The more you eat, the less flavor; the less you eat, the more flavor. ~Chinese Proverb
It is amazing how herbs can do wonders to a recipe by giving it a whole new personality. Pureed with beans for flavorful spread, processed with nuts for hearty pesto, or blended with oil for herb oil are just a few ways to taste the magic of herbs. Other avenues like salads, grains, soups, stews, and breads also get fresh and delicious makeover when they are in the company of herbs. And we can’t forget lavender cookies or basil ice cream that add a few stars to the dessert category as well. It doesn’t take a lot to infuse their flavors to any recipe– sweet or savory. They always play their magic.
Cooking with herbs is an art. Knowing how much to use in a particular recipe is important as some herbs like rosemary and thyme can be overpowering if used in excess. Pairing herbs with the right foods make them stand out even more. Rosemary with potatoes, thyme with mushrooms, basil with tomatoes, and mint with cucumbers are some of the very classic combinations. But trying new ones is the gateway to new discoveries.
My herbed bean spread came about from the ingredients on hand in my fridge and pantry. Cilantro, parsley, garlic, and lime pureed with white beans and a couple spices produced a vibrant green and creamy spread. I used the stems of the cilantro as well. Tender stems of cilantro, in fact, give the spread texture and body. Cilantro and lime are perfect with each other. Together they create a very refreshing flavor. Combined with the herbs and spices along with citrus and garlic, canned cannellini beans got a new face lift– from bland to bold.
Recipe
1 clove garlic
1 bunch of cilantro with tender stems
½ bunch of parsley
1 15-oz can cannellini beans, rinsed and drained
Juice of 1 lime or to taste
½ teaspoon ground cumin
½ teaspoon paprika
Salt to taste
¼ cup canola oil plus some to drizzle on top
Roasted sunflower seeds for garnish (optional)
In a food processor, coarsely puree garlic, cilantro, and parsley. Add cannellini beans, lime juice, cumin, paprika, salt, and pulse again until smooth or to desired consistency. Drizzle oil in the puree while the machine is running. Transfer the spread to a bowl and drizzle some oil.
Serve this spread with crackers, pita chips, toasted bread, or slather in sandwich and wrap.
Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet. ~ Albert Einstein
At this time of the year, I look forward to visiting farmers markets and produce stands. Spring vegetables are piled high in abundance everywhere– fresh, clean and very inviting. Slender stalks of asparagus, colorful varieties of artichokes, vibrant radishes, and tender leaves of greens are just a few to name. In fact, produce speaks for itself. Just simple preparation and a few good ingredients is all it takes to make it shine.
Keeping simplicity in mind, I made this sandwich with fresh vegetables and mint hummus.The hummus packed with flavor and freshness of mint was good enough to complement the vegetables. Even though authentic hummus is not combined with any additional vegetables, American version contains several of them: roasted eggplant, red pepper, sun dried tomato, and more. I decided to incorporate some mint to the original version to add a refreshing element to it. Another reason for this minty addition was my new herb pot from farmers market. Sitting at my kitchen window, it was gazing at me as if reminding me of its presence. And I couldn’t ignore the fragrant mint leaves calling out for my attention. Adding them to the hummus gave it a light touch of color and a subtle minty hint.
Hummus is a good accompaniment to crudites like cucumber, radish, celery, carrot, and more. My farmers market finds fit perfectly to combine them between two slices of whole grain bread. Persian cucumber and tender radish layered on the mint hummus, and topped with some crisp herb salad finished the sandwich– a perfect healthy bite.
Persian Cucumber: A Tender Crunch
Persian cucumbers come from the gourd family, and have very smooth and thin skin compared to regular garden cucumbers. They are basically seedless and measure 4-6 inches in length. Even though they are available all year long, it is a spring-summer variety. They have the perfect texture and taste sweet. These days they are visible more in supermarkets and farm stands as their popularity has grown. And right now, they are in stores in large quantities–greeting spring.
These slender cucumbers are ideal for pickling as they absorb the flavors very quickly. They are excellent for salads, salsas or as a healthy nibble. And they pair well with mint, parsley, cumin, and citrus. Use them in yogurt as cooling agents with spicy dishes. They are a welcome treat for any meal. I can’t have enough of them in salads, sandwiches, yogurt or just as a snack.
