Bran Muffins with Attitude

Posted on March 19, 2011

Most people get the bulk of their daily fiber at breakfast from cold cereals, warm oatmeal, toasted  whole wheat bread or rolls, fresh fruit, or bran muffins! This recipe for bran muffins, made from All-Bran cereal combined with dried cranberries or apricots and walnuts, comes from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. Each regular-size moist and tasty muffin contains a whopping 5 grams of fiber, 5 grams of protein, and 208 micrograms of folic acid…all for less than 200 calories!

Bran Muffins with Dried Apricots, Walnuts, and Candied Ginger

Makes 15 regular muffins or about 52 mini muffins
Cooking spray for greasing the muffin pan (or use muffin cup liners)
3-1/2 cups All Bran Cereal
1 cup boiling water
¼ cup canola oil
¾ cup sugar
1 cup buttermilk
1 large egg
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground ginger
½ cup dried cranberries or chopped dried apricots
½ cup walnuts
1/3 cup chopped candied ginger

  1. Preheat the oven to 400 degrees F. Spray the muffin cups with cooking spray or line with muffin liners.
  2. Place the cereal in a small bowl and pour the boiling water over it. Do not stir. Set aside.
  3. Combine the canola oil and sugar in a large bowl and whisk together. Add the buttermilk and eggs and whisk again. Add the flour, baking soda, salt, and ground ginger and whisk just until well combined. Add the All Bran mixture and mix with a spoon, then add the remaining cranberries, walnuts, and candied ginger and mix until well combined. (The batter will be quite thick.) Let the batter sit at room temperature for 10 minutes.
  4. Gently stir the batter, then divide evenly among the muffin cups. Bake until a tester inserted in the center of a muffin comes out clean: about 20 minutes for regular muffins, about 12 for mini muffins. Transfer the muffins to a rack and cool slightly before serving.

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Chicken or Beef Fajitas for Homemade Tortillas

Posted on March 5, 2011

As promised in my previous blog entry, Homemade Rocks! Sizzling Tortillas, here is my chicken fajitas recipe from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. The grilled zucchini is for my vegetarian daughter, but it was so good we all ended up adding it to our tortillas. Some topping ideas for the table include: grated cheese (such as sharp cheddar or Monterey Jack), guacamole or sliced avocado, diced tomatoes, lettuce, olives, jalapeno peppers, fresh cilantro, salsa, sour cream or lime wedges. Any leftovers can be made into delicious sandwiches, a salad, quesadillas, or tacos.

Marinated Grilled Chicken or Beef Fajitas
Serves 4
2 tablespoons canola oil
2 tablespoons seasoned rice vinegar or freshly squeezed lime juice
2 tablespoons Worcestershire sauce
1 large garlic clove, crushed
½ teaspoon ground cumin
1 teaspoon chili powder
1-1/4 to 1-1/2 pounds beef skirt steak or boneless chicken breasts (cut horizontally in half), or cutlets, or a mixture
1 tablespoon canola oil
2 large red bell peppers, washed, cored seeded, and cut into strips
1 sweet onion (such a Vidalia), thinly sliced
12 7-inch flour tortillas

  1. For the marinade, combine all of the ingredients in a small bowl, mix well, and set aside. If you plan to marinate the beef or chicken in a bowl rather than a zip-lock bag, use a large bowl to make the marinade. Using a fork, pierce the beef or chicken all over to allow the marinade to seep in, then place it in a l1 gallon zip-lock bag. Add the marinade, seal (or cover with plastic wrap) and refrigerate for at least 30 minutes, or overnight.
  2. Heat the oil in a large skillet over medium-high heat. Add the pepper and onion and sauté for 10 minutes. Remove from the heat, cover, and set aside.
  3. To grill the beef or chicken, preheat the grill. The chicken will take longer to cook than the beef, so if you are serving both, start the chicken first. Have a clean platter ready for the cooked meat. Grill the chicken for approximately 10 to 12 minutes on each side, or until the juices run clear when the chicken is pierced with the tip of a knife. Grill the beef for approximately 6 to 8 minutes on each side, or to desired doneness. Transfer to the platter.
  4. As an alternative, to broil the beef or chicken, preheat the broiler. Arrange the beef or chicken in a broiler pan lined with foil. Broil the chicken for approximately 12 minutes on each side, the beef for approximately 7 minutes on each side. Transfer to a platter.
  5. While the meat is cooking, heat the tortillas according to package directions You can also heat them on the grill just before serving by toasting them for a minute or two on each side. Wrap the tortillas in foil to keep them warm.
  6. Using a sharp knife and a chopping board with gutters to catch any juices, slice the cooked beef or chicken, against the grain, about ¼-inch thick on the diagonal and serve immediately with your toppings.

