We Provice Recipes

Tuesday, January 28, 2014

Anda Pizza Paratha

Anda Pizza paratha

Ingredients for Paratha

1 cup flour
1 cup white lour
¼ tsp salt
1 tbsp sugar
2 tbsp oil
2 tbsp ghee
Water as required
Ghee for frying
3 eggs
3 tbsp chopped onions
1 chopped tomato
2 tbsp chopped coriander
3 chopped green chilies
½ tsp salt
½ tsp black pepper

Method for Paratha

Firstly knead together 1 cup flour, 1 cup white flour, ¼ tsp salt, 1 tbsp sugar, 2 tbsp ghee as required and knead with water to form into a smooth dough. Leave it for 30 minutes.Divide the dough into equal portions and shape into medium sized balls.
Roll into quarter plate size, spread ghee, sprinkle flour and roll into pleats then form into small dough, keep aside for 30 minutes.With the help of a rolling pin roll into a paratha.
Gently put to cook on a griddle adding 1 to 2 tbsp ghee and when paratha is done, remove. Beat 1 egg adding ½ tsp salt, ½ tsp pepper, 3 tbsp chopped onion, 1 chopped tomato, 3 chopped green chilies and 2 tbsp chopped coriander, fry on a tawa for 1 minute and immediately put cooked paratha on egg and cook till done.

Dressing Stuffing Flavoured Baked Beans

It has been my opinion, ever since childhood, that the best part of a Christmas (or Thanksgiving, or turkeys-were-on-sale) turkey is the dressing, or stuffing. (We can discuss religion and politics and even computers at our dining table. But dont get us going on whether its properly called dressing, or stuffing. Youll notice I waffle on the topic.) So Im always interested in bringing that flavour profile to other dishes.

Im going to have to come up with a lot of bean dishes this winter, since we ended up with jars and jars of dried beans. Seed selection for the win! Also, we just plain planted a lot. Anyway, here is my first new bean dish of the season, and I am declaring it a success. Apart from the fact that dried beans are always a bit slow on their journey from jar to table, this is very easy to make, and requires little attention as it cooks. We both thought it was really tasty.

These are my rare and exotic Deseronto Potato beans, but navy (pea) beans are readily available and should work perfectly well for this dish; really any mild white bean.

We were impressed by the Deseronto Potato beans, by the way. This was the first time we actually tried any even though it is our second year of growing them and we got a decent crop last year. Unfortunately, last year I put them away in a glass jar when I thought they were well dried down, but I was wrong, and they went mouldy. The seed beans were okay as I had stored them in paper bags, but its been a long wait to try these. THIS year I made sure they were well dried in our food drier before they went into the storage jar!

4 to 6 servings
3 hours - 30 minutes prep time. NOT including pre-cooking the beans.

2 cups (450 grams; 1 pound) dried white beans
2 recipes Poultry Seasoning
2 large onions
OR 4 to 6 shallots
6 stalks of celery
OR 2 cups peeled, finely diced celeriac
salt as needed
2 tablespoons sunflower seed oil
1 cup chicken or vegetable stock

Put the beans (rinsed and picked over) into a large pot with plenty of water to cover them. Bring them to a boil, then turn off the heat and cover them, and let them sit and soak for an hour or so. Repeat the boiling and soaking one or two more times, until the beans are soft enough to eat. You can, and probably should, do this the day before you bake them.

When you are ready to proceed, mix up your poultry seasoning. If you decide to use canned beans, and your chicken stock is salted, you should probably omit the salt, as they will have plenty already. I found it necessary to use an extra teaspoon (so 2 teaspoons altogether) but neither my beans nor my chicken stock were pre-salted.

Preheat the oven to 300°F. Peel the onions or shallots, and chop them finely. Wash and trim the celery or celeriac, and chop it finely. Drain the beans well.

Heat the oil in a large skillet. Cook the onions (shallots) and celery until fairly soft. Halfway through the process, add the poultry seasoning and mix it in well. Add the beans and mix them in well, then transfer everything to a 9" x 13" baking pan. Or you can mix them in the baking pan; whichever you think will be easier. Spread them out evenly and pour the chicken stock over them.

Bake for 2 to 2 1/2 hours until starting to dry and brown just a bit on top. Thats it; easy! We had ours with cole slaw.

