Aloo Gobi

From Manjula's Kitchen - http://www.manjulaskitchen.com

Ingredients:

• 2 cups of cut cauliflower (cut into small florets)
• 2 medium potatoes (cubed into bite sized pieces)
• 1/2 inch shredded ginger
• 3 teaspoons coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/4 teaspoon cayenne pepper ( lal mirch)
• 3 tablespoons water
• 3 tablespoons oil
• Pinch of Asafetida (Hing)
• 1/2 teaspoon cumin seeds (jeera)
• 2 green chilies, sliced in long pieces
• 2 bay leaves
• 1 teaspoon salt (to taste)
• 1 teaspoon mango powder (amchoor)
• 2 tablespoons of chopped cilantro (green coriander)
• 1/4 cup water as needed

Method:

1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2. Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
3. Add asafetida and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
4. Next, add the spice paste and stir for a minute.
5. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
6. Lastly, add the mango powder and fresh cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

Spencer's Variation: I ignored the asafetida and mango powder because I couldn't find anything. I also didn't put in cilantro because I forgot. And I only put in one green chile, minced.

Swiss Chard & Goat Cheese Frittata

• 8 large red Swiss chard leaves with stems
• 2 T extra-virgin olive oil, divided
• 1 ¹/₂ cup thinly sliced red onion (about 1 medium)
• ¹/₂ t salt, divided
• 2 t minced fresh rosemary
• 1 T chopped garlic
• 8 large eggs
• freshly ground black pepper
• 4 oz goat cheese, crumbled
• If you don't have Swiss chard, spinach is good too
  

Directions:
Wash the Swiss chard; cut off stems, mince, and set aside. Roughly chop the leaves. Heat 1 tablespoon olive oil in a 9-inch skillet (I used an 11" skillet and it worked fine_ with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown. Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.

Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine. Wash and dry the skillet and return to stove top.

Turn on the broiler, then heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.

Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm in the center and golden on top. Use a rubber spatula to loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges.

Spencer's 25th Birthday Tacos

Makes 4-6 servings

For Tacos:
2 cups frozen corn, thawed
2 T. olive oil, divided
2 T. lime juice, plus lime wedges for a garnish
3 tsp. salt
2 tsp ground cumin
1/2 tsp. freshly ground black pepper
2 bell peppers, any color, cored and thinly sliced
1 large red onion, sliced
1 and 1/2 tsp paprika
1 can black beans, rinsed and drained
1 cup thinly sliced green cabbage
8-10 corn tortillas (or you could use whole wheat tortillas)

For Salsa:
2 T. olive oil
2 T. fresh lime juice
4 tsp minced fresh jalapeno chili
4 minced cloves of garlic
1/2 tsp. sugar
2 avocados, pitted and cut into small dice
1/2 cup frozen corn kernels, thawed
4 T. minced red onion,
1/4 cup minced fresh cilantro
salt and pepper to taste

In a large bowl, toss together corn, 1 T. olive oil, lime juice, 1 tsp. salt, cumin, 1/4 tsp. black pepper, bell peppers and onion. Spread the mixture on a large baking sheet.

In a second bowl, toss together 1 T. olive oil, paprika, 1/2 tsp. salt and the black beans. Spread this mixture on a second large baking sheet.

Roast vegetables and beans, stirring occasionally and rotating sheet trays halfway through. Cook the beans until they dry out and are just crisp, 20-25 minutes. Bake the vegetables until soft and golden brown, about 40 minutes.

