Crock Pot Moroccan Chicken

It is crock pot season!  My new goal is to fit in some healthy home cooking by doing a quick grocery shopping on Tuesday nights (my grocery store has cheese plates and wine that you can enjoy there, so it's not too bad), and to throw things together Wednesday morning for consumption the rest of the week.  It had to be planned because things have gotten so busy schedule-wise in my house that we found ourselves eating take-out just too often.

One of my favorite recent recipes (and these are so easy) is this Moroccan Chicken with sweet potatoes.  One of my students came in for lesson and said, "It smells even better today!"  So.

Moroccan Chicken
A perfect five syllables
A tasty haiku

Ingredients:

• 2.5 lbs bone-in skinless chicken thighs (if you can have a glass of wine while the butcher at your grocery store skins the chicken for you - even better)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp pumpkin-pie spice (this is a new addition to my spice drawer)
• salt and ground black pepper
• 1 1/2 cups chicken broth
• 1 15oz can diced fire-roasted tomatoes
• 1 15oz can white kidney beans, rinsed and drained
• 1 large sweet potato, peeled and chopped
• 1 medium onion, chopped
• 1/2 cup dried apricots
• cooked couscous or quinoa for serving
• sliced almonds to garnish

1. In a large ziplock bag or tupperware, combine chicken thighs with cumin, coriander, pumpkin-pie spice and 1/2 tsp each of salt and pepper.  Refrigerate overnight.
2. In slow cooker bowl, combine chicken brother, tomatoes, beans, sweet potato, onion and apricots.  Place chicken in slow cooker bowl on top of vegetables.
3. Cover and cook 5 hours on low or until chicken is cooked through or until you get home from work later.  At this point, you could remove the chicken and debone it and skim and discard the fat from the cooking liquid.  Or you could just call it a day and dig in.
4. Serve chicken and vegetables over cooked couscous or quinoa, drizzle cooking liquid over to and garnishing with sliced almonds.

My favorite sandwich á la Swim Cafe

I've never been really fond of sandwiches, have never been a big bread eater (it turns out I have gluten sensitivities), and don't eat much meat.  But sometimes, there is something so satisfying about a sandwich, and when you come across a good one, I find I tend to want it every day until I've gone through the whole loaf of bread.  And philosophically speaking, a sandwich is the Middle Way or Golden Triangle of lunch.  It is made to make every bite contain just a bit of everything - balanced tastes and moderation.  I mean..... if it is a good sandwich.

The cafe down the street from me makes some fabulous sandwiches with really great ingredients and I've been enamored with their turkey sandwich for a while now.  The trouble is, it really depends on who makes it.  So, from now on, it's going to be me!

When the cravings strikes -

Crusty bread, tasty toppings - 

Make me a sandwich!

Ingredients

• White bread, two slices
• 2 Tbsp cream cheese
• 2 tsp horseradish
• Thinly sliced turkey
• Avocado (about half of one small)
• Tomato (ripe, juicy)
• Freshly ground black pepper

1. NSoften the cream cheese approximately 15 seconds in the microwave and whisk the horseradish in, making a thick, smooth cream sauce.
2. Toast the bread.  On one side of the bread, spread the horseradish cheese spread.  Top with very thinly sliced tomato and black pepper.
3. Layer thinly sliced avocado on the other piece of bread.  Top with turkey.  Put the sandwich together, cut on a diagonal with a serrated knife (to avoid pressing all the ingredients out the side of the sandwich) and devour!

Rather than toast the bread, the sandwich can be constructed first and the entire thing grilled in a buttered pan or griddle.  You know... If you want to be decadent about it.  If you're not though, the sandwich is approximately 330 calories of energy and good taste.