Timesaving Tip: Cut the beef or chicken into ¼-inch strips before marinating. This will cut the marinating time down to about 15 minutes, as the flavor will be more quickly absorbed into the meat. A grill rack will be necessary for the grill, but the strips can also be broiled or sauteed.

Variation: You can replace the chicken or beef with peeled fresh large shrimp. Marinate for about 20 minutes, then grill, broil, or saute for just a couple of minutes on each side…shrimp cook quickly. For vegetarian fajitas, marinate tofu, portobello mushroom, or your favorite vegetables in the marinade for about 30 minutes, then grill or broil to desired tenderness. Slice into strips before serving.

Advance Preparation: The beef or chicken should marinate for at least 30 minutes, and up to 12 hours. The sauteed pepper-onion mixture can be made 2 days in advance, keep covered and refrigerated, reheat before serving.

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Homemade Rocks! Ultimate Cinnamon Rolls

Posted on February 26, 2011

cinammon-rolls

I’m on a roll…haha..these just came out of my oven, and I’m doing everything in my power not to eat the entire tray. Beyond yummy is the only way to describe them. This recipe is adapted from the Cook’s Illustrated, Make Ahead 2010 issue.  They are easy to make, and they freeze well for that Sunday morning breakfast treat.

Ultimate Cinnamon Rolls
Makes 12 rolls

Dough
¾ cup buttermilk, warmed to about 110 degrees F
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
3 large eggs, lightly beaten
4-1/4 cups unbleached all-purpose flour
¼ cup granulated sugar
1 envelope (2-1/4 teaspoons) instant or rapid-rise yeast
1-1/4 teaspoons salt
Filling
1 tablespoon unsalted butter, melted, plus extra for the baking dish
¾ cup packed light brown sugar
2 teaspoons cinnamon
¼ teaspoon ground cloves
Pinch of salt
Flour for the work surface
Icing
1-1/2 ounces cream cheese, softened
3 tablespoons whole milk
1-1/2 cups icing sugar

For the dough, whisk the buttermilk, butter, and eggs together in a large Pyrex measuring cup; set aside.

Mix 4 cups of the flour, granulated sugar, yeast, and salt in the bowl of a standing mixer fitted with a dough hook. With the mixer running on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. If the dough is still sticky after 5 minutes, add the remaining ¼ cup of flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl but sticks to the bottom.


Turn the dough out onto a clean work surface and knead by hand to form a smooth ball, about 1 minute. Place the dough in a bowl and cover loosely with plastic wrap. Let rise in a warm place until doubled in size, 1-1/2 to 2 hours. In the meantime, butter a 13 by 9-inch baking dish; set aside. Mix the brown sugar, cinnamon, cloves, and salt in a small bowl.

Turn the dough out onto a lightly floured work surface and press into a 16 by 12-inch rectangle. Brush the surface of the dough with melted butter. Evenly sprinkle the sugar-cinnamon mixture over the rectangle, leaving a ¾-inch space along the top border. Gently press the sugar-cinnamon mixture to adhere to the dough.


Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over, seam side down, and gently stretch the cylinder to an 18-inch length, with an even diameter. Pat the ends of cylinder to even them out. Using a sharp knife, slice the roll into 12 even pieces (the easiest way is to cut the roll in half then cut each half in six even pieces measuring with a ruler).

Arrange the rolls in the prepared baking dish with a little less than an inch of space in between them. Cover loosely with plastic wrap and let rise until they look puffy, about 40 minutes.

Center an oven rack and preheat the oven to 350 degrees F. Bake for 20 to 30 minutes. Flip rolls out onto wire rack and let cool for 15 minutes. Drizzle or smear the icing over the top of the rolls. Store in an airtight container for up to 2 days, or freeze for up to 1 month.

Cook’s Note: To make ahead, after arranging the rolls in the prepared baking dish, wrap the dish tightly with greased plastic wrap and refrigerate for up to  16 hours. At least 1-1/2 hours before serving, remove the rolls from the refrigerator, loosen the plastic wrap and let rise at room temperature until puffy, about 1 to -1/2 hours. Once they have risen, proceed with baking.

