Homemade Pasta and Pesto

Recipe: pasta

Homemade Pasta-


Ingredients:

4 c. flour
4 tbsp. olive oil
4 eggs
1/2 tsp. salt

Method:

Make mound with the flour on your work surface and scoop out a well in the middle. Pour the eggs into the hole, add the salt, and work the eggs and the flour together till you have a smooth dough, adding just a drop of water if necessary, and no more. Knead the dough for ten to fifteen minutes, until it is smooth, firm, and quite elastic. Don't skimp on the kneading or the dough will tear while you're rolling it out.

You are now ready for the hard part: separate the dough into two pieces. Flour your work surface (the marble counter tops in Italian kitchens are ideal for this, though wood or Formica work as well -- a pastry cloth gets in the way) and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking. To keep the sheet from breaking, once it has reached a certain size, roll it up around the rolling pin and then invert the rolling pin; you can, as you are unrolling the sheet, gently stretch it by holding the unrolled part firm and pulling gently away with the rolling pin. Keep on flipping and rolling till you have a sheet that's almost transparent -- as thin as a dime, or thinner, if you can manage it (the pasta will almost double in thickness while cooking). The Emilians, acknowledged masters of home-made pasta, say your backside should work up a sweat as you're rolling out the sheet.

Pesto--

Ingredients:

1 c Basil, chopped well
2 c spinach, chopped roughly
4 tbsp olive oil
2 tbsp butter
5-10 cloves garlic, roughly chopped
4-6 cherry tomatoes, chopped to quarters
salt and pepper to taste

Method:

So, I wasn't really sure how much of everything I put in, I just made a guess. If you have it, put more basil than spinach. I use the spinach to create more volume when I don't have enough basil.

1.In a pan, heat oil. Add garlic on low heat and simmer until the garlic starts to become translucent. Add basil, and sautee for about 3 minutes. Add spinach and cook until soft and limp.

2. Pour into a bowl and use hand mixer to blend. I like mine still with chunks, so I don't blend very well. Also, you can skip this step, but it allows for a finer sauce to more evenly coat the pasta.

3. Put sauce back in the pan. Add the butter and the tomatoes, cook until soft.

Verdict:
I didn't spend enough time kneading or rolling out the pasta, so it was a little crumbly and too thick. I also remembered why I really need a pasta machine. It's hard work. And I hate kneading things, and pasta has to be kneaded for at least 15 minutes, more like 20. It's backbreaking and our cabinets are too high so I can't get all my weight on it. Other wise, there is nothing better in the world than fresh pasta! And the sauce was nice and light and perfect for a hot day! I sprinkled it with fresh parmesan cheese and we had a nice Chardonnay that didn't quite match, but was still good.

Lentil, Potato, and Chorizo Soup--Vegitarian Style!

Recipe: http://www.cookthink.com/recipe/4012/Lentil_Soup_With_Chorizo_And_Potatoes

Ingredients:

2 tablespoons olive oil
1 medium carrot, diced
1 small onion, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme
1 package Smart Bacon from Lifelight
6 cups water
2 Vegetarian chorizo (can't remember what the brand was called, and it is hard to find)
2 small russet potato, peeled and cubed
1 cup red lentils, rinsed and picked through
1 tablespoon lemon juice

Method:

1. In a large saucepan, heat the olive oil over medium heat. When the oil is hot and shimmering, add the carrot, onion, garlic, thyme and pancetta. Season them with a light sprinkling of pepper and cook, stirring occasionally, until the vegetables are soft, 5-7 minutes.

2. Add the water, chorizo and potato. Bring the soup to a boil, then reduce immediately to a simmer and cook, stirring occasionally, until the potato cubes are barely tender, 15-20 minutes. Add the lentils and cook until they're tender, 5-10 more minutes.

