Posts Tagged ‘gluten-free’

h1

khandeshi dal (Indian Maharashtrian coconut lentils)

March 11, 2019

This lentil recipe is from Khandesh, a region in Maharashtra (the second most populous state in India.) You’ll want to add this coconut masala to everything

+

2 tablespoons whole green moong dal
2 tablespoons pink masoor dal
2 tablespoons split toor dal
2 tablespoons split white urad dal
2 tablespoons chana dal
1/4 teaspoon turmeric powder (haldi)
cooking oil, as required
1 teaspoon mustard seeds
2 dry red chillies
1 bay leaf (tej patta)
3 teaspoon lemon juice
salt, to taste
coriander/cilantro leaves, to taste

pakka masala recipe:
1/4 cup dry coconut (kopra), grated
1/2 cup onion, sliced
1.5 tablespoon coriander-cumin powder (dhania-jeera)
3 Kashmiri dry red chillies
3 cloves (laung)
2 cardamom (elaichi) pods
1 inch cinnamon stick (dalchini)
3 whole black peppercorns
4 cloves garlic

+

make the pakka masala:

Heat the oil in a wide pan. Add grated coconut (I used thin strips of dried coconut instead of shredded) and sliced onions, sauté for 3 to 4 minutes.

Add dry red chillies, coriander cumin powder, cloves, cardamom, cinnamon and black peppercorn. Sauté for another 2 to 3 minutes on low-medium flame.

Add garlic and sauté on medium flame for few seconds. Turn off the stove. Let it cool down completely.

Once cooled, blend in a mixer or in a blender to a smooth powder/paste and keep it aside.

make the dal:

soak dal for a half-hour or more.

cook on stove, or, pressure cook dal and moong with 2 cups of water, salt and turmeric powder.

Add 1/2 of the prepared masala powder/paste into dal, mix well and keep it aside.

For tempering, heat oil in a tadka pan and add mustard seeds. When the seeds crackle, add the dry red chillies and bay leaf. Sauté on medium flame.

Add the prepared dal mixture, mix well and cook. Cook for 3 to 4 minutes, and stir continuously.

Add some more masala paste to taste. Add lemon juice and adjust the salt accordingly.

Cook on low flame for a couple of minutes more and turn off the stove. Garnish with some chopped cilantro (optional) and serve immediately.

+

from Archana’s Kitchen

+

Really fantastic! I used the leftover masala paste in stew, spread on the inside of a grilled cheese, mixed into cornmeal mush… I want to keep a jar of this stuff just to season my food throughout the week! The masala paste is similar to this Goan coconut sauce. Can’t wait to mess around with the ingredients and turn this into an herb-based hot sauce this summer!

This is one of my favorite recipes for dal, along with my favorite gujarati dal, and maybe dal makhani.

If you like caramelized onions and coconut and spice, give this a try!

Advertisements
h1

salt-free seasoning blend

January 9, 2019

My first salt-free seasoning blend was improvised without a recipe. I made a ton, and it was perfect. No clue what I put in it, but my goal is to craft a recipe. Here’s round 2:

1 T coarsely ground black pepper 1/2 T coarsely ground black pepper
1/2 T whole white pepper, coarsely ground
1 T whole mustard seed, coarsely ground
1 T garlic powder or roasted garlic powder
1 T dried minced onion
1 T paprika
3/4 T ground chilli or cayenne
1/2 T dried chives
1/2 T dried basil
1/2 T dried thyme
1/2 T whole coriander seed, toasted and ground
1/2 T whole black or white sesame seeds, coarsely ground
1/4 t powdered ginger
3/4 t dried powdered orange zest
1/4 t smoke powder

There is no particular logic to how this ended up this way besides reading recipes by linda larsen at the spruce eats, bake at midnite, and christina at allrecipes, and whatever I read the first time I made this.

+

Needs WAY less black pepper, WAY more sour (lemon zest?), and way more diversity of seasoning. Next time, I will add more smoke powder, more seeds or nuts, lemon zest, and way less pepper!

My salt-free seasoning blends are an essential part of my pantry, so I’m tagging this “favorite”. This will be a living document, edited constantly over time, so check back in to see its evolution!

+

I’ll also be doing some different salt-free blends this spring – looking forward to trying a ranch seasoning with no dairy, and a mess of new smokey meat salt-free blends with the smoke powder Mark got me for the holidays. But for now, check out some of my favorite salt-free seasoning blends – like ras-el-hanout, bokharat / baharat, and numbing xi’an spice.

h1

charred onion and cucumber salad (vegan!)

January 6, 2019

In the middle of the winter, it’s easy to get tired of your favorite soups and heavy, stewed dishes. After a few weeks of holiday eating, I was craving something light and fresh. This recipe is from bon appetit.

