Collard Greens Stir Fry with Fried Tofu

Fall greens from last year are at the end of their lifecycle, flowering and going to seed now. If I am not too lazy, I hope to save the seeds and use it again this year.

After the cold winter, it is refreshing to see the hardy annual greens in the garden survive and thrive till they give up: Kale, Chard, and Collard greens. Arugula has flowered and gone to seed as well. Time to dig up the patch and start afresh...

Anyway, I have been incorporating these greens from the garden in my cooking lately. Collard greens is a special favorite thanks to their sturdy leaves and their tender stems that cook up easily.

Some collard greens from the garden, plus  carrots, and bell peppers, along with hunks of onion-flavored fried tofu come together in this simple stir-fry. Use any favorite stir-fry sauce, I tend to go with whatever is handy to throw together and am in the mood for, and I don't measure exactly.

Spring onion and garlic shoots have been popping up, fresh and happy as ever so I liberally garnish the dishes with these beauties.

Bui's Natural Tofu is my go-to store for getting tofu that I enjoy.
(Disclaimer: I have no affiliation with Bui's Natural Tofu)


Ingredients
Onion flavored fried tofu (pictured in buinaturaltofu.com)
Carrots
Red and green bell peppers
2 cups chopped collard greens, stem and all

Flavoring:
Braggs Liquid Aminos (or soy sauce, if preferred)
Tamari
Sesame oil
Rice vinegar
Mirin
Agave nectar or Grape Molasses (or, just brown sugar is fine)
freshly grated ginger
minced fresh garlic

Preparation

1. Heat some sesame oil in a pan, add the ginger and garlic, and stir fry till aromatic, then add the bell peppers, carrots and collard greens
2. Combine the rest of the ingredients for the stir-fry sauce, adjust flavors to taste and keep handy; usually, I make more than needed and save the rest for another day
3. When veggies are slightly tender, add in the sauce, stir fry, and finish cooking.
4. Garnish with spring onions and toasted sesame seeds

Tempeh-Stuffed Bittergourd

Bitter gourd is another favorite of mine, which is an acquired taste for many, thanks to its -- er, bitterness.

Indian bitter gourd is about 5 inches long and deeply ridged with a darkish green skin. Chinese bitter melon is about 7 inches long, or even 8 inches, with thicker flesh and lighter color and milder flavor, still quite bitter, of course. I like both varieties, and each lends itself well to certain types of dishes, as in the many bitter gourd and bitter melon recipes shared here.

Tempeh, fermented soy beans, lends itself to many interesting additions. Here, it is sauteed with onions and spices and used as a stuffing for Indian bitter gourd.

Bitter gourd is gently slit and the seeds are carefully removed first, then par cooked in boiling salted water before stuffing and pan-cooking.

Ingredients
1 cup crumbled or diced tempeh
½ tsp cumin powder
½ tsp coriander powder
¼ tsp turmeric powder
1 tsp freshly grated ginger

4 Indian bitter gourd
1 Tbsp tamarind paste (sold as Sour Soup base in Asian stores)
1 Tbsp brown sugar
1 cup vegetable broth
salt to taste

2 Tbsp vegetable oil

Preparation

1. Heat some oil in a pan, add the tempeh and the spices with a splash of broth, cover and cook the filling
2. Meanwhile, slit, remove the seeds, and par cook the bitter gourd in boiling salted water till slightly tender; drain and pat dry
3. Stuff the slit par-cooked bitter gourd with the spiced tempeh mix
4. Stir the tamarind paste, remaining broth, and brown sugar and keep handy for basting
5. Heat some oil in a cast iron skillet, place the stuffed bitter gourd, add the basting liquid from the previous step, cover and cook till bitter gourd is softer and has absorbed the flavors from the liquid
6. Remove the lid and continue to cook if a crispy bottom is preferred

Spicy Pan-Seared Salmon with Feta Sauce

There seems to be a fish theme going on here lately, with this third post in a row. The wild Alaskan salmon caught over summer and frozen for later is now so handy for a quick and sumptuous meal.

Some fresh greens from the fall garden was handy for this dish: Lacinato kale and Baby Romaine leaves make a lovely crisp bed of salad to serve this spicy pan-seared salmon dish.

Salmon was rubbed with a mix of spices: cayenne pepper powder, berbere powder, salt, onion powder. Mix the spice powders in some ghee to make a paste and rub on the salmon.

