Jalapeno Lamb Burgers with Radish Raita & Lamb Lettuce Wraps w Sugar Snap Peas – Meals from St. Paul’s Farmers Market

Tags

downtown st. paul farmer's market, farmers market meals ideas, jalapeno lamb burgers, lamb burgers with radish raita, lamb lettuce wraps, local meals st. paul, radish raita

A few months ago, I finished Barbara Kingsolver’s book, Animal, Vegetable, Miracle. I am in the process of writing a review for it but the bottom line is this: it has inspired me to eat more local produce. We have been visiting the St. Paul Farmers Market religiously and incorporating seasonal items into our meals. A few weeks ago, during radish season, I challenged myself to make a meal made out of as many items from the farmer’s market as possible. This resulted in Lamb Lettuce Wraps with Radish Raita and Spicy Lamb Burgers topped with Radish Raita or Cow’s Milk Cheese. Although I did not use local spices or yogurt, pretty much everything else came from the St. Paul Farmers Market. We used ground lamb from Farm on Wheels, eggs from Prairie Pride Farm, and radishes, lettuce, jalapenos, and sugar snap peas from various local vendors. 

The lamb burgers turned out better than expected and we enjoyed them with both the radish raita and the cow’s milk cheese. The red radish itself has a kick to it so if you don’t like spicy food, use less jalapenos. I loved the dominant flavors of cumin and garlic in my burger. Many people like feta with lamb but I chose a milder cheese to highlight the spices I was using in this already flavorful meat. The lettuce wraps were David’s favourite — I admit, I was apprehensive about using the radish raita as a topping for lamb stir-fried with ginger and soy-sauce, but it actually turned out pretty delicious.

Here are the recipes for both dishes and the raita. I hope you will try and enjoy them.

Radish Raita

Ingredients
Red Radishes – 15 small, grated
Yogurt – 1 Cup, whipped
Cilantro – a few sprigs (optional)
Salt & Pepper to taste

Directions
1. Add the grated radishes, cilantro, salt and pepper to the yogurt and refrigerate for 15 mins. Serve with the lettuce wraps and on top of the burgers.

Jalapeno Lamb Burgers

Ingredients
Lamb – 1 lbs, ground
Egg – 1 large, lightly beaten
Onion – 1 medium, chopped
Jalapenos – 2 medium, chopped
Olive Oil – 4 TBSPN
Garlic – Minced, 2 TBSPN
Turmeric – 1/2 TSPN
Cumin – 1 TBSPN
Coriander – 1 TSPN
Red Chilies – 1/4 TSPN
Salt – 1 TSPN
Burger Buns – 4, split
Lettuce – 4 leaves

Directions
1. Mix all ingredients except the oilive oil well with your fingers in a medium sized bowl.
2. Divide the ground lamb into four medium sized portions and make burger patties using your hands.
3. Heat the oilive oil in a frying pan and fry the burgers, about five minutes on each side.
4. Place the lettuce leaves on the bun, followed by the lamb patties. Top with the radish raita or your choice of cheese and serve.

Lamb and Sugar Snap Peas Lettuce Wraps

Ingredients
Lettuce 4 large leaves
Sugar Snap Peas 1/2 cup
Lamb 1/3 lbs, ground
Soy Sauce 5 TBSPN
Ginger Paste 1 TBSPN
Olive Oil 2 TBSPN

Directions
1. Heat the olive oil in a wok and add the lamb and ginger paste. Turn up the heat and stir fry for 5 minutes.
2. Add the sugar snap peas and soy sauce and stir fry for another 5 minutes or until done.
3. Lay out the lettuce leaves on a platter and divide up the ground lamb and sugar snap peas between the four leaves.
4. Top with the radish raita and serve immediately.

Khatti Dal (vegan red lentils cooked with spices and concentrated tamarind pulp)

Tags

khatti dal, khatti masoor dal, masoor dal, tamarind dal

A little while ago, we hosted two Canadian visitors who were in Minnesota as part of the State Department’s International Visitors Leadership Program (IVLP), examining “Modern Muslim Women: A New Reality”. We had a diverse dinner menu with two vegan and one meat entree. Here’s what it looked like:

First Course:

Mixed Greens Salad wih an Olive Oil and Lemon dressing

Main Course:

Khatti Masoor ki Dal (Red Lentils cooked with concentrated Tamarind pulp)

Aloo ki Bhujjiya (Spiced Potatoes cooked with Tomatoes)

Chicken Tikka Masala (recipe can be found here)

An assortment of chutneys, mango butter, and whipped yogurt with olive oil and salt and pepper

Naan and Basmati Rice

Dessert

Tiramisu (from Lund and Byerly’s — courtesy my wonderful parents in law who joined us) and tea

Our guests were simply amazing women and were very gracious. They brought us some lovely presents, including Canadian tea and some beautiful kitchen magnets. We were very grateful to have the opportunity to have them over.

