This recipe is simple and divine. I can't remember how I was inspired to create it, but I think it had something to do with looking in the fridge, seeing what was there, and then just crafting from the ground up. The key to this delicious recipe is removing the tomato skins. The best way to do this is to boil them as mentioned below and then take the skins off of them over a bowl. That way you can catch all of the juices squeezed out as you handle the tomatoes. You can also use this as the base for any recipe that calls for tomato sauce.
***
You Will Need:
7 tomatoes
2 cups Water
1 White Onion, finely sliced
6 Garlic Cloves, minced
1 to 2 Tbsp. finely chopped fresh Sage
1 tsp. Salt
1 tsp. Black Pepper
What To Do:
Core tomatoes, and place inside a pot with water. Boil for 5 to 7 minutes.
Remove tomatoes from water, peel, discard skin, and put tomatoes back in the water.
Add ALL other ingredients.
Simmer for an hour.
Mash tomatoes, and simmer for another hour.
Serve over pasta!
Showing posts with label $. Show all posts
Showing posts with label $. Show all posts
Thursday, October 21, 2010
Cuisine: Jason's Simple Salsa for Queerly Complex People... (draft)
I love tomatoes, especially any of the heirloom variety. I didn't used to like them. Growing up I always had to eat them with a little sugar sprinkled over the top just like my grandpa, or they had to be in a spaghetti sauce or in a salsa.
Then, I grew up and my palate changed. I now love tomatoes. Love them. They are perfect raw or cooked; in salads, on sandwiches, or in soups. If they are an heirloom variety, I can just take a giant bite out of them and eat them like an apple. I absolutely can't get enough of them.
Tomatoes are the main reason I love, love, love salsa. This recipe takes a simple salsa and spruces it up with some nectarine. Now, you maybe thinking, "Why in the world is a nectarine doing in salsa?" The answer is,"It tastes damn good. That's why!"
You're just going to have to trust me on this one. Go out and buy a tasty nectarine, a beautiful tomato, and enjoy this very tart, sweet, spicy, and salty salsa.
***
You Will Need:
1 Nectarine
1 large Heriloom Tomato
1 Serrano Pepper, cored and seeded
1/2 Yellow Onion
1 Yellow Pepper
2 tsp. Salt
1 Tbsp. Sugar
Grape Seed Oil
What To Do:
Dice nectarines and tomatoes.
Slice the pepper thinly.
Thinly slice yellow onion length-wise.
Chop yellow pepper in thin, short slices.
Combine ALL ingredients.
Let sit 30 minutes or longer.
Serve!
Then, I grew up and my palate changed. I now love tomatoes. Love them. They are perfect raw or cooked; in salads, on sandwiches, or in soups. If they are an heirloom variety, I can just take a giant bite out of them and eat them like an apple. I absolutely can't get enough of them.
Tomatoes are the main reason I love, love, love salsa. This recipe takes a simple salsa and spruces it up with some nectarine. Now, you maybe thinking, "Why in the world is a nectarine doing in salsa?" The answer is,"It tastes damn good. That's why!"
You're just going to have to trust me on this one. Go out and buy a tasty nectarine, a beautiful tomato, and enjoy this very tart, sweet, spicy, and salty salsa.
***
You Will Need:
1 Nectarine
1 large Heriloom Tomato
1 Serrano Pepper, cored and seeded
1/2 Yellow Onion
1 Yellow Pepper
2 tsp. Salt
1 Tbsp. Sugar
Grape Seed Oil
What To Do:
Dice nectarines and tomatoes.
Slice the pepper thinly.
Thinly slice yellow onion length-wise.
Chop yellow pepper in thin, short slices.
Combine ALL ingredients.
Let sit 30 minutes or longer.
Serve!
Cuisine: Jason's WILD Fruit Salad!
I think fruit salad is underrated. I remember the fruit salads of my youth, the kind with Cool Whip, maraschino cherries, canned fruit cocktail, and possibly jello. Now, that kind of fruit salad is definitely not underrated. I can't really put a spoonful of it in my mouth today.
But that isn't the only kind of fruit salad. As I grew older and grew a deeper appreciation for fresh fruits and vegetables, I started making loads of fruit salads with different combinations of flavors and fruit. Sometimes it works beautifully. Sometimes, it needs the compost bin. (In one failed attempt, I combined potatoes and citrus. Totally disgusting!)
This fruit salad is a winner. I hated figs growing up, and I am still not the hugest fan of their slimy texture. But they are perfect, absolutely perfect, in this salad. I could get enough of them. They add the right amount of sweetness to the rest of the tart, salty, and spicy from the other flavors. Enjoy!
***
You Will Need:
All the following fruits should be cut/cubed in equal parts/the same size
5 Figs
2 Pears
3 Nectarines
2 large Heriloom Tomatoes
4 long, dark green Chilis (not cerranos) diced, with a pinch of Salt
1/2 large Red Onion -or- 1 small onion
4 Limes
1 Orange
1 bunch Basil, chopped with the rinds
**use 1 orange rind and 1 lemon rind to chop up with the Basil
What To Do:
Mix all ingredients (except for Limes and Orange) together, and squeeze the limes and orange on top of mixture. Let sit for 2 to 3 hours, stiring every 30 minutes.
