Lami's Kitchen

Wednesday, December 29, 2010

Eggplant Parmesan

  • 2 eggplants, peeled, cut into 1/2 inch slices
  • 2 tsp salt
  • 2 large onions, chopped
  • 2 tsp dried basil
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 12 oz can tomato paste
  • 1 Tbsp honey
  • 1 tsp lemon juice
  • 1 tsp pepper
  • 2 tsp minced garlic
  • 2 eggs, beaten
  • 1 1/2 cups dry bread crumbs
  • 1/4 cup butter
  • 32 oz. mozzarella cheese, shredded
  • 1 cup parmesan cheese
Place eggplant slices in colander and sprinkle with salt. Let sit for 30 minutes. Saute onions, basil, bay leaves, oregano, and parsley in oil until onions are soft. Add tomatoes, tomato paste, honey, lemon juice, and pepper. Bring to a boil. Reduce heat. Simmer for 30 minutes while covered. Add garlic and simmer for 10 more minutes. Take out bay leaves. Rinse eggplant slices, pat dry with paper towels. In a bowl, combine eggs and pepper. In another bowl, place bread crumbs. Dip eggplant slices into eggs, then breadcrumbs, then in skillet cook halfway in butter for 3 minutes on each side. In large baking dish, layer eggplant, tomato sauce, and mozzarella. Repeat layers. Sprinkle parmesan cheese on top. Bake at 375 for 35 minutes.

Original recipe taken from here.

Piyaju/Pakora II

  • 1 cup besan (chickpea flour)
  • Few tbsp oil
  • 1 tsp cumin
  • 1 1/2 tsp salt
  • 1-2 chili peppers, chopped
  • 1/2 cup water
  • 3-5 onions, chopped
Mix all ingredients to form a batter. Drop spoonfuls in hot oil. Deep fry. Drain on paper towel. Serve hot with chutney. (Can use vegetable pieces like cauliflower or potato also.)

Thursday, September 16, 2010

Baked Saucy Chicken

  • 1 chicken, cut into pieces
  • 1 Tbsp flour
  • 1/4 cup water
  • 1/8 cup brown sugar
  • 1/4 cup ketchup
  • 2 Tbsp vinegar
  • 2 Tbsp lemon juice
  • 2 Tbsp wasabi sauce
  • 1 small onion, chopped
  • 1 tsp mustard oil
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/8 tsp pepper
Whisk together water and flour on stove. Add brown sugar, ketchup, vinegar, lemon juice, and wasabi sauce. Bring to boil and cook a few minutes until sauce thickens. Add chopped onion, mustard oil, chili powder, salt, and pepper. Place chicken pieces in baking dish and cover with the sauce. Marinate 2-4 hours in the fridge. Take out of fridge for half hour before baking. Bake at 400 degrees for ~45 minutes (check for done-ness).

Modified from this recipe.

Spinach-Cheese Pastry

  • 1 Tbsp water
  • 1 egg
  • 1 puff pastry sheet
  • 1/2 block cream cheese (or neufchatel)
  • 1/4 cup parmesan cheese
  • 1/8 tsp garlic powder
  • 1 package chopped spinach (10 oz.)
Beat water and egg. Brush onto puff pastry sheet. Mix cream cheese, parmesan cheese, garlic powder, and spinach together. Spread over puff pastry sheet. Roll the sheet tightly with spinach mixture inside. Slice into 1/2 inch slices. Place slices on baking sheet, spiral side facing up. Brush with egg mixture. Bake at 400 for 25 minutes.

Wednesday, September 15, 2010

Honey Apple-Pear Peanut Butter Tart

  • 1 puff pastry sheet
  • 3 fruits (any combo of apples and pears)
  • 2 Tbsp honey (and extra for drizzling as a topping)
  • 1/2 heaping cup peanut butter
  • 2 Tbsp sugar
Head peanut butter in microwave until soft and liquidy. Add honey. Spread mixture over puff pastry sheet. Layer with apples and pears. Drizzle with extra honey and sprinkle with sugar. Bake at 350 degrees for ~35 minutes.

Original recipe.

Tuesday, August 31, 2010

Buffalo Chicken Sandwich Spread

Too hungry to take pictures before I ate. But this is a quick and yummy recipe:
  • 2 lbs chicken breast
  • 3 Tbsp butter
  • 1/2 cup hot sauce (I used Frank's Red)
  • 4 Tbsp honey (I used Trader Joe's desert mesquite honey)
  • 2 Tbsp vinegar
  • 1/4 tsp pepper
  • 1/4 tsp salt
Cube chicken and boil for about 45 minutes to 1 hour. Let it cool, then chop/shred into small pieces. Melt butter in a saucepan, add the hot sauce, honey, vinegar, salt, and pepper. Add shredded chicken, and heat till the chicken is warm again. Makes really good sandwiches.

Original recipe is here.

Wednesday, May 19, 2010

Shepherd's Pie

...or maybe it's called Cottage Pie? Serves 15.

Potato layer:
  • 10-12 medium small to medium sized potatoes
  • 3 Tbsp butter butter
  • 1/2 cup milk
  • 1 small onion, VERY finely diced
  • 1/2 cup shredded cheese (I used the Mexican 4 cheese mix)
  • salt and pepper to taste
Vegetable layer:
  • 1.5 to 2 bags (12 oz.) of mixed veggies (diced carrots, peas, corn)
  • 2 Tbsp oil
Meat layer:
  • 3 medium sized onions, chopped
  • 2 and 1/2 pounds ground beef
  • 1/4 cup flour
  • 2-3 Tbsp chili sauce
  • 1 can (14 oz.) vegetable broth
  • cumin, coriander, cajun seasoning, salt, pepper -- to taste
Steps 1-3 can be going on at the same time in 3 different pots/pans.
  1. Potato layer: Boil whole potatoes with the skin on for about 20-25 minutes until cooked and soft. Mash. Add diced onions, butter, milk, salt, pepper. Set aside.
  2. Vegetable layer: Cook vegetables in a oil. Add some salt if needed.
  3. Meat layer: Brown onions in oil. Add beef and season with spices. Once browned, drain out excess fat. Add flour, chili sauce, vegetable broth. Bring to a boil, then reduce heat, and simmer.
  4. Layer meat in a large casserole dish, then the vegetables, then the potatoes. Garnish with another half cup of shredded cheese if you'd like.
  5. Bake at 375 deg for 20 minutes.
Recipe modified from the one here.