coriander

Thunder Heart Bison Chili

/ Ren

Free-range, pastured American bison, onions, garlic, chilies, homemade stock and a selection of herbs and spices simmered on the back burner for hours..

For the All-Important Stock

2 pounds meaty, cross-cut oxtail
2 tablespoons tomato paste
1 cup onions, chopped
2/3 cup celery, chopped
2/3 cup carrots, chopped
1 cup Madeira
8 cups cold, filtered water
3 cloves garlic, smashed
1/2 tablespoon peppercorns
1-1/2 tablespoons fresh thyme

Scatter the chopped vegetables in a cast iron skillet.  Place the oxtail sections over the vegetables and top each with a spoonful of tomato paste, then place the skillet in a 350 degree oven and roast until the meat is brown, the tomato paste has caramelized and the fat has rendered, about 75 minutes.

Use a slotted spoon to transfer the meat and vegetables to a heavy-bottomed stock pot, leaving the fat behind.  Pour in the wine and enough cold water to cover and bring to a boil.  Reduce heat to a simmer and skim off any foam.  Add the garlic, peppercorns and thyme and slowly simmer until reduced in volume by half, about 6 hours.

Strain the stock through a fine mesh strainer and store in clean glass jars for up to 5 days or freeze for up to 1 year.

For the Chili

1 pound bison stew meat
1-1/2 cups onions, chopped
2 tablespoons beef tallow
1 teaspoon cracked cumin seeds
2 teaspoons cracked coriander seeds
1 quart brown stock, divided (from recipe above)
1 14.5 ounce can fire-roasted crushed tomatoes
1/4 cup New Mexico chili powder
1/4 cup smoked paprika
1 tablespoon Mexican oregano
1 teaspoon chipotle powder
1 teaspoon cracked black pepper
1/2 tablespoon granulated piloncillo (optional; use if the chili powder tastes bitter)
1/2 teaspoon cocoa powder
1/2 teaspoon dried lemon peel, crushed (cuts through the fat and brightens the dish)

Melt the tallow in a Dutch oven over medium heat until shimmering.  Add the meat without crowding (you may need to do this in batches) and brown on all sides.  Add the onions, cumin and coriander and cook 3 minutes, stirring frequently.

Add 2 cups stock, tomatoes, paprika, chili powders and oregano and bring to a boil.  Reduce heat and simmer until the bison is tender, about 1-1/2 hours. Add remaining stock a little at a time as the chili reduces and thickens.

Add the piloncillo, cocoa and lemon peel, stir and simmer 20 minutes.

Ladle finished chili into bowls, top with Queso Manchego and chopped cilantro and serve immediately.

Help make a difference!  Please pledge to use only Animal Welfare Approved products in your recipes this winter.

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Cumin-Roasted Duck, Orange/Hibiscus Mojo

/ Ren

Fresh, locally-sourced duck is rubbed with cracked cumin, coriander and garlic, seasoned with sea salt and freshly-ground black pepper and roasted until golden brown.  Served with a sauce of pan juices, crushed oranges, fresh hibiscus leaves, red onions, jalapeño and cilantro..

Arroz con Camerones

/ Ren

Fresh jumbo gulf shrimp are briefly boiled in a stock containing sea salt, cracked cumin and coriander and fresh lime juice, then plunged into ice water to stop the cooking process.  Half of the shrimp are coarsely chopped and set aside along with the remaining whole pieces.  Next, a sofrito of garlic, onions and tomatoes is sauteed in a mixture of bacon fat and butter along with a couple of sliced Anaheim peppers.  Bomba rice is added and stirred to coat each grain in the flavored fat, then the cooking stock is added along with a spoonful of achiote paste.  Stirred continuously until most of the stock has been absorbed, the chopped shrimp is added along with a little more stock and heated through.  Seasoned to taste with freshly-ground black pepper and a handful of chopped fresh cilantro, then turned out into pre-warmed dishes and topped with the reserved whole shrimp and a little more hot stock..

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Watermelon Curry with Pan-Seared Shrimp

/ Ren

The warm heat of Kashmiri chili with fresh ginger, garlic, toasted spices and cooling, fresh watermelon, served with pan-seared, wild Gulf shrimp and aged Basmati rice..

Watermelon Curry with Pan-Seared Shrimp

1/2 pound fresh shrimp, peeled & deveined
2-1/2 cups fresh watermelon, cut into 3/4-inch cubes, divided
1/3 cup diced onion
3 garlic cloves
1-1/2 tablespoons ghee or clarified butter
1-inch piece true cinnamon
1 tablespoon Kashmiri chili powder
1 inch fresh ginger, peeled
1 tablespoon whole coriander seeds, toasted
1 teaspoon whole cumin seeds, toasted
1 teaspoon nigella sativa (charnushka)
1/2 teaspoon turmeric
pinch of sugar
sea salt and black pepper to taste
1 fresh lemon

Combine garlic, coriander, cumin, nigella, turmeric, ginger and sugar in a large Molcajete (a mortar made of volcanic stone), using a pestle to grind into a pulp.  Add half of the watermelon and grind into a thin paste.  Scrape contents into a clean bowl, season to taste with salt and pepper and set aside.

