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Recipes
Eggs on the Grill
By mm_food4me
Preheat an outdoor grill for medium high heat and lightly oil grate
- 12 Eggs
My Dal
By mm_food4me
Put the split mung dal, turmeric, water and salt into a pot large enough to hold them and bring it to a boil
- 1 cup split mung dal
- 2 teaspoons turmeric
- 5 cups water
- 1 tablespoon salt
- 2 teaspoons coriander seeds
- 3 teaspoons cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 5 dried red chilies
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 3 tablespoons minced shallots
- 1 cup coconut milk
- Cooked basmati rice, for serving
- Celery leaves, for serving
Wild Rice Pilaf with Sweet Potatoes & Brussels Sprouts
By mm_food4me
Heat 2 tablespoons oil in a large ovenproof skillet over medium heat
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium onion, chopped
- 1 medium red or yellow bell pepper, chopped
- 2 cups sliced mushrooms (8 ounces)
- 1 tablespoon minced garlic
- 1/2 teaspoon salt plus a pinch, divided
- 1/2 teaspoon freshly ground pepper plus a pinch, divided
- 1/2 cup Madeira, preferably medium dry, or sherry
- 2 tablespoons tomato paste
- 1 1/2 cups wild rice (about 10 ounces)
- 1 14-ounce can diced tomatoes, preferably fire-roasted
- 2 cups mushroom or vegetable broth
- 1 1/2 cups water
- 1/4 teaspoon crumbled saffron
- 2 cups halved Brussels sprouts
- 1 small sweet potato, peeled and cut into 1-inch cubes
Honey-Garlic Slow Cooker Chicken Thighs
By mm_food4me
Lay chicken thighs into the bottom of a 4-quart slow cooker
- 4 skinless, boneless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/3 cup honey
- 3 cloves garlic, minced
- 1 teaspoon dried basil
Tofu Parmigiana
By mm_food4me
"Breaded tofu a la parmigiana
- 1/2 cup seasoned bread crumbs
- 5 tablespoons grated Parmesan cheese
- 2 teaspoons dried oregano, divided
- salt to taste
- ground black pepper to taste
- 1 (12 ounce) package firm tofu
- 2 tablespoons olive oil
- 1 (8 ounce) can tomato sauce
- 1/2 teaspoon dried basil
- 1 clove garlic, minced
- 4 ounces shredded mozzarella cheese
Pumpkin Orange Ginger Cheesecake
By mm_food4me
Crust: Coat bottom and 3/4 of the way up the sides of a 9-inch spring form pan with butter
- Crust:
- 1 tablespoon butter, at room temperature
- 1/4 cup ground gingersnaps
- Filling:
- 3 packages (8 ounces each) low-fat cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 2 eggs at room temperature
- 3 egg whites, room temperature
- 2 cups cooked pumpkin puree
- 1 tablespoon flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup orange marmalade
- 1 tablespoon Grand Marnier or orange liqueur
- Topping:
- 2 tablespoons orange marmalade, warmed
- 1/4 cup very finely minced crystallized ginger
- 1/4 cup chopped pistachios
Phở Gà
By mm_food4me
Normally I’m a big fan of adding condiments such as basil, bean sprouts hoisin and hot sauce to phở bò (beef p...
- for the soup
- Enough stock and chicken for 4-5 bowls
- 3-4 pound organic free-range chicken with offal
- 1 large onion peeled and cut in half
- 7 large cloves of garlic
- 60 grams of fresh ginger sliced in half lengthwise (about 3″ length)
- roots and stems of 1 bunch of cilantro
- 2 whole star anise
- 12 cloves
- 2 ″x1″ piece of cassia bark (a.k.a. Saigon Cinnamon)
- 1/2 teaspoon cracked white pepper
- 80 g yellow rock sugar (light brown sugar also works)
- 2 tablespoons fish sauce
- 1 tablespoon salt (or to taste)
- for serving
- for 4 bowls of phở
- 16 ounces dried phở noodles
- 1/2 small onion, very thinly sliced
- 2 scallions, chopped
- chopped cilantro (about 1/4 cup)
- for pickled chilies
- 4 serrano chili peppers sliced thin (bird chilies or jalapenos work too)
- 1/4 cup rice or cider vinegar
- 1/4 teaspoon salt
Chocolate Beet Cake
By mm_food4me
Bring a full pot of water to a boil and add the beets (peel on)
- 1-1/2 cups almond meal (I use Bob’s Red Mill)
- 1/2 cup brown rice flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-1/2 teaspoons sea salt
- 1-1/2 cups coconut sugar (or a combination of granulated sugar and brown sugar)
- 2/3 cup cacao powder
- 1/4 cup dark chocolate chips, optional
- 2 medium sized red beets
- 3 eggs
- 1/2 cup almond milk
- 1/3 cup grapeseed oil
- 1 teaspoon vanilla extract
Heirloom Bean Salad with Seasonal Vegetables
By mm_food4me
1. If your beans aren’t already cooked, soak them overnight or at least 6 hours
- 3/4 cup cooked Rancho Gordo Pinquito beans
- 2 small carrots or 1 medium carrot, thinly sliced
- 1/4 cup sliced radish
- 1/2 green onion, finely chopped
- 2 tablespoons freshly diced parsley
- 1 tablespoon olive oil or nut oil
- 2 teaspoons rice (or red wine) vinegar
- Salt and pepper
Lemon Curd
By mm_food4me
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher salt