Bittergourd in Spicy Tamarind Sauce: Pavakkai Vatthal Kuzhambu

Vatthal Kuzambu (Vatha-kozhambu as we say it at home) is a spicy Tamilian dish made with tamarind-based spicy sauce, using dehydrated (dry) vegetables. Anything sun-dried (the easiest way in India) is a vatthal.

When vegetables are in season I remember my mom sun-drying batches and batches of eggplant slices, tomatoes, citron, and of course the usual vadaams - tapioca+lime+chilies, or rice or urad dal concoctions enjoyed deep-fried once it is dried. Sounds weird, but, it was a way of life. These were 40 °C summer days when wasting all that solar energy felt criminal and families stocked up for those soggy monsoon days when not many vegetable are in season.

The popular ingredient for vatthal kozhambu used to be Chundakkai (Sundakkai - 's' becomes a 'ch' as in chair in my family lingo) - the bitterest thing I have ever tasted and to this day have not developed a taste for, despite loving bitter gourd. A favorite of mine (although my tummy would disagree) is appalam/pappadam vattha- kozhambu - made with dry, un-fried pappadam/appalam.

Anyway, after having my mom's special vattha-kozhambu during my recent visit with my family, I was craving for a bit more of that home-made goodness, so made a slightly non-traditional version of bittergourd vattha-kozhambu.

Now, the name would be misleading, in that it is not dried bitter gourd that I used, but, let's just say it is vattha-kozhambu in spirit, a sort of wanna-be, made with bitter gourd and some other things that I like.

I use Tamicon™ tamarind concentrate usually, which is a thick blackish paste that is intensely sour and can be diluted as needed. But there are liquid tamarind concentrates that are mellow and brownish. Or, if available, use fresh tamarind - just shell it, soak in hot water to extract as much tamarind juice as preferred.

I like the hot-sour-sweet combination, so, I usually add a liberal amount of brown sugar, which, according to my mom is an abomination.

Ingredients
1 large Chinese Fu Gwa bittermelon or 2 small Indian bittergourds
1 small yellow onion
1 large tomato
salt to taste
1 tsp canola oil

for the sauce:
1 Tbsp Tamicon™ tamarind paste
1 Tbsp red hot chili powder
1 Tbsp coriander powder
2 Tbsp brown sugar (more or less)
6 cups water

Preparation

1. Clean the bittergourd by removing the spongy insides, chop into bite-sized pieces; dice the onions and tomatoes as well
2. Heat the oil in a pan, add the vegetables plus a pinch of salt and sauté them for a bit
3. Add the sauce ingredients, stir well, cover and allow to simmer till the sauce reduces in volume by half
4. Taste and adjust flavors; if too spicy or sour, can always add more water, simmer some more; then thicken with rice flour, or corn starch
5. Serve with hot basmati rice, home-made naan or simple rotis

Home Garden Chards, Zucchini, Pearl Onions Soup

After a month of practically zero cooking thanks to visiting my family, it feels nice to just throw something together (as is my wont) for a quick meal back at my nest.

There is something romantic about cooking (and eating) at an odd hour late-night, especially after returning home from a long trip, and having only a few things in the cupboards/pantry - even if it is just heating up a can of beans or having fresh rice with Indian pickles.

Of course, the kitchen cupboards are usually well-stocked with spices, and the pantry has some canned essentials like beans, coconut milk etc., so, it isn't really a big deal to scrounge something up for a quick bite.

Anyway, the onion seeds we had saved from last year were thrown in a small patch in the garden and they sprouted up nicely, which I had been using before I went on the summer vacation.

Now that I am back, I see that there are a bunch of little onions all crowding together, looking like gorgeous little pearls. A bit of cleaning, no tedious skin-removing, and I have a ton of pearl onions to incorporate in my cooking. Of course, red pearl onion arachu vitta sambar is my all-time favorite South Indian dish, but these white/yellow pearl onions are great even in salads as they are not too pungent.

A large zucchini, some chards, some green chilies, mint, and pearl onions - all from our garden - came together quickly for this coconut-milk-based soup for our first brunch after we got back.