3. Stir in the lemon juice and add more salt and pepper to taste.


Verdict:

The soy-rizo ends up crumbling alot when you put it in, but it adds a nice thickness to the soup and you don't lose any flavor. I added a little yogurt and dipped buttered bread in the soup and found it very delicious. I'd definitely make it again, but save it for a colder day :) Texas in July isn't condusive to hot soups, but I had been cold all day. The house I was working in is kept at 68 degrees and it was only in the mid-eighties outside and I was freezing by the time I got back to my real work and then home and just wanted hot, heavy soup. This fit the bill.

Also, this soup has very little prep time. Once you get the first step in the pot, you have time to prep for the next steps as the other things are cooking, which made it an easy meal. I'd like it a little spicier next time, but it's so hard to even find the soy-rizo that I think I'll have to add the spice with old fashioned pepper.

Asparagus Risotto with Quorn

Recipe: risotto


Asparagus Risotto--

Ingredients:

2-1/2 pounds asparagus, trimmed, tips cut off and reserved
Salt
8 cups chicken stock or canned low-sodium broth
3/4 cup extra-virgin olive oil
3 medium shallots, minced
3 garlic cloves, minced
3-1/2 cups arborio rice (1 pound)
3/4 cup dry white wine
1 tablespoon unsalted butter
1 cup freshly grated Parmesan cheese (3 ounces)
Freshly ground pepper

Method:

1. Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander and rinse in cold water; drain well.
2. Break the asparagus stalks in half. Add them to the boiling water and cook until very tender, about 10 minutes. Reserve 1/3 cup of the cooking water, then drain the stalks. Puree the stalks with the reserved cooking water in a food processor. Using a rubber spatula, work the puree through a coarse sieve; you should have about 2 cups.
3. In a medium saucepan, bring the stock to a simmer. Meanwhile, heat the olive oil in a large, heavy saucepan. Add the shallots and cook over low heat, stirring frequently with a wooden spoon, until softened but not browned, about 4 minutes. Add the garlic and cook until the shallots are lightly browned, about 2 minutes. Add the rice and stir over moderate heat to coat the grains with the oil. Pour in the wine and continue stirring until the wine is almost evaporated, about 2 minutes.
4. Add 1 cup of the hot stock and stir constantly until almost absorbed. Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more. When the rice is almost tender, after about 15 minutes, add the asparagus puree. Continue to cook, stirring, until the rice is tender but still firm to the bite, about 4 minutes. Add the asparagus tips and stir for 1 minute to heat through.
5. Remove the risotto from the heat and stir in the butter and Parmesan. Season with salt and pepper and let stand for 2 minutes, then spoon the risotto into shallow bowls and serve.

Quorn
I just sauteed the Quorn with some oil and rosemary. Feel free to prepare as you wish.

Verdict:

I loved loved loved this risotto. This is my first time ever making risotto in general, and I have to say, it is a lot of work. And hot. But this recipe doesn't have cream or very much cheese, so it is a little healthier. Also, the asparagus puree is amazing. I don't even love asparagus, though I doubt you could tell from the recipes I post. It's in season and I know that you can cook cool things with it, which is why I keep trying new things.


Short story--go make this now. It'll feed alot of people (4-8) so cut the recipe if you don't want leftovers out the wazoo.

Aloo Tikki with Chhole

Recipe: aloo tikki

Another dish I've had at a restaurant and have tried to reproduce at home. The chhole isn't what I had in the restaurant. I had sev sar over it, but apparently the internet doesn't know what sev sar is...oh well. They were still good separately.


Aloo Tikki

Ingredients:
1/4 kg potatoes boiled and grated
1/4 cup of boiled and mashed green peas
2 slices white bread toasted a bit and made into a coarse powder (bread crumbs)
2-3 green chillies finely chopped
1" ginger grated
3 tbsps of chopped fresh coriander leaves finely chopped
salt to taste
1/4 tsp garam masala
1/4 tsp chaat masala (optional)
1 tsp roasted cumin pwd
1/2 tbsp lemon juice
ghee/oil for shallow frying

Method:
Boil potatoes and cool them before grating them.Add the rest of the ingredients except the ghee and mix well.Roll into lemon sized balls and flatten them and shape into cutlets or round burger shaped patties and flatten them a bit.
Heat 1 tbsp ghee on a griddle and add 3 to 4 tikkis at a time and let them cook on slow fire till a crisp golden color crust is formed on both the sides.Remove on absorbent paper and serve with chole & a squeeze of lemon.