But that isn't the only kind of fruit salad. As I grew older and grew a deeper appreciation for fresh fruits and vegetables, I started making loads of fruit salads with different combinations of flavors and fruit. Sometimes it works beautifully. Sometimes, it needs the compost bin. (In one failed attempt, I combined potatoes and citrus. Totally disgusting!)
This fruit salad is a winner. I hated figs growing up, and I am still not the hugest fan of their slimy texture. But they are perfect, absolutely perfect, in this salad. I could get enough of them. They add the right amount of sweetness to the rest of the tart, salty, and spicy from the other flavors. Enjoy!
***
You Will Need:
All the following fruits should be cut/cubed in equal parts/the same size
5 Figs
2 Pears
3 Nectarines
2 large Heriloom Tomatoes
4 long, dark green Chilis (not cerranos) diced, with a pinch of Salt
1/2 large Red Onion -or- 1 small onion
4 Limes
1 Orange
1 bunch Basil, chopped with the rinds
**use 1 orange rind and 1 lemon rind to chop up with the Basil
What To Do:
Mix all ingredients (except for Limes and Orange) together, and squeeze the limes and orange on top of mixture. Let sit for 2 to 3 hours, stiring every 30 minutes.
Cuisine: I Can't Believe It's Not Bruschetta!
I love bruschetta. It is simple to make and tastes divine on some crusty bread. I also love salsa, especially the spicy kind. Since the ingredients of each are similar, I decided to take a stab at blending the two. And...boy was I surprised. It was absolutely marvelous!! It had a simple kick and nice robust tartness thanks to heirloom tomatoes. Enjoy!
***
You Will Need:
3 Fresh Tomatoes, diced
1 Red Onion, diced
2 Jalapenos, cored, seeded, and diced
2 Tbsp. Olive Oil
1 tsp. Salt
What To Do:
Combine ALL ingredients and let sit. Serve similar to Bruschetta or salsa.
Excellent on sandwiches!!
***
You Will Need:
3 Fresh Tomatoes, diced
1 Red Onion, diced
2 Jalapenos, cored, seeded, and diced
2 Tbsp. Olive Oil
1 tsp. Salt
What To Do:
Combine ALL ingredients and let sit. Serve similar to Bruschetta or salsa.
Excellent on sandwiches!!
Szechuan Inspired Roasted Chicken
I crafted this recipe from memories of some great spicy chicken I had while in Chengdu, China. The Szechuan peppercorns are an amazing spice. They are not necessarily "hot". Instead, they slightly numb your tongue allowing you to eat even spicier food. They add this hint beneath a flavor that makes spice pop.
So...I started with the Szechuan peppercorns and built the recipe from there. I knew I wanted there to be an earthy undercurrent in the flavor palate, so I added some cardamon pods and Worcestershire sauce. This meant it needed a tad more salt and a little sweetness. I rounded it all out with the spiciness of hot paprika to give it that added kick. And..viola!
This chicken is fabulous as a main course by itself or cubed/minced with some onion and mayonnaise for a tasty chicken salad.
***
You Will Need:
6 Cardamon Pods
1 tsp. Szechuan Peppercorn
1/8 cup Salt
1/4 cup Brown Sugar
1 tsp. Hot Paprika (increase this amount if you want it spicier)
1/2 tsp. Worcestershire Sauce
4 cups Warm Water
3 boneless, skinless Chicken Breasts
What To Do:
Split the chicken breasts in half.
Combine ALL other ingredients. Add chicken.
Soak for at least 1 hour, and no more than 2 hours.
Remove the chicken from the brine, and pat dry, and brush with olive oil.
Heat oven to 350 degrees.
Bake on a pan for about 30 minutes or until juice runs clear.
So...I started with the Szechuan peppercorns and built the recipe from there. I knew I wanted there to be an earthy undercurrent in the flavor palate, so I added some cardamon pods and Worcestershire sauce. This meant it needed a tad more salt and a little sweetness. I rounded it all out with the spiciness of hot paprika to give it that added kick. And..viola!
This chicken is fabulous as a main course by itself or cubed/minced with some onion and mayonnaise for a tasty chicken salad.
***
You Will Need:
6 Cardamon Pods
1 tsp. Szechuan Peppercorn
1/8 cup Salt
1/4 cup Brown Sugar
1 tsp. Hot Paprika (increase this amount if you want it spicier)
1/2 tsp. Worcestershire Sauce
4 cups Warm Water
3 boneless, skinless Chicken Breasts
What To Do:
Split the chicken breasts in half.
Combine ALL other ingredients. Add chicken.
Soak for at least 1 hour, and no more than 2 hours.
Remove the chicken from the brine, and pat dry, and brush with olive oil.
Heat oven to 350 degrees.
Bake on a pan for about 30 minutes or until juice runs clear.
Cuisine: Simply Spiced Pork Roast
Pork is my favorite meat. I love all of its forms whether it is bacon, chops, ham, or roast. This recipe is really simple and easy to make. The brown sugar helps to candy and brown the outside of the pork, which means crispy, tasty bits of flavor in each bite. The cayenne and black pepper create a nice heated smoky flavor. The ginger adds a little extra umph to the brown sugar's sweetness. And the garlic rounds out everything.
