Green Curry with Bok Choy

I wanted to cook something green but healthy for St Patrick’s Day. Again, I found another curry recipe in the Cooking Light magazine. This time the curry is inspired in a Thai version. The dish is beautiful and tasty, check the recipe here. Check their picture of the dish, it's super beautiful!

I used ½ onion instead of shallots, coconut oil in place of the sesame oil, and 2 teaspoons of sugar instead of 4. The broccoli and bok choy came from Door to Door Organics and they were as fresh they could possible be!  I served with brown rice but because the flavors of this dish are so delicate, I would serve it with steamed white rice next time. I also think that the recipe yields to more than 4 servings.

Moroccan Spiced Lamb-and-Rice Meatballs

I went through my Japanese and Indian food phase. I am still having some Indian food cravings. But Moroccan has been in my mind a lot lately. I found this recipe that sounded delicious and tried it. It took a long time to make, maybe because it was the first time I was making it, but it’s worth it. This dish fragrant and full of flavor!

I followed the recipe for the most part. The only changes I made were that I used 1 tablespoon of butter instead of 4and ½ tablespoon of salt instead of 1 ½. I opted for making the ras el hanout but it is optional, I bet the dish will taste wonderful even without it.

Moroccan Spiced Lamb-and-Rice Meatballs

(From http://www.foodandwine.com/recipes/moroccan-spiced-lamb-and-rice-meatballs)

Ingredients:

1/2 cup medium-grain rice, such as arborio

2 medium onions, 1 quartered and 1 thinly sliced

1 cup cilantro leaves, plus 1/4 cup finely chopped cilantro

1/4 cup mint leaves

1 teaspoon ground cumin

1 teaspoon sweet paprika

Scant 1/2 teaspoon ground allspice

(substitution = 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg.)

Scant 1/2 teaspoon cayenne pepper

Scant 1/2 teaspoon ras el hanout (optional; see Notes)

Kosher salt

1 1/2 pounds lean ground lamb

4 1/2 cups water

4 tablespoons unsalted butter

1/4 cup chopped flat-leaf parsley

1/4 teaspoon crushed red pepper

Pinch of saffron threads, crumbled

2 tablespoons fresh lemon juice

Directions:

In a small bowl, soak the rice in water for 15 minutes. Drain in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well. 

In a food processor, pulse the quartered onion with the cup of cilantro leaves and the mint, cumin, paprika, allspice, cayenne, ras el hanout and 1 1/2 tablespoons of salt until pureed. Scrape the puree into a large bowl and mix in the ground lamb and rice. 

Line a large baking sheet with plastic wrap. Using lightly moistened hands, roll rounded tablespoons of the meat mixture into 1 1/2-inch balls and transfer them to the baking sheet. 

Pour the 4 1/2 cups of water into a large, deep skillet. Add the sliced onion, butter, parsley, crushed red pepper and saffron to the skillet and bring to a boil. Remove from the heat and add the meatballs; they will not fit in a single layer. Cover with a tight-fitting lid and cook over moderately low heat until the meatballs are cooked and the rice is tender, about 20 minutes. Stir gently once or twice halfway through. 

Using a slotted spoon, transfer the meatballs to a large platter. Strain the cooking liquid into a bowl and skim off as much fat as possible. Return the cooking liquid to the skillet and boil over high heat until thickened, about 10 minutes. 

Return the meatballs to the sauce and simmer over moderate heat until heated through, about 2 minutes. Stir in the chopped cilantro and the lemon juice, season with salt and serve with pita bread.

Notes:

Ras el hanout, a Moroccan blend of up to 30 spices, including ginger, anise, cinnamon, nutmeg, peppercorns and cloves, is available at Middle Eastern markets

Ras el Hanout

http://cookalmostanything.blogspot.com/2006/04/ras-el-hanout.html

2 teaspoons coriander seeds

2 teaspoons cumin seeds

1 teaspoon turmeric

1 teaspoon ground cinnamon

½ teaspoon cardamom seeds

½ teaspoon fennel seeds

½ teaspoon black peppercorns

½ teaspoon ground cloves

½ teaspoon cayenne

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

Heat up the seeds and peppercorns in a frying pan. Dry fry until aromatic, about a minutes. Place all the ingredients into a food processor/mill and process until smooth.

