Crostini with Ricotta Cheese and Tangerine Marmalade

INGREDIENTS

• For the tangerine marmalade:
• 4 tangerines
• 1 cup (8 fl. oz./250 ml) water
• 1 cup (8 oz./250 g) sugar
• 24 baguette slices, cut 1/4 inch (6 mm) thick on the bias
• 3 Tbs. olive oil
• Kosher salt, to taste
• 1/2 cup (4 oz./125 g) ricotta cheese
• 1 Tbs. thinly sliced fresh mint

Prep Time:

30 minutes

Cook Time:

30 minutes

Serves:

8

When tangerines reach their seasonal peak in winter, whip up a batch of marmalade. It makes a refreshing addition to this simple starter of crostini topped with ricotta cheese. The marmalade can be prepared in advance; let it cool, then transfer to a jar, cover and refrigerate for up to 1 week. This recipe is easily doubled to serve a larger crowd.

Recipe courtesy of Williams-Sonoma

Posted: March 7, 2014
by FoodChannel EditorTagline:

“The primary requisite for writing well about food is a good appetite.” --A. J. Liebling

PREPARATION

1. Preheat an oven to 350°F
2. Quarter each tangerine and remove the peel from the flesh. Using a sharp thin knife, remove the white pith from the peel; discard the pith. Slice the peel lengthwise as thinly as possible. You should have about 3/4 cup peel.
3. Using your fingers, separate the pulp from the membrane and place the pulp in a measuring cup; discard the membrane. You should have about 1 1/3 cups pulp.
4. In a saucepan over medium-high heat, combine the peel, pulp, water and sugar and bring to a boil, stirring constantly. Boil, stirring occasionally, until the marmalade begins to thicken, 18 to 20 minutes. Transfer to a heatproof bowl and let cool. The recipe makes about 1 cup (10 oz./315 g) marmalade; you will need 1/3 cup (3 1/2 oz./105 g) for this recipe. Refrigerate the rest for up to 1 week.
5. Line a baking sheet with parchment paper.
6. Brush the baguette slices on both sides with the olive oil and season lightly with salt. Place on the prepared baking sheet. Bake, turning once halfway through, until the bread is golden brown and toasted, about 10 minutes. Let cool for 10 minutes.
7. Spread 1 tsp. ricotta cheese on each crostini and top with a scant 1 tsp. marmalade, then garnish with a small pinch of mint.

via:http://www.foodchannel.com/recipes/recipe/crostini-ricotta-cheese-and-tangerine-marmalade/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+foodchannel%2Frecipes+%28FoodChannel+Recipes%29

Green Pxali (Spinach and Walnut Dip)

NGREDIENTS

• 3 cups walnuts
• 1 pound spinach leaves (available in supermarkets, bagged and ready to use)
• 2 cloves garlic, peeled and minced
• 1/3 cup water, plus more if needed
• 2 tablespoons red wine or white wine vinegar
• 1 teaspoon ground coriander
• 1/2 teaspoon ground fenugreek*
• 1/2 - 1 teaspoon chili flakes or red pepper flakes (the more use, the spicier the dip will be)
• 1/2 cup chopped fresh cilantro (coriander)
• 1/2 cup chopped flat-leaf parsley
• salt to taste
• pomegranate seeds, for garnish
• flat-leaf parsley sprigs, for garnish
• Crisp flat bread or crackers, or a rustic country-style bread, thinly sliced, for serving

Prep Time:

20 minutes

Cook Time:

5 minutes

Serves:

8

Pxali is a general term used to describe this dish, which can be made from a variety of vegetables but is always bound by a rich walnut paste. Pxali can be red from the use of beet leaves, green if spinach is used, or white if young cabbage leaves are chosen. Pxali can be made from virtually any vegetable, but spinach is used in this recipe, as it is traditional. Pxali should resemble a thick mass, which can be used as a side dish at dinner or a main dish for lunch served with lavash or other bread.

Makes about 3 1/2 cups dip.

Recipe Courtesy of Chef Boris Portnoy for the California Walnut Board.

Nutrition information per serving:  300 calories, 9g protein, 9g carbohydrate, 5g fiber, 29g total fat, 2.5g saturated fat, 4g monounsaturated fat, 21g polyunsaturated fat, 0mg cholesterol, 50mg sodium

Foodie Byte: This dip is best made a day ahead, as the spices work their magic and the flavors develop even more fully. *Ground mustard seed can be substituted. Fenugreek can be found in ethnic markets.