***
You Will Need:
4 cloves Garlic
2 Tbsp. Brown Sugar
1 tsp. Salt
1 tsp. Ground Ginger
1 tsp. Cayenne Powder
1 tsp. Black Pepper
2 lbs. Pork Shoulder
What To Do:
Poke holes all over the pork with a pairing knife, slice garlic cloves lengthwise, and place the sliced garlic inside the pork holes.
Mix brown sugar, ginger, salt, cayenne, and black pepper together. Rub this mixture all over the pork.
Let sit for no less than 30 minutes and no more than an hour.
Heat 1 Tbsp. of oil in a pan, and fry the pork on all sides until brown. This step will take about 20-30 minutes
Heat oven to 350. Place pork in a roasting pan and bake covered for about 1.5 hours. The internal temperature should read 170 degrees.
Remove from oven and keep covered. Let sit for 15 minutes so juices can settle in the pork.
Serve sliced with your favorite S Kitchen sides!
***
You Will Need:
4 cloves Garlic
2 Tbsp. Brown Sugar
1 tsp. Salt
1 tsp. Ground Ginger
1 tsp. Cayenne Powder
1 tsp. Black Pepper
2 lbs. Pork Shoulder
What To Do:
Poke holes all over the pork with a pairing knife, slice garlic cloves lengthwise, and place the sliced garlic inside the pork holes.
Mix brown sugar, ginger, salt, cayenne, and black pepper together. Rub this mixture all over the pork.
Let sit for no less than 30 minutes and no more than an hour.
Heat 1 Tbsp. of oil in a pan, and fry the pork on all sides until brown. This step will take about 20-30 minutes
Heat oven to 350. Place pork in a roasting pan and bake covered for about 1.5 hours. The internal temperature should read 170 degrees.
Remove from oven and keep covered. Let sit for 15 minutes so juices can settle in the pork.
Serve sliced with your favorite S Kitchen sides!
Sunday, August 29, 2010
Cuisine: Fried Potatoes
You Will Need:
2 Tbsp. Fried Onion
½ Tbsp. Fried Garlic
½ Tbsp. fresh Cracked Pepper
3 Tbsp. Butter
3 Yellow Potatoes prepared in Jason’s Secret Style
this means you dice the potatoes, salt them, and let them sit and drain
What To Do:
Brown the butter. Add onion, garlic, pepper, and fry. Add potato and fry covered for 5 minutes. Stir, and reduce heat for 5 minutes. Fry covered for another 5 minutes and stir. Fry covered for another 2-5 minutes.
The Kitchenless Cook Tip:
This is a perfect recipe to make in an electric skillet. To make it even tastier and to make it a meal. First fry some bacon in the pan. Once cooked to its desired crispiness, remove and use the oil of the bacon instead of the butter for the potatoes. Cook potatoes as directed above. Remove, and then scramble some eggs.
The Kitchenless Cook Tip:
This is a perfect recipe to make in an electric skillet. To make it even tastier and to make it a meal. First fry some bacon in the pan. Once cooked to its desired crispiness, remove and use the oil of the bacon instead of the butter for the potatoes. Cook potatoes as directed above. Remove, and then scramble some eggs.
Friday, August 27, 2010
Cuisine: Orangy Orange Chicken
You Will Need:
3 Chicken thighs, diced
1 small Onion, diced
3 cloves Garlic, minced
the Zest from 1/3 of an Orange
Salt (to taste)
2 tsp. Sugar
Cayenne Pepper (to taste)
Belizian Seasoning Mix (to taste)
The Juice of one Orange, separated half and half
A dash of Pepper
What To Do:
Mix chicken, zest, salt, sugar, cayenne, Belizian mix, and ½ orange juice and set aside. Heat oil in a pan. Add onions and saute on medium heat for about 2 minutes. Add garlic and sautee two more minutes. Turn heat to high and add chicken. Saute stirring regularly until chicken is cooked and turn off heat. Pour in remaining orange juice, and sprinkle in salt and pepper. Serve with rice and green beans, or other desired vegetables.
The Kitchenless Cook Tips:
This dish is very easy to make in an electric skillet or wok. Make the rice in a rice cooker, and you have a very healthy and tasty meal!
3 Chicken thighs, diced
1 small Onion, diced
3 cloves Garlic, minced
the Zest from 1/3 of an Orange
Salt (to taste)
2 tsp. Sugar
Cayenne Pepper (to taste)
Belizian Seasoning Mix (to taste)
The Juice of one Orange, separated half and half
A dash of Pepper
What To Do:
Mix chicken, zest, salt, sugar, cayenne, Belizian mix, and ½ orange juice and set aside. Heat oil in a pan. Add onions and saute on medium heat for about 2 minutes. Add garlic and sautee two more minutes. Turn heat to high and add chicken. Saute stirring regularly until chicken is cooked and turn off heat. Pour in remaining orange juice, and sprinkle in salt and pepper. Serve with rice and green beans, or other desired vegetables.
The Kitchenless Cook Tips:
This dish is very easy to make in an electric skillet or wok. Make the rice in a rice cooker, and you have a very healthy and tasty meal!
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Cuisine: Beef Stew
Keep In Mind: You Will Need 5 Hours to Complete this Dish!
