Chickpea Stew made with coconut milk

Although we frequent a couple of Indian restaurants, I am only in the experimental stages of cooking dishes from India. This recipe is similar to a dish that we've eaten at Monsoon Grill in Topeka KS so I thought I'd give it a try. Our verdict: Delicious, easy to prepare and uses mostly familiar ingredients. A meatless main dish that is satisfying and filling.

Chickpea Stew made with coconut milk      2 to 3 servings
2 teaspoons olive oil
1/2 cup chopped leeks (use the white and light green parts only)
1/4 cup chopped onions
1/2 cup sliced carrots, about 1/4" thick
1 tablespoon curry powder
1/2 teaspoon brown sugar
1/2 teaspoon peeled & grated fresh ginger
1 clove of garlic, minced
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
8 oz. (1 cup) full-fat coconut milk
1/4 teaspoon kosher salt & black pepper
Cooked rice for serving (I used brown basmati rice)
Fresh cilantro for garnishing if desired

1. Heat the oil in Dutch oven over medium heat.
2. Add the leeks, onions and carrots; cover and cook 5 minutes or until tender, stirring occasionally. 
   
3. Add curry powder, brown sugar, ginger and garlic; cook 1 minute stirring constantly.
   
4. Pour in the lemon juice and  broth.
   
5. Stir in the chickpeas and coconut milk.
   
6. Season with salt and pepper to taste.
7. Cover and cover over low for 30 minutes. 
8. Remove cover and cook over medium heat about 10 minutes or until broth is partly reduced and slightly thickened. 
   
9. Serve over cooked rice and garnish with fresh cilantro if desired.
   

Recipe without photos . . .

Chickpea Stew made with coconut milk     2 to 3 servings

2 teaspoons olive oil
1/2 cup chopped leeks (use the white and light green parts only)
1/4 cup chopped onions
1/2 cup sliced carrots, about 1/4" thick
1 tablespoon curry powder
1/2 teaspoon brown sugar
1/2 teaspoon peeled & grated fresh ginger
1 clove of garlic, minced
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
8 oz. (1 cup) full-fat coconut milk
1/4 teaspoon kosher salt & black pepper
Cooked rice for serving (I used brown basmati rice)
Fresh cilantro for garnishing if desired

1. Heat the oil in Dutch oven over medium heat.
2. Add the leeks, onions and carrots; cover and cook 5 minutes or until tender, stirring occasionally. 
3. Add curry powder, brown sugar, ginger and garlic; cook 1 minute stirring constantly.
4. Pour in the lemon juice and  broth.
5. Stir in the chickpeas and coconut milk.
6. Season with salt and pepper to taste.
7. Cover and cover over low for 30 minutes. 
8. Remove cover and cook over medium heat until broth is partly reduced and slightly thickened. 
9. Serve over cooked rice and garnish with fresh cilantro if desired.

Indiana Sugar Cream Pie

Indiana Sugar Cream Pie a la mode.

After watching a PBS pie special on pies, Barry was especially impressed with Indiana Sugar Cream Pies. This appears to be a typical recipe for Indiana's signature pie. 



Indiana Sugar Cream Pie   Makes one pie

Pastry for single-crust pie shell -- recipe follows
1 cup packed brown sugar
1/3 cup all-purpose flour
2 cups half-and-half or light cream
1 teaspoon vanilla
2 tablespoons butter, cut into small pieces
Ground nutmeg

1. Preheat oven to 350°.
2. In a small bowl combine brown sugar and flour.
3. In another small bowl combine half-and-half and vanilla.
4. Evenly spread brown sugar mixture in the bottom of the pastry-lined pie plate.
5. Pour half-and-half mixture over brown sugar mixture. 
6. Evenly distribute butter pieces over top of pie. 
7. Lightly sprinkle with nutmeg.
   
8. To prevent overbrowning, cover pie edges with foil. 
9. Bake 25 minutes, remove foil. Bake another 30 minutes more or until top of pie is lightly browned and pie is bubbly all over. Pie will NOT appear set.
10. Cool on a wire rack. Note: Leftover pie should be stored in the refrigerator.

Recipe without photos...

Indiana Sugar Cream Pie   Makes one pie

1 unbaked  single-crust pie shell
1 cup packed brown sugar
1/3 cup all-purpose flour
2 cups half-and-half or light cream
1 teaspoon vanilla
2 tablespoons butter, cut into small pieces
Ground nutmeg

1. Preheat oven to 350°.
2. In a small bowl combine brown sugar and flour.
3. In another small bowl combine half-and-half and vanilla.
4. Evenly spread brown sugar mixture in the bottom of the pastry-lined pie plate.
5. Pour half-and-half mixture over brown sugar mixture.
6. Evenly distribute butter pieces over top of pie. 
7. Lightly sprinkle with nutmeg.
8. To prevent overbrowning, cover pie edges with foil. 
9. Bake 25 minutes, remove foil. Bake another 30 minutes more or until top of pie is lightly browned and pie is bubbly all over. Pie will NOT appear set.
10. Cool on a wire rack. Note: Leftover pie should be stored in the refrigerator.

