Angel's Scullery

Palak Paneer

Homemade Indian, never order take out again!

Ingredients:

2 Tbs Ghee

2 cloves garlic, chopped

1 onion, chopped

1 Tomato,chopped

1 Tbs Fresh Ginger, grated

1 t Coriander Powder

1 t Cumin Powder

1 t Turmeric Powder

1 t Red Chili Powder

1 t Garam Masala Powder

1/2 Cup yogurt

6 Bunches Spinach, chopped

12 oz Fresh Paneer, cubed

Instructions:

Heat ghee in a saucepan over medium heat and add chopped garlic, ginger and chopped onion, saute until the onion becomes golden brown.

Add turmeric, coriander, red chili, Garam Masala and cumin powder, continue to cook for 2 minutes.

Add chopped spinach and tomato to the mixture and cook till spinach is tender. Add yogurt. Reduce heat and simmer for 2-3 hours.

Heat a small sauce pan, add paneer cubes and fry until it become golden brown.

Drain and add to the Spinach mixture and serve!

1 note

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Mung Bean Soup

Healthy, hearty and good!

Ingredients:

2 Tbs virgin Olive Oil

2 medium onions, chopped

8 garlic cloves, minced

1 Tbs ginger, minced

1 tsp Turmeric

2 tsp Cumin

1 tsp curry powder

2 tsp Garam Masala

5 carrots, diced

2 cups dried mung beans, washed and rinsed

5 cups vegetable broth

1 Can Coconut Milk

1 cup minced fresh cilantro (optional)

juice of 2 lemons

Instructions:

Over medium heat, saute the onions, garlic, and ginger in the oil in a large pot. Add turmeric, cumin, curry and garam masala, stir and cook till fragrant.

Add broth, carrots, mung beans and coconut milk.

Bring to a boil and simmer 45-60 minutes, until the beans are very tender. Right before serving, stir in cilantro and lemon juice. Enjoy!

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Baked Zucchini

From Almost Turkish Recipes

Ingredients:

3 zucchinis, cut in 1/2 inch rounds

1/2 bunch green onion, finely chopped

2 tbsp Dried Mint

1/2 tsp Pepper flakes

1/2 tsp salt

1/2 tsp ground black pepper

1/4 cup olive oil

Instructions:

Preheat oven to 400 degrees

Arrange zucchini and green onions in a baking dish.

Combine oil, mint, pepper flakes, salt and pepper together. Pour over zucchini and onions, mix to coat evenly.

Bake for 25 mins, stirring once.

Serve with Cucumber raita.

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Chickpea Curry

Easy one pot meal!

Ingredients:

1 tbsp vegetable oil

1 onion, chopped

2 garlic cloves, chopped

1 tsp black mustard seed

1 tsp Cumin

1 tsp Turmeric

1 tsp coriander seed

1 tbsp salt, or to taste

1 tsp chili paste

1 cup chickpeas, soaked overnight

2 tomatoes, diced

1 tbsp chopped cilantro for garnish

Instructions:

Heat oil in a large sauce pan, add onions and garlic, cook until translucent.

Add mustard seeds, cumin, coriander & turmeric cook until fragrant, about 1 minute.

Add chili paste, chickpeas and tomatoes, stirring occasionally. Cook on medium for about 20 minutes. Add cilantro garnish before serving.

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Cilantro Lime Yogurt Couscous Salad

Tangy healthy side dish!

Ingredients:

Dressing:

1 Cup Organic Yogurt

1/4 cup cilantro, minced

1/4 cup green onion, sliced

Juice of 1 lime

Salad:

2 cups Israeli Couscous

1 cup onion, chopped

1 yellow bell pepper, chopped

3 carrots, sliced into 1/2 inch rounds

Salt and pepper to taste

Instructions:

Dressing:

Combine yogurt cilantro, green onion and lime juice. Refrigerate for at least 30 minutes to let flavors combine.

Salad:
Bring a pot of water to a boil then place in couscous. Cook until couscous is al dente.

Drain couscous and rinse with cold water. Place in a large bowl.

Add onion, bell pepper, carrots and dressing, mix well.

Season with salt and pepper to your taste. Serve cold. Enjoy!

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Sambussa

Tasty Ethiopian treat with a twist

Ingredients:

1 cup water

1 cup red lentils

3 Tbsp olive oil

1 large onion, chopped

2 garlic cloves, minced

1 tsp fresh ginger root, minced

1/2 tsp cayenne pepper

1 tsp cinnamon

1 tsp coriander seed ground

1 tsp salt

1 tsp ground black pepper

2 tsp sweet Hungarian paprika

1 Tbsp chili paste (optional)

1 package of single won-ton wrappers

1 Egg yolk, beaten

1 Tbs water

oil for deep-frying

Instructions:

Rinse the lentils and bring them to a boil in water. Reduce heat, cover, and simmer for 45 minutes.

Saute the onions, garlic and ginger in the olive oil until the onions are translucent. Add the cayenne, cinnamon, coriander, salt, pepper and paprika

Simmer, covered, for 3 minutes, stirring often.

Remove the pan from the heat. You can add chili paste if desired.

When the lentils are tender, combine them with the sauteed vegetables. Season with salt and pepper.

Combine egg yolk with water. Line wrappers on a flat surface

Brush with egg mixture. Place about a tablespoon of the lentil mixture in the middle of each wrapper.

Fold over to form a triangle, pressing ends together. Use the egg mixture to ensure ends stick together.

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Deep-fry each pastry until golden in 2 or 3 inches of oil heated to 360F. Enjoy!

