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Category: friendly

Pita Chips & Tzatziki

The secret to my pita chips are the awesome thin pitas by local halal grocer carries. Really, extremely thin pitas result in light, crispy pita chips that are more addictive than potato chips.

The ones I buy are made by Soumaya & Sons Bakery in Whitehall, PA.

Pita Chips

So split the pitas open into two separate halves, and brush the bready side lightly with olive oil. And then stack them one upon the other so that both sides end up lightly greased.

Preheat the oven to 350F.

Cut the stacks into wedges and lay out a single layer of wedges on a baking sheet.

Mix together the following spice mix:

  • 2 tsp ground coriander
  • 1 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp powdered garlic
  • a dash of thyme or oregano
  • a dash of sumac (or zatar that has been ground smooth in a mortar)
  • a few grinds of nutmeg
  • a few grinds of pepper
  • just the tip of a knife of smoked paprika, it’s strong stuff

Sprinkle spices over pita wedges. And then sprinkle kosher salt over to taste.

Bake on middle rack of oven until crisp, 8 to 10 minutes.

Tzatziki Sauce

Buy any old cheap brand of plain fat free yogurt, and turn it into awesome yogurt by letting it drain for several hours.

Peel a cucumber. Now it can be any kind of cucumber – I have used the long, fancy seedless cucumbers; regular eating cucumbers; big, fat pickling cucumbers; and, most recently, small pickling cucumbers. Actually, I think my favorite so far has been the small pickling cucumbers because they had hardly any water content. But, honestly, I’ve had great results every time. And the only time I worried about seeds at all was for the very thick pickling one.

So peel the cucumber. Then slice it lengthwise just as thinly as you can. And then the other plane lengthwise, so that you end up with long, thin strips. And then mince all the way down, so that you end up with wee tiny cucumber pieces. Dump them all into the thick yogurt.

And then I will often add about a 1/4 teaspoon of minced garlic from a jar. It’s better from ajar than fresh in this case because it has had a chance to mellow out a bit.

And then maybe a pinch of salt.

And that’s it. By the next day, everything is settled in and delicious.

Cooking with Catladies – March 15, 2009

Okay, so I am in the planning stages of making a lovely dinner party that will benefit charity. Which charity? City Kitties. As of now, the date is March 15th, but I will make another post when there is a real announcement with a graphic and everything.

Why City Kitties and not PAWS or some local SPCA group? Because while they are also awesome, I was reading back entries of a friend’s (friend from pilates classes) livejournal and came across an entry where they had done one of these a year ago, and it fills the dinner party void in my life. So there.

So here’s the menu planning part (I really would love your feedback and suggestions):

Beverages

  • We shall provide sangria with the appetizer course, and after that it is BYOB

Appetizers (3-4 of what is listed below based on availability of ingredients)

  • pita chips & tzatziki

    pita chips: (I think I’ll make a separate post about these)

    tzatziki: drain 1 qt yogurt. Peel and finely dice 1 large to 4 small cucumbers. Stir together with 1/4 tsp jarred minced garlic.

  • Sweet potato spears with dipping sauce

    sweet potato spears: toss cut sweet potatoes with olive oil, cumin seeds, powdered garlic, ground coriander, ground black pepper, ground chipotle, and ground thyme. Bake at 400F for 20-35 minutes (depending on size up spears). Sprinkle with salt.

    dipping sauce: Sweet hot Garlic Sauce

  • Asian-style Pickled Cucumber & Carrot

    Peel cucumber in stripes and slice into 2-3mm pieces. Cut carrots into as fine slices as possible. Also cut thin slices of purple onion. Combine in a water-tight container, sprinkle with (citrus-infused) sugar and pure over 1/4c rice vinegar. Shake to mix and let sit 8-36 hours.