Baked Zucchini Pancakes -- using up those giant zucchini

Our garden continues to be invaded by giant zucchini!!! Consequently, I'm constantly on the lookout for ways to use the evasive veggie. I'm made zucchini pancakes  (cooked on the griddle) and an assortment of other recipes (see Vegetable Index on the right side of this recipe); this new baked version is a great addition to my collection.

Baked Zucchini Cakes   Makes about 8

1 lb. zucchini (about 2 medium)

1/2 teaspoon salt

1/4 medium onion, grated

1 large egg, beaten

1/3 cup breadcrumbs, plain or seasoned

1 tablespoons all-purpose flour

1/4 cup Parmesan cheese, grated

1/2 teaspoon baking powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

Dollop of sour cream for garnish if desired

1. Preheat oven to 375°. Line a baking sheet with parchment paper and spray paper with pan release.
2. Trim ends off zucchini and grate into a large mixing bowl using the largest holes of a the grater (or use food processor); grate the onion into the same bowl.
3. Toss the grated zucchini and onion with ½ teaspoon salt and set aside for about 10 minutes.
4. Transfer zucchini and onion mixture to a strainer and press it firmly against the sides of the strainer to extract as much liquid as possible from the zucchini. Or, wrap the zucchini up in a clean dishtowel and wring out the water.
5. Move the zucchini back to the mixing bowl (there should be about 2 cups of zucchini at this point).
6. Stir in all remaining ingredients until completely combined.
   
   
   
   
7. Scoop out about ¼ cup of the batter and drop onto prepared baking sheet and bake for 20 minutes. Turn the patties, flatten, and then bake for an additional 10 to 15 minutes until golden brown and crispy.
   
8. Remove from oven and serve immediately in order to retain their crispy texture. Add a dollop of sour cream if desired.

Recipe without photos . . .

Baked Zucchini Cakes   Makes about 8 

1 lb. zucchini (about 2 medium)

1/2 teaspoon salt

1/4 medium onion, grated

1 large egg, beaten

1/3 cup breadcrumbs, plain or seasoned

1 tablespoons all-purpose flour

1/4 cup Parmesan cheese, grated

1/2 teaspoon baking powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

Dollop of sour cream for garnish if desired

1. Preheat oven to 375°. Line a baking sheet with parchment paper and spray paper with pan release.
2. Trim ends off zucchini and grate into a large mixing bowl using the largest holes of a the grater (or use food processor); grate the onion into the same bowl.
3. Toss the grated zucchini and onion with ½ teaspoon salt and set aside for about 10 minutes.
4. Transfer zucchini and onion mixture to a strainer and press it firmly against the sides of the strainer to extract as much liquid as possible from the zucchini. Or, wrap the zucchini up in a clean dishtowel and wring out the water.
5. Move the zucchini back to the mixing bowl (there should be about 2 cups of zucchini at this point).
6. Stir in all remaining ingredients until completely combined.
7. Scoop out about ¼ cup of the batter and drop onto prepared baking sheet and bake for 20 minutes. Turn the patties, flatten, and then bake for an additional 10 to 15 minutes until golden brown and crispy.
8. Remove from oven and serve immediately in order to retain their crispy texture. Add a dollop of sour cream if desired.

Trying new recipes -- Eating Well's Seeded Whole-Grain Quick Bread

The Sept/Oct 2016 issue of Eating Well just arrived and the minute I saw their recipe for Seeded Whole-Grain Quick Bread, I knew that I'd have to try it sooner or later.

 I am definitely attracted to recipes that contain an abundance of seeds (nuts, too), and this one not only looked interesting but offered a nutritional boost as well. Eating Well advised, "Swap out your regular whole-wheat toast for a lice of this super-ssdy load—you'll get three times the protein and fiber and keep hunger at bay until lunchtime."

My analysis: The bread was a little crumbly but I loved all the seeds and oats, too. Unlike most quick bread, this on contains only two tablespoons of honey (or maple syrup). That's good but I thought it needed either honey or preserves to balance the flavor of the toasted bread. And, the toasted bread was definitely better than its untoasted counterpoint. Overall, it's was quick to make and a nice alternative to my usually toasted bread. And, yes, I'd make it again.