Home-made ghee is an indulgence every once in a while - a recipe shared here over a decade ago: Home-made Flavored Ghee at Delectable Victuals

The fusion of flavors is one of my favorites - the spiciness from Ethipioan berbere and the buttery flavor and aroma from the Indian ghee, plus the Mediterranean flavors of Feta sauce, sun-dried tomatoes, capers, and olives makes this a richly flavored dish.

Feta sauce: Crumble some feta, stir in some thick Greek yogurt, olive oil, minced garlic, marjoram sage, and oregano. I blend it into a smooth thick dressing-like sauce consistency.

Pan-seared Salmon: Heat some oil in a cast-iron skillet and place the salmon skin side down first and sear well till skin is crispy; flip so that the side that is rubbed with the spice mix is now getting seared, then, turn down the heat and cook till salmon is cooked through and flaky.

Stuffed Baby Eggplant with Sweet-and-Sour Peanut Filling

It is no secret that I love eggplant, as evidenced by the wide array of Eggplant Recipes shared here. While I don't eat eggplant everyday, it does seem like I am rather partial to it. On and off I avoid nightshade family which include eggplant, peppers, tomatoes, and potatoes to help the gut recover. Choosing ripe red peppers and ripe red tomatoes and and ripe purple eggplant seems to work so far.

Small Indian eggplant, when ripe, is just a little bigger than a large egg and perfect for slitting and stuffing to make spicy dishes. This time, the flavorful sweet-and-sour masala paste for stuffing is made with peanuts, tomatoes, dry red chilies, plus my favorite combo for sweet-and-sour: tamarind paste + grape molasses.

[Disclaimer: I have no affiliation with these brands, these are just the ones available where I shop]


Simply grind the masala paste, make cross-wise slit in the eggplants and slather the paste inside. Reserve some of the paste for the gravy, if preferred.

Ingredients
For the peanut masala paste:
½ cup dry roasted peanuts
4 to 5 dry red chilies
1 medium tomato, chopped
2 Tbsp grape molasses
2 Tbsp tamarind paste
salt to taste

2 Tbsp vegetable oil or safflower oil
water as needed

Preparation

1. Masala Paste: Combine the peanut masala paste ingredients, grind to a smooth paste and keep handy
2. Slit-and-Stuff Eggplant: Make two slits in the eggplant perpendicular to each other keeping the stem intact; slather the masala paste into the crevices by gently opening up the slits
3. Cook: Heat oil in a pan, add any reserved masala paste and sauté ; then, arrange the slit-and-stuffed eggplants gently, splash some water and sprinkle some salt, cover and allow to cook over medium heat; turn the eggplant gently to cook all sides evenly till cooked through but still intact
4. Serve with Basmati rice or naan; or just enjoy it as-is, like an appetizer

Zucchini Chard Noodles with Capers Sun-dried Tomatoes and Chipotle

A quick weeknight meal that incorporates what the home garden has to offer at this time:  Asian noodles tossed in with sauteed garden veggies and flavorful no-cook sauce, served at room temperature with a light drizzling of freshly squeezed lemon juice and garnished with lemon zest.


Another tender home garden zucchini was ready to be picked.

Some lush home garden rainbow chard leaves were ready to be clipped and used as well.

A batch of home-garden cherry tomatoes were just about ripening.

Home garden Thai basil and Italian were both handy as well.

Plus some kale, bell peppers, onions, and garlic came together for this quick summer noodles with a fusion of flavors from MediterrAsian to Mexican.

No-cook Sauce: Thai basil, Italian basil, Capers, Sun-dried tomatoes, and chipotle in adobo sauce came together to make a thick fresh no-cook sauce. Simply combine the ingredients in a proportion that appeals to your taste, blend it to a smooth sauce-like paste, adding a touch of apple cider vinegar, some olive oil, and tamarind to taste.


Sauteed Veggies: Zucchini got spiralized, kale and chard got ribboned and they all got sauteed with onions, garlic, bell peppers, and tomatoes.

Amaranth Leaves Kohlrabi Coconut-Yogurt Soup

Looks like I've been staying with the amaranth theme for the last few posts as I couldn't pass up the lush green bunch of amaranth leaves at the farmers market... Amaranth stems are irresistible when steamed -- almost like tender asparagus. I might have mentioned that I love saving the stems for special dishes...

