Sri Lankan Dal with Coconuts

Sri Lankan Dal with Coconuts

Tuesday, February 26, 2019

Another Sri Lankan here to say this is definitely not. For authentic Sri Lankan dhal boil red lentils with chopped green chillies, red onion, ginger (optional) and garlic in coconut milk with turmeric until cooked. Add a dash of lime juice and salt to taste. Separately sauté thinly sliced onion until golden/slightly brown in coconut oil, add mustard seeds, curry leaves, whole dried red chili and rampé leaves. When everything is toasted and fragrant, add to dhal. Spinach can be added to this too.

Tuscan Kale Salad By Melissa Clark

Tuscan Kale Salad By Melissa Clark

 Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.

• 1 bunch Tuscan kale (also known as black or lacinato kale) 
• 1 thin slice country bread (part whole­wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse) 
• ½ garlic clove, finely chopped 
• ¼ cup finely grated pecorino cheese, more for garnish 
• 3 tablespoons extra virgin olive oil, more for garnish 
• Freshly squeezed juice of 1 lemon 
• ¼ teaspoon kosher salt 
• ⅛ teaspoon red pepper flakes 
• Freshly ground black pepper, to taste

1. Step 1 Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl. 
2. Step 2 If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs. 
3. Step 3 Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves). 
4. Step 4 Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle

Variations:

I first tasted this salad made with white balsamic rather than lemon juice, with pine nuts and marinated currants. A variation swaps crumbled feta for the pecorino, and pomegranate seeds for the currants. The fruit's sweetness counters any bitterness in the kale.<br/><br/>Agree with removing ribs from the kale, cutting into chiffonade, and not massaging--just mix with dressing and cheese 10-30 minutes before serving. It's also one of the few salads where pre-dressed leftovers are appetizing.

Cranberry-Hazelnut Green Bean Salad

Cranberry-Hazelnut Green Bean Salad

INGREDIENTS

• 2 pounds green beans, rinsed, stem end trimmed
• Kosher salt
• ½ cup olive oil
• 4 garlic cloves, thinly sliced
• 2 medium shallots, finely chopped
• 1 cup blanched hazelnuts or almonds, chopped
• ¾ cup dried cranberries
• 2 teaspoons honey
• ½ cup apple cider vinegar
• Freshly ground black pepper
• RECIPE PREPARATION

• Real Talk: The only way to get your garlic chips golden brown and really crispy (you know, kind of like potato chips.....but with garlic) is cooking them slowly in a lot of oil. Don’t be tempted to pull them out too fast—just let 'em go slow and you will be happy and your garlic will be happy that it’s not a mushy mess. And it’s not a waste: Save the garlic-infused oil and use it in vinaigrettes, to roast vegetables, or to sauté a pan of greens.
• Cook green beans in a large pot of boiling salted water until crisp-tender (they should be bright green but still very firm), 1–2 minutes. Here’s how you tell if they’re cooked: Pull one out and throw it into a large bowl filled with ice water; if you don’t like the texture, let them cook a few seconds longer. When they’re ready, transfer beans to ice bath to cool. Congrats, you just blanched veggies—go have a wine. Drain beans and transfer to paper towels; pat dry.
• Heat oil in a medium skillet over medium. Cook garlic until golden brown and crisp, 2–3 minutes. Using a slotted spoon, transfer garlic chips to paper towels; set aside.
• Cook shallots and hazelnuts in same skillet over medium heat, stirring, until shallots are tender and hazelnuts are beginning to brown, 4–5 minutes. Scrape into a large bowl.
• 
  Bring cranberries, honey, vinegar, and 1 Tbsp. water to a simmer in same skillet and cook, stirring when you remember to, until cranberries are plump and jewel-toned, about 5 minutes. Season with salt and pepper. Transfer to bowl with hazelnut mixture. Add those beautifully blanched beans and toss until coated. Let sit at room temperature at least 1 hour and up to 3—be patient, letting the flavors meld will yield the most applause from your guests. Add garlic chips and toss just before serving.
• Do Ahead: Bean salad, without garlic chips, can be made 8 hours ahead; cover and chill. Let come to room temperature before tossing with garlic chips.

Crispy Red Cabbage Salad

Crispy Red Cabbage Salad

Monday, February 11, 2019

Red cabbage is a genuine Christmas ingredient in Denmark and Sweden. Often it’s served cooked with sugar. My mom and me made this crispier version of a Red Cabbage Salad some Christmases ago and we’ve been keeping on making it ever since. We often bring it to dinner parties around Christmas time and tonight we are bringing it to a family dinner at David’s moms place.

/Luise


Crispy Red Cabbage Salad
Serves 6

½ red cabbage
2 oranges
20 grapes (remove the seed)
¼ red onion
100 g walnuts
1 pot of parsley

Salad dressing:
juice from ½ orange
2 tbsp olive oil
1 tbsp honey
pepper
salt

Slice red cabbage, oranges and onion very thin, chop the grapes, walnut and parsley, mix everything in a bowl. Mix the dressing in pour over the salad. Garnish with whole walnuts and parsley.

