Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Juicy, Savory, Grilled Kebabs http://steamykitchen.com/38272-grilled-kebab-recipe.html http://steamykitchen.com/38272-grilled-kebab-recipe.html#comments Fri, 07 Nov 2014 12:24:05 +0000 http://steamykitchen.com/?p=38272 Grilled Kebabs Recipe You’ll learn: The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs Less than 30 minutes, Costs $12 for four servings Use any type of meat – beef, pork, lamb, bison, turkey, chicken 5-minute Minty Cucumber Raita I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little ...

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Grilled Kebabs Recipe

Grilled Kebabs Recipe

You’ll learn:

  • The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs
  • Less than 30 minutes, Costs $12 for four servings
  • Use any type of meat – beef, pork, lamb, bison, turkey, chicken
  • 5-minute Minty Cucumber Raita

I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little intimidating. Many of my favorite Indian dishes include a long list of seven or eight different spices!

That’s why the Indian inspired recipes on Steamy Kitchen usually use a pre-made spice mix, like Garam Masala, which adds a beautiful, warm, Indian flavor to the dish. If I want real Indian food, I head out to my local “Tandoori Restaurant” to load up on the lunch buffet.

Other Indian-Inspired Recipes

Green Beans with Garam Masala & Toasted Hazelnuts
Indian Chickpea Dal with Coconut Broth
Ketchup from Scratch: Indian Spiced Ketchup Chutney
Indian Cabbage with Crispy, Crunchy Chickpeas
Indian Fish Coconut Curry

It’s a shame that up until now, I lumped all my Indian-inspired recipes into, “Hey, just throw in some GM!” Because Indian food has so much complexity in flavors, I’ve been missing out on this at home.

What’s my solution? Well, most Indian families have a spice box that holds fresh several different kinds of the most-used spices, and I found one that I really love.

Come take a look:

how-to-make-kebab-recipe-video-3201

This is the Kitchen Curry Master. A sealed tin set with spice packs that are refillable! I’d like to introduce you to the beautiful woman who created this product.

kebab-recipe This is Neena and her Mom. Look at those happy smiles! Here’s a little note from Neena:Hello Steamy Kitchen readers!

I’ve had a love for cooking from such a young age, stemming from the kitchen of my parents Indian restaurant in London. I put the Kitchen Master recipe book and spice collection together to help introduce more people to the simple and joyful world of authentic Indian home cooking. I hope you enjoy it!
-Neena

I decided to make a Juicy, Savory, Spice-tastic, Meaty Grilled Kebabs, using one of Neena’s recipes. You don’t need her Kitchen Curry Master – just cumin, coriander, garam masala and chili pepper.

And seriously, if you don’t have cumin or coriander – uh, hey, do what I used to do and BAM it up with just the GM (garam masala.)

The Secret Ingredient!

The secret ingredient to making these kebabs always delicious, nearly foolproof is sweet onion. Specifically, grated sweet onion. Grating a small sweet onion gives the kebabs so much wonderful flavor and keep the meat very moist. Don’t worry about any strong onion flavor – when you GRATE the onion, it breaks the onion’s cellular walls, releasing all of its stinging, spicy gas.

What’s left is a more mellow, liquid-like onion that’s tame in flavor. This is what keeps the kebabs juicy. Also, since the kebabs are made of GROUND meat, the grated onion just melts and incorporates wonderfully in the mixture. If you use chopped or minced onion, you won’t get the same effect.

If you’re worried about the onion’s gasses stinging your eyes, put on your favorite pair of sunglasses. Or a tip from Martha Stewart – place a burning candle right next to your cutting board.

secret ingredient grilled onion

Give it a try. Use the large holes of a box grater and grate an onion. This is also my secret ingredient to meatballs and meatloaf as well!

My favorite grater? The Wonder Grater set made in the USA by Jacob Bromwell, who has been making these Wonder Graters since 1930.

How to Make Grilled Kebabs Recipe Video

Here’s a superhero tip for you – add a big handful of chopped kale (leaves only, no stem) or chopped frozen spinach (defrost, squeeze & discard all water out) to add a little something extra to the Kebabs.

If you’re cooking for kids, omit the chili powder, or just add a pinch. Serve these Kebabs with a cool cucumber raita, which is really simple to make – plain yogurt + minced fresh mint + diced cucumber.

