Archives for posts with tag: it’s all about the food

Seriously GREAT night!  Our leaders , Sunita and Indra Led us through 10 different recipes.

Sunita and Indra getting ready for the students
Sunita and Indra getting ready for the students

Sunita and Indra were flawless in there demonstrations and assistance and we made a FEAST!  You’ll notice that some recipes have  few to no amounts listed. If you weren’t at the class this may seem a little strange.  I suggest you mix the spices together  before adding and taste!  The leading ladies suggested all the chefs that night could have used more onions.  Make sure you have a gracious portion- don’t be skimpy, this is the base for much of the flavor.

Indra’s Recipes

Indra’s  Sri Lanken  Chicken

Clean and washed  5 Chicken Pieces ( boneless thighs preferred)
½ tsp each salt and pepper, 2 tsp chile powder, pinch of tumeric
2 cloves, 2 cardamom pods, ¼ tsp fenugreek
1 inch of cinnamon, 2 tsp curry powder from your cousin, ½ tsp soy, 1 tsp oil

Combine all to marinate chicken  2- 4 hours or overnight

Saute :
1/2 to 1  onion, bay leaves ( curry leaf)
¼ tsp mustard seeds –  look for the small ones
1 green chile, ½ inch of ginger –  minced
2 cloves of garlic  – minced, ½ tsp cumin seed
2 tsp of dry roasted curry powder

Add chicken. Stir 5 minutes.  add 1.5 – 2  tomatoes, mix. Cover for 5 minutes.
Add ½ cup of water and  ½ cup of coconut milk. Adjust to suit.
Reduce.
Enjoy!

Taking in the Spice extravaganza
Taking in the Spice extravaganza

Parippu ~ Lentil or Dal curry

1 Cup of Dal, triple washed.

1.5 cups of water
tumeric
1 clove of garlic
onion bits and green chile
1 inch of cinnamon stick

Simmer together till done.

Saute: Onions,  garlic, chile powder, bay leaves, red chiles,  mustard seed in olive oil
( feel free to add maldib fish)

Then: add the dal, ¾ cop of coconut milk and ¾ cup of water. Salt at the end.
Sprinkle with curry powder, just a bit.

Cucumber Salad – A Delicious Cold Pickle

Peel and cut the cucumber in quarters lengthwise.
1 tomato  – Decide by taste whether to remove or leave the seeds. Slice small.
Add ¼ of a red onion, sliced the same size as the cucumber.
add green chile rounds.
Salt and Pepper to taste.
Squeeze on the juice of lime.
(Add Maldib Fish if you like.)
Chill and Enjoy

Potato Curry

Boil 2 to 3 potatoes  till just cooked through,  cool,  peel and cube in 1 inch pieces.

Saute:
¼ onion, 2 garlic cloves, 1 green chile, ¼ tsp mustard seed, ½ – to 1/3  tsp tumeric
oloo har ( fenugreek)
fresh bay ( curry leaf)
1 or 2 red chiles

add ¾ cup of water and ¾ cup of coconut milk.
Add potato.
Heat and reduce.
Sprinkle with Curry powder from your cousin ( or the spice man)  before serving.
(add Maldib fish if desired)

Enjoying our Indian Feast Together
Enjoying our Indian Feast Together

Sunita’s Recipes

Baingain bhartha

oil
mustard seeds
asoefetida
turmeric
sliced onions
salt
chili powder
garlic cloves
chopped tomato
globe eggplant
cilantro for garnish

1) Poke a few holes in the eggplants.  Roast until they are collapsed, turning every 20 minutes, for about an hour.  Cool, and peel off charred skin.  Set pulp aside.
2) Heat oil on medium-high heat in pan.  Add some mustard seeds and asoefetida.  When the seeds start popping, add the turmeric and sliced onions.
3) Sautee onions until clear.  Add the salt, chili powder, garlic, and chopped tomato.  Sautee a little longer.
4) Add the eggplant pulp and cook for a bit.  Shouldn’t take too long as the eggplant is already roasted.
5) Garnish with chopped cilantro.
——————————

Spinach-Lentils

(Note this one can take a while unless you decide to pressure cook the lentils first)
Soak the lentils first.

