Roasted Poblano Pepper and Pineapple Salsa

Cinco de Mayo is around the corner, but, it is never too early to enjoy Mexican-inspired foods.

Poblano peppers seem a bit pricey, so, I indulge every once in a while and bring a few home to fire roast and incorporate in some home-made dishes.

In addition to roasted poblano peppers and pineapples, I added some diced green apples, Walla-walla sweet onions, corn, black beans, and red bell peppers to bring a mix of textures and flavors to this salsa.

Some of the pineapple juice from the canned pineapples, plus lemon juice, and a generous dash of seasoning that includes salt, oregano, thyme, paprika, red pepper flakes, garlic, and some ground bay leaves is what I went with for this recipe, and, as usual, I didn't measure accurately. But, since seasoning can be adjusted to taste, it should be fine.

Eggplant Flavored With Fenugreek, Nigella Seeds, Black Sesame Seeds, Black Pepper, Curry Leaf, and Peanut

It's been a while since I posted any new recipes here. I've been making some of the staple comfort foods that I've already posted here, plus, I've been lazy.

The never-ending title for this post is basically the ingredients list. Eggplant is eggplant: people love it or can't stand it. I am crazy about it, as can be seen from the zillion-odd eggplant recipes here featuring this gorgeous purple berry.

The spices bring in the kick that eggplant seems to lack. Also, cooking the eggplant just enough so it is tender but nor mushy brings some texture to this dish that can be appealing.

Ingredients
 6 Italian eggplants, sliced into long wedges
1 medium onion, sliced thinly

spice/flavoring:
1 tsp fenugreek seeds
½ tsp nigella seeds
1 tsp sesame seeds
1 Tbsp whole black peppercorns
6 to 8 curry leaves
2 Tbsp roasted peanuts

salt to taste
½ tsp turmeric powder
1 Tbsp freshly grated ginger
2 Tbsp vegetable oil for sautéing

Preparation

1. Toast the spice/flavoring ingredients on medium low heat till aromatic, just a few minutes, then cool a bit and grind to a coarse powder and keep handy
2. Heat the oil in a pan, add the grated ginger, turmeric powder, onions and the cut eggplant; sprinkle some salt, stir well and cook till partly done
3. Add in the spice/flavoring powder from step 1 and toss to incorporate well, continue cooking till eggplant is cooked to your liking
4. Garnish with cilantro and serve warm as-is or with a side of brown rice or quinoa

Slow Cooker Watermelon Rind Relish (Puli Pachadi)

Watermelon rinds being watery and edible and mild, it is used in quite a few Indian dishes. With its texture and taste bland enough like Ash gourd or Opo Squash or Chayote squash, it lends itself well to spicy dishes.

Puli Pachadi is a thick south Indian concoction made with tamarind, jaggery, ginger, and chilies; with or without the addition of grated coconut. One such concoction is Puli Inji (Tamarind Ginger) which is one of my favorites, the way my mom makes it.

Borrowing the idea of Puli Inji, I added watermelon rinds - just the white portions that kids discard usually. Most of the work is done by the slow cooker. The labor-intensive part is to salvage the rinds and cut even chunks out of them for this recipe.

Add the water melon rinds to the slow cooker along with enough of tamarind paste, grape molasses, apple cider vinegar, white vinegar, Thai red chilies, whole black pepper, and salt to taste. Slow cook on low for about 5 hours till the liquids congeal and thicken to ooze concentrated flavor.

Amaranth Leaves Thokku

Fresh amaranth leaves from the farmers market is something I am getting used to, but soon will have to let go as the fall rolls in and fresh produce tapers out when the farmers market closes for the season.

Thokku is a south Indian catch-all term that is used to refer to sautéed grated vegetables packed with flavor. My favorite is spicy Chilli Thokku, but, I make thokku out of just about anything, including Kohlrabi, Mango, Green Papaya Thokku which was all the rage last year and the year before when I canned a few jars of them.


