Thursday, October 30, 2014
Saturday, October 18, 2014
Wednesday, October 15, 2014
1 tablespoon unsalted butter
1 onion, chopped
One 8-ounce piece deli ham, diced
1/2 teaspoon chopped fresh thyme
1/2 cup low-sodium chicken broth
One 17.5-ounce package potato gnocchi
1 cup frozen peas, thawed
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup shredded Swiss or Gruyere cheese
Preheat the broiler to high heat.
Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cheesy-gnocchi-casserole-with-ham-and-peas-recipe.print.html?oc=linkback
Sunday, October 12, 2014
Tuesday, October 07, 2014
4 bundles spinach, washed leaves
1/2 teaspoon cumin seeds
1 28 ounce can of chickpeas
1 teaspoon dry ginger powder
1 1/2 teaspoon coriander powder
1 teaspoon fennel
1/2 teaspoon cumin powder
1 teaspoon chili powder
3/4 teaspoon garam masala
2 tablespoon tomato puree
1 28 ounce can stewed/diced tomatoes
Salt to taste
1. Heat 1 tablespoon of olive oil in a tall stockpot. Add the spinach leaves and 1/2 teaspoon salt. Cook for about 5 minutes breaking down the spinach leaves until wilted and pulped but some liquid remains. Remove to a separate bowl.
2. Heat 1 more tablespoon of olive oil in the same stockpot. Add the cumin seeds and fry for 1-2 minutes until they sizzle. Add the chickpeas and 2 teaspoons salt.
3. Remove from heat and add the ground spices.
4. Return to heat and mix in the tomato puree and canned tomatoes. Cook for 1-2 minutes and then add 3 cups water. Cover and cook for about 10 minutes.
5. Add the spinach with its liquid and cook for another 5-10 minutes on low heat.
6. Taste and adjust salt and chili as needed. Serve hot with naan, raita and rice.