CHHOLE-

Ingredients:
2 cans Garbanzo beans also called Chick Peas
2 large Onions, chopped finely
4 large Tomatoes, chopped finely OR 1 cup of canned tomatoes can be used instead
2 teaspoons Ginger paste
2 teaspoons Garlic paste
2 Bay leaves
1 Star anise
2" long Cinnamon stick
2 to 3 teaspoons Cumin powder
1 teaspoon Garam masala
Salt to taste
1 teaspoon Sugar
2 to 3 tablespoons Oil
3 table spoons fresh mint leaves, chopped finely
1/4th cup cilantro or coriander leaves, chopped finely

Method:
Heat the oil; add the bay leaves, star anise, cinnamon stick and the ginger and garlic paste. Sauté for a few minutes till light brown.

Add the onions and fry till brown. Add the tomatoes and sauté till the oil starts to separate.

Add the cumin powder, garam masala salt, sugar and mint leaves. Mix well.

Add the garbanzo beans. Add 1/2 cup of hot water and cook for 5 to 8 minutes. Serve over Aloo tikkis with some finely chopped red onion, cilantro leaves & a squeeze of lemon.


Verdict:
So, I ended up serving the aloo with yogurt and eating the chhole separately. I loved the aloo, but then again, it's potatoes and yogurt, two of the best ingredients ever. The chhole was good, too, but I think I should have used fresh tomatoes to make it more fresh and creamy.

This could be gluten free if you substituted the breadcrumbs with corn meal or something. There are other recipes that use corn meal, if you search.

Upitta and Ravioli

Recipes: Sage cream ravioli

This week has been crazy. So, due to different engagements every night, I have cooked two meals partly from scratch. Enjoy!

Upitta--

Ingredients:
Cream of Wheat
potatoes
peas
onions
spices
oil

Method:

1. Peel and boil potatoes. Toast Cream of Wheat.
2. Saute onions and spices.
3. Add potatoes.
4. Add Cream of Wheat and follow box's directions.



Ravioli with Sage Cream Sauce--

Ingredients:
1 8- to 9-ounce package refrigerated vegetable-filled ravioli

1 1/2 tablespoons butter
1/4 cup chopped pecans
1/3 cup finely chopped shallots
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
3/4 cup dry white wine
2/3 cup whipping cream

Parmesan cheese shavings

Method:
Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.

Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.

Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.

Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.

Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

Verdict:

Well, I still can't make Upitta, but now that I can spell it, I have found some recipes that I can try. One day, Sharad will teach us how to do it. He's made it alot and it always comes out to this consistency that I just can't get. And I messed up the spices this time. So, I'm sorry if that recipe sucks. I'll share the winner when I can find it!

I used spinach and cheese ravioli, from the *gasp* frozen aisle. The sauce was nice. It needed a little more butter to mellow it out, and I was using a fruity wine that wasn't quite right. I also would have strained out most of the 'stuff' that ends up in the sauce at the end, just to make for a more pleasant eating experience. You could even use some of it as a garnish.

I served the ravioli with a radicchio and carrot salad that was okay. I also forgot to bring the bread (we had a picnic), so it wasn't as filling as it could be.

Eastern Europe

Recipes: Spaetzle, Sausages


Spaetzle--

Ingredients:
6 eggs, beaten frothy
3 cups sifted flour
1 cup milk
3 tbsp butter
1/4 tsp nutmeg (optional)
salt to taste (about 1 teaspoon)

Method:
1. Mix wet ingredients first. Then, with a power mixer, slowly add flour until it's all combined.
2. Boil a pot of water. Have a lid, large slotted spoon, colander, and pot holder nearby.
3. I don't have a spaetzle hex, so I did it the 'fun' way. You could also just use a spoon and plop globs in the water, though this makes them more like dumplings than a pasta.
4. Ladle two spoonfuls of batter into a colander. Use the back of the ladle to push the batter through the holes in the boiling water. Once there is a layer in the pot, cover and allow the spaetzle to puff up. It takes about two minutes. They will expand and get puffy.
5. Use the slotted spoon to move them into another colander, or a paper-towel. Repeat until you have no more batter.


