Curried Vegetable Soup (spicy)

Hearty and warm, this soup will sustain you through a cold, wintry day.  It has 22 ingredients (give or take) and a host of options if you do not favor one of the vegetables.  Reduce the amount of the peppers if you need to tone down the spice level of this delicious soup.  I have greatly modified the original recipe… you could try your own variations if you feel adventuresome.

1     c lentils (any variety)
1/2 c dry millet
6     T olive oil
1     onion, chopped or 1/2 t. dried onion powder
4     celery stalks, chopped
2     large tomatoes, chopped or 1 can chopped tomatoes
4     garlic cloves, minced
10   mushrooms, chopped
7-10 baby carrots, chopped small
5     red potatoes, cubed
1     inch piece of fresh ginger grated or 1 toothpick dipped in ginger essential oil
2     t turmeric
4     t celery seed
3     fresh green chilies, diced
1/2 t black pepper
2     T curry powder
2     T coriander powder
2     t ground cumin
1/2 t cayenne pepper
3     T fresh lime juice
14   c water or vegetable broth
1     large handful fresh parsley, chopped

~ In large stock pot heat olive oil on medium
~ Add: onion, carrots, celery, garlic, ginger, cumin and stir fry 3-4 minutes
~ Add chilies, cayenne pepper and stir for 1 minute
~ Add all other ingredients except lime juice and parsley and bring to a boil
~ Reduce heat, cover, and cook 20 minutes
~ Stir in lime juice and simmer, uncovered for 15 minutes
~ Add chopped parsley and serve warm

TIPS:
~  Follow the recipe as closely as possible the first time and then get creative thereafter.
~  Be sure to infuse the spices in the oil first as directed- it is one of the key ways to build the hearty, roasted flare to this dish.
~  Add 1 cup chopped  raw broccoli and or 1 c frozen or fresh green peas.

CREDITS: Sharon Keller

Tourtiere (Pork Pie)

Traditionally this dish is made among French-Canadians for Christmas Eve.  For this, and other special holidays, it is considered a must.   (Hogs were also traditionally an important part the ‘old days’ as they were dependable income in all kinds of weather.)   I decided to try it, though it isn’t yet Christmas.  We found it to be a hearty dish that fed several people.

One of the herbs used in the pie is Savory, with a bold peppery taste.  Though you could use Herbs de Provence in a pinch, there really isn’t anything else that matches Savory.

Get creative with your side dishes.  Applesauce or a cranberry salad would pair nicely with this pie.   A green vegetable would also be nice.

my first try at Tourtiere

1 lb         lean ground pork  (I only had pork cubes, so I chopped it all in the food processor after it was cooked)
1/4 c     onion, chopped finely
1/2 tsp salt
1/4 tsp savory
dash      black pepper
dash      cloves
1 small  bay leaf
1/4 c     boiling water
2             pie pastries (homemade or from the store)

all in one pot

~  In one large pot, combine pork, onion, seasonings, bay leaf, and water.
~  Simmer uncovered for 20 minutes.
~  Remove bay leaf, cool meat, skim off any fat.

ready to be cooled

~  Line a 9 inch pie plate with one pastry and fill with cooled meat mixture.

minced meat mixture, ready for top pastry layer

~  Cover with second pastry, seal edges, cut three steam vents in top of pie.

ready for the oven

~  Bake in 425* oven until lightly browned (about 30 minutes)
~  Serve warm~  Serves 6 big people or several little ones.  🙂

CREDITS:  Carol Adams; photos, Sharon Keller

Roasted Fennel and Chicken

Time is a key ingredient that is often left out of the ‘recipe of a wise and prudent kitchen’.  With the availability of so many other things to do in life besides cook, it is tempting to short-change the time spent preparing a meal.   Give yourself enough time to putter around in your kitchen without being stressed.  While not all nutritious food takes hours to prepare, I do like to allow for extra time while cooking– for possible spills I must clean up, a family member who wants to come in the kitchen and chat, or other non expected interruptions.

Having said that, I think you will find that this roasted chicken will not consume hours of your time.  The fennel adds a special touch to this recipe that isn’t easily substituted with another ingredient.  Fennel is a herb with feathery leaves.  Its bulb-like base can be eaten as a vegetable.  It is indigenous to the Mediterranean and boasts of potassium and fiber.

