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Wednesday, August 31, 2016

Jalapeño Garlic Mint Fennel Mini "Green" Flatbread

Jalapeño Garlic Mint Fennel Mini Flatbread


Serene green. Only in Spring and Summer.

By Autumn there's more reds and oranges and yellows and browns around here.

By Autumn, the summer garden is spent, and if I am lucky, I might get to plant a small fall edible garden, and then wait patiently till following April when things start sprouting green again.

To savor the greenness of the season, this pillowy soft, flavorful, warm, and irresistible flatbread is packed with herbs, no added food coloring.

Since the mint is taking over a corner of the garden with its runner roots, I've been trying to use up as much of it as I can. Mint thookku is perfect to keep for a few months - especially if I can it in boiling water bath, with enough added tamarind and lemon. Dried mint leaves stored in the freezer bring that instant flash of summer during the wet and cold winter days.

I also make a paste of fresh mint, fennel, jalapeño, and garlic and store it refrigerated every week or so to add to curries and soups. And, that's how this flatbread got a boost of flavor from home garden herbs.

Jalapeño Garlic Mint Fennel Mini Flatbread


The basic recipe is similar to my usual naan recipe in that this flatbread uses yeast-risen dough. Rather than traditional rounds or ovals, I went with squares this time, just for fun.

These are perfect as-is at tea time or even for breakfast, but the best thing about it for me is that both the kids like it and ask for it to be packed for lunch. I can make a stack of two dozen or so quickly on a weekend and freeze it for months. The recipe here makes about 16 3x3" square flatbreads. More than enough to pack a week's lunch for both kids, with enough to spare for adults.


Ingredients
2 tsp yeast
12/3 cup unbleached all purpose flour
1/3 cup flax meal
1/2 cup mint fennel jalapeño garlic paste*
1/2 to 3/4 tsp salt
1 to 2 tablespoon olive oil
1/4 cup scalded milk

(*substitute any favorite herbs and aromatics)


Preparation

  1. Knead the dough, roll it out into a large rectangle, fold in half, fold in half again and roll it out again to build layers
  2. Cut into squares with a knife and cook each square much like naan

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Sunday, August 28, 2016

Summer Squash Koftas

summer squash kofta in spicey curry sauce vegetarian delectable victuals


Yellow summer squash and patty pan (aka scallop) squash have been yielding fairly regularly in the garden this year.

summer squash kofta in spicey curry sauce vegetarian delectable victuals


Finding interesting ways to use them in recipes this summer is one of the enjoyable aspects of cooking with what I plant - especially, what survives my care and yields generously.

summer squash kofta in spicey curry sauce vegetarian delectable victuals


Summer squash is quite bland and watery and lends itself well to pairing with other stronger bolder flavors. This time, grated summer squash and beet greens are paired together to make the vegetarian kofta balls, which are served soaking in a bath of curry sauce.


summer squash kofta in spicey curry sauce vegetarian delectable victuals



Ingredients
For the kofta balls:
½ cup chopped beet greens
1½ cups grated, squeezed dry summer squash (save the squeezed out liquid)
½ Tbsp chili powder or cayenne pepper powder
½ cup chickpea flour
¼ cup coconut flour
1 tsp salt (adjust to taste)


For the Kofta Curry Sauce:
1 medium onion, chopped
1 large tomato, chopped

1 Tablespoon garam masala
¼ tsp salt (adjust to taste)
1 Tbsp brown sugar
½ tsp turmeric powder
1 cup water

1/2 to 2/3 cup coconut milk
1 Tbsp coconut oil

Preparation

  1. Summer Squash and Beet Greens Kofta balls: Combine the ingredients, make a dough that can be shaped into balls; divide into 12 even-sized balls and deep fry in oil over medium heat so the insides are cooked through and the outsides are not charred
  2. Spicy Kofta Curry sauce: Combine the chopped tomatoes and onions and grind to a fine paste; heat 1 Tbsp oil, add the ground paste with a sprinkling of salt and saute over medium heat till aromatic; add water and simmer till the sauce thickens and changes to a deeper richer color and is cooked through; add the rest of the curry sauce ingredients and simmer gently for 5 minutes till well-incorporated, adjust salt to taste
  3. To Serve: Drop the kofta balls in the curry sauce and allow to soak up the flavors for a few minutes and serve warm with naan or rice.


