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Sunday, July 23, 2017

Dolma: Stuffed Grape Leaf Snack with Brown Rice



Dolma: Stuffed Grape Leaf Snack with brown Rice




Dolmas come about often in my kitchen, but in various avatars each time. Stuffed Kohlrabi dolma, or stuffed Swiss chard dolma, and even stuffed Collard greens dolma are fun to make.



Dolma: Stuffed Grape Leaf Snack with brown Rice


Now that grape leaves are handy in the backyard, the traditional grape leaf dolmas come about on and off. Blanching the grape leaves is the first step: just dunk them in boiling water for a few minutes and then plunge them in ice water to make them pliable and ready for stuffing.



Dolma: Stuffed Grape Leaf Snack with brown Rice



The stuffing/filling, sometimes, is just leftovers that works well. And sometimes, it is tailor-made, like this time: a mix of chewy brown and wild rice with onions and dried fruits and nuts and Swiss chard from the garden.

Additionally, I steam the tightly wrapped filled dolmas; if steaming is not an option, then, place them in a pan with about half an inch of water and allow the water to boil, cover or weigh them down, and cook for about 5 to 8 minutes before serving.

I like them better as leftovers the next day, served at room temperature or chilled, with some tahini-yogurt-based dip.



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Friday, July 21, 2017

Home Garden Pea Tips with Beets, Chickpeas, Potatoes



Home Garden Pea Tips with Beets, Chickpeas, Potatoes buddha bowl




Pea tips with Papaya salad is quite wholesome and I make it every once in a while in late autumn and early winter when pea tips are available in the market easily.





Pea tips themselves can be an acquired taste. The tips have to be tender, not chewy/woody/fibrous. Since I had a bunch of pea plants in the garden, ready to be retired, I went through and snipped some pea tips for sautéing.





Some marinated beets, and new potatoes from the garden, plus snap peas and spicy chickpeas rounded out the plate.

These would be perfect over some bulgur or cous cous or even some brown rice, presented as a Buddha Bowl, a hearty vegetarian fare.

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Tuesday, July 18, 2017

Fenugreek Leaves, Snap Peas, Purple Carrots, Chickpeas, Freekeh Bowl



buddha bowl vegetarian Fenugreek Leaves, Snap Peas, Purple Carrots, Chickpeas, Freekeh Bowl




Bowls! Bowls! Bowls!

What's not to love about them?

Bibimbap has always been a favorite, as is Donburi minus the raw fish.

The base doesn't have to be rice. Any combination of whole grains works. Not too long ago, bowls were so trendy. I suppose they still are.

In any case, this is a spillover from the previous recipe of  Freekeh, Pearl Millet, Wild Rice Tabbouleh. I had cooked enough of the grains to save some for later while I used some of it for the Tabbouleh. And it is these lefetover Freekeh, Pearl Millet plus Wild Rice that formed the base for this bowl.


fenugreek leaves methi



Fenugreek is an amazing plant. Tender fenugreek leaves are quite the staple in Indian cuisine. As are the fenugreek seeds, which have interesting properties including being a natural galactagogue, which I diligently indulged in during post-partum days. Dried fenugreek leaves are available in Indian stores and are quite potent, a little goes a long way, and can be added to dressing or soups. The delicate fenugreek leaves from the garden seemed like a good addition to this bowl, sautéed with a pinch of salt and olive oil.




Some snap peas from the garden were handy as well. Before I get to pick them and use them in some interesting way, the older child gobbles them right off the plant. Of course, that was the idea when I planted these peas, to serve as a preferred snack for the kids. But, there was enough left to sauté and add to this bowl.


snap peas home garden organic


Some sautéed onions is always a good addition. Plus some julienned purple and yellow carrots. And of course, spiced chickpeas. Simply cook the chickpeas and then sauté in oil with a sprinkling of cayenne pepper and salt.

Bowls are just like a filling salad, so, I prefer to drizzle some dressing. This time, as always, the dressing is a quick mix of some staples in my kitchen: Tahini, Sriracha, Bragg Liquid Aminos, Mirin, Apple Cider Vinegar, Grape Molasses, Red Wine Vinegar, Lemon juice, Ginger. A little of this and a little of that till it feels right.

