Crisp Spiced Cranberry Beans

I never said I was Suzy Homemaker....

It wasn't my intent, but I was able to somewhat reduce the smell of curry in the house today.

Nothing like starchy water boiling over to cut the smell of just about anything!

But on to the beans....

Cranberry Beans ready to soak overnight

I've made these a few times now, and I think I have perfected the process.


A crispy healthy snack that can be as spicy or salty as you choose.


They don't take the place of potato chips...but close.

Soaked overnight - double in size

Crisp Spiced Cranberry Beans

1 1/2 cups dry beans
cold water
garlic powder
salt
chili powder
2 Tbsp olive oil
(The mix of spices can be whatever you have on hand)

Soak the beans all day, or overnight.

Add water to cover, and bring beans to a boil on high heat. Reduce temperature and let simmer 30 minutes, until beans are very soft.


Drain the water, and rinse off the excess starch with cold water.

Heat over to 425F.

Add beans to a large bowl and let cool while oven is heating.

Add the olive oil and spices. Mix well but carefully so you don't break up the beans.

Spread the beans on a baking sheet in a single layer.

Put the beans in the oven, turn down oven temperature to 375F,  and set timer for 10 minutes.






Give the beans a stir, still being careful not to break them.


Total baking time will be an hour; stirring the beans every 10 minutes.


Keep them in an air tight container for up to a week...but I bet they won't last that long!
(Shelley)

More Curry

I love curry and Shelley's recipe for chicken curry really gave me a craving for it.  On my recent trip to the Indian grocery store, I bought paneer.  Paneer is a cheese similar to cottage cheese, but solid and sold in a block or cubes.  It's similar in consistency to tofu.
(Ross)

Paneer and Lentil Curry
1 cup Dried Lentils
12 to 14 oz Paneer
1 tbsp Canola Oil
1 1/2 cups Chopped Onion
1 1/2 cups Diced Green and or Red Peppers
3 to 4 tbsp Curry Powder
2 cups Water
1 tbsp All Purpose Flour

• Prepare the lentils per instruction on the package, then drain when completed.
• Cut paneer into cubes.
• Heat the canola oil in a large frying pan or wok.
• Add the onion and peppers and cook until the onions are translucent or starting to brown.
• Sprinkle the curry powder over the mixture and stir it in.
• Add the lentils, paneer, and 2 cups of water.  Let this simmer until the liquid is reduced by half.
• Carefully sprinkle the flour over the mixture, stirring well so that the flour doesn't get lumpy.
• Allow this to thicken, then serve and enjoy.

Artichoke...Baked with Olive Oil

The artichoke is a variety of species of thistle. I see the resemblance.

I have bought canned artichoke hearts and used them in dips, and of course tasted a few pieces along the way. But I have never bought a fresh whole artichoke.

So I thought I would fly solo on this one.

I've watched enough Italian cooking shows, I should be able to cook an artichoke...or so you would think. I know the basic...don't eat the fuzzy part.

I seem to remember one Italian chef baking the artichoke drizzled in a little olive oil.


That sounds better than boiling.


The ends of the petals need trimming, cut off the stem, and cut off the top inch or so.

The fuzzy part needs scooping out, and a spoon does the trick.


I lay the pieces cut side down with a little olive oil, and drizzle a little more over the top.


Set the oven to 400F, and the microwave timer to 30 minutes.

(Sorry no picture...forgot)

I think the artichoke may be defective.


There's a little meat in the ends of the larger petals.


The heart is missing altogether.


More work than the little legs on a lobster and not quite so tasty.

Chicken Curry with Basmati Rice

In honour of Bollywood in Tampa, I'm again straying out of my comfort zone and making Indian food.

I have curry in the pantry, but only ever add it to sour cream. And I've had Indian food once...in Scotland.




Unlike Ross, I don't have Indian cookbooks to consult, but I have a can of coconut milk...bought on impulse...as a starting point.


Google is lending support.

beautiful palette of colour

Chicken Curry with Basmati Rice
2 skinless boneless chicken breasts, cut into bite size pieces
1 small onion, chopped fine
2 cloves garlic, minced fine
3 Tbsp curry powder (I use mild)
1 tsp ground cinnamon
1 tsp paprika
1 bay leaf
1 tsp fresh ginger, finely minced
1/2 tsp white sugar
1/2 tsp kosher salt
2 Tbsp tomato paste
1 cup plain, fat free Greek yogurt
1 cup coconut milk
juice of 1/2 lemon
1/2 tsp cayenne pepper

Huge Hint! Have all ingredients ready before you start cooking. This goes together very fast.

At this point the house smells so good from the spices!

Heat the oil in a medium size frying pan on medium heat, and add the onion. Sauté until the onion starts to brown.

Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for another minute.

