Author Archives: TempInnKeeper

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com
Dec18

Angel Hair with Herbed Shrimp

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herbed shrimp on red pasta with herbed shrimp

Angel Hair with Herbed Shrimp

Serves 4

Fresh shrimp bought from your fish monger is really superior, however, often when I want a last minute meal and don’t have anything much in the refrigerator I dig out my shrimp bags from the freezer.  Shrimp are not very high in calories and I enjoy them—even if they do come from a foreign country.  I know that there is controversy about this. No matter, for my taste, this is an easy dish to fix and I think that it’s good for just you and yourself (the way I often am) or for your family or even for a company dish—accompanied by a delicious green salad.   I like to use the two varieties of shrimp listed below just for the fun of it.  As well, for sure you can use fresh uncooked shrimp purchased from your fish monger and then it’ll be even better.  You have a bit more work to do, but there’s nothing like fresh uncooked shrimp.

Ingredients:

8 oz. angel hair pasta

6 oz. frozen cooked tail on shrimp (about 1 ½ Cups)

6 oz. frozen cooked tail off shrimp (about 1 ½ Cups)

1 – 1 ½ C. sliced fresh mushrooms

1/4 to 1/2 C. chopped fresh tomatoes or drained canned tomatoes (depends how much you want the tomatoes to influence your dish)

1 medium onion, chopped

2 garlic cloves, minced

3 Tblsp. olive oil

1/4 C. white wine

1/8 C. lemon juice

3/4 to 1 C. chicken stock(and more if you feel that the sauce needs it)

1 Tblsp. snipped fresh basil or 1 Tsp. dried basil, crushed

1 ½ Tsp. snipped fresh oregano or 1/2 Tsp. dried oregano, crushed

2 Tbsp. flour

S&P to taste

1/4-1/2 C. shredded Parmesan for garnish

1/4- 1/2 C. snipped parsley for garnish

Instructions:

  1. If necessary, thaw shrimp according to package directions.
  2. Cook pasta according to directions and keep warm.
  3. Mix the wine, chicken stock, lemon juice and herbs in a cup or small bowl.
  4. In a large sauce pan, warm the olive oil and place the flour in it along with the garlic and onion. Sauté gently over medium heat till they are translucent (about 3-5 minutes). Then add the mushrooms and keep stirring till they moisten. (another 3-5 minutes).
  5. Add the liquid ingredients mentioned in #3 to the pan and stir over medium heat till thickened and bubbly.
  6. Add shrimp to the mixture; cover and simmer about 2 minutes or if need be, till shrimp turns pink.
  7. Stir in tomatoes.
  8.  Add S&P to taste.
  9. Place the pasta on a pretty dish, top with the shrimp sauce and then a final sprinkling of the Parmesan and parsley.
  10. PS–if you want to make the sauce a bit creamier and richer, add some half-and-half to it at the end.  Be careful to not boil it.
Dec16

Lamb Shanks with White Beans-A Dish to Comfort

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lamb shank with white beans

Lamb Shanks with White Beans

Serves 2-8 if you don’t concentrate on the meat only

Newtown really got me down.  I needed some comfort; so I turned to this recipe.  First of all, it took me awhile to make but yet didn’t take too much concentration so that I could think and meditate about what a tragedy and horror had just happened.  Second of all, once made, it soothed me and helped me heal a bit.  We need recipes like this every now and then—and sadly enough, more often lately than not.  I hope that maybe you may take some solace in this recipe as well——

Ingredients for the White Beans:

  1. 1 Lb. dried white beans (I used the little ones but the larger variety are fine as well)
  2. 4 Cloves garlic, crushed or finely chopped
  3. 1 C. Cored and chopped tomatoes—(canned and drained are fine)
  4. 1 Bay leaf

Herbs to be used for both the beans and the shanks: 

  1. 1 Tblsp. fresh sage leaves or 1 Tsp. dried sage and some left over for extra seasonings
  2. 1 Tsp. fresh thyme leaves or 1/2 Tsp. dried thyme
  3. A dab more thyme leaves for browning the veggies.