Soup (Choice of 1)

  • *Carrot Ginger Coconut Soup

    Heat 1 can of foreign (full fat) coconut milk until the oils separate. Fry asaphoetida, 2 inches minced ginger, and a spice mix made up of (kala jeera, black cardamom seeds, fenugreek seeds, cumin seeds, nutmeg, cinnamon, coriander, black peppercorns, and salt). After 2 minutes, add 20-ish carrots, peeled and cut into large 2-3″ pieces. Add a can of lowfat coconut milk and vegetable stock until the liquids cover the solids. Check seasoning and add salt, pepper, juice of 1 lime, and 1 tsp creamy peanut butter. When thoroughly cooked, blend until smooth. Garnish with ground chipotle, toasted slivered almonds, and possibly arugula

  • Spicy broth with tofu and avocado

    Make my usual vegetable stock with extra garlic and three kinds of pepper (fresh jalepeno, powdered chipotle, dried cayenne). Marinate tofu strips in cumin, chipotle, oregano, and lemon juice. Add tofu to hot broth and garnish with strips of avocado (and maybe fresh red hot peppers).

Main Course – Build your own soft tacos (with optional store-bought tortilla chips?)

  • Beans
    • Curry Black Beans – Sabut Urad Lajawab
      adapted from The Ultimate Dal Cookbook by Mona Verma

      Soak block beans overnight. Heat olive oil and mustard oil in a pan and fry onions until translucent. Add minced ginger, garlic, and seeded jalepeno. After a couple minutes, add turmeric; garam masala; and ground mix of roasted cumin seeds, roasted coriander seeds, and dried chillies – fry a minute until fragrant. Add drained beans, salt, and tomatoes. Cook down. Season with lime juice near the end of cooking and adjust flavors.

    • Kidney Beans

      onions, garlic, jalepeno flesh cooked down. Add kidney beans and 2 cans of stewed tomatoes. Add 1 bay leaf, thyme, oregano, cumin, chili powder, paprika. Cook down until fairly thick and mushy.

    • Thai-inspired chickpeas

      Toast finely shredded fresh coconut in a dry skillet. Add olive oil. Add finely diced purple onion. When soft, add minced garlic, minced ginger, minced jalepeno, minced cilantro stems, minced lemongrass (if available). After 1 minute, add a conservative amount of thai green curry paste. Add chickpeas (from a can, drained and rinsed), lime juice, lime zest, and a bay leaf. After a few minutes, add a mixture of vegetable stock and water and let cook until no longer loose. Let flavors sit overnight.

  • Greens
    • Kenyan Collard Greens

      Cook down thin strips of collard greens in a tiny amount of water/oil. Add vegetable bouillon cube and 5 spice powder. Add diced tomato

    • Asian-inspired Kale – ETA: not served

      Cook down kale and add a mixture of soy sauce, wasabi, minced ginger, and lemon juice.

  • Root vegetables
    • Sweet potatoes

      Roast sweet potatoes and then mash with butter, cumin, chipotle, thyme, oregano, nutmeg, sumac, salt, and black pepper (and maybe a bit of smoked paprika).

      That’s just gilding the lily. Instead, mashed roasted sweet potatoes with roasted garlic and maybe some lime juice to keep things perky. And that’s it.

    • Beet/Cabbage Shred (based on this one)

      Slice beet as thin as possible. Shred purple cabbage. Slice a purple onion thinly. Seed and slice thin matchsticks from a jalepeno or two. Toss together and dress with the following pre-mixed liquid: sugar, finely minced garlic, and a wee bit of minced ginger, rice vinegar and red wine vinegar (equal parts), olive oil, and a decently generous amount of lime juice. Toss together. Grind some black pepper and sprinkle in some cilantro. Toss again. Let sit for 15 minutes.

  • Sauteed onions and peppers
  • Sauteed mushrooms – ETA: not served
  • Cheese
    • hand shredded extra sharp cheddar – ETA: not served
    • queso fresco
  • shredded lettuce, diced tomato, minced purple onion, sliced hot peppers – ETA: not served
  • sour cream and maybe Mexican crema
  • Salsas
  • Guacamole
  • Rice

    1 cup white rice, 1 jar salsa, 1/5 tsp turmeric

Salad – ETA: not served

  • *Carrot & Garlic Salad

    blanch 2 pounds peeled carrots, toss with lemon juice. Roast carrots, 8 peeled scallions, and a head of garlic until tender. Cut carrots and scallions and mix them with the blended mix (roasted garlic, zest and juice of 1 orange, parley, salt, cinnamon, cumin, ground ginger).

