Recipe: Black Eyed Peas Curry

This recipe comes from the Post Punk Kitchen, modified slightly by my wife.  I love how this dish feels both hearty (from the coconut milk) and light (from the black eyed peas). I feel it's perfect this time of year as we're just coming out of Winter and into Spring.

We didn't have any plantains as the original recipe calls for, although I am sure they would be a great addition. You can also substitute your favorite curry powder with the curry leaves, cumin and coriander. Serve with cooked brown rice.

Makes 4 servings

1 teaspoon olive oil
1 finely chopped small onion
1/2 red pepper, finely diced
1/2 jalapeno pepper, seeded and minced
3 cloves garlic, minced
2 tsp fresh ginger, grated
2 bay leaves
6 curry leaves
1/2 tsp cumin
1/2 tsp coriander
pinch of cinnamon
1/2 tsp dried thyme
1/2 tsp salt
3/4 cup coconut milk
3/4 cup water
2 cups cooked black eyed peas (from 1 cup dry beans or 1 can)
3 stalks kale, chopped, stems removed
1 tsp honey
juice from 1/2 lime
2 sprigs cilantro, chopped (optional for garnish)

In a large pot over medium heat, saute the onion, red pepper and jalapeno pepper in the oil for about 5 minutes, until softened. Add the garlic, ginger and bay leaf. Saute for two more minutes. Add the cumin, coriander, curry leaves, cinnamon and thyme, with a splash of water. Mix for another minute.

Add the salt, coconut milk, water and black eyed peas. Mix well and then add the kale. Lower heat and cover, cooking for ten minutes. Turn off heat. Add honey and lime juice. Taste and adjust seasonings if necessary. Garnish with cilantro. Serve over brown rice.

Recipe: Chai Pistachio Granola

I can't get enough of this granola. Swati was inspired to create a batch after we both discovered an upstate New York bakery, Bread Alone, that makes a highly addictive granola by the same name.

I am beginning to think my wife has a future career in food science. She did an amazing job at re-creating this product, even going a step further with the addition of Indian chai spice (a blend of ground cardamom, ginger, cloves, cinnamon). Now you must try it!

Makes about 12-15 servings

3 cups rolled oats
1 cup raw pistachios, shelled
1/2 cup raw almonds, chopped
1 cup raw pumpkin seeds
1 cup dried coconut
5/8 cup maple syrup
1/3 cup olive oil
1/3 cup brown sugar
1 tsp sea salt
1/2 tsp Indian chai spice (or ground cardamom)
1/2 tsp ground cinnamon
3/4 cup dried apricots, chopped

Preheat oven to 300 degrees. Combine oats, nuts, seeds, coconut, maple syrup, olive oil, brown sugar, salt and spices. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes until golden brown and well toasted. Remove from oven.

Transfer granola to a large bowl and add apricots, tossing to combine.

Recipe: Dark Chocolate Peppermint Patties

Thirty years ago in the town of York, Pennsylvania, my dear wife was born. Fitting then I should choose to celebrate this milestone by making Peppermint Patties.

I found an amazing recipe on Elena's Pantry, which instantly appealed to me. It used only four ingredients and had no refined sugar.  I also knew it would go over well with Swati and her friends.

And the verdict? They were delicious and the hit of the party. I even had some leftover melted chocolate which I then used to dip strawberries, cherries and walnuts.  Yum!

Note though this recipe requires Peppermint Oil (and not extract!). Extract contains oil, which can ruin this recipe, causing the chocolate to break apart. Peppermint oil gives this dish a nice strong flavor and should be diluted with another oil (such as coconut) for consumption.

Makes 12 patties

1/2 cup coconut oil
1/4 cup agave nectar
1/2 teaspoon peppermint oil
1/2 to 1 cup dark chocolate chips, 73% cacao

In a small bowl, combine coconut oil, agave nectar and peppermint oil. Freeze mixture for about 10 minutes, until the mixture begins to harden. Use a small ice cream scoop or tablespoon to measure out balls on a parchment lined plate. Place in freezer until balls begin to firm up (another 5-10 minutes).

Meanwhile melt chocolate chips using a double boiler (I assembled a heatproof bowl over a pot of boiling water). Remove from heat.

Remove firm mint balls from freezer and flatten into patties using spoon. Quickly dip mint patties into melted chocolate using spoon. Cover patties completely with chocolate and place on parchment lined plate. Leave out for about 10 minutes until patties harden or return to freezer if making on a hot summer day.

See original recipe from Elena's Pantry

Recipe: Raw Chocolate Avocado Pudding

The secret is out! Yes, this delicious, rich chocolate pudding was made with avocados!

Swati and I shared this Valentine's friendly recipe with our friends Joan and Adam on Sunday. After many guesses over the secret ingredient (bananas being the closest) they were shocked to learn this pudding was made from the very same fruit used in guacamole. Did I also mention it is dairy free?

Truth is the avocado is a great substitute for dairy, providing the fat and rich smooth flavor you'd expect from a chocolate pudding recipe. It's also a pretty neutral tasting fruit that easily takes on the flavors of other ingredients.
 
You'll also find no sugar in this recipe - it's sweetened using dates and maple syrup. And yes, it can all be made rather effortlessly in a food processor. No cooking required.

Okay, enough talk already. Show me the chocolate.

Serves 6

1/2 cup pitted mejdool dates, soaked
1/2 cup pure maple syrup
1 tsp vanilla extract
3 ripe avocados
1/2 cup plus 4 tablespoons unsweetened cocoa
1/2 cup water

Place the dates, maple syrup, and vanilla in a food processor and process until smooth. Add the avocados and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a spatula. Add the water and process briefly. Serve chilled or at room temperature.

The pudding will keep for up to three days in the refrigerator. Enjoy!

Recipe: Chipotle Navy Beans & Kale

If you haven't noticed yet, I like my rice and beans. There is something about this dear legume and grain that is encoded in my DNA.

Fortunately (for my wife), Heidi Swanson's great blog 101 Cookbooks has given new life to this combination, with her recipe for Giant Chipotle White Beans, the inspiration for this dish.
 
We've simplified the recipe so that it can be made in one pot with relative ease. We've also taken out the feta, but feel free to add it back in.  It's delicious either way.  Cooks in 30 minutes.

Enjoy!

Serves 4

2 tablespoons extra virgin olive oil
2 pinches red pepper flakes
1 clove garlic, chopped
1 14.5 oz can Muir Glen Fire Roasted Tomatoes with Chipotle Peppers
1 tablespoon dried oregano
2 pinches of salt
1 15 oz can navy beans (or cooked beans from 1 cup dry)
1 bunch of kale, chopped with stems removed
A few dashes Chipotle Tabasco sauce (to taste)
2 cups basmati brown rice, cooked

In a medium saucepan, heat olive oil over medium heat. Add red pepper flakes and garlic and stir for less than a minute. Next, add canned tomatoes, oregano, and salt. Cook for 5 minutes. Combine beans and continue to simmer for an additional 5 minutes. Stir. Add chopped kale and 1/4 cup water to help cook down. Cover and heat another five minutes. Add tabasco sauce to achieve desired spice level. Check for salt. Serve over basmati brown rice.