Channa Masala

Can you see that on the horizon? Squint a little, sometimes the sun gets in the way. You see it now? Towers of bricks, dried cement, paint fumes and sweating construction workers will be taking up residence in the Creative household. Well not literally taking up residence, but building plans and decisions regarding floor and surface finishes will be featuring strongly in our lives over the next few months.

Read more »

Mujadarra

I have often sung the praises of the rich and flavourful cuisine of the Middle-East and so it should come as no surprise that I bring you yet another recipe from the region, this time from Lebanon. (Maybe I should change the blog's name to The Middle-Eastern Pot?)

Mujadarra is a firm favourite not only in Lebanon, but also among many Jewish communities, where it is referred to as Esau's favourite referencing the famous story of how Esau sold his birthright for a pot of lentils. Mujadarra has also made an appearance in contempary literature, playing a starring role in Ameen Rihani's novel The Book of Khalid.*

I have always been both foodie and self-confessed bookworm and I feel a strange tingle of delight when I stumble across instances of these two areas overlapping. As in the first case where food arguably forms part of one of the most-oft repeated tales of all time. Ditto for Ameen's book featuring the very same dish. 

You can imagine my delight then when I became aware of a blogging event that celebrates this partnership of good food and good books. Starting this month, I will be diving into Garlic & Sapphires by Ruth Reichl in preparation for my very first challenge of This Book Makes Me Cook. The basic premise is that all the participants read a specific foodie novel which will then serve as inspiration for a recipe to blog about. If you are a fellow book & food nerd, I am sure you will need no convincing to dive in with me.

Coming back to the dish that launched a thousand novels (almost), Mujadarra happens to also be perfect for Meat-Free Mondays. Not only that, but it is super versatile to boot, as you can served it both as main or side-dish, hot or cold. Some might say Esau was crazy, but I'm telling you, the man was onto a very good thing when he made that life-changing trade.

*source: Wikipedia

Mujadarra

Adapted from The Confused Homemaker

Serves 4 (as main or 6-8 as side)

2 tbsp olive oil

4 large red (or a mix of red & white) onions, thinly sliced

1/2 tsp minced garlic

2 tbsp cumin seeds, crushed

2 tsp mustard seeds, crushed

1 tbsp curry powder (optional)

1 cup brown lentils

1 cup brown rice

3 1/2 cups water 

1 tsp salt

1/4 tsp ground black pepper 
1/2 tbsp lemon juice 

a handful fresh coriander, chopped 
hummus, to serve (optional, but highly recommended) 

1. Heat half of the oil over medium-high heat in a medium-sized frying pan. Add one onion and fry for a few minutes or until softened.
2. Transfer onion to a pot, adding garlic and spices and fry for a few seconds or until fragrant. Add lentils and rice, stirring to coat with the oil and spices, then add water, salt and pepper and bring to the boil. Reduce heat, cover and allow to simmer for about 30 - 40 minutes or until cooked through. Add lemon juice, stir through, taste and adjust seasoning if necessary.
3. Meanwhile, heat the remainder of the oil in the frying pan yo used previously, then add remainder of onions with a touch of salt and allow to caramelise over low-medium heat. This will take roughly 30 minutes as well.

Spoon rice and lentil mixture into serving bowls, top with caramelised onions, hummus (if using) and fresh coriander. Serve immediately.

Nutritional info (per main dish serving): Calories 248.7, Total fat 8.7 g, Saturated fat 1.1 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 5.9 g, Cholesterol 0.0 mg, Sodium 592.5 mg, Potassium 525.5 mg, Total carbohydrate 36.6 g, Dietary fiber 8.1 g, Sugars 0.2 g, Protein 8.3 g

Good source of: Manganese 56.1 %, Folate 30.5 %, Iron 24.6 %, Phosphorus 20.6 %

Sausage and Red Lentil Soup

I suppose that when you get bogged down by the first sniffles of the season, you know well and truly that winter has arrived. Not that it was a big consolation for me when I had to take not just one, but two days off work last week. And while days off work are great, it's not so great when you are forced to take it easy at home. And made to wrap up snugly in bed. 

Wait, who am I kidding? That sounds like my ideal day. Minus the stuffy nose of course.

With that being said, I've had my fair share of soups over the past few days. There's just something about soup - I am fairly certain even the sickest person perks up a little bit when they get that first whiff of something hot and steamy. No, not McSteamy - although I'm sure that could also cause some perkiness...

One of my favourite things about soup (which I relayed to my imaginary cooking show viewers the other day - what, like you don't pretend sometimes?) is that it's just so versatile. You can throw the most ordinary of ingredients in a pot, allow to simmer for a while in a liquid of your choice and voila, you've got a great (and usually pretty balanced) meal at the end. With very little effort. Bonus points if your soup is a little bit out of the ordinary, a little bit zingy perhaps or even a smidge fiery like this one. 

You can vary the heat to your liking of course, but I do think the bite of chili adds a lovely dimension to this Italian inspired soup. You may notice the inclusion of a rather odd last ingredient - olive jam. I had a semi-finished bottle hanging out in the fridge which just begged to be part of this spicy production. How could I say no?

Sausage and Red Lentil Soup
Serves 4 - 6

2 red bell peppers, seeds removed and quartered
1 cup red lentils
2 tins (410g each) tomatoes
2 1/2 cups water
1 tsp olive oil 
1 tsp minced garlic
400g pork sausage, sliced
1/2 tsp dried oregano
1/4 tsp dried mint
1/2 - 1 tsp dried red chili flakes
1/4 tsp salt, plus more to taste
1 tbsp lemon juice
3 tbsp olive jam (optional)

1. Place bell peppers on an oven tray at 180C to broil. This will take roughly 5 - 10 minutes.
2. Meanwhile, add lentils, tinned tomatoes and water to a large pot. Bring to a boil, then reduce heat and allow to cook, covered for 10 - 15 minutes or until the lentils have softened and broken down.  
3. While the lentils are cooking, heat olive oil in frying pan over high heat. Add garlic and fry for a few seconds, then add the pork sausage.
4. When the pork sausage has browned on all sides, add oregano, mint, chilli flakes, salt, lemon juice and olive jam (if using). Cook for another minute or two to develop the flavours. Set aside.
5. When bell peppers are done, remove them from the oven and puree in a food processor with a little bit of water. Add this to the lentil mixture along with the sausages.
6. Stir to combine everything, taste and adjust seasoning if needed, then cook for another 5 minutes to blend the flavours.

