Saturday, June 22, 2019

sookhi murgi

Sookhi murgi means dry chicken. It is basically curry chicken without any water. This is my made-up recipe for it, just from having eaten it at various Indian all-you-can-eat restaurants.

2 tbsp butter
2 tbsp curry powder
1 tbsp cumin powder
2 tsp caraway seeds
1 can chicken

Melt the butter in a saucepan. Add everything else and stir it up. Serve with cooked rice or cooked potatoes with peas.

Wednesday, March 27, 2019

caraway seed cake

I was thinking about how much I like rye bread with the seeds in, and it occurred to me that you could probably buy just the seeds, and eat as many of them as you wanted. I looked on Amazon, because it didn't seem like the sort of thing you would find at Walmart when you buy your weekly seven gallons of milk and its not like I'm going to drive to another store, and it turns out you can get a pound of the pokey little puppies for eight dollars.
The first thing I decided to make was a seed cake. (This was mainly because I have successfully made cakes before, so it seemed doable.) The ingredients list looked pretty easy: eggs, butter, caraway seeds, sugar, a bit of milk, and  self rising flour. I figured that just meant flour with baking soda mixed in. But it turned out I didn't have any flour, and I wasn't about to drive to a store,so I thought for a bit and I saw a box of lemon cookie mix from 2014. I looked on the ingredients and it looked like the mix was flour, sugar, baking soda, and a little lemon flavoring. I figured it was probably the right mix of flour and sugar, but since cookies are not as fluffy as cakes I added a teaspoon more of baking soda. So this is the recipe I used:

1 and a half sticks of butter
1 box of lemon cookie mix
1 tsp baking soda
3 eggs
1/3 cup of caraway seeds
1/3 cup (or so) of milk

The website had this complicated method where you were supposed to beat the butter and fold in the eggs and flour or something, but I just put it all in a bowl and used the mixer. The batter tasted okay, so I greased the small square glass pan and poured it in. I cooked it for half an hour at 350F, but it was all jiggly in the middle so I put it in for another 7 minutes and that seems to have been just about right. It turns out that cookie mix is still not bad after 5 years in a sealed bag, which I wasn't really sure about. Walnuts and olive oil seem to go bad really fast, but apparently not lemon cookie mix.
It could have been moister though, so maybe next time I'll add some applesauce, or maybe pour some kind of sweet liquid over it.

Tuesday, January 8, 2019

One Pot Cheesy Mexican Lentils, Black Beans, and Rice

Rachel found this recipe at https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/ It's delicious. I could eat the whole pot by myself, it goes down so smooth, but it's enough food to feed a family of eight if six of them are kids or teenagers.

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE
yield: 5 SERVINGS
prep time: 20 MINUTES
cook time: 50 MINUTES
total time: 1 HOUR (if you overlap some of the prep time with the cook time)

INGREDIENTS
1/2 of a yellow onion, diced
1 clove of garlic, grated or minced
1/2 cup uncooked long grain brown rice
1/2 cup uncooked French green lentils, rinsed (red or brown lentils may also be used)
2-3 cups low sodium vegetable stock
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle powder (optional)
Kosher salt and fresh ground black pepper to taste
15 ounces black beans (canned), rinsed and drained
1/2 cup fire roasted tomatoes, drained
4 ounces diced green chiles (canned)
1 small zucchini, shredded
1/2 cup frozen corn, defrosted
1 cup red enchilada sauce
3/4 cup shredded cheese, I used sharp cheddar and part skim mozzarella
Cilantro for garnish (optional)

INSTRUCTIONS
  1. Heat a large pot or saucepan over medium high heat.
  2. When the pot is heated spray with cooking oil and add in the onion and garlic.
  3. Sauté for a couple minutes then add in the brown rice and lentils.
  4. Add in the vegetable stock, stir and bring to a boil.
  5. Once boiling, cover and reduce the heat to low.
  6. Simmer for 30-40 minutes, or until lentils and rice are tender.
  7. If there is any excess liquid drain it.
  8. Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
  9. Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together.
  10. Heat the mixture until the cheese is melted.
  11. Top with the remaining cheese and cover with a lid.
  12. Heat on low until the cheese is melted and the mixture is bubbly.

