Archive for the ‘recipes’ Category

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golden milk

October 22, 2014

one of my favorite drinks of all-time.

i make this recipe regularly, or whenever i can remember to. curcumin, the active ingredient in turmeric, has been clinically shown to reduce inflammation, and therefore ease symptoms of everything from arthritis to allergies. other studies tentatively show it may shrink cancers, reduce the plaque in the brain associated with alzheimer’s, and calm anxiety. in traditional ayurvedic medicine, it clears skin and regulates blood sugar, as well as reducing inflammation and “assisting the whole female system,” which sounds pretty good to me.

i wouldn’t be so inclined to believe them if i didn’t crave golden milk so much, particularly during the changing seasons. it turns my bad knee into my “not quite as good” knee.

(warning: turmeric permanently stains absolutely everything, including things you didn’t even know could stain, like your grater, your hands, your stove, and your sink. it’s completely worth it.)

+ set a saucepan on low.
+ add two cloves and a quarter to a half inch of cinnamon bark. toast for a few minutes.
+ add 1 cup milk (any milk or milk substitute! some people even use water – but add a drop of ghee, coconut oil, or almond oil to aid absorption. i recommend cow, goat, coconut, or almond milk.)
+ grate 1 inch raw turmeric and 1/4 inch raw ginger into the milk. if you can’t find them raw, feel free to use turmeric or ginger paste, juice, or even powdered.
+ make sure to stir regularly
+ add a saffron thread, if you have it
+ add a pinch of black pepper. this is the only ingredient, besides the turmeric and milk, that isn’t optional! pepper helps you absorb the turmeric.

you will notice a sharp change in flavor when it is done – between five and eight minutes, usually, is all it takes to release the active chemicals.

made with thick, unhomogenized local milk and finished with a spoonful of raw honey, it’s a rich dessert. taken just as is, it’s perfect medicine for the winter blahs, for seasonal allergies, for healing injuries, and as a general tonic to stay well.

probably one of my top ten most highly recommended recipes.

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goan coconut sauce

October 21, 2014

Another great recipe from tarladalal! This recipe is for a paste from Goa, in India. You can thin it into a sauce for veggies, fish, meat, or whatever you can imagine!

2 whole medium sized onions (unpeeled)
1 tbsp oil
2 tsp poppy seeds (khus-khus)
26 mm (1″) cinnamon (dalchini)
3 cloves (laung / lavang)
4 black peppercorns (kalimirch)
2 tsp whole coriander (dhania) seeds
3 whole dry kashmiri red chillies, broken into pieces
3/4 cup freshly grated coconut
7 to 8 cloves of garlic

Roast the onions on a open flame till they turn black in colour. Cool, peel, discard the blackened/ charred layer and slice the onions. Keep aside.
Heat the oil in a kadhai, add the poppy seeds, cinnamon, cloves, peppercorns, coriander seeds and red chillies, mix well and sauté on a medium flame for 5 minutes.
Add the coconut and sauté on a medium flame for another minute. Keep aside to cool.
Combine the above mixture, sliced onions and the garlic and blend in a mixer to a smooth paste, using ½ cup of water.

Use this gravy on the same day to make recipes of your choice.
Don’t use fresh coconut if you want to freeze the leftovers. Instead, cool the gravy completely, add 1 tsp vinegar and mix well. Pour in food-grade zip lock bags or airtight containers and freeze. While making vegetables using the stored gravy, thaw and use it as per the recipe. Towards the end, add 2 tbsp coconut milk instead of freshly grated coconut.

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adapted from tarladalal

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red beets with apples (buraki z jabłkami)

October 15, 2014

Doesn’t get simpler than this minimalist sweet and healthy salad. I modified this recipe from The Art of Polish Cooking by Alina Zeranska. If you like beet salads, but aren’t crazy about apples, try this herbed version – beet salad with dilled yogurt.

1 lb beets (boiled & chopped, or canned)
1 large apple, peeled, shredded
1/2 c sour cream or unsweetened plain yogurt
1 T lemon juice
salt to taste

combine & serve (do not heat!)