Nutritional info (per serving): Calories 449.7, Total fat 33.3 g, Saturated fat 11.7 g, Polyunsaturated fat 4.4 g, Monounsaturated fat 15.3 g, Cholesterol 77.3 mg, Sodium 1072.2 mg, Potassium 803.9 mg, Total carbohydrate 18.6 g, Dietary fiber 5.6 g, Sugars 4.3 g, Protein 19.9 g

Good source of: Vitamin C 181.4 %, Vitamin A 58.4 %, Thiamin 50.2 %, Selenium 38.2 %, Vitamin B6 32.6 %, Folate 26.0 %, Niacin 26.0 %

Sweet Chili Chicken Livers

Okay. I know. Chicken livers are public enemy numero uno for most people. Sandwiched somewhere between Bush and Bin Laden. But way lower on the list than say, tripe. You know - stomachs, brains, eyeballs and other unmentionables. *Shudder*

Livers though? Definitely *not* the same as tripe. It won't hunt you down and give you nightmares. Nor will it remind you of monsters and other creatures of the undead. Promise.

Instead it will charm your tastebuds with its delectable richness. Make you squeal with delight at it's smooth creaminess. Full-fat cream has nothing on livers, I tell ya. Livers are the foodie world's Mr I'm-Too-Cool-To-Care when it comes to cholesterol. Because actually it is insanely good for you. Have you had a  look at those nutritional stats down below? Scroll down further. Riiiiiiight at the bottom. You see that? Nutritional rockstardom if ever there was such a thing. Cholesterol be damned.

Now that we've set the health nuts at ease, let me tell you about this little number here. It is so ridonkulously easy, cheap and quick to whip up that you will wonder if you've missed something. It'll make you doubt yourself and double check the recipe. Twice. But one bite of the end result and your doubts will fly right out of the window. Money-back guaranteed.

And dare I say: it makes livers seem... almost... sexy?

For these are chicken livers at their absolute mouthwatering best. Quickly seared, then cooked to perfection in a spicy-sweet tomato based sauce, quick 'n easy doesn't get much better than this. Making it the perfect go-to meal to whip up when you've got unexpected guests. And leaving you with enough time to regale them with crazy stories about your old enemy tripe. Or, if all else fails, impress them with your nutritional knowledge regarding livers. Knowledge is sexy you know.

Sweet Chili Chicken Livers
Serves 6 - 8 as starter or 4 as main

1 1/2 tbsp olive oil
1 small onion, finely chopped
2 tsp garlic, minced>
500g chicken livers
2 tins (410g each) peeled, chopped tomatoes
1/4 cup sweet chili sauce
1/4 - 1/2 tsp dried red chili flakes
salt and freshly ground black pepper to taste
garlic chives, chopped (optional)

1. Heat half a tablespoon olive oil in a saucepan over medium-high heat. Add onion and garlic, sauteeing until glazed and see through. Remove and set aside.
2. Add another half a tablespoon of oil, increase heat to high and quickly sear half the chicken livers. Remove and set aside, then repeat with remaining oil and chicken livers.
3. Return onion to the saucepan, along with tomatoes, sweet chili sauce and chili flakes. Bring to a boil, cover and allow to cook over medium-high heat for about 10 minutes or until thickened.
4. Add livers to the sauce, turn heat down, and allow to simmer, partially covered for 5 - 10 minutes or until livers are cooked through to your liking. Garnish with chopped chives and serve with a rustic loaf of bread.  

Nutritional info (per serving): Calories 340.3, Total fat 13.5 g, Saturated fat 3.2 g, Polyunsaturated fat 2.0 g, Monounsaturated fat 5.5 g, Cholesterol 705.0 mg, Sodium 295.8 mg, Potassium 426.8 mg, Total carbohydrate 17.7 g, Dietary fiber 0.3 g, Sugars 5.5 g, Protein 35.2 g

Good source of: Vitamin B12 440.2 %, Vitamin A 359.5 %, Folate 175.8 %, Riboflavin 170.4 %, Selenium 157.9 %, Pantothenic Acid 104.2 %, Iron 89.9 %, Niacin 87.2 %, Phosphorus 56.0 %, Vitamin B6 54.4 %

Chili Con Carne

When I've had a really crappy day, I usually don't feel like cooking. In fact I don't feel like doing anything more than curl up into a little ball and cry my eyes out. Fortunately I've learned through experience that, while crying your heart out is immensely satisfying, you usually only end up with a stuffy head and red eyes to show for all your efforts. Not a great prospect. Releasing my frustrations in the kitchen however has always led to positive results. The chopping, mixing, frying and tasting seems to have a calming influence on me. Especially when paired with a glass of wine and a listening ear in the guise of TheHusband.

So it happened that I was not in the best state of mind when I started cooking this chili. Actually that's putting it mildly. I won't bog you down with the details, but suffice to say, I was not a happy camper. And it might've been due to my fragile emotional state that TheHusband eyed the cacao powder tin I was clutching maniacally next to the simmering meat on the stove with such trepidation.

As I've mentioned on numerous previous occasions, I'm a chocolate addi firm lover of all things chocolate. Especially of the Lindt Fleur de Sel persuasion. I'm also a firm lover of mixing it up. Of pairing the unexpected up. With (usually) delicious results.

So it stands to reason that I wasn't going to be able to resist a savoury dish with cocoa powder as one of it's flavouring agents. And I won't lie, the cheese on top definitely also swayed me. I am a badge-toting member of the #cheesesluts club after all.

I am happy to report though that it turned out swimmingly. That is both my mood and the food. Although I suspect there aren't many things that a comforting bowl of chili con carne won't solve. The cocoa powder lends a depth to the chili that would otherwise be sorely lacking and the spices join together in perfect harmony to create a rich and flavourful meal. And while I can't promise that your sorrows will be a thing of the past, they will definitely be forgotten for a few indulgent moments. Tried-and-tested.

