A fresh, crunchy way to preserve those end of season tomatoes that just won’t turn! Pickled green tomatoes are extremely easy to make & you probably already have the ingredients. We like to enjoy these with fried fish, fried chicken, eggs in the morning, BBQ chicken, basically anything that goes well with pickles!
Time: 15 minutes + time to cure
Ingredients to make one 10oz jar [amount of all ingredients to be adjusted based on the amount of jars you’re filling or how large your jars are]:
3 medium sized green tomatoes or a bunch of green grape/cherry tomatoes. Use the greenest ones, this won’t come out good if they have started to turn already.
1 part white vinegar
3 parts water
1 teaspoon black pepper kernels or a sprinkle of ground black pepper
2 cloves garlic
1 hot pepper (we used Thai chilis)
1 teaspoon canning salt (can sub kosher salt)
Reipe:
Cut the tomatoes into wedges, bite sized
Slice the garlic or smash it if you prefer to keep it whole
Boil the water & vinegar together
While the mixture is boiling, layer the tomatoes, garlic, black pepper & chili in the jar. I made this multiple times & sometimes I vary between slicing the chili up or leaving it whole. It’s more spicy when you slice it up so just be mindful of that
Sprinkle the canning salt in the jar
Place the jar in the sink & pour the boiled mixture into the jar. Cover it & use pot holder to lift the jar out of the sink, rinsing any spilled liquid away. I usually turn it over a few times to let the salt incorporate with the water/vinegar mixture.
Leave the pickled tomatoes in the fridge to cure. You can taste them as early as the next day but they are even better after about a week of curing!
Got 30 minutes to make a meal? Good. These chicken thighs are freakin amazing & they’re so fast!! The sauce is super creamy & you probably have all of these ingredients in your house. Get ready to overeat...
Time: 30 mins
Ingredients:
4 chicken thighs. Skin removed
1 can evaporated milk
1 pack sliced mushrooms
1/2 cup grated parmesan cheese
1 tablespoon dried rosemary
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon butter
salt & pepper to taste
1 teaspoon smoked paprika
Recipe:
Heat the olive oil on medium heat in a cast iron (or sauce pan) for 1 min, add the chicken thighs, salt & pepper them, then brown them on both sides until cooked through
Remove the chicken from the pan & set it aside.
Add the butter, garlic & mushrooms to the pan. Sauté until the mushrooms are cooked through.
Add the rosemary & paprika, then the evaporated milk. Allow the sauce to simmer & thicken.
Lower the heat then add the chicken back in. Turn the chicken so it gets coated in the sauce.
Turn off the heat then add the parmesan cheese & stir to combine, allowing the cheese to melt.
Serve with mashed potatoes & veggies for a comfort food kick!
Who’s excited for football season to start?? Not me haha I don’t follow football but my husband does & he’s a huge Steelers fan. In honor of kickoff tonight, I slow roasted chicken thighs with a ton of seasoning in order to make pulled chicken sandwiches with baked fries for dinner! So full of flavor & so easy! I just seasoned the chicken with all of the ingredients for my homemade bbq sauce & let those flavors cook into the meat for 6.5 hours. Using the slow cooker is the best way to get this done, it’s ready by the time you come home.
Time: 10 mins prep, 6.5 hours cook time, 5 mins assembly
Ingredients:
4 chicken thighs, skin removed
2 tablespoons ketchup
1 tablespoon coconut nectar
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon smoked hot paprika
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon black pepper
2 teaspoons white vinegar
1 teaspoon liquid smoke
Recipe:
Put the chicken thighs in your slow cooker & pour all of the above ingredients on top of them.
Turn the slow cooker on low for 6.5 hours & cover it. If you can, use tongs to turn the chicken over every 2 hours or so, so that the sauce coats evenly around the meat. It’s not necessary if you’re not home to do this step.
When the time is up, use tongs to remove the bones. The meat should break apart very easily, just use the tongs or two forks to break it. You should be able to mix it around so it gets coated in the sauce from the bottom of the slow cooker.
That’s literally all it is to it! Make a sandwich, little sliders, whatever you want.