Topped with some nigella seeds and sesame seeds, this makes a perfect meal to pack for office lunch.

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Saturday, July 15, 2017

Freekeh, Pearl Millet, Wild Rice Tabbouleh



Freekeh, Pearl Millet, Wild Rice Tabbouleh



Freekeh. Young green wheat. Cracked. Toasted. Chaff and straw removed. High fiber. Whole grain. Hearty.

Pearl Millet. High fiber. High Protein. Rich in B vitamins. Whole grain.

Wild Rice. Grass grains. Native to North America. Gorgeous color. Antioxidants. High fiber. Good protein.

Naturally, the three come together often in my kitchen. Not just as a rice substitute, but as a great base for salads and the ever-popular Bowls!

Any combination of fresh shredded/grated veggies would work, of course. This time, I put my trusty Salad Shooter to good use and made a small pile of shredded/grated veggies including celery, kale, flat-leaf parsley, carrots, and red onions. Some chopped dried fruits and toasted nuts went in as well - dates, apricots, cranberries, almonds, walnuts. Some chopped green apples too. Diced cucumbers. A generous block of Feta cheese got crumbled over the salad for that unbeatable texture and flavor.

The dressing is, as always, a fusion of international flavors: Lemon juice, Ethiopian berbere powder, mirin, apple cider vinegar, grape molasses, avocado oil, and a touch of sesame oil for the finish that leads by the nose.

I know, I should have measured and noted it all down properly. Sorry about that. Will try next time. Dressings come about quite fluidly and organically for me: add a little of this, taste and wrinkle nose, add a little of that, taste and nod with faith, a little of something else, taste and call it just-right.

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Tuesday, July 04, 2017

Home-grown Creamy Potato Salad No Mayonnaise



Home-grown Creamy Potato Salad No Mayonnaise



Potato salad is potato salad. A picnic staple. A summer essential. A carb-watcher's nightmare. Unless I can restrict myself to a small forkful.

Anyway, we had these potatoes in the backyard that were ready to be dug up. Incidentally, the potato flowers are just gorgeous. I never stopped to smell them before, but now that I did, they didn't quite smell like anything, but that's beside the point... They were vivid and perky all the same.



Home-grown Creamy Potato Salad No Mayonnaise


And, there were the potatoes themselves. Not what some would call gorgeous or elegant, but more earthy, rustic, and quite misshapen. Something a consumer with high expectations would avoid picking out and paying for at their favorite green grocer's, but something that might go home from a neighborhood Farmer's market and sit in a wicker basket for photos and provide an interesting topic for offhand chats with friends.


Home-grown Creamy Potato Salad No Mayonnaise


Now, everybody has a favorite potato salad recipe. Or two. Or three. I don't have a favorite or a standard one. Since I turn up my nose on mayonnaise, that particular staple is out. Instead, I prefer thick strained Greek yogurt with some stone ground mustard and olive oil to start off the dressing. And then, whatever is handy gets thrown in, like, chives, green onions, thyme, along with a splash of red wine vinegar, lemon juice, and salt to taste. This time I added a teaspoonful of chipotle in Adobo sauce to the dressing and was pleased with the results.

I know, I should have diligently measured and written down the recipe for the dressing, but, I am a slacker sometimes, sorry about that. As always, if you like to try this recipe, just start off with the listed ingredients and adjust to taste. I like the potato salad creamy/juicy, not too dry, somewhat overdressed.



Home-grown Creamy Potato Salad No Mayonnaise


For the dressing:
Greek yogurt
Stone ground mustard, plus Dijon and yellow mustard to taste
Chipotle in adobo sauce
Olive oil
Red wine vinegar
Lemon juice, plus some zest
thyme

For the salad:
steamed potatoes
boiled eggs (optional)
finely chopped celery
grated pickles
shallots or purple onions, finely minced and sauteed to prevent the onion-breath syndrome





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Friday, June 30, 2017

Salmon Curry Indian-Style with Coconut Cream

Salmon Curry Indian-Style with Coconut Cream


The very last fillet of salmon, caught by the other adult in Alaska, emphatically insisted on being served as a sublime Indian-style curry full of ambrosial flavor and heady aroma.

