Sprouts On My NYC Window Sill

Tuesday, October 29, 2013

Fall Carrot Salad

This recipe is simple. Combine roasted carrots, parsley, black kalamata olives and pinons with a combination of Moroccan herbs, spices and lemon juice. 

Roasted Carrot Salad

Ingredients:

2 cups roasted carrots, sliced
1/4 cup kalamata olives, chopped
1/4 cup pinons, roasted
1/4 cup dill
1/2 cup parsley, chopped
3-4 tablespoons olive oil
2 cloves roasted garlic, chopped
1 teaspoon cumin
1 tablespoon lemon juice
salt and pepper to taste

Instructions:

Roast the carrots so there not too soft or hard then slice.  Toss the carrots with cumin, pinons, chopped olives, parsley, dill, garlic, olive oil and lemon juice.  Sprinkle on salt and pepper.

New Mexico Colors and Flavors in Fall


Oak Tree

Roasted New Mexican Chillies
Bowl of Pinons with Chillies

Sunday, March 3, 2013

Vegan Beans with Tamarind and Chipotle: A Winter Dish that Comforts.

Bowl of Pinto Beans with Tamarind Chipotle Chutney


Instead of using bacon and ham, Add some tamarind and chili to flavor your bean dish.



Tamarind Pods

Beans Served on Black Bread

Pot of Baked Beans

Ingredients:

2 cups dried pinto
6 cups of water
1 cup tamarind and chipotle chutney
1/3 cup molasses
2 tablespoons mustard
1 onion, diced
1 teaspoon salt
1 tablespoon oil

Directions:
 
1.  Soak the beans overnight in a pot of water.
2.  Rinse the beans then cook in a heavy metal pan
with 6 cups of water.
3.  Add 1 tablespoon of oil to water.
4.  Add 1 teaspoon of salt to water.
5.  Boil gently until beans are tender (around 1.5 hours).
6.  Add the tamarind and chipolte chutney, molasses, mustard, diced onion.
7.  Simmer until desired thickness.
7.  Serve on a tortilla or bread.

Tamarind Beans Garnished with Roasted
Peppers and Sprouts

Tamarind Chipotle Chutney



Tamarind Chipotle Chutney:  Tangy, sweet, sour flavors combined to add zest to your meal. 

Ingredients:

1 cup tamarind pulp 
1 cup water,
1/2 cup brown sugar
1 tablespoon cumin, ground
2-3 tablespoons chipolte pepper, ground
3 cloves roasted garlic, diced
salt to taste.

Directions:

1.  In a saucepan, bring water to a boil,
then add tamarind, brown sugar, cumin, chipotle pepper, garlic, 
2. Stir on low heat until desired thickness.

Ingredients:
  • 1/2 lb tamarind, seeded
  • 2 1/2 cups sugar
  • 2 cups boiling water
  • 1 1/2 tablespoons roasted ground cumin seeds
  • 1 tablespoon salt
  • 1 teaspoon black salt
  • 1 teaspoon red chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ginger powder
- See more at: http://www.manjulaskitchen.com/2007/06/29/tamarind-chutney/#sthash.mTq49sQc.dpuf

Ingredients:
  • 1/2 lb tamarind, seeded
  • 2 1/2 cups sugar
  • 2 cups boiling water
  • 1 1/2 tablespoons roasted ground cumin seeds
  • 1 tablespoon salt
  • 1 teaspoon black salt
  • 1 teaspoon red chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ginger powder
Method:
  1. Break the tamarind into small pieces and soak in hot boiling water for one hour.
  2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
  3. Add sugar to the pulp mix well.
  4. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
  5. Chutney can be refrigerated for two to three months.
- See more at: http://www.manjulaskitchen.com/2007/06/29/tamarind-chutney/#sthash.mTq49sQc.dpuf

Wednesday, December 12, 2012

Sunset Rio en Medio
Wishing Everyone a Healthy Holiday and Happy New Year!
Please, Join me on December 20th at Bishop's Lodge for my photography
show and reception.  Cheers!

Road to Rio en Medio