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Juicy, Savory, Grilled Kebabs

Servings: 4 Prep Time: 20 minutes Cook Time: 10 minutes
grilled-kebab-recipe-3192-640x800

Soak the wooden skewers in water for 30 minutes. If you are using Kitchen Curry Master, one of the spices is a mix of coriander and cumin. Just use 1.5 tablespoons of the mix instead of separating it out in the recipe.

Neena suggests making the mix and letting it marinate in the refrigerator up to overnight. I've made these kebabs without marinating - and they are just as delicious! Neena's original recipes includes 1/4 teaspoon baking soda, however I did not include that in my version. You are welcome to add the baking soda, Neena says that it helps keep the meat tender.

A bonus - add a bunch of chopped kale or spinach to the kebab mix!

Ingredients:

FOR THE KEBABS
1 medium onion, peeled
1 1/2 pounds ground pork, beef or lamb (or any combination)
2 cloves garlic, finely minced
2 teaspoons salt
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon chili powder (optional)
16 long wooden skewers, soaked in water


FOR THE RAITA
2 cups plain yogurt
1 cucumber, very small diced
1 teaspoon minced fresh mint

Directions:

Preheat the grill or preheat the oven by turning your broiler on high.

To make the Raita - combine the ingredients in a bowl.

To make the Kebabs, using the large holes of a box grater, grate the onion. In a large bowl, combine all of the ingredients and mix well with your hands.

Divide the meat into 8 equal sized balls and shape the ball around 2 bamboo skewers. (Using 2 bamboo skewers will make handling the kebabs and the grilling easier.)

Shape the meat along the stick to form the kebab, which should be approximately 1-inch (2.5 cm) in diameter.

Grill instructions: Grill over medium-high heat for a total of 6-7 minutes, turning the kebabs occasionally to cook all sides.

Broiler instructions: Broil under high heat for 10-12 minutes, turning the kebabs over once halfway during cooking.

Kitchen Curry Master and Giveaway

How to make juicy kebabs recipeGuess what? I’m giving a set away! Head over to the giveaway page to throw your name in.

The Kitchen Curry Master comes with a really good quality metal tin with rubber seal that’s designed to lock in all of the freshness, flavor and aroma of the spices. Each spice pack is refillable, for just a few dollars. It also comes with a cookbook that incluees 25 different recipes from Neena’s family. For less than $60, this makes a perfect gift for the holidays or a wedding present.

Buy Kitchen Curry Master from Neena’s website.

Don’t forget – I’m giving a Kitchen Curry Master away!

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Chicken Satay with Peanut Noodles http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html#comments Tue, 16 Jul 2013 16:28:31 +0000 http://www.steamykitchen.com/?p=27510 It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go ...

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Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go to the chickens or the worm compost. Believe me, the chickens and worms love it.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

However, I do have a solution for cutting down on buying too much grocery – The Fresh 20 by my friend, Melissa Lanz. Basically, it goes like this: Every week, The Fresh 20 will send you a grocery list of 20 fresh ingredients (i.e. vegetables, meat, seafood, fruit, dairy). With those 20 fresh ingredients and your pantry staples, you can make 5 meals to feed your family.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Genius, right? This plan eliminates the guesswork of “What’s for dinner?” and “What groceries to buy?”

Screen Shot 2013-07-16 at 12.24.32 PM

While the service is a monthly fee, the cookbook, with 80 recipes (that’s 5 recipes each week for 16 weeks) is on sale at Amazon for less than $20. The week that I chose included 20 fresh ingredients that made this Chicken Satay with Peanut Noodles, along with:

Greek-Style Lamb Tacos with Cucumber Yogurt Sauce & Salad
Orange Jalapeño Shrimp with Broccoli and Brown Rice
Guacamole Tostadas with Fried Eggs
Lamb Penne with Simple Green Salad

There are options for Vegetarians and Gluten Free diets too. Easy peasy.

Chicken Satay with Peanut Noodles Recipe Video

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Chicken Satay with Peanut Noodles Recipe

Servings: Prep Time: Cook Time:
chicken-satay-with-peanut-noodles-and-cucumber-salad-featured-9397

Recipe adapted from The Fresh 20 Cookbook by Melissa Lanz.

