Indian Red Beans and Rice

Every culture seems to have its own version of red beans and rice.  This is is the Indian vegetarian version called 'Rajma'.  I usually like eating it on a cold day because it is warm and hearty. 

Ingredients
2 tbs olive oil
2 tsp cumin seeds
1 medium onion chopped or minced
1 tsp minced garlic
1 tsp minced ginger
1 14 oz can of diced tomatoes
1/2 tsp turmeric
1 tsp red chili powder (more or less depending on desired chemical heat)
salt to taste
2 14 oz cans red kidney beans drained and washed
2 cups water
2 tsp garam masala (see recipe from earlier post)
1/2 cup Cilantro

In a large saucepan over medium high heat add oil and cumin seeds.  When seeds begin to crackle add onions.  Cook onions until caramelized and add garlic, ginger, chopped tomatoes, turmeric, chili powder, and salt.  Cook for about 10 minutes or until tomatoes start breaking down.  Add red kidney beans and water (add more if it looks too thick). Bring to a boil, add garam masala, cilantro and lower heat to a simmer.  Let cook for about 20 minutes while you are waiting for the rice to cook.

 

Eggplant Parmesan

This is the first time I have ever made this recipe.  I still have some things to tweak but for my first attempt it was good.  The thing I need to work on with this recipe is getting the coated eggplants to brown in the oven so I do not have to fry them.  If you have any suggestions please let me know. 

Ingredients

2 medium eggplants
2 tbs Kosher Salt

1 cup Panko

1 cup Italian bread crumbs
2 eggs
4 cups shreeded mozzarella
1 cup shreeded parmesan

Marinara Sauce (see meat lasagna recipe and make the sauce minus the meat)


Cut the eggplant in 1/2 thick circles and salt them on both sides.  Lay eggplant on single layer of paper towels and cover with an additional paper towel for about 2 hours (more if you have time). 
After the eggplants have sat for a while pat down with an additional paper towel so it takes most of the moisture out and removes some of the salt. 

Preheat oven to 375
Whisk the eggs in a large bowl and place the panko and breadcrumbs on a plate.  Coat eggplant with egg and then drench in panko/breadcrumbs.  Place on cookie sheet and bake about 15 min and then turn and bake 15 more min.  At this point I ended up frying the eggplant for less than a minute on each side to get it crispy. 

Preheat oven to 400
In a 9x13 pan put a layer of marinara sauce and layer eggplant, mozzarella cheese, and parmesan cheese.  You should have 2 layers of eggplant. Bake for 20 minutes or until cheese on top is melted and begins to brown. 

 

Veggie Lasagna

When I was a kid in Colorado, on occasion we would have the Stouffer’s veggie lasagna (my parents are vegetarian, I know you would not know it from my meat heavy posts).  I think this is one of my father’s non-Indian food favorites.    I have also had a several requests, to post a few vegetarian meals.  Once again thank you to Brad for the original recipe.  His recipe only has spinach as the veggie, but I added carrots and broccoli.  Another addition is the Panko topping; I think the Stouffer’s has some sort of breading on top that I always liked and I thought Panko would be a good idea (Tim only allowed me to put on half of it).

Ingredients

20 oz frozen leaf/chopped spinach

Non Panko on the Left/Panko on the Right

10 oz frozen chopped broccoli
5 oz matchstick carrots
2 lbs ricotta
1 ¼ cup shredded parmesan
Salt, pepper, and garlic powder to taste
2 eggs (optional)
1 package barilla no cook lasagna noodles
Butter or Ghee to grease the pan
4 cups shredded mozzarella (divided)
3 cups panko
4 tbs butter

Preheat oven to 375

In a large microwave safe bowl thaw spinach and broccoli; drain excess water.  Add the carrots, parmesan, ricotta, salt, pepper garlic powder and eggs, and stir until combined.  Grease a 9x13 pan with butter or ghee.  Put a layer of noodles down and top with mixture, then spread 1 cup mozzarella.  Continue layering for 3 to 4 layers making sure the last layer is mozzarella.  Cover pan with tented foil (this is so the foil does not stick to the cheese).  Bake for 25 minutes.  Uncover and if you decide to top with Panko; Toast panko in melted butter and cover top layer.  Bake for an additional 25 minutes.  Remove from oven and let set for 5 min. 

 

Chicken with Artichoke, Lemon and Capers

This recipe came about because I buy in bulk at Costco.  I had a big bottle of artichoke hearts that I thought would be a good purchase and of course the BIG package of chicken thighs.  I used most of the artichokes in the other pasta dish that I make, but I needed to use the rest before they went bad. 

I like to serve the chicken with linguine and use the lemon butter sauce that is created to coat my pasta, but Tim says he does not like that combination.  He is still trying to figure out what he wants to eat it with. Sometimes he eats it on its own. 

