It is all Greek to me....ha ha..Here are some Greek recipe dishes.
Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.”
The most popular vegetable to make "lathera style" is the green bean, but you can try this dish with small zucchini, okra, or peppers as well.
This version includes some potatoes and baby carrots (I find the carrots sweeten the sauce a bit) and can be a delicious vegetarian entree or a tasty side dish.
Try serving it with some crumbled feta on top and some great bread for dipping in the savory sauce.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
2 lbs. green beans, cleaned and trimmed
1/2 cup olive oil
1 large onion, diced
2 cloves garlic, minced
2-3 medium potatoes, cut in large wedges
A large handful of baby carrots
1/2 cup chopped fresh parsley
2 tbsp. tomato paste
4-5 ripe tomatoes, skinned and crushed (substitute 1 cup canned crushed tomatoes)
1½ cups warm water
1 tsp. sugar
1 tbsp. chopped fresh dill
Salt and pepper to taste
Preparation:
In a large Dutch oven or pot, heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about one minute.
Add the green beans, potatoes, and carrots to the pot. Dissolve the tomato paste in the water and add, along with the crushed tomatoes, parsley, and sugar. Lower the heat to medium low and simmer covered for about an hour or until the green beans are tender but not mushy.
In the last ten minutes of cooking, add the chopped fresh dill and season with salt and pepper to taste.
Note: Be sure to monitor your liquid levels while the beans are cooking. You can add a little bit of water if needed.
In Greek: τυροκαυτερή, pronounced tee-roh-kahf-teh-REE Ingredients:
1/2 pound of feta cheese
1 pepper (mild to hot, depending on preference)
olive oil
Preparation:
Crumble the feta into small pieces using a fork.
Saute the pepper in 2 tablespoons of olive oil until the skin is lightly browned. Remove the stem and discard, and chop the pepper into very small pieces. Using a mortar and pestle, add the pepper and the oil it was sauteed in to the cheese and mash until smooth, adding additional olive oil if needed to bring it to the consistency of a thick (but not stiff) dip. Serve garnished with a bit of parsley.
Alternatively: Put the cheese, pepper, and oil from sauteing in the blender and mix, adding more olive oil if needed to bring to the correct consistency.
Tip:
If you have a pepper that's too hot, slit it open down one side under running water and remove and discard the white internal membrane. Pat the pepper dry before sauteing.
Grilled vegetable Greek style6 club rolls
1 eggplant
1 red pepper
1 Vidalia onion
1 tablespoon extra-virgin olive oil
3 ounces goat cheese (optional)
Fresh-cracked black pepper
Preheat oven grill. Slice eggplant, pepper, and onion approximately 1-inch thick; toss in olive oil; place on grill and cook AL dente.
Brush the rolls with oil. Layer the veggies on the rolls.
Sprinkle with cheese and pepper, and serve.
In Greek: χούμους με ταχίνι (pronounced HOO-mooss meh tah-HEE-nee) This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in Greek restaurants outside Greece (see note below the recipe).
The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon (it's easy to get too much lemon taste).
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
2 1/2 cups of canned chickpeas, drained and rinsed
1/3 cup of freshly squeezed lemon juice
1/4 cup of tahini
2 cloves of garlic, crushed
1-2 tablespoons of olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
pinch of freshly ground black pepper
1 teaspoon of salt
1/3 cup of water
parsley and olive oil to garnish
Preparation:
Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.
Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.
crepes
Crepes. Mmmmm....! So light. So delicate. So heavenly!
Yet crepes are easier to make than you might think!
Egg - Bell Pepper Crepes
Filling
Cooked Scrambled eggs (1 or 2 eggs per crepe)
Bell pepper (or other veggie of your choice)
Whole Wheat Crepes or Dinner Crepes
1 cup whole wheat flour or white flour
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water
1 egg
vegetable oil or cooking spray
Mix all the crepe batter ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl.)