Ingredients for the Lamb Shanks:

  1. 4 Lamb shanks—3/4 to 1 Lb. each (mine in the picture was almost 2 lbs. WOW—what a lamb!)
  2. 1/3 – 1/2 C. olive oil
  3. Flour for dredging
  4. 1 Medium onion rough cut
  5. 3 Stalks of celery rough cut
  6. 2 peeled  carrots rough cut
  7. 1 clove garlic rough cut
  8. S&P to taste
  9. 1 Bay leaf
  10. 3/4  C. red wine
  11. 3/4  C. beef stock
  12. Minced fresh parsley or sage leaves or thyme sprigs for garnish

Instructions:

Cooking the Beans

  1. Quick boil or soak the beans overnight (according to package directions).
  2. Place the beans in a deep pot and cover the beans with water.
  3. Turn the heat to high and bring to a boil; skim the foam if necessary.
  4. Turn the heat down so that the beans simmer and add the garlic, tomatoes, bay leaf, and 1/3 of the herbs mentioned in this recipe.
  5.  Cook 1-1/2 to 2 hours —till they are tender.

Cooking the Shanks:

  1. Blender or Osterize chop the celery, carrots, garlic, onion into a small chop.  I do leave aside a couple of carrots and celery large cut just for the look of the dish-but doesn’t feel obliged to do this.
  2. Mix the remainder of the seasonings in enough flour to dredge the shanks a bit and rub it on the shanks.
  3. In a large pot, heat the olive oil and brown the shanks on all sides. (About 8-10 minutes). If you have a lot of shanks, you may have to do this in more than one session.  When browned, set aside on a separate plate.
  4. In the remaining oil (if you need more, pour a bit in), add and stir the veggies with a dab more of thyme over medium heat until they are glistening. (about 7 minutes)
  5. Put the shanks back in the pot on top of the veggies, add the wine and beef bouillon and a bay leaf; simmer covered on very low heat for 3 to 3 ½ hours or till when you insert a toothpick in the fleshy part of the shank, it’ll go in and come out easy (that almost sounds “risqué” doesn’t it.  Oh dear.
  6. Keep an eye on the shanks just to make sure they don’t need more wine or bouillon.

lamb shank with white beans

The Finished Product:

  1. At this point, I like to have a lovely country styled platter to take my beans out with a slotted spoon and some or all of its liquid as well and top it with my lamb shanks, veggies, sauce and all. I then garnish it with the parsley, sage, or thyme.
  2. There are 2 more ways  of finishing this dish so here it is:

Way One

  1. Don’t cook the beans till they are too soft because you are going to place them in an oven proof dish.
  2.  Pour the shank’s sauce among the beans and some or most of the bean’s liquid (depending how much is left), a bit more dried or fresh sage; then nestle the shanks in. Put the dish uncovered in a 350 oven for about 15 minutes.  Then garnish and serve.

Way Two

  1. Cook the lamb as directed; then take it all off the bone and shred it.
  2. Stir it back in the beans and top it with bread crumbs.
  3. Broil it carefully in the oven till the crumbs are light brown.
  4. Voila Cassoulet?

 

Dec14

Creamy Watercress Soup-Good Hot or Cold

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watercress yes 2 creamy watercress soupwatercress yes 2

watercress yesCreamy Watercress Soup

Serves 4

 Watercress is usually pretty pricey to purchase, but every now and then, it’s a real treat to have and to serve for guests.  Because of the potatoes, this can become a pretty thick soup.  If you wish a thinner consistency, cut down on the dairy and make up for the amount in the stock.  All in all, I really like this soup because of the unique taste of watercress.  As well, it’s also good cold.

Ingredients: 

  1. 2 Tblsp. Butter
  2. 1 large onion, coarsely choppedwatercress yes 3
  3. 2 Yukon gold potatoes, coarsely chopped
  4. 4-6  C. coarsely chopped watercress (more if you want a stronger watercress taste)
  5. 2 C. vegetable stock (you can use chicken or beef)
  6. 2 C. half-and-half or milk
  7. S&P to taste

Directions:

  1. Place the butter in a large, deep saucepan and turn the heat to medium.
  2. Add the chopped potatoes and onion.  Cover and cook over medium-low heat, stirring occasionally, until the potatoes and onion are nearly tender, about 15 minutes.
  3. Then add the coarsely chopped watercress and cook, stirring, until it’s wilted—about 5 minutes.
  4. Add the stock, bring ALMOST to a boil, lower the heat and cook briefly till the watercress is tender ( this won’t take very long).
  5. Put through a sieve or food mill, or carefully puree in a blender.  Return to heat and add the half-and-half or milk.  DO NOT BOIL.  Season with S&P.
  6. Enjoy and Bon Appétit.
  7. Remember, you can add more stock and less cream/milk and don’t let the mixture come to a boil.
  8. I like to top mine with a bit of sour cream or yogurt, slivered green onion tops and avocados.  Well—you get the idea.
Dec12

Braised Celery and Julienned Carrots Caribbean Style

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celery carrots caribbean

Braised Celery and Julienned Carrots Caribbean Style

Serves 2-4

This is such an easy and delicious dish.  Celery is rarely thought about other than enjoying it in its raw state which is too bad because it really is delicious when cooked.  So, give it a try in this recipe and enjoy.

 

Ingredients:

  1. 5 to 10 leafless stalks of celery—cut into small pieces
  2. 1 to 2 carrots–julienned
  3. 1-2 Tblsp. butter
  4. 1-2 Tblsp. olive oil
  5. 1-2 Tblsp. flour
  6. 1- 1 ½  C. chicken stock
  7. 1-2 Tsp. of the Caribbean Marinade Recipe found on my blog and here as well.
  8. Dash of soy sauce
  9. 1/4 to 1/2 C. slivered almonds which you have lightly browned in 1-2 Tblsp. butter.

Directions:

  1. In a deep wok like pan melt and heat the butter and olive oil
  2. Cook and stir the celery and carrots stirring for about 2 minutes.
  3. Season with S&P and sprinkle with flour.  Cook, stirring for about 2 more minutes.
  4. Add the stock, marinade and soy sauce, stir, bring to a boil then turn the heat to low. Cover and cook until the celery is tender but still a bit crunchy (about 10- 15 minutes).
  5. Uncover and if you think that you have too much liquid, boil off some of the liquid.
  6. When the mixture has a saucy garnish, add the almonds.  Perfection!!!

Caribbean Marinade

Makes about 1/2 to 3/4 Cup

  1. 1 head of garlic, peeled
  2. 2 Tblsp. oregano
  3. 2 Tsp. cumin seeds
  4. 1 Tsp. black peppercorns
  5. 2 bay leaves
  6. 1 Tblsp. olive oil
  7. 1 orange—rind sliced off and chopped small; orange juiced
  8. 1 ruby grapefruit-rind sliced off and chopped small; grapefruit juiced
  9. 1/4 C. lemon Juice
  1. In a food processor, put ingredients listed above.  The orange, grapefruit and lemon juice should add up to 1/2 cup total of juice.
  2.  Process so nice and smooth but still chunky.
Dec12

Caribbean Marinade

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Caribbean Marinade 2 celery carrots caribbeanCaribbean Marinade

Makes about 1/2 to 3/4 cupful

This is a really wonderful marinade to use in cooking pork dishes;  but it also can be delicious used in various vegetable dishes and soups.  I use several teaspoons in my Braised Celery and Julienned Carrots recipe as well as in my Creamy Greens Soup recipe.  I warrant that you’ll find even more uses for it.

  1. 1 head of garlic, peeled
  2. 2 Tblsp. oregano
  3. 2 Tsp. cumin seeds
  4. 1 Tsp. black peppercorns
  5. 2 bay leaves
  6. 1 Tblsp. olive oil
  7. 1 orange—rind sliced off and chopped small; orange juiced
  8. 1 ruby grapefruit-rind sliced off and chopped small; grapefruit juiced
  9. 1/4 C. lemon Juice
  1. In a food processor, put ingredients listed above.  The orange, grapefruit and lemon juice should add up to 1/2 cup total of juice.
  2.  Process so nice and smooth but still chunky.
Dec12

Creamy Multiple Greens Soup with a Caribbean Flair

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creamy multiple greens soup

Creamy Multiple Greens Soup with a Caribbean Flair

Serves 4

I used 4 cups of greens—a mixture of organic leeks and collards- adding some peas as well.  Using this simple recipe made a very delicious soup that was just perfect for a cold wintery day.  You don’t have to use all of the ingredients listed below; you can vary them and for instance, not use the peas, or not use as much dairy product, or increase the amount of broth and not use dairy, or not use the marinade. You even don’t have to blenderize it, but doing so will make it extra creamy.  You could instead of using the marinade introduce some cheese such as parmesan.  The necessary basic ingredients to use are the greens of course, some oil or butter, and broth. For the rest, use your imagination.  Lastly, I have found that the organic greens don’t cost that much more than the non-organic variety and are so much better.

