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Recipes
Ginger Garlic Paste
By Yogadiva
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste
- 1 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, 1/2-inch slices
- 1/4 cup canola oil
E.J.'s Simple Oven-Barbecue Ribs
By Yogadiva
1.Preheat oven 300 degrees
- 2 racks baby back ribs
- 6 tablespoons Emeril's Rib Rub spice blend
- 1 1/2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery salt
- Emeril's Bam! B-Q Original Sweet Barbecue Sauce or other favorite barbecue sauce
Sloppy Bombay Joes
By Yogadiva
Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers
- 2 tablespoons vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1 (15-ounce) can tomato sauce
- 1 cup water
- 3 to 4 tablespoons vegetable oil
- Small handful shelled pistachios, about 1/4 cup
- Small handful raisins, about 1/4 cup
- 1 teaspoon cumin seeds
- 1/2 large white onion, finely diced
- 1 red bell pepper, seeds and membrane removed, finely diced
- 1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
- Kosher salt
- 1 pound ground turkey
- 1/2 teaspoon honey
- 1/4 cup half-and-half
- Small handful chopped fresh cilantro (soft stems included)
- 4 to 6 hamburger buns
Creamed Corn with Jalapenos
By Yogadiva
1. Melt butter in a heated large straight-sided skillet over medium heat
- 2 tablespoons butter
- 1 shallot, minced
- 1 jalapeno, minced (discard seeds for less heat)
- 2 10-ounce bags corn kernels
- 1/2 cup heavy cream
- 1/3 cup water
- 2 ounces Monterey Jack cheese, grated
- 1/2 teaspoon salt
Pistachio and Cardamom Cupcakes
By Yogadiva
Directions For the cupcakes: Preheat the oven to 325 degrees F
- 3 cups all-purpose flour
- 5 tablespoons pistachio instant pudding
- 1 tablespoon baking powder
- 1 teaspoon ground cardamom
- 1 1/4 cup buttermilk
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 2 cups sugar
- 4 ounces (1 stick) unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 dram (1/16-ounce) pistachio flavored oil
- 5 large eggs
- 1/2 cup chopped salted pistachios
Saag Paneer: Spinach with Indian Cheese
By Yogadiva
Directions In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne
- Kosher salt
- 3 tablespoons plus 1 1/2 tablespoons vegetable oil
- 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
- 1 (16-ounce package) frozen chopped spinach
- 1 medium white onion, finely chopped
- 1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
- 4 cloves garlic, minced
- 1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
- 1/2 teaspoon store-bought or homemade garam masala, recipe follows
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 cup plain yogurt, stirred until smooth
Marinara Sauce
By Yogadiva
Ditch the store-bought stuff and try this delicious marinara sauce atop any pasta or in our Rustic Vegetable Soup r...
- 2 (28-ounce) cans whole peeled tomatoes
- 1/4 cup extra-virgin olive oil, plus more for serving (optional)
- 2 cloves garlic, smashed
- 1 tablespoon chopped fresh oregano
- Coarse salt and ground pepper
- Cooked pasta, for serving (optional)
- Parmesan cheese, for serving (optional)
Warm Potato Salad
By Yogadiva
1.Place potatoes in a large saucepan and cover with water; season with salt
- 6 baking potatoes, such as russet, peeled and cut into bite-size pieces
- Coarse salt and freshly ground black pepper
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/4 cup red-wine vinegar
- 1 small onion, finely chopped
- 1/2 cup finely chopped celery
- 4 hard boiled eggs, coarsely chopped
- 1/4 cup chopped fresh flat-leaf parsley
- Freshly ground white pepper
Massaged Kale Salad
By Yogadiva
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt
- 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
Warm Millet Salad with Sun-Dried Tomatoes
By Yogadiva
Place dry millet in a medium saucepan over medium heat
- 1 1 1 cup dry, uncooked millet
- 21 21 21 ⁄4 cups water
- 1 1 to ⁄4 teaspoon sea salt, plus more to taste
- 4 4 4 tablespoons extra-virgin olive oil, divided
- 1 1 1 ⁄2 cup pine nuts
- 2 2 2 tablespoons fresh lemon juice
- 1 1 1 tablespoon balsamic vinegar
- 1 1 1 clove garlic, minced
- 2/3 2/3 2/3 cup oil-packed sun-dried tomatoes, thinly sliced
- 1/3 1/3 1/3 cup kalamata olives, pitted and sliced
- 1 1 1 ⁄2 cup finely chopped fresh parsley