Kitchen3N

Recipes and food fun from Apt 3N

#Baesic Roasted Salmon and Veggies

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It’s January and I know many of us are trying to find ways to eat healthy. I’ve had a little extra time on my hands so I’ve been coming up with different ways to eat healthy/less meat/fewer carbs. Not exactly low fat though. Kale caesar salad. Chana dal with veggies and coconut milk. Tomato soup. Today I whipped up this salmon and mixed vegetable sauté. Follow along for inspo on my Instagram!
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I’m calling this my #baesic salmon because even though it’s a basic way to cook it, it’s bae in my recipe book. I’ve tried cooking salmon just on the the stovetop, and it just burns on the outside before cooking through on the inside. If you lower the heat too much you don’t get the nice crust. This way, if you sear it on the stovetop, finish it off the oven, you get the best of both worlds. I wasn’t sure if it would be done actually, but when I dug into it, it was juuuuuuust slightly pink and rare in the middle. If you prefer it cooked well through, leave in for 2 more minutes.
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I know we all tryin’ to eat more nutritious food, less meat, fewer carbs. And I know salmon isn’t exactly the best option either. It’s overfished, not sustainable. But I for one need to change things up from beans, lentils and eggs. We still do chicken once a week or so. Red meat once a month maybe. Baby steps.
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Ingredients

For the mixed vegetable sauté:

  • 3 tbsp olive oil
  • 5 organic carrots (they’re smaller, so if using big carrots, use 3-4)
  • 1/2 large onion or 1 medium onion
  • salt and pepper to taste
  • 3 cloves garlic, minced
  • 12 oz cauliflower florets, or from 1 head of cauliflower
  • 12 oz broccoli florets, or from 1 large head of broccoli (I had two small heads of broccoli)
  • 2 tbsp unsalted butter
  • more salt and pepper to taste

For the salmon

  • 2tbsp olive oil
  • 2tbsp unsalted butter
  • 12 oz salmon fillet
  • salt and pepper
  • a squeeze of lemon

Directions

  1. For the vegetable sauté: heat up oil in a large pan over medium-high heat. Add carrots, saute for 2-3 minutes, then add onions. Season with salt and pepper. Cook for 2-3 minutes more. Add the garlic, then broccoli and cauliflower florets. Add butter and more salt and pepper. If the veggies are starting to brown too easily on the bottom, reduce heat to medium. Continue cooking, stirring occasionally until veggies are crisp tender, 10-15 more minutes. Taste for seasoning.
  2. For the salmon: Preheat oven to 350F. Score the skin side of the salmon – about 3 slits diagonally. Season both sides with salt and pepper. Melt butter and olive oil in at least a 9in round french or other ovenproof skillet. When bubbling stops, add the salmon, skin side down. Don’t touch it for at least 2 minutes. When there’s a nice crust, it’ll lift off easily. Flip over carefully, minimizing splatter of hot oil, using two spatulas if necessary. And cook for an additional 2 minutes. Then insert in preheated oven for 7-8 minutes.
  3. Remove from heat, finish with a squeeze of lemon and let rest for a few minutes before serving. Serve alongside steamed quinoa or brown rice.

Cauliflower Stir Fry

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I had to make something vegetarian after my husband made me watch HBO’s Vice the other day. This particular episode was on the industrialization of the meat industry and man was it terrifying. The ghastly amounts of meat we eat day in day out. How the farm-to-table movement is essentially our savior if we want to reap the rewards of our earth in any sort of sustainable fashion. Scary stuff! But we can do our part by 1) supporting businesses like Honest Chops and local farmers market vendors that only source from sustainable farms and 2) eating less meat. There’s a world of protein out there (eggs! chickpeas! tofu!) explore!
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If you’ve been trying to to eat less meat, or just eat/cook more vegetables at home, I’ve summarized some pointers for cooking veggies below. Luckily for you I’ve made so many mistakes when cooking veggies throughout the years I have some words of wisdom to impart, especially when dealing with cauliflower:

  • Don’t waste. I use the outer leaves as well as the florets. It’s often discarded in American cooking shows, but why the heck wouldn’t you eat it?I just toss the tough inner core, and finely chop the rest. Time consuming, but a worthwhile endeavor.
  • Dicing it into tiny tiny pieces is major key. Cauliflower can be bland, so the best way to ensure it absorbs as much flavor as possible, is by dicing it super small, increasing its surface area.
  • Sequence is also key. Once you start cooking vegetables regularly, you get a sense for which ones take longer to cook than others. Root vegetables like carrots, potatoes and turnips always take longest. Then onions, peppers and cruciferous veggies (broccoli, cabbage, cauliflower, collard greens, kale, etc.). Finally, your tender greens (zucchini, spinach, peas).
  • Garlic is your best friend. With some veggie dishes like spinach or broccoli/mushroom stir fry, I’ll fry the garlic in the oil so it the flavor of the garlic diffuses through the dish. I only do this for quick cooking vegetables. If you try to do this in a dish like this, or potato hash, the garlic will simply burn. Thus I add it after the vegetables have had an initial cooking period.
  • anchovy paste is also a fun way to flavor your vegetables. It’s salty and nutty when dissolved in oil. A fun trick I learned in Italy.

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The same guidance I gave for the garlic goes for the mustard seeds. Many recipes will say to first heat mustard seeds or pach phoron (Bengali 5 spice) in oil until they start to pop. Once again, because the total cook time for a stir fry with veggies in this quantity can go over 20 minutes, I wanted to avoid burning any of the elements.
img_8555Hope you enjoy this Bengali staple and add it to your Meatless Monday menu. The zucchini at the end can be swapped out for many other vegetables. Growing up my mom would always keep a bag of frozen mixed vegetables, to add to a stir fry like this and really stretch a buck.
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Serve with rice, daal, and any other protein of choice.

Ingredients

  • 1/4 cup olive oil
  • 1 large potato, diced small
  • 1 head cauliflower, diced small
  • 1 tsp mustard seeds
  • 4 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp turmeric
  • 2 zucchini, diced small
  • 2-4 green chilis, split down the middle
  • 1/2 cup chopped cilantro, finely chopped

Directions

  1. In a large wok, heat oil over medium high heat. Add the potatoes in a single layer, then the cauliflower on top of them. Allow to cook for 2-3 minutes without stirring.
  2. After the potatoes have started to cook, stir to evenly distribute the cauliflower and potato, and add the mustard seeds, garlic, salt and turmeric. Depending on whether you like it spicy or not, add the chilis at this stage as well. Stir to combine and cook for 10-12 minutes, stirring occasionally.
  3. Add the zucchini and continue to cook. If you like your feed less spicy, add your chilis now. Cook for an additional 7-8 minutes or until all the vegetables are tender. Take care to moderate the heat, and move the vegetables from the bottom of the wok to the top, so nothing browns excessively and all the veggies cook slowly.
  4. Add the cilantro in the last minute of cooking. Taste for seasoning. I used a total of 2 3/4 tsp salt when I made this dish. Serve with white or brown rice.

Umami Vegetable Soup

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If you follow my Snap or Instastories, you saw me make pull this soup together last night. I’ve been looking to finish up all the vegetables and herbs that I bought as a part of my Thanksgiving groceries, herbs that I don’t use very much apart from that day (sage, thyme, rosemary). In the version I made last night, I threw in the last of my turkey leftovers, but it didn’t add much to the soup, so the version here is without meat, and it’s delicious!

There is So. Much. Umami aka The 5th Flavor. From the rehydrated porcini mushroom stock, to the mushrooms, to the soy sauce. Hence the name. I didn’t want to just call it mushroom soup! There’s so much more! And then tang from the Ume Plum Vinegar – my FAVORITE ingredient these days to add flavor to pretty much anything. It just gives a nice fresh zip to foods, without overpowering like most vinegars.

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My vegetables were on the smaller side: the carrots, celery, even the size of the mushroom package. So 8 cups liquid in total worked for me. Currently the soup can feed 4 adults. If you want to stretch the recipe to feed 6 comfortably, use larger carrots, celery and onion. Add another potato and 2 cups liquid – either stock or water.

Can easily be made vegan by using all oil, no butter, and water instead of chicken or turkey stock.