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Thursday, August 25, 2016

Home Garden Summer Squash Gratin with Lemon Pepper

easy Summer Squash Gratin


A super simple dish that comes together quickly, this summer squash and zucchini gratin is a wonderful side.

The home garden Summer Squashes were ready to be harvested .

home-garden summer squash gratin organic vegetarian


Some of them were getting rather large at which point they don't taste as tender and delicious, so, it was time to use them fresh.

home-garden summer squash gratin organic vegetarian


Grated Parmesan and mozzarella cheese with just a touch of Panko crumbs form the crusty bottom and tops. A generous sprinkling of lemon pepper and crushed red pepper flakes adds the bite needed to bring this rather bland summer squash alive. Some fresh oregano and thyme add a wonderful aroma as well.


easy Summer Squash Gratin


Arrange the slices in a baking dish that has a bed of cheese; top with seasoning, more cheese, and Panko crumbs. Bake in a 425°F oven for 20-25 minutes till cheese browns and crisps to your liking. Drain any liquids that might collect from the squashes.



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Tuesday, August 23, 2016

Roasted Summer Squash Olive Naan Pizza

Roasted Summer Squash Pizza Olive Naan Pizza


Every once in a while, knowing that not everything has to be made from scratch and labored over, I resort to putting together a quick but fairly healthy and delectable dinner on the fly.

Home garden scallop squash was handy. I harvested it a little later than I had intended but it was still fine. The scallop squash is a favorite - more for its shape and beauty than its versatility.


home-garden summer squash pizza organic vegetarian


The summer squashes were quite ready, and I was thinking of ways to use them everyday. It's not a top favorite with kids, but, the adults enjoy it in a variety of dishes.


home-garden summer squash pizza organic vegetarian


I also had a jar of Konex Pinjur I am addicted to: http://konex-tiva.com/spread-and-dips

Roasted Summer Squash Pizza Olive Naan Pinjur

Plus some olive naan sneaked home with me from the store the previous weekend, even though it was not on the list. Quelle horreur!

Anyway, it felt like a pizza kind of evening. Not the made-from-scratch that we are spoilt on by the other adult. Just a quick pizza on a flatbread is what I had the energy and time for. 

Of course, homemade Olive Pita or any of the homemade Naan would be fine for this quick pizza crust. I usually have a stash of these homemade flatbreads in the freezer. But, since the whole wheat olive naan decided to come home with me, it seemed like the thing to use. 

Chopped bell peppers, shallots, celery, and the home garden scallop squash, but kept the cherry tomatoes whole as I love the way they plump up on cooking and then burst open when biting into it.



Roasted Summer Squash Pizza Olive Naan Pizza

Pan-roast the squash, along with onions and celery and other veggies, to make a fantastic combination of toppings for the pizza.

Pinjur, the red pepper, eggplant, tomato relish, is the pizza sauce, so to speak. Just an amazing burst of flavors that make this pizza rather unique and Mediterranean.

Some mozzarella and feta for the cheesy goodness, in moderation, of course.

Bake in 425°F oven for about 8 - 10 minutes. 


Roasted Summer Squash Pizza Olive Naan Pizza


Paired with a simple salad made with homegarden Butter lettuce, Romaine, and Kale, tossed with some Parmesan and Greek vinaigrette, this was a completely satisfying weeknight meal.

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Sunday, August 21, 2016

Sauteed Beet Greens with Farfalle Pasta



A nice bunch of beets sporting a lovely head of beet greens, along with some lacinato kale and chard came home with the CSA basket.

A handful of colorful mini peppers and some shallots were huddled together in the crisper, feeling ignored. Little did they know that they were being saved for some good stuff.

Chop up some garlic, bell peppers, onions, tomatoes. Also chop up the greens. 

Heat a tablespoon of olive oil in a large pan and sauté the chopped veggies, adding balsamic vinegar, lemon juice, and Braggs liquid Aminos to taste, cover and cook till done, but not mushy.




Meanwhile, cook some farfalle al dente, drain and keep handy. Per cup of sautéed veggies, I prefer no more than half a cup of cooked farfalle to be mixed in.

