Archive for March 2009

crab salad

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very good with the cornmeal muffins:
1 can crabmeat from TJ’s
1 rib celery, chopped
lots of paprika
cracked pepper
most of a container of light whipped cream cheese
2 green onions, snipped

mix everything together.


Written by orata

March 30, 2009 at 12:08 am

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Chicken, green beans, salsa, cottage cheese pancakes

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Chicken thighs in blood orange-soy sauce
I made a marinade from:
freshly squeezed juice and zest of two Tarocco blood oranges
5 cloves chopped garlic
1/2 yellow onion, chopped
a dash of whiskey
red pepper flakes
snipped green onions
a few spoonfuls of cane sugar
a few spoonfuls of soy sauce
a dash of maple syrup
a dash of honey vinegar
black pepper
dried oregano
a spoonful of toasted sesame oil

I cut organic boneless chicken thighs into chunks, pierced the pieces with a knife, and let marinate for about 1/2 hour. When the time was up, I dumped it all into a pan and cooked till the chicken was cooked through and the sauce had reduced somewhat. Mixed cornstarch with a little cold water then added to the sauce to thicken it.

I also made green beans from frozen TJ’s beans: sauteed 1/2 fresh yellow onion, chopped, until browned, then added the beans and stir-fried until cooked through. I emptied the beans and onions into a bowl and tossed with chutney podi.

Served with brown basmati rice.

Tomatillo salsa

Used the recipe from here, except with red onion instead of white, and Thai bird peppers instead of Serrano:
1 lb. tomatillos, washed, husked, and cut into halves or wedges, depending on the size
5 green Thai bird peppers
1 red onion, sliced into rings
3 garlic cloves, peeled and halved
Juice of 1 lime
1/3 cup fresh cilantro

Broil the tomatillos and chilis in a cast-iron pan under the broiler, turning once, until slightly blackened and softened. Empty the pan into a bowl.

Put the onions and garlic into the pan and lower the oven to 425 degrees. Roast for about 15 minutes, stirring every few minutes, until the onions are soft and brown and the garlic is lightly browned.

Put the chilis, onions, and garlic into the food processor and puree until smooth.

Add the cilantro, tomatillos, salt, and lime, and puree until mostly smooth.

also this weekend: corn muffins using Northern corn bread recipe (with green onions, red pepper flakes, nonfat cottage cheese, frozen corn kernels), and cottage cheese pancakes using Nels’s recipe, halved, with cinnamon and nutmeg:
3 eggs, separated
1 1/4 cups cottage cheese
1/2 cup flour

Mixed the yolks with the cottage cheese, seasonings, and flour. Whipped the whites to stiff peaks using the hand beater and folded into the batter. Pan-fried (burned all of them, sadly).

and maple sugar fest, where we ate vanilla ice cream with maple syrup, tasted grade A dark amber vs. artificial, and tried some very watery sap on a cracker, and maple cream on a cornmeal cake.

Written by orata

March 29, 2009 at 5:02 pm

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A tasty pasta

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Starting from a cold pan, fry two slices of bacon, chopping into pieces with the spatula as they cook.

Add 1 chopped yellow onion and 3 cloves garlic, minced. Cook till the onion is lightly browned.

Fill the pot with tomatoes. I added about 5 large frozen tomatoes saved from the summer farmer’s market; also a turkey stock cube, a spoonful of dried oregano, salt, pepper, and fennel seeds, then covered the pot and cooked on high, stirring occasionally, until the tomatoes melted, and then blended them with a stick blender.

Added a couple of cubes of frozen basil, about 1 cup of breadcrumbs (I had made these from blitzed up ends of New York Times bread, and was keeping them in a jar in the pantry) to thicken the sauce, added some frozen spinach, simmered for a bit, then poured over whole wheat rotini and cubed fresh mozzarella.

Written by orata

March 25, 2009 at 2:04 pm

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more recipes from Rahul’s mom

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Blackened Fish

Hot and Spicy Seasoning

1 Tbsp dried basil

1.5 tsp white pepper

1.5 tsp dried thyme

1.25 tsp garlic powder

1 tsp onion powder

1/2 tsp onion powder

mix all ingredients, yields 1/2 cup, serving size 1 Tbsp.

Chili and Spice Seasoning

1/4 cup paprika

2 Tbsp dried crushed oregano

2 tsp chili powder

1 tsp garlic powder

1 tsp black pepper

1/2 tsp red cayenne pepper

1/2 tsp dry mustard

mix and store

Use one part of each to marinate tilapia.

Eggplant Parmesan

Peel and slice eggplant

Soak slices in cold salted water for 10 mins

Dip eggplant in raw egg, then Italian breadcrumbs. Fry in thin layer of oil (brown on boths ides). Drain eggplant.

Place eggplant in baking dish–arrange in layers with mozzarella cheese on top of each slice. Pour marinara sauce over and bake at 350 degrees until it’s hot and the cheese melts.

Marinara Sauce

1/4 cup olive oil

2 cloves garlic, minced

2 cups chopped onion

3 1/2 cups Italian tomatoes

2 cups tomato sauce

1 1/2 cup tomato paste

1/2 cup water or meat stock

1 tsp dried bsail

1 tsp oregano

1/2 tsp ground sage

1 tsp salt

dash black pepper

1/2 cup grated parmesan cheese

Heat oil, add garlic and onions, cook until onions are light brown. Add rest of ingredients. Simmer for 1 hr, stirring.

Written by orata

March 18, 2009 at 3:08 pm

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Shaker Lemon Pie

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This recipe is pretty much the one from the Joy of Cooking, but I decreased the amount of sugar.

Shaker Lemon Pie

Pie crust for a double-crust pie (I used the Joy of Cooking recipe, substituting 1/2 lb organic lard rendered in-house by Artamos, and a good proportion of vodka to water to moisten the crust, in order to inhibit gluten development)

2 Eureka lemons (I’d decrease the amount of sugar if using Meyers)

1.5 c turbinado sugar

1/4 tsp salt

4 eggs

1/2 stick butter, melted

3 Tbsp flour

Zest the lemons into a bowl. In the same bowl, slice the lemons paper-thin (we just got our knives professionally sharpened, so this helped!) and mix with the sugar and salt. Let sit at room temperature for at least a couple of hours while you make the pie crust and let it chill.

Beat the eggs until frothy. Mix theĀ  flour with the melted butter and eggs. Stir this into the lemon-sugar mixture and pour into the unbaked pie crust. Cover with the second crust, cut vents, and bake at 425 degrees for 30 minutes, then lower to 350 degrees and bake for another 20-30 minutes.

My pie crust came out very, very soft and very, very flaky, and I’m not sure if this is from the use of lard or the vodka. The lard smelled very porky when I was making the crust, so I was a little worried that it would be too savory, but it ended up tasting fine with the sweet pie.

Written by orata

March 8, 2009 at 4:50 pm

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