This was the first time I made dal since college. Dal – especially masoor ki dal – always fascinates me. I was not able to take any photos while preparing the dishes – in fact, the photos of the dal and the aloo ki bhujiya that I have were taken two days after the dinner – but I’ll share the recipe for the Khatti Dal today. Both of the recipes were given to me by my sister, Sumera and they have never failed me! Dal and Aloo ki bhujiya were the only vegetarian dishes I would eat as a kid. In the summer, we would cut up fresh mangoes and eat them with dal chawal (lentils and rice) and aloo ki bhujiya. While the tangy taste of tamarind is difficult to pair other dishes with, spicy potatoes seem to do the trick. Generally, dal is incomplete without what is known as ‘Tadka’ or Baghaar’. Tadka consists of frying raw spices and ginger/garlic and green chilies in oil for a few minutes and then adding that to the dal.  I used white cumin, garlic, and green chili for the tadka as my sister suggested and it turned out very well. I made enough food for an army but I will give you the original recipe for the khatti dal that serves 3 to 4 people.

Khatti Dal

Ingredients

For the Dal

Masoor ki Dal (Red Lentils) 1 cup (soak in cold water for 20 minutes)
Salt ½ TSPN
Ginger-Garlic paste – 1 TBSPN
Green Chili – 1 small, cut into pieces
Red Chili Powder ½ TSPN
Tumeric ¼ TSP
Ground Coriander ½ TSPN
Garam Masala ½ TSPN
Onion – medium sized – ½, chopped
Tomato – medium sized – 1
Tamarind pulp (available at any South Asian grocery store) – 4 TBSPN
Oil – 4 TSPN

For the Tadka

Cooking Oil – 4 TBSPN
White Cumin seeds – 2 TSPN
Green Chili – 1
Garlic – 1 TSPN

Directions:

1. In a medium sized saucepan, heat the oil and add the ginger-garlic paste, chopped onion, green chili, and the tomato. Fry for five minutes and then add the salt, red chili powder, turmeric, coriander, and garam masala.

2. Drain the water from the lentils and add them to the saucepan. Mix well, but gently.

3. Add 5 cups of water and increase the heat to high. When the dal comes to a boil, lower the heat to medium-low and cover with a lid.

4. Fifteen to twenty minutes later, the dal should have a thick consistency. At that point, add the tamarind pulp and mix well. Cook for another five minutes.

5. In a frying pan, heat the oil reserved for the tadka. Add the white cumin seeds to it and fry for about ten seconds. Then add the garlic and the green chili and fry for about seven minutes.

6. Pour the tadka over the dal and mix well.

7. Serve hot with rice.

Spicy Chicken in a Caramelized Onion Sauce

Tags

Caramelized Onion Dinner Entree, Pakistani chicken caramelized onions, Pyaaz murgh

During my long break from blogging, I enjoyed a wonderful Christmas with our family and received some lovely presents that are going to be amazing new additions to my kitchen and dining room. A big shout out to Santa(s) for the love!

I have been making a lot of quick, easy meals recently since we are swamped at work but I caught a nasty cold earlier this week and had to take a few days off of work. Yesterday, I made this spicy chicken cooked with caramelized onions. Honestly, what I love most about this dish is the onions – I wouldn’t mind if the chicken wasn’t there. I wish I had added more, and more, and more. My recipe yields about 3 servings (guess what’s for lunch today?) We had it with naan and rice, but I was dreaming of soft, sweet sheermal. Feel free to play around with the dish – you can add other spices, add more yogurt, or add some herbs. I used full fat yogurt because it cooks for a bit. I was a little apprehensive about using caramelized onions and yogurt in the same dish, but it really worked out. The sweetness of the onions pairs incredibly well with the Pakistani spices I used. The soft thigh meat, in the same bite as soft shreds of onions, did wonders to the dish.

Here’s the recipe:

Ingredients
Chicken Thighs – Boneless, 1 lbs, cut in 1 inch cubes
Onions – 2, medium sized, sliced
Full Fat Yogurt – ¾ cup
Garlic – minced, 1 TBSPN
Ginger paste – 1 TSPN
Ground Cumin – 1 ½ TSPN
Ground Coriander – 1 TSPN
Ground Cardamom – ½ TSPN
Garam Masala – 1 TSPN
Red Chili Powder – ½ TSPN (optional)
Olive Oil – ¾ cup
Vegetable oil – 4 TBSPN
Water – 1 cup

Directions

• In a saucepan, heat the olive oil, and add the onions and stir frequently till they are soft, pink and golden. Reduce heat and fry, stirring constantly, until the onions are caramelized. Remove from the saucepan, and lay on absorbent paper towels.
• In the same saucepan, heat the vegetable oil, and add the garlic and ginger – fry for a few seconds, and then add the meat, and spices. Stir frequently, till the meat seems almost done.
• Lower the heat to medium-low. Add the yogurt and mix it in well with the meat. Add 1 cup of water and put the lid on the pan – let it cook for seven minutes.
• Next, add the caramelized onions and stir well. Cook for another three minutes.
• Serve hot with naan, sheermal, or rice.