Summer Squash Pomodoro á la Green Zebra

Every meal I have had at Green Zebra has been a good one.  When I do a tasting menu - I'm not left hungry, like I am at so many other posh restaurants.  The last time I was at Green Zebra, my entree was a summer squash pomodoro with rice.  Gluten-free.  Tasty.  Satisfying.  I made it at home and everyone loved it.  I'll share it with you today!  (serves 4)

Ingredients

• Summer squash - 4 small, thinly sliced
• Eggplant - 1 medium, cut into pencil-thick strips
• Rice - 1 cup, uncooked
• Garlic - one clove
• Cremini Mushrooms - 1/2 cup chopped
• Pine Nuts - 4 Tbsp
• Fresh Basil - chopped, 8 Tbsp
• Sauce - store bought, previously made and frozen, or from your own tasty recipe
• Butter - 2 Tbsp
• Olive Oil
• Freshly Ground Black Pepper

1. Prepare the sauce if making from scratch.
2. Cook the rice and set aside.
3. Heat the sauce if using ready-made.
4. Melt one tablespoon of butter with a little olive oil and sauté the summer squash.  Ladle sauce into low-bowls and arrange the squash on top of the sauce.
5. Add a little more olive oil and sauté the eggplant, sprinkled with a little salt.
6. Place a scoop of white rice in the center of each bowl, on top of the squash.  When the eggplant is cooked, add pieces to the side of the squash and rice on each dish.
7. Add the other tablespoon of butter to the sautéing pan and melt with a little olive oil.  Add the garlic and sauté until fragrant.  Add the mushrooms and cook, stirring frequently.
8. Sprinkle each dish with 1 Tbsp of pine nuts.
9. Grate black pepper onto each dish, top with mushrooms and fresh basil and serve immediately!

Green Zebra used sticky rice, and I used what I had on hand.  With sticky rice, you may be able to wrap the rice in the summer squash as I was unable to do.  If so, it'll be fancier, you can charge more (we're onto you, Chicago restaurants!), and it should look like this:

Pasta with Artichokes

For my birthday, I received a set of low bowls with artichokes printed on them.  At every subsequent meal that week, when I would get to the bottom of my dish, I'd find myself hungry for artichokes.  Enough was finally enough!  This dish is so tasty, and so quick.  The egg really makes the texture complete.

Ingredients:

• 1 can artichoke hearts
• two servings black soba noodles
• two cloves garlic
• 3-4 Tbsp butter
• 1 Tbsp olive oil
• 2 eggs
• Garnish:  black olives, fresh parsley, parmesan cheese

1. Set the eggs to boil (7 min, once the water is at a full boil).
2. Drain and chop the artichoke hearts
3. Mince the garlic cloves
4. While the eggs cool to be peeled, melt the butter and olive oil over low heat.
5. Set water to boil for the noodles
6. Add the garlic and simmer until fragrant (approx. 1 minute)
7. Add artichokes and simmer over low heat in the butter and garlic, tossing to coat, approx 5 minutes.  Peel and chop the eggs.
8. Drain and serve the noodles, topped with chopped hard boiled egg and the artichokes.  Garnish with black olives, parsley and freshly grated parmesan cheese.

Under-the-weather Eating

So, I have a bit of a neck injury and haven't been able to do much cooking since November.  So, sometimes "cooking" is more a mix of heating things up and throwing things together.  Here are a few tips I've learned this winter when I couldn't do much more than that:

1.  Fried rice is so easy to make at home.  White rice keeps for ages in the fridge and you can cook up a fresh batch of fried rice in minutes if you have cooked white rice on hand.  A bit of soy sauce, some broth, a dash of hot sauce that came with Thai take-out that you threw in the door of your fridge, several eggs, and whatever vegetables you have on hand.

2.  Pan-frying fish is quick and easy and super tasty if you coat it first in eggs, and then in flour..... but add something like curry powder to the rice you're going to use to coat the fish for added flavor.

3.  Chicken soup actually IS good for the soul.  And the neck.  The crock-pot chicken soup recipe from the Winter 2010 volume of Cook's Illustrated is FABULOUS.  You should absolutely wrap the white meat in foil if you are going to cook it in a crock pot to keep it moist and cooking well on the bone.  If you can get someone else to make it for you.... even better!

Creamy Corn Pasta

I don't know what to call this dish.  "Creamy Corn Pasta" doesn't sound all that good; but it IS good!  The noodles you use are going to make a difference, and this recipe needs to be paired with a green.  It is very easy to make, light on the chopping, and doesn't take long at all.  Serves four.