Roasted Chicken and fennel served with simple vegetables

1     whole chicken
1     large white onion
2     whole fennel, stalks removed
2     tsp. olive oil
1     lemon, cut in half
1     tsp. coarse salt

~ Clean the chicken well, removing giblets. Pat dry
~  Place in a 9×13 roasting pan, breast side up and rub olive oil on skin, including a bit on the bottom side.
~   Squeeze lemon juice over chicken.
~  Sprinkle coarse salt on chicken
~  Cut onion in large chunks and fennel bulbs in half. Place them around the chicken.
~   Take half of lemon and squeeze a bit more juice over the vegetables.  Place one lemon half inside the chicken and one in the roasting pan.  I like to place an onion chunk inside the chicken cavity as well.
~  Drizzle a bit of olive oil over the vegetables.

ready to bake

~  Cook for 1 hour and 45 minutes in a 400* oven.
~  Meat thermometer should read 180*.
~  Let rest 7-10 minutes before carving and serving.

well-roasted chicken

served chicken and vegetables

CREDITS:  Passed on to me by Charlotte Keller who found it in a magazine; photos, Sharon Keller.

Murkha Dal (Lentils)

red lentils

If you are not a lentil fan or have little experience cooking with them, you really must try this recipe.  If you already recognize the benefit of lentils- both in nutrition and price, you may find this to become a favorite among lentil dishes as we have.

Legumes (pulses) such as lentils are excellent complex carbohydrates.  They do not turn into all sugar such as simple carbs and have great fiber benefits as well.   In any case, the versatility of Murkha Dal and lentils in general is a bonus to my simple kitchen.

Murkha Dal

This version of lentils is on the thick and hearty side.  Though it is suggested to eat on top of rice, these lentils can be easily eaten with flat breads such as pita or naan.

 

1/4     cup butter (unsalted)
2          tsp. black mustard seeds
1          onion, chopped well  or 3 green onions snipped into small pieces
2          garlic cloves, minced
1          Tablespoon grated ginger root  or 1 tsp. ground ginger
1          tsp. turmeric
2          green chilies finely chopped (Serrano works well)
1          cup red lentils (sometimes called Masoor)
4         cups water
1 1/4 cup coconut milk (canned, not sweetened)
1         tsp. salt

~  Melt butter in a large sauce pan on moderate heat.
~  Add the mustard seeds; cover pan.
~  When you hear the seeds begin to pop, turn down the heat, and add onion, garlic, and ginger.
~  Cook uncovered about 7 minutes until garlic is brown.
~  Now stir in turmeric, green chilies, stirring frequently until lentils begin to turn translucent (about 2 minutes).

stir in the lentils

~  Add water and coconut milk, and salt.  Stir well and bring to boil.
~  Reduce heat to a simmer, cooking for 40 minutes.
~  Serve hot over rice or eat with flat bread.

Looks are deceiving this is very flavorful!

Coconut milk gives these lentils a hearty flavor

TIPS:
~  Other lentils may be used.  Red lentils cook down and take less time to cook; brown and green lentils tend to stay whole and separate.
~  Don’t leave out the chilies, but be very careful cutting them. Wash your hands immediately very well.  Chilies can be cut ahead and frozen for several months for this recipe.
~  This can be made with only water.  While it will affect the taste without the coconut milk, it is even more nutritious without the milk.
~  There is no nutritional need for meat with this meal, but baked or roasted chicken along with the bread or rice will probably please your meat-eaters in your family.
~  This recipe is suitable for freezing.  Divide any remaining lentils into portions sized appropriately for other meals.  Thaw and reheat.  We like this the second time just as well!

CREDITS:  Cara Hobday; Sharon Keller

Bette’s Vegetables

Bette is a dear woman I barely know, yet she has made an impact on my life.  Bette surrendered her life to serve God in the country of India where she raised many children-  ten, if I recall correctly.  Three of her children were at the same college I attended.  Her youngest daughter was my roommate.  Bette’s daughter was a lovely girl with a huge servant heart, a constant smile, a prayer warrior, and a friend to die for.  Even before I met Bette, she had touched my life.

As the years passed, my husband and I were also led to India and served in the same area as Bette and her husband had served years before.  The hospital they built was still there, and the nationals talked fondly of Bette and her husband.  Our ministry, in part, was blessed because of their faithful service to God in the years before.  Once again, she had touched my life.

I found this recipe of Bette’s in a book of treasures collected by many missionaries.  The real name of this recipe is ‘Sabji Bhaji’  –yes, it is an Indian recipe, but I hope that won’t scare you from trying this very simple fried vegetable meal.  You might just enjoy letting Bette touch your life.

