Yogurt Flatbreads

200 g (1 1/2 c) bread flour
35 g (1/4 c) whole wheat flour
2 tsp kosher salt
1 tsp baking powder
3/4 c plain whole-milk yogurt
2 tsp honey
3 Tbsp melted butter*

Stir together flours, salt and baking powder. Add yogurt and honey. Stir until a shaggy dough forms. Knead until the dough forms a cohesive ball. Dough will be slightly sticky. Knead until tacky, about 1 minute, adding flour as necessary to prevent sticking. 

Divide into 6 pieces; shape each into a ball. Let rest for 10 minutes. 

Heat a 12" cast iron skillet over medium-high heat. Roll each ball to an 8" circle, using minimal flour (excess will burn). Cook flatbreads until the bottoms are dark spotty brown, 60-90 seconds, then flip using tongs and cook the second side, about 60 seconds. Transfer to a wire rack, brush with butter, and repeat with remaining dough. Serve immediately. 

* Can use seasoned butter; stir in 1 Tbsp harissa or 1 Tbsp za'atar (if using za'atar, cook 30 seconds or until seeds just begin to brown).

Seafood Tikka

1/4 c Greek yogurt
2 tsp fresh grated ginger
3 cloves garlic, grated
1 tsp salt
1 tsp cumin
1 tsp coriander
2 tsp Kashmiri chili powder
1 tsp garam masala
1 tsp turmeric
1 Tbsp lime juice (leave out if yogurt is very sour)
1 lb skinless wild salmon fillet, cut into cubes
1 lb jumbo shrimp, peeled and deveined

Combine yogurt, ginger, garlic and spices in a zip-top bag. Squeeze to mix. Add seafood. Mix gently. Marinate in refrigerator 2 hours. Skewer and grill. Serve with lime wedges.

Spicy Thai-Style Basil Shrimp

This dish is fresh and flavorful, and comes together in about 15 minutes if you use pre-peeled and deveined shrimp.

1 Tbsp fish sauce
2 tsp Sucanat
2 tsp soy sauce
1 1/4 tsp chili-garlic paste 
1 tsp water
1 tsp cornstarch
1/8 tsp salt
1 1/2 Tbsp canola oil
1/4 c minced shallots
3 cloves garlic, thinly sliced
2 lbs shrimp, peeled and deveined
1/4 c fresh basil, cut in chiffonade
2 Tbsp fresh mint, cut in chiffonade

Combine fish sauce and the next 6 ingredients (through salt) in a small bowl, stirring to combine. Set aside.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add shrimp to pan in a single layer. Cook until undersides turn pink and shrimp are beginning to curl, then quickly flip each shrimp to finish cooking. Add sauce mixture to pan; cook for 1 minute or until mixture thickens and becomes glossy, stirring to coat. Remove from heat; stir in fresh herbs. Serves 6.

Wild Mushroom Risotto

This dish is a Thanksgiving tradition in my household. I usually make the mushroom mixture ahead so that it comes together with no stirring in the last few minutes before dinner is ready. I also often double the recipe and use the leftovers to make risotto cakes – simply pat the mixture into patties, dredge in panko, and pan-fry until golden.

1 oz dried wild mushrooms (porcini, shiitake or a combination)

1 c boiling water

1 Tbsp olive oil
1 Tbsp butter
1/2 c minced onions

4 c sliced cremini mushrooms

several sprigs fresh thyme
salt and pepper
1 1/2 c Arborio rice

1/3 to 1/2 c white wine
3 1/2 - 4 c broth
1/2 c grated Parmesan, more to taste
3 Tbsp minced Italian parsley

Pour boiling water over dried mushrooms. Stir to coat. Soak 20-30 minutes or until rehydrated. Remove mushrooms to a cutting board; chop finely. Reserve soaking water, passing through a coffee filter if needed to remove grit. 

Heat butter and oil over medium heat in pressure cooker. Saute onions until soft but not browned. Add fresh mushrooms in a single layer, working in batches if needed. Cook until greatly reduced and beginning to brown. Stir in wild mushrooms and fresh thyme leaves. Season to taste with salt and pepper. (Mixture can be set aside at this point and refrigerated for up to 3 days.)