Add the chicken pieces, tomato paste, yogurt, and coconut milk. (I have to transfer to a pot since the frying pan is too large)

Bring to a boil, reduce the heat to low and simmer for 20 minutes.

Remove the bay leaf, and stir in the lemon juice and cayenne pepper.

Simmer 5 minutes more.

Serve with Basmati Rice

I definitely had fun making it...and enjoyed eating it...would be good with scallops I think and may try that during Ross's next visit home.

Waiting for comments from my Dad who has take out!

Bollywood Comes to Tampa

The International Indian Film Academy Awards were presented this weekend in Tampa.  This is the Bollywood equivalent of the OSCARs.  Very exciting!

Two favs from last year's trip to Kolkata.

The celebrations have inspired me to make another trip to my favourite Indian grocery store and pick up a few things.  Before I went, I read through several cookbooks to get an idea of some of the items missing from my pantry.  All kinds of interesting sounding ingredients ... fenugreek, mustard seeds, and dried chilies.  Having practically no 'will power', I bought all these and more.  There were a couple of favourites like paneer (similar to cottage cheese, but solid) and Thums Up Cola in my cart, but also some things from the produce aisle I have never seen, let alone used.  I did manage to show restraint in the freezer section even though there were many, many delicious options.  Once my own freezer is empty, I'll be making another trip there.

Still having an arm in a cast, I decided on a fairly easy but yummy dish -- Tandoori Chicken.  There were a few shortcuts I needed to make, such as using powdered garlic because I can't slice raw garlic and couldn't get the lid off the jar of crushed garlic. I'm pleased with the results in spite of this.
(Ross)

Tandoori Chicken
1 pound boneless chicken breast tenderloins
3/4 cup Fat Free Plain Greek Yoghurt
1 tsp Garam Masala Powder
1 tsp Fresh Minced Ginger
1 tsp Garlic Powder
1 to 2 tsp Coarse Chili Powder (depending on how hot you like it)
1 tsp Ground Coriander
1 tbsp Tomato Paste

• Combine all ingredients except chicken and stir until smooth.
• Add chicken, making sure it is evenly coated with the mixture.
• Cover and let marinate in the fridge for at least 2 to 3 hours.
• Place the chicken in a flat baking dish and bake at 475 for about 20 minutes.  Make sure the chicken is cooked all the way through.

   The end result.  Not the same bright red we see in restaurants, but nice and juicy.

Marinating and ready for the fridge.

Omelette Anyone?

Omelette with Ginger-Lime Marmalade

I've discovered that I am change adverse when it comes to my food. I'm not very adventurous, and reluctant to try new things.

Every favourite restaurant, I order the same thing, usually without opening the menu. Or sometimes I open the menu to give others the false impression I'm actually making a decision.

If I'm in a new restaurant, I stick to what I know. And if I can't pronounce it, I usually won't order it.

Maybe this is because I'm a Capricorn. Practical, prudent and cautious. I would never make a mindless decision about my food!

So making this omelette brings me right out of my comfort zone.

An omelette in the past would have had bacon, mushroom, and cheese. I just realized that's exactly the same combination for my favourite pizza. Time to take a walk on the wild side.

Red onion, garlic, celery, chicken bacon, and mushroom, are the flavours of choice I reach for today. (You see how I keep the familiar ingredients for comfort)


And instead of cheddar cheese, I use Asiago. I should be ready to make a change to a different cheese by September. The Asiago should be gone by then I would think.


What should I call this new omelette I'm trying?







Shelley's Mildly Wild Saturday Brunch

1 cup egg whites
2 Tbsp red onion, finely minced
2 Tbsp celery, minced
2 strips bacon (chicken, turkey or regular) diced
1 Tbsp garlic (1 large clove), finely minced
4 mushrooms, chopped
2 Tbsp water
Cooking spray







On medium high heat in a non-stick frying pan, spray the cooking oil to coat the bottom of the pan.

Add the onion, garlic, and celery, and cook about 2 minutes.

Add the bacon and cook another 2 or 3 minutes.

Add the mushrooms, stir, and add the 2 Tbsp of water. Cook until all the water has evaporated.

Add the egg whites, and stir as it begins to cook to ensure the vegetables are evenly distributed.

If the mixture gets lumpy, not to worry, pick the frying pan up and roll the wet egg white to fill in any holes.

Once most of the egg whites have started to set, sprinkle the cheese over the top.











If you can roll the entire omelette using a wide spatula, roll up, otherwise cut the omelette down the middle and roll up one side at a time.


Once the omelette has been rolled you can flip from side to side. Omelette is done, when no liquid escapes when pressed slightly.


Serve with or without a dipping sauce.