Bacon Sauce--

Ingredients:
One package Smart Bacon, chopped well
4 tbsp butter
1-2 cloves garlic
1/2 c freshly grated parmesan cheese

Method:
1. Throw it all in a pan and cook for about 5 minutes, until the bacon gets limp.
2. Drizzle over spaetzle, then sprinkle with the cheese.



Polish Sausages with Cabbage--

Ingredients:
2 lbs polish sausages
1 large onion
1 head cabbage, cored and quartered
1/2 cup white wine or vegetable broth
2 tbsp butter
Italian herbs
salt to taste

Method:
1. In a frying pan, brown your onions in the butter along with your sausages. (We used 6 Johnsonville Bratwursts and a box of Morning Star Breakfast links. I think that Boca or MS makes veg. brats, but I couldn't find them at our stores this week. If you are going to make this recipe, I recommend waiting until you can find the veg. bratwursts, you'll have a better flavor in the end) Also--if using precooked or vegetarian, do your onions first, then throw in the sausages for long enough to get browned.
2. Once cooked, add the cabbage, broth/wine, and herbs. We only had oregano for whatever reason, but it worked well.
3. Cover and reduce to low heat. Cook for 15 minutes. I like my cabbage softer, so I added about 7 minutes.


I love spaetzle. I grew up with it and just recently discovered it in the stringy-pasta form. We always made larger dumplings at home, which are still good, just different. At home, we usually serve with butter and parmesan cheese. I decided to try the bacon sauce and it was a nice change.

The sausages were okay. When I was in Dusseldorf a few years ago, the family we were staying with made an amazing sausage and cabbage dish that I just can't seem to duplicate. I would have made this with vinegar instead of wine, because I prefer that flavor with my cabbage. But I can see how, if we had used polish sausages instead of brats, it would be nice with the wine. Also--do they make vegetarian polish sausages?!

Verdict--I need a spaetzle hex because this method was brutal on my arms and the kitchen.

Dosas with Miscellaneous

Recipes: dosa, tomato chutney, cilantro chutney, red onion chutney

Dosa--

Ingredients:
1/2 kg raw rice
300 g black gram
salt as req'd

Method:
1. Wash and soak rice and black gram for at least 8 hours
2. In a blender, blend a little of each with enough water to get a pancake-batter consistency. Pour into a second bowl as needed so you are only dealing with about 2 cups at a time in the blender.
3. Set aside for 6-8 hours.
4. Lightly oil a flat griddle. If desired, rub a raw onion on the pan between each dosa.
5. Heat griddle with high heat. I'd give it about 5-7 minutes to get hot.
6. Turn down heat. With a ladle, add one ladle-ful of dosa batter to the middle of the pan. Pressing down, go in a spiral from the middle, pushing the batter out into a circle. You want the dosa thin so it cooks best so don't be afraid to really spread it out--but using circular motions. Think crepe thinness.
7. Turn heat back to high. With a spoon, drizzle oil around the edge of the dosa.
8. Wait about one-two minutes, right as the edges start to curl and the thin parts look brown, then flip it. Add a little more oil around the edges if you feel it is necessary.
9. Once golden and almost crispy, remove and repeat.
10. I seriously recommend eating a dosa at a restaurant or experienced friend's house before you try this. If you don't really know what a dosa is, it is hard to make. Once you know, it is as easy as pancakes.