  • mixed greens
  • Salad dressings
      Southwestern Ranch

      make a French dressing base (mayonnaise and ketchup), heavier on the ketchup. Stir in 6oz plain yogurt. Add taco seasoning mix from a packet.

    • Sweet Garlic and Cumin dressing

      Roast 2 heads of garlic, and squeeze every clove into a small food processor. Add slightly less than a quarter cup of honey and 2 Tablespoons of good olive oil. Dry Roast 1 Tablespoon of cumin seeds. Add some whole and grind some in a mortar and pestle. Add 2 tsp sweet red wine. Season with salt and pepper. When smooth, taste. When it’s as good as you can make it while still being too strong and a bit too sweet, add cider vinegar until you reach a pourable (but still thick) consistency.

    Dessert

    Note: Adding asterisks to the recipes that need to be tested before the dinner, Anyone interested in tasting some of these things as I go? I especially need someone who likes chickpeas.

Bacon-Wrapped Turkey

Once up on a time, there was a split turkey breast (i.e. half a turkey breast with the bones and skin included). And there were people who were afraid of the dreaded dry turkey.

These same people, however, had not planned ahead to brine the turkey breast. And so they hatched a plan to wrap it in bacon. This was, however, one of the last things we cooked in a day of cooking tasty things, so your protagonist was the one with energy left to tackle the physics of getting the bacon to stay around the turkey without the use of butchers’ twine.

Bacon-Wrapped Turkey

First, make sure you have thoroughly thawed a pound of bacon.

You can just assemble the on top of your roasting pan or on some surface that is easily moved and cleaned. Lay out slightly less than half of the pound of bacon to roughly the width of the breast.

Put the turkey on top of the bacon.

Decide whether or not you want to play with the seasonings. The woman who brought the meat would probably have gone with a lemon/citrus/salt/thingy seasoning schema. I was thinking along the lines of barbecue sauce only with a much more subtle flavor and no sauce, no not much like barbecue sauce at all, really. So I made a paste with:

  • 1/2 tsp ground coriander
  • pinch dried (and crumbled) rosemary
  • pinch dried (and then crumbed) thyme
  • 3 black peppercorns (ground in mortal & pestle)
  • 5 white peppercorns (ground in mortal & pestle)
  • 2 black cardamom seeds (not pods!) (ground in mortal & pestle)
  • pinch fennel seeds (ground in mortal & pestle)
  • 2/3 tsp paprika
  • 1 tsp brown mustard
  • 1 Tbsp orange marmalade

And I rubbed this paste over and under the skin.

Now, lay most of the rest of the bacon over the width of the top side of the turkey. As you fold the top bacon over the side, tuck up the bottom strips of bacon and secure each one with a toothpick (they didn’t burn much even though we didn’t bother with soaking them, but they were the thicker round tooled ones you get at an asian grocery, instead of the flimsy flat ones you get at a regular grocery). If you have just a little bacon left to use up, you can drape it lengthwise over the top, but that’s not necessary.

And then I sprinkled the top of the bacon with garlic salt for extra deliciousness.

Cook as you would a turkey breast.

Green Tomato Salsa, Beef Rib Roast, Quesadillas

I’m leaving on a trip in a few days, so I am trying to make sure I eat everything perishable in the house.

First thing up – getting rid of the last of the green tomatoes that I picked when the garden season was ended by frost.

I split them in half, lay them on a baking sheet cut side down, and roasted them while I was also roasting a butternut squash. I wasn’t too sure what to do with them (because I knew I didn’t want to fry them), but I figured I could probably do anything to them I would do with tomatillos.

Green Tomato Salsa

Remove the peels from the roasted green tomato halves, and dice the tomatoes. Put the tomatoes and all of their juices into a container (but go ahead and compost the skins). I was using 1 very large one, 2 medium, and two very small. But juggle that around in your head and fix up the proportions to whatever you have – I certainly wasn’t being scientific.

To the diced tomatoes, I added roasted garlic pods. I just finished off a head, but I’ll say it was 1/3 of a head of garlic. Take the time to break up the garlic with a fork so that it will incorporate smoothly.

I added half a serrano pepper, seeded and minced.