Don't Mess With My Tuna Sandwich

My mother taught me to make a tuna sandwich, and I've been making them the same way ever since. Some things are just too good to change. White bread (maybe whole wheat), tin tuna packed in water, and Miracle Whip. And if they are going to an "event", crusts off and cut in fingers.

But when you haven't bought groceries other than produce since the first week of April, you start running out of things...like Miracle Whip.




So you improvise.

I'm not so sure about this...

I mean really...I don't even add crunch to the tuna that some people do....but I do today.

I have a red onion I've been picking away at...celery stalks...cucumber...and arugula.

Tuna in a Pita...Greek Style
(enough for 2 small pitas)
2 small pitas (should be very fresh so won't tear when opening)
1 tin chunk white tuna in water
2 Tbsp red onion, minced fine
1 celery stalk, cut up small
1 piece English cucumber, peeled, seeded, chopped
1 bunch arugula, chopped
1 square inch feta
1 -2 Tbsp low fat or fat free Greek salad dressing

Mix all together in a bowl.

Open the pita from one side, and stuff your mixture in; shake to the bottom; fold over the pita to seal.

What's that saying? 

Necessity is the mother of invention. 

I have a new way to make tuna sandwiches. 

Surprisingly tasty...and I would say I like them as much as the traditional way!

(Shelley)

Herbed Vegetable Stock

My little herb garden...

I've tried growing herbs in the house before, so I don't know what made me think that this time would be any different.

I have mostly hearty plants, that can go weeks without water...and still forgive me.

This new little herb garden is in the middle of the kitchen to remind me to water it often.

I have rosemary, basil, thyme, and parsley. I noticed that the chives in my garden are starting to pop up, and I will bring a small bunch of those inside as well.

Basil...rosemary...parsley...and a bay leaf

Today I was trying to think of a way I could use some of the herbs.

Broth is something I never have on hand. 

It's one of those things I buy, use a small amount and find the carton in the back of the fridge months later.

I've made turkey broth, or soup, but have never tried vegetable broth. 

So soup's on...so to speak.

Ready for boiling

A quick peruse of the fridge and I decide on a few vegetables:

ends and leaves of all the celery

1/2 turnip, peeled and cut in chunks

12 mini carrots, cut in half

1 onion, cut in chunks

1/4 (or less) cabbage, cut up

cracked black pepper

salt (I used minimal salt - I would rather season when I use the broth and can adjust depending on what I'm adding it into)

Add the herbs and cover with cold water.

Put the lid on the pot, and bring to a boil. Reduce heat and simmer until you remember you have something cooking on the stove..oops.

Forgot to set the timer.

I gave it a couple of good mashes, then strained into a bowl to let cool.

I wasn't planning on using this right away, so I prepared for the freezer after it sat cooling most of the afternoon.

Small portions are best for freezing, and one, two, or three can be taken out and used depending on the recipe.

An ice cube tray is a good way to freeze extra liquids.

Once the liquid is frozen, pop out into baggies and store frozen.

A good idea is to mark on masking tape the date and flavour of the broth.

Now I had broth on hand....and before it got too cool sitting on the counter...I had soup for lunch!
(Shelley)

One Handed Chicken

Question:
What is bright green and will be on my left arm for the next six weeks?

Answer:

While out riding my bicycle of Friday, my front tire had an unfortunate interaction with a trolley track.  The result was a very quick flight and a sudden stop for yours truly.  For the next six weeks, I'll be making a lot of meals with one hand.  This didn't seem so difficult at first, but then I realized all the things I take for granted.  Cutting an onion.  Opening a jar.  Lifting a dish out of the oven.

For the last several days, I've been focusing on adapting to my current situation.  Luckily, we have lots of options.  My new favourite item at the grocery store is pre-cut fresh veggies, but I'm sure I'll be finding all kinds of fun things over the next few weeks.
(Ross)

One Handed Chicken
1 pound Boneless Chicken Breast
1 tbsp Canola Oil
1 package of Chopped Fresh Onion, Garlic, and Shallot Mix (about 4 to 5 oz).
1 package of Sliced Mushrooms (about 12 oz)
1 package of Diced Green and Red Peppers (8 oz)
2 tbsp Dried Oregano
Salt (to taste)
Pepper (to taste)
1 tbsp Flour
1 cup Skim Milk
2 oz Shredded Cheddar Cheese
1/2 cup Panko Bread Crumbs

• Cut chicken into medium sized pieces.  I used chicken breast tenderloins so I wouldn't have to cut them at all.
• Heat the oil and then add the chicken.  Saute until the outside of the chicken has browned a bit.  Don't worry about it being cooked all the way through as it will be baked in the oven later.
• Remove chicken from the frying pan and place it in a casserole dish.
• In the same frying pan, saute the onion mix, the mushrooms, and the peppers.
• Add the oregano, black pepper, and salt
• When the mushrooms have softened and the onions are translucent, sprinkle the flour over everything, then stir it in. Continue cooking for another 5 minutes.  This will give the flour a chance to cook.
• Slowly stir in the milk.  Start off with a couple of tablespoons and stir it into the veggies.  Continue adding the milk in small amounts until the entire cup us used.  Let this simmer for about 10 to 15 minutes -- until the sauce has thickened.
• Pour the mixture into the casserole dish over the chicken.
• Top with the cheese and then Panko.
•  Bake for 30 minutes at 375.