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Homemade Rocks! Delicious Russian Pancakes

Posted on February 24, 2011

When it comes to pancakes, my family likes them thin and light. If you prefer thick and fluffy Bisquick-style pancakes, these crêpes are not for you. I have another recipe for deliciously fluffy pancakes, which I’ll share down the road.

This Russian recipe, from my travel memoir-cookbook, A Year of Russian Feasts, uses a mixture of yogurt, milk, flour, eggs, and a dash of vanilla extract, to produce a very delicate crumb with the perfect springiness. Paul and I like to spread a thin layer of jam (raspberry is best) or  honey on our pancakes and then roll them up. My kids prefer Nutella or a dusting of cinnamon-sugar. When I feel energetic I make a cheese filling with farmer cheese, fill the pancakes, saute them in butter, and top them with homemade fruit preserves (as I said…when I feel energetic).

Cooking Notes: Depending on the thickness of your yogurt, you may need to add a bit more flour to the batter, one tablespoon at a time. The batter should be the consistency of a slightly thin custard: it should not be watery. Getting the hang of forming the pancakes takes a bit of practice. The heat of the pan is very important to achieve consistent results. Once you get into the groove, the pancakes are quick to make. I’ve included some photos to show you how I swirl the batter to form a thin pancake.

Russian Pancakes

1 cup plain, full-fat yogurt (Greek-style works well)
1 cup whole milk
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons canola oil
1 cup all-purpose flour
1 teaspoon canola oil, for cooking the pancakes

To make the batter, combine the yogurt, milk, and eggs in a large bowl and whisk until well blended. Ad the remaining ingredients and whisk until smooth. Allow the batter to sit at room temperature for 15 minutes.

To cook the pancakes, heat the canola oil in a large nonstick skillet over medium-high heat until hot. NOTE: The pan must be hot, so be patient. Add about 1/4 cup batter to the skillet and immediately swirl the batter to form a thin pancake.

I find it easiest to pick up the pan before adding the batter.

Swirl the pancake right way and then place the skillet back on the heat.

Cook the pancake until the surface is firm, tiny bubble holes appear, and the underside is golden brown, about 30 to 45 seconds. Flip the pancake and continue cooking for about 30 to 45 seconds or until golden brown.

When tiny bubbles appear on the surface of the pancake and the underside is golden, it is ready to be flipped. Do not flip too early or the pancake will tear.

Serve the pancakes immediately. Leftovers can be refrigerated, covered, for up to 2 days. I have to admit they are never as good as fresh-out-of-the-pan, but my kids love them as a snack. Reheat for a few seconds in a microwave oven or in a skillet over medium-low heat.

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Homemade Rocks! Sizzling Hot Tortillas

Posted on February 24, 2011

Sometimes it’s not the seductive photos of the food, but rather the way an author describes the cooking method  that lures me into the kitchen. When I was paging through a back-issue of Fine Cooking from 2006, an article titled, “Making flour tortillas is easier than you think,” caught my attention. (Yes, the magazine is five years old. I’m a packrat when it comes to food magazines…I drag them around the globe and flip through them when I need inspiration.)  This is the line that sold me: “And you know what? They really are easy to make….Once you taste these and see for yourself how uncomplicated it is to make them, store-bought tortillas may not taste the same ever again.”

Living in KL,  good tortillas, that are not rubbery or freezer burned, are hard to come by. But now, I look no further than my own kitchen for light, soft, flaky tortillas. Last night, I served babies with chicken fajitas from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be (recipe will appear in a future post). My vegetarian daughter eagerly filled her tortilla with grilled zuchinni, red bell peppers, onions, cheese, avocado, salsa and a sprinkle of fresh cilantro.

Thank you Fine Cooking for continuous inspiration and great recipes over the years!

Makes ten 8-inch tortillas

9 ounces (2 cups) unbleached all-purpose flour, plus more for kneading and rolling
1 teaspoon table salt
¼ teaspoon baking powder
¼ cup cold vegetable shortening (I use unsalted butter), cut into small pieces

In a medium bowl, stir the flour, salt, and baking powder. Add the shortening and cut it into the flour with a pastry blender or two table knives until the mixture resembles a coarse meal.

Stir in 2/3 cup warm water with a fork until a shaggy dough forms.

Turn the dough out onto a floured surface and knead until smooth and soft, 3 to 4 minutes, reflouring the surface as necessary. After kneading, the dough should not be very sticky. Portion the dough into 10 (the original recipe calls for 8, but I find them too big) equal pieces, about 2 ounces each (I use a scale to weigh the dough).