The flavoring is simple as I went with Italian spices I had handy - just dry/ground spices like garlic powder, celery seeds, basil, oregano, marjoram. I crushed some mint leaves and green chilies to keep things green for the flavoring. It is best enjoyed chilled or at room-temperature on a warm summer day.

Cauliflower 65

Chicken 65 is a popular spicy deep-fried chicken dish that originated in Andhra region of South India some decades ago. This Cauliflower 65 is a vegetarian take on the Chicken 65 recipe, usually served dry with lemon, and some sauce on the side.

The bright red color characteristic of this dish usually comes from red hot chilli powder. Here, keeping the kids (and me) in mind, a few drops of red food color give the dramatic effect without the heat. The sauce is a quick sweet-and-sour sauce with tamarind and brown sugar, flavored with finely diced onions and garlic, and garnished with cilantro.

I like to blanche the cauliflower so it is still crunchy but par-cooked. The batter is a simple mix of corn starch, rice flour and all-purpose flour much like my Vegetable Tempura batter.

Serve with rice or home-made naan.

Ingredients
1 large head of cauliflower, cut into florets
1 tsp ginger-garlic paste
½ cup all purpose flour
½ cup fine rice flour
¼ cup cornstarch (separately to dredge the cauliflower)
½ tsp salt
1 tsp paprika
1 tsp cayenne pepper powder
4 drops of red food color (adjust to desired redness)
1 Tbsp lemon juice
½ tsp baking soda
1 tsp soy sauce
½ cup water (more or less)

oil for deep frying
lime, green chillies, curry leaves and cilantro for garnish

Preparation

1. Blanch the cauliflower florets, drain and set aside
2. Combine the rest of the batter ingredients, adding a little water at a time as needed, and beat to a fine consistency that is not too runny, not too thick
Meanwhile, heat oil in for deep frying
3. Dip the blanched cauliflower florets in the batter and deep fry in batches, drain, keep warm

1. Sauce: For optional sauce to serve on the side, sauté some finely diced shallots or onions, and add ½ tsp tamarind paste, 2 cups water, 1 Tbsp brown sugar and simmer till the sauce reduces and thickens to desired consistency; then add salt to taste. I prefer the sauce not to watery, but not so thick like a pudding either :)

Keerai Mor-Kozhambu, Cheppan Kezhangu fry, Vendakkai Kaara Curry

Being of old school, and coming from hospitality culture, my mom likes to feed everyone. She takes it very seriously. She always has. Sometimes I think she has a masochistic streak trying to present half a dozen or so dishes for a meal. Of course, for the Shraddham (death anniversary ceremonies) of our ancestors, she used to make these strictly outlined menu that involved a 20-odd dish spread.

Despite letting her know I am not starving and don't need as much food, it has been quite a struggle to refuse the loaded plate she serves. Here's one such:

Spinach Mor-Kozhambu: Much like my other Mor-Kozhambus - a buttermilk savory dish usually served with rice.

Taro Root (Cheppan Kezhangu) pan-fried: Much like my other taro root recipe.

Okra spicy curry: Okra with onion, sautéed with salt and chili powder.

Tempering is mandatory for my mom. I leave it as optional when I am cooking.

Anyway, I know she feels the urge to make up for all the time she is not able to cook and serve us as we are living in two different continents with not as much visits as we'd like, thanks to hamster-wheel life...

So, if I break all my self-imposed eating-right rules and gorge a bit but make my mom's heart smile in the process, it will be well worth it. I can always try to lose extra lbs I've been meaning to for the last n years...

Just a quick How Do You Do for now...

While not much is going on this summer - nothing fantastic, nothing too hectic - it seems like I am getting too emotional thanks to visiting my family. After my last trip to India in 2009, I am seeing my parents only now... while intellectually I can understand aging, I refuse to accept it when it comes to my parents.

Seems like I've been on a certain hiatus from this beloved blog of mine thanks to travel thereby away from my kitchen. I am getting to enjoy my mom's cooking again. I should post her recipes here. Or at least the pictures. Or maybe I should just post the hand-made things she has been churning out over the last few weeks...

I hope our home-garden is doing well despite my absence, perhaps there'll be enough to harvest when we get back...

