tag:blogger.com,1999:blog-64105361108334237522024-03-13T15:21:46.144-05:00GARAM MASALAThe Life and Times of a Hungry Indian LawyerFZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-6410536110833423752.post-54869962482084472812008-06-01T16:04:00.002-05:002008-06-01T16:08:08.454-05:00Mini Meatloaves for 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_DjT2qIgm4i4/SEMPaRaCdKI/AAAAAAAAAYQ/ODfPvyVZD3g/s1600-h/DSC_0004.JPG"><img style="cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_DjT2qIgm4i4/SEMPaRaCdKI/AAAAAAAAAYQ/ODfPvyVZD3g/s400/DSC_0004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5207022538194056354" /></a><br /><br /><span style="font-weight:bold;">Mini Meatloaves for 2</span><br /><span style="font-style:italic;">Serves 2</span><br /><br />1/4 cup ketchup<br />1 tablespoons Dijon mustard<br />1/2 pound ground sirloin<br />1/2 cup finely chopped onion<br />1/8 cup seasoned breadcrumbs<br />1/4 teaspoon salt<br />1/4 teaspoon dried oregano<br />1/8 teaspoon black pepper<br />1/2 large egg, lightly beaten<br />Cooking spray<br /><br />Preheat oven to 400°.<br />Combine ketchup and mustard, stirring well with a whisk. Reserve 2 tablespoons ketchup mixture. Combine remaining ketchup mixture, beef, and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.<br />Divide beef mixture into 2 equal portions. Shape each portion into a 4 x 2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray.<br />Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf. Bake at 400° for 25 minutes or until done. <br /><br />Enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com18tag:blogger.com,1999:blog-6410536110833423752.post-69706927038620734492008-05-04T19:39:00.004-05:002008-05-05T18:29:43.999-05:00Cinco de Mayo - Chicken Tortilla Soup!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_DjT2qIgm4i4/SB-YVpnGP5I/AAAAAAAAAYI/CqdJwfKPVno/s1600-h/DSC_0001.JPG"><img style="cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_DjT2qIgm4i4/SB-YVpnGP5I/AAAAAAAAAYI/CqdJwfKPVno/s400/DSC_0001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5197039992723357586" /></a><br /><br />It's Cinco de Mayo!! And to celebrate, I made this wonderfully delicious chicken tortilla soup. You MUST try it. SOOO GOOD!<br /><br /><span style="font-weight:bold;">Chicken Tortilla Soup</span><br /><span style="font-style:italic;">Serves 4</span><br /><br />2 T Olive Oil<br />1/2 medium onion, diced<br />1 jalapeno chili, diced<br />2 T minced garlic<br />4 cups chicken broth<br />1 can (15 oz) diced tomatoes<br />1/2 tsp. chili powder<br />1/2 tsp. ground cumin<br />1/2 tsp. oregano<br />1 tsp. Worcestershire sauce<br />1 Bay leaf<br />1 cup black beans, drained and rinsed<br />1 cup frozen corn, thawed<br />1 cup cooked chicken breast, diced<br />Cilantro to taste<br />Salt and pepper to taste<br /><br />After heating the oil in a large stock pot, add the onions, jalapenos, and garlic. Saute until onions become soft and translucent.<br /><br />Add the broth, tomatoes, chili powder, cumin, oregano, Worcestershire, and bay leaf to the pot. Bring to a boil, then reduce heat to simmer, and allow to simmer for 1 hour. <br /><br />Add the remaining ingredients. Simmer for another 15 minutes. Then serve!<br /><br />Enjoy!!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com2tag:blogger.com,1999:blog-6410536110833423752.post-87712940978565396682008-04-23T19:45:00.004-05:002008-05-04T19:38:52.086-05:00Huevos Rancheros<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_DjT2qIgm4i4/SA_YbpnGP4I/AAAAAAAAAYA/v0o_2aqAoyU/s1600-h/DSC_0002.JPG"><img style="cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_DjT2qIgm4i4/SA_YbpnGP4I/AAAAAAAAAYA/v0o_2aqAoyU/s400/DSC_0002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5192606864919379842" /></a><br /><br /><span style="font-weight:bold;">Huevos Rancheros</span><br /><span style="font-style:italic;">Serves 1</span><br /><br />2 corn tortillas<br />1/2 cup vegetarian refried beans<br />1 T chopped green chillies (from a can)<br />1/4 cup shredded cheddar cheese<br />1 egg, cooked sunnyside up<br />1/4 cup salsa<br />Handful of chopped cilantro, garnish<br />Cooking spray<br /><br />Preheat oven to 425 degrees. Spray corn tortillas with the cooking spray and place on a baking sheet. Place tortillas in oven and allow to crisp. Takes about 10 minutes. Flip them over once while crisping.<br /><br />Meanwhile, in a small bowl, mix together the refried beans and green chilies. Heat in the microwave for one minute.<br /><br />Once the tortillas have been crisped up, layer half of the refried beans on one tortilla, sprinkle half the cheese on top and half of the salsa. Then add the next tortilla on top of this layer, and repeat the process. <br /><br />Top the tortillas with the egg and cilantro to garnish.<br /><br />Enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com1tag:blogger.com,1999:blog-6410536110833423752.post-45766547743511943972008-04-08T19:34:00.002-05:002008-04-08T19:38:14.681-05:00Veggie Fried Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_DjT2qIgm4i4/R_wPt-PstZI/AAAAAAAAAX4/Xh2Ulb3PhX4/s1600-h/DSC_0008.JPG"><img style="cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_DjT2qIgm4i4/R_wPt-PstZI/AAAAAAAAAX4/Xh2Ulb3PhX4/s400/DSC_0008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5187038153301341586" /></a><br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">Veggie Fried Rice</span><br />Serves 2-3</span><br /><br />I snagged this recipe off of a lovely blog known as Live to Eat. It was just too good to pass up. I only altered it a little.