Hard-Roasted Spiced Cauliflower

 From Nothing Fancy by Alison Roman.

I used 2 cauliflowers and about 1.5 times the flavoring-- would cut back on the crushed red pepper flakes next time but otherwise excellent. I accidentally roasted the herbs along with everything else and it was fine. Ate it without cheese or yogurt and it was really good but I agree with Alison that you could "add a can or rinsed and drained chickpeas to the cauliflower before roasting" and "then all of a sudden you have dinner."

Ingredients:

1 large head cauliflower, about 2 lbs

4 garlic cloves (finely grated) (just used chopped garlic from fridge)

1 tsp crushed red pepper flakes

1 tsp fennel seeds

1/2 tsp ground coriander

1/2 tsp ground turmeric

1/3 C olive oil

Salt and pepper to test

1/4 C finely chopped chives, mint, parsley or cilantro, stems and leaves

Crumbled feta, seasoned yogurt or labne (optional, to serve)

Directions

1. Preheat oven to 450F.

2. Break the cauliflower into very small florets about the size of a large bean with your hands.

3. Toss the cauliflower with everything except the herbs and spread out on a rimmed baking sheet (two cauliflowers will fit on a large sheet). Place in oven and don't look at it for 15 min.

4. After 15 min toss every 5 min or so for another 15-20 min until all the small parts are dark and crisp.

5. Transfer to a large platter and top with herbs. 

Can roast a few hours ahead and store at room temperature.

Couscous Salad with Dried Cranberries and Pecans

So one thing about my current rotation is that their food is GREAT. They are a vegetarian residency and every day they have salad and the best fruit salad and I am just in eating heaven because I can eat a lot of volume with few calories. A few days ago they had this amazing couscous chili with garbanzo beans and kidney beans and couscous and tomatoes and it was so so good. But on to this couscous. This couscous, also so so good. Light. Tasty. I thought the finely chopped pecans were essentially to giving it an underlying nutty, tasty flavor but then the Robber thought they weren't needed as much. Who knows, but that this was delicious.

From the NYTimes Well Vegetarian Thanksgiving 2010 blog:
http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html#Couscous_Salad_With_Dried_Cranberries_and_Pecans

Ingredients:

1 C. couscous, preferably whole wheat
Salt
2 large carrots, grated
1/2 C. chopped pecans
1/2 C. chopped dried cranberries
1/4 C. chopped scallions
1/4 C. olive oil, or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 tsp. coriander
Pinch of cayenne, or to taste
Black pepper
1/2 C. chopped fresh parsley
1 T. chopped fresh sage, or 1 teaspoon dried

Directions:

1. Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.

2. Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)

3. Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

Yield: 4 servings.

Moroccan Style Tomato Soup With Chickpeas

Here's another recipe that I've had in my to-make pile but haven't done because the Robber doesn't like soup. Which is really a shame because now that I have made this recipe I think he would really like it over some rice. I like it just plain without rice. In fact, I think I really like. The spices are just spicy enough for me, it just hits the spot in cold gray New York, and it is super easy to make. This one might be something I return to again and again.... pending the Robber's approval.

From Mark Bittman: http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?ref=magazine#Moroccan_Style_Tomato_Soup_With_Chickpeas

(He has another recipe very close to this one, only with bread instead of chickpeas: http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?ref=magazine#Garlicky_Pappa_al_Pomodoro)

Ingredients:

1 onion, chopped
1 T. minced garlic
1 T. ginger
2 T. olive oil
2 tsp. cumin
2 tsp. coriander
2 tsp. cinnamon
2 pounds tomatoes, chopped
2 C. vegetable or chicken stock
1 1/2 cups cooked chickpeas (I just used a 15 0z. can)
Parsley or cilantro for garnish

Directions:

1. Cook onion and garlic and ginger in olive oil for 5 minutes.

2. Add 2 teaspoons each cumin, coriander and cinnamon; cook for 1 minute.

3. Add tomatoes, stock and cooked chickpeas.

4. Simmer until saucy. Garnish with parsley or cilantro.

Chana Masala 1

I put a 1 here because this is a dish I definitely want to learn how to make well, but I'm not sure this is the recipe I'm going to keep and use for life. It got better with time, but the Robber thought it smelled like marijuana on the first day (probably the fried cumin powder, oh the silliness of trying to make substitutions in cooking food you know nothing about.) I thought it was just fine but needed some more tomato. In the end of course it all got eaten with plenty of happiness with our leftover naan, but in the future I might try another recipe or tweak this one or just make this one with all the proper ingredients.

From Manjula's Kitchen: http://www.manjulaskitchen.com/2007/01/28/chola-chana-masala/

Ingredients:

1 15 oz can of chickpeas (kable chana, Garbanzo beans)

3 T. oil

Pinch of asafetida (Hing) -- didn't have any of this

1 tsp. cumin seeds -- used ground cumin, hmmm

1 T. gram flour (Besan) -- replaced with cornmeal

1 large tomato

1 tsp. ginger paste -- used chopped fresh ginger

1 tsp. chopped green chilies -- omitted

2 tsp. coriander powder

1/2 tsp. turmeric

1/2 tsp. red chili powder

1 tsp. salt

1/4 tsp. garam masala

1 teaspoon chopped cilantro (Green coriander)

Thinly sliced tomatoes for garnish

Directions:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.

2. Blend the tomatoes, green chilies and ginger to make a puree.

3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.

4. Add the asafetida and cumin seeds.

5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.

6. Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.

