Indian Chickpea Rice Casserole

I love Indian food (India not Native American).  This recipe was in a discarded magazine that I was using in my craft room.  When I saw it I thought 'got to save this and try it'.  It's easy, economical and tastes great--unless you hate Indian food.  People either love it or hate it in my experience.  If you love it or are not sure, give this one a try.

Ingredients:

• 2 tsp canola oil
• 2 tsp mustard seed
• 1 tsp cumin seed
• one onion diced
• 1 tablespoon minced fresh ginger
• 2.25 cups broth--chicken or vegetable if you're vegan
• 1 cup basmati rice
• 1 can chickpeas drained
• 1 carrot shredded
• 1/3 cup currants 
• fresh cilantro and roasted cashews for garish

Method:

In a non-stick skillet heat the oil and add mustard and cumin seed.  When mustard seed pops add the onion, ginger, and carrot and saute until onion is tender.  To this add the broth, rice, chickpeas and currants.  Pour into a covered casserole dish and bake covered at 350 degrees until the rice is tender and broth is absorbed.

When serving sprinkle each portion with cashews and cilantro.

My Changes

I used coconut milk in place of the broth (the kind you find in the refrigerated case with the regular milk--it was 50 calories for one cup--I needed to use it up) and added chicken bouillon powder for flavor and to add some salt since the recipe didn't have salt.  And I didn't have currants so I replaced them with golden raisins.  As well, I dumped it all into my rice cooker instead of baking in the oven.  The rice cooker turns off automatically when the liquid is absorbed.

Also, while I love and prefer basmati rice until I can buy it at an Indian grocery I refuse to pay $5 for a pound of rice, so I used converted rice, the store brand.  It was very good and didn't get gummy as some plain rice tends to do.  Jasmine rice would probably work well and it is less expensive than basmati.

Serving suggestions:

I served this with plain yogurt--for protein--garlic naan (Indian bread), mango chutney and sliced fresh tomatoes from the garden. Don't forget to garnish the casserole servings with the cashews-- and cilantro if you're a fan of it.  I love it, husband hates it.

I will definitely make this again.  Beans and rice unlike you've never eaten them but really yummy.

Milk Tea (With Turmeric and Ginger)

Try this hot beverage for a pick-me-up or a nightcap. My own unique concoction? I add the question mark because it may not be anything new.

In a heat proof mug place about 1/8 teaspoon ( I don't measure) each: turmeric and powdered ginger (if you want you can use fresh ginger). On top of that add a big tablespoon of good local honey. Then add enough boiling water to make a paste. Stir, stir, stir until smooth. Then add more hot water so the mug is 2/3 full. Top off with milk the rest of the way. Continue heating by placing in the microwave. I like it to almost reach boiling. I think it helps the turmeric and ginger 'get into' the milk.

This is a nice light hot drink and the benefits of turmeric and ginger have been oft touted .

Give it a try. I love it. So might you. Even husband thought it was good.

Savoury Eggs

I love Indian food and often prepare it for myself. One of my favorite meals is vegetable rice with egg raita. Today I'm sharing how to make the egg raita, although I hesitate to do so because it requires some specialty ingredients that may be hard to find locally. I got the recipe here: Quick Indian Cooking.

Here's what you'll need ingredient wise: eggs (1), plain yogurt (1/2 cup), cooking oil (1 teaspoon). Spices are: dried red chili peppers (one small piece) ,cumin seeds (1/8 teaspoon) , mustard seeds (1/8 teaspoon), turmeric ( a big pinch or two) and the two harder to find items: asafoetida--- (a good sprinkle) and fresh curry leaves (4 or 5 if they are smallish). I purchase these specialty ingredients at an Indian grocery. Note: amounts are approximate.

First step--hard cook an egg. (I do mine in the microwave.) Measure half a cup of plain yogurt into a serving dish. Cut the cooked egg in half and place in the center of the yogurt, allowing the yellow of the yolk to show--in other words, don't fully submerge the egg.

Now fix the seasoning.


Here you can see (above) my egg in yogurt and my seasonings set out. In the white jar is the asafoetida, the curry leaves on on the counter next to it, on the spoon is the turmeric, cumin and mustard seeds and a piece (small) of a dried red chili. In the mini-wok is a teaspoon of coconut oil gently heating.

When the oil is hot enough to sizzle the seeds, add the pepper, cumin and mustard seeds, turmeric and asafoetida. Be careful not to burn these--you need to stir them. When the seeds have sizzled throw in the curry leaves, give it a stir or two, sizzle the leaves. Now pour this over the egg/yogurt.

