kichri with massour dal

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
1 cup massour dal (split red lentils)
2 cups basmati rice
2 tablespoons ghee
3 small hot green chiles - split lengthwise
1/2 teaspoon cumin seeds
4 cardamom pods
1 2-inch stick cinnamon
6 cloves
6 black peppercorns
1 small onion - diced fine
1/2 teaspoon turmeric
1 teaspoon salt
2 cups plain yogurt

steps:
1.  pick over lentils, then combine with rice in a medium mixing bowl.  add cold water and rinse several times, draining with a fine sieve, until water runs clear.  cover with cold water and soak for 1 hour, then drain well.

2.  heat ghee in a saucepan over medium heat.  add chiles, cumin, cardamom, cinnamon, cloves and peppercorns.  let sizzle briefly until cumin seeds being to grown.  add onion, stir to coat and cook until lightly browned, about 2 minutes.

3.  add lentil-rice mixture, turmeric, salt and 4 cups water.  bring to a boil, cover and turn heat to low.  cook for 15 minutes, then let rest, covered, for 10 minutes.  fluff mixture before serving.  accompany with plain yogurt.

- new york times, march 2014

farfalle with roased peppers, peas, feta and yogurt

prep time:  tbd
cook time:  tbd
servings:  4

ingredients;
1 large red pepper - roasted and peeled
2 ounces feta
1/4 cup plain yogurt
1 - 2 garlic cloves - pureed
2 tablespoons olive oil
2 tablespoon slivered basil leaves
2 teaspoons fresh marjoram or oregano leaves - chopped
pepper
salt
3/4 pound farfalle
1 cup frozen peas

steps:
1.  begin heating a large pot of water for the pasta.  meanwhile seed the pepper, holding it over a bowl to catch juices.  cut in small dice and place in another bowl.  strain any juices into the bowl and season with salt and pepper.

2.  in a large bowl, mash together the feta and the yogurt and add the pureed garlic.  stir in the olive oil, pepper with its juices, basil and marjoram.

3.  when the water for the pasta comes to boil, salt generously and add the farfelle.  set the timer for 5 minutes ane add the peas.  boil for another 5 minutes, until the farfalle is cooked al dente.  ladle 2 - 4 tablespoons of the cooking water into the yogurt mixture.  drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve.  garnish each serving with slivered basil and crumbled feta.

- new york times, september 2013

spicy turkey and zucchini burger

prep time:  25 minutes
cook time:  25 minutes
servings:  4

sour cream sauce ingredients:
1/4 cup sour cream
1/3 cup plain greek yogurt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon minced garlic
2 teaspoon olive oil
1/4 teaspoon salt
pinch of pepper

burger ingredients:
1 pound ground turkey meat
2 cups, lightly packed, coarsely grated zucchini
3 green onions - thinly sliced, greens included
2 tablespoons chopped mint
2 tablespoon chopped cilantro
1 clove garlic - crushed and minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne
3 tablespoons vegetable oil

sour cream steps:
1.  combine all ingredients in a bowl and chill until ready to serve.

burger steps:
1.  in a large bowl, place the zucchini, green onions, mint, cilantro, garlic, cumin, salt pepper and cayenne.  stir to combine.  mix in the ground turkey until the zucchini mixture is well distributed throughout.

2.  form patties, placing them on a baking sheet.  heat the oil in a large frying pan on medium high heat.  once the oil is hot, lower the heat to medium.  let cook for about 5 minutes, then flip the patties over and cook for another 5 - 6 minutes.  remove to paper towel-lined plate.  serve with sour cream sauce.

note:  the patties are very lean, so handle gently as they will easily fall apart.  if you are grilling them, i recommend placing them on tin foil to grill.  or add an egg or two to the zucchini mixture to add an additional combining agent.

creamy chilled cucumber and avocado soup

prep time:  tbd
cook time:  none
servings:  4

ingredients:
2 large cucumbers - peeled, seeded and chopped
1/2 medium avocado - chopped
2 - 3 green onions - chopped
1 serrano chile - chopped
1 1/2 cups whole milk or yogurt (not greek style)
1/2 cup creme fraiche or sour cream
1/4 teaspoon ground cumin
1/4 teaspoon oregano - crushed
salt
tomato - chopped (garnish)
avocado - chopped (garnish)
cotija cheese or feta - crumbled (garnish)
cilantro - chopped (garnish)

steps:
1.  place cucumbers, 1/2 avocado, green onions, chile, milk, creme fraiche, cumin, oregano in a blender.  salt to taste.  process until smooth.

2.  serve immediately or refrigerate.  garnish with tomatoes, avocado cotija cheese and cilantro.

- unknown

macaroni and cheese

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
16 ounces pasta of choice
14 ounces dubliner or cheddar cheese - shredded
2 tablespoons unsalted butter
1/4 cup plain greek yogurt
1/4 cup white wine
1 teaspoon mustard powder
1/8 teaspoon cayenne pepper
salt
pepper
optional: corn, peas, green olives
optional: hot sauce or paprika to garnish

steps:
1.  bring to a boil a large pot of salted water and cook noodles until al-dente.  drain and set aside.

