1 lb ground turkey
1 can (15 oz) vegetarian refried beans
1 cup mild salas, plus additional for serving
1 cup corn (frozen or canned)
1 cup shredded Monterey Jack cheese
10-12 large flour or whole wheat tortillas
sour cream and guacomole for serving
Prehat oven to 375 degrees. Coat a 13x9 baking dish with cooking spray. Wrap tortillas in foil and let heat while preparing the filling.
In a large nonstick skillet brown turkey over medium-high heat until cooked through, about 5 minutes. Add beans, salsa and corn. Cook until heated through. Remove from heat and stir in cheese.
Take out warmed tortillas. For each chimichanga, use one tortilla, put a large spoonful of turkey-bean mixture into each tortilla, fold in the sides and roll up. Place each chimichanga in baking dish.
Bake uncovered until crisp and lightly browned, about 20 minutes. Serve topped with salsa, sour cream and guacamole as desired.
Friday, October 19, 2007
Roasted Sweet Potato and Apple Soup
2 medium sweet potatoes, peeled and cubed
1 apple, peeled, cored and quartered
1 medium onion, peeled and quartered
1 cloves garlic, peeled
2 tbs vegetable oil
salt and pepper to taste
3-5 cups chicken or vegetable broth
yogurt, sour cream or goat cheese to taste (optional)
Preheat oven to 450 degrees.
Place sweet potatoes, apple, onion and garlic in a roasting pan, toss with oil and salt and pepper. Roast, stirring every 10 minutes, until potatoes are soft 20-30 minutes.
Puree vegetables in blender or food processor, adding just enough broth to cover. Will probably take 2 batches. Add more broth until soup is smooth but not too thick.
Heat over low heat. Can serve with yogurt, sour cream or goat cheese.
1 apple, peeled, cored and quartered
1 medium onion, peeled and quartered
1 cloves garlic, peeled
2 tbs vegetable oil
salt and pepper to taste
3-5 cups chicken or vegetable broth
yogurt, sour cream or goat cheese to taste (optional)
Preheat oven to 450 degrees.
Place sweet potatoes, apple, onion and garlic in a roasting pan, toss with oil and salt and pepper. Roast, stirring every 10 minutes, until potatoes are soft 20-30 minutes.
Puree vegetables in blender or food processor, adding just enough broth to cover. Will probably take 2 batches. Add more broth until soup is smooth but not too thick.
Heat over low heat. Can serve with yogurt, sour cream or goat cheese.
Saturday, October 13, 2007
Bunny Chow
In Madhur Jaffrey's Ultimate Curry Bible there is a recipe for Bunny Chow. You have to be intrigued by the name alone. What it is? Rabbit curry? Or curried lettuce and carrots? Well, it is neither of these. Instead it is a way of serving curried stuff in buns that originated among Indian migrants in South Africa. Here is a slightly adapted version of the recipe she gives (with no curry heat in it), and some ideas for toppings that she doesn't have. My personal feeling about Bunny Chow is that it is right up there with hamburgers, hot dogs, tacos, souvlaki,, fish & chips, and Australian pies. Maybe a little messier to eat.
1/2 lb dried borlotti, pinto, kidney or other beans (or you can use canned beans, but I don't know how much)
1/2 t ground cumin
1 t ground coriander
1/4 t turmeric
1 t curry powder (I used a mild one since there are young kids in our house)
4 T oil (peanut, corn, canola, whatever)
1/2 t whole brown mustard seeds
1/2 t whole cumin seeds
1/2 whole fennel seeds
1 "medium" onion, sliced thin (someone has to tell me what onion sizes mean)
3 cloves of garlic, minced
2 t fresh ginger, minced
chopped tomatoes - fresh (about 6 oz), canned, or even some kind of tomato sauce (amount to taste .... but remember, you are not making a tomato sauce)
2 c of water, stock or liquid from the cooked beans (I will try beer next time)
salt
1/2 t garam masala
Crusty rolls or buns (maybe 6, see step 5 below)
1. Soak the beans overnight, drain and cook them until tender in whatever way you usually do. (I use a small amount of soda in the soaking water and new water for the cooking with a little olive oil, some sage and a tomato, cut up). Drain and reserve. (And I think reserved bean cooking water ought to be able to be used for the liquid in the sauce). Obviously you skip this if you have worked out how much canned beans to use.
