Pimento Cheese

It's a Southern thing.

Even though Florida is not considered "the South",
I've had a craving for it all week.
Pimento cheese is the Pate' of the South.

You can serve it on crackers, stuff celery, 

fill cherry tomatoes,
make a sandwich with soft white bread, 

make grilled cheese,

serve it open faced spread on sourdough bread, 

make cute little tea sandwiches.

It's a snack, an appetizer, lunch and a dip.
Perfect with your afternoon tea
or an evening glass of wine

You could even fill small jars to give away.

That's a lot from a little 'ol spread.

 Grate the cheese yourself instead of
buying the preshredded bags.

 Add the remaining ingredients.

Combine well with a wooden spoon. 

Add more jalapeno peppers 

if you like the heat.

Lightly toast some sourdough bread then

 spread on a generous amount of cheese and 

toast again or broil until it melted and bubbly. 

Now crunch into it!

Pimento Cheese

8 oz block sharp cheddar cheese, grated

8 oz block extra sharp cheese, grated

1/2 C mayonnaise

4 oz jar pimentos, diced 

1 t Worcestershire sauce
1/2 t House Seasoning

1-2 T pickled jalapeno peppers, finely diced

Grate the cheese into a large bowl.

Add the remaining ingredients and mix well.

Keeps for a week in the refrigerator.

You could leave out the jalapenos and 

add a dash of hot sauce or 1/4 t cayenne.

You can also add 1/2 C toasted chopped pecans.

customize it, make it yours.
This makes a lot, about 4 C.
Let soften at room temperature to serve.

 I cut the recipe in half.

Y'all enjoy!

Links: Designs By Gollum,
My Romantic Home, EKats Kitchen

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Roasted Potatoes Spiced with Curry Leaves

I am making great use of the "curry leaves season".. Yes it is a season here in the US where curry leaves may no more be available in the winter. After making Podis and Chutneys I used the leaves in the Roasted potatoes with Indian spices for a wonderfully aromatic side dish. Potatoes are one versatile food which can be cooked in infinite ways and would taste great every time. I kind of did an experimenting preparation with boiled potatoes and the spice mix with curry leaves and the outcome was simple awesome. Do check out my other Roasted potato dish here.

Ingredients:
Potato - 3 big ones - boiled with salt and cubed
Salt - to taste
Asafoetida - a pinch
Oil - 3 tbsp
Spice mix:
Curry leaves - about 40 (from 3 twigs)
Coriander seeds - 1 tbsp
Chana dhal - 1 tbsp
Urad dhal - 1/2 tbsp
Pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry Red chillies -2
Raw rice - 3/4 tsp

Method:
Dry roast all the ingredients under spice mix except curry leaves in medium heat. The spices are done roasting when the rice changes to a yellow color. Allow it to cool. In the same pan roast the curry leaves until they become dry and the sound resembles the rustle of dry leaves. But make sure the color is still green and not brown. Grind it with the cooled spice mix in a mixie or blender to a fine powder. Heat oil in a wide non-stick pan and add the asafoetida. Add the boiled cubed potatoes and mix well so that the oil gets coated all over the potatoes. Let it roast for about 2 to 3 mins. Add the ground spice mix and salt and mix well. Cook further for 7 to 10 mins in med-high heat mixing occasionally till a crust forms on the potatoes. Serve hot with rice. Perfect side dish for rasam/yogurt rice.

Sending this to Herbs & Flowers - Curry Leaves event by PJ.

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Sesame Grilled Pork Chops

Pork is always a perfect dinner for Fall;
pork chops, roast loin, and ribs. 

These pork chops are delicious on the grill.

I like to serve them with acorn squash

 roasted with butter and brown sugar,

 another Fall favorite.

 They would also be good with; corn casserole, 

scalloped potatoes, cheesy potato casserole, 

deluxe macaroni and cheese, rice pilaf....

so many good choices.

Just add a green vegetable.

Marinate the chops for an hour 

or cover and refrigerate for a longer time.

Then grill just until done, about 4-5 minutes

 per side for 3/4" thick chops. 

