Cream of Kale Soup

With nicknames ranging from "Power Soup" (no guesses who picked this one) to "Brown Slime" given at home, this filled-with-green-goodness soup is one of my favorites, even if kids drink it reluctantly every time I make it. Fifteen more times and am sure they'll end up loving this soup.

Pressure cook some greens - kale, mustard greens, spinach - with celery, onions, garlic, and mayo coba beans. Then, run it through the blender to make a smooth mush. Then, strain it to remove pulpy lumps for a smooth texture.

At this point, stirring in cream and simmering gently should be fine. But, since I like to use my slow cooker to keep the soup warm and ready for dinner when I come back from work, I poured the strained soup into the slow cooker one morning and let it slow cook till dinner time. Around the 8-hour mark, some heavy cream was stirred in, plus dried basil (I use freeze-dried which feels intense fresh), dried parsley, dried oregano and continued till the slow cooker is done.

Cook longer if preferred for the soup to come together with a creamy  warmth. I start it first thing in the morning and let it slow cook till dinner time - about 12 hours - in the slow cooker.

With a few slices of Pumpernickel bread, the kind made according to "old world methods, utilizing a slow-rise process", from Trader Joe's. Of course, the name "Pumpernickel" itself has fun origins that we talk about every time we eat this bread.

An alternative origin of "pumpernickel" is nearly as strange, if somewhat less savory. "Pumpern" was a New High German word similar in meaning to the English "fart" (so chosen because, like the word "achoo," it imitated the sound it described), and "Nickel" was a form of the name Nicholas, an appellation commonly associated with a goblin or devil (e.g., "Old Nick" is a familiar name for Satan). Hence, pumpernickel is the "devil's fart," allegedly a reference to the bread's indigestible qualities and hence the effect it produced on those who consumed it. (Some word fanciers have claimed that "pumpern" refers to the sound produced by thumping on a loaf of pumpernickel, but that explanation is extremely unlikely.) 

With winter firmly here, the old slow cooker gets a lot of use with stews and soups; quick one-pot meals come about often as well, like casserole and roast vegetables.

Chicken Enchilada with Spinach and Beet Greens

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.

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.

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

Ube Purple Yam and Chipotle Naan with Spinach Jackfruit Seed Curry

Purple yam or Ube aka 'Filipino yam' thanks to its popularity in Filipino desserts is one of those hard-to-resist produce when I come across it at the Asian stores. They are perfect as oven-baked or pan-cooked "Fries".

Since I am not fond of desserts much, Ube got incorporated into a savory dish again this time.

Chipotle in adobo sauce has a wonderful smokiness with  just the right amount of heat balanced by the vinegar and sugar in the sauce. I love to add it into many unconventional dishes. Simply grind a can of chipotle in its adobo sauce - seeds and all - into a fine paste and keep it handy in the fridge.

Cooked and mashed Ube purple yams added that touch of mild sweetness and lovely lilac color to the inside of the naan. Chipotle brought in some mild heat and ruddy shade to the outsides.

I also added some dried fenugreek leaves (methi) and minced garlic to make this a flavor-packed naan.

Naan dough started the same a usual - all purpose flour with yeast - but, I decided to add a touch of coconut flour and flax meal... and simply mix in the mashed ube and chipotle paste, salt to taste, fenugreek leaves, if using.

This time, I served it with a simple saag made with spinach and jackfruit seeds, flavored with garlic, ginger, chilies, and tomatoes.