Preparation:

1. Chop up the amaranth leaves finely, even run them in a blender till they feel pasty. 
2. Heat some oil in a pan, add some mustard seeds and when they pop, add the prepared amaranth; add in some salt, chili powder, turmeric powder, tamarind paste, white vinegar, and a hint of brown sugar and allow to cook over medium heat, stirring frequently
3. Continue cooking, adding a bit more oil as needed till amaranth is fully cooked and the flavors meld
4. Cool and store in a mason jar in the fridge, or can it in boiling water bath

Home-garden Zucchini Crispy Pan-fried

Summer was rather unseasonably hot here. Al fresco dining was a frequent option, to just hang out in the backyard and catch the evening breeze as the sun sets and the air cools a bit.

Fresh veggies and fruits, with minimal cooking was my goal. And this particular meal seemed to fit the bill perfectly, served buffet-style, a few weeks ago.

Some tender zucchini from the garden got made into these incredibly addictive crispy pan-fried slices. Coat the zucchini slices with some olive oil. Grate some Parmesan, combine it with some seasoning. Press the oiled zucchini slices into the seasoned Parmesan and pan-fry till both sides are crispy

Carrots and cucumber from the farmers market became Indian-style salads: Cucumber got tossed with some salt, cayenne pepper, lime juice and cilantro. Grated carrots got tossed with some grated ginger, salt, toasted cumin seeds, and lemon juice.

We had picked fresh blueberries at the farm, diligently working under scorching sun, thinking about seasonal migrant workers who usually take on this tedious job for minimal wages, and wondering all the costs that go into keeping the berries fresh when they arrive at the local supermarkets... Kids were truly appreciative of the labor and the incidental costs, which hopefully will make them more responsible and discerning consumers when they grow up...

Creamy Kohlrabi Au Gratin

At the risk of imitating a broken record, I must mention that I love kohlrabi from the tip of its gorgeous greens to the bottom of its knobby bulb, and can't walk by a bunch at the market without bringing it home.

One such bunch got made into this quick and simple Kohlrabi gratin. Casseroles and gratins are a fun vegetarian side for weeknight meals, but, this gratinée took center stage, supplemented by some hemp seed bread and a quick kale+feta salad. For the adults at least. Kids didn't seem that thrilled, but, I am not giving up...

Slice the Kohlrabi to uniform thickness for even cooking.

To speed things up on a weeknight, I par-cook the sliced kohlrabi in the microwave with a couple of tablespoons of water and a pinch of salt, covered, and then assemble the items in the casserole dish.

Some heavy cream and cheese, stirred with some salt and black pepper is all it takes to make this delicious kohlrabi gratin. I used a combination of smoked cheddar, Parmesan, and mozzarella, but any favorite cheese that melts and crsuts would probably be fine.

Since I was cooking in portioned single-serve casserole dishes, I baked them in a 400° F oven, for about 15 minutes till bubbly and then finished off under the broiler to get that top crust. Breadcrumbs optional - I used a small scoop of Panko breadcrumbs for the crusty topping on some but omitted it in others.

Cumin Seeds Berbere Cauliflower

Over the years, I've come to realize that some of the ingredients in the traditional dishes were not just randomly included: it seems like the age-old recipes factored in the benefits of the required ingredients and made up a formula for the rest of us to follow.

One such ingredient which is a staple in most Indian recipes is cumin. Besides being a digestive aid, it has antifungal properties, and is rich in iron. Powdered cumin with castor oil used to be a standard home remedy my mom gave us when we were young, for its laxative properties.

Anyway, I am rambling here... what I was getting at is that, while I do experiment with fusion cuisine, I also try to incorporate ingredients that I grew up with and use it in a sensible way. Or atleast, in a way that seems sensible  to me.

I have been using Berbere spice mix often lately as I have a goodish batch of it handy. Cumin seeds (jeera) with roast cauliflower is a simple and popular side dish in Indian cuisine. This time, I simply steamed the cauliflower partially so it is still firm, then sauteed with berbere spice mix, a touch of brown sugar, salt, and cumin seeds, plus chopped cilantro; then finished off by roasting it in the oven.

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

Dolma: Stuffed Grape Leaf Snack with Brown Rice

Dolmas come about often in my kitchen, but in various avatars each time. Stuffed Kohlrabi dolma, or stuffed Swiss chard dolma, and even stuffed Collard greens dolma are fun to make.