Creamy Corn Pasta

A delicious July meal

When everything's fresh

Ingredients

• 6 ears of fresh corn, shucked, with the kernels cut off the ear
• 1 large shallot
• 3 garlic cloves
• red pepper flakes
• black pepper
• butter
• 1 pint heavy cream
• fresh thyme
• Noodles

1. Heat a large skillet, add butter (approx 2 Tbsp), add shallots.  Saute the shallots until they are translucent and aromatic.  Add garlic and saute 1 minute longer.  
2. Add half of the corn to the pan and stir.  Meanwhile, in a blender, combine the rest of the corn and the cream until blended thoroughly.  
3. When the corn is softened and some of the kernels are more golden, add the red pepper flakes, black pepper and fresh thyme to taste.  I'd add a dash of salt as well.
4. Prepare the noodles according to the package directions.  (I like the King Soba Pumpkin Ginger Rice noodles for a gluten-free option with a great kick that complements this recipe.)
5. Combine the creamy corn with the sauteed corn and heat, stirring until heated through and reduced a bit.
6. Serve by topping a heap of noodles with the creamy corn.

This recipe is a little sweet, and is best paired with something a little bitter.  I tried it with kale, but should have added some vinegar to the kale.  This would also be good with artichokes or spinach.  For pork eaters, some crumbled bacon would be delicious on top.

I got the idea for this recipe from my mom who found herself with an absolutely gorgeous and robust bouquet of corn from a farmers market recently.  From what I hear, this recipe saves well for days!

Avocado-Dill Tea Sandwiches

Sometimes you just need a few bites to satisfy you.  These dairy-free tea sandwiches are refreshing, fill you up and are a perfect party or picnic food.  I was introduced to these by my friend Megan, and have made them several times since.

Tiny Sandwiches

Perfect Accompaniment

And So Tasty Too!

Ingredients:

• 2 avocados
• 1 Tbsp lemon juice
• 1 Tbsp fresh chopped dill
• 1 Tbsp fresh chopped mint
• pinch of salt
• 1/2 large cucumber, diced
• sliced bread

1. In a food processor, process the avocado and lemon juice until creamy.  
2. Add the dill, mint and salt and continue processing.  
3. Stir in the diced cucumber and spread on bread.  Make sure to use a serrated knife when cutting the sandwiches, as the avocado mixture will splurtch out if pressure is put on the bread.

Polenta & Mushroom Bowl

Warm, savory comfort food is great at ANY time of year.  The days are getting longer and we have definitely already had a taste of spring (and even a bit of summer?) but there are still evenings when cold, crunch, and even fancy doesn't appeal to us.  It is days like that when I make a late evening meal like this.

What is polenta?

Breakfast, lunch or dinnertime

Tasty comfort food

Ingredients

• 1/2 cup dry polenta
• 2 cups broth (I used the mushroom broth strained from rehydrating the mushrooms)
• 1 cup mushrooms
• 1/4 cup diced tomatoes
• 4 eggs
• 4 oz cheddar cheese
• 2 cloves garlic
• 2 Tbsp butter
• a bit of olive oil
• salt
• black pepper to taste

1. If you are rehydrating mushrooms, like I did, do it earlier in the day with warm water.  They'll make an excellent broth.
2. Set the broth to boil and soak the polenta in a bowl with tepid water.
3. Once the broth is boiling, add the polenta.  Lower heat to a simmer and stir pretty consistently for about 15 minutes.
4. While the polenta is cooking, heat 1 Tbsp butter and a bit of olive oil over low heat in a pan.  Add the chopped garlic and once it is aromatic, add the mushrooms.  Let those cook to reduce liquid and absorb the garlicky buttery goodness.
5. When polenta is about done, stir in the other tablespoon of butter.
6. Spoon a quarter of the polenta into each of four small bowls.  Stick an ounce of cheese in each bowl to be melted by the polenta.  
7. Top the polenta with mushrooms, a Tablespoon of diced tomatoes and a poached egg (you can poach the egg at the very last minute).
8. A dash of salt and some freshly ground black pepper make the meal!

Leftovers are GREAT.  You can add some greens to it for a larger meal, put it next to chicken for an entree or eat it as it is for a hearty breakfast!  I actually was inspired to make this meal I used to have so often by a posting of a recipe of it by the Green Grocer.  

Sweet potato fries

While deep fried French fries aren't great for your health or your waistline, baked sweet potato fries can be, and are a tasty and satisfying alternative.  They're easy to make too, and can satisfy everyone from those with a sweet tooth to those looking for a more savory snack.

