Quick Skillet Garlic Green Beans

Sometimes there is perfection in the simplest of things. Like a bunch of french beans, quickly sauteed in light olive oil, with a little caramelized garlic and a sprinkling of chilli flakes for heat. Served over rice, with a soft boiled egg, this is my idea of a perfect meal.

We eat beans a lot. All kinds. This long beans stir fry is a favorite. And then of course there are dried beans ( lentils) of all kinds. Red Beans and Pumpkin Eriserry, Yellow Dal and Green Mung, and another simple ever-favorite, the humble Horsegram (Muthira) What's not to love about legumes? They are inexpensive, easy and quick to cook, nutritious and delicious.

I am sharing this green beans saute with some other legume lovers over at My Legume Love Affair that was started by Susan  and is now being run by Lisa, and if you love legumes as much as we do, you should definitely join in the fun. 

Do you think beans are boring ? Or do you think of magic, and of Jack and the beans stalk? Of something amazing that can come from something so ordinary? 

Whenever I see beans, I think of my little brother. He is not so little now, but when you have a brother who is nine years younger than you, he is your first baby and will always be. My sister and I and we were fiercely protective of him from the second he was born. While my sis and I went through our share of sibling rivalry and quarrels, with my brother things were different. We big sisters were happy to pamper him. He was just the cutest little kid. Light brown eyes framed by long lashes, and the sweetest, widest smile on his chubby face. Most little girls had dolls to play with. My sister and I were lucky enough to have our own live, little doll! Yes, the poor thing had to go through a lot of tea time, dress-up and worse! 

I could not believe it when I went off to college and during that time our happy chatterbox grew into a quiet teen who towered over us at 6 feet tall. Today I cannot believe he is twenty, almost done with his studies and ready to join the work force.

But once, he was five, and a sweet little boy who, like Jack, had a beanstalk. Well, my mother planted it, but it was the five year old, whose job it was to water it and he did so, enthusiastically. One of my most cherished photographs has a disheveled, chubby little toddler, who (in my mind at least) can never grow up, dutifully watering his beans plant. And that's the image that came into my mind, looking at that bag of beans at Costco.

 

I don't shop at Costco ( a popular warehouse store that has stores across the US and some other countries) too often, but every two months or so I make a trip there, armed with a long list. I bring back giant bottles of nuts, bags of rice, cereal, pasta and sugar and other staples and very occasionally some treats like those fantastic chocolate covered berries or giant bottles of nutella that really should be out lawed. I take shopping for groceries very seriously and like to take my time, moving slowly from one aisle to the next, scanning every ingredient list and tasting samples. Grocery shopping is just one of those things I really, really enjoy. I think I just like to be surrounded by food or the promise of the many meals I will get to cook :)

This time I was happy to see a huge bag of tender green beans, and I had only this one thing in mind to do with them- sautee them with garlic, and that's all I did with the entire bag. No complaints.

Quick Skillet Garlic Green Beans

Ingredients:

• French Green Beans or String Beans- 1 1/2 pounds
• Garlic- 5 cloves sliced into wedges
• Chilli flakes- 1-2 tsp ( optional) 
• Extra light Olive Oil or Canola oil- 2 tbsp 
• Salt to taste

Directions:

Cut the end off the green beans and if you like cut them up into shorter pieces ( easier to eat this way)
Heat the oil in a skillet and saute the garlic until crisp and light brown.
Add the chilli flakes and salt and stir for a few seconds
Add the washed and cut beans and stir to cover evenly with the oil.
Cover the skillet with a lid and leave to cook, stirring occasionally.
The beans should still have a bite to them but no longer taste raw.
Serve with rice or as a side to meat or pasta. 

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Cod and Couscous En Papillote

Since there was no school on Sundays, my sister and I decided that meant we could sleep in. Our mother did not agree, and we woke every Sunday to the sound of her insistent knocking on the door of our bedroom, as she hurried us to awake and get ready for church.

We would sleepily nudge each other to get up and get bathed first so that the other would have a few more cozy minutes, buried under the covers. Usually this meant we were almost always late, arriving at church bleary eyed and grumpy as we went through the motions, waiting for the service to end so we could get to our Sunday feast and favorite TV shows.

