Chana Masala

I have really been loving Thai food lately, but have yet to learn how to make it. Indian food is a close second and there seems to be more recipes for Indian food in the blogosphere. I found this recipe for Chana Masala and thought it was genius that it uses coconut milk (a staple in Thai food). Then I realized that coconut milk is a common dairy substitute for vegans and most chana masalas do not use coconut milk. But I actually seem to think this meal tastes a lot better with the lovely, subtle island taste of coconut milk. 

(If you'd like another lovely option for Chana Masala without coconut milk, click here.)

Adapted from The Gluttonous Vegan

INGREDIENTS:

2 cans chickpeas, drained and rinsed

2 onions sliced

3 cloves garlic, minced

1/4 teaspoon ginger

2 15 oz. cans diced tomatoes*

1 can coconut milk

1/2 teaspoon red pepper flakes

1 teaspoon ground cumin

2 teaspoons ground coriander

1/2 teaspoon turmeric

1/2 teaspoon fennel seeds

1 handful fresh coriander

1/4 teaspoon garam masala

juice of 1/2 a lemon

*I only had tomatoes with diced green chiles and it worked just fine.

DIRECTIONS:

Thinly slice the onions and place into a deep frying pan with olive oil. Place over medium heat for about 10 minutes, or until they cook down. 

Add ginger and garlic and cook for a few more minutes. Add tomatoes, pepper flakes, cumin, ground coriander, turmeric, and fennel seeds. Let simmer for about a minute, then add chick peas. Stir them in, then add the coconut milk. 

Stir all ingredients together and let simmer for about 20 minutes, or until much of the liquid has boiled out. Be sure to stir every 5-10 minutes, so nothing sticks. 

After much of the liquid has bubbled away, add fresh chopped coriander and garam masala. Squeeze lemon juice onto the mixture and add salt to taste.

Serve immediately with rice or flatbread.

Enjoy some grub!

Maple Glazed Salmon with Pineapple

This may sound silly, but I never knew I had a broiler until I realized that my oven has a broiler setting. Ha Ha Ha. Well, at least I know now. Since using this recipe to make fish, I am convinced that fish cooks much better under a broiler than it does in a full-on oven setting. Not that I'm an expert, but that's how I currently feel. I've tried before to look for the perfect crusty glaze for salmon, and I think this is it. Maple syrup and Dijon mustard, heated over a flame and thickened to perfection, makes for quite a delicious flavor and texture. Match that up with sweet pineapple and a little bit of spice....you've got a delicious and healthy dinner in 35 minutes.

From Diary of a Designer

Serves 4 

Hands-On Time: 15m

Total Time: 35m

INGREDIENTS:

1 cup rice
1/2 cup maple syrup
2 tablespoons Dijon mustard
4 6-ounce salmon fillets
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 fresh pineapple, peeled
1 jalapeño, seeded and finely chopped

DIRECTIONS:

 
Cook the rice according to the package directions. 

Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside. 

Heat broiler. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. 

Cut the pineapple lengthwise into quarters, then cut each quarter into ½-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon. 

Brush the salmon with the syrup mixture and broil for 5 to 7 minutes or until it flakes easily and is the same color throughout. 

Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired. 

Simple Rice Pudding

Ingredients:

3/4 cup uncooked white rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup raisins (optional -- I did not include)

1 Tablespoon butter

1/2 teaspoon vanilla extract

Directions:

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar, and salt. Cook over medium heat until thick and creamy, about 15-20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins (if using). Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla.

Serve warm.

*recipe from Erica G. via allrecipes.com