Sweet Potato Fries

Great for any occasion

Or just on your own

Ingredients:

• 3 large sweet potatoes
• 2 Tbsp olive oil
• salt
• black pepper 

1.   Really, this couldn't be easier!  Skin the sweet potatoes and rinse.  Halve each potato and with the cut side down, cut into strips.
2. Toss the strips (like french fries) in a large bowl with the olive oil.  Lightly salt and pepper the fries.
3. Bake in a 375 oven for 25 minute or until tender, golden, and/or crispy.  Serve immediately alone or with sauces.

I served mine with a horseradish cream sauce (sour cream, Worcestershire sauce, and horseradish (either raw or powdered) to taste), truffle mayo (black truffle salt, black pepper, and mayo), and a maple sugar cream sauce.

They're best straight out of the oven, but can be easily reheated in a toaster oven or even eaten cold.  These are excellent served with a kir if it is a light meal or snack. 

Summer Salad

I can't believe I've never posted this before.  This is a "salad" I've been making every summer since I was in Spain in 2000.  I find each bite to be surprising and the combinations of flavors delicious.

The simplest things

A different way of thinking

Can make a great meal

Ingredients:

• 1 cup of cooked white rice
• 1 apple (gala or fuji or the like), cubed
• 1/4 cup green olives with pimentos
• 1/2 cucumber, cubed
• 1 large tomato, cubed
• 1 avocado, peeled and cubed
• olive oil

1. Add a bit of olive oil to the rice and stir.  Chop and add the remaining ingredients. 
2. Enjoy!  (This dish lasts in the fridge a couple of days, covered.)

Sweet Potato Quinoa Burgers

Everybody is grilling these days, or at least making burgers, and the standard fare for vegetarians when it comes to a burger is still pretty sad.  Enter the sweet potato quinoa burger....... and the meal is saved!

More inventive fare

Sweet Potatoes and Quinoa

For veggie burgers

Ingredients:

•  1/2 cup of lentils, dry
• 1/2 cup quinoa, dry
• 2 medium sweet potatoes
• one medium onion
• 1/2 cup grated carrots
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 Tbsp curry powder
• 1 Tbsp ketchup
• Salt and pepper to taste

1. Cook the lentils until soft (can/should be done in advance).
2. Microwave or boil the sweet potatoes until soft and mashable.
3. Cook the quinoa in 3/4 cup water for 10-12 minutes over low heat.
4. Combine the lentils, mashed sweet potato (yes - go ahead and mash them), and quinoa in a medium sized bowl.
5. Saute the onion in a bit of olive oil.
6. To the medium bowl, add the onions, the grated carrots, the spices and the ketchup and stir thoroughly.  Make into patties and fry on a griddle or in a large pan.

 Making a curry mayonnaise to accompany these burgers is fantastic.  In a food processor, add one egg yolk, a teaspoon of rice vinegar, and 1 1/2 teaspoons of lemon juice.  Drizzle in 3/4 of a cup of canola oil slowly while blending.  Add 1 teaspoon of curry and 1/4 teaspoon of paprika to the mayonnaise and mix.

This burger is excellent with a field green salad and a tasty gin drink called the Everest.


Recipe adapted from http://livlovelaugh.wordpress.com.
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Chochoyota a la Biznaga

This was a soup that I had at La Biznaga, in Oaxaca my first night in Mexico.  It isn't exotic, but it was delicious and I plan on experimenting with it as a base for many future meals.


Ingredients:

• 15 oz chicken broth, plus water
• 1/4 cup masa, plus water (approx 3 Tbsp)
• 1 bunch watercress
• 1/4 tsp salt
• dash of coriander
• 1/2 tsp freshly ground black pepper

1.  Heat chicken broth over medium heat.  
2. While broth is cooking, combine masa and water and form into tiny balls.
3. Add balls to the broth and let boil 5 minutes.
4. Add salt and coriander.
5. Wash and chop watercress and add to the broth.
6. Cook another five minutes.
7. Add freshly ground black pepper upon serving.

May be garnished with avocado, rice, crushed red pepper, or with added shredded chicken.
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Salsa and Quesadillas

C'mon.  Who needs a recipe for salsa or quesadillas?  I know, I know.  But both turned out FABULOUSLY.  So, why not?

