Chickpea Stew

After tasting the Indian Chickpea Stew (Chana Masala) on Monsoon Grill’s Sunday buffet, I was inspired to create a similar dish. Based on several online recipes, this is what I came up with 

Chickpea Stew      2 to 3 sevings

About 2 tablespoons olive oil

½ yellow or white onion, chopped

1 garlic clove, minced

¼ teaspoon ground turmeric

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 (14.5 to 15 oz.) can (14.5 to 15 oz.) diced tomatoes

1 (15 oz.) can chickpeas (garbanzo beans), undrained (if they are very firm, simmer for about 30 minutes to 1 hour on top of the stove or they can also be put into a slow cooker on low for a couple of hours; this will also deepen their flavor)

1 ½ taspoons garam masala

1 to 2 teaspoons grated fresh ginger

About ¼  cup coarsley chopped fresh cilantro (optional)

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Optional: Heavy cream for a creamy version

1. Heat olive oil to medium high. When oil is hot, add onions and cook until onions are slightly caramelized. Near end of process, add garlic.
   
2. Add turmeric, cumin and coriander; stir. Add in tomato and bring to boil.
3. Add in chickpeas, stir and bring to boil. Then reduce to a medium low and simmer to slightly thicken stew.
   
4. Add garam masala and ginger near end (both tend to create a bitter flavor if cooked too long. For a creamy version – add about ½ cup of heavy cream at this stage.
5. Serve with hot, steamed rice (basmati or any long grain rice) and Naan or pita bread.

Recipe without photos . . .

Chickpea Stew      2 to 3 sevings

About 2 tablespoons olive oil

½ yellow or white onion, chopped 

1 garlic clove, minced

¼ teaspoon ground turmeric

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 (14.5 to 15 oz.) can (14.5 to 15 oz.) diced tomatoes

1 (15 oz.) can chickpeas (garbanzo beans), undrained (if they are very firm, simmer for about 30 minutes to 1 hour on top of the stove or they can also be put into a slow cooker on low for a couple of hours; this will also deepen their flavor)

1 ½ taspoons garam masala

1 to 2 teaspoons grated fresh ginger

About ¼  cup coarsley chopped fresh cilantro (optional)

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Optional: Heavy cream for a creamy version

1. Heat olive oil to medium high. When oil is hot, add onions and cook until onions are slightly caramelized. Near end of process, add garlic.
2. Add turmeric, cumin and coriander; stir. Add in tomato and bring to boil.
3. Add in chickpeas, stir and bring to boil. Then reduce to a medium low and simmer to slightly thicken stew.
4. Add garam masala and ginger near end (both tend to create a bitter flavor if cooked too long. For a creamy version – add about ½ cup of heavy cream at this stage.
5. Serve with hot, steamed rice (basmati or any long grain rice) and Naan or pita bread.

Indian-style Rice Pudding

Inspired by the authentic Indian rice pudding at the Monsoon Grill in Topeka, KS, I came up with this version that is chock full of fruit and nuts + made with brown rice.

Indian-style Rice Pudding   About 3 to 4 servings

1 cup cooked basmati or long grain rice (I used brown basmati)

1 cup whole milk 


¾ cup coconut milk 


3 to 4 tablespoon granulated sugar

¼  teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg 


⅓ cup golden raisins, chopped

⅓ cup sliced or slivered almonds                  

1. In a large saucepan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
   
2. Increase the heat to medium, add the coconut milk, sugar, and cardamom, cinnamon and nutmeg; continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the spices from clumping.
   
3. Once the mixture begins to thicken, remove from the heat and stir in the raisins and almonds.
   
4. Transfer the mixture to individual serving dishes or a glass bowl and cover. Serve chilled. Mixture will continue to thicken as it cools.

Recipe without photos . . .

Indian-style Rice Pudding   About 3 to 4 servings

1 cup cooked basmati or long grain rice (I used brown basmati) 

1 cup whole milk 


¾ cup coconut milk 


3 to 4 tablespoon granulated sugar 

¼  teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg 


⅓ cup golden raisins, chopped

⅓ cup sliced or slivered almonds                  

1. In a large saucepan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
2. Increase the heat to medium, add the coconut milk, sugar, and cardamom, cinnamon and nutmeg; continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the spices from clumping.
3. Once the mixture begins to thicken, remove from the heat and stir in the raisins and almonds.
4. Transfer the mixture to individual serving dishes or a glass bowl and cover. Serve chilled. Mixture will continue to thicken as it cools.

Mushroom (Crimini) Ragout

Ragout (ra-Goo), a thick stew of meats or, in this case, vegetables, seemed to be a perfect dish to go along with my resolution to put more emphasis on a plant-based diet. Since crimini (baby portabellos) are so “meaty,” we didn’t even miss the meat!