Posted: March 8, 2014
by FoodChannel EditorTagline:

“The primary requisite for writing well about food is a good appetite.” --A. J. Liebling

TAGS: california walnut board, chili flakes, cilantro, coriander, crackers, fenugreek, flat bread, flat leaf parsley sprigs, garlic, parsley, pomegranate seeds, red pepper flakes, red wine vinegar, rustic country style brea, spinach, walnuts, white wine vinegar

PREPARATION

1. In a food processor, chop the walnuts finely until they are the consistency of coarse breadcrumbs. Transfer the walnuts to a large bowl.
2. Put the spinach in a large pot, cover tightly and cook over moderate heat, stirring once or twice, until the leaves are wilted. (Alternately, microwave the spinach in a covered bowl until wilted.) Rinse the spinach with cold water, to cool it and stop the cooking. A handful at a time, squeeze the moisture out of the spinach.
3. Chop the spinach finely in the food processor as well, and add to the walnuts. Stir in the garlic and water. Add the vinegar, coriander, fenugreek, chili flakes, cilantro and parsley to the mixture and blend thoroughly. Season with salt to taste. If it seems too thick add more water, 1 tablespoon at a time, to achieve a dip-like consistency. Transfer to a serving dish and garnish with pomegranate seeds and parsley. Serve with flat bread or crackers, or with a thinly sliced rustic loaf.

via:http://www.foodchannel.com/recipes/recipe/green-pxali-spinach-and-walnut-dip/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+foodchannel%2Frecipes+%28FoodChannel+Recipes%29

Kharcho (Chicken and Walnut Soup)

NGREDIENTS

• 2 pounds, skinless, boneless chicken thighs (6 – 8 thighs, depending on size)
• 2 quarts chicken stock*
• 5 pitted prunes (dried plums)
• 1/2 cup tomato paste
• 1 cup long grain rice
• 3 large or 4 small- to medium-sized red onions, finely chopped
• 2 bunches fresh cilantro (coriander), finely chopped (about 1 cup)
• 2 bunches fresh parsley, finely chopped (about 2 cups)
• 3 - 4 garlic cloves, peeled
• Salt
• 1 fresh green chili pepper (such as a Serrano or jalapeno)
• 1 fresh red chili pepper (such as a Fresno pepper), or another green pepper
• 1 cup finely chopped walnuts
• 2 tablespoons ground coriander
• 2 tablespoons chopped fresh mint, or 1 tablespoon dried mint
• 1 tablespoons ground fenugreek**
• 2 bay leaves
• Black pepper to taste

Prep Time:

30 minutes

Cook Time:

55 minutes

Serves:

8

This soup is famous all over Russia even though its origin is Georgian. The consistency of the soup resembles a thick stew and should be spicy and acidic, with most of the acid coming from tomato paste and plums. A special component of this dish is the liberal use of walnuts, which act much like dairy to round out the acid flavor of the stew and create a richer and silkier texture.

Recipe Courtesy of Chef Boris Portnoy for the California Walnut Board.

Nutrition information per serving:  460 calories, 33g protein, 40g carbohydrate, 4g fiber, 19g total fat, 3.5g saturated fat, 5g monounsaturated fat, 9g polyunsaturated fat, 120mg cholesterol, 490mg sodium

Foodie Byte: *Note: If using canned stock, which tends to be salty, dilute it with an equal amount of water. **Ground mustard seed can be substituted. Fenugreek can be found in ethnic markets. Makes about 4 1/2 quarts soup

Posted: March 8, 2014
by FoodChannel EditorTagline:

“The primary requisite for writing well about food is a good appetite.” --A. J. Liebling

TAGS: bay leaves, black pepper, california walnut board, chicken stock, chicken thighs, cilantro, fresh mint, garlic, green chili peppers, ground coriander, ground fenugreek, long grain rice, parsley, prunes, red chili peppers, red onions, tomato paste, walnuts

PREPARATION

1. Cut chicken thighs into 1 inch pieces and put into a large pot of at least 6-quart capacity. Add the chicken stock, prunes and tomato paste. Bring just to a boil, then reduce the heat and simmer for 30 minutes.
2. Add the rice, red onion, half of the chopped cilantro and half of the chopped parsley, and simmer for 15 minutes longer.
3. Meanwhile, sprinkle the garlic cloves with a pinch of salt and chop them finely. Halve the peppers, removing the seeds, and chop the peppers finely as well. In a bowl combine the garlic and peppers with the walnuts, and add the remaining chopped parsley and cilantro. Add about 1 cup of the hot soup broth to the chopped mixture and stir to combine. Stir the chopped mixture back into the simmering soup and add the coriander, mint, fenugreek and bay leaves. Simmer the soup for 10 minutes longer, then season with salt and pepper to taste.

via:http://www.foodchannel.com/recipes/recipe/kharcho-chicken-and-walnut-soup/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+foodchannel%2Frecipes+%28FoodChannel+Recipes%29

Semiya Kesari – Vermicelli Kesari

Kesari also known as Sheera or Sooji Halwa is a delicious Indian dessert made with semolina or vermicelli and sugar. We generally make it is as an offering (prasad) to God or for special occasions.