Ingredients:

  1. 2 Tblsp. butter (but you could use olive oil)
  2. 4 C. mixed or not mixed greens- coarsely chopped, well washed and trimmed of thick stems
  3. 1 C. frozen peas
  4. 2 C. hot vegetable broth (or you could use chicken or even beef)
  5. 2 C. half-and-half or milk
  6. 2-4 Tsp. Caribbean Marinade
  7. S&P to taste

Directions:

  1. In a large deep sauce pan place the butter and turn the heat to medium.  When the butter is melted, add your greens and cook, stirring until they wilt (about 5 minutes).
  2. Add the stock; bring almost to a boil; lower the heat and cook briefly, until the greens are tender.  The time here will depend on the greens that you have used.  Spinach of course cooks very fast.
  3. Put through a sieve or food mill, or carefully puree in a blender.
  4. Return to the heat and add the half-and-half—DO NOT BOIL—and serve.
Dec11

Roast Pork Shoulder with a Caribbean Fling with a Side of Braised Celery and Julienned Carrots Also With a Caribbean Fling

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celery carrots caribbeancaribbean on plate caribben pork in dish

Roast Pork Shoulder with a Caribbean Fling with a Side of Braised Celery and Julienned Carrots Also With a Caribbean Fling

 Serves 4 to 6

Cross country skiing here in Blaine County ID has been so marvelous this December.  Now that I am a Courtesy Patrol Person for the Blaine County Recreation Area, it’s even better because I get to meet all sorts of wonderful people.   However, I must say that I do come home hungry; so tonight, I made myself the most marvelous dinner and one that I want to share with you all.  I started the process this morning before I left for the trails and when I came home—it was a breeze to just stick in the oven and enjoy when done.

I also had some left over celery and one carrot which got me thinking about a nice veggie side dish.  A baked potato to add and that was all that I needed.  Perhaps a sweet potato or yam might have been more perfect—but I didn’t have that and I do enjoy baked potatoes.caribbean on plate

Roast Pork Shoulder Caribbean Style

Ingredients:

  1.  2 ½ lb. to 5 lb. bone-in pork shoulder
  2. 1 medium onion, thickly slices
  3. 1 head of garlic, peeled
  4. 2 Tblsp. oregano
  5. 2 Tsp. cumin seeds
  6. 1 Tsp. black peppercorns
  7. 2 bay leaves
  8. 1 Tblsp. olive oil
  9. 1 orange—rind sliced off and chopped small; orange juiced
  10. 1 ruby grapefruit-rind sliced off and chopped small; grapefruit juiced
  11. 1/4 C. lemon Juice

Directions:

  1. Make several sharp cuts in the pork—all over.
  2. Pam spray a large round Pyrex bowl and place onions on bottom.  Then place pork on top.
  3. In a food processor, put the rest of the ingredients.  (The orange, grapefruit and lemon juice should add up to 1/2 cup total of juice.)  Process to make a nice marinade. Use only 1/2 of it for a 2 ½ lb. roast and save the rest for another roast, pork chops, etc.  Best of all, even if your roast is 5 lbs., save 2 tsp. of it for the veggies mentioned here.
  4. Rub the pork, all over, with the marinade making sure that it gets into your multiple cuts.
  5. Cover with wrap and place in refrigerator for at least 4 hours.
  6. Now’s the time to go cross country skiing (or whatever).
  7. When you are ready to cook this roast, preheat over to 450. If  you haven’t had time to remove the roast to get it to room temp, cook it at the 450 stage 5 minutes longer.  If it is at room temp  place the pork in the middle rack of the oven for 30 minutes.  After the initial 30 or 35 minutes, turn down the temperature to 325 degrees and cook 30 minutes per pound total—until the internal temperature of the roast reaches 160.
  8. Remove roast from oven; allow roast to rest for 15 minutes before carving and discard onions.

celery carrots caribbean (2)

Braised Celery and Julienned Carrots Caribbean Style

Ingredients:

  1. 5 to 10 leafless stalks of celery—cut into small pieces
  2. 1 to 2 carrots–julienned
  3. 1-2 Tblsp. butter
  4. 1-2 Tblsp. olive oil
  5. 1-2 Tblsp. flour
  6. 1- 1 ½  C. chicken stock
  7. 1-2 Tsp. of the marinade used above
  8. Dash of soy sauce
  9. 1/4 to 1/2 C. slivered almonds which you have lightly browned in 1-2 Tblsp. butter.