What You Need:
3 lbs. Stew Meat (no need to brown meat)
5 Potatoes, cubed
3 Carrots, cubed
1-2 Onion
3 Stalks Celery
1 Tbsp. Tapioca
1 large (48 oz) can Tomato Juice
5 slices of bread
What To Do:
Put all ingredients in a roaster. Lay sliced bread on top. Cover and bake at 250 degrees for 5 hours.
What You Need:
3 lbs. Stew Meat (no need to brown meat)
5 Potatoes, cubed
3 Carrots, cubed
1-2 Onion
3 Stalks Celery
1 Tbsp. Tapioca
1 large (48 oz) can Tomato Juice
5 slices of bread
What To Do:
Put all ingredients in a roaster. Lay sliced bread on top. Cover and bake at 250 degrees for 5 hours.
Cuisine: Cheese & Vegetable Chowder
You Will Need:
3 strips of Bacon
1 cup chopped onion
2 cans Chicken Broth
3 cups potatoes, cubed and scrubbed
1 cup Diced Carrots
1 can (15 oz) Whole-Kernel Corn, drained
1 box (10 oz) Frozen Chopped Kale (or Spinach)
4 cups Lowfat Milk
¼ cup & 2 Tbsp. All Purpose Flour
¾ Tbsp. Salt
6 oz Cheddar Cheese, Shredded (1 ½ cups)
What To Do:
Cook bacon in a 5 qt. pot over medium heat until crisp, drain on a paper towel, and then crumble. Discard all but 2 tsp. of fat from the pot. Saute onion in fat over medium heat 4 to 5 minutes, stirring often, until tender. Stir in the broth, potatoes, carrots, corn, and kale. Bring to a boil, reduce heat, cover, and stir often to break up the frozen kale. Simmer 15 minutes or until vegetables are tender.
Whisk milk, flour, and salt in a medium sized bowl until blended and then stir the mixture into the pot. Bring to a gentle boil, stirring occasionally and cook 3 minutes or until slightly thickened. Add cheese, and stir until melted.
Ladle into soup plates/bowls. Sprinkle with bacon and garnish with scallions.
3 strips of Bacon
1 cup chopped onion
2 cans Chicken Broth
3 cups potatoes, cubed and scrubbed
1 cup Diced Carrots
1 can (15 oz) Whole-Kernel Corn, drained
1 box (10 oz) Frozen Chopped Kale (or Spinach)
4 cups Lowfat Milk
¼ cup & 2 Tbsp. All Purpose Flour
¾ Tbsp. Salt
6 oz Cheddar Cheese, Shredded (1 ½ cups)
What To Do:
Cook bacon in a 5 qt. pot over medium heat until crisp, drain on a paper towel, and then crumble. Discard all but 2 tsp. of fat from the pot. Saute onion in fat over medium heat 4 to 5 minutes, stirring often, until tender. Stir in the broth, potatoes, carrots, corn, and kale. Bring to a boil, reduce heat, cover, and stir often to break up the frozen kale. Simmer 15 minutes or until vegetables are tender.
Whisk milk, flour, and salt in a medium sized bowl until blended and then stir the mixture into the pot. Bring to a gentle boil, stirring occasionally and cook 3 minutes or until slightly thickened. Add cheese, and stir until melted.
Ladle into soup plates/bowls. Sprinkle with bacon and garnish with scallions.
Tuesday, August 24, 2010
Cuisine: Sweet Cheese Pound Cake
You Will Need:
1 – 15 oz. container of Ricotta Cheese
1.2 cup Sour Cream
½ cup Milk
3 Eggs
1 tsp. Vanilla
½ cup Sugar
1 cup Corn Flour
1 cup Cake Flour
2 tsp. Baking Powder
1 tsp. Salt
2 sticks Butter, melted
Toasted Sesame Seeds
What To Do:
Strain ricotta cheese through a cheese cloth for 2 hours (or more. Mix honey, sour cream, milk, ricotta cheese, eggs, butter, sugar and vanilla together. Triple Sift (YES, you read correctly…Triple) the corn flour, cake flour, baking powder and salt together. Pour milky cheese-egg mixture into the flour mixture. Pour batter into two prepared bread pans and bake at 350degrees for about 55 minutes or until you can insert a toothpick into the middle, and pull the toothpick out clean.
1 – 15 oz. container of Ricotta Cheese
1.2 cup Sour Cream
½ cup Milk
3 Eggs
1 tsp. Vanilla
½ cup Sugar
1 cup Corn Flour
1 cup Cake Flour
2 tsp. Baking Powder
1 tsp. Salt
2 sticks Butter, melted
Toasted Sesame Seeds
What To Do:
Strain ricotta cheese through a cheese cloth for 2 hours (or more. Mix honey, sour cream, milk, ricotta cheese, eggs, butter, sugar and vanilla together. Triple Sift (YES, you read correctly…Triple) the corn flour, cake flour, baking powder and salt together. Pour milky cheese-egg mixture into the flour mixture. Pour batter into two prepared bread pans and bake at 350degrees for about 55 minutes or until you can insert a toothpick into the middle, and pull the toothpick out clean.
Cuisine: A Midwestern Casserole
You Will Need:
4 Boneless Chicken Breast Halves, Cooked & Cubed
1 Can Tomatoes w/ Green Chiles
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Taco Sauce 4oz. (or change it up: substitute jerk chicken sauce)
½ cup Chicken Broth
1 package Tortilla Chips (or Doritos)
½ to ¾ cups of Grated Cheese
What You Do:
In a sauce pan, combine and heat tomatoes, soups, taco sauce and broth. Line the bottom of the casserole dish with taco chips. Add mixture of chicken/sauce. Top with grated cheese and bake at 350degrees until bubbly and hot.
