Aloo Gobi

This recipe from my Mom is Jack's favorite.
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Aloo Gobi (Potato & Cauliflower Curry)

2.5 T Vegetable Oil
1 t Mustard Seed
1 t Cumin Seed
1/2 Onion, diced
2 Potatoes, peeled and diced
2 Tomatoes, diced - optional
1 t Turmeric
2 t Cumin
2 t Coriander
1 t Chili powder
1.5 t Salt
1/4 - 1/2 C Water
1/2 Cauliflower, cut into florets
1/2 C Peas, rinsed & drained - optional
1 t Lemon or Lime Juice
1/4 C Cilantro, chopped

Heat oil over medium heat. When the oil is hot, add mustard and cumin seeds & onion. Cook, stirring occasionally until the onion is tender. Then add the potatoes & tomatoes. Mix in the turmeric, cumin, coriander, chili powder, and salt. Cover & cook 10 min, stirring occasionally. Add water as needed to ensure the potatoes continue cooking. When the potatoes are almost cooked through, add peas & cauliflower. Stir and cover again to allow the cauliflower to cook for another minute or two. When vegetables are done cooking, add lime juice & top with cilantro.

Sambar

Sambar

Ingredients:

Chinta Pulusu
1/2 C Tamarind
Water

Dahl
1/2 C Toor Dahl
2 T Channa Dahl
2 Cloves Garlic
1/2 t Cumin Seed
Water

2 T Vegetable Oil
1/4 Cinnamon Stick
1 t Mustard Seed
1/2 t Cumin Seed
2 Red Chilies
1/2 Onion, Chopped
3-4 C Vegetables, Chopped (examples: carrots, celery, tomato, squash, cucumber, potatoes, apples, etc)
1 t Turmeric
1 t Cumin Powder
1 t Coriander Powder
1/2 t Salt
1/2 Cube Bellam* (AKA "Goods" in Hindi, found in Indian Stores)
3/4 C Water
1/4 C Cilantro, chopped
1 t Coconut Powder (found in Indian Stores)

*2 t of Brown Sugar can be substituted for Bellam in a pinch, but it won't have the smoky molasses flavor

Directions:
In a small bowl, place tamarind in enough warm water to submerge completely. Allow tamarind to soak for at least 10 minutes.

To make Dahl: Bring 3 Cups of water and toor dahl and channa dahl to a boil in a saucepan. Once boiling, add 2 whole cloves of garlic and cumin seed. Simmer for about 10 minutes until dahl is tender and mushy, stirring to smash the lentils.

Meanwhile, in a medium pot heat the vegetable oil over medium heat. Add the POPU (cinnamon stick, mustard seed, 1/2 t cumin seed, chilies, and onion) and cook, stirring occasionally until the onions are tender. Then add the vegetables, turmeric, cumin, coriander, salt, bellam, and water. Cover and simmer about 10 minutes until the vegetables are tender, checking often to make sure there is enough water (if not, add 1/4 cup more) and that the bellam is not caramelizing on the bottom of the pot.

While the vegetables are cooking, make the Chinta Pulusu by squeezing the tamarind in the bowl of water so the juice is released. Pour the tamarind juice mixture (Chinta Pulusu) into another small bowl and set aside. Fill the tamarind bowl again with more warm water to submerge the tamarind and squeeze again, releasing the juice. Pour the juice-water mixture into the Chinta Pulusu bowl again, and repeat the process one last time, soaking the tamarind a total of 3 times. Set aside the Chinta Pulusu and dispose of the used tamarind.

When the vegetables in the pot are tender, add the Chinta Pulusu and cook a few more minutes. Then add the dahl and stir well, simmering until the sambar is heated throughout. Add cilantro and coconut powder at the very end and stir again to ensure the dahl is evenly distributed. Serve warm over rice or with Idlis.

Sweet Potato & Black Bean Tacos

During residency Jack was lucky enough to work with a few other podiatry residents who were LDS and we arranged dinners from time to time so our families could spend time together. One night we were at Keith & Paige Murdock's home and Paige made these tacos. I had never tasted sweet potatoes like this! They were amazing! Not only are they healthy and vegetarian, but they are packed with tons of yummy flavor. When I brought the recipe home, I tinkered with it a bit and came up with my own version. Here they are!