Ingredients
1 cup cooked mashed purple yams
½ cup coconut flour
¼ cup flax meal
2 Tablespoon chipotle paste
2 Tablespoon minced garlic
2 teaspoon salt (less if preferred)
2 Tablespoon dried fenugreek leaves
2 Tablespoon olive oil
½ cup warm milk
4 teaspoon active dry yeast
½ cup warm water
3 cups all purpose flour

Preparation

1. Sprinkle the yeast in warm water and allow to bloom for a bit
2. Meanwhile, combine the dry ingredients, using only 2 of the 3 cups of all purpose flour, and stir well
3. Scald the milk, then combine it with the wet ingredients including chipotle paste and mashed ube, as well as the yeast mixture
4. Add the wet ingredients to the dry ingredients and knead to a smooth elastic dough, adding water or flour as needed to get the right soft consistency; coconut flour being high in fiber content might soak up more water, so add water accordingly
5. Ball it up and place it in bowl coated with oil, turn and coat the dough with oil, cover and set in a warm place to rise and double in volume
6. Divide the risen dough evenly into 12 balls
7. Roll each ball to quarter inch thick, fold in half once to form a semi-circle, fold in half again to a rounded triangle, and roll again to ¼ inch thick naan
8. Cook in a very hot cast-iron skillet, brush one side with water and place that side down on the hot skillet; wait till bubbles develop on the top surface
9. Flip and cook the other side till done and optionally brush with ghee if preferred

Kale and Spinach Saag Paneer

Kale can be quite crunchy and reluctant to give up its structural integrity even when cooked to a mush. But, the texture and flavor it brings to the original spinach recipe, called Saag Paneer, is wonderful.

For smoky spiciness, and since fusion cuisine is my signature and preferred style, I brought in some chipotle in adobo sauce plus some lemongrass to spice up this Indian staple.

Paneer can be homemade or store-bought. Several online resources show a step by step procedure for making paneer at home-- it does take time, so, plan ahead. However, many Indian stores sell packaged paneer which works just as well.

Sometimes I saute the paneer cubes before adding it to the mix, but I omit this step here-- the clear blandness it brings balances the spiciness of the kale and spinach mix.

Ingredients
4 cups finely chopped fresh kale
2 cups chopped frozen spinach, thawed

spices and flavoring:
1 chipotle chile, finely chopped, in about 1 Tbsp of adobo sauce
a bit of crushed lemongrass or 1 tsp of lemongrass powder
1 Tbsp grated ginger
1 Tbsp garam masala powder
1 tsp brown sugar
1 Tbsp lemon juice

¼ to ½ cup heavy cream
1 cup cubed paneer (more if preferred)

salt to taste
1 Tbsp ghee or coconut oil or olive oil

Preparation

1. Pressure cook kale and spinach with some salt
2. Blend the kale and spinach to a mush
3. heat oil/ghee in a pan, add the spices and flavoring ingredients, mushed kale+spinach, stir well and allow to simmer gently
4. Slide in the paneer (sauteed or plain) and simmer a bit more
5. Off heat, stir in heavy cream, a little at a time, to desired consistency and flavor
6. Optional Tempering: heat ghee or oil in a pan, break some dried red chiles and add to the hot oil, add some cumin seeds; remove from heat and add to the dish before serving

Slow-cooked Chicken with Pan-seared Carrots and Leeks Spinach Salad

The Crockette® by Rival is a tiny 1-Quart slow cooker that was a garage sale find a few years ago and now has become my favorite cooking apparatus. With very little time left for cooking elaborate meals on weeknights, I look for short-cuts and prepare-ahead methods without sacrificing the variety or taste of our meals.

Before I hit the bed, I throw in a couple of small chicken breasts with some favorite rub or herbs into the Crockette and leave it on all night. With only one setting, and its unique ability to never dry out and burn the foods, this slow cooking renders the chicken breasts superbly moist, flaky, and tender by next morning. And sometimes, I've forgotten to unplug it when I rush off to work and it still keeps the chicken perfectly done till dinner time that evening.

I like to combine this juicy fall-apart chicken with a fresh warm salad for a filling weeknight meal. Carrots and leeks cooked in a high heat cast-iron skillet gives the charred rich flavor. Toss the hot carrots and leeks with a bunch of baby spinach leaves and allow the spinach to wilt a bit. Drizzle with red wine vinegar if preferred.

Barley, Lentil, Chickpea, Spinach Stew

Four simple powerhouse ingredients - chickpea, lentils, barley and spinach, plus some onions, garlic and tomatoes come together for this flavorful, hearty winter stew.