Crispy castiron chicken. Say that 5 times fast! I hadn’t tried this before but now that I did, I’m probably going to replace all of my fried chicken recipes with this. Probably. The thing is, it is so easy to execute that crispy skin while keeping a really juicy interior. And it’s done in 30-35 mins. And it isn’t fried which makes it healthier. So yea, no brainer.
Time: 35 mins
Ingredients:
6 bone in, skin on chicken thighs
1 tablespoon safflower oil (or any high heat oil)
salt & pepper to taste
1 teaspoon cayenne pepper (optional)
Recipe:
Get your castiron nice and hot on high heat. Yes, you need to use a castiron skillet for this process.
Add the safflower oil & give it 1 min to get hot.
Sprinkle salt & pepper on the chicken.
Use tongs to place the chicken skin-side down into the castiron.
Let it brown for 2-3 mins then turn the heat to medium. Leave it about 8 minutes.
While the chicken is cooking on the stove, preheat your oven to 475.
When the oven is preheated & the chicken is finished from the stove, place it into the oven. Leave the chicken skin-side down.
Bake for 10 minutes then take the castiron out and use the tongs to flip each piece over so the skin is on top. It should be nice and golden brown.
Place it back in the oven for another 3-4 minutes. This is just to ensure the other side is cooked through.
Remove & serve! At this time you can sprinkle on that cayenne pepper if you want it to be spicy.
It is really tasty with a mixture of white vinegar, chili pepper (we used wiri wiri) and a little fresh ginger sprinkled on top.
All I want when it’s cold outside is creamy, hearty, warm meals! I got sick of eating soup variations so I tried a recipe for Butter Chicken. It’s a little spicy, really creamy, packed with flavor, and I can have it with cauliflower rice which has been my new thing. Here’s my take!
Time: 30 mins plus time for the chicken to marinate
Ingredients:
1 cup plain yogurt (I used Greek)
1 tablespoon lemon juice
2 teaspoons freshly sliced ginger
2 teaspoons ground cumin
3 teaspoons ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
4 skinless chicken thighs, chopped into bite-sized cubes
1 tablespoon butter
1 teaspoon minced garlic
2 tablespoons chopped chili pepper, I used jalapeño
2 teaspoons hot paprika
1 teaspoon salt
1 cup tomato sauce, unseasoned
1 cup half & half (can use heavy cream)
1 tablespoon water
2 teaspoons corn starch (optional)
cilantro for garnish (optional)
Recipe:
Cut the chicken into cubes, removing any fat or skin, then add it to a large freezer / zip loc bag.
Add the yogurt, lemon juice, 2 teaspoons of the cumin, cinnamon, cayenne, black pepper, fresh ginger and salt.
Close the bag removing any air, and use your hands outside of the bag to move the chicken around the mixture so it coats evenly. Refrigerate overnight.
When you’re ready to cook the chicken, take it out of the bag with as little of the marinade as possible. Put it in a bowl & set it aside.
In a pressure cooker, add the butter, garlic and jalapeno. Let it sauté for a bit so the butter melts & the garlic cooks.
In a small bowl, add 2 teaspoons cumin, paprika, salt, tomato sauce and heavy cream. Stir to combine.
Pour the sauce over the chicken in the pressure cooker and cook for 5 mins. Let it release steam naturally for another 10 minutes before removing the lid. Hint: if you don’t have a pressure cooker, you can slow cook the mixture for 4 hours.
If using cornstarch to thicken the sauce, stir it into one tablespoon of water and add the mixture to the pressure cooker.
Ok so here’s the deal with this one: you can cook a whole chicken, incredibly juicy & tender, in 45 minutes. Whole chicken. On a weeknight. Yep! You’ll even have time for seconds.
Time: 1 hour
Ingredients:
1 whole chicken, about 6lbs
2 tablespoons softened (not melted!) butter
1-2 teaspoons salt
herbs of your choice, I used sage, thyme & rosemary
lemon slices (about 6)
veggies for roasting (optional)
Recipe:
Wash the whole chicken, remove the gibblets & pat dry with a paper towel.
Lay the chicken out on a cutting board so that the backbone is facing up.
