Indian Extravaganza

"When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony."
Marie-Antoine Carême

The best thing about food is that it magically brings people together. This weekend we had the pleasure of cooking up a meal with friends from Rhode Island, New York and New Hampshire. There were various chutneys and many amazing dishes with our own special ingredients and touches added. I can't think of a better way to spend a day than starting with a walk around our Sunnyside neighborhood, taking a stroll through Little India in Jackson Heights for supplies and then spending an evening cooking, eating and enjoying good company. 

CUBED POTATO with FENUGREEK

2 tbsp vegetable oil
1/2 tsp cumin seeds
1/2 tsp yellow mustard seeds
2 tsp finely chopped ginger
3 green chilies finely chopped
salt
1/2 pound of potatoes
1/2 cup water
2-3 tbsp of dried fenugreek leaves (to be ground prior to adding)
1/4 tsp ground cumin
1/4 tsp ground corriander
1/4 tsp ground turmeric
1/2 bunch of cilanto chopped finely

1) Heat oil, cumin seeds, yellow mustard seeds, ginger, chilies and salt in a heavy-based pan Add potatoes and cook over medium heat, stirring constantly for approx. 5 minutes. Add water cover and cook over low heat for 5 more minutes, or until potatoes are half cooked

2)Stir in fenugreek, ground cumin, ground corriander and turmeric and cook for 5-10 minutes or until potatoes are fully cooked. Prior to serving sprinkle with cilantro.

Serves 6 portions.

This ain't yo mama's Rice 'n Beans!

I know the picture looks like slop but trust me - you'll be asking for seconds. Being a culinary warrior requires not only sophistication but also the ability to get down and dirty. When I feel the good ghetto flava wellin' up in my soul I go for this tried and true satisfaction:

1/2 cup rice
1 can black beans
6-8 baby bella mushrooms
8-10 sundried tomatoes
1 corn on the cob (or half a can)
1 small onion, cut small
1 large or 2 small garlic cloves, minced
1 tbsp minced ginger
1/2 tsp ground corriander
1/2 tsp ground cumin (can be whole too)

Boil up the rice while you cook the rest. Also, rehydrate the sundried tomatoes by simmering them in boiling water to cover in a small sauce pan (just 3 minutes is enough, then set aside to cool).

Fry up the onion, garlic and ginger together with the corriander and cumin in a bit of oil. Rinse the black beans and add them to the pan after 3 minutes. Fry for another 3 minutes, adding the water from the tomatoes when the mixture starts to look dry.

Cut the corn off the cob, chop up the mushrooms and sundried tomatoes, and add to the beans. Sprinkle some salt 'n peppa to taste. Fry for 3-4 minutes, stirring occasionally. When done, dump into large serving bowl, mix in the rice and garnish with cilantro.

Serves 4 portions.

World Changing ~ food politics

A quick browse of food related articles on worldchanging.org reveals a wealth of stories the politics of food culture. Here are a couple articles by Erica Barnett that caught my eye. BTW, this is a site well worth exploring when you havet a moment for inspiring and empowering information.

Creative Strategies for Reducing Food Waste

From Food Stamps to Farmers Markets: US Food Subsidies Evolve

Tofu and Cabbage stir-fry

This is a quick fix and super-cheap vegitarian dish. I served it with a side of sweet-potato mashies for dinner tonight. Goes well with some Brooklyn Winter Ale.

1/2 small head of green cabbage (red is fine too)
1 dish of firm tofu
2 tsp minced garlic
2 tsp minced ginger
2 tsp sesame oil
sprinkle of toasted sesame seeds

Press the tofu between two plates (put a heavy book on top) while you chop the vegetables. Sip a brew. Drain water after 10 minutes.

Heat 1 tsp oil in a large skillet. Stir up the tofu, cubed 1/2 inch, for 3-4 minutes. Add garlic and ginger, stir for another minute.

Remove tofu but leave some flavor behind. Add 1 tsp oil and stir in the cabbage. Fry 5 minutes, add tofu and cook another minute. Salt and pepper to taste.

Sprinkle in sesame seeds (optional) and serve hot.

Makes 3 portions.

Props to Carole Raymond for suggesting the combination.

The best Hummus I've ever had.

This week was the first week of the spring semester for my grad work. I have also started working full time at the Lexington School for the Deaf and I continue to work a few nights a week in between classes at Hunter College. Needless to say, this has been somewhat of a hectic week. What can you do to destress? Cook up a freakin' storm!

While trying out a borscht recipe (I will post it if it deserves posting), I made this truly amazing hummus. It is the easiest thing in the world to make and I just might skip the borscht and have this for dinner.

Here's what you need.

1 19 ounce can of cannellini beans, drained

2 tablespoons tahini

2 lemons (to be cut in half and squeezed into the mixture)

1/4 cup chopped green onions

1/4 teaspoon ground cumin

a good dash of salt

a good dash of pepper

1/2 teaspoon of dried oregano

1 good sized garlic clove, peeled

Throw all this good stuff into the blender and puree until smooth. 

You got to try this recipe. This really is the best hummus I've ever had. 

Let me know what you think.

Garden Veggie Couscous

I'm a fan of quick-n-easy dishes that satisfy quickly and make plenty, like this veggie couscous:

1 cup couscous (large/middle-eastern/israeli)
2 half-inch slices firm tofu, cubed
1 small summer squash
1 cup cut baby-bella mushrooms
1 medium onion, cut small
1/2 cup leftover sugar snap peas, cut in pieces
3 cloves garlic, minced
oregano
marjoram
red pepper flakes
sea salt and black pepper to taste

(makes 3 portions :)

As usual, sauté the garlic and onion a while, then add the herbs and veggies. Fry that on medium, stirring, until it starts to soften up (5-8 minutes). Add a 1/4 cup of water as the veggie juices dry up and keep frying. Okay, now add 1 and 1/2 cups of water and the couscous and stir it up. Cook that for five minutes, stir, put a lid on it and turn off. Let sit for 10 minutes. Yum!

Roasted Eggplant Spread

Here's a little spread that is quick to make. I think I need to add something that will give it a little more kick, currently it is slightly bland for my tastes.

What you will need:

1 large eggplant

2 to 3 cloves of garlic (pressed)

2 tablespoons of olive oil

freshly ground salt and pepper

parsley for garnishing purposes

What you will need to do:

Preheat the oven to 450. 

Give the eggplant a few deep slices so it won't explode while cooking.

Place eggplant in a pan and cook until tender (about 30-40 minutes).

Once you have removed the eggplant from the oven allow to cool for about 10-15 min.

Peel the skin from the eggplant.

Place eggplant, olive oil and garlic in blender on chop mode. 

Salt and pepper.

Serve with sliced pita bread and garnish with parsley.

I do enjoy the way this tastes, but as I said I would like to figure out a way to give this little number a little more kick. It takes so little effort to make, which makes this dish great for a dinner party appetizer.