This Kesari is made with vermecelli and it will be a nice variation if you always use sooji. Kids will also love it. Since it takes only a few minutes to make this you don’t have to plan ahead. You can make it for an unexpected guest or surprise your kids when they come back from school. It reminds me of my childhood days when my mom surprises with different kind of sweets and snacks…:)

Also check out our recipe for Rava Kesari.

Preparation time: 30 minutes

No. of servings: 5 to 6

Ingredients:

• Semiya (vermicelli) – 1.5 cups
• Water – 2 1/4 cups
• Sugar – 1.5 cups (adjust to taste)
• Broken cashew nut – 2 tbsp
• Raisins – 1 or 2 tbsp
• Powdered cardamom – 1/4 tsp
• Ghee or clarified butter – 4 tbsp
• Orange food color – a pinch

Method of Preparation:

Add a tablespoon of ghee in a heavy bottom pan and roast the semiya till golden . Do not let it become brown.

Boil water and add food color followed by the roasted semiya. Let it cook over medium heat and stir frequently.

When semiya becomes soft and water is reduced add sugar and mix well. Sugar melts and starts boiling. When it starts thickening add 2 tbsp of ghee and keep stirring for 2 to 3 minutes.

When everything comes together and the kesari is still loose turn off the stove. If you keep cooking for a long time sugar gets sticky and the semiya will become hard. So remove from heat at the right time.

Heat a tablespoon of ghee in a small pan and fry cashew nut until golden brown. Add raisins and let it puff up. Add fried cashew nut and raisins to the semiya kesari and mix well.

viahttp://www.spicytasty.com/indian-sweets/semiya-kesari/

Kadalai Urundai – Peanut Candy Balls

Kadalai Urundai is an Indian version of peanut candy. You can make this with both jaggery or sugar. This one is with sugar which is my personal favorite. It is very easy to make with the readily available ingredients from your pantry. All it requires is some patience and attention while preparing.

We prepare this sweet for festivals such as Karthigai Deepam and other special occasions. You can either make it as balls or as square shape burfis (chikki).

You can find this peanut candy  in almost all the Indian grocery stores. If you like the fresh ones like me then get ready to make some tasty peanut chikkis. I followed the steps from mykitchenstove (my sister’s blog) and it came out perfectly.

Preparation time: 45 minutes

Yield: 20 balls

Ingredients:

• Roasted peanuts – 2 cups (without skin)
• Sugar – 1 cup
• Ghee or clarified butter – 1 or 2 tbsp

Method of Preparation:

You can use store bought roasted peanut or freshly roast the peanuts.

Oven method: Preheat oven to 250 degree Fahrenheit. Spread peanuts on a tray and keep it in the oven for 10 minutes. Remove the tray stir the peanuts and roast for another 10 minutes. Remove from oven and let it become warm.

Pan method: In a wide pan toss and roast the peanuts for 5 to 10 minutes over medium heat. When peanuts start becoming golden, turn off the heat and transfer it to a plate.

When peanuts are warm transfer half of it to a ziplock bag and roll it with rolling pin. Break it into big peaces. Break the remaining peanuts in the same way.

via:http://www.spicytasty.com/indian-sweets/kadalai-urundai/

Paneer Wrap

When I went to India this time I tried Paneer wraps in Mc D and I just loved it. I wanted to make it after I come here and it came it too good. It is a very easy lunch box menu and kids will love it.
Ingredients:

• Onions – 1 cup (finely chopped)
• Ginger – 1 tsp (grated)
• Garlic – 1 clove (grated)
• Tomatoes – 1 cup (chopped)
• Bell pepper – 1 (chopped to small cubes)
• Turmeric powder – 1/4 tsp
• Red chilli powder – 1 tsp
• Cumin powder – 1 tsp
• Coriander powder – 1/2 tsp
• Kasuri methi – 1 tsp (crushed)
• Green chutney – 2 tsp for each wrap (as required)
• Ranch – 1/2 tsp for each wrap (as required)
• Mayonnaise – 1 tsp for each wrap (as required)
• Lettuce – 1/2 cup
• Paneer – 1/2 cup (cut into small cubes)
• Oil – 3 tsp
• Salt – to taste
• Tortillas – 5