Starting at the tailbone, use kitchen sheers to cut along one side of the backbone first, all the way to the top of the neck. Repeat on the other side.
Pull out the back bone, you can make an extremely flavorful stock with this! Or just discard.
Turn the chicken over so the belly side is up.
Press your palms on the chest of the chicken & press down hard. The chicken should flatten slightly.
Use the kitchen sheers to cut off the tips of the wings. The wing tips cook faster & will burn if you leave them on.
Mix the butter with the herbs & salt.
Lift up the skin and slide your hand in there to make room for the lemon slices. Then, slide in a lemon slice with a little of the seasoned butter under the skin for the breasts and thighs. Rub any leftover lemon around the skin on the outside of the chicken. Same with any extra butter.
Use a large cast iron pan (or roasting pan if you don’t have a cast iron). Lay your chicken in the pan with the belly side up. Sprinkle with sea salt.
Place the chicken in a preheated oven at 450 for 30-40 minutes. Make sure the internal temp of the chicken is at 165 degrees before you eat it!
If you’re adding in vegetables, keep an eye on the timing. Add them when the chicken has already cooked for 15-20 minutes, depending on what veggies you’re using/how long they take to roast.
Oh the subtle onion taste of leeks! You never disappoint! I haven't made this soup before but I'm really excited with how it came out. It's super easy and super impressive. Check out my take, below!
Time: 30 mins
Ingredients:
2 large russet potatoes
2 leeks, trimmed & cleaned
5 cloves of garlic
2 sprigs thyme
4 cups chicken bone broth
Salt to taste
8 tablespoons butter
Recipe:
Melt the butter in a large pot
Wash the leeks thoroughly, removing any sand. Then, chop them into smaller pieces & add them to the pot.
Smash the garlic cloves & add them in with the leeks.
Peel & dice the potatoes into small pieces, add them to the pot.
Add the thyme, salt & bone broth. Stir to combine, then cover the pot.
Let the soup boil until the potatoes are tender, about 20 mins.
Use an immersion blender to smoothen the soup. Test for salt, then serve!
What's better than sautéed squash, mushrooms & carrots coated in melted gruyere? Not much. This vegetable raclette is wholesome, filling, and a little spicy. In other words, it's perfection.
Time: 1 hour
Ingredients:
2 large zuchini
2 summer squash
1 pack portobello mushrooms
1 serrano pepper
1 cup shredded carrots (or diced)
1/2 cup shredded gruyere cheese
salt & pepper to taste
1-2 tablespoons olive oil
Recipe:
Dice the zuchini & summer squash, roughly chop the mushrooms.
Slice the serrano pepper & set it aside.
Sauté the vegetables (including the carrots) in a bit of olive oil so they will cook through. I did mine one by one so that everything cooked evenly & didn't get too soggy. You want them crunchy.
Pour the cooked vegetables into an oven-safe Pyrex, add the serrano slices & season with salt & pepper.
Sprinkle the shredded gruyere on top of the vegetables & broil for 2-3 minutes or until the cheese is melted & bubbly.
Fasting for Navratri has never been easier! We had guests this past weekend, my cousins from Orlando [heart emoji] and they love football. So you can imagine the desire for wings & football food. I was determined to make a bunch of snacks that would satisfy the wings cravings but be meatless, eggless, and somewhat healthy. Challenge accepted.
Time: 30 mins
Ingredients:
1 head cauliflower cut into florets
1/2 cup Franks red hot sauce
3 tablespoons butter (we used a butter substitute)
1/2 cup all purpose flour (can use rice flour for a glutenfree version)
1/2 cup water
salt & pepper to taste
Recipe:
In a large basin, mix the flour & water together, seasoning with salt and pepper. You want it to be a batter, so add more flour or water as needed.
Dip the raw cauliflower into the batter & place it on a cookie sheet lined with parchment paper.
Bake the battered cauliflower on 450 for 10 mins.
While the cauliflower is baking, mix the hot sauce & butter together.
Remove the pan from the oven, then liberally brush the buffalo sauce on each one using a pastry brush.
Place the cauliflower back into the oven for another 20 minutes.