I cook barley in a rice cooker: 1 part barley to about 3 parts water or stock. I like to stock up on dry beans, soak and pressure cook them in batches and freeze them for later use. so, there is usually about 3 or 4 varieties of cooked beans in the freezer, ready to be used.

Brown or green lentils have a full-bodied flavor and don't get too mushy when pressure cooked, which adds to the texture of the stew.

I like the nutty crunch that the cooked barley adds as well.

Sometimes, I use Kale in addition to (or instead of) spinach in this recipe.

Ingredients
1 cup cooked barley
2 cups cooked brown or green lentils
1 cup cooked chick peas
10 oz frozen chopped spinach
3 cups fresh kale, chopped finely
2 cups vegetable stock or water

3 to 4 dry red chilies
1 medium onion diced
1 cup canned diced tomatoes
1 cup tomato sauce
1 Tbsp chopped garlic

2-inch piece of Indian Cinnamon bark
1 black cardamom
2 medium bay leaves

1 tsp turmeric powder
1 Tbsp paprika powder
1 Tbsp coriander powder (optional)
salt to taste

Preparation

Combine the ingredients in a pressure cooker and cook till first whistle, turn off and allow to cool and release pressure a bit.

Open the lid when safe and simmer the stew in the pressure cooker for a few minutes till desired consistency.

Adjust flavors, garnish and serve with home-made herb dampers or Indian flatbreads.

Spinach, Cauliflower, Potato Soup with Pumpkin Rounds

Now that wintry weather is here, the sun absconding for months at a stretch, the dinners lean towards hot casseroles, soups, and fresh-from-the-oven rustic breads/rolls/dampers... there is no set combination, really. Whatever I can throw together and we are in the mood for. One of my favorites is meatless Borscht.

Creamy Cheesy Broccoli Soup is a favorite with the kids, along with Sour Dough or Rosemary-Potato Bread. Tomato Florentine with Cheese Bread. Chunky Fusilli/Rotini/Radiatori Pasta with Vegetables Soup and Herb+Olive Dampers.

The quick breads and rolls and dampers come in handy for weeknight meals. And, of course at times, artisan bakers have done the work and I just bring one of their creations home and heat and serve. I found myself addicted to Pugliese bread for a while, along with Borscht...

The Spinach, Cauliflower, Potato Soup here is quick and simple. To cut down on cooking time, I par cook the potatoes in the microwave for about 5 minutes before adding it to the soup.

Ingredients
2 medium potatoes, peeled, diced, par-cooked
2 cups fresh baby spinach leaves
1 cup cauliflower florets
1 tsp turmeric powder
1 tsp Madras Curry powder
1 tsp coriander powder
4 cups vegetable broth/stock
2 cups water
½ cup evaporated milk (optional)
salt to taste
arrowroot powder (or cornstarch) as needed for thickening


For the Pumpkin Rounds:
2½ cups flour
3¼ teaspoon baking powder
½ tsp chopped herbs
4 Tablespoon Smart Balance Omega Butter Light (or butter)
1 egg
3/4 cup pureed pumpkin

Preparation

1. Soup: Combine the vegetables (except spinach), broth, water, spices and a tsp of salt in a large pot and bring to a boil; simmer at medium-low heat till cauliflower is tender; adjust seasonings to taste; add the spinach leaves, cover and simmer for a few more minutes; thicken as needed; off-heat stir in the evaporated milk, if using
2. Pumpkin Rounds: Pre-heat oven to 415°F; Cut in the butter into the flour+baking powder to form fine crumbs; Make a well in the center and add the beaten egg and pureed pumpkin, knead the dough till smooth; Roll it out on a dusted surface to about 2-inch thick and cut small rounds; Place in a greased cookie sheet and bake for 15-20 mins till tops are golden and insides are done

Spinach, Quinoa, Onion Sprouts, Beet and Carrot Salad

It seems like I've been making the usual staples and some of the simplest foods lately. The home-garden is just beginning to establish again. It has been a very wet Spring, too chilly and overcast, but, hopefully the plants will do all right this Summer and gift us with their bounty.