How things have changed! Today, going to Sunday Mass with my little family is one of the highlights of my week and I am always, like my mom, the first one to be dressed and ready, urging T and the  toddler to hurry so we won't miss a bit of the service. Mostly because today as an adult, I understand the significance of the symbols, the meanings behind the motions. Over the years, life's many ups and downs, God has drawn me closer to Him and I hope, He draws me closer still. 

The Golden Gate Bridge- from the beautiful Marin Headlands

In our busy, sometimes unrelentingly demanding week, the peaceful church is a serene, soothing retreat. Joyous hymns raise my spirits and strengthen me ( this one and this are two favorites) I smile when the toddler loudly joins in- the fact that he doesn't know too much of the words doesn't deter him in the least. He usually just makes up his own! The sermon fills my heart and inspires me to be a better person and rise above my flaws, feelings of in-adequacy and petty anxieties. I am reminded of God's enduring, unconditional love for me and my fellow human beings. I leave feeling rejuvenated with a song on my lips and a feeling of contentment in my heart. After mass, the world is more beautiful. 

Today is Ash Wednesday and the beginning of a solemn time when we count down to Easter and the death and Resurrection of Jesus. It is a time of prayer, reflection, and many fast and abstain from things they usually enjoy, during this forty day period before the celebration of Easter. 

Like last year, I plan to give up or at least reduce my consumption of my biggest weakness-sweets.
Unfortunately, since it also happens to be Valentine's day tomorrow, I am surrounded by decadent chocolate cakes and tempting sweets in pink and red hues. Seeing these and the many adorable heart shaped cookies and cakes on Facebook and all my favorite blogs, I almost broke down and baked today, using a V-day themed blog post as an excuse to give in. Then I reminded myself that this is an austere time, a time to grow spiritually, a time for self-discipline, so I resisted.

Instead I decided to post this fish en papillote that the hubs and I made together last Sunday  A simple, healthy and romantic meal and a special day spent together.

After last Sunday's mass, we were thinking about where to head for lunch when the hubs suggested that instead of going to a restaurant how about going to the nearest Whole Foods to pick up some fish and attempt en papillote ( in parchment) cooking. "I don't know how!" I exclaimed. It sounded complicated, and the only similar thing I had seen my mother make was Meen Pollichathu where fish is cooked with spicy masala inside a banana leaf."We'll learn together." said he.

So we did. With guidance from Alton Brown, I was sous chef to the hubs for the afternoon as we sipped wine and cooked together, packaging the fish with herbs, vegetables and couscous in  a sheet of parchment paper. It turned out to be very easy, didn't take much time at all, and was a lot of fun!  There was much drama, excitement and anticipation at the escaping steam when the hubs cut open the package in the end. 

One of the most delightful Sundays ever, and a fresh and delicious meal that although we devoured completely, we didn't feel stuffed, but rather left us feeling energized and light.

A tasty mess! 

The couscous and the carrots absorbed all the juices and flavors and the lemon and onions almost tasted like they were pickled and I found myself eating slice after slice.

I hope you have a wonderful day tomorrow, filled with love. The three of us are a little under the weather, and will most likely be staying in, but we plan to cook something special, maybe try something new, because this was so much fun!

Cod and Couscous En Papillote
Recipe adapted from: Alton Brown here

Ingredients:

• 1 cup couscous ( I would recommend that you don't skip this) 
• 2-pounds cod fillets or whole red snapper, cleaned, head on
• 2 teaspoons salt, plus a sprinkling for the couscous
• 1/2 teaspoon freshly ground black pepper
• 1 small bunch fresh oregano ( we used 1 tsp dried) 
• 1 small bunch fresh parsley
• 1 whole lemon, thinly sliced
• 1 cup thinly sliced red onion
• 2 teaspoons minced garlic
• 1 cup halved grape tomatoes
• 1 cup drained and quartered artichoke hearts ( we didn't use this) 
• A few carrots sliced in half lenghtwise (optional but recommended)
• 1/2 cup white wine 
• 1 tablespoon butter

Special Equipment:

A Baking sheet 

Parchment Paper or aluminium foil ( do not use wax paper) 

Directions:

• Preheat oven to 425 degrees F.
• Rinse and soak the couscous in cold water for about 10 mins, then strain and lay out on a plate, after sprinkling some salt.
• Cut parchment paper into a 15 by 48-inch sheet, large enough in width to cover your baking sheet twice. 
• Fold in half and lay on baking/cookie sheet so that it resembles a greeting card. 
• Open the "card" and lay the fish on the inside layer of parchment so that you can cover it woth the outer flap of parchment.(As though placing the fish inside a greeting card.)
• Generously sprinkle salt and pepper on the fish, on both sides of the fillets or if using a whole fish, inside and out. 
• Place herbs in between the fillets or inside cavity of fish along with half of the sliced lemons, and half of the sliced red onion. 
• Arrange couscous next to fish on all sides. 
• Place minced garlic, and remaining lemon and red onion on fish and lay tomatoes, carrots and artichoke hearts around outside of couscous, creating what Alton describes as somewhat of a wall. 
• Cut up the butter into small chunks and place them over the fish. 
• Pour wine over fish and cover with the outer flap of parchment
• Fold along the edges of parchment paper, to create a package and staples the edges if necessary, so that it won't leak. 
• Bake in oven for 30 minutes. Carefully cut open, keeping away from the escaping steam.

Make sure to serve enough couscous which absorbs all the juices. Along with the carrots it was perhaps my favorite part about this dish.

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Garam Masala Pulled Pork with Polenta and Roasted Brussels Sprouts

As I mentioned in my last post, I came to the US, just four Decembers ago. I immediately fell in love with the breathtaking beauty that surrounds us here in California,the warm, welcoming people and in these short years that I have been here, I have felt at home.

Today, I too mourn with the rest of the country for the many young lives lost to senseless violence. This festive season, we are all robbed of good cheer, replaced by feelings of sadness, anger and fear. Happy carols sometimes grate on my nerves, and I feel a pang of guilt when I decorate the house or bake cookies while so many other mothers are mourning. But I am trying to focus on keeping this season of Christmas special and magical for my little monkey, as it should be. I join thousands of others in signing petitions to prohibit assault weapons.  Whenever the uneasiness wraps itself around me, I whisper a prayer for the grieving families and for the protection of my own.
That's all I know to do, and to bake cookies and cook a warm and comforting meal for my loved ones, and that is what I am going to stick to doing.

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Pizza for two with quick & easy homemade Challah dough

Growing up in a small town in India, pizza was a special treat enjoyed when we visited the city. This was before Dominoes and Pizza hut opened stores in every neighborhood there with guaranteed 30 mins delivery. Mom would sometimes make pizza as an after school treat, but sadly from store bought crusts that were really bad. We would just pick up and eat the toppings which were always delicious covered with amul cheese  and leave that soggy weak crust alone. Sometimes she would use bread instead which was only slightly better. If only she knew how easy it was to make the crust from scratch! 


Thankfully I have found out how easy and fun it is to turn my kitchen into my own pizzeria. There was a lot of outrage about Pizza being considered a vegetable  on school lunches but I kinda get what they mean! Pizza is the perfect vehicle for whatever you want to get your family to eat. Whether it is loads of yummy roasted veggies or whatever you can find in your fridge. Sausages, left over chicken roast...the possibilities are endless. You will feel an immense sense of power when you see that nobody says no to grilled eggplant if its on a pizza! 

This recipe is from the book that got me baking bread- Artisan Bread in Five.  I make a big batch of Zoe and Jeff's lovey Challah dough several times a month and put it in the fridge to make rolls, sweet breads like this cinnamon caramel bubble bread, and this apple braided bread.. It is my favourite dough because its so easy to make and tastes great in both savoury and sweet breads.  Zoe and Jeff  have come out with a whole book on Pizzas and flat bread with many different types of dough and fantabulous toppings.

I like rolling the dough out thin like New York style pizza, on a large half sheet baking tray for parties since the dough can be made upto 5 days ahead and actually tastes better after a day. When I am making it for just the two of us I use my cast iron skillet. Making it in a cast iron skillet makes the crust lovely and crispy but you can really make this in anything that's oven proof with very simple ingredients. 

I think making a heart shape pizza would be corny but cute for valentine's day and I may just do it but for now here is the recipe so that you can make pizza at home too!

