Aarti Party in my kitchen

One of my favorite shows is Next Food Network Star - I feel like it's one of the few reality/competition shows that still focuses on what's important (um hello, the FOOD!) and mostly avoids mind-numbingly dumb drama. [SPOILER ALERT] I'm excited that Jeff won this year, I can't wait to try out some of his terrific Sandwich King recipes. I'm also a fan of last season's winner, Aarti Sequiera - she's so genuine and loveable, I'm really glad she won and is now sharing her love of Indian food with the masses.

Having recently scored a huge knob of fragrant, spicy ginger, I knew I wanted to use it in something with the classic Indian spices I already had. Although at some point I'd like to attempt Chicken Tikka Masala or Indian Butter Chicken, the ingredient lists and number of steps can be impossibly long - and last night, I wanted something a little simpler. Aarti's recipe for Kheema looked quick and straightforward and got great reviews, so I decided to go with it, swapping turkey for beef. Bonus - no trip to the grocery store needed!

It's kind of like an Indian-style shepard's pie (minus the pie part)

Kheema (Indian Ground Beef / Turkey with Peas)
adapted from Aarti Sequiera (original recipe here)

2 T olive oil

1 medium onion or 1/2 large onion, finely diced

3 cloves garlic, minced

1-inch thumb fresh ginger, peeled and minced

2 t ground coriander

1 t paprika

1/2 t garam masala

1/2 t ground cumin

1/4 t cayenne

1 T tomato paste

1 pkg ground turkey (1-1 1/4 lbs)

1/2 large sweet potato (about 1 1/2 c), chopped into 1/2" pieces

1/3 c water

1 t kosher salt

1/4 t freshly ground black pepper

1/2 c frozen peas, thawed

2 t apple cider vinegar

1 t frozen chopped cilantro (if you have fresh, use about 1/4 c chopped)

In a large skillet, heat the oil on medium, then add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the spices (coriander, paprika, garam masala, cumin, cayenne) and cook for 2-3 minutes, until the spices have toasted and the onion/garlic/ginger mixture has taken on a deep color and fragrance. Add the tomato paste and really work it into the mixture, stirring and cooking for another 2 minutes.

Add the turkey, breaking up lumps with a spoon, and saute for about 5 minutes (meat will not be done yet). Add the sweet potatoes and stir to combine, then season with salt and pepper and cook another 2-3 minutes. Next, turn up the heat to medium-high and add the water, then simmer covered for about 3-5 minutes until potatoes are cooked through. Remove the cover and add the frozen peas, vinegar and cilantro. Stir to incorporate everything, allowing to cook for another minute (the peas will warm through in this time). 
For serving: I spooned this on top of oat groats I'd cooked overnight in the slow cooker earlier this week, but you can serve with rice, naan or even tortillas.

Fast, fresh Friday fiesta

When I think of fresh and simple summer cooking, Mexican-inspired food often comes to mind. Maybe it's the citrus (I LOVE LIME), or the fresh veggies, or the fact that it's so easy to vegetarianize...whatever it is, I love it! On Friday my friend came over to watch a movie, and we noshed on what I like to call Fiesta Bowls (not to be confused with the football game) beforehand.


We layered romaine lettuce, cilantro-lime brown rice, black beans with scallions and cumin, and this salsa (plus the addition of fresh-off-the-cob corn) in wide bowls and topped with some crunchy tortilla chips. With a crisp, cold Corona in hand, it's the perfect light and healthy summer supper.

Our bowl station ready to go - they're endlessly customizable!

With the chips, for a glamour shot.

Breaking the spell(t)

Okay folks - let's talk about SUMMER. I LOVE SUMMER. For months and months of gray dreariness in Chicago winter and spring, I wait longingly for the turning of the season...for sundresses, for ice cream, for reading in the park, for wearing sunglasses...

However, in case you're unaware, this summer Chicago has experienced a nearly unbearable and prolonged explosion of heat and humidity, so much so that I can barely sleep, and our oven hasn't been used in at least 2 months. Maybe it's like this every year, and we simply forget about it while huddled in our thermal blankets in February. Either way, I love summer, and despite its sometimes icky-stickyness, I'll embrace it just to counteract the other seasons.

Anyway, the point of this soliloquy: since it's been so hot, as I mentioned, I haven't wanted to use my oven. But, when Bob's Red Mill products were on sale at Dominick's a while back,  I couldn't resist picking up some spelt flour. And if there's one thing I know about flour, it's that you use it...in baking. After some quick online searches, I found a great recipe, and it (along with the flour) has been sitting on my counter for weeks, waiting for a cool enough day to justify using the oven. 

Today was the day my non-baking spell(t) was broken - and I'm so glad it was.

Cranberry Orange Spelt Muffins

slightly adapted from King Arthur Whole Grain Baking - makes 6 muffins and 1 loaf, or 12 muffins

1 1/4 c dried cranberries
1/2 c orange juice
1 1/4 c whole spelt flour
1 c AP flour
1 T baking powder
1/2 tsp salt
3/4 c milk
1/4 c honey
2 large eggs
1 T olive oil
2 T fresh orange zest
1/2 c chopped walnuts
Notes: 2 medium-sized oranges will give you enough juice and zest for this recipe. You'll notice this recipe calls for an overnight rest; this is to allow the spelt flour enough time to absorb moisture from the other ingredients so it's not too dense. If overnight isn't doable, a 2-hour rest should do the job.

Microwave the orange juice on high in a heatproof bowl for about 30 seconds, then add the cranberries and cover with plastic wrap (the juice won't totally cover the cranberries; that's okay). In a large bowl, whisk together the spelt flour, AP flour, baking powder, and salt. In a separate bowl, whisk together milk, honey, eggs, oil and orange zest. Add the wet ingredients to dry, mixing just until flour is incorporated. Fold in the walnuts and cranberries/orange juice until just combined. Cover bowl and refrigerate batter overnight.

