Serves 4-6
Time: 20 minutes 3 tbsp. coconut oil 2 tsp. black mustard seeds 2 dozen curry leaves 2 green chiles, such as Thai style, stemmed and split lengthwise 1 large red onion, peeled and sliced (2 cups) 1 tsp. kosher salt 1 tsp. ground turmeric 4 1-inch pieces flat Sri Lankan cinnamon 3⁄4 lb. green beans (about 1 qt.), ends trimmed, sliced in half lengthwise 1 tsp. freshly ground black pepper 1 tsp. ground cumin 1⁄3 cup coconut milk 1 tbsp. fresh lime juice Finely ground Maldive fish flakes, or substitute bonito flakes, for garnish (optional) In a wok or large pot, heat the oil over high heat until nearly smoking. Add the mustard seeds, curry leaves, chiles, and onion, and cook, stirring constantly, until the seeds begin to audibly pop and the curry leaves are fragrant, about 1 minute. Quickly stir in the salt, turmeric, and cinnamon, then add the beans and toss well to coat them with oil and spices. Lower the heat to medium-high and cook, stirring frequently and adding a splash of water as necessary to keep the spices from burning, until the beans are bright green and firm-tender, 4–6 minutes. Stir in the black pepper, cumin, and coconut milk; let cook for 1–2 minutes. Stir in the lime juice and remove from the heat. Transfer to a platter and garnish with the fish flakes if using. 6 tablespoons olive oil
1-2 garlic cloves slivered, or to taste ⅛ teaspoon crushed red pepper flakes or more, optional 1 pound long pasta 1 package (454 grams) 1-2 cups reserved pasta water separated ½ cup Italian flat-leaf parsley chopped fresh 5-6 tablespoons lemon juice approximately 2 lemons ½ cup pecorino romano cheese or parmesan cheese plus extra for serving salt and pepper to taste basil leaves to garnish 1 tablespoon lemon zest approximately 1 lemon, to garnish Bring a large pot of salted water to a rolling boil. Add the pasta to the pot of boiling water, stir, and cook according to package directions until almost al dente. In a large skillet, over low heat, add the olive oil. Add the garlic and a few pinches of red pepper flakes, if using. Saute, stirring occasionally, for approximately 3-4 minutes. Do not let the garlic brown. When the pasta is almost al dente, drain and reserve about 1-2 cups of the cooking liquid. Add the pasta to the pan. Add about a ½-1 cup of pasta water and about 5 tablespoons of the lemon juice. Add the chopped parsley and the grated cheese. Toss together while continuously shaking the pan. Continue to cook for 1-2 minutes until most of the liquid is absorbed. Note: If pasta is dry, add a little more pasta water. 2 ½ pounds ripe red tomatoes (about 4 large or 9 small)
1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks 1 small cucumber (½ pound), peeled and seeded 1 medium red bell pepper, cored and seeded ¼ cup fresh basil leaves, plus extra for garnish 1 large garlic clove, peeled ¼ cup extra-virgin olive oil 2 tablespoons sherry vinegar or red wine vinegar ¾ teaspoon fine sea salt Freshly ground black pepper To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we’ll use them as a garnish later). Add half of the tomato chunks to the blender, and the other half to your serving bowl. Add all of the onion chunks to the blender. Cut off about one-fourth of the cucumber. Finely chop that piece and place it in the small bowl. Slice the rest of the cucumber into rough 1″ chunks, and divide them between the blender and the serving bowl. Cut off about one-fourth of the bell pepper, finely chop that piece, and add it to the small bowl. Slice the rest of the bell pepper into rough 1″ chunks and divide them between the blender and the serving bowl. To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes. Pour the contents of the serving bowl (the remaining chunks of tomato, cucumber and bell pepper) into the blender. Fasten the lid and blend for just 10 to 20 seconds, until the ingredients are broken up into small pieces. Stop there, or blend a little longer if you prefer smaller pieces. Add a small pinch of salt to the small bowl of garnishes, stir, and store it in the fridge. Chill the soup for at least 2 hours, or up to 24 hours. Before serving, taste, and add additional salt (I sometimes add another ¼ teaspoon) and/or black pepper if necessary. To serve, divide the soup into small bowls or cups, and top with the reserved cucumber and bell pepper. Top with a few tiny or torn basil leaves and a light sprinkle of pepper. Leftover servings keep well, covered and refrigerated, for 3 to 4 days. 1 1/2 pounds zucchini, grated
