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Home Made Indian Feast

I absolutely love Indian food, but here, in the Copper Country,  we have no Indian restaurants and to cook it is both an art and a science.

My brother John's girlfriend, Meena is from Mumbai, and last fall she cooked the entire family an Indian feast.  She made Chicken Biryani, Daal Mkhani (black lentils in tomato cream sauce), Chicken Tikka Masala (the Indian dish all Americans know), Paneer Tikka Masala, Naan, Basamati Rice and Mango Lassi.  It was like a dream come true and so very delicious.  She did a fabulous job and cooked for about 20 people.

From time to time, I make an attempt at preparing Indian food, either from package sauces or by following a recipe.  I have made butter chicken, chicken curry and a few other things with limited success. 

Tonight, I was looking for a recipe to use up a head of cauliflower I had to use within the next 1-2 days, so I searched on Pinterest and found this.  It was simple to make and the spices worked so well!

Roasted Cauliflower with Indian S…
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Yellow Squash Flatbreads: #Hello Fresh Veggie Meal Number 2

I made my second Hello Fresh meal this morning for breakfast......yellow squash flatbread.  The assortment of ingredients and spices made this usually plain dish, quite nice.  The only thing I'd change is to really reduce or even remove the red pepper flakes - too overpowering in my opinion.

Another recommendation from Foodie Mama for Hello Fresh.

Here is the recipe.  Simple and quick.







Yellow Squash Flatbread
Ingredients:
1 Yellow Squash2 Scallions1 Lemon4 oz Grape Tomatoes1/2 Fresh Basil1 oz Pine Nuts2 Flatbreads4 oz Fresh Mozzarella3 oz Mixed Greens1 t Chili Flakes1/2 oz Honey Directions:

1 - Preheat and Prep - Wash and dry all produce.  Adjust rack to upper position and preheat oven to 450 degrees.  Halve the squash lengthwise, then slice into thin half-moons.  Trim, then thinly slice scallions.  Halve lemon.  Halve tomatoes lengthwise.  Pick basil leaves from stems; discard stems.

2 - Toast Pine Nuts -  Heat a large pan over medium heat.  Add pine nuts and toast, tossing freque…

#Hello Fresh - My First Box has Arrived

I have decided to give the delivery box meal a try.  Today I received my first delivery from Hello Fresh.  I selected the Veggie plan to see if I can continue to go as meatless as possible.  Three complete meals for two had arrived and I decided to start with the Grilled Cheese and Veggie Jumble.

This was a fab dish; the flavors of the cumin and chili in the cilantro chimichurri, along with the saltiness of the fried cheese and finally the warmth of the sweet potatoes and creaminess of the avocado, my moth was very happy.

This took about 40 mins from start to finish.  The directions were very simple to follow; not an overwhelming number of ingredients either.  Mickayla and I had this for lunch today with plenty left over for a snack later.

My first meal was definitely a success and something you can certainly make at home.  Here is the recipe for my foodie followers.


Hello Fresh Grilled Cheese and Veggie Jumble (for 2)
Ingredients:

2 Sweet Potatoes
1 Red Onion
4 oz Grape Tomatoes
1/4 oz…

Fried Green Tomatillos

We went to the Miscowaubik Club for brunch today, which was fabulous as usual.  It is so hard to stick to the diet when there is all the delicious breakfast foods such as potatoes O'Brien, beef tenderloin, mocha cheesecake, pecan pie and pasta with sun dried tomatoes.  I had a substantial green salad first and then just a 'bite' of everything.  In any case, I was not hungry until later in the evening.

I had bought tomatillos the other day with the intent of making some salsa verde, but since they were starting to get a bit soft, and I had not made salsa, I made fried green tomatillos for my late dinner.


Fried Green Tomatillos
Ingredients: 4 tomatillos, husks removed and cut into slices about 1/2 in thick.1/4 C cornmeal OR flour1 egg, beten1/4 t garlic salt1/4 t pepper1/4 t Kosher salt1 T Olive oil
Directions:
Heat the Olive oil over Med High Heat.Put the cornmeal (or flour) in a shallow bowl and add the garlic powder, salt and pepper.  Combine.Put the beaten egg in another …

Oodles of Zoodles

I tried a gadget today that I hadn't used before - the veggie noodle spiral-er.  Mickayla brought it over to our house last summer and I saw her make zoodles and squoodles from time to time, but I hadn't tried it myself.  I do recall moving it out of the way several times, however.

So, today I made soem zucchini noodles with pesto and it was great!  No carbs yet the texture tricked me into believing it was full-carb spaghetti.  Definately something I will do again and woudl recommend getting one of these.