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan.
Place the bell pepper (or other veggie) onto one half of the crepe. Lay the scrambled eggs on top of that. Continue cooking the bottom of the crepe. After about a minute, fold the empty side of the crepe over the bell pepper and eggs, so that it resembles a taco with filling inside. You can serve it immediately, or cook it another minute. (If the scrambled eggs are leftover and have been in the refrigerator, cook the crepe with the eggs inside until the eggs are as warm as you'd like.)
Chocolate Crepes
1 cup all purpose flour or whole wheat flour
3 tsp cocoa
2 tsp sugar
1/4 tsp salt
1 1/2 cups water or milk
1 egg
Mix all the ingredients together. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl instead.)
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, gently loosen the crepe with a spatula and then flip the crepe over in the pan. The second side should cook much more quickly, so don't get distracted and let it cook too long.
Suggested fillings:
Nutella Hazelnut Spread with strawberries or bananas
Dark chocolate chips and bananas (partially melting the chips on top of the crepe in the pan)
Dark chocolate chips and strawberries (partially melting the chips on the crepe)
Yogurt and strawberries
Cream cheese and strawberries
Peanut butter and bananas
Chopped nuts (almonds, pecans, walnuts, peanuts, or other nuts)
All-fruit strawberry jelly, topped with fresh sliced strawberries or bananas
Ice Cream
Suggested toppings:
Chocolate syrup
Sliced strawberries or bananas
Powdered sugar
Carmel sauce
Whipped topping
Strawberry syrup
Ice Cream
Fresh Fruit Crepes
1 batch of crepes Fresh Fruit of your choice
Place sliced strawberries, banana slices, and blueberries (or other fruits of your choice) in little bowls on the table. Each person places his choice(s) of fresh fruit onto his crepe and rolls it up, eating it immediately. You can use just one type of fruit per crepe, or add any combination you'd like. My family loves adding all three - strawberries, blueberries, and bananas - to the same crepe!
Variation:
For variety, try filling and folding your crepes while they're still in the pan (after the crepe has been flipped over and partially cooked on the second side). The fruit gets a little warmer that way.
Cinnamon Apple Crepes
Crepe Batter
1 cup regular flour or whole wheat flour
1/4 tsp salt
1 1/2 cups water
1 egg
1 TBSP Apple Juice Concentrate
1/4 tsp ground cinnamon (optional)
vegetable oil or cooking spray
Filling
Apples (1 apple for every two crepes)
About 3 tsp of water for cooking apples
Honey
FILLING (optional)
Raisins
Pecans or walnuts
Powdered Sugar
Cinnamon
Peel and slice the apples (about 1/4 inch wide). Cook in a very small amount of water (or try cooking in apple juice) in a small pot on the stove for about 3 minutes, or until tender.
While the apples are cooking, mix all the crepe batter ingredients (except the oil) into a medium sized mixing bowl. The batter should be much thinner than for pancakes. Add additional water or frozen apple juice concentrate, a tsp or so at a time, until the batter is thin.
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into the pan. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom. When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan. The second side should cook much more quickly. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.
Remove the crepe from the pan and place on a plate. Add several slices of cooked apples in a line across the center of the crepe. Drizzle with honey. Add any of the following items that you'd like: a sprinkle of cinnamon, nuts, or raisins. Roll the crepe up, and top with additional filling items, including a sprinkling of powdered sugar on the top, if you'd like.
crepe egg burritoingredients
whole wheat flour (1 cup) sifted
egg (2 large)
baking soda (pinch)
salt to taste
spinach (fresh 1 cup)
mozzarella cheese (1/2 cup)
Pam cooking oil (2 spritz)
milk (4tbsp)
Method: In a bowl mix in the flour, egg (beaten 1) milk & baking soda. Beat it nicely to smooth paste without any lumps. keep aside.
then beat another egg add in the spinach and mix.
make the crepe on the hot pan by suing Pam cooking spray first on the hot griddle then add in the spinach egg mixture over it with cheese.
that is it. crepe burrito is ready to eat. make sure you fold it right. the cheese will melt in and keep the crepe together.
now to OKRA (one of my favorite vegetable)
This simple dish tastes great with hot chapatis (Indian flat bread) or parathas (pan-fried Indian flat bread). Team with a dish like Rajma and you've got a terrific vegetarian meal.