Chili Con Carne
Inspired by Simply Delicious' vegetarian chili

Serves 5 - 6

1 tbsp olive oil
2 tsp minced garlic
1/2 green pepper, chopped
1 red pepper, chopped
500g lean mince (ground beef)
4 tbsp tomato paste
2.5 tsp coriander seeds, finely ground
6 allspice berries, finely ground
1/2 tsp ground cinnamon 
2 tsp smoked paprika*
1 1/4 tsp dried red chili flakes
2 tbsp unsweetened best-quality cocoa powder
4 tsp brown sugar
3.5 tsp salt
1 tin (410g) peeled chopped tomatoes
1 tin (410g) butter beans, drained
1 tin (410g) red kidney beans, drained
1 tin (410g) sweetcorn kernels, drained
grated cheddar, to serve
avocado, to serve (optional)
chopped fresh coriander (cilantro), to serve (optional)
sour cream, to serve (optional)

1. Heat oil in a large saucepan over medium-high heat. Add garlic, sauteing for a few seconds, then add red and green bellpeppers. Saute a further 2 - 3 minutes before adding the ground beef. Cook until browned.
2. Now add some flavour to the meat - tomato paste, coriander, all-spice, cinnamon, smoked paprika, chili flakes, cocoa powder, sugar and salt. Cook, stirring for 2 -3 minutes over high heat, then add tinned tomatoes. Stir through, bring to the boil, then reduce heat and allow to simmer, covered, for approximately 10 minutes.
3. Taste and adjust seasonings if needed, then add the rest of the ingredients: butter beans, kidney beans and sweetcorn kernels. Gently heat through, then serve, topped with cheese, your choice of condiments and warm bread.

If you can get hold of something like cheese & onion bread I would strongly suggest you get it as it tastes phenomenal with this chili.

* If you are unable to find smoked paprika, I would suggest that you substitute with an equal amount of paprika and up the chili flakes to replicate the increased heat from the smoked paprika.

** If you're able to get hold of peppadews, they add a deliciously sweet and tangy edge to the chilli. Just chop finely and serve alongside the rest of the condiments.


Nutritional info (per serving): Calories 460.8 , Total fat 23.1 g, Saturated fat 8.1 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 10.1 g, Cholesterol 68.2 mg, Sodium 2,269.3 mg, Potassium 620.1 mg, Total carbohydrate 40.9 g, Dietary fiber 9.2 g, Sugars 11.6 g, Protein 25.4 g

Good source of: Vitamin C 108.6 %, Vitamin B12 35.5 %, Zinc 25.8 %, Niacin 25.7 %, Selenium 22.9 %, Iron 21.4 %

Green Chili and Chicken Enchiladas

Yes it's that time of the month again friends: time to dust of our aprons, sharpen our knives and get daring. Daring with a capital "D" that is!

Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.

Truth be told the concept of enchiladas wasn't all that daring to me, as I've ventured down that road before. However the real challenge was making your own Mexican style sauce to use in the enchiladas and this was definitely worth the effort. I ended up butchering this challenge (out of necessity) to adapt to what I could procure locally and tomatillos,  unfortunately, was not one of those things. Neither was corn tortillas. Corn tortilla chips I could find by the truckload but a plain tortilla? No dice. 

I bravely attempted to fashion my own corn tortillas using maize flour - I figured, it couldn't be too different from the masa harina normally used to make this. Wrong. Wrong wrong wrong wrong wrong. Don't even attempt this. Unless you want to end up with a mushy, white bowl of flour sludge. Not an appetising thought.

In the end I decided to abandon the stacked enchilada concept as advocated by the sample recipe in favour of the more traditional rolled enchiladas. For which I could use the easily obtainable flour tortillas. The tomatillos was substituted by green (i.e unripe) tomatoes with added lemon juice, as suggested by our resident Daring Kitchen expert, Audax.

And that was it folks. After overcoming these obstacles the recipe came together easily and relatively quickly. I was a bit apprehensive regarding the large (to me) quantity of chillies, but even though chili sauce was fiery on it's own, it was spicy perfection in combination with the chicken and tortillas. Which just proves again - homemade is always superior. Thanks Barbara & Bunnee for an awesome challenge!

Green Chilli and Chicken Enchiladas

Adapted from Fine Cooking (written by Rob Walsh)

Serves 4

8 small green chillies

5 medium green tomatoes, roughly chopped

2 cloves garlic

4 cups chicken broth

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

2 tbsp cornstarch (dissolve in 2 tablespoons water, for thickening)

2 skinless boneless chicken breasts, cooked and shredded

60g yellow pattypan squash (summer squash), coarsely grated

170 g gouda cheese, grated

salt and pepper to taste
3 1/2 large flour tortillas (25cm/2 inch diameter)

fresh coriander (cilantro) for garnish, chopped 

1. Place chillies, tomatoes and garlic on a oven tray. Broil for 10 - 15 minutes or until tomatoes are softened and chillies blackened.
2. Peel skins off chillies, slit open and remove seeds. Add chillies to a blender along with tomatoes and puree.
3. Removed pureed tomato-chili mixture to a saucepan and squeeze the roasted garlic into the sauce. Add oregano, salt, pepper and chicken broth, mix through and bring to a boil. Reduce heat and allow to simmer for 10 minutes.
4. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups (this will take approximately 10 - 15 minutes).
5. Taste, adjusting seasonings if needed. Set aside.
6. Preheat oven to 180C. Mix together the chicken, squash and half of the cheese for the filling, lightly seasoning with salt and pepper to taste.

7. Spoon half of the sauce into the bottom of a rectangular ovenproof dish, large enough to hold all the enchiladas.

8. Cut tortillas in half, then add a large spoonful of filling to each half, and lightly roll up. Tightly pack into the ovenproof dish, atop the sauce.

9. Spoon over the remainder of the sauce and place enchiladas in the oven for 15 minutes. Remove briefly, topping with the remainder of the cheese, then return to the oven for another 5 minutes or until cheese is melted and bubbling. Garnish with chopped coriander (cilantro) and serve while still hot.