Veggies in the pan

Just out of the oven

On the plate

Millet Patties with Tzatziki

The day I dropped the steel cut oats all over the floor at the Bulk Barn...I had millet on the list as well. They made it home unscathed.


A few weeks ago someone had mentioned that millet was a favourite of the Northern Cardinals. Since I've been trying to keep them coming back I thought I would give it a try.

I put some out in the bird feeder, someone ate it but didn't see who...might have been that pesky squirrel.

I also did a little research on Google and found that people eat it as well as birds...who knew...not I.

1 cup millet and 2 cups water

I've tried cooking it different ways, and found the best results were in a slow cooker set on high. (Mine I set on four hours.)


The first try was as a side for salmon. Salmon has such a distinct flavour the sides can be pretty mild or bland.

Different seasonings worked , garlic, salt, and pepper, but I wanted something that would enhance the oatsie or nutty flavour the millet already had. I switched from salt to soy sauce, and I added peanut butter.








This is what I called a happy accident.

A nice complement to the salmon and coleslaw.

I had a lot left over, and thought the flavour with the peanut butter would taste good as a patty.

I now had my appetizer to contribute to our Easter Family Brunch!

The peanut butter by itself wasn't enough to hold the patty together, so I added some egg white. And baking rather than frying to avoid using more oil.

Baked Millet Patties

2 cups cooked millet
2 Tbsp low sodium soy sauce
3/4 cup peanut butter
1/2 cup egg white
1 shallot, minced fine
3 garlic cloves, minced fine
1 medium carrot, shredded fine
1 Tbsp olive oil

Heat the oil in a frying pan and cook the shallot, garlic and carrot, until soft. Add the millet, soy sauce, and peanut butter. Mix well.

Take off the heat and let cool.

Add the egg white, mix well, and form into patties.



Line a baking sheet with parchment. Bake patties for 20 minutes at 350F.


The patties were different.

You could taste the peanut butter, and were good by themselves, kind of addicting.

But if you are used to salting everything to enhance flavours they seemed a little bland at first.

I thought Tzatziki would be a nice fresh taste as a dip or spread.






Tzatziki.

1 cup plain Greek Yogurt
1/2 small English cucumber, peeled, seeded and shredded fine
3 cloves garlic, minced fine
1 Tbsp dill (fresh is better - I didn't have so used dried)
salt to taste

Mix all together and let sit overnight.


I asked for honest feedback on the patties and everyone seemed to like them. Certainly a healthy alternative to high sodium items we gravitate towards when shopping.

Hot Cross Buns

Oh boy.

A holiday! Easter and chocolate with the added anticipation of a family get together.

There will be lots of food, and I'm not yet sure what I'll be taking.

Hot cross buns crossed my mind, but they are more of a dessert and I think my Aunt has dessert covered.

But I decided to make them anyway.

I found a recipe I've used in the past from a cookbook that's been around since before my time.


I wanted to make the buns a little more heart healthy and lower in fat, but keep the flavour.


Bread and I are like oil and water...we don't mix well...


But I love most yeast breads especially the sweet variety....and that's a problem.


The recipe is for the bread maker, but could also be made the "old fashioned" way.


My Version of Hot Cross Buns

(add ingredients to the bread maker in order given)

1/2 cup egg whites
1/2 cup skim milk
2 Tbsp olive oil
1/4 cup white sugar
finely grated rind of a medium sized lemon
1 tsp cinnamon
1/2 tsp grated fresh nutmeg
1/4 tsp ground cloves
3/4 tsp salt
3 cups flour
2 tsp (heaping) quick rising yeast
1/2 cup raisins (add when the machine tells you to)

(My bread maker does not signal when to add the fruit. Once the mixing was complete, I removed the dough and kneaded in the raisins with a little more flour. Once I added in the raisins, I let it rise in a greased bowl.)

Let the bread machine work through the dough cycle, or let rise someplace warm for 60 minutes.

Remove and shape into rolls. Let rise again for another 60 minutes.

Bake 400F for 20 minutes. Test for doneness by knocking on the bottom of the rolls...should sound hollow.

While buns are still warm, coat with icing made from 1 cup icing or powdered sugar, and 2 Tbsp milk.

Rather abstract don't you think?