And, apparently, anytime I spot kohlrabi I can't seem to walk away without picking up a bunch. From their sizable and wholesome leaves, and their thick yet tender stems, to their squat and plump bulbs, all coming together in a comically cheery package, I love everything about kohlrabi. And it's not just about their looks either. While this relative of Brassica oleracea family has shades of the infamous aroma that cabbage and broccoli are known for, kohlrabi also has a crisp pear-like crunch when raw that is perfect for slaw, and firm texture almost like potato when steamed tenderly.

This yogurt-based soup is a variation of the mor-kozhambu, a south India staple, typically served over steamed rice. The goodness of cumin and fenugreek along with the tropical staple, the coconut, makes this hearty soup a favorite with 75% of the population in the house. The other 25% will hopefully develop a taste for it soon, as it seems like the appearance is the main deterrent in this case.

Ingredients
1 kohlrabi bulb, peeled and diced
2 cups chopped amaranth leaves and stems
1 Tbsp coconut oil
½ tsp turmeric powder
salt to taste

2 cups yogurt, beaten/whipped to a smooth blend

for the soup base paste:
1 Tbsp cumin seeds, toasted
1½ tsp fenugreek seeds, toasted
2 to 3 green chilies, chopped
1 Tbsp freshly grated ginger
½ cup dry grated coconut

Preparation

1. Grind the ingredients for the soup base into a fine paste, adding a splash of water as needed to form the paste
2. Heat oil in a sauce pot, add the ginger, turmeric, kohlrabi and amaranth, a pinch of salt, and sauté till aromatic; then, add 2 cups of water, cover and simer till kohlrabi is fork-tender
3. Stir in the soup base paste, adjust salt to taste, cover and simmer till flavors meld
4. Off heat, stir in the beaten yogurt so it doesn't curdle too much
5. Serve at room temperature or chilled

Amaranth Greens Coconut Milk Soup

One portion of the large bunch of amaranth greens from the farmer's market became a spicy amaranth greens curry with rutabaga and beets. Another portion of it became this flavorful coconut milk-based soup as in this recipe.

Rather than the traditional Thai flavors, I went with a simple no-fuss Madras Curry Powder flavoring, something that spells comfort food for me sometimes.

Amaranth greens, bell peppers, onions, and broccoli stems made up the veggie body of the soup. Have I mentioned I love edible stems and save them diligently for such dishes as where they will shine?

Nothing much to the soup - sauté the veggies in some coconut oil, add in some curry powder, turmeric powder, and salt to taste, stir in enough water to get the veggies par-cooked; then stir in enough coconut milk and simmer till flavors meld. Off heat squeeze a half lime over the soup to add a bit of citrus-y goodness, garnish with cilantro before serving

Amaranth Greens Rutabaga Beets Chard Spicy Ethiopian-Spiced Curry

A giant bunch of Amaranth greens hopped into my tote bag, all by itself, wanting to go home with me, imagining all the wonderful dishes it can become.

And so, couple of dollars gleefully jumped out of my pocket and nestled in the lady's palm at the farm stand while the amaranth leaves settled into my already brimming tote.

One dish is not enough to relish, and showcase, this amazing amaranth greens. High in dietary fiber with chockful of goodness like vitamin B6, folate, iron, manganese, calcium, plus cholesterol-lowering tendency and antihyperglycemic activity, I only wish it was available in the supermarkets on a regular basis instead of just the local farmers markets on and off. Most Amaranthus species are annual weeds, short-lived, and not all species are cultivated for the greens, so, understandably, they are not available year-round here. Amaranth seeds are one of my favorites as well, to boost salads and make kedgeree/kichri/porridge.

Known as Thotta Keerai or Thandu Keerai in Tamil, I remember my mom buying bundles of greens from a vendor who also knew which greens can address the heating/cooling of the body as needed, based on Ayurvedic principles. The thick but tender stems of amaranth greens remind me of tender asparagus. This is quite a staple as far as greens go in south Indian cuisine.

Some rainbow chard were ready to be clipped and used from the home garden.

I had some beets and rutabaga from the farmers market from last week. It seemed like a good combination for a spicy curry with a blend of South Indian and Ethiopian flavors. Ever since Ethiopian spice-mixes like Berbere, Mekelesha and Mitmita became readily available, much like the Indian spice-mixes such as Madras curry powder and Garam masala powder and Sambar powder, I have been adding them to my favorite Indian recipes. Fusion cuisine being my passion, finding equivalent substitutions from various cuisines to mix and match the flavors has been a wonderful obsession.