Heat ghee in a heavy-bottomed saucepan over medium-low heat.  Place cinnamon in hot ghee and cook until it begins to unfurl, about 5 minutes.  Don’t let the butter burn.

Remove cinnamon and discard; increase heat to medium high.  Once the ghee is shimmering, add the onions and shrimp and sear quickly until very lightly-browned, about 2 minutes.  Add watermelon and spice mixture, and let sizzle and fry until thickened, about 3 minutes.

Add remaining chunks of watermelon, stir to combine and heat another 2 minutes.  Squeeze a fresh lemon over the top and serve hot with aged basmati or naan, if you like.

Chile Molido-Grilled Lamb Chops with Toasted Cumin, Coriander and Xoconostle Gastrique

/ Ren

Extra thick, locally pastured lamb loin chops are marinated for half a day in a mixture of olive oil, chile molido, fresh garlic and toasted cumin & coriander before being grilled over a wood fire and served with a gastrique of xoconostle (prickly pear fruit from Hidalgo), caramelized pilloncillo and raw cider vinegar.  Accompanied by roasted cherry tomatoes and fresh peppers and garnished with fresh chopped Mexican mint marigold..

Chile Molido-Grilled Lamb Chops / Toasted Cumin, Coriander & Xoconostle Gastrique

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Vegan Aloo Gobi

/ Ren

Fresh cauliflower, plum tomatoes, green chiles, sweet potatoes and ginger are sauteed and seasoned with toasted coriander, cumin, turmeric, brown mustard seeds, ajwain and nigella seeds.  Garnished with fresh cilantro and served with warm onion and garlic naan..

Vegan Aloo Gobi

Aloo gobi (Hindi: आलू गोभी is a dry Indian and Pakistani cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices.  It is yellowish in color due to the use of turmeric, and occasionally contains kalonji and curry leaves.  Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.

This post is part of Meatless Monday!

Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health.

Moroccan Spiced Lamb and Couscous with Garlic, Fresh Mint and Preserved Lemon

/ Ren

Local, pastured lamb (Menzie’s Farm, Harper, TX) is ground and tossed with diced onions and freshly-ground ras el hanout, then seared in clarified butter with homemade harissa.  Served over stock-simmered couscous with garlic, fresh mint and Jenny’s  Moroccan preserved lemons..

Moroccan Spiced Lamb & Couscous with Garlic, Fresh Mint and Preserved Lemon

 

For the Ras el Hanout (recipe by Christine Benlafquih)

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

Blend all of the spices in a bowl. Transfer to an air-tight glass jar and store in a dry, dark place for up to several months

For the Harissa (recipe by Christine Benlafquih)

12 to 15 dried red chili peppers (approx. 1 1/2 oz. or 100 g)
3 or 4 cloves garlic
1 teaspoon salt, or to taste
1 teaspoon ground cumin (optional)
1/2 teaspoon ground coriander seeds (optional)
1/2 teaspoon ground caraway seeds (optional)
2 to 3 teaspoons lemon juice
olive oil

Remove the seeds from the dried chili peppers and place them in a bowl. Cover them with very hot water and leave to soften for 30 minutes to an hour.

Drain the chili peppers, and gently squeeze out excess water with a paper towel. Using a mortar and pestle (or a blender or mini food processor) grind the chili peppers, garlic, salt and spices to a paste. Add the lemon juice and just enough olive oil to moisten the harissa, or add additional olive oil to thin it.

Store unused harissa in an airtight container in the fridge. For long storage, lightly top the harissa with a little oil before covering.

For the Lamb

1 lb freshly ground lamb
1 small yellow onion, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons clarified butter or ghee
1-1/2 tablespoons harissa

For the Couscous

1 cup couscous (Israeli whole wheat is particularly nice)
2 cups vegetable stock or filtered water
1 tablespoon olive oil
2 cloves garlic, minced
half of a Moroccan preserved lemon, diced
1/4 cup fresh mint leaves, chopped
sea salt and freshly-ground black pepper

Heat the olive oil in a saucepan over medium-low heat.  Add the couscous and garlic and stir to coat.  Continue cooking until garlic is soft but not browned, about 3 minutes.

