Liquid Glucose!?

Last week when I was doing some shopping for Thanksgiving, I found a jar of liquid glucose, by Solar, an Indian company. It looks just like Karo Syrup, though it's not made from corn syrup. I'm planning to use it soon to make a batch of caramel almond popcorn and substitute it for the karo syrup and see how it does. I'll let you know.

Have any of you ever used it? I'd never seen it before, but it's locally made and about Rs. 50 a jar! I'm really hoping it works! :) Let me know if you have experience with this liquid glucose...

Makka Atta Corn Bread

This is the season to find makka atta in the dukans! I usually buy 3-4 kg and keep it in the pantry for the rest of the year so we can have corn bread whenever we want. Here's a quick and easy recipe for great corn bread using makka atta!

Corn Bread (or Corn Muffins)

1 c. maida

1 c. makka atta

2-4 T. sugar (I use 3)

1 T. baking powder

1/2 t. salt

2 beaten eggs

1 T. mayonnaise

1 c. milk

1/4 c. oil

Combine maida, makka atta, sugar, salt, and baking powder. In a separate bowl, beat the eggs and beat in the mayonnaise. Add the milk and oil. Add all at once to the dry mixture. Stir till combined. Let it rest a few minutes. Spoon into a 9 inch round pan or muffin tins. For a round pan, bake 25-30 minutes at 225. For muffin tins, bake 12-15 minutes at 225.

The mayonnaise is a little trick my Grandma told me to do. She said it makes the corn bread really moist and chewy, so I just always throw it in. But it's optional. :)

Country Apple Tart with Spiced Brown Butter

I'm sorry I've been absent for a couple of weeks! I've been getting a lot of recipes from all you out there, and I really appreciate it! I'm trying to catch up and post them. Also, be aware that I might not be around for awhile because I'm due with our third baby in less than two weeks! :)

Thanksgiving is this week! I'd love to hear what's on the menu for your Thanksgiving feasts this year! We're getting together with a couple other families, and I'm responsible for the stuffing, green bean casserole, and a dessert. For the last 6 years, I've been making this Country Apple Tart for Thanksgiving, and we really love it! It's a lot of work, but you can spread it out over a couple of days to make it more manageable. It's totally worth it! I got it from epicurious.com or allrecipes.com.. can't remember which!

Country Apple Tart with Spiced Brown Butter

Crust

1 ¾ c. all purpose flour

¼ c. sugar

¼ t. salt

¾ c. chilled unsalted butter, cut into ½ inch pieces

2 large egg yolks, beaten to blend

Nonstick vegetable oil spray

Apples

5 ½ lbs. medium Braeburn or Golden Delicious apples (about 15) peeled, cored, and quartered

5 T. unsalted butter, melted

2 T. fresh lemon juice

6 T. sugar

Spiced Brown Butter

½ c. unsalted butter

1 large vanilla bean, split lengthwise

6 whole cloves

3 star anise

1 cinnamon stick

2 large eggs

½ c. sugar

3 T. all purpose flour

1/8 t. salt

For Crust:

Blend flour, sugar and salt in processor. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add egg yolks and process, using on/off turns, until dough comes together in large moist clumps. Gather dough into ball; flatten into disk. Cover with plastic; chill 20 minutes.

Spray 10-inch-diameter springform pan with nonstick spray. Divide dough into two equal pieces.. Roll out 1 dough piece on generously floured surface to 10 ½ inch round. Roll dough up on rolling pin and transfer to pan. Press dough round into bottom of pan, patching any cracks. Divide second dough into four equal pieces. Roll out each piece between palms and generously floured surface to 7 inch rope. Place dough ropes end to end to form one continuous ring along bottom edge of pan. Press dough ring firmly up side of pan, forming 1 ¾ inch high sides. Press dough seams together to seal. Cover and refrigerate overnight.

Preheat oven to 400˚F. Bake crust just until set and very light golden around edges, about 10 minutes. Cool.