<br /><br />2 cups leftover cooked rice<br />1/4 cup green onions, sliced<br />1/4 cup bell pepper, sliced into thin strips<br />2 eggs, scrambled<br />2 T soy sauce<br />1 T vegetable oil<br /><br />Spice Paste:<br />1 shallot<br />2 cloves garlic<br />2-3 dried red chilies<br />1 T water<br /><br />In a small grinder or using mortal & pestle, grind the spice paste ingredients into a smooth paste.<br /><br />Heat oil in a wok; add the green onions and bell pepper to the wok and saute for 5 minutes. Remove and set aside.<br /><br />Reduce heat to medium. Add spice paste to wok, and fry until all liquid has evaporated. Add rice, and coat with paste. Add soy sauce. Cook for 2-3 minutes. Re-add the onions and bell pepper. Add the scrambled egg. Mix well and enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com1tag:blogger.com,1999:blog-6410536110833423752.post-83239056596296083322008-03-18T17:37:00.003-05:002008-03-18T18:10:19.946-05:00Cioppino<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_DjT2qIgm4i4/R-BLxxmCE6I/AAAAAAAAAXw/PUIvypmDwEw/s1600-h/DSC_0009.JPG"><img style="cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_DjT2qIgm4i4/R-BLxxmCE6I/AAAAAAAAAXw/PUIvypmDwEw/s400/DSC_0009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5179222889974600610" /></a><br /><br />I spent my formative years growing up in a suburb north of San Francisco. It was a wonderful place to grow up. There was sunshine (when the fog didn't come in), there were liberals abound, and there was lots of good food. <br /><br />The fresh seafood, of course, was abundant. I remember one time, I was probably 9 years old, my family and some friends, went to Fisherman's Wharf for dinner. It was a famous seafood restaurant (and the name of it escapes me) whose specialty was Cioppino. I had never heard of Cioppino before and was actually alarmed by the sight of so much seafood in a soup. Now, almost 25 years later, I am posting my own recipe for this wonderful fish stew. <br /><br />Cioppino is essentially a tomato based fish stew. It can be made with all sorts of seafood - fish, clams, mussels, crab scallops and squid. The recipe that I post here is an easy, but tasty, version of Cioppino. I hope you enjoy it! <br /><br /><span style="font-weight:bold;">Cioppino</span><br /><span style="font-style:italic;">Serves 4</span><br /><br />1 fennel bulb, stalks discarded and bulb cut lengthwise into six wedges<br />1 medium onion, quartered<br />3 cloves garlic, peeled<br />2 bay leaves<br />1 1/2 tsp dried thyme<br />1/2 tsp. hot pepper flakes<br />1 (28 ounce) can crushed tomatoes in juice<br />1 1/2 cups water<br />1 cup red wine<br />8 oz. clam juice<br />1 pound skinless white fish fillet (I used tilapia) cut into 2-inch chunks<br />1 pound cultivated mussels or 1/2 pound medium shrimp, shelled and deveined<br /><br />Pulse fennel, onion, and garlic in a food processor until coarsely chopped.<br /><br />Heat oil in a heavy bottomed pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Cook, covered, over medium heat until vegetables begin to soften, about 4 minutes.<br /><br />Add crushed tomatoes, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and if using mussels, they must open wide. Discard bay leaves. <br /><br />Enjoy!<br /><br />Recipe adapted from <a href="http://www.epicurious.com">Epicurious</a>.FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com1tag:blogger.com,1999:blog-6410536110833423752.post-8463836599431452782008-02-12T11:31:00.004-05:002008-03-18T13:02:48.481-05:00Mama G's Chicken Dore<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_DjT2qIgm4i4/R7HLhsyTYMI/AAAAAAAAAXk/neiR9n-T6rg/s1600-h/chicken+dore.JPG"><img style="cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_DjT2qIgm4i4/R7HLhsyTYMI/AAAAAAAAAXk/neiR9n-T6rg/s400/chicken+dore.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5166134027388936386" /></a><br /><br /><span style="font-weight:bold;">Mama G's Chicken Dore</span><br /><span style="font-style:italic;">Serves 4</span><br /><br />2 eggs, beaten<br />1/3 cup parmesan cheese<br />1 cup flour, seasoned with salt and pepper<br />1/3 cup olive oil<br />4 chicken breasts, beaten thinly with a mallet<br /><br />In a medium sized bowl, mix together the eggs and the parmesan and set aside. In a separate bowl, mix the the flour with salt and pepper and set aside. <br /><br />Heat oil in a large nonstick skillet. Dredge each chicken breast first in flour, then in egg mixture, and add to the heated oil. Fry chicken about 4 to 5 minutes on each side, until golden brown. Remove chicken breast to paper towel in order to drain excess oil.<br /><br />Serve warm and enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com2tag:blogger.com,1999:blog-6410536110833423752.post-87992043666922815682008-02-12T11:24:00.000-05:002008-02-12T11:30:53.381-05:00Cheesy Risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_DjT2qIgm4i4/R7HJpcyTYLI/AAAAAAAAAXc/iZAvQZLbups/s1600-h/Pea+Risotto.JPG"><img style="cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_DjT2qIgm4i4/R7HJpcyTYLI/AAAAAAAAAXc/iZAvQZLbups/s400/Pea+Risotto.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5166131961509666994" /></a><br />*Not the prettiest picture, but really very good!<br /><br /><span style="font-weight:bold;">Cheesy Risotto</span><br /><span style="font-style:italic;">Serves 4</span><br /><br />2 T Extra-Virgin Olive Oil<br />1 large clove garlic, finely minced<br />1 small onion, finely chopped<br />1 cup arboria rice<br />1/2 cup dry white wine<br />3-4 cups chicken stock<br />1/3 cup grated parmesan cheese<br />2 T chopped flat-leaf parsley<br />1 cup tiny frozen peas<br />Salt and Pepper to taste<br /><br />Heat a medium skillet over medium-high heat. Add oil and garlic and onion and saute, stirring constantly, 2-3 minutes. Add rice and season with salt and pepper. Cook another minute or so, then add wine and let it completely absorb, about 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice.<br /><br />When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas, and stir to combine and heat peas.<br /><br />Enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com50tag:blogger.com,1999:blog-6410536110833423752.post-75344095036682085512008-02-07T18:40:00.001-05:002008-02-07T18:46:05.521-05:00Hearts of Palm Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_DjT2qIgm4i4/R6uXxBlzo-I/AAAAAAAAAXU/hBcswq00-Lw/s1600-h/hearts+of+palm.JPG"><img style="cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_DjT2qIgm4i4/R6uXxBlzo-I/AAAAAAAAAXU/hBcswq00-Lw/s400/hearts+of+palm.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5164388266206798818" /></a><br /><br />The first time that I tried hearts of palm was in my third year of law school. I was working for a solo-practitioner at the time. At lunch time every day, she would gather me and her daughter, who was the receptionist, and we would sit in the conference room and have our lunches. We would chat about all sorts of things during this hour – family, cases, and law school. But mostly we talked about food. She adored raw tomatoes, would eat them like they were fruit. I was skeptical of this practice of eating whole tomatoes like they were apples, but I enjoyed watching her indulge in something she truly loved. One day, she brought in a can of hearts of palm, put them in a bowl with some ripe tomatoes, and added a little salad dressing. She asked me to try – she said that I would love it. And I did. The texture of the hearts of palm was so different than anything I had really eaten before. A little crunchy, a little soft, a little artichoke-ish. But overall, just good.<br /><br /><span style="font-weight:bold;">Hearts of Palm Salad</span><br /><span style="font-style:italic;">Serves 2-3</span><br /><br />¼ cup Extra Virgin Olive Oil<br />2 tsp. dried basil<br />2 T white wine vinegar<br />1 1b. plum tomatoes, cut into wedges<br />1 14 oz. can Hearts of Palm, drained, cut crosswise into 1-inch pieces<br />1 medium onion, thinly sliced<br />Salt and pepper to taste<br /><br />Whisk oil, basil, and vinegar in a bowl to blend. Add the other ingredients and toss to blend. Season with salt and pepper.<br /><br /> Enjoy!<br /><br />Recipe adapted from <a href="http://www.epicurious.com">Epicurious.</a>FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com13tag:blogger.com,1999:blog-6410536110833423752.post-41840054010828247862008-02-05T16:11:00.000-05:002008-02-05T16:14:37.047-05:00Believe it or not, I do have other passions besides cooking and food. One of those passions is reading. I am a self-declared bibliophile. I love books. All sorts of books – (except maybe Self-Help books, whatever those are). My favorite book of all time is not a cookbook. In fact, it is A Fine Balance by Rohinton Mistry. It’s a book about the trials and tribulations of a group of residents in India. And it’s beautifully written. (If you care, my second favorite is Shadow of the Wind by Carlos Ruiz Zafon. Just in case you care)<br /><br />Anyways, I obviously love perusing through cook books, as well. But what’s more fun than reading a cook book is actually buying a book about food or an author’s specific experience with food. I don’t just mean Anthony Bourdain’s Kitchen Confidential – that is, of course, an excellent book, but there other less noticeable, or hyped-up, authors out there who write amazing stories of their experiences with food. Recently, I read Julie and Julia by Julie Powell. It’s about a woman’s quest to make every recipe in Julia Child’s Joy of Cooking. It’s a fun read. I also love Michael Ruhlman and his books about the eccentricities and genius of professional chefs. But recently I read a book that doesn’t have anything to do with actual cooking. It has to do with food – real food. Simple food. Local food. It’s called Plenty One Man, One Woman, and a Raucous Year of Eating Locally. It’s written by Alisa Smith and J.B. Mackinnon, who also happen to be life partners. You might have heard of this book in relation to what is now known as the 100-Mile Diet. The 100-Mile Diet requires people to eat only foods that have been grown within a hundred mile radius of where they live. They have to do it for one year. Yes – ONE YEAR. That would be 365 days of eating LOCALLY. While the benefits of doing this are obvious, the downside…it is frickin’ hard!!! I mean, can you imagine having to find wheat within 100 miles of where you live so that you can simply bake some bread? Or locally grown coffee…hmmm…no thanks. I suppose people who live in more rural parts of the country can do this, but I don’t know anywhere within 100 miles of D.C. where I could get some quality coffee beans, except for Starbucks. <br /><br />In any event, reading about the authors’ challenges with the 100-Mile diet is really fascinating. It makes you feel like you just want to start plowing the earth and eating what you grow. Unfortunately, for us city dwellers, the plowing can only mean planting some herbs in your garden box or buying locally grown organic foods from Whole Foods. But guess what…even Whole Foods doesn’t have locally grown coffee beans. Which basically means that I’m going to have to skip this diet.FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com1tag:blogger.com,1999:blog-6410536110833423752.post-31459178658735557542008-01-19T16:55:00.000-05:002008-01-19T16:56:51.601-05:00In Seattle...for a few days visiting the parents. I'll be sure to take some great pictures of all the home-cooked food I'll be