Place 1 ½ cups whole raw cashews in a small pot. Add enough water to cover by 2 inches, bring to a boil, then cover and reduce to a simmer. Simmer for 15 mins, then drain, cool, and dry with a paper towel. Using a large high-rimmed saute pan, heat 3 Tbsp oil on medium-high… Continue reading Indian cashew and green pea bhaji
Tag: side dishes
Oven-baked plantains
I got inspiration for this lighter alternative to fried plaintains from http://healthyeating.sfgate.com/healthily-cook-plantains-3827.html, except I coated the baking pan with some canola oil spray. Preheat oven to 450, then lightly spray a cookie sheet with canola oil. Place two plantains, cut on a ½ inch diagonal, on the cookie sheet, then lightly spray with canola oil. … Continue reading Oven-baked plantains
Indian cumin-infused basmati rice with peas
Rinse and drain 1 dry cup Basmati rice. Heat 2 Tbsp vegetable oil in a medium saucepan, then add 1 tsp cumin seeds. Let brown for about 10 seconds (do not burn), then add the rice and stir, coating the rice with the oil. Add 2 cups water, ½ tsp salt, and ½ cup frozen… Continue reading Indian cumin-infused basmati rice with peas
Japanese seasoned rice with green peas
Rinse and drain 1½ dry cups uncooked Japanese medium grain or haiga rice for 30 mins, then add to the rice cooker inner pot. Cover with 1 ¾ cups chicken broth, 1 Tbsp sake, and 1 tsp soy (the combined rice and liquid should meet the “2” line mark on the inside of the rice… Continue reading Japanese seasoned rice with green peas
Rice with green peas (rice cooker version)
This is a simple twist on a staple inspired by a recipe I saw in Harumi’s Japanese Home Cooking. Cook 2 cups (using a rice cooker measuring cup) dry short-grain rice as usual in the rice cooker. When the cooker switches to “warm" and steam stops pouring out of the rice cooker’s steam release hole,… Continue reading Rice with green peas (rice cooker version)
Japanese sautéed burdock
The sauce has mirin, soy, sake, and superfine sugar. This dish is tasty, but peeling and julienning the burdock root was time-consuming. Recipe from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes cookbook, available at https://www.amazon.com/dp/1557885206/ref=cm_sw_r_sms_api_Kd9mxbMVKKNVD (Apr. 2015)
Persian charoset
Pit and finely dice 8 large Medjool dates. Combine with: 2 Tbsp each pomegranate molasses and honey; and ¼ tsp each ground cardomom, ground cinnamon, and sea salt. Add 2 Fuji apples, cored and finely diced (skin on). Separately, toast ¾ cup each walnuts and almonds and ¼ cup pistachios. Using a food processor, pulse… Continue reading Persian charoset
Curried pea salad
This is a recipe from a colleague named Jeffrey. Mix 16 oz frozen baby peas, 8 oz of water chestnuts (drained, rinsed, and chopped), 3 oz of chopped almonds (here, I toasted slivered almonds and then food-processed them), and 1 ½ tsp curry powder (I used Jamaican curry) in a large bowl. Separately, mix 1 ½ tsp each… Continue reading Curried pea salad
Steamed broccoli tossed in lime vinaigrette
I made this for Daniel, who loves broccoli. Using a Chinese steamer, place bite-sized pieces of broccoli florets and stems (the latter trimmed of their outer layer) in a wide pan and place in one layer of the steamer. Cover with lid and bring to a boil, then let cook until broccoli is tender (approx.… Continue reading Steamed broccoli tossed in lime vinaigrette
Oven-roasted corn on the cob
This is such a simple recipe, but I had to share it with my corn-loving friends who don’t feel like boiling or steaming their corn. Preheat oven to 350, then place corn (husks and silk threads fully intact) directly on the oven rack (I used the middle rack to avoid risk of fire in my… Continue reading Oven-roasted corn on the cob
Cooking Adventures 