Ingredients:
4 chicken thighs (with skin)
Juice of 2 lemons
4 tbs butter
1 12 oz can of artichoke hearts quartered and drained
1 6 oz bottle of capers drained
1 medium onion julienned
salt, pepper and red chili pepper flakes to taste
1 sprig of fresh rosemary (optional)


Preheat oven to 375 degrees.

In an oven safe skillet (cast iron works well),  melt 2 tbs butter over medium heat.  Add onions and cook until translucent.  Add artichoke hearts, capers and the juice of 2 lemons.  Let come to a simmer.  Salt and pepper the chicken thighs and then nestle them into the pan.  Shake Red chili flakes over the chicken.  Divide the remaining 2 tbs butter and place on top of the 4 pieces of chicken.  Place rosemary in center of skillet.  Place in oven for 45 min or until internal temp is 165 degrees. 

Black Rasberry Marinade for Pork

Tim's Aunt M makes jam every year and always gives us a few jars when we visit.  We are not big toast eaters and hardly ever have PB&J so I needed to figure out how I could use this delicious jam. 
Here is what I came up with.

Ingredients
1 cup raspberry jam *
1 small onion chopped
1 tsp minced garlic
1 tsp hot chili pepper (optional but recommended)
1/4 cup red wine
1 tbs corn starch

*Note I used Aunt M's Black Raspberry Jam.


In a small sauce pan saute onions and garlic.  Add jam and let simmer.  In a small bowl combine cornstarch and wine until smooth.  Add the mixture to the hot jam mix.  Let simmer for another few minutes. 

Now to use: I used it on ribs on a stick, which is a pork loin with skewers run through to create ribs.  Put the loin in a 9x13 pan and pour the marinade over the meat.  Cover and bake on 325 for 1 1/2 hours and then uncovered for about 20 minutes.  Internal temp should be between 150 and 165.  Fnally broil for 10 min to caramelize.

Nacho's for Super Bowl Sunday

Tim's family makes these every year, the day before Thanksgiving.They started making this when the local pizza joint stopped making taco pizza. They call them "Stomach ache chips", because you eat and eat and eat until your stomach hurts. 

These are great for a group of people and super easy to make.  We had them on Super Bowl Sunday while watching the commercials. 

Ingredients:
1 lb ground chuck
1 package taco seasoning
1 cup chopped green onions
1 can olives chopped
1 13 oz package of tortilla chips
2 cups shredded cheddar cheese.

In a large skillet brown meat.  Once meat is browned remove excess fat.  Prepare taco meat as directed on the taco seasoning package.  

Before

Preheat oven to 375 degrees.

Now assemble:
On a cookie sheet spread chips in an even layer.  Sprinkle 1/4 cup cheese, green onions, black olives, and meat.  Top with remaining cheese.

Bake until cheese is melted. 

Serve with guacamole, sour cream, and salsa. 


After





Meaty Lasagna

When Tim, and I were first dating we found a little pizza place within walking distance of his apartment that served the best lasagna we had ever eaten.  I used to order from there a few times and everyone loved it.  Sadly the place closed after a few years, but lucky for us, one of the owners, chef Brad, lived down the street from us and shared the recipe with us.  With Brad's permission, I am allowed to share the recipe with you.  Brad if you are reading this, it is not your recipe anymore; I made some slight changes :).

On a side note:  I made this for the Casserole Club at my local Ronald McDonald House.  We froze it for the nights they do not have donor meals. 

Ingredients:
2 lbs ground chuck beef
1 med chopped onion
2 teaspoons minced garlic
28 oz can crushed tomatoes
12 oz tomato paste
1 tablespoon sugar
1/2 tsp fresh rosemary chopped *
1/4 tsp oregano *
1/4 tsp basil *
salt and pepper to taste
16 oz ricotta cheese
1 egg
1 cup shredded parmesan cheese
2 or more cups of shredded mozzarella
1 package no cook lasagna noodles

* these can be replaced with 1 teaspoon Italian seasoning

In a large pot, brown meat with onion and garlic.  Then add crushed tomatoes, tomato paste, sugar, rosemary, oregano, basil, salt and pepper.  Simmer, covered for about 1 1/2 hours.  Do not skim the oil off the top; you will use this to grease the pan later. 
In a medium size bowl, mix ricotta cheese, egg, and parmesan cheese, salt and pepper to taste. 

Grease a 9x13 pan with the oil from the sauce.  Now assemble the lasagna. 
Place a thin layer of sauce on the bottom of the pan.  Layer the noodles, thin layer of the ricotta cheese mixture, layer of shredded mozzarella, and layer of sauce.  Repeat, for about 3 to 4 layers. You should end with the sauce covering the top layer.  Cover with aluminum foil and bake 375 F degrees for 25 minutes.  Remove foil and bake an additional 25 minutes.  Now cover the top with more mozzarella cheese and bake another 5 minutes.