We just threw some onion seeds on the ground saved from last year and a beautiful bunch of onion sprouts have come up, which we've been topping salads with and layering in sandwiches.

I cooked the quinoa with some fresh mint leaves from the garden. The dressing is my favorite Agave Nectar + Sambal Oelek:

1 Tbsp Sambal Oelek
1 Tbsp Agave Nectar (more if preferred sweeter)
1 tsp freshly grated ginger (less if preferred)
3 Tbsp Pomegranate red wine vinegar
8 Tbsp Olive oil (more or less)
salt to taste

Layer the spinach leaves, grated carrots and beets, quinoa, onion sprouts, cranberries, almonds or walnuts, drizzle some dressing and enjoy.

Stuffed Chicken Breast with Mole Sauce

Some leftover mashed potatoes and a handful of fresh spinach leaves came together for this filling. The sauce is based on my version of the Mole Sauce shared almost 4 years ago, but, just a bit different.

Ingredients
2 medium boneless, skinless chicken breasts
1 cup thick mashed potatoes
1 cup tightly packed baby spinach leaves
1 or 2 Tbsp finely diced red onions or shallots (optional)
½ Tbsp Smart Balance Omega butter (optional)


for the Mole-ish sauce:
2 cup stewed diced tomatoes
½ cup full-bodied red wine* (or a favorite that you prefer to cook with)
1 Tbsp dark cocoa powder
½ medium onion diced finely
½ cup water (as needed)
1 tsp cayenne pepper powder
½ tsp oregano powder
½ tsp cumin powder
½ tsp coriander powder
1 Tbsp brown sugar
salt to taste

*I use Gato Negro Shiraz for sauces as it is usually handy, but I also like to use Port (tawny) for cooking sometimes. The alcohol cooks off anyway, so, any good wine is fine.

Preparation

1. Pre-heat the oven to 400°F
2. Chicken: Pound the chicken breasts flat and marinate them in red wine vinegar if preferred for about 10 or 15 minutes while assembling the rest of the ingredients
3. Filling: Combine the potatoes and spinach with some salt (and any additional herbs, seasoning if preferred) to make a thick mass for filling the chicken breasts
4. Prepare: Line a cookie sheet or baking tray with Aluminium foil, lay the chicken breasts flat, add just enough filling to be able to fold over, dot with butter, fold over the chicken breast and hold with a toothpick; dot with butter (or brush some on) on the outside
5. Bake: Cover with another piece of Al foil and bake in the 400°F oven for about 20-25 minutes or so till juices run clear and internal temperature is over 165°F; remove foil and cook for another 10 minutes or so, remove from oven, let it rest a few minutes;  it is a bit tricky to check temperature when filling is in, but, as long as the thickest part of the chicken breast registers 170°F, I am satisfied; 
6. Sauce: Meanwhile, combine the sauce ingredients in a pan and cook till reduced to 2/3rds its initial volume; purée in a blender to desired smoothness, return to pan and continue cooking till sauce is reduced to the desired thickness. (I prefer the sauce not too runny)
7. Serve: Optionally, heat a teaspoon or so of oil in a pan and brown the chicken breasts on the outside before serving with the sauce

Chicken Breasts Stuffed with Mustard Greens and Bergenost Cheese

Much like classic Chicken Kiev, Chicken Cordon Bleu, this is stuffed chicken breast dish. Stuffing can be anything - like the Pesto Sun-dried Tomato Feta Chicken, or greens and cheese as in this recipe.

Any favorite cheese would work. I had a small chunk of buttery Bergenost, some (non-smoked) Gouda, and some Colby-Jack which is what I ended up using. A combination of fresh mustard greens, Swiss chard and baby spinach leaves worked well. But, any favorite greens would be fine, I'm sure.

These Chicken Breasts Stuffed with Mustard Greens and Cheese are served here with Asparagus Salad.