Bhindi, also known as Okra and Ladyfinger, is a versatile and easy vegetable to cook. You can fry it, curry it, stuff it.... It is also one of my top favorites veggies. Here are some delicious dishes you can make with it.
Bhindi (okra/lady finger)
Ingredients:
1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
2 tsp vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
1 large onion sliced thin
2 green chillies chopped fine
6 cloves of garlic minced
1 tsp coriander powder
1/4 tsp dry mango powder
2 large tomatoes cut into small cubes
Salt to taste
Preparation:
Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
Add the onion, green chili and garlic and fry till the onions turn light brown.
Add the okra and mix well.
Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
Add the tomato and cook for another 2-3 minutes.
Serve immediately with hot chapatis (Indian flat bread) or parathas (pan-fried Indian flat bread).
okra in yogurt sauce
Ingredients:
500 gms okra tops and tails removed and then cut into 1" pieces
3 tbsp vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
1/2 tsp onions seeds
2 large onions cut into slices
2 large tomatoes cut into cubes
2 tsp coriander
1 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp red chili powder
3 tbsp yogurt
Salt to taste
Chopped fresh coriander to garnish
Preparation:
Heat the oil in a deep pan and add the cumin and onion seeds. When they stop spluttering, add the sliced onions.
Fry till the onions are golden. Add all the spices and stir well. Fry for 2-3 minutes. Now add the okra and mix. Cook for 3-4 minutes.
Add the tomatoes, yogurt and salt to taste and mix well.
Cook till okra is soft.
Garnish with cilantro
Stuffed okra
Ingredients:
500 gms baby okra
5 tbsp coriander powder
3 tbsp cumin powder
1 tbsp raw mango powder
1/4 tsp coriander
1 tsp red chili powder
2-3 tbsp vegetable/canola/ sunflower cooking oil
Salt to taste
2 tbsp cornflour
Vegetable/ canola/ sunflower cooking oil for deep frying
Preparation:
Wash the okra and pat dry with a clean cloth. Make a partial lengthwise slit (like a pocket) in each okra (such that it does not completely open up).
Mix all the spices, salt to taste. Add enough cooking oil and mix well to form a thick paste.
Stuff the slit in each okra with a little bit of this paste. Lay the stuffed okra in a plate to form a single layer.
Sprinkle the stuffed okra with the cornflour and then roll around to coat well.
Heat the cooking oil for frying, in a deep pan on a medium flame. When hot, add the okra and fry till crisp. Drain and remove from oil.
Serve immediately with plain boiled rice and a Dal (lentil dish) of your choice.
Sambar ( lentil curry with okra)
Ingredients:
2 cups Toor or Tuvar (split yellow pigeon peas)
4 tbsp Sambar Masala
1 cup chopped eggplant (cut into 2"cubes)
1 cup chopped potato (cut into 1"cubes)
10 pearl onions, peeled and cored
10-12 baby okra
1/2 cup pumpkin
10-12, 3"long pieces of drumstick (optional)
Golf ball-sized lump of tamarind
3 tbsp ghee (clarified butter)
1 tsp mustard seeds
8-10 curry leaves
3 dry red chillies
Salt to taste
Chopped fresh coriander leaves
Preparation:
Boil the lentils and Sambar Masala with enough water till they are soft. The consistency should be that of a thick soup.
Soak the tamarind in a small bowl of hot water for 10 minutes. Squeeze well to remove all juice.
