Curried Tempeh Waldorf Salad ~ Meatless Monday

I was in the mood for some Indian food when I made this salad.  I had no plan in mind when I started creating this meal, but pretty quick an idea emerged, and I came up with what I'm calling my ~ Curried Tempeh Waldorf Salad.  I hit the fruit/veggie bin hard, chopping up ~ an apple, a celery stalk, a bit of sweet yellow bell pepper, walnuts and then crumbled in some tempeh.  I stirred in some low fat mayo, curry powder, turmeric, cumin, salt/pepper and crushed red pepper flakes.  It tasted sorta like the classic Waldorf Salad...but, a Waldorf Salad with an Indian curry attitude.  This salad was so easy to throw together.  My little impromptu lunch was full of fresh flavors, crunchy textures and was really satisfying.  This time I ate it straight out of the bowl, but next time I think I might add it to...a pita pocket...or, maybe I'll roll it up in a wheat wrap...or, maybe it'll be stuffed into a tomato...or, maybe nestled into half an avocado...or...   :)

Pineapple Rasam ~ Meatless Monday

In this month's Penzey's Spices catalog, there was a recipe for an Indian soup called ~ Pineapple Rasam.  It sounded really interesting, and since I love Indian food so much, I knew I had to make it.  I made it for our lunch today, and it was just perfect for this second day of Fall.  This version of  rasam uses a can of crushed pineapple as it's base ~ what an unusual way to use pineapple!  The soup turns into a wonderful combo of sweet, spicy, smooth and creamy ~ with a great 'rich' mouth-feel.  I'm going to have to explore using pureed crushed pineapple in other dishes, too...maybe even as a base for a vegetarian gravy.  Surprisingly, it didn't give a heavy pineapple flavor to the soup, just a nice 'thick' texture... I think pureed crushed pineapple might be my new secret ingredient for a low fat 'thick' texture!

I added a bit more Indian spices than their recipe called for, just because I wanted a richer spice flavor.  I have a nice Masala Sambhar spice blend that I like to use since it compliments many different foods.  I also used regular oil instead of ghee (since I don't keep that on hand), I added 1/4 tsp of butter extract to the water for a touch of butter flavor since I didn't use ghee, and I just used all ground spices.  I still used the mustard seeds in the hot oil first, than added the rest of the spices as the recipe called for.  I served it with some Trader Joe's naan bread and a 'ready to eat' rice and yellow lentil dish called  pongal (that I bought last month at the Indian market).  What a satisfying light lunch for this beautiful, sunny and mild ~ Meatless Monday!  More real-time cooking in my kitchen today.  :)

Easy Spiced Chai Tea for One

A while back, I saw this recipe for Spiced Chai that sounded really good.  Since I was making it just for me, I tinkered with the recipe ingredients and method of brewing.  It turned out super tasty and is perfect for when you want an exotic, Indian flavor spin on your morning breakfast or afternoon tea.  Simple and easy to make, and you probably already have the spices in your pantry.  If you're missing any of the spices, just skip 'em or add a little bit more of another.  Next time, I think I'll add a few grinds of fresh black pepper to the mix ~ for a little extra zing.  I love playing around with flavoring tea blends.  How about you?


Spiced Chai Tea for One
serves 1~2

Ingredients

• 1 bag of your favorite black tea OR a spoonful of your favorite loose tea (regular or decaf)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp allspice
• 1/4 tsp whole cloves
• 1/4 tsp fresh ground nutmeg
• 3 cups boiling hot water
• milk & sweetener of choice

Directions

Place all the spices in the strainer basket of your little teapot, along with the tea bag or loose tea.

(if your teapot doesn't have a built in strainer basket, put the spices (& loose tea if using) in a mesh tea infuser ball before adding to the teapot & then toss the tea bag into the teapot, too ~ OR ~ just add all to your teapot and pour through a fine sieve into your cup when the tea is ready, so you can catch any loose bits)

Pour the boiling hot water into the teapot and let it all steep for 5-6 minutes.  Serve with a good, healthy splash of milk and a fair amount of your sweetener of choice.

Chai Tea is traditionally served pretty milky and sweet, but, since you're making it just for yourself...go ahead and just make it for yourself, any way you like it. ~ :)  Enjoy!


 

Preserved Meyer Lemons

I've mentioned before that I'm a huge lemonhead.  I grew up with a HUGE lemon tree in my backyard & have always had a sweet spot in my heart for this most sour of fruits.  Awhile back, I had some Meyer lemons that needed using up & I was looking for something unusual to do with them.  I found this recipe for Preserved Lemons that sounded really good.  The story behind her making them was so inviting, that I decided I just had to make them, too.  Now, I'm on the lookout for recipes that showcase these little golden jewels ~ so, if anyone has a good recipe to share, I'm all ears!  :)

Curried Lentil Stew ~ Meatless Monday

Curried Lentil Stew ~ I like lentils & cook with them a few times a month.  They come in a beautiful assortment of colors ~ brown, green, yellow, orange or black.  I'll use whatever color strikes my fancy or maybe what the recipe calls for, depends on my mood.  I usually buy my lentils from the bulk aisle of Whole Foods to get the best selection for color & freshness.