Curries, I can make on autopilot. Call it conditioning, call it instinct, call it self-possession... but, it seems rather unlikely to find myself bungling curries. They are the most flexible and tractable of Indian dishes with no single carved-in-stone recipe to befoul, and therefore quite forgiving when I take liberties with the tried-and-tested.

One could simply toss the chopped salmon chunks into the simmering gravy and all will be fine. But, the extra effort that adds a touch of discernible difference is to cook the salmon first on a hot cast iron skillet after gently rubbing with garam masala powder, salt, splashing some fresh lemon juice, and allowing the fish to marinate before searing it on the skillet.

Scoring the skin-on salmon fillet, and marinating as a single large piece rather than cut chunks works best for the skillet-searing, rather than worrying each individual piece to cook uniformly.


Salmon Curry Indian-Style with Coconut Cream



Ingredients

A splash of lemon juice and about half a teaspoon of garam masala powder mixed with a pinch of salt for marinating
A 7-inch long skin-on salmon fillet, scored to separate chunks after cooking
Chopped Vegetables: red bell pepper, onions, kale, peas, potatoes
2 Tablespoon Coconut oil
Salt to taste

For the gravy/curry sauce:
14 oz. can coconut cream

dry roast and grind to powder:
2 cardamom pods
2-inch piece of Indian cinnamon bark
2 cloves
1 teaspoon whole green (or black) peppercorns

grind to fine paste:
½ cup tomato purée
2 teaspoon ginger paste
1 teaspoon minced garlic
½ tsp turmeric powder
1 teaspoon Kashmiri chili powder (or cayenne pepper)


Preparation
  1. Sear the salmon: Heat a cast iron skillet to high heat, add a tablespoon of coconut oil and place the scored and marinated salmon skin side down and allow to crisp a bit; then flip and cook the salmon till mostly done, it will finish cooking in the curry sauce; by now the skin will easily peel off and the chunks can be separated to individual pieces scored earlier
  2. Start the curry: heat a tablespoon of coconut oil in a saucepan, add the ground paste and saute till aromatic, then add the finely ground powder of dry roasted spices, stir well till well-incorporated, season with salt to taste
  3. Simmer: Add the veggies, salmon, a scoop of water as needed, and simmer for 5 minutes or so, then, stir in the coconut cream, cover, and simmer gently over medium heat till salmon is fully cooked and the curry reduces to a creamy consistency
  4. Serve warm with brown or white basmati rice, or even naan/roti







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Tuesday, June 27, 2017

Salmon with Fig Chipotle Mint Sauce

Salmon with Fig Chipotle Mint Sauce



Looks like there is a theme going on here with the mint and the chipotle.

The thing is, when I open a can of chipotle in adobo sauce, I rarely manage to use up the whole can right away, and what I don't use up right away, I save for later, but don't want to refrigerate it for too long, so, the chipotle finds its way into as many dishes as I manage to make over the next few days.

A portion of the last of the skin-on Salmon fillet needed to be used up as it is nearly a year since it was last caught by the other adult and frozen safely.

Rub the non-skin side of the salmon with butter and chipotle sauce. Heat a cast iron skillet to medium-high heat. Place the chipotle-butter side down and cook till seared. Flip the fish so the skin side is down and cook till it gets crisp, and the salmon is cooked through and flaky.

Fig Chipotle Mint Sauce: In a blender, add a tablespoon of chipotle in adobo sauce, about 8 large mint leaves, and a tablespoon of fig preserves or fig jam, blend coarsely. Then drizzle some lemon juice and olive oil much like making an aioli till the sauce consistency is to your liking.

The sauce may not sport an alluring color, but, it sure exuded an alluring flavor, if one likes the potent combination of fig and mint and chipotle, which I do.

