Garam Masala, Curry and Curry Chickpea Stew
This is the recipe that was featured on my Facebook fan page.
Garam Masala Ingredients
Cinnamon sticks, broken into smaller pieces
Caradamom pods (green, black, or brown)
Ginger, dried and cracked
Coriander seeds
Techillacherry black peppercorns
Cumin seeds
Dried chili peppers (do not use powder)
Heat up a cast iron skillet so that it is quite hot and add the spices in order to dry roast them together. I recommend adding each spice a teaspoon at a time. It will make more than you need, but you can save small quantities to use later. Don’t over make the spice, as its potency will wear off over time.
Once the chili peppers are brown, remove the spice mixture off of the heat and add them to the mortar and pestle to begin breaking the spices down for easier grinding. Once broken down, you can continue grinding them in the mortar and pestle, or you may use a spice or coffee grinder to combine the spices into a finer blend.
Once ground up, the garam masala may be moved into a storage jar for future use. Our side of the recipe below, garam masala may be added to fish, lamb, chicken, or beef, and may be used to accent saffron rice, orzo, or risotto.
Curry Spice Blend Recipe
Mustard seeds
Turmeric powder
Garam masala (see the above recipe or use store bought)
Coriander
Garlic powder (course),
Ginger, dried and cracked (preferred)
Cumin seeds
Heat up a cast iron skillet so that it is quite hot and add the spices in a particular order (THIS IS VERY IMPORTANT). I recommend adding each spice a teaspoon at a time. It will make more than you need, but you can save small quantities to use later. Don’t over make the spice, as its potency will wear off over time. First, add the mustard seeds. When they begin to pop, add the cumin seeds, coriander seeds, ginger, and garlic. It’s important to use dried garlic and ginger as it will minimize the scalding of the spices.
Once toasted, remove from the heat and grind together. Once ground add a teaspoon of the garam masala and 2 teaspoons of the tumeric and stir together with a wooden spoon. Your curry spice blend is complete.
Curry Chickpea Stew (follow the recipe as is)
Ingredients:
1 tsp sea salt
1 can of chickpeas, drained and rinsed
2 medium red potatoes, sliced thinly
1 medium onion, diced
3 green onions, chopped
1 tsp mustard seeds
1 tsp turmeric
1 tsp garam masala
2 tsp coriander, ground
2 tsp garlic, minced
2 tsp ginger, dried and cracked (preferred) ground is also acceptable
1 tsp cumin seeds
3 medium carrots, julienne
2 tablespoons of olive oil
1 cup of water
Optional items: potatoes, zucchini, eggplant, sweet potatoes, yams, fresh chili peppers, etc.
In a cast iron pot, begin heating the oil. Avoid using an aluminum pan, when making this dish as the pot’s metal will detract from the flavors of this dish.
Once the oil is hot, add the mustard seeds and wait for them to begin popping. Add the garlic, ginger, carrots, onions, any additional items (see the optional list above), potatoes, and the chickpeas and begin to stir the items lightly. While cooking the chickpeas and vegetables, combine the whole spices in a separate bowl and blend together.
After cooking the vegetables and chickpeas for two minutes, slowly add the spice mixture to the pot and stir occasionally to mix everything together. Cook for 4 more minutes and then increase the heat to a medium-high level. Add the cup of water and continue to cook until the carrots and potatoes are soft. Remove the pot from the heat and cover the stew. Let the vegetables and chickpeas absorb the flavors of the curry for 10 minutes, Garnish with the green onions before serving.
Serves 2 main dishes, or four side dishes
Two modern shrimp recipes from Alice the Cook
SHRIMP WITH PINEAPPLE AND PEA PODS
2 cups raw shrimp, peeled and deveined
1 cup pineapple, 1″ cubed
1 cup Chinese pea pods, tips removed
1 tbsp sesame or olive oil
1 tsp of Chinese five spice or 1/2 tsp garam masala (spicier)
3 pinches of kosher salt
2 pinches black pepper
Optional: 1/2 cup red bell pepper
Heat up a sauté pan over medium heat. Add the oil. Once heated add the shrimp first and the fruit and vegetables immediately after. Stir occasionally.
Add spices (garam masala or Chinese five spice), salt and pepper
Continue to cook until vegetables are bright green and the shrimp is done (the shrimp should be
pink).
Serves 2
ITALIAN SHRIMP
2 cups of medium raw shrimp, peeled and deveined
1 cup of young asparagus
½ cup of green onions, diced
1 zucchini, shredded
2 cloves of garlic, minced finely
4 large basil leaves, chiffonade (rolled and then sliced)
½ cup of baby portabella mushrooms, minced
½ tsp of dried red pepper
salt and pepper to taste
1 tbsp olive oil
1 lemon, zested and juiced
Heat up the pan and add the olive oil. Add the shrimp with the garlic, basil, dried red peppers and lemon zest and sauté for 1 minute. Add all of the vegetables and stir lightly.