Ingredients:

FOR THE CHICKEN SATAY
1 tablespoon reduced-sodium soy sauce
2 teaspoons cooking oil
2 garlic cloves, finely minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
freshly ground black pepper
2 boneless skinless chicken breasts, cut evenly into bite-sized pieces
wooden skewers, soaked in cold water for at least 10 minutesFOR THE PEANUT NOODLES
1 teaspoon cooking oil
1 garlic cloves, finely minced
1 teaspoon finely minced red chile pepper
1/2 lime, juiced
2 tablespoons honey
1/4 cup peanut butter
2/3 cup hot water
2 tablespoons reduced-sodium soy sauce
8 ounces spaghetti, cookedFOR THE CUCUMBER SALAD
1 medium cucumber, very thinly sliced
1 teaspoon white wine vinegar or rice vinegar
1 tablespoon honey
1/2 teaspoon finely minced red chile pepper

Directions:

For the chicken satay: In a non-aluminum container, combine all ingredients together. Marinate in the refrigerator for 10 minutes or up to 24 hours. Heat the grill to medium-high. Skewer the chicken pieces on the soaked skewers and discard the marinade. Grill the chicken for 3-4 minutes per side, until cooked through. Serve the chicken warm with the peanut noodles.

For the peanut noodles: In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce. Serve the remaining sauce for dipping the chicken satay.

For the cucumber salad: In a small bowl, toss the cucumber slices, vinegar, honey and peppers. Serve alongside the chicken satay and peanut noodles.

 

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

 

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Lebanese Roasted Stuffed Onions http://steamykitchen.com/25722-lebanese-roasted-stuffed-onions-recipe-video.html http://steamykitchen.com/25722-lebanese-roasted-stuffed-onions-recipe-video.html#comments Fri, 19 Apr 2013 16:59:02 +0000 http://steamykitchen.com/?p=25722 At the beginning of our Winter growing season, we planted a short row of onions in the raised bed. I’ve been using the long stalks as “green onions”, just clipping what I need. Some of the stalks grew over 3 feet long, and so we had green onions galore so far all year. They taste the same! Since I use ...

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Lebanese Roasted Stuffed Onions Recipe

At the beginning of our Winter growing season, we planted a short row of onions in the raised bed. I’ve been using the long stalks as “green onions”, just clipping what I need. Some of the stalks grew over 3 feet long, and so we had green onions galore so far all year. They taste the same!

Lebanese Roasted Stuffed Onions Recipe

Since I use green onions (or scallions, as some say) almost every day in my cooking, it’s so convenient to go outside and cut a single long leaf  to use in a dish. In fact, I had forgotten that the plant was actually developing a sweet onion underneath the soil until my a few days ago. My parents have been visiting us, and when Dad went out into the garden, he came back with several onions the size of baseballs.

Lebanese Roasted Stuffed Onions Recipe

The garden onions have been used all week long – Mom has been cooking every day and we’ve had Chinese Fried Rice, Vegetable Soup with Papaya, Firm Tofu with Preserved Radish, Lemongrass Pork, Chinese Sausage and Boiled Chicken with Garlic and Ginger Sauce. My house smells very “Chinese”!

Lebanese Roasted Stuffed Onions Recipe

I’ll be posting some homestyle Chinese recipes from Mom soon. In the meantime, I’ve got a recipe for Lebanese Roasted Stuffed Onions from a book called, The Food and Cooking of the Middle East. The onion is boiled for a few minutes until the layers are soft and pliable. The layers are gently taken apart, stuffed with ground meat (try ground lamb!), warming spices like allspice, cinnamon and coriander, basmati rice and then then roasted. What a nice surprise to open up a rolled onion to find a savory, meaty filling!

Lebanese Roasted Stuffed Onions Recipe

What I loved about this dish was that each “stuffed” onion just uses a single layer of onion and that the presentation was so beautiful.

Lebanese Roasted Stuffed Onions Recipe Video

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Lebanese Roasted Stuffed Onions

Servings: 10 stuffed onions Prep Time: 5 minutes Cook Time: 45 minutes
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Try buying the largest onions you can find. It will be easier to peel apart the layers. As you can see in the video, my onion was rather large! This recipe comes from The Food and Cooking of the Middle East cookbook by Ghillie Basan.

