BAKED JALAPENO POPPERS


When my husband and I found a plethora of long hot peppers on the reduced rack at the grocery store, we immediately thought jalapeno poppers.  I know that jalapeno poppers, by name, are exclusive to peppers that are in fact jalapenos, but hey, when I am ever bothered by exclusivity in my kitchen, so  I decided to switch it up.  Here, I used two different kinds of peppers, and you will notice that I left the seeds in my version because after, bravely or through sheer stupidity, tasting a seed, I realized that these peppers were mild.  Please feel free remove the pith and seeds if you choose.  Just choose a pepper that has enough internal space to be stuffed.

I have opted to bake these, although I will admit that when they are grilled on the barbecue, they are exceptional.  I wanted a version that I could eat guilt-free, okay, relatively guilt-free. They are easy to prepare and can be made ahead.  Creamy, cheesy, and spicy, with a little crunch from the bread crumbs, they disappear fast in our home.

The only warnings I wish to impart is to wear gloves when handling hot peppers, taste the seed very cautiously, or better yet, get someone else to taste it!  The things we have to do for an exceptional popper!

INGREDIENTS (serves 4)

8 peppers, suitable for stuffing, slit down the middle, if preferred, seeds & pith removed
100 grams of cream cheese, softened
20 grams of cheddar cheese, finely grated
1 green onion, trimmed, finely chopped
1 tablespoon of fresh coriander, finely chopped
1/2 cup of dried bread crumbs, plus more if needed

METHOD

  1.  Wash and slit the peppers down the middle only on side, being careful not to pierce through to the other side of the pepper. Two of my peppers were quite large, so I opted to split them in half versus slitting them.  If preferred, remove the pith and seeds.  Set aside.
  2. Using a small spatula or a spoon, combine both cheeses, green onion, and  fresh coriander, ensuring that they form one cohesive mass.  Depending on the size of your peppers, form little nuggets of the cheese mixture.  This helps when stuffing the peppers.
  3. Stuff the peppers.  My long peppers, took  1 1/2 to 2 tablespoons of filling, while my small peppers took 1 tablespoon.  Steps 1 to 3 can be made ahead.  If making ahead, store them in the fridge till ready to bake.
  4. When ready to bake, place the bread crumbs on a plate, and dip the stuffed peppers into the bread mixture.  Press down to ensure that the exposed cheese mixture is coated in bread crumbs.  The more bread crumbs you can press on, the crunchier your end popper result.
  5. Bake in a preheated 400 degree oven on a greased cookie sheet for 10-12 or until the bread crumbs have browned, and the cheese is melted.  Be careful, its hot!

 

RadhaLeave a comment

OVERNIGHT FRENCH TOAST WITH MAPLE BERRY syrup

On weekends, my husband and I like to take extra time for breakfast.  We love to linger over our morning coffee, talk about our plans for the day, and enjoy our first meal of the day together.  These cute muffin tin french toasts are delicious way to start the morning, and they are easy to put together.  In fact, these were prepared the night before.  You might wonder why these french toasts are in a muffin tin, and the answer is simple.  I had leftover cubed bread from my turkey stuffing recipe, needless to say, I overestimated just how much I needed.  Since the bread was already cubed, and since I badly wanted french toast, in they went into the muffin tin.

The custard for the french toast is simple, and it involves the few ingredients that are usual for this eggy bread recipe.  Personally, I don’t like seeing the white of an egg on my cooked french toast, so the only tip I wish to impart for this easy recipe is to thoroughly whisk the eggs with the milk.  This ensures that the pale yellow custard is harmonious throughout.
As for the compote, plump berries and maple syrup are simmered together to produce an aromatic topping.  If you do not have berries, frozen or fresh, please feel free to use whatever you have on hand, whether it is chopped apple, pear, banana or otherwise.    If using banana, I find that using a couple of pinches of grated nutmeg, just makes the compote sing.  You will note that I have quantified the amount of fruit required this compote, but please use whatever quantity you prefer.

INGREDIENTS (serves 4, 8 muffin cups)

3 eggs
1 1/2 cups of milk, 1% or otherwise
1/4 cup of sugar
2 tablespoons of maple syrup
1 1/2 teaspoons of ground cinnamon
1 teaspoon of pure vanilla extract
zest of 1 one orange
grams of bread of your choice, a few days old, cubed
3 tablespoons of butter, melted

COMPOTE
1 cup of berries of your choice, fresh or otherwise
1/8 teaspoon of ground cinnamon (couple of pinches)
1 tablespoon of butter
1/2 cup of maple syrup