Streusel
3 T unsalted butter, softened
1/4 c brown sugar
2 T rolled oats
1/4 c chopped walnuts
Mix together all the above ingredients in a small bowl until crumbly.

When ready to bake, preheat the oven to 400 degrees and remove the batter from the  refrigerator. Scoop batter into a lightly greased muffin tin (or loaf pan) until almost full, and spoon about 1 t of the streusel on top of each muffin (or spread some over the loaf).

Bake at 400 F until golden brown and a toothpick inserted in the center comes out clean - for my tray of 6 muffins in my toaster oven, this took about 18 minutes. For the loaf pan which I did after the muffins, it was about 25 minutes - but I covered it with foil after 15 minutes.

Ravioli is not a four letter word

I have a great summer Saturday routine. Wake up around 9, throw on some easy clothes, grab my grocery bags, and head out the door. I stop by the corner store for some fair trade coffee, then stroll through the farmers' market, taking in the sights, sounds and smells of the best wares the Midwest has to offer.


This particular Saturday, a particularly vibrant vegetable caught my eye - and just like that, I knew what I was making for dinner.

*Note: You CAN make ravioli! Yes, you! Sure, there's a pasta-from-scratch way which can be spectacular when you have the time and patience - but there's no reason not to use this method and whip together some fresh ravioli on any given weeknight.


Cavolo e prosciutto ravioli in brodo
(Kale and prosciutto ravioli in broth)
Makes 12 raviolis


For the ravioli:
1/2 large bunch of kale - any variety will work; organic and local if possible! :)
4 oz part-skim ricotta cheese
1/4 c grated parmesan cheese
4 thin slices prosciutto, thinly sliced into ribbons
1/2 t salt
1/2 t black pepper
pinch freshly grated nutmeg
1 egg, beaten
24 wonton wrappers


For the brodo (1 serving):
1 1/2 c good quality homemade chicken stock (the thicker and richer, the better)


To prepare the kale, rinse it well and tear the leaves off of the stems - but do not cut or chop. In a large Dutch oven or stock pot, bring about two inches of water to a boil. Add the kale leaves, using a spoon to submerge them, and allow to blanch for about a minute. Drain the water and kale into a colander, and allow the kale to cool for a moment. Grab a clean kitchen towel or some paper towels and wring out the moisture, then stack the kale on a cutting board, chop, and add to a medium bowl.

To the bowl, add the ricotta cheese, parmesan cheese, prosciutto ribbons, salt, pepper, and nutmeg. Using a regular spoon, mix the ravioli filling together until well combined - and since there's no egg, feel free to taste and adjust seasonings as needed.

I like to use a cutting board as my 'staging area' for assemble the ravioli, with my egg wash (the 1 egg beaten with a little water, in a small bowl) one one side and the filling bowl on the other. Since wonton wrappers can dry out easily when exposed to air, keep a damp paper towel over the stack of them while you work. Lay out two wrappers side by side. Spoon about 2 teaspoons of filling to the center of one wonton wrapper - don't overfill! You don't want it to burst and come out during cooking. Using a pastry brush or your finger, outline each wrapper with some egg wash, then flip one of the wrappers onto the other, lining up the edges. Use your finger to get out any air bubbles, then use a fork to crimp the the edges closed all the way around. If you're not cooking your raviolis right away, you can layer then in a tupperware with parchment or wax paper, and store in the fridge for up to three days (or freezer for longer).

Sorry for the extra-poor image quality - my camera is broken at the moment, so these are phone pics!

To prepare the ravioli in brodo: In a large pot, skillet or saucepan, heat up your 1 1/2 cups chicken stock to a boil, and slide in the raviolis one at a time (about 6 per serving). Unlike when cooking pasta, when you use a large pot full of lots of liquid, in this case, it should be very shallow. The ravioli only take about 3 minutes to cook because the wonton wrappers are so thin, and cooking them shallow helps prevent them from breaking open. Gently remove the ravioli to a large, shallow bowl, and pour the brodo over them. Serve with a sprinkle of freshly grated black pepper and some more parm.

Europe in review, part two

All right folks, continuing on my European culinary journey, I left the Netherlands and headed for Germany. After a quick stop in Koln to visit an old family friend, we continued on to a wonderful little town on the Rhine called Bacharach.

After a steep hike to drop our bags off at the hostel (which was a legit CASTLE, by the way) and then another hike back down, we had worked up a big appetite for dinner.  We chose a little place on the main road that had a nice outdoor seating area, and proceeded to have our most memorable meal of the trip.

Europe in review, part one: A culinary adventure

After 2+ glorious weeks overseas, I'm now back in sweet home Chicago readjusting to reality. Laundry is done, pantry shelves are restocked, work emails have been answered, and pictures have been loaded and shared...except here!


My friend Kathleen and I were fearless in trying new things. We tried local specialties in every place we visited, and sought out historic eateries as well as less touristy places.


In our guilt-free vacation vortex, we ate and drank what we wanted, when we wanted - no guilt allowed :) Here are some highlights...


Allow me to kick things off with our first beer of the trip, a freshly poured Heineken in Amsterdam.

Bon voyage!

Just wanted to let you all know I'm taking a little trip...to Europe! Wooooooo!!! This trip has been a long time coming, and I'm so excited to eat and drink my way through Amsterdam, Germany and Prague.


Don't worry, when I get back I'll do a full post on some of my favorite meals, foods, beers, wines, restaurants, etc, complete with pictures. Have a great few weeks, everyone!