Other Cool Options:
Add beans, chiles, or sautéed onions to the equation!
4 Boneless Chicken Breast Halves, Cooked & Cubed
1 Can Tomatoes w/ Green Chiles
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Taco Sauce 4oz. (or change it up: substitute jerk chicken sauce)
½ cup Chicken Broth
1 package Tortilla Chips (or Doritos)
½ to ¾ cups of Grated Cheese
What You Do:
In a sauce pan, combine and heat tomatoes, soups, taco sauce and broth. Line the bottom of the casserole dish with taco chips. Add mixture of chicken/sauce. Top with grated cheese and bake at 350degrees until bubbly and hot.
Other Cool Options:
Add beans, chiles, or sautéed onions to the equation!
Sunday, April 4, 2010
Cuisine: Sesame Ginger Soy Pasta Salad
This recipe was inspired by Chilis to Chutneys by Neelam Batra. I barely changed a thing, but when I first made it it was very, very, very salty. I adjusted the amounts for The Kitchenless Cook, and it turned out much, much better. I also changed how the vegetables were cut. I find that larger slices of vegetables mix better with the shape of the egg noodles. I prefer No Yolks brand, but feel free to use your favorite brand. It will still taste divine.
****
Ingredients:
One package No Yolks egg noodles
1/2 small cabbage, cored, quartered and sliced into about 1-inch squares
1 Japanese or English cucumber, peeled, seeded, and sliced into 1-inch slices
3 carrots, peeled and julienned
1 bunch green onions, sliced including green parts
1-inch piece of ginger, peeled and minced
2 large cloves garlic, crushed
1 1/2 TBSP soy sauce
1 TBSP balsamic vinegar
1 TBSP spicy vinegar (another tablespoon of balsamic vinegar can be used if you don't have spicy vinegar)
1 TBSP sesame oil
1 to 2 tsp chili oil
1 TBSP sugar
1 TBSP salt
2 TBSP sesame seeds lightly toasted (toasting isn't necessary, but does add a richer flavor)
1 tsp chaat masala
Directions:
Bring water to a boil in an electric wok. Add noodles and cook for only 5-7 minutes. Noodles must be undercooked.
Mix cabbage, cucumber, carrots, and green onions together.
Whisk together all remaining ingredients. Combine noodles, vegetables, and dressing together. Mix until fully combined.
It can be served warm right after it is made, but I prefer to let this salad sit overnight. I think it gives much deeper and combined flavor. And it is excellent cold!
****
Ingredients:
One package No Yolks egg noodles
1/2 small cabbage, cored, quartered and sliced into about 1-inch squares
1 Japanese or English cucumber, peeled, seeded, and sliced into 1-inch slices
3 carrots, peeled and julienned
1 bunch green onions, sliced including green parts
1-inch piece of ginger, peeled and minced
2 large cloves garlic, crushed
1 1/2 TBSP soy sauce
1 TBSP balsamic vinegar
1 TBSP spicy vinegar (another tablespoon of balsamic vinegar can be used if you don't have spicy vinegar)
1 TBSP sesame oil
1 to 2 tsp chili oil
1 TBSP sugar
1 TBSP salt
2 TBSP sesame seeds lightly toasted (toasting isn't necessary, but does add a richer flavor)
1 tsp chaat masala
Directions:
Bring water to a boil in an electric wok. Add noodles and cook for only 5-7 minutes. Noodles must be undercooked.
Mix cabbage, cucumber, carrots, and green onions together.
Whisk together all remaining ingredients. Combine noodles, vegetables, and dressing together. Mix until fully combined.
It can be served warm right after it is made, but I prefer to let this salad sit overnight. I think it gives much deeper and combined flavor. And it is excellent cold!
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Cuisine: Jason's Chaat Masala
This was inspired by Chilis to Chutneys by Neelam Batra. I wanted to make it exactly like the recipe, so I went to the local Indian market to find the ingredients. I found almost all of them, but I didn't find the tamarind powder. I then looked in stores all over San Francisco to no avail. It was tragic.
So...I did what I do best. I improvised. And I added my own special twist. Can you tell which ingredient was mine? I'm sure you can.
****
Ingredients:
2 TBSP cumin seeds
1 TBSP carom seeds
1 1/2 tsp black peppercorns
1/2 cup mango powder
1 TBSP black salt (it is actually not salt)
2 tsp ground ginger
1 tsp ground dried mint
2 tsp spicy paprika
1/2 tsp cayenne pepper, or to taste
Directions:
Place the cumin in an electric wok and roast over high heat until they start to brown. Add the carom seeds and cook for 1 more minute. Turn heat off and stir for another 2 to 3 minutes. Let cool to room temprature.
Place cumin and carom seeds and black peppercorn in a spice grinder. Grind until it is a fine powder. Pour into a bowl and add remaining ingredients. Stir until all ingredients are incorporated evenly. Store in an airtight container.
So...I did what I do best. I improvised. And I added my own special twist. Can you tell which ingredient was mine? I'm sure you can.