Spicy Chicken in a Caramelized Onion Sauce

Tags

Caramelized Onion Dinner Entree, Pakistani chicken caramelized onions, Pyaaz murgh

Yesterday, I made this spicy chicken cooked with caramelized onions. My recipe yields about 3 servings (guess what’s for lunch today?) I had it with naan and rice, but I was dreaming of soft, sweet sheermal. Feel free to play around with the dish – you can add other spices, add more yogurt, or add some herbs. I used full fat yogurt because it cooks for a bit. I was a little apprehensive about using caramelized onions and yogurt in the same dish, but it really worked out.

Here’s the recipe:

Ingredients
Chicken Thighs – Boneless, 1 lbs, cut in 1 inch cubes
Onions – 2, medium sized, sliced
Full Fat Yogurt – ¾ cup
Garlic – minced, 1 TBSPN
Ginger paste – 1 TSPN
Ground Cumin – 1 ½ TSPN
Ground Coriander – 1 TSPN
Ground Cardamom – ½ TSPN
Garam Masala – 1 TSPN
Red Chili Powder – ½ TSPN (optional)
Olive Oil – ¾ cup
Vegetable oil – 4 TBSPN
Water – 1 cup

Directions

• In a saucepan, heat the olive oil, and add the onions and stir frequently till they are soft, pink and golden. Reduce heat and fry, stirring constantly, until the onions are caramelized. Remove from the saucepan, and lay on absorbent paper towels.
• In the same saucepan, heat the vegetable oil, and add the garlic and ginger – fry for a few seconds, and then add the meat, and spices. Stir frequently, till the meat seems almost done.
• Lower the heat to medium-low. Add the yogurt and mix it in well with the meat. Add 1 cup of water and put the lid on the pan – let it cook for seven minutes.
• Next, add the caramelized onions and stir well. Cook for another three minutes.
• Serve hot with naan, sheermal, or rice.

A Pakistani Dinner for Three – Chicken Tikka Masala, Kachoomar Salad, Cucumber Mint Raita, & Basmati Rice with Peas

Tags

chicken tikka masala, cucumber mint raita, kachoomar recipe, kachoomar salad, pakistani chicken tikka masala, pakistani salad, raita recipe

One of my favourite things in the world is hosting friends for meals — dinner, mostly, but any meal will follow.  Recently, we had a friend (whose wonderful farm we were invited to) over for dinner and I wanted to make something I could live off of for the rest of the week since I knew I wouldn’t have much time to cook.  I also needed to make something that would be quick, since we were going to a Vikings game (my first!) that afternoon. I have been reading a few entertaining cookbooks recently and I have learned that you don’t need to stress yourself out and cook up a storm for a dinner party (contrary to what I saw growing up in Pakistan) – that putting together a simple menu, with one shining dish, and a few store bought items will actually work if you pair things right – in fact, the more relaxed you – the host or hostess – are, the better the party will be. We had a great dinner and the aftermath wasn’t so bad either. Here’s what ended up on the menu for the night:

Vegetable Samosas
Channa Salad (Garbanzo Beans Salad)
Kachoomar Salad (Pakistani Salad with Onions, Tomatoes, Cucumbers, Lime and Cilantro)
Chicken Tikka Masala (Spicy Roasted Chicken in Creamy Tomato Sauce)
Basmati Rice with Peas
Whole Wheat Naan
Maple Walnut Cake
Cucumber Mint Raita (Whipped yogurt sauce with Cucumber, Mint, and Coriander)
Mango Chutney & Mango Butter

We served the food with some white wine, namely Pouilly Fume. I have been asked what wines go well with Indian/Pakistani food and since there is such a wide tastes and flavors, I think it really depends upon what you are serving. If you have a dish that is heavy on the spices, go with a fruity white wine. I generally avoid red wine with Asian cuisine as it can be too heavy. I am not an expert though so I am probably wrong. 

I made the salad, raita, and marinated the chicken before we left for the game – that way I only had to deal with making the sauce for the Tikka Masala and the rice when we got back. Raita is an excellent way to cut down the spice level of your meal and to enhance the flavours of any curry. Of course, if you like it spicy, you can add green chilies to the raita – it tastes delicious!

Here are the recipes for Kachoomar, Chicken Tikka Masala, and the Raita.

Kachoomar

Ingredients

Tomatoes – 2 large
Cucumber – 1 Large
Onion – 1 Medium
Juice of 1 Lemon
Salt – 1 TSPN
Sugar – 1 TSPN
Coriander – a few sprigs

Directions

• Cut the tomatoes into slices, and then length wise.
• Chop the cucumber into little pieces.
• Dice the onions into small pieces.
• Mix all three in a bowl, add the coriander, salt, and sugar and sprinkle with the lemon juice.
• Mix well and chill for at least 30 mins before serving.