Last year at this time I made Leek & Garlic White Bean (!) Soup, and Michaels Grandmothers Pickled Onions.

Mojo Marinated Carne Asada in Fresh Corn Tortillas

Last night was the 20th season premier of Survivor "Heros vs. Villians", so in keeping with my 10 year old tradition of Mexican style food on Thurday night, I made Carne Asada. Carne Asada is grilled beef which is thinly sliced and commonly served in tacos and burritos. It is generally marinated in a flavorful herbacious mojo and simply accompanied with onion, avocado (or guacamole) and salsa. In case you are wondering, there is no correlation between Survivor and Mexican food. I dont really know why I started this habit, other than I love Mexican food and I love to watch Survivor. Profound, huh?

For the marinade combine the following in a food processor and pulse until ground down: 1/4 cup fresh cilantro, 2 cloves of garlic, 1/4 red onion, 1 teaspoon cumin, juice from 1/2 lime and 1 tablespoon of red wine vinegar. Add canola oil and continue to process until a paste is formed. Retain about 1/4 of the marinade in a seperate bowl in order to mix with the meat after it has been grilled and sliced.

The best type of meat to use is either flank steak or skirt steak. I prefer skirt steak but it is very difficult to find in my area so flank steak works just a well. If it is a large piece of meat, take the time to cut it down into smaller more manageable sized pieces. Place the meat in a large baking dish and poke all over with fork. Then spread the marinade all over the flank steak and turn to coat. Cover with plastic wrap and marinate in the refrigerator for at least an hour.

To cook the meat, prepare and indoor grill by preheating and coating it lightly with canola oil. Add the steak to the hot grill and cook on each side for about 6 minutes. Resist the urge to peak at the underside while its cooking because that will prevent a really nice crust from forming which is what you want. When he meat has finished cooking remove from the grill to a plate and let rest for 10-15 minutes. Slice very thinly against the grain and toss in the reserved marinade.

Prepare the fresh corn tortillas by warming them directly over the heat of a gas stove, in a foil packet in the oven or in the microwave. I really prefer to heat them over a flame because of the texture the flame gives to the tortilla as well as the toasty corn flavor and aroma. Assemble the tacos by piling on a hearty helping of the carne asada, some fresh avocado, mild red onion and salsa.

Homestyle Meatloaf with Macaroni and Cheese

Saturday is always a good day for making comfort food and even though the weather is getting better I was in the mood for an old fashioned meat loaf and macaroni and cheese. However, when I went to the grocery store yesterday afternoon, there on display in the middle of the produce aisle was an enourmous flat of fresh locally grown asparagus. Despite the fact that I do not like asparagus, I could not resist adding a bag full to my shopping cart. Not knowing exactly how to incorporate the asparagus into my meal, I decided I would try adding it to the macaroni and cheese because I was pretty confident that, at least, the deliciously cheesy sauce would mask any indentifiable asparagus flavor. It actually turned out to be delicious and a great way to hide some vegetables from your kids or other picky eaters in your house!

The most flavorful meatloaf is a combination of ground pork and beef, which is what I used. I made a little mini meatloaf, so I just needed about 3/4 of a pound of each. To the ground meats I added sauteed and cooled chopped onion, chopped red pepper, a chopped clove of garlic and about 2 tablespoons of tomato paste. Then I incorporated 1 egg, a few shakes of Worchestershire sauce, and 1/4 cup of fresh bread crumbs. After mixing the ingredients until combined but not overmixing, I free formed a small loaf and placed it on a parchment lined baking sheet. For the glaze I brushed the outside of the meatloaf with ketchup, layered on several strips of bacon and sprinkled on some brown sugar. I baked the meatloaf at 375 degrees for approximately 30 minutes. It came out with a beautiful crispy bacon, brown sugar glazed crust over the top and the interior was moist and delicious!