METHOD

    1. In a medium sized bowl, whisk the eggs thoroughly.  While continuing to whisk, slowly incorporate the milk.  Then whisk in the sugar, maple syrup, cinnamon, vanilla extract, and the orange zest.  Transfer the custard to a measuring cup that is easy to pour.  Set aside.
    1. Brush 2/3 of the melted butter over the muffins tins, then fill with cubes of bread 3/4 way full, packing the bread down as you go.  Divide the custard equally among the prepared muffins tins, while continuing to still pack down the bread to help absorb the custard.  Wrap in cling film and let rest in the fridge overnight.
    1. In the morning, preheat the oven to 375 F.  Remove the muffin tin from the fridge and discard the cling film.  Dot each prepared french toast with a small cube of butter.  Bake in the preheated oven for 15-18 minutes, till french toast has puffed up, lightly browned, and the custard has set.   Let cool for 1 minute, then carefully plate up the french with a generous drizzle of the compote.
  1. Compote.  While the french toast is baking, combine all of the compote ingredients, bring to a low simmer.  If desired, add a small splash water to bring the compote to the consistency you prefer.

RadhaLeave a comment

TOMATO PACHADI

img_9949I am aware of two different terms used to describe this yogurt concoction, one is pachadi, and the other is raita.  The former word is more commonly used in southern India and the latter is more common in northern India.  In our home, we use these terms interchangeably, since in essence, we are referring to the same thing.  I am sure, to others, there may be a distinction.  The only thing I have noticed that may help distinguish them is that in my Grandmother’s pachadi,  you will note the addition of tempered mustard seeds, which she tells me is traditional, but definitely not necessary in a pinch.

This tomato pachadi can be used as a side for many entrees, particularly to many that are Indian. The main ingredient in pachadi is yogurt, which is the perfect cooling agent to a spicy dish, it can also act as a dipping sauce, and leftover pachadi can even be used as a salad dressing. The interesting thing about this recipe is that it doesn’t have to be a tomato pachadi, it can be a grated carrot, cucumber, onion, sauteed okra or bell pepper pachadi or a combination of any and all of the ingredients you are brave enough to try.  Although, if you asked my Grandmother she would raise her eyebrow and tell you that I was wrong.  My favourite will always be my Grandmother’s fried okra pachadi.

The optional step of this recipe is to add tempered mustard seeds to the pachadi, it will impart a slightly toasted-smokey flavour to your pachadi.  Tempering mustard seeds is quite easy, it only takes a minute or two,  it involves frying black mustard seeds in oil, till they crackle and pop.

INGREDIENTS

2 cups of yogurt, low fat, the non-thick kind
1 tomato, chopped, alternatively use grated carrot, chopped cucumber, onion, or sauteed bell pepper, okra
2 tablespoons coriander, chopped
1/2 a chile, trimmed, chopped
1/8 teaspoon ground asafoetida
1/4 teaspoon black mustard seeds (optional)
1/2 teaspoon of vegetable oil
salt to taste

METHOD

img_9949I am aware of two different terms used to describe this yogurt concoction, one is pachadi, and the other is raita.  The former word is more commonly used in southern India and the latter is more common in northern India.  In our home, we use these terms interchangeably, since in essence, we are referring to the same thing.  I am sure, to others, there may be a distinction.  The only thing I have noticed that may help distinguish them is that in my Grandmother’s pachadi,  you will note the addition of tempered mustard seeds, which she tells me is traditional, but definitely not necessary in a pinch.

This tomato pachadi can be used as a side for many entrees, particularly to many that are Indian. The main ingredient in pachadi is yogurt, which is the perfect cooling agent to a spicy dish, it can also act as a dipping sauce, and leftover pachadi can even be used as a salad dressing. The interesting thing about this recipe is that it doesn’t have to be a tomato pachadi, it can be a grated carrot, cucumber, onion, sauteed okra or bell pepper pachadi or a combination of any and all of the ingredients you are brave enough to try.  Although, if you asked my Grandmother she would raise her eyebrow and tell you that I was wrong.  My favourite will always be my Grandmother’s fried okra pachadi.

The optional step of this recipe is to add tempered mustard seeds to the pachadi, it will impart a slightly toasted-smokey flavour to your pachadi.  Tempering mustard seeds is quite easy, it only takes a minute or two,  it involves frying black mustard seeds in oil, till they crackle and pop.