When greens are done, toss in the cooked farfalle pasta and stir well. Garnish with toasted pine nuts and serve warm. I like it chilled, preferably the next day, when flavors have melded and is a fantastic summer pasta salad.

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Thursday, August 18, 2016

Marinated Beets and Greens Salad with Sunflower Seeds

Marinated Beets and Greens Salad with Sunflower Seeds


Greens and beets and dried apricots and sunflower seeds makes this an irresistible salad.

Gorgeous mixed leafy greens from the CSA...


Marinated Beets and Greens Salad with Sunflower Seeds

and beets...

Marinated Beets and Greens Salad with Sunflower Seeds


Marinated Beets: 
2 cups grated beets
1 small shallot, sliced (optional)
¼ cup chopped dried apricots
4 Tablespoon apple cider vinegar
2 Tablespoon honey
4 Tablespoon olive oil
salt to taste

Plus 6 cups packed torn leafy greens for tossing in

Combine the marinated beets ingredients and allow to sit and develop flavors for about 20 minutes or more. Usually, I start the beets marinating and then cook the main dish for the dinner, then, throw the salad green into the marinated beets, sprinkle generously with sunflower seeds and serve.


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Tuesday, August 16, 2016

Migas: Crumbled and Mixed Veggies and Corn Tortillas

Migas Mexican Crumbled and Mixed Veggies and Corn Tortillas


I stumbled upon migas a few years ago when I was making Chili Rellenos and didn't think much of it as it seemed like a quick scramble of leftover bread.

However, after reading Unusual Chickens for the Exceptional Poultry Farmer by Kelly Jones with delightful and quirky illustrations by Katie Kath, I was inspired to make a version of migas myself.

Stale-old almost-stiff-as-a-board corn tortillas got a new life with some colorful peppers and jalapeños, plus chard ribbons.

Sometimes, there's eggs and cheese, plus a side of avocados. And, sometimes, I leave out the eggs and have just the crisped tortillas and veggies.

Migas Mexican Crumbled and Mixed Veggies and Corn Tortillas




Ingredients
1 cup chopped colorful bell peppers
1 japapeño, chopped
½ cup red onions, chopped
1 cup chard, chopped into ribbons
½ tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp cumin powder
1 tsp red pepper flakes
¼ tsp brown sugar
salt to taste
3 tablespoons of oil
4 to 6 corn tortillas, cut into bite-size squares
2 to 3 eggs, beaten (optional)

Preparation
  1. Heat 2 Tbsp of oil in a shallow pan and crisp up the corn tortilla squares and keep handy
  2. Heat 1 Tbsp of oil in a separate pan and saute the veggies, adding the spices
  3. Add the beaten eggs, if using, with the veggies and scramble
  4. Toss in the crisped corn tortilla squares with the veggies and the eggs, serve warm

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Saturday, August 13, 2016

Chicken Tamales

chicken tamales delectable victuals homemade


There was enough fall-apart juicy tender spicy crock-pot chicken leftover after making some Enchiladas Rojas. It seemed like a fun idea to keep up the Mexican theme this week and make Chicken Tamales.

Some store-bought nixtamalized masa de harina, plus a bundle of dried corn husks were handy in the pantry.

Not too long ago, cassava tamales came about which, while not a unanimous favorite, was not a total reject either.

Quite the standard recipe that was printed on the bag of masa, with minor variations - mainly, no lard.

Ingredients:
2 cups masa instantánea de maíz
2 cups stock or water
1 tsp baking powder
½ tsp salt
½ to ⅔ cup vegetable oil (add in installments while beating)
1 cup shredded chicken cooked in spicy chili sauce, (sauce drained)
6 to 8 corn husks, soaked in water for about 30 minutes

Preparation
  1. Combine the dry ingredients in a bowl; add in the stock/water, plus ½ cup oil first and beat until the batter is smooth; if too crumbly and thick, add a bit more oil and water as needed to form a smooth and mildly sticky batter
  2. Open out a pliable corn husk that has been soaking, spread the batter in a thin layer, add the chicken filling, top with more batter to enclose the chicken
  3. Wrap the filled corn husks and steam for about an hour
  4. Serve warm with hot sauce and cooling plain Greek yogurt (or sour cream, if preferred)

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Wednesday, August 10, 2016

Chicken and Chard Rice with Raita

Chicken and Chard Rice with Raita


One pot/pan meals are quick and easy, which make it quite attractive for me on weeknights. Spiced rice-and-veggies is one of the easiest dishes to whip up that is quite filling on its own. Toss in some beans or lentils/grams for protein and there's a complete meal, no fuss.