Nothing much to it, except for the curry paste which is non-traditional one I made up on a whim. and, managed to jot down the ingredients this time to share.

Ingredients:
For the spice paste:
1 Tbsp chana dal, lightly toasted
½ Tbsp urad dal, lightly toasted
3 to 4 dry red chilies
3 Tbsp sun-dried tomatoes for the intense flavor(or, use tomato paste)
1 Tbsp tamarind paste (sold as Sour Soup base mix in Asian stores)
2 Tbsp coriander powder
1 Tbsp cumin powder
2 Tbsp Berbere powder (Ethiopian spice mix)
1 Tbsp Mekelesha powder (Ethiopian spice mix)
1 Tbsp minced garlic
____
Veggies:
2 cups chopped amaranth leaves
1 medium rutabaga diced
1 medium beetroot diced
8 or so rainbow chard, chopped
¼ cup diced onions
_____
1 Tbsp peanut oil
½ tsp turmeric powder
1 Tbsp brown sugar
salt to taste

Preparation

1. Spice paste: Combine the spice paste ingredients with a splash of water and grind to a fine paste in a blender or food processor, keep handy
2. Heat oil in a pan, add the veggies, turmeric powder, a pinch of salt and sauté
3. Add the spice paste and sauté some more
4. When onions turn translucent, add the amaranth leaves, just enough water to cook the veggies, cover and simmer gently, adding a splash of water as needed till veggies are fully cooked but not mushy, and the gravy thickens to make the curry
5. Serve warm with roti or naan or plain basmati rice

Pipitza and Mayocoba Bean Hummus

Pipitza. Pipicha. Chepiche. It goes by a few different names, this Oaxacan herb. A Farmer's market find.

Bubbling with enthusiasm, the farmer selling these at the market picked off a whole three-finger pinch of the wispy tarragon-like tender leaves from a fresh and dewy bunch and urged me to munch right then. Which I did. And boy was I in for a pleasant surprise! It exploded with flavor, unlike any other herb I have tried straight-up.

Of course, seeing how 'adventurous' I was, he also tore off a medium-sized papalo leaf and had me imitate a ruminating goat again.

Needless to say, I came home with a bunch of Pipitza and a bunch of Papalo and a bunch of Quelite plus a big grin on my face, along with recipe ideas the bubbling farmer had shared so eagerly.

This "hummus" recipe here was not one of them that he shared, but, this came about naturally in my kitchen as it seemed like a pita and hummus kind of day.

Mayocoba aka Peruano beans is one of my favorites for its mild flavor and meaty body which squishes to a creamy mush when pressure-cooked.

Very much like standard Chickpeas-and-Tahini hummus, this Pipitza and Peruano/MayoCoba bean hummus follows a simple recipe. As is my wont, I didn't measure accurately, resorting to add a little of this and a little of that until my taste buds nodded in approval.

Ingredients
2 to 2½ cups cooked mayocoba beans
¼ cup tahini
6 to 8 cloves of garlic
juice of one medium lemon, plus zest
2 Tablespoon pipitza leaves, plus a teaspoon chopped finely for garnish
2 Tbsp apple cider vinegar (more or less)
¼ cup olive oil
salt to taste

Blend to a coarse ( or smooth!) dip, adding more of this or less of that to suit your taste, and enjoy with pita and crudités.

Fire-roasted Eggplant Gothsu

Gothsu  (Gojju) is a fairly common tamarind-based fire-roasted eggplant dish in south India. As always, there is a general principle on what ingredients to be added in what proportion, but is always adjusted to each family's tastes. Some prefer a sprinkling of brown sugar to bring out the flavors  and add a mild sweetness, while others frown upon brown sugar in any of the spicy tamarind-based sambar and gothsu and other curries.

Fusion cuisine being my specialty, this dish did not confine itself to the bounds of traditional south Indian formula based on sambar powder.

Instead, Mekelesha and Mitmita spice powders from Ethiopia brought in that warmth and spiciness that gothsu is relished for.

It is rather fun to char the eggplant over open flame in my gas stove. For a blend of flavors, I went with fire-roasting some red and yellow bell peppers and pan-roasting cherry tomatoes for the recipe.