Keep the meat moist and juicy

 by not overcooking. 

This is also very good with strip steak. 

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Sesame Marinade 
for  Grilled Pork Chops
(or also good on Strip Steak)

enough sauce for 4-6 chops/steaks
~~~~~~~~~~~

1 t pepper

1 T sugar

1 T minced garlic (or 1/2t powder)

2 T sesame oil

2 T Dijon mustard

3 T soy sauce
4 (3/4") thick loin pork chops
(or 4 strip steaks)

Combine the ingredients and coat both sides
 of the meat. Cover with saran wrap and
 refrigerate for at least 1 hour.

Grill on a preheated hot grill for about 4 minutes
 on each side for thick chops. Do  not overcook.
 (about 3 minutes each side for steak)

or to desired doneness. Let rest for 5 minutes.

Season with salt to taste.

Enjoy!

Links: Stone Gable,
Designs By Gollum

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Autumn Granola

Adding pumpkin seeds and maple syrup gives
 my easy granola a nice nod to autumn.

I keep the granola handy in a glass pumpkin 

on the counter.

 Combine the dry ingredients.

Stir in the hot liquid until

everything is well coated.

Spread onto a rimmed baking sheet.

Bake @300 for 35  minutes, stirring halfway through.

Let cool and break apart. Pour into container.

It will keep at room temperature for

2-3 weeks. Have it with milk and a sliced banana

 for breakfast, or sprinkle some over yogurt and ice cream.

It makes a great snack too.

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Autumn Granola

2 C Oatmeal (quick-cook rolled oats)

1/4 C sliced almonds

1/4 C chopped pecans

         1/4 C shelled pumpkin seeds

    1/4 C butter (1/2 stick)

1/4 C brown sugar

1/4 C maple syrup
1/2 t cinnamon

2 T water

In a large bowl stir together the oatmeal, almonds, pecans and pumpkin seeds,

In a small saucepan combine the butter, brown sugar, cinnamon, maple syrup and water.

Bring to a boil and pour the hot syrup into the
 dry ingredients. Stir with a wooden spoon until
 ingredients are thoroughly coated and combined.
Spread evenly onto a rimmed baking sheet and
 bake at 300 stirring halfway thru until
golden brown and dry to the touch,
about 35 minutes. Let cool then break apart
and store in an airtight container.
Keeps about 2-3 weeks at room temperature.

Makes about 3-1/2 C.
Recipe doubles easily.

Enjoy for breakfast or anytime!

click HERE for My Easy Granola recipe.
Links: Coastal Charm, A Stroll Thru Life,
Jam Hands, Stone Gable, Designs By Gollum

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Beans Poriyal / Beans Thoran / Easy String Beans Stir-Fry - South Indian Style

As I had promised in my Bread Upma post I have been posting few recipes regularly on the tag "Quickies/Bachelor Cooking". There are 20+ recipes under this label currently which enables newbies in the kitchen to whip up tasty dishes. These are easy to make for anyone who is running against time. So here is my new addition in the tag. Beans Poriyal/Thoran here is a basic easy to make thoran for beginners in South-Indian cooking. I have made two types of poriyal. One with a simple tempering and garnishing with coconut and the second one seasoned with spice powders. The first method can be taken as the basis of most of the vegetable poriyals. One could substitute Carrots, Beetroots, Cabbage, Long Beans, Broccoli, Spinach in the place of beans, except that the pre-cook time of the vegetables vary. 

Type 1: Beans Thoran / Beans Poriyal
Preparation time: 15 mins; Serves - 2
Ingredients:
Beans - 1/2 lb - Chopped fine - 1 1/2 cups
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Green chillis - 2
Curry leaves - 2
Grated coconut - 1 1/2 tbsp (Can substitute unsweetened dry coconut powder)
Salt - 1/4 tsp or to taste

Method:
Steam the chopped beans until tender. Aternatively it could be cooked in microwave with a tsp of water for 2 mins. Heat oil in a non-stick pan and add the mustard seeds to splutter. Add the mustard seeds and chana dhal and cook in medium heat until the chana dhal is roasted and changes to light brown in color. Add the split green chillis and curry leaves. Throw in the cooked beans and salt and mix well. Heat for about 3 to 4 mins in medium-high heat. Remove from heat and mix the grated coconut. The whole stove-top process takes a maximum of 10-12 mins.
Note: Use of coconut is optional in this recipe. But I strongly suggest not to skip since it gives the authentic taste.

Type 2: Beans Mezhukupuratti
Preparation time: 20 mins; Serves - 2
Ingredients:
Beans - 1/2 lb - Chopped fine - 1 1/2 cups
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Curry powder - 1 tsp - Available in Indian Grocery Stores
Coriander powder - 1/4 tsp
Chilli powder - 1/4 tsp
Curry leaves - 2
Salt - 1/4 tsp or to taste