Ingredients:

2 extra-large onions (or 3 large onions)
1 cup white rice
1 tablespoon tomato paste
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher or sea salt
freshly ground black pepper
3 tablespoons minced fresh cilantro or parsley (reserve some for garnish)
1 pound ground meat of your choice (original recipe uses lamb)
2 tablespoons white wine vinegar or cider vinegar
3 pinches of sugar
2 tablespoons olive oil

Directions:

The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.

Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.

Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.

When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.

In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.


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Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

 

 

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Frito Pie with 1 Hour Texas Chili http://steamykitchen.com/20444-frito-pie-texas-chili-recipe.html http://steamykitchen.com/20444-frito-pie-texas-chili-recipe.html#comments Tue, 07 Feb 2012 17:17:56 +0000 http://steamykitchen.com/?p=20444 So, here’s the dilemma: When I freak out, I procrastinate. When I procrastinate, I shop. When I shop, I get hungry. When I get hungry, I eat. When I eat too much, I freak out. Okay, freaking is a bit too strong of a word, but it certainly is an emotionally charged word and certainly helps justify the destructive chain of events that ...

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So, here’s the dilemma:

When I freak out, I procrastinate. When I procrastinate, I shop. When I shop, I get hungry. When I get hungry, I eat. When I eat too much, I freak out.

Okay, freaking is a bit too strong of a word, but it certainly is an emotionally charged word and certainly helps justify the destructive chain of events that happen following the initial emotional breakdown.

So, I’m on deadline for this book — well, truth be told, I’m past deadline (thus the freaking out) — and now all I can think about are these dishes, these glasses, chubby hubby bars and Frito Pie….as in homemade 1 Hour Texas Chili spooned on top of a mound of Frito chips.

Frito Pie is a Texas delicacy, popular at county fairs and considered good tail-gaitin’ eats. It’s an easy enough treat to make – a 10 minute prep and then let it simmer an hour on the stove. Rip open a package of Fritos, pour it on and eat straight out of the bag.

The recipe comes from one of my favorite cookbooks of 2011 – Lisa Fain’s Homesick Texan Cookbook – slightly modified to shave off a few minutes of the hands-on involvement in the recipe.

You can customize this recipe any way you want, including adding a can of Rotel diced tomatoes, a can of beans or using ground turkey, but there’s one thing you don’t want to change: use dried chiles instead of just chili powder.

Lisa’s recipe calls for dried ancho, chipotle and pequin — though I only used ancho and chipotle (couldn’t find pequin). The dried chiles will last forever in your pantry and all you need to do is rehydrate them in water and add them in the blender along with dried oregano, ground cumin, clove and cinnamon. This homemade chili base that has so much more depth and flavor than just ground chili powder.

The kids loved it – it’s not spicy-hot (top it with chopped jalepeno peppers if you want) and they thought I was the coolest mom letting them eat out of a chip bag. 

Frito Pie: best freakout food ever.

 Serve with a side of Collard Greens, another recipe from Lisa.

More recipes from Homesick Texan Cookbook:

Texas Caviar – Simply Recipes

Carnitas – What’s Gaby Cookin’

Austin Style Black Beans – Sweet Life

Poblano Mac & Cheese – Nutmeg Nanny

Pork Tacos Dallas Gas Station Style – Bo’s Bowl

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Frito Pie with 1 Hour Texas Chili Recipe

Servings: 8 servings Prep Time: 10 minutes Cook Time: 1 hour
Frito Pie Recipe with 1 Hour Texas Chili

Adapted from Homesick Texan Cookbook by Lisa Fain

You can add in a can of diced tomatoes (I like Rotel) and/or a can of beans. If you add diced tomatoes, you can omit the lime juice.

Other toppings: dollop of sour cream, chopped pickled jalepeno, fresh diced tomatoes

Ingredients:

6 dried ancho chilies, stems and seeds removed
2 dried chipotle chilies, stems and seeds removed
1 tablespoon cooking oil, bacon grease or lard
1 onion, roughly chopped
4 garlic cloves, chopped
4 dried pequin chilies
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt (1 teaspoon table salt
freshly ground black pepper
2 pounds ground beef
2 tablespoons lime juice
2 big bags Fritos or individual snack-sized Fritos, at least for each person
8 ounces shredded cheese

Directions:

1. In a bowl, soak the ancho and the chipotle chilies in 1 cup of hot water for 10 minutes.

2. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the onions and brown for 3 minutes. Throw in the garlic and cook for another 30 seconds. Place the onions and garlic in the blender.