I heated them slightly after 'making' - about 30 seconds in the microwave - and then simply tossed in about 2T olive oil and some organic grape tomatoes.  Here is a foto of the finished product and the required gadget.



Compelled to join the Meal Box Craze

My daughter Rachel invited me over to her apartment for dinner last evening.  She lives in one of our apartment buildings and also is the manager of our party store, the Shottle Bop.

Rachel has become a good chef in her own right.  She has a very good knack for whipping things up with or without a recipe.  She has also been into the Food Box frenzy that is all the rage now.  The concept is great:  all the meals come to you, all fresh, with all ingredients included.  The downside, for me at least, is that it is hard to know when I will be able to make a meal in the evenings given my schedule, and also the fact that Ron and Will are terribly picky eaters.  I think I may be ready to give it a go, however.  Rachel gets the meal for two plan so she eats it twice or has a friend (or her mama) over for dinner.

She made Beef Wellington from her box from 'Plated'.  Although I have been trying to eat meatless, I had to try it; beef wellington is one of my favorite special dishes.  I mus…

Simple and Satisfying: Black Beans and Rice

Foodie followers!  I am still feeling great, and have been sticking to my healthy food choices for almost 2 weeks.  Two cheats were:  some corn chips at night while watching documentaries on Netflix (twice) and some spaghetti sauce with a little piece of crusty bread.  Other that that, I've been mainly vegan.

I made a big pot of black beans with onions (double the batch in the recipe here) yesterday with the hopes of having them available for a few days.  After a crazy day at work today I was looking forward to a nice bowl of leftovers but, when I went to the fridge, I found that Mickayla, Will's girlfriend, ate the rest of them.  I don't really mind; she eats a lot of veggies and is one person around here that will try all of the things I have been experimenting with.  But I must admit I was a bit bummed.  Oh well, I'll make more. We really like Mickayla.  She and will make a cute couple.  And they are both quite studious; working hard at finishing up their Spring sem…

#Vegan is Feeling Great

I am on day 7 of my vegetarian, mostly vegan, diet and I must say that I feel wonderful.  I am not tired during the day, I am more active and alert, am more productive all day and well into the evening.  It is no mystery that it is the food I have been eating that is the main cause of the upswing in my physical and emotional well being.

I cannot rave enough about this salad.  I prepared it last evening and had it for a late dinner.  When I woke up this morning I was eager to have more.  I had some just a bit ago and it is better the next day, after the flavors of the ingredients and textures combine more thoroughly.  Again, I found this recipe in Cooking Light, as part of the same feature as the roasted carrots in my blog post from last week.  I used all organic ingredients in this and modified it slightly.

The write up of this recipe says "This quick salad is all about the texture, from the meaty olives to the creamy cannellini beans and crunchy radishes. The mild bean makes the…

Roasted Rainbow Carrots - Foodie Mama as Temporary Vegan

I have been feeling my age recently.  Well, maybe a more accurate statement is:  I have been feeling my health lately.  Too much of a good thing, which in my case is carbs and desserts, as we all know so well, is not good.

A good few weeks of clean eating is really necessary after this long winter and I have been giving it a pretty good go.  Today I made the most delicious roasted rainbow carrots which I found in Cooking Light Magazine (March 2018 issue) which I modified slightly.

The toasted pine nuts with the smoky multi-colored/multi-flavored carrots created a delicious flavor combination.  The high temperature confused me at first but the heat nicely charred the carrots and then the reduced temp ensured they were soft to the bite.  This dish would be a great side with any main dish of meat, poultry or fish.  Today I ate it standalone.


Roasted Carrots with Pine Nuts
Ingredients:
1T EVOO1/4 t Kosher Salt1/4 t pepper1 lb carrots, sliced in half2 T chopped fresh flat-leaf parsley2 T pin…

Pizelle - the perfect sweet treat

My family had never made pizelle as I was growing up.  In fact, I never even had one until I started being close friends with Mary.  Her mother, Helen,  made them all the time.  They are a light, anise flavored Italian cookie.  Helen used to keep them on hand most of the time, stored in a large tin in a low cupboard in her kitchen,

There are many recipes for pizelle on the Internet.  I use one that makes them turn out more crispy, vs more cakey, but all are delicious.

The main thing to know before attempting to make pizelle is that you absolutely need a  pizelle iron.  I have a new non-stick one but Helen, and also David, with whom I made made batches for last month for the Miscowaubik Italian party, have old, well seasoned metal irons.  All work fine.  You just need to play with yours to see how long you need to cook the pizelle, and each batch of dough is a bit different it seems.  The last time I made a batch a few weeks ago, mine were done at exactly 23 seconds.

In place of the tr…