Masala Chai Tea

Masala Chai (Indian Spiced Tea)

Masala Chai is an Indian spiced black tea. I am addicted to this tea and actually crave for this in the evening like a cup of hot cocoa. The tea is infused with cinnamon, cloves, cardamon, ginger, pepper and fennel which are all great benefits to our health. The spices are steeped along with black tea leaves in water and milk; then strained into a cup. You can conveniently purchase chai tea bags in your local supermarket, but I find that the tea bags are very weak. In an Indian market, you can purchase instant chai that are sold in boxes of 10 or 20 pouches per box. I prefer the instant chai from an Indian market than the tea bags. Of course, homemade is always better. Chai is very simple to make, but there are so many variations to preparing chai, depending on the region where the recipe is originated. After a long search for or a good masala chai recipe, I decided to combine several recipes to come up with my own version. This recipe is pretty darn close to the chai I love to drink from our favorite Indian restaurant.

Masala Chai Spice

1-1/2-inch stick cinnamon
8 cloves
8 green cardamom pods, gently crushed to just crack each pod
4 black peppercorns
1-1/2 teaspoons ground ginger
1 teaspoon fennel seeds

Preheat oven to 250 degrees. Position oven rack to the center of oven. Place cinnamon stick, cloves, cardamon pods, peppercorn, ginger, and fennel seeds in a small shallow ovenproof plate. Roast for about 5 minutes. Remove from oven and set aside to cool. Place spices in a coffee grinder and process until very fine. Transfer to a small airtight container and this can be stored for up to 6 months.

Masala Chai

2 cups cold water (16 ounces)
2 cups 2% reduced fat milk (16 ounces)
2 tablespoons loose orange pekoe black tea or Darjeeling tea (0.4 ounce)
1/2 teaspoon Masala Chai Spice (recipe posted above)
3 tablespoons organic natural cane sugar (0.9 ounce) or to taste (optional)

In a small pot, add the water, milk and tea. Cook over medium-high heat until it comes to a full boil. Remove from heat and stir in the masala chai spice. Cover and let tea and spice steep for 15 minutes.

After 15 minutes, uncover and return to medium heat. Add the agave nectar or evaporated cane juice, if using. Cook just until it starts to bubble. DOUBLE STRAIN by pouring through a very fine-mesh strainer into a gold coffee filter fitted over a glass coffee carafe. Ready to serve. Alternately, you can use a milk frother to give it some froth before pouring into individual cups.

Yields 2 to 3 servings

NOTE: I usually double the masala chai recipe and leave the carafe of chai in the refrigerator. Stir and reheat inidividual servings in the microwave.

Gingerbread Spice Caramel Popcorn

Gingerbread Spice Caramel Popcorn

Appliance Recommendation: Original Whirley Stovetop Popcorn Popper. This is the best popcorn popper I've used and highly recommend this. This popcorn popper requires very little oil and makes light and fluffy popcorn in about 5 minutes. Cooks on your stove top without having to shake the pan back and forth. There is a crank on the handle in which you manually turn to stir the kernels so each kernel does not burn. If you read the reviews on Amazon.com, you will find a lot of satisfying customers with their feedback on this product. One reviewer used this popper to roast coffee beans. It's inexpensive and makes a good Christmas gift along with a batch of this delicious Gingerbread Spice Caramel Popcorn: www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/Dp/B00004Su35/ref=cm_cr_pr_product_top

Gingerbread Spice Caramel Popcorn: This recipe is modified from a recipe published in the Taste of Home magazine, October/Noveber 2010 issue, page 43. I like gingerbread cookies and was excited to try this recipe. The recipe calls for 1/4 cup of mild molasses which is an essential ingredient in gingerbread. I've been making popcorn all day today and thought I was doing pretty good with the popcorn, until I realize what I thought I was using as molasses was really dark corn syrup. I had both bottles sitting side by side on the kitchen counter and accidentally grabbed the wrong bottle. I realize my error 3 batches later after seeing the molasses sitting across the kitchen unopened. I gasped when I figured out what I have done. What am I going to do now? I already made 3 batches. Well...(couple of deep breaths later)...just have to make it again and do it right! After making my first batch with the molasses, I was done. I didn't like the flavor of the popcorn. The molasses was a bit strong. My husband and son preferred the batches without the molasses. So, I continued making more popcorn using dark corn syrup in place of the molasses. My error turned out to be a good thing. This is my first time to make caramel popcorn and I was quite pleased how easy this recipe is and how well it turned out. They're just as good as purchased gourmet popcorns. The house is very fragrant with the smell of Christmas when you make these popcorn.