Chicken Tikka Masala

For the Marinade:

Garlic – 1 TBSPN
Ginger – 1 TBSPN
Yogurt – ½ cup whipped
Ground Cumin – 1 ½ TSPN
Ground Coriander – 1 ½ TSPN
Ground Turmeric – 1 ½ TSPN
Salt – 1 TSPN
Black Pepper – 1 TSPN
Cayenne Pepper – 1 TSPN (don’t add if you don’t want it too spicy)
Lemon Juice – 2 TBSPN
Oil – 1 TBSPN

(OR – You can use shaan tikka masala if you find it at a local south asian grocery store — just use that instead of the dry spices)

Ingredients:

Chicken – 5 breast pieces
Onion – One large yellow
Butter – 2 Tablespoon
Garlic – 1 TBS minced
Ginger – 1 TBSPN (in paste form)
Garam Masala – 3 TBSPN
Salt – 1 tspn
Sugar – 2 TSPN
Tomatoes – Diced 6 or 7 (I used two cans!)
Green Chilies – 2 small (optional)
Heavy whipping cream – 1 ½ cup
Yogurt ½ cup (whipped)

Directions:

• Wash the chicken breasts. In a big bowl, mix the ingredients for the marinade and add the chicken breasts. Mix well with your hands and coat the chicken with the marinade. Cover and let it sit in the fridge for at least 2 hours.
•  Heat the oven to 375 degrees. Glaze a baking tray or sheet with the oil and place the chicken breasts on it. Put it in the oven for about 20 to 30 minutes (depending on the thickness of the meat) until the chicken is done. Once the chicken is done, cut it into two inch pieces.
• In a large skillet, melt the butter and add the onions. Fry for 3 minutes and then add the salt, garlic and ginger. Mix and fry for a minute.
• Add the 3 TBSPN of Garam Masala. Stir and fry for a minute.
• Now add the tomatoes and green chilies. Stir well, and fry for 5 minutes.
• Add the sugar and mix well. Stir frequently till the tomatoes seem soft and their juices run (about 5 to 10 minutes).
• Add the pieces of chicken and mix everything well. Cook for about two minutes.
• Now add the cream and the yogurt. Cook until cream thickens (I did 7 to 10 mins). Add cilantro or cumin for garnish and serve warm with rice and/or naan!

Cucumber Mint Raita

Ingredients

Yogurt – 2 cups
Cucumber – 1 long, chopped into small pieces.
Mint – 1 cup
Coriander – 1 cup
Salt – 1 TSPN

Directions

Add all ingredients except the cucumber to a food processor or blender. Pulse until the mint and coriander and infused into the yogurt. Pour into a bowl and add the cucumbers. Mix well and chill before serving.

A Pakistani Dinner Night – Chicken Tikka Masala, Kachoomar Salad, Cucumber Mint Raita, & Basmati Rice with Peas

Tags

chicken tikka masala, cucumber mint raita, kachoomar recipe, kachoomar salad, pakistani chicken tikka masala, pakistani salad, raita recipe

One of my favourite things in the world is hosting friends and family for a meal. Recently, I had company over for dinner and I wanted to make something I could live off of for the rest of the week since I knew I wouldn’t have much time to cook.  I also needed to make something that would be quick, since I was going to a Vikings game (my first!) that afternoon.


We had a great dinner and the aftermath wasn’t so bad either.

Here’s what ended up on the menu for the night:

Vegetable Samosas
Channa Salad (Garbanzo Beans Salad)
Kachoomar Salad (Pakistani Salad with Onions, Tomatoes, Cucumbers, Lime and Cilantro)
Chicken Tikka Masala (Spicy Roasted Chicken in Creamy Tomato Sauce)
Basmati Rice with Peas
Whole Wheat Naan
Maple Walnut Cake
Cucumber Mint Raita (Whipped yogurt sauce with Cucumber, Mint, and Coriander)
Mango Chutney & Mango Butter

I made the salad, raita, and marinated the chicken before I left for the game – that way I only had to deal with making the sauce for the Tikka Masala and the rice when I got back. Raita is an excellent way to cut down the spice level of your meal and to enhance the flavours of any curry. Of course, if you like it spicy, you can add green chilies to the raita – it tastes delicious!

Here are the recipes for Kachoomar, Chicken Tikka Masala, and the Raita.

Kachoomar

Ingredients

Tomatoes – 2 large
Cucumber – 1 Large
Onion – 1 Medium
Juice of 1 Lemon
Salt – 1 TSPN
Sugar – 1 TSPN
Coriander – a few sprigs

Directions

• Cut the tomatoes into slices, and then length wise.
• Chop the cucumber into little pieces.
• Dice the onions into small pieces.
• Mix all three in a bowl, add the coriander, salt, and sugar and sprinkle with the lemon juice.
• Mix well and chill for at least 30 mins before serving.