I served our ragout over creamy polenta but will also try it over noodles, rice or maybe even as a baked potato topper.

Mushroom (Crimini) Ragout   2 to 3 main dish servings

3 tablespoons olive oil + 1 tablespoon butter (or use all olive oil)

About ½ cup finely chopped leeks (or onions)

¼ cup chopped (or sliced) red peppers

1 garlic clove, minced

8 oz. crimini mushroons, sliced about ¼” thick

Kosher salt and pepper to taste

About ¼ cup sherry (or use stock)

¼ cup+ stock or broth – chicken, beef or vegetable

¼ cup heavy cream or sour cream – to finish sauce or omit if preferred

Chopped parsley for garnish

Drizzle of olive oil

1. Heat olive oil and butter over medium heat. Add leeks and red pepper and sauté; add garlic near the end.
   
2. Add crimini + salt and pepper. Continue to cook as mushrooms release their water content and until most of that liquid is absorbed.
3. Add sherry and cook until most is absorbed.
4. Add stock or broth and also allow most of it to be absorbed.
5. Add heavy cream or sour cream right before it is ready to serve. Cook on low only until creamy and any excess liquid is absorbed.
   
6. To serve, spoon over creamy polenta (or noodles, rice, baked potato, etc.), top with chopped parsley and a drizzle of olive oil.

Recipe without photos . . .

Mushroom (Crimini) Ragout   2 to 3 main dish servings

3 tablespoons olive oil + 1 tablespoon butter (or use all olive oil)

About ½ cup finely chopped leeks (or onions)

¼ cup chopped (or sliced) red peppers

1 garlic clove, minced

8 oz. crimini mushroons, sliced about ¼” thick

Kosher salt and pepper to taste

About ¼ cup sherry (or use stock)

¼ cup+ stock or broth – chicken, beef or vegetable

¼ cup heavy cream or sour cream – to finish sauce or omit if preferred

Chopped parsley for garnish 

Drizzle of olive oil

1. Heat olive oil and butter over medium heat. Add leeks and red pepper and sauté; add garlic near the end.
2. Add crimini + salt and pepper. Continue to cook as mushrooms release their water content and until most of that liquid is absorbed.
3. Add sherry and cook until most is absorbed.
4. Add stock or broth and also allow most of it to be absorbed.
5. Add heavy cream or sour cream right before it is ready to serve. Cook on low only until creamy and any excess liquid is absorbed.
6. To serve, spoon over creamy polenta (or noodles, rice, baked potato, etc.), top with chopped parsley and a drizzle of olive oil.

Pomegranate, Fruit & Walnut Salad with Pomegranate & Blood Orange Dressing—Healthy Salad to start the New Year

We welcomed in the New Year with a healthy salad that included fruits that are full or antioxidants and vitamins +   toasted walnuts, a source of healthy omega 3 fat. We topped it off with a flavorful dressing that also includes healthy components. Here’s to 2016!

Pomegranate, Fruit & Walnut Salad with Pomegranate & Blood Orange Dressing

Pomegranate, Fruit & Walnut Salad

Dark salad greens (I used romaine)

Pomegranate seeds

Red grapes, halved

Tangerine, cut sections in half

Toasted walnuts 

Pomegranate & Blood Orange Dressing

3 tablespoons pomegranate syrup or molasses

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Kosher salt and freshly ground black pepper

⅔ cup extra virgin olive oil, plain or flavored (I used The Tasteful Olive’s blood orange extra virgin olive oil) 

1. Combine salad greens and fruit.
2. Whisk pomegranate molasses, vinegar, mustard, and honey in a medium bowl; season with salt and pepper.
   
3. Whisking constantly, gradually add oil until emulsified.
   
4. Plate salad and drizzle with dressing; top with toasted walnuts.
   

Note: Refrigerate leftover dressing; use within a week’s time.

Recipe without photos . . .

Pomegranate, Fruit & Walnut Salad with Pomegranate & Blood Orange Dressing

Pomegranate, Fruit & Walnut Salad

Dark salad greens (I used romaine)

Pomegranate seeds 

Red grapes, halved

Tangerine, cut sections in half

Toasted walnuts 

Pomegranate & Blood Orange Dressing 

3 tablespoons pomegranate syrup or molasses

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Kosher salt and freshly ground black pepper

⅔ cup extra virgin olive oil, plain or flavored (I used The Tasteful Olive’s blood orange extra virgin olive oil) 

1. Combine salad greens and fruit.
2. Whisk pomegranate molasses, vinegar, mustard, and honey in a medium bowl; season with salt and pepper.
3. Whisking constantly, gradually add oil until emulsified.
4. Plate salad and drizzle with dressing; top with toasted walnuts.

Note: Refrigerate leftover dressing; use within a week’s time.