Continue to cook until vegetables are el dente and the shrimp is thoroughly cooked. Can be served with risotto or some nice crusty bread.
Serves 4
Birth of Risotto
Rice was introduced to the Italians and Spaniards by the Arabs during the Middle Ages. The weather along the Mediterranean Sea was ideal for growing the shorter grained rice, like the Arborio, and the merchants in Genoa, Venice and surrounding towns were able to profit from the rice growing industry that catered to the wealthy.
As interest in trade with the Mediterranean increased, others discovered the Italian delicacy and the demand increased for the short-grained rice. The Italian merchants’ profits grew as only the wealthy could afford the rice and other merchants took interest in this profitable product and began providing it as well. The increased availability flooded the market and lowered the price of the rice, making it more affordable.
Southern Italians had used the rice as a staple and slow-cooking (cooking over a low heat source for a long period of time) was predominantly used to prepare the daily meals. When slow-cooking the meals with the short-grained rice, it would combine the rice’s naturally occurring starch with rich stock or broth and create a creamy sauce; this practice would create risotto.
The recipe below utilizes the same principles of items found in southern Italy – lamb, citrus (lemons and oranges), olive oil, Arborio rice, and lemon basil. Although lamb is not commonly combined with citrus, but in this case it complements the risotto. Thus, creating a rich meal that tastes like it would be made for a special occasion, but is relatively easy to make.
Citrus Lamb with Risotto
Ingredients
2 lbs of lamb cubed
1 whole lemon (juice and zest)
1 tsp of orange zest
2 cups of lamb stock (veal or beef stock can be used instead)
1 cup Arborio rice (uncooked)
1 tsp of lemon basil, minced
1 tbsp olive oil
Sea salt (to taste)
Black pepper (to taste)
Remove the zest (skin) from the entire lemon and cut the lemon in half. You may use a zester (like a smaller cheese grater) or hand-shave the zest with a sharp knife; make sure you do not include the white pith (the area between the zest and the fruit). Once shaved, mince the zest and hold aside; the zest will provide most of the citrus flavor in this dish. You may do the same thing with an orange to get fresh orange zest.
Use a fork to pierce the lemon and squeeze the juice into a cup. The piercing will help remove the juice more efficiently. Make sure there are no seeds in the juice and set aside for later. Dispose of the lemon once the zest and juice have been harvested.
Add medium heat to a large skillet or pot and add the olive oil; add the lamb and a teaspoon of the lemon zest to brown slightly. Remove from the lamb from the pot and put aside, but leave the remaining fat and oil in the pan.
Place the pot back onto the medium heat and add the rice; brown the rice in the lamb fat and olive oil. Once browned, begin slowly adding the stock on medium heat while constantly stirring. Add the juice from the lemon to the rice. Add a lid to the sauce pan and continue to cook until both the rice has puffed up and a most of the stock has evaporated.
Add the lamb and the remaining lemon and a half teaspoon of the orange zest and lemon basil. The remaining orange zest and lemon basil will be used as a garnish prior to serving. Continue to cook the lamb and add salt and pepper to taste.
Serve family style on a single plate or bowl and sprinkle the remaining orange zest and lemon basil on top of the dish as a garnish. For the photo, small orange slices were added for additional color.
Deconstructed Lamb Stew
Those that have been following me on Facebook know that I am watching what I eat and increasing my exercise levels, in hopes to lose some excess weight. I have been rather successful, but the hardest part is to eat in moderation. I love good food and I enjoy it immensely. I know that I don’t have to eat like a rabbit to lose weight. Below is one the recipes I developed this past weekend that was very delicious and I plan on making it again.
Ingredients:
1 tsp olive oil
1 shallot, minced
2 green onions, diced
1/2 lb ground lamb
1 cup of chopped Chinese pea pods
4 Brussels sprouts with the core removed and quartered
4 red potatoes, thinly sliced
1/4 tsp of dried rosemary
1/8 tsp of fresh ground black pepper
1/2 tsp of granulated garlic
1/4 tsp Mrs. Dash Onion and Garlic
Makes 2 servings. Each serving has a protein, a starch, and two vegetables. Enjoy
Add one tsp of olive oil to a sauté pan. Mince one shallot and 2 green onions and begin to saute together.
After 2 minutes, crumble the 1/2 lb ground lamb into the pan and cook for two minutes. Add 1 cup of chopped Chinese pea pods, 4 Brussels sprouts and 4 thinly sliced red potatoes.
Continue to sauté for four more minutes. Add 1/4 tsp of dried rosemary, 1/8 tsp of fresh ground black pepper, 1/2 tsp of granulated garlic. Continue to sauté until the lamb is fully cooked and potatoes are tender. Makes 2 servings.
Each serving has a protein, a starch, and two vegetables. Enjoy!