Add stock or water, increase heat and bring to a low boil. Cook 10 minutes, stirring occasionally.  Add mint, lemon and salt and pepper to taste.  Cover, remove from heat and let stand 8 minutes.  Fluff with a fork before serving.

To Prepare

Heat butter in a heavy skillet over medium heat until shimmering.  Pinch off pieces of lamb about the size and shape of a ping pong ball and sauté in butter until golden brown on all sides.

Stir in harissa and toss to coat.

Place couscous in bowl and arrange lamb over the top.  Pour some of the harissa butter over the top and serve hot with additional ras el hanout, lemon and mint.

Ras El Hanout is a complex, aromatic Moroccan spice blend.  Most recipes include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric, but 30 or more ingredients might be used.

Ras El Hanout’s literal translation from Arabic is “head of the shop,” meaning “the best (or top) of the shop.”

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Sesame-grilled Tombo with Shiromiso-Dashi, Coriander and Red Dulce

/ Ren

Fresh Tombo (pole-and-line-caught US Pacific albacore tuna) is briefly marinated in mirin, ponzu and sesame seed oil before being indirectly-grilled over a roaring wood fire.

Served rare/medium rare with a flavorful broth of white miso and dashi with bits of red dulce, fresh coriander and flecks of rooster sauce, these 1-1/2 inch thick steaks were grilled for just under 2 minutes per side, then rested 5 minutes before plating..

 

Sesame-grilled Tombo with Shiromiso-Dashi, Coriander and Red Dulce

 

Fishery researchers generally agree that the Northwest Pacific albacore population is a healthy stock at the current time. The Monterey Bay Aquarium Seafood Watch Program considers the North Pacific albacore fishery to be “eco-friendly”, in that there is very little by-catch and no impact on fishery habitat.  Unlike some other tuna species, albacore do not usually swim with dolphins – and for this reason there is not a dolphin-associated albacore fishery anywhere in the world.  Because the catch consists mostly of younger, smaller specimens, Northwest Pacific tombo tend to be much lower in mercury than those caught elsewhere in the world.

Classic Chile Verde

/ Ren

Hefty chunks of heritage pork and white onion are seared in a spoonful of seriously hot lard (gasp!) then slowly simmered in their own juices with stock, roasted tomatillos, Poblano and jalapeño peppers, garlic,  cilantro and lime.  Served with fresh white corn tortillas on the side..

Classic Chile Verde

Classic Chile Verde (adapted by recipes by Diana Kennedy and Simply Recipes)

1 pound fatty pork loin or shoulder, cut into 3/4 inch cubes
1 white onion, cut into 1/2 inch cubes
1 fresh red or orange Anaheim, Poblano or other mild fresh chile (for color, optional)
2 fresh green Anaheim, Poblano or other mild fresh chile
1 fresh jalapeño pepper
1 cup fresh cilantro leaves, loosely packed
3 cloves garlic, minced
1 tablespoon clean white leaf lard
2 cups homemade chicken stock
1/2 pound fresh tomatillos
1 teaspoon Mexican oregano
1 scant teaspoon freshly squeezed lime juice
sea salt
freshly ground black pepper

Remove the husks from the tomatillos and rinse under cold water to remove sticky residue. Split tomatillos in half across the equator and arrange cut side up in a foil-lined skillet.  Sprinkle lightly with sea salt then roast along with the green chiles in a 450 degree oven until softened and partially charred.  Set aside to cool.

Meanwhile, melt the lard in a heavy skillet over medium high heat until shimmering.  Add the pork, onions and red or orange pepper and fry without moving until deep golden brown on one side.  Use a tong or slotted spoon to turn the pork and onions over and continue to cook until well browned on the other side.  Reduce heat to medium low, add the garlic and cook one minute.   Add the stock and oregano cover and slowly simmer 60 minutes.

Peel the chiles, discard the stems and seeds and add to a blender or food processor along with the tomatillos and cilantro.  Pulse until mostly smooth, leaving a few small chunks.  Pour blended mixture into the pork and stock and stir to combine.  Simmer  partially covered, stirring occasionally until pork is fork tender, about 30 minutes.  Add lime juice and season to taste to salt and pepper.  Ladle into bowls and serve hot with freshly made corn tortillas.

This post is part of The Nourishing Gourmet’s  Pennywise Platter Thursday!

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Toasted Onion and Ancho Chili Jam

/ Ren

Toasted ancho chiles, onions, garlic, cumin and coriander with apple cider vinegar and a touch of wild guajillo honey..