Ingredients

  • 4 average dried porcini mushrooms
  • 4 cups boiling water
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 carrots, diced small
  • 2 celery stalks, diced small
  • 1 small onion, diced small
  • 1 clove garlic, finely minced
  • 8 oz or 1 standard package cremini (baby bella) mushrooms, thinly sliced
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp soy sauce
  • salt and pepper
  • 3 tsp ume plum vinegar
  • 1 large russet potato, cut into cubes
  • 4 cups chicken/turkey stock or water
  • 1/4 cup finely chopped parsley

Directions

  1. In a large glass measuring glass or bowl, place dried porcini mushrooms. Add hot water and allow to hydrate until ready for use.
  2. In a large stock pot, melt butter and oil over medium high heat. Add onion, celery and carrot. Cook 4-5 minutes until soft. Add mushrooms and garlic. Cook together for another 2-3 minutes. Tie the thyme and bay leaf together with kitchen string. Add to the vegetables. Add salt and pepper to taste (I added about 1 tsp salt and half tsp pepper) and stir. Then place a wire mesh sieve over the pot and add the porcini stock, straining out the rehydrated porcinis (their flavor can be strong). Also add the vinegar and stock/water. Stir to combine.
  3. Cover, raise the heat to bring to a boil, then reduce heat so it simmers for 15 minutes. When the potatoes have cooked through the soup is done. Add parsley, adjust seasoning, and serve.

Roasted Brussel Sprouts with Pomegranate

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The first time my husband had brussel sprouts, he boiled them, and ate them without any seasoning. This demonstrates the extent of his culinary abilities.

Since then, he’s swore he would never eat them.

Except one Thanksgiving when I roasted them til they were crisp outside, tender inside, and had a salty bite. That year, the brussel sprouts were cleaned up!! There wasn’t a single one left. As with most foods, proper preparation is key. Add some pomegranate arils and reduced pomegranate juice to the mix, and you get a perfect balance of salty/acidic/crispy/creamy.

I love the NY Times recipe, except I found cooking them at such a high temperature burned my tiny brussel sprouts! It may be because I roasted them on a rack placed on the lower third of the oven (I find that level works best for my cakes). I suggest cooking them at 375 degrees, then checking them at 30 minutes. If they look like they could use a bit more char, leave them in for 5 min longer.

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These taste best when they have a salty bite, but if you’re watching sodium levels, start at 1/2 teaspoon salt and increase to taste.

Recipe adapted from NYT cooking.

Ingredients

  • 1 lb brussel sprouts
  • 1/2 to 3/4 tsp salt
  • 2-3 tbsp extra virgin olive oil
  • 1 cup pomegranate juice
  • 1/3 cup granulated sugar
  • 3 tbsp pomegranate arils

Directions

1. Preheat oven to 375 degrees F. Wash and dry brussel sprouts well. With a small paring knife, trim off the bottom of each brussel sprout and slice them in half. Arrange them all on a large sheet pan lined with parchment paper and dress with the salt and oil. Mix to combine and spread out on sheet so they don’t steam, rather roast in the dry heat of the oven. Bake for 30-35 minutes.
2. In a small to medium sauce pan combined pomegranate juice with sugar. Bring to a boil over medium heat and turn the heat down to low. Simmer for about 25 minutes or until you have 1/4 cup of liquid left. Keep an eye as it might burn in the last few minutes.
3. Transfer roasted brussel sprouts to serving tray and add the pomegranate arils and drizzle some of the pomegranate reduction over the top. Taste for seasoning and adjust as necessary.

Roasted Acorn Squash with Quinoa Pilaf

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When was the last time you embarrassed yourself? Like reeally really embarrassed yourself? Well this recipe is from one such incident.

Let me take it back a few steps – have you ever been to a South Asian wedding? There are kids running around, loud aunties and uncles in technicolor outfits fighting over placement on the buffet line and general disorganization/mayhem.

Now – have you ever been to an American wedding? A Northeastern, Catholic wedding? Civilized, subdued, tasteful. Bride is in white. The events more or less stick to schedule. Not so many kids running around.

As a Bengali, this cultural difference just went over my head when I was invited to a friend’s wedding a couple of years ago. Not only did we show up to the wedding with uninvited kids in tow, we entered the church after the bride made her entrance. Afterwards, at the reception, the mother of the bride said to me, “So, you brought the kids” and then it dawned on me.