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Cucumber Raita

Ingredients:

1 cup yogurt

2 Tbs onion, finely chopped

2 tsp fresh mint, chopped (or 2 tsp mint extract)

1 Tbsp tahini

1/8 t ground cumin

1 tsp salt

1/2 tsp white pepper

1 cucumber

Instructions:

Slice cucumber into 1/2 inch rounds, place on a layer of paper towels. Sprinkle with salt and let drain for 30 minutes.

After 30 minutes pat dry with with paper towels.

Place yogurt, onion, mint, tahini, cumin, salt, pepper and cucumber slices in blender. Blend thoroughly then refrigerate for at least 30 minutes to let flavors blend together. Serve chilled.

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Baked Falafel

What else do you do with a pound of chickpeas!

Ingredients:

2 cups chickpeas, soaked overnight

1 medium onion, finely chopped

6 cloves garlic, crushed

1/2 cup cilantro, chopped

1/2 cup parsley, chopped

1 T baking powder

2 t ground coriander

2 t ground cumin

1/2 t cayenne pepper

1 t coarse salt

1/2 t ground black pepper

Instructions:

Preheat oven to 350 degrees

Add chickpeas to food processor and blend till becomes a nice mealy texture.

Add the rest of the ingredients

Blend only till thoroughly mixed. Should be a nice green pea color.

Refrigerate batter for at least one hour, until firm. Remove from fridge and shape batter into 1-inch balls.

Place on pan and put into oven for 10 minutes. Remove pan and flip patties over, they should be toasty on the bottom side. Use the spatula to slightly flatten the patties, return to the oven. After another 10 munites, removed from oven and let cool before serving.

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I like Food Descendents

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Tuscan Pumpkin White Bean Soup

Ingredients:

1 Tbsp olive oil

1 clove garlic, minced

1 Leek, coarsely chopped

1 Shallot, coarsely chopped

15 oz canned pumpkin

4 cups vegetable broth

15 1/2 oz Canned White Beans, rinsed and drained

1/2 tsp oregano

1 tsp sea salt

1 tsp white pepper

Grated Parmesan cheese, as garnish

Roasted Pumpkin Seeds, as garnish

Instructions:

Add olive oil to soup pot and set over medium heat. When warm add the shallot, garlic and leek, cook until tender, stirring occasionally.

Stir in pumpkin, broth, beans and oregano; Bring to a boil then simmer for 10 minutes. Turn off heat and let cool down.

In a blender, puree soup until smooth.

Return soup to pot and reheat; season with salt and pepper.

Serve immediately topping with grated cheese and roasted pumpkin seeds

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prosciutto, arugula and parmesan pizza

Ingredients:

1 ball Trader Joe’s pizza dough

1/2 cup Parmesan cheese, thinly shaved/sliced

6 oz prosciutto

extra-virgin olive oil

1 cup arugula

fresh ground pepper

flour

Instructions:

Preheat oven to 425 degrees.

Add flour to your rolling surface and let ball of dough sit for 20 minutes.

Roll out dough the best you can and put on baking sheet or stone. Be sure to poke holes in it to eliminate bubbles.

Bake dough for about 15 minutes, till it starts turning golden brown. Remove from oven.

Drizzle dough with olive oil. Line with prosciutto

Add arugula and parmesan. Finally grind fresh pepper on top and enjoy!

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Mushroom, Asparagus & Barley Risotto

Ingredients:

1 1/2 T olive oil

1/2 cup celery, diced

1/2 cup white onion, diced

1 large shallot, chopped

1 cup Button Mushrooms, diced

1 cup Shiitake Mushrooms, diced

1/2 cup Asparagus, chopped

1 T fresh thyme leaves

1 Bay Leaf

1 T butter

1 cup white wine

5 cups Vegetable broth (preferably homemade)

fresh ground black pepper to taste

3/4 cups barley

Instructions:

I used some homemade vegetable stock, still slightly frozen I warmed in a sauce pan while I chopped the ingredients.

In medium-sized heavy pot, heat 1 T olive oil; add onion and cook till transparent.

Add celery and shallot, cook until softened, about 5 minutes.

Add mushrooms, asparagus, and thyme and cook about 10 minutes more, or until mushrooms have released liquid and it has evaporated.

Add barley, butter and 1 cup wine.

Add bay leaf and butter, increase heat to medium high, stirring every few minutes, waiting for liquid to be absorbed into barley. As most of the liquid is absorbed, add stock one cup at a time and stir. Repeat until all the liquid is absorbed and barley is softened.

Taste some of the barley to be sure it’s done. Serve hot, with fresh parsley or cilantro sprinkled on if desired.

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Recipe for Tuscan Baked Eggss

It’s what’s for dinner!

Ingredients:

1 T extra-virgin Olive Oil

1/4 cup red onion, chopped

1 tsp. garlic, finely minced

1 can diced tomatoes (I used petite diced with Jalapenos)

1 T fresh Thyme, chopped

2 T Parmesan cheese, grated

1 T fresh Chives, chopped

fresh ground pepper

Instructions:

Set oven to Broil.

Spray the bottom of 2 individual casserole dishes with olive oil.

Heat olive oil in saute pan over medium heat, then add red onion and saute 2-3 minutes, until the onion is starting to get soft but not browned.

Add minced garlic, cook about 1 minute, then add canned tomatoes and chopped thyme. Simmer the tomato mixture until it thickens slightly, stirring a few times, about 6-8 minutes.

When tomatoes are slightly thickened spoon about 1/3 of mixture in the bottom two individual casserole dishes. Add eggs on top of mixture, being careful to keep yolks in tact!