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Biryani- Mom's recipe

Fragrant, rich and delicious Biryani is the perfect meal to make when you are having lots of people over. It may look impressive and complicated but is quite simple to make and combines meat and rice in one dish- so it's a complete meal and no other accompaniment is necessary, You may want to serve a cool raitha salad (recipe follows) or some papads but that is completely optional.


Whenever I make biriyani, I remeber a trip I made to Hyderabad- the homeland of biriyani!

Hyderabadi biryani made in the "Dum" style is very popular but I sampled biryani all over hyderabad and I kept comparing it to my mom's which I think is the best biriyani in the world! Ofcourse you are free to disagree if you must- but only after you make it and taste it.

Here are some pictures from our visit to the beautiful Charminar and the delightful lad bazaar where there are stalls upon stalls selling bangles of every hue  that all of us, especially my bangle crazy friend Q just could not resist! 

Chicken Biriyani

Recipe Source: My Mom

Time taken: 1 hour Serves:4

Ingredients

1. Basmati Rice-1 cup (wash, soak for 5 mins and drain)
2. Patta (Indian bay Leaf-Leaves of the Cinnamon tree) 1
3. Cloves- 2
4. Cardamom-2

Method

1. Splutter these in little ghee, add rice & fry for 3 -4 mins
2. Add 2 1/4 cup of water.
3. Add salt for taste and pressurecook for one whistle. Switch off the flame and keep for 5 mns without opening lid.
4. After 5 mins, put the pressure cooker in your sink and run cool water on the lid to release all the steam. Once the steam has been fully released, open lid , and spread the cooked rice on a large plate
5. Squeeze little lime over the rice for flavour and also so that the rice won't stick and form clumps

For the chicken masala

• Chicken 1/2 kg (soaked in 1/2 cup curds)
• Onion- 3 large 
• Green chilly- 5 to 8 depending on spice tolerance
• Tomato- 2 medium
• Turmeric powder-1 tsp
• Coriander powder-2 tsp
• Garam masala- 1 1/2 tsp
• Mint and coriander leaves-  a handful
  
• Ginger garlic paste- 1 tbsp
  

Method

1. Sautee the onion and green chillies, stirring ocassionally till the onions turn a little brown. Keep to the side of the vessel.
2. Sautee ginger and garlic paste, add turmeric,  garam masala and coriander powder and continue to stir
3. Add tomatoes and mint and coriander leaves, and stir
4. Add chicken with curds
5. Heat in a pressure cooker till done. ( About 2-3 whistles)
6. Open the lid and let it simmer till excess water dries up and oil floats on top
7. Rub little ghee in a baking dish
8. Spread 1/2 rice, then gravy and rest of rice in layers
   
9. Cover the dish with a wet cloth and bake at 350 F for about 30 mins

Garnish with fried onions, raisins and cashews.
Serve hot with boiled eggs, pappad and curd salad (raitha) 
Other accompaniments could be fried fish, cutlets or kebabs.
Oh and don't be afraid of left overs, biryani tastes even better the next day after the flavors have had more time to blend.

Cucumber Tomato Raitha

• 1 cucumber peeled and chopped fine or coarsely grated
• 1 firm tomato- seeds removed and chopped ( optional) 
• 2 cups curd or yogurt ( Stirred till smooth-low fat or full fat-either is fine as long as it is plain/unflavoured. Even thick greek yogurt can be used for awesome results)
• 1/4 tsp salt or to taste
• 1/4 tsp pepper
• 1/8 tsp red chilli powder

Method:

• Mix all of the above in a bowl. Garnish with chopped mint leaves if desired. Serve chilled with biriyani, pranthas, kebabs etc. Store covered in the fridge for a day or two.

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Easy Chicken Masala Fry

Ingredients

1. Bite sized pieces of chicken
2. Chilli powder
3. Turmeric powder
4. Garam Masala powder
5. Salt

Method

1.  Rub some salt, chilli powder turmeric powder and garam masala powder onto the chicken pieces.
2. Keep in the fridge for some time to marinate, atleast 20 mins.
3. Keep the pieces outside for a little while for it to reach room temperature.
4. Fry the pieces in a tava with a little oil and turn the pieces over once the side has turned brown.
5. Drain the oil and soak pieces in tissue or a cloth.

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