Eating Well's Seeded Whole-Grain Quick Bread     Makes 1 loaf
1/3 cup unsalted sunflower seeds
1/3 cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups buttermilk
1 cup rolled oats (old-fashioned oats)
1/2 cup extra-virgin olive oil or avocado oil
2 tablespoons honey or pure maple syrup

1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
2. Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring until lightly brown and starting to pop, 5 to 7 minutes. 
   
3. Reserve 2 tablespoon of the seed mixture in a small bowl
4. Transfer the remaining seeds to a large bowl; add flour, baking powder, baking soda and salt to the seeds and whisk to combine.
   
5. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup).
   
6. Pour the we ingredients into the dry ingredients; stir and fold together until combined. 
   
7. Scraped the batter into the prepare pan. Sprinkle with the reserved seeds.
   
8. Bake until golden born and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
   
9. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.
   


1 slice contains: Cal 540 / Fat 20g (Sat 3g) / Chol 57mg / Carbs 32g / Total Sugars 6 g (added 3g) / Protein 10 g / Fiber 5g / Sodium 418mg / Potassium 249mg

Recipe without photos . . .
Eating Well's Seeded Whole-Grain Quick Bread     Makes 1 loaf
1/3 cup unsalted sunflower seeds
1/3 cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups buttermilk
1 cup rolled oats (old-fashioned oats)
1/2 cup extra-virgin olive oil or avocado oil
2 tablespoons honey or pure maple syrup

1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
2. Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring until lightly brown and starting to pop, 5 to 7 minutes. 
3. Reserve 2 tablespoon of the seed mixture in a small bowl
4. Transfer the remaining seeds to a large bowl; add flour, baking powder, baking soda and salt to the seeds and whisk to combine.
5. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup).
6. Pour the we ingredients into the dry ingredients; stir and fold together until combined. 
7. Scraped the batter into the prepare pan. Sprinkle with the reserved seeds.
8. Bake until golden born and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
9. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.

Cal 540 / Fat 20g (Sat 3g) / Chol 57mg / Carbs 32g / Total Sugars 6 g (added 3g) / Protein 10 g / Fiber 5g / Sodium 418mg / Potassium 249mg

Brian Emmett's Zucchini and Walnut Quick Bread

Brian Emmett, winner of CBS's The American Baking Competition. says this is a favorite recipe harking back to his childhood. His cookbook is a collection of sweet and savory recipes that use familiar and readily available ingredients; chances are you'll most of them in your cupboard. His recipes are tried and true, the directions are detailed and easy to follow.
Get Your Bake On is a best seller and is available on Simon & Schuster.com, Barnes and Noble, Amazon, Books-A-Million, iBooks, Indiebound and more! 
This quick bread was a hit with us and also a welcome treat at a recent Parents as Teachers playgroup featuring veggie tasting. It's always fun to discover how good vegetables can taste!

Brian Emmett's Zucchini and Walnut Quick Bread    Yields 2 loaves
Nonstick cooking spray or vegetable oil, for the pans
2 medium zucchini, unpeeled, halved & seeded
3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups all-purpose flour
14 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

1. Preheat the oven to 325°F and place the rack in the center of the oven.
2. Lightly coat two 9 x 5 9 3-inch loaf pans with nonstick cooking spray or vegetable oil.
3. On the large holes of a box grater (I used a food processor), grate the zucchini until you have 2 cups set aside.
   
4. In a large blow, whisk together the eggs, sugar, oil, and vanilla. 
   
   
   
   
5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
   
6. Add the flour mixture to the egg mixture and stir until well combined, then stir in the shredded zucchini and chopped nuts.

   

   Above -- before zucchini is added.
   Below -- after zucchini is added.

   
7. Evenly divide batter between the prepared pans. 
   
8. Bake until a toothpick inserted into the center of each loaf comes out clean, 50 to 60 minutes.
9. Let cool in pans for about 10 minutes, then invert to remove the loaves from the pans.
   
10. Set the loaves right-side up on a wire rack and let cool completely.
    

Recipe without photos . . .

Brian Emmett's Zucchini and Walnut Quick Bread    Yields 2 loaves

Nonstick cooking spray or vegetable oil, for the pans
2 medium zucchini, unpeeled, halved & seeded
3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups all-purpose flour
14 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

1. Preheat the oven to 325°F and place the rack in the center of the oven.
2. Lightly coat two 9 x 5 9 3-inch loaf pans with nonstick cooking spray or vegetable oil.
3. On the large holes of a box grater (I used a food processor), grate the zucchini until you have 2 cups set aside.
4. In a large blow, whisk together the eggs, sugar, oil, and vanilla. 
5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
6. Add the flour mixture to the egg mixture and stir until well combined, then stir in the shredded zucchini and chopped nuts.
7. Evenly divide batter between the prepared pans. 
8. Bake until a toothpick inserted into the center of each loaf comes out clean, 50 to 60 minutes.
9. Let cool in pans for about 10 minutes, then invert to remove the loaves from the pans.
10. Set the loaves right-side up on a wire rack and let cool completely.

