Bookmarks for 6th June 2012

These are my saved Pinboard links for 6th June 2012:

  • Shrimp in Adobo Recipe at – Use Mexican adobo, a vinegary chile paste, to season any protein. For this recipe, the shrimp is chopped, so there's no need to splurge on a larger size.
  • Capsicum Besan Sabji (Stir-Fried Bell Pepper and Chickpea Flour Stir-Fry) | Serious Eats : Recipes – I've personally never liked the flavor of capsicum or bell peppers. But tasting this method of preparation had me completely converted. It's a unique combination of chickpea flour and bell peppers, resulting in a wonderful textural contrast of soft and mildly crisp.

    Made in many homes in the western Indian state of Maharashtra, there's also a variation wherein roasted and crushed groundnuts are added into the flour mix. I've often seen people packing it in lunch boxes, perhaps because of how easy it is to rustle up in the flurry of the morning scramble.

    The dish gets even more interesting when different households add their own unique masala combinations to it. Yes, each region or sometimes each family, has its own special batch of spices toasted and ground in the summer. And the recipes to these spice mixes are carefully guarded by the elder women in the family. But even if you use just the regular spices found in Indian cuisine in this stir fry, the dish is bound to make a comeback to your dinner menu in another week or so.

  • Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey recipe from food52 – Creamy, cheesy polenta is delicious, but in the summer it can be a bit heavy. Instead, satisfy your polenta craving with these fluffy yet crispy polenta cakes. The polenta is browned in a pan, then topped with the goat cheese, caramelized onions, and a drizzle of honey, which helps cut the sharpness of the cheese. The goat cheese provides the familiarity of the creamy, cheesy version, while transitioning it from a winter coat to shorts and a t-shirt.
  • Coconut Ginger Rice ~ Yum Asia Recipe Blog – Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are indigenous in places all-around the world, coconut rice too is found in many cultures throughout the world (spanning across the equator from the caribbean to southeast-Asia). This recipe adds the warmth of ginger to enhance this popular rice dish.
  • Chickpea, Coconut, and Cashew Curry | Serious Eats : Recipes – My own personal Vegan Experience is a good few months behind me now, but there are many things that have stuck. Dining habits. The way I approach a menu. The way I stock my pantry. Even the basic ingredients I reach for first when I'm saying to myself, "What would my wife want for dinner?" (Which is just the nicer way of thinking, what would I personally really like to eat that my wife may or may not but hopefully may like to eat as well?)

    The answer, more often than not, is chickpeas. And I'm not talking fancy, soaked overnight, simmered in flavorful liquid, carefully cooked chickpeas; I'm talking chickpeas drained out of a can and used as the base for a quick dish.

    Now I can hear you bean lovers shouting already, "But canned beans are flavorless! Dried beans rule!" and I'm with you, but this is a case of diminishing returns. Provided you treat your canned beans right—that means spending a bit of time simmering them in a flavorful liquid (read up more on cooking with canned beans here), they can be tasty as heck and ready to eat in under half an hour. Will they be as creamy and flavorful as dried beans? Definitely not, but they'll be about 85 percent of the way there and take about 10 percent of the time and 5 percent of the effort.

    On most days, that's a pretty good trade-off.

    Chickpeas—known as chana in Hindi—are a staple in Indian and British Indian vegetarian cuisine. It's meaty texture and flavor hold up well to rich sauces like masala or korma. This recipe, a chickpea stew flavored with coconut and thickened with ground cashews, comes from no particularly authentic Indian legacy, but it's delicious and rib-sticking. There are a few keys to success. The first is to cook the onion, garlic, and ginger base until you think it's too cooked—deep brown and on the verge of burning in spots. This adds sweetness and layers of intense flavor to the sauce.

    The garam masala I use in this recipe is a homemade cumin and coriander-heavy mix (the flavors I like), but you can use your own blend or even a store-bought mix to make the recipe even quicker. In any case, toasting the spices in the oil will help intensify and distribute their flavor.

    Once the base for the sauce is set, I deglaze with coconut milk, add toasted cashews, and grind the whole thing with plenty of fresh cilantro. A quick simmer for the chickpeas in the flavorful sauce, a big squeeze of lemon or lime at the end, and some warm homemade naan or rice, and dinner's on the table in under half an hour.

  • Nutrition facts, calories in food, labels, nutritional information and analysis – – On Nutrition Data, you'll find detailed nutrition information, plus unique analysis tools that tell you more about how foods affect your health and make it easier to choose healthy foods.

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