Mole Chicken with Fragrant Brown Rice

Mole Sauce (recipes shared here) is a richly flavored sauce that I sort of adapted to my tastes, so it may not be authentic.

For this meal, simply thaw the boneless skinless chicken breasts, make slits 1-inch apart and stuff mole sauce in the slits, rub some mole sauce on, add some red wine vinegar and marinate for about 30 minutes. Grill or pan-cook till chicken is done. Optionally sautée some onion, serrano or jalapeño peppers, bell peppers and tomatoes and top the chicken when done.

Soak the brown Basmati rice for about 10 minutes, drain, add a tablespoon of oil, some salt, with enough water (I prefer 1:2 raw rice:water), dry spices (parsley, lemon pepper, mint, marjoram, basil) and cook in the rice cooker as usual. When done, fluff with fork.

A portion of lean protein, some fiber+carbs, and a serving of vegetable. This seems to be a sort of default meal combination most of the dinners, with D's protein coming from meat, and mine more from beans; and sometimes, me skipping the extra carbs at dinner times opting for another helping of the Asian cabbage salad or spicy whole okra which happens to be the vegetable side.

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.

Spicy Sauteed Okra with Collard and Turnip Greens

Whole okra stuffed and pan-fried is one of my favorite ways of enjoying this unique vegetable. However, sautéed okra with spices is a wonderful side I make whenever I crave it.

Fresh okras are hard to come by here and even then it costs an arm and a leg (at least for my budget), but frozen whole okras are reasonable and cook faster as they are par-cooked before freezing.

This is a simple dish open to variations in spices and greens. I like greens a lot, be it collard or mustard, turnip or radish greens, spinach or kale, they all bring their own benefits. In this recipe I used collard and turnip greens. Serve warm with rice or Indian/Ethiopian flat breads, or enjoy as-is.

Ingredients
About 20 whole okras, thawed if using frozen ones
3 to 4 cups of favorite greens cut coarsely
1 medium yellow onion, diced
4 to 6 cloves of garlic, sliced
2 or 3 medium tomatoes, diced
spices (adjust to taste):
1 Tbsp coriander powder
1 Tbsp Sambal Oelek or any favorite chili paste
½ Tbsp Blue Agave Nectar or brown sugar (optional)
salt to taste
1 Tbsp vegetable oil

Preparation

1. Heat oil in a pan, add the onions, garlic and tomatoes, a pinch of salt and sauté till aromatic and onions turn translucent
2. Add the okra and greens, spices, some water, cover and simmer till veggies are cooked to your liking. I prefer the okra not too mushy
3. Taste and adjust flavors, garnish with cilantro if preferred

Mirchi ka Salan: Hot Chili Peppers in Savory Sauce

Chilli Peppers (Mirchi) are the focus of this curry (Salan) dish, popular in Hyderabad, India. Chillies are seared in hot oil and stuffed with a masala paste and simmered in rich thick creamy sauce.

I used seeded jalapeños, Anaheim peppers, Poblano chillies, Wax peppers and few others from the local market that are not terribly hot. In that sense this is a mild dish, a wonderful combination of hot-sour-sweet flavors along with the aromatic spices.

In addition to the typical sesame seeds and peanuts, I used some coconut and yogurt for this creamy sauce. Also, since most of the chillies were huge, I slit them (especially to remove the seeds on the hotter ones), rather than use them whole.

Ingredients
6-8 chillies, seeded and slit if preferred
1-2 Tbsp brown sugar
½ tsp tamarind paste (or 4 Tbsp lemon juice, adjust to taste)
½ tsp turmeric powder
salt to taste
water as needed
2 Tbsp sesame oil

For the masala paste:
1 Tbsp fresh grated ginger
4-6 cloves of garlic, minced
2-inch piece of Indian/Chinese Cinnamon Bark
1 tsp Nigella seeds (optional)
2 Tbsp (black) sesame seeds
½ cup roasted peanuts (skinned)
2 Tbsp dry grated coconut(unsweetened)
1 Tbsp cumin powder
2 Tbsp coriander powder

1 cup yogurt (use as needed)

