Tamatar Chana Dal

 

Cold cucumber soup

 

Wild Rice Salad

 

Eggplant and Mozzarella Melts

 

Zucchini Raisin Bran Muffin

 

Burst Cherry Tomato & Chimichurri Penne

 

Pizza Dough

 

Panzanella

 

Latkes

 

3 Dips

 

Chickpea Curry

 

Quinoa Granola

 

Cauliflower

 

Cauliflower and Almond Puree

 

Fried Rice

 

Savory French ToaST

 

Ricotta Pasta

 

Grilled Broccoli

 

Smashed potatos

 

Soba Noodle Bowl

 

10 Things To Do With Tomatoes

 

Butternut Squash Casserole

 

Fried Egg Quesadilla

 

Swedish Buns (Kanelbullar)

 https://www.gimmesomeoven.com/swedish-cinnamon-buns-kanelbullar/

Heat 1 cup milk and 1/4 cup butter until 110 degrees

Meanwhile mix together 3 1/4 cup flour, 1/4 cup sugar, 2 1/4 t instant yeast, 2 t cardamom, 3/4 t salt

Add in warm milk/butter, make into a dough and knead 10 minutes. Let rise in greased bowl for 1 hour

Meanwhile make filling: mix together 1/2 cup softened butter, 1/2 cup brown sugar, 2 T cinnamon, 1 T cardamom, 1 t vanilla

Roll dough to a 15x18 inch rectangle, with shorter side facing you

Dot with mounds of the filling and spread over dough

With short side facing you, fold the top 1/3 down over the middle, then fold the bottom 1/3 up to cover

Roll the folded dough, vertically, to flatten edges and stretch it until you have 12x16 rectangle with longer side facing you

Use pizza cutter to cut 16 1x12 inch strips. Wrap buns using fingers (see link above). Put in greased pan,  cover and put in fridge overnight. Or let them rise on counter 1 hour if baking immediately

In the morning, let the buns rest and come to room temp. Then whisk 1 egg with 1 T water and brush buns. Sprinkle pearl sugar on top or some cardamom sugar

Bake 450 for 8 minutes, reduce temp to 375 and bake another 12 min

Saag Paneer

 Thaw 2lbs frozen spinach

Saute some cumin seeds, add in 1 T water and spices (1 t cumin, 1/2 t chili, 1 t turmeric, ginger grated, garlic, 1 T coriander, sauté a few minutes

Add can of puréed tomato and the thawed spinach with all the water squeezed out.

Cook 10 minutes.  Blend in cuisinart

——-can do the above the day before——

Sauté diced paneer in ghee or olive oil until browned and slightly crispy

Add to the spinach mixture, add 1/4 cup half and half and a big scoop garam, simmer until flavors meld (at least 10 more min)

Chicken Tikka Masala

Make spice mix: 6 garlic cloves crushed, 4 t grated ginger, 4 t turmeric, 2 t garam, 2 t coriander, 2 t cumin, 1 T salt

Saute 1 diced onion in 3 T ghee, add 1/4 cup tomato paste and 6 cardamom pods smashed. Cook 5 min

Add 1/2 the spice mixture, cook 4 min

Add 1 large can whole crushed tomatoes (I blend them to avoid chunks). Cook 8 min

——can do the above a day in advance——

A few hours in advance, or the night before, cut up 2 lbs chicken breasts or thighs or combo and put in bowl with 1.5 cups yogurt and 1/2 the spice mix. Coat the chicken and refrigerate until ready.

Add 2 cups cream to the tomato mixture, simmer 30-40 min. 

Meanwhile, lay the chicken on a cooling rack on top of a parchment or foil lined baking sheet. Broil 10 minutes (it won’t be fully cooked but should be well browned).

Add chicken to sauce and simmer another 10 minutes until chicken is cooked through. Serve with cilantro on top

Dal Makhani

 Cook 1 cup black lentils with salt, set aside

Sauté a bay leaf in ghee

Add 1 diced onion, garlic, grated ginger, sauté briefly

Add diced tomatoes (1 small can or 2 tomatoes)

Add spices: 1 tsp turmeric, 2 tsp coriander, 1 tsp cumin,1 tsp +/- chili, salt

Add in cooked lentils and a can of kidney beans. Add 1-1.5 cups water and Cook down for 15 min

——can do the above the day before——

Add 2-3 T cream, 1 T ghee, 1 tsp garam masala, simmer for 15 or more minutes 

Serve with fresh cilantro on top

Spicy Ginger Granola (Nick Sharma)

 2 cups oats

1/2 cup dried fruit

8 chopped dried figs

2 T sunflower seeds

1/2 cup chopped cashews 

1/2 cup chopped almonds

1 T poppy seeds

1 1/2 tsp fennel seeds (I like to chop them a bit)

2 tsp ground ginger

1/2 tsp salt

1 T apple cider vinegar (or fig balsamic or balsamic)

1/2 cup maple syrup

1/4 cup olive oil

Preheat to 300

Mix dry ingredients and fruits. Whisk together the vinegar, maple syrup, and oil. Mix into the dry.