Toasted Onion and Ancho Chili Jam

For the Jam

1/4 pound dried Ancho chiles
1/2 small yellow onion, chopped
1 head garlic
1 tablespoon coriander seeds, cracked
1 teaspoon cumin seeds, cracked
2 tablespoons raw cider vinegar
a few drops of hickory or mesquite liquid smoke (optional)
2 tablespoons olive or peanut oil, divided
1 tablespoon (or to taste) wild guajillo honey
sea salt and freshly-ground black pepper

Split the Ancho chiles open and remove the stem, seeds and ribs.  Lightly toast on a dry comal for about 20-30 seconds on each side.  Take care not to let the peppers burn or they will become very bitter.

Transfer the chiles to a glass bowl and cover with just-boiled water.  Allow to steep 30 minutes.

Meanwhile, cut the top off of a whole head of garlic, brush with olive oil, wrap in foil and roast for a half hour at 400 degrees.  Allow to cool.

Meanwhile, toast the chopped onions on a dry comal over medium heat until golden brown.  Add the cumin and coriander and toast another minute, again taking care not to let it burn.  Allow to cool.

Squeeze the garlic into the bowl of a food processor and add the  softened chiles and vinegar and pulse a couple of times into a thick, chunky paste.

Transfer the chili mixture to a bowl and stir in the seasoned onions and garlic.  Add honey, salt and pepper to taste.

Ancho chili jam is delicious with grilled, roasted or smoked meat, fowl or sausages (venison, bison and wild boarsausage shown).

Chappal Kebab with Fresh Green Chutney and Almond-Raisin Basmati

/ Ren

Freshly-ground pastured lamb with onions, garlic, chiles and toasted spices is sizzled in cardamom-scented ghee and  served over almond-raisin basmati with a chutney of fresh mint, coriander, ginger and yogurt..

Chappal Kebab with Fresh Green Chutney and Almond-Raisin Basmati

For the Chutney (adapted from a recipe by Madhur Jaffrey)

2 tablespoons fresh mint leaves
2 tablespoons fresh coriander leaves
1 1/2 teaspoons fresh ginger
1/3 cup plain yogurt
1 teaspoon freshly-squeezed lemon juice
sea salt and freshly-ground black pepper

Wash fresh mint and coriander (cilantro) leaves, pat dry and place in the bowl of a food processor along with the ginger, yogurt and lemon juice.  Pulse until finely chopped, then season to taste with salt and pepper.  Refrigerate until ready to serve.

For the Rice

1 cup basmati rice
2 cups chicken or vegetable stock
2 tablespoons raisins, chopped
2 tablespoons raw almonds, blanched, peeled and chopped
1 tablespoon dried rose hips (optional)
1 teaspoon good curry powder

Cook rice in stock in the normal manner, then add raisins,  almonds, rose hips and curry.  Stir to combine.  Add 1 1/2 tablespoons pan juices from the following recipe just before serving.

Chappal Kebab

1 teaspoon cumin seeds, toasted
2 teaspoons coriander seeds, toasted
6 cloves
1 tablespoon sweet cinnamon shards
1 teaspoon black peppercorns
1/3 of a whole nutmeg

1 pound freshly-ground pastured lamb
1/2 small yellow onion, diced
2 cloves garlic, minced
2 hot green chiles, minced
2 tablespoons ghee
6 green cardamom pods
1 sprig fresh curry leaves
1 fresh bay leaf

Grind the first 6 ingredients together in a coffee or spice grinder and set aside.

Loosely combine ground lamb together in a bowl with onions, garlic, chiles and ground spices.  Divide mixture into 8 2oz pieces, using your hands to roll each into a not too-tightly packed ball, then set aside.

Heat ghee in a heavy skillet over medium heat until shimmering.  Add cardamom pods, bay and curry leaves and sizzle 2 minutes.  Add lamb and cook until cooked through and crispy-brown on the outside, about 15 minutes.  Briefly set aside to drain, then strain some of the butter & pan juices into the rice.

To serve, spoon rice into the center of a serving dish and arrange lamb over the top.  Dress with chilled green chutney and serve immediately.

Orange Ginger-Grilled Pork with Toasted Sesame Somen

/ Ren

Thick cuts of pastured, heritage pork loin are marinated in a mixture of fermented soy, fresh ginger, garlic, coriander, anise and freshly-squeezed orange juice, then wood-grilled to juicy perfection.  Served over handmade somen noodles wih braised baby bok choy, slivers of scallion, red bell pepper, toasted sesame seeds and grilled citrus..

Orange Ginger-Grilled Pork with Toasted Sesame Somen

click to enlarge

Pan-Fried Trout with Sesame, Lemon, Shallots, Enoki and Leek Flowers

/ Ren

Fresh Idaho trout fillets are seasoned with sea salt and freshly-ground black pepper, then seared over high heat in sweet butter and sesame oil until crisp around the edges.  The pan is then de-glazed with white wine and reduced with shallots, fresh lemon and chopped parsley.  Enoki mushrooms are sautéed with leek flowers, dried citrus peel, garlic, coriander and sesame seeds..