Oh. Shit. There weren’t chairs for them, so they sat on our laps until the venue could manage some. The reception was way past their bedtime so they were pretty much on meltdown mode the entire time. By the time we wrapped up dinner at 9 they were SO cranky we had to run out of there before my favorite part of any wedding: the dancing!

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Lesson learned. My husband and I attended another wedding this past summer, happy to report gaffe free.

What does this story have to do with roasted acorn squash with quinoa pilaf? Just that we had it for dinner at said Northeastern wedding reception and it was surprisingly so good, I’m amazed it took me this long to recreate it.

The recipe for the quinoa pilaf is an adaptation of the America’s Test Kitchen version. It’s tasty on its own with the addition of a tablespoon of lemon juice.

Ingredients

For the roasted acorn squash

1 acorn squash, scrubbed and rinsed clean
1/2 tsp salt
1 tsp dark brown sugar
1/8 tsp nutmeg
1/4 tsp cinnamon
1/8 to 1/4 ground black pepper
olive oil

For the quinoa pilaf

1 cup washed quinoa
1 small onion
2 tbsp butter
3/4 tsp salt
1 3/4 cup water
3 tbsp fresh herbs
1 oz goat cheese (optional)

Directions

1. For the acorn squash: Preheat oven to 400 degrees Fahrenheit. Cut the acorn squash down the middle, scoop out the seeds and fibrous parts with a spoon and discard. Place both halves on a baking sheet cut side up. Season with salt and spices then drizzle with oil. Rub the oil and seasonings all over the flesh. Bake in preheated oven for about 1 hour.
2. For the quinoa pilaf: In a medium saucepan, toast the quinoa over medium high heat, stirring frequently until quinoa is light brown and makes a popping noise. This will take about 5 minutes. Transfer to a bowl and set aside.
3. In the same saucepan, melt butter over medium low heat. Add onion and salt and cook until onions soften, about 5 minutes. Add the quinoa, increase heat to high and add water. Allow to come to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes, uncover and fluff with a fork. Add herbs and mix together. Put the lid back and allow to continue to steam.
4. To serve, place one of the acorn squash halves on a plate, spoon some quinoa pilaf into the cavity, and top with goat cheese if desired.

Ramadan Round Up

Ramadan is halfway over, but there’s still time to make some of my favorite recipes for this time of year! Going clockwise from the top left:

Citrus Quinoa Salad with Dates, Almonds and Mint – we consume a lot of dates during Ramadan. This recipe uses up any extra dates you may have in a salad you can feel good about eating at the end of a long fast!

Meyer Lemon Strawberry Lemonade – I know sugar is the devil. I know. But you have to try this lemonade. It is light years beyond any bottled strawberry lemonade you can find. Recipe adapted from Pioneer Woman.

Basil Smoothie – a surprising staple in many homes I’ve introduced this smoothie to. Basil, yogurt, sugar and ice makes for an unexpectedly refreshing drink.

Tandoori Chicken – an easy, make ahead dish. When you’re fasting, you’re low on energy. So the less time you have to spend on your feet in the kitchen, the better. These chicken legs get a quick marinade of yogurt and spices. Then about 45 minutes before eating, pop them in a hot oven. That is all.

Mint Limeade – aka virgin mojitos. The refreshing flavors of lime and mint make this the perfect compliment to your break-fast meal.

Haleem – a protein packed Ramadan must. It’s one stop, one pot iftar. Stewed meat, grains and lentils combine to make the most filling, comforting dish possible. Can probably make this in your slow cooker as well.

Fruit Chaat – refreshing and easy. Simply combine your favorite fruits – try to ensure varying textures and levels of sweetness. Try apples, grapes, kiwis. Or pineapple, cantelope, raspberries. Or mango, blueberry, nectarine. Leave the yogurt/chaat masala dressing on the side, or mixed in, for a variation of your favorite fruit salad.

Banana Date Nut Bread – another healthy way to use up dates. The potassium from the bananas and dates combined with the fiber from the whole wheat make this bread great to have on hand when you’re short on time for your pre-dawn meal. Can bump up the fiber content with flax seeds, chia seeds, etc.

Aloo Chop (Fried Mashed Potato Balls) – not the healthiest thing on the list, but a comfort food must for many of us South Asians. Mashed potato balls stuffed with bits of hard boiled egg, breaded and fried. Yum!