Ingredients
2 boneless skinless chicken breasts (even-sized for uniform cooking)
a handful of greens - mustard, chards, spinach
Bergenost, Gouda, Colby-Jack cheeses
salt and pepper to taste
a few teaspoon olive oil, or canola oil, or butter if preferred
marinade: red wine vinegar (optional)

Preparation

1. Pre-heat the oven to 400°F
2. Marinate the chicken in red wine vinegar for 15-20 minutes, if preferred
3. Slit the chicken breasts to make a pocket into which the stuffing can be introduced
4. Stuff with cheese and greens, season with salt and pepper, place in a baking sheet, brush with oil, cover with Aluminium foil and bake at 400°F for about 25 minutes
5. Remove the foil, brush with oil cook uncovered for another 8-10 minutes
6. Check for doneness - juices run clear, internal temperature is 170°F
7. Optional: Before serving, heat oil in a pan and brown the sides to desired richness

Spinach & Napa Cabbage Eggless Croquettes

Vegetable croquettes with dipping sauce or chutney can be a wonderful appetizer or snack. Typically, potatoes and carrots are mashed with some spices and binding agent (usually eggs), possibly breadcrumbs for crisp crunchy skin, and deep fried.

This recipe uses home-garden veggies: spinach, spring onions, and radish; plus some Napa cabbage and carrots; no eggs, just heels of bread loaves, rice flour, and water for binding.



As I often mention, à la Owl in Tearwater Tea, the heels - the end-slices of sliced bread loaves - loathed and discarded cruelly by one and all, have a sad fate indeed. Which is precisely why I like to use them for binding, even for making breadcrumbs and croutons.

For a quick Father's Day snack, I served these vegetable croquettes with fresh home-garden mint chutney.

Ingredients
1 cup finely chopped Napa cabbage
½ cup finely grated carrots
1 cup chopped fresh spinach leaves
optional: finely grated radish and chopped radish greens
2 or 3 end slices of bread loaf
¼ cup rice flour (more or less)
1 Tbsp smoked ground paprika
1 Tbsp ground black pepper
1 Tbsp coriander powder (optional)
salt to taste
water as needed (a Tbsp at a time)

Canola oil for deep frying

Preparation

1. Combine the ingredients and knead to a soft dough that can be shaped into small logs
2. Deep fry in oil till golden brown and cooked through on the inside

Mint Chutney

2 cups fresh mint leaves
¼ cup pickled jalapeno rings (less if preferred), with a bit of the vinegar it is pickled in

Combine the ingredients and blend till smooth, adding a little water if needed. Serve fresh.

Tomato Florentine Soup

This hearty Tomato Florentine Soup is one of the few soups the kids seem to enjoy, and along with grilled cheese sandwich, it makes a quick and easy weeknight meal on cold nights. And considering we were a bit under the weather, what with it being stormy and all for a few weeks now, this Tomato Florentine was begging to be made.

For a quick recipe, I use canned tomatoes, but, when in season, fresh tomatoes stewed and strained would be great, even if a bit elaborate and tedious.

Ingredients
1 can stewed diced tomatoes
2 garlic cloves finely minced
1 small onion, finely minced
2 or 3 tsp dark brown sugar, adjust to taste
1 to 2 tsp smoked paprika
1 cup cooked pasta shells (or more if preferred)
2 cups fresh spinach leaves, chopped
1 Tbsp olive oil
1 to 2 tsp corn starch or arrow root powder for thickening

water as needed
salt and black pepper as needed

Italian Spices: basil, marjoram, oregano, thyme, or any other favorite combination; about 2 tsp each or adjust to taste. I prefer more basil and marjoram, and not as much oregano and thyme, as kids find oregano overpowering.