After cooking the noodles for the macoroni and cheese, according to the directions on the package, and adding the chopped asparagus during the last 3 minutes, I drained them and set them aside while I made the cheese sauce. In the same saucepan that I cooked pasta, I melted 2 tablespoons of butter and wisked in 2 tablespoons of flour. After cooking the flour and butter just long enough to cook out the raw flour taste, but not long enough to take on any color, I added 1 cup of milk and wisked, vigorously. Bring the milk to a simmer and cook until thickened, then and add a pinch of nutmeg, a tablespoon of mustard and a few shakes of hot sauce. Remove the milk from the heat and add 1/2 cup of cheddar and 1/2 cup of gruyere and combine until smooth. Combine the cheese sauce with the pasta and asparagus and pour into a baking dish. Top with bread crumbs and some grated parmesan cheese and place under the broiler until the top is brown and crusty and the cheese is bubbly. Let sit for a few minutes before enjoying!

Monday, January 27, 2014

Garlic Chicken Pizza

So I thought I would start off with my Garlic Chicken Pizza recipe. Ive had a few people request this, so I thought it would be a good one to start with. A year or so ago I was searching for a recipe kind of like this online, and I found one (called Roasted Garlic White Pizza), but Ive changed it quite a bit, so now I think I can say its mine and I wont bother saying where I got it from (especially since I cant remember). So here it goes...

Garlic Chicken Pizza
The Top:

1 1/4 c. milk
2 T. butter
2 T. flour
1-2 heads roasted garlic (see recipe below)
(heads, not cloves; 1-2 depending on how much you like)
salt and pepper to taste
2 c. grated mozzarella cheese
2 T. chopped fresh basil (or 1 T. dried)
2 T. chopped fresh parsley (or 1 T. dried)
1 large chicken breast (see recipe below)
a little olive oil, oregano, garlic salt

I start with the garlic and the chicken:

To roast the garlic: Cut off the top, drizzle a little olive oil over, wrap in aluminum foil and stick in a 375 degree oven for 45 min. - 1 hr. until soft (it will smell delicious). Let cool enough so you can handle it and then squish out the cloves.

To cook the chicken: (do this at the same time as your garlic). Drizzle a little olive oil over the chicken breast and sprinkle a little oregano, garlic salt and pepper and cook until done (about the same amount as the garlic). Cut into bite-sized pieces.

While it cooks, I make the dough:
Pizza Dough (this is a recipe from my Aunt Marilyn)

1 1/4 c. lukewarm water
1 Tbsp. yeast
2 tsp. salt
2 Tbsp. sugar
2 Tbsp. oil
3 c. flour (about)
cornmeal, for rolling it out

Dissolve yeast in lukewarm water. Let set 5 minutes. Add salt, sugar and oil. Add flour gradually and mix well. Let rise 20 minutes.

While it rises, I make the sauce:
In a saucepan, melt butter. When it starts to bubble add flour and stir until smooth. Whisk in milk. Get out all the lumps. Cook for 1-2 minutes, stirring constantly. Add salt and pepper and cook until thick. Turn off heat.

Mash up your roasted garlic cloves and add to the sauce. (If you dont like chunks at all, stick it and the sauce in a blender and blend until smooth).

Assemble:
Roll out your pizza dough in cornmeal and put on your pan (or however you do your pizza, a stone, or whatever). Top with sauce, cheese and chicken (and then a little more cheese).

Bake in a 500 degree oven for 8-10 minutes, until crust and cheese get a little brown. Top with chopped fresh herbs.

I hope this makes sense! It really is tasty. And if you had an herb garden this year, hopefully you still have some so you can have fresh herbs. So yummy! Enjoy!

Originally posted 9/22/09

Tomato soup with dry bread crumbs croutons

Tomato soup and dry bread crumbs the croutons are my favorite combination. In India this is the main starter on all occasions. Ill order it straight away,with out peeping into Menu card in any restaurant in India. The tangy combo with crispy croutons makes you to fell like heaven. Little spice up is OK but for me mild spices is good.Here I post this yummy soup with mild spices. You can add celery if you wish, this is the best soup for weight watchers. In India celery is available in stores. So, I did not mention celery.

Ingredients(serves 4)

1 tablespoon vegetable oil

1 cup chopped onion

2 cloves of garlic, minced

1/2 cup chopped carrot

6 large crushed tomatoes

3 1/2 cups vegetable broth(You can use water, if not)

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 tbsp black pepper powder

Directions:

Heat oil in thick bottom vessel, saute onion and garlic until onion is tender under medium flame. Add carrot cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, salt and pepper. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

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