Preparation

1. Combine the masala paste ingredients and grind to a fine paste with a little bit of water as needed
2. Heat oil in a pan, sear the chilies, remove from pan, set aside
3. Add the masala paste, turmeric and saut&3233; till aromatic, add the chillies, tamarind, brown sugar, some water (the sauce is usually thick), cover and simmer till chillies are softer
4. Taste and balance the sour, sweet and salt; off heat fold in the yogurt; garnish with curry leaves, corainder leaves, spring onions
5. Serve warm with home-made flaky paratha, naan, bathura or even plain brown basmati rice

Preserved Lemons

Preserved vegetables, either pickled in brine/vinegar, or in spices and oil the Indian way, make a unique accompaniment to meals.

Spicy lemon pickle with chili and garlic is one of my favorites, next only to tender baby mango pickles.

Brined baby mangoes, brined citrons (narthangai) and lemons and limes, sometimes preserved in spices and oil, sometimes dried and packed in earthenware are intimately tied to some wonderful memories of my childhood. Narthangai Oorugai with plain buttermilk rice was a summer time favorite.

Anyway, those memories surfaced when I had preserved some lemons and forgot about them a couple of months ago. Now they are ripe and ready to be enjoyed.



Thin skinned lemons work well, but, I had these glossy yellow thick-skinned lemons, (and I prefer the softened preserved thick skin to the tangy mushy flesh), so, these worked out great. Spices can be varied to taste. Once opened, keep refrigerated.

Chop up and mix with rice or risotto; dice the preserved skin finely and use it to make flavored ghee or butter; or jab a fork on a chunk and enjoy it fresh as-is. The tangy saltiness, the mild sweetness balanced by the heat of the peppers, and the unique flavors of coriander, cinnamon, star anise makes this feel like quite an exotic dish.



Ingredients
6 medium to large lemons
3 or 4 Tbsp honey
2 cups salt
1 cup lemon juice
2 cups warm water (plus more for boiling water bath)
4 cinnamon sticks
1 Tbsp coriander seeds
1 Tbsp whole black peppers
6-8 dry red chilies (optional)
6-8 cloves of garlic (optional)
2 star anise (optional)

Preparation

1. Cut the lemon into chunks, pack in a jar sprinkling with salt generously between layers; add crushed coriander seeds and peppers and cinnamon sticks in between layers as well
2. Dissolve the honey in warm water, add it into the jar, along with lemon juice, cover tightly with a canning ring lid
3. Set up a boiling water bath such that the jar is at least half submerged in water, bring water to a boil, leaveit in the boiling water bath for 10 minutes, remove from heat
4. Set the jar aside in a cool dark place for about 4 to 6 weeks
5. Enjoy!

Hearty Lentil Soup

Brown lentils, onions, carrots, turnip greens, tomatoes and some Indian spices come together for this warm staple. As a boost, a handful of sprouted brown lentils are used for garnish in this Hearty Lentil Soup with Turnip Greens.

When possible, if I can plan ahead, I soak the lentils overnight, pressure cook in bulk and then freeze them in 1 cup portions for ease of use later. Thaw overnight in the fridge before use if preferred.

Ingredients
2 cups cooked brown lentils
2 carrots, chopped
1 medium onion, diced
1 cup chopped turnip leaves (or more)
1 cup diced tomatoes (canned, if not in season)
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
1 tsp hot chili powder (or cayenne pepper powder)
1 tbsp brown sugar (or agave nectar)
2 or 3 bay leaves
4 to 6 cloves, crushed or whole (if preferred, remove before serving)
1 star anise, whole
1 3-inch piece of Indian/Chinese cinnamon bark
2 Tbsp lemon juice
1 Tbsp canola oil
4 cups water or stock
salt to taste

Preparation

1. Heat oil in a pan, add the onions and spices, sauté
2. Add the lentils, tomatoes, carrots and greens, salt to taste, stock or water, cover and simmer till carrots are tender
3. Stir in lemon juice, taste and adjust flavors
4. If preferred, fish out the star anise, cloves, bay leaves, Indian Cinnamon before serving
5. Garnish with spring onions and sprouted brown lentils

Wild Rice with Mango, Bell Pepper and Sprouted Beans

Some mango, curry leaves, bell peppers, onions come together for this wild rich dish garnished with sprouted beans and spring onions.