Add this puree to the lentils. Mix well. Add salt to taste.
Simmer and add the potatoes to the lentils. Cook till the potatoes are half cooked. Now add the other vegetables and cook till done.
Heat the ghee in a small pan and add the dry red chillies, mustard seeds and curry leaves. Fry till the spluttering stops and add to the boiled lentils. Mix well.
Garnish with chopped green coriander and serve hot with Idlis, Vadas or plain boiled rice.
Sindhi okra kadhiIngredients:
1 cup Toor/ Tuvar Dal (split yellow pigeon peas)
8-10 large tomatoes sliced thick
3 tbsp vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 green chillies slit lengthwise
1/4 tsp asofetida powder
3 tbsps Bengal gram flour (besan)
1 tsp red chilli powder (optional)
1/2 tsp turmeric powder
1 cup baby okra (whole or with tops and tails trimmed)
1 cup beans cut into 2" pieces
1 cup carrot cut into thick slices
Salt to taste
Preparation:
Soak the Toor/ Tuvar Dal in hot water for 1 hour.
Boil the Dal in a pressure cooker with water and the tomatoes till done. To do this, once you have closed the pressure cooker cook on a high flame till you hear the first whistle (pressure release). Now reduce the flame to a simmer and cook till you hear 2 more whistles. Turn off the fire.
Whisk the Dal and add hot water (if necessary) till you get a smooth, soup-like consistency.
Heat the oil in a pan on a medium flame. Add the cumin and fenugreek seeds, green chillies and asafetida. Cook till the spluttering stops.
Now add the gram flour. Cook till the raw aroma of the gram flour is gone - it will turn pale brown.
Now add the red chilli powder and turmeric powder and turn off the flame.
Add this mix to the Dal. Season with salt to taste.
Add the vegetables and cook till done.
Serve piping hot with a long-grained, fragrant rice like Basmati and Poppadom's (papad).
Okra dry
Eat this okra dish with plain boiled rice and your favorite Dal (lentil dish) and you've got a tasty and nutritious meal.
Ingredients:
1/2 kg okra
1/2 cup Bengal gram flour (besan)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp carom seeds (ajwain)
4 tsp chaat masala
Salt to taste
Juice of 1 lime
Vegetable/ canola/ sunflower cooking oil for deep frying
Preparation:
Wash the Bhindi and then dry thoroughly. If this is not done, the Bhindi will be sticky and slimy when cut in the next step. Remove the top stem of each Bhindi and then slit diagonally into thin slices.
Heat the cooking oil on a medium flame. Do not heat the oil too much as okra burns quickly when deep fried.
Put the okra in a large mixing bowl and sprinkle all the other dry ingredients on it. Season with salt just before frying or else the okra will release water and become soggy.
Deep fry the okra a little at a time, until crisp and drain on paper towels.
Garnish with the lime juice and serve with plain boiled rice and your favorite Dal
Avocado
AVOCADO TACO
Ingredients:
1 medium white onion, diced
2 cloves garlic, minced
1 1/2 cup low-sodium vegetable broth, divided
1 can no-salt-added pinto beans (about 3 cups), rinsed and drained
1 1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/2 teaspoon fine sea salt
8 corn tortillas
2 cups shredded romaine lettuce
3 Roma tomatoes, diced
1 1/2 avocados, thinly sliced
Method:
Heat a large skillet over medium heat until hot. Add onion and garlic and cook 3 to 4 minutes or until beginning to stick to skillet. Stir in 1/2 cup broth and continue to cook 6 to 8 minutes or until onion is translucent and very tender. Reduce heat to medium-low, add beans and cook 2 to 3 minutes to soften, stirring frequently. Mash beans with a potato masher. Stir in remaining broth, cumin, pepper and salt. Cook 2 minutes longer or until warmed through, stirring occasionally and adding water or more broth as needed for desired consistency.
