Follow the link below for recipe. This recipe makes a center piece for vegetarian thanksgiving. Use sauce from recipe as gravy. http://abc.go.com/shows/the-chew/recipes/whole-roasted-cauliflower-with-poblano-vinaigrette-and-goat-cheese-cream-clinton-Kelly. Serve with nan and/or plain rice.
Peel and cut potatoes into 1 inch chunks. Transfer them to a Dutch oven or a large soup pot. Cover the potatoes with water and add 1 teaspoon of salt. Cover the pot and let potatoes cook until tender, 10 to 12 minutes.
Meanwhile combine milk, heavy cream and 4 tablespoon of butter in a small sauce pan and warm it.
Drain potatoes once they are cooked and transfer them to same pot. On low heat, mash the potatoes with a potato masher or a ricer. Stir in half of milk mixture with mashed potatoes. If mashed potatoes are dry add more milk until potatoes have creamy consistency. Save some milk if you are not going to serve mashed potatoes immediately. Season with remaining salt and pepper.
1 bunch scallions, chopped, green, light green and white part separated
2 garlic cloves, minced
1 jalapeno or serrano chili, minced
2 cups frozen or fresh corn kernels
1 red pepper, finely diced
¾ cup mayonnaise
½ cup crumbled queso fresco or finely shredded parmesan cheese
1 cup or more vegetable stock
1 teaspoon salt or to taste
½ teaspoon black pepper
1 teaspoon sweet paprika
½ cup chopped cilantro, for garnish
Directions
Pre-heat oven to 350 degrees. Spread out corn bread cubes in even layer into two baking pans. Bake corn bread cubes until bread is almost dry, 25 to 30 minutes. Let bread cool down.
In a medium sauté pan, heat oil and 2 tablespoons butter until butter is melted. Add white and light green parts of scallions and sauté it for a minute. Add garlic, green chili, red pepper and corn. Season with ½ teaspoon salt, pepper and paprika. Sauté vegetables for 2-3 minutes to soften them slightly. Let vegetables cool down for 10 minutes.
In a large mixing bowl, combine mayonnaise and vegetable stock. Add corn bread, ¼ cup cheese and vegetables, and stir until bread and vegetables are well coated. Add more stock if mixture looks too dry.
Butter 9 x 13 inch baking dish. Transfer stuffing to buttered baking dish. Sprinkle remaining cheese on top. Bake stuffing for 35 to 45 minutes until top is browned.
Before serving garnish with green part of scallions and cilantro.
Wash and trim Brussels sprouts. In food processor with a slice blade, slice Brussels sprouts.
Heat large cast iron pan on high heat. Transfer Brussels sprouts to pan and sauté them until they are charred in several places, 10 to 12 minutes. Add minced ginger and garlic and sauté for 30 seconds. Let Brussels sprouts cool down for 10 minutes.
In a large mixing bowl, cut orange segments. Squeeze juice from remaining orange. Add maple syrup and season with salt and pepper. Combine juice and orange segments with olive oil.
Add cooled Brussels sprouts and stir with dressing. Transfer to serving bowl and sprinkle pomegranate seeds and cilantro or parsley.
1 teaspoon dhana-jeeru (spice blend of ground cumin and coriander)
1 teaspoon salt or to taste
3 tablespoons cilantro, for garnish
Directions
Wash potatoes and cut them in half.
In a large cast iron pan or non-stick pan, heat oil on a medium-high heat until shimmering, 2-3 minutes. Add cumin seeds once oil is hot and let them sizzle. Add asafetida, shallot, green chili and ginger. Sauté them for 2-3 minutes.
Lower heat to medium. Add turmeric, chili powder and dhana-jeeru. Stir in spices with shallot mixture. Add potatoes, season with salt and stir everything so that potatoes are covered with spices. Cover the pan and let potatoes cook until tender, 7 to 10 minutes, stirring few times.
Once potatoes are cooked, uncover the pan and let potatoes brown and become crispy for 5-7 minutes, stirring occasionally.
Garnish with cilantro and serve warm with any Indian flat bread.
Peel and cut potatoes into 1 inch chunks. Transfer them to a Dutch oven or a large pot. Cover the potatoes with water and add 1 teaspoon of salt. Cover the pot and let potatoes cook until tender, 10 to 12 minutes.
Meanwhile combine milk, heavy cream and 3 tablespoons of butter in a small pot and warm it.