While we don't eat red meat, no pork/beef/lamb etc., the kids and the other adult do like poultry and fish every once in a while. And, getting a small portion of chicken breast from a humane local source seems like something we can make peace with.

Now, there is a school of thought I had subscribed to for a period in my life wherein food was just a bland nourishment to keep body and soul together and any indulgence of the palate was outrageous and unnecessary. I am still superbly satisfied with a simple rice and rasam, or buttermilk and pickles, nothing fancy, no indulging the eyes and nose with an array of flavors and colors. I don't care for meat and am not much of a desserts-and-sweets person either.

Left to myself, I am perfectly happy with the Sattvic diet that I grew up with.

Then, what am I doing with a food blog sharing novel and offbeat recipes, along with richly flavorful staples? I haven't quite found the answer to that yet.

All I know is that I enjoy feeding the family and I find cooking to be Zen-like meditation for me. When I am in the kitchen, I am in my zone.

Anyway, here's hoping that fellow foodies and cooking enthusiasts enjoy stopping by and exploring the recipes for inspiration and comfort.


Chicken and Chard Rice with Raita


Nothing much to this dish. Sauté onions, garlic, diced chicken, lima beans, and chopped chard in a large skillet which has a fitting lid. Add rice and sauté. Add appropriate amount of stock or water. Cover and cook, making sure there's enough salt and seasonings to taste.

I used a readymade spice blend from the store -- Blazin' Blends New Orleans Style Seafood & Chicken seasoning.

Cook till rice and chicken are done, adjust seasoning and serve warm.

I served it with a favorite Cucumber Cherries Raita - simple yogurt sauce that cools the tongue and is a great accompaniment for this spicy dish.

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Sunday, August 07, 2016

Portabella Stuffed with Chard, Peppers, Peas

Chard Peppers Peas Stuffed Portabella


"Giant Fungus? No, thank you!"

That seems to be the trend with the majority of the population in the household.

I happen to love mushrooms of all kinds, especially portabella/cremini. With fancy names like that, how can one sideline them as mere fungi.

Every once in a while, I make it just for myself, as an indulgence. Not an elaborate recipe, but whatever is handy as a stuffing is fine with me - like, leftover rice and beans, TVP, or just cheese and tomatoes and onions.


Chard Peppers Peas Stuffed Portabella


This stuffing here is my all-time favorite for portabella. Fresh chard, colorful peppers, red onions, jalapeños, peas in a creamy cheese sauce. Simply saute the veggies till softened, add some cheese and heavy cream to make a thick filling.


Chard Peppers Peas Stuffed Portabella


Rather than bake it in a 400 °F oven for about 10 minutes, I went with cooking it in a cast iron skillet. Gill the portabella and drizzle some Braggs Liquid Aminos and Balsamic vinegar, add some stuffing (I like to pile it on), cook in a lightly oiled hot cast iron skillet with a fitting lid on. Then, remove the lid and cook till done, adding more cheese or filling as desired.


Chard Peppers Peas Stuffed Portabella


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Thursday, August 04, 2016

Chicken Enchilada with Spinach and Beet Greens

Chicken Enchilada with Spinach and Beet Greens Delectable Victuals


I wanted to use up the chicken breasts that the other adult brought home recently. Kids suggested Orange Chicken. And, after the recent pressure-cooker chicken breasts, the other adult was open to anything I came up with. 

As I was putting away the clean pressure cooker in the lower cupboard, its unassuming cousin, my little Crock-pot® slow cooker, peeked out shyly. The decision was made: Throw in a couple of chicken breasts, some herbs and spices and leave it overnight and wake up to a perfectly juicy, tender, fall-apart chicken, effortlessly. Which is what I did.


Chicken Enchilada with Spinach and Beet Greens Delectable Victuals



The chicken breasts stewed in the crock-pot with some brown sugar, Braggs liquid aminos, white wine vinegar, mirin, cumin powder, and chili powder.