Fresh peapods, kale, and spring onions from the garden got sauteed and thrown onto the plate as the green bed on which the salmon is served, with a drizzling of the fig chipotle mint sauce, plus more sauce on the side.

I do tend to smother the dish with all the green stuff from the garden, which seems like a clutter in the picture... maybe next time I will take the time to compose a plate carefully instead of the quick plate-click-serve routine that I've gotten used to lately.









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Saturday, June 24, 2017

Lingcod Fish Encrusted with Mint, Fennel, and Lemon

Lingcod Fish Encrusted with Mint, Fennel, and Lemon



Fresh mint and fennel from the garden is hard to resist. Being perennials, they come up before the weather warms up for planting basil and lemon grass.


home garden mint



Mix some salt and black pepper with softened butter and rub the fish with it. Dip in flour, dust off excess, and press into Panko seasoned breadcrumbs one one side. For the other side simply place an overlapping layer of fresh mint leaves, then press some breading on top.

Heat oil in a cast iron skillet, place the mint side down and sear the fish, leaving it undisturbed till the coating sets. Then, flip over and cook till the other side is set. Then, move the skillet to a 375°F oven and finish cooking. Remove the fish and set it on the serving plate to rest while the sauce comes together.

Lemon Butter Mint Sauce: Melt some butter in the same pan, squeeze some fresh lemon juice, add some mint and fennel leaves, simmer gently. Spoon over fish before serving.

Spring onions from the garden are another treat, they make a fantastic garnish, which I can't seem to resist.


home garden spring onions

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Saturday, June 17, 2017

Lingcod with Chipotle Garlic Capers Sauce

Lingcod fish with Chipotle Garlic Capers Sauce recipe


Another small hunk of lingcod caught by the other adult in Alaska came in handy for this simple dish.

Sprinkle the fish with some paprika and salt, add a drop of avocado oil and rub the spices in. Dip it into a plate of flour and dust off excess. Then, press into Panko seasoned bread crumbs.

Heat some oil in a cast iron skillet, place the breaded fish and let it sear over medium high heat, leave it undisturbed for 8 minutes or so, depending on the thickness of the slice. Flip and cook the other side the same way, without moving it much, till the breaded coating seals the fish.

Transfer to a 375°F oven and finish cooking till internal temperature of the thickest part is 145°F. Remove from pan and allow to rest on a plate while the sauce is getting ready.

The Chipotle Garlic Capers Sauce: In the same pan, after transferring the fish to a plate, saute some crushed garlic cloves, add some stock and chipotle in adobo sauce, simmer gently till thickened a bit. Stir in capers and spoon over the fish before serving.

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Tuesday, June 13, 2017

Chayote Squash and Wild Rice with Lentils and Quinoa Soup

Chayote Squash and Wild Rice with Lentils and Quinoa Soup


Chewy wild rice along with quinoa add texture to this thick stew-like soup, with the lentils adding body, and chayote squash giving it the slightly unorthodox edge.

I grew up eating chayote squash on a regular basis, usually in lentils-based koottu, or as coconut-based molagoottal. I like its pear-like crispness and mild bland flavor that lends itself well to be incorporated into any dish.

Add in favorite herbs from the garden as a bouquet-garni, some garlic, and some cayenne pepper and the stew comes together quite easily.

For a quicker weeknight meal, I pressure cook the wild rice and lentils in vegetable stock. Then, add in the veggies and seasoning, allow to simmer gently, and serve warm.

Kids were unimpressed by the color of the soup, they would have preferred it not so tan and brown, but, they scooped spoonfuls and enjoyed ti anyway.

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Friday, June 09, 2017

Home-Garden Green Onion Flower Buds Salad

Home-Garden Green Onion Flower Buds Salad


I love scallions, they don't form bulging bulbs and are harvested tender, with the white parts that are milder than pungent regular onions.

But, I really like Spring Onions in my garden. If tended to carefully, they won't bolt, and will grow fine tender bulbs for harvesting. However, since I like the onion buds and flowers, I just let them bolt and go to seed.