Ingredients:

• 3 large tomatoes, on the vine, from your yard, or heirloom.  Flavorful.
• 4 cloves garlic
• salt
• 1/4 tsp cumin
• corn tortillas
• fresh mozarella
• crushed red pepper or reconstituted ancho chilis
• greek-style yogurt
• 1 avocado
• olive, canola, or sunflower oil

For the salsa:

1. Cut three large tomatoes in half and place on a foil-lined cookie sheet.  Put in the oven at 375F for 20 - 25 minutes.
2. In a blender or food processor, combine tomatoes, 4 cloves of garlic, a pinch or two of salt, and a dash of cumin.
3. Blend.  
4. Heat a frying pan.  Add 1 Tbsp oil and heat 30 seconds.  Add 1 corn tortilla.  Top with cheese and red pepper and another corn tortilla.  Press lightly and fry 2 minutes.
5. Flip, and fry 3 minutes more.
6. Flip one more time to get your very own personal favorite crispiness. 
7. Remove to a plate and top with yogurt, salsa, and avocado.

Corn Tortillas

In an effort to make a meal from scratch/hot off the griddle/as fresh as can be like I had every day in Mexico, I decided to attempt to make my own corn tortillas.  The ones you can buy at the store here just never taste quite as good (though I WAS on vacation when I enjoyed those heavenly tortillas in Mexico - I don't know if that had anything to do with it). 

So, armed with a bag of masa, some wax paper and a rolling pin, I decided to get started.  [I did have a package of store-bought tortillas on hand so my meal wouldn't be ruined if my tortilla skills fell below par.]

The package directions said to mix 2 cups of masa with 1 1/4 cups of water.  No good.  Too dry.  Just keep adding water.  You need to do the mixing with your hands to get the right consistency too.  Once you've got it though, make 16 balls ready for pressing.

Placing the first ball on a sheet of wax paper, I covered it with another sheet of wax paper and applied my midwestern pie-crust rolling-pin skills to the ball.  No good.  It wasn't round; it wasn't uniform.  In the cooking class I took in Mexico, we used a tortilla press, so I got out a frying pan and tried that.  Finally, by tortilla #12, I had perfected the frying pan/rolling pin method of pressing tortillas.  It goes as follows:

1.  Place to-be-tortilla ball in the center of a sheet of wax paper.

2.  Cover with another similar sized piece of wax paper.

3.  Quickly and evenly, press down on the top piece of wax paper with a heavy frying pan.

4.  Rock back and forth and to each side while pressing into the frying pan with all your might.

5.  Use the rolling pin four strokes to 2 and 8 o'clock followed by four strokes to 10 and 4 o'clock.  Be careful to keep the pressure in the center of the tortilla so the sides do not end up too thin.

6.  Do this a few times, and apply the frying pan one more time.  Heat a dry griddle, heavy frying pan, or comal on the stovetop to medium - high.

7.  Lift the wax paper with the flattened tortilla nestled inside and flip over.  Remove the top (previously bottom) layer of wax paper.  Flip the tortilla into your hand and place on heated griddle, thick frying pan, or comal (though if you have a comal, you probably have a tortilla press and have no need of this post).

8.  After 10 seconds, flip the tortilla.  After 2 minutes, flip it again.  It might (if you're lucky) start to puff up.  After another 20 seconds or so remove it from the griddle/heavy bottomed frying pan/comal to a dishtowel, or tortilla warmer.

9.  Tah dah!

These tortillas are a little thicker than the ones you're used to (unless you're really strong, in which case you can come over here and help me out), but they are excellent for open-faced tacos, quesadillas and dipping.

 If you want to be more authentic about it, it looks like this.

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Tostada de tinga de zanahorias a la Jicara (en Oaxaca)

Okay folks.  I've just come back from Mexico, where the food was fabulous and I have all sorts of renewed energy.  I was in Oaxaca - and at a place called Jicara, I had a tostada of carrot tinga with lentil humus, sour cream and Parmesan cheese.  Even though I took a cooking class there featuring much more traditional Oaxacan cuisine (post to follow), this was what was easiest to make in the U.S. with what I had on hand.

Zanahorias

What a perfect super-food

Creative to boot!