Pan-Fried Trout with Sesame, Lemon, Shallots, Enoki and Leek Flowers

Lamb Vindaloo with Cardamom Pea Puree

/ Ren

Lamb is slow-simmered in coconut milk, onions, garlic and coarse mustard, then topped with curry-fried onions and served with puréed peas with cardamom.  A classic Goan dish..

Lamb Vindaloo

Lamb Vindaloo with Cardamom Pea Puree

For the Vindaloo

1 1/2 pounds boneless lamb (I’m using leftover roast leg of lamb)
1 yellow onion, quartered and thinly sliced
8 cloves garlic, minced
1 tablespoon ghee
1 teaspoon cracked coriander seeds
1 tablespoon turmeric
1 teaspoon cracked black pepper
1 1/2 teaspoons cumin seeds
1 teaspoon freshly-grated ginger
1 teaspoon cayenne
2 tablespoons coarse mustard
1 tablespoon champagne vinegar
1-2 fresh hot chiles, thinly sliced
1 1/2 cups thick coconut milk

Combine the vinegar, mustard and spices in a bowl.  Stir into a thick paste.

Fry the onions in ghee until golden brown, then add the garlic and ginger and sauté 30 seconds.  Add the spice paste and fry for 1 minute, stirring continuously.  Add the lamb and fry for 3 minutes.

Reduce heat to low, stir in coconut milk, cover and simmer until tender, about 75 minutes.  Stir occasionally and add a little water if needed.

For The Peas

12 oz fresh English peas
1 tablespoon pastured butter
1/2 teaspoon freshly-ground green cardamom
1 cup filtered water or stock, approximately
1 tablespoon curly parsely
salt and pepper

Boil the peas in 1/4 inch of water with butter and cardamom until just tender, about 2 minutes.  Transfer to a food processor , add parsley and pulse until nearly smooth.  Season to taste with salt and pepper.

For the Curry-Fried Onions

1/4 yellow onion, thinly sliced
1 tablespoon ghee
1/2 teaspoon curry powder
1/2 teaspoon salt
sprigs of fresh parsley

Heat ghee over medium heat until shimmering, then add onions and curry powder and fry until crisp.  Add parsley and fry a few seconds more.  Season with a little salt and let drain on a napkin for a few moments.

To Serve

Spoon pea purée onto a serving plate and ladle vindaloo over the top.  Garnish with curry-fried onions and parsley and serve immediately.

Penang Goat Curry

/ Ren

Pastured goat seared, then slowly simmered in coconut red curry with fried tomatoes, onions and Thai dragon peppers, with fresh ginger, garlic and Kaffir lime leaves..

Goat Curry

Penang Goat Curry

Serves 2

1 pound goat stew meat
2 plum tomatoes, diced
1 small white onion, diced
1 teaspoon freshly-grated ginger
2 cloves garlic, minced
1-2 red or green chiles
1 tablespoon traditionally-fermented soy sauce
1 tablespoon poivron rouge
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon true cinnamon
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon cloves, ground
2 kaffir lime leaves, slivered
1 tablespoon fresh cilantro, chopped
1 cup thick, raw coconut milk
1 cup filtered water
coconut oil or ghee for frying

In Austin, pastured goat and kaffir lime are available from Farmhouse Delivery.

Trim goat meat of fat and silver-skin and cut into 1-inch cubes.  Thoroughly rinse then pat dry.  Heat raw coconut oil or ghee in a heavy skillet over medium heat until the first wisp of smoke appears.  Add the goat and sear until dark brown with a slight surface crustiness.  Transfer meat to a plate.

Stirring frequently, fry tomatoes, onions and chiles until until the onions are translucent and the tomatoes lose some of their moisture.  Add ginger, garlic and dry spices and cook until a thick paste is formed.

Add coconut milk, goat meat and lime leaves and simmer until goat is tender, about 75 minutes.  Stir the pot now and then, adding water as needed to keep it from thickening too much.

Taste for salt, then add chopped cilantro just before serving.

This post is part of The Food Renegade’s Fight Back Friday!

Lamb Keftedes

/ Ren

A traditional Greek offering of local, pastured lamb, toasted spices and fresh herbs, garlic, lemon and extra-virgin olive oil..