eating.FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com0tag:blogger.com,1999:blog-6410536110833423752.post-52417211297974319822008-01-13T20:49:00.001-05:002008-01-15T10:51:08.262-05:00Orzo Keema<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_DjT2qIgm4i4/R4rAHyyfHkI/AAAAAAAAAVk/Q_YijD2CI50/s1600-h/spicy+orzo.JPG"><img style="cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_DjT2qIgm4i4/R4rAHyyfHkI/AAAAAAAAAVk/Q_YijD2CI50/s400/spicy+orzo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5155143963604098626" /></a><br /><br />I’m a big fan of orzo. For those people who don’t know what orzo is, it is a beautiful rice-shaped pasta that is often times used as a substitute for rice. I have included some of my favorite orzo recipes on this site before – like this one for <a href="http://garammasala-food.blogspot.com/2007/02/bibis-bhendi-and-saffron-orzo.html">saffron orzo</a> and this one for a <a href="http://garammasala-food.blogspot.com/2007/08/summertime-orzo.html">summertime orzo</a> with veggies. <br /><br />I would have to say that the orzo recipe I made a few nights ago really was one of the best I've ad, and it can be a complete meal rather than a simple side dish. It incorporates many wonderful Indian spices and you can use ground beef, ground lamb, or ground turkey. <br /><br />For some reason though, I can never take a good photograph of an orzo dish. It’s like my camera wigs out on me when it sees orzo on the plate. So just remember that this is much tastier than it looks in this photograph. <br /><br /><span style="font-weight:bold;">Orzo Keema</span><br /><span style="font-style:italic;">Serves 4</span><br /><br /> 2 T vegetable oil<br />1 lb. lean ground beef, ground lamb, or ground turkey<br />2 T minced garlic<br />2 T minced peeled fresh ginger<br />1 jalapeno with seeds, chopped<br />4 or 5 whole cardamom<br />1 ½ tsp. curry powder<br />8 oz. orzo pasta<br />2 cups beef broth<br />1 cup chopped tomato<br />½ cup chopped fresh cilantro<br /><br />Heat oil in a large skillet over medium-high heat. Add meat and sauté until cooked through. Using slotted spoon, transfer meat to a bowl.<br /><br />Reduce heat to medium. Add garlic, ginger, and chili to same skillet and sauté 2 minutes. Add cardamom, curry powder and orzo and stir for a minute or so. Add broth and bring mixture to boil. Reduce heat to medium-low. Cover and cook until orzo is tender and most of broth is absorbed, stirring occasionally to prevent sticking on bottom of skillet, about 15 minutes. Return meat to skillet, add tomatoes and cilantro, and mix in. Remove cardamom before serving. Season to taste with salt and pepper. <br /><br />Enjoy!<br /><br />Recipe adapted from <a href="http://www.epicurious.com">Epicurious</a>.FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com4tag:blogger.com,1999:blog-6410536110833423752.post-47147339259980085122008-01-08T15:26:00.000-05:002008-01-08T16:06:57.032-05:00Moroccan Spice Rub<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_DjT2qIgm4i4/R4Pl0iyfHjI/AAAAAAAAAVc/RvvjWh2R4Ak/s1600-h/rub+yellow.JPG"><img style="cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_DjT2qIgm4i4/R4Pl0iyfHjI/AAAAAAAAAVc/RvvjWh2R4Ak/s400/rub+yellow.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5153215089496497714" /></a><br /><br />The other day I was going through my magazine rack, full of old Food and Wine magazines. I decided to peruse each one of the magazines for any recipes before I tossed them in the recycling bin. To my surprise, I actually found a handful of recipes that I would actually make. I say only a handful because, honestly, Food and Wine recipes are to high-falutin' for me. <br /><br />This recipe is for a Moroccan Spice Rub. According to Food and Wine, the best uses for this spice rub are on beef, chicken, pork, and lamb. I tried it on some skirt steak, and I highly recommend it. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_DjT2qIgm4i4/R4PlWSyfHiI/AAAAAAAAAVU/xF77E-RxhCU/s1600-h/spice+rub.JPG"><img style="cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_DjT2qIgm4i4/R4PlWSyfHiI/AAAAAAAAAVU/xF77E-RxhCU/s400/spice+rub.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5153214569805454882" /></a><br /><br /><span style="font-weight:bold;">Moroccan Spice Rub</span><br /><span style="font-style:italic;">Makes about 1/3 cup</span><br /><br />1 T ground coriander<br />1 T ground cumin<br />1 T ground chile powder<br />1 T light brown sugar<br />1 1/2 tsp kosher salt<br />1/2 tsp cinnamon<br />1/2 tsp caraway seeds, crushed<br />1/2 tsp freshly ground black pepper<br /><br />In a small bowl, combine all of the ingredients, pressing out any lumps of brown sugar. <br /><br />Enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com9tag:blogger.com,1999:blog-6410536110833423752.post-14369782402150751692008-01-07T19:54:00.001-05:002008-01-07T20:14:46.624-05:00Tah Dah! FRENCH ONION SOUP!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_DjT2qIgm4i4/R4LOaCyfHhI/AAAAAAAAAVM/Zu9bV_JiWv8/s1600-h/french+onion.JPG"><img style="cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_DjT2qIgm4i4/R4LOaCyfHhI/AAAAAAAAAVM/Zu9bV_JiWv8/s400/french+onion.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5152907870485814802" /></a><br /><br />This soup is even better the next day, so make sure to keep some leftovers. <br /><br /><span style="font-weight:bold;">French Onion Soup</span><br /><span style="font-style:italic;">Serves 6</span><br /><br />2 lb medium onions, thinly sliced lengthwise<br />3 sprigs fresh thyme (I used one teaspoon dried and it worked just fine)<br />2 bay leaves<br />3/4 tsp. salt<br />1/2 stick unsalted butter<br />2 tsp. all-purpose flour<br />3/4 cup dry white wine<br />4 cups reduced sodium beef broth (32 fl. oz)<br />1 1/2 cups water<br />1/2 tsp black pepper<br />6 diagonal slices of baguette<br />1 (1/2 lb) piece Gruyere cheese, grated<br />2 T finely grated parmesan<br /><br />Cook onions, thyme, bay leaves, and salt in a large pot over medium heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.