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adapted from The Art of Polish Cooking by Alina Zeranska

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chewy double chocolate cookies

August 31, 2014

i am very grateful to sally’s baking addiction for this new part of my life.

i used very dark chocolate chips and very dark cocoa powder, and the cookie was bitter, sweet, falling-apart moist and chewy, and exactly right for making a hard week more liveable.

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1/2 cup (115g) unsalted butter, softened to room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) dark brown sugar (or light brown sugar)
1 large egg, room temperature preferred*
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
1/4 to 1/2 cup + 2 Tablespoons (~57g) unsweetened dark cocoa powder (depends on your cocoa powder – use enough to turn dough chocolatey brown)
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons (30ml) milk
1 cup (dark) chocolate chips

Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the white chocolate chips. The dough will be thick and very sticky. Chill for at least 2.5 hours and up to 36 hours, covered. Chilling is *mandatory.*

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Take 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
Bake for 12 minutes. Cookies will appear undone and very soft. Press down (gently) if cookies are too puffy. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

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adapted (barely) from sally’s baking addiction

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If you love chocolate cookies, try a crispy eggless dark chocolate biscuit in a Scottish style. If you’re watching your sugar, this oat and date healthier chocolate chip cookie dough recipe has no wheat, no processed white sugar (except in the chocolate chips,) and seriously tastes like cookie dough.

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corn relish (fermented!)

August 19, 2014

I CAN’T WAIT to try this recipe from Sandy Katz!

4 ears fresh sweet corn, kernels cut off of the cobs (or about 2 cups canned or frozen)
4 hot and/or sweet red peppers, chopped (about 1 cup)
1 onion, chopped (about 1 cup)
1 pear, cored and chopped, or other seasonal fruit
2 teaspoons salt

1. Mix all ingredients together in a bowl. Use your hands to squeeze them with some force for a few minutes. This will bruise vegetables and release juices. Do this until the mix is moist enough that when you squeeze a handful liquid drips down, as with a saturated sponge. Taste and add salt as necessary.

2. Stuff vegetables into a wide-mouth quart jar or other vessel. Seal the jar loosely so carbon dioxide pressure that will build during fermentation can escape. Ferment about two days in a warm environment, three or four days in a cooler spot. Once fermented flavors have developed, move to refrigerator until ready to serve; if you let it continue fermenting, sweet flavors will disappear altogether and the relish will become extremely sour. If surface growth develops (unlikely in a mostly full jar), skim off, discard, and enjoy the relish beneath it, protected from the mold.

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recipe by Sandy Katz, published in the New York Times

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cold ukranian borscht (beet soup)

August 13, 2014

This is a great summer soup!

When many people think of borscht, borsch, borshch, barzcz, or borchch, they think of a heavy winter stew made with lots of beef bones and potatoes. If you’ve never tried a summery cold borscht, I highly recommend it. Ukranian-style borscht is cool, creamy, and refreshing. Unlike heavy hot deep red borscht with chunks of beef, this pink Ukranian version doesn’t suffer at all when made vegetarian, with veggie stock.

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make your own chicken or veg stock
roast a head of garlic
shred part of a cabbage, one bunch of peeled raw beets, two small raw potatoes, and a large carrot. put some lemon juice on the shredded raw beets.

heat stock and add shredded veggies and roasted garlic, a pinch of paprika, a bay leaf, and a half-teaspoon or so of allspice. add veggie scraps like parsley stalks and carrot tops and remove before serving or storing.

while this boils, make the zapravka in a separate pan. heat some lard or oil and saute one onion. when translucent, add one chopped carrot. when they begin to soften, add salt, pepper, 2 T tomato paste,

cook everything together until it tastes amazing.

when done, add tons of plain yogurt or sour cream, tons of fresh raw dill, minced pickles or pickled peppers, sliced hard-boiled eggs, and juice from half a fresh lemon.

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adapted by friedsig from ukranianguide

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bokharat (arabic seven spice powder)

August 11, 2014

2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

mix and store in airtight container

great on veggies or meat!

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from egyptianfood.org

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