Tuesday, March 29, 2011

Garam Masala

Ayako sent me this recipe that she got from an Indian friend. This spice is found in several of the Indian recipes we come across. Enjoy making your own!

Grind all together:

1 teaspoon black pepper
2 teaspoons cumin
1 teaspoon cloves
3/4 cinnamon stick
1 teaspoon cardamon
3 bay leaves

Olivia M's - Whole Wheat Graham Crackers

Cream together well:

1/2 cup butter
2/3 cup brown sugar

Combine dry ingredients:
2 3/4 cup whole wheat flour
1/4 tsp. cinnamon
1/2 tsp. baking powder

Add to creamed mixture with 1/2 cup water and 1/2 tsp. vanilla. Mix well, let stand 30 minutes. Roll out dough on large greased cookie sheet. Cut into cracker rectangles and prick each with a fork. Bake at 350 until browned about 12 minutes.

Homemade Almond Milk

Soak raw almonds overnight. Drain and rinse well.

Measure out 1 cup of the almonds and blend with 3 cups of water.

This is an alternative to dairy and soy "milks".

Tuesday, March 15, 2011

Maple-Glazed Salmon

1 cup Nama Shoyu soy sauce or tamari
1 clove garlic
1 tablespoon fresh ginger
1/2 tablespoon toasted sesame oil
1 cup pure maple syrup
4 fresh salmon fillets, well rinsed


Mix the soy sauce, garlic, ginger, sesame oil, and maple syrup in a blender. Spread the soy mixture over the fish evenly in a baking dish. Marinate the fish in the refrigerator for 1 to 24 hours.

Preheat the oven to 450 degrees Fahrenheit/230 Celcius. Bake the fish for about 18 minutes, or until fish flakes easily with a fork.

NOTE: I made this for my family for dinner tonight. It's nice, but not amazing... Still--we all ate it, including picky Weston, so it can't be SO mediocre...

Nearly Instant Thai Coconut Corn Soup

6 servings, 15 minutes prep/cook time

1 tablespoon light olive oil
3 garlic cloves, minced
4 to 5 scallions, thinly sliced
1 medium red bell pepper, cut into short, narrow strips
Two 14 to 15-oz cans light cocount milk
1 1/2 cups rice milk (can substitute cow's milk)
One 16 oz bag of frozen corn
2 teaspoons curry powder
1/4 teaspoon salt, or to taste
1/2 cup minced fresh cilantro

1. Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Saute over medium-low heat until softened and golden, 2 to 3 minutes.

2. Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions. If using the curry paste, dissolve it in a small amount of water before adding it to the soup.

3. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 3 minutes. Season with salt and remove from the heat.

4. Serve, passing around the cilantro for topping.

NOTE: Vegan and delicious!

Roasted Sweet Potatoes and Wilted Spinach

4 pounds sweet potatoes, peeled and quartered
Freshly ground black pepper
1/2 cup canola oil
2 large red onions, finely chopped
1/4 cup honey
1/2 cup butter
1 bag baby spinach (between 10 ounces and 16 ounces), soaked, well-rinsed and dried

1. Preheat an oven to 350 degrees F.

2. In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.

NOTE: My current personal favorite... Not too sweet but so filling and delicous!

Steamed Cauliflower with Cheddar Mustard Cream Sauce


2 medium heads cauliflower florets, chopped about 1 inch square

For Sauce
1 cup heavy cream
4 oz cheddar cheese, shredded (about 1 cup)
1 tablespoon grainy mustard
pinch cayenne pepper
salt and ground black pepper


For Cauliflower

Fit a large saucepan with a steamer basket. Fill the pan with enough water to reach just below the bottom of the basket. Bring the water to a boil over high heat and add the florets to the basket. Reduce the heat to medium, cover, and steam until the cauliflower is tender but firm, about 7 minutes.

For Sauce

Place the cream in a small saucepan and bring to a bare simmer over medium heat. When the cream is steaming and just starting to boil around the edges of the pan, turn off the heat and add the cheese, mustard, and cayenne. Whisk together until smooth. Season to taste with salt and pepper. Toss the cauliflower gently with the cheese sauce in a serving bowl. Adjust the seasoning and serve immediately.

Note: This is yummy, and tho not low-cal, my kids eat lots of cauliflower when I make it!