Recipe:
1 (15 oz) can garbanzo beans, rinsed and drained
2 cloves garlic
15-20 leaves of mint
Juice of a large lemon or to taste
2 tablespoon tahini
salt to taste
3 tablespoons olive oil
ground cumin or sumac (optional)
2 Persian cucumbers, sliced thin
2 radishes, sliced thin
a handful of herb salad or any greens of your choice
4 slices of whole wheat bread
Put first six ingredients for hummus in a food processor and pulse until smooth, Drizzle olive oil while machine is running. Add a little water, if it is too grainy. Adjust salt and lemon to taste. Set aside. This recipe is more than you will use for two sandwiches.
Slather a generous amount of hummus on each slice of bread. Arrange cucumber and radish on two slices. Sprinkle salt and a pinch of sumac or cumin. Toss greens with a slight drizzle of olive oil and salt to taste. Top it on the vegetables. Cover with the remaining two slices of bread.
Store leftover hummus in the fridge, and enjoy with pita, crudites, toasted bread, or in a wrap.
Spud Love — Spiced Potatoes and Dill
If people take the trouble to cook, you should take the trouble to eat.– Robert Morley
It is hard to find someone who does not like potato. From french fries, latkes, croquettes, gratins, fritters, hash browns, salads, to soups and stews — the list can go on endlessly. Most of us have our favorite potato dish or two. This starchy tuber may seem like a very humble commodity, but is definitely celebrated in kitchens around the globe. Americans, Italians, Indians, French, or Irish — they all have their potato specialties making it difficult to ignore its place in the gastronomic arena.
My recent visit to India, confirmed its importance even more. Its versatility puts it in a bright spotlight there. Having a bowl of boiled potatoes in the fridge was a lifesaver in their kitchens. From breakfast to dinner, it had its special place at the table whenever need be. Stuff it between two slices of bread with some herbs and spices to make a warm sandwich for breakfast, mix it in some yogurt to make raita (yogurt dish) for lunch, or stir it in with some peas to make a stew for dinner. These were just a few possibilities among many. And if friends stopped by, potato cakes with mint chutney welcomed them in no time. It was always there to help like a loyal companion. I was amazed by the power of spud. So next time, boil a few extra potatoes. Who knows they will be your lifesaver in time of need.
One of my favorite herbs to pair with potatoes is dill. The two work beautifully together. Lemon is another ingredient that complements both. I made this potato recipe with whole spices like cumin and nigella seeds that add a bite along with their distinct flavors. Paprika gives a light warmth, wherea dill and lemon add freshness to this simple dish. This recipe is my childhood favorite with the addition of lemon. It was eaten as a side dish, and sometimes leftovers were used to make stuffed paratha, an Indian flat bread that was always an additional treat.
Recipe
1.5 lbs small white rose potatoes, boiled, peeled, and cut in half
3 tablespoons canola oil
1 teaspoon cumin seeds
½ teaspoon nigella seeds
salt to taste
½ teaspoon paprika
4 tablespoons dill, chopped
Zest of a lemon
1 tablespoon lemon juice
Serrano chilli (optional), chopped
Heat oil in a large pan. Add cumin and nigella seeds, and cook for 30 seconds. Stir in boiled potatoes, salt, and paprika. Cook on medium heat for two minutes until potatoes are coated well with spices. Add dill and lemon zest. Cook for another two minutes. Finish with lemon juice and serrano chilli, if using. Garnish with with dill.
Green Goodness– Broccoli and Pepita Pesto
“When you’re green inside, you’re clean inside.” – Dr. Bernard Jensen
Today it’s all about green goodness in our diet. Yes, I mean green vegetables. We all know they are good for us, but why do some of us ignore them? Maybe, we just don’t like their taste, or they sound like diet food. In that case, we should try making them different ways than we usually do — something out of the box. Give them a new twist and explore a little. Who knows, they may surprise us.
Speaking of green vegetables, broccoli comes to my mind instantly. Its health benefits are several. But I know, it’s not an exciting vegetable for many of us. We have memories of eating bland steamed broccoli that we wished we could throw under the table. At times, it was topped with some plastic-like yellow cheese to make it more enticing. Even then it wasn’t very appealing. Since Mom insisted it was good for us, there wasn’t anyway to escape it except to wolf it down as fast as possible and forget about it until next time it showed up at the dinner table, staring at us.
But we don’t have to eat that way anymore. The same good old broccoli, when roasted, tastes completely different. The intense, deep flavor of roasting transforms it in a whole new direction. Try grilling it to experience the smokiness that comes from the grill. Stir fry it on medium heat without making it mushy. Hide its tiny florets in veggie patties, or make luscious broccoli soup with white beans for creamy texture. Apart from cooking methods, spices make a world of difference. Use the ones you love — hot or mild. Ginger root is also a good friend of broccoli in stir fries, as garlic is in pastas. Drizzle infused oils as well to deepen the flavors. Sesame and walnut oil are good options. They add another dimension to this so-called boring vegetable. Most of all, these are all healthy choices. And they make this not-so-exciting vegetable taste delicious.
