Curry Powder

Did you know curry powder is a blend of spices? It took me a while to figure that out. Because of this, all curry powders will taste a little different. I'm not an expert on curry powders and their variations, but I do like the idea of making my own spice blend. For one, I already had all these spices in my cabinet. And with an inexpensive coffee/spice grinder, grinding up whole spices is very easy and tastes better, too.

Try buying spices in bulk instead of at the regular grocery store.  You'll save a lot of money.

Curry Powder
adapted from Naturally Ella

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fenugreek
1 teaspoon fennel seeds
2 pieces clove
4 teaspoons turmeric
2 teaspoons yellow mustard powder (or yellow mustard seeds, ground)
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
½teaspoon black pepper
¼ teaspoon cardamom
¼ teaspoon celery seeds

Combine cumin, coriander, fenugreek, and fennel seeds in a skillet and toast over medium heat until fragrant, 2-3 minutes. Once toasted, add those spices along with the cloves to a grinder or mortar/pestle. Grind until combined. Add ground spices to a bowl along with remaining spices. Stir until well combined.

Chipotle Drumsticks

Even though overall I try to reduce our meat consumption, we do eat an occasional meal where meat/poultry is the main attraction. I've been on the lookout lately for more recipes in this area. This one was fabulous. For one, the spice mixture was delicious. If you don't have chipotle chili powder, try subbing regular chili powder, but the chipotle flavor is very distinct. Also, the preparation method is easy but yielded perfect crispy chicken. I will try this method but with a different spice rub in the future for variety. Serve this with rice and a big salad for a balanced meal.

Chipotle Drumsticks
adapted from Jan's Sushi Bar

serves 5

2 pounds chicken drumsticks (about 10)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons chipotle chili powder
1 teaspoon ground cumin
1 tablespoon sugar

Preheat oven to 375 F.

Combine all of the ingredients except for the chicken in a small bowl. Rub the drumsticks with the spice mixture, covering each as completely as possible. Cover with plastic wrap and allow to rest at room temperature for 30 minutes.

Place the drumsticks in a single layer in a glass baking dish large enough to hold the chicken without the pieces touching. Roast in the oven for 45 minutes, or until the juices run clear when pierced with a fork.

Allow to rest for five minutes before serving.

Almond Meal from Leftover Almond Milk Pulp

I recently posted how to make almond milk from raw almonds. The recipe leaves water-logged ground almonds (which I'll call pulp) that do not work in recipes calling for almond meal. After doing some research, it turns out you can easily turn the pulp into almond meal (aka almond flour) by dehydrating the almonds. I was able to do so in my oven, and it was very easy. Since it takes a while to dehydrate the pulp into meal, my work method is to put the pulp into the freezer until I've collected several batches after a few rounds of almond milk. I'm excited to try out more recipes that call for almond meal since I'll have plenty of it from now on.

On the left is the pulp, the right is the dehydrated and ground meal:

Almond Meal from Leftover Almond Milk Pulp

Spread the water-logged ground almonds from several batches of almond milk onto a large cookie sheet(s). Set oven to lowest temperature (mine was 170 F) and cook for 7-9 hours, until almonds are dried out and start to stick together in clumps. Remove from oven and allow to cool. Grind up the almonds in a food processor until finely ground. Store almond meal in fridge or freezer to extend shelf life.

Oatmeal Addiction

I'd have never thought I would gush about a basic bowl of oatmeal, but the truth is I've been eating this oatmeal almost daily now for about a month. It's that good. The author of the blog, Kath Eats Real Food, is an oatmeal champion. Check out this link to see how many variations of this oatmeal she's made. And they all look amazing. She uses this basic recipe, and then adds all sorts of creative toppings. I've only tried a few topping combinations and am still satisfied. And yes, the topping featured below uses chocolate chips, but I've eaten many a bowl sans chocolate chips.

Even though in the past I used to eat oatmeal pretty plain, including no sweeteners, I enjoy the slight sweetness provided by the banana here. The banana and chia seeds really help the oatmeal to be fluffy, or whipped, as Kath calls it. Every time I add a dollop of almond butter as one of my toppings, and it's my favorite part.

A plug for Kath Eats blog - I've only been following her for a few months, and she doesn't post many recipes. What I find most helpful and inspiring are her posts about what she's eaten. She eats simply, but has amazing ideas for very healthy, but delicious-looking, meals. These ideas have already helped me to throw more things together in new ways. Check out this post for lunch box (or lunch at home) ideas.