Ingredients:

• lentils (approx 1 cup)
• water
• salt
• garlic (1 clove)
• corn tortillas
• carrots (approx 1 cup)
• chipotle chiles or peppers (in a can)
• 1/2 medium onion
• 1/2 medium roasted tomato
• plain yogurt
• Parmesan cheese

1. Rinse, soak and cook the lentils, over medium heat in enough water to cover them, approx 45 minutes.
2. Put one small tomato, or half of a medium tomato in the oven to roast (on foil on a cookie sheet at 375F for 25 minutes).
3. When the lentils and tomato are nearing completion, heat a medium saucepan over medium heat.  Add olive oil and warm.  Add chopped onions and cook until transparent. 
4. Grate carrots in food processor and add to onions in the pan.  Chop, grate, or process tomato and chiles and add to carrot mixture.  
5. In a clean, dry pan, heat corn tortillas.  Top one tortilla with lentil mixture, carrot mixture, dabs of plain yogurt and grated Parmesan cheese.
6. This is excellent with homemade salsa (while you're roasting tomatoes - why not?).

The original.

More traditionally, you could try making a chicken tinga.  Use one tomato, half a can of chipotle peppers, half an onion and two chicken breasts, boiled and shredded.

It is fabulous topped with salsa, sour cream, and avocado.

Eat your Brussels Sprouts

"Boy, I need something warm and fragrant, and healthy, and filling to eat right now.  Something that I can cook quickly and season with whatever I have in my house."  I have just let you into my thoughts of late morning on my day of hibernation.  Imagine my delight when I remembered that I had Brussels sprouts in the house!  

A versatile vegetable, Brussels sprouts are said to help reduce cholesterol, protect against certain cancers, combat inflammation, and contain lots of fiber.  They grow like mini-cabbages on a stem and are in season in late Autumn/early Winter.

Steamy Brussels sprouts

Gluten-free mini-muffins

Perfect late-night snacks

Today I prepared mine simply:

Ingredients

• As many Brussels Sprouts as you can eat
• A sprig or two of Rosemary
• Enough good quality olive oil to drizzle over the sprouts
• Parmesan or Romano cheese

1. Wash the Brussels sprouts and remove any yellowed or wilted leaves.
2. Trim the ends, and cut an X into the bottom of each sprout to allow them to cook evenly.
3. Steam for 10 minutes (I use a bamboo steamer).
4. Remove a portion to a dish and drizzle with olive oil, grate the cheese atop them, snip some rosemary over them and serve warm.

Leftover Brussels sprouts make great snacks!

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Caramelized Bananas

I can't believe I haven't blogged this before as it is the recipe that is most asked for by my friends and theirs.   I make it all the time (though bananas are healthier in their natural state) and think it is probably the tastiest dessert I've had in ages (up there with lavender creme brulee and sweet dessert guacamole).

 

Decadent and sweet

Caramelized bananas

Not TOO bad for you!

Ingredients:

• 3 Tbsp butter
• 2 bananas
• 2 tsp sugar
• half a fresh lime (lime juice in a bottle is not a good substitute)
• one fresh orange
• coconut ice cream (optional)
• butter cookies (optional)

1. Heat a sauteing pan over medium heat and add the butter.  Let rest 30 seconds and swirl around to coat the pan.  
2. Slice the bananas in half and then lengthwise to make four pieces.  Lay all eight pieces in the butter and let them sizzle for 3 minutes.  Sprinkle with 1 tsp of sugar and turn over, adding more butter if necessary.
3. Sprinkle the other side with sugar and the juice from half a lime.
4. Keep cooking and turning until both sides are slightly brown and crispy.  Remove bananas to bowls and turn off heat. 
5. Immediately squeeze the juice from one orange and use a wooden spoon to deglaze the pan with the orange juice.  To reduce the juice, heat slowly, or just pour over the bananas as it is.
6. Add a scoop of coconut ice cream and garnish with a butter finger (or mint, pictured here).

 After.

Steamed Acorn Squash Croquettes

What to do with an acorn squash?!  There are stews, and of course buttery-sugary ways to prepare it, but I wasn't hungry for any of that.  Browsing for healthy and satisfying recipes online, I got some ideas and came up with the following delightful meal. 

Though they're not pretty,

these steamed acorn squash croquettes

were quite delicious!

