February 24, 2011 § Leave a Comment
How are you? We’re doing well here. We’ve been treated to gorgeous, clear mornings like this all week long:
It’s so bright and sunny, I thought that I could run outside wearing only my pjs and flip-flops to take a picture of the sky. But the second I opened the door, I received a frigid slap in the face and heard Mother Nature cackle and say “PSYCHE!! It’s still winter, dummy!”
In my mind, Mother Nature is Kathy Bates. In Misery. (If you’ve never seen that movie, you should totally put it on your Netflix list. It’s so sick, but I love it.)
Black-Eyed Pea Masala
Yield: approx 6 cups
- 1 tbsp extra virgin olive oil (or oil of choice)
- 1 15 oz. can of black-eyed peas, rinsed and drained (this was the major adjustment. Angela used dried peas – pwa)
- 1 large onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon ginger-root, minced (or more to taste) (I used about a teaspoon of ginger powder – pwa)
- 3 small cloves garlic, minced
- Pinch of red pepper flakes
- 1 teaspoon turmeric
- 3 cups canned diced tomato (approx. one 28oz can)
- 1.5-2 teaspoons garam masala, to taste
- 1-2 teaspoons sugar, or to taste (I didn’t use any sugar – pwa)
- 1.5 teaspoon salt, or to taste
- Chopped parsley or cilantro, to garnish (I added leftover baby spinach at the end – pwa)
- Rice or bread, for serving (I served the masala over leftover whole wheat couscous – pwa)
In a large skillet, add 1 tbsp of oil over medium heat and add the chopped onions. Cook, stirring, until onions soften, about 6-8 minutes. Add the cumin, ginger, and garlic and stir for about 1-2 minutes.
Add the drained peas and all remaining ingredients. Simmer until the black-eyed peas are tender, about 20 minutes. If desired, add chopped baby spinach and stir until wilted. Check seasonings and add more salt and garam masala if necessary.
Sprinkle with parsley/cilantro and serve with brown rice or fresh bread (or couscous). Makes approx. 6 cups.
As I mentioned, Angela used dried black-eyed peas in her recipe, while I took the easy way out and used the canned version. Please jump to Oh She Glows if you want the directions for cooking the dried peas.
I thought this masala was great (and quick). I only wished that I had a piece of warm naan to scoop it up with. The couscous was fine, but it wasn’t naan!
Enjoy your Thursday!
June 27, 2010 § 2 Comments
…and getting caught in the rain…” I sing that song every single time I make this Indian dish. Weird Al watch your back. Aahh, well, I have two sick and cranky boys in the house, so this is going to be quick. I made this Chana Masala dish last week (and a million times before that), but forgot to take a picture of it. (My blogging cred is going downhill so fast it’s scary! ) This recipe is from the October 2000 issue of Martha Stewart Living. It’s easy, pleasantly spicy, and all you need is some brown rice (and maybe a small green salad) to make it a meal.
Garam masala, a blend of dry-roasted spices, can be found in the international section of most large supermarkets.
1 tablespoon vegetable oil (I always use olive oil)
1 teaspoon cumin seeds
2 small onions, finely diced (1 1/2 cups) [Here Gordon Ramsay demos how to properly chop an onion]
2 cloves garlic, minced
1 1/2 cups crushed canned tomatoes
2 15 oz. cans chickpeas, drained and rinsed
1/2 jalapeno pepper, seeded and very finely diced
1 teaspoon garam masala
1 teaspoon coarse salt
1/4 cup freshly chopped cilantro
1. Heat oil in a large skillet over high heat. Add cumin seeds, and cook until they begin to pop, about 30 seconds. Add onions, and cook until they begin to brown. Add garlic, and cook 1 minute more.
2. Add tomatoes, chickpeas, jalapeno, garam masala, and salt. Reduce heat to low, and simmer 10 minutes. Stir in cilantro, and serve.
Keeping with the Indian theme, try your hand at Jamie Oliver’s Mango Lassi:
- 9 fluid ounces (255 milliliters) plain yogurt
- 4 1/2 fluid ounces (130 milliliters) milk
- 4 1/2 fluid ounces (130 milliliters) canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced
- 4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours
I hope you’re having a good weekend and a great start to the summer!