In a dry skillet, warm each tortilla to soften. Top with a generous scoop bean mixture. Add lettuce, tomato and avocado. Fold in half and serve with your favorite salsa.
Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.”
The most popular vegetable to make "lathera style" is the green bean, but you can try this dish with small zucchini, okra, or peppers as well.
This version includes some potatoes and baby carrots (I find the carrots sweeten the sauce a bit) and can be a delicious vegetarian entree or a tasty side dish.
Try serving it with some crumbled feta on top and some great bread for dipping in the savory sauce.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
2 lbs. green beans, cleaned and trimmed
1/2 cup olive oil
1 large onion, diced
2 cloves garlic, minced
2-3 medium potatoes, cut in large wedges
A large handful of baby carrots
1/2 cup chopped fresh parsley
2 tbsp. tomato paste
4-5 ripe tomatoes, skinned and crushed (substitute 1 cup canned crushed tomatoes)
1½ cups warm water
1 tsp. sugar
1 tbsp. chopped fresh dill
Salt and pepper to taste
Preparation:
In a large Dutch oven or pot, heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about one minute.
Add the green beans, potatoes, and carrots to the pot. Dissolve the tomato paste in the water and add, along with the crushed tomatoes, parsley, and sugar. Lower the heat to medium low and simmer covered for about an hour or until the green beans are tender but not mushy.
In the last ten minutes of cooking, add the chopped fresh dill and season with salt and pepper to taste.
Note: Be sure to monitor your liquid levels while the beans are cooking. You can add a little bit of water if needed.
In Greek: τυροκαυτερή, pronounced tee-roh-kahf-teh-REE Ingredients:
1/2 pound of feta cheese
1 pepper (mild to hot, depending on preference)
olive oil
Preparation:
Crumble the feta into small pieces using a fork.
Saute the pepper in 2 tablespoons of olive oil until the skin is lightly browned. Remove the stem and discard, and chop the pepper into very small pieces. Using a mortar and pestle, add the pepper and the oil it was sauteed in to the cheese and mash until smooth, adding additional olive oil if needed to bring it to the consistency of a thick (but not stiff) dip. Serve garnished with a bit of parsley.
Alternatively: Put the cheese, pepper, and oil from sauteing in the blender and mix, adding more olive oil if needed to bring to the correct consistency.
Tip:
If you have a pepper that's too hot, slit it open down one side under running water and remove and discard the white internal membrane. Pat the pepper dry before sauteing.
Grilled vegetable Greek style6 club rolls
1 eggplant
1 red pepper
1 Vidalia onion
1 tablespoon extra-virgin olive oil
3 ounces goat cheese (optional)
Fresh-cracked black pepper
Preheat oven grill. Slice eggplant, pepper, and onion approximately 1-inch thick; toss in olive oil; place on grill and cook AL dente.
Brush the rolls with oil. Layer the veggies on the rolls.
Sprinkle with cheese and pepper, and serve.
In Greek: χούμους με ταχίνι (pronounced HOO-mooss meh tah-HEE-nee) This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in Greek restaurants outside Greece (see note below the recipe).
The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon (it's easy to get too much lemon taste).
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
2 1/2 cups of canned chickpeas, drained and rinsed
1/3 cup of freshly squeezed lemon juice
1/4 cup of tahini
2 cloves of garlic, crushed
1-2 tablespoons of olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
pinch of freshly ground black pepper
1 teaspoon of salt
1/3 cup of water
parsley and olive oil to garnish
Preparation:
Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.
Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.
crepes
Crepes. Mmmmm....! So light. So delicate. So heavenly!
Yet crepes are easier to make than you might think!
Egg - Bell Pepper Crepes
Filling
Cooked Scrambled eggs (1 or 2 eggs per crepe)
Bell pepper (or other veggie of your choice)
Whole Wheat Crepes or Dinner Crepes
1 cup whole wheat flour or white flour
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water
1 egg
vegetable oil or cooking spray
Mix all the crepe batter ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl.)
