An Unusual Mint Chutney

It's true.  My mint chutney looks nothing like a reasonable mint chutney, green, a little textured and chunky, or sometimes a smooth liquid.  But it has a bright, fresh taste that livens up my little samosas.

I make this in a small quantity, just enough for our humble repast of beef samosas from a Halal grocery, along with some raw vegetables.  The frozen samosas take 20 minutes in the air fryer, so this is a lazy, quick dinner around here. 

I used to use too many mint leaves, and the mix came out tasting like minty velcro.  Mint has a slightly furry texture.  I know, I know, adding red pepper messes with the colour, but the plums replace the usual bit of jaggery with something bright and fresh. Every spring I pick up a healthy bundle of mint, gather the healthiest tips and root them in vermiculite and lightly fertilized water, then plant in a partially sunny spot.

Ingredients 

1/3 of a fresh sweet red pepper, finely diced

1/3 of a small, red onion, finely diced

1 small green chili, , maybe less, depending on taste, diced

8 - 10 fresh mint leaves, cut into strips

2 small sweet plums, pitted and diced

a single slice of ginger root, thinly sliced

1 small garlic clove, chopped

slightly less than a fresh, half lime's juice

salt, pepper to taste

Method

Put all ingredients into a deep container, put in your buzzer, hold your free hand over the container to limit splash back and buzz.  Lift and look and buzz some more till you get to your preferred texture. 

This object is sometimes called a "buzzer" or a "hand held blender."  They come in very handy for fresh chutneys, salad dressings, and salsas.  Don't get me started on the salsas! 

Note:  I loathe the deep fried samosas, so I rely on these little guys.  Only yesterday I chose a deep fried samosa at a snacking counter, and immediately regretted it.  These are much healthier.  Look ma!  No heart attack!

Here we have a simple, super quick, healthy but humble repast. 

Chicken and Apricots with Freekeh

 I'll tell this story quickly.  I'd been watching a TV cook make a salad he swore would be high fibre, and to guarantee that, he added couscous.  What?  Couscous is a pasta made from white flour.  He should'a added cooked cracked wheat, or bulgur.

So with great indignance I went to the grocery store to buy bulgur, to show him a thing or two.  But no bulgur.  Instead I found freekeh.  Huh?  I googled it and thought, okay. 

Freekeh is a green durum wheat that has been roasted and smoked, and it's better than bulgur!  In fact, delicious!

So that launched me onto this! 

Ingredients

The marinade:

4 cloves fresh garlic, chopped 

one inch fresh ginger, chopped

3 whole cloves

3 whole allspice

1 two inch red chili

1 teaspoon whole cumin

1 teaspoon whole coriander

1/2 teaspoon ground cinnamon

1/8 whole nutmeg

1/2 teaspoon salt    

Grind the spices to a powder.

The main ingredients

6 to 8 thicken thighs, with skin and bone

1 cup freekeh

1 cup cold water plus 1 1/2 cup water or chicken or vegetable stock

1 1/2 tablespoons olive oil

1/2 red onion, diced

1/4 large red cabbage, diced

12 dried apricots, sliced into 1/4 inch strips

1 sweet red pepper, diced

1/2 cup walnuts, chopped 

Freekeh, look for it in the International Aisle

Method

Grind the spices to a powder.

Add chopped garlic and ginger to a lidded container that you use to marinate the chicken.

Take half your spice and salt mixture and stir into the garlic and ginger in the lidded container.  Add chicken and rub the spice mix into each piece, then put the lid on and refrigerate for between three and 24 hours. 

Before you're ready to cook, add freekeh and cup of water to a small bowl, so it has 15 minutes to soak. Load the chicken into your air-fryer.  Why? The high heat of the air-fryer will drain much of the chicken fat away.  Set the device at 400 F and 25 minutes.  You will probably need to use a rack, depending how big it is.  Keep that marinating container with bits of garlic, ginger and spices handy. 

While the chicken is cooking, pour the olive oil into a large, deep pan that had a lid.  With heat on at medium high, add onions. Cook, stirring frequently till caramelization starts.  Then add cabbage.  Let caramelize a little, then add remainder of the ground spices.  Drain and rinse the freekeh and add to onion and cabbage.  Add your 1 1/2 cups of water or stock to that container you used to marinate the chicken.  There will still be bits of garlic, ginger and spice, so mix well and then add to the large pan. 

When the air-fryer bings, add the chicken to the vegetables and freekeh.  Add the apricots, stir, put the lid on, bring to a boil then lower heat to medium low.  Stir occasionally

Cook for about 30 minutes.  In the last five or ten minutes, add the red pepper.  Once cooked, stir in the walnuts.

