Green Tomato Chutney A quick South Indian dish that packs a lot of flavor from this seldom used fruit. Ingredients 4 medium green tomatoes, chopped 2 tbsp canola oil 1 tbsp black mustard seeds 1/2 tsp asafetida 1 tsp red chili powder 1/4 tsp turmeric salt & sugar to taste Heat oil on medium and add mustard seeds, wait until they pop then drop in the tomatoes. Add chili powder, turmeric, and asafetida and fully coat the tomatoes. Add water to the pan to cover the tomatoes, and simmer for 15-20 mins stirring often enough to prevent burning. After the water has reduced, add a pinch of salt & sugar. Goes great with roti (or any other flatbread).

Green Tomato Chutney

A quick South Indian dish that packs a lot of flavor from this seldom used fruit.

Ingredients

  • 4 medium green tomatoes, chopped
  • 2 tbsp canola oil
  • 1 tbsp black mustard seeds
  • 1/2 tsp asafetida
  • 1 tsp red chili powder
  • 1/4 tsp turmeric
  • salt & sugar to taste

Heat oil on medium and add mustard seeds, wait until they pop then drop in the tomatoes. Add chili powder, turmeric, and asafetida and fully coat the tomatoes. Add water to the pan to cover the tomatoes, and simmer for 15-20 mins stirring often enough to prevent burning. After the water has reduced, add a pinch of salt & sugar. Goes great with roti (or any other flatbread).

Farmer’s Market Saturday A playground for creativity, and we try to be there every weekend. Here’s what we brought home today.

Farmer’s Market Saturday

A playground for creativity, and we try to be there every weekend. Here’s what we brought home today.

Huevos Rancheros One of our favorites for weekend brunch. Healthy, fresh, and crazy delicious. Ranchero Sauce 1/2 cup green pepper, chopped 1/2 cup red pepper, chopped 1 cup white onion, chopped 1 tbsp canola oil 1 cup vegetable stock 1 26-28oz can chopped tomatoes 1/2 tsp cayenne pepper 1 tbsp ground cumin 2 tbsp jalapeno, diced 1 garlic clove, minced salt to taste In canola oil, sauté the onions and peppers for a few minutes until they soften. Stir in the garlic and jalapenos, cooking for another minute before adding the cumin, cayenne, and salt. After a minute, stir in the tomatoes and cook for a few minutes to combine flavors. Add the veggie stock, and simmer for at least 20 minutes. Black Beans 1/4 cup red onion, chopped 1 clove garlic, minced 2 tsp cumin 1 tsp red chili powder 1 tbsp canola oil 1 can black beans, rinsed and drained salt to taste In canola oil, sauté the onion for a few minutes, then add garlic and sauté for another minute. Add all spices, stir to combine flavors, and finally add the black beans. As they soften, add some water and begin to mash the beans. Repeat until they’re spreadable. This should take 5-7 minutes, and when the taste and consistency are right drop the heat to low. Additional Ingredients 8 eggs 4 flour tortillas 1 cup monterrey jack or pepper jack cheese, grated 1/4 cup fresh cilantro, chopped 2 tbsp canola oil 2 tbsp butter for eggs (or use extra canola oil) salt to taste In a skillet, warm the tortillas in a small amount of canola oil on both sides. Set aside and keep warm. Fry the eggs in butter or canola oil, and sprinkle with salt and grated cheese as they begin to set. Plate the tortilla and spread with the black beans, top with two fried eggs, ranchero sauce and finally the fresh cilantro. We also like ours with a bit of fresh guacamole on the side : ) Happy brunching! Yield: 4 servings

Huevos Rancheros

One of our favorites for weekend brunch. Healthy, fresh, and crazy delicious.

Ranchero Sauce

  • 1/2 cup green pepper, chopped
  • 1/2 cup red pepper, chopped
  • 1 cup white onion, chopped
  • 1 tbsp canola oil
  • 1 cup vegetable stock
  • 1 26-28oz can chopped tomatoes
  • 1/2 tsp cayenne pepper
  • 1 tbsp ground cumin
  • 2 tbsp jalapeno, diced
  • 1 garlic clove, minced
  • salt to taste

In canola oil, sauté the onions and peppers for a few minutes until they soften. Stir in the garlic and jalapenos, cooking for another minute before adding the cumin, cayenne, and salt. After a minute, stir in the tomatoes and cook for a few minutes to combine flavors. Add the veggie stock, and simmer for at least 20 minutes.