Meanwhile make the salsa in a smaller bowl:
Whisk together 2 T. olive oil, 2 T. fresh lime juice, 4 tsps. minced fresh jalapeno chile, 4 minced cloves of garlic, and 1/2 tsp. sugar. Then gently stir in 2 avocados, pitted and cut into small dice, 1/2 cup frozen corn kernels, thawed, 4 T. minced red onion, 4 T minced fresh cilantro, salt and pepper to taste. Set aside

Wrap tortillas in foil and place in oven for a few minutes to warm, or lightly pan fry each side in oil. Scoop roasted vegetables onto tortillas, top with sliced cabbage, roasted beans and salsa. Garnish with lime wedges

LEMON GINGER DROP COOKIES

From Martha Stewart Living Cookbook - First made for Half Moon Yoga's Opening Party...
Makes about two dozen cookies
8 Tbs. unsalted butter
3/4 cup plus 2 Tbs. sugar
1 large egg
1 Tbs. grated lemon zest
1-1/3 cups all purpose flour
1/2 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup finely chopped crystallized ginger

Preheat oven to 350. Line two cookie sheets with parchment paper. In bowl of electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes, scraping down sides of bowl.
Add the egg and mix on high until combined. Add the lemon zest; mix to combine.

In another bowl, whisk together the flour, ground ginger, baking soda, salt and crystallized ginger. Add dry ingredients to the butter/sugar mix and combine for about 20 seconds. Using two spoons, drop a Tbs. of batter on prepared baking sheet, about 3" apart. Bake for 7 minutes, then rotate the sheets between the racks and bake until just golden, about 7 more minutes. Slide parchment paper with cookies on it onto a rack to cool for 15 minutes. Store in an airtight container for up to a week.

21st Century Caponata (from Greg Atkinson)

This Sicilan style eggplant appetizer is delicious served over brown rice, tossed with pasta or as an appetizer with crackers. With hummus, olives and feta, it makes an appetizer platter.

Cut a large eggplant into 1-inch cubes. Toss with 1 T. salt and let it stand at room temp in a colander for 10 minutes to drain off the bitter juices Then toss with olive oil and spread on a cookie sheet and roast at 400 degrees until soft and slightly browned, about 20 minutes.

Meanwhile, chop a red onion and two stalks of celery and saute in olive oil. until onions are beginning to brown. Add 1 T. dried oregano leaves and 1 T. chopped garlic and cook 1 minute longer.

Transfer to a bowl, stir in the eggplant plus 1/4 cup white balsamic vinegar, 1/4 cup capers, drained, 1 cup julienne-cut strips of sun-dried tomatoes in oil. Add salt and pepper to taste. Let the mixture stand at room temp for at least 10 minutes before serving. Caponata keeps well in the refrigerator for a week.

Spencer's Oatmeal Muffins

Ingredients: Yield: 12 muffins
2 1/4 cups gluten free oatmeal, at least half ground to flour in a blender
2 teaspoons baking powder
1/2 teaspoon salt
1 tsp. cinnamon
1/4 cloves
1/4 nutmeg
3/4 cup rice milk or goat yogurt
1 mashed banana
1/2 cup brown sugar
2 eggs
2 tablespoons vegetable oil

Pre-heat oven at 375°F. Cover 12 muffin cups with oven-safe paper.

In a big bowl, mix oatmeal, baking powder, salt and spices

In a blender, food processor or stand mixer, mix the rest of the ingredients and til you have an even mix

Add wet to dry ingredients and mix lightly. Put the mix on the muffin cups and fill 3/4 of each one.

Bake for 13-15 min or til golden.

Edamame Pesto and Linguine

1-1/2 cup shelled edamame
1 lb. whole wheat or brown rice linguine
1 large garlic clove
1/2 tsp. salt
1-1/4 cups firmly packed cilantro leaves
1 Tbs. fresh lime juice
1/2 cup olive oil

Put the pasta water on to boil in a large pot.

Cook the edamame in a small saucepan of salted boiling water for 10 minutes, drain.

In a food processor, process the garlic, salt and cilantro until finely minced.

Add the cooked edamame, lime juice and olive oil.

Add 1/2 cup of the hot pasta water to make a smooth sauce.

Toss the sauce with the cooked linguine and serve.

NOTE: I am going to experiment with this recipe and I think it can get better- like adding sauteed vegetables and walnuts or pine nuts would be perfect. But this is a good base recipe to start from.