****
Ingredients:
2 TBSP cumin seeds
1 TBSP carom seeds
1 1/2 tsp black peppercorns
1/2 cup mango powder
1 TBSP black salt (it is actually not salt)
2 tsp ground ginger
1 tsp ground dried mint
2 tsp spicy paprika
1/2 tsp cayenne pepper, or to taste
Directions:
Place the cumin in an electric wok and roast over high heat until they start to brown. Add the carom seeds and cook for 1 more minute. Turn heat off and stir for another 2 to 3 minutes. Let cool to room temprature.
Place cumin and carom seeds and black peppercorn in a spice grinder. Grind until it is a fine powder. Pour into a bowl and add remaining ingredients. Stir until all ingredients are incorporated evenly. Store in an airtight container.
Labels:
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Cuisine: Jason's Original Chicken Chaat Masala
I bought this fabulous cookbook called Chilis to Chutneys< by Neelam Batra. It showcases dishes and recipes with Indian flavors that are accessible to a Western palate. I love, love, love Indian food. It has a kick and uses such different aromas and spices. I was excited to experiment with her recipes and discover ones of my own.
Along the way, I created this. It wasn't anywhere in her cookbook, but it is inspired by her. It tastes like a curry you would find in a restaurant. And while it has many steps to make it, it is fairly easy. I made this in an electric wok as part of The Kitchenless Cook. And it was the hit of the party.
****
Ingredients:
4 TBSP corn starch or tapioca flour
2 tsp chaat masala (you can substitute garam masala if that is all you can find)
2 chicken breasts, sliced into long thin strips2-3 TBSP oil
4 dried red chili peppers
1 bunch green onions, sliced thinly lengthwise including green part
2 serrano peppers or jalapenos, seeded and diced
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes
4 curry leaves
2-3 inch piece of ginger, peeled and minced
1 3/4 cups water
chaat masala, to taste
salt, to taste
Directions:
Mix the corn starch and chaat masala together ensuring it is evenly mixed. Dip the chicken into the mixture making sure it gets completely covered. Set aside on a plate or in a bowl.
Heat the oil in an electric wok on high heat. Add the dried chili peppers to the oil and cook stirring constantly until the peppers turn dark. Add the chicken in batches and fry until cooked (about 6 minutes). Drain chicken on a paper towel.
In the same oil used for frying with the heat still on high, add the green onions and serrano pepper or jalapeno. Fry for about 5 minutes.
Add garbanzo beans and the whole can of diced tomatoes including juice. Bring to a boil. Add curry leaves and ginger. Boil for about 5 minutes. Add chicken pieces. Add water making sure liquid covers chicken. Reduce heat to simmer. Cook for about 30 to 40 minutes with cover on making sure to stir occasionally.
Turn off heat and let cool for about 10 minutes. Serve with cardamom rice.
Along the way, I created this. It wasn't anywhere in her cookbook, but it is inspired by her. It tastes like a curry you would find in a restaurant. And while it has many steps to make it, it is fairly easy. I made this in an electric wok as part of The Kitchenless Cook. And it was the hit of the party.
****
Ingredients:
4 TBSP corn starch or tapioca flour
2 tsp chaat masala (you can substitute garam masala if that is all you can find)
2 chicken breasts, sliced into long thin strips2-3 TBSP oil
4 dried red chili peppers
1 bunch green onions, sliced thinly lengthwise including green part
2 serrano peppers or jalapenos, seeded and diced
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes
4 curry leaves
2-3 inch piece of ginger, peeled and minced
1 3/4 cups water
chaat masala, to taste
salt, to taste
Directions:
Mix the corn starch and chaat masala together ensuring it is evenly mixed. Dip the chicken into the mixture making sure it gets completely covered. Set aside on a plate or in a bowl.
Heat the oil in an electric wok on high heat. Add the dried chili peppers to the oil and cook stirring constantly until the peppers turn dark. Add the chicken in batches and fry until cooked (about 6 minutes). Drain chicken on a paper towel.
In the same oil used for frying with the heat still on high, add the green onions and serrano pepper or jalapeno. Fry for about 5 minutes.
Add garbanzo beans and the whole can of diced tomatoes including juice. Bring to a boil. Add curry leaves and ginger. Boil for about 5 minutes. Add chicken pieces. Add water making sure liquid covers chicken. Reduce heat to simmer. Cook for about 30 to 40 minutes with cover on making sure to stir occasionally.
Turn off heat and let cool for about 10 minutes. Serve with cardamom rice.
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Cuisine: Homemade Berry-Aid Soda
Soda. I love it. I am an addict. I can drink it any time and any place. I know it isn't healthy, but it doesn't stop me from guzzling it down. We were hosting The Kitchenless Cook, which inspired me to ask, "How do I make a great tasting soda, naturally, and without a kitchen?" I tinkered and toyed, and this divine natural soda is what resulted. Perfect for a day in the sun. Or as a cocktail mixer too!
****
Ingredients:
2 pints raspberries
1 quart strawberries, cored and quartered
3 inch piece of ginger, peeled and minced
1 bunch mint leaves
3 1/2 cups water
1 1/4 cups sugar
1 1/14 cups brown sugar
4 tangelos, juiced
5 lemons, juiced
6 limes, juiced
seltzer water
Directions:
Put the water, sugar, ginger, and mint together into a pot or electric wok and bring to a boil. Boil for about 10 minutes. Add raspberries and boil for 5 more minutes. Add strawberries and boil until liquid become thick and syrupy. Remove from heat or turn electric wok off. Let liquid cool.
