When entering an Indian restaurant I’m usually hungry on the verge of cannibalism. I scan the starters and mentally choose everything on there, before settling for one with a mound of popadoms and a pickle tray. I then proceed to eat it too fast that the next thing I know, I’m picking over the main course.

The point I’m trying to make is that I love Indian starters. Samosa, pakora, bhaji, aloo chaat, Seekh kebab; you name them, I devour them. So much so that I would actually prefer to just have a table full of them and nothing else.

So this week I turned my hand to transforming a few courgettes into pakora, that little bundle of Indian spiced batter and vegetable that crisps to perfection and pops perfectly into one’s hungry gob. They could not be easier to make and the best thing about it is you can make a table full of them with ease using a variety of vegetables. Everything from onion, courgette, aubergine and carrot works. Just remember to get out as much water as you can before frying to ensure crispiness.

Courgette Pakora
Makes lots

3 courgette, grated
100g rice flour
Half tsp baking powder
1 tbsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
Salt and pepper
Fresh coriander, chopped
Vegetable oil

1 - Put the grated courgette into a tea towel and squeeze thoroughly to get as much water out as possible.
2 - In a bowl, tip in the flour, spices and seasoning. Whisk in enough water to form a paste that’s not too thick and not too thin. Stir in the courgette and fresh coriander.
3 - Heat up a deep frying pan with vegetable oil. Test a pakora out by dropping in a small teaspoon if the batter. If it immediately begins to fry and turns golden in a minute, the oil is hot enough. Taste for seasoning.
4 - Fry heaped teaspoons in batches, draining on kitchen paper. Serve with fresh coriander and an accompaniment of yoghurt, pickles and/or chutney.

Source: David Hall

Petto di Polo Marinato con Salvia
Adapted from: Lidia’s Italian-American Kitchen

3 lbs - boneless, skinless chicken-breast
Fresh sage leaves
Freshly ground black pepper
Extra virgin olive oil
4 cloves of garlic – crushed and chopped

Slice the chicken breast into thin slices.

Rub both sides of the chicken with olive oil. Lay a bay leaf on one side of the chicken breast and fasten it with a toothpick. Season the chicken with fresh black pepper and scatter the crushed garlic over the chicken.

Place the chicken neatly in a covered dish and refrigerate for about 1 hour or longer.

Heat a large frying pan with 2 tablespoons of olive oil and place the chicken pieces in the pan sage side down. Cook until well browned on the underside, then turn the chicken until the chicken is well browned on the other side, until no pink remains.

This chicken dish is tasty, simple and delightful.

Remember to Enjoy and Cook with Love,

Catherine

Source: Living the Gourmet

Peperoni Arrostiti
Adapted from: Lidia’s Italian-American Kitchen

Ingredients:

3 green, yellow or red bell peppers
½ cup seasoned bread crumbs
1 clove garlic – crushed and chopped
3 tablespoons grated Romano Cheese
3 tablespoons chopped fresh parsley
1 tsp dried thyme
½ tsp crushed hot red pepper, chopped coarsely
½ cup chicken stock
½ cup grated mozzarella
Olive oil

Preheat oven to 375 degrees:

Drizzle the bottom of a baking dish with 2 tablespoons of olive oil and one clove of crushed garlic. Cut the peppers in half. Pull out the cores, stems and seeds. Arrange the peppers side by side in the prepared dish. Drizzle one tablespoon of olive oil over the peppers.

Stir the bread crumbs, 3 tablespoons of the oil, the grated Romano cheese, 2 tablespoons of the parsley, the thyme, and the crushed red pepper together in a small bowl. Divide the crumb mixture among the peppers.

Pour in the stock and cover the dish tightly with aluminum foil. Bake until the peppers are tender, about 20 minutes.

Remove the foil and evenly scatter the grated mozzarella over the peppers. Continue baking until the crumbs are lightly browned and the mozzarella is melted, about 10 minutes.

Transfer the peppers to a serving platter, stir the remaining 1 tablespoon of parsley into the juices in the baking pan, then spoon the juices over the peppers.

Serve hot or room temperature.

These make a delicious appetizer or side dish.

Enjoy and Cook with Love,

Catherine

Source: Living the Gourmet

Adapted from: Pillsbury Christmas 2009

Ingredients:

3 eggs: separated
½ cup milk
½ cup lemon juice
1 tsp grated lemon peel
½ cup sugar
1/3 cup all-purpose flour

Preheat oven 350 degrees:

Grease a pie plate. In a small bowl, beat egg yolks, stir in milk, lemon juice and lemon peel. Add sugar, flour and beat until smooth.

In another small bowl, beat egg whites until stiff peaks form. Gently folk yolk mixture into the beaten egg whites. Do not over-mix. Pour into greased pie plate. Place pie plate into another larger baking dish and pour a hot water bath around the pie plate, about 1 deep.

Bake for about 25-30 minutes or until light golden brown.

This is a delightfully light and delicious dessert and so simple to make.

Enjoy and Remember Cook with Love,

Catherine

Source: Living the Gourmet

8-10 potatoes – cleaned with skin
1 ½ tablespoons of Living the Gourmet Signature Spice Rub
4 tablespoons olive oil

Preheat oven 350 degrees:

Clean and slice the potatoes and pat them dry with a paper towel. Place the potato slices in a large bowl. Add the Living the Gourmet Signature Spice Rub and the olive oil and toss well so that each potato is coated with the spices.

Place potatoes in a baking dish and place in the oven. After ½ hour loosen the potatoes carefully with a spatula and turn them over so they bake evenly. Bake for about another 20 minutes.