Nutritional info (per serving): Calories 506.3 , Total fat 19.5 g, Saturated fat 9.9 g, Polyunsaturated fat 2.0 g, Monounsaturated fat 8.4 g, Cholesterol 90.0 mg, Sodium 2,014.7mg, Potassium 1065.3 mg, Total carbohydrate 49.7 g, Dietary fiber 4.3 g, Sugars 8.5 g, Protein 33.5 g

Good source of: Phosphorus 63.8 %, Vitamin C 62.0 %, Selenium 55.8 %, Calcium 36.8 %, Thiamin 33.5 %, Riboflavin 33.5 %, Vitamin B6 30.3 %, Folate 28.3 %, Iron 25.5 %,

Red Pepper and Kidney BeanTagine

My creative pot (metaphorically speaking) was placed on the back burner the past few days in favour of a relaxing few days away with friends. We wallowed in the hot springs, made liberal use of the waterslides, putt-putt and trampolines and spent our nights braai-ing. If you've ever contemplated a midweek break but was unsure if you should go ahead: wonder no more!

We came back refreshed, energised and steamy from the inside out and was welcomed home with wintry Cape weather - cold, overcast and drizzling.

This type of weather lends itself to such a wide array of comforting foods though, that it's impossible for me not to be at least a little bit glad when waking up to the beating rain. Apart from the culinary possibilities of cold weather, I think few things beat snuggling up under a duvet with your man/a good book/your adorable little kitten. Some form of hot beverage on standby goes without saying of course...

This is strictly speaking not a tagine as it's cooked on the stove top in a plain old saucepan, but tagine sounded a hell of a lot better than stew or hotpot. Besides, I'm allowed some artistic license, right? Whatever the name though, this is one seriously comforting mix of vegetable goodness and smoky heat from the spices used. It is both delightfully light and deliciously filling - the perfect rainy day meal for you and your man. Or cute little kitten...

Red Bean and Red Pepper Tagine

Adapted from food24 (originally sourced from Ideas magazine) 

Serves 6

1 tbsp (15 ml) olive oil

2 medium onions, chopped

3 garlic cloves, crushed

3 red bell peppers, chopped

1 green bell pepper, chopped

1 tsp (5 ml) cumin seeds, finely ground

2 tsp (10 ml) smoky hot paprika

1/2 tsp ground cinnamon

2 tins (410g each) peeled and diced tomatoes

125g baby marrows (zucchini)

salt, to taste 

2 tins (410g each) red kidney beans, drained

1/4 cup fresh coriander (cilantro), chopped

1/4 cup fresh mint, chopped

1. Heat oil in a large pan over medium-high heat. Add onion, garlic and peppers, saute until softened. and add peppers, onion and garlic. 

2. Add cumin, paprika and cinnamon and cook for a few seconds or until fragrant.

3. Add tomatoes and babymarrows, season to taste with salt, cover and cook for 15 minutes over medium-low heat.

4. Add beans and gently reheat until simmering. Sprinkle with coriander and mint and serve with couscous.

Nutritional info (per serving): Calories 200.5 , Total fat 3.3 g, Saturated fat 0.5 g, Polyunsaturated fat 0.7 g, Monounsaturated fat 1.8 g, Cholesterol 0.0 mg, Sodium 633.9 mg, Potassium 908.2 mg, Total carbohydrate 35.7 g, Dietary fiber 12.4 g, Sugars 4.0 g, Protein 10.0 g 

Good source of: Vitamin C 243.0 %, Vitamin A 79.3 %, Manganese 33.8 %, Folate 26.5 %, Iron 22.7 %, Vitamin B6 22.4 %,

Curried Chicken Salad on Spicy Chickpeas

Okay I know, I know. Multiple sections on a salad recipe?? That ain't right. You know what else ain't right?

The fact that it's only Thursday today. Where are you weekend?
Or how about the fact that it's still 10 more days to go until the CTFBC? Yes I'm counting..
Or that our little kitty has now started jumping onto our balcony's ledge?

*shudder* Be still my beating heart.


I'll admit, I also thought it was a bit much when I stumbled upon the recipe over at Epicurious. Four separate phases? You've got to be kidding me right? But you know what, it's really not that bad. Mmmm... I see I haven't convinced you yet, have I? Okay how about this - all the parts are super easy to do and don't take more than a few minutes. Better? Yeah I thought so... 

Do try this recipe though - it really is quite good for a casual weeknight meal.

Curried Chicken Salad on Spicy Chickpeas

Adapted from Epicurious

Serves 4 (generously)

For the curried chicken:

1 onion

1/2 tbsp garlic

1/2 tsp ginger

1 1/2 tsp olive oil

1 tbsp curry powder

1 tsp ground cumin

1 1/2 tsp salt

2 tomatoes, finely chopped

1 cup plain low fat yogurt

2 cups shredded, cooked chicken

1. Saute onion, garlic and ginger in oil until onion starts to soften. 

2. Add curry, cumin, salt and tomatoes. Cook over medium heat until sauce thickens.

3. Stir yogurt in, then add chicken, mixing evenly

4. Cover and set aside to cool to room temperature.

For the spicy chickpeas:

2 cups cooked chickpeas

1 tsp olive oil

1 tsp cumin

1/2 tsp turmeric

1/4 tsp cayenne pepper

1. Heat oil in a frying pan over medium heat. 

2. Add chickpeas and spices, and fry for about 5 minutes or until fragrant

3. Remove from heat and cool to room temperature.

For the cucumber & grape salsa

1 cucumber, chopped (remove seeds)

1 cup green grapes, halved

2 tbsp mint, finely chopped

1/2 tsp salt

1. Mix everything together, then set aside until assembling the salad.

For assembly:

1/4 cup roasted almonds, chopped

1. Spoon salsa into individual serving plates. 

2. Top with a spoonful of chickpeas and a dollop of the chicken salad, then scatter with almonds and serve.

Nutritional info (per serving): Calories 447.2 , Total fat 12.0 g, Saturated fat 2.2 g, Polyunsaturated fat 2.4 g, Monounsaturated fat 6.1 g, Cholesterol 72.1 mg, Sodium 1,294.1 mg, Potassium 1,068.7 mg, Total  carbohydrate 41.1 g, Dietary fiber 8.1 g, Sugars 12.2 g, Protein 39.8 g

Good source of: Niacin 71.6 %, Vitamin B6 69.6 %, Manganese 62.7 %, Phosphorus 51.5 %, Selenium 39.4 %, Vitamin C 33.9 %

Ground Beef Curry (Keema Kari)

Yesterday was an unseasonally cool and drizzly day over here. February in the Western Cape is supposed to be sweat-puddle-inducingly hot, not overcast and dreary. Now, I don't know about you, but I'm definitely not your typical summer bunny, so while everyone was complaining about the weather, I was secretly relishing it. All the more so, because the cooler weather was the perfect excuse to whip up a pot of curry.