Roasted Cauliflower Salad with Dates & Lentils

Roasted Cauliflower Salad with Dates & Lentils

Roasted Cauliflower Salad with Dates & LentilsServes 4

1 head raw cauliflower
4 tbsp cold-pressed olive oil
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 pinch ground cayenne or more to taste
1 cup / 240 ml uncooked beluga lentils (or green lentils)
1 large handful (about 4 oz) raw almonds
10 fresh or dried dates, pitted
1 small red onion
4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves
sprouts, for garnish

Creamy Tahini Dressing
2 tbsp tahini
1 tsp honey
1 tbsp lemon juice
2 tbsp water to thin, or more to your desire

Preheat oven to 220°C / 420°F. Cut the cauliflower into smaller florets and chop the stem. Spread out in a roasting tin. Mix oil and spices in a glass, pour over the cauliflower and toss to cover all florets in the oil. Roast in the oven for about 20-25 minutes until the cauliflower is golden brown. Meanwhile place lentils and 2 cups / 500 ml water in a saucepan. Bring to boil, then lower the heat and cook gently for about 20 minutes or until soft. Drain any excess water and set aside to cool. Remove the cauliflower from the oven. Place in a large mixing bowl and set aside to cool. Reduce the oven heat to 350°F / 175°C and dry roast the almonds for about 10 minutes, stirring occasionally. Prepare the dressing by whisking all ingredients in a small bowl. Mix gently with the cooled lentils. Chop the dates and slice the onion. Remove the almonds from the oven and coarsely chop. Add all ingredients to the mixing bowl and toss to combine. Garnish with sprouts and serve. Keeps for a couple of days in the fridge.

Easy Chicken Enchiladas

Easy Chicken Enchiladas

Thursday, February 7, 2019

Easy Chicken Enchiladas

Ingredients:

• 10 corn tortillas
• 1 yellow onion, chopped fine
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can green chilies (ortega) chopped and drained
• 1lb cooked chicken shredded
• 10 oz of enchilada sauce, see recommendation below
• 1 cup Jalapeno Jack cheese, shredded

Directions for easy chicken enchilada recipe:

Add the olive oil to a frying pan and heat to medium high. Add the onion and saute for 2 minutes. Then lower the heat to low and saute for about 20 minutes. I am a big fan of sauteing onions to a nice golden brown to bring out a nice flavor.

During the last couple of minutes of sauteing, add the minced garlic being careful not to burn it.

Now add the green chilies, chicken, and enchilada sauce to your onions and garlic. Stir well.

You can use canned chicken (be sure to drain the water), or even any left over chicken you have in the fridge. You can even boil 6 chicken thighs for 30 minutes and use that.

To make this a quick dish, my recommendations for the enchilada sauce is to make my enchilada sauce recipe.  It’s quick and easy and be sure to double the recipe so you have enough.

Cook the above ingredients on medium for about 5 minutes. Mix well.

Then add 1/2 cup of the cheese and fold it into the chicken/ sauce mixture. Remove from heat.

In a frying pan heat about 1 cup of canola oil over medium heat. Using tongs, take two tortillas and dip them into the oil for 3 to 5 seconds until they bubble. Your goal is to make the tortillas nice and soft and easy to roll.

Lay the tortillas on a plate/tray covered with paper towels. Blot up the excess oil and transfer to a plate.

Take a spoon full of chicken mixture and lay it across the enchilada and roll it.

Place enchiladas in an oiled baking dish with the tortilla seam-side-down. Once all your enchiladas are in the dish, sprinkle with the rest of the cheese.

Bake at 400 for about 5 or 6 minutes or until the cheese melts.

Remember, “It’s Gotta Be Hot To Be Good”

Top this easy chicken enchilada recipe with guacamole and/or sour cream and your taste buds will love it.
Don’t forget to try our other delicious enchilada recipes.

Cheese enchiladas
Beef enchiladas
Home for easy chicken enchilada recipe

https://www.cooking-mexican-recipes.com/recipe/easy-chicken-enchilada-recipe/

Green Kitchen's Vegetable Tagine

Green Kitchen's Vegetable Tagine

Sunday, February 3, 2019

A few simple secrets to a successful tagine.

1. Always balance the sweet (apricots, raisins and cinnamon) with the spicy (harissa or chili).

2. Think big. No need for fine chopping, use large chunks of vegetables. Looks better, tastes better.

3. Don’t stress it. Let the vegetables sweat for a long time on low heat under a lid.

4. No peeking. If you lift the lid the steam will vanish. If you however have to lift the lid, make sure that the vapor under it drips back into the pot.

5. Stir carefully. After a while the vegetables will be very tender and you don’t want to crush them.

Moroccan Vegetable Tagine
Serves 4 people 

You can use almost any kind of vegetables in this stew, it’s perfect for emptying the fridge.

3 tbsp olive oil
1 large onion, roughly chopped
3 cloves garlic, minced
1 inch fresh ginger, minced (or 1 tsp grounded)
1-2 tbsp grounded cinnamon 
1 tsp cumin
salt
2-3 tsp harissa paste (or dried harissa)
2 cups canned chopped tomatoes
1 lemon, juice and zest
a handful fresh cilantro1 small pumpkin, peeled and cut into 2-inch pieces1 sweet potato, peeled and cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces1 zucchini, cut into 2-inch pieces10 dried apricots1/2 cup chickpeas/garbanzo beans, pre boileda handful raisins

Serve with: white quinoa or couscous, roasted almonds, fresh cilantro and fresh mint

In a clay pot: Heat olive oil in a large clay pot and sauté the onion for a few minutes until it softens. Add garlic, ginger and the spices and stir around before adding harissa, tomatoes, lemon juice and fresh cilantro, Bring the tomato sauce to a boil and then lower the heat.
Add pumpkin, carrots, sweet potato, zucchini and apricots. Stir around, make sure that all vegetables are somewhat covered in tomato sauce. Put the lid on and simmer for about an hour. Stir carefully once or twice, otherwise leave the lid on.

In a tagine: Prepare the tomato sauce according to the instructions above. Transfer it to the tagine. Add the vegetables, attach the lid and put in the oven on low temperature for at least an hour. When the vegetables feel tender, add chickpeas and raisins and let everything simmer for 5 minutes before removing it from the oven.

Serve the tagine in bowls together with cooked quinoa. Sprinkle with almonds, lemon zest and fresh spices.