For Apples:

Position 1 rack in bottom third of oven and one rack in center of oven and preheat to 400˚F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Toss apples with butter and lemon juice in very large bowl. Arrange in single layer on sheets, leaving spaces between apples. Sprinkle 3 tablespoons sugar over apples on each sheet. Bake until apples are tender and golden brown, turning apples occasionally and rotating pans between lower and higher racks, about 40 minutes. Cool. (Crust and apples can be made one day ahead. Cover crust and store at room temperature. Place apples in bowl. Cover; refrigerate.)

Place pan with crust on clean baking sheet. Arrange apple wedges close together, standing on their short ends, in concentric circles in crust.

For Spiced Brown Butter:

Melt butter in heavy small saucepan over low heat. Scrape seeds from vanilla bean into butter; add bean. Add cloves, star anise and cinnamon stick. Cook over low heat until butter turns golden brown and spices flavor butter, adjusting heat if necessary to prevent burning and stirring frequently, about 25 minutes.

Preheat oven to 350˚F. Whisk eggs, sugar, flour and salt to blend in medium bowl. Strain spiced brown butter mixture into egg mixture; whisk to blend. Reserve vanilla bean, star anise and cinnamon stick; discard cloves. Slowly pour egg mixture over apples in crust. Bake until egg mixture is set, puffed and light golden and apples are deep golden brown, about one hour and five minutes. Cool on rack at least 30 minutes (Can be made 8 hours ahead. Let stand at room temperature).

Release pan side. Transfer tart to platter. Garnish tart with reserved vanilla bean, star anise, and cinnamon stick, if desires. Serve tart slightly warm or at room temperature with ice cream.

African Peanut Soup

From AndreaS:

Here’s an easy recipe I made the other day. I thought it was really good J I’ve never been to Africa, but that’s what my friends call this soup, so I have no idea if it is “authentic” in any way, but it’s good! J

African Peanut Soup

8-10 Roma Tomatoes (chopped with liquid)

½ cup (uncooked) brown rice (cook separately)

1 large bell pepper (red peppers are the best, but green work great)

4 Cups vegetable (or Chicken) broth (I used 2 Maggi bullion cubes b/c I didn’t have any broth handy)

4-5 Medium/Large Onions

2 green onions chopped (optional)

2-4 Garlic cloves

Salt

Pepper

Garlic powder

Chili Powder (if you have it – if not, paprika works great)

(Add seasonings according to personal preference)

½ cup Peanut Butter (crunchy or creamy depending on preference – I use creamy)

Cook the Brown Rice in a separate pot or pressure cooker. While it’s cooking, put the tomatoes, bell pepper, garlic cloves and broth in a big pot on the stove. Once the tomatoes have cooked a while (15 min or so) add the salt, pepper, garlic powder & chili powder/paprika. I usually wait until this point to add the onions (I like them to have a little crunch. If you like them without crunch then add them when you add the tomatoes. Add the rice and the peanut butter. Heat and stir until the peanut butter is dissolved.

I think this is a really good and hearty soup. It’s even better and thicker the next day. I think it would be good with about a half a kg of shredded chicken too!

Rachel's Guide to Freezing Vegetables

Cabbage: Remove outer leaves and wash the remainder. Cut into thin wedges or shred. Blanch 1½ minutes if shredded or 2 minutes if cut into wedges. Chill in iced water 1-2 minutes. Drain well. Pack in freezer bags, label and seal. Keeps up to 6 months.

Carrots: Wash and scrub carrots and cut large carrots into pieces. Blanch 3 minutes in boiling water. Chill in iced water 3 minutes. Drain. Spread on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Keeps up to 6 months.

