Chana Masala (Chole)

Chana Masala

 

*Serves 4 People

Ingredients: 

  • 1 cup dried chickpeas, soaked overnight
  • 3 tomatoes (sliced)
  • 1 red bell pepper (sliced)
  • 1 garlic clove
  • 1/4 of a small beetroot
  • 2 teaspoon chana masala
  • 1/4 teaspoon garam masala
  • 2 sticks of fresh tamarind
  • 1/2 cup light coconut milk
  • 1/2 tablespoon oil
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon cumin seeds

Instructions:

  1. Soak chickpeas in water overnight. Then, cook chickpeas in a pressure cooker, slow cooker, or open pan for one hour.
  2. Bake tomatoes, bell pepper, garlic, and beetroot for half an hour at 350ºF.
  3. Puree the baked vegetables in a bowl.
  4. Break up tamarind and soak in boiling water for about 15 minutes. Rub the mixture through a sieve into a container, removing whatever is in the sieve.
  5. Heat oil in a large pan. Add cumin seeds, pureed veggies, chickpeas, and chana masala. Let it boil for 5 minutes.
  6. Add the tamarind pulp and coconut milk. Let it boil for 10 minutes.
  7. After 10 minutes, turn off the stove and add cilantro and garam masala.

 

 

 

Eggplant-Parmesan Toast

Eggplant-Parmesan Toast

Eggplant-Parmesan Toast

Ingredients:

  • 1 medium-sized eggplant
  • 1 slice fresh mozzarella cheese (any type of cheese besides cheddar works)
  • 1 tbsp parmesan cheese
  • 1 slice tuscan/sourdough bread
  • 1 tbsp marinara sauce
  • 1/2 onion (chopped)
  • 1 tomato (chopped)
  • 2 cloves garlic (chopped)
  • 1 tbsp oil
  • salt and pepper (to taste)

Instructions:

  1. Wash the eggplant. Wrap it in aluminum foil drizzled with oil and bake for 45 minutes – 1 hour.
  2. When cooked, remove the skin of the eggplant and mash with a fork in a bowl.
  3. Heat the remaining oil in a pan, and sauté the onion and garlic.
  4. After a few minutes, add the tomatoes and cook for five minutes.
  5. Add the eggplant to the mix and cook for 5 more minutes.
  6. Sprinkle the salt and pepper atop the eggplant.
  7. Spread the eggplant on top of a slice of bread so the eggplant covers the entire slice.
  8. Next, spread the marinara sauce atop the bread. Place the cheese slice on top of the bread.
  9. Sprinkle the parmesan cheese on the bread and toast until the cheese melts. Serve when hot.

*Remaining eggplant can be used to create more eggplant-parmesan toasts.

Tom Yum Soup

Ingredients:

  • 3 cups vegetable broth
  • 1 small onionIMG_1664
  • 1 small tomato (peeled and diced)
  • 2 round slices ginger
  • 1 stick green onion
  • ½ teaspoon lemon rind
  • 1 tablespoon lemon juice
  • 1/4 cup chopped bell pepper and carrots
  • 1/4 cup tofu (fried)
  • 1 teaspoon sweet red chili paste
  • 1 teaspoon thai red curry paste
  • 1 pack Trader Joe’s Spring Onion (noodle) soup
  • 1 tablespoon chopped cilantro

Directions:

  1. Heat the vegetable broth.
  2. Add the onion, tomato, ginger, lemon rind, bell pepper, carrots, red chili paste, and thai curry paste.
  3. Boil for 5 minutes.
  4. Add the tofu and Spring onion soup.
  5. Boil for another 5 minutes till all the noodles are cooked.
  6. Add the cilantro and green onion and serve.

Papaya Salad

IMG_1856Ingredients:

  • 2 cups raw grated Papaya
  • 1 tomato chopped
  • 1 tablespoon cilantro
  • 1/4 cup grated carrots
  • 1/4 cup green onion chopped
  • 1/4 cup peanuts crushed (sweet or salty per taste)
  • 1 green chili chopped
  • 2 dry red chili crushed
  • salt (to taste)
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • 1/4 tsp oil
  • 1/4 tsp mustard seeds

Directions:

  1. Head oil and add mustard seeds and red chili.
  2. Mix everything  (except peanuts) in a big bowl.
  3. Top with the peanuts.
  4. Let it sit for 5 minutes.
  5. Serve.

Greek Salad

IMG_1592Ingredients:

Salad:

  • 1 bunch lettuce
  • 1 cucumber (washed and chopped in round slices
  • 1 tomato (washed and chopped in small pieces)
  • 1 tablespoon chopped olives
  • 2 tablespoon feta/goat cheese

Dressing:

  • 2 tablespoon olive oil
  • 1 clove garlic (chopped)
  • 1 tablespoon lemon juice
  • salt and pepper (to taste)
  • 1 teaspoon dry crushed oregano

Directions:

  1. Arrange all the salad in a bowl.
  2. In a separate bowl, mix the dressing.
  3. Pour dressing into main bowl.
  4. Mix and serve.

Angel-Hair Pasta with Tomato Cream Sauce

Ingredients:

  • 3 cups Marinara Sauce
  • 2/3 cup Evaporated Milk (5-ounce can)
  • 1(9-ounce) package Angel Hair Pasta
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh basil or parsley

Directions:

  1. Place the evaporated milk and marinara sauce in a medium saucepan.
  2. Cook over medium-high heat, stirring frequently for 4 to 6 minutes or until hot.
  3. Prepare pasta according to package directions; then drain and toss with sauce.
  4. Season with salt and ground black pepper to taste.
  5. Sprinkle with cheese and basil and serve.