<br /><br />Add flour and cook, stirring 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally 30 minutes.<br /><br />While soup simmers, put oven rack in middle position and preheat oven to 350 degrees. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croutes from oven and preheat broiler. <br /><br />Discard bay leaves and thyme from soup and divide soup among 6 flameproof soup crocks or ramekins, then float a croute in each.<br /><br />Add Gruyere cheese to the soup bowls - enough to completely cover the soup and sprinkle parmesan on top. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.<br /><br />*If you anticipate having leftover soup, do not add the croute and cheese to the soup. Just refrigerate the soup and add the croute and cheese when you are ready to eat. <br /><br />Enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com3tag:blogger.com,1999:blog-6410536110833423752.post-54072088175239263572008-01-06T20:02:00.000-05:002008-01-06T20:22:31.004-05:00A Duo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_DjT2qIgm4i4/R4F7uSyfHfI/AAAAAAAAAU8/rHI1eBA3Efc/s1600-h/duo.JPG"><img style="cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_DjT2qIgm4i4/R4F7uSyfHfI/AAAAAAAAAU8/rHI1eBA3Efc/s400/duo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5152535483936349682" /></a><br /><br />The Duo above is french onion soup, one of my absolute favorite soups, and a cauliflower gratin, one of the first of the two recipes I will be making out of <a href="http://www.eatingwell.com">Eating Well</a> magazine (see New Year's Resolutions below). <br /><br />I always thought that french onion soup was something that you shouldn't make at home because 1) it takes too damn long; and 2) the melted cheese is always better in the restaurant. But I was wrong. This recipe for FOS is very good. You have to be patient to make it though because it does take almost two hours. Honestly, it's worth the wait. Guess what though? I'm not going to give you the recipe quite yet. I'm going to be a tease - you'll have to check back in the next few days for the recipe.<br /><br />The cauliflower gratin was really delicious. I was surprised because, seriously, it's a "healthy" dish and I wasn't sure that I would really like it. But I did! <br /><br />Try it out, you won't regret it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_DjT2qIgm4i4/R4F-jCyfHgI/AAAAAAAAAVE/-wDig3T_jxQ/s1600-h/cauliflower.JPG"><img style="cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_DjT2qIgm4i4/R4F-jCyfHgI/AAAAAAAAAVE/-wDig3T_jxQ/s400/cauliflower.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5152538589197704706" /></a><br /><br /><span style="font-weight:bold;">Skillet Cauliflower Gratin</span><br /><span style="font-style:italic;">Serves 4</span><br /><br />4 cups 1-inch cauliflower florets<br />1 1/2 cups nonfat milk, divided<br />1/4 tsp salt<br />1/2 cup dry breadcrumbs<br />3/4 cup shredded sharp Cheddar cheese, divided<br />1/2 tsp extra-virgin olive oil<br />2 T all-purpose flour<br />1 T chopped fresh chives<br />1 tsp Dijon mustard<br />1/4 tsp white pepper<br /><br />1. Position rack in upper third of oven; preheat broiler.<br />2. Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.<br />3. Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk flour and remaining 1/4 cup milk in another small bowl until smooth; stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes.<br /><br />Enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com2tag:blogger.com,1999:blog-6410536110833423752.post-42654785041075725842008-01-01T10:40:00.000-05:002008-01-01T10:48:38.775-05:00HAPPY NEW YEAR'S!!!!!!!!!!!<span style="font-weight:bold;">My top 5 food-related New Year's resolutions:</span><br /><br />5. Make two recipes from Eating Well and Saveur magazines each month. <br />4. Visit more Farmer's Markets and sustainable farms around the area.<br />3. Cook an entire meal out of farmer's market ingredients only.<br />2. Bake one FABULOUS cake from scratch.<br />1. Share more recipes with all of you!<br /><br />What are your New Year's Resolutions??FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com1tag:blogger.com,1999:blog-6410536110833423752.post-29726399233179081742007-12-26T19:45:00.000-05:002008-01-01T10:49:15.169-05:00A Success!Christmeidukkah was a hit! All the guests had a wonderful time (or at least they acted like they did) and what’s even better is that I had virtually no leftovers!! YAY!!! Unfortunately for me, only four days after the party, Mark Bittman (aka “The Minimalist”) published his <a href="http://www.nytimes.com/2007/12/19/dining/19mini.html?em&ex=1198818000&en=ccb75338afd54b47&ei=5087%0A">101 Simple Appetizers in 20 Minutes or Less</a> in the New York Times. Mark, why couldn’t you have put this out BEFORE my party?? No matter. Like I said, virtually NO LEFTOVERS. <br /><br />Even though I have no party to prepare appetizers for, I want to try some of Bittman’s recipes. These are the ones I’m thinking about doing:<br /><br />1. Put peeled raw shrimp in a food processor with garlic, chili, ginger, shallot or red onion, salt, pepper and cilantro; chop finely. Shape into small patties and shallow-fry or broil, then serve with napkins or on buns, with lime juice or spiced mayonnaise.<br /><br />2. Make parsley pesto (parsley, garlic, oil, lemon juice) in a food processor. Sauté whole shrimp or small pieces of fish in oil. Arrange fish on small beds of the pesto. You can put this on bread and forget the plates.