2. Mix together in a small bowl the ground cumin, coriander, turmeric and curry powder.
3. Heat the oil over medium-high heat in a (non-stick if you can) pan that has a lid and that is big enough to take the beans comfortably, because you will add them later. When the oil is hot, put in the mustard, cumin and fennel seeds. After just a few seconds, add the onions. Stir and fry until they are just browning. Add garlic and ginger and continue frying and stirring for another minute. Add the ground spices from the bowl and stir for only about 10 seconds. Add the tomatoes and stir until they are softened. Then add the liquid (water or whatever), the salt, and the garam masala. Bring to a simmer, cover, reduce heat to low and simmer for 15 minutes.
4. Add the beans to the sauce. Stir, bring to a simmer and cook uncovered over low heat for 20 minutes. Stir frequently and keep an eye on things, maybe even adding a little water if the mixture cooks too fast. You are aiming for a consistency that can be put into hollowed-out buns and eaten with the hands.
5. While the beans are cooking, split and hollow out those crusty rolls. How many you use depends upon how big the rolls are and how many you think will get eaten. Six, I think. Anyhow, what you are doing is making the rolls into bread pockets or Euro tacos. The bread you scoop out can be used in bread pudding sometime, or as thickening or as very big bread crumbs.
6. Serve by filling the hollowed out buns with a scoop of bean mixture, topped with something (or nothing) from below.
Toppings
"Pickles" (see below)
Bottled chutney
Yoghurt
Shredded lettuce
Etc.
Jaffrey says that "pickles" are an integral part of the Bunny Chow experience, but she does not say whether she means Indian pickles or western pickles. I imagine either (or both) would be good. Mango chutney is good too.
I have no idea why she doesn't mention yoghurt and/or shredded lettuce. They seem perfectly obvious to me and they are great here. You might also consider raita instead of plain yoghurt, shredded daikon radish, chopped or sliced fresh tomato - and so on.
Why don't Indian take-aways start serving Bunny Chow?
1/2 lb dried borlotti, pinto, kidney or other beans (or you can use canned beans, but I don't know how much)
1/2 t ground cumin
1 t ground coriander
1/4 t turmeric
1 t curry powder (I used a mild one since there are young kids in our house)
4 T oil (peanut, corn, canola, whatever)
1/2 t whole brown mustard seeds
1/2 t whole cumin seeds
1/2 whole fennel seeds
1 "medium" onion, sliced thin (someone has to tell me what onion sizes mean)
3 cloves of garlic, minced
2 t fresh ginger, minced
chopped tomatoes - fresh (about 6 oz), canned, or even some kind of tomato sauce (amount to taste .... but remember, you are not making a tomato sauce)
2 c of water, stock or liquid from the cooked beans (I will try beer next time)
salt
1/2 t garam masala
Crusty rolls or buns (maybe 6, see step 5 below)
1. Soak the beans overnight, drain and cook them until tender in whatever way you usually do. (I use a small amount of soda in the soaking water and new water for the cooking with a little olive oil, some sage and a tomato, cut up). Drain and reserve. (And I think reserved bean cooking water ought to be able to be used for the liquid in the sauce). Obviously you skip this if you have worked out how much canned beans to use.
2. Mix together in a small bowl the ground cumin, coriander, turmeric and curry powder.
3. Heat the oil over medium-high heat in a (non-stick if you can) pan that has a lid and that is big enough to take the beans comfortably, because you will add them later. When the oil is hot, put in the mustard, cumin and fennel seeds. After just a few seconds, add the onions. Stir and fry until they are just browning. Add garlic and ginger and continue frying and stirring for another minute. Add the ground spices from the bowl and stir for only about 10 seconds. Add the tomatoes and stir until they are softened. Then add the liquid (water or whatever), the salt, and the garam masala. Bring to a simmer, cover, reduce heat to low and simmer for 15 minutes.
4. Add the beans to the sauce. Stir, bring to a simmer and cook uncovered over low heat for 20 minutes. Stir frequently and keep an eye on things, maybe even adding a little water if the mixture cooks too fast. You are aiming for a consistency that can be put into hollowed-out buns and eaten with the hands.
5. While the beans are cooking, split and hollow out those crusty rolls. How many you use depends upon how big the rolls are and how many you think will get eaten. Six, I think. Anyhow, what you are doing is making the rolls into bread pockets or Euro tacos. The bread you scoop out can be used in bread pudding sometime, or as thickening or as very big bread crumbs.
6. Serve by filling the hollowed out buns with a scoop of bean mixture, topped with something (or nothing) from below.
Toppings
"Pickles" (see below)
Bottled chutney
Yoghurt
Shredded lettuce
Etc.