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Sweet Potato and Black Bean Tacos

2 Sweet potatoes or yams, peeled and cut into small cubes

1 T Olive oil

1/2 t Salt

1/8 t Chili flakes

2 T Lime juice

2 C Shredded cabbage (green, purple, or both)

2 Green onions, sliced

1 Lime, zested and juiced

1/4 t Salt

1 Can Black Beans, drained and rinsed 

1 t olive oil 1/3 C diced onion 1-2 garlic cloves, pressed or finely minced 1/3 C chicken broth 1/8 t cumin 1/8 t coriander1/8 t oregano 1/4 t salt 1/8 t pepper 1/2 lime

Corn or flour tortillas

Cubed avocado

Sweet Potatoes:

Preheat oven to 400 degrees. Place cut sweet potatoes in a large bowl. Mix together olive oil, salt, chili flakes, and lime juice in a small bowl and pour over the sweet potatoes. Toss to coat. Spread potatoes in a single layer on a baking sheet. Roast 40 minutes turning once at 20 minutes. Cook until golden brown.

Cabbage Salad: 

Place cabbage and green onions in a bowl, toss with lime zest and juice and salt. Stir all together. 

Beans:

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so mash some of the beans. 

Assemble tacos by placing sweet potatoes, cabbage salad, beans, and avovados in a tortilla and enjoy!

Ratatouille

***My wonderful friend Severine Germer from France made this traditional dish for us and I practically licked the bowl clean afterwards. This recipe is great the day its prepared, but as the flavors are given time to meld together, the leftovers are almost better the next day! That's saying something from a girl who isn't all the fond of leftovers! I also love her little quips throughout the recipe, it really shows her personality & why I think she's so fun!***

RATATOUILLE

(because you can't call yourself French if you don't know how to make this -or at the very least know about it-). This dish comes from the South of France and is very tasty with almost no fat. I usually make it with rice and sausages.

Ingredients:
-2 small yellow onions, cut "julienne" (you cut it in half and then in half again and take the inside slices apart)
-1 medium eggplant: cut in half lengthwise and then in thin slices. Put some in a strainer, add salt, then more + salt and so on in layers. This will take the bitterness out of the eggplant. Leave for 30 min and then pat the eggplants slices with paper towel to absorb the "juice."
-4 medium zucchinis, small slices
-about 5-7 medium tomatoes.
-1 Tbsp herbs de Provence
-olive oil
-1/2 stick of butter if you're not on Weight Watchers. It's not absolutely necessary though, I rarely use butter in ratatouille except to brown the onions.

Now that you've done all the slicing/getting ready, it's super easy and you can almost feel like you're in a Pixar movie:

1. Warm a big pot on the stove with a bit of butter, add onions when hot. Brown for about 5 mins, making sure they don't burn (it's been known to happen even to yours truly)

2. If need be, add some olive oil and then the eggplant, cook for 3-4 more mins.

3. Add zucchinis, plus a glass of water and cover. While it cooks, I usually cut the tomatoes in 8 and add them when I'm done. Add salt to taste and herbs. Add butter if you like.

4. Let simmer on low for one hour, adding some water if needed.

5. If too watery, uncover while simmering.

Chocolate Chip Bran Muffins

***I know bran muffins aren't all that glamorous a thing to bake, but after having my third child, I needed a little help in the fiber department... and these muffins adapted from Mel's Kitchen Cafe, which I have made over and over until the recipe is now perfect, were a godsend. A delicious godsend. From now on, I plan on making & delivering these with dinner for moms who've just had babies. And, I plan to continue making & eating these just as a healthy treat myself!***

Chocolate Chip Bran Muffins

YIELD: 

MAKES 24 MUFFINS

INGREDIENTS

• 2 cups wheat bran flakes or plain wheat bran cereal (I like to use Trader Joe's brand-only $1.99 for the box!-but Kelloggs has one or in a pinch I've used raisin bran with the raisins plucked out)
• 1 cups Kellogg's All Bran cereal (look like little twigs)
• 1 cup boiling water
• 2 cups buttermilk
• 4 tablespoons (1/4 cup) butter, melted
• 1/4 cup (no-added sugar) applesauce
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 2 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips

DIRECTIONS

1. Place the wheat bran flakes and all-bran in the bowl of a stand mixer. Pour the boiling water over the bran and mix well. Mix every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
2. After the mixture cools, add the buttermilk in a slow steady stream pausing occasionally to scrape down the sides of the bowl before adding more. Then add the melted butter, applesauce, sugar, eggs and vanilla, mixing well after each addition. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
3. Scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees as directed below, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

• Regular Muffin Tins (2 cookie scoops per cup): bake 14-16 min
• Jumbo Muffin Tins (4 cookie scoops per cup): bake 20-23 min

Southwest Pasta Salad

Southwest Pasta Salad
Recipe by Our Best Bites

Ingredients
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (taco chicken is fantastic in this recipe)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

Directions

To prepare dressing place Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings

Bruschetta

***I remember one Sunday dinner at the Harvey house when Rebecca Harvey brought over all the fixings to make homemade bruschetta. I had actually never really tried it before, but Rebecca raved about it so much that my interest was piqued. Now, I'm hooked. And every time I eat it, I think of Rebecca, Cammy, Kathy, and me in Kathy's old kitchen gabbing together and learning how to make bruschetta from Rebecca. It was so good, we never made it to the table...we just ate it right off the pans from the oven! I love this version from OBB.***

Bruschetta
Recipe by Our Best Bites

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
optional- fresh mozzarella cheese

Preheat oven to 400 degrees.

Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.  Add basil and gently toss to distribute.  Give it a taste and add additional salt and pepper if necessary.  Cover and chill.

Slice baguette into half inch slices and place on a baking sheet.   Drizzle or brush some olive oil on top.  Place in oven for 8-10 minutes until just lightly toasted.  Remove pan from oven.  Slice garlic clove in half and rub cut side down on each piece of bread.  Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.

If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.

*If you want a little twist on flavor, try adding in some Oven Roasted Tomatoes, sun dried tomatoes, or capers.

Homemade Pico de Gallo

Pico de Gallo

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About 3 Roma tomatoes

1 smallish jalapeno pepper

1/2 small onion (white onions are traditional, but I love the color and flavor of red onions)

THESE MEASUREMENTS ARE APPROXIMATE:

Freshly squeezed lime juice (use 1/2 lime for a little zing, use the whole thing for distinct lime flavor. In case you were wondering, I use the whole thing)

A very generous pinch of chopped cilantro–I just grab some using all my fingers at once. It probably comes out to about 1/4 c.

Kosher salt to taste; some people leave it on the bland side because a lot of foods pico de gallo is served with tends to be salty. Personally, I like it on the salty side.

Cut ends off tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane that contains the seeds. It’s okay if some seeds get in there, but if you have all of them, it’s going to get a little sloppy. Cut into small chunks. If you look at my pictures, I actually cut my tomatoes a little bigger than I really wanted them. I’m learning to let the little things go…Place in a small serving or mixing bowl or a really large cereal-type bowl.

Finely dice the onion. No one wants giant chunks of raw onion. Well, maybe some people out there do, but I don’t know any of them personally. Toss with the tomato mixture.

Finely chop the jalapeno, removing the seeds if desired (the seeds contain the majority of the heat, although the flesh is still pretty hot). I’m a pansy and absolutely don’t ever add seeds, but some of you are way braver than me, so this is totally up to you. Toss with the tomatoes and onions.

Add the fresh-squeezed juice of 1/2 of the lime. Taste. If you want to walk on the limey side, add a little more. I like to go easy on the heat and heavy on the lime, but I’m sure there are others out there who are the opposite.

Add your giant pinch of cilantro. Combine well. Add a generous sprinkling of Kosher salt, taste, and add more if desired. This is best if it stands for a few hours before you serve it, but it also may (okay, will) get a little wet in the bottom of the bowl, so you might want to strain it before serving it. It’s great just straight up on tortilla chips