Enjoy at room temperature, they're not as good when super hot. These are great with ranch dip!
Who else loves the hearty, creaminess of Spinach & Artichoke dip? Want an eggless version? Look no further!! This recipe will take you 20 mins tops & has 5 simple ingredients.
Time: 20 mins
Ingredients:
1 box frozen spinach
1 can artichoke hearts
1/2 cup plain unflavored yogurt (can sub sour cream)
1/3 cup cream cheese
1/4 cup grated parmesan cheese
Recipe:
Strain the spinach in two layers of towels, you want as much moisture out of it as possible.
In a large bowl, mix the cream cheese, yogurt, cheese, and the spinach. You don't need to add salt because the cheese is salty.
Pour the mixture into an oven safe bowl & bake on 375 for 15 - 18 minutes.
Sprinkle paprika if you want but it's delicious without it! Enjoy with tortilla chips, pita bread, plantain chips, whatever you like with your dip!
Here you are, folks! Another Meatless Monday miracle. I first tried calabacitas in Colorado last week, from this awesome restaurant, Kachina. They offer it as a side dish. It's really spicy so adjust the recipe to your taste! Here's my take.
Time: 20 mins
Ingredients:
1 zucchini
1 summer squash
1 small onion
2 red chilis
1/4 cup corn (I used frozen)
1 tablespoon shredded Romano cheese (or whatever you have on hand that will melt well)
1 whole tomato
1 tablespoon butter
salt & black pepper to taste
Recipe:
Dice the zucchini, squash, tomatoes & onion.
In a medium skillet, heat the butter. Chop the chili peppers into little slices.
Then add the onion when the butter is slightly melted.
Sauté the onion for 1 min before adding in the chilis.
Once the onion is slightly golden, add in the corn, tomatoes, squash & zuchini. Sprinkle with salt & pepper.
Stir to combine then cover the pan, leaving the heat on low. You should check on it & stir every so often so nothing sticks to the bottom of the pan.
After about 10 mins, remove the cover & turn off the heat (the squash & zucchini should be cooked but not mushy).
With the heat off, sprinkle some cheese & stir it in while it melts. This will help offset the spiciness of the chilis & also give the calabacitas a creamy taste.
Serve as a side dish or in tacos as a veggie filling!
Theplas became one of my favorite Gujarati snacks when I started college & met my BFF. She is Guju & her mom would make her these divine, paper thin, loaded with flavor, incredibly complex tasting snacks. I learned that they are called theplas & they are not so complex to make! The cooler thing is that they are pretty healthy because of the fenugreek (methi) leaves. Fenugreek is known to help lower blood sugar, so it's great for diabetics.
Heres my take, don't be afraid to try it at home!
Time: 1.5 hours, yields 30 theplas
Ingredients:
2 cups whole wheat flour
1/2 cup besan (gram flour)
3 tablespoons chopped fresh methi (fenugreek) without the stems
2 green chilis, sliced
1.5 teaspoons ground jeera (cumin)
1.5 teaspoons chili powder
1 teaspoon coriander
1.5 teaspoons haldi (turmeric)
ghee or butter for cooking
1 cup half & half (can use dahi / plain yogurt, or simply water)
water for kneading
Recipe:
In a large bowl, add the dry ingredients & the methi leaves, mix to combine.
Add in the half & half slowly, kneading a bit at a time.
Add in the yogurt & knead until all of the dry ingredients are incorporated into the dough.
Wrap in plastic wrap & refrigerate for 15 mins.
Form golf ball sized pieces out of the dough, this mixture should give you about 30.
Roll out each piece with a rolling pin on a lightly floured surface. Sprinkle whole wheat flour down first to ensure the dough doesn't stick.
On a shallow pan or taawa, heat 1 teaspoon of butter or ghee. Use medium-low heat.
Place the round, flat thepla on the pan or taawa & butter the top side.
When you see a bunch of bubbles forming, flip the thepla over using tongs or a spatula. Let it brown slightly on the other side.
Put the cooked thepla in a container lined with paper towel to soak up the excess butter.
