Thursday, April 10, 2008

This week's cooking

Lentil Veggie Soup

1 cup red lentils, soaked and cooked until mushy
1 cup chopped canned green beans
1 plum tomato, chopped
1/4 cup chopped onion
1 tsp cumin
1/2 tsp tandoori masala
garlic salt to taste

Zucchini Bake from East West Mennonite cookbook

3 big zucchini, grated
1 cup mozzarella
2 eggs
2 Tbs flour
1 tsp baking powder
salt and pepper
Baked at 350 til browned and firm

Couscous with pinenuts from a box!

Spicy Spinach Chicken - another Mennonite recipe

It's really great to have a cookbook with Indian and Bangladeshi recipes along side things like pumpkin cream cheese rolls. The book this recipe came from was written by well-traveled Mennonites who live in Bangladesh.

2 onions, finely chopped
2 Tbs garlic-ginger paste (made by mashing up fresh garlic and ginger)
4 Tbs oil
2 tsp garam masala
1 tsp cayenne pepper
chili peppers to taste (I skipped em)
1/2 cup plain yogurt
1 lb spinach, thawed and drained
1 chicken, cut into pieces

Cook the onions in oil until fragrant, then add garlic, ginger and cook a minute. Then add spices and yogurt, cook until oil separates. Add spinach and stir for a few minutes. Then add chicken and stir until chicken is browned. Turn heat to low and cover. Cook until chicken is tender.

I served it with couscous and a side of plain yogurt, remembering how our friends Alina and Satnam always had "Dey" with their spicy meals.

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