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan.
Place the bell pepper (or other veggie) onto one half of the crepe. Lay the scrambled eggs on top of that. Continue cooking the bottom of the crepe. After about a minute, fold the empty side of the crepe over the bell pepper and eggs, so that it resembles a taco with filling inside. You can serve it immediately, or cook it another minute. (If the scrambled eggs are leftover and have been in the refrigerator, cook the crepe with the eggs inside until the eggs are as warm as you'd like.)
Chocolate Crepes
1 cup all purpose flour or whole wheat flour
3 tsp cocoa
2 tsp sugar
1/4 tsp salt
1 1/2 cups water or milk
1 egg
Mix all the ingredients together. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl instead.)
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, gently loosen the crepe with a spatula and then flip the crepe over in the pan. The second side should cook much more quickly, so don't get distracted and let it cook too long.
Suggested fillings:
Nutella Hazelnut Spread with strawberries or bananas
Dark chocolate chips and bananas (partially melting the chips on top of the crepe in the pan)
Dark chocolate chips and strawberries (partially melting the chips on the crepe)
Yogurt and strawberries
Cream cheese and strawberries
Peanut butter and bananas
Chopped nuts (almonds, pecans, walnuts, peanuts, or other nuts)
All-fruit strawberry jelly, topped with fresh sliced strawberries or bananas
Ice Cream
Suggested toppings:
Chocolate syrup
Sliced strawberries or bananas
Powdered sugar
Carmel sauce
Whipped topping
Strawberry syrup
Ice Cream
Fresh Fruit Crepes
1 batch of crepes Fresh Fruit of your choice
Place sliced strawberries, banana slices, and blueberries (or other fruits of your choice) in little bowls on the table. Each person places his choice(s) of fresh fruit onto his crepe and rolls it up, eating it immediately. You can use just one type of fruit per crepe, or add any combination you'd like. My family loves adding all three - strawberries, blueberries, and bananas - to the same crepe!
Variation:
For variety, try filling and folding your crepes while they're still in the pan (after the crepe has been flipped over and partially cooked on the second side). The fruit gets a little warmer that way.
Cinnamon Apple Crepes
Crepe Batter
1 cup regular flour or whole wheat flour
1/4 tsp salt
1 1/2 cups water
1 egg
1 TBSP Apple Juice Concentrate
1/4 tsp ground cinnamon (optional)
vegetable oil or cooking spray
Filling
Apples (1 apple for every two crepes)
About 3 tsp of water for cooking apples
Honey
FILLING (optional)
Raisins
Pecans or walnuts
Powdered Sugar
Cinnamon
Peel and slice the apples (about 1/4 inch wide). Cook in a very small amount of water (or try cooking in apple juice) in a small pot on the stove for about 3 minutes, or until tender.
While the apples are cooking, mix all the crepe batter ingredients (except the oil) into a medium sized mixing bowl. The batter should be much thinner than for pancakes. Add additional water or frozen apple juice concentrate, a tsp or so at a time, until the batter is thin.
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into the pan. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom. When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan. The second side should cook much more quickly. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.
Remove the crepe from the pan and place on a plate. Add several slices of cooked apples in a line across the center of the crepe. Drizzle with honey. Add any of the following items that you'd like: a sprinkle of cinnamon, nuts, or raisins. Roll the crepe up, and top with additional filling items, including a sprinkling of powdered sugar on the top, if you'd like.
crepe egg burritoingredients
whole wheat flour (1 cup) sifted
egg (2 large)
baking soda (pinch)
salt to taste
spinach (fresh 1 cup)
mozzarella cheese (1/2 cup)
Pam cooking oil (2 spritz)
milk (4tbsp)
Method: In a bowl mix in the flour, egg (beaten 1) milk & baking soda. Beat it nicely to smooth paste without any lumps. keep aside.
then beat another egg add in the spinach and mix.
make the crepe on the hot pan by suing Pam cooking spray first on the hot griddle then add in the spinach egg mixture over it with cheese.
that is it. crepe burrito is ready to eat. make sure you fold it right. the cheese will melt in and keep the crepe together.
now to OKRA (one of my favorite vegetable)
Bhindi, also known as Okra and Ladyfinger, is a versatile and easy vegetable to cook. You can fry it, curry it, stuff it.... It is also one of my top favorites veggies. Here are some delicious dishes you can make with it.