Citrus Quinoa Salad With Dates, Almonds, and Mint

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Ramadan is coming up! I figured I should add a few more Ramadan friendly recipes to the blog, for those of us who are looking to depart a bit from the usual fried foods iftars. During these long summer days when we’re denying ourselves food and liquid for 15 hours straight, we need to treat our bodies well! This is a dish you can feel good about eating, that’s not going to make you crash before the long night of ibadah (prayers) you have lined up.

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This recipe is based on one from Dorie Greenspan’s Around My French Table. I know a quinoa salad is not the first thing you think of when you consider French cuisine, but she’s filled her cookbook with things she makes for her family, without strictly adhering to a particular cuisine. In our hyperconnected world, it’s kind of impossible to resist influences from other regions. She’s got a Moroccan Tagine and carrot salad, small plates from her American upbringing, French pastries and traditional stews from her current residence. And she’s kind of an authority when it comes to food so I trust her with my quinoa!

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I’ve taken a lot of liberties with her recipe though. First was to change the prep method for the quinoa. For some reason the package directions always tell you to cook it covered over low heat for about 15 minutes. That always gave me soggy quinoa. My way gives perfectly cooked and fluffy quinoa every time. Second, I nixed the ginger powder for cinnamon since I hate ginger and thought cinnamon would compliment the citrus. Third, I increased the fruit to nut ratio for my sugar loving palette. She suggests using any kind of dried fruits, nuts and herbs. I combined the dried fruits, nuts and herbs I thought would work best (dates, almonds and mint). You could also do raisins, pine nut and parsley. Or apricot, walnut and cilantro. It’s a vibrant, tasty way to prepare your quinoa that uses up the plethora of dates we often have lying around during Ramadan.

Ingredients

  • 1 1/2 cups quinoa
  • 1 cup medjool dates, pitted and diced small (about 7 dates)
  • 1/2 cup slivered almonds
  • 1/4 cup chopped fresh mint
  • salt and pepper
  • juice of 1 lemon
  • juice of 1 orange
  • 1/4 tsp ground cinnamon
  • 1/4 cup extra virgin olive oil (recommended: Trader Joe’s California Estate EVOO)

Directions

  1. In a small saucepan, bring 3 cups of water to boil. Add quinoa and lower the heat to medium low. Cook for 12 minutes, uncovered, stirring occasionally. After the 12 min are up, turn off the heat and put the lid on. Let steam for 3 minutes, then fluff with a fork. Set aside.
  2. Toast the almonds on a dry skillet over medium heat. Stir occasionally. When the nuts are light brown and fragrant, take off the heat and let cool.
  3. Chop the mint and combine with the dates and nuts in a large bowl.
  4. Make the vinaigrette: combine the orange juice, lemon juice, cinnamon, 1 tsp salt, 1/4 tsp pepper and olive oil in a jar. Put the lid on and shake vigorously.
  5. Add the quinoa and vinaigrette to the large bowl. Combine everything and taste for seasoning. Add more salt and pepper as needed.

Potato Leek Soup with Rosemary Garlic Oil

IMG_5566I had a hankering for warm, comforting American dishes the other day. Creamy tomato soup. Potato leek soup. Corn chowder. Pan seared scallops. Flat bread dotted with goat cheese and herbs. Just things I wouldn’t usually make since there isn’t a huge appetite for these things in our household. Take exhibit A: potato leek soup. Despite my daughter’s proclamation that she LOVED THIS SOUP and my husband’s accolade, “this soup’s good, Jaan!”, they each had just one serving. Just one. So guess who else had ALL the remaining servings?IMG_5558Yours, truly, of course. When I was a work study (undergraduate doing an on-campus job) at Columbia Business School, I would go down to the cafeteria and scope out what I could afford. Back then, a small soup with crackers cost about $4.75. With tax, it came out to almost $6. Which was a lot for me to fork over for lunch. But a girl’s gotta eat. Neither the $3.50 muffin nor the $12 sandwiches weren’t good alternatives. IMG_5560