Cauliflower: Divide into florets and wash. Blanch for 3 minutes in boiling water. Chill in iced water for 3 minutes. Drain and place on a tray in a single layer. Cover with plastic wrap. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Peas: Shell, wash and blanch 1 minute. Chill in iced water 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Chicken, Rice and Broccoli Casserole

Chicken, Rice and Broccoli Casserole

1/2 c. onion, chopped
1/2 c. celery, chopped (I use celery seed in India)
2 c. rice, cooked
1 can cream of chicken soup
1 can milk
1 c. cheddar cheese
2 c. chopped broccoli, cooked
2 c. chicken, cubed & cooked

Saute onion and celery in butter. Mix milk and soup. Mix all ingredients except cheese and place in greased casserole. Sprinkle cheese on top. Bake 1/2 hour at 350 degrees.

Banana Walnut Whole Wheat Pancakes

Banana Walnut Whole Wheat Pancakes

2/3 c. Atta
1/3 c. White flour (you can use all atta if you prefer)
2 t. Baking powder
1/2 t. Salt
2 T. Sugar
2 T. Melted butter
1 egg
1 c. Milk
sliced bananas
chopped walnuts

Mix all except bananas and walnuts together with wire whisk or fork.

Heat skillet and grease with a little oil or butter. When pan is hot, pour batter into skillet. Then place several slices of banana and some chopped walnuts onto the pancake. Flip when ready.

This makes about 8 pancakes.

Rachel's Tortilla Soup

Rachel says: "A friend gave me this recipe. You can experiment with it to cut out some of the fat (uses lots of butter and oil!")

Tortilla Soup

½ stick butter
½ c. oil
1 large onion chopped
1 fresh jalapeno seeded and chopped
4 garlic cloves minced
2 large carrots diced
1 lb. Boned diced raw chicken

Simmer for 5 minutes

Add:
1 tsp. Ground cumin
1 tsp. Chili powder (this is using American brand, so don’t overdo if you’re using Indian chili powder)
1 tsp. Salt
1 tsp. Lemon pepper
3 tsp. Bottled hot red pepper sauce (optional)
½ c. Flour (mix with some broth and then add; make sure there are no lumps!)
1 14 oz. Can of tomatoes (I use fresh ones in India)
4 10 ½ cans of chicken broth

Simmer for one hour

Serving suggestions:
sour cream, cheese, avocadoes

**I like to cut up tortillas in strips and bake them at 350 degrees for 10 minutes and put them on top.

Cappuccino Muffins

From Rachel R:

"These are not healthy, but they are soooo good, especially with coffee:)"

Cappuccino Muffins

2 cups all-purpose flour
¾ cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
½ tsp. Salt
1 cup milk
2 Tbsp. Instant coffee granules
½ cup butter melted
1 egg
1 tsp. Vanilla extract
¾ cup chocolate chips

In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until the coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake in 375 degree oven for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Ericka's Breakfast Casserole

Basic Breakfast Casserole

6 slices bread, cubed
1 1/2 C cheddar cheese, shredded (or half Swiss Cheese)
2 cups milk
4 - 6 eggs, beaten
1/2 t. dry mustard or 1 T. prepared mustard
1 t. minced onion
1/4 t. cayenne pepper

1-2 t. salt

1/2 t. pepper

1 1/2 T. butter

In greased 9x13-inch pan, spread bread pieces, then cheese. Beat milk, eggs, dry mustard, onion and seasonings. Pour over cheese. Dot with butter, cover pan and refrigerate overnight.
Bake one hour at 350 degrees F.

***Spinach or Broccoli Breakfast Casserole***
Spread over bread pieces and top with cheese. Then follow recipe:
1 C cooked chopped spinach or broccoli (well-drained)
½ C mushrooms, sliced and sautéed

***Sausage Breakfast Casserole***
Spread over bread pieces and top with cheese. Then follow recipe:
3/4 pound sausage, cooked and crumbled (about 1 ½ Cups, can use ham or other meat)
Sauté ½ C mushrooms, ¼ C chopped green peppers. ¼ cup chopped onions in 1 Tbls butter or oil

Ericka's Overnight Baked French Toast

Overnight Baked French Toast

12 slices firm white bread
6 large eggs
2 cups milk
1 tsp vanilla
1/2 teaspoon ground cinnamon
¼ teaspoon nutmeg (optional)
1/8 tsp salt

In medium bowl, beat together eggs, milk, vanilla, cinnamon, nutmeg, and salt until well blended. Dip bread slices into egg mixture and arrange bread in three slice high stacks in 8 inch square baking dish. If you use 9x13 pan, you will need to arrange in two slice high stacks and adjust your topping amount.

