I'm Back! / ¡Ya Volví!

 

It has been a while since I last posted a recipe, I think it’s time to come back. 

I have been away from my blog because I’ve been busy renewing a long passion of mine; hiking. I love walking and used to hike all the time but because of other priorities I stopped doing it. On February 2, 2015, I went on my first hike after being away from the trails for about 10 years. It was hard but it felt great!

My first hike was only a mile long and it took me a long time to do it. I could only hike during the weekends, which was fine because in the beginning, I was so out of shape that I needed the whole week to recover from any short hike. Now, after a year, I can climb mountains and can go on more than one hike per week. I can walk long distances much more easily and have taken a few backpacking trips, which I never did before but have discovered that I love it.

I’ve done the Mission Trails 5-peak challenge and found a #52hikechallenge on the web and decided to do it. The challenge is to go out and walk 52 hikes in 52 weeks; one per week. However, I’m working on a personal goal this year. I want to walk at least 52 hikes before August. My husband and I, together with other family members, are planning a big backpacking trip to the Sioux Hustler Trail in BWCA Wilderness, Northern Minnesota and I’m using my weekend hikes as training. I have done 21 so far…I have a lot more to walk.

Do you make New Year resolutions? I don’t but this year is different. I have set a couple of goals I want to be able to achieve this year; to be more active and to eat better. I really need to work on these so I can improve my overall health. With these goals in mind, I’m going to start doing a lot more cooking so, I guess this could mean posting more often…I’ll try. Here is a recipe for a healthy lunch or a light dinner. I found this soup in the book that came with my blender and adapted it to my taste. It is easy to make and it is delicious.

Hummus Soup

(for 4 portions)

3 cups of vegetable broth (chicken broth can be used)

1 15-ounce can of chickpeas, drained

1/4 cup lemon juice

1 1/2 Tablespoons tahini paste 

1 Tablespoon chopped garlic

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon salt (or to taste)

1/2 teaspoon ground black pepper (or to taste)

Combine all ingredients into the jar of a blender and secure the lid. Blend for a couple of minutes at a high setting or until everything is smooth. Pour into a pot and bring soup to a simmer over a medium-low heat and cook for 15-20 minutes. Serve hot with croutons or pita chips and enjoy. 

I accompanied mine with warm bread topped with greek yogurt, sprinkled with zaatar and a little olive oil. It was delicious!

The Enlightened Bharata / La Iluminada Bharata

Temples in Agra - Picture from National Geographic

Indian food is different from that of the rest of the world. The taste and method of cooking is extraordinary and very distinctive.  Indian people are masters in the use of spices and aromatics.  When cooking Indian food, the layers of flavors and aromas are intoxicating. The use of spices like cumin, cardamom, nutmeg and mace impregnate the kitchen and transports you to distant and ancient places where you can experience the romance and satisfaction of a home cooked meal full of exotic flavors. Mmm, I love Indian food!

During the time I spent with my friend Monica, learning how to cook some Indian dishes, I learned some recipes but I also learned some other things -  Religion, region, state, language and caste are what differentiate Indians from one another. Each group has its own unique way of cooking. This is why Indian food is one of the most diverse in the world and there is no specific national dish in India. The food of North India is not as spicy compared to the South. More than 60% of the people in West India are vegetarians while in the East, vegetarianism is not a common practice. The ancient name for India was  Aja Nabha Varsha but another name is Bharata, which means light and knowledge. I like this name a lot, it reminds me of my brother-in-law, Bodhi Ray, who lived in India for many years and was a follower of the enlightened Osho. Some day I will write something about Bodhi Ray and his journey but now, let's continue with my discoveries about India.

I also learned that most Indian people living in the United State have two kitchens - one for western meals and another one they call a spice kitchen. In this kitchen they prepared their Indian food. If they don't have a second kitchen, they cook their spices in a make-shift kitchen in the garage or in an outdoors grill. They do this to avoid the aroma of the spices penetrating around the house. Monica and I discovered that, although in Mexico, we use some of the same spices used in India - cinnamon, cardamom, nutmeg, cumin, coriander and many more, the food doesn't come out tasting the same. However, we concluded that both cuisines are intricate and delicious in their own way. 

