Red Lentil Curry and Samosas

One of my major weaknesses is samosas.  I could eat them every day.

And I LOVE curry.  This is a new curry recipe we just tried for the first time a few weeks ago.

We used white rice; I was short on time.  But doesn't it look yummy?

2 cups lentils
1 large onion, diced
1 tablespoon vegetable oil
2-4 tablespoons red thai curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 28 oz can petite diced tomatoes, or crushed tomatoes
1-2 8 oz cans tomato sauce (add this to make the curry go farther, so it’s thinner and easier to serve over rice, or if it’s too spicy for you without it)

1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get “scummy”), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately over brown rice.

For the Samosas, I followed this recipe:

FILLING:

 2 potatoes, cooked, peeled and cubed

3/4 cup either garbanzo beans or green peas (or a mix of both... I used garbanzo beans)

1 half of a medium onion, finely diced

1/2 teaspoon mustard seeds

1/2 teaspoon fennel seeds (I actually didn't have any.... they're probably delicious, though!)

1/2 teaspoon cumin seeds

1 teaspoon garlic & ginger paste (I think people probably have this on hand, I whipped up my own version as I was making it.)

1/4 teaspoon turmeric

1/2 teaspoon red chili powder (adjust to desired heat)

1 teaspoon lemon juice

1/4 cup chopped cilantro

salt and pepper to taste

1. Add a couple teaspoons of oil to a pan set over medium heat. Add mustard, fennel and cumin seeds and cook until they begin to pop. Add garlic & ginger paste and cook 30 seconds. Add onion and cook until soft, about 3 minutes.

2. Next add in potatoes, beans or peas, turmeric, chili powder, salt and pepper. Cook for a few minutes, until potatoes are coated with spices. Add lemon juice and cook until liquid has dissolved (my potatoes were a bit undercooked, so I added water to finish off the cooking). Mix in chopped cilantro at the very end.

3. Lightly mash everything up. Set aside to cool.

DOUGH:

3 cups flour

1 teaspoon salt

4 tablespoons melted butter

3/4 cup cold water, more if needed

1. Add melted butter and salt to flour, mix well. Slowly pour in half of water and mix with your hands. Continue to add the rest of the water, or more, until a soft, smooth dough forms.

2. Knead the dough by hand 10 minutes, or in a mixer for 5 minutes. Leave in a lightly oiled bowl, covered, until ready to use.

3. To shape and fill: break off golf ball sized rounds of dough, roll into a 6" circle. Cut in half, lengthwise. Using your finger, gently wipe half of the straight edge of the half-circle with water and fold over, pressing to make a cone. Fill the cone with filling, seal, and fry in oil on medium-high heat.

Yummy Soups

Isaac probably wishes I didn't like soup as much as I do, but..... oh well!

My two new favorites are Mulligatawny and Tomato Basil Parmesan.

I know; now you're hungry!  Here are the recipes (the way I make them, of course!)

Keep in mind that with both of these recipes you can add way more veggies than they call for and it makes them even yummier!

Mulligatawny (Indian Curry)

Note: I make a half recipe since there are only two of us.

(although Esther loves the carrots, apples, and chicken from this soup, too!)

1/2 cup butter (1 cube) (recipe calls for twice this much)
1 cup chopped onion
2 large carrots, chopped (recipe calls for shredded)
3 tsp. flour
3 tsp. curry powder
8 cups chicken broth
1 apple, diced (recipe said peeled, but I didn't bother)
1 large can chicken (recipe calls for 2 chicken breasts, cooked and cubed very small)
3/4 c. white rice
salt and pepper to taste
two pinches dried thyme
1 cup milk (I happened to have 1% at the time, but it will probably turn out fine with skim, which is what we normally have.... the recipe calls for heavy cream.  Don't do it, the curry makes this delish, so there's no need for the fat!)

Saute the onion and carrots in the butter in a large pot.  Add flour and curry and cook five more minutes.  Stir in the chicken broth and bring to a boil.  Reduce to a simmer for about 30 minutes.  While simmering, cook the chicken pieces in a little more curry in a frying pan.  (recipe just said to cook it, but since I LOVE curry, I add a little more... and it is so yummy!)  Add chicken, apple, rice, thyme, salt, and pepper to the soup. (The recipe also mentions adding golden raisins, but I have never bought those, and like the soup without it, so you can do whatever.)  Simmer for 20 more minutes until the rice is done.  When there is about 2 minutes left, stir in the milk. 