Garnish: chives, spring onions

Preparation

1. If using canned stewed tomatoes, run in the blender briefly and strain to get a smoother soup, without chunky pulp
2. Sauté the onions and garlic in olive oil, add the tomatoes, spices, spinach, some water, cover and allow to simmer
3. Adjust salt, brown sugar, and black pepper to taste, toss in the cooked pasta shells (or other favorite pasta), and simmer some more
4. Make a solution of corn starch and water, add to simmering soup, while stirring constantly, to thicken as needed
5. Garnish with whatever is handy; I like chopped chives and spring onions as they are readily available in the garden, as are the fresh spinach leaves :)

Easy Spinach Casserole

This is an easy, no-fuss mid-week dinner, hot and fresh from the oven, that can be enjoyed on its own, or served with some breads - maybe olive ciabatta or French bread, or even naan or roti.

Ingredients
1 pkg (about 14oz-16oz) frozen cut spinach, thawed and squeezed dry

1 can cream of celery soup, undiluted
1 Tbsp distilled white vinegar
1 Tbsp red pepper flakes
1 Tbsp garam masala paste

cooking oil spray
salt to taste

Optional: roasted red peppers, marinated onions and ginger

Preparation

1. Preheat the oven to 375°F
2. Combine the cream of celery, vinegar, red pepper flakes and garam masala paste, stir well, then add the spinach and mix well
3. Spray an oven-proof casserole dish or a pan with some cooking spray, pour the mixture into it and bake in 375°F oven for about 25-30 minutes, till bubbly and spinach is cooked to your liking, checking to make sure the top doesn't get too dry

Palunga Ko Saag

The recipes from Nepalese Kitchen by Loke Rajye Laxmi Devi, my newest addition thanks to D, has many simple recipes that are pretty close to Indian cooking. North Indian, I should specify. South Indian cooking is quite a different experience altogether.

This Palunga Ko Saag (Lightly spiced spinach) is one of the simplest recipes from the Nepalese Kitchen, which is quite close to a saag recipe I make pretty often. Primary difference being, the use of mustard oil and ajwain (caraway), whereas I use gingelly oil and jeera (cumin).

Ingredients
1 pkt frozen whole leaf spinach (fresh is good, adjust cooking time)
½ teaspoon caraway seeds
salt to taste
3-5 whole dry red chillies, slit and broken
2 Tablespoon mustard oil

Preparation

1. Heat the oil in a cast iron pan
2. When smoking, add the caraway seeds and chilies
3. Add the frozen spinach, as-is, unthawed, some salt, toss well to coat the spinach with the oil
4. Cover and cook till spinach is just done
5. Serve with roti, or plain Jasmine or Basmati rice

Easy Spinach & Cheese Casserole

This is a simple spinach casserole recipe, but, any other vegetable can be used to make a delicious sizzling hot casserole for a mid-week dinner, especially on cold, soggy Spring evenings.

I prefer frozen cut spinach as it is par cooked and I simple have to get it ready by microwaving for a few minutes. Zucchini, summer squash, eggplant, even simple carrots+potatoes+peas make good casserole. Adjust the cheese combination to suit your tastes. I like to go light on the cheese, just enough to bind it all together. Top with some of the reserved cheese and broil towards the end to give a crisp topping.

Ingredients
½ cup Egg Whites*
4 cups cooked chopped spinach, drained well
1 small onion sliced thinly
1-2 cloves of garlic minced finely
½ cup colby jack or aged cheddar, shredded†
½ cup part-skim mozzarella, shredded†
¼ cup crumbled feta
salt to taste

*I use All Whites® liquid egg whites that is fat free and cholesterol free
†I like local Tillamook cheese blocks that I can grate as needed; already shredded packaged cheese usually have additives "to provide non-agglomerating properties" as they label on the package which makes me shudder a bit, even if the additives are food-grade and potentially nutritive :) Besides, it is cheaper to get a huge hunk of cheese than buy small quantities packaged for quick serving...

All right, enough with my discourse... here's the simple recipe.

