Pumpkin curry….Kaddu Ki Subz

http://indianfood.about.com/od/vegetarianrecipes/r/kadoosubji.htm?nl=1

Ingredients:

  • 500 gms pumpkin.. seeds removed, cut into 1″ cubes (keep or remove skin as you prefer)
  • 2 large onions sliced thinly
  • 3 tbsps finely chopped garlic
  • 3 dry red chillies
  • 1/2 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp raw mango powder
  • 1/2 tsp sugar
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • Salt to taste

Preparation:

  • Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
  • Add the dry red chillies and fry for half a minute.
  • Add the garlic and onions and fry till onion is soft.
  • Add the powdered spices and mix well. Cook for 2-3 minutes.
  • Add the pumpkin, sugar and season with salt. Mix well.
  • Cook till pumpkin is soft. Sprinkle with a little water only if needed.
  • Serve with hot Chapatis (Indian flatbread).

Baked avocado with Chicken

avocado

Peel a fresh ripe avocado and use half a person, or slice into a casserole dish

avocado bake

Cover the avocado with chicken meat….I used one chicken breast left from the roast chicken, and also added some seasoning.

Make a white sauce…melt butter, stir in flour and add milk to make white sauce. Add cheese if desired, and season to taste.

Pour over the chicken and avocado, sprinkle with grated cheese and some paprika and bake 180 degrees  30 mins until cheese golden.

Serve with green tossed salad…. or serve as is with toast quarters as a dip….

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Persian Spiced Lentil patties

lentil

Ingredients

1 1/2 cups red lentils
3 shallots, finely chopped
1 tablespoon olive oil
1 red chile, finely chopped
1/2 cup fresh cilantro, finely chopped
1 teaspoon advieh seasoning (available from specialist Middle Eastern shops) or ras-el-hanout
2 organic free-range eggs
Salt and freshly ground black pepper
1 cup medium matzo meal
olive oil, for shallow-frying
Directions:
  1. Place the lentils in a glass bowl, cover with double the volume of water, and cook in the microwave on high for 30 minutes. (Alternatively, simmer them gently in a pan over low heat until tender, topping up with water as necessary to stop them from drying out.) Drain any excess liquid. Set aside to cool.
  2. Meanwhile, gently cook the shallots in the olive oil until soft but not colored. Add the chile, cilantro and advieh and stir for a few minutes to coat the shallots in the herbs and spices. Break the eggs into a large bowl and beat well with a fork. Add the cooked shallots and the cooked lentils and mix thoroughly. Season with salt and pepper. Stir in the matzo meal to bind and set aside to swell for about 10 minutes.
  3. With wet hands, form the lentil mixture into golfball-sized balls and flatten slightly. Cook the patties in the olive oil for 4–5 minutes on each side until golden. Serve with homemade flatbread (or pita) and salad.
  4. If necessary, these patties can be cooked in advance and reheated, either in the microwave on high for 2 minutes or on a baking sheet in a warm oven for 5 minutes.

Easy egg and cheese pies….with tomato

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Using a glass cut circles from puff pastry and line a muffin tin.

Beat 2 eggs with 1/2 cup milk and season with salt and pepper.

Cut slices of any cheese and add some to the pie.

Add 1/2 a small cherry tomato and handful of any fresh herbs…I used parsley… and pour egg mixture over

Make small lid with any left over pastry or leave as it open pie……and bake in oven 180 degrees…for 20 minutes.

Delicious served with mango chutney…

Avocado Bread

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup mashed avocado (1 medium avocado)
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans

http://homecooking.about.com/od/breadrecipes/r/blbread16.htm

Preparation:

Preheat the oven to 375 degrees F. Generously grease a 9 x 5-inch loaf pan.

Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.

In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans.

Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.

avocado..

Substituted: 1 tbs ground flaxseed + 3 tbs water for the egg, and in place of buttermilk I combined half of a cup of non-dairy creamer (I’m sure almond or coconut milk would work too) with a small splash of Apple cider vinegar. I also used 1 cup of almond flour and 1 cup of sprouted wheat flour in place of the all purpose. And because I love chocolate so much my last batch I traded the nuts for some soy and dairy free chocolate chips

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Mozzarella Stuffed Meatball

Mozzarella Stuffed Meatballs Recipe from Metabolic Cookbook: http://tiny.cc/FatBurningRecipes

1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes

Olive Oil
Marinara (jar or homemade)

1491786_579543855453934_370884994_n

In a large bowl mix beef through pepper. Form into 2″ balls. Press a cheese cube in the middle and seal the meat around it.

Heat 1/2″ olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.