Ingredients:

• 1 acorn squash
• 1/2 cup flour (I used chickpea flour, which is gluten-free)
• 1 green chili, chopped
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp baking soda
• vegetable oil
• cilantro, washed and chopped
• 1 Tbsp mustard seeds
• 3 cloves garlic, minced
• 1 Tbsp ghee

1. Slice the squash in half lengthwise, remove the seeds, and cut into it, like you would to let a potato steam.  Bake the squash in an oven pan, cut side up at 400 degrees for an hour.  Remove and let it cool.
2. Scoop the insides out of the squash and remove to a mixing bowl.  Add the flour, chili, coriander, cumin, baking soda and salt.
3. Line a bamboo steamer with cheesecloth, or lightly oil a steaming basket and scoop 1 tablespoon at a time into the steamer and steam for approximately 6 minutes.  You will have to do this in batches.
4. 
5. When the croquettes are steamed and removed to a serving plate, heat a couple of tablespoons of oil in a sauteeing pan and add the mustard seeds.  Cook until the seeds start to pop and then add the ghee and garlic.  Cook until the garlic is browned and slightly crispy.  Remove from heat.
6. Serve the croquettes topped with chopped cilantro and drizzled with the oil.  Enjoy!

I particularly enjoyed this recipe served with a salad topped with raita and a dessert of cardamom banana rice.


*  Recipe derived from recipes at International Vegetarian Union online.

Spinach Quesadillas a la Las Palmas

Who needs a recipe for quesadillas?!  Who wants to cook like the Las Palmas chain restaurant?  Hahaha.  Yeah.  Me neither.  However, an emergency meal I had there recently inspired me to make my own delicious and probably healthier version of their spinach quesadillas.

Comida fresca

Que huele fabuloso

Antes d'siesta

Ingredients:

• Corn or flour tortillas
• a bunch of fresh spinach
• 1 garlic clove
• 1/2 cup fresh mushrooms
• 1/2 small yellow onion
• canola oil
• cumin
• shredded cheese 
• butter

1. Crush and mince the garlic.  Chop the onion.  Wash and chop the spinach.  
2. Heat a sauteing pan.  Add 1 Tbsp oil.  Add the onion and cook 2 minutes.  Add the garlic and cook one minute more.  Add the mushrooms and saute.  Add the cumin (1 tsp to taste) and lastly the spinach.  Cook approximately 30 seconds to a minute tossing the spinach until it gives up much of its liquid, but doesn't wilt completely.
3. Remove the spinach mixture to a bowl and dump the remaining spinach juice (or reserve to use in a vegetable broth later). 
4. Add a little butter and oil to the still hot pan and heat.  Put down one tortilla and cover it with shredded cheese.  Top that with the spinach/mushroom mixture and cover that with more cheese.  Place another tortilla on top and press down.  Cook approximately 2 minutes on each side and remove to a cutting board to cut while you continue to cook with the remaining cheese, spinach and tortillas.

I served this dish with a rice that I sauteed with cumin, onion, garlic, green peppers and tomatoes as well as refried black beans and plain yogurt.  My rice had less oil than the rice at Las Palmas.  My beans were black and contained no lard and my yogurt was healthier than their sour cream.  I'm sure I'll make this again.  

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Savory Summer Squash Pancakes

These are tasty and quick to make and can be made with so many variations because of the mild flavor of summer squash! The following is a slightly spicy version that is quite good with a fresh salsa and yogurt.

Summer Squash Pancakes
So many varieties
Of tasty flavors!

Ingredients

• 3 summer squash
• 1 small onion
  
• 1/4 cup polenta
• 3 Tbsp flour
• 2 eggs
• cumin
• cayenne pepper
• chili powder
• cooking oil

1. Grate the squash and finely chop the onion. Mix in a mixing bowl with the polenta and flour.
2. In a separate bowl, beat the eggs and then add beaten egg to the squash mixture.
3. Add spices to taste (really just to smell because there is raw egg in this and you don't want to try it!).
4. On griddle or in a large frying pan over medium heat, heat the oil and flatten dollops of squash mixture into pan. Cook over medium heat for as long as it takes you to play through Chopin Etude Op. 10, No. 2 and then turn over and cook for the same amount of time (approx 3 minutes). Each side should be slightly browned and crispy.
   
5. Remove pancakes to a papertowel lined plate to drain and continue cooking in batches until all are cooked. Serve immediately topped with salsa.

For salsa, combine 1 large tomato, 2 Tbsp finely chopped onion, 2 Tbsp chopped fresh cilantro, 1 Tbsp olive oil, 1 tsp red wine vinegar, a squeeze of lime and a pinch of salt. Prepare this ahead of time or while the pancakes are cooking.