This Curried Lentil Stew is hearty & filling, without being heavy.  I substituted one of my powdered curry spice mixes (from Penzeys Spices) instead of the red curry paste, since that is what I had on hand.  I think the curry adds a nice flavor to the dish & heats it up just right.  I always love a dish that includes Indian spices & a curry blend happens to be my favorite.  The apple in the recipe lends a subtle sweetness to the dish that is just perfect.  Check out the recipe over at the blog ~ Squeaky Gourmet. 

S & B Golden Curry Mix ~ a quick & easy meal, ready in minutes

S&B Golden Curry Mix ~ This is the BEST Curry Mix there is!!  I've been a huge fan of this Japanese brand since the 1980's. It's so versatile, just add your favorite meat/veg, simmer for a few minutes, serve over cooked rice & just like that ~ you've got dinner.  This curry mix base is also perfect for using up any leftovers you have in the fridge, cheap & cheerful at it's best.  It comes in mild, medium-hot & hot ~ I usually use medium-hot or a 50/50 mix or mild & medium-hot.  It has a similar flavor to Indian curry, but different at the same time, it's addicting.  :)

When I worked in downtown L.A., I would go to some little restaurants in J-Town, many of them used it & I got hooked.  If your regular market doesn't carry it, you can order it on Amazon or try looking for it in an Asian Market, that's were I found it here.

Sweet Peach Mango Protein Lassi Smoothie

I'm back on my smoothie kick & decided I was in the mood for an Indian inspired breakfast beverage this morning.  I adore the Indian yogurt drink called ~ Lassi ~ it can be made either sweet or savory & is a staple in Indian homes & restaurants everywhere.

Usually, I just make the Sweet Rosewater Lassi, (I wrote about it in a recent post) but today I wanted something a bit more substantial.  So, I scrounged around the freezer, fridge & pantry and came up with this gussied-up, protein-packed spin on the classic ~ Sweet Mango Lassi.  If you're in the mood for a slightly exotic smoothie, that's great any time of day, give this Sweet Peach Mango Protein Lassi Smoothie a try.     ~Namaste~                               

Sweet Peach Mango Protein Lassi Smoothie

serves 1~2

• 1 1/2 cups  V8 V-Fusion Peach Mango Juice Blend
• 1 cup nonfat yogurt
• 1/2 scoop vanilla protein powder
• 1/2 cup frozen mangoes chunks
• 1/2 cup frozen peach slices
• 1/4 cup frozen banana slices
• 4 ice cubes
• 1 packet of Equal
• 1/8 tsp ground cardamom or more, to taste  (another option ~ if you don't have cardamom, you can use cinnamon, it won't give you the authentic flavor, but it will do in a pinch ~ every pun intended  :)

Throw all ingredients into your blender & blend until smooth & frosty.  Sprinkle with additional cardamom, if desired. 

Enjoy!

Easy Homemade Indian Food Feast

I love eating & cooking Indian food.  I also really enjoy going to Indian restaurant buffets.  It's such a great way to try out different dishes.   Here are some simple Indian recipes I make at home, they are not too complicated and they really satisfy.  J really LOVES the saag paneer with naan bread.  I like to use Trader Joe's Garlic Naan bread, it's the best!

Saag Paneer w/Naan Bread ~ This is the Indian version of creamed spinach. You can make it with or w/o yogurt or cream. This time I just added yogurt to the top & used firm tofu cubes since I didn't have any paneer. (Indian cottage cheese cubes) Madhur Jaffrey has some wonderful cookbooks, check them out. . ~ http://www.mykitchentable.co.uk/index.php/2010/12/madhur-jaffreyspinach-with-paneer-saag-paneer/

Indian Lentil Soup (Dal Shorva) ~ Lentils make such a tasty soup.  I like to add a dollop of yogurt to top it off. http://www.food.com/recipe/indian-lentil-soup-dal-shorva-132397

Sweet Rosewater Lassi ~ A unique yogurt drink from India. Very simple to make & really refreshing. You can change it up by adding different fruits, but I am partial to the traditional rosewater. ~ http://www.fernlifecenter.com/medical-services/ayurveda/recipes/cardamom-rose-water-lassi/

Cream of Wheat Pudding (inspired by the Indian dessert ~ Halva) ~ There is a warm, Indian 'cream of wheat' dessert called Halva & it's a homestyle comfort food as well as a staple at many Indian restaurant buffets. This is my chilled spin of the dessert.

Chilled Cream of Wheat Dessert ~ inspired by the Indian dessert Halva                

1 1/2 cup      leftover cooked cream of wheat
2 tblsp          raisins
1/8 tsp          cardamon
1/4 cup         hot water
3                   Equal packets

~                   milk & whipped cream

1)     soak raisins in hot water for 5 minutes

2)     in medium bowl ~ mix together cardamon, Equal & cream of wheat,
        then add the raisins & remaining water

3)    stir well & chill for 4 hours, turn out & slice or spoon into serving dish

4)    serve with milk & top with whipped cream