Tomato Basil Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice
1 cup diced celery
1 cup diced carrots
1 cup diced onions 

(the recipe calls for "finely" diced veggies, but Isaac likes bigger chunks, so I do that instead.)
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups milk, warmed  (I used skim, the recipe calls for half and half)
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper. Cover and cook on LOW for another hour until ready to serve.

Savory Crostata

I picked up this recipe watching "Everyday Italian" with Giada de Laurentiis.  I have made it twice in two weeks.  So although it is not technically a Fillerup Family Favorite - I hope it will become such.

Filling

Clean 1 lb of mushrooms (if you insist on washing them with water - give them a good spin in a salad spinner to remove moisture).  Sauté in combination butter/EVOO (extra virgin olive oil).  I buy Oscar Mayer Extra Thick Cut Bacon and remove all fat with kitchen shears.  Brown in pan.  Can use ham if you prefer.  Grate 1 wedge of Fontina cheese in medium mixing bowl.  Add cooled mushrooms and ham.  Add large handful of fresh spinach.

Crostata

1½ cups flour
½ teaspoon salt
3 Tablespoons cold butter (cut in small cubes - placed in freezer to keep cold)

Pulse in food processor (or mix in stand mixer) to coarse meal consistency.  Add:

½ cup mascarpone (or 4 oz. cream cheese)  - this must be softened slightly so it blends easily
1½  Tablespoon lemon juice (I use fresh) - adds brightness to flavor

Pulse (or mix) again til incorporated but not into a ball.  Add:

3 Tablespoons cold water

Pulse briefly again.  Place dough on floured counter.  Do not work.  Press into disc shape.  Cover in plastic wrap and chill for 20 minutes (or more).  Don’t allow the dough to get warm.  The cold butter is what makes the crust flaky.

Roll to a 12" circle about ¼" thick.  Roll onto rolling pin for easy transfer to pizza stone.
Place filling in the center of your rolled crostata leaving a two inch perimeter of dough.  Roll the perimeter up onto the border of the filling.  This will have a rustic look.  Brush folded edge with beaten egg.  Grate good parmesan cheese (parmegiano reggiano) over the top and bake for 25 minutes at 400°.

Cool slightly and slice into wedges with pizza cutter.  Think of Italy while you enjoy =]

If you would like tips on how to buy or sauté mushrooms - please ask.  

Chocolate Raspberry Ganache Cake

This year when I was a few months away from my birthday, I happened to stumble upon this blog.  I don't even remember how I came across it but I was instantly intrigued.  Each recipe she posted just looked like something I wanted to try.  Then, I saw this recipe.  And I knew I wanted it to be my birthday cake.  I probably looked at it every other day during those two months.  I kept thinking about how it would taste and how much fun it would be to make.  A week before my birthday I went and bought the chocolate and the raspberries and the jam.  We were out of town over the weekend and got home in the afternoon of my birthday.  We were pretty busy that evening and didn't know if we would end up making the cake that night or the next day.  Finally we decided to just make it that night, and it wasn't done until about 11:30 - but it was so worth it!  I definitely recommend this cake - it is delicious!!

Chocolate Raspberry Ganache Cake

from Elissa at 17andbaking.com
Makes a three layer 8″ cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened Dutch cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Raspberry Ganache (recipe follows)
2/3 cup raspberry jam **I used seedless raspberry jam and it turned out awesome!**

Preheat the oven to 350 degrees. Butter three 8″ cake pans and line the bottoms with parchment paper. Butter again.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk to combine. Whisk in the oil and sour cream, then gradually beat in the water. Add the vinegar and vanilla and mix to combine, and finally beat in the eggs until the batter is well combined. Divide among the three cake pans.

Bake for about 35 minutes, or until a toothpick comes out almost clean. **I checked mine at 33 minutes and the toothpick came out completely clean.  I think they turned out perfect, but definitely check the cakes a little earlier, depending on your oven**  Cool in the pans for 20 minutes, then invert onto a wire rack and peel off the parchment paper, letting the cakes cool completely. These cakes are very soft, and it helps to freeze them for 15 minutes at this point. While the cakes cool, make the Raspberry Ganache.