Method:
Heat oil in a non-stick pan and add the mustard seeds to splutter. Add the mustard seeds and chana dhal and cook in medium heat until the chana dhal is roasted and changes to light brown in color. Add the curry leaves and add the chopped beans. Cook for about 4 to 5 mins in med-high heat stirring occasionally. Add the chilli powder, curry powder, coriander powder, salt and mix well. Add about a teaspoon of water and continue to cook for another 7-8 mins in medium heat until the beans are cooked through and the spices are well infused. 
Note: Sambhar powder can be substituted for curry powder in this recipe. Just play around with the proportion of the spice powders used here.
I am sending this to Flavors of South India event by Nayna and to Life is Green event by Shilpa.

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Dried Figs and Dates Spicy Jam

Dried Figs (Athipazham in Tamil) are one of our favorite dry fruits. We always stock up on dried figs and dates and it is our most easy to reach pastime snacks. I always put it up on the center of our dining table. Yesterday I picked few of 'em and made this simple and delicious jam. I added ginger and chilli to give a little kick since I didn't want it to be too sweet. Addition of cinnamon gives a warm and spicy undertone to the jam. I am planning to buy extra figs next time and make this more often.

Ingredients:
Preparation time - 30 mins; Yields - about 2 cups; 
Dried Figs - 1 cup (about 10)
Dates - 1/4 cup (seeded and halved)
Maple Syrup - 1/2 cup (can substitute 1/2 cup of honey)
Ginger - Grated finely - 1 tbsp
Ground Cinnamon - 1/4 tsp
Dry red chilly -1 (seeds removed)
Lemon juice - 1/2 tsp

Method:
Heat 1 cup of water with the figs and allow to boil. Remove from heat and keep it covered for 15 mins until the figs are plump. Fish out the figs and allow it to cool on a cutting board. Add the dates to the water and set aside for 5 mins. Drain the water and keep it aside. Remove the ends of the figs and cut into 4 pieces. The cut figs should measure upto 1 1/2 cups. Add the dates and the chopped figs to a blender/food processor with the chilli and ginger. Pulse it into a not-so smooth consistency. You could use up the reserved water to help the pureeing process. Heat the maple syrup and cinnamon powder in a non-stick saucepan and add the mashed fig and dates. Cook in medium heat stirring with a wooden spoon once in 2 mins. The jam would be done in about 12-15 mins. Remove from heat and add the lemon juice. Cool and transfer to a dry air-tight container. Serve with toast or any flat-bread. Makes a great spread for chapathis too.

Sending it to Breakfast Club - Preserves event by Helen, B2B - Basic Chutneys event by Jaya and to HLI-Dates event by Aarthi and Kalyani.


Sending this to Srivalli's Kid's Delight hosted by Nupur of UK-Rasoi, for the month of April 2012.

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Baingan Bhartha / Roasted Brinjal Curry | Indian Curry Recipes

This recipe had been lying on my drafts for nearly 6 months now. I don't know how it had gone unnoticed. We love eggplants in any dish. Be it a traditional South-Indian Ennai Kathirikkai Kulambu or the exquisite Italian Eggplant Parmigiana we always cant say no to it. I made this Baingan Bharta as a side-dish for chapathis. 

Ingredients:
American Eggplant / Large Brinjal - 1 lb
Onion - 1 med sized  - chopped fine
Tomato - 2 med sized - chopped fine
Green Bell pepper  - 1/2 - chopped
Coriander powder - 1 tsp
Chilli powder - 3/4 ts
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Cumin - 1/2 tsp
Asafoetida/Hing - 1/4 tsp
Oil - 2 tsp + 1 tsp
Salt - to taste
Coriander leaves / Cilantro - For garnish

Method:
Preheat the oven to 400 F. Apply oil over the eggplant and roast in the oven for about 45 minutes. When done, the skin will be charred. Allow it to cool to a temperature when you can handle and peel the charred skin off and discard. Mash the flesh roughly and save. In a wide bottomed non-stick pan, heat oil. Add the cumin seeds and hing and fry for about 20 secs. Add the chopped onions and fry until it turns transparent. Now add the chopped tomatoes and fry until it turns mushy. Add the turmeric powder, chilli powder, coriander powder and cumin powder. Saute further for a minute and add the bell pepper, eggplant, salt and mix well. Cook for another 5 mins in medium heat. Garnish with cilantro and serve with hot rotis/phulka or as a spread for bread.
Tip: To speed up the cooking of tomatoes add a tad bit of salt and cook in medium-high heat.

Sending these easy to make earthy curry to Food Palette Series - Finale.

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German Spaetzle

Spaetzle With Chicken Paprikash