Tomato Chutney--

Ingredients:

3 pounds of plum tomatoes, peeled and diced. (Unpeeled tomatoes will end up losing their peel in the mix, which is fine but affects the texture)--> just use two or three cans of peeled tomatoes, it will save you so much time though it won't taste as fresh

3 ounces of fresh ginger, finely grated
1 1/4 c sugar
1 red onion, diced very small
10 cloves of garlic, minced
3/4 c apple-cider vinegar
3/4 c balsamic vinegar
2 tsp salt
1/3 c golden raisins (or dried apricots if you prefer)

Method:

Simmer everything but the raisins into a heavy saucepan over low heat.
Cook, stirring frequently over low heat, until you get syrup, about 45 minutes.
Add the raisins and cook 5 to 10 minutes to make them plump.
If the sauce seems runny while warm, it will thicken as it cools.

Cilantro Chutney--

Ingredients:
1 cup coriander leaves
1 tablespoon oil or Ghee
3 small green chilies, minced
1 tsp garlic paste
1 tsp ginger paste
1/4 tsp sugar
salt to taste

Method:
Heat the oil in a frying pan and fry the green chilies and ginger for about 2 minutes. Reduce the heat and add garlic paste. Remove from the heat and add coriander leaves and mix completely. Place the mixture together with, salt and sugar in a food processor or grinder and mix until well blended.


Red Onion Chutney--

Ingredients:
object2=">2 cups finely chopped red onion
object2=">1/2 cup red wine vinegar
object2=">1/3 cup packed brown sugar
object2=">1 teaspoon mustard seeds
object2=">1 tablespoon minced peeled fresh ginger
object2=">1/2 teaspoon crushed red pepper
object2=">1/4 teaspoon salt
object2=">1/8 teaspoon ground cloves

Method:
Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 10 minutes or until liquid almost evaporates. Refrigerate in an airtight container for up to 2 weeks.


Potato Curry--(Carrie's recipe)

Ingredients:
2 medium potatoes, peeled and boiled
2 tbsp oil
1/2 tsp black mustard seeds
1 large onion, chopped well
1 tsp tumeric powder
2-3 tsp curry powder
1/2 green chili, finely chopped
some chopped cilantro
salt

Method:
1. Really, I know what's it's supposed to taste like, and all the recipes online are too ocmplicated or I'm missing ingredients, or I feel like they are. So, just spice to taste.
2. Peel and boil the potatoes.
3. In a frying pan, heat oil and add the mustard seeds. They will start to pop. Add onion and saute to golden brown.
4. Add spices and potatoes. Let simmer for a bit. Taste and re-spice as necessary.


I hadn't really eaten a dosa until this past year, and even then, I ate it with the usual restaurant-provided potato curry (what you get when you order Masala Dosa). So I set out to find alternative dips for the dosa. In the end, I loved the tomato chutney. The red onion was nice, but bland next to the tomato. The cilantro was, eh, something I wouldn't do again. And the potato curry was fabulous, as always.

I also cheated here because Grandpa (the father of my boss) made the dosa mix for me the day before. I have seen him do it five or six times, but never done it myself. I would suggest, because the chutneys and potatoes are a handful on their own, to just buy pre-made dosa batter at a local Indian store. It needs to ferment for at least 6 hours, so be sure to find out when it was made to make sure it will be ready when you cook.

In all, it was a delicious Indian-nosh kind of night.

Polenta and Asparagus

Recipes: polenta, asparagus



Polenta--

Ingredients:
1 cup milk
1/2 cup cream
1 clove garlic, peeled
1 sprig rosemary
1/2 cup polenta corn meal
Salt
Oil for frying

Method:
1. Combine the milk, cream, garlic and rosemary in a heavy bottomed pot on medium heat, and bring to a simmer. Let simmer for a minute or two and then remove the rosemary and garlic from the milk. Slowly add the corn meal, a little at a time, stirring constantly, until it’s all in.
2. Reduce heat to low, and add a touch of salt. Keep stirring with a whisk or fork until the polenta thickens. Continue stirring for a bit longer. It will get really thick, and start to pull away from the pot.
3. Remove heat and spread the polenta out in a casserole dish, to between 1/2-inch or 1/4-inch thick. Cover and let cool. You can keep it refrigerated like this for up to two days.
4. Once chilled, use a cookie cutter to cut out rounds, or simply slice into triangles, and carefully separate.
5. Heat enough oil to just cover the bottom of a griddle or frying pan on medium-high heat. Just before the smoking point, add the polenta pieces. Fry on each side for about 1 minute to brown. Carefully remove, and drain on a paper towel. Repeat with the rest of the pieces.