Slowly pour remaining egg mixture over bread slices, spooning mixture over any uncovered bread. Cover and refrigerate overnight.

Topping:
½ C packed brown sugar
4 Tbls butter or margarine, softened
1 Tbls maple syrup
(Another option is to cut up one or two apples and cook in small saucepan until soft – barely cover with water. Then add the above ingredients and heat until well mixed. Then follow the directions below. You could probably substitute other fruit as well.)

Preheat oven to 350F (about 180C). In a small bowl stir brown sugar, butter and maple syrup until combined. Spread evenly over the top of each stack of bread. Bake until knife inserted in middle comes out clean (about 1 hour). Let stand before serving. (Serves 8)

Make-Your-Own Breakfast Sausage

Homemade Sausage

In ¼ C warm clean water, dissolve:

2 ½ tsp salt
½ tsp pepper
2 tsp sage
½ tsp ground cloves
½ tsp sugar
½ tsp chili powder or flakes
2 garlic cloves minced or ¼ tsp garlic powder

Mix into 4 cups ground pork (You might try beef or chicken. I have only used pork but think it could be similar. You may need to add a little oil if it is too dry). After mixing thoroughly form into patties and fry. You might fry one and taste it to see if anything needs to be adjusted to your tastes. Raw sausage can be frozen and used later or fried in patties and frozen after cooking.

Chicken Spaghetti Casserole

Chicken Spaghetti Casserole

Ingredients:
1 Small chicken, boiled with broth reserved
1 cup broth (from noodles / chicken)
1 recipe cream of mushroom soup
1 1/4-1 1/2 c. Rotel tomatoes
7 ounces pkg. of spaghetti (cooked in chicken broth)
1 pound of Velveeta cheese (cut into pieces) – can use cheese spread and / or cheese slices
Salt and pepper to taste

Directions:

Boil chicken in large pot. Remove chicken to cool and bring broth to a boil. Add salt and pepper to broth and cook noodles in it. When noodles are done, drain noodles but reserve at least one cup of the liquid.

Remove chicken from the bone and tear into pieces. Grate enough cheese for top of casserole. Cut the remaining cheese into small chunks.

In pot mix soup, Rotel and one cup of broth over low heat. Add cheese and melt. Stir well and remove from heat. Add chicken and noodles. Taste mixture and add salt and pepper as needed.

Put in large baking dish and top with cheese (can use cheese slices cut in strips for top). Bake at 375degrees for 30 – 45 minutes. Cover with foil if cheese begins to burn.

Ericka's Spanish Rice

Spanish Rice

2 Tbls vegetable oil

1 C uncooked long grain rice

1 medium onion, chopped (1/2 cup)

2 ½ C water

2 Tsp salt

½ Tsp chili flakes or powder

1/8 Tsp garlic powder two cloves or 2 Tbls garlic paste

1 medium bell pepper, chopped (1/2 cup)

1 box tomato puree or can of tomato sauce / paste (about 8 oz)

In a 10 inch skillet, heat oil over medium heat. Saute rice and onion stirring frequently until golden (about 5 minutes). Stir in other spices and heat. Add remaining ingredients and bring to a boil. Reduce heat and cover. Simmer for about 30 minutes. Stir occasionally and add more water if needed to prevent sticking. The liquid should evaporate and the rice should become tender. Add additional seasoning to taste.

Ericka's Baked Tortilla Chips

Baked Tortilla Chips

4 corn or flour tortillas

Melted butter / margarine, oil or non-stick spray such as Pam

Salt

Heat over to 375F or 180C. Lightly brush or spray tortillas with oil. Then cut into triangle wedges. Place in single layer on ungreased pans.