Ingredients
2 long Ichiban or Neon eggplant
1 red bell pepper
1 yellow bell pepper
10 cherry tomatoes
1 medium yellow onion, finely diced
1 Tbsp finely grated ginger
2 Tbsp coconut oil
2 Tbsp tamarind concentrate
1 Tbsp brown sugar
1 Tbsp Mekelesha spice powder
1 tsp Mitmita spice powder
½ tsp turmeric powder
salt to taste

Preparation

1. Fire roast the eggplant, bell peppers, and roast the tomatoes in the oven or pan; allow to cool a little and dice finely
2. Heat the oil in a pan, add the onions, ginger, a pinch of salt, and turmeric powder; sauté
3. When onions are translucent, add the roasted veggies, tamarind, spice powders and brown sugar, stir to combine; add a splash of water as needed, cover, and allow to simmer till flavors meld
4. Taste and adjust flavors; garnish with scallions and cilantro
5. Serve warm with basmati rice or naan or roti

Freekeh, Pearl Millet, Wild Rice Tabbouleh

Freekeh. Young green wheat. Cracked. Toasted. Chaff and straw removed. High fiber. Whole grain. Hearty.

Pearl Millet. High fiber. High Protein. Rich in B vitamins. Whole grain.

Wild Rice. Grass grains. Native to North America. Gorgeous color. Antioxidants. High fiber. Good protein.

Naturally, the three come together often in my kitchen. Not just as a rice substitute, but as a great base for salads and the ever-popular Bowls!

Any combination of fresh shredded/grated veggies would work, of course. This time, I put my trusty Salad Shooter to good use and made a small pile of shredded/grated veggies including celery, kale, flat-leaf parsley, carrots, and red onions. Some chopped dried fruits and toasted nuts went in as well - dates, apricots, cranberries, almonds, walnuts. Some chopped green apples too. Diced cucumbers. A generous block of Feta cheese got crumbled over the salad for that unbeatable texture and flavor.

The dressing is, as always, a fusion of international flavors: Lemon juice, Ethiopian berbere powder, mirin, apple cider vinegar, grape molasses, avocado oil, and a touch of sesame oil for the finish that leads by the nose.

I know, I should have measured and noted it all down properly. Sorry about that. Will try next time. Dressings come about quite fluidly and organically for me: add a little of this, taste and wrinkle nose, add a little of that, taste and nod with faith, a little of something else, taste and call it just-right.

Shiso Pesto with Buckwheat Soba Noodles

Back in 2006 and 2007, I was thrilled about growing Shiso in my home garden as it was the early years of my home-gardening, and I liked having herbs handy in the backyard to try different recipes.

A decade later, looks like Shiso is quite readily available in the market when in season and has become a fairly popular and mainstream herb much like cilantro and mint.

A member of the mint family, Shiso leaves can be mostly green to greenish reddish/purplish. Much like my favorite pesto and chutney, I make shiso as pesto or chutney when the mood calls for it, using whatever ingredients I feel like throwing together at that time.

In this recipe, shiso pesto comes together with a confluence of complementary Asian flavors.

Tossed in with some buckwheat soba noodles, sprinkled with toasted sesame seeds, and a side of roasted eggplant and home-garden scallions, shiso certainly takes center stage in this dish.

Shiso pesto as a dip, served with roasted eggplant slices and bell peppers makes a fantastic appetizer.

Shiso Pesto:
½ Tbsp sesame oil
½ Tbsp red miso
½ Tbsp mirin
½ Tbsp rice vinegar
½ Tbsp lime juice
¼ to ½ cup packed shiso leaves
2 to 3 Tbsp sunflower seeds

Grind the ingredients together and adjust to taste.

Green Jackfruit Taquitos

Growing up with young green jackfruit as part of a vegetarian diet, I never gave it much thought, never felt it was supposed to be exotic or that it had the potential to stand in for meat. It was a fantastic element to be relished on its own right, especially in south Indian style cuisine that I was nurtured on.

There are quite a few jackfruit recipes shared here so far, and I've been finding ways to use them in more unconventional dishes as well.

Jackfruit is quite popular in Asian cuisine, especially in Indian cuisine. Not just the ripe fruit used for desserts, and chips, but particularly the young green jackfruit that is treated as a vegetable.

My mom's specialty is "Idi Chakkai" - a Palakkad term for smashed young green jackfruit dish flavored with coconut and chilies, and tempered with mustard seeds and curry leaves. I could not have enough of it when I was young.

Jackfruit seed - nicknamed "jacknut" - is another favorite at home, quite a special treat, even though tons of these get discarded every jackfruit season.