I love it roasted, stir fried, or grilled added to salads, pastas, and whole grains. I actually enjoy it raw as well. So today, I decided to explore in a new direction with broccoli by keeping it raw; and pairing it with pepita seeds, and basil to make pesto. Something I haven’t made before. Then combined them together with garlic, lemon, and olive oil. We can call it pesto, spread, dip, or simply green puree. It’s all about trying new ways and new ingredients to make our meals more interesting. This was my first attempt to make raw broccoli pesto, and it surprised me pleasantly. Altogether, it turned out to be a wholesome and healthy bowl of green goodness. So, get creative and experiment in your kitchen. You may end up with a winning recipe.
Recipe
6 oz broccoli florets
1/4 cup pepitas
1 clove garlic, minced
10-12 basil leaves
Juice of one lemon or to taste
salt to taste
1/4 cup olive oil
water to thin the puree, if needed
Puree broccoli, pepitas, basil, garlic, lemon juice, and salt in the food processor. Drizzle in olive oil while the machine is running. Add a little water, if needed to thin it.
Store in refrigerator in an airtight container.
Enjoy in pasta, on toasted bread, with pita chips, or in sandwich and wrap as a spread.
Mediterranean Flair– Roasted Cauliflower with Kalamata Olives and Lemon-Parsley Gremolata
Food is our common ground, a universal experience.– James Beard
Spring is in the air, a season for new growth and rejuvenation. Everywhere we see, nature is awakening from its long winter rest. With flowers blooming, and landscape covered with green blanket, there is a sense of new life welcoming the ever inspiring spring, signifying a fresh start. And what better way to celebrate this beautiful time than to cook up something delicious with fresh ingredients and clean flavors just like the season itself.
Growing up I was always intrigued by cauliflower, a vegetable that came in a beautiful green leafy package. Peel off the leaves, and a white head of tiny trees clustered together greeted me. It was like removing gift wrap to find a lovely present inside. And who doesn’t like presents? I guess, that is why I have always loved this vegetable–a beautifully packaged gift from Mother Nature.
My love for roasted cauliflower began a few years ago. One night not wanting to cook it on the stove top like I usually did, I tossed it with all the flavorings and put it in the oven to roast. Leaving the oven to do the work, I anxiously waited for my experiment to materialize, not knowing what the result would be. A few minutes later to my delight, I found the cauliflower roasted to perfection–golden and caramelized. And the flavor was deep and nutty. I was thrilled. Since then it’s become my favorite.
Ever since, I have added roasted cauliflower to pilafs, pastas, soups. and salads. Roasting brings out the flavors of this pale and bland vegetable to its fullest. It’s nutty flavor has far more depth than the steamed one. And it holds its texture as well. Flavor it as you fancy: simply with salt and pepper, Asian style with chilli flakes and sesame oil, or Indian style with garam masala and ginger. Choices are many and they are all delicious.
My choice for this recipe has Mediterranean flair with its clean and simple ingredients to complement the freshness of spring. Fresh parsley, lemon, garlic, Kalamata olives, and of course the nutritious cauliflower. All the ingredients are tied together with good olive oil. I used the Greek kalamata olive oil bursting with rich flavor. Add sun dried tomatoes and pine nuts or leave it as is. It is a delicious and healthy plate of clean flavors –perfect to celebrate the spring’s arrival.
Recipe
1 medium cauliflower, cut into small florets
4 tablespoons olive oil, divided
½ teaspoon dried oregano
salt and pepper to taste
1 cup flat-leaf parsley, chopped
Zest of one lemon
2 large cloves garlic, minced
8 Kalamata olives, cut in quarters
Mint for garnish
Heat oven to 450 degrees Fahrenheit. Toss cauliflower, 2 tablespoons olive oil, oregano, salt and pepper in a bowl. Transfer it to a sheet pan in a single layer not crowding the florets. Roast for 15-20 minutes or until golden brown and still holding its shape. Roasting time will vary depending on the size of cauliflower florets.
While the cauliflower is roasting, combine parsley, zest of lemon, garlic, salt and pepper to make gremolata. Set aside.
When cauliflower is done, add the parsley mixture (gremolata) and Kalamata olives. Combine gently taking care not to break the florets. Adjust seasonings.
Serve on a platter, drizzle the remaining olive oil and garnish with fresh mint.