UPDATE: The very next morning, I'm getting ready for work. I'm gathering my lunch and the batch of Gingerbread popcorn made with molasses that we all didn't like. I'n planning to leave this batch it in the break room and let the staff nibble on it. Before I put it in my bag, I decided to give the popcorn one last try. It may taste different with age. To my surprise, it did tasted better the next day....matter of fact...I liked it and it does taste just like gingerbread. So it's all good after all. Since I like it, I'm thinking of making a few more batches with the molasses, mixing the two batches so some will have molasses and some will not, but both having the same gingerbread spices. In addition, there is a contrast difference where the popcorn made with molasses is darker and the one made without molasses is lighter. Hmmmmm! So just to inform those who is skeptical about trying this with molasses, it tastes better with age. The molasses tends to mellow out as it sits overnight or longer and it does taste pretty good. So now you have a choice. If you don't like molasses, it works with dark corn syrup and if you do like the molasses, make sure you use mild molasses. Both are interchangeable.

Gingerbread Spice Caramel Popcorn

14 cups popped popcorn (2.5 ounces)
1/2 cup butter (1 stick or 4 ounces)
3/4 cup packed light brown sugar (5.5 ounces)
1/4 cup MILD molasses OR DARK corn syrup (3.0 ounces) (See update above)
1/4 cup light corn syrup (3.0 ounces)
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Place popcorn in a very large mixing bowl or large stock pot coated with nonstick cooking spray. Set aside.

In a 3-quart saucepan, melt butter over medium heat. When butter is melted, swirl the butter around the sides on the lower half of the pan. Add the brown sugar, molasses OR dark corn syrup, light corn syrup, ginger, cinnamon, cloves and salt. Bring mixture to a boil over medium heat, stirring constantly using a small whisk. When mixture comes to a boil, reduce heat to medium-low and continue to boil, without stirring, for 5 minutes.

Remove pan from heat, whisk in the baking soda (mixture will foam); then whisk in the vanilla. Quickly pour hot caramel over popcorn and toss well using two silicone spatulas. Don't fuzz about making sure each kernel gets coated. More chances to evenly coat the popcorn while they are baking.

Divide popcorn to two shallow-rim baking pans coated with nonstick cooking spray. Spread popcorn to even layer. Bake for about 40 minutes, stirring every 10 minutes with a silicone spatula. Half way through baking time, rotate pans for even baking.

Remove pans from oven and transfer popcorn to a waxed or parchment paper to cool completely. While still warm enough to touch, you can separate large clusters of popcorn before it hardens. Store popcorn in an airtight container for about 2 weeks.

Yields approximately 13.5 ounces

Spaghetti with Chickpeas

Spaghetti with Chickpeas

This recipe was adapted from Smitten Kitchen which was adapted by Chef Michael White published in New York Magazine. The garbanzo bean/tomato sauce is so full of flavor, I can imagine the sauce on its own is equally delicious eaten with brown rice or substituting orzo pasta for the spaghetti. A few vegetarian readers on Smitten Kitchen have omitted the pancetta with great success. I may just do that the next time.

Two 15-ounce cans garbanzo beans (chickpeas), drained and rinsed
1 cup chicken stock
1/4 cup olive oil
About 1 cup diced pancetta (4 ounces) (Optional)
1/2 teaspoon red chili flakes
1 large onion, finely chopped
8 cloves garlic, finely minced
Two 14.5-ounce cans diced tomatoes
About 20 to 30 basil leaves
2 teaspoons salt
1 pound whole-wheat spaghetti, linguine or orzo pasta
1/2 cup grated Parmesan cheese (2 ounces)

Set aside 2/3 cup garbanzo beans. In a food processor, combine remaining garbanzo beans and chicken stock. Pulse a few times until garbanzo beans are coarsely chopped.

Heat a large skillet over medium-high until hot. Add olive oil and pancetta. Reduce heat to medium and continue to saute for about 2 to 3 minutes until nicely browned, partially covered to avoid grease splattering. Add the chili flakes and saute for a few seconds. Add the onions and garlic. Increase heat to medium-high heat and continue to cook until onions are lightly browned, about 5 minutes.

Add the garbanzo beans, tomatoes and basil leaves. When mixture comes to a boil, cover and reduce heat to simmer for 20 minutes.

Meanwhile, cook spaghetti in salted water for about 11 to 12 minutes, or just slightly under al dente. Drain pasta and immediately add hot pasta to the bean sauce. Continue to cook and toss pasta for another minute or until pasta is al dente. Remove from heat and toss in the Parmesan cheese. Serve with more grated Parmesan cheese.