Drain potatoes once they are cooked and transfer them to same pot. On low heat, mash the potatoes with a potato masher or a ricer. Stir in milk mixture and cheese with mashed potatoes. Save some milk if you are not going to serve mashed potatoes immediately. Season with salt and pepper.
Just before serving, melt 2 tablespoons of butter in a small pan. Add cumin seeds and paprika in melted butter, let it toast for 30 seconds and pour over mashed potatoes.
2 inch piece of ginger, peeled and roughly chopped
1 Jalapeno pepper, roughly chopped
2 cloves garlic
2 tablespoons canola oil
1 tablespoon unsalted butter
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon garam masala
1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
2 tablespoons kasoori methi (dry fenugreek leaves), see Note.
1 teaspoon salt or to taste
1 teaspoon sugar or to taste
¼ cup heavy cream
Directions
Combine tomato sauce, pumpkin puree, almond butter, corn starch, shallot, tomato, ginger, jalapeno and garlic in a blender bowl. Blend all the ingredients until smooth sauce. Set it aside.
Heat butter and oil in a medium sauce pan over medium heat. Once butter is melted, add the pumpkin-tomato sauce. Add all the dry spices and stir the sauce. Season with salt and sugar. Cover the pot and let gravy cook for 10-12 minutes, stirring occasionally. If gravy is too thick add some water.
Uncover the pot, stir in heavy cream. Let gravy cook for another 3-4 minutes, stirring constantly until cream is well combined.
Notes
Kasuri methi (dry fenugreek leaves) can be purchased from Indian grocery stores.
1 leek, thinly sliced, white and light green parts
1 large red onion, ½ inch diced
4 plum tomatoes, ½ inch diced
2 cloves garlic, finely minced
1 tablespoon tomato paste
1 tablespoon Spanish paprika
½ teaspoon black pepper
Salt to taste
2 cups basmati rice or short grain rice
¼ teaspoon saffron
4 cups vegetable stock
½ cup frozen peas, thawed
2 tablespoons cilantro, for garnish
Directions
Roasted vegetables: Pre-heat oven to 400 degrees. Combine vegetables for roasting in a large mixing bowl. Toss the vegetables with olive oil, salt and pepper. Transfer to a large baking sheet and arrange vegetables in a single layer. Roast the vegetables for 30 to 35 minutes or until vegetables are slightly brown. Keep them aside.
Tofu Chorizo: Line a baking sheet with aluminum foil and spray with non-stick spray. Combine dry spices and salt in a medium mixing bowl. Crumble tofu on top of spices in tiny pieces. Drizzle oil and vinegar over it. Stir tofu with spices until well coated. Transfer tofu to a baking pan and make a single layer. Bake tofu in the same pre-heated oven until tofu is brown, 25 to 30 minutes. Keep it aside.
In a medium sauce pan warm stock. Add saffron to stock and keep it warm.
In a large cast iron pan or paella pan, heat oil on a medium high heat. Sauté leeks and onions with pinch of salt until translucent, 2 to 3 minutes. Add garlic, tomatoes and sauté them until tomatoes break down, 3 to 4 minutes. Make a space for tomato paste and sauté it for a minute. Stir everything and sauté for a minute.
Add rice, paprika, black pepper and sauté with onions and tomatoes until rice is well coated with oil, 2 minutes. Add warm broth and let rice cook until almost tender, 8 to 10 minutes.
Remove artichokes from roasted vegetables, add rest of the vegetables to rice and stir. Add tofu chorizo and stir rice. Level rice and arrange artichoke and green peas on top. Let rice cook for another 4 to 5 minutes.
Make dressing: Combine all ingredients of dressing in a small mixing bowl except oil. Whisk everything until salt is melted. Slowly drizzle oil while whisking until dressing emulsifies. Set it aside.
Wash and drain Brussel sprouts. Cut them in half and thinly sliced them. Remove core of apple and cut it in matchsticks roughly same size as Brussel sprouts. Combine them in large salad bowl and dress the slaw. You can dress the slaw up to two hours in advance.
Just before serving, spread pomegranate seeds and mint leaves on top.
I tweaked recipe of Chocolate Caramel Crunch Pie from Giada De Laurentis to make it as an eggless pecan pie. I replaced walnuts with pecans, semi-sweet chocolate with dark chocolate and 24 oz. dulce de leche with 8 oz. dulce de leche and 8 oz. salted caramel sauce. For a crust, I used 1 ½ cups of honey nut cheerios cereal instead of graham crackers. I forget to buy graham crackers, the crust with cereal turned out great.