The raw green jackfruit when smashed into coarse chunks have the texture of shredded chicken. Being mild in flavor, these raw green jackfruit chunks lend themselves to a variety of deep flavoring, and quite easily make a good meat imitator.

In local Asian grocery stores, various brands of canned young green jackfruit are available at a reasonable price. I prefer the ones canned in water rather than in brine. But, the brined ones are not too salty so they work well in savory dishes.

I've sauteed them with a light coating of barbecue sauce and used them as pizza toppings, and in Sloppy Joes.

In this taquitos recipe, the green jackfruit is flavored with Taco Seasoning and used as a filling with beans and cheese to make scrumptious taquitos.

Simply add beans cheese and seasoned green jackfruit into a corn tortilla, roll it up and bake it, or pan fry it.

Fenugreek Sesame Oregano Cumin Stuffed Eggplant

There is something beautiful in the shapely elegance, the careless asymmetry, and the deep velvety purpleness of the Eggplant that has always attracted me.

Of course, having grown these beauties at home for almost a decade now, and knowing that not all of them are purple (think orange!), and not all of them sport the same uniform looks, I'd like to think that their differences add to their charm, for sure.

They are not always in season, and I try to eat local, so, it doesn't always work out that I find the right eggplant for the price and origin I am comfortable with. But, when I found these young Black Bells at the market, I couldn't pass them up.

Stuffing vegetables is always fun, mixing up the spices and grains to suit the mood and the vegetable at hand:

Bitter gourd, Bitter melon, Ridge gourd, Snake gourd, Kohlrabi, Zucchini, Danish Squash, Acorn Squash, Scallop Squash, Bell Peppers, Brussels sprouts, Okra, Sweet Potato Skins, Portobello Mushrooms, and of course, Eggplant!

This time, I wanted to bring in the goodness of fenugreek and sesame to the mix. Simmered in a tomato-based sauce, these slit-and-stuffed eggplants were quite a treat, enjoyed even more as leftovers when flavors have had a chance to settle.

The kale in my garden has matured, flowered and gone to seed. Kale flowers get sprinkled on salads when they are handy in the garden. They make a fun garnish for spicy dishes, bringing in their sunny yellow to the dish.

Ingredients
Medium eggplants that are easy to slit and stuff
Oil
Salt to taste

For the spice mix powder:
1 Tbsp sesame seeds (white or black is fine, I went with white)
2 Tbsp dried fenugreek leaves
1 Tbsp dry oregano leaves
1 tsp cumin seeds
2 Tbsp coriander seeds
2 dry red chilies

For the sauce/gravy to simmer in:
½ cup chopped onions
½ cup chopped tomatoes
6 cloves of garlic
1 Tbsp grated ginger
2 Tbsp raw almonds, soaked in water for about 10 minutes

Preparation

1. Slit the eggplant cross-wise, like a plus sign, to separate out the quarters, but still held intact at the stem-end
2. Rub the insides of the eggplant with some salt and let it sit
3. Grind the spice mix to a powder; stir some of it with some oil to make a paste
4. Slather this paste into the slits of the eggplant
5. Grind the sauce ingredients to a fine paste
6. Heat some oil in a pan, add this paste and a pinch of salt, saute till rawness of onions is gone
7. Add some water and stir well to make a slightly runny sauce consistency, then, place the slit-and-stuffed eggplants into this runny sauce, cover the pan, and allow to simmer till eggplants are cooked and the sauce thickens
8. Turn the eggplant partway, carefully, so, all sides get cooked evenly while still retaining their wholeness
9. Serve warm with naan or basmati rice

Pan-Seared Yellow Eye Rockfish Infused with Hibiscus Tea and Tamarind

Another small portion of the Alaskan Yellow Eye rockfish was in the freezer, caught by the other adult last summer.

For over half a dozen years now, I have been savoring hibiscus tea made with dried hibiscus flowers as my beverage of choice for a relaxing evening. I've used the thick steeped hibiscus tea for home-dyeing of small fabric projects with the kids.

While making the thick gravy-ish sauce/topping for the pan-seared yellow eye, I decided to incorporate some of the lovely flavor (and color!) of the hibiscus tea that I had steeping handily in the tea pot.

Some fresh baby kale leaves and arugula leaves from the home-garden was rubbed with a hint of olive oil and sprinkled with a dash of lime juice to make a quick side salad.

