple arugula salad and then the chicken.

IMG_1508.jpg

One pot to wash and in and out of the kitchen within half an hour. Not a bad deal at all.

I hope you try this dish.

Until I cook again!