Chicken Tikka Masala

For the Marinade:

Garlic – 1 TBSPN
Ginger – 1 TBSPN
Yogurt – ½ cup whipped
Ground Cumin – 1 ½ TSPN
Ground Coriander – 1 ½ TSPN
Ground Turmeric – 1 ½ TSPN
Salt – 1 TSPN
Black Pepper – 1 TSPN
Cayenne Pepper – 1 TSPN (don’t add if you don’t want it too spicy)
Lemon Juice – 2 TBSPN
Oil – 1 TBSPN

(OR – You can use shaan tikka masala if you find it at a local south asian grocery store — just use that instead of the dry spices)

Ingredients:

Chicken – 5 breast pieces
Onion – One large yellow
Butter – 2 Tablespoon
Garlic – 1 TBS minced
Ginger – 1 TBSPN (in paste form)
Garam Masala – 3 TBSPN
Salt – 1 tspn
Sugar – 2 TSPN
Tomatoes – Diced 6 or 7 (I used two cans!)
Green Chilies – 2 small (optional)
Heavy whipping cream – 1 ½ cup
Yogurt ½ cup (whipped)

Directions:

• Wash the chicken breasts. In a big bowl, mix the ingredients for the marinade and add the chicken breasts. Mix well with your hands and coat the chicken with the marinade. Cover and let it sit in the fridge for at least 2 hours.
•  Heat the oven to 375 degrees. Glaze a baking tray or sheet with the oil and place the chicken breasts on it. Put it in the oven for about 20 to 30 minutes (depending on the thickness of the meat) until the chicken is done. Once the chicken is done, cut it into two inch pieces.
• In a large skillet, melt the butter and add the onions. Fry for 3 minutes and then add the salt, garlic and ginger. Mix and fry for a minute.
• Add the 3 TBSPN of Garam Masala. Stir and fry for a minute.
• Now add the tomatoes and green chilies. Stir well, and fry for 5 minutes.
• Add the sugar and mix well. Stir frequently till the tomatoes seem soft and their juices run (about 5 to 10 minutes).
• Add the pieces of chicken and mix everything well. Cook for about two minutes.
• Now add the cream and the yogurt. Cook until cream thickens (I did 7 to 10 mins). Add cilantro or cumin for garnish and serve warm with rice and/or naan!

Cucumber Mint Raita

Ingredients

Yogurt – 2 cups
Cucumber – 1 long, chopped into small pieces.
Mint – 1 cup
Coriander – 1 cup
Salt – 1 TSPN

Directions

Add all ingredients except the cucumber to a food processor or blender. Pulse until the mint and coriander and infused into the yogurt. Pour into a bowl and add the cucumbers. Mix well and chill before serving.

An Elaborate Sunday Brunch – Eggs, Parfaits, Cakes, and Mimosas

Tags

Basil Scrambled Eggs, Brunch Menus, Brunch Party Ideas, Brunch Recipes, Scrambled Eggs Smoked Salmon Goat Cheese, Yogurt Parfaits for Brunch

I love breakfast foods but don’t really get the time to have much besides a slice of toast with butter or goat cheese during the week, so weekend brunches are a really big deal to me. 

The Sunday after Thanksgiving, we had our family over for brunch and decided to make it a little fancy. I created a menu and we ended up with too much food, but that worked well because we had leftovers to eat the next day. Here is what we served:

Main Dishes

• Smoked Salmon & Goat Cheese Scrambled Eggs with Fresh Basil
• Creamy Mushroom Brunch Toast
• Greek Yogurt Parfait with Cinnamon Pecan Granola
• Upside Down Pear Cakes with Vanilla Honey and Cardamom Cream

Bread

• Whole Wheat Naan
• Croissants

Drinks

• Mimosas
• Apple & Orange Juice
• Coffee & Tea

On the Side

• Fig Jam
• Strawberry Preserves
• Holiday Jam (my hostess present!)

I got the recipe for the mushroom brunch toast from a cookbook I got at a garage sale last year, called 30 Mins or Less. The recipe for the pear cakes came from my favourite (I look at it a few times a day) food blog, The Roost. The blog is just gorgeous, the photographs are breathtaking, and even though the pear cakes did not look as good, I thought they tasted heavenly – in fact, I had the leftovers at work for the next two days for breakfast.

Without further ado, I present you the recipes from our little brunch party:

Smoked Salmon and Goat Cheese Scrambled Eggs with Fresh Basil
Serves 6 to 8 people

Ingredients
Eggs – 16 large and fresh
Heavy Whipping Cream –  1/2 cup
Butter – 6 TBSPN
Salt – to taste
Crumbled Goat Cheese – 6 oz
Smoked Salmon – 10 oz
Fresh Basil – to taste (we used a whole bunch)

Directions

• In a large bowl, whip the eggs, salt, and cream until the yolks are broken and mixed in with the whites.
• In a large skillet, melt the butter, and keep the heat to medium and add the eggs. Cook until the bottom sets, for about 2 minutes.
• Now add the Goat cheese, and smoked salmon, stirring continuously for about 4 minutes. Turn off the stove.
• Add the fresh basil right in the end and mix the eggs well.