Every once in a while I sprout some beans/lentils and sprinkle a handful on salads, soups etc. Moong beans and brown lentils are the most common ones I sprout.

Sometimes I use the default cheesecloth in colander method, or use the glass jar with screen lid method.

If screen lid is not handy, a piece of mesh cut out from the mesh bag the onions came in works; place it over a Mason™/Kerr™ canning jar, and fit it with a ring lid. If mesh bag is not handy, I get away with a piece of paper towel with perforations.

Simply soak the brown lentils overnight, drain, rinse, drain well; place in a glass jar fitted with screen lid and watch in sprout in 3 or 4 days. Rinse once a day and drain well.




Ingredients
2 cups cooked wild rice
1 medium onion, sliced
1 bell pepper, sliced
1 medium-ripe mango (not too ripe, raw is fine)
a handful of curry leaves (optional)
1 Tbsp brown sugar (optional)
2 Tbsp home-made ras al hanout (more or less)
2 Tbsp lemon juice
salt to taste
1 Tbsp canola oil

Preparation

1. Heat oil in a pan, saué the onions, curry leaves, bell peppers with a pinch of salt and spices
2. Add the cooked wild rice, mango, brown sugar, stir well, adjust flavors to taste
3. Stir in lemon juice and garnish with spring onions and sprouted brown lentils before serving

Witlof in Jalapeno-Cheese Sauce

Witlof (Belgium Endive) apparently just translates to "White leaf" in Dutch. It has a nice delicate flavor, crunchy and juicy. I like it lightly sautéed or baked so it retains its crunch and yet is not too raw.

I still fondly remember Witlof and Banana dish a (Dutch) friend made for us up in Winlaw B.C., and I was hoping to make it this time. But, ended up making a cheese sauce with jalapeños that tasted quite like D's favorite Ema Datsi.



The serving here is for two portions - one witlof head per person. Adjust quantities for making a larger batch.

Ingredients:
2 witlofs, cut in half length-wise with root intact
2 jalapeños, seeded, sliced
½ medium onion sliced thin (optional)
1 cup fresh grated Colby Jack cheese
½ cup fresh grated aged Cheddar
¼ cup fresh grated Bergenost cheese (optional, for garnish)
¼ cup milk
¼ cup Smart Butter™ Omega Lite (or butter, if preferred)
1 Tbsp canola oil (or butter if preferred)

Preparation

1. Heat the milk, butter, cheeses, Smart Butter, jalapeños in a pan over medium low heat, stirring often till cheeses melt and the sauce comes together
2. Heat the oil in a pan, place the witlof cut side down and allow to brown a bit
3. Add the cheese sauce and simmer a bit longer
4. Serve hot off the pan

Mushroom in Red Wine Sauce with Bean Thread Noodles

Some baby bella mushrooms with pearl onions came together in a rich-flavored simple sauce for this dish, served with mung bean thread noodles.

Cook bean thread per package directions, or serve with rice sticks, or just plain jasmine rice; or with quinoa, or even brown rice.

Ingredients
pearl onions, peeled
baby bella mushrooms, chopped if to big
2 Tbsp canola oil
salt to taste
water as needed

For garnish: cilantro and spring onions

For the sauce:
½ cup red wine (I used some Gato Negro Shiraz I had handy)
1 Tbsp tomato paste
1 tsp smoked paprika
½ tsp oregano powder or 1 Tbsp crushed dried oregano (+/-)
½ tsp cayenne pepper powder
1 tsp brown sugar or 1 Tbsp Agave nectar
1 Tbsp minced garlic

Preparation

1. Heat the oil in a pan, sauté the pearl onions and mushrooms a bit, remove from pan, keep aside
2. In the same pan, add the tomato paste and garlic, sauté till tomato paste turns rich red and aromatic, add the spices, wine, and half to one cup of water, cover and allow to simmer and reduce a bit
3. Toss back in the mushrooms and pearl onions, simmer together to desired sauce consistency; add water as needed

Bac Ha Soup

Bac Ha, the stem of Alocasia Odora (related to Colocasia), is something I had not used in my cooking until now. When D found it at a nearby Asian store, he bought some for us to try.