(will continue to crisp as they cool). Serve warm or cool and store in covered container up to 3 weeks at room temperature. These chips can be used with salsa or dips, for nachos or taco salads.

Ericka's Refried Beans

Refried Beans

1-1¼ c. dried beans (if you can find white rajma these work good, shaped like kidney beans but speckled like pinto beans)

1 c. finely chopped onions

2 t. salt

¼ t. cumin

2 garlic cloves minced or 1 T. garlic paste or 1/8 t. garlic powder

¼ t. chili powder

3 T. olive oil or vegetable oil

Wash beans and cover with water (about two inches above beans) and soak overnight. The following morning drain the beans. Put beans in a pot or pressure cooker. Cover with water 2-3 inches above beans. Bring to a boil and lower heat. In pressure cooker, add weight and cook 45 minutes up to 1 hour. In a pot, simmer uncovered for 11/2 – 2 hours. Add more water as needed to keep beans covered. Cook until very soft. When beans are mushy, mash with a spoon or potato masher. Remove from heat.

In large skillet, heat oil on medium heat (can also use bacon grease). Cook onions until soft (about 10 minutes). Add garlic and other spices (adjust to taste – may add more at the end of cooking after tasting it). Add beans and any liquid. Stir to combine. Cook until a past forms (5 to 10 minutes). If beans begin to dry, add water 1 Tbls at a time.

Taste to see if anything else is needed. Beans are ready to eat, but plain yogurt and cheese can also be added to taste. These are great as a side, in bean burritos, taco salads or other Mexican dishes. These can be stored in the fridge for about a week or frozen for a few months.

Ericka's Chicken Quesadillas

Chicken Quesadillas

(This should feed one person – maybe two if they are not hungry or eating other things as well. You can also substitute spinach instead of chicken, but I do not know exact measurements – try 1 to 1 1/2 C uncooked spinach and pretty much follow the recipe. You may need to drain liquid off spinach after cooking it.)

2 flour tortillas

1 medium to large chicken breast

1/3 C chopped onion

½ C grated cheddar cheese (can use Monterey Jack or Mozzarella)

¼ Tsp salt

1/8 Tsp Cumin

2 Tbls oil

Salsa

Sour cream

Cut chicken breast into small pieces. In a small skillet heat 1 Tbls oil. Add onions, salt, and cumin (can add chili flakes if desired). Once hot add in raw chicken pieces. Cook over low heat until chicken begins to brown. Lay each tortilla flat and put half the chicken mixture on each. Place chicken on one side of tortialls in order to fold the tortillas in half. Then put equal parts of grated cheese on each tortilla (about ¼ C). Fold the tortillas in half. Add ½ Tbls of oil to small cleaned skillet. Cook one tortilla over medium heat until one side is brown. Flip the quesadilla and brown the other side. Repeat with the second quesadilla. Cut each quesadilla into thirds (3 triangles each). Serve with salsa and sour cream.

Cream Tacos

Growing up, this was a Sunday night tradition in our family. My mom would throw everything in the crockpot in the afternoon, we'd go to church, and come home to Cream Tacos. I love this recipe, and last year was really missing it. So I figured out how to adapt it to South Asia.

Cream Tacos

1/2 kg. hamburger*

2 small onion, chopped

2 small green peppers, chopped

1 box processed Britannia Cheddar, cut into small cubes

2-3 T. American chili powder (Don't use Indian chili powder!!!)

1 T. cumin powder

1/2 t. salt

1/2 t. black pepper

1/2 t. garlic powder, optional

200 grams tomatoes, chopped (about 3-4 tomatoes)

2 small boxes Amul cream (or you can substitute 1/2 cup milk for one box to cut down on fat)

1-2 bags Senor Pepitos, or homemade tortilla chips**

Chopped lettuce

Shredded cheddar cheese

Chopped tomatoes

Brown beef and chopped onion and green peppers together in bottom of a Dutch oven. Add cheese cubes and stir till melting. Add the rest of ingredients, stirring occasionally until blended. Serve over crushed Senor Pepitos/chips. Top with chopped lettuce/spinach, onions, grated cheese, tomatoes, as desired. Serves at least 6.