1 tspn white balsamic vinegar, and then the juice of half a lime (squeeze a little, stir, taste, and then repeat until it tastes right).

Season with salt, pepper, nutmeg, a tiny bit of cinnamon and a decent amount (maybe 2/3 tsp) of oregano.

And it wasn’t quite perfect, so I looked in my spices and pulled out my newly acquired (but not on purpose) Penzey’s Turkish Seasoning – which includes salt, cumin, garlic, half-sharp paprika, black pepper, Turkish oregano, sumac, and cilantro.

It was tasting pretty good, but then I let it sit for a couple hours, and now it tastes amazing. This is the first preparation where I have liked green tomatoes.

~*~

A couple weeks ago, the grocery store had a sale on rib roast. Now usually I am cheap with meat and I’ll only buy meats that are under $2/pound without bones. But for some reason, rib roasts catch my eye when they occasionally go on sale at under $5/pound.

So there I was with my $25 piece of meat, and I was busy that weekend and I became rather worried that I was going to have t go bad before I had a chance to cook it.

Then I had a half day of work the Monday after the weekend to go shopping with my mother (because there was no way I was willing to brave a mall between Thanksgiving and Christmas any time other than 9am on a Monday morning). I came home and brilliantly thought to pop in the roast before I left for work at 5pm so that it’d be ready when I came home. (and that way, I wouldn’t have to start cooking the thing at 9:30pm).

Beef Rib Roast

Slice a few garlic cloves in half lengthwise. Plunge the knife into a meaty area, and then stuff garlic into the slit.

Now use the knife to lift a section of the fatty layer on top apart from the meat, and then feed a sprig of rosemary into the resulting tunnel (so the fat will rend, get flavored by the rosemary, and then season the meat).

I dusted the top of the layer of fat with garlic powder and some salt.

Then I put the roast into a very slow oven (250F) for about 45 minutes/pound.

(And don’t forget to save the ribs as you eat the meat away for stock-making later)

~*~

Quesadillas

I use quesadillas as a way to go through small quantities of leftovers. So an ounce and a half of cheddar cheese, 2 ounces of the beef rib roast meat, the green tomato salsa, half a seeded serrano pepper, and some lettuce, made a pretty delicious couple of quesadillas.

Why I am eating samosas for breakfast – Meusli

My breakfast is sitting in my refrigerator. At home.

But let me tell you about my new-found joyous quick breakfast. Okay, so fine – I was introduced to it back in early summer by [redacted], but it took me a while to believe it was good in more than just a novelty way.

Meusli

(but not that crazy healthy-looking stuff they’d offer for breakfast in Switzerland if you were really lucky and they were offering more than brick-like rolls.)

put 1/4c oatmeal (the real stuff that takes half an hour to cook) into a container.

optional: Add some dried fruit – I like using cranberries, figs, and/or dates… probably I’d like a whole bunch of other stuff, too, but that’s what’s in my pantry.

Add 1/4c orange juice. And since I was doing this from memory, I add my dairy product now. But on later checking, [redacted] adds her dairy the next morning. Your choice. 1/4 c dairy product (I have been using 2% milk, but just about anything is good here: skim milk, whole milk, light cream, heavy cream, nonfat yogurt, full fat greek yogurt, cottage cheese, sour cream – or no dairy and just more fruit juice).

optional: Add a sprinkling of cinnamon or nutmeg or some such spice.

Close up the container and chuck it in the fridge overnight.

Next morning, toss in some nuts. Maybe toasted nuts. One kind of nut or several… or no nuts.

Also, shred half an apple into the container (or, you know, into another container and then dump it into your meusli) – just wash the apple, cut it in half, and shred it coarsely – skin on and using the core as the place to rest your fingers. I suppose you could also shred carrots or some other excitingly healthy thing. But you stir it all up and then you can carry it to work, and there’s enough juice and all that the apple doesn’t get brown.

Eat and enjoy – you’ll find that all the fruit makes it plenty sweet, and it has protein from the nuts and dairy. And it requires no special storage (assuming you have non-leaking containers).

But… it does require remembering to bring it with you.

Good thing one of my coworkers was kind enough to bring in food to share with the department this morning.