Whipped Banana Oatmeal
adapted from Kath Eats

serves one

1/3 cup old fashioned oats
1/3 cup almond milk
2/3 cup water
1/2 ripe banana, sliced thinly
1/2 tbsp chia seeds
Pinch of salt
1/4 tsp. vanilla extract (just add a few drops, no need to measure)

toppings: almond butter (or other nut butter), fresh or frozen fruit, dried fruit, chocolate chips, granola, chopped nuts, hemp seeds, ground flax seeds, coconut, cottage cheese, pureed pumpkin, etc.

To a small saucepan, add oats, almond milk, water, banana slices, chia seeds, and salt. Heat over medium heat until it starts to boil. Use a spoon to stir and whip up the oatmeal, really just make sure the banana gets broken up. Allow to cook a few minutes more until it reaches desired thickness. Pour into a serving bowl and stir in vanilla extract. Add desired toppings and enjoy.

Sauteed Asparagus

Here's another super simple preparation, but the kind that is fabulous, easy, and requires little time (meaning, oh yeah, I made the main dish, but forgot the other stuff). Spring is asparagus season. Store asparagus standing up, cut side down, in a cup of water. They stay perfectly fresh that way for a long time.

If you have a cast iron skillet, use it. It gives a hint of grilled flavor. I have made this without a cast iron skillet, and the asparagus still tasted great. Just have the pan hot enough (you might need medium high heat) so that the stems can brown a little.

Sauteed Asparagus

1 bunch asparagus, woody stems snapped off, cut into inch-long pieces (optional)
splash olive oil
coarse salt (kosher salt works well)

Heat a skillet (preferably cast iron) over medium heat. Add a splash of olive oil and the asparagus. Sprinkle with coarse salt. If using whole spears, allow to cook for a few minutes before turning. If using cut up spears, stir them more often - every minute or so. Asparagus are done when bright green, still retain some bite, but are starting to get tender.

Meyer Lemon Cardamom Crepes

Like the shortbread cookies in the last post, the flavor of these crepes is subtle but delightful. Meyer lemon could be substituted with regular lemon, but then the lemon flavor will be more prominent, which is not a bad thing. I thought the crepes were a little too sweet, so next year when I make these again, I'll probably try half the sugar.

Meyer Lemon Cardamom Crepes
adapted from Fahrenbite

4 Tbsp butter
1 1/2 c. wheat flour
4 Tbsp granulated sugar
1/4 tsp. salt
1/4 tsp. cardamom
2 c. almond milk
3 eggs
1 Meyer lemon, zested and juiced (use only half the lemon for the juice)
1/2 tsp. vanilla extract

Melt the butter in a crepe pan or other non-stick pan, making sure not to let it burn. Let the pan cool.

Mix the flour, sugar, salt, and cardamom in a big bowl. Add the milk, little by little and stir vigorously to get rid of any lumps. Add the eggs and stir. Add the melted butter from the pan, lemon juice and zest, and vanilla extract and stir.

Reheat the greased pan at medium-high. When the butter is sizzling, hold the pan with one hand and pour the batter into the pan with the other. Hold the pan at an angle when you pour the batter and slowly move in a circle to make a very thin crepe. Add little drops of batter if there are any holes in the cooking crêpe where needed.

Flip over the crepe with a spatula when light brown edges are showing. Cook for approximately 10-15 seconds on the other side.

Place the cooked crepe on a plate, with foil to cover to keep warm until served. Enjoy with desired toppings (fruit or Meyer lemon curd tastes great!)

Lemon Lavender Shortbread

More Meyer lemon love - this recipe works with lemons or Meyer lemons. The lavender (use culinary grade) adds such a delicate, sophisticated flavor and aroma. Shortbread isn't the type of treat I gravitate towards, but I'm not sure why. These cookies are delightful and pretty.

Lemon Lavender Shortbread
from Pastry Affair

1/2 cup (113 grams) butter, room temperature
1/3 cup (45 grams) powdered sugar
Zest of 2 lemons, divided (or Meyer lemons)
1/2 teaspoon lavender buds, ground or chopped finely
1 teaspoon vanilla extract
Pinch of salt
1 cup (125 grams) all-purpose flour
2 tablespoons granulated sugar

Preheat oven to 350 degrees F.

In large mixing bowl, beat together the butter, powdered sugar, zest of 1 lemon, lavender, vanilla, and salt until the mixture looks like a coarse sand. Mix in the flour until the dough comes together.

In a small bowl, mix together the remaining lemon zest and granulated sugar with your fingers until fragrant. Set aside.

On a lightly floured surface, roll out shortbread un 1/4-inch thick. Sprinkle on the lemon scented sugar and lightly press it into the shortbread with the rolling pin. Cut out shapes and transfer to a baking sheet. Bake for 8-10 minutes.