Yields 6 to 8 servings

Red Beans and Rice

Red Beans and Rice

Appliance Recommendation: The best slow cooker on the planet: All-Clad Deluxe Slow Cooker http://www.williams-sonoma.com/products/8260341/made exclusively for Williams-Sonoma. What I love about this slow cooker is that it has a 7-quart nonstick cast-aluminum insert that you can use it on your stovetop for browning your ingredients before transferring it to your slow cooker to continue cooking. The slow cooker base and lid is constructed of polished stainless steel which is beautiful to display in your kitchen. I like to brown my ingredients before I slow cook so I no longer have to wash an extra pot just to brown ingredients. When I'm making soup, I like to give the soup a head start to reach boiling point before I transfer to the slow cooker. This slow cooker is a bit pricey, but worth the investment for the serious cook.

Red Beans and Rice Recipe: This recipe is adapted by www.thebittenword.typepad.com which was published in Cook's Illustrated, January/February 2010 issue. This recipe was modified to a much healthier version and for a slow cooker which turned out quite delicious:

1 pound small red beans and/or red kidney beans
1 small onion, finely chopped, about 1 cup (6.2 to 6.5 ounces)
1 small green bell pepper, seeded and finely chopped, about
1 cup (5.8 to 6.9 ounces)
1 rib celery, finely chopped, about 1/2 cup (2.3 to 2.9 ounces)
3 large cloves garlic, finely minced (0.5 to 0.6 ounce)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon sweet paprika2 bay leaves
1/2 teaspoon ground black pepper
One 14-ounce can Swanson's Brand 33% Low-Sodium
Chicken Broth
5 cups cold water
About 1:6.9 to 2 pounds smoked turkey drumsticks,
skin removed3/4 teaspoon liquid smoke
8 ounces turkey kielbasa sausages, cut in half vertically, then thinly sliced into 1/4-inch thick slices or leftover quality lean ham
1 teaspoon red wine vinegar
Hot cooked brown rice
3 green onions, thinly sliced
Wash beans and soak beans in about 10 cups or enough cold water to cover by 3 to 4 inches. Soak for about 4 hours or overnight. Beans will triple in volume. Drain beans and rinse well. Set aside.

Heat a large pot over medium-high heat until hot, but not smoking. Add 2 tablespoons of olive oil to the pot and then add the onions, green pepper, and celery. Continue to cook, stirring frequently, until vegetables are softened, about 5 minutes. Stir in garlic, thyme, paprika bay leaves and black pepper and continue to cook until fragrant, about 30 seconds. Stir in beans, chicken broth, water, turkey drumsticks and liquid smoke. Bring mixture to a boil and transfer to a slow cooker. Cook on high for 4 hours.

Remove turkey drumsticks to a plate and dice up meat. Scoop about one-third of the beans into a large bowl. Mash the beans with a potato masher. Add the diced turkey meat, mashed beans, turkey kielbasa, red wine vinegar and 3/4 teaspoon salt to the slow cooker. Continue to cook on high for additional 2 hours.

For each serving, scoop about a cup of hot cooked brown rice in a shallow wide soup bowl. Push the rice to the sides of the bowl, leaving an empty space in the center for the beans. Scoop about 1 to 1-1/2 cups bean mixture in the center of the bowl. Sprinkle with green onions. Enjoy!

Yields 8 to 10 servings

Show and Tell

Show and Tell

This is what I made at work yesterday. This is a Safeway's wedding cake design, called Festive Gifts 3-Tier cake. This was for a baby's 1st birthday. My first time to decorate this cake and it took me 3 hours to decorate from start to finish. Customer was happy with the outcome and said the cake looked just like in the book.

Whole-Wheat German Pancake with Pears

Whole-Wheat German Pancake with Pears
Adapted from Whole Foods Market

I love pears and is always looking for recipes with pears. This recipe caught my attention because it is made using whole-wheat flour and doesn't require much sugar. The original recipe states to use an 11-or 12-inch cast-iron or ovenproof skillet, but I only had a 10-inch cast-iron skillet which worked out well. The texture was like a pancake loaded with baked pears goodness. Although I was quite satisfied with the original recipe as written, I prefer the pancake to be a little sweeter, I also like to taste more cinnamon, and could use a hint of vanilla. These adjustments are already included in the following recipe:

2 tablespoons coconut oil or unsalted butter (1.0 ounce)
4 large eggs (7.2 to 7.6 ounces)
1 cup unsweetened carton coconut milk or 2% reduced fat milk (8 ounces)
3 tablespoons organic cane sugar (1.2 ounces)
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3/4 cup whole wheat flour (3.1 ounces)
2 large Bartlett pears or Bosc pears, peeled, cored and thinly sliced (1:0.4 to 1:3.6 pounds weighed at purchased; 13.6 to 15.2 ounces after peeled, cored and sliced)
Powdered sugar or maple syrup (Optional)

Preheat oven to 425 degrees. Position oven rack to the center of the oven.