+

1 medium English hothouse cucumber, sliced into rounds

1 small to medium onion

1 Fresno chile, thinly sliced into rings, seeded if desired

4 tablespoons red wine vinegar, divided

4 tablespoons olive oil, divided, plus more for serving

Kosher salt and freshly ground black pepper

¼ teaspoon dried oregano

+

GRILL DIRECTIONS:

Prepare grill for medium-high heat. Combine chile and 2 Tbsp. vinegar in a small bowl; set aside.

Place onions on a rimmed baking sheet and drizzle with 2 Tbsp. oil; season with salt and pepper. Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side. Transfer to a large bowl and toss with remaining 2 Tbsp. vinegar; let cool.

Coarsely chop ½ cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 Tbsp. oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.

+

NO GRILL DIRECTIONS:

Heat a cast-iron to be ripping hot on the stovetop, probably at least medium-high heat. Combine chile, vinegar, cucumber, oregano, and oil. Set aside.

Heat onions on cast iron until charred. Remove from pan and transfer to separate bowl with vinegar. Let soak five minutes, then combine everything.

+

The seasoning of just red wine vinegar and oregano makes it taste exactly like an East coast style sub sandwich/hoagie. I found it extremely nostalgic. This was great brought along to lunch and used to top salads, sandwiches, and grains. The flavor is simple and uncomplicated. Next time, I will experiment with charred onions and cucumbers by adding some other spices, so it doesn’t taste like a sandwich. Mark suggested adding some toasted cumin. I think I will try something even more balanced and complex, like dukkah, or numbing xi’an spice. Or maybe it’s better to go simple, with some fresh dill and other herbs, and a pinch of sugar to bring out the caramelization of the onions. Whatever you do, charring the onions does add something interesting, so experiment and let me know what you think!

(If you live on the East coast, this red-wine-vinegar-and-oregano combo might not be all that exciting, so can I recommend slicing cucumbers and adding some garlicky Syrian yogurt and tahini sauce? It’s one of my favorite ways to eat a cucumber.)

+

recipe adapted from bon appetit by friedsig

h1

laghataq (vegan eggplant, tomato, and pepper dip from afghanistan)

January 4, 2019

one whole eggplant
one red bell pepper
2 medium tomatoes

2 cloves garlic
1 T whole cumin seed
1 T whole coriander seed
1 t paprika
pinch of garlic powder

1 T tomato paste
1 small can tomato sauce
olive oil
salt and pepper, to taste

+

preheat oven to 300

roast eggplant whole on 425 in skin. strip and discard some skin and anything burnt, and slice eggplant into rounds. place on baking sheet in one layer.

separately, toast coriander and cumin in dry frying pan. grind. grab your blender and add the ground cumin/coriander, a small can of tomato sauce, 1 T tomato paste, 2 whole cloves garlic, lots of olive oil (to taste,) and a pinch of garlic powder.

back to the baking sheet. layer sliced pepper and tomatoes on top of eggplant. top with sauce.

bake 1.5 to 2 hrs, or until eggplant is soft.

let eggplant cool. add everything to blender and pulse until chunky but not pureed.

top with plain, unsweetened yogurt with a little garlic powder and salt mixed in.

+

recipe adapted from Humaira’s recipe at Afghan Culture Unveiled – adaptation by friedsig

+

This was a little disappointing. I felt it could really benefit from lemon juice or vinegar, or something else acidic to cut the bitterness of the eggplant and the tinned tomato sauce flavor. I cut the tomato sauce from a regular can to a small can because I’m trying to eat low-sodium now, and added a bit more olive oil. Hard to imagine this dish with any more tomato sauce – it was extremely tomatoey. It tasted more like a mildly seasoned spaghetti sauce than a dip or an eggplant dish. I used a good quality Palestinian olive oil, but if you only have supermarket olive oil, you may want to skip this recipe, as a ton of the flavor comes from the olive oil. I also cut the cumin and coriander from a tablespoon of ground spices to a tablespoon of whole spices toasted and then ground, because it seemed a bit excessive, but maybe using the whole amount would help cut some of the aluminum can flavor.

Reminds me a lot of Mughlai-style eggplant from India, but lighter without the ghee and heavy cream.

My other tomato paste and eggplant recipe is Georgian-style eggplant stuffed with carrots and parsnips, but laghataq is less sweet without the carrots and parsnips. I think I’d still recommend the Georgian-style dish over this one if you wanted something healthy and interesting and very different from a tomato sauce. You could also serve as a dip with fresh pita, crackers, raw carrots and other veggies, or whatever you like – but I far preferred this as a tomato sauce than as a dip. For my tastes, this laghataq is not exactly a dip. However, if you are looking for a really unique spaghetti sauce, or a tomato sauce to eat with grits, or something to flavor white beans or okra, or something different for an egg dish like shakshouka, or something to freeze and bring down for chicken parmigiana, try this laghataq!

h1

hot and numbing xi’an style spice

September 17, 2018

This is by far my favorite new condiment. I made a batch for numbing Xi-an style oven-fried chicken, and ate the entire container of the spice blend within a week. Since then, I’ve made two or three more batches, because it’s amazing on eggs, in salad dressing, on pork, on popcorn… everywhere!

