Aloo Jeera

Submitted by Jayashree T. Rao
Serves 4

Aloo JeeraAsafoetida may look like a typo, but it’s a dried latex derived from roots used in middle eastern cuisine.  It’s supposed to taste similar to leeks when cooked.

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Aloo Jeera
 
Author: 
Recipe type: Side Dish
Cuisine: Middle Eastern
Cook time: 
Total time: 
Ingredients
  • ½ kg. potatoes
  • 1 tbsp cumin
  • ¼ tsp turmeric powder
  • ¼ tsp asafoetida
  • ½ tsp mustard
  • 2 tsp chili powder
  • 2 tbsp oil
  • Salt to Taste
Instructions
  1. Take a microwave safe bowl, add oil with cumin, asafoetida and turmeric powder.
  2. Microwave for thirty seconds. Put the potato pieces into it.
  3. Microwave on 600 Watt power for five minutes. Stir in between.
  4. Add salt and mix well. Continue to microwave for another ten minutes.
  5. It gives a nice crisp look. Add chili powder and give a toss.
  6. You can again microwave for 30 seconds if you wish.

 

The Califunky Hot Brown

Submitted by randilicious
Serves 2

Ingredients

5 tbsp canola oil 3 tbsp all-purpose flour
1½ c. milk 6 tbsp Parmesan cheese, freshly grated
3 tbsp sharp cheddar cheese, shredded
1 egg, beaten
½ tbsp pepper ½ tbsp oregano
1 tsp paprika 1 tsp Old Bay seasoning
1 c. mushrooms, sliced 8 stalks asparagus
1 tomato, thinly sliced 4 slices of bread, toasted
1 avocado leftover turkey slices and/or ¼ lb. pork roast thinly sliced

Directions

  1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux.  Stir in flour to absorb the oil.  Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese.  Stir in the egg to thicken the sauce, but do not allow to boil.  Season with pepper, paprika, & Old Bay seasoning & remove from heat.
  2. In a separate skillet, heat 2 tbsp canola oil.  Saute mushrooms in the oil until soft.
  3. In the same skillet, saute the asparagus.
  4. Preheat the oven broiler.  For each serving, put 2 slices of toast on a broiler-safe dish.  Cover toast with layer of slices of turkey/pork roast & mushrooms.  Smother each serving with sauce.
  5. Place dish in broiler until the top of the sauce in speckled brown & bubbly.  Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
  6. For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky.  Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

Guiltless Mushroom Gravy

Submitted by randilicious
Serves 6

Ingredients

3 tbsp canola oil 2 c. mushrooms, sliced thin
1 onion, finely diced (about 1½ c.) 4 cloves garlic, minced
1 c. red wine 4 tbsp whole wheat flour
10 oz. chicken broth (1 can) ½ c. water
salt & pepper to taste

Directions

  1. Ben Seibel Iroquois Gravy Boat by Patrick Q on FlickrCoat bottom of saucepan with canola oil.  Mix in mushrooms & saute.
  2. Add onions, garlic, & red wine.  Mix well until wine boils off.  The onions should cook off until they are tiny.  All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
  3. Mix in the flour.  Stir well & often until it becomes a paste-like mixture.
  4. Add chicken broth.  Stir often to keep mushrooms from burning onto the surface.  As the broth boils, the gravy should thicken.
  5. Add water to the desired consistency.
  6. Add salt & pepper to taste.

Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.

Francine’s Famous Salad Dressing

Submitted by Tyler Patton

Ingredients

1 egg yolk
1 tsp dijon mustard
2/3 c. canola oil 1/3 c. wine vinegar
garlic, pressed salt & pepper
lemon juice Parmesan cheese
Knorr Aromate seasoning (a dash) Knorr Maggi seasoning (a dash)

Directions

  1. Mix all ingredients & blend into your salad just before serving.

Hot Fudge Sundae Cake

Submitted by Shane

Ingredients

1 c. flour ¾ c. granulated sugar
2 tbsp Cocoa (good stuff if possible) 2 tsp baking powder
¼ tsp salt ½ c. milk
2 tbsp vegetable or canola oil 1 tsp vanilla extract
1 c. chopped nuts (optional) 1 c. brown sugar
¼ c. Cocoa (separate from the 2 tbsp) 1¾ c. hot water
Garnish nuts, ice cream, whipped cream, & Maraschino cherries

Directions

  1. Preheat over to 350°F.
  2. Grease a 9″ square pan.
  3. Mix flour, granulated sugar, 2 tbsp cocoa, baking powder, & salt.
  4. Add milk, oil, & vanilla & mix with fork until smooth.
  5. Spread the mixture evenly in the pan.
  6. Sprinkle evenly with brown sugar & ¼ c. cocoa.
  7. Pour hot water over the batter. DO NOT mix.
  8. Bake 40 minutes. Let stand for 15 minutes.
  9. Serve with ice cream & spoon fudge over top. Finish with whipped cream, nuts, & a cherry.