Monica took me to an Indian supermarket in San Diego and I was introduced to fresh fenugreek. I knew fenugreek seeds. my mom uses them in a beverage she prepares, like an iced tea. But I've never seen the plant or knew you can cook with it. That day at the Indian market was a day of discovery for me. I found many new spices and learned how to of cook familiar ingredients in a different way; the Indian way. Monica is vegetarian and she told me that when she wants to have the flavor of fried fish, she steams taro roots, smashes them down with the palm of her hand and then she fries them in a little olive oil. "They taste like fish",  she said. I haven't tried this but I bought some taro roots and will try them soon; I think this will be a good treat for my vegetarian husband. I also bought some fresh fenugreek. Monica told me how to cook this in a delicious rice which is the recipe I'm sharing here. It is called methi or fenugreek rice. 

Methi Rice

1 tablespoon oil

1 bay leaf

2 cloves

3/4 inch cinnamon stick

2 green cardamom pods

1 black cardamom pod

1/2 inch fresh ginger plus 2 garlic cloves, passed through a garlic press

1/2 cup onion, chopped (I used red onion but you can use any kind)

1/2 cup green bell pepper, chopped (you can use a spicy pepper like jalapeño or serrano)

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

2 teaspoons ground coriander seeds

1 teaspoon red chili powder

Salt to taste

2 cups fresh fenugreek leaves, washed and chopped

3 cups cooked rice (I used basmati but you can use any long grain rice)

In a large skillet, heat the oil over medium heat. Once hot, add whole spices (bay leaf, cloves, cinnamon stick and cardamom), cook until they release their aroma. Add ginger and garlic paste and let it cook for about 30 seconds. Then add the chopped onion and bell pepper. Stir and let it cook until they become a little brown. Stir in the ground spices (cumin, turmeric, coriander and red chili) and cook for about 30 seconds. Then add the fenugreek leaves and salt to taste. Cook for another minute. Add the cook rice and gently mix to combine all the ingredients. Cook until rice heats through. Serve hot.

I have enjoyed exploring the food of the subcontinent and experiencing India in my kitchen. I hope you too are inspired to cook recipes from the enlightened Bharata. 

India In My Kitchen / India En Mi Cocina

Charcoal painting by Monica

To continue with my adventure with Indian food, I’m now sharing the recipe for Malai Kofta. Like I mentioned in my previous post, this dish is a delicious vegetarian meal but, according to my friend Monica, this dish is not to be eaten every day. I agree with her because the dish, although delicious, is heavy and has all those calories that are not very figure friendly. However, once in a while it’s okay to treat yourself to a wonderful, rich and flavorful dish of Indian food. 

Beside the flavors, another pleasure that comes with Indian food is the aromas. When cooking dishes from the subcontinent, the fragrance of all the spices and herbs fill the kitchen and, suddenly, the atmosphere becomes warm and cozy. I just love it! 

Now, put some music on and get ready to experience India in your kitchen! 

Garam Masala: black pepper, clove, cumin, black cardamon, green cardamon, mace, nutmeg, cinnamon and bay leaf 

Paneer

For the Koftas:

2 medium potatoes, cooked and grated

4-5 oz paneer (homemade or store bought), grated

¼ teaspoon chili powder

1 tablespoon corn starch or all purpose flour*

¼ teaspoon garam masala

½ tablespoon powder milk*

1 table spoon chopped cilantro

Salt to taste

Oil to fry

*1 ½ tablespoons of gram flour can substitute the corn starch and powder milk.

In a large bowl, mix all the ingredients, form into balls, roll in corn starch or all purpose flour (optional) and let sit in the refrigerator for about 10 minutes (this will firm the balls and harden the surface a little, making them easy to handle) In a shallow pan, heat enough oil to fry the koftas.  Fry until golden brown, drain on paper towels and set aside.

For the sauce:

1 bay leaf

½ inch cinnamon stick

2-3 green cardamom pods

½ cup onion paste

½ inch fresh ginger plus 2 garlic cloves, passed through a garlic press

1 cup tomato puree

¼ cup cashew paste

½ teaspoon chili powder

¼ teaspoon garam masala

¼ teaspoon ground nutmeg 

2 cups water

2 tablespoons golden raisins

Salt to taste

2-3 tablespoons cream (optional)

For garnish:

Slivered almonds and chopped cilantro leaves

Remove some of the oil from the pan were you fried the koftas, leaving about 2 tablespoons. Fry the whole spices; bay leaf, cinnamon and cardamom, until they release their aroma. Add the onion paste and fry until it browns. Add ginger and garlic, fry for about a minute and then add the tomato puree and saute for about 3 minutes. Next add the cashew paste and spice powders, stir in the raisins and saute for about 10 minutes.  Add water and continue stirring until sauce thickens and it feels creamy. At this point, if using, you can add cream. Add salt to taste. Let simmer for a few more minutes. Add fried koftas and simmer for a couple more minutes. Serve hot and garnish with slivered almonds and chopped cilantro leaves.