Remove thick stems from cilantro and wash it immersing in water. Transfer into colander and wash it under running water. Let most of water drain from cilantro. Put cilantro into blender or food processor bowl. Add salt, sugar and lemon juice. Cut chilies into 2 to 3 pieces and add it. Peel ginger and cut into couple of pieces and add it. Make into smooth paste. If things do not move add little water. Makes about ¾ cup of chutney. Keep it refrigerated.
You can also add roasted peanut and/or shredded coconut.
3 small pieces (golf ball size) jaggery (Indian raw sugar) or ½ cup packed light brown sugar
1 teaspoon salt
Water as needed
1 tablespoon tamarind pulp
Directions
Put dates, salt and jaggery or sugar in a small microwave safe bowl. Cover with enough water so that dates are immersed in the water. Cover with plastic wrap. Cut a 1 inch slit in the middle to escape steam. Cook for 7 to 8 minutes in the microwave. Remove the plastic wrap and let the mixture cool for 5 minutes. Transfer the cooked dates into blender and add tamarind pulp. If there is little water left in the bowl, add more water to cover dates and blend it into smooth consistency (slightly thinner than ketchup). Taste the chutney and adjust seasoning. Pass the chutney through a fine sieve and serve cold with samosa, fritters, etc. This makes about 1 cup chutney.
You can also add ¼ teaspoon each of chili powder, cumin powder and coriander powder to make it more flavorful.
Recently we visited my husband's cousin in Atlanta. His cousin's wife Dipti made this chutney with a meal, which was really delicious. This is her recipe.
Ingredients
1 14oz. jar of mild or hot Piquante peppers or roasted red peppers, drained
1 tablespoon olive oil
Juice of ½ a lemon
1 teaspoon ground cumin
1 teaspoon paprika or chili powder (optional)
¼ cup crumbled jaggery (Indian raw sugar) or dark brown sugar
1 teaspoon salt or to taste
Directions
Combine all ingredients in a blender jar or food processor bowl. Process everything until smooth paste. Transfer to a serving bowl. This makes about 1½ cup chutney. This can be served with appetizers or a dip. It can last in a refrigerator up to a month.
Heat oil in a small soup pot until shimmering, 2 to 3 minutes. Add cumin seeds and let them sizzle. Add asafetida and turmeric. Add chili and sauté it for 30 to 40 seconds. Add tomatoes and season with salt and sugar. Let tomatoes cook for 1 to 2 minutes. Off heat add cilantro and stir to combine. Can be served as a salsa. Best served with stuffed paratha.
Several years ago I had this chutney when I visited west coast. Ever since then I make this chutney during fall. It goes well with potato pancakes, samosas, fritters and many more.
Ingredients
6 oz. fresh cranberries (1/2 of 12 oz. bag)
1 8 oz. can of mandarin oranges, drained
½ bunch of cilantro
1 jalapeno or serrano chili, roughly chopped
2 inch piece of ginger, peeled and roughly chopped
1 teaspoon salt or to taste
⅓ cup sugar or to taste
Directions
Combine all ingredients in a bowl of blender or food processor. Process it until almost smooth, keeping some texture.
Kathi chutney is served with methi ni bhaji na gota (fenugreek green fritters), fafda (chickpea flour crisps), etc. When you buy gota or fafda from a street vendor or farsan (savory food) shop, you will also get this chutney, especially in Gujarat.
Ingredients
¼ cup chickpea flour
1 tablespoon yogurt
½ cup water
1 tablespoon olive oil
½ teaspoon mustard seeds
Pinch of asafetida
¼ teaspoon turmeric
5 to 6 curry leaves
1 jalapeno or serrano chili, cut lengthwise
1 tablespoon cilantro, finely chopped
Directions
Combine chickpea flour, yogurt and water in a bowl until smooth paste. Heat oil in a small pot until simmering. Add mustard seeds and let them sizzle. Add rest of the ingredients and sauté it for 30 seconds. Add chickpea flour mixture and immediately stir to avoid lumps. Keep stirring until chutney thickens, for 3 to 4 minutes. Consistency of chutney should be like ketchup. Remove from heat and transfer to serving bowl. Serve it warm, if chutney thickens too much loosen with warm water. Garnish with cilantro. Makes about ½ cup.
