Tag: spicy

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

BEEF & TOFU RENDANG with CUCUMBER SALAD

I love coconut.  Shredded, pureed, toasted, frozen, fresh, or dried, coconut in all its forms is delicious.  When toasted its aroma is especially unbeatable.  Its usefulness transcends beyond sweet treats, which is why I hoard savoury recipes that use coconut.  In rendang, it shines as a key component, as the flavour of coconut is abundant, its nuttiness and velvety richness is embodied throughout this dish.

My version of rendang is not authentic, but it is wholesome and aromatic.  It has been adapted to the ingredients found in my kitchen and of course, altered to suit my family.  Although you could use chicken, or vegetables here, I opted for stewing-style beef that has great marbling throughout, and also extra-firm tofu.  The coconut milk base needs to simmer for about 2 1/2 hours to become beautifully thick, dark, and concentrated.  The timing for the addition of your protein to the coconut milk base will depend on the type of protein or vegetables used.  Stewing-style beef will take about 2 1/2 hours to become falling apart tender, so ergo it should be added to the pot along with the coconut milk.  Boneless, skinless chicken thighs or breasts will take 30 minutes or less, so it should be added after the coconut milk has reduced for about 2 hours, that also applies to the tofu.  With only about 15  to 20 minutes left of the simmering time, vegetables can be added.   The goal here is to not overcook whatever is being added to the coconut milk base, just use your judgement!  If all else fails, it will still taste great!

Served over rice, this dish is rich and spicy, with the perfect note of tanginess.  I have composed a speedy cucumber salad to cut through the richness of the rendang.

INGREDIENTS (serves 4)

3 tablespoons of olive oil
1 cup of rendang paste, refer below
398 ml or 1 can of coconut milk, shake the can before opening
1/4 teaspoon of turmeric powder
1 tablespoon of dark soy sauce
10 grams of dried tamarind, soaked in 2-3 tablespoons of hot water
285 grams of stewing-style beef, cut into large pieces
70 grams of fresh or dried coconut, shredded
250 grams of extra-firm tofu, cut into bite size pieces
salt to taste
1 cup of cooked rice of your choice
coriander, chopped
fresh chile, sliced (optional)
lime, zested, juiced

PASTE
1 teaspoon of cumin seeds
1 large cinnamon stick, broken into pieces
1 star anise
3 green cardamom pods, whole
3 cloves, whole
6 dried red chiles, soaked in 2-3 tablespoons of hot water
3 large shallots, trimmed, peeled, quartered
3 fresh red chiles, trimmed
25 grams or 1 stalk of lemon grass, trimmed, outer shell removed
45 grams or 1 inch piece of ginger, peeled, chunked
7 cloves of garlic, trimmed, peeled

METHOD

  1. Separately, steep the tamarind and the red dried chiles in a couple of tablespoons of hot water to soften, about 20 minutes.  While waiting, toast (without oil) the cumin seeds, star anise, cardamom pods, and cloves till fragrant.  Let cool, then using a spice grinder, grind the spices to a fine powder.
  2. After 20 minutes, mash the dried tamarind in the now cooled water to obtain a thick pulpy paste, drain with a small sieve to separate the pulp from the liquid, refer to the picture. Alternatively, if you find concentrated tamarind paste ready made,  you will need 1/2 tablespoon of the paste, loosened with water.  Which ever option you choose, you need just under 1/4 of a cup of liquid tamarind paste.
  3. If already not grated, using a food processor, blitz the coconut till fine.  Using the pan the spices were toasted in, toast the coconut (without oil) till golden, set aside.  Note:  Coconut has a pesky habit of quickly burning, especially the dried flakes kind, and yes, I am speaking from experience.
  4. In the same processor (you don’t have to clean the processor), add the shallots, fresh chiles, lemon grass, ginger and garlic, along with the ground spices.  Blitz to a paste.  I got a generous cup of the paste.
  5. In a heavy duty pan, heat the olive oil, add the prepared paste, and cook the paste in the oil, till the paste starts to catch, 3-5 minutes.  Add the coconut milk, the tamarind paste, turmeric, soy sauce, salt, along with half a coconut can of water.  Stir, and then, add the beef.  Turn the heat down to low, let simmer for 1 hour, then add less than half of the toasted coconut, reserving some for garnish, stir.  Continue simmering the rendang for additional 1-2 hours on low, stirring periodically, till the beef is falling part, and most of the moisture from the rendang has evaporated.  The rendang will change colour as it cooks, turning a deep brown colour.  Before platting, add  the zest and juice of half a lime.  Taste and adjust seasonings.
  6. Tofu alternative. I also made this recipe with tofu by splitting all of the rendang sauce ingredients between two pans to make a vegetarian version for myself.  If you are making both  versions like I did, just split all of the ingredients in half and follow the steps as noted in step 5; otherwise ignore the splitting step.  Tofu cooking method.  Let simmer on low for 1 hour, then add less than half of the toasted coconut, reserving some for garnish, stir.  Continue simmering the rendang for additional 1 hour on low, stirring periodically.  After the hour is up, add the chopped tofu, and let the flavours amalgamate for a further 30 minutes.  Before platting, add  the zest and juice of half lime.  Taste and adjust seasonings.
  7. Serve the rendang over rice, along with the Cucumber Salad, and garnish with coriander, lime, chile, and the reserved toasted coconut.