3. Add the soaking chiles with the water into to the blender. Add in the pequin chilies (no need to soak these). Add in cumin, oregano, clove, cinnamon, salt, pepper. Blend until smooth.

4. In the same large pot (as step 2) - cook the ground beef, stirring occassionally until lightly browned, about 5 minutes. Add the chili puree and 4 cups of water. Bring to a boil then turn the heat to low and simmer uncovered for 45 minutes, stirring occassionally.

5. Taste and adjust seasonings, if needed. (At this step I added an additional teaspoon of kosher salt and more black pepper). Stir in lime juice. Serve over Fritos and top with shredded cheese.

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Zucchini with Lentils and Roasted Garlic http://steamykitchen.com/18308-zucchini-with-lentils-and-roasted-garlic-recipe.html http://steamykitchen.com/18308-zucchini-with-lentils-and-roasted-garlic-recipe.html#comments Wed, 05 Oct 2011 15:32:29 +0000 http://steamykitchen.com/?p=18308 A recipe for Zucchini with Lentils and Roasted Garlic by author of My Indian Kitchen, Hari Nayak.

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 This handsome man is Hari Nayak, the man responsible for getting me comfortable cooking Indian food. I think what intimidated me all these years was the long list of spices listed in most traditional Indian recipes. I remember watching a television special on Indian cuisine, and I thought to myself that an Indian chef is like an artist, the spices on the tray the paint. A two-finger pinch of this, a spoonful of that, a 3-finger pinch of the other.

Hari and I got to know each other through his first book, Modern Indian Cooking (check out the Sparkling Ginger Lime CoolerSweet Yogurt Sundae with Saffron and Pomegranate and Scallop Salad with Sweet Vanilla Chili Dressing) that really made Indian recipes within reach for me with simple ingredients found in any grocery store and just a few spices that I already had on hand.
I introduced him to the publisher of Steamy Kitchen Cookbook and look! Now he’s the proud author of My Indian Kitchen with Tuttle Publishing.

The recipe we chose to share is this Zucchini with Lentils and Roasted Garlic, simple and healthy!

Other recipes that caught my eye in the My Indian Kitchen book:

– Spiced Meatballs that are pan fried in oil infused with cinnamon sticks and cardamom pods.
– Spicy Coconut Green Beans
– Street Style Corn on the Cob
– Tandoori Skewered Shrimp
– Indian-Style Fried Rice

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Zucchini with Lentils and Roasted Garlic

Servings: Serves 6 Prep Time: 15 minutes Cook Time: 45 minutes
Zucchini with Lentils and Roasted Garlic Recipe

Recipe by Hari Nayak, My Indian Kitchen

The combination of lentils, vegetables, garlic and cumin gives this satisfying side dish a unique flavor that goes perfectly with Plain Basmati Rice or Whole-Wheat Griddle Bread . To make it a meal i suggest adding a stir fried shrimp or chicken curry along side this dish. If zucchini is not available, use any other common squashes such as summer squash or calabash, aka bottle gourd. The addition of lentils in this dish makes it a nutritious main dish for vegetarians with rice or bread and a raita or plain yogurt.

Ingredients:

1 cup (175 g) yellow mung lentils, rinsed and drained
½ teaspoon ground turmeric
2 teaspoon salt
4 cups (1 liter) water
2 tablespoons oil
6 large garlic cloves, crushed
1 teaspoon cumin seeds
1 small onion (about ¼ lb/125 g), thinly sliced
4 small zucchini (about 1 lb/500 g), cut into ¼-in (6-mm)-thick half-moons
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon paprika
2 tablespoons chopped fresh coriander leaves (cilantro)

Directions:

1. Place the lentils, turmeric, salt and water in a large saucepan. Bring it to boil, skimming off any surface scum that collects on the top. Reduce the heat and simmer, covered, until the lentils are cooked, about 15 to 20 minutes. Transfer to a serving bowl. Cover the bowl and keep warm.
2. In a medium saucepan, heat the oil over medium heat. Add the garlic and sauté until golden brown. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 10 to 15 minutes.
3. Add the ground coriander and cumin and continue to cook until the zucchini is cooked, about 10 minutes.
4. Remove the pan form the heat, add the paprika, and immediately pour over the hot lentils. Swirl lightly to mix and sprinkle on the fresh coriander leaves. Serve with your choice of Indian breads or rice.