This particular curry is one I haven't tried before, and, while it's not glamorous by any means (let's face it, it's mince!), it definitely promises belly-warming goodness. Yes sirree, what it lacks in sophistication, it more than makes up for in taste.

And, as with all curries, this is even better the next day. Like you needed an excuse to whip up a humongous batch right now. Go on, get to it!

Ground Beef Curry (Keema Kari)

Adapted from Chow Times 

Serves 6

1/2 tbsp sunflower oil

1 1/2 onions, finely chopped

1/2 tbsp minced garlic

1 tbsp ground ginger

1 tsp ground turmeric

1/2 tsp ground cinnamon

1 tsp cumin seeds, crushed

1 tsp coriander seeds, crushed

1/2 tsp chilli powder

500g extra lean minced (ground) beef

4 medium firm potatoes, (skin on), cubed

1 x 400g can diced tomatoes

1 cup beef stock

salt and pepper to taste

1 bunch of spinach, washed, stalks removed and shredded

1. Saute onion over medium heat in oil until soft. Add garlic, ginger and spices, fry for 2 - 3 minutes until fragrant.

2. Add beef, and brown over medium to high heat.

3. Add potatoes, tomatoes and beef stock, turn heat down and allow to simmer for 30 - 40 minutes or until potatoes are cooked through.

4. Season to taste with salt and pepper and stir spinach through. Turn heat off and allow to rest for a few minutes for the spinach to wilt into the curry.

Serve warm, with rice or rotis.

Nutritional info (per serving): Calories 355.3, Total fat 17.6 g, Saturated fat 7.0 g, Polyunsaturated fat 0.8 g, Monounsaturated fat 7.6 g, Cholesterol 62.5 mg, Sodium 189.2 mg, Potassium 1016.1 mg, Total carbohydrate 29.9 g, Dietary fiber 4.2 g, Sugars 2.2 g, Protein 19.1 g

Good source of: Vitamin C 55.2 %, Vitamin B6 36.8 %, Vitamin B12 32.5 %, Niacin 29.7 %, Phosphorus 22.6 %

Chicken Satay

Mark this date on the calendar people! For the first time I'm actually posting the Daring Cooks recipe on time! Third time lucky as they say.

Besides marking the calendar though, you should definitely bookmark this recipe.

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day. 
I haven't had satay before (gasp, shock, etc); it was one of those things I'd been meaning to try but never got around to - you know how it goes. Take it from me: if you haven't tried satay before, put everything down, gather the ingredients and get your marinade going right now.That is an order. From the Yum Police!

Okay that was cheesy, but I promise you'll forgive me after you've tasted the peanut-y creamy goodness that is satay sauce. Honestly, I considered drinking this stuff straight, so awesome was it. Now what are you still waiting for?

Chicken Satay

Adapted from 1000 Recipe Cookbook by Martha Day

Serves 4

500g skinless boneless chicken breasts

1/2 medium onion, roughly chopped
1/2 tbsp minced garlic
1/2 tsp ground ginger
2 tbsp lemon juice
1 tbsp soy sauce
1 tsp ground cumin

1 tsp ground coriander
1/2 tsp ground turmeric

2 tbsp vegetable oil

For the peanut sauce:

(this makes roughly double the amount needed)

3/4 cup coconut milk

4 tbsp peanut butter

1 tbsp lemon juice

1 tbsp soy sauce

1 tsp sugar

1/2 tsp ground cumin

1/4 - 1/2 tsp chilli powder

1. For the marinade - puree the onion, garlic, ginger, spices, lemon juice and oil until smooth in a food processor.

2. Cut each chicken breast into 2 or 3 long strips. Add chicken to the marinade and ensure the chicken is evenly coated all over. Cover and leave to marinade in refridgerator for 2 - 12 hours. (I marinated mine in the morning and the chicken was ready for the grill at supper time.)

3. Remove chicken from marinade (but don't scrape the marinade off). Thread each strip onto a skewer and place under the grill for about 15 minutes, turning once to ensure even browning.

4. Meanwhile, make the peanut sauce, by combining everything in a bowl and gently microwaving it to melt the peanut butter and thicken the sauce.

Serve chicken skewers with the peanut sauce to dip. 

Nutritional info (per serving): Calories 312.1, Total fat 17.8 g, Saturated fat 6.0 g, Polyunsaturated fat 3.7 g, Monounsaturated fat 6.8 g, Cholesterol 72.5 mg, Sodium 464.9 mg, Potassium 506.9 mg, Total carbohydrate 6.5 g, Dietary fiber 1.4 g, Sugars 1.6 g, Protein 32.1 g

Good source of: Niacin 77.3 %, Vitamin B6 39.2 %, Selenium 33.3 %, Phosphorus 31.3 %, Manganese 23.0 %

Picadinho de Porco (Minced Pork)

What do you get when you mix exploding eggs, with spicy mince and a fresh salsa? Well in my case, you get a Brazilian dish called Picadinho de Porco, a late supper and a side-scoop of irritation.


 

The exploding eggs? My (very unsuccesful) attempt at cooking eggs in the microwave. At least this time I wasn't splattered with bits of egg all over (and by "all over" I do mean ALL over - hair included). Everything did still wind up smelling like egg though. Which is not really the smell you're going after when you're already past hungry and have to clean up the debris to the soundtrack of the neighbours' whiny kids.

I suspect all of the above might have clouded my judgement of the final dish, as I found it pretty so-so, although TheHusband claimed to really like it. I will give it the benefit of the doubt and encourage you to make it and judge for yourself. And next time I'll stick to boiling eggs on the stove. But I think that pretty much goes without saying.