Here (above) you can see the finished dish. I enjoy this with vegetable rice. I'll share that recipe in the future.

This is a nice way to enjoy yogurt--a good change from fruit and grain combinations. Be careful if you make this. You just might find yourself craving it.

Autumn Soup: Cheap, Tasty, Nourishing, Fast

Have you heard of Stone Soup? I always thought that was such a good story. And the resulting soup was simple and quite humble. That's what I feel about my Autumn Soup. It's a humble soup and that alone makes it, I think, taste better. In fact, by volume, water is probably the largest single ingredient in Autumn Soup.

My Autumn Soup, as I've named it because of its color, was inspired by a native American dish I ate recently at an Indian Pow Wow. My husband's grandmother was Cherokee so we have an interest in such.

At the Pow Wow the dish was served with Indian fry bread. I used to make fry bread when "fat" was not an issue. Not wanting to bother with it I served our soup with Delimex Chicken Taquitos (I read about these on Back to the Fridge--let me warn you--they could be addicting--I thought they were incredible taste wise) and some home made guacamole for dipping. Avocados are a good fat-- a 2 T. serving won't do much damage--and I had a very ripe avocado that needed using.

Here are the soup ingredients:

• diced onion (approx. 1/4 cup)
• diced green bell pepper (approx. 1/4 cup)
• diced jalapeno pepper (to taste--I used a tablespoon)
• 8 ounces of ground turkey, chicken or pork
• 4 small, 3 medium or 2 large potatoes, cubed
• 1 cup frozen corn
• 1 can petite diced tomatoes
• lots of water, plus chicken bouillon for flavor if you like (I did)
• salt and pepper to taste
• chili seasoning powder to taste
• cumin powder to taste

Method:

Using non-stick spray or one tablespoon of oil saute the onions and peppers. When softened add the ground meat and break up, frying until well browned. This is important--it gives it more flavor when the meat is well browned. It may take some time because the meat will yield a lot of water and will need to dry up before it begins to brown--so be patient.

When the meat is brown add the can of tomatoes (don't drain), the potatoes and the corn...and at least enough water to cover . Adjust the amount of water--if you want it thick, use less, thinner, use more--for a humble soup you must use more--thickness, I think, indicates, opulence--and Autumn Soup is a humble soup. Bring to a boil and simmer until the potatoes are nice and tender and the spices have had a chance to cook into the meat and veg.

After dipping it up into our serving bowls we added some hot sauce to spice it up more.

The night we ate this I had a couple of bananas that needed eating and not wanting to make banana bread I came up with this--there's no real recipe, just a method:

I sliced two bananas; sprinkled them with cinnamon, then tossed them with a heaping half cup of fat free Cool Whip. When this was mixed together, I sprinkled the top with some flax meal. Then I melted a tablespoon of peanut butter in the microwave and drizzled it over the top. My husband, who is not a big fan of bananas scarfed this down. I enjoyed it too.

If you don't keep flax meal on hand you could sprinkle it with a crumbled cookie or cake...it doesn't take much--I used a heaping teaspoon of flax meal to give you an idea.

Again I warn you--if you get the Delimex chicken taquitos watch out!! I was totally surprised at how good they tasted. So often frozen foods are just o.k. These were more than o.k. Use portion control and you'll be fine.

Note: Delimex products are available at Kroger's and Walmart in my area. If you go to their website they give a full listing. I purchased mine at Walmart in the freezer section. However they weren't with the frozen Mexican foods, but in a case with bulk frozen prepared foods, like egg rolls and precooked chicken tenders. You may have to hunt to find them. They will definitely be part of any future party fare we serve.

SKIM MILK POWDER

As I sit here and type this post I have a hot mug of Yorkshire Tea by Taylors of Harrogate. It has a rich amber color with a rich full flavor. The box says "blended in the Yorkshire Dales". This tea is blended by the same family who blends for Bettys Tea Rooms in Yorkshire (that's in England--you probably knew that :-D). I found this tea at T J Maxx and decided to purchase it because I love the comedy series "Last of the Summer Wine" which is set---and I hear filmed on location---in Yorkshire.

My tea is accompanied by a snack of Bhel Puri, which is an Indian "chaat" (snack) and is one of my favorites. It is apropos since Indian food is popular with many Brits. I assume it has something to do with the British ruling and occupying India for several years. I'm not that familiar with the history, so not wanting to step on any toes in ignorance, will say no more. If you're unfamiliar with Bhel Puri you can go here for the recipe and a video demonstration. Note: I use boiled potato instead of mango---I learned to make Bhel Puri from a friend who is a native of India.

