Indian Vegetable Makhani

Ingrediants:

1 package of firm tofu (cut into cubes)
1 large onion,chopped coarsely
3 tbsp butter
1/2 – 3/4 cups tomato puree
2-3 green chillies, as per taste
3-4 cloves garlic
2 inch ginger, peeled and chopped
1 tsp turmeric powder
1 tsp cumin-coriander powder
1 tsp Tandoori masala
1/2 tsp cardamom powder
1 tsp sugar
1/4 cup cashew paste and 8-9 raisins ( optional. Use them if making Shahi Paneer – soak few cashew pieces in boiling water and grind)
1/4-1/2 cup heavy cream (as needed for consistency)
salt to taste
Mint and cilantro to garnish

Directions:

In a skillet in 1/2 tsp oil, add the onion, chillies, garlic and ginger with a little salt. Saute until soft.

Transfer this mixture to the blender and blend it into a paste.

In the same skillet, add 3 tbsp of butter and then add the onion paste. Cook until butter/oil separates. If using cashew Paste add it along with this mixture now. or you can soak the cashew pieces in hot water and grind it along with the onion mixture.

Add the tomato puree and all the spices. Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears. Add sugar and cook for another 5 minutes. You can at this point taste and see if you require additional salt

Drop in the tofu gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.

Lower the heat to a simmer. Then add the heavy cream. Mix well.

Serve with rice

Zucchini Chili

Ingredients

4 poblano peppers
1/4 cup extra-virgin olive oil
1 1/2 pounds firm small to medium-size zucchini, chopped into small dice
2 onions, chopped into small dice
3 to 4 cloves garlic, chopped
1 red or green hot chile pepper, chopped or thinly sliced
1 tablespoon cumin, palmful
1 tablespoon coriander, palmful
A few sprigs fresh thyme, chopped
1 teaspoon dried oregano or marjoram, 1/3 palmful
1/4 cup tomato paste
1 (12-ounce) bottle beer (recommended: Negra Modela)
1 (15-ounce) can black beans
2 cups chicken or vegetable stock
1 tablespoon butter
1 cup long grain white or light brown rice
2 cups baby spinach
1/2 cup loosely packed fresh cilantro leaves, optional
Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges

Directions

Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.

Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.

While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.

To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.

Green Bean Casserole

Ingredients:

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick spray

For beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt

For sauce:
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Corn Pudding

Ingrediants:

2 ears fresh corn
1 16 ounce bag frozen corn kernels, defrosted
1 cup half and half (I used low fat)
1/2 cup milk (whatever kind you have, I used skim)
2 eggs, plus 1 egg white
1/2 stick butter, melted (I used the unslated SmartBalance-butter blend stick)
5 tablespoons sugar
5 tablespoons flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded cheddar cheese
Non-stick cooking spray

Directions:

Preheat your oven to 350 degrees. Cut the kernels off both ears of fresh corn, setting aside 1/2 cup of the whole kernels. With a cheese grater, grate the ears of corn over a plate to remove all of the milky corn still left in the ears. With the 1/2 cup of corn you set aside, you should have about 3/4 cup of corn kernels and ‘milky’ corn left.

Pour the 3/4 cup corn from the fresh ears in a food processor. Set aside 1/2 cup of the frozen corn kernels. Pour the remaining frozen corn in the food processor with the fresh corn. Blend the corn until it is evenly minced, almost to a puree. Pour in the milk and half and half and blend until combined.

In a medium bowl, beat your eggs and egg white slightly with a fork. Pour the corn mixture in the bowl, stirring to mix well. Slowly pour in the melted butter, stirring as you add it. Add the sugar, flour, baking powder, salt, and cheese and stir to combine. Spray an 8×8 baking pan with non-stick spray, and pour the entire mixture into the dish. Bake about 1 hour and 20 minutes, or until the middle is set. Let the dish stand for at least 30 minutes. Can be refrigerated and reheated.

Momma Suzi's Quiche

9-inch pie crust

5 eggs, beaten

1 1/2 cups milk (half and half or mixture of heavy cream and milk)

1 cup shredded cheese (any kind)

1/2 tsp salt

1/4 tsp pepper

Mix together the ingredients and pour into and pour into pie crust. Bake at 325 degrees until done, usually about 60-80 minutes. To test if done insert butter knife until comes out clean.

Pie Crust:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt
1 teaspoon baking powder

1/2 cup vegetable shortening (I use butter flavored Crisco)

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Roll out dough. Place in 9-inch pie pan and brush edges with egg wash. Bake at 375 degrees, in a preheated oven for approximately 20 minutes. until golden brown.

Variations of basic recipe:

Get Creative:

Spinach Quiche:

May add spinach, mushrooms, and Swiss cheese.

Broccoli and Spicy Susage Quiche:

1 cup Broccoli: thawed frozen broccoli or 1-2 heads of fresh broccoli roasted in 400 degree oven with olive oil, salt, and pepper for 15 minutes.

8 oz Jimmy Dean Hot sausage, cooked and drained

1/2 - 1 cup cheese