Strain the liquid twice through a colander. If you do not have a colander, you can strain it through cheese cloth or muslin, which can be purchased at a grocery store or even at the hardware store which is surprisingly cheaper AND is exactly the same thing as cheese cloth.
Add the tangelo, lemon, and lime juice to the syrup.
To serve, put a few ice cubes in a cup and add equal parts seltzer water and syrup.
****
Ingredients:
2 pints raspberries
1 quart strawberries, cored and quartered
3 inch piece of ginger, peeled and minced
1 bunch mint leaves
3 1/2 cups water
1 1/4 cups sugar
1 1/14 cups brown sugar
4 tangelos, juiced
5 lemons, juiced
6 limes, juiced
seltzer water
Directions:
Put the water, sugar, ginger, and mint together into a pot or electric wok and bring to a boil. Boil for about 10 minutes. Add raspberries and boil for 5 more minutes. Add strawberries and boil until liquid become thick and syrupy. Remove from heat or turn electric wok off. Let liquid cool.
Strain the liquid twice through a colander. If you do not have a colander, you can strain it through cheese cloth or muslin, which can be purchased at a grocery store or even at the hardware store which is surprisingly cheaper AND is exactly the same thing as cheese cloth.
Add the tangelo, lemon, and lime juice to the syrup.
To serve, put a few ice cubes in a cup and add equal parts seltzer water and syrup.
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Cuisine: Tart Tomato, Jicama Salsa
This dish has to be tasted to be believed. It is everything you like about salsa and then you add jicama and oranges. It has such a sweet, tart flavor that isn't found in traditional salsa. It is fresh, juicy, and perfect on a tortilla chip, taco, or just by itself over a bed of lettuce.
****
Ingredients:
2 oranges or tangelos peeled, quartered width-wise, and segments separated
3 tomatoes, diced
1 jicama, diced
1/2 red onion, finely diced
2 lemons, juiced
2 limes, juiced
1/2 bunch Italian parsley, finely minced
1/4 bunch mint, finely minced
6 cloves garlic, crushed
2 jalapenos, seeded and finely diced
1 yellow pepper, diced
cayenne pepper, to taste
salt, to taste
Directions:
Mix all ingredients in a bowl. Let sit for at least two hours. It is even better if you let it sit overnight.
****
Ingredients:
2 oranges or tangelos peeled, quartered width-wise, and segments separated
3 tomatoes, diced
1 jicama, diced
1/2 red onion, finely diced
2 lemons, juiced
2 limes, juiced
1/2 bunch Italian parsley, finely minced
1/4 bunch mint, finely minced
6 cloves garlic, crushed
2 jalapenos, seeded and finely diced
1 yellow pepper, diced
cayenne pepper, to taste
salt, to taste
Directions:
Mix all ingredients in a bowl. Let sit for at least two hours. It is even better if you let it sit overnight.
Cuisine: Jason's Zesty Spicy Grilled Chicken Breast
I love grilling. I have gotten much better at it thanks to America's Test Kitchen They have an excellent base recipe for brining before grilling. This is especially important with skinless chicken. I took their suggestions (mostly just salt, sugar, and water) and replaced some of the salt with Jason's Zesty Spice Rub. The spice soaked through all of the chicken breasts. On your first bite, you taste the salty and sweet of the brine. Then, the heat kicks in. It isn't too much. Just enough to let you know it's there. Wash it down with a beer or club soda, and you have the perfect afternoon picnic food.
****
Ingredients:
3 TBSP Jason's Zesty Spice Rub
4 TBS salt
7 TBSP sugar
6 cloves garlic, crushed
2 tall plastic garbage bags
Water
6-8 chicken breasts
Directions:
Put one garbage bag inside the other. Fill the inner garbage bag half way with water. Add Jason's Zesty Spice Rub, salt, sugar, and garlic and mix thoroughly. Place chicken breast in water making sure they are fully submerged. If needed, add more water. Squeeze air out of garbage bag and tie tightly closed. Place in refrigerator for at least one hour. Can be stored in refrigerator for three hours. Should not be left over night.
Remove chicken breasts from garbage bag and pat dry. Turn all the burners on your electric grill to high. Wait for grill to turn hot. If you are using a charcoal grill, light charcoal and wait for flames to die down. Place chicken breasts once the heat inside the grill is very, very hot. Turn down the burners to medium-high on the gas grill and and close or place on center of rack on charcoal grill and close. Cook for 4 to 5 minutes. Turn and cook for another 4 to 5 minutes. Check for doneness. They should be moist with clear juices dripping from breast.
Remove from grill, cover, and let rest for 5 minutes before serving. Serve with your favorite sides.
This chicken also makes excellent chicken salad. Simply cube the chicken and add a minced onion, a dash of salt, and mayonnaise. Serve on crackers or toast.