Black Beans

  • 1/4 cup red onion, chopped
  • 1 clove garlic, minced
  • 2 tsp cumin
  • 1 tsp red chili powder
  • 1 tbsp canola oil
  • 1 can black beans, rinsed and drained
  • salt to taste

In canola oil, sauté the onion for a few minutes, then add garlic and sauté for another minute. Add all spices, stir to combine flavors, and finally add the black beans. As they soften, add some water and begin to mash the beans. Repeat until they’re spreadable. This should take 5-7 minutes, and when the taste and consistency are right drop the heat to low.

Additional Ingredients

  • 8 eggs
  • 4 flour tortillas
  • 1 cup monterrey jack or pepper jack cheese, grated
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp canola oil
  • 2 tbsp butter for eggs (or use extra canola oil)
  • salt to taste

In a skillet, warm the tortillas in a small amount of canola oil on both sides. Set aside and keep warm. Fry the eggs in butter or canola oil, and sprinkle with salt and grated cheese as they begin to set. Plate the tortilla and spread with the black beans, top with two fried eggs, ranchero sauce and finally the fresh cilantro. We also like ours with a bit of fresh guacamole on the side : ) Happy brunching!

Yield: 4 servings

Roasted Red Pepper & Tomato Soup A quick, easy soup that’s yummy with a grilled cheese sandwich :)  This is great in the Fall, but we had a craving in July and couldn’t wait ‘til then. Ingredients 2 28oz cans Fire Roasted whole tomatoes 1 16oz jar of roasted red peppers, chopped 1/2 cup fresh basil, chopped 1 small red onion, chopped 2 tbsp extra virgin olive oil salt & freshly ground pepper to taste Sauté onions until translucent, then add the chopped roasted red peppers and simmer in the olive oil.  Let the flavors combine for a few minutes, then add the fire roasted tomatoes along with the sauce from the can. Add the fresh basil and salt & pepper, and continue to simmer for a few minutes.  Put your now chunky soup into a blender or food processor and puree, and finally return it to the stove and simmer until you’re ready to eat. 

Roasted Red Pepper & Tomato Soup

A quick, easy soup that’s yummy with a grilled cheese sandwich :)  This is great in the Fall, but we had a craving in July and couldn’t wait ‘til then.

Ingredients

  • 2 28oz cans Fire Roasted whole tomatoes
  • 1 16oz jar of roasted red peppers, chopped
  • 1/2 cup fresh basil, chopped
  • 1 small red onion, chopped
  • 2 tbsp extra virgin olive oil
  • salt & freshly ground pepper to taste

Sauté onions until translucent, then add the chopped roasted red peppers and simmer in the olive oil.  Let the flavors combine for a few minutes, then add the fire roasted tomatoes along with the sauce from the can. Add the fresh basil and salt & pepper, and continue to simmer for a few minutes.  Put your now chunky soup into a blender or food processor and puree, and finally return it to the stove and simmer until you’re ready to eat. 

Chana Masala This is such a simple and incredibly healthy meal, and typically in heavy rotation in our kitchen. There are a few special spices needed, but we’ll use them often in future recipes so go get ‘em : ) Ingredients 2 teaspoons canola oil 1 cup of water 1 medium chopped red onion 4 roma tomatoes, chopped 2 cans of chickpeas 4 teaspoons garam masala 1 teaspoon coriander (cilantro) powder 1/2 teaspoon chili powder 1/2 fresh lime 1/2 cup fresh cilantro salt to taste In a pan over medium heat, sauté onions in the oil until transluscent and then add chopped tomatoes. Sauté until tomatoes are soft and then add garam masala, coriander powder, chili powder and salt. Once the spices have distributed, add the water and simmer. After 3-4 minutes, add the chickpeas. Let them cook for 3-4 minutes and then, with a potato masher (or fork if you don’t have one), mash half of the chickpeas to thicken. Continue to add a little water to control the consistency, always allowing it to cook off before you add more so the flavors are distributed. Once chickpeas are fully cooked (taste to test!), remove from heat and add fresh cilantro and fresh lime juice on top. Serve with naan, pilaf or even a hearty piece of toasted bread. Enjoy!

