RECIPES

Articles tagged as spices (view all)

Garam Masala Nuts

01 March, 2018 0 comments Leave a comment

1 egg white, at room temperature 
3 tablespoons sugar 
1-2 teaspoons salt 
1 ½ teaspoons garam masala 
3 cups toasted nuts (we use pecans, walnuts, & pecans) 

Preheat oven to 300 degrees.  Cover a cookie sheet with parchment or a silicone mat. If you use foil, reduce cooking time and watch that the nuts don’t scorch.

Whisk the egg white and one tablespoon hot water until you have a thick froth (almost like foam on a latte). Stir in the sugar & garam masala. Whisk until the mixture is smooth and sugar is partially dissolved.  Toss the nuts with the mixture and then spread the nuts on a cookie sheet. Bake for about 40 minutes.  Stir the nuts occasionally. Note: I tend to like my nuts sweet and spicy, so I would add another tablespoon sugar and a half teaspoon of hot curry.

Roast Chicken with Chipotle Chocolate Rub

03 September, 2017 0 comments Leave a comment

If you're an adventure cook like my brother, you could make a boiled, peeled pig tongue that you then smoke after sprinkling it with our Chipotle Chocolate Rub, but, well, many of us might not be up to that. Alternatively, here's a recipe for easy roast chicken.

1 whole chicken, backbone removed by a butcher or by you (poultry shears or a sharp knife will do the trick)

2-3 tablespoons of Chipotle Chocolate Rub

Sprinkle the bird, inside and out, with Chipotle Chocolate Rub. If possible, let the bird sit, uncovered, in the fridge for an hour or two. Then, if you have a gas grill, turn it on to its lowest setting. If you're using a charcoal grill, set up the grill for indirect cooking. 

Roast the bird for 25 minutes, exposed side down. Then flip it skin side down and roast until the breast measures 150 degrees F and the thigh measures 175 degrees. (Those are the temps the FDA recommends. Some people find that the bird is a little overcooked this way. You do you.)

Muhamarra (better than the last one I posted)

07 August, 2017 0 comments Leave a comment

Some years ago, I posted a recipe for muhamarra that was, well, fine for what it was, but it was too complicated (three kinds of nuts? really?). This one is easy and tastier.

1/2 cup toasted walnuts
1 large garlic clove
2 tablespoons olive oil
2 teaspoons pomegranate molasses (or sherry vinegar)
1 teaspoon harissa
1 roasted red pepper
1 teaspoon lemon juice
1/4 cup sheet or goat feta (or more)
salt and pepper to taste

In a food processor, pulse the walnuts and garlic until they're coarsely ground. If you like your dips chunkier, pulse til the pieces are the size of small peas. Add the rest of the ingredients and pulse til well combined. Taste and add more harissa, feta, or lemon juice, as desired. 

Serve with sliced vegetables, chewy bread, or grilled meats. 

Lentil Soup with Ginger and Spinach

13 February, 2017 0 comments Leave a comment

ghee or oil, 1 tablespoon 
garlic, 1-2 tablespoons minced 
onion, 1 medium, chopped 
celery, ½ cup diced
carrot, ½ cup diced  
garam masala, 1 teaspoon 
sweet curry, 1 teaspoon 
tikka masala, 1 teaspoon
tamarind paste, ¼ teaspoon, mixed into warm water (opt.)
ginger, 1 ½ inches, grated
coconut milk, 8-12 ounces
red lentils, 2 cups
chicken or vegetable stock, or water, 1 quart
spinach, 10-16 ounces
salt to taste

Heat the oil to a shimmer. Sauté the onion on medium heat for 3 minutes. Lower the heat to medium low, add the garlic, and sauté for another minute, then add the carrot, ginger, and celery and cook 3-5 minutes. Add the spices and stir to mix thoroughly for 30 seconds. Add lentils and broth and simmer 20-25 minutes, until lentils are tender. Add more water or broth as needed. Add spinach and cook until tender. Add the coconut milk and bring the soup back up to a lower simmer. Taste, correct salt, and serve.