*If you don't have access to beef, you can substitute either minced chicken or 1/2 cup uncooked kidney beans/pinto beans (rajma) cooked in the pressure cooker before hand.

**For homemade tortilla chips:

1 cup maida (white flour)

1 cup makka atta (ground corn)

1 T. salt

Mix together and add water 1/4 c. at a time until the dough is stiff but soft. Divide into 8 pieces, roll into tortilla size. Cut each tortilla into 8 triangles. Then either bake in oven till crispy, or deep fry in hot oil till puffed.

Meal Planning

After the first few months of living in South Asia, I found that meal planning was totally necessary to my mental sanity. :) It's really a lot of work to cook American meals, and in order not to be running to the store everyday or even three times a week, planning helps me so much. So I thought I'd start sharing our weekly meal plans from time to time.

For awhile I set up a rotation of 28 dinners and had them on four weekly spreadsheets, complete with grocery lists for each week. Then I'd just have to print that week's grocery list and go shopping. But after a few months, we got bored of those same 28 dinners and I needed to branch out. So I don't use them much anymore, but I do still plan week by week.

Here's this week's menu:

Monday- L: Loki Masala and chapatis

D: Jambalaya and Cornbread

Tuesday- L: Daal Chawal

D: Beef Enchiladas, Corn and Bean Salad, Chips

Wednesday- L: Rajma and Rice

D: Chicken Pot Pie

Thursday- L: Aloo Shimla Mirch and Chapatis

D: Spaghetti and Italian Salad

Friday- L: Who knows!

D: Falafel and Pita bread, with Spinach, Couscous and Lentil Salad

I'd love to hear some of your weekly meal plans as well! I always need new ideas! :)

Make-Your-Own Enchilada Sauce

I made enchiladas last night for some friends who really liked them, so I figured I'd post the recipe here today! About a year into our term I got a craving for enchiladas and got online to see if you could make your own enchilada sauce. I found this recipe and we've had enchiladas regularly ever since! :) Where we live we can get beef for these, but they'd be just as good with shredded chicken, beans or just plain cheese.

Enchilada Sauce

2 T. oil

1 small white onion, finely minced

2 garlic cloves, finely minced

2 T. chili powder, to taste (Make sure it's American, not Indian!)

½ t. oregano

1 t. cumin

½ t. salt

3 boxes of tomato puree

Heat cooking oil in heavy saucepan. Add onion and garlic, sauté until soft. Add tomato sauce, chili powder, oregano, cumin and salt. Cover and simmer approximately 30 minutes.

Here's my Enchilada Recipe as well.

Beef Enchiladas

1 lb. lean ground beef

½ c. chopped onion

2 garlic cloves, crushed

½ t. salt

¼ t. pepper

1 recipe Enchilada sauce

10-12 small corn or flour tortillas (6-7 inch diameter) (I use flour)

¾ c. shredded Cheddar cheese (or more, you know, never enough cheese!)

1 T. fresh cilantro, chopped

Sour cream

Preheat oven to 350. In a large non-stick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink. Pour off grease.

Season with salt and pepper to taste. Stir in ½ cup enchilada sauce. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down the center of each tortilla and roll up. Place beef enchiladas seam side down in a 9x13 inch baking dish.

Cover dish and bake in oven for 15 minutes.

Uncover enchiladas. Spoon the rest of the enchilada sauce over beef enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle liberally with cilantro. Serve with sour cream.

Alterations: If you are making cheese enchiladas, just shred more cheese, about 2 cups more, and fill them tortillas with cheese instead of the beef mixture. If substituting beans or black lentils, cook the onions and garlic, add the beans/lentils, add the enchilada sauce, and then spoon into the tortillas.