This recipe is really very simple and the potatoes are crispy and delicious. Everyone will love them.

Enjoy and Remember Cook with Love,

Catherine

Oven Steak French Fries Check this recipe out at KeyIngredient!

Source: Living the Gourmet

Lenticchie Brasate

Adapted from: Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich

Ingredients:

2 cups brown lentils
1 medium onion – diced
2 medium carrots – peeled and diced
1 stalk celery – diced
2 bay leaves
½ cup chicken stock
2 tablespoons olive oil
½ tsp ground black pepper
4 cups shredded fresh spinach – washed & drained

Pour enough cold water over the lentils, onions, carrots, celery and bay leaves in a sauce-pan. Bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook, covered, until the lentils are tender, 20-25 minutes. Drain the lentils, discard the bay leaves, and transfer the lentils to a large skillet.

Pour in the chicken stock and olive oil and season lightly with the pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute.

Drizzle a little olive oil over each plate and garnish with grated Romano cheese if desired.

This is delicious side dish or a main course if served over noodles or rice.

Enjoy and Cook with Love,

Catherine

Source: Living the Gourmet

Adapted from: Pillsbury Christmas 2008

Ingredients:

¾ cup whole cranberry sauce
¼ cup brown sugar
2 cups all-purpose flour
2 tablespoons sugar
3 tsps baking powder
1 cup milk
¼ cup vegetable oil
1 tablespoon grated orange peel
2 egg whites

Preheat oven 400 degrees:

Place 12 muffin cups in the cup-cake tin and place 1 tablespoon of cranberry sauce in each cup followed by 1 teaspoon of brown sugar.

In a large bowl, combine flour, sugar and baking powder; mix well. In a small bowl, combine milk, oil, orange peel and egg whites; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Divide batter evenly over the cranberries and brown sugar in muffin cups.

Bake about 14-18 minutes or until toothpick comes out clean.

These muffins are a perfect partner for a cup of coffee or tea.

Enjoy and Cook with Love,

Catherine

Source: Living the Gourmet

Adapted from: Weight Watchers’ Annual Recipes for Success 2009

Ingredients:

1 - 16 oz package carrots – cut diagonally
1 tablespoon olive oil
1 tsp mustard seeds
½ cup chopped onions
1 clove garlic – chopped
1 tsp brown sugar
1/8 tsp red pepper flakes
1 tablespoons fresh cilantro - chopped
2 tablespoons orange juice

Steam carrots until they are tender.

In a frying pan over medium heat mustard seeds and cumin about 2 minutes until mustard seeds begin to pop.

Add onion and garlic, sauté about one more minute. Add carrots, brown sugar, and red pepper, sauté about another 3 minutes.

Add cilantro and orange juice, toss to combine.

This is a wonderfully flavorful way to serve your vegetables.

Enjoy and Cook with Love,

Catherine

Source: Living the Gourmet

Ingredients:

2 lbs. boneless chicken breast – sliced thin
Breadcrumbs
½ cup Balsamic vinegar
Olive oil

Stuffing:

Fresh Basil leaves
Mozzarella cheese – sliced
Sun dried tomatoes – sliced
Fresh garlic – crushed and chopped

Quick Marinara Sauce:

4 plum tomatoes – diced
½ tsp capers plus tsp caper juice
Few fresh basil leaves – ripped
3 cloves garlic – crushed and chopped
Dash of black pepper
Dash of red pepper flakes
3 tablespoons olive oil

Preheat oven to 350 degrees:

Marinade chicken breast slices in balsamic vinegar for about ½ hour.

Set up the basil leaves, sliced mozzarella cheese, sliced sun dried tomatoes and crushed fresh garlic for filling the chicken slices.

Dip the marinated chicken in the breadcrumbs and then at the end of the chicken slice place a basil leaf, sun dried tomato slice, a piece of mozzarella and a little piece of garlic and roll the chicken. Hold it together with a toothpick. Place these in a baking dish and drizzle each one with olive oil.

Bake for 25-30 minutes.

Marinara Sauce:

In a frying pan heat the olive oil and place in the garlic, capers plus the caper juice, basil and the tomatoes. Add the spices and simmer on low while the chicken bakes.

Top the chicken rolls with the marinara sauce and garnish with fresh grating cheese.

This is a gourmet meal that is easy to achieve and will satisfy and please the soul.

Enjoy and Cook with Love,

Catherine

Source: Living the Gourmet

1 cup rice - uncooked
Dash of turmeric

Ingredients for Chili:

4 medium tomatoes – chopped
1 medium Jalapeño – chopped with seeds
1 medium onion – chopped
2 stalks celery – chopped
2 carrots – chopped
3 cloves garlic - crushed & chopped
2 tablespoons soy sauce
1 tablespoon Worcestershire
1 tablespoon dried oregano
2 tablespoons chili powder
2 tablespoons Paprika
½ tsp black pepper
1 – 28 oz. can Baked Beans with bacon and brown sugar
1 cup chicken broth
Olive oil

In a medium sauce pan drizzle about 2 tablespoons olive oil and add onion, carrot, tomato, garlic, celery and jalapeño and sauté until the onion turns clear.

Add the chicken broth and continue to simmer on low for about 5 minutes. Add the spices and continue to simmer on low.

Add the Baked Beans and once again continue to simmer on low.

Prepare the rice - add a dash of turmeric to the water to give the rice a golden color.

This chili is quick and easy and has a sweet and yet spicy flavor.

Enjoy and Cook with Love,

Catherine

Source: Living the Gourmet