Serve over spaghetti

Orange Chicken

A simple and delicious recipe for Orange Chicken

http://norecipes.com/blog/orange-chicken-recipe/

1 pound chicken thighs, cut into strips
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon grated ginger
1/2 cup potato starch
oil for frying

for orange sauce
2/3 cup orange juice
1/3 cup marmalade
2 teaspoons potato starch (halve if using cornstarch)
1/2 teaspoon salt

Make the marinade and have thick enough to coat the chicken

Dip chicken cut into bite sized pieces into the  mixture and deep fry until golden

Serve with the sauce over steamed rice with salad

Yes, it is that easy…

Butter Rolls

Butter Rolls are always delicious for smokos and morning teas…serve with extra butter or as is.

Make the same using a basic scone recipe…roll out, butter, roll and cut into slices and bake.

I have also used variations like adding chopped walnuts and apple, crushed nuts including pistachio, fried onions, chopped bacon, and left over sausage and potato chopped finely. You can use fresh herbs, mixed herbs and for the spicy, chopped chilli

Grandmother's Old Fashioned Butter Roll

http://m.allrecipes.com/recipe/17925/grandmothers-old-fashioned-butter-roll

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1/2 cup water
  • 3/4 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 teaspoon ground nutmeg
  • 2 cups milk
  • 2/3 cup white sugar
  • 1 teaspoon vanilla extract
    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking pan.
    2. In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
    3. In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
    4. Bake in preheated oven until brown, about 30 to 40 minutes

 

Buttermilk Biscuits

A New Zealander asked me to make Fried bread. He said it was the same as scones but deep fried or cooked in oil in a fry-pan.

I made them, and they were so popular I started making  them daily and the men took the left overs for lunch or snacks.

Then one day a visitor said these were the same as American Biscuits, and I realized they were this , and they gained another dimension.

My recipes was simple. Rub butter into flour, add some salt and a bit of sugar, blend together with milk to make a dough, cut into squares or circles and fry in oil turning when one side brown. They are delicious. I made variations…coconut, sultanas, mixed herbs, onion, garlic, but always came back to the plain ones as they were the most popular.

Here is another version  using buttermilk, and it looks delicious too.

Ma’s Buttermilk Biscuits

https://www.facebook.com/pages/Grammas-in-the-Kitchen/249440055097652?ref=stream

Photo: Whenever my family would drive to Magnolia, Arkansas to visit my grandma (Ma) for the weekend, I knew I could count on her to make my favorite buttermilk biscuits. My momma used the same recipe, and now I do, but they sure don't taste the same as Ma's biscuits. I don't know if it was the bacon grease she used, the seasoned skillet (which is the same skillet I now use) or just the love she put in to making them.
Oh, how I miss Ma's cookin'!

Ma's Buttermilk Biscuits

Preheat oven to 450*

Mix together 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt

Use a fork or whisk to mix dry ingredients together. 

Cut in
1/4 cup shortening

Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.

Pour dough out on to the counter that has been dusted with flour. 
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.

Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.

Brush tops of biscuits with bacon grease or shortening.

Place biscuits in the oven for 20 - 25 minutes or until golden brown on top.

Now...there is a skillet full of some of the 
best homemade buttermilk biscuits
you'll ever find!
Preheat oven to 450*

Mix together 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt

Use a fork or whisk to mix dry ingredients together.

Cut in
1/4 cup shortening

Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.

Pour dough out on to the counter that has been dusted with flour.
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.

Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.

Brush tops of biscuits with bacon grease or shortening.

Place biscuits in the oven for 20 – 25 minutes or until golden brown on top.

Now…there is a skillet full of some of the
best homemade buttermilk biscuits
you’ll ever find!

Whole Baked Pumpkin with Seasoning

Pumpkin

Whole baked Pumpkin is so easy to make and so tasty. The baking preserves all the rich flavour.

I first did this after a Halloween when I did not want to waste the beautiful pumpkin face.  I just put the whole head into the oven, baked it until it was soft and fed it to the class in slices. It was delicious.

When I have an oven large enough, I simply cut a slice off the top, scrape out the seeds,  fill it with anything..casserole, mince, sliced onions, even seasoning made with bread and mixed herbs. Then I put the lid back on and  cook it until the pumpkin is cooked.

Here I cut the Pumpkin in half, cleaned out the seeds and filled it with seasoning made by cooking fried onions in butter or oil and adding a spoonful of mixed herbs and salt and pepper. Then I filled the centre and baked it. I covered it with foil to stop the top burning, and when the pumpkin was cooked, I removed the top layer of foil and cooked it until it was golden.

Served in eighths, it was a tasty addition to the roast dinner. The left overs was great for lunch boxes and lunch packs eaten cold.