Normally I would plate this on a beautiful platter or large bowl, but we were off to a community potluck, and my container was a big plastic tub. (Not gorgeous)

As the cabbage cooks, it loses its beauty, which is why you need the red pepper and apricots!  I added all 6 pieces of chicken but clicked at this point,

 

Brownies Are Dessert

I didn't know brownies existed until going to a tea after my older sister's performance.  Small plates of things were set out, only a few of which I recognized, like cookies.  My sister told me to take a brownie, pointing to a dark rectangle.  It's delicious, she said.  True, I discovered.  More dense than cake, less sweet than chocolate, not as cloying and granular as fudge, and if they have walnuts, oh my.

You can imagine my horror when in grade three and my friend, Susan, invited me to her Brownies meeting.  I scanned the room, but could only see serious little girls in brown paramilitary uniforms.  Nowhere were there plates of delicious treats.  I left, never to return.

I've made them from boxes of mixed powders to puréed black beans.  This recipe comes together quickly, and is fabulous.  It's based on Our Best Easy Fudgy Brownies, by Inspired Taste. Of course, I always do my own thing!

Heat oven to 330 F.  Use an 8 X 8 inch metal pan.  In a microwavable bowl, mix

2/3 cup of butter, chopped into pieces

1 cup of organic granulated sugar (available at a certain Big Box that pays people fairly)

1/4 cup of coconut sugar

3/4 cup good quality cocoa, plus two tablespoons 

1/4 teaspoon Kosher salt, and a few sprinkles for later  

1 teaspoon good quality vanilla (I use my homemade)

2 large cold eggs

1/2 cup whole wheat flour

2/3 cup chopped walnuts

Place butter, sugars, cocoa and that 1/4 teaspoon of salt in the microwavable bowl. Microwave for 20 or so seconds.  Stir!  Microwave again for 20 or so.  Stir!  You may need to do this a few times.  What you want is a not quite boiling hot glossy mixture. 

While it's cooling, line your pan with two crossed pieces of parchment, making sure the longer one is on the bottom, for easy lifting when baked. 

Once the mixture is cool enough it won't cook the first, egg, mix that egg in well.  Then the second. Add the vanilla and stir some more.

Add half of the whole wheat flour, and stir 20 times.  Add the last half of the flour and stir as much again.  Add the chopped walnuts, and stir 10 more times.

Pour into the pan, using a spatula to spread it into the corners and smooth it out.  Carefully sprinkle that bit of Kosher salt over the surface.  Salty sweets are all the rage. 

Bake 20 minutes.  Prick the middle with a toothpick, if moist crumbs cling, it's done.  The edges should be slightly pulled back from the pan, but if the toothpick has sticky goo, keep baking.  I'm using a new oven, and have to go almost 35 minutes, but that's my oven, not yours!

Place on a cooling rack till fully cool.  Lift onto a cutting board by the parchment paper, and cut into small pieces.  Remember, less is more.  Encourage people to eat three, maybe seven small ones, instead of leaving a huge one unfinished and forlorn on the plate. 

Cardamom, Coconut, Pistachio and Rose Cake

This one is gorgeous, and easier than you might think.  (Some cheating will take place.)  Boxed cake mixes are easy to work with, because they pretty much always turn out well, and it’s easy to doctor them up to create a unique and delicious cake.

This cake served as a triple birthday cake, and after six of us sat down to it, and several of us had seconds, we still have quite a bit left over.  Yum.  It takes a little longer to prepare than if you were to follow the box’s directions, but it won’t be terribly labour intensive either.

The cake

1 box of good white cake mix  

Use the canned coconut milk, not the beverage!

1 can coconut milk (not the milk substitute in a carton, but actual thick coconut milk)

1 tablespoon plus one teaspoon good coconut oil

3 eggs

1 teaspoon real vanilla

5 green cardamom pods, husked and ground to powder

1 cup shelled pistachios, ground to a powder

My cakes, when made from scratch, have a strange texture and often taste of raw flour, so I rely on mixes I can doctor up.  It’s so much easier, and the results are always good. 

Follow the directions on the box, more or less.  Grease the tins, using the teaspoon of coconut oil.  If it seems like too much, put the extra into the mixing bowl.  Heat the oven, pour the contents of the pouch into a large mixing bowl.  Instead of water or milk, use the canned coconut milk, in the amounts stated on the  cake mix box.  (You can freeze the left over coconut milk.)  Because this kind of coconut milk is already heavy in fat, cut back on the amount of oil, and instead use just a tablespoon of high quality coconut oil.  The good stuff smells so good you’ll want to rub it all over yourself.

