Aloo gobi – spiced cauliflower

Ingredients

2 tsp oil
2 onions, sliced and fried
2 tsp sugar
2 tsp crushed red chile
1 large cauliflower divided into florets
1/2 lb tomatoes, peeled, seeded and coarsely chopped
1 cup plain yogurt
2 tsp cardamom powder
1/4 cup cream
chopped cilantro
salt to taste

How to prepare

Heat the oil to low and add the sugar and allow it to brown. Add the cauliflower and mix well to coat with the caramel. Stir in the onions, salt, tomato and yogurt, and cook, covered, over low heat till the cauliflower is fork tender. Stir in cardamom and cilantro and cook 5 minutes more. Pour cream over top and serve. Serves: 4-6 heat scale: med

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Cauliflower and potato curry

Ingredients

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
3/4 tsp ground turmeric
1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt

Big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala

How to prepare

Add all ingredients to a crockpot and cook on low for approximately six hours.

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Spicy curried broccoli soup

Ingredients

1 1/4 lb fresh broccoli, or more
1 qt chicken broth
1 med onion
2 tsp butter
1 tsp vindaloo curry paste
1 tsp salt
Black pepper to taste
2 tsp lime juice
8 lemon slices
1/2 cup sour cream
Snipped chives

How to prepare

(1) cut the broccoli, and place it in a lg saucepan along with the broth, onion, Butter, curry paste, salt and pepper
(2) bring to a boil reduce heat and simmer, covered, for 8 to 12 minutes or until Broccoli is just tender
(3) place about two cups of the mixture at a time into a blender container cover and Blend until smooth pour into bowl or another lg pan repeat with remaining mixture
(4) stir in the lime juice
(5) serve hot, garnished with a thin slice of lemon, a sm dollop of sour cream, and A sprinkling of chives yield: 8 servings
Notes: (1) this soup can be also refrigerated overnight and served cold (2) if you Don’t have vindaloo curry paste, try using 2 tsp of curry powder, and one chopped Green chile pepper (such as poblano).

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Fettucine with lemon and vodka sauce

Ingredients

Fettucine
4 quarts – water
2 tbsp kosher salt
1 lb fettucine
sauce
2 lg lemons – rind washed
1 cup heavy cream

1/4 cup vodka
1/2 tsp fresh ground black pepper
1/4 cup parsley, chopped for garnish
3/4 cup parmesan fresh grated, for serving
cooked scallops (optional)
cooked asparagus (optional)

How to prepare

Bring the water to a boil, add the salt, and cook the pasta at a rapid boil until ‘al dente’, 8 to 10 minutes. Drain. While the pasta cooks, prepare the sauce. Finely grate the rind of 1 lemon, then squeeze the juice out of this lemon and reserve. Combine the cream and vodka in a 10-” skillet and simmer for 5 minutes, or until the sauce thickens a little. Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring. Add the drained hot pasta to the sauce and toss. Season with pepper, garnish with parsley, and serve immediately on warmed plates. Serve the parmesan separately. Variations: add cooked scallops, and/or cooked asparagus, cut in 1″ pieces, into the sauce, just before tossing with pasta.

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Garides kokkiyia me feta – shrimp and feta in shells

Ingredients

2 lb large shrimp
1/2 lemon (juice only)
1 onion or shallot; minced
3 tbsp vegetable oil or butter
1/2 cup tomato sauce
3 tomatoes – peeled, chopped & drained

1/4 cup chopped fresh parsley
2 tbsp chopped fresh basil or dill
2 garlic cloves; crushed
salt & freshly ground pepper
1/2 lb feta cheese
fresh basil leaves
(or parsley) for garnish

How to prepare

Shell and devein shrimp. Wash and drain, then sprinkle lightly with lemon juice. Heat the oil or butter in a frying pan and cook the onion until soft. Add the tomato sauce, chopped tomatoes, herbs, garlic, and salt and pepper to taste. Simmer for 25 minutes, then remove from the heat and strain.
Butter large scallop or other shells, or individual oven proof dishes, and spoon a little sauce into each. Fill with the shrimp and spoon the sauce over, then crumble the feta over the top. Set into a baking pan and bake for 15 or 20 minutes in a moderate oven (350 f), or until the shrimp is cooked and the cheese melted. Garnish with fresh basil or parsley and serve hot.

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Silver palate leg of lamb

Ingredients

1 cup red wine
1/2-3/4 cup soy sauce
1 tbsp rosemary leaves, crushed
1 tbsp fresh black pepper
4 cloves garlic, crushed
1 half leg of lamb, butterflied

How to prepare

(1) mix together all of the ingredients except the lamb place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9×13 pan works well)
(2) pour most of the marinade over the lamb swish the lamb around and get it soaked on both sides cover and marinate in the refrigerator for at least several hours, turning occasionally
(3) start a fire in the grill and get the coals very warm but not flaming place lamb on grill 3-4″ from the coals cook on this side for 20 minutes, basting with the extra marinade occasion- ally turn the meat over and cook another 20 minutes
(4) after 10 minutes on the second side, start checking for doneness contrary to many people’s ideas, lamb should not be well done but should still be a little pink when done, slice thin and serve (serves 4-6).

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Dill pickle soup

Ingredients

1 cup margarine
1/2 cup flour
1 1/2 qt chicken broth
12 oz dill pickles, shredded or fine chopped (1 1/2 cups)
1 cup white wine/chicken broth
1/2 md onion, fine chopped
3 tbsp sugar
2 tbsp vinegar
1 tbsp worcestershire sauce
4 garlic cloves, minced
2 tsp salt
1 tsp dill weed
1 tsp curry powder
1/2 tsp white pepper
2 bay leaves
2 cup warm milk
Dash green food color, opt
Croutons, opt

How to prepare

In a lg kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients ; bring to a boil over med. Heat. Reduce the heat; add milk. Remove bay leaves. Add food color and garnish with croutons.

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Tangy chicken marinade

Ingredients

1/2 cup lime juice
1/4 cup olive oil
3 cloves garlic, minced
1 jalapeno pepper, in 1/8″ slices
1/4 cup chopped fresh cilantro
dash salt
dash white pepper

How to prepare

Combine all ingredients. Pour over 1 lb. Skinless/boneless chicken breast halves. Marinate at least 2 hours. Remove chicken from marinade and either grill or broil. Brush with remaining marinade during cooking. Serves 4.

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