Tofu is so versatile that it can stop you in your tracks when trying to think of what to do with it. The possibilities are endless! I usually leave it raw & cube it up for a dish. Or grind it down in the food processor to make veggie patties. But I tried baking those cubes this time & I was pleasantly surprised! Here's my Asian spiced baked Tofu, you can go ahead and choose whatever seasonings you like.
Time: 1 hour
Ingredients:
1 pack extra firm Tofu
1/2 cup soy sauce
1 tablespoon honey
1.5 teaspoons crushed red pepper
1 teaspoon granulated garlic
Recipe:
Drain the Tofu well before transferring it to a small hand towel.
Cut it into cubes and place another hand towel over the cubes, press down to drain further. Use a can of vegetables or tomato sauce or something heavy to weigh it down. Leave the can on top of the towel for 10 mins to 30 mins (30 is better if you have the time!). This will help the moisture leave the Tofu.
Preheat oven to 400 F.
While the Tofu is drying, get a medium mixing bowl & add the other ingredients to it. Stir to combine, allowing the honey to distribute.
When the Tofu is dry, add a few cubes to the mixture & toss with your hands to coat every side of each cube. Using your hands helps the Tofu to remain in a cube & not break apart like it would with a fork or spoon.
Place the coated Tofu on a cookie sheet lined with parchment paper so it doesn't stick to the pan.
Repeat for all the remaining cubes, then bake for 25-30 mins.
When we visited London a few months ago, this amazing Indian restaurant had black dhal. The restaurant is called Dishoom and it is well worth the trip to London :)! Anyway black dal one of my hubby's favorite Indian dishes to date & I had to try making it. Very excited with how it came out! Check it out below.
Time: 1 hour
Ingredients:
1 cup black dhal
1/2 cup half & half or cream
3.5 cups water
1 handful methi leaves (fenugreek)
1 tablespoon chopped garlic
1/2 onion, diced
1 can tomato purée
1 tablespoon chopped ginger or ginger paste
1 teaspoon cumin seeds
1 teaspoon ground cumin
1.5 teaspoon ground coriander
1 teaspoon Garam masala
2 tablespoons vegetable oil
3-4 cloves freshly chopped garlic
salt to taste
2-3 wiri wiri peppers (can use regular chili peppers as well)
Recipe:
Soak the dal overnight in water.
In a large, deep pan, heat 1.5 tablespoons oil & cumin seeds. Wait about 30 seconds before adding in the diced onion. Add the tablespoon chopped garlic as well.
Add all of the spices & sauté for another 30 seconds.
Pour in the tomato purée & the peppers. Let the mixture come to a boil then add in the black dal & the methi leaves. Add in 3 cups of water. Add the cream or half & half. Add salt.
At this step you can cover it & let it simmer so the dal softens. This will most likely take 2-3 hours depending on how high you set the heat. I kept mine on medium low. Alternatively, you can put all of the ingredients in a pressure cooker for 18-20 minutes! Super quick way to make it.
Once the dal softens, test for salt, etc. Add spices as needed.
If you have a gas stove: In a metal (don't use plastic!) ladle, add 1/2 teaspoon oil, the freshly chopped garlic cloves, & another pinch of cumin seeds. Hold the bottom of the ladle over one of the burners & allow the garlic to brown.
Next, carefully move the ladle & submerge it into the dal. When you do this, have the lid for the pan handy so you can use it as a shield as the dal might splatter & it will be hot. This step isn't necessary but it adds a burst of flavor to the dish!
Gotta have a fresh side dish (or main!) for your summer outdoor table? Look no further! Tabouleh is light, fresh, refreshing, yet filling at the same time. It bursts of flavor leaving you wanting more & more. Here's my take, enjoy!
Time: 10 mins
Ingredients:
2 handfuls flat leaf parsley
1 handful fresh mint leaves
1 handful spinach
1 tomato
1 slice red onion
1 small cucumber
Juice of 1/2 a lemon
1 tablespoon extra virgin olive oil
Recipe:
Carefully remove the stems then roughly chop the mint, parsley & spinach.
Cut the tomato, cucumber & the slice of red onion into small dices. Add it to the greens.
Drizzle on the lemon juice & olive oil.