<br /><br />3. Might not be the new ketchup, but great stuff: purée skinned roasted peppers or piquillos with some of their liquid, salt and olive oil. Serve alone or with other foods — a piece of cheese, even.<br /><br />4. Cut tenderloin or other tender beef into bite-size chunks. Toss with a lot of roughly chopped basil (say, 1 cup basil per pound of meat) and peanut oil. Stir-fry with garlic and red pepper flakes until rare. Sprinkle with soy sauce or nam pla and lime juice.<br /><br />5. Chicken teriyaki: Cut 1 pound of boneless, skinless chicken thighs into 1-inch chunks. Toss with 1/4 cup each soy sauce, sake and mirin, and a tablespoon of sugar. Skewer. Boil remaining sauce for a minute or so. Broil the chicken, turning and basting with the sauce after a couple of minutes.<br /><br />There are 96 other amazing sounding appetizers but many of them have pork products, which of course, I don’t eat. But if you do eat them, you should definitely check out the list.FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com0tag:blogger.com,1999:blog-6410536110833423752.post-60092561446400323742007-12-25T18:58:00.001-05:002007-12-26T19:51:03.821-05:00HAPPY HOLIDAYS!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_DjT2qIgm4i4/R3L28SyfHeI/AAAAAAAAAU0/4LgXoblPODs/s1600-h/DSC_0063.JPG"><img style="cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_DjT2qIgm4i4/R3L28SyfHeI/AAAAAAAAAU0/4LgXoblPODs/s400/DSC_0063.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5148448839734074850" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_DjT2qIgm4i4/R3GbhyyfHcI/AAAAAAAAAUk/TgtKUCTuJ1M/s1600-h/DSC_0065.JPG"><img style="cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_DjT2qIgm4i4/R3GbhyyfHcI/AAAAAAAAAUk/TgtKUCTuJ1M/s400/DSC_0065.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5148066853932703170" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_DjT2qIgm4i4/R3GaISyfHbI/AAAAAAAAAUc/wXBkq4gVUnE/s1600-h/DSC_0027.JPG"><img style="cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_DjT2qIgm4i4/R3GaISyfHbI/AAAAAAAAAUc/wXBkq4gVUnE/s400/DSC_0027.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5148065316334411186" /></a>FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com0tag:blogger.com,1999:blog-6410536110833423752.post-71328032573827568022007-12-17T17:31:00.001-05:002007-12-17T18:58:03.880-05:00Desi Macaroni<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_DjT2qIgm4i4/R2cM8xzizlI/AAAAAAAAAUU/Y7qQ6LyF6tU/s1600-h/Desi+Macaroni2.JPG"><img style="cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_DjT2qIgm4i4/R2cM8xzizlI/AAAAAAAAAUU/Y7qQ6LyF6tU/s400/Desi+Macaroni2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5145095337595293266" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_DjT2qIgm4i4/R2cMmhzizkI/AAAAAAAAAUM/OC4WMCp-QcI/s1600-h/Desi+Macaroni1.JPG"><img style="cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_DjT2qIgm4i4/R2cMmhzizkI/AAAAAAAAAUM/OC4WMCp-QcI/s400/Desi+Macaroni1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5145094955343203906" /></a><br /><br />The Equation: Macaroni + Cheese + Indian/Asian flavor<br /><br /> The Answer: DAMN GOOD STUFF<br /><br /> Comment: Don't be afraid of the ketchup.<br /><br /> <br /><span style="font-weight:bold;">Desi Macaroni</span><br /><span style="font-style:italic;">Serves 3-4</span><br /><br />1 cup dry macaroni<br />1 T garlic, minced<br />½ cup bell pepper, finely diced<br />½ cup onion, finely diced<br />2 T cilantro, finely chopped<br />½ white vinegar<br />1 T soy sauce<br />1 T ketchup<br />1 T tomato paste<br />½ tsp. chili flakes<br />½ cup mozzarella or grated parmesan<br />1 T olive oil<br />Salt and Pepper<br /><br />Cook macaroni according to package directions. In a skillet, heat olive oil. Add garlic, onions and bell pepper. Saute for a few minutes – at least until onions soften. Add cilantro, vinegar, soy sauce, ketchup, and tomato paste. Mix well. Then add cooked macaroni to the skilled. Mixing thoroughly so that all macaroni gets a bit of “sauce”. Transfer macaroni to oven safe dish, then spring cheese on top. Bake in preheated 350 degree oven for 10 minutes, until cheese melts. <br /><br />Enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com6tag:blogger.com,1999:blog-6410536110833423752.post-4319680089776962182007-12-08T17:26:00.000-05:002007-12-08T17:48:57.430-05:00Onion KoftasSince Christmeidukkah is only a week away, I’ve been trying out some of the finger foods that I would like to serve at the shindig. One dish that I tried recently was my Uncle J’s koftas. He made them for me and my sister when we visited him and my aunt in Baltimore a couple of months ago. He provided me with the basic outline of ingredients and preparation, so I decided to give it a shot this week. I was hoping that I could serve the koftas with toothpicks, but I soon realized that these koftas cannot qualify as a finger food, but are a fantastic entrée on their own. Served with some daal and rice, or in a deli-roll, these koftas will make you very happy. At least they made me very happy.<br /><br /><span style="font-weight:bold;">For the meatballs:</span><br /><br />1 lb. lean ground beef<br />½ cup chopped onion<br />1 tsp. minced ginger<br />1 tsp. minced garlic<br />1 serrano chili<br />1 tsp. ground red pepper<br />1/8 tsp. turmeric<br />¼ tsp. salt<br /><br /><span style="font-weight:bold;">For the sauce:</span><br /><br />2 T oil<br />1 cup sliced onions<br />1 tsp. minced ginger<br />1 tsp. minced garlic<br />½ cup chopped cilantro<br />¼ tsp. salt<br />¼ cup water <br /><br />Directions:<br /><br />For the meatballs, add onion through salt into a blender. Add this mixture to the ground beef and mix well. Form the meat into little meatballs – just about 2 inches round. Set aside.