Home-Garden Green Onion Flower Buds Salad


Since I continuously harvest the young tender green parts anyway while the onion grows and matures, and since I plant them staggered a few weeks apart, I get a regular supply throughout spring and summer.

The buds/flowers are sharp and peppery, with a pleasant bite that doesn't unclog sinuses.


Home-Garden Green Onion Flower Buds Salad


This salad here was thrown together in a hurry, with some radish greens and kale forming the base greens, topped with capers, red radish, mango, nectarine, grapes, plus strawberries from the garden, garnished with these gorgeous and delicious onion flower buds. A simple citrusy-vinaigrette is all it takes to make this salad special.


Home-Garden Green Onion Flower Buds Salad

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Monday, June 05, 2017

Shiso Pesto with Buckwheat Soba Noodles

Shiso Pesto with Buckwheat Soba Noodles


Back in 2006 and 2007, I was thrilled about growing Shiso in my home garden as it was the early years of my home-gardening, and I liked having herbs handy in the backyard to try different recipes.

A decade later, looks like Shiso is quite readily available in the market when in season and has become a fairly popular and mainstream herb much like cilantro and mint.

A member of the mint family, Shiso leaves can be mostly green to greenish reddish/purplish. Much like my favorite pesto and chutney, I make shiso as pesto or chutney when the mood calls for it, using whatever ingredients I feel like throwing together at that time.




In this recipe, shiso pesto comes together with a confluence of complementary Asian flavors.

Tossed in with some buckwheat soba noodles, sprinkled with toasted sesame seeds, and a side of roasted eggplant and home-garden scallions, shiso certainly takes center stage in this dish.

Shiso pesto as a dip, served with roasted eggplant slices and bell peppers makes a fantastic appetizer.




Shiso Pesto:
½ Tbsp sesame oil
½ Tbsp red miso
½ Tbsp mirin
½ Tbsp rice vinegar
½ Tbsp lime juice
¼ to ½ cup packed shiso leaves
2 to 3 Tbsp sunflower seeds

Grind the ingredients together and adjust to taste.


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Tuesday, May 30, 2017

Citrus Fresh Buckwheat Soba Salad



The crisp freshness of lemon and lime are perfect for cold summer salads. This recipe is inspired by a Japanese friend of mine with whom I exchange cooking tips on and off, among other things.

Dashi is sold in most Asian stores - either made from kombu or different types of fish. Salty Dashi, with some sesame oil, plus the tartness from lime juice and lemon zest makes this salad quite addictive.

Get the dressing ready, mix in the salad vegetables and let it sit while the soba cooks. The recipe here makes enough starter salad for two, or a huge meal for one.

Ingredients for the vinaigrette:
½ cup Seaweed Dashi or strong vegetable stock
½ tsp sesame oil
1 lime - freshly squeeze for lime juice
zest of one lemon
juice of ½ lemon, for additional tang

2 cups Salad Vegetables: For a quick meal, I use packaged kale salad mix plus scallions. Otherwise, whatever is handy -- radish, julienned carrots, sauteed cremini, slivered broccoli stems or other stems like I use for kinpira, ribboned greens, radicchio, purple cabbage...

Cook one bundle of the buckwheat soba per package directions, drain, and rinse in cold water, drain well. Toss in with the dressed vegetables, adjust the dressing as needed.

Served with some vegetable spring rolls and vegetable dumplings, this makes a filling weeknight meal.






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Wednesday, May 24, 2017

Kale and Potatoes Spiced with Turmeric and Berbere


Kale and Potatoes Spiced with Turmeric and Berbere




Saag Aloo/Aloo Palak is an earthy staple side for rotis and rice, made with potatoes (aloo) and palak (spinach).  Aloo Mattar (potatoes+peas), Aloo Gobi (potatoes+cauliflower) are two other favorite sides that are ubiquitous in Indian homestyle cooking.

Hunks of pototoes are cooked till they are fork-tender but still retain their shape; along with any other seasonal greens or other vegetable, mildly spiced with turmeric, chili powder, and salt typically.