Now what to do with the fall-apart crockpot chicken, was the question. Chicken Enchiladas Rojas seemed like the thing.

Rather than rolled up corn tortillas, this is layered like lasagna which makes it so much easier to assemble.


Chicken Enchilada with Spinach and Beet Greens


The sauce is just store-bought El Pato™ Jalapeño Salsa mixed with some Valentina™ Salsa Picante. Sometimes I make the sauce with tomato paste and chipotle in adobo sauce.

Some leftover home made black beans refried beans was handy, plus Colby Jack, queso fresco, and mozzarella, and home garden spinach leaves that bolted.

Ingredients:
18 to 24 corn tortillas
3 cups grated cheeses, combined
1½ to 2 cups sauce
1 cup packed spinach leaves
1 cup chopped beet greens
2 cups mushy, flavorful refried beans
vegetable oil spray

Preparation
  1. Spray some vegetable oil and lay the corn tortillas overlapping slightly. 
  2. Then spread a layer of sauce, refried beans, shredded spicy chicken, greens, and cheese, in the casserole baking dish. Keep layering and finish with corn tortilla layer on top, reserving some sauce and cheese.
  3. Cover with Aluminum foil and bake in a 400°F oven for about 15 minutes. 
  4. Then remove the foil, top with sauce and bake uncovered for 5 more minutes. 
  5. Turn off the oven. Top with reserved cheese and leave it in the oven for a few more minutes till cheese melts in residual heat.
  6. Serve warm, garnished with cilantro and spring onions, and a side of plain Greek yogurt and Salsa Picante for dipping

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Monday, August 01, 2016

Pumpkin Seed Chard Pesto with Carmen Pepper and Alma Paprika

Pumpkin Seed Chard Pesto with Carmen Pepper and Alma Paprika delectable victuals


Growing up with a variety of chutneys made with fresh seasonal ingredients, where most chutneys had coconut and herbal notes, I took a great interest in Pesto when I first encountered it at a friend's place ages ago.

Since then, I've tried quite a few pesto and chutney variations that have turned out anything from out-of-this-world to eww-get-it-away-from-me.

There are but a few staple indigenous ingredients in each region that lend themselves to umpteen combinations -- some good, some not-so -- subject to individual taste preference. So, mixing it up a bit seems natural and unavoidable for variety.

Anyway, getting back to this recipe, which came about because I had an unexpected set of ingredients handy,  begging to be used, the Pumpkin Seed  Beet and Chard Greens Pesto got a boost from home garden Alma Paprika and Carmen Pepper.


Pumpkin Seed Chard Pesto with Carmen Pepper and Alma Paprika


The Alma paprika are plump tomato-esque ones rather than the traditional corno di toro type elongated chili variety. The tiny plant was weighed down with two of these and I was waiting patiently for them to ripen to a brilliant red. Seeing as how the plant was falling down, I decided to harvest one of them while still yellow and sporting a healthy blush.

The Carmen pepper was getting big and strong and long, so I was sure I can wait till it turns sweet and juicy red. But, before I got around to taking a picture of it on the plant, the pepper fell off the plant. 

A bunch of chard and beet greens, Alma paprika, green Carmen pepper were ready to be made into something interesting. I thought of the protein-packed Indian staple of Dal, or maybe, South Indian Masiyal, perhaps even Chard-and-Peppers gratin or Creamy soup.


Pumpkin Seed Chard Pesto with Carmen Pepper and Alma Paprika delectable victuals


And then I noticed this unassuming jar of pumpkin seeds. It is lightly toasted and salted but unhulled retaining the highly valuable insoluble fiber. 

The mood called for a simple pesto using Chard and Beet greens, Pumpkin seeds, fresh garlic, Alma paprika, and Carmen pepper. 

I didn't quite measure the condiments, just eyeballed some apple cider vinegar and lemon juice, and olive oil, plus grated Parmesan for this pesto. The pumpkin seeds brought in the coarse texture I like in pesto.

Stirred in with rotini pasta and tossed with sauteed onions and bell peppers, this was quite the simple yet satisfying meal.


Pumpkin Seed Chard Pesto with Carmen Pepper and Alma Paprika

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