oil
mustard seeds
chopped onions
turmeric
chopped garlic
ground coriander
salt
masala
chopped spinach
soaked mung lentils

1) Heat the oil in a pan.  Add the mustard seeds.
2) When the seeds start popping, add the coriander, onions and turmeric.
3) Sautee until the onions are clear.
4) Add the garlic, coriander, sal, masala, spinach and lentils.  Add a little water to cover.
5) Cook on medium low heat (for quite a while) until lentils are cooked through.
——————————

Toor Dal

ghee (or oil)
cooked toor dal (in pressure cooker)
mustard seeds
curry leaves
masala
chilli powder
tamarind pulp
jaggery (or brown sugar)
salt

1) Heat the ghee in a pan on medium high heat.  Add the curry leaves, mustard seeds, and chili powder.
2) Lower the heat and add the cooked dal and stir well.
3) When it starts boiling, add salt, masala, tamarind pulp and jaggery.
4) Add water to make it the consistency you desire.
——————————

Cauliflower

oil
cumin seeds
asoefetida
chopped green chilies
chopped cauliflower
salt
fresh ginger
cilantro

1) Heat oil in pan.  Add cumin seeds.
2) When seeds begin to sizzle, add asoefetida and chilies.
3) After a minute or two, add cauliflower and salt.  Stir well to coat and cook.
4) Grate in fresh ginger to taste near end of the cooking.
5) When finished cooking, stir in chopped cilantro.

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Because you can order your Heritage Turkey at Harmony Farms – but hurry there are only 90 available and I already got two.  They are being raised at B and B Country Chicken Farm in Templeton and are a shocking $9. a pound. WOW. But you know what?  I’m worth it  – are you?

It’s here!  The new and Improved website for Jennie Cooks Catering Company.

Take a look around and have a party!  Or recruit some friends and let’s get together and cook up a storm on a Sunday afternoon.  There’s so much to  do with good food, and I want to help you eat well.

 Oh my julia I love you so

Oh my Julia I love you so

Everybody eats! Everybody  wins!

It’s that time of year again. Farmer Chris is taking orders for  his delicious grass fed beef.

The Kerstons
The Kerstons

His farm, Chaffin Family Orchards,  is  up the pike in Oroville.

I split a 1/2 cow last year with 5 friends.  If your interested, Let me know and we can increase  the order to a whole animal.

one pound packages
one pound packages

He’ll deliver at the end of June if the schedule is the same as last year. (Their olive oil is also delicious as well as the apricot preserves.)

Call for prices it’s different than your usual purchasing arrangements.

It’s a community service,  there is no mark up in the cost.

New York Strip Steak from Chaffin Family Farm

New York Strip Steak from Chaffin Family Farm

And they have big beautiful chickens for order too.

Remember… EAT WELL TODAY!

The Mystery Lunch Box Challenge is ON!  Scheduled at Jefferson High on April 27th, May 4th, 11 and 13th as an after school offering, this crash course in teenage cooking survival skills is  a BLAST!

Chef MB and the  Junior Chefs

Chef MB and the Junior Chefs

I’m looking for a couple more  chefs to guide these amazing youth toward delicious whole foods with the use of a fry pan, herbs and your  wonderful knowledge. (oh and some olive oil of course)

diggin in to those delicious plant based delicacies!

diggin in to those delicious plant based delicacies!

Please contact me if you can be of service (there is pay involved). Chefs must commit to all 4 sessions.  ( the first being the introduction to the class and the last being the cook off.)

Still need a little inspiration to be of service? Check out this video.

I’m checking things off my list  and one of them was a blog post about the Eat-In last September for Slowfood.

ready set...

ready set...

Lisa did a great review here. I added a few pictures and now… off my list !

gathering signatures and letter writing station

gathering signatures and letter writing station

good times, good eats

good times, good eats

Quit work early today and check out Michael Pollen and Alicia Silverstone on OPRAH. ALicia was a regular guest at the Double Dutch Sustainable Suppers (okay, she came twice)  and Michael Pollen was my old boyfriend before I was swept away by Joel Salatin. Spread the word. And eat well today.

Roasted Leeks, Cauliflower, Rabe and Sweets

Vegetables RULE - Roasted Leeks, Cauliflower, Rabe and Sweets