Jaffrey says that "pickles" are an integral part of the Bunny Chow experience, but she does not say whether she means Indian pickles or western pickles. I imagine either (or both) would be good. Mango chutney is good too.
I have no idea why she doesn't mention yoghurt and/or shredded lettuce. They seem perfectly obvious to me and they are great here. You might also consider raita instead of plain yoghurt, shredded daikon radish, chopped or sliced fresh tomato - and so on.
Why don't Indian take-aways start serving Bunny Chow?
Monday, October 8, 2007
Sailor Jacks
Raisin and spice mixture:
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 tsp ground cinnamon
1 tsp salt (opt.)
1 tsp ground ginger
3/4 tsp ground nutmeg
1/2 tsp ground cloves
1 cup water
1/2 cup raisins
2 tbs molasses
Muffin batter:
1 cup whole wheat flour
1/2 cup oat flour
1/2 cup old-fashioned rolled oats
1 tsp baking soda
3/4 tsp baking powder
1/3 cup vegetable oil
1 large egg
Glaze (optional):
1/2 cup confectioner's sugar
1 tsp fresh lemon juice
1 tsp milk
Make raisin and spice mixture, preferably night before: Place all ingredients in a medium saucepan and cook, stirring occasionally, over medium heat, until mixture comes to a boil. Simmer for 5 minutes, then remove from the heat adn let cool, overnight if possible.
Preheat oven to 375. Prepare muffin pans.
Make batter: Whisk together flours, oats, baking soda, and powder in a medium mixing bowl. Add cooled raisin and spice mixture, oil and egg. Stir to combine -- don't beat or it'll become tough.
Divide batter between muffin pan, filling each cup about 3/4 full. Bake until cake test inserted into the center comes out clean, about 20 to 23 minutes. Remove from oven and allow to cool in the pan for about 15 minutes, then turn onto rack to finish cooling.
Glaze: Mix ingredients until smooth and drizzle over cooled muffins. Traditionally these are served upside-down with glaze on the bottom. We don't usually bother with the glaze though.
Makes 1 dozen muffins
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 tsp ground cinnamon
1 tsp salt (opt.)
1 tsp ground ginger
3/4 tsp ground nutmeg
1/2 tsp ground cloves
1 cup water
1/2 cup raisins
2 tbs molasses
Muffin batter:
1 cup whole wheat flour
1/2 cup oat flour
1/2 cup old-fashioned rolled oats
1 tsp baking soda
3/4 tsp baking powder
1/3 cup vegetable oil
1 large egg
Glaze (optional):
1/2 cup confectioner's sugar
1 tsp fresh lemon juice
1 tsp milk
Make raisin and spice mixture, preferably night before: Place all ingredients in a medium saucepan and cook, stirring occasionally, over medium heat, until mixture comes to a boil. Simmer for 5 minutes, then remove from the heat adn let cool, overnight if possible.
Preheat oven to 375. Prepare muffin pans.
Make batter: Whisk together flours, oats, baking soda, and powder in a medium mixing bowl. Add cooled raisin and spice mixture, oil and egg. Stir to combine -- don't beat or it'll become tough.
Divide batter between muffin pan, filling each cup about 3/4 full. Bake until cake test inserted into the center comes out clean, about 20 to 23 minutes. Remove from oven and allow to cool in the pan for about 15 minutes, then turn onto rack to finish cooling.
Glaze: Mix ingredients until smooth and drizzle over cooled muffins. Traditionally these are served upside-down with glaze on the bottom. We don't usually bother with the glaze though.
Makes 1 dozen muffins
Buckwheat Pancakes
1 cup whole buckwheat flour
3/4 cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt (optional)
1 egg
2 tbs molasses
2 cups buttermilk
1 tbs unsalted butter, melted
Combine flours, powder, soda and salt in medium bowl. In a measuring cup add egg and molasses to buttermilk and mix well, whisk in melted butter. Form a well in center of dry ingredients and pour in wet ones. Stir batter just until dry are thoroughly moistened.
Heat griddle and oil if necessary -- water should sputter. Make pancakes with 1/4 cup of batter. Let pancakes cook until bubbles form on first side, about 2-3 minutes. Flip when just beginning to set and cook about 1 minute more. Serve immediately.
