Saucy Shrimp Vindaloo

Last week in class, I had a spice lover, I mean a serious about my chilies kind of guy. So at his request I wanted to scope out a spicy recipe. When you tend to think spice in Indian food, what comes to my mind actually is the thought of vindaloo. A vindaloo, is a dish that is most popular in the western coastline of India and has Portuguese roots. I was looking for a recipe that was bold but not overwelmningly spicy since for a class setting, it is important to balance the flavors and the spice. So I went on a quest for a spice balanced recipe.

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Pasta Tonight!

Well, this week begins a new adventure - big city, new job. A little apprehensive as one might imagine, it takes a little time to get used to a new rountine. Normally, I would be savoring my lunchtimes, but for starters there is a lot to get used to. For obvious reasons, I do try to minimize the length of the work day. I have two eager people waiting for me at the end of the day.

The transition has been difficult for them, so like all good mothers I am trying to bribe my way out of it. They get to pick a treat, every weekend and this week on Friday it is going to be silly bandz.

Last evening I made a quick and easy pasta, baked and nice and comforting. While it might seem that baking is a bit of an odd thing to do when I am complaining about the heat, the other side of the game however is to get something done nice and quick.

Seasonal Pasta with 2 cheeses

Prep Time: 5 minutes
Cook Time 25 minutes
Serves 4

Ingredients

1/2 package medium shells
3/4 cup skim ricotta cheese
1.5 cups of chopped greens (I used fresh beet greens)
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon black pepper
1 tomato diced
1/2 grated fontina cheese

Method of Preparation

1. Cook the shell according to the directions on the package.
2. Pre-heat the oven to 400 degrees.
3. Place the ricotta cheese and the green in a food processor and process until smooth.
4. Mix in the salt, nutmeg, black pepper and tomatoes with the shells and place in a greased baking dish.
5. Mix in half the fontina cheese.
6. Top with the remaining fontina cheese and place in the oven and bake for about 15-20 minutes.
7. Serve hot.

Beet greens with garlic and toasted almonds

The beets are out in the garden, and I am begining to see little peppers and tomatoes poking their way out of the plants.

This year, I have actually planted an entire host of herbs. I got the seeds and plants from, Rosedale Nurseries. I am too nervous to post pictures until the plants stabilize further. Unlike my other half, I kill plants just by looking at them. I do enjoy their beauty and try to capture them with my camera the best I can. It brings me great delight to capture an unexpected moment in nature.

The beets are usually best roasted. I did make an interesting salad with tofu and cashew nuts that I shall post when I get a second. I did however, love this simple creation we enjoyed mid week for our dinner. The pepper adds a very nice but intense heat to this recipe, you can leave it out if you wish.

Beet greens with garlic and toasted almonds

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves 4

Ingredients

1/3 cup whole almonds
1/2 cup hot water
1 tablespoon olive oil
1 tablespoon butter
3 pods of garlic, slices
1.5 teaspoon cumin seeds
1/2 cup chopped garlic scapes (optional)
1/2 jalapeno chilie, minced
4 cups finely chopped beet greens
salt to taste

Method of Preparation

1. Place the almonds in hot water and let them soak for about 10 minutes.
2. Rinse in cold water and remove the skin.
3. Chop coarsely.
4. Lightly toast the almonds, until very lightly golden and set them aside.
5. Heat the oil and the butter and add in the garlic slices, cumin and cook for about half a minute.
6. Add in the garlic scapes and the chilie and continue cooking for about another minute until the mixture is a beautiful, fragrant bubbling mass, this takes about 3 minutes. You need to keep stirring constantly.
7. Add in the beet greens and the salt and cook for another 2-3 minutes until the greens are wilted.
8. Stir in the almonds and enjoy!

White lentils with beetgreens

When you work with beets, you also get plenty of beet greens. And when life gives you beet greens - make lentils. I have to confess, for some strange reason over the past several weeks I have been finding several unusual uses for lentils. It just is not something I would think of using in a Pasta sauce. Don't get me wrong, lentils fuel the engine of this house. It is one of the sure work foods with my kids and actually for that matter the "man and his family". Lentils for an Indian child is much like the rice and beans in a spanish household. I tried them this time with white lentils (urad dal).

Beetgreens while having a mild taste do have a stunningly pretty appearance. I loved pulling these out of the soil, cleaning them and enjoying the colors while I worked with them. Lentils are always a comforting dish for me to cook, I love the quite simplicity of the end product.

Urad Dal with Beetgreens and Garlic

Prep Time: 5 minutes

Cook Time: 25 minutes

Serves 4-6

Ingredients

3/4 cup white lentils (urad dal)

2 tomatoes (coarsely chopped)

2 cups of chopped beet greens

2 cups of water

1/2 teaspoon turmeric

1 teaspoon salt

1 teaspoon ghee (clarified butter)

1 teaspoon cumin seeds

1 tablespoon finely diced garlic

2 dried red chillies

1 lime

Method of Preparation

1. Place the lentils in a pressure cooker and turn on the heat. Lightly dry roast the lentils till they are very lightly browned.

2. Add the tomatoes, beet greens, water, turmeric and salt and cook under pressure for about 15 minutes.

3. Cool and remove the pressure.

4. Heat the ghee and the oil and add the cumin and the garlic and cook till the garlic is lightly browned. Add in the red chillies and cook for about 10 more seconds.

5. Pour this seasoned oil over the lentils and mix lightly. Squeeze in the lime juice and enjoy.

I am sending this entry to two events, the monthly my legume love affair hosted by the well seasoned cook and the chard challenge at daily musings.