Cover the dough balls loosely with plastic wrap and let sit for at least 30 minutes and up to 2 hours.

When ready to cook the tortillas, heat a large skillet (recipe calls for cast iron, but I use a heavy, non-stick skillet) or griddle over medium heat until hot. Working with one ball of dough at a time (keep the others covered) and using just enough flour to prevent sticking, roll the dough into 9 to 10-inch rounds. The dough should be so thin that you can vaguely see the pattern of your countertop through it (great description, though not quite true), and it should be more or less circular, though an amoeba shape it fine, too.

Peel the dough off the counter and lay it in the skillet or on the griddle. Cook until the tortilla bubbles and puffs and the bottom browns in spots, 45 to 60 seconds. If any gigantic bubbles form (call your kids to witness this magic) pierce them so the tortilla cooks evenly (I just gently flatten them with a spatula). Flip with a spatula and cook until the second side gets brown in spots, and any translucent, raw-looking areas become opaque, another 45 to 60 seconds. (If the tortillas brown too quickly or start burning in spots, reduce the heat to medium low.)

Transfer to a clean dishtowel and cover to keep warm (I place the cooked tortillas on a cake rack and then cover them). Repeat with the remaining dough, stacking and covering each tortilla as it is cooked. Because they are not loaded with preservatives, these tortillas taste  best when freshly made. They can be frozen. Thaw frozen ones in their wrapping, then heat them in a dry frying pan (the same way you cooked them), or wrap them in foil and heat them in a 350 degree F oven until warm, about 10 minutes.

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Valentine Lamingtons for Your Sweethearts

Posted on February 12, 2011

Moist vanilla sponge cake doused with chocolate icing rolled in shredded coconut spells sweet bliss. The other day I made a batch of these Australian confections for a coffee I hosted.  My guests, who normally pass on sweets, couldn’t resist. I won’t tell you how many I ate…needless to say, it drastically increased my time in the gym. Over the years, I’ve tried a number of different lamington recipes. I think this one, adapted from Books for Cooks 8 (a fabulous British cookbook series), is the best so far. If you have the desire and energy for a bit of baking, give them a go. Hope your Valentine’s Day is a happy one. I’m a bit overdone on Asian food lately, so Paul and I are going to an Italian restaurant to celebrate. Cheers!

Lamingtons
For the Cake
1-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
Pinch of salt
8 tablespoons (1 stick, 1/2 cup) unsalted butter, softened
3/4 cup caster sugar (superfine sugar or granulated sugar)
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup milk
For the Icing
3-1/4 cups icing sugar
3/4 cup cocoa powder
3 tabelspoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 tablespoon brandy (I skipped this)
2 cups desiccated (shredded dry) coconut

  1. Center an oven rack and preheat the oven to 350 degrees F. Butter a 9- or 10-inch square cake pan and line the bottom with baking parchment.
  2. Sift the flour, baking powder, and salt. Beat the butter, sugar and vanilla until light and fluffy. Beat in the eggs, one at a time, sprinkling in one tablespoon of the flour mix after each egg (this is to stop the curdling). Gently fold remaining flour mix in two goes, alternating with the milk to make light, smooth batter with no trace of flour. Spread the mixture over the base of the buttered and lined tin and bake until the sides of the cake have shrunk slightly from the tin and a skewer inserted into the cake comes out clean, about 30 minutes. Transfer to a wire rack and leave to cool for 15 minutes before turning out on the wire rack to cool completely.
  3. Make the icing. Sift the sugar and cocoa into a large bowl. Beat in 1/2 cup boiling water until smooth, then beat in the butter, vanilla, and brandy to make a runny icing. Spread half of the coconut in a pie plate.
  4. With a serrated knife, trim the crusts off the sides of the cake. Cut the cake into nine equal squares, about 3 inches square. NOTE: I made much smaller squares, about 1-1/2 inches in size. Take two forks to gently lift a cake square into the chocolate icing and turn to coat in all sides. NOTE: I found it easier to hold the cake square with a large fork and to spoon the icing on top of it. Transfer the square to the plate of coconut, then scoop coconut on top of it to completely coat all sides. Transfer to a large plate dusted with a bit of the coconut to dry. NOTE: It might take a few squares to get your routine in place (any mess ups are still delicious).

Think ahead: The cake is best baked a day in advance for easier cutting. Let cool completely, wrap in cling film and store in an airtight container. Once iced, store in an airtight container for 3 days. If not making a day ahead, cut the cake into squares as soon as it is cool and leave the squares to dry out on a wire rack for at least an hour to make icing easier. If too fresh, the cake sheds crumbs into the icing.