Chana Masala

This is such a simple and incredibly healthy meal, and typically in heavy rotation in our kitchen. There are a few special spices needed, but we’ll use them often in future recipes so go get ‘em : )

Ingredients

  • 2 teaspoons canola oil
  • 1 cup of water
  • 1 medium chopped red onion
  • 4 roma tomatoes, chopped
  • 2 cans of chickpeas
  • 4 teaspoons garam masala
  • 1 teaspoon coriander (cilantro) powder
  • 1/2 teaspoon chili powder
  • 1/2 fresh lime
  • 1/2 cup fresh cilantro
  • salt to taste

In a pan over medium heat, sauté onions in the oil until transluscent and then add chopped tomatoes. Sauté until tomatoes are soft and then add garam masala, coriander powder, chili powder and salt. Once the spices have distributed, add the water and simmer. After 3-4 minutes, add the chickpeas. Let them cook for 3-4 minutes and then, with a potato masher (or fork if you don’t have one), mash half of the chickpeas to thicken. Continue to add a little water to control the consistency, always allowing it to cook off before you add more so the flavors are distributed. Once chickpeas are fully cooked (taste to test!), remove from heat and add fresh cilantro and fresh lime juice on top. Serve with naan, pilaf or even a hearty piece of toasted bread. Enjoy!

Mushroom and Pea Risotto The key to this recipe is the mushrooms; make sure they’re fresh and try different mushrooms to adjust the flavor. We used baby bellas in the picture above, but shiitake and porcini are great additions too. Ingredients 2 tbsp extra virgin olive oil 2 garlic cloves, minced 1/4 cup unsalted butter 2/3 cup white wine 8 cups vegetable stock 2 cups red onion, diced 1 1/4 cups mushrooms, diced 1 cup fresh peas 1 1/2 cups Arborio rice 2/3 cup parmesan cheese, grated salt and pepper to taste Blanch the peas in boiling water for 30 seconds and set aside. Simmer the vegetable stock in a large saucepan, and keep on low heat. Separately, combine the olive oil and butter in a large frying pan or french skillet. Saute the onions for 4-5 mins until translucent, then add the mushrooms and garlic and saute for another 2-3 minutes until the mushrooms are tender. Stir in the rice and let it toast for 2-3 minutes, just don’t let it brown. Add the white wine and stir until it’s completely absorbed. Now the fun begins; add one cup of broth and slowly stir while the rice drinks it up. Repeat until you’re out of broth. Stir in the parmesan cheese and fresh peas, and season with salt and pepper. Mmm.

Mushroom and Pea Risotto

The key to this recipe is the mushrooms; make sure they’re fresh and try different mushrooms to adjust the flavor. We used baby bellas in the picture above, but shiitake and porcini are great additions too.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 cup unsalted butter
  • 2/3 cup white wine
  • 8 cups vegetable stock
  • 2 cups red onion, diced
  • 1 1/4 cups mushrooms, diced
  • 1 cup fresh peas
  • 1 1/2 cups Arborio rice
  • 2/3 cup parmesan cheese, grated
  • salt and pepper to taste

Blanch the peas in boiling water for 30 seconds and set aside. Simmer the vegetable stock in a large saucepan, and keep on low heat. Separately, combine the olive oil and butter in a large frying pan or french skillet. Saute the onions for 4-5 mins until translucent, then add the mushrooms and garlic and saute for another 2-3 minutes until the mushrooms are tender. Stir in the rice and let it toast for 2-3 minutes, just don’t let it brown. Add the white wine and stir until it’s completely absorbed. Now the fun begins; add one cup of broth and slowly stir while the rice drinks it up. Repeat until you’re out of broth. Stir in the parmesan cheese and fresh peas, and season with salt and pepper. Mmm.

Fresh Tortellini with Homemade Pasta Sauce We’ve been experimenting with homemade sauces for years, but this one is hands down our favorite.  I wish I could say that we made the tortellini, but we didn’t. Maybe next time.  Ingredients 2 tbsp olive oil 3 garlic cloves, diced 1 large carrot, peeled and diced 1 large celery stalk, diced 1 28oz can of crushed San Marzano tomatoes 1/4 tsp freshly ground red pepper flakes salt and freshly ground black pepper to taste 1 package of fresh tortellini After pre-heating the olive oil, sauté the garlic for 1-2 mins until the color starts to golden and then drop in the carrots and celery. Stir to evenly coat, and cook for 3-4 mins until the celery starts to become translucent. Add the tomatoes (only use San Marzano, they’re more expensive but for a reason), red pepper, salt, and black pepper. Bring to a boil, then reduce heat and simmer for at 20-30 mins. Mix with cooked tortellini, and top with parmesan cheese if you’re into it. Buon appetito!

Fresh Tortellini with Homemade Pasta Sauce

We’ve been experimenting with homemade sauces for years, but this one is hands down our favorite.  I wish I could say that we made the tortellini, but we didn’t. Maybe next time. 