This is my submission for the Regional Recipe Roundup created & hosted by Darlene from Blazing Hot Wok. The spotlight falls on Brazil this month.

Picadinho de Porco (Minced Pork)

Adapted from The Global Gourmet

Serves 4 - 5

1 tsp vegetable oil

1/2 medium onion, finely diced

2 tomatoes, finely diced
500g lean pork, ground*
120g chorizo, casings removed

2 tbsp lemon juice

1 tsp dried chilli (or to taste)
salt to taste

2 eggs, hard-boiled and sliced
coriander sprigs to garnish

1. Saute onion in oil over medium heat until softened. Add tomatoes and cook over medium heat until most of the liquid has evaporated.

2. Grind/finely chop the chorizo and add to the tomato/onion mixture along with the minced pork. Stir through and cook, covered for 10 minutes. Remove lid and cook for another 10 - 15 minutes or until meat is cooked through.

3. Stir in lemon juice and chilli and season to taste (bear in mind the chorizo is salty already). Cook for a further 5 minutes over low heat.

Serve hot, garnished with egg and coriander and accompanied by rice and a fresh salsa.

* You can do this at home in a food processor if you struggle to get hold of pork mince (or want to avoid the fat content in store bought pork mince)

Nutritional info (per serving): Calories 378.7 , Total fat 20.4 g, Saturated fat 7.0 g, Polyunsaturated fat 2.2 g, Monounsaturated fat 9.1 g, Cholesterol 216.4 mg, Sodium 430.5 mg, Potassium 756.6 mg, Total carbohydrate 4.9 g, Dietary fiber 0.8 g, Sugars 0.2 g, Protein 41.8 g

Good source of: Selenium 95.6 %, Thiamin 83.9 %, Phosphorus 40.5 %, Vitamin B6 39.2 %, Riboflavin 37.0 %, Niacin 35.7 %, Vitamin B12 30.5 %, Zinc 28.8 %

Black Bean Burgers

Back to school, back to reality as they say, right? No that's not really indicative of my mood. I've actually had a really relaxing holiday and as such I feel refreshed and ready for the new year. Who's with me now? The start of a year (and a decade at that) should be full of hope for what's to come and I'm definitely feeling that vibe. 2010 is going to be full of great things.

One of those is good health and as such I (and I suppose about 5 billion other people around the globe) have embarked on a healthy eating and exercising regime. I do eat pretty healthily already I must add, but of course there are always ways to up the ante. Like say, stepping away from the chocolate every once in a while and attempting to turning a blind eye to all the delicious sweet treats tempting me on Tastespotting. Hmmm, maybe I could sue them for the extra poundage I am currently lugging around?

Or maybe I should have one of these Black Bean Burgers instead to satisfy my tastebuds AND be healthy at the same time. Agreed?

Black Bean Burgers

Makes 6 patties 

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp black mustard seeds

1/2 tsp chilli powder (or use more if you prefer things spicier)

1 tsp salt

2 tins (410g each) red kidney beans, drained

1/2 medium onion, finely chopped

1 egg

1/4 cup brown bread (wholewheat) flour

1. Grind the coriander, cumin and black mustard in a pestle and mortar until coarsely ground.

2. Mash the kidney beans with a fork or potato masher, then add onions, egg, flour and spices. Mix to combine everything evenly, then form into patties

3. Place the patties on a greased oventray and freeze for 30 minutes to firm them up.

4. Bake at 180C for 30 minutes until crisp on top. Will still be slightly soft inside, but should be cooked through.

Serve on a fresh bun smeared with a dab of creamcheese (or leftover labneh if you like), slices of cucumber, gherkins and a drizzle of sweet chilli sauce.

Nutritional info (per patty): Calories 139.2, Total fat 1.8 g, Saturated fat 0.4 g, Polyunsaturated fat 0.4 g, Monounsaturated fat 0.6 g, Cholesterol 46 mg, Sodium 800.6 mg, Potassium 343.7 mg, Total carbohydrate 23.3 g, Dietary fiber 8.4 g, Sugars 0.0 g, Protein 8.4 g

Good source of: Folate 16.6 %, Manganese 16.4 %, Phosphorus 13.7 %

Tandoori Chicken Kebabs

I feel like a naughty child today. I signed up for my first ever Daring Cooks challenge and what did I go and do? Miss the deadline! I somehow got the dates mixed up or something.  I intended to make it on Saturday (but then never got round to it - we went shopping instead!), but for some reason didn't realise that the reason I had it earmarked for Saturday was because the due date was Saturday. Oy vey.



I do still intend on making it, just obviously rather late. And while everyone already knows that the November challenge was homemade sushi, what I can say about my particular version is that I got a little bit creative with the interpretation thereof. Yes, I went all fusion on yo asses! But you'll have to tune in for my next post where I'll reveal all about that. Yes, yes, I know, the suspense is killing you softly. ;-)

Back to the current post however, which has absolutely nothing to do with the Daring Cooks challenge, but everything to do with lip-smackingly good chicken. Yes, it's tandoori chicken. Something I'd been wanting to try my hand at for some time now. 'Cause you know it's just one of those classic must-make Indian dishes. Like butter chicken. Or Rogan Josh. See? A bit of shameless self-promoting never hurt anyone... 

Back to the tandoori though - it was exactly the way I wanted it to be. Succulently spicy chicken threaded onto a kebab and served with some raita on the side - it's hard to imagine a more casually delicious supper. 

Tandoori Chicken Kebabs

Spice mix adapted from Chicken Farmers of Canada

Serves 4

600g chicken breast fillets
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cardamom pods
1/4 tsp whole cloves
1 bayleaf
1 tsp salt
1 tsp chilli powder (or use 1 or 2 fresh chillies, finely chopped)
2 tsp paprika
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp minced garlic
2 tbsp lemon juice
1/4 cup plain lowfat yoghurt

1. Cut chicken into bitesize chunks and set aside.
2. Finely grind the cumin, coriander, cardamom, cloves & bayleaf in a pestle & mortar (or cheat like I do and use a coffee bean grinder - works like a charm). The bayleaf won't grind to a powder, that's okay. Mix with the rest of the spices, lemon juice and yoghurt.
3. Work the marinade into the chicken using your hands, ensuring all pieces are fully coated. Cover with clingfilm and allow to marinade for 30 - 40 minutes in the fridge.
4. Thread the chicken pieces onto kebab skewers and grill in the oven at 200C until done. Be careful to not overcook them, they will still be tasty, but a little bit too dry. I found 15 minutes did the trick.