Asparagus Gratin--

Ingredients:
1 bunch asparagus (1-2 pounds)
1/2 cup bread crumbs
1 tablespoon olive oil
1/2 cup coarsely grated Fontina
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
1/4 cup low-sodium broth (chicken or vegetable)

Method:
1. Preheat the oven to 350F and put the rack in the middle position.
2. After rinsing the asparagus, snap off and discard the tough bottom ends of the asparagus spears. (They will naturally break at the right spot.) In a small bowl, toss together the bread crumbs, oil, Fontina and pepper. Set aside.
3. Arrange the asparagus in a casserole dish large enough to hold them in a single layer. Pour the heavy cream and chicken stock over the mixture. Cover with foil and bake until tender, 14-18 minutes. Remove the asparagus from the oven and preheat the broiler.
4. Uncover the asparagus spears and sprinkle the bread crumb and cheese mixture over them. Broil, watching closely, until the mixture is brown and bubbly, 3-5 minutes.



I would recommend that you make the polenta before hand, then fry it up as you throw the asparagus in the oven. I also needed to cook the asparagus for about 20 minutes to get it as soft as I would like.

Looking back, it was a heavy meal. I think next time, I would grill the asparagus with olive oil and black pepper, then broil with the breadcrumbs and cheese to get the crust. I would make a cream and broth sauce and pour it over in the end. That would be lighter and then the sauce could also be used over the polenta.

Because I wasn't sure about the gratin sauce, I sauteed shallots and butter and added a touch of cream to pour over the polenta. It was good, but the method I described above would tie the whole meal together more compeletly, I think.

But, onto the meal--it was delicious. In my head I don't like asparagus, but I do like it. Even better with cheese! The polenta was pretty amazing, though I would add a few chili pepper flakes in the beginning to give it a little more...substance? Body? A bit of a kick. That would also help offset the creaminess (which I love, but in moderation).

I drank a few shandy lagers with it and it was the perfect meal for a night of Lost and the Office. I think it would make a great outside dinner party meal and I really want to try it again with my new ideas.

This could be gluten free, if you found glueten-free bread crumbs, were careful about the corn meal you picked out, and watched your broth.

Also, I love polenta.

Greek Feast

(Recipes: hummus, tzatziki, Greek Quorn)

Hummus-

Ingredients:
4 cloves garlic
1/4 cup lemon juice
1/4 cup water
1 can garbanzo beans, rinsed well
1/2 cup tahini
salt and cumin to taste
2-3 tablespoons olive oil
extra water to soften if needed

Method:
Throw it all in a blender, add more water if needed. Also, start with this recipe, then add more lemon juice, salt, or garlic to taste. I would also recommend chili powder, cumin, chopped olives, rosemary, or oregano if you want to change it up. (But not all at once, please)


Tzatziki-

Ingredients:
1 pound (1 pint) plain yogurt (whole milk or low fat)
1 cucumber
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Method:
1. Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
2.Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.


Greek Quorn-

Ingredients:
2 Quorn cutlets
2 tsp. olive oil
1/2 med. onion - minced
1 clove garlic - minced
14 1/2 oz. can diced tomatoes - undrained
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
salt and pepper - to taste
1/2 cup Greek olives - halved, pitted
1 Tbls. fresh lemon juice
1/4 cup minced fresh parsley

Method:
1. Brown the Quorn slightly in olive oil (for looks and a crispy 'skin'). Set aside.
2. Saute onions and garlic. Add Quorn back in once done. Keep on low temperature. Cook for about 5 minutes.
3. Mix tomatoes, cinnamon, and cayenne pepper together in another bowl, then add to the pan.
4. Add olives. Simmer for about 5-7 minutes.
5. Add lemon juice and parsley. Cook for about 2-3 minutes.