Let sit 20 minutes

Bake 25-30 minutes, stirring once in the middle. 

Hot Cross Buns (from Elaine)

 Hot Cross Buns

1 cup dried fruit
2 tsp yeast (instant or active)
1 cup milk
5 Tbsp butter
3-4 Tbsp sugar
1 tsp salt
2 eggs
1/4 cup greek yogurt

1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cardamom (freshly ground it possible)
1/4 tsp ground ginger
4-4 1/2 cups bread flour 

 Soak 1 cup dried fruit (currants, or raisins, or fruit bits) in warm water. Set aside

Scald 1 cup milk--bring to a boil then turn off heat, add  5 Tbsp unsalted butter (cold, cut into pieces)
Stir until mostly melted and the milk is just warm 

(If you don't have instant yeast, put 2 tsp active yeast in the warm milk/butter mixture until it gets bubbly)

Add 3-4 Tbsp sugar and 1 tsp salt to the milk/butter. Stir to dissolve

Add 2 eggs and 1/4 cup greek yogurt (the yogurt is optional). Beat until well mixed

 In a separate bowl, combine 2 cups bread flour and the 2 tsp instant yeast if you are using instant. Add 1 tsp cinnamon, 1/2 tsp freshly grated nutmeg, 1/2 tsp ground cardamom (freshly ground it possible), and 1/4 tsp ground ginger. 

(Drain the raisins and leave to drip in a strainer)

Add the egg/butter/milk to the flour mixture, stir vigorously.  Add 2 more cups of flour. Keep mixing until it starts to leave the sides of the bowl. The dough should be a little sticky, but if it is still wet,  add up to 1/2 cup more flour.  If you added the yogurt, you will probably use 4 1/2 cups flour. Start working it in with a spoon and then your hands. You want sticky dough but not wet. (You can use a big cuisinart with a dough blade or a stand mixer for this whole section but I just use my hands and knead it)

 If you have a picky child, remove 1/6 of the dough. Add the dried fruit to the remaining 5/6 of the dough, kneading it in. If the added dried fruit adds too much moisture, just sprinkle a little more flour in as you knead.

Keep kneading both doughs for a few minutes. No need to over-knead. Should still be a little sticky.

Put the fruited dough in a bowl and the plain dough in a different bowl. Cover each. Let sit for 5 minutes

Come back and pull all the edges into the center. Cover again, and do the same thing 5 minutes later. 

Cover and put in fridge overnight

 

EASTER MORNING--remove the dough and let it come to room temp (1-2 hours while you open easter baskets, etc)

Cut the dough into about 15-18 pieces (or if you divided the dough, cut the fruited dough into 12-15 pieces and the plain dough into 2-3). I used a scale and tried to make each bun 85-95 grams. 

Form the buns by flattening a piece, tucking and pinching, till you have a smooth round bun (nestle any runaway fruit back in).

Put on to baking sheet and let rise until almost doubled (about 60 minutes). If it's cool in your house, you can put it in the oven with the oven light on (but don't turn the oven on)

If the buns are rising in the oven, remove them before preheating. 

Preheat oven to 375

Beat an egg yolk with about 1 Tbsp milk or cream. Brush onto top of buns

Bake for 17-20 Minutes. Mine were done after 17. 

As they cool, make your icing (I just eyeball it with a little butter, milk, vanilla, and powdered sugar). You want it to be thick enough to hold its shape as you make the cross on top of the bun. 

Enjoy with scrambled eggs and a fruit salad. 

Baked Apples

 Core four whole apples, careful not to break through the bottom. Mix together brown sugar, nuts, raisins (optional) cinnamon and a little butter in a bowl. Stuff the apples with the mix. Alternatively, you can stuff the apples with the sugar/nut mixture and then just place a pat of butter on top!  

Put the four apples in a baking pan and pour some hot water (maybe 1/2 a cup) on the bottom of the pan. Bake at 350 for 30-45 minutes until the apple is tender. Top with whipped cream.