****
Ingredients:
3 TBSP Jason's Zesty Spice Rub
4 TBS salt
7 TBSP sugar
6 cloves garlic, crushed
2 tall plastic garbage bags
Water
6-8 chicken breasts
Directions:
Put one garbage bag inside the other. Fill the inner garbage bag half way with water. Add Jason's Zesty Spice Rub, salt, sugar, and garlic and mix thoroughly. Place chicken breast in water making sure they are fully submerged. If needed, add more water. Squeeze air out of garbage bag and tie tightly closed. Place in refrigerator for at least one hour. Can be stored in refrigerator for three hours. Should not be left over night.
Remove chicken breasts from garbage bag and pat dry. Turn all the burners on your electric grill to high. Wait for grill to turn hot. If you are using a charcoal grill, light charcoal and wait for flames to die down. Place chicken breasts once the heat inside the grill is very, very hot. Turn down the burners to medium-high on the gas grill and and close or place on center of rack on charcoal grill and close. Cook for 4 to 5 minutes. Turn and cook for another 4 to 5 minutes. Check for doneness. They should be moist with clear juices dripping from breast.
Remove from grill, cover, and let rest for 5 minutes before serving. Serve with your favorite sides.
This chicken also makes excellent chicken salad. Simply cube the chicken and add a minced onion, a dash of salt, and mayonnaise. Serve on crackers or toast.
Cuisine: Brown Bread
This recipe was created for The S. Kitchen presents...A Very Mary Queer Year. Fruitcake is definitely a New Year's tradition. Depending on the recipe it is "enjoyable" to varying degrees. Instead of making a "traditional" fruitcake, I decided to tweak a recipe for Brown Bread also known as Boston Bread. This is moist, dense, and filled with dried cherries and golden raisings. Mmm...mouth watering
****
Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup brown sugar
1 1/4 teaspoon baking soda
/2 teaspoon salt
1/4 cup rum
1/2 cup dark molasses
1 1/4 cup buttermilk
1 large egg
1/2 cup golden raisins
1/2 cup dried cherries
Directions:In a small jar add raisins and cherries and fill with enough rum to cover. Let soak overnight.
In a large bowl, mix together all of the ingredients until incorporated. The batter will be really wet.
Heat the oven to 325 degrees. Grease bread pan and pour batter into it. Let set for about 5 minutes. Put bread into oven and bake for about 1 hour to 1 hour and 15 minutes.
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Cuisine: Collard Greens
This recipe was created for The S. Kitchen presents...A Very Mary Queer Year. No New Year's is complete without collard greens in my opinion. I make some of the meanest, tastiest vegan greens you will anywhere. So you better come check em out.
****
Ingredients:
3 bunches collard greens
3 bunches leeks
1 large sweet onion
1 head of garlic
butter
olive oil
1 can vegetable broth
salt
Jason's Zesty Spice Rub
Directions:
De-stem and clean all the collard greens. Slice the leeks down the middle and clean.
Layer the collard greens on top of each other and roll up length-wise. Cut the collards into thirds. Set aside.
Cut the leeks into 1/2 inch pieces. Mix leeks and collard greens together.
In a large pot, heat 2 tablespoons of butter and 2 tablespoons of oil. Add about 1/2 the collard greens and leeks. Fry stirring occasionally for about 5 to 7 minutes (until all the collard greens and leeks have wilted). Remove from pot. Add about 1 tablespoon of butter and 1 tablespoon of oil to the pot. Fry the other 1/2 of the collard greens and leeks. Fry for 5 to 7 minutes (until all the collard greens and leeks have wilted). Remove from pot.
While the collard greens and leeks are frying, dice onion and mince garlic. After all the collard greens and leeks have been fried and removed from the pot, add 1 tablespoon butter and 1 tablespoon oil. Fry onions and garlic for about 5 minutes stirring occasionally. Add fried collard greens, leeks, 1 cup of vegetable broth, 1 cup of water and Jason's Zest Spice Rub (about 2 tablespoons depending on how spicy you like your greens.) Simmer for about 25 minutes. Taste and add salt to achieve desired saltiness. Cook for 5 more minutes.
****
Ingredients:
3 bunches collard greens
3 bunches leeks
1 large sweet onion
1 head of garlic
butter
olive oil
1 can vegetable broth
salt
Jason's Zesty Spice Rub
Directions:
De-stem and clean all the collard greens. Slice the leeks down the middle and clean.
Layer the collard greens on top of each other and roll up length-wise. Cut the collards into thirds. Set aside.
Cut the leeks into 1/2 inch pieces. Mix leeks and collard greens together.
In a large pot, heat 2 tablespoons of butter and 2 tablespoons of oil. Add about 1/2 the collard greens and leeks. Fry stirring occasionally for about 5 to 7 minutes (until all the collard greens and leeks have wilted). Remove from pot. Add about 1 tablespoon of butter and 1 tablespoon of oil to the pot. Fry the other 1/2 of the collard greens and leeks. Fry for 5 to 7 minutes (until all the collard greens and leeks have wilted). Remove from pot.
While the collard greens and leeks are frying, dice onion and mince garlic. After all the collard greens and leeks have been fried and removed from the pot, add 1 tablespoon butter and 1 tablespoon oil. Fry onions and garlic for about 5 minutes stirring occasionally. Add fried collard greens, leeks, 1 cup of vegetable broth, 1 cup of water and Jason's Zest Spice Rub (about 2 tablespoons depending on how spicy you like your greens.) Simmer for about 25 minutes. Taste and add salt to achieve desired saltiness. Cook for 5 more minutes.
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