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Lamb Keftedes

Makes about 8-10 Meatballs (adapted from a recipe by Michael Symon)

1/4 cup white onion, minced
1 clove garlic, minced
1/4 cup day-old bread, torn into cubes
1/4 cup fresh, whole milk
1/2 pound freshly-ground lamb, 75% lean
1 pastured egg
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon cinnamon nibs
1/2 teaspoon freshly-ground pepper
sprouted wheat flour for dusting
clarified butter
fresh oregano, torn
fresh mint, torn
1 fresh lemon

Toast the cinnamon, cumin and coriander in a dry skillet until fragrant, then set aside to cool.  Meanwhile, sauté the onion with a pinch of salt in a little clarified butter over medium heat until softened, about 2 minutes.  Add the garlic  and cook until softened, about another 2 minutes. Set aside.

Soak the bread in the milk.

Grind the toasted spices and cinnamon together in a mortar, then combine with the black pepper and nutmeg.

In a mixing bowl, combine the onions, garlic and lamb.  Squeeze out the bread and add to the lamb along with the spices, pepper and torn oregano.  Mix everything together by hand.

Form the meat mixture into golf ball-sized balls then roll in the flour, gently shaking off any excess.

Heat clarified butter in a heavy pan over medium heat, then add the meatballs to the pan.  Pan-fry until golden brown and crusty on the outside, then drain briefly on paper towels.

Arrange the meatballs on a plate, drizzle with olive oil then season with sea salt and freshly-ground pepper.  Garnish with lemon zest and oregano and serve with olives and lemon wedges.

This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday!

Pomegranate Chutney

/ Ren

Fresh pomegranate seeds, coriander, green onions, chiles, ginger and red currant coulis..

Pomegranate Chutney

Pomegranate Chutney with Salmon

For the Red Currant Coulis (adapted from saveur.com)

1 cup red currants, rinsed, stemmed and picked over
1/3 cup filtered water
1 tablespoon rapadura or other non-refined sweetener to taste
pinch of salt

Bring currants and water to a rapid boil, then reduce heat and simmer until currants begin to break apart, about 10 minutes.

Stir in salt and sugar, then mash all together with the back of a wooden spoon.  Allow to cool to room temperature before refrigerating for up to two weeks.

For the Chutney (adapted from a recipe by Sunset Magazine)

1/4 cup red currant coulis
1/4 cup thinly sliced green onions
1/2 cup fresh pomegranate seeds
1 1/2 teaspoons minced fresh ginger
2 small Serrano chiles, finely minced
1/2 teaspoon ground coriander seeds
1 1ablespoon freshly squeezed lemon juice
sea salt and and freshly-ground pepper

Combine all ingredients in a non-reactive bowl.  Add a little more coulis if too thin, a little pomegranate juice if too thick.  Season to taste with salt and pepper.

Pomegranate Chutney is high in vitamins C and B5 and contains numerous free-radical scavenging phytochemicals that may help to reduce heart disease risk factors.

Try pomegranate chutney with salmon and leafy greens for extraordinary flavor and nourishment!


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This post is part of Real Food Wednesdays

Bengal Lentils with Pea Shoots and Wild Pomegranate

/ Ren

A traditional, healing dish of sprouted lentils in a spicy, savory tomato sauce with toasted whole spices, onions, peppers, pea shoots and wild pomegranate seeds.

Bengal Lentils with Pea Shoots and Wild Pomegranate

Bengal Lentils with Pea Shoots and Wild Pomegranate Seeds

Sauté whole hulled cardamom, coriander, cumin, fenugreek, bay leaf and true cinnamon in ghee or clarified until fragrant and the seeds begin to “pop” in the in pan.

Add diced white onion, peppers and plum tomatoes and cook, stirring continuously until the oil separates, about 5 minutes.

Add turmeric, paprika, black pepper, freshly-grated ginger and wild pomegranate seeds and simmer gently for 5 minutes.

Add raw, sprouted lentils, pea shoots and chopped cilantro and stir to combine.

Note: if feeding a crowd, you could easily extend this dish with simmered chickpeas

Serve over aged basmati rice or with naan if desired.

This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet


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Wild pomegranate seeds are sometimes used as a spice known as anardana (which literally means pomegranate (anar) seeds (dana) in Persian), most notably in Indian and Pakistani cuisine but also as a replacement for pomegranate syrup in Middle Eastern cuisine. As a result of this, the dried whole seeds can often be obtained in ethnic Indian Sub-continent markets. The seeds are separated from the flesh, dried for 10–15 days and used as an acidic agent for chutney and curry production. Seeds may also be ground in order to avoid becoming stuck in teeth when eating dishes containing them. Seeds of the wild pomegranate daru from the Himalayas are regarded as quality sources for this spice.

Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

/ Ren

Posted in support of Meatless Monday..

“Quinoa (KEEN-wah), the ancient grain of the Incas, has been cultivated in the Andean highlands of South America for over 7000 years.

It was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.”

With the addition of fresh, raw and roasted vegetables, this whole-food dish is a nutritionally complete, satisfying meal..