If the cakes are not flat, use a serrated knife to even the tops. Place one layer onto a parchment-lined cardboard cut out and spread 1/3 cup raspberry jam. Cover the jam with a thin, 1/4″ thick layer of raspberry ganache. Top with the second layer and repeat. Then invert the final layer and place on top.

To frost the cake, start with a crumb coat: barely cover the entire cake with a thin, see through layer of ganache. This is to help create a smooth finish later. Chill the cake for 10 minutes.

Frost the cake with the remaining raspberry ganache and top with fresh raspberries.

Raspberry Ganache
Makes just enough to fill and frost a three layer 8″ cake

15 oz bittersweet chocolate, chopped **I used half 50% cocoa and half 70% and sometimes I felt like it was too bitter, other times I felt it was just right.  I definitely wouldn't want it more than 60%**
1 2/3 cups frozen raspberries
8 oz (2 sticks) butter, room temperature

Bring an inch or two of water to a simmer in a medium saucepan. As the water heats, microwave the raspberries in 1 minute intervals, stirring and mashing with a fork, until they become a smooth liquid. Pour through a strainer (should yield 1/3 cup raspberry juice) **I didn't measure, but mine definitely yielded more than that - and I just used it all** and set aside to cool.

Place the chopped chocolate and the butter in a large heatproof bowl and set over the saucepan. The bowl should not touch the water or fall more than halfway into the saucepan. Stir until the chocolate and butter melt, then gradually add in the slightly warm raspberry juice, whisking to combine.

Take the ganache off the heat and let cool until spreadable, stirring once in a while.

Here are my pictures from the process -- enjoy!!

mixing the raspberry juice into the melted chocolate

My cakes weren't perfectly flat but I didn't care, so I didn't waste time cutting them with a knife.

first jam layer

and ganache

repeat the process

I hadn't ever made ganache before - so when it said cool until spreadable, I didn't really know what that meant.  And since it was really late, I just kind of poured it on.  It looks really drippy and sloppy here, but then we put it in the fridge and it hardened and looked really nice, except where it had all dripped down on the plate.  It was plenty thick too, so I wouldn't necessarily worry next time about waiting until it was spreadable just to prevent the ganache from slipping down.

MMMMMM!

Grilled Jam Sandwich

When we were in Texas, we went to a restaurant called Cheddar's and had the Monte Cristo sandwich.  Delish.

Although this is not the same, when I saw it that is what it reminded me of.  It's so good.  It's kind of like a warm jelly-filled donut, only much easier to make!

I got the recipe from Real Simple Magazine.

I don't think I need to put step by step directions on here, but you just make a jam sandwich (I used strawberry, but anything would be good).  Then you butter the two outside pieces of bread and cook it in a frying pan over low heat until it is golden brown.  Sprinkle with powdered sugar for a fancy look.

Carmelita Bars

Carmelita Bars
***These are so tasty, so please don't automatically disregard them when you find out how much butter they have in them!***
--also, read the notes at the bottom--


2 1/4 cups melted butter
3 cups flour
3/4 teaspoon salt
2 1/4 cups brown sugar
1 1/2 teaspoon baking soda
3 cups oatmeal


6-12 ounces chocolate chips
17 ounces caramel ice cream topping


Combine first six ingredients.  Spread half of dough on an ungreased jelly roll pan.  Bake at 350 for 10 minutes.  Sprinkle chocolate chips over the dough.  Pour caramel topping evenly over chips.  Use remaining dough to press into palm-sized sections and place on top of caramel.  Bake for 10-12 more minutes.


***Notes***
***** This makes a pretty big recipe -- I cut it in half and just use a 9x13 pan.  It works out great.
***** Instead of pressing the second half of the dough over the top, I just crumble it over, trying to spread it evenly.  It prevents you from having to touch the hot cooked part, with the melting chocolate chips and caramel.

Buttermilk Pancakes ~ for four

2 eggs unharmed (not beaten)
2 cups buttermilk
1/4 cup oil (20 or 30w)
Mix with wire whip (ouch) and add: 2 cups flour, 3 tsp baking powder
1 teaspoon baking soda, 3 Tbsp sugar (for the sourpusses), 1 t salt
mix lightly griddle at 350 degrees by GF sft