At this point you can add in couscous or any other grain if you like. Toss to combine, refrigerate for 10-15 mins if you like it chilled.
An amazingly fancy appetizer that is sure to impress your guests! Baked clams has been a favorite of mine since I was a little girl. I remember my mom making them for special occasions / family parties. I'm excited to have my own recipe to share with you all!
Time: 1 hour
Ingredients:
1 dozen cherry stone clams (can use little necks)
1 cup panko
2 tablespoons melted butter
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried parsley
salt & pepper to taste
1/2 cup white wine
1 teaspoon dried oregano
juice of 1/2 a lemon
Recipe:
Scrub the clams under cold water to remove any sand.
In a large pan, bring the wine to a boil, then add the clams & cover the pan. Reduce the heat to a simmer.
Allow the clams to cook just enough to open up, about 7 minutes.
Remove the clams from the heat, remove the meat from the shells, and set the shells aside.
Use a knife to chop the meat into smaller chunks.
Peheat oven to 450.
Transfer the meat to a mixing bowl & add in all the other ingredients above. Mix to combine. Tip: use whatever you feel like using to spice this up! I added chopped Jalapeño slices for a little kick.
Fill the half shells with the mixture, then place them on a cookie sheet & bake for 10 mins or until the filling is golden brown. Voila!
One of my favorite movies ever!! Ratatouille is incredibly beautiful, healthy, & delicious! Contrary to how it looks, it's actually not difficult to make! Just takes a little patience, and a mandolin slicer. Here's my take on it.
Time: 1 hour, 15 mins
Ingredients:
1 zucchini
1 yellow summer squash
1 Italian eggplant
3 almost ripe Roma tomatoes
1 cup tomato sauce
5 basil leaves (fresh)
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, chopped
salt & pepper to taste
Recipe:
In an oven safe pan, heat 1 tablespoon of olive oil & the diced onions for about 30 seconds-1 minute. Use medium-low heat so it doesnt burn. Then, add the garlic.
Wait 30 seconds before pouring in the tomato sauce. Cook for another 2 minutes then tear up the basil leaves & drop them in.
Use a mandolin to slice the zucchini, squash, eggplant & tomatoes very thin.
Arrange them around the pan that the sauce is in, so that the slices alternate between each vegetable. Continue all the way around the pan, until you run out of slices.
Drizzle the last tablespoon of olive oil over the top. Sprinkle the oregano, thyme, salt & black pepper on top.
Cover with parchment paper & bake on 375 for 45 minutes.
Remove the parchment & bake for another 10 minutes. Enjoy!
Classic flavors, easy to make, and really inexpensive too! My kinda meal! Tried making this for Meatless Monday & I'm really excited to have it be a regular on our list. Here's my take on it.
Time: 40 mins
Ingredients:
Chana Masala:
1 can chickpeas
1 red onion
2 tomatoes (medium sized or 2 Roma tomatoes will work)
Tip: Indian grocery stores sell the batter already mixed in the refrigerator section. Easy peesy! I've had it before and it's not bad!
2 cups dry long grain rice (I used basmati)
1 cup dhal / split peas
1 tablespoon fenugreek seeds
1 teaspoon salt
Recipe:
Cut the red onion & tomatoes in halves, then add them to a small pot & fill with enough water to cover everything. Add about 1 teaspoon of salt. Cover & bring to a boil.
Strain the chickpeas & toss with turmeric, then set them aside.
After 20 minutes, pour the onion, tomatoes & boiling liquid into a food processor & pulse until smooth.
Using about 2 tablespoon of vegetable oil, lightly fry the cumin seeds for a few seconds at the bottom of the pot. Careful not to put the heat too high or they will burn. Add in the other spices as well, stirring to combine. Just allow them to fry for 10-15 seconds.
Pour the mixture back into the pot, stirring it to combine with the spices & oil. Add in the fenugreek leaves, garlic & ginger paste as well.
After about 2 minutes, add the chickpeas & potatoes. Cover & let boil for another 15 minutes or until the potatoes are cooked through.
Serve with rice, naan or dosa!