Makes 20 3 1/2 inch hearty pancakes
3/4 cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt (optional)
1 egg
2 tbs molasses
2 cups buttermilk
1 tbs unsalted butter, melted
Combine flours, powder, soda and salt in medium bowl. In a measuring cup add egg and molasses to buttermilk and mix well, whisk in melted butter. Form a well in center of dry ingredients and pour in wet ones. Stir batter just until dry are thoroughly moistened.
Heat griddle and oil if necessary -- water should sputter. Make pancakes with 1/4 cup of batter. Let pancakes cook until bubbles form on first side, about 2-3 minutes. Flip when just beginning to set and cook about 1 minute more. Serve immediately.
Makes 20 3 1/2 inch hearty pancakes
Brown Rice Pancakes
4 eggs
1/4 cup buttermilk
2 tbs unsalted butter, melted
1 tsp vanilla extract
1 tsp grated orange or lemon zest
1 cup cooked brown rice (or other whole grain)
1/2 cup whole wheat pastry flour (or all-purpose)
1 tbs sugar
1/2 tsp salt (optional)
1/2 tsp ground nutmeg
Pinch of ground cinnamon
Beat eggs in a medium bowl and whisk in buttermilk, melted butter, vanilla and zest. Stir in grain. Combine flour, sugar, salt and spices, and stir into wet ingredients. Stir in batter until it is just mixed, and let sit 10 minutes before making pancakes.
Heat griddle, and oil if necessary, until water sputters across it. Make pancakes with 1/4 cup of batter at a time. The pancakes set up quickly but don't bubble as they cook. As soon as they start to look set, flip and bake until both sides are golden. Keep warm in 200 oven or serve immediately.
Makes 12 3-4 inch pancakes.
1/4 cup buttermilk
2 tbs unsalted butter, melted
1 tsp vanilla extract
1 tsp grated orange or lemon zest
1 cup cooked brown rice (or other whole grain)
1/2 cup whole wheat pastry flour (or all-purpose)
1 tbs sugar
1/2 tsp salt (optional)
1/2 tsp ground nutmeg
Pinch of ground cinnamon
Beat eggs in a medium bowl and whisk in buttermilk, melted butter, vanilla and zest. Stir in grain. Combine flour, sugar, salt and spices, and stir into wet ingredients. Stir in batter until it is just mixed, and let sit 10 minutes before making pancakes.
Heat griddle, and oil if necessary, until water sputters across it. Make pancakes with 1/4 cup of batter at a time. The pancakes set up quickly but don't bubble as they cook. As soon as they start to look set, flip and bake until both sides are golden. Keep warm in 200 oven or serve immediately.
Makes 12 3-4 inch pancakes.
Black-Eyed Pea Tacos
1 tbs olive oil
1/2 medium onion, chopped
1 tomato, chopped
1 cans (15 oz) each, black-eyed peas or pinto beans
1 can (15 oz) unsweetened corn kernels (or use 2 cups frozen)
1/4 cup mild salsa (plus additional for serving)
1/4 cup chopped fresh cilantro (optional)
12 taco shells
1 cup shredded Cheddar cheese
2 cups chopped lettuce
Preheat oven to 350.
In a large skillet heat oil over medium-high heat. Add onion and cook stirring occasionally until it starts to brown, about 5 minutes. Meanwhile dice tomato, drain and rinse the peas and corn. When the onion begins to brown add tomato and saute for about 2 minutes. Add peas, corn, salsa and cilantro. Stir until heated through.
Heat taco shells on a baking sheet in the oven for about 5 minutes -- check as they can burn easily.
Assemble tacos with black-eyed pea mixture, cheese, lettuce and extra salsa as desired.
1/2 medium onion, chopped
1 tomato, chopped
1 cans (15 oz) each, black-eyed peas or pinto beans
1 can (15 oz) unsweetened corn kernels (or use 2 cups frozen)
1/4 cup mild salsa (plus additional for serving)
1/4 cup chopped fresh cilantro (optional)
12 taco shells
1 cup shredded Cheddar cheese
2 cups chopped lettuce
Preheat oven to 350.
In a large skillet heat oil over medium-high heat. Add onion and cook stirring occasionally until it starts to brown, about 5 minutes. Meanwhile dice tomato, drain and rinse the peas and corn. When the onion begins to brown add tomato and saute for about 2 minutes. Add peas, corn, salsa and cilantro. Stir until heated through.
Heat taco shells on a baking sheet in the oven for about 5 minutes -- check as they can burn easily.
Assemble tacos with black-eyed pea mixture, cheese, lettuce and extra salsa as desired.
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