I looked at a bunch of different recipes before diving into this. I knew I wanted to caramelize the leeks a bit. I knew I didn’t have chicken stock on hand, and not even the full amount of vegetable stock needed for this amount. I knew despite all the different herbs I read people used, I wanted to use dry thyme (one of my favorite pantry items since it adds such a lovely aroma and flavor and I could sense my kids associating its scent with my cooking), and rosemary. Finally, I knew I didn’t want to have a big huge batch because something told me I’d be eating 90% of it. IMG_5562

So I halved the amounts I read in other recipes, I sautéed the veggies a bit longer, and I used a combo of vegetable stock and water. Depending on the type of vegetable stock you use, your color will vary. Mine was the low sodium one from Trader Joe’s. Made from carrots, tomatoes, among other vegetables. Thus imparting an orange hue to a normally off-white soup. IMG_5575 The type of vegetable stock you use will also affect the seasoning required, so make sure to add just enough salt and pepper until it’s really really tasty. IMG_5570I didn’t put rosemary in the soup directly. I thought the presentation and flavor would be more pronounced with an infused oil added at the very end. Take that, winter.

Ingredients

  • 2 tbsp olive oil
  • 2 leeks, dark ends trimmed
  • 4 Yukon gold potatoes (about 1 pound), diced into large chunks
  • 1/2 tsp salt (plus more to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 1/2 cups vegetable stock*
  • 2 1/2 cups water
  • 1 cup cream
  • 1 tbsp creme fraiche (optional)
  • 1/4 cup olive oil
  • 1 clove garlic
  • 1 sprig rosemary

Directions

  1. Slice ends off of leeks and slice down the middle lengthwise. Rinse well to get rid of the dirt in between all the layers. Thinly slice into about 1/4 strips. Heat oil in a large pot (stainless steel or enameled both work) over medium high heat. Add leeks and dried thyme. Sauté until leeks are softened (6 to 8 minutes). Add the potatoes, salt and pepper. Stir to coat all the vegetables in the seasonings. Add stock, water and bay leaf and bring to a boil. Lower the heat, put the lid on and cook for about 20 minutes, until potatoes are tender.
  2. Once the potatoes are tender, turn off heat and remove the bay leaf. Purée the mixture with an immersion blender, or in batches in a blender. Put the pot with the puree back on medium heat. Add the cream and creme fraiche if using. Stir. When mixture comes to a boil, stir and taste for seasoning. Add more seasoning as required and remove from heat.
  3. Make the rosemary garlic oil: in a small saucepan, combine olive oil, garlic clove (smashed with the palm of your hand or side of a knife) and rosemary. Cook over low heat, allowing the garlic and rosemary to gently infuse the oil. Remove from heat when fragrant, about 5 minutes.
  4. Ladle the soup in a shallow bowl. Drizzle with a bit of oil and a dollop of more creme fraiche, if desired.

*Can use chicken stock. Can nix the water and use all stock instead. One and half cups was how much I had on hand, so that’s what I used.

Pumpkin Cupcakes

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I usually shy away from pumpkin spice anything. It’s just not my cup of tea. But a few weeks ago our family went to Wightman Farms in New Jersey, where they attempt to ameliorate the hurt inflicted on your wallet from overpriced hay rides with complimentary pumpkins. Thus, I had 4 pumpkins and a whole lotta cooking to do. I made a pumpkin bread which was a bust (recipe said to bake in two 8×4 loaf pans; I brazenly baked it in a single 10×5 in pan and sadly watched through the oven door as it never rose), a pumpkin pasta which was delish, and finally, these fabulous little bites. Important to note that my homemade pumpkin puree is thinner than the canned ones, but I think since this recipe uses vegetable oil and not butter, you should be fine. IMG_5142I whipped these up without a recipe to refer to (hence most of the amounts are 1, 1, 1 [1 cup sugar, 1 cup flour, 1 cup pumpkin, etc.] but hey, it works!) and without even being sure if the end result would be a cupcake or a muffin. Since I wanted to practice my piping, I frosted them with a cream cheese frosting – so I guess they are officially in Camp Cupcake! They are so moist you can serve as a snack without the frosting.