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_DjT2qIgm4i4/R1sbx85X8xI/AAAAAAAAATU/WBuwuQYQeQ0/s1600-h/meatballs+on+foil.JPG"><img style="cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_DjT2qIgm4i4/R1sbx85X8xI/AAAAAAAAATU/WBuwuQYQeQ0/s400/meatballs+on+foil.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5141733944547865362" /></a><br /> <br />In a heavy-bottomed (hee, hee) pan, heat oil and sauté the onions until they become soft and kind of golden brown. Add the ginger, garlic, cilantro, salt, and water. Bring to a simmer. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_DjT2qIgm4i4/R1sdWc5X8yI/AAAAAAAAATc/zdfbyO3biFw/s1600-h/onions.JPG"><img style="cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_DjT2qIgm4i4/R1sdWc5X8yI/AAAAAAAAATc/zdfbyO3biFw/s400/onions.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5141735671124718370" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_DjT2qIgm4i4/R1sdy85X8zI/AAAAAAAAATk/qUoy_EZnM4s/s1600-h/fried+onions.JPG"><img style="cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_DjT2qIgm4i4/R1sdy85X8zI/AAAAAAAAATk/qUoy_EZnM4s/s400/fried+onions.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5141736160750990130" /></a><br /><br />Add the meatballs to the pan. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_DjT2qIgm4i4/R1segs5X80I/AAAAAAAAATs/bnzU774LNaQ/s1600-h/meatball+in+pan.JPG"><img style="cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_DjT2qIgm4i4/R1segs5X80I/AAAAAAAAATs/bnzU774LNaQ/s400/meatball+in+pan.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5141736946730005314" /></a><br /><br />After about five minutes, rotate the meatballs in the pot, so that they get browned on all sides. Cook for about 20 minutes – rotating the meatballs every 5 minutes or so. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_DjT2qIgm4i4/R1se985X81I/AAAAAAAAAT0/1w6gj0LkkxY/s1600-h/cooked+meatball+in+pan.JPG"><img style="cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_DjT2qIgm4i4/R1se985X81I/AAAAAAAAAT0/1w6gj0LkkxY/s400/cooked+meatball+in+pan.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5141737449241178962" /></a><br /><br />Enjoy!!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com1tag:blogger.com,1999:blog-6410536110833423752.post-63601959129727621952007-12-05T21:03:00.000-05:002007-12-05T21:06:56.769-05:00I'm ShamelessThe <a href="http://wellfed.net/2007/11/30/2007-food-blog-awards-nominations/">Well Fed Network</a> is taking nominations for the 2007 Food Blog Awards. <br /><br />If you think that this modest little blog is worthy of an award, please feel free to vote. If not, that's totally fine. You can vote for all of the other amazing food blogs instead. Just never come back to this site...EVER AGAIN! Just kidding.FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com0tag:blogger.com,1999:blog-6410536110833423752.post-49148706253577213252007-12-03T19:50:00.000-05:002007-12-03T20:00:50.136-05:00Salty Sweet Kisses<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_DjT2qIgm4i4/R1Sluc5X8vI/AAAAAAAAATI/Awtt8jvSZbQ/s1600-R/DSC_0002.JPG"><img style="cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_DjT2qIgm4i4/R1Sluc5X8vI/AAAAAAAAATI/-lFmSlj_qeY/s400/DSC_0002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139915292185981682" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_DjT2qIgm4i4/R1SlYs5X8uI/AAAAAAAAATA/qbcn0pcAnS8/s1600-R/DSC_0001.JPG"><img style="cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_DjT2qIgm4i4/R1SlYs5X8uI/AAAAAAAAATA/89LwJQNWA30/s400/DSC_0001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5139914918523826914" /></a><br /><br />In a couple of weeks, I will be having my annual Christmeidukkah Open House. It's a party to celebrate Christmas, Eid, and Hanukkah. Since I will be having about 30 people traipsing through my home, including little ones, I thought that this easy treat would be good to have on hand.<br /><br /><span style="font-weight:bold;">Salty Sweet Kisses</span><br /><br />1 bag small square shaped pretzels<br />1 bag milk chocolate Hershey kisses<br />1 bag M&Ms<br /><br />Preheat oven to 250 degrees. Place pretzels on a cookie sheet. Top each pretzel with one Hersheys kiss. Place in oven for 3 minutes. Remove from oven and smoosh one M&M on the top of each kiss. Allow to cool for a few minutes, then serve.<br /><br />Enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com0tag:blogger.com,1999:blog-6410536110833423752.post-67017026323889741042007-11-20T16:19:00.000-05:002007-11-20T16:22:23.694-05:00Almost Turkey Day!Thanksgiving is just around the corner. I'll be going elsewhere for my turkey, but that doesn't mean that I am off the hook for making certain dishes - in fact, I wouldn't want to be off the hook. So, what am I making? Three dishes - cheddar baked mashed potatoes (made them last year and they were a hit!), green beans with garlic vinaigrette, and maple cider spinach salad. <br /><br />I'll let you know how it all turns out!<br /><br />Hope you all have a wonderful Turkey Day!!