Mushroom Brunch Toast
5 servings
Recipe adapted from 30 Mins or Less Cookbook

Ingredients
Mushrooms 16 oz
Toasted Slices of Bread – 5
Heavy Whipping Cream 3/4 cup
Butter – 2 TBSPN
Lemon Juice – ½ TBSPN
Garlic – minced, ½ TSPN
Fresh Parsley – a few sprigs (optional)
Salt – to taste

Directions

• Melt the butter in a skillet, add the garlic and stir for 30 seconds.
• Add the mushrooms and coat them in the butter. Fry for two minutes, until the mushrooms are soft.
• Pour in the cream and stir well for 5 to 7 minutes, until the cream thickens.
• Add the lemon juice and mix well.
• Turn the stove off and place the mushrooms on each slice of toast, topping it with some fresh parsley.

Greek Yogurt Parfait with Cinnamon Pecan Granola (served in wine glasses)
5 servings

Ingredients
Greek Yogurt – Vanilla Flavored 1 container
Bananas – 3, sliced
Honey –  to taste (at least 1 TBSPN per serving)
Trader Joe’s Cinnamon Pecan Granola – 2 cups
Strawberries – 5

Directions

• In a wine glass, add 1/5^th of the sliced bananas, and pour honey over them.
• Add the vanilla flavoured greek yogurt, and top with a little less than ½ a cup of granola.
• Cut a strawberry through the middle, leaving the pointed tip intact, and use on the rim of the wine glass to make it look pretty!
• Repeat 4 times.

Mimosas
Serves 5 people

Ingredients
Orange Juice – Chilled 1 ¾ cups
Champagne – Chilled 3 ¾ cups

Directions
Mix orange juice and champagne in a large mason jar or any other container and serve in small, slender glasses.

Upside Down Pear Cakes with Vanilla Honey and Cardamom Cream
9 cakes
Recipe taken word for word from Coco of Roost Blog
Her beautiful post is here

Ingredients:
3 cups almond flour
1 tsp baking soda
1/4 tsp salt
1 tsp nutmeg
11/2 tsp cinnamon
1/4 cup ghee, melted (or butter or oil of your choice)
3 eggs
1 cup of fresh apple juice
3 red pears

Directions

• Preheat oven to 350F.
• Mix dry ingredients in a bowl.
• Combine wet ingredients and pour into dry, mixing to incorporate. Set aside.
• Keep sliced pears aside.

Vanilla Honey

Ingredients
1/2 cup honey
1 vanilla bean, seeds scraped and pod discarded

Directions

• Mix the vanilla seeds with the honey until incorporated.
• Pour 1tsp of vanilla honey into 9 wells of a greased muffin pan.
• Place a few slices of pear on top the vanilla honey in each filled well.
• Pour batter over the slice pears, filling each well to the top.
• Bake at 350F for 20 minutes or until the tops are golden brown. Remove from oven and allow to cool slightly.
• Once cooled slightly remove the cakes from the muffin pan and flip so that the pear side is facing up.
• Pour some cardamom cream on a plate. Place a cake on top and drizzle with some leftover vanilla honey. Enjoy!

Cardamom Cream

Ingredients

• Whipped Cream – 2 cups
• 1 TSPN Ground Cardamom
• 3 TBS honey

Directions
Pour the whipped cream into a bowl and mix in honey and cardamom. You can add more or less cardamom and honey to your liking.

An Elaborate Sunday Brunch – Eggs, Parfaits, and Cakes

Tags

Basil Scrambled Eggs, Brunch Menus, Brunch Party Ideas, Brunch Recipes, Scrambled Eggs Smoked Salmon Goat Cheese, Yogurt Parfaits for Brunch

I love breakfast foods but don’t really get the time to have much besides a piece of toast with butter or goat cheese during the week, so weekend brunches are a really big deal to me.

The Sunday after Thanksgiving, I had guests over for brunch and decided to make it a little fancy. I created a menu and we ended up with too much food, but that worked well because I had leftovers to eat the next day. Here is what I served:

Main Dishes

• Smoked Salmon & Goat Cheese Scrambled Eggs with Fresh Basil
• Creamy Mushroom Brunch Toast
• Greek Yogurt Parfait with Cinnamon Pecan Granola
• Upside Down Pear Cakes with Vanilla Honey and Cardamom Cream

Bread

• Whole Wheat Naan
• Croissants

Drinks

• Apple & Orange Juice
• Coffee & Tea

On the Side

• Fig Jam
• Strawberry Preserves
• Holiday Jam (my hostess present!)