Now that grape leaves are handy in the backyard, the traditional grape leaf dolmas come about on and off. Blanching the grape leaves is the first step: just dunk them in boiling water for a few minutes and then plunge them in ice water to make them pliable and ready for stuffing.

The stuffing/filling, sometimes, is just leftovers that works well. And sometimes, it is tailor-made, like this time: a mix of chewy brown and wild rice with onions and dried fruits and nuts and Swiss chard from the garden.

Additionally, I steam the tightly wrapped filled dolmas; if steaming is not an option, then, place them in a pan with about half an inch of water and allow the water to boil, cover or weigh them down, and cook for about 5 to 8 minutes before serving.

I like them better as leftovers the next day, served at room temperature or chilled, with some tahini-yogurt-based dip.

Home-grown Creamy Potato Salad No Mayonnaise

Potato salad is potato salad. A picnic staple. A summer essential. A carb-watcher's nightmare. Unless I can restrict myself to a small forkful.

Anyway, we had these potatoes in the backyard that were ready to be dug up. Incidentally, the potato flowers are just gorgeous. I never stopped to smell them before, but now that I did, they didn't quite smell like anything, but that's beside the point... They were vivid and perky all the same.

And, there were the potatoes themselves. Not what some would call gorgeous or elegant, but more earthy, rustic, and quite misshapen. Something a consumer with high expectations would avoid picking out and paying for at their favorite green grocer's, but something that might go home from a neighborhood Farmer's market and sit in a wicker basket for photos and provide an interesting topic for offhand chats with friends.

Now, everybody has a favorite potato salad recipe. Or two. Or three. I don't have a favorite or a standard one. Since I turn up my nose on mayonnaise, that particular staple is out. Instead, I prefer thick strained Greek yogurt with some stone ground mustard and olive oil to start off the dressing. And then, whatever is handy gets thrown in, like, chives, green onions, thyme, along with a splash of red wine vinegar, lemon juice, and salt to taste. This time I added a teaspoonful of chipotle in Adobo sauce to the dressing and was pleased with the results.

I know, I should have diligently measured and written down the recipe for the dressing, but, I am a slacker sometimes, sorry about that. As always, if you like to try this recipe, just start off with the listed ingredients and adjust to taste. I like the potato salad creamy/juicy, not too dry, somewhat overdressed.

For the dressing:

Greek yogurt

Stone ground mustard, plus Dijon and yellow mustard to taste

Chipotle in adobo sauce

Olive oil

Red wine vinegar

Lemon juice, plus some zest

thyme

For the salad:

steamed potatoes

boiled eggs (optional)

finely chopped celery

grated pickles

shallots or purple onions, finely minced and sauteed to prevent the onion-breath syndrome

Kale and Potatoes Spiced with Turmeric and Berbere

Saag Aloo/Aloo Palak is an earthy staple side for rotis and rice, made with potatoes (aloo) and palak (spinach).  Aloo Mattar (potatoes+peas), Aloo Gobi (potatoes+cauliflower) are two other favorite sides that are ubiquitous in Indian homestyle cooking.

Hunks of pototoes are cooked till they are fork-tender but still retain their shape; along with any other seasonal greens or other vegetable, mildly spiced with turmeric, chili powder, and salt typically.

This time, for this kale+potatoes dish, I went with turmeric powder and berbere powder which I had some handy from my recent Injera bash.

Saute some garlic and onions, add the diced potatoes, some turmeric powder, salt and berbere powder, splash enough water, cover and cook till potatoes have softened a bit, then add the chopped kale, adjust seasoning and cover and cook till kale wilts. Remove the lid and cook till the dish comes together, stirring sparingly as needed.

Black Bean Hummus

Cinco de Mayo is always fun, especially when it is close to a weekend, extending the party.

This black bean "hummus" dip is easy to whip up if using canned black beans. I usually have a stash of pressure cooked beans in the freezer, not just black beans, but pinto, mayo coba, chickpeas, kidney beans, white beans... plus, home-made refried beans as well, so kids can make a quick burrito for themselves.

Nothing fancy here, just used black beans instead of chickpeas, and followed my usual hummus method using garlic, tahini, olive oil, lemon juice, and cilantro instead of parsley.