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com0tag:blogger.com,1999:blog-6410536110833423752.post-49592530235174593362007-11-13T13:13:00.000-05:002007-11-14T21:10:11.943-05:00Chicken Spaghetti CasseroleWhen I was growing up, my family never made traditional casseroles for dinner. There was really no need. We were an Indian family, so if we were going to make any type of casserole, it would have been an Indian-flavored casserole anyways, with cilantro and cayenne pepper, and maybe some turmeric. So, as I became older and listened to my friends talk about how their moms and dads prepared tater-tot casserole or a hamburger pie casserole for dinner, I was completely floored, and a bit envious. The casseroles they described sounded so…homey…so…comfortable. What they were describing was pure comfort food. For me, comfort food was, and still is, chicken korma or shrimp biryani. <br /><br />Ever since my friends described their casseroles to me, I’ve been wanting to make one. I made the tater tot casserole one day and it was SO GOOD that I even forgot about the fact that one serving is like 1000 calories. A couple of days ago, I made this less caloric (but NOT low calorie) casserole:<br /><br /><a href="http://3.bp.blogspot.com/_DjT2qIgm4i4/RzuqarsTqqI/AAAAAAAAASo/WcUK-j-AS0E/s1600-h/Lily%27s+Bday+033.jpg"><img style="cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_DjT2qIgm4i4/RzuqarsTqqI/AAAAAAAAASo/WcUK-j-AS0E/s400/Lily%27s+Bday+033.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5132883575700695714" /></a><br /><br /><br />It’s chicken spaghetti folks. And it rocks.<br /><br /><strong>Chicken Spaghetti</strong><br /><em>Serves 4</em><br /> <br />1 (8 ounce) package spaghetti, broke into pieces<br />2 cups boneless chicken breast half, cooked and diced<br />1 (4 ounce) jar chopped pimento peppers<br />1 (10.75 ounce) can condensed cream of mushroom soup<br />1/2 green bell pepper, diced<br />1 1/2 cups grated cheddar cheese<br /> <br />Preheat oven to 350 degrees.<br /><br />Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.<br /><br />Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and sprinkle ½ cup of cheddar cheese on top. Bake for 45 minutes in a preheated oven.<br /><br />Enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com2tag:blogger.com,1999:blog-6410536110833423752.post-64210092364853525742007-11-09T20:15:00.000-05:002007-11-09T20:16:34.154-05:00Hell…and Maybe a SnappleThe hard drive on my desktop computer died last week. This is the second time this has happened since the computer was purchased only 18 months ago! I’m not going to name the maker of the computer, but it rhymes with Hell. Appropriate, isn’t it? <br /><br />Did I mention that the computer has ALL of my photographs on it and lots of my recipes? Oh yeah, it does. And no, I didn’t back up all of the pictures on a zip drive because, seriously, who uses zip drives anymore?? <br /><br />If “Hell” doesn’t send me a new hard drive, which would be the third in 18 months, then I’ll have to seriously think about buying a new computer. Maybe I’ll get the one that rhymes with…Snapple. Yes, the Snapple computer should work. I certainly don’t think that Snapples would run out of juice so quickly (I know, it’s a bad pun).FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com0tag:blogger.com,1999:blog-6410536110833423752.post-42025193729277891752007-11-06T18:34:00.000-05:002007-11-06T20:06:38.982-05:00EASY Chicken Enchiladas<a href="http://1.bp.blogspot.com/_DjT2qIgm4i4/RzEPkPKdztI/AAAAAAAAASE/oT1jfuKwLsw/s1600-h/Enchiladas+002.jpg"><img style="cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_DjT2qIgm4i4/RzEPkPKdztI/AAAAAAAAASE/oT1jfuKwLsw/s320/Enchiladas+002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5129898565771841234" /></a><br /><a href="http://4.bp.blogspot.com/_DjT2qIgm4i4/RzEPK_KdzsI/AAAAAAAAAR8/DG1Xjp2S-9M/s1600-h/Enchiladas+005.jpg"><img style="cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_DjT2qIgm4i4/RzEPK_KdzsI/AAAAAAAAAR8/DG1Xjp2S-9M/s320/Enchiladas+005.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5129898131980144322" /></a><br /><a href="http://1.bp.blogspot.com/_DjT2qIgm4i4/RzD8cfKdzrI/AAAAAAAAAR0/hrOHFww4DYw/s1600-h/Enchiladas+007.jpg"><img style="cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_DjT2qIgm4i4/RzD8cfKdzrI/AAAAAAAAAR0/hrOHFww4DYw/s320/Enchiladas+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5129877541906927282" /></a><br /><a href="http://1.bp.blogspot.com/_DjT2qIgm4i4/RzD75fKdzqI/AAAAAAAAARs/1W3Mh7iRgQc/s1600-h/Enchiladas+008.jpg"><img style="cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_DjT2qIgm4i4/RzD75fKdzqI/AAAAAAAAARs/1W3Mh7iRgQc/s320/Enchiladas+008.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5129876940611505826" /></a><br /><a href="http://1.bp.blogspot.com/_DjT2qIgm4i4/RzD7ffKdzpI/AAAAAAAAARk/d8BtgoplO5Y/s1600-h/Enchiladas+009.jpg"><img style="cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_DjT2qIgm4i4/RzD7ffKdzpI/AAAAAAAAARk/d8BtgoplO5Y/s320/Enchiladas+009.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5129876493934907026" /></a><br /><br /><strong>Easy Chicken Enchiladas</strong><br /><em>Serves 2-3</em><br /><br />1 lb. ground chicken<br />1 T vegetable oil<br />½ cup chopped onion<br />2 cloves garlic, minced<br />1 can of red enchilada sauce<br />1 can green chiles<br />6 corn tortillas<br />1 cup grated cheddar cheese<br />Salt<br /><br />Preheat oven to 350 degrees. Spray pyrex baking dish with cooking spray, and set aside. <br /><br />Heat oil in large skillet. Add onions and garlic. Saute until onions become translucent and soft. Add ground chicken. Once chicken is browned, drain excess liquid, if any. Add can of enchilada sauce to the pan. Heat through. Mix in the green chiles. <br /><br />To assemble the enchiladas: heat each tortilla in the microwave for 15 seconds to soften it, then add some of the chicken-sauce mixture inside the center of each tortilla and roll it up. Place it in the baking dish. Repeat this process until you have all of the tortillas rolled and placed in the baking dish. Once completed, spoon some of the sauce on top of the tortillas. Then add the shredded cheese and place in the oven for 10 to 12 minutes, just until the cheese starts to melt.<br /><br />Enjoy!FZQhttp://www.blogger.com/profile/05928271879431377332noreply@blogger.com0