This time, for this kale+potatoes dish, I went with turmeric powder and berbere powder which I had some handy from my recent Injera bash.

Saute some garlic and onions, add the diced potatoes, some turmeric powder, salt and berbere powder, splash enough water, cover and cook till potatoes have softened a bit, then add the chopped kale, adjust seasoning and cover and cook till kale wilts. Remove the lid and cook till the dish comes together, stirring sparingly as needed.

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Saturday, May 20, 2017

Beet Lentil Feta Burger Patties


Beet Lentil Feta Burger Patties ethiopian mesir wat zelbo gomen leftovers vegetarian



It is comforting to recognize that I've always liked leftovers. Many fond memories surround the "new" foods I tried as a kid-- foods, as it turns out, that were reconstituted and repackaged leftovers, thanks to my mom who is quite adept at making dishes even more attractive each time she "recycled" them. No wastage in her kitchen.

And, no wastage in mine either. Although I tend to primarily serve portioned plated meals most of the time, there are some weekends that call for family-style meals to be savored over a couple of days.

The recent Injera bash with five sides certainly guaranteed some leftovers, which thrilled me to bits as I can find ways to repackage them.

Leftover Mesir wat (lentils), Zelbo gomen (kale), Yeqey Sir Qiqqil (beets) were perfect starting point.

Add in some leftover brown rice, some feta, and already it screams "Veggie Burger".

Since the leftover mesir wat and gomen can be a bit watery, best to strain out the liquids first, then add the brown rice and feta, minced garlic, and a generous sprinkling of berbere spice mix. Gently pulse to a coarse mass.

It still might need a binding agent to hold it all together. While eggs seem like the standard, I don't typically use it in my patties and cutlets.

So, I went with my favorite Coconut Flour.

kale flower home gardenMix in just enough coconut flour to be able to shape the patties. Just for fun, some Panko breadcrumbs got pressed in till the patties were happy to hold their shape.

Pan-cooking them first to seal both sides and then baking them till firmly set seems to work well for me, but, if preferred, can grill it or pan cook it all the way through.

Who needs buns? Patties are perfect by themselves.

I can't seem to ignore the kale flowers from my garden, they sneak into every food photo I've clicked since they bloomed. They are short-lived, of course, so, soon there won't be any, but at least I'll have these pictures to make me smile when I miss them.



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Tuesday, May 16, 2017

Ethiopian Spiced Stews with Injera

Ethiopian Spiced Stews with Injera alicha wat berbere mekelesha mitmita



Much like the various Masala Spice Powders of India, I enjoy learning about the various spice mixes in cuisines around the world.


Having made Ethiopian foods for nearly a dozen years now, my go-to reference has been Exotic Ethiopian Cooking by D.J. Mesfin.

While the book does not have gorgeous food photos, and the instructions are somewhat loose, I like the Society, Culture, Hospitality & Traditions explained in the introduction, as well as the cooking methods and general tips for "doing it right".

And, nothing beats tasting the foods at Ethiopian restaurants and getting a feel for its flavors and presentation.

The three main spice mix that I like to use are Mitmita, Mekelesha, and, of course, the most popular Berbere, which can be made into a paste rather than a powdery spice mix.

Mitmita is fiery hot spice mix that uses super hot chilies, along with the warmth and comfort of cardamom and cloves. A small dash of this goes a long way in stews/wats.



Ethiopian Spiced Stews with Injera alicha wat berbere mekelesha mitmita


Mekelesha, made with a blend of 7 spices, reminds me of a combination of my favorite South Indian Sambar powder and Northeast Indian Panch Phoron spices. A combination of cumin, Indian cinnamon, cardamom, long pepper (aka pippili), nigella, ajwain/caraway, cloves and nutmeg bring a rich confluence of aroma and flavors to this mix.



Ethiopian Spiced Stews with Injera alicha wat berbere mekelesha mitmita



Berbere, the staple Ethiopian spice mix, is not necessarily a set-in-stone recipe, much like the Sambar and Rasam powders of South India or the Garam masala and Curry powder that are popular all over India. The bright red color from paprika, plus, some chili powder, nigella, ajwain, fenugreek all add up to a fantastic base to flavor many of the Ethiopian dishes that accompany the soft and spongy injeras.