Serve with tomato wedges and a cucumber raita.

Nutritional info (per serving): Calories 163.9 , Total fat 2.0 g, Saturated fat 0.2 g, Polyunsaturated fat 0.1 g, Monounsaturated fat 0.2 g, Cholesterol 69.4 mg, Sodium 1005.7 mg, Potassium 85.2 mg, Total carbohydrate 4.9 g, Dietary fiber 1.6 g, Sugars 1.3 g, Protein 30.0 g

Spicy Spinach & Corn Enchiladas

Guess who's finally participating in Meat-free Mondays again? Okay, that wasn't a very difficult guess. Okay, how about this one: guess who likes Mexican food?

Again, maybe not the most difficult one to guess. Okay you got me, I don't have much to say about this, except that it was pretty damn tasty and the spinach sauce on top (if I do have to say so myself) turned out to be an inspired choice. 



The reason why I don't have much to say isn't because this dish is blah (FYI - it.is.not.blah.), but rather because I just have a lot of other stuff on my mind at the moment. Such as my super-cool new computer at work. Super-fast, NOT crashing every 5 minutes (like my previous computer) and wrapped up in a sleek black package. And did I mention that I'm now using Windows 7?

No wait, come back!!! I promise I won't be a weirdo, geek, computerN3RD. Okay I can't promise that. You'll have to put up with any future nerdiness that creeps into my posts. 

<< Mwuhahahahahaha!>>

Seriously though, I'll cut the geek quotient of this post by just summarising with - Windows 7 is awesome. Try it, and let me know what you think. Oh, and make some enchiladas to go with your new snazzy computer. The two make a winning combo!

Spicy Spinach & Corn Enchiladas

Makes 7 enchiladas

1 bunch spinach, stems removed
1/2 cup low-fat plain yogurt
salt & pepper to taste
1 tsp olive oil
1/2 medium onion
1 tsp minced garlic
1 teaspoon cajun spice
2 cups cooked sugar beans (or use red kidney beans)
2 corn on the cob, cob part removed
7 whole-wheat tortillas
1 tin (400g) mexican salsa
1 1/2 cups grated cheddar

1. Cook spinach in a little bit of water until just wilted. Remove from heat, drain and puree to a pulp in a food processor. Add yoghurt, salt and pepper to taste, stir through and set aside.
2. Meanwhile, heat olive oil in a frying pan over medium heat, add onion and garlic and saute for a few minutes until soft. Add cajun spice and corn, fry another 3 or so minutes, then stir through the beans. Add salt and pepper to taste, then set aside.
3. Now get your tortillas ready and spoon some of the corn/bean mixture onto each one. Top with mexican salsa and a little bit of grated cheese (will use about 1 1/4 cups here) and roll into long sausages.
4. Transfer the rolls to a casserole dish. Spoon the spinach sauce on top and top with the remaining 1/4 cup of cheese.
5. Bake at 180C for about 20 - 30 minutes, until golden brown with cheese melted & bubbling on top.

Nutritional info (per serving): Calories 284.6 , Total fat 13.4 g, Saturated fat 4.7 g, Polyunsaturated fat 0.4 g, Monounsaturated fat 0.7 g, Cholesterol 26.8 mg, Sodium 493.2 mg, Potassium 634.4 mg, Total carbohydrate 29.0 g, Dietary fiber 6.8 g, Sugars3.0  g, Protein 17.3 g

Good source of: Vitamin A 98.1 %, Folate 37.2 %, Manganese 34.7 %, Vitamin C 32.4 %, Calcium 28.0 %

Ropa Vieja (Shredded Beef)

Mojito's, sunshine and sexy latin dancing. At least, that's what I think about when I hear the word "Cuban". Havana nights and such. It makes me want to shake my hair and shimmy my hips. Put on some music and I'll be there, cha-cha-ing away.




Ropa Vieja is just a fancy name for Shredded Beef, one of Cuba's most well known national dishes. Which is just another way of saying it won first prize in the Taste Idols. I'd heard of the dish before (what did we do before the Internet?), but honestly it never really sounded very glamorous to me. Stewed beef? Yaaaaaaaaawn. Moving on. But I was determined to give this a go, as surely there was a reason that this was the go-to Cuban dish for people all over.

And you know what? This fits right in there with those sultry latin dancers. Spicy? Check. Full of complex twists & turns? You got that right. Leaves you panting for more? Well... I don't think you'll wonder about that after you've tasted it - you'll be too busy licking your plate clean and fighting off your dining companions for seconds.

I'm submitting this to the Regional Recipe Round-up for November (Cuba), created by Darlene from Blazing Hot Wok and hosted by her this month as well.

Ropa Vieja (Shredded Beef)

Adapted from Island Flave

Serves 7 - 8

1 tsp olive oil

1 tbsp minced garlic

2 medium onions, finely diced

1.4 kg flank steak

1 tsp salt

1 large green pepper, seeded and cut into large chunks

4 medium tomatoes, roughly chopped

3/4 cup dry white wine

200g green olives

1 tsp paprika

1/2 tsp chilli powder

1. Heat oil in a medium-sized frying pan. Add onions and garlic, saute for about 3 - 5 minutes over medium heat until soft. Remove and set aside. Meanwhile, brown meat on both sides over high heat.

2. Layer half of the onions with the meat in a slowcooker (crockpot). Season with salt, add 3/4 cup water and cook on highest setting for approx 2 - 2 1/2 hours until meat is fully cooked and softened.

3. Remove meat from slowcooker, trim the fat off (toss or reserve for another use), shred the meat and set aside. Meanwhile, pour of the liquid remaining in the slowcooker, reserving the onions. Transfer meat back to slowcooker.

4. Blitz all the reserved onions together with the greenpepper to a puree in a food processor. Spoon over the meat. Repeat with tomatoes, adding them to the slowcooker as well.