Preparation

1. Heat the oven to 450°F
2. Combine the ingredients in a casserole dish, stir well, cover with a foil and bake for about 20 minutes, checking often to see if the cheese is bubbling enough for your tastes and if the egg is cooked through
3. If preferred, top with ready-made french fried onions, or pan-fried onions, and broil for a few minutes at the end, just like for green bean casserole
4. Serve warm with ciabatta-olive bread or enjoy it on its own

Spinach Artichoke Dip

This spinach artichoke dip is another of our quick fixes for snacks on weekend afternoons and since it is such a simple recipe I guess I didn't get around to posting it so far... and, it is versatile enough to be adjusted to taste - add as much or as little cheese, more chilies if needed. And, most of the ingredients are out of a box - simply blend together, bake in the oven for a bit and serve sizzling hot.

I like to have it with rustic* tortilla chips or pita chips. But, any ready-made tortilla chips would be fine too...
*rustic, in my case, simply means I tore up some slightly old (high-fiber, low-carb) tortillas or pita pockets, sprayed them with some cooking spray and toasted them in the toaster oven till crisp :)

Ingredients
½ block silken tofu
1 cup chopped frozen spinach, cooked per package and drained
3-4 pickled jalapeno rings
½ cup artichoke hearts
½ cup grated mozzarella and colby jack cheese
salt to taste
chopped spring onions and cilantro for garnish (optional)

Preparation
Simply blend all but the cheese, stir the cheese in (reserve some for topping), bake in a 400°F oven for about 8-10 minutes till cheese bubbles. Stir well before serving.

Piping hot dip from the oven on a cold wet afternoon with freshly crisped tortilla or pita chips, and some cardamom chai... mmmm... simple pleasures...

Chicken Hariyali

A few years ago, on our way from Delhi to Jaipur, we stopped at a roadside dhaba and D ordered their murg hariyali which is chicken (murg) in green (hariyali) sauce without knowing much about it. As it turned out, he loved it, said it was delicious and spicy.

In those days I did not eat or cook chicken, so, I just took his word for it. Now that I started cooking chicken for him, and take a bite or two to test the flavors, I've been making many different versions of chicken in some sauce.

This recipe is not traditional, and as always, I took some epicurean-license to suit our tastes. The green sauce is usually puréed spinach, but, I added some coriander, tiny bit of mint, jalapenos and some spring onions.

Ingredients
2-3 boneless skinless chicken breasts cut into bite-sized chunks
salt to taste
2 Tbsp canola oil
marinade: some of the hariyali sauce mixed in some plain yogurt
1 cup coconut milk or evaporated milk
cilantro and spring onions for garnish

For the (hariyali) green sauce:
2-3 cups packed cleaned fresh spinach leaves
(or 2 cups chopped frozen spinach leaves, thawed and drained)
1 Tbsp dry mint (or, ¼ cup fresh mint leaves)
2 cups finely chopped coriander/cilantro leaves
¼ cup finely chopped spring onions
2 Tbsp fresh grated ginger
1 medium onion finely sliced
1-2 inch sticks of dalchini, indian cinnamon sticks
1 clove
1 star anise
1 jalapenos or green chili, finely chopped

Preparation

1. Hariyali Sauce/marinade: sauté the spinach, mint, coriander if using fresh, then combine the rest of the ingredients and blend to a smooth paste
2. Toss the chicken chunks in some of the hariyali sauce with some plain yogurt and allow to marinate for about 30 minutes
3. Meanwhile, heat a little of the oil in a pan and sauté the onions; then, pour the rest of the blended sauce and allow to simmer, adding some coconut milk or evaporated milk as desired and turn off when thickened a bit
4. Heat the oil in another pan, drain some of the marinate and cook the chicken till almost done, then transfer it to the simmering sauce, and allow them to simmer together till chicken is fully cooked
5. Alternately, throw the chicken in with the simmering sauce and cook them all together. (I prefer not to do this as it takes longer to cook the chicken in the sauce and this sort of degrades the coconut milk a bit for my tastes)

Adjust salt to taste and garnish as desired

If preferred, replace chicken with chunks of potatoes and soya nuggets to enjoy a delicious vegetarian version. (Same goes for chicken in guaje sauce - just savor the sauce the vegetarian way by replacing chicken with potatoes, soya nuggets or even some bell peppers, summer squash and eggplant)

Cauliflower & Spinach Yogurt Soup

This cauliflower and spinach dish can be served as a slightly thin but chunky soup or as a fairly thick curry with coconut-rice or naan. What I like about this version is the splash of yogurt to add some creaminess in the end.