Method of Preparation:

1. Heat 1 tsp of oil in a pan and toss the paneer cubes to golden brown and keep them aside.
2. In the same pan, add oil and fry the onions followed by grated ginger and garlic and fry till the onions become translucent.
3. Add the bell peppers and fry till they become soft.
4. Now add the tomatoes followed by some salt, turmeric powder, red chilli powder, cumin powder and coriander powder.
5. Fry till the raw smell of masala powders go and add the fried paneer.
6. Combine well and the crushed kasuri methi at the end.
7. Now filling for the wrap is ready.
8. Toss the tortillas in a pan for 2 minutes each side.
9. Spread the green chutney first, then keep around 1 1/2 tsp of filling.
10. Add some lettuce, ranch, mayo and roll them.
11. Tasty Paneer wraps are ready.

Note:

• We can give any kind of variation in sauces.
• We can make chapatis and then make the wraps.
• The bell peppers should not be too soft. They should be little crunchy.

via:http://www.spicytasty.com/veggie-entrees-sides/paneer-recipes/paneer-wrap/

Fried Oat Balls (from left over pongal)

I had some left over Oats Pongal that I made for the weekend and we were bored of eating the same thing again for dinner but at the same time I also wanted to finish it. That is when I came up with the idea of making this dish. It is more like Risotto balls which are made using left over Risotto.

You can dip these balls in tomato chutney or any spicy chutney. But I had some sour cream and I mixed it with hot sauce and served as a dip which was delicious. Try to finish the balls when it is hot.

Ingredients:

• Left over Oats Pongal – 2 cups
• Maida or all purpose flour – 1/3 cup
• Ground black pepper – 1/8 tsp
• Chili powder – 1/4 tsp
• Salt to taste
• Bread crumbs – 1 cup
• Oil for frying

Dip:

• Sour cream – 1/4 cup or 4 tbsp
• Chili garlic sauce or Sriracha sauce – 1 tbsp

Method of Preparation:

In a small bowl combine flour, salt, pepper and chili powder. Add water little at a time and make a batter. The batter should neither be thick nor thin.

Make small balls from the left over pongal. Dip the balls one by one in the batter.

via:http://www.spicytasty.com/appetizers-starters/fried-oat-balls/

Samba Sadham and Kathirikkai Gosthu

Samba Sadham and Kathirikkai Gosthu is an excellent combination. It is a traditional dish offered as prasadham in Lord Nataraja Temple, Chidambaram. Chidambaram is my home town and I have had this many times in the temple and it is purely divine.

Samba Sadham is a simple flavored rice with roasted ground black pepper and cumin. Kathirikkai Gosthu or Gothsu is spicy brinjal chutney which is often served with this rice. It is simple yet delicious and a perfect meal that satisfies your taste buds.

Preparation time: 60 minutes

No. of servings: 2

Spice level: 3 out of 5

Ingredients:

Samba Sadham:

• Raw rice or Basmati rice – 2 cups
• Black peppercorn – 1.5 tbsp
• Cumin seeds – 1 tbsp
• Ghee or clarified butter – 4 tbsp
• Chana dal – 1.5 tbsp
• Cashew nut – 3 tbsp
• A few curry leaves

Brinjal Gothsu:

• Brinjal (Indian eggplant) – 8
• Small onion – 14
• One big tomato
• Oil – 1/4 cup (I used 2 tbsp of sesame oil and 2 tbsp of canola oil)
• Dried red chilies – 2
• Chana dal – 3/4 tsp
• Coriander seeds – 1 tbsp
• Fenugreek seeds – 1/8 tsp (about a pinch)
• Turmeric powder – 1/4 tsp
• Tamarind – one marble size
• A few curry leaves

Preparation of Samba Sadham:

Soak rice for 15 minutes and boil until cooked. Strain it using a colander and let it cool in a big bowl.

Dry roast black pepper and cumin seeds. Let it cool and grind it to a fine powder. Heat a tablespoon of ghee in a pan and add chana dal, cashew nut. When it becomes golden brown add curry leaves and remove from heat.

Add this to the cooked rice along with  half of the ground cumin and pepper, the remaining ghee and mix well. Taste and add more powder as required. Samba Sadham is ready.

via:http://www.spicytasty.com/rice-dishes/samba-sadham-and-kathirikkai-gosthu/