Malai Kofta

Coming soon - Methi Rice

Exploring Dishes From The Subcontinent / Explorando Platos Del Subcontinente

Photo from Knowledge

It all started with a post I read in Saborearte Entusiasma, Carmen’s blog. She awakened my cravings for Indian food. After reading her post I went out for dinner with my husband to Bombay, a local Indian restaurant. We had the most delicious dish that made me want to come home and duplicate the recipe.

The dish was Malai Kofta. The waiter described it as vegetarian meatballs but I would say they were potato dumplings. They were soft on the inside and crispy on the outside. They were covered with a creamy sauce that was sweet and nutty with a little bit of heat. Umm, so good! I promptly wrote the name and the ingredients for the sauce that were listed on the menu; cinnamon, nutmeg, mild spices and malai or cream. Although I had no idea how I was going to do it, I, for sure, was going to try to duplicate this at home!

Remember my office? Yes, my office, the one with employees from all over the world? We have a girl from India who I knew was going to help me with this recipe. Yes, I know, I can get help from the internet… I'd rather ask my friend at work. I like going to the internet for many things, including recipes. But whenever possible and as my first choice, I like asking people for recipes. When I talk to people I learn much more than just the recipe. I learn about the person, their family, their country and how a certain recipe relates to whomever is sharing it with me. I find this fascinating!

Garam Masala Whole

I asked Monica, my friend at work, about the mild spices and I told her the dish tasted like it had some nuts but the menu didn’t mention it. Yes, she told me, the sauce is made with tomatoes, onion and it has ground cashew which is what thickens the sauce. Besides the cinnamon and nutmeg, people use chili powder and other spices but she told me to use garam masala. Monica didn’t have a recipe because, as in many cultures, family recipes are not written, they are passed on from generation to generation by word of mouth. She was able to remember how Malai Kofta was made in her home back in India and she shared that with me, which made me very happy!

With Monica’s help and some research I did on the internet, I came up with a recipe for Malai Kofta which was very close to the one we had at the restaurant. I will be giving you the recipe but this is a very long process and it takes several steps, it took me all day! But I’m going to share it in several posts. Today I’m starting with recipes for three pastes; onion paste, tomato puree and cashew paste. I also have a recipe for paneer, an Indian cheese that is used in the making of koftas.

Onion Paste

1 cup chopped onion

1 bay leaf

2-3 cardamom pods

¾ cup water

In a shallow pan cook all the ingredients until the onion becomes translucent and the water evaporates. Let it cool and grind to a paste. Place in a jar and store in the refrigerator until ready to use.

Tomato Puree

3 medium tomatoes, peeled and cut in half

1 garlic clove

Water as needed

Salt and pepper to taste

In a shallow pan, place the tomatoes and garlic and cover with water. Cook until soft. Transfer only the tomatoes to a blender with salt and pepper to taste. Blend to a smooth puree. Place in a jar and store in the refrigerator until ready to use.

Cashew Paste

20 whole raw cashews

5 whole raw almonds

Milk as needed

Soak the nuts in hot water for several hours until they become soft and plump. I didn’t want to wait so I cooked them and let them boil for about 10 minutes. Transfer to a blender and grind to a paste. Add milk as needed to help the blender. The result should be a thick paste. Place in a jar and store in the refrigerator until ready to use.

Paneer

1 quart whole milk

3-4 tablespoon lemon juice

In a heavy bottomed pot, heat the milk over medium heat. When the milk starts boiling, remove from heat and stir in the lemon juice. Keep stirring until the solid curds separate from the watery whey. Allow the mixture to cool down for a few minutes and then strain through a kitchen towel draped over a bowl. Wrap the towel around itself in order to squeeze out liquid from the curds. Shape the paneer into a round and wrap tightly. You can shape your paneer into a rectangular block making it suitable for slicing and frying. My recipe does not require any specific shape so I just did a flat round. Place a heavy weight on top of the paneer to force out more moisture.  I let my paneer sit under the weight for 15 minutes, after that, it was ready to use in my recipe - for more firm paneer, let it sit longer time.  Remove from the towel and use in your favorite Indian recipe.

The three pastes can be used to season any dish and the paneer can be eaten as is or can be added to many recipes. In my next post I will show you how I used these.

México The Beautiful / México Hermoso

The sixteenth of September is Mexican Independence Day. This month Mexicans who live in and outside the country celebrate this joyful Mexican holiday - Mariachi sounds everywhere, the folklore of México is present all over and we especially enjoy the traditional food of the holiday  - antojitos Mexicanos, a variety of finger foods.