I got the recipe for the mushroom brunch toast from a cookbook I got at a garage sale last year, called 30 Mins or Less. The recipe for the pear cakes came from my favourite (I look at it a few times a day) food blog, The Roost. The blog is just gorgeous, the photographs are breathtaking, and even though the pear cakes did not look as good, I thought they tasted heavenly – in fact, I had the leftovers at work for the next two days for breakfast.

Without further ado, I present you the recipes from our little brunch party:

Smoked Salmon and Goat Cheese Scrambled Eggs with Fresh Basil
Serves 6 to 8 people

Ingredients
Eggs – 16 large and fresh
Heavy Whipping Cream –  1/2 cup
Butter – 6 TBSPN
Salt – to taste
Crumbled Goat Cheese – 6 oz
Smoked Salmon – 10 oz
Fresh Basil – to taste (we used a whole bunch)

Directions

• In a large bowl, whip the eggs, salt, and cream until the yolks are broken and mixed in with the whites.
• In a large skillet, melt the butter, and keep the heat to medium and add the eggs. Cook until the bottom sets, for about 2 minutes.
• Now add the Goat cheese, and smoked salmon, stirring continuously for about 4 minutes. Turn off the stove.
• Add the fresh basil right in the end and mix the eggs well.

Mushroom Brunch Toast
5 servings
Recipe adapted from 30 Mins or Less Cookbook

Ingredients
Mushrooms 16 oz
Toasted Slices of Bread – 5
Heavy Whipping Cream 3/4 cup
Butter – 2 TBSPN
Lemon Juice – ½ TBSPN
Garlic – minced, ½ TSPN
Fresh Parsley – a few sprigs (optional)
Salt – to taste

Directions

• Melt the butter in a skillet, add the garlic and stir for 30 seconds.
• Add the mushrooms and coat them in the butter. Fry for two minutes, until the mushrooms are soft.
• Pour in the cream and stir well for 5 to 7 minutes, until the cream thickens.
• Add the lemon juice and mix well.
• Turn the stove off and place the mushrooms on each slice of toast, topping it with some fresh parsley.

Greek Yogurt Parfait with Cinnamon Pecan Granola (served in wine glasses)
5 servings

Ingredients
Greek Yogurt – Vanilla Flavored 1 container
Bananas – 3, sliced
Honey –  to taste (at least 1 TBSPN per serving)
Trader Joe’s Cinnamon Pecan Granola – 2 cups
Strawberries – 5

Directions

• In a wine glass, add 1/5^th of the sliced bananas, and pour honey over them.
• Add the vanilla flavoured greek yogurt, and top with a little less than ½ a cup of granola.
• Cut a strawberry through the middle, leaving the pointed tip intact, and use on the rim of the wine glass to make it look pretty!
• Repeat 4 times.

Upside Down Pear Cakes with Vanilla Honey and Cardamom Cream
9 cakes
Recipe taken word for word from Coco of Roost Blog
Her beautiful post is here

Ingredients:
3 cups almond flour
1 tsp baking soda
1/4 tsp salt
1 tsp nutmeg
11/2 tsp cinnamon
1/4 cup ghee, melted (or butter or oil of your choice)
3 eggs
1 cup of fresh apple juice
3 red pears

Directions

• Preheat oven to 350F.
• Mix dry ingredients in a bowl.
• Combine wet ingredients and pour into dry, mixing to incorporate. Set aside.
• Keep sliced pears aside.

Vanilla Honey

Ingredients
1/2 cup honey
1 vanilla bean, seeds scraped and pod discarded

Directions

• Mix the vanilla seeds with the honey until incorporated.
• Pour 1tsp of vanilla honey into 9 wells of a greased muffin pan.
• Place a few slices of pear on top the vanilla honey in each filled well.
• Pour batter over the slice pears, filling each well to the top.
• Bake at 350F for 20 minutes or until the tops are golden brown. Remove from oven and allow to cool slightly.
• Once cooled slightly remove the cakes from the muffin pan and flip so that the pear side is facing up.
• Pour some cardamom cream on a plate. Place a cake on top and drizzle with some leftover vanilla honey. Enjoy!

Cardamom Cream

Ingredients

• Whipped Cream – 2 cups
• 1 TSPN Ground Cardamom
• 3 TBS honey

Directions
Pour the whipped cream into a bowl and mix in honey and cardamom. You can add more or less cardamom and honey to your liking.

Murgh Qeema Masala – Spicy Ground Chicken

Tags

chicken qeema, qeema masala, spicy ground chicken

Sometimes, out of nowhere, I get this inexplicable craving for something very, very, very spicy. When that happens, I am usually thinking about the hot sauce that comes with the famous chicken and rice bowl at the 53^rd and 6^th Halal food cart in Manhattan. Recently, I had a late night at work and by the time I was ready to leave, I was hungry and desperate for something spicy. Most restaurants were closed by then, so I decided to take the matter into my own hands and made Murgh Qeema, which is basically Ground Chicken. I had my basic spices, yogurt and tomatoes and onions at hand so I decided to just cook the meat in those. That’s what I love about ground meat – it’s super easy to cook, and you can make so much with it. I have had it in spaghetti, on pizza, in a sandwich, mixed with rice… it’s all delicious stuff.