Bhindi (okra/lady finger)
Ingredients:
1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
2 tsp vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
1 large onion sliced thin
2 green chillies chopped fine
6 cloves of garlic minced
1 tsp coriander powder
1/4 tsp dry mango powder
2 large tomatoes cut into small cubes
Salt to taste
Preparation:
Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
Add the onion, green chili and garlic and fry till the onions turn light brown.
Add the okra and mix well.
Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
Add the tomato and cook for another 2-3 minutes.
Serve immediately with hot chapatis (Indian flat bread) or parathas (pan-fried Indian flat bread).
okra in yogurt sauce
Ingredients:
500 gms okra tops and tails removed and then cut into 1" pieces
3 tbsp vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
1/2 tsp onions seeds
2 large onions cut into slices
2 large tomatoes cut into cubes
2 tsp coriander
1 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp red chili powder
3 tbsp yogurt
Salt to taste
Chopped fresh coriander to garnish
Preparation:
Heat the oil in a deep pan and add the cumin and onion seeds. When they stop spluttering, add the sliced onions.
Fry till the onions are golden. Add all the spices and stir well. Fry for 2-3 minutes. Now add the okra and mix. Cook for 3-4 minutes.
Add the tomatoes, yogurt and salt to taste and mix well.
Cook till okra is soft.
Garnish with cilantro
Stuffed okra
Ingredients:
500 gms baby okra
5 tbsp coriander powder
3 tbsp cumin powder
1 tbsp raw mango powder
1/4 tsp coriander
1 tsp red chili powder
2-3 tbsp vegetable/canola/ sunflower cooking oil
Salt to taste
2 tbsp cornflour
Vegetable/ canola/ sunflower cooking oil for deep frying
Preparation:
Wash the okra and pat dry with a clean cloth. Make a partial lengthwise slit (like a pocket) in each okra (such that it does not completely open up).
Mix all the spices, salt to taste. Add enough cooking oil and mix well to form a thick paste.
Stuff the slit in each okra with a little bit of this paste. Lay the stuffed okra in a plate to form a single layer.
Sprinkle the stuffed okra with the cornflour and then roll around to coat well.
Heat the cooking oil for frying, in a deep pan on a medium flame. When hot, add the okra and fry till crisp. Drain and remove from oil.
Serve immediately with plain boiled rice and a Dal (lentil dish) of your choice.
Sambar ( lentil curry with okra)
Ingredients:
2 cups Toor or Tuvar (split yellow pigeon peas)
4 tbsp Sambar Masala
1 cup chopped eggplant (cut into 2"cubes)
1 cup chopped potato (cut into 1"cubes)
10 pearl onions, peeled and cored
10-12 baby okra
1/2 cup pumpkin
10-12, 3"long pieces of drumstick (optional)
Golf ball-sized lump of tamarind
3 tbsp ghee (clarified butter)
1 tsp mustard seeds
8-10 curry leaves
3 dry red chillies
Salt to taste
Chopped fresh coriander leaves
Preparation:
Boil the lentils and Sambar Masala with enough water till they are soft. The consistency should be that of a thick soup.
Soak the tamarind in a small bowl of hot water for 10 minutes. Squeeze well to remove all juice.
Add this puree to the lentils. Mix well. Add salt to taste.
Simmer and add the potatoes to the lentils. Cook till the potatoes are half cooked. Now add the other vegetables and cook till done.