~~~~~~~~~~~~~~~~~~~~

This German classic is a light, small
dumpling-like noodle, wonderful with roasts and
 chicken, or anything that has a sauce. 

This recipe will be enough for 3-4 servings,
but I usually make a double amount and

put extras into Ziplock bags and store
 them flat in the freezer.

Combine the eggs, water and salt in a medium bowl.

 Whisk with a fork.

Stir in the flour. It should be a wet dough

 that you can stir with a fork. 

If it's too stiff add a little more water.

Ist das nicht ein Spatzle maker? 

Ja das ist ein Spatzle maker.

The spaetzle maker fits over the rim of the pot.

 Put the dough into the square hopper of the

 spaetzle maker over a large pot
of boiling salted water.

 Quickly slide the hopper back and forth
grating the dough over the holes
and into the boiling water. 

Let the water come to a boil again then

 let the spaetzle cook for one minute. 

After they rise to the top the are done!

 Use a slotted spoon to strain the spaetzle 

out of the water and into a serving bowl.  

Repeat process with any remaining batter.

You can butter, salt and pepper now or just 

serve along with the sauce of you main dish.

You can also saute them in butter and season.

Spaetzle with Pork Roast and Gravy

Spaetzle, it's a nice alternative to potatoes, rice or pasta.

Spaetzle

2 eggs

1/2 C water

1/2 t salt

2 C flour

Whisk the egg, water and salt with a fork in a medium bowl.

Add the flour and stir until a sticky dough forms. Add more water if the dough is too

thick to stir with a fork. Bring a large pot of salted water to a boil. Put the dough into the holder of the spaetzle maker and quickly rub back and forth to press the dough through the holes. Let the water return to a boil. The spaetzle will rise to the top when they are about done. This will take about one minute, then skim them out of the water and into a serving bowl. Repeat with the remaining dough.
 *You can also use a tin can and press the dough through the holes in the can. 

You can also serve spaetzle with a little butter, salt and pepper.

Leftover spaetzle can be heated in the microwave or sauteed in a little butter

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Don't be afraid to try these. They are very easy to make and only take about 5
minutes to prepare. If you are lucky enough to find a spaetzle maker they go really fast. I found one in a thrift store for $1, probably because no one knew what it was.
~~~~~~~~~~~~~~~~~
Here's a way to make a homemade spaetzle maker out of a tin can.
Clean and wash a large tin can and punch holes
 in the bottom the size of a pencil with
 a large screw driver or pick. Put the dough in
and push it through the holes into
 the boiling water using a large rubber spatula.
You can also use a colander with large holes. 

Guten Appetit!

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