Ingredients
½ onion, diced
6-8 cloves of garlic, crushed
1 large tomato, chopped

½ cup thick rich hibiscus tea
1 teaspoon cayenne pepper powder
1 Tablespoon balsamic vinegar
1 Tablespoon tamarind paste
salt to taste

2 Tablespoons olive oil

fairly thin fish fillets, thawed and ready to cook

Preparation

1. Grind the onions, garlic, and tomato to a coarse paste
2. Heat a tablespoon of olive oil, add the paste, some salt, and saute
3. Add some hibiscus tea and saute some more till the gravy is rich and aromatic
4. Rub the fish fillets with salt, cayenne pepper, and tamarind paste
5. In another pan, heat another tablespoon of oil and add the fish fillets
6. Flip when bottom side is golden brown, and a dash of balsamic vinegar and hibiscus tea
7. Cook till fish is done

Stir-fried Portobello Mushrooms

A simple stir fry with some custom-made marinade/sauce. Snap peas, peppers and onions add body and flavor to the meaty texture of the portobello mushrooms.

Ingredients for marinade/stir-fry sauce:
1 Tbsp balsamic vinegar
½ tsp coconut sugar (or agave nectar)
½ tsp red pepper flakes
2 Tbsp tamari
1 Tbsp lime juice
1 Tbsp sesame oil
1 Tbsp grated ginger
1 Tbsp minced garlic
1 Tbsp water

Stir together the marinade/sauce ingredients and pour over the veggies, allow to marinate for 10 minutes or so. Then, heat a cast iron skillet or wok to high heat, add a tablespoon of sesame oil, then add in the marinated veggies with all the marinade; stir on and off till crisp-tender.

Serve on a bed of arugula, or with brown basmati rice.

Teriyaki Halibut with Sauteed Garlic Gai Lan

Asian grocery store nearby had fresh Gai Lan (aka Gailon aka Chinese Broccoli) which is immensely tasty when sautéed with ginger and garlic and Asian flavors, particularly the stalk which gets tender in texture like steamed asparagus.

A small chunk of halibut caught by the other adult over last summer was handy as well. This time, the other adult requested for teriyaki-flavored fish. The home-made teriyaki sauce is customized with what was handy and what the mood called for.

Ingredients
Halibut 4 to 6 small portioned pieces
some sesame oil

For the teriyaki sauce:
2 Tbsp mirin
2 Tbsp white wine (I had some Sauvignon Blanc handy)
2 Tbsp rice vinegar
2 Tbsp low sodium vegetarian oyster sauce (aka mushroom sauce)
½ tsp brown sugar
4 Tbsp water

For the stir-fried gai lan:
1 lb of Gai Lan, washed and patted dry
a bunch of baby bok choy, washed
5 cloves of garlic
1 Tbsp grated ginger
1 Tbsp sesame oil
1 Tbsp vegetarian oyster sauce (aka mushroom sauce)
1 Tbsp rice vinegar
¼ tsp brown sugar or agave nectar

Preparation

1. Gai lan stir fry: Heat the sesame oil in a wok; add the garlic and allow to brown a bit then add the ginger; stir well then add gai lan, the rest of the flavoring ingredients, cover and allow to wilt and cook till the stalks are tender
2. Teriyaki sauce: combine the sauce ingredients and simmer over low heat and keep handy
3. Halibut: Brush the halibut with some oil and cook in a cast iron skillet, flipping it over till the fish is mostly cooked; then brush generously with teriyaki sauce and broil till fish is fully cooked and the teriyaki sauce forms a rich coating
4. Serve with a drizzling of the remainder of the teriyaki sauce

Slow Cooker Teriyaki-style Chicken

Chop up a couple of organic free-range chicken breasts and throw them in a slow cooker with just enough marinade/liquids and allow to cook for  about 3 hours.

Marinade this time: tamarind concentrate, Bragg liquid aminos, plus a touch of honey

Then, stir in just the right amount of the warm Teriyaki sauce, top with Hemp Hearts and/or toasted sesame seeds, serve on a bed of kale ribbons, and garnish with julienned baby cucumbers, spring onions, and pickled ginger, if handy.


Teriyaki-ish Sauce:
2 Tbsp cup Bragg Liquid Aminos
2 Tbsp Worcestershire sauce
¼ cup Mirin
¼ cup Rice vinegar
2 Tbsp Fresh orange juice
1 tsp Honey
¼ cup water

Combine the liquids, simmer and reduce to thicker consistency, store any remainder in fridge.