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 rustic plate of comfort food.  Dal refers to the lentils that encapsulate 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 urad dal (black lentils or black gram), rajma (red kidney beans), and chaana dal (chickpeas).  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.  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.
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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 even 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 saute pan, melt the butter on medium 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 to amalgamate all of the flavours.  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

CHICKEN & TOFU SATAY with NOODLE SALAD

img_9871We love to barbeque whenever possible, especially because we spend so much of our time outside. The added bonus is less washing up.  Today is no exception, as no amount of bugs could keep my husband from firing up our grill.  On the grill today is chicken and tofu, as I do not eat meat.  Aside from the flavour imparted from the grill, the sauce that the chicken and tofu are coated in, steals first place in my heart.  Please let me be the first to announce that the sauce is not authentic, but it is delicious and versatile, this I’m sure.  The aromatic ingredients in this sauce create such impact that the protein requires little to no time for marination.  The only regret I have when all is marinated, grilled, and eaten, is that there never seems to be enough of this sauce left.
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The list of ingredients may be long, and some might find the amount of each ingredient is absolute insanity.  Let me explain, coriander, chiles, lime, ginger and garlic are just a few of my favourite ingredients, so I tend to be heavy handed with them, but please feel free to alter according to the callings of your heart.

Adapted, just barely, from Jamie Oliver’s 30 Minute Meals

INGREDIENTS (serves 4)

SAUCE
1/2 bunch of coriander
1-2 inch piece of ginger, peeled, chunked
4 cloves of garlic, trimmed, peeled
3 red or green chiles (or omit – adjust to your preference)
2-3 limes, zested and juiced,  depending on the level of acidity preferred
4 tablespoons of peanut butter of your choice
2-3 tablespoons of soy sauce, preferably light
2-3 chicken breasts, or alternatively extra firm tofu, cubed in 1 inch chunks suitable for skewering
2-3 tablespoon of honey, runny

Noodle Salad
3-4 noodle of choice
2-3 sprigs of green onion, trimmed, choppped
1/2 bunch of coriander, chopped
3 red or green chiles (or omit – adjust to your preference)
1/2 teaspoon of sesame oil
1 tablespoon of white or black sesame seeds
small handful of peanuts, cashews, or other preferred nuts
1 tablespoon of honey
soy sauce to taste

METHOD

  1. The sauce.   Except for the chicken, tofu, and honey, add all of the sauce ingredients to a food processor and blend to a paste.  Add a couple of tablespoon of water to loosen the paste.  Taste, and adjust seasoning according to taste with more soy sauce and/or lime.
  2. Take a couple of tablespoons of the sauce, coat your protein of choice, and chill in the refrigerator until required.  When ready, skewer the chicken or tofu, drizzle lightly with vegetable oil and grill on high to medium heat until chicken is fully cooked through and no longer pink, about 5 minutes per side. The tofu is done when beautiful grills marks appear on both sides.  Just before removing from the grill, drizzle the honey over the skewers, grill for an extra 20-30 seconds, turning the skewers till the honey becomes sticky and glossy over the chicken and tofu.  Especially at this point, do not leave the grill unattended, as the honey can quickly burn the chicken and tofu, and yes, I am speaking from experience.  Alternatively, if you do not have access to a grill, the chicken/tofu skewers can be placed in a metal (not glass) baking pan under the broiler of an oven.  Make sure to keep a close on eye on the contents in the oven.
  3. The Noodle Salad.   Cook noodle according to package instructions.  When cooked, drain, and rinse in cold water.  Return the noodles to a bowl, and combine with the  chopped ingredients, along with soy sauce, lime juice and zest, and sesame oil.  Combine, taste, and and adjust seasoning according to taste with more soy sauce and/or lime.
  4. In a small frying pan, toast on medium the sesame seeds, and other nuts until golden.  Turn the heat off and add the honey, letting the heat of the pan melt the honey.  Immediately add this mixture to the noodle salad, while taking care not to burn yourself, and yes, I am speaking from experience.
  5. Place the noodle salad in a bowl and top with the grilled chicken or tofu, using the extra satay sauce for dipping or as an extra dressing over the noodle salad.

Note:  The darker soy sauce lacks the saltiness that the lighter soy sauce embodies, so if using the lighter soy sauce you may need less in your recipe.  Also, I find the colour that is imparted from using lighter soy sauce is more appealing, which is something I failed to do this time around.

RadhaLeave a comment