Kohlrabi and Green Papaya Thoran

Thoran is typically just a dry dish made using coconut and green chilies that are ground up and stir-fried with steamed veggies, topped with tempering of mustard seeds and curry leaves. Many of the vegetarian South Indian recipes here are based on this basic thoran.

Green Papaya and Kohlrabi don't have the same texture but they go well together when cooked, especially in this simple form.

Ingredients
4 cups finely diced green papaya and kohlrabi, peeled first
¼ cup dry grated coconut
3 green chilies, coarsely chopped
½ tsp black mustard seeds
¼ tsp cumin seeds
4 to 6 curry leaves (Murraya Koenigii) torn to small bits
1 Tablespoon vegetable oil

Preparation

1. Cook the kohlrabi + green papaya with enough water and salt till it is cooked through but not mushy, and no excess water remains (drain if needed)
2. Meanwhile, combine the green chilies and coconut in a blender and grind to a fine powdery paste
3. Tempering: Heat the tablespoon of oil in a small pan, when shimmering add the mustard seeds, when they pop add the cumin seeds and torn curry leaves, turn off heat and keep handy
4. When the veggies are cooked through and dry, stir in the coconut+chilies, then top with the tempering
5. Stir well and serve as a side with brown rice or even flax-and-whole-wheat roti

Pumpkin Seed Chard Pesto with Carmen Pepper and Alma Paprika

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.

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.

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.

Dubu-Jorim: Spicy Chili Onion Braised Tofu

There are versions of this spicy chili onion tofu dish in Korean, Japanese, Chinese, even Indian cuisine where tofu is usually substituted with paneer (bag cheese). As always, the recipe here is adapted to my taste, so adjust the chili/heat to your palate.

The spicy onion chili tofu comes together quickly and is a fine addition to a simple Bibimbap bowl, along with some braised or steamed greens and veggies, plus fried eggs.

Although this recipe uses fried tofu, if fresh block of firm tofu is all that's available, it is just a quick step to make crispy pan-fried tofu without all the oil and deep-frying. Simply press the block of fresh tofu to squeeze out excess water, cut into cubes, pat dry, and dust with seasoned corn starch (I typically add chili powder, garlic powder, and salt for flavor; plus a pinch of brown sugar for caramelization and color). Pan-fry on a medium hot cast iron skillet flipping to cook all sides till crisp on the outside.

Ingredients:
12 to 16 oz. Fried tofu, cubed
1 large yellow onion, sliced thin
2 green chilies, chopped finely
1 Tbsp crushed garlic
1 tsp brown sugar
1 Tbsp sesame oil


For the Chili Sauce:
1 Tbsp fried chili in oil
1 Tbsp Sambal Oelek
2 Tbsp Braggs Liquid Aminos
2 Tbsp rice vinegar
2 Tbsp white vinegar
1 Tbsp finely grated ginger
¼ cup water

Preparation:

1. Combine the chili sauce ingredients, stir well and keep handy
2. Heat the oil in a pan, add the onions, chopped green chilies, crushed garlic, and brown sugar; saute over medium heat till onion caramelizes
3. Add the chili sauce and simmer till it reduces a bit and thickens
4. Stir in the tofu, cover and allow to simmer some more till the flavors are absorbed by the tofu and it gets a rich thick coating of the sauce all over
5. Remove from heat, garnish with sesame seeds and chopped spring onions

Pan-fried Sunchokes aka Jerusalem Artichokes

Much like taro root, sunchokes might cause severe gas and bloating in some with its inulin content, especially when served raw. Of course, each person's tolerance varies but I enjoy these sunchokes (and taro) only occasionally and only in small doses, even though I love the flavor and texture when they are pan-fried or roasted.

With a texture like potatoes and taste like artichokes, this unique tuber lends itself to mashing, pureeing, baking, frying, roasting...

Par-cooking them and then roasting them in the oven cut into shoestring "fries" much like potatoes is a quick and easy way to serve this. But, my preferred way to cook is pan-frying with a touch of balsamic vinegar and spices to crisply caramelize the outsides and have a soft-cooked inside.

Simply peel and chop them into slices, and par-cook them in the microwave or steamer till slightly-tender but not mushy.

Heat olive oil in a cast-iron skillet and arrange the cooked slices in a single layer. Add a splash of balsamic vinegar, smoked paprika, salt, and herbs if preferred (rosemary and oregano from the garden comes in handy sometimes).

