365 recipes

Egg curry from western India w ith my twist - no tomatoes, mild spices and served with yogurt to make it creamy and filling. You will need some garam masala - look for it on the asian aisle or in the Asian market.  It's quick for a curry but will take at least 30 minutes the first time.  You'll need a food processor of some kind. Serve it in a bowl and eat with Naan, Chapati or a flat bread that works for dipping. Dad really liked it. I thought it was a nice, light dish (if a bit warm) for this summer evening. Make 4 hard-boiled eggs - peel and cut in half length-wise Place a red onion , peeled and quartered in a food processor along with 1 inch of ginger and 3-4 garlic cloves  and process to a rough paste. In a sauté pan, add 1 T vegetable oil and cook the paste about 5 minutes until edges brown. Add: 2-4 heaping T unsweetened coconut pieces 1 t poppy seeds 1/2 t sweet paprika 5-10 black peppercorns 1/2 t garam masala 1/2 turmeric Combine and heat a...

This is the fresh, delicious salad I put together to counter the breaded-with-Cheetos chicken strips & cheese curds fry night on Christmas vacation. I think it lends itself easily to substitutions and/or leaving something out. One version had spinach in it. I made this combination after looking at a few different ribbon salads. The avocado and chèvre cheese add a nice creaminess that we all liked. Ribbons are made by using a vegetable peeler length wise on the vegetable. Put these prepared into a large bowl: 2 zucchini, ribbons 1 carrot, ribbons 1/2 - 1 cup cherry tomatoes 1 avocado, small cubed 1/4-1/2 c corn kernels, frozen-thawed 1/2 cucumber, ribbons 1/2 c golden raisins 1/4 c pine nuts 1/4-1/2 c chèvre cheese, crumbled Mix dressing thoroughly and drizzle over salad: 1/4 c olive oil 3 t lemon juice 1-2 t minced garlic 1/4 c fresh basil, chopped fine 2 t honey salt & pepper Refrigerate or let sit for about 30 minutes to let the vegetables absorb th...

I am removing the recipes from my other blog so all the food will be in one place and easier for you and me to find... This is a traditional Scandinavian soup for a light dinner or a warm veggie side for this 'getting chilly' time of year. It's like a 'Swedish Miso' since you can add more to it to make it hearty or leave it light just spinach & broth instead of seaweed & soy. Bring to a boil… 1 quart chicken or vegetable broth add  5-12 oz fresh baby spinach , roughly chopped Blanch spinach for 3-4 minutes then remove spinach with slotted spoon into a sieve. Press spinach in sieve to remove as much liquid as possible, with the liquid draining back into the stock.   Chop the spinach more finely . Pour remaining stock out of saucepan temporarily into a heat proof container Melt  2 T unsalted butter  in empty, hot saucepan then stir in  2 T flour  to make a roux. Pour stock slowly back into saucepan over medium heat, stirring continuously u...

I love that in Sweden root vegetables are called  rötfrukter , literally "root fruits" since n utritional speaking, this is truth (they have a lot of sugar).   The liberal use of them in Scandinavia prompted me to experiment and I like more of them than I ever had believed I would. Once again, how you cook things makes all the difference! Here is a recipe that changed my mind about BEETS ...and herring for that matter. Every classic Scandinavian food cookbook I have looked at has a version of this recipe.  It is really a terrific potato/beet salad. Easily made ahead, transportable and a side or a complete meal on a warm summer day. Friends who think they are not going to like it are surprised that they do... and then they go get a second serving. I thought I had posted this a long time ago. But I couldn't find it here so even though summer is over, I had to post it while I was thinking about it. SILLSALLAD  - Beet, Potato & Herring salad with a mustard sour...

My legume experiments continue... The original Australian recipe that inspired this one left out a few steps and also called for 2 hours of baking the eggplant... "ain't nobody got no time for that!" Plus, it also required ingredients that I just can't get here in the states. And you will still have to go to the store ahead of time for this meal. It was so intriguing that I carried on and here is my version. The eggplant (which I usually do not like) was so soft it was a nice contrast to the other ingredients that are an explosion of different flavors. I don't think I have ever eaten something so unique. Dad wants to eat it once a month, he liked it so much. I would have never guessed! E heard the word 'lentil' and his taste buds shut down. He still ate it. I am determined to find a legume he can be happy about if not excited for. Preheat oven to 350 degrees. In 3 cups of water , boil 1/2 c dry lentils for about 15 minutes, then drain and set ...

As you know, I have been experimenting with different legumes. I made dahl tonight and wanted to pair it with a good contrast. (when I find my favorite recipe for that, I will share.) I found a fig salad that sounded intriguing but... I didn't have any figs (surprise- not!) But I did remember I had fig jam in the cupboard. So, this is what I came up with and we all loved it. I am not going to put amounts because it's just an assembly. Make one per person. Layer a slice of Naan bread with a thin layer of  fig jam Then put a few  torn pieces of goat cheese on top. Layer some mixed baby greens on top of the cheese.   and drizzle with olive oil and Basalmic vinegar Then lightly sprinkle it with salt and pepper . *Dad added chicken to it the next day and said it was delicious so I guess it works as an entree too. We ate it with dahl and grapes. I folded mine in half and ate it like a sandwich. It was delicious! I am definitely making these again, so fast,...

Backstory is that B wanted to try some radishes so we had them in the fridge. When I saw a 1974 version of this classic salad that used radishes, I let it inspire me. I especially appreciated that there was very little mayo and the herb infused vinegar give the potatoes a fresh, tangy taste. Boil in salted water, until soft 1 lb new red potatoes cubed or l large red potato cubed (it's ok if it a bit more than 1 pound)  Drain and immediately combine with dressing, the hot potatoes soaks up the flavor better.  - see dressing instruction below Meanwhile, make 2 just hard boiled eggs  and chill them in ice water. Dressing: Separately combine and let sit about 10  minutes 1 t garlic, minced or crushed 2 T canola oil In another bowl, combine 1/4 c white wine vinegar 1 t salt 1 t sugar 1/2 t dill 1/2 t tarragon 1/2 t parsley Add to garlic oil to make dressing, Pour this dressing over the hot potatoes and chill immediately. While the potatoes are ch...