Tandoori Chicken

The Tandoori Masala composition can vary a lot. The first time I made it, I started with a basic recipe I found online. Then I adjusted the formula to my taste in subsequent meals. Some recipes call for fenugreek or mace. Some ask for cloves. Some ask for powdered herbs, some for seeds. Some recipes ask for powdered ginger and garlic, some for fresh. In my opinion, it’s better to make a fresh mix each time and not store it, as the fragrance can fade over time. I also prefer to use fresh ginger and garlic. But it all depends on the time you have and ingredient availability. The end result is always delicious.

Tandoori Chicken

Ingredients:

2 lb chicken pieces of your choice with skin and visible fat removed

1/2 Tandoori Masala recipe

1 cup yogurt (preferably regular)

1 tablespoon oil

1 lime or lemon juice

Sea salt to taste

½ teaspoon chili or cayenne pepper powder

Tandoori Masala Ingredients:

2 tablespoons cumin seeds or 1 ½ tablespoons cumin powder

2 1/2 tablespoons coriander seeds or 2 tablespoons coriander powder

¼ tsp turmeric powder

1 tsp garlic powder or 3 fresh garlic cloves, minced

1 tsp ginger powder or 1 tablespoon grated ginger

½ to 1 tsp red chili or cayenne pepper powder

¼ tsp clove powder

1 tsp cinnamon powder

1 tsp orange or red food coloring (optional)

Directions:

To make the tandoori masala, if using seeds, dry roast the cumin and coriander seeds in a pan on a low flame, till they begin to release their aroma. Remove from fire and cool. Grind seeds in a grinder. Add all ingredients and mix well.

Make slits in the chicken pieces with a knife. Mix lime, salt and chili pepper in a small bowl. Rub the lime mixture into the chicken slits. Combine yogurt and tandoori masala in a bowl. Mix well. Add the yogurt mix to a large plastic bag or a glass bowl. Add the chicken to the mix and toss well, making sure all the pieces are well coated. Drizzle the oil and toss. Marinate in the fridge for 6 to 24 hours.

Preheat the grill to medium heat and lightly oil the grate. Spray oil in the chicken pieces and quickly sear both sides of the chicken. Reduce heat and cover the grill. Cook until meat is no longer pink and juices run clear.

Or you can cook the chicken in the oven: preheat broiler. Cover a baking pan with foil and spray the foil with cooking spray. Lay chicken on greased foil and spray with more cooking spray. Broil until it starts browning and turn. Brown the other side. Lower temperature to 350 F. Bake for approximately 10 minutes or done.

Top with onion slices while grilling.

Garnish cilantro and lemon wedges.

Lamb Chops with a Spicy Rub (Indian)

This is the third year we are buying a whole lamb. The lamb we buy is kind of green as it’s raised non-commercially in a small bull farm and my friend Debra brings it for us when she goes visit her mom in South Dakota.

My sister Nancy sent me this recipe after she went to an Indian cooking class. The preparation is very simple and the spice combination is perfect. We love this dish. Today I am serving it with Portuguese Style Broccoli Rice and mini-shiitakes from Hazel Dell farms. Yum.

Lamb Chops with a Spicy Rub (Indian)

4 servings

Ingredients:

1 teaspoon finely grated fresh ginger (about 2-inch

piece)

1 teaspoon finely grated garlic (about 2 large cloves)

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin seeds, finely ground (or use ground cumin)

1/2 teaspoon coriander seeds, finely ground (or use ground coriander)

1/4 teaspoon ground turmeric

8 lamb rib chops (about 1 pound 4 ounces)

3 tablespoons canola oil

Directions:

In a bowl, mix together the ginger, garlic, salt, cayenne, cumin, coriander, and turmeric to form a thick, slightly dry paste. Rub the chops well with this mixture and put in a big zippy to marinate for at least 4 hours and up to 12 hours in the refrigerator.

Heat the broiler or grill. Sear the lamb chops 4 to 5 minutes each side for rare. Let rest 10 minutes before serving.