Chicken with Black Peppercorn, Nigella Seeds, Black Sesame Seeds, Dried Basil and Fenugreek Leaves

Panch Phoron spices -- a combination of five ("panch") ingredients - is a spice mix quite standard and much relished in many northern and eastern parts of India. I was introduced to it by one of my room-mates whose family was from West Bengal, and she used to cook some wonderful fish, which I never got to relish as I was practising being vegan in those days...

Anyway, this time, I went with the combination of a different set of five unique ingredients for the spice mix -- black peppercorns, dried fenugreek leaves ("methi"), freeze-dried basil leaves, black sesame seeds, and nigella seeds. The freeze-dried basil rehydrates with a burst of freshness that the dehydrated basil lacks.

Lightly toast the seeds and peppercorns, add in the dried fenugreek and basil leaves and grind to a fine powder. When stored in an air-tight container, this spice mix will keep well for a week or so, and in the fridge it will last a month at least. But, I prefer fresh ground when I want to use it.

Rub an organic free-range chicken breast with tamarind and salt and allow to marinate while the spice mix is getting ready. Cut into chunks when ready to cook.

Ingredients
Black peppercorn Sesame seeds Nigella Fenugreek Basil Spice Mix:
3 Tbsp dried fenugreek leaves
3 Tbsp freeze-dried basil leaves
2 Tbsp black peppercorns
1 Tbsp nigella seeds
1 Tbsp black sesame seeds
1 tsp turmeric powder

2 small boneless skinless chicken breasts
2 Tbsp tamarind concentrate
salt to taste

2 Tbsp coconut oil (or vegetable oil)

Preparation

1. Rub the chicken with salt and tamarind and allow to marinate while the spice mix is getting ready
2. Toast the sesame seeds, nigella seeds and peppercorns, add in the dried fenugreek and basil leaves and grind to a fine powder
3. Heat the oil in a pan, add the marinated chicken and turn it around to coat evenly with oil, allow to cook for a few minutes on each side
4. Add in the spice mix powder stir well, add a splash of water, cover and cook over medium low heat till chicken is cooked through
5. Garnish with thinly sliced bell peppers and onions tossed in lemon juice for a bit of sparkle and balance, serve with a side of quinoa or millet or wild rice or even just simple roti or naan.

Spicy Bitter Melon Curry with Fenugreek and Szechuan Peppercorns

Indian Bitter gourd and Chinese Bitter melon are oft-relished veggies at home. Having offered it to kids since they were little, both seem to like bitter gourd and bitter melon, especially as chips. Healthful properties of this supremely bitter vegetable is no secret in India, where many regional recipes showcase this green beauty.

This time, the flavors come from toasted Szechuan peppercorns and fenugreek seeds, along with other curry staples. After toasting the peppercorns, put it through a sieve to remove the husks before using.

Health benefits of fenugreek is also quite well-accepted in India, where the cuisine naturally incorporates it in many everyday dishes. Just ½ tsp of fenugreek seeds, soaked overnight, drained and rinsed in the morning and eaten on an empty stomach is a habit I had going for a while, and still do on and off but not as regularly as I'd like, being too forgetful with old age and all.

Served with a side of pearl millet, this is a hearty weekend brunch.

Ingredients
1 Thinly sliced red onions
2 medium bitter melon, cleaned and sliced
1 Tbsp brown sugar
1 Tbsp sesame oil
1 tsp turmeric powder
salt to taste
cilantro for garnish

Spice Mix:
1 Tbsp Szechuan Peppercorns, toasted
1 tsp Fenugreek seeds, toasted

Masala paste/gravy:
2 Tbsp Tamarind
1 Tomato, chopped
1 cup diced yellow or red onions
6 cloves of garlic
1 Tbsp fresh grated ginger

Preparation

1. Soak the sliced bitter melon in salted water and let it sit while preparing the spices
2. Masala paste: Grind up the paste and keep handy
3. Spice mix: toast the peppercorns and fenugreek seeds, put it through a spice grinder and sift to remove the shell-like husks
4. Heat the oil in a pan and sauté the sliced onions with a pinch of salt and turmeric powder
5. Add in the masala paste and saute some more till the rawness of onions mellows down; then stir in the spice mix powder and sauté some more
6. Drain the bitter melon, rinse well, pat dry, and add it to the pan, stir in enough water to make a gravy, cover and simmer on medium low heat till bitter melon is cooked through
7. Adjust salt to taste, garnish with cilantro and serve warm with roti or quinoa or millet