Bette's Vegetables on rice

3      cups single or mixed vegetables
1      teaspoon turmeric
1      teaspoon salt
1/4 teaspoon cayenne chili powder
1/2 teaspoon ground coriander
2      green onions, snipped
3      Tablespoons olive oil
1      dried red chili pepper (optional)
Rice or plain yogurt

~   For the vegetables, cut, chop, cube, shred, or slice thinly. (See Tips below)

raw veges

~  In a frying pan (or wok) heat oil and saute onion, turmeric, coriander, cayenne, and salt (and red pepper if using).
~  Add all vegetables, stir, and cook on moderate heat for 4 minutes.
~  Cover and cook on low until vegetables are tender but not mushy.
~  Stir occasionally and a tablespoon of water if desired to keep from sticking.
~  Sprinkle a bit of black pepper on top before serving.
~  Serve warm on top of rice with a large spoonful of plain, sour yogurt next to it.  Sounds strange?  Try it.  Bette ate it with just yogurt and a little lemon squeezed on top.  🙂

TIPS:
~  For this recipe I used 2 large carrots, 2 small potatoes and half a head of cauliflower.  Any one or combination of these vegetables  can be used:
cauliflower          cabbage
potato                   egg-plant
gourd                    pumpkin
radishes               spinach
green papaya
~  Bette’s vegetables go well with chicken, but when the budget is thin and you need another dish instead of meat, to grace your table, these savory vegetables will complement nicely.
~  Cooking for just one?  Cut your vegetables to just a cup and trim your spices down accordingly.

CREDITS:  Bette Burrows, photos, Sharon Keller 

Fenugreek Chicken

Fenugreek Chicken with tomatoes

Don’t let the name of this dish or the list of ingredients scare you from trying this delightful recipe.  With just a little work, you can make and enjoy this colorful, savory chicken dish.

It is perfect for eating with naan (Indian flat bread) but you could serve it with a bit of rice as well.  Naan is not difficult to make, but it can also be purchased at many grocery stores.

Get out all the ingredients, roll up your sleeves, and treat your family to a new taste!

so savory!

1-2    boneless chicken breasts, cut in bit-sized chunks
1         lime, juiced
1/2    teaspoon salt (or more to taste)
4         Tablespoons olive oil
1         small onion, finely chopped
1/2    inch fresh ginger root, peeled
2        garlic cloves
1/2    teaspoon ground turmeric
1/2    teaspoon ground cayenne pepper
1         Tablespoon ground coriander
1/2    can chopped tomatoes (about 7 ounces)
1/2    cup water
8-10  fenugreek seeds, ground
1/2     teaspoon garam masala*
2         Tablespoons fresh cilantro leaves, snipped small
3          fresh green chilies, chopped small (serano chilies are great!)
Naan

~     Thaw chicken, cut into chunks,, place in a glass bowl and toss well with salt and lime juice.  Set aside.
~     In a mortar and pestle or spice grinder, grind fenugreek well; set aside
~     Now grind ginger and garlic clove in mortar and pestle, adding a pinch of salt and few drops of water to make a paste.
~      Prepare chilies and cilantro leaves; set aside

~     Heat oil in a heavy skillet or wok on medium-high.
~     Cook onions for 4-5 minutes; do not brown too dark.
~     Add the ginger-garlic paste and fenugreek  and stir for 1 minute.
~     Add turmeric, cayenne pepper, and coriander;  stir well and cook 30-40 seconds. Reduce heat.
~     Add tomatoes and cook 4-5 minutes.
~     Stir frequently until much of the tomato juice evaporates.

~     Now add chicken and lime juice; stir 4-5 minutes on medium high.
~     Add the water, reduce heat to medium-low and cook for 7-9 minutes or until chicken is tender and cooked through.  The sauce should be thickened a little.
~     Add the garam masala, green chilies, and snipped cilantro; stir well and cook for 3 minutes.
~     Remove from heat and add cilantro leave on top for beauty.
~     Serve with warm flat bread such as naan or pita.

TIPS:
*     Garam masala can be found in Indian or Middle Eastern-style grocery stores.  It is just as easy (and fresher) to make it yourself with:
1   tsp. black pepper
1   tsp. cumin seed
1   tablespoon cardamom
8   whole cloves
1   cinnamon stick or 1 tsp. ground cinnamon
1/4 tsp. nutmeg
grind all spices together and store in airtight container

~  This will feed four or more people.  Add more chicken and tomatoes if you need to stretch it a little.
~  Boneless thighs may also be used.
~  Don’t be tempted to skip or substitute ingredients-  they taste so well together!