Ethiopian Spiced Stews with Injera alicha wat berbere mekelesha mitmita



Every once in a while, I get these as ready-made mixes from Ethiopian store nearby, where I am told it is sold fresh in small batches so they don't sit on the shelf and grow stale. If I run out of store-bought, I make my own, and for sure each batch comes out a bit different from the previous one, and that's okay as I vary the proportions and don't measure out exactly anyway.


Ethiopian Spiced Stews with Injera alicha wat berbere mekelesha mitmita



For a weekend dinner, Injera with a few sides is quite a satisfying spread. I went with 5 easy sides, along with Yedagussa Injera which is typically made with millet flour, but this time I did equal parts millet + all purpose flour.

Though Injeras are usually made with tef flour, they can be made with chickpea flour, buckwheat, millet, rye, spelt flours, even corn and rice flours. The consistency of the finished pancake will differ in texture and thickness, of course.


Ethiopian Spiced Stews with Injera


Pretty much all of these recipes below are already shared in this blog over the years, so, am just linking to those. Of course, each time, I vary the proportions a bit and the dish comes out just a bit different and that is fine.


Yekik Alicha: Split Pea Sauce. Only, I used split pigeon peas (aka Tuvar dal, in India)


Ethiopian Spiced Stews with Injera yekik alicha mesir wat yabesha gomen



Mesir Wat: Lentils stew using Berbere


Ethiopian Spiced Stews with Injera yekik alicha mesir wat yabesha gomen




Zelbo Gomen: Kale Stew using Mekelesha, cooked much like Y'abesha Gomen


Ethiopian Spiced Stews with Injera yekik alicha mesir wat yabesha gomen



Yeqey Sir Qiqqil: Boiled Beets in Lemon Vinaigrette


Ethiopian Spiced Stews with Injera yekik alicha mesir wat yabesha gomen


Ayib BeMit'Mit'a: Spiced Cottage Cheese, using Mitmita



Ethiopian Spiced Stews with Injera ayib bemitmita cottage cheese



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Saturday, May 13, 2017

Green Jackfruit Taquitos

Green Jackfruit Taquitos


Growing up with young green jackfruit as part of a vegetarian diet, I never gave it much thought, never felt it was supposed to be exotic or that it had the potential to stand in for meat. It was a fantastic element to be relished on its own right, especially in south Indian style cuisine that I was nurtured on.

There are quite a few jackfruit recipes shared here so far, and I've been finding ways to use them in more unconventional dishes as well.

Jackfruit is quite popular in Asian cuisine, especially in Indian cuisine. Not just the ripe fruit used for desserts, and chips, but particularly the young green jackfruit that is treated as a vegetable.

My mom's specialty is "Idi Chakkai" - a Palakkad term for smashed young green jackfruit dish flavored with coconut and chilies, and tempered with mustard seeds and curry leaves. I could not have enough of it when I was young.

Jackfruit seed - nicknamed "jacknut" - is another favorite at home, quite a special treat, even though tons of these get discarded every jackfruit season.


Green Jackfruit Taquitos



The raw green jackfruit when smashed into coarse chunks have the texture of shredded chicken. Being mild in flavor, these raw green jackfruit chunks lend themselves to a variety of deep flavoring, and quite easily make a good meat imitator.

In local Asian grocery stores, various brands of canned young green jackfruit are available at a reasonable price. I prefer the ones canned in water rather than in brine. But, the brined ones are not too salty so they work well in savory dishes.

I've sauteed them with a light coating of barbecue sauce and used them as pizza toppings, and in Sloppy Joes.

In this taquitos recipe, the green jackfruit is flavored with Taco Seasoning and used as a filling with beans and cheese to make scrumptious taquitos.

Simply add beans cheese and seasoned green jackfruit into a corn tortilla, roll it up and bake it, or pan fry it.


Green Jackfruit Taquitos



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