7. The mixture will start leaving the oil and will reduce to about half in quantity. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.

8. Add the garam masala and cilantro. Let it cook for another minute.

9. Garnish with thin tomato slices and serve.

Note: We added about 2 T. brown sugar to this the first day to make it a little sweeter which made it better tasting to our poor American palettes.

Chicken Pilau

From Baljekar et. al, the Indian cookbook I am borrowing from Rebekka. We made this recipe together. We used brown basmati rice and subsequently had to adjust the timing of the cooking and things didn't turn out 100% correctly. The rice was too wet and the potatoes not quite done enough, but the dish was still good. I expected it to be more interesting, and wished it had a higher chicken:everything else ratio, but it is nice to have dishes that provide everything all in one place. Meat, vegetables, carbs. These pack well for lunch and are keeping me alive in medical school. So I suppose I will be making this again because it is fairly easy and is nutritiousy.

Ingredients:

2 cups basmati rice
6 T ghee or unsalted butter
1 onion, sliced
1/4 tsp. mixed onion and mustard seeds
3 curry leaves
1 tsp. grated fresh ginger root
1 tsp. crushed garlic
1 tsp. ground coriander
1 tsp. chili powder
1 1/2 tsp. salt
2 tomatoes, sliced
1 potato, cubed
1/2 C. frozen peas, thawed
6 oz. chicken breast fillets, skinned and cubed
4 T chopped fresh cilantro
2 fresh green chiles, chopped
3 cups water

Directions:

1) Wash the rice thoroughly under running water, then let soak for 30 minutes. Drain in a strainer or colander and set aside.

2) In a pan, melt the ghee or butter and fry the sliced onion until golden.

3) Add the onion and mustard seeds, the curry leaves, ginger, garlic, ground coriander, chili powder, and salt. Stir-fry for about 2 minutes over low heat.

4) All the sliced tomatoes, cubed potato, peas, and chicken cubes and mix everything together well.

5) Add the rice and stir gently to combine with the other ingredients.

6) Add the cilantro and chiles. Mix and stir-fry for 1 minute. Pous in the water, bring to a boil and then lower the heat. Cover tightly and cook for 20 minutes. Remove from the heat, leaving the lid in place, and let the pilau stand for 6-8 minutes. Serve.

Serves 4.

Nutrition Notes per serving

Energy 603 cal
Fat 16.8 g
Saturated Fat 10 g
Carbohydrate 91.9 g
Fiber 2.1 g

Moosewood Samosas

Mollie says of these: "Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still an option.) But baking them works very well, and is easier and more healthful. All components can be made well ahead of time. Finished samosas can be stored for days in the refrigerator or freeze. Make the Dipping Sauce while the samosas bake. Serve samosas with any curry, or as a simple supper with Ginger Carrot Soup and Raita."

I served these with the Cauliflower curry and some asparagus. These definitely would have benefited from me having more experience, patience, and time. As it was, I was rushing to get them in the oven and onto the table. But they were well received and most everyone had a second samosa, despite their less than perfect appearance.

THE DOUGH:

2 1/2 cups flour
1/2 tsp. salt
1 cup buttermilk or yogurt
extra flour, as needed

1) Place the flour in a medium-sized bowl. Mix in the salt.

2) Make a well in the center, then add the buttermilk or yogurt. Mix first with a spoon and then with your hands, to make a smooth dough.

3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastry.

THE FILLING:

2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 C. finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1 1/2 C. uncooked green peas (frozen, thawed is also fine, I used the pea & pearl onion mix, my personal favorite for anything requiring peas)
2 Tbs. lemon juice
cayenne, to taste

1) Peel the potatoes and chop them into 1-inch pieces. Place in a saute pan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.

2) Melt the butter in a heavy skillet. Add onion. garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for a least 15 minutes before filling the pastries.

THE DIPPING SAUCE:

1/2 cup cider vinegar
1/2 cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt

1) Place all ingredients in a small saucepan. Stir until the sugar dissolves.

2) Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.

3) Serve warm or at room temperature with hot samosas.

TO ASSEMBLE AND BAKE:

1) Preheat the oven to 425F. Generously oil a baking sheet.

2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.

3) Place approximately 1 1/2 Tbs. filling the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges to make a small hem. Crimp the edges with the fork.

Note: If you are storing the samosas to bake later on, place them in a heavily floured plate or tray, dust the tops with more flour, and cover lightly. Store in the refrigerator or freezer until baking time.

4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce the heat to 375F and bake for 10 minutes more. For maximum crispiness, turn the samosas over when you turn the oven down.

5) Serve within 15 minutes of baking, with dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and let the sauce bowl catch the drips. (It does drip, but that's one of the charms of the ritual.)

Time: 1 1/2 hours to prepare; 25 minutes to bake

Yield: 16 medium-sized satisfying pastries (enough to feed 6 to 8 people, at least). I fed eight people with this recipe.


I was rushed for time, so I didn't make these neatly or brush the tops with oil. Also, I forgot to add cayenne pepper to the filling, so it was milder than it might have been (perhaps a blessing in this overly spicy meal.) I also didn't have time to make the Dipping Sauce, although I feel I will try it in the future. These would be wonderful again-- much like the earlier pirozkhi-- if only they were speedier to make and slightly less complicated. I guess I could see myself making these in advance for a nicer meal and freezing them if I had the time, but they just aren't practical for an every day sort of a meal. It's a shame because they are warm and soft and filling, the buttermilk in the batter lends an edge to the softness of the potatoes and peas.