Fettuccine with Fava Beans, Saffron & Creme Fraiche

This is good with or without all the ingredients – fava beans are necessary, though.

Ingredients
1/2 pound fava beans
1 TBS olive oil
1 clove garlic, chopped
salt
pepper
a few fresh basil leaves
3/4 cup creme fraiche
1 pinch saffron
Fettuccine for 2
fresh chives

Step 1
Shell favas & skin them (blanch the beans & then dunk in cold water – you can then pop favas out of their shells)
Cook gently in olive oil with garlic for 2-3 minutes.
Season with salt and pepper.

Step 2
Add basil leaves cut in ribbons, creme fraiche and a small pinch of saffron.
Cook all for another few minutes.

Step 3
Add cooked fettuccine to bean mixture, add salt and pepper to taste and serve with sprinkle of fresh chives.

White bean soup with parsley & garlic

Ingredients
2 tsp chopped garlic (or more)
1 cup olive oil
4-5 tablespoons chopped parsley (or more – sometimes a whole bunch)
4 tins white beans (cannellini) – or 2 cups cooked
1 tsp salt (to taste – depending how salty tinned beans or stock is)
2 cups chicken stock
14 twists ground pepper
Toasted italian bread

This much usually leaves leftovers – it’s even better the second day.

Step 1
Put the garlic in a large stockpot with the olive oil and saute over medium heat until just lightly colored.

Step 2
Add parsley, stir two or three times, then add rinsed, drained beans, 1 tsp salt, and ground pepper. Cover and simmer gently for about 6 minutes.

Step 3
Take 1 cup of beans from pot and puree, adding back to pot with warm chicken stock. Simmer for another 6 minutes and serve over slices of toasted italian bread.

Spinach & Chickpea curry (Chana Saag)

Ingredients
1 medium onion, chopped
1 small piece ginger (peeled)
4 cloves garlic
4 cloves
4 thai chiles
3 cardamum seeds
2 cinnamon sticks
3 TBS olive oil
1 TBS butter
2-1/2 bags or bunches of chopped spinach
5 TBS fresh coriander, chopped
1/2 – 1 tin peeled plum tomatoes
1 tsp salt
1 tsp red chile
1 tsp turmeric
2 tsp coriander powder
1/2 tsp garam masala
1 tin chickpeas (rinsed & drained)

Step 1
Heat oil and butter in pan
Add cloves & cinnamon sticks
Add chopped onions & fry until clear (3-4 minutes)

Step 2
Liquidize the following:
Ginger
Chiles (fresh)
Garlic
Tomatoes

Step 3
Take 1/2 the fried onions and add to the liquidized mixture – liquidize again.

Step 4
Add liquidized mixture back to onions in pot

Step 5
Add chile powder, turmeric, coriander, salt and 1 tsp lemon juice to pot.
Cook 4-5 minutes

Step 6
Add washed & drained chickpeas to pan
Cover & simmer for 3-4 minutes

Step 7
Add washed, drained & chopped spinach.
Cook for 1-2 minutes, or 4-5 minutes for a drier sauce.

Step 8
Add fresh coriander & 1/2 tsp garam masala
Stir together and serve!

Basmati Rice

Soak 1 cup basmati rice in warm water for 10 minutes

Add to pot & quickly fry:
1 TBS olive oil
cinnamon sticks
cloves
cardamom seeds (3)

Add:
soaked & drained rice
1 cup water
1/2 tsp salt
1 tsp lemon juice

Cover & bring to boil
Low simmer, covered, for 10 minutes

Cauliflower Curry

Ingredients
1/2 – whole cauliflower (clean in hot water & cut into 2-inch pieces)
2 medium potatoes (diced and peeled)
2 thai chiles (chopped)
1/2 TBS cumin seeds
1 TBS cumin (powder)
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chile powder
1 tsp salt
3 plum tomatoes (peeled – tinned or fresh)
1/2 gurum masala powder

Step 1
Heat 2 TBS olive oil in large pan
Add 1 TBS butter
Add 1/2 TBS cumin seeds

Step 2
Add:
Diced potatoes
Plum tomatoes
1 TBS coriander powder
1 TBS cumin (powder)
1/2 tsp turmeric
1 tsp salt
2 chopped chiles

Stir well & fry for 2-3 minutes

Step 3
Add cauliflower and stir with sauce
Cook on low heat for 20 minutes

Finish with fresh coriander once cooked.

Rhode Island Cold Salad

Add together:
Red onions (slivered)
Red peppers
Green peppers
Cooked orzo
avocado
small cubes cooked turkey breast
black beans

delish.

Chicken Curry

Ingredients
2 onions, chopped
1 small piece of ginger (peeled)
3 cloves of garlic
3-4 thai chiles
1 TBS butter
3 tsp olive oil
1 tin skinned plum tomatoes
2-3 chicken breast cut into 2″ cubes
1-2 cinnamon sticks
1 tsp cumin seeds
1 tsp black pepper seeds
1/2 tsp turmeric
1/2 coriander powder
1/2 tsp red chile powder
1/2 tsp salt
1 TBS lemon juice

Step 1
Liquidize the following to create masala:
Tomatoes
Chiles
Ginger
1/2 tsp turmeric
1/2 coriander powder
1/2 tsp red chile powder
1/2 tsp salt
Garlic

Step 2
Add to a large pot:
butter
oil
chopped onions
cinnamon sticks
black pepper seeds
cumin seeds

Fry until the onions go clear (3-4 minutes)

Step 3
Add masala to pot w/onions and stir
Cook for 5 minutes, medium heat

Step 4
Add chicken and lemon juice and mix thoroughly with sauce
Cook for 3 minutes

Step 5
Add 1 cup water
Cook for 15 minutes, medium heat

Egg Curry

Step 1
Boil 4 potatoes with skin for 15 mins
Boil 6 eggs for 10 mins
Peel potatoes and eggs and cut into quarters

Step 2
Liquidize the following together to form a masala:
1 small onion chopped in quarters
4 small chiles
4 small pieces of ginger
3 cloves of garlic
1/2 tin of plum skinless tomatoes
2 tbs of dried fenugreek leaves
1 tsp guram masala
1 tbs coriander powder
1/2 tsp tumeric
1 tsp of red chile powder
1/2 tsp of mustard seeds
1/2 tsp of salt

Step 3
Add to pan:
2tbs oil + 1/4 tsp of butter
2 cinnamon sticks
6 cloves

Add masala mixture and cook for 1 min

add 1 cup of water and simmer for 5 mins

add 1 tbs of lemon juice after 3 mins of simmering

Step 4
Add peeled and quartered potatoes and eggs to pan with masala mixture and cook for 3 mins

Finish with 2 tbs of fresh coriander

Dal Curry

Step 1
Soak yellow (mugni dal) lentils 15 mins
Wash Twice

Step 2
Liquidize the following to create a masala:
3 Thai Chiles
3 Garlic Cloves
Small piece of ginger (peeled)
1/2 tsp of salt
1/2 tsp tumeric
1/2 tsp red chile powder
1/2 cup water

Step 3
Combine the following in a pan and fry the onions until clear
1 small onion chopped
3 tbs oil (olive oil)
1/2 tbs of butter

Step 4
Add washed lentils to pan with onions
Add Masala mixture to pan
Add 1 cup water
Bring to boil for 12-13 mins and then cover and simmer for 7-9 mins.