Chick Peas with Indian Spices

Indian food has always been one of my favorite, but can take forever to make. This recipe that I just discovered is fairly quick and easy and is an awesmoe way to serve garbanzo beans. I especially like the little hint of clove in this recipe, something that I hadn't really used in Indian food, but makes a great addition.
In a small bowl, combine:
2 t ground coriander
2 t paprika
2 t granulated sugar
1 t curry powder
1 t cumin
1 t cardamom
1 t salt
1/2 t red pepper
1/4 t ground cloves
In a skillet, heat:
2 t vegetable oil
add:
1 1/2 c chopped onions
10 cloves garlic, sliced
Stir constantly until onions are golden brown
add the spice mixture and stir for 15 seconds
add:
1 c water
1/4 c tomato paste
2 (16 oz each) cans chickpeas, drained and rinsed
cover and simmer on low heat for 7 minutes
uncover and stir in:
2 T fresh lemon juice
1 1/2 freshly grated ginger
cook another 3-4 minutes or til most of the liquid has evaporated

Perfect Fat Free Cornbread

I more or less refuse to use any other corn bread recipe except for this one. In my opinion it is better than any other. The applesauce allows it to stay soft and moist but is still good for you. I love this recipe with honey on it. Its also quite good with the tamale pie. I would recomend that you put sprayed 8 inch baking pan into the oven while it heats. That way the edges of the cornbread get a little bit crispy.

1 c white flour
1 c yellow cornmeal
2 T sugar
2 t baking powder
1 t salt
1 c nonfat milk
1/4 c applesauce
2 egg whites

stir the dry ingridiants together.
in a separate bowl wisk everything else together and then mix them both together, not stirring more than you have too.
Pour the batter into an 8 inch baking dish
the cornbread will be done when it is lightly browned and springs back when you touch it, about 20 minutes.

Grandma J's Chimichangas

(filling)
This is what I usually eat for dinner on my birthday. It is super easy but so delicious! You can make these in advance and freeze them and all that and then bake them later.
Combine & simmer 2 1/2 C cooked chicken, chopped up
until liquid is almost 2/3 C Picante sauce
gone 1 t. cumin
1/2 t oregano
1/2 t salt
1/2 C water
Brush & butter on one side 4 flour tortillas
Spoon 1/3 C mixture onto unbuttered side
Add 2T shredded cheese
Fold ends over & fold over 2 sides
Place seam side down on greased cookie sheet

Bake 13 minutes at 475 degrees.

Tamale Pie

My 5 cousins adore this dish. In the original recipe for this, it called for ground beef. I don't eat red meat, so I use turkey instead. It tastes just as good. I will post my recipe for fat free cornbread relatively soon because it works wonderfully with this recipe. If you are in a pinch, rumor has it you can always use jiffy cornbread mix, though I've never done it.
1 hr 350 degrees
2 lbs ground turkey
2 c diced peppers
an onion
2 c salsa
1 t salt
1 t chipotle pepper
½ t dried oregano
½ c cheese
2 recipes cornbread
saute the turkey with everything (minus the cornbread)
Make the cornbread recipes and spread half in a big casserole dish. Mix the other half with cheese. Spread the turkey mixture on top of the cornbread and then spread the remaining cornbread batter on top. Bake!

Fancy and Classy Fondue Emmy Made for New Years

When it comes to fondue, I am by no means a purist (see welsh rarbit fondue), but peeps, this is the real thing. It made my new years eve about 10x better. By the way, gruyere cheese is my favorite cheese in the world. Last time I made this I bought the pound plus package- I ate the plus.

1 clove garlic, minced
1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)
3 tablespoons unbleached all-purpose flour
1 3/4 cup dry white wine
1/4 teaspoon freshly grated nutmeg
A splash or two of kirsch (opt)
Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (opt). Continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.

Cold Spicy Sesame Noodles

This recipe seems daunting because of it's length, but it really isn't so bad. On the matter of Szechuan peppercorns- I have no idea at all what those are- I used good old fashioned regular peppercorns and nobody exlaimed "hey! these arn't szechuan peppercorns!" by the way, that's pronounched shesh-whan. chinese word.
Using the side of large knife, lightly crush and cut into 1” pieces:
1 medium scallion
Smash:
4 quarter size pieces fresh ginger
Combine in little bowl
Scallions
Ginger
1 ½ t Szechuan peppercorns
In small heavy saucepan, heat over moderate heat:
½ c oriental sesame oil
2 T peanut oil (I didn’t put this in and it was fine)
To test whether oils are hot enough, sprinkle a little red hot pepper into oil. If its ready, the pepper will sizzle.
Reduce heat to moderate-low, add:
½ t red hot pepper
Cook 5 seconds and remove from heat
Stir in:
Scallion, ginger, peppercorn mixture
Loosely cover in aluminum foil and set aside to steep at least one hour, preferably over night
Strain (or not) the chunks out of sauce - I didn’t get the memo and it was fine
In medium saucepan cook some (however much you want) Chinese or Italian noodles (or spagetti is fine) until tender but still firm to the bite.
Drain and transfer to a bowl of cold water until noodles are totally cool
Drain well
In medium bowl, combine:
1 T plus 2 t soy sauce
1 T plus 2 t balsamic vinegar
½ t salt
½ t sugar
½ c chopped fresh coriander (didn’t do this)
Combine with flavored oil
4 thinly sliced scallions
Cover and chill at least an hour before serving
Garnish with red peppers and scallions
Put real sesame seeds on table in case people want a sprinkling

Polenta

It must be my southern ancestry (relative of Robert E Lee heh heh), but I am a total sucker for anything with cornmeal in it. Polenta is very easy to make, but also fancy, which is say is a plus. I usually add the garlic, and sometimes a lot more than three cloves.
Combine:
1 c yellow cornmeal (preferably coarse)
1 t salt
3 ½ c COLD water
(3 cloves crushed garlic if desired)
Boil over high heat, stir constantly with WOODEN spoon
Reduce heat to moderate and cook, stirring constantly til really thick
If you chill and mold the polenta, pour olive oil on the bottom of the pan to grease and add flavor, also pour parmesan cheese onto the bottom of the pan
If you serve it warm (my preference), pour a little olive oil and cheese on top of each bowl of hot polenta