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Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

For 2 servings

1/2 cup black quinoa* soaked overnight in 1/2 cup filtered water
1 red bell pepper, seeded
2-3 plum tomatoes
2 scallions
2 cloves garlic
2 green chilies, seeded
1/4 cup chopped parsley
1/2 teaspoon cracked coriander seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
extra virgin olive oil

*Black quinoa is available in Austin at Wheatsville Co-op

Thoroughly rinse the quinoa and gently boil in 1/2 cup filtered water (1 cup if un-soaked) until tender, about 15 minutes.  Set aside.

Meanwhile, split, seed and roast 1 large red bell pepper and 2 small green chilies (adjust quantity according to your taste).  Roasting introduces a mild smokiness and adds complexity to the flavor.  Set aside.

Chop scallions, garlic, chilies, parsley and 1/2 of the tomatoes (this is the salsa cruda) and toss with quinoa and olive oil.  Allow to stand 10 minutes to combine flavors, then season with coriander seeds, salt and pepper.

Puree the red peppers in a food processor with 1 peeled and seeded plum tomato and a tablespoon of olive oil. Season lightly with salt and pepper and strain if desired.

Ladle pepper puree on a plate with a mound of quinoa.  Serve with a field green salad if desired.

Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.

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Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

/ Ren

Posted in support of Meatless Monday..

“Quinoa (KEEN-wah), the ancient grain of the Incas, has been cultivated in the Andean highlands of South America for over 7000 years.

It was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.”

With the addition of fresh, raw and roasted vegetables, this whole-food dish is a nutritionally complete, satisfying meal..

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Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

For 2 servings

1/2 cup black quinoa* soaked overnight in 1/2 cup filtered water
1 red bell pepper, seeded
2-3 plum tomatoes
2 scallions
2 cloves garlic
2 green chilies, seeded
1/4 cup chopped parsley
1/2 teaspoon cracked coriander seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
extra virgin olive oil

*Black quinoa is available in Austin at Wheatsville Co-op

Thoroughly rinse the quinoa and gently boil in 1/2 cup filtered water (1 cup if un-soaked) until tender, about 15 minutes.  Set aside.

Meanwhile, split, seed and roast 1 large red bell pepper and 2 small green chilies (adjust quantity according to your taste).  Roasting introduces a mild smokiness and adds complexity to the flavor.  Set aside.

Chop scallions, garlic, chilies, parsley and 1/2 of the tomatoes (this is the salsa cruda) and toss with quinoa and olive oil.  Allow to stand 10 minutes to combine flavors, then season with coriander seeds, salt and pepper.

Puree the red peppers in a food processor with 1 peeled and seeded plum tomato and a tablespoon of olive oil. Season lightly with salt and pepper and strain if desired.

Ladle pepper puree on a plate with a mound of quinoa.  Serve with a field green salad if desired.

Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.

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Murgh Jalfrezi Pilau

/ Ren

A simple, inexpensive, healing curried chicken with rice..

Murgh Jalfrezi Pilau

Murgh Jalfrezi Pilau

Pastured chicken thighs, peppers, onions, tomatoes, ginger, cardamom, coriander, lemon juice, cilantro, cumin, chili pepper, turmeric, sea salt, black pepper and saffron.

Toast whole spices in a dry skillet over medium-low until fragrant, perhaps 5 minutes.

Add ghee, pastured butter or coconut oil to the pan and sauté chicken until brown on both sides.  Add vegetables and a little filtered water or chicken stock and remaining spices, cover and simmer until fork-tender (about 30 minutes).  Brighten with fresh cilantro and a little lemon juice just before serving.

Meanwhile, cook basmati rice in filtered water and/or coconut water and/or chicken stock with curry leaves (optional) until most of the liquid is absorbed, add saffron threads (optional) and seedless raisins, cover two minutes until raisins are plump.

Serve garnished with a dollop of yoghurt or Crème fraîche for a cooling contrast to the spicy curry.

This post is part of the Pennywise Platter at The Nourishing Gourmet

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Thai Green Curry Halibut

/ Ren

Wild Alaskan Halibut simmered in coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves and fiery homemade green curry paste, cilantro, basil and toasted coconut..

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Separate 1 large BPA-free can of heavy coconut into milk and cream and set aside.

Cut fresh or fresh-frozen wild Alaskan halibut into 1 inch cubes and refrigerate. You’ll need about 6 ounces per person.

In a food processor fitted with a steel blade, pulse soy sauce, fish sauce, dried shrimp, fresh garlic, green chilies, galangal, lime leaves, lemon grass, coriander and cumin seeds with just enough coconut milk to keep the blade from seizing up.  The result should be a thick but soft paste.  Set aside.