5. Add olives, wine, paprika and chilli powder to the slowcooker, mix everything together to ensure an even distribution, then cook for a further 6 hours (or overnight) on lowest setting in slowcooker.

6. Taste, adjusting seasonings if necessary, then serve over rice and beans. Oh, and don't forget the cha-cha beats...

Nutritional info (per serving): Calories 382.4 , Total fat 19.0 g, Saturated fat 6.7 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 9.1 g, Cholesterol 93.3 mg, Sodium 871.8 mg, Potassium 970.4 mg, Total carbohydrate 9.0 g, Dietary fiber 2.5 g, Sugars 0.2 g, Protein 39.5 g

Good source of: Vitamin B12 94.9 %, Vitamin C 91.0 %, Selenium 49.9 %, Vitamin B6 48.7 %, Niacin 48.2 %, Zinc 46.2 %, Phosphorus 40.7 %

Butter Chicken

It's 2 am, I can't sleep, so what's a girl to do? Blog it would seem.You'd think I would be tired after all the garage cleaning and flat organising I did the past two days. Who knew housework would be such a great workout? Time to rethink that gym membership methinks...

Anywhoo, on to the food. Seeing as I was at home I thought this would be the perfect opportunity to try out butter chicken accompanied by home-made naan (stay tuned for that in the next post, but let me just say it was freakin' amazing!). You see I needed time for the chicken to marinade for an hour. Time I normally do not have on a weeknight. Yes, technically you could apply the marinade in the morning to be ready for cooking straight after work, but the not-so-organised girl inside me knew that wouldn't be happening. To the organised people out there - this is actually the perfect weeknight meal if you've already done the marinating legwork. After that the dish comes together in about 30 minutes.

Butter chicken is one of the most popular Indian curries around and a fixture on many a restaurant and takeout menu. This particular version is super flavourful and dare I say better than our local Indian restaurant's version. The chicken comes out meltingly soft (must be the marinade?) and the sauce is so good you almost want to pour it into a cup to drink. Oh go ahead, I won't judge...

Butter Chicken

Adapted from Some More Please! 

Serves 4

Marinade:

2 tsp minced garlic

1 tsp ground ginger

1 tbsp lemon juice

1 tbsp mild curry powder

2 tsp paprika

1 tbsp oil

500g skinless boneless chicken breast fillets, cubed

1 tsp oil

1 tbsp butter*

1/2 medium onion, chopped very finely

1 tsp minced garlic

1 tsp ground ginger

1 1/2 tsp salt

1 tbsp sugar

3 tbsp tomato paste

1 cup water

1/2 cup low-fat cream

1. Mix marinade ingredients together to form a paste, rub into chicken, cover and refrigerate for an hour to let the flavours soak in.

2. Heat oil and butter in a large saucepan. Add chicken and brown over high heat. Remove chicken and set aside.

3. Add the onions to the same pan and fry over medium heat for 3 - 5 minutes until soft. Add garlic, ginger, salt, sugar and tomato paste and cook for another minute, then add water. Increase heat until sauce starts to boil, then decrease heat and simmer, covered for 10 minutes. Sauce should start to thicken.

4. Add cream and chicken, cover again and simmer for another 10 - 15 minutes until chicken is cooked through. Serve with naan or steamed basmati rice.

* I didn't have ghee, so used butter instead. If you have ghee, by all means use it. But I figured, hey, it's called butter chicken, so I'm sure a little butter won't hurt. Right?

Nutritional info (per serving): Calories 247.5, Total fat 11.9 g, Saturated fat 4.4 g, Polyunsaturated fat 1.7 g, Monounsaturated fat 4.5 g, Cholesterol 76.1 mg, Sodium 1240.8 mg, Potassium 263.5 mg, Total carbohydrate 10.1 g, Dietary fiber 1.9 g, Sugars 1.8 g, Protein 26.1 g

Good source of: Manganese 20.7 %

Beef Rogan Josh

Rogan Josh seems to strike fear in the hearts of non-curry afficionados. It's flavourful yes, but it's quite hot. According to Wikipedia Rogan means oil, while Josh refers to heat or passion. So I think it's fair to say that this is as passionate as they come!



It's traditionally made with lamb, but the lamb on offer at the grocery store this week looked pretty dismal, so I chose beef. Still prefer lamb if I have to be honest, but I think the beef makes a nice change. Be warned though, this is not a quick weeknight meal as it requires lengthy simmering for the flavours to blend and the meat to become meltingly soft. But as they say, good things come to those who wait.

Beef Rogan Josh

Adapted from Route 79

Serves 4 - 5

2 tbsp olive oil

2 medium onions, finely chopped

1 tsp minced garlic

1/2 tsp ground ginger

3 tsp garam masala

1 tsp chilli powder

2 tsp ground cumin

2 tsp ground coriander

2 tsp salt

1 tsp turmeric

650g lean beef, cubed

1 tin (400g) chopped tomatoes

1 cup plain low-fat yoghurt

1.  Heat 1 tbsp olive oil over medium-high heat in a large saucepan. Add the onions and cook for about 5 minutes, stirring regularly.

2. Add garlic, ginger and spices to the onions and cook for another 3 - 4 minutes, until onions are soft.

3. Add the rest of the oil, then add the meat, browning it on all sides.

4. When the meat has browned, add the tomatoes, bring to boiling point, then reduce heat and let simmer for 20 minutes, covered.

5. Stir in the yoghurt and simmer another 20 minutes, uncovered for sauce to thicken.

6. Serve with basmati rice or rotis.

Nutritional info (per serving): Calories 309.8, Total fat 12.9 g, Saturated fat 3.4 g, Polyunsaturated fat 0.9 g, Monounsaturated fat 6.9 g, Cholesterol 85.6 mg, Sodium 1268.3 mg, Potassium 933.7 mg, Total carbohydrate 10.8 g, Dietary fiber 1.8 g, Sugars 6.2 g, Protein 37.1 g

Good source of:  Vitamin B12 73.5 %, Selenium 46.4 %, Vitamin B6 45.9 %, Phosphorus 42.7 %, Niacin 35.9 %, Zinc 32.6 %, Riboflavin 26.3 %, Iron 25.4 %, Vitamin C 20.4 %,