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup pumpkin puree*
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour (could omit this and use all all-purpose flour)
  • 1/4 tsp cinnamon (can increase to 1/2 tsp if you prefer)
  • 1/8 tsp ground clove
  • 1/4 tsp kosher salt
  • 1/2 tsp baking powder (make sure it’s fresh! i.e. not older than 3 months)
  • 1/4 tsp baking soda (same)

Directions

  1. Preheat oven to 325 degrees F. Spray either a mini muffin pan or a standard muffin pan with non-stick spray.
  2. In the bowl of a stand mixer (or in a large bowl using a handheld electric mixer), combine both sugars with vegetable oil and beat for a minute. Add egg and continue beating. Add pumpkin puree and continue beating for another minute.
  3. In a separate bowl, combine flours, spices, salt and leavening. Whisk a few times.
  4. With the mixer on low speed, slowly add the dry ingredients just until combined. Scoop batter into prepared pans to about 3/4 way up. If using the mini muffin pan, bake for 15-17 minutes until a toothpick inserted in the center comes out clean. For a standard muffin pan, bake 18 to 20 minutes.
  5. If you choose to frost them, allow them to cool to room temperature. Frost with a cream cheese frosting.

*To make the pumpkin puree, I peel a pumpkin similar to how you would peel a butternut squash – with a big knife, going from top to bottom, around on all sides. Scoop out seeds, chop, then place in a large wok or pot with 1/2 inch of water. Bring to a boil then reduce heat. Simmer until tender. Blend in a food processor.

 

Bottle Gourd or Calabash Sauté (Lau Bhaji)

IMG_4922I don’t get Bengalis’ obsession with gourds. If you have no idea what a gourd is, you are not alone. Similar to squash, they are mild tasting vegetables with high water content, fleshy interiors and seeds. They’ve got a tough exterior, depending on the type of gourd you are dealing with. These are called bottle gourds, because you can apparently hollow out the interior, dry it out, and use it as a bottle (hello, cousin jack-o-lantern?). IMG_4902But Bengalis swear by these veggies!! You will not find a Bangladeshi homeowner without this growing in their garden! They are ubiquitous. And I don’t get why. They are essentially flavorless. Sauteed, with mustard seeds and turmeric, is one way to prepare them. Simmered in a light broth with shrimp is another. I prefer to mix in large chunks with my daal.IMG_4906I don’t know why I have the knife facing me like that.  IMG_4907Despite my ambivalence towards bottle gourd, when your mother in law hands you a fresh one from her garden, you take it. And you cook it. And you feed it to your family with love and gratitude because for once you know they’re eating something that was cultivated with care, that is not GMO, and has no toxic pesticides on it (as a result, though, my poor mother and father in law have had to suffer losses at the hands [or should I say mouths] of deer, rabbits and groundhogs).  IMG_4908Ambivalence best describes my feelings toward bottle gourd. Bitter gourd is whole other story. I abhor it. True to it’s name, it’s bitter as heck. Highly nutritious – but that’s not even why my family eats it. They actually enjoy the taste. I guess similar to how Italians enjoy radicchio.   IMG_4912Finally, there’s snake gourd – which is actually pretty good. Slightly sweeter than the bottle gourd, but still quite mild and fleshy.

And there you go! All you never wanted to know about these little consumed (at least in the West) veggies. Perhaps now, you will walk by your Asian grocer with a bit more clarity.

Ingredients

  • 3 tbsp olive or vegetable oil
  • 1/4 tsp whole mustard seeds
  • 1/4 tsp whole cumin seeds
  • 3 cloves of garlic, smashed with the side of your knife
  • 4 dried red chilis
  • 1 medium sized bottle gourd (I used 2/3 of a large one)
  • 1/2 tsp ground turmeric
  • 1 tsp salt, or to taste
  • 1/2 cup of cilantro, roughly chopped

Directions

  1. Peel the gourd (I didn’t and I deeply regret it). Cut off both ends and halve it so it’s easier to manage. Take one half and stand it up and cut down the middle. Slice into thin (1/8 in thick) slices.
  2. In a large non-stick wok or sauté pan, heat oil over medium high heat. Add mustard seeds, cumin seeds, garlic and dried chilis. Cook until fragrant (about 30 seconds – you don’t want it to burn). Open up your windows, too. Toasted chilis make you cough up a storm! Add the sliced gourd, turmeric and salt. Cook over medium high heat, stirring frequently, until cooked through: about 15 minutes. If the veggies start to brown, reduce heat to medium and keep stir-frying. Check for seasoning (salt). Top with chopped cilantro. Serve alongside rice and daal.