One of my favorites to this day is Plantain stem (Vaazha Thandu). My mom makes wonderful koottu (Koottu recipes) as well as pachadi (Pachadi recipes) with it. It takes a bit of preparation to peel the outer layers of the stem, and pull out the fibres as they emerge during the chopping process, but, the slight crunch with watery insides absorbing the flavors of the dish, not to mention the health benefits, makes it a much-treasured food for me. Something I miss a lot as I have not been able to find Plantain stems in my area.

Anyway, the starchy rhizomes of some Colocasia (or Taro) - Cheppan Kezhangu/Chaembu as I am used to calling them - was quite a staple when I was growing up. My mom didn't cook much of taro leaves though. Much like Rhubarb, some varieties of taro leaves need to be cooked with caution, as they can be toxic.

Peel the green outer skin, trim off the hard ends, and cut up the spongy insides of the stem to use Bac Ha in recipes.




My inspiration for this soup came from Wandering Chopsticks. This is a lazy-cook's version of a clear and brothy soup made with bullion cubes for stock and some other handy vegetables thrown together, just to try Bac Ha.

After the first taste, do I like Bac Ha? Hmmm... am not sure... they say it takes at least 15 tries for children's sensitive palates to accept a new taste. Or reject it categorically. I am not a child, except at heart of course. And, after nearly 50 tries in the last 3 years, cooked and presented in more ways than I can remember, my five-year-old has convinced me that she does not care for tomatoes or sweet potatoes. Bac Ha for me has a texture similar to water chestnut or even vaazha thandu, and quite a bland flavor... I guess I'll have to try it a few different ways to see if it grows on me.

Ingredients
5 or 6 foot-long stems of Bac Ha
6 cups Vegetable Stock
pearl onions, bok choy, spring onions, Napa cabbage, Long green beans
1 tsp sesame oil
1 Tbsp mirin
1 Tbsp coconut vinegar (optional)
spices: red pepper flakes (or Vietnamese chili paste)

Preparation

1. Sauté the vegetables in a bit of sesame oil, add the stock, spices, cover and simmer till vegetables are cooked
2. Stir in mirin and coconut vinegar, garnish with cilantro/spring onions, and serve warm

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

Cremini Mushroom in Chili Garlic Sauce with Brown Rice

Portabello/Cremini mushrooms are my all time favorites among mushrooms. Since D will not eat mushrooms of any kind (how can you voluntarily ingest fungus?!), I don't get to cook much of it. Every once in a while, I do indulge in my very own marinated grilled portabello sandwiches or Mushroom Stroganoff or spicy Mushroom-and-Bell-pepper Curry or Baked Mushroom with Walnut-Cilantro Pesto...

Anyway, nothing extraordinary about this Mushroom in Chili Garlic Sauce, except that I made it exclusively for myself and enjoyed the whole experience, including eating it as leftovers the next day when it tasted even better.

If store-bought Black Bean Chili Garlic Sauce is available, go for it. I have a self-imposed ban on many of the store-bought items, especially the ones with MSG, or are heavily processed. Just a short-term ban to manage the wicked-nasty migraines... hopefully I can reintroduce some of them later on.

A large jar of Sambal Oelek is a staple in my kitchen, but, any other favorite chili paste or home-made chili concoction is good for that extra bite.

Ingredients
3 or 4 cremini or portabello mushrooms, cleaned and sliced
1 medium onion sliced thin
a handful of baby spinach leaves (optional)
Cilantro and Spring onions for garnish

1 Tbsp Sambal Oelek
1 Tbsp minced garlic
1 Tbsp freshly grated ginger
1 tsp sesame oil
1 Tbsp rice wine
1 Tbsp light soy sauce

Preparation

1. Heat the sesame oil in a pan, add the garlic and ginger, sauté a bit, then add the onions, mushroom, spices, cover and cook till mushrooms are just done
2. Toss in the spinach if using, cover and let it stand for 5 minutes before serving. The slightly wilted spinach adds a nice texture and flavor to this simple dish

Help Mercy Corps Help Japan

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

Asparagus Salad

I still remember the sweet juicy white Spargel I had a few years ago in Germany, where Asparagus (aka Spargel) is usually white as they grow it under cover of soil.