CREDITS:  Sharon Keller, adapted from ‘Curry Bible’

Coconut Shrimp Curry

green coconuts at our home

Coconuts are quite plentiful in southern India and their use in cooking is quite common. I especially enjoy the meat of a coconut that has not yet been sweetened.   A young (green) coconut with the very tip expertly whacked off with a large knife reveals the little holes in the top which allows a straw to be inserted to drink the coconut water.  It can also just be tipped and poured out into one’s mouth for a refreshing drink on a hot day.  This delightful curry uses coconut milk (from a mature coconut) which is fairly common in the ethnic section of your grocery store.  The result is a smooth blend of flavors and a dish pleasing to look at as well.  Serve the curry with warm basmati rice and enjoy the taste of India.

4      Tablespoons olive oil
1      onion, chopped or 6 green onions, snipped
2      teaspoons ground ginger
4      garlic cloves, mashed in mortar and pestle
2      teaspoons ground coriander
1/2 teaspoon fennel seed, ground in mortar and pestle
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2      Tablespoons water
7     ounces canned chopped tomatoes
1      cup canned coconut milk
1      teaspoon salt
6-8 boiled eggs
1      lb. cooked shrimp
1      lime, juiced
3      Tablespoons chopped cilantro
Cooked rice

~  Boil eggs, cool, and peel
~  Boil shrimp according to directions (about 3-4 minutes); make sure they are peeled and deveined.
~  Heat oil in medium or large saucepan on medium-high
~ Cook onions until softened but not browned.
~  Add ginger and garlic in the oil; cook for 3 minutes and stir well.
~  Combine fennel, coriander, cayenne, turmeric, black pepper with water in a small bowl to make a paste.
~  Reduce heat to medium and add spice paste to garlic/onion mixture.
~  Cook for 1 minute; reduce heat to low and cook for 3 more minutes.
~  Add tomatoes and cook for 6 minutes; Break up large chunks with a spoon or spatula.
~  Add coconut milk and salt and bring to a slow simmer.  Stir often while cooking for 7 minutes.
~  Now slit each boiled egg three times lengthwise; cut deep, but be careful not to go all the way through. You want the egg to remain intact.
~  Add the eggs and shrimp to the saucepan and cook on medium for 6-7 more minutes, making sure the eggs get covered with the curry.
~  Now stir in the lime juice and snipped cilantro.
~  Serve warm over basmati rice.
TIPS:
~   This recipe serves 5-6 people.  By adding a whole can of tomatoes and two eggs per person eating, it can be stretched to feed more.
~   Leftover coconut milk can be frozen for several months in a glass or plastic air-tight container.
~   Be sure to cut up, peel, and grind all ingredients before beginning to cook; there is no time to stop and do this between steps.

CREDITS:  Mridula Balejekar; photos, Sharon Keller

Spiced Cauliflower

Add some beauty to your table with this delicious cauliflower covered in wonderful spices.  The turmeric gives the cauliflower a lovely make-over from its natural color of white, added with other spices for a delicious new way of eating this great vegetable. 

Try it with an array of other vegetables for an all-vegetable plate or add it next to some baked chicken and green beans.  Take it to a picnic or accompany it with a meal of rice and lamb.  It isn’t difficult to make– make it with your favorite meal and then let me know what you ate with this delightful cauliflower.

Spiced cauliflower

1   pound cauliflower cut into florets
1   Tablespoon olive oil
3   garlic cloves pounded in a mortar & pestle
1   teaspoon turmeric
1   teaspoon cummin seed, ground
1   teaspoon coriander
1   teaspoon black or yellow mustard seeds
3   green onions, washed and snipped into small pieces
1/4 teaspoon fresh ground black pepper
salt to taste

black pepper, coriander, garlic, turmeric, black mustard seeds, cummin seeds

~  Cut up cauliflower, blanch four minutes, drain, and set aside.
~  In a heavy skillet (or wok) heat oil on medium.
~  Add everything except cauliflower and onion; stir well and cover the pan.
~  The mustard seeds will start to pop.  This is the time to add the onion and stir constantly until they soften.
~  Add salt and cauliflower. Stir for four minutes on meduim-high, making sure it gets well coated with all the spices.
~  If the cauliflower is still hard, you can add 1/4 cup water and cover the pan for two minutes, but this should not be necessary if you blanched the cauliflower well.
~  Test for adequate salt and serve warm.
CREDITS:  Sharon Keller, adapted from Indian Side Dishes, p.27