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Pork Chops with Apricot Brandy Sauce http://steamykitchen.com/13861-pork-chops-recipe-apricot-brandy-sauce.html http://steamykitchen.com/13861-pork-chops-recipe-apricot-brandy-sauce.html#comments Sat, 12 Feb 2011 15:12:50 +0000 http://steamykitchen.com/?p=13861 Recipe for Pork Chops with Apricot Brandy Sauce with step by step photos by cookbook author Jaden Hair.

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I seem to have an massive, endless pantry, not that the actual dimensions of the kitchen closet are even that impressive, but I seem to have a knack for utilizing every single itty bitty breathable space in there…my friends can all attest to that…they don’t dare open the pantry door by themselves. And when I go into the pantry, they instinctively back away 3 feet in case the tower of foodstuffs come tumbling down.

I love buying food. It bugs me to no end not having an ingredient when I’m in spontaneous recipe creation mode.

Hello, my name is Jaden and I’m a pantry-hoard-and-binger.

Once I reach my comfort level of too much food in pantry, out comes the large boxes for donation for the good stuff, garbage bags for the expired stuff and a small bin for the precious stuff.

Sometimes I do this at midnight in my pajamas with fierce determination and don’t re-emerge until early morning.

Yes, I know. I have issues.

During the last binge episode, I found an unopened jar of dried apricots, which I bought a few months ago for a recipe that I don’t remember. Obviously, I didn’t make it. After checking its lifespan, I was good to go and paired it with pork chops, ground ginger, ground cumin and lots of brandy.

Brandy and apricots? I’ll take this pair along with me in any dish, anytime. Together forever.

Also, below the recipe is information about Cumin from McCormick Chief Spice Buyer, Al Geotze. In the next couple of weeks, watch out for the SPICIEST giveaway that I’ll be hosting – I want to replace someone’s spice cabinet. The ENTIRE spice cabinet with 48 of McCormick Gourmet spices. Enough spices to give pork chops wet dreams. Coming soon.

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Pork Chops with Apricot Brandy Sauce Recipe Step-by-Step

The apricots take a nice little bath in brandy (or your booze of choice: cognac, white wine) and the pork chops are gently scored on one side. The scoring prevents the chops from curling up when you cook them.

Ground ginger, ground cumin, salt and pepper are mixed together and then sprinkled on the pork chops on both sides.

In a large frying pan (I like my large cast iron pan) – sear the pork chops both sides, and remove them when they are almost, but not quite cooked through. We’ll finish cooking them in separate step. Careful not to use too high of heat – you want a good sear, but you can do this on medium-high heat.

To the pan, add the onions and let them cook until they start to soften. Then add the apricots only (reserve the booze) and let the apricots caramelize a bit.

Booze time! Add the brandy and let the whole thing simmer for just a bit.

Next add the chicken stock and HEY, WHERE’S MY LAST PHOTO?! uh…errr….snuggle all of the pork chops back in the pan, cover and let cook until pork chops are cooked through. yeah. that’s it (nice Photoshop job, eh!?) Oh one more thing – don’t overcook the chops. Barely blush-pink on the inside is perfect.

pork-chop-recipe-apricot-brandy-2-13

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Pork Chops with Apricot Brandy Sauce Recipe

Servings: 4 Prep Time: 10 Cook Time: 20
pork-chop-recipe-apricot-brandy

The pork chops are lightly scored on one side to prevent them from curling during cooking (helps with even cooking, plus it looks prettier than curled up chops). For a non-booze version of this recipe, use apple juice instead.

Ingredients:

Handful of dried apricots, halved
1/3 cup brandy (or cognac)
1/2 teaspoon ground cumin (I used McCormick Gourmet Roasted Cumin)
1/2 teaspoon ground ginger (I used McCormick Gourmet Roasted Ginger)
1/2 teaspoon kosher salt
freshly ground black pepper
4 thick-cut pork chops
1 tablespoon olive oil
2 tablespoons butter
1 large onion, sliced
1 cup chicken broth

Directions:

1. Soak the apricots in brandy in a small bowl. Combine the cumin, ginger salt and pepper. Lightly score pork chops on one side with sharp knife.. Rub evenly on both sides of pork chops.