To make the dosa:
Soak all of the ingredients except the salt in 4 cups water for at least 6 hours (preferably overnight). Then, pulse the mixture with the soaking liquid (add in the salt as well) in a food processor until slightly grainy but mostly smooth. The mixture should be fairly thick.
Next, pour 1/2 cup of the batter in the middle of a non-stick pan. You can pour a little vegetable oil down before to ensure it won't stick.
Wait about 5 seconds before using the bottom of a ladle or large spoon to spread the batter around, in a circular motion. Careful not to press too hard or you'll break the dosa.
After about 30 seconds, you'll notice it start to crisp slightly around the edges. You can add about 1 teaspoon of vegetable oil on it & spread it around with a spatula. Do not flip it.
Add the chana masala in the middle of the dosa, then gently lift up one side over the mixture, then roll it over to completely close the dosa, sealing it with the other side. Use the spatula to lift it off the pan & transfer to a serving dish or plate.
Enjoy! We used a delicious tamarind & date chutney to go with ours.
Weird to try making something you never ate before! What can I say, I'm adventerous! And I'm glad I tried it. Succotash just might be the perfect side dish for Spring (if it ever shows up!)
Time: 40 mins
Ingredients:
1 can lima beans
2 cups corn kernels (I used frozen)
1/2 white onion
3 cloves garlic
1 teaspoon dried thyme
1/3 red onion, diced
2 cups grape tomatoes
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt & pepper to taste
Recipe:
Pour the lima beans, 1/2 onion, garlic cloves & some salt and pepper into a medium sized pot. Cover with water.
Bring the water to a boil then cover the pot & lower the heat to a simmer. Let simmer for 20 mins.
Once the 20 minutes are over, reserve about 1 cup of the liquid, then strain the rest. Remove the garlic cloves & half onion.
In a large skillet, add the olive oil & the red onion. Sauté for 1 min on medium heat.
Add the tomatoes, thyme & the corn to the skillet.
After about 3 minutes, add the lima beans, red wine vinegar & reserved liquid to the skillet. Add salt & pepper now as well.
Toss the mixture to combine, then remove it from heat & serve!
A gorgeous Spanish dish! Paella seems so intimidating. I tried making it for the first time yesterday and I have to say... it's really not that hard! If you have good quality ingredients & a good paella pan, you're golden. my take on it is a little spicy & packed with incredible flavor.
Time: 45 mins, serves 2
Ingredients:
2-3 cups jumbo shrimp, peeled & deviened, tail on
2-3 cups cooked mussels (can use uncooked but it's a pain to wash & takes longer to cook)
1 cup paella rice (can substitute any short grain rice)
1/2 onion, diced
3 cloves garlic, minced
1 can Rotel diced tomatoes & green chilies (this is where the spice comes in, if you don't want it spicy you can use plain canned diced tomatoes)
1 cup fresh parsley
1 teaspoon saffron threads
1/2 cup sweet green peas
3 cups chicken stock (can use 1 chicken boullion cube with 3 cups of water)
1 teaspoon smoked paprika
salt & pepper to taste
1.5 tablespoons safflower oil (or any high-heat oil)
1/2 lemon
Recipe:
Tip: The best way to do this is to get a Paella pan. To serve 2 people, I bought a 13.5 inch paella pan from Amazon. Worked wonders!
Heat the oil & onion in the paella pan on medium heat. After 30 seconds, add the garlic, then give it another 30 seconds before adding the tomatoes.
Pour in the paella rice & toss to combine.
Sprinkle on the smoked paprika & the saffron, then add the chicken stock. Bring the mixture to a boil, then cover. I used my pizza stone to cover the paella pan because I don't have a large enough pan cover. Reduce the heat to let the mixture simmer while it's covered.
After about 20 minutes, uncover the pan & use a spatula to stir. You may notice some rice sticking to the bottom of the pan, that's okay. Paella should have a nice crust at the bottom. Not a thick crust, but a nice crunchy layer.
Add in the seafood and green peas then cover to allow it to cook for 5 more minutes. Keep the heat on medium.
Once the seafood is cooked, add in the parsley & lemon wedges & serve! Squeezing the lemon juice over the paella before eating it gives it a wonderful fresh taste!