Lightly spray a 10-inch cast-iron or ovenproof skillet with nonstick baking spray. Place coconut oil in the skillet and heat in the oven until coconut oil is melted, about 3 minutes.

Meanwhile, in a blender, combine the eggs, coconut milk, cane sugar, cinnamon, vanilla and salt. Blend until smooth. Add the flour and blend again. Remove skillet from oven, swirl the melted coconut oil to coat the bottom of the skillet. Pour in the batter. Top with pears. Return skillet to the oven and bake until the pancake is puffed and browned and pears are tender, about 21 minutes. Remove from oven and let sit for about 5 to 10 minutes before serving. Sprinkle with powdered sugar and cut into wedges for serving. Can also serve pancake with drizzle of maple syrup.

Yields 6 servings

Zucchini-Tomato Frittata

Zucchini-Tomato Frittata

This recipe was adapted from Martha Stewart's Everyday Foods magazine. I love this frittata. It's healthy and full of flavor. My coworker saw me eating this for my lunch (two days in a row) and took a picture with her iPhone. She said she is going to put this photo on her facebook page. She also sent it to me so I can include this image on my blog. Thanks B for sharing your photo! I gave B a bite of my frittata and immediately she wanted a copy of this recipe. I made this frittata for dinner the other night along with my Smokey Roasted Potatoes and Farinata (both recipes posted on this site). I have made this frittata numerous times already. Sometimes I substitute Herbes de Provence for the thyme. I am addicted to Herbes de Provence. Either herbs will work great.
2 pounds zucchini, unpeeled, cut into 1/4-inch-thick rounds (about 5 medium-large zucchinis)
1 medium-size onion, finely diced (9.0 ounces)
1-1/2 tablespoons fresh thyme leaves, finely chopped or 2-1/4 teaspoons dried and cumbled
1 teaspoon plus 1/2 teaspoon salt, separated
1/2 teaspoon ground black pepper
12 large eggs, beaten (approximately 1:8.0 to 1:8.2 pounds)
1/4 cup plus 2 tablespoons unsweetened plain soy milk or reduced fat milk (3.0 ounces)
1-1/4 cups shredded Gruyere cheese or white cheddar cheese (2.5 ounces)
1-1/2 pounds Roma tomatoes, cored and thinly sliced crosswise (about 7 medium-size tomatoes)

Preheat oven to 350 degrees. Position oven rack to the center of
the oven.

Heat 2 tablespoons olive oil in a 12-inch stainless steel skillet over medium-high heat until hot, but not smoking. Add the zucchini and cook, stirring often, until zucchini are nicely browned, about 5 minutes. Remove pan from heat and set aside.

In a separate 12-inch nonstick ovenproof skillet, heat 1 tablespoon
olive oil over medium heat. Add onion and saute until lightly browned, about 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and ground black pepper. Continue to cook, stirring occasionally, for about
2 minutes more.

Meanwhile, in a large bowl, whisk together the eggs, milk and
1/2 teaspoon salt until well blended. Using a fork, stir in the cheese.

Pour the egg mixture over the vegetables, gently lifting the vegetables to let the egg mixture coat the bottom of the pan. Reduce heat to medium-low heat and continue to cook, undisturbed, until sides are set , but top is slightly runny, about 10 minutes.

While the frittata is slowly cooking, arrange tomato slices on top, slightly overlapping tomato slices in a circular pattern on top of the egg mixture to cover it entirely, starting from the outer edge of pan and ending in the center of the pan. Sprinkle with a few pinches of crumbled dried thyme just to give some color.

When frittata is finally set on the sides, transfer frittata to preheated oven. Bake frittata until center is firm and not jiggly, about 25 minutes.

Remove frittata from the oven. Change oven temperature to broil. Reposition oven rack to the top rack and broil the the top of the frittata for about 2 to 3 minutes to slightly brown the tomato slices. Let frittata cool for about 5 to 10 minutes before serving.

Yields 6 to 8 servings