In recognition of this patriotic month, my fellow blogger, Pily, has invited us to share our Mexican recipes and show the world the beautiful cosas buenas of our México. Throughout the month of September, every Friday, Pily will be publishing Mexican food recipes in her blog. The recipes will come from everyone who wants to collaborate with her in showing the beauty of México. Follow the link to La Cocina Mexicana de Pily to see in more detail what this initiative is about. I recommend Pily's blog because there you will find very good recipes for authentic Mexican food.

Mexican food is vast and varied. There are simple dishes with few ingredients or with unusual ingredients less well known but no less tasty. Today I present a dish with the ingredient that represents my country better than any other. Although it is now known worldwide not too many people other than Mexicans dare to eat it.

I'm talking about cactus or nopal and nopalitos salad. It's a very simple dish but full of tradition and great taste in addition to its nutritional properties, as Mely pointed out in her blog.

Nopalitos Salad

4 fresh nopalitos (cactus pads)

1/2 c water

1/2 onion

3-4 sprigs of cilantro (flat leaf parsley can be a good substitute)

1 garlic clove

1 small lemon, sliced

1 green or red jalapeño, seeded and finely chopped

3 scallions, thinly sliced

1 small white onion, diced in small pieces

3 small radishes, diced in small pieces

2 tomatoes, seeded and diced in small pieces

1/2 bunch cilantro, finely chopped

2 T lemon juice

1 T olive oil

salt and pepper to taste

Holding each cactus pad with one hand (use gloves or kitchen tongs), cut off the bumps that contain the thorns with a sharp knife. Rinse the cactus well and then dice it. Place in a saucepan over the stove, add 1/2 onion, sprigs of cilantro, garlic clove, and lemon slices. Pour in the water, cover and simmer for about 15 minutes or until the cactus changes color. Drain and rinse a couple of times with cold water, discard the onions, garlic, cilantro and lemon slices. Place the cooked cactus in a large bowl, add the jalapeño, scallions, white onion, radishes, tomatoes and cilantro. Mix to combine all ingredients. Stir in lemon juice and olive oil. Season with salt and pepper to taste. Serve on tostada shells as a main dish or use as a side dish or salad.



Nopalitos Tostada

Note: Fresh nopales can be bought in Mexican grocery stores and sometimes in Farmers' Markets. Canned nopalitos can substitute for fresh. They come in a jar, packed in water or vinegar and are sold in most major supermarkets.

Apart from the recipe I want to show a bit of the Huichol Indians. These Indians are descendants of the Aztecs and most live in the highlands of Jalisco and Nayarit. Many have settled in cities like Guadalajara and Tepic. The Huichol struggle every day to keep their traditions alive. Their colorful beading work with chaquira and beads and embroidery are beautiful handicrafts. These craft techniques are passed down from elder to younger, teaching new generations and the world the reverent and symbolic value that their art has in relationship with nature.

On my trip to México last year, I had the opportunity to visit an indigenous Huichol community in Tepic, Nayarit, and learn a little of their crafts and enjoy their simple and delicious cuisine. Here are the photos. Enjoy the richness and beauty of México!

 Nopalitos and pot beans

 Nopalitos accompanying a blue corn quesadilla

Not Exactly The Same / No Exactamente Lo Mismo

Güerito and Cuaresmeño (jalapeño) Chiles

Sweet Baby Bell Peppers

A few days ago my blogger friend, Nora from ¿Gusta Usted?, posted a recipe for Chiles Cuaresmeños Rellenos de Queso. This is not the common chile relleno dish which is usually prepared with poblano peppers, this one is prepared with jalapeño peppers. The procedures are almost the same as with the poblanos; filled with cheese and covered in a eggy batter. However, these take the extra step of rapidly being cooked in boiling water and, beware, they are very spicy! 

I don't know about you but, every time I make chiles rellenos, I end up with extra egg batter and, even though I add some to my caldillo (a tomato broth I make for my chiles), I unhappily have to throw some away. Not any more! Nora also gave us a tip on what to do with the extra egg. She made a torta de ejotes, a green bean frittata if you will. 

I read her post in the morning, with an empty stomach. The chiles rellenos sounded and looked very appetizing for dinner so I decided to prepare some for us.  However, when going over my ingredients, I found out I had some chiles, cheese and green beans. Not exactly the same as Nora's but my recipe was inspired by hers. 