All I wanted tonight was Greek food. I wanted to make the pita bread fresh, but realized that it was a yeast-recipe and it was only two hours until dinner time.

This hummus recipe is amazingly simple and perfect. I really wouldn't add any of the other flavors. It's creamy and great with cucumbers or toasted pita bread. Tip--always serve your pita bread warm, with just a slight crisp to the outside. It makes everything taste better.

I cheated on the tzatziki, because I didn't let everything drain overnight, but it still came out good, just a little wet. This recipe was easy, and grating the cucumber saved about ten minutes and I couldn't tell the difference in the final product. The recipe asked for it to be un-peeled and de-seeded. I took off the peel but left the seeds. Call me a rebel.

The Greek Quorn was good. I'll make it again, but it wasn't fantastic or anything. But, I think if you make everything but the Quorn, throw it on some bread with cheese and panini it, you would have a fantastic sandwhich. I just served it over rice. But next time!

Seven says:

The hummus was amazing! I'd never had home-made hummus that was as good as what you get in a Mediterranean restaurant/deli, but this absolutely was. My mind always boggles a little at how many people have never had hummus before. If you fall in to that category, you are missing out on life and should go make some immediately! Using this recipe!

The tzatziki was also delicious, of course. But I'm a sucker for Greek yoghurt.
Again, if you've never had real yoghurt, go buy a little container of Greek and put it on EVERYTHING. Put a dollop of jam or honey in it for breakfast, use it instead of milk when cooking boxed macaroni and cheese, throw it on salads or vegetables. It is truly a god of foods.

The quorn dish was not as olivey as I had hoped it would be, but decent. And like Carrie said, would be great with cheese in a panini.

Because I have to: the hummus is vegan, the tzatziki and quorn dish are obviously not.

Malai Kofta

(Recipes: Malai, Kofta)



Malai (Gravy)--


Ingredients:
Onion - 2 medium
Tomato puree - made from 2,3 tomatoes
Gingergarlic paste - 1 tablespoon
Turmeric powder - 1 teaspoon
Coriander powder - 1 tablespoon
Chilli powder - 1 tablespoon
Garam masala - 2 teaspoon
Cream - 1 cup



Method:
1.Cook sliced onions in 2 cups water. Once it is cooked, drain the water completely and grind the onions into a smooth paste. ( I cheated and used a blender. It was easier and saved a lot of time, but in the end, you really don't get the right texture)
2.Heat oil in a pan and saute onion paste. After 5 minutes add ginger garlic paste and saute for 2,3 minutes. Add all masala powders and stir for 5 minutes or until the oil starts forming a layer on top.
3.Add tomato puree and once the puree is mixed well in the gravy add the cream. After 5 minutes, remove from gas.
4.Spread prepared koftas in a plate and pour the gravy over it.




Kofta (Potato Cheese Balls)-


Ingredients:

Paneer (cottage cheese) - 200 gms
Potato - 1 medium - big (boiled & mashed)
Crushed pepper - 1 tablespoon
Garam masala - 1/2 teaspoon
Cornflour - 1-2 tablespoon
Salt
Oil - for frying



Method:

1.Mix all the ingredients (except oil) together.

2.Take small amounts from it and make small balls.

3.Deep fry in oil & serve hot with sauce of your choice.




This a favorite of both Seven's and mine at our local Indian restaurant. Feeling brave, I decided to try it on my own. It is very labor intensive, especially the first time because you don't know how to line up everything. I was also pressed for time due to working late, so I chose the simplest recipe I could find in five minutes. Many other recipes call for more complex spices and vegetables that I did not have on hand, but I would like to try those one day to see.