Allow the bottom side to crisp and brown a bit and then flip them to cook the other side, adding a splash of balsamic vinegar and a sprinkle of brown sugar, if preferred.

Garnish and serve warm with brown rice.

Japanese Yam "Fries"

With its rich deep magenta skin and white-ish insides, the Japanese yam looks quite stunning when cut open. The mildly sweet flavor and potato-like texture makes it an ideal candidate for making fries. Rather than deep frying in oil, it can be oven baked or pan-fried.

This time, as it was a small batch, and my pan was just the right size, I went with shallow pan-frying.

Peel and cut the yam, immerse in water and par-cook in the microwave for about 4 minutes, drain and pat dry.

Heat a tablespoon or so of oil in a cast-iron skillet, arrange the par-cooked yam pieces in a single layer, sprinkle with salt and chili powder, allow to sit and brown on one side.

Turn them over to brown the other sides as preferred.

Serve warm.

Roasted Amber Cup Squash with Israeli Ptitim

Unlike its giant cousin moghrabiah, which I cook on and off, Ptitim or Israeli Couscous, as it is labeled in the markets here, has become a staple in my kitchen. Especially because of quick cooking time in rice cooker: just 1:1 ptitim:stock, with some olive oil, herbs, and spices in the rice cooker and it is ready to eat.

I was fascinated by the variety of squashes at the farm and picked up quite a few, ambitiously determined to cook them over the autumn weekends before they start decomposing.

A couple of squashes and Cloud 9 eggplant, some kale, tomatoes and peppers from my garden made weekend cooking a lot more fun over late summer and early fall.

Having grown squash in my garden and finding it heartbreaking to see only a handful get pollinated and bear fruit while the other flowers simply ended up boosting my summer salads, I have a weakness for these beauties.

The Buttercup squash from my garden, as well as Sweetmeat squash, barely bore a couple despite me waking up early and meddling with the flowers to try to get them going some days.

Anyway, Amber cup squash has thin-ish edible skin, with a golden orange flesh that is on the sweet side. This time, I partially peeled the skin and cubed them for roasting.

Along with Japanese eggplant, red onions, and green bell peppers, the Amber cup squash was tossed in olive oil and roasted in a 450°F oven for about 20 to 25 minutes.

A splash of lemon juice and olive oil, a dash of salt, and a pinch of pepper tossed with the cooked ptitim, topped with roasted Amber cup squash and onions and eggplant and bell peppers, and maybe some feta, makes a sumptuous Fall dinner.

Kohlrabi Oven Fries

Since Kohlrabi is juicy, it is not easy to make it into crispy fries. Perhaps dusting with flour and deep frying at the right temperature can get it close to home fries. But, I suspect it will still remain a bit soggy.

Anyway, I wasn't going to deep fry. So, I oven baked these kohlrabi sticks. Not quite thin as shoestrings, but not quite chunky as wedges. Adjust the cooking time for the size of the cut kohlrabi.

With a mildly sweet flavor that is delicate, kohlrabi bulbs have quite the crunch when tender, almost like a crisp apple. I like to toss them in slaw and salads along with tart apples and baby red radishes.

The basic idea is not very different from roasting potatoes: Place in a roasting pan in a single layer, drizzle with oil or spray some oil, sprinkle salt, a dusting of brown sugar (for caramelization) and paprika. Bake in a 440°F oven for about 50 minutes depending on how thick-cut the "fries" are; flip halfway to brown all sides.

I let mine char a bit - I'd like to say 'on purpose' as burnt foods can bring out some delicious flavors if done right - but, sadly, I just ignored the timer's beep and let the fries sit in the oven too long after the oven was turned off.

Purple Yam Ube Oven-Roasted Fries

Filipino Purple Yams, Ube, promptly show up at the local Asian market during season every year. They have a gorgeous purple flesh and a delicately sweet taste, primarily used in desserts.

Since I am not fond of desserts much, I went with a simple oven-roasted purple yam fries. Tossed in coconut oil with a dash of salt, single layer in a roasting pan, in a 425°F oven for about 15 to 20 minutes. That's it. A perfect Autumn snack ready in no time.