2. Heat oil in a large skillet or saute pan over medium-high heat. Add pork chops, cook 3 minutes each side until browned and mostly cooked all the way through. Remove pork chops to plate (we'll finish cooking the chops in later step).

3. Return skillet to medium-low heat and add the butter and onions. Gently saute onions for 5 minutes. Make sure they do not burn. Add the dried apricots (try not to add the brandy just yet) and saute another minute. Turn heat to medium-high and pour in the brandy that the apricots were soaked in. Let simmer for 1 minute.

4. Pour in chicken broth. Return the pork chops back into the pan, snuggling them in the sauce. Cover and cook for 2-3 minutes until the inside of pork chop is barely blush-pink.

***

About Cumin

From McCormick Spice Field Report by Al Goetze, McCormick Gourmet Chief Spice Buyer

What is it about cumin that makes this spice so unique? Its very distinctive flavor is described as slightly bitter and warm, with strong, earthy notes. A quick whiff of cumin and you instantly know its identity. But, did you know that cumin is among the top 10 selling spices in the U.S?

That’s not so surprising if you think about how important cumin is to some of our favorite flavors, like taco seasoning, chili powder and other Mexican and Southwest-inspired dishes. Cumin is also an essential ingredient in virtually every global cuisine, particularly the more trendy foods of North Africa, India and the Middle East.

Cumin seed has an extensive history and the foods that it is used to flavor today actually traces its fascinating past. Earliest records of cumin date back more than 4,000 years to its farming in the Nile River Valley and cultivation by the Egyptians. From there the seeds were bartered through overland camel trading routes crossing Northern Africa to the west and Asia to the east. As trade expanded, cumin was carried north into Europe via Morocco and Venice.

Cumin reached the New World, with the arrival of the Spaniards in Mexico. Each stop along the way, the local population became intrigued with cumin’s flavor, and found ways to incorporate the spice into their dishes.

These photos were taken by Al Goetze on a trip to northwest India to the states, Gujarat and Rajasthan to see cumin production first hand.

Cumin grows in the mild winter months, as the moisture and cool temperatures are ideal. The harvest takes place from March to May. It is critical that the weather becomes dry at harvest time. Hard rains can cause seeds to fall to the ground or turn black in color, resulting in a lower quality crop.

Cuminum cyminum is a delicate-looking annual, with slender, branched stems. It is a small, fast growing plant seldom reaching higher than three feet. Tiny white flowers will yield cumin seeds, which range in color from pale brown to khaki.

Cumin seeds are similar in appearance to caraway seeds, averaging about ¼ inch in length. It grows in temperate climates and is harvested just four months after planting. It’s amazing that such an unassuming plant produces a seed so packed with flavor and aroma.

The farmers manually harvest the seeds by pulling the whole plant out of the ground and thrashing the seeds off of the plant onto a cover. Then, they are sun-dried and hand-sifted over a screen to separate out stems and twigs.

Most seeds are taken to a small town called Unjha which has a famous open air market, where merchants sell small lots of several hundred pounds of cumin seeds, one lot at a time. Even in the spring months here, the weather can get very warm, so the market closes for two hours mid-day.

For more information on spices, see McCormick Spice 101 and a handy code-checker to see if your spices are past their prime.

This is me and Al – I took a trip to McCormick HQ in Maryland earlier this year to meet him and get schooled on spice!

I’m part of McCormick Gourmet team of bloggers developing recipes featuring their spices and I also on the chef panel to develop McCormick 2011 Flavor Forecast prediecting upcoming flavor trends.

Who else makes Pork Chops and Apricots?

Apricot Glazed Pork Chops – Our Life in the Kitchen

Apricot Curry Glazed Pork Chops – Cooking by the Seat of My Pants

Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce – Kalyn’s Kitchen

Pork Chops with Apricot-Brandy Glaze – Fancy Toast

Grilled Pork Chops with Apricot Onion – Rookie Cookie

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Greek Sytle Meatball Pasta http://steamykitchen.com/10660-greek-sytle-meatball-pasta.html http://steamykitchen.com/10660-greek-sytle-meatball-pasta.html#comments Wed, 18 Aug 2010 14:30:49 +0000 http://steamykitchen.com/?p=10660 A tasty spin on tradition Spaghetti and Meatballs recipe for Greek Style Meatball Pasta at SK on Tasty Kitchen