Okay--first, the sauce. I think I just about had the right flavor. The texture was wrong and the color too yellow. The sauce was a little mellow, but I held back on the chili flakes/powder just to be safe. Next time, I'll add more. It was really good over rice and I'd make it again.



The koftas--well, for some reason, mine just wouldn't fry. I went through three pans and four or five methods before giving up. I ended up just making pancakes...that were mushy. It tasted good but it wasn't the same. We'll see how it goes next time...

Seven says:

So it didn't look pretty, that's for sure. (Reminded me quite a lot of the time I tried to make lovely little bubble and squeak patties and ended up with fried mush, actually. If anyone has tips for neatly frying mashed potato-based food, I'd love to hear it.) However the dish tasted just about right, which was pretty impressive. I do love malai kofta.

Beaker's Vegetable Barley Soup and Grilled Cheese

(Original recipe from here. I didn't add the things I didn't like.)

Ingredients:

• 2 quarts vegetable broth (I used this base)
  
• 1 cup uncooked barley (best from the bulk-food section)
  
• 2 large carrots, chopped (I did two baby carrots, because I don't like cooked carrots)
  
• 2 stalks celery, chopped (I added more)
  
• 1 (14.5 ounce) can diced tomatoes with juice
  
• 1 zucchini, chopped (ick, there was NO SQUASH in my soup)
  
• 1 (15 ounce) can garbanzo beans, drained (rinse them to get rid of starchy ick)
  
• 1 onion, chopped
  
• 3 bay leaves
• 1 teaspoon garlic powder ( I used chopped garlic in oil, tastes better)
  
• 1 teaspoon white sugar (I don't know why, but I did it)
  
• 1 teaspoon salt (be careful with the salt)
  
• 1/2 teaspoon ground black pepper
  
• 1 teaspoon dried parsley
• 1 teaspoon curry powder (add a little extra)
  
• 1 teaspoon paprika (I think this is mostly for color...)
  
• 1 teaspoon Worcestershire sauce
  

Method:

1. In a large wok, saute onions, bay leaves and garlic with a little olive oil. Slowly add in carrots and celery. Then the tomatoes. Finally add salt, pepper, parsley, sugar, curry powder, paprika, and Worcestershire sauce.
2. Pour in the vegetable broth. Finally add the garbanzo beans and the barley. Bring to a boil, then reduce to a simmer for 90 minutes. If it is too thick, add a little more broth. Remove the bay leaves and serve.

Grilled Cheese:

Goat Cheese (something mild and soft)
Shredded Provolone and Mozzarella (it's easier to use pre-shredded)
Very thinly sliced bread (Peperridge Farms has a white-wheat thing that is available)
Butter

Method:

1. Heat a pan.
2. In a bowl, use a fork to mix the chevre and the shredded cheese.
3. Butter the bread, fill with the cheese mix and grill it like normal.

This soup was pretty amazing. A nice spiciness that wasn't expected and really filling. The next day, I melted some of the cheese mixture over it and it was very good, too. I love barley soups, but I usually make beef or creamy and I wanted to try something new. I really don't like squash, and I was afraid I'd miss something by eliminating it and cutting back on the carrots, but the soup still tasted great.

The grilled chesse was just fun. All I wanted all day was tomato soup and grilled chesse, so I just made everything fancy to fit the theme. I really love the cheap mozerella and provolone melted with a sharp, creamy goat chesse. And the thin bread made it more delicate so it was about the cheese. Also a great thing to dip in the soup.

The recipe page, you may notice, says that coarse cracked pepper will ruin the soup. I didn't read that until well after I added the pepper, and I don't think I ruined it at all. But next time, I'll make it with fine-ground, just to see.

Seven says:

I really REALLY like this soup. We had enough of it that I was eating it for the next few days, and it was fantastic. It would be a really great fall or winter stew, as it's very thick and filling. (If the pepper or lack of squash ruined it, I certainly didn't notice.)

I'm not as huge a fan of goat cheese as Carrie, but the sandwiches were tasty as well, if not quite as smooth and melty as I'd like a grilled cheese to be.