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.

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.

OBB Taco Soup

Taco Soup

Recipe from Our Best Bites

1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.

Nutritional Information:
Calories: 188
Fat: 3.6
Fiber: 8.6
Protein: 15.8
WW Points: 4

Add 1 more point for each of the following: 4 crushed tortilla chips, 1 1/2 Tbsp. light sour cream, 1/3 oz. shredded cheddar cheese.

Kathy's Taco Soup

**One Christmas Eve, the Harveys all came together for dinner at Kathy & Doug's house. The meal for the evening was a giant soup bar. Each family was in charge of bringing one soup and we were all able to try different soups. It was the perfect Christmas Eve meal! Kathy made this soup & it was one of our favorites.**

Taco Soup

Sauté together:

1 lb. Ground Beef or Veggie Shreds

1 Diced Onion

2 cups Chopped Celery (about 6 medium stalks)


Add remaining ingredients and stir together:

2 lg. cans Kidney Beans

1 can Vegetable Broth

2 cups Chopped Carrots

2 cans Cream of Potato Soup

1 pkg. (1/4 C) Taco Seasoning Mix

1 quart (32 oz) Tomatoes

1 sm. can Tomato Sauce


Cook for 15 to 30 minutes. Garnish with Monterey Jack Cheese and Tortilla chips

Usually double this recipe.

Creamy Corn Chowder

Creamy Corn Chowder
Recipe by Our Best Bites

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)

Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Because, you know, if there’s anything a perfectly healthy bowl of soup (it’s only 3 Weight Watchers points!) needs, it’s some extra bacon and cheese!

Serves 6-8.