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A tasty spin on tradition Spaghetti and Meatballs recipe for Greek Style Meatball Pasta at SK on Tasty Kitchen

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Pork Tenderloin with Warm Grilled Tomato Salsa http://steamykitchen.com/9098-pork-tenderloin-with-warm-grilled-tomato-salsa.html http://steamykitchen.com/9098-pork-tenderloin-with-warm-grilled-tomato-salsa.html#comments Sat, 12 Jun 2010 08:36:26 +0000 http://steamykitchen.com/?p=9098 Some people say that its hard pressed to find a meat leaner than chicken breast, and thankfully they are wrong. Dinners at our house would be as boring as the fourth hour of a chess game if this was true. The meat that might surpass you as being just as lean as chicken breast is pork tenderloin. No, silly, i ...

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Some people say that its hard pressed to find a meat leaner than chicken breast, and thankfully they are wrong. Dinners at our house would be as boring as the fourth hour of a chess game if this was true.

The meat that might surpass you as being just as lean as chicken breast is pork tenderloin. No, silly, i didn’t say pork belly or bacon, but the tenderloin, prized for it’s leanness and versatility. For you steak-lovers, it’s like the filet mignon of the pig, except ten times cheaper than it’s cow counterpart.

Buy an entire tenderloin, unwrap it, season with salt and pepper, throw it in the oven and cook for 20 minutes or until center reaches 150F (or blush pink.) While the pork is cooking, make this grilled tomato salsa from celeb chef  Marcus Samuelsson’s New American Table cookbook. Dinner’s done, totally healthy, checkmate.

Grilling the tomato for the “salsa” is genius – this warm sauce can be used for so many different applications, grilled chicken, pan-fried tofu, tossed in a salad, over fish, pan-fried pork chops, well – you get the point. You can do this on your outdoor grill or inside on a grill pan, like any of these (which is what we did for this recipe)

I’m a lucky gal, especially in this photo with Top Chef Winner Hosea Rosenberg!

We get to work together along with nutrition goddess Mitzi Dulan and Food Network’s $10 dollar dinners Melissa d’Arabian on the consumer advisory panel for the pork board (who represents both small and large farmers). We braved the Iowan winter earlier this year to meet up and eat. and drink. and eat. and drink some more.

 

 

 

 

 

 

 

$3,700 vs. $350 camera – which camera took which photo?

A fun little game! Same dish, 2 cameras and 2 photos. Can you tell which photo was taken from the point and shoot camera?

 

 

 

 

Okay now on to the recipe!

 

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Pork Tenderloin with Warm Grilled Tomato Salsa

Servings: Serves 4 Prep Time: 15 minutes Cook Time: 20 minutes
porktenderloin-1370

One more note about the pork tenderloin. Take a look at the package before salting. Some tenderloin is packaged in a brine solution, which contains salt already. If it does, you can just go easy on seasoning. If you're running out of time and can't wait the 20 minutes for roasting, go ahead and slice the pork tenderloin into 3/4" pieces and pan-fry until blush-pink in the middle.

The recipe for the Grilled Tomato Salsa is from Marcus Samuelsson's New American Table Cookbook.

Ingredients:

1 pound pork tenderlion
1/4 teaspoon kosher salt
freshly ground black pepper
2 teaspoons Dijon mustard
1/2 teaspoon honey
.
FOR THE SALSA
3 plum tomatoes, cut in half lengthwise
1/2 jalapeno pepper, seeded and ribs removed (if desired)
1 tablespoon olive oil
Juice of half a lemon
1 teaspoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 green onion, thinly sliced

Directions:

For the pork
Preheat oven to 350F.

Mix mustard and honey together. Smear the honey mustard mix on the pork tenderlion covering all sides. Season with the salt and pepper. Line a baking sheet with parchment paper and bake for 20 minutes or until the center reaches about 150F. Let rest for 10 minutes before slicing. Serve with the Grilled Tomato Salsa

For the Grilled Tomato Salsa
1. Heat a grill pan over high heat

2. Toss the tomatoes and jalapeno pepper with 1 tablespoon of the olive oil. place on the grill and cook for 3 to 4 minutes on each side. Remove from the grill and let cool.

3. Chopped the tomatoes and pepper. Combine with the lemon juice, vinegar, cumin, salt, pepper and the remaining olive oil in a medium bowl. Fold in the basil, mint and green onions.

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