If you want an inspiring recipe follow the link to Nora's blog.  Or for another version, here is mine:

Sweet Rellenos with Green Beans

12 sweet baby bell peppers

1 lb. green beans, cleaned and cut in half

6 cups water

salt to taste

for the filling:

1-2 Tablespoon olive oil

1/2 lb.  mushrooms (any kind you like), finely chopped

1 leek, halved and finely sliced (a small sweet onion would work well)

1 garlic glove, minced

Salt and pepper to taste

Queso Fresco (if queso fresco is not available use a mild feta)

1-2 cup grape tomatoes (or cherry tomatoes, quartered)

Extra virgin olive oil to finish the dish

On a dry cast iron griddle, over high heat, roast the peppers for about 3 minutes on each side. Peppers should have some black spots in places but should still be firm. 

Meanwhile, prepare the filling; in a skillet, heat the oil and saute leeks, garlic and mushrooms for about 10 minutes. Season with salt and pepper to taste. Remove from heat and let cool. When cold, add crumbled cheese and stir to combine.

In a deep pot, bring water to a rapid boil, add salt and cook green beans to desired  tenderness, I like mine with some crunch so I only cook them for 3 to 5 minutes. When cooked, remove beans from the hot water and place them in a bowl filled with ice water so the cooking stops and beans maintain their green color. When cool, drain and set aside.

Add chiles to the same water you cooked the beans in and cook for only 1 minute or 2. Remove from hot water and place in a cold bath as the beans. At this point the peppers should be a little soft but not overcooked. Drain, remove the black skin, cut a slit along each pepper until all are done. These peppers don't have many seeds so don't bother to take out the very few seeds in them.

To assemble the dish, fill peppers with mushroom mixture. Place on a dish alternating pepper and green beans. decorate with grape tomatoes and sprinkle with extra virgin olive oil. 

This is a very satisfying vegetarian dish that can be eaten cold or at room temperature. If you like, it can be served to accompany grilled fish or chicken. Like I said, not the same as Nora's but her recipe inspired this delicious chiles rellenos.

No Lard and No Cheese / No Manteca y No Queso

Last week someone from my husband's family said; "I love Mexican food but if I eat it every day I will probably gain a lot of weight." Why? I asked. "Well, because Mexican food is very rich and with all that lard and cheese..." Not all Mexican food is heavy and not everything has lard and cheese, I said. "Really?"

I think it has something to do with their misconception that all Mexican food is prepared with lard. The Mexican food I have shared with my American family is mostly the dishes that they like and that they have eaten in a Mexican restaurant in the United States. They like my food and they always want me to cook beans and salsa for them. When I first made chilaquiles for my husband's family, they thought it was the best thing they ever ate. Until this day every time I visit them all they want is for me to cook chilaquiles; they even have the ingredients ready for when I arrive. I told them I know how to cook other things but they don't care, chilaquiles is all they want!

I hardly ever use lard in my dishes but I guess the person that made the above comment thought I did. The last thing I want is to scared people away from real Mexican food for fear of gaining weight. So, from now on, I'm taking those comments as a challenge. Next time I visit my in-laws (or when they come to visit me), I'm going to prepare a new Mexican dish for them; one that does not include lard or cheese in its preparation; and since there are many, they will be surprised and I'm sure they will enjoy discovering new and delicious Mexican dishes.

This dish may be perceived as unhealthy because part of it is fried. But I assure you, the end product is not heavy or greasy at all. It is a nice vegetarian dish with a light feel and is delicious. Ah! and includes neither lard nor cheese.

Cauliflower Florets in Broth

1 large head cauliflower

4 egg whites and 2 egg yolks

3/4 cup flour

Vegetable oil, enough for frying 

1/2 onion, thinly sliced

1 cup tomato sauce (homemade or purchased)

1/2 cup vegetable broth (can use chicken broth or water)

Salt and pepper to taste

2 teaspoons fresh oregano, finely chopped (can use dried oregano)

Wash and cut cauliflower into small florets, not too big and not too small. Drain and pad dry.

Beat egg whites until stiff. Add the egg yolks and continue beating until just incorporated.

Put flour on a dish and season with salt. Dip the florets in the flour, then into the beaten egg and then fry in hot oil. Place on paper towel to drain excess oil.

Heat 2 tablespoons oil in a large skillet and sauté the sliced onion until translucent. Add tomato sauce, vegetable broth and season with salt and pepper to taste. Bring to a boil. Once boiling, add the oregano and cauliflower florets. Simmer until the flavors are incorporated, about 10 minutes.

Serve hot.