This is now a blend I keep in the house at all times, along with my salt-free seasoning blend, bokharat / baharat, ras-el-hanout, and a simple curry powder.

The heat comes from the chili. The “numbing” comes from the Sichuan peppercorns. It’s sweet, savory, hot – a really magical flavor when it comes together. It’s impossible to describe the flavor. Just try this:

It couldn’t be easier. Just toast 1 tablespoon whole cumin seed, 1 teaspoon whole fennel seed, 1 tablespoon dried red pepper flakes (preferably Thai,) and 1 tablespoon whole Sichuan peppercorns, seeds removed. When toasty, grind in a mortar and pestle or spice grinder. Add a pinch of salt and a tablespoon of brown sugar.

Recipe from kenji at serious eats

I can’t recommend this highly enough! If you like spicy, you’ll love this! Tagged favorite because it’s just that incredible.

h1

crispiest, best roasted potatoes ever

September 8, 2018

a little food science goes a long way in this recipe from kenji at serious eats. i tried them, and it’s no exaggeration. these are like mashed potatoes inside, and extremely crispy outside.

the crispiness is amazing. the only down sides? a bit more time-consuming than your average roasted potato. they’re also most delicious on the day you make them. reheating made my batch dry out and cave in; if you’re making a huge batch for the week, i’d still go with your average roasted potato. but you can still spruce up your potatoes even if you don’t use kenji’s method…

check it out at serious eats, or just make sure to use yukon golds or russets instead of red potatoes, add a half-teaspoon of baking soda to the water you par-boil them in (alkaline water yields crispier potatoes,) and toss the chunks roughly in oil so the chunks are covered in a “mashed-potato-like paste”.

+

…another tip for amazing roasted potatoes? this tip is from epicurious/bon appetit by way of mark – he puts vinegar on the potatoes before roasting, so they come out like crispy salt and vinegar chips! i tried them, although i left out the chives and used apple cider vinegar instead. no idea why this never occurred to me, but it’s a great idea! i’ll make them again for sure.

both methods are recommended to mix up your roasted vegetable routine!

h1

peach balsamic chicken skillet (and a vegan alternative!)

August 12, 2018

It’s peach season here, and there is nothing in the world like a fresh, ripe peach. But if you grab some early, not-quite-ripe peaches, turn them into dinner!

+

about two pounds of chicken legs or thighs
one medium onion
two to four cloves of garlic
two to three peaches
about a half-tablespoon of balsamic
handful of cherry tomatoes, or some tomatoes from a can (optional)
raw basil (optional garnish)

+

Preheat oven to 425.

Heat a cast-iron or other oven-safe skillet on the stove on medium-high until very hot. Add some drippings, schmaltz, oil, or butter.

Brown chicken, skin side down, til crispy. (If you don’t eat chicken, heat some coconut oil or margarine, and add veggies cut side down. I have not tried this yet with vegetables, but I bet brussels sprouts cut in half, cauliflower, or something else savory would go great with the sweet peaches. Maybe even some mushrooms for that savory flavor.)

Remove chicken or veggies from the skillet. Add chunks of onions. When beginning to caramelize, add chunks of garlic, or whatever you have in the house, like shallots. Stir often. When cooked, add the chicken back to the pan, along with chunks of peaches, and if you have them on hand, cherry tomatoes. Splash balsamic on top – not much, just a few dashes. Sprinkle with salt and pepper. Stir well.

Roast at 425, stirring every fifteen minutes, until chicken is cooked through.

Serve with veggies and garlic rice, and top everything with fresh basil.

+

original recipe by cooking classy and adapted by friedsig.

+

Really fantastic. A very August dinner, using everything from the garden or farmers market. I left out the honey from the original – August peaches don’t need sweetening. In fact, this recipe might be too sweet for some. Adding some tomatoes (from a can, or an acidic varietal like calabash or celebrity from your garden) will help cut that sweetness. It’s worth noting that the handful of cherry tomatoes I threw in were totally overwhelmed by the caramelized onion-and-peach flavor. This makes me think that a caramelized onion and peach pie would taste amazing, maybe in the style of a zweibelkuchen!

Adding this to the “rotation” tag because this is as easy as it gets for a sweet and savory weeknight dinner! Next time, I want to try this with brussels sprouts for a vegan peach stew – or maybe even both chicken and veggies?