INGREDIENTS

2 cups of yogurt, low fat, the non-thick kind
1 tomato, chopped, alternatively use grated carrot, chopped cucumber, onion, or sauteed bell pepper, okra
2 tablespoons coriander, chopped
1 teaspoon of ginger, grated
1/2 a chili, trimmed, chopped
1/8 teaspoon ground asafoetida
1/4 teaspoon black mustard seeds (optional)
1/2 teaspoon of vegetable oil
salt to taste

METHOD

  1.  In a small bowl, combine the yogurt, chopped tomatoes, coriander, ginger, chili, asafoetida, the cooled mustard seeds, and salt.   Serve as a cooling agent to Dal Makhani, or use as a dipping sauce.
  2. Tempering (optional).  Add the oil to a small frying pan on medium high heat, then add the black mustard seeds to where the oil has pooled and settled.  The seeds will start to bubble, it will crackle and pop, turn the heat down to low, while the seeds finish popping in the residual heat.  Tempering is finished when the seeds have stopped popping.  Let cool.

Note:  Be careful when you are tempering, the oil can heat up quickly and I find mustard seeds can burn in a blink of an eye.  Also, if you are not used to tempering,  it can be tricky to handle popping seeds covered in hot oil, so keep a lid handy to cover the pan, while the seeds finish popping.

RadhaLeave a comment

DAL MAKHANI – lentils in tomato sauce

img_99945Dal Makhani is an excellent example of how simple cooking can lead to a beautiful plate of comfort food.  Dal refers to the lentils in this stew.  I only say stew for a lack of a better word,  and I definitely will not say that this is a curry.  Yes, the word curry can be used to describe vegetables or meat in an array of spices, but I find this term too general.  img_99542
The dal in this recipe refers to a combination of black lentils (urad dal or black gram), red kidney beans (rajma), and chickpeas (chaana dal).  The chickpeas is not original to the recipe, I like the contrast of colour that the chickpeas provide.  This further exemplifies the motto of homemade cooking, which is to use whatever is handy for you, and of course this includes canned lentils or beans of any kind.  If using canned lentils or beans, skip ahead to where the cooked lentils are introduced to the sauce.  Makhani refers to cooking with butter,  so essentially we are making lentils with butter in a velvety tomato sauce.
img_00163

INGREDIENTS 

LENTILS
3/4 cup (150 grams) dried urad dal/black gram
1/4 cup (50 grams) dried red kidney beans
1/4 cup (50 grams) dried chickpeas
1 1/2 inch of ginger, peeled, sliced thinly
3 cloves of garlic, peeled, sliced thinly
2 green chilis, sliced thinly
1 teaspoon of salt

SAUCE
2 tablespoons of butter
1 teaspoon of cumin seeds
1/4 teaspoon of fenugreek seeds
1/8 teaspoon of ground asafoetida
2 cloves of garlic, chopped finely
1 1/2 -2 cups of tomato sauce
1 tablespoon of red chili powder
1/4 cup heavy cream or Greek yogurt

TO FINISH
1 teaspoon of ground garam masala
3-4 tablespoons of butter
salt to taste
coriander, chopped
juice of a lemon or lime

METHOD

  1. The Lentils.  Method 1: Soak the lentils in cold water overnight, then rinse and drain.  Add 4 cups of cold water, or the amount required to have the lentils submerged 1 1/2 inches in water, add the sliced ginger, garlic, chili, salt, and bring them up to a boil.  Once boiling, turn heat to simmer, and let the lentils cook until tender, about 1 1/2 hours.  Drain and reserve any excess cooking water for later.  Set aside.  Method 2 (a bit quicker): Soak the lentils in boiling water for 2-3 hours, then rinse and drain; continue with the directions from Method 1.  Feel free to use canned lentils to save further on time.  Note: I find the black lentils will be more done than the kidney beans and chickpeas, but I prefer this end result, as it adds a velvety texture to the sauce.
  2. In a sauce pan, melt the butter on medium low heat, let it foam, until slightly browned.  Add the cumin and fenugreek seeds, and toast for 30 seconds or until fragrant.  Reduce the heat to low, add the ground asafoetida, the chopped garlic, and toast slightly, being careful not to burn the garlic.  Pour in the tomato sauce, increasing the heat to medium high and let mixture simmer for 1 minute.
  3. Add the cooked lentils, the chili powder, along with the reserved cooking water to loosen the sauce to the consistency you prefer, keeping in mind that the sauce still has to further simmer for 20-30 minutes.  Let the mixture simmer on low heat, stirring occasionally, and if you wish, you can use the back of your ladle to mash some of the lentils to aid to its final texture.  With 5 minutes to go of the simmering time, add the cream (which is traditional, but I didn’t have any, so I added Greek yogurt, which I had handy).  Take it off the heat.
  4. To finish.  Just before serving, while the dal is still hot, finish with as much butter as you like, and the garam masala.  Taste and adjust the salt as required, along with a squeeze of lemon or lime to cut through the richness, and sprinkle with coriander.  Serve with naan or chapati, rice, and with tomato pachadi.

Radha