Add rice, stirring to coat thoroughly with oil. Add wine; when liquid looks mostly absorbed, add mushroom soaking liquid and 3 1/2 c broth. Bring to high pressure. Cook 4 minutes. 

Release pressure using the quick release method (cold running water on the lid). Return to stovetop; stir uncovered over medium heat 3-5 minutes until risotto thickens and rice is al dente. Add broth as needed for consistency. 

Stir in Parmesan, reserving some for top. Season to taste with salt and pepper. Top with reserved Parmesan and fresh parsley. Serves 6. 

Grain-Free Pumpkin Coconut Pancakes

These are not just good with qualifiers, such as if you are grain-free or on a celiac diet... they are just plain good, period! My kids prefer them with chocolate, I like crystallized ginger, you may prefer nuts... feel free to customize them with your own add-ins to taste. Do keep the pancakes small as they will cook better. 

1/4 c pumpkin puree
1/4 c buttermilk
1 Tbsp Sucanat
3 eggs or 3/4 c egg whites
1 tsp vanilla
1/4 c coconut flour
3/4 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp ground cardamom

1/8 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt

1 Tbsp mini chocolate chips (optional)
1 Tbsp crystallized ginger bits (optional)

Heat a griddle or nonstick skillet over medium heat.

While griddle heats, whisk together coconut flour, spices, salt and baking soda. In a separate bowl (I use a 2-cup Pyrex pouring measure), whisk together pumpkin puree, buttermilk, sugar, eggs and vanilla. Add dry ingredients to wet ingredients. Whisk until just combined. Stir in chocolate chips and/or ginger bits as desired. 

Spray pan with nonstick spray. Spoon batter onto skillet by tablespoonfuls to make about 12 smaller pancakes. Cook, serve warm and enjoy.

Fettuccine Alfredo

12 ounces pasta (I used linguine)
1 Tbsp olive oil
4 cloves garlic, pressed or minced
3 Tbsp flour
1 cup low-fat milk (I used 1%)
1 tsp broth concentrate (such as Better than Bouillon)
1 c freshly grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp chopped fresh parsley

Cook pasta in generously salted water according to package directions until just al dente.

Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic; saute one minute, stirring occasionally, until fragrant. Sprinkle with flour; stir to make a paste. Saute for an additional minute to cook the flour, stirring occasionally.

Remove 2 c cooking water from pasta. Slowly add to flour mixture, whisking until smooth. Whisk in milk; stir in broth concentrate, then bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in 3/4 c Parmesan, salt and pepper. Stir until the cheese melts. Reduce heat to low; keep at a bare simmer.

Drain pasta, reserving some cooking water. Add pasta to saute pan. Toss to combine; add additional cooking water as necessary to reach desired consistency. Serve topped with reserved Parmesan and parsley.

Greek White Fish with Whole Lemons

This simple dish uses whole slices of sauteed lemon -- edible, rind and all -- which add a deeply flavorful tang to the fish. 

2 lemons (preferably homegrown)
1 pound tilapia fillets or other mild white fish
1 Tbsp olive oil
3 cloves garlic, minced
2 tsp fresh oregano, minced
salt and freshly ground pepper
chopped fresh parsley

Cut off ends of lemons; reserve. Slice lemons thinly, removing seeds. Set aside.

Heat oil in a large skillet with lid over medium heat. Add lemon slices. Cook several minutes on one side. Flip slices carefully, reduce heat to medium-low and add garlic. When it has softened and become fragrant, add oregano and tilapia. Sprinkle with salt and pepper, cover and cook 5 minutes or until cooked through according to the thickness of the fillets.

Squeeze lemon ends onto fish. Remove fish to a serving platter. Carefully remove lemon slices and set atop fish filets. Stir sauce and drizzle atop fish. Serves 4. 

Southwestern Black Bean Salad

2 cloves garlic
1 c loosely packed cilantro leaves
1/2 c plain Greek yogurt
juice of 1 lime, more to taste
2 Tbsp olive oil
1 Tbsp honey
3/4 tsp cumin
1/8 tsp salt
1 can black beans, rinsed and drained
1 large red bell pepper
1 pint grape tomatoes
2 cups corn (fresh or frozen, thawed)
5 scallions, sliced
1 avocado, diced (optional)

Place garlic in the work bowl of a small food processor. Pulse to chop. Add cilantro, Greek yogurt, lime juice, olive oil, honey, cumin and salt. Puree until smooth. Set aside.

In a large bowl, combine black beans, red bell pepper, tomatoes, corn and scallions. Drizzle with dressing to taste; stir to mix. Fold in avocado. Serve over romaine lettuce (tossed with remaining dressing) or scoop with corn chips. 

Coconut Flour Blueberry Muffins

These easy muffins bake up extremely tender, buttery and sweet.

1/2 c coconut flour
1/2 tsp baking powder
6 large eggs
6 Tbsp butter, melted
6 Tbsp honey
1/2 tsp salt
1/2 tsp vanilla extract
1/4 tsp almond extract
1 c frozen blueberries

clear sanding sugar (optional)

Preheat oven to 400. Grease wells of a standard 12-cup muffin pan, or line with lightly greased muffin papers. Rinse blueberries; pat dry on paper towels. Sift together coconut flour and baking powder; mix until well blended. 

Melt butter in microwave. Stir  in honey. Add eggs, salt, and vanilla and almond extracts; beat until smooth.

Using a whisk, mix dry ingredients into wet ingredients until batter is free of lumps. Gently fold in blueberries. Pour batter into prepared muffin cups. Top with sanding sugar. Bake 16-18 minutes, or until a toothpick comes out clean. Let cool 5 minutes in pan, then transfer to a rack to cool. Makes 12.

Pumpkin Pie Smoothie

Now that she is in middle school, and has to leave the house at 6:55 AM (!) to get to school on time, my older daughter drinks a smoothie for breakfast every morning. She says it makes "dark o'clock" much more pleasant.

1/4 c canned pumpkin
1/4 c rolled oats
1/2 c plain Greek yogurt
1 dash ground cinnamon

1 dash ground ginger

1 smidgen ground cloves

1 smidgen ground nutmeg

1/4 tsp vanilla extract

3/4 c milk

1 Tbsp maple syrup
1 banana, peeled, cut into chunks and frozen

The night before, put all ingredients except banana in blender jar. Cover and refrigerate. The oats will soften, making the smoothie thicker (and simplifying your morning).

When ready to drink, add frozen banana. Puree. Serves 1 hungry 11-year-old.

Broccoli Cheddar Soup

My girls love this dish! I always make a big pot of it so I can send the leftovers for lunch the next day in their thermoses. Use the sharpest cheddar you can find: the soup doesn't use that much of it, so a strong flavor is important. 

1 1/2 lbs broccoli1 Tbsp ghee or butter
1 Tbsp extra-virgin olive oil
1 c diced yellow onion 
3/4 c diced celery

3 cloves garlic, minced

6 c broth1/4 teaspoon freshly ground black pepper 
1/3 to 1/2 c heavy cream, to taste
6 ozs extra-sharp cheddar cheese, shredded 
Salt and freshly ground pepper to taste

Separate stems and florets of broccoli. Coarsely chop stems. Set aside 2 cups of "pretty" florets; coarsely chop the remainder, keeping it separate from both stems and "pretty" florets.

Heat ghee and oil in a large pot. Add onion; when it softens, add garlic and celery. Saute a few minutes, until onions are fully cooked and just beginning to brown. Add broccoli stems. 

Cover with broth; stir, scraping to lift browned bits off bottom of pot. Bring to a boil; cook a few minutes, then add coarsely chopped florets. Cook 5-8 minutes. If not all broccoli is submerged in liquid, cover pot. 

When broccoli is tender, remove pot from heat. Use immersion blender to puree contents of pot. 

Place pot back on very low heat; add cream and reserved "pretty" broccoli florets. Cook 3 minutes, until florets are just tender. Add cheese, stirring until melted. Taste and correct seasonings with salt and pepper. Serves 6-8 as a main course. 

Capellini Pomodoro

Adapted from a recipe by my friend Mark Dix.

12 ozs dry spaghetti
3 Tbsp extra virgin olive oil
1 lb sugar plum or cherry tomatoes
3 cloves garlic
1 tsp salt
big handful of basil leaves
8 oz ciliegine, drained (small fresh mozzarella balls - available at Trader Joe's)

Bring a large pot of salted water to a boil. Add pasta. Cook according to package directions.

While pasta cooks, mince garlic. Cut cherry tomatoes and mozzarella balls into quarters; keep in separate bowls. Cut basil in chiffonade; set aside.

Drain pasta, toss with some olive oil to prevent sticking, set aside and cover.

Heat a large skillet over medium heat. Add olive oil; when it is hot, add garlic. Stir quickly as it sizzles for only a few seconds; do not let it brown. Immediately add all the tomatoes; sprinkle with salt. Cook, stirring, for only a couple minutes, just to warm them and combine flavors but not cook them. Remove from heat.

Serve pasta into bowls. Top with a spoonful of hot tomatoes, cold mozzarella, and basil. Serves 4.

Spicy Kabuli Chana Sundal

My older daughter loves the spicy kick of milagai podi, which our family fondly calls "gunpowder." This dish marries the idea of that dry seasoning powder with traditional sundal.

 

1 c kabuli chana (black chickpeas)
2 tsp coconut oil or ghee (divided)
1 or 2 red chiles
1/2 tsp black peppercorns
1 Tbsp coriander seed
1 Tbsp urid dal
1 tsp black mustard seeds1 tsp urid dal
6-8 curry leaves
1/2 to 3/4 tsp salt (to taste)

Soak chickpeas overnight in 3 times their volume of water. Drain, rinse and drain. Cover with fresh water. Pressure cook 20 minutes or until firm but tender. Drain; set aside.

In a large skillet, heat 1/2 tsp oil. Add chile(s) and peppercorns. When fragrant, add coriander seed and urid dal. When dal is light golden brown, remove spices. Grind to a fine powder; set aside.

While chickpeas are still warm, heat remaining oil over high heat in same skillet. When it shimmers, add mustard seeds and quickly cover. When they pop, add urid dal and curry leaves. When dal is light golden brown, add cooked chickpeas. Toss to coat with oil and drive off some moisture. Reduce heat to medium. Add spice powder and salt. Toss until fragrant. Remove from heat. Serves 4 as a snack or prasad.

Traditional Sundal (Basic Dry-Fried Chickpeas with Coconut)

Today is the first of the 9 days of Navratri, a Hindu festival celebrating the divine feminine. People throw parties in their homes, dance, and of course eat! One of the many variations of sundal, a very simple dish of spiced cooked beans, is usually enjoyed every night. This is the most traditional kind.


3/4 cup dried chickpeas
2 tsp coconut oil
1-2 dry red chiles
3/4 tsp black mustard seeds
3/4 tsp urid dal
1 pinch asafetida
10 curry leaves
2-3 Tbsp freshly grated coconut (or fresh frozen)
1/4 tsp salt, or to taste

Soak the chickpeas overnight in triple their volume of water, or quick-soak them by bringing them to a boil in triple their volume of water, then letting them stand for 1 hour. Drain; cook or pressure-cook in water to cover until soft but not mushy. It's traditional when making sundal to cook the chickpeas "al dente" (with a bit of bite). Drain chickpeas, reserving cooking liquid for another use (soup stock, chapati dough, etc.).

In a large skillet, heat oil over medium-high heat. When oil shimmers, add chiles. Toss to coat with oil, then add mustard seeds and urid dal. Cover immediately. When popping subsides and dal is golden brown, add asafetida and curry leaves. Cook, stirring, until fragrant (this will take only a few seconds). Add drained chickpeas and salt. Reduce heat to medium-low; cook, stirring, until well coated. Add coconut; remove from heat and stir well. Serves 4 as a snack or prasad.

Salmon with a Sweet and Smoky Spice Rub

This is my go-to salmon recipe and one my family greatly enjoys.

4 Tbsp smoked paprika
1 Tbsp + 1 tsp cumin
 1 tsp coriander
1 tsp salt
1/2 tsp oregano, crushed between fingers
 1/2 tsp cayenne 

1/4 tsp garlic powder

1/4 tsp cinnamon

Mix all spice ingredients together in a small glass jar with lid. This mixture will coat 4-6 sides of salmon. Use the rub in equal parts with Sucanat or dark brown sugar. Use 2 Tbsp of rub and 2 Tbsp of sugar for a 1-lb filet. Spread mix over filet. Bake at 350 for 12-14 minutes or until salmon just flakes with a fork.

Energy Laddoos

My 8-year-old has been coming home from school "hangry." She insists that she is NOT hungry, in the grumpiest manner possible. It would be cute if it weren't so annoying. I decided to give her something with dessert appeal so she'd eat despite "not being hungry," but nourishing enough to not cause a blood sugar crash later. She loves these. I'm working on a more Indian version so it will be worthy of the name "laddoo"; perhaps cashew and coconut with some cardamom.

1/2 c unsweetened peanut butter
1/3 c honey
3/4 c rolled oats
1/2 c unsweetened dessicated coconut, toasted until golden brown
1/2 c wheat germ
1/2 c mini chocolate chips

Mix ingredients together in order listed. Roll tablespoonfuls of dough into 1" balls, buttering hands if necessary. Refrigerate in an airtight container. Balls will firm up and become easier to handle in fridge. Makes about 2 1/2 dozen.

Spaghetti with Mascarpone, Blue Cheese and Pecans

10 oz penne
2 Tbsp unsalted butter
1 clove garlic, crushed
6 oz blue cheese, crumbled
6 oz mascarpone cheese
freshly grated nutmeg
3 1/2 oz pecans, toasted and chopped
2 Tbsp snipped fresh chives
salt and freshly ground black pepper

Cook pasta. While pasta cooks, melt buter in a saucepan. Gently fry garlic over low heat 2-3 minutes, until soft but not browned. Stir in cheeses, nutmeg and salt and pepper. Cook gently until sauce is heated through but sauce still has a little texture. Remove from heat; stir in pecans and chives. Stir in cooked, drained pasta. Season to taste; serve hot. Serves 4.

Simple Chocolate Syrup

From "Baked Elements." Makes a syrup, not a sauce. Good in milkshakes or other places that require a thin, straightforward syrup whose wallop is undiluted by dairy. Use a LARGE pan; mixture bubbles up considerably when cooking.

1/4 c dark unsweetened cocoa powder
1/2 c water
1 c sugar
1/4 tsp salt

In large saucepan over medium heat, whisk together cocoa and water until dissolved. Whisk in sugar; increase heat to medium-high. Boil for 3 minutes, then reduce heat to low and simmer another 1-2 minutes. Remove from heat; stir in salt. Let cool to room temperature. Can be stored in refrigerator, tightly covered, for up to 3 weeks. Warm gently to use as topping or use directly from refrigerator as a milkshake mix-in.

Pressure Cooker Risotto

2 Tbsp butter
1 Tbsp olive oil
1/2 c minced onions
1 1/2 c Arborio rice
3 1/2 - 4 c broth (can use 1/3 c wine)
1/2 c grated Parmesan, more to taste
salt and pepper
3 Tbsp minced Italian parsley

Heat butter and oil in slow cooker. Saute onions until soft but not browned. Stir in rice, coating it thoroughly with oil. Stir in 3 1/2 c broth. Bring to high pressure. Cook 4 minutes. Release pressure. Stir uncovered over medium heat 3-5 minutes until risotto thickens and rice is al dente. Add broth as needed. Stir in Parmesan, salt, pepper and parsley. Serves 6 as an appetizer, 4 as a main dish.

Skinny Caesar Dressing

This thick, creamy dressing is full of flavor. Use a good Romano cheese, as it makes a big difference in flavor. I prefer Trader Joe's peppered Romano. 

Note that one tablespoon of lemon juice leaves a lot of lemon left over. I freeze lemon juice seasonally in ice-cube trays; one cube provides a neatly measured tablespoon of juice and could be a good resting place for your leftovers. 

I use my Preethi mixie to make this dressing. Non-desi households will find success with a Magic Bullet.

1/3 cup grated Romano cheese
1 Tbsp fresh lemon juice
1 clove garlic, grated
1 tsp Dijon mustard
1 1/2 tsp anchovy paste
1 Tbsp extra-virgin olive oil
1/2 c nonfat Greek yogurt

Place all ingredients in a small food processor; blend until smooth. Makes 3/4 cup dressing, or enough for several nights of large salads.