You can adjust the spice level for this dish to your liking and play around with spices. You can also add veggies, such as potatoes, and/or peas etc. The last step with the yogurt, helps make the spice level more bearable. Don’t let the long list of ingredients intimidate you — it’s a super easy dish. I had it with basmati rice, but it also goes well with naan or paratha.

Ingredients:

Ground Chicken – 1 lb.
Onion – 1 Large, Sliced
Tomatoes – 2 Medium, Diced
Green Chilies – Thin & Long, 2
Garlic – Minced, 1 TBSPN
Ginger paste – ½ TBSPN
Ground Coriander Powder– 1 ½ TSPN
Ground Cumin Powder – 1 TPSN
Garam Masala – 1 TSPN
Ground Clove Powder – 1/2 TSPN
Mace – ½ TSPN
Black Pepper – 1 TSPN
Cinnamon – ¼ TSPN
Turmeric – ½ TSPN
Salt – 1 TSPN
Ground Red Chili Pepper – 1 TBSPN (1 TBSPN is very spicy, so if you want medium strength, go for half)
Yogurt – Lightly Whipped – 3 1/3 TBSPN
Cooking Oil – 2 TBSPN
Cilantro – to garnish with

Directions:

• Heat the oil in a frying pan, and add the onions, stir frying them till they are soft, about 5 to 7 minutes.
• Add the garlic and stir fry for another 3 to 5 minutes, till the onions are golden. Next, add the tomatoes, green chilies, and ginger. Mix well.
• Add the spices (coriander, cumin, turmeric, clove, turmeric, mace, black pepper, red chili pepper, cinnamon, salt, garam masala), and stir fry the mixture for about 2 minutes.
• Add the ground chicken, and mix well to incorporate the spices into the meat – stirring frequently for the next 15 minutes.
• Add the yogurt, stir well until the meat absorbs most of the liquid – about 5 to 7 minutes.
• Garnish with Cilantro and serve hot over rice, or with bread.

Murgh Qeema Masala – Spicy Ground Chicken

Tags

chicken qeema, qeema masala, spicy ground chicken

Sometimes, out of nowhere, I get this inexplicable craving for something very, very, very spicy. When that happens, I am usually thinking about the hot sauce that comes with the famous chicken and rice bowl at the 53^rd and 6^th Halal food cart in Manhattan. Recently, I had a late night at work and by the time I was ready to leave, I was hungry and desperate for something spicy. Most restaurants were closed by then, so I decided to take the matter into my own hands and made Murgh Qeema, which is basically Ground Chicken. I had my basic spices, yogurt and tomatoes and onions at hand so I decided to just cook the meat in those. That’s what I love about ground meat – it’s super easy to cook, and you can make so much with it. I have had it in spaghetti, on pizza, in a sandwich, mixed with rice… it’s all delicious stuff.

You can adjust the spice level for this dish to your liking and play around with spices. You can also add veggies, such as potatoes, and/or peas etc. The last step with the yogurt, helps make the spice level more bearable. Don’t let the long list of ingredients intimidate you — it’s a super easy dish. I had it with basmati rice, but it also goes well with naan or paratha.

Ingredients:

Ground Chicken – 1 lb.
Onion – 1 Large, Sliced
Tomatoes – 2 Medium, Diced
Green Chilies – Thin & Long, 2
Garlic – Minced, 1 TBSPN
Ginger paste – ½ TBSPN
Ground Coriander Powder– 1 ½ TSPN
Ground Cumin Powder – 1 TPSN
Garam Masala – 1 TSPN
Ground Clove Powder – 1/2 TSPN
Mace – ½ TSPN
Black Pepper – 1 TSPN
Cinnamon – ¼ TSPN
Turmeric – ½ TSPN
Salt – 1 TSPN
Ground Red Chili Pepper – 1 TBSPN (1 TBSPN is very spicy, so if you want medium strength, go for half)
Yogurt – Lightly Whipped – 3 1/3 TBSPN
Cooking Oil – 2 TBSPN
Cilantro – to garnish with

Directions:

• Heat the oil in a frying pan, and add the onions, stir frying them till they are soft, about 5 to 7 minutes.
• Add the garlic and stir fry for another 3 to 5 minutes, till the onions are golden. Next, add the tomatoes, green chilies, and ginger. Mix well.
• Add the spices (coriander, cumin, turmeric, clove, turmeric, mace, black pepper, red chili pepper, cinnamon, salt, garam masala), and stir fry the mixture for about 2 minutes.
• Add the ground chicken, and mix well to incorporate the spices into the meat – stirring frequently for the next 15 minutes.
• Add the yogurt, stir well until the meat absorbs most of the liquid – about 5 to 7 minutes.
• Garnish with Cilantro and serve hot over rice, or with bread.