Directions:

  1. In a deep wok like pan melt and heat the butter and olive oil
  2. Cook and stir the celery and carrots stirring for about 2 minutes.
  3. Season with S&P and sprinkle with flour.  Cook, stirring for about 2 more minutes.
  4. Add the stock, marinade and soy sauce, stir, bring to a boil then turn the heat to low. Cover and cook until the celery is tender but still a bit crunchy (about 10- 15 minutes).
  5. Uncover and if you think that you have too much liquid, boil off some of the liquid.
  6. When the mixture has a saucy garnish, add the almonds.  Perfection!!!
Dec8

Chicken Ball Biscuit Stew

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Chicken Ball Biscuit StewChicken Ball Bisquit Stew

Serves 4 easily

The name for this dish may sound  unique and it is; but I think that even though it is a bit more complicated in making than most of my recipes, the end result is worth it.  It’s also very versatile and lastly, the “ball” part can be used for any recipe requiring meat balls and the ” biscuits” recipe for any other dish requiring a light and fluffy biscuit topping. You don’t have to serve this dish with the biscuit topping, but I find it awfully good.  Also, I use the ground chicken sometimes, but the ground veal or lamb is even tastier. So, as I said, this recipe is very versatile.  This recipe is divided in 4 parts.

  • Vegetables for this dish
  1. 1 C. julienned carrots (1 large carrot will do)
  2. 1 onion thinly sliced
  3. 2 cloves of garlic, minced
  4. 3 Tblsp. olive oil
  5. 1/2 to 1 C. frozen peas (optional but I like them and the color as well)

Directions:

  1.  Sauté the above ingredients in the hot olive oil in a 10 to 12 inch oven proof skillet over medium high heat for about 5 to 8 minutes–till onions are soft and glossy.
  2. Remove to a bowl and set aside
  • Meatballs

Ingredients:

  1.  1 lb. ground chicken, veal or lamb for this recipe
  2. 1/4 C. milk or cream
  3. 1/4 to 1/2 C. plain bread crumbs (start with 1/4 C.)
  4. 1/4 C. minced green onions
  5. 1/4 C. minced fresh parsley or 1 ½ Tsp. dried parsley
  6. 2 Tblsp. of 1 beaten egg ( I fork beat it in a cup)
  7. 1/4 Tsp. allspice for this recipe (the spice generally used for any meatball recipe can be varied according to what recipe you are making. It can be nothing or contain ground curry, cumin, chili powder, minced mint leaves, cinnamon, dill, etc.)
  8. S&P to taste
  9. 2 Tblsp. butter or olive oil

Directions:

  1.  In a medium sized bowl, let soak the bread crumbs with the milk or cream for 5 minutes.  Start with 1/4 C. crumbs.
  2. When soaked, add the remaining of the ingredients, mix and then add your ground meat and mix well.  If your meat looks too soupy, which ground chicken can be, add up to 1/4 C. more crumbs.
  3. Make 1 ½ inch in diameter balls (there will be around 20 to 24 of them).
  4. In the same oven proof skillet brown your meatballs on all sides in the 2 Tblsp. hot butter or olive oil over medium high heat for around 10 minutes. Watch that they don’t get too brown.  For the chicken balls, make sure that they are not pink inside anymore. (You can also bake the balls in the same skillet in a 400 degree oven until done-15 minutes or so.)
  5. Remove the balls to a platter and place aside.
  • For the stew’s delicious sauce
  1. 2 Tblsp. butter or olive oil
  2. 2 Tblsp. flour
  3. 1/4 C. white wine or vermouth
  4. 1 ½ C. chicken broth
  5. 1/4 Tsp. of the following spices: curry powder, S&P, ground cumin and ground ginger