Prepare Thai red rice according to package directions.  Keep hot.

Meanwhile, poach the halibut in the remaining coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves.  We want it a little underdone for now.

Fry the curry paste in hot oil for 2 minutes, stirring continuously.  Reduce heat to low and add the poaching liquid.  Whisk in reserved coconut cream then add the halibut and simmer until the fish is snow white and flakes easily when pressed with a fork.

Make a ring of rice in the center of the plate, then spoon halibut and curry into the middle.  Garnish with toasted coconut flakes, fresh basil and chili oil.

This post is part of the Clean Your Plate Challenge at The Nourished Kitchen


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Healing Tomato Curry

/ Ren

Tomato curry is one of the most delicious and nutritionally powerful healing dishes around.  Start with homegrown tomatoes, just-dug onions, coriander leaves, garlic and red chili pepper..

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Peel, seed and chop just-picked tomatoes and set aside.

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Turmeric (Curcuma longa)

Cook jasmine, aged basmati, or long-grain brown rice in bone broth, vegetable stock or filtered water with a spoonful of turmeric and another of black pepper.  The piperine in the pepper increases the bioavailability of the anti-inflammatory, antioxidant, and anti-cancer properties of the turmeric.

Toast whole cardamom, cinnamon, cumin, fenugreek, mustard and coriander seeds in a dry skillet until fragrant, about 5-10 minutes.

Add 1 tablespoon of raw, organic coconut oil to the pan and sauté the chopped garlic, slivered raw almonds, raisins, chopped curry leaves and chili pepper until soft, about 5 minutes.

Add reserved tomatoes, ginger, slivered onions and chopped coriander leaves and heat through, about 5 minutes.

Spoon tomato mixture over rice and garnish with yoghurt sprinkled with curry powder.

Pindi Chana

/ Ren

Spicy chickpea curry simmered in a tomato base with whole spices, potatoes and onions..

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Canned garbanzo beans work well here- try to use an organic brand that comes in a glass jar or a non-BPA lined can.

Cut potatoes into 1/4 inch dice and sauté in ghee over medium-low heat until softened, about 10 minutes.  Increase heat to medium and add diced onion, whole cardamom, cloves, slit red chilies, bay leaf, cumin, coriander, fenugreek, curry leaves and cinnamon.  Sauté until spices are fragrant and onions are golden brown, about 7 minutes.

Add chopped tomatoes, garbanzos, turmeric, paprika and ginger and 1/2 cup of filtered water. Cover and simmer over low heat until beans are tender, about 30-45 minutes.

Serve topped with minced onion and accompanied with grilled flat bread.



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Coconut Curry Chicken

/ Ren

Yoghurt-marinated coconut curry chicken with jasmine rice, toasted cashews, raisins and creamed spinach..

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Remove the skin and bone from fresh, pastured chicken (I prefer thigh pieces for this) and cut into large pieces.  Marinate 4 hours or overnight in a combination of plain, whole milk yoghurt, coconut milk, turmeric, curry powder and black pepper.

To prepare, heat ghee in a Dutch oven over medium heat.  Add chopped onions, garlic, ginger, and cracked green cardamom pods, coriander, cloves, black pepper, shards of Ceylon cinnamon and a whole red or green chili that has been slit open with the tip of a knife. Sauté, stirring continuously until brown.

Add chicken pieces and all of the yoghurt marinade to the pot, and stir to comine with the onions.  Thin with a little filtered water or chicken stock, cover and simmer, stirring occasionally until tender, about 30 minutes.

Meanwhile, wash and rinse a bunch of fresh spinach, cilantro and parsley.  Blanch in boiling water for several seconds, then purée with an immersion blender or food processor.  Season with salt and pepper and keep warm.

Meanwhile, prepare jasmine rice according to package directions.  Remove from heat, add raisins and cover until raisins are plump and all the water has been absorbed.

To serve, ladle spinach onto the center of the plate, top with rice and spoon curried chicken over the top.  Dress with toasted cashews and chopped parsley or cilantro.

Curried Lamb with Peas and Lentils

/ Ren

Trim any excess fat and cut leftover roast lamb into bite sized pieces. Toast cardamom, coriander, mustard seeds and bay in coconut oil until the seeds begin to pop out of the pan.  Add the cubed lamb and continue to cook until meat is nicely browned.

Transfer the lamb to a dutch oven, adding enough stock and tomato puree to cover the meat. Cover and simmer about 1 and 1/2 hours. Add black gram lentils, peas, tomatoes, ginger, chili powder, curry powder and cilantro, and simmer another 1/2 hour.

Heat a naan on a skillet and serve with lamb and yoghurt or sour cream.

Rating  ♦ ♦ ♦ ♦ +