NUTRITION INFORMATION: YIELD: 5 SERVING SIZE: 1
Amount Per Serving: CALORIES: 498 TOTAL FAT: 14g SATURATED FAT: 8g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 39mg SODIUM: 1274mg CARBOHYDRATES: 65g FIBER: 18g SUGAR: 11g PROTEIN: 30g

Wednesday, November 21, 2018

Apple Streusel Pie

1 hour 30 minutes,plus cooling time to prepare serves 8-10

INGREDIENTS
1(9-inch) pie crust
Pie filling:
6 large baking apples,peeled,cored,and sliced,1/2 inch thick
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg
1 cup heavy whipping cream
1 teaspoon vanilla extract

For streusel topping:
1 stick cold,unsalted butter, cubed
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt

Preparation: is
Preheat oven to 350 degrees F. Press pie crust into a 9-inch round baking dish.
Prepare streusel topping.Combine brown sugar,granulated sugar,1/2 cup flour,1teaspoon cinnamon,ginger,salt,cubed butter. Mix with clean fingers until crumbly. Set aside.
Mix 1 cup sugar,2 TB flour, 1/2 tsp cinnamon and 1/4 tsp nutmeg,in a bowl.Set aside.
Beat egg,heavy cream,and vanilla in a large bowl until well combined.Add sugar mixture to egg mixture and whisk to combine.Evenly distribute apple slices around pie shell.Pour liquid mixture over top of apples.
Place pie on a baking sheet and bake for 18-20 minutes. Remove from oven and evenly spread streusel mixture over top of pie. Return pie to oven and bake for an additional 45-50 minutes. Let pie cool completely before slicing.

Monday, March 26, 2018

Chicken and rice "casserole"

This is the laziest meal that doesn't come in a prepackaged box to be microwaved. This is for when you don't even have any leftovers or lunchmeat in the fridge, and there is nothing in the freezer but strange dark splotches left over from when the door was left open the last time and mysterious tupperware with ominous chunks of something freezer-burned. I make this for supper, like, once a week.

1 bowl of 1-minute microwave rice
1 can of peas
1 can of chicken
2 tbsp mayonnaise

Drain off the peas and chicken. Microwave the rice for 1 minute. Add everything to a bowl and stir it up. 

Saturday, June 17, 2017

Peach dump cake (aka peach cobbler)

This is good for if you have too many peaches.

12 small peaches (some not ripe yet, some ripe, some slightly overripe) quartered with pits removed
1 box of Duncan Hines Apple Caramel Decadent Cake Mix (that's what I used)
1 stick butter
1/3 cup water

Preheat oven to 350.
Mix the caramel mixture from the cake mix box with the water.
Throw the peaches in the bottom of the glass pan. I don't mean you have to actually throw it. Just dump it in. That makes it a dump cake.
Pour the cake mix over top of them.
Chop up the butter into slices and place them on top of the cake mix.
Drizzle the caramel mix all over the top. By doing it this way with the butter and caramel you are making some variety in the flavors of each bite which makes it more interesting.
Cook uncovered for 45 minutes. This seems like a long time, but that's just how long it takes for cakes to cook, I guess.

Serve with vanilla ice cream.


It looks kind of like this.

The nice thing about this recipe is that you can substitute whatever is handy. The fruit can be any kind of sweet fruit (apples, pears, peaches, plums, nectarines), fresh or canned, skins on or off. The cake mix can be whatever cake mix you have handy, although I haven't tried chocolate-- that would be a very different kind of dessert. Or you can make your own from flour and sugar, with a little baking powder and salt, maybe a little vanilla extract. Sometimes people like to use dried oats in the topping, too. The cake doesn't have any eggs or water in it, so it is more crunchy than a real cake.

Friday, May 12, 2017

Portuguese Cauliflower Soup



When I visited Lisbon, I had delicious soups of a kind I had never tasted. They had a smooth, creamy consistency and subtle flavors. When I asked my hosts, they explained, in words and gestures, that the white one was cauliflower. It was a lot like potato soup.
When I got home I looked up how to make it, and was pleased to find that it fit my two criteria for cooking dinner: it costs less than five dollars, and it takes less than five minutes to prepare. The only really necessary parts of the recipe are boiling and blending the cauliflower, though you at least need some kind of spice or it's too bland. This is my way of making it.

1 head of cauliflower
1/3 stick of butter (2 or 3 tbsp)
garlic salt
pepper
dried onion bits
1 cube of chicken bullion in gold foil
1 cup milk

Start some water boiling. Chop the cauliflower into half-inch pieces or smaller. Drop it in the water and boil for four minutes. Strain the boiling water and drop all the cauliflower in the blender.
In a glass two-cup measure, mix the rest of the ingredients and microwave for two minutes and stir. Pour this in the blender with the cauliflower. Blend on high until it is all looks like foamy mashed potatoes.