When I was adding my skim milk powder to my tea I thought "now there's a post---skim milk powder". Mind you I drink and cook with 2% organic milk and for my morning coffee I use 1/2 and 1/2, which I limit to an ounce or 2 tablespoons. It costs me 40 calories, and is pretty high in fat, but I compensate for those "losses" in other ways. And my cereal gets 4 ounces of unsweetened Almond Breeze (almond milk) which is just 20 calories.

In my tea I've taken to using skim milk powder because it does save calories and fat grams that I can use elsewhere and it doesn't cool my tea down too fast---I like my beverages quite hot. If I do find it too hot, I can add an ice cube---problem solved. The skim milk powder in the tea is every bit as good as full fat milk---whereas the skim milk powder in my coffee was a no go---it tasted chalky to me.

And when it comes to frothing milk for your hot beverages, skim milk powder works fantastically. I generally put 4 teaspoons in my cup with approximately 4 tablespoons of boiling water then whip to a huge heady froth with my battery operated hand frother. I've posted about it before---here. It is one gadget I truly enjoy and use often and well worth the $20 I spent on it---mind you, that price included the good battery packaged with the frother. Once I have the froth in my cup, then I add my coffee and cream, or tea bag and water or whatever I might be drinking at the moment.

To make the skim milk handy, I put it in a small tin--a pretty one--and place a measuring spoon right in the tin. I've found that the plastic disposable spoons measure approximately 1 teaspoon (when fairly level) and if need be you can break the handle off to shorten it so it'll fit right in your tin. Just be sure that any loose plastic is knocked off so you don't end up drinking it---not good.

To make it easy, I've done the math and share it here. Noting that my box says a serving of milk is 1/3 cup dry powder, I calculated that 1/3 cup is 5 and 1/3 tablespoons, which is 16 teaspoons. With 1/3 cup being 80 calories, that makes one teaspoon 5 calories.

This is another one of those seemingly to me obvious things. But perhaps you haven't thought of it. Who knew so much could be said about skim milk powder? Well--I confess---I am verbose, so I don't find it all that difficult.

Aloo Zuchhini Curry

Being in a weight loss mode, I was reading the Weight Watchers' (of which I am a lifetime member) message boards. The thread was snacks. One question was how those posting had points left for snacks...the questioner saying she only had 23 points per day.

A reply that hit home for me was in essence: learn to love your veggies...then you'll have lots of points for snacks...BINGO. I do love veggies...don't know why I didn't think of this myself, since I too am in the lowest allowable point range. I'm "cursed?" with being short...hence lower points are a necessity.

So I offer you here my Indian dish that is loaded with veggies and low in points.

ALOO ZUCCHINI CURRY FOR ONE

You will need these spices: turmeric, mustard seeds, cumin seeds, cumin powder, coriander powder, garam masala, salt and pepper.

Note: if you must buy several of these spices, do so at a store that sells them in bulk by weight...you can buy a small amount for a fraction of the price you'd spend at the grocery store. Also, the garam masala is available at any Indian grocery. If you don't live near one, you can mix equal parts of cinnamon, cloves, coriander...all in powdered form...and add a grating or pinch of nutmeg.

For the veg you will need half a small zucchini, washed, dried and quartered then sliced thickly in triangle shaped cubes; one small potato cooked in the microwave for 4 minutes, then peeled, and cubed; half a small tomato, diced; a couple tablespoons of diced onion.

You will also need a clove of garlic, sliced, and a small piece of ginger root thinly minced, 1 tsp oil, and 1 egg.

Begin with the egg....grease a small cereal bowl, and add the egg...beat with a fork and nuke for about 1 minute at 20% power. Cube the egg and set aside.

In a small non-stick skillet add the oil, 1/4 tsp cumin seed, and 1/4 tsp mustard seed. Let sizzle until mustard seeds pop. Then add the onions, garlic and ginger. Saute about 1 minute, then add the tomato and cook about 3 minutes until the oil separates from the mixture.

Now add about 1/4 tsp turmeric, 1 tsp coriander powder, 1/2 tsp cumin powder, and salt to taste. Add some water, about 3-4 T, the zucchini and the potatoes. Continue to fry and stir, wrapping the veg. in the spices . Add water a couple tablespoonfuls at a time as needed to keep from sticking. When zucchini is tender to your preference sprinkle in 1/4 tsp garam masala, add the egg, and stir to combine. Cook briefly--about another minute or so.

Remove from heat. It is ready to eat...a good accompaniment is plain yogurt and a steaming cup of spiced chai.