My mix’s instructions called for 3 eggs, so that’s what I added, along with vanilla and cardamom powder.  I turned the mixer onto ‘slow’ and blended the ingredients for about 30 seconds.  I moved the batter around with a spatula to make sure it was truly well blended.  Then I moved on to ‘medium’, and kept the machine on nearly as long as the instructions said.  Toward the end of the beating time, I tipped the ground pistachios into the batter and continued to beat.  Once blended, I stirred it around with a spatula just to make sure everything was well combined.

Pour the batter into the pans, and bake as per instructions on the box.

Once the cakes are made and completely cooled, it’s time for the frosting.  The original recipe comes from the old Better Homes New Cook Book, but with some creative flourishes.

The frosting

2 egg whites (save the yolks for something else)

1 cup sugar

1/3 cup water

3 green cardamom pods, husked and ground to a powder 

Just a drop for colour and a hint of pistachio!

¼ teaspoon cream of tartar

1 teaspoon vanilla

1/8 to ¼ teaspoon rosewater (to taste)

1 drop Pista essence (optional)

¼ cup shelled pistachios, chopped

1 teaspoon dried rose petals 

Put the egg whites into the very clean whipping bowl.  Any oil will ruin this recipe, so make sure the bowl is clean, the beater is clean and no yolk gets into the whites.  Make sure your whipping bowl is very near your stove.

Tip the sugar into a saucepan, along with the water and ground cardamom and cream of tartar.  Put the heat on medium and stir the solution till sugar dissolves. Let it come to a boil.  As it starts to boil, start whipping the egg whites on ‘high’ speed.  Once they are frothy, slowly pour a thin stream of the very hot sugar water into the mixing boil, with the machine still on high speed.  Slowly pour all the sugar water into the eggs, then just leave the machine running. The sugar water will cook the egg whites evenly, if poured slowly in a thin stream.

After about seven minutes, the egg whites will be fluffy and puffy, quite gorgeous.  Keeping the machine on high speed, add the vanilla, then an eighth of a spoon of rose water.  Taste.  Add more if you like.  Some people find that too much tastes like soap, but me, I love it.

I lost my nerve with the Pista essence, because I tasted it straight out of the bottle, and nearly died.  However, I could have added one tiny drop, and it would have been charming, tinting the frosting a very pale green, and adding just a touch of pistachio flavour.  Next time, I will try not chugging it out of the bottle, and will instead use just a drop, I promise.

Place one layer of cake on the serving platter, and spread lots of frosting, being very generous.  Once you place the second layer atop the first, extra frosting will goo out the sides, which will help you to cover the sides.  Slather all the frosting over the cake, letting the knife make relaxed swirls.

Finally, sprinkle the chopped pistachios on top, and flutter a few rose petals for good measure.

Dried Rose Petals are available in Indian groceries, as is the Pista essence.

We served this with vanilla ice cream, after lighting the candles and singing the sacred song.  This flavour combination is heavenly.  We swooned.

Swoon time!

Easy Breakfast Egg Sandwich

We used to travel from Nelson to Calgary and back a lot, and often stopped for a fast food breakfast.  I loved those breakfast sandwiches, I’ll confess.  

Since then, my daughter taught me a trick for the homemade version, and I’ve since refined that.  

This one is flavour packed and a gazillion times more nutritious than the franchised versions.

This takes about five minutes to prepare, though my recipe makes only one at a time. Perfect if you're making a quick breakfast or snack for your lonesome, or your loved one.

These add a lot of flavour!

½ teaspoon julienned sun dried tomatoes in oil or ¼ teaspoon olive oil

1 to 2 tablespoons finely diced red onion

1 egg

1 heaped tablespoon (approximately) cubed feta cheese or diced cheddar

¼ teaspoon ground turmeric

Enough arugula or lettuce to cover a slice of bread

2 slices of bread

First, rub the oily tomatoes around the inner surface of a cereal bowl.  Sun roasted tomatoes add extra zing and texture, but if you’re not using tomatoes, just use the oil.  Either way, the oil needs to be applied evenly so the egg will come out fairly easily. 

I used a baby onion and greens from my garden.

Add the egg, onion, cheese, turmeric and pepper.  No need for salt, as the cheese is salty enough. But if you love salt, add a little.  Use a fork to break the yolk and combine the ingredients.

Place a cover over it, maybe a piece of paper towel if that’s all you have, and microwave for 75 seconds.  Every machine has its own personality, so maybe more or less time by a few seconds will be needed.  Start with less time if you think your machine is powerful.

While the egg mixture is cooking, put your bread into the toaster.  Your egg will be done before the toast.  Run a knife or clean fork around the egg to lift it out of the bowl. 

Arugula was from my garden too. It's tastier than lettuce!

Line one piece of toast with arugula or lettuce, and place the egg on top. Add the next slice of toast, slice in half, and voila!  You’ll have a tasty breakfast sandwich, better than what you pick up ‘on the road’.