Ingredients

  • 2 tbsp olive oil
  • 3 garlic cloves, diced
  • 1 large carrot, peeled and diced
  • 1 large celery stalk, diced
  • 1 28oz can of crushed San Marzano tomatoes
  • 1/4 tsp freshly ground red pepper flakes
  • salt and freshly ground black pepper to taste
  • 1 package of fresh tortellini

After pre-heating the olive oil, sauté the garlic for 1-2 mins until the color starts to golden and then drop in the carrots and celery. Stir to evenly coat, and cook for 3-4 mins until the celery starts to become translucent. Add the tomatoes (only use San Marzano, they’re more expensive but for a reason), red pepper, salt, and black pepper. Bring to a boil, then reduce heat and simmer for at 20-30 mins. Mix with cooked tortellini, and top with parmesan cheese if you’re into it. Buon appetito!

Ice Cream Sandwich We celebrated a birthday, and went old school with some french vanilla ice cream and melted chocolate stuffed between two chocolate chip cookies. No recipe needed here, just a lot of sugar and a little nostalgia.

Ice Cream Sandwich

We celebrated a birthday, and went old school with some french vanilla ice cream and melted chocolate stuffed between two chocolate chip cookies. No recipe needed here, just a lot of sugar and a little nostalgia.

Guacamole This is such an easy dish to make, yet it’s rare to find a good guacamole. Fortunately, we’re here to help you impress your friends. Ingredients 2 ripe avocados 1 1/2 roma tomato, chopped 1 small red onion, chopped 2 limes, squeezed 1 handful of fresh cilantro, chopped 5 pickled jalapeno slices, diced (add the juice from the bottle for extra heat) salt to taste

Guacamole

This is such an easy dish to make, yet it’s rare to find a good guacamole. Fortunately, we’re here to help you impress your friends.

Ingredients

  • 2 ripe avocados
  • 1 1/2 roma tomato, chopped
  • 1 small red onion, chopped
  • 2 limes, squeezed
  • 1 handful of fresh cilantro, chopped
  • 5 pickled jalapeno slices, diced (add the juice from the bottle for extra heat)
  • salt to taste
Veggie Burger w/ oven-roasted potatoes & side salad Sometimes you just crave a burger. We’re vegetarian in the little brooklyn kitchen, so in a pinch the easiest thing to do is grab a Gardenburger and concentrate on the fixin’s. We’ll tackle homemade burgers in another post. The Burger 1/2 roasted red pepper, sliced 1/4 small red onion, sliced lengthwise 1 tbsp brown sugar 1 tbsp extra virgin olive oil 1 tsp balsamic vinegar 1/4 cup mixed greens 1 sundried tomato, diced 1 slice pepper jack cheese Your choice of bread, slightly toasted Combine the onions & olive oil, sauté over medium heat until translucent and stir in the brown sugar to finish caramelizing. Drizzle the bread with balsamic and stack the remaining ingredients on the cooked burger. Bread matters, so go with something freshly baked that has a rough exterior and is soft in the middle. Oven-Roasted Potatoes 6-8 baby yukon gold potatoes, quartered 2 tbsp olive oil 1 tsp chili powder salt and freshly ground pepper to taste Evenly coat the potatoes, and spread on a baking sheet. Cook at 400F for 15-20 minutes, until they’re crispy on the outside and soft in the middle. Salad Dressing 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp whole grain dijon mustard salt and freshly ground pepper to taste Drizzle over a green of your choice and enjoy. Yum.

Veggie Burger w/ oven-roasted potatoes & side salad

Sometimes you just crave a burger. We’re vegetarian in the little brooklyn kitchen, so in a pinch the easiest thing to do is grab a Gardenburger and concentrate on the fixin’s. We’ll tackle homemade burgers in another post.

The Burger

  • 1/2 roasted red pepper, sliced
  • 1/4 small red onion, sliced lengthwise
  • 1 tbsp brown sugar
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • 1/4 cup mixed greens
  • 1 sundried tomato, diced
  • 1 slice pepper jack cheese
  • Your choice of bread, slightly toasted

Combine the onions & olive oil, sauté over medium heat until translucent and stir in the brown sugar to finish caramelizing. Drizzle the bread with balsamic and stack the remaining ingredients on the cooked burger. Bread matters, so go with something freshly baked that has a rough exterior and is soft in the middle.

Oven-Roasted Potatoes

  • 6-8 baby yukon gold potatoes, quartered
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • salt and freshly ground pepper to taste

Evenly coat the potatoes, and spread on a baking sheet. Cook at 400F for 15-20 minutes, until they’re crispy on the outside and soft in the middle.

Salad Dressing

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp whole grain dijon mustard
  • salt and freshly ground pepper to taste

Drizzle over a green of your choice and enjoy. Yum.