1 teaspoon salt 1/4 cup all-purpose flour 1/4 cup grated Parmesan 2 cloves garlic, minced 1 large egg, beaten Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately. 2 pounds skinless, boneless chicken breast halves 2 teaspoons salt ½ cup cooking oil 1 ½ cups chopped onion 1 tablespoon minced garlic 1 ½ teaspoons minced fresh ginger root 1 tablespoon curry powder 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon water 1 (15 ounce) can crushed tomatoes 1 cup plain yogurt 1 tablespoon chopped fresh cilantro 1 teaspoon salt ½ cup water 1 teaspoon garam masala 1 tablespoon chopped fresh cilantro 1 tablespoon fresh lemon juice Sprinkle the chicken breasts with 2 teaspoons salt. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken. Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve. 1 cup shelled walnuts, about 3 1/2 ounces
2 cups chopped parsley, about 1 bunch 1/2 cup grated pecorino or parmesan cheese 3 garlic cloves, roughly chopped 1/2 teaspoon salt 1/2 cup extra virgin olive oil Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again. Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds. Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled. Use with pasta or as a spread on bread or toast. 4 thick slices crusty sourdough bread
1 garlic clove, halved Softened butter, as needed 1 large ripe tomato, thinly sliced 1 can sardines (6 to 7 ounces), deboned if you like ¼ small sweet or red onion, thinly sliced Extra-virgin olive oil, for drizzling Fresh lemon juice, to taste Flaky sea salt Coarsely ground black pepper Fresh basil leaves, torn (optional) Toast the bread under a broiler (on both sides) or in the toaster. While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them. Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately. lime 1, juiced
ground turmeric 1 tsp hot chili powder a pinch skinless firm white fish fillet 800g, cut into large chunks green chillies 2-4 long, roughly chopped ginger a thumb-sized piece, chopped garlic 2 cloves, chopped groundnut oil onions 2, finely sliced black mustard seeds 1 tbsp curry leaves a handful vine tomatoes 400g, chopped coconut milk 400g tin light fish stock 150ml tamarind paste 2 tbsp steamed rice to serve SPICE MIX coriander seeds 2 tsp cardamon 2 pods, seeds only black peppercorns 1 tsp fennel seeds 1 tsp fenugreek seeds 2 tsp Toast all the spice mix ingredients in a dry frying pan for a few minutes until starting to smell fragrant. Tip into a spice grinder and blend to a powder. Mix the lime juice, turmeric and chilli powder in a large bowl with a pinch of salt. Add the fish pieces and carefully toss in the marinade. Cover and chill. Whizz the chillies, ginger and garlic in a small blender until you make a paste. Add 1 tbsp water if you need to, to help blend. Heat a little oil in a large wide pan or deep frying pan and fry the chilli paste for a minute. Add the spice mix, fry for another minute, then add the onion, mustard seeds and curry leaves. Fry for 5 minutes. Add the tomatoes and fry until they start to break down, then add the coconut milk and stock. Simmer for 10 minutes until thickened slightly. Season, and add the tamarind paste. Remove the fish pieces from the marinade, and add to the pan, tucking them into the sauce. Gently poach for 5 minutes until the fish is cooked and starting to flake. Serve with steamed rice. 1/2 cup unsalted butter, melted and HOT
1 tablespoon cooking oil, (olive oil or coconut oil are fine) 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)* 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup all purpose (or plain) flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside. Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute). Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies). Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.) Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies. Remove and allow to cool to room temperature before slicing into 16 brownies. OPTIONAL ADD INS: Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc) 1 Tbsp olive oil
1 small yellow onion, chopped (1 cup) 3 cloves garlic, minced (1 Tbsp) 1 1/4 lbs lean ground beef Salt and freshly ground black pepper 1 (14.5 oz) can diced tomatoes 1/2 cup tomato sauce 1/4 cup chicken broth 1/2 tsp paprika 1/2 tsp thyme 1/2 tsp marjarom 1 Tbsp brown sugar 1 Tbsp red wine vinegar 1/2 medium head cabbage, chopped (5 cups) 2 Tbsp minced fresh parsley 1 1/4 cups brown rice or white rice, cooked according to package instructions Heat olive oil in a deep 12-inch non-stick skillet or a pot over medium-high heat. Add in onion and saute 2 minutes, add garlic and saute 10 seconds longer. Push to one far side of the pan. Add beef in large crumbles, season with salt and pepper. Let beef brown on bottom about 3 minutes then continue to cook and break up beef, tossing occasionally, until cooked through, about 4 minutes longer. Drain excess fat. Return to heat add in tomatoes, tomato sauce, broth, paprika, thyme, marjarom, brown sugar and vinegar. Bring to a simmer. Toss in cabbage, season with salt and pepper to taste, reduce heat to medium-low cover and simmer, tossing occasionally, until cabbage is tender, about 15 minutes. Serve warm over rice garnished with parsley (I also like to serve with cayenne pepper which is totally untraditional but try it if you like some spice). |