This Asparagus Salad is very simple and open to variations. Simply blanch the asparagus, toss in some pepper strips, spring onions, onions, even sliced cooked potatoes as I do here to make it a full meal.

Dress with favorite vinaigrette - I like the Aka Miso and Blue Agave Nectar vinaigrette. Just a hint of citrus vinaigrette would be good as well.

Brown Rice and Okra Stew

I love tangy sourdough bread bowls, and they are perfect for serving rich thick stews and soups. The bread bowl soaked with the goodness from the soup/stew is a filling treat.

Rather than baking my own bread bowls I left it to the master artisan bakers who supply it to my local grocery store. Simply warm per directions, slice the top, scoop out the innards and fill with stew.

Ingredients
2 cups frozen cut okra, thawed (fresh okra is hard to come by here)
2 cups cooked brown rice
1 stalk celery, chopped
½ cup cut baby corn
1 small red onion or a few shallots, diced
½ can stewed diced tomatoes (or fresh tomatoes if in season)
4 - 6 cloves of garlic, crushed
optional: cooked lima beans, peas, butter beans, double beans
6 cups water or stock
1 tsp canola or vegetable oil

Spices:
cayenne pepper, cumin powder, coriander powder (1 Tbsp each, or adjust to taste)
2 or 3 bay leaves
salt to taste
1 Tbsp brown sugar

garnish: spring onions, cilantro

Preparation

1. Heat the oil in a pot, sauté the onions and garlic; add the celery, tomatoes, okra and any other vegetables, brown rice, some salt, spices and bay leaves, stock/water, cover and allow to simmer over medium heat till thickened
2. Stir in the brown sugar, adjust flavors to taste
3. Warm up the bread bowl per package directions and serve it filled with the stew, garnish with chopped spring onions and cilantro leaves

Chicken in Piquant Sauce with Savory Corn Cakes

It seems like I've been defaulting to salads and simple sandwiches lately. The stormy freezing weather last weekend spurred me to make something warm and substantial for the nicer half and the kids.

The sauce piquant for the chicken is not really hot as I cut back on the chilies and peppers so kids can try some without complaining.

The corn cakes almost tasted like corn fritters even though they are not deep fried. The rice flour gives it the crisp crunch.

Steamed green beans and carrots rounded out this simple meal.

Ingredients
Boneless skinless chicken breasts, marinated in red wine vinegar

For Savory Corn Cakes:
1/3 cup rice flour
1/3 cup all purpose flour
1/3 cup fine cornmeal
2/3 to ¾ cup water, as needed
1 tsp Cajun seasoning (or any other favorite spice mix, check label for salt)
1/3 cup steamed sweet corn kernels
a few tablespoon vegetable oil for pan frying


For the Piquant Sauce:
1 medium onion, sliced thinly
red and green bell pepper, sliced thin, as much as preferred
1/3 cup sweet corn kernels (optional)
2 Tbsp tomato paste
1 cup stewed crushed tomatoes
1 tsp dry crushed oregano
1 tsp dry crushed thyme
1 tsp cumin powder
1 tsp cayenne pepper powder (more if preferred)
salt to taste
1 Tbsp Canola or vegetable oil
1 cup water

Preparation

1. Corn Fritters: Combine the ingredients to form a slightly thick batter. Heat some oil in a pan or skillet, add spoonfuls of batter and flatten it out; allow to cook till brown around the edges, flip and cook the other side till desired brownness
2. Piquant Sauce:heat the oil in a pan, sauté the onion and bell peppers, add the tomato paste and allow to cook a bit till rich and darkish red; add the rest of the sauce ingredients, simmer till sauce thickens
3. Chicken:Heat some oil in a grill pan and brown the chicken pieces and cook part way; then drop them into the simmering sauce to finish cooking

Chicken and Red Cabbage

Red cabbage is packed with nutrients and dietary antioxidant, plus has a rich flavor compared to regular green cabbage. Asian Cabbage Salad and Red Cabbage with Mock Kibbeh are a couple of ways we enjoy this vegetable.