Heat the ghee in a small pan and add the dry red chillies, mustard seeds and curry leaves. Fry till the spluttering stops and add to the boiled lentils. Mix well.
Garnish with chopped green coriander and serve hot with Idlis, Vadas or plain boiled rice.
Sindhi okra kadhiIngredients:
1 cup Toor/ Tuvar Dal (split yellow pigeon peas)
8-10 large tomatoes sliced thick
3 tbsp vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 green chillies slit lengthwise
1/4 tsp asofetida powder
3 tbsps Bengal gram flour (besan)
1 tsp red chilli powder (optional)
1/2 tsp turmeric powder
1 cup baby okra (whole or with tops and tails trimmed)
1 cup beans cut into 2" pieces
1 cup carrot cut into thick slices
Salt to taste
Preparation:
Soak the Toor/ Tuvar Dal in hot water for 1 hour.
Boil the Dal in a pressure cooker with water and the tomatoes till done. To do this, once you have closed the pressure cooker cook on a high flame till you hear the first whistle (pressure release). Now reduce the flame to a simmer and cook till you hear 2 more whistles. Turn off the fire.
Whisk the Dal and add hot water (if necessary) till you get a smooth, soup-like consistency.
Heat the oil in a pan on a medium flame. Add the cumin and fenugreek seeds, green chillies and asafetida. Cook till the spluttering stops.
Now add the gram flour. Cook till the raw aroma of the gram flour is gone - it will turn pale brown.
Now add the red chilli powder and turmeric powder and turn off the flame.
Add this mix to the Dal. Season with salt to taste.
Add the vegetables and cook till done.
Serve piping hot with a long-grained, fragrant rice like Basmati and Poppadom's (papad).
Okra dry
Eat this okra dish with plain boiled rice and your favorite Dal (lentil dish) and you've got a tasty and nutritious meal.
Ingredients:
1/2 kg okra
1/2 cup Bengal gram flour (besan)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp carom seeds (ajwain)
4 tsp chaat masala
Salt to taste
Juice of 1 lime
Vegetable/ canola/ sunflower cooking oil for deep frying
Preparation:
Wash the Bhindi and then dry thoroughly. If this is not done, the Bhindi will be sticky and slimy when cut in the next step. Remove the top stem of each Bhindi and then slit diagonally into thin slices.
Heat the cooking oil on a medium flame. Do not heat the oil too much as okra burns quickly when deep fried.
Put the okra in a large mixing bowl and sprinkle all the other dry ingredients on it. Season with salt just before frying or else the okra will release water and become soggy.
Deep fry the okra a little at a time, until crisp and drain on paper towels.
Garnish with the lime juice and serve with plain boiled rice and your favorite Dal
Avocado
AVOCADO TACO
Ingredients:
1 medium white onion, diced
2 cloves garlic, minced
1 1/2 cup low-sodium vegetable broth, divided
1 can no-salt-added pinto beans (about 3 cups), rinsed and drained
1 1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/2 teaspoon fine sea salt
8 corn tortillas
2 cups shredded romaine lettuce
3 Roma tomatoes, diced
1 1/2 avocados, thinly sliced
Method:
Heat a large skillet over medium heat until hot. Add onion and garlic and cook 3 to 4 minutes or until beginning to stick to skillet. Stir in 1/2 cup broth and continue to cook 6 to 8 minutes or until onion is translucent and very tender. Reduce heat to medium-low, add beans and cook 2 to 3 minutes to soften, stirring frequently. Mash beans with a potato masher. Stir in remaining broth, cumin, pepper and salt. Cook 2 minutes longer or until warmed through, stirring occasionally and adding water or more broth as needed for desired consistency.
In a dry skillet, warm each tortilla to soften. Top with a generous scoop bean mixture. Add lettuce, tomato and avocado. Fold in half and serve with your favorite salsa.
No comments:
Post a Comment