2.  return pot to low heat and add butter.  as the butter melts, add mustard powder, cayenne and a pinch of salt and pepper.  add the yogurt and wine, stir to combine.  add the cheese on handful at a time, stirring until melted between handfuls.

3.  once all the cheese is melted and the sauce becomes smooth and creamy, add the pasta and optional ingredients.  taste and adjust seasoning as needed.

- will cook for friends blog

spicy chard soup

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 bunches swiss chard
1 teaspoon caraway seeds
1 teaspoon cumin seeds
3 tablespoons olive oil + more for drizzling
1 medium onion - finely chopped
2 tablespoons tomato paste
1 tablespoon harissa or other hot sauce
4 cloves garlic - finely chopped
6 cup chicken broth
1 lemon - halved
salt
1/4 cup greek yogurt
4 hard-boiled eggs - peeled and quartered
2 cups pita chips - coarsely crushed

steps:
1.  cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces, keep separate.  toast the caraway and cumin seeds in a skillet over medium heat, 1 - 2 minutes.  cool, then grind in a spice grinder.

2.  heat the olive oil in a large pot over medium heat.  add the chard stems and onion and cook until softened, 5 - 6 minutes.  clear a space in the pan, then add the tomato paste, harisssa, garlic and ground spices.  cook 2 minutes, then stir into the vegetables.  add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes.  squeeze in the juice from 1/2 lemon and season with salt.

3.  mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt.  divide the soup among bowls.  add the eggs, pita chips and a dollop of the yogurt mixture, drizzle with olive oil.

- food network magazine, april 2011

blue bird burger

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
3/4 pound ground chicken
1 large egg - lightly beaten
1/2 cup crumbled blue cheese
1 cup dry unseasoned breadcrumbs
poppy-seed rolls
plain yogurt
blue cheese
onion - sliced

steps:
1.  mix together all ingredients until combined.  form patties and cook burgers.

2.  place the burgers on poppy-seed rolls, and top with a equal parts of yogurt, blue cheese and sliced onion.

- cosmopolitan, june 2005

margarita cupcakes

prep time:  tbd
cook time:  20
servings:  12 cupcakes

cake ingredients:
3/4 cup flour
1 tablespoon baking powder
pinch of salt
1/4 cup butter - room temperature
1/2 cup sugar
1 egg
juice and zest of 1 lime
1 tablespoon vanilla extract
1/4 cup plain yogurt

frosting ingredients:
1/2 cup sugar
2 egg whites
pinch of salt
2/3 cup butter - room temperature
juice of 1 lime
2 tablespoons tequila

cake steps:
1.  preheat oven to 325 degrees.  line a cupcake pan with cupcake wrappers. 

2.  in a medium bowl combine the flour, baking powder and salt. 

3.  in the bowl of a mixer cream together the butter and sugar in medium-high speed.  blend in egg.  beat in lime zest, lime juice and vanilla.  with the mixer on low speed add alternating dry ingredients and yogurt. 

4.  divide batter between the cupcake liners.  bake 20 minutes.

frosting steps:
1.  to make the frosting, combine sugar, egg whites and salt in a heatproof bowl set over a pot of simmering water.  heat, whisking frequently, until the mixture reaches 160 degrees and the sugar has dissolved.

2.  transfer the mixture to the bowl of a mixer and beat until the mixture has cooled to room temperature. reduce the speed and ass the butter.  the frosting will look soupy but continue to beat until it comes together. stir in the lime juice and tequila.

3.  frost cupcakes once they are completely cooled

- almalus place

zucchini and carrot fritters with yogurt-mint dip

prep time/ cook time:  1 hour
servings:  3 dozen fritters

ingredients:
1 cup flour
1 teaspoon baking powder
1 teaspoon coriander
3/4 teaspoon salt
1 cup milk
1 large egg
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper
2 large carrots - grated (about 1 1/2 cups)
1 large zucchini - grated (about 2 cups)
2 scallions - finely chopped
1 garlic clove - finely chopped
1/2 cup plain yogurt
1 tablespoon chopped mint
1 tablespoon extra virgin olive oil
olive oil for frying

steps:
1.  in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt.  in a separate large bowl whisk together the milk, egg, lemon zest and pepper

2.  pour dry ingredients into wet; whisk until just blended (do not overmix).  batter should be slightly thicker than cream.  if it's too thick, add some milk; if it's too thin sprinkle with additional flour.  stir in carrots, zucchini and scallions.  allow to rest for 30 minutes.

3.  meanwhile using a mortar and pestle or the back of a knife, mash together the garlic and 1/4 teaspoon salt.  in a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil.  cover and refrigerate until ready to use.

4.  fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately).  line a cookie sheet with paper towels.  working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan.  fry, turning occasionally, until golden all over, about 3 - 4 minutes.  use a slotted spoon to transfer fritters to the cookie sheet to drain.  transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.

- new york times, october 2010