In this recipe, chicken is browned and cooked part-way first, then smothered in shredded red cabbage and cooked through with some red wine and spices. For extra rich flavor, I decided to relax my self-imposed restriction on butter, but substitute any favorite oil or butter if preferred. The chicken makes a great leftover for sandwiches and soups.

Ingredients
2 boneless skinless chicken breasts
1 medium head of red cabbage, shredded (about 4 or 5 cups)
1 small red onion cut into rings (optional)
½ cup Cabernet Sauvignon
2 tsp gin (optional)
1 to 2 Tbsp butter
salt to taste

marinade: red wine vinegar, soy sauce, brown sugar

spices/herbs:
2 Tbsp chopped fresh rosemary
1 small bay leaf, crushed
1 tsp cayenne pepper (optional)

Preparation

1. Cut the chicken breasts into even-sized pieces for uniform cooking, and marinate in the marinade for 30 minutes up to overnight (in the fridge)
2. Heat butter in a pan, sauté the onions if using, brown the chicken on both sides
3. Add the shredded red cabbage, wine, a light sprinkling of salt, herbs and spices, cover and cook till chicken is done; stir in gin if using
4. Garnish with spring onions or other fresh herbs and serve warm

Chicken Paella

One pot rice dishes make a filling meal and are easy to prepare. While there are different versions of paella, the Valencian style chicken and vegetables is what I usually end up making, not the seafood paella. Some boneless skinless chicken breasts and Andouille chicken sausages, peas, carrots, bell peppers and onions, to keep it simple. Of course any other vegetable or meat is fine.

Ingredients
2 boneless skinless chicken breasts, cut into large pieces
a few chunks of chicken sausage (optional)
vegetables - frozen peas, carrots, onions, red bell peppers, green beans, broccoli (optional)
fresh or sun-dried tomatoes, as much a preferred
a few prunes (optional)
3 Tbsp vegetable oil
salt

1½ cups rice (I prefer Basmati, but any long grain rice is good)
3 cups water (more or less) or stock

spices
a few strands of saffron
finely chopped fresh rosemary
2 tsp paprika powder
1 tsp cayenne pepper (optional)

Preparation

1. Heat oil in a large pan, brown the chicken pieces on both sides; add the onions sauté
2. Add the saffron and water, bring to a simmer, add the rice, rest of the spices, salt to taste, carrots, sun-dried tomatoes, prunes, cover and cook till water is absorbed and rice and chicken are done
3. Add the browned sausage, frozen peas, broccoli and red bell peppers, stir well, cover and let it rest for about 5 minutes or so
4. Adjust flavors to taste, garnish with parsley or spring onions, and serve warm

Brussel Sprouts in Spicy Coconut Cream Sauce

Ages ago, as a grad student, I remember how surprised my dear friend was when I offered her home-made Brussels Sprouts Sambar for the first time in her life. Being used to Sambars and Brussels sprouts on their own, it was the combination that threw her off I think. She loved it. And so did I.

However, one of my favorite ways of enjoying Brussels sprouts is the slit-and-stuff and pan-cook method. Almost anything tastes good this way, even bitter gourd.

Here, the Brussels sprouts are cooked in a creamy sauce with coconut milk and Indian spices. As always, adjust spices to taste.

Ingredients
about 10-12 Brussels Sprouts, trimmed and halved
8 oz light coconut milk (more if preferred)
salt to taste
1 tsp brown sugar
1 Tbsp canola oil

½ tsp turmeric

for the spice mix:
3-4 dry red chilies, toasted and crushed
1 tsp toasted black sesame seed powder*
1 Tbsp black peppercorn, crushed
1 Tbsp coriander powder
1 Tbsp cumin powder

(* Just toast some black sesame seeds, powder it and store it in an airtight container)

Preparation

1. Heat oil in a pan, a add the Brussels sprouts, turmeric, some salt, sauté a bit
2. Add the spices, a cup of water, cover and allow to cook for a few minutes till soft but not mushy
3. Stir in the coconut milk and brown sugar, adjust flavors to taste, simmer a little longer; off-heat garnish with cilantro and spring onions