Nepal potato salad

Ingredients

4 medium size waxy boiling potatoes
4 tbsp ground roasted sesame seeds
4 tbsp lemon juice (fresh squeezed)
1 tsp salt
1 hot green chiles, finely minced
4 tbsp sesame oil
2 tsp vegetable oil
Pinch ground asafoetida*
8 to 10 whole fenugreek seeds*
3 tbsp cilantro minced

How to prepare

Boil the potatoes in a big pot. Meanwhile, combine the chiles, salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl. Add the sesame oil just a little at a time and mix in with a wire whisk. Using a metal ladle heat the vegetable oil by holding it over heat. When quite hot, add the asafoetida powder and fenugreek seeds. The fenugreek seeds will start to darken in the hot oil in just a few seconds, when this happens dump it all into the bowl. Mix well, then add the cilantro and mix some more. Check your seasonings. When the potatoes are done, drain and peel while hot (holding with a fork if you need to.) The peel should slide right off. Cut into 3/4″ dice and add to the bowl of dressing. Gently mix to coat all the cubes and finally adjust your seasonings if needed. Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature. However, it’s supposed to be much better the next day. It keeps for up to 4 days refrigerated.

* Look for these in an indian or middle-eastern grocery

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Potato, onion & roquefort soup

Ingredients

3 tbsp unsalted butter
1 medium onions, chopped
1 large garlic dove, minced
3 med russet potatoes, peeled, chopped
4 cups (or more) chicken stock
1 cup whipping cream
1/2 cup crumbled roquefort cheese (3 oz)

How to prepare

Melt unsalted butter in heavy large saucepan over medium heat. Add chopped onions and minced garlic and saut until tender, about 10 minutes. Add potatoes and 4 cups stock. Simmer until potatoes are tender, stirring occasionally, about 30 minutes. Add whipping cream and roquefort cheese and stir until cheese melts. Puree soup in blender in batches. Return soup to saucepan. Thin with additional chicken stock if necessary. (can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) 6 servings

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Hash brown casserole

Ingredients

3 tbsp vegetable oil
1 bag (2 pounds) frozen hash browns
1 onion, chopped
1 green bell pepper, chopped
1 cup cubed ham
10 eggs, beaten
Salt and pepper
1 cup shredded cheddar cheese

How to prepare

Heat oil in a lg skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. Spray a 9 x 13 x 2″ baking dish with vegetable oil spray. Spread potato mixture in pan. Top with ham. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, at 375

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

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Red beans & rice with pickled pork

Ingredients

Pickled pork 888
1/2 cup whole mustard seed
1 tbsp celery seed 2 bay leaves
6 cloves garlic, chopped
1 tbsp kosher salt
12 peppercorns
2 tbsp tabasco

1 quart white vinegar
red beans 8888
1 lb red beans, soaked overnight
1 yellow onion, chopped
1 bunch green onion, chopped
7 cloves garlic, chopped
1/2 cup parsley, chopped

1 stalk celery, chopped
1 green pepper, chopped
1 bay leaf
1 tsp thyme
1 tbsp worcestershire sauce
2 tsp tabasco
1/2 cup tomato catsup
1 lb smoked sausage, thick sliced
1 lb pickled pork (see above), rinsed water to cover

How to prepare

To make pickled pork: combine the above and boil three minutes. Cool to room temperature. Add up to 2 lb of cubed pork butt, place in non-metallic bowl and refrigerate, covered, for three or more days.
To make red beans: combine above in a pot and cook covered on medium heat about 1-1/2 hours. Serve over rice.

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Murg naram garam – spicy chicken pot roast

Ingredients

1 whole chicken, cleaned and trussed
12 whole cardamoms, bruised
1/2 tsp cumin seeds
1 tsp coriander seeds
8 peppercorns
3 cloves
1 small cinnamon stick
1 tsp ginger, minced
3-4 dried red chilies
10 scallions, white part only, crushed
1 tsp sugar
2 tbsp oil
salt to taste

How to prepare

Heat the oil to med in a heavy bottom vessel. Fry the scallions for 2 minutes, then add cardamoms and fry 1 minute more. Stir in all other ingredients and heat through. Pour in enough water to barely cover and bring to the boil. Add chicken, cover and reduce heat to a hard simmer. Cook 45 minutes, turning at least twice. Remove cover and cook, turning often, till the spice mixture is fairly dry and coats the chicken. Serves: 4 to 6 heat scale: med

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Flaming fajitas

Ingredients

1 1/2 lb very lean skirt or bottom-round steak, cut 1/4″ thick and trimmed of visible fat
1 lime
4 lg garlic cloves, pressed through a garlic press
1 to 2 tsp pequin quebrado or crushed red pepper flakes
2 tsp vegetable oil
1/4 cup brandy
4 to 6 (12″ ) flour tortillas
4 to 6 romaine lettuce leaves, cut crosswise into 1″ strips
Salsa, chopped onions,
Chopped tomatoes,
Chopped fresh cilantro,
Sour cream, and
Guacamole, for serving
With the fajitas, if desired

How to prepare

Cut the steak into 4 to 6 equal-size rectangles lb the steak pieces to flatten Them as thin as possible cut the lime in half and squeeze the juice over both sides Of each piece of steak stack the steaks on a plate and let stand for about 30 mins Preheat the over to 250

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Greek potato salad

Ingredients

6 potatoes, boiled in skin
2 mild onions, sliced thin
1/2 cup ev olive oil
1/2 cup strained lemon juice
1/2 tsp crushed, dried oregano
8 – 12 black greek olives
salt and ground pepper to taste

How to prepare

Peel and cube the potatoes while still warm and combine them with the onions in a large bowl. Add the remaining ingredients except the olives, toss gently but thoroughly. Adjust seasoning, add the olives.

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Breakfast casserole

Ingredients

24 oz pkg frozen hash browns, thawed
5 eggs
2 chopped green onions
1/2 cup cottage cheese
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp tabasco sauce (or other pepper sauce)
8 slices cooked and crumbled bacon

How to prepare

In mixing bowl combine hash browns, eggs, cottage cheese and spices and mix very well. Pour into lg casserole dish. Cover and refrigerate over night. Add bacon and cook at 350 degrees for 30 minutes.

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