Roasted Sweet Potatoes

Roasted Sweet Potatoes were a hit at USD 435’s Parents as Teachers "Veggie Fun" playgroup session. Veggie painting, touching and tasting were part of the fun-filled morning session.

Among other things, children had the opportunity to see how a sweet potato grew and then tasted these yummy treats. The recipe was recommended by Carley Clark and prepared by Lori Portelli for the activity-based session. 

A great way to add veggies to your menu!  
Note: If you are concerned about young children consuming cinnamon, check out what Dr. Weil says @ his website.

Roasted Sweet Potatoes     4 servings

2 large sweet potatoes, peeled & cut into 1” cubes

2 tablespoons olive oil

Sprinkling of  ground cinnamon, optional

½ teaspoon salt

½ teaspoon pepper

1. Preheat oven to 375°.
2. In a large bowl, combine the honey, olive oil, cinnamon, salt and pepper.
3. Add the sweet potatoes and toss to coat.
4. Dump potatoes onto a large rimmed baking pan; spread out evenly on pan.
5. Roast for 25 to 30 minutes, stirring halfway through. 

Zucchini "Taco" Shells with Sausage & Corn

Inspired by a segment on Food Network's The Kitchen, and several oversized zucchini squash, I decided to give Nikki Dinki's recipe for zucchini "tacos" a try.  However skeptical I was in the beginning (I've been taken in by other seemingly healthful recipes), after tasting these unusual shells, I am a believer -- they held together (the melted cheese really binds them together as they bake) and are full of flavor. They will definitely appear again on our menu!
Dinki's filled her tacos with a beef mixture and topped them with a zucchini-tomato salsa. I simply browned sausage and onions, added a little corn, seasoning and a cornstarch slurry.
Nikki Dinki's original recipe is available at food network.com  Her recipe made eight shells; I cut it in half and I ended up with five shells.
They are also gluten free.

Zucchini "Taco" Shells   Makes 5 small shells
2 - 3  medium zucchini, about 1/2 lb. each — seeded but not peeled
1/3 cup Parmesan cheese
1/4 cup chopped scallions (green onions)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1 egg

1. Line a baking sheet with a silicon liner (or use parchment paper sprayed with pan release).
2. Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 2 cups.
3. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes.
4. Set the zucchini aside until it is cool enough to handle.
5. Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth or tea towel; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 1 cup of shredded cooked zucchini.
   
6. Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and egg to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet.
   
7. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. 
   
8. Bake the shells until they are brown around the edges, about 15 minutes.
   
9. Let them cool and then remove them from baking sheet.
10. Fill with Sausage & Corn filling and serve.
    

Sausage & Corn Filling
Vary the amount of onion, corn and seasoning to suit your own taste.
1/2 lb. ground pork sausage
1/2 of a white or yellow onion, finely chopped
1/2 ear of corn cut off the cob or about 1/3+ cup of frozen corn
1/4 to 1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon cornstarch mixed with about 1/3 cup cold water

1. Cook the sausage in a skillet over medium heat. When partly browned, add the onions and cook until sausage and onions are cooked through.
2. Add the corn and seasoning and cook a few minutes.
   
3. Stir in the cornstarch slurry to slightly thicken the mixture.
   

Recipe without photos . . .

Zucchini "Taco" Shells   Makes 5 small shells

2 - 3  medium zucchini, about 1/2 lb. each — seeded but not peeled
1/3 cup Parmesan cheese
1/4 cup chopped scallions (green onions)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1 egg

1. Line a baking sheet with a silicon liner (or use parchment paper sprayed with pan release).
2. Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 2 cups.
3. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes.
4. Set the zucchini aside until it is cool enough to handle.
5. Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth or tea towel; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 1 cup of shredded cooked zucchini.
6. Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and egg to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet.
7. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. 
8. Bake the shells until they are brown around the edges, about 15 minutes.
9. Let them cool and then remove them from the baking sheet.
10. Fill with Sausage & Corn filling and serve.

Sausage & Corn Filling
Vary the amount of onion, corn and seasoning to suit your own taste.
1/2 lb. ground pork sausage
1/2 of a white or yellow onion, finely chopped
1/2 ear of corn cut off the cob or about 1/3+ cup of frozen corn
1/4 to 1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon cornstarch mixed with about 1/3 cup cold water

1. Cook the sausage in a skillet over medium heat. When partly browned, add the onions and cook until sausage and onions are cooked through.
2. Add the corn and seasoning and cook a few minutes.
3. Stir in the cornstarch slurry to slightly thicken the mixture.