Bell peppers, carrots, even potatoes are a great way to make this soup hearty, if preferred.

Ingredients
½ cup cooked/canned) garbanzo beans*
2-3 cups cauliflower florets
2-4 cups baby spinach leaves, cleaned
6 cups vegetable stock**
1 small yellow onion diced finely
4-6 garlic cloves, minced finely
2 Tbsp fresh grated ginger
1 cup diced tomatoes (canned or fresh)
2 Tbsp Madras curry powder
1 tsp cayenne pepper powder
1 tsp black pepper powder
1 cup fat free plain yogurt
chopped spring onion for garnish
1 Tbsp canola oil
salt to taste
* 1 cup if making into a thick curry, reserve half of it for thickening
** or bullion cubes dissolved in water per package directions


Preparation

1. Heat the canola oil in a pot, add the onions, ginger, garlic and sauté till aromatic and onion gets translucent
2. Add the rest of the ingredients, except yogurt, stir well, cover and cook till cauliflower is done but nor mushy; adjust salt to taste
3. If serving as a thick curry, puree or mash the reserved garbanzo beans and cook till thickened to desired consistency
4. Beat the yogurt till slightly creamy, keep handy
5. Before serving, stir in some yogurt to desired proportion (I like a generous ½ cup of yogurt per 2½ cups of soup) and garnish with chopped spring onions

Warm Spinach Salad

This Greek-style Spinach Salad is easy and quick to make, and is best when served warm. Baby Spinach leaves are ideal for this salad. I like to sauté the red onions just a bit and toss it in with the baby spinach before serving. The dressing is warm and light as well. This wilts the baby spinach just enough to make it juicy yet retain the crunch, and not get it soggy and mushy.

I do not use croutons for this salad, but, if preferred, some home-made croutons from baguette or Rosemary Potato bread or Olive Ciabatta bread would be a good addition.

Ingredients
Baby Spinach leaves, cleaned and ready to serve
Feta, crumbled lightly -or- fresh grated Parmesan
Toasted Pine nuts -or- Toasted Sunflower seeds -or- Toasted Walnuts
Some diced or sliced Red onion

Dressing:
1 Tbsp Sherry or Red Wine Vinegar**
3-5 Tbsp Olive oil, as needed
1 small garlic clove, crushed
freshly ground black pepper to taste
salt to taste

**For a variation, can use Pomegranate red wine vinegar, or even Raspberry red wine vinegar

Preparation:

1. Heat 1 Tbsp olive oil in a pan and add the red onions and sauté it lightly to remove the raw pungency, remove from heat and allow to cool to a warmish temperature
2. Combine the dressing ingredients, whisking as Olive oil is added, adjust to taste
3. In a large bowl, add the baby spinach leaves, top it with the warm sautéed onions, toss lightly and add some of the dressing - just enough to coat it lightly, not making the salad soggy
4. Serve warm with preferred nuts and cheese topping

Spinach Mor-kozhambu

Mor-kozhambu is one of my favorite simple foods. I love to have it with rice and paruppusili. And, among the mor-kozhambus, my favorite is, of course mambazha mor-kozhambu :)

Since D, Ana and I are recovering from some viral thing that gave us high (102-103°F) fever and severe cough, I was craving for some comfort food. Rasam is my first choice, of course, when I am sick or recovering, but, this time, in addition to rasam, I was craving for this spinach mor-kozhambu. I was too pooped to make any paruppusili, so, I just had to settle for plain old green jackfruit poduthuval.

Now, the recipe is the same as the opo squash mor-kozhambu, except I cut down on the chilies, and used some left over low fat sour cream that needed to be used up. The result was creamy and yummy.