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Homemade Rocks! Rich and Creamy Vanilla Ice Cream

Posted on January 31, 2011
img_2929

Homemade vanilla ice cream being churned.

Homemade ice cream really rocks! If you’ve ever tried it, you know what I mean. Expensive boutique ice creams are all good, but homemade is great. I first learned how to make ice cream when I attended La Varenne Cooking School in Paris in the late 1980s. My ice cream repertoire has since expanded after working in a string of restaurants, the most memorable by far being a stint at Restaurant L’Arpege in Paris (then 2 Michelin stars, now 3!).  During my two-week internship in the kitchen I was blown away by chef Alain Passard’s curry ice cream, made with an Indian-spice-infused caramel. Sweet, spicy, and cold all at the same time, it was magical.

Here’s my basic recipe for rich vanilla bean ice cream.

Homemade Vanilla Bean Ice Cream

Makes about 1 quart
1 cup whole milk
2 cups heavy cream
¾ cup sugar
Pinch of salt
1 vanilla bean
6 egg yolks
½ teaspoon vanilla extract

  1. Combine the milk, heavy cream, sugar, and salt in a heavy-based nonreactive saucepan. Using a paring knife, cut the vanilla bean in half lengthwise, then scrape out the black seeds and add them directly to the milk mixture. Place the saucepan over medium heat and bring just to boiling point. Remove from heat and allow the vanilla bean to infuse the milk mixture for least 15 minutes and up to 2 hours. If longer than 15 minutes, reheat the milk again just to boiling point before proceeding.
  2. Prepare a heatproof bowl with a fine-mesh sieve placed over it; set aside. Place a quart-size metal bowl in the freezer for the freshly churned ice cream.
  3. Whisk the egg yolks in a heatproof bowl. Slowly pour 1 cup of the hot milk mixture into the bowl, whisking constantly. Transfer  the egg yolk mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to leave a clean streak (sometimes called a ribbon) across the back of the spoon. This usually takes about 7 to 9 minutes.
  4. Strain the custard into the prepared bowl, and return the vanilla bean to the custard. Cool to room temperature, then cover and refrigerate until thoroughly chilled.
  5. Remove the vanilla bean and freeze the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to the chilled metal bowl and freeze until set: this can take anywhere from 2 to 6 hours.


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Perfect Popovers Every Time!

Posted on January 22, 2011

img_2814Popovers are the #1 breakfast request from my kids. I must admit, I love them too, especially with a spoonful of my Homemade Rocks Rhubarb Sauce (the recipe is in this blog)…or my sister-in-law’s raspberry jam from Oregon. This fail-proof recipe calls for about 40 minutes of baking time, so I usually start them when my kids are still asleep, then at around nine o’clock, after I’ve had a cup of coffee and walked the dog (and I’ve already been up for at least two hours by now), I yell upstairs, “Popovers just came out of the oven.” Minutes later, I hear a sleepy chorus of “I’m coming.” I hope your family enjoys them too!

Makes 6 large popovers
1 cup all-purpose flour
1 cup whole milk
3 large eggs
1 tablespoon vegetable oil
½ teaspoon salt
Canola oil cooking spray

  1. Preheat oven to 450 degree F. Have ready a six-cup nonstick popover pan.
  2. In a large mixing bowl, combine the ingredients and beat with an electric mixer on high speed for 30 seconds. Scrape down the sides of the bowl and beat 30 seconds more. (Note: Don’t be concerned if you see tiny lumps of flour. Mash any bigger lumps against the side of the bowl with the back of a rubber spatula.)
  3. Preheat the popover pan in the oven for 2 minutes, then remove it and generously spray with cooking oil. Divide the batter evenly among the popover cups.
  4. Bake for 20 minutes, then reduce the heat to 350 degrees F and bake for 20 more minutes, or until golden brown and puffed. Remove the popovers from the oven and serve immediately.

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A Delicious Vegetarian Indian Dinner

Posted on January 13, 2011

dal2 Here’s the menu from my family’s  vegetarian dinner last night: dal, raita (cucumber-yogurt salad…I used my super easy, no-fail homemade yogurt recipe from this blog), sauteed okra with garlic and chilies, Indian rice (I’ll share that recipe when I find a good one…this yummy one had whole cloves, cardamom pods, cinannom sticks, and onions in it), curried vegetables (I picked up from a food stall next to my kids’s school) and freshly-baked garlic naan.

Indian cuisine is one of my favorites, and lucky me, I’m going to take a few Indian cooking classes starting this weekend. I look forward to learning about different types of Indian food, and how Malaysian-Indian dishes differ from other types of Indian food. I’ve sampled some wonderful food since arriving in Malaysia, but I’m always look for ideas on where to eat. If anyone in Malaysia is reading this, please send along your favorite eating spots in Kuala Lumpur.

This dal recipe, given to me by an Indian friend, comes from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. It calls for red lentils, but I used yellow. I plan to try other lentils in the coming weeks, and will  post my results. Malaysian food is big on fried shallots, and I must admit, they do have a wonderfully sweet oniony flavor (sometimes I eat them out of the jar, not good for the breath).

Kshama Vyas’a Traditional Indian Dal
1-1/2 cups red lentils, rinsed and drained
2 tablespoons canola oil
1/2 cup chopped onions
2 tablsepoons minced fresh ginger
2 teaspoons minced garlic
1 teapoon garam masala or curry powder
1 teaspoon ground cumin
1 teaspoon tumeric
1-1/2 cups diced vine-ripened tomatoes (from about 3 large tomatoes)
Salt and freshly ground pepper, to taste
3 tablespoons chopped fresh cilantro leaves, for garnish (optional)

  1. Combine the lentils and 4 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer strongly for 15 to 20 minutes, or until the lentils are tender. (It should be the consisitency of a very thick pea soup.) Cover and set aside.
  2. Heat the canola oil in a medium skillet over medium heat until hot. Add the onions and cook until golden, about 7 minutes. Add the ginger, garlic, chili, garam masala or curry powder, cumin, tumeric, and saute, stirring constantly, for 1 minute. Stir in the tomatoes and cook for 2 minutes. Remove fom heat and stir this onion-spice mixuture into the reserved lentils.
  3. Adjust seanoning, garnish with the cilantro, if using, and serve. The dal will kepp refrigerated for 5 days, and it can be frozen for up to 1 month.

Approximate Nutritional Information: Serving size: 1-1/4 cups dal: Calories: 221 cals; Protein: 14 g; Carbohydrates: 32 g; Fat: 5 g; Fiber: 15 g; Sodium: 11 mg; Vitamin C: 17 mg; Folic Acid: 218 mcg; Iron: 5 mg; Diabetic Exchange: Bread/Starch 2, Meat (Lean) 1

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Rhubarb Sauce and “Homemade Rocks”

Posted on January 10, 2011

rhubarbI thought I’d never see rhubarb in Malaysia, but today, I stumbled upon some in Hock Choon, a small grocery store specializing in imported goods. I was thrilled to find this vitamin-C-and-calcium-packed fruit (some will argue that it’s a vegetable), and particularly tickled to introduce it to my cook, Luann, who said that she had seen it before, but had no idea what to do with it (usually it’s the other way around…she’s introducing me to exotic foods). I rattled off a list of culinary delights made with rhubarb, from strawberry-rhubarb pie to a simple sauce for yogurt or ice cream. Luann made a batch of rhubarb sauce from my recipe in Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. The kids devoured it on top of homemade yogurt sprinkled with a bit of homemade tropical granola. I call it tropical because I added bits of diced dried mango, orange rind, coconut, and walnuts to the honey-toasted oats…super yum! They were happy, and so was I.

“Homemade Rocks” is  my theme for 2011. I’m planning to make as many things from scratch as possible this year, including bread, pasta, vinegar, flavored oils, jams, syrups, cookies, crackers,and anything else I can dream up. I already make a ton of homemade stuff, but I’m determined to take it to the next level. This past weekend, I revved up my ice cream maker  and whipped up a batch of mango sorbet. Before I know it, I’ll be making my own soap and candles, and sewing my own clothes (help me if I ever get to that stage). I’ll share recipes as I go along, but for now, here’s a tremendously satisfying topping for anything you like.

Makes about 1 cup
1 pound rhubarb, any leaves trimmed, washed, and cut into 1/2-inch peices
1/2 cup sugar
2 tablespoons water

In a small saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the rhubarb is soft and falling apart. Serve hot or cold. Refrigerate leftovers for up to 3 days. This sauce can also be frozen for up to 1 month.

Approximate Nutritional Information: Serving size: 1/2 cup: Calories: 233 cals; Protein: 2 g; Carbohydrates: 58 g; Fat: .4 g; Fiber: 4 g; Sodium: 10 g; Vitamin C: 18 mg; Calcium: 196 mg.

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