Sunday, March 8, 2009

Grilled Orange Ginger Salmon

This is a favorite of ours. We often grill it outdoors but the Foreman Grill offers pretty good results too. The salmon pictured was cooked on the Foreman.

1/4 cup OJ

1/4 cup soy sauce

1/4 cup dijon mustard - I have also used Divinely Original mustard by the Benedictine nuns with great results; it has more of a kick

1/4 cup sherry

2 tablespoons honey

2 tablespo0ns fresh grated ginger or 2 tsp. dry

4 6 oz. salmon filets, about 1/2 inch thick

Combine all ingredients except salmon in a large ziploc bag, shaking to combine well. Add salmon and marinate in the fridge for 30 minutes. Preheat either your outside grill or Foreman. Remove salmon from the marinade and empty the marinade into a small saucepan. Grill the salmon for 5 minutes on each side on your outside grill or for 3 minutes on your Foreman. While fish is grilling, bring the marinade to a boil and simmer until reduced by half. I serve the salmon over brown rice with the reduced marinade drizzled over the top. Very light and healthy meal.

Wednesday, March 4, 2009

Rules to live by

(From the restroom of an Indian restaurant in Jackson Heights, Queens, NY.)

"Make your Indian co-workers jealous" lentil recipe

The secret to these lentils is in the sauce, and in not watering it down too much. Substitute your favorite Indian curry paste if you can't find Patak's (pictured below).

2 cups water
1/2 cup lentils
3-4 cloves garlic
1 medium yellow onion, chopped
2 tablespoons olive oil
1 14-oz can of diced tomatoes
2 heaping tablespoons of hot indian curry paste
fresh cilantro

1. Bring 2 cups of water to a boil. Add garlic.
2. Rinse 1/2 cup of lentils.
3. Add lentils to boiling water and cook over low-medium heat for about half an hour, or until most of the water is absorbed and the lentils are getting nice and soft.
4. Meanwhile, fry 1 chopped onion in olive oil.
5. Add 2 heaping tablespoons of curry paste and stir.
6. Immediately add 1 14-oz can of diced tomatoes and stir together
7. Let the tomatoes, onion, and curry paste simmer for a little while.
8. When lentils are beginning to burst, add tomato mixture to the pot and stir. Let sit for a few minutes so the lentils can absorb the awesome curry flavor
9. Top with fresh cilantro and serve with basmati rice, and/or naan.

Sunday, March 1, 2009

Chickpea Curry (Chana Masala)

This is my signature chickpea curry, which I found in perfect form from - a great site for Indian recipes with fabulous pictures. I've tried lots of types, but this one is perfect. The ginger and tomato give it a little something different than other recipes. This is great as a side dish, or even a main dish.

  • 1 can chickpeas, drained
  • 1 medium-sized onion , finely chopped
  • 1 large tomato, chopped
  • 1-2 green chillies, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp tomato paste
  • 1 tsp cumin seeds
  • 1/4 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2 tbsp light cooking oil
  • 1/2 tsp salt or to taste
  • water, as needed
  • fresh chopped cilantro, as garnish
  • lemon wedges, as garnish

SAUTE cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.

ADD in tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides.

STIR in about a cup of water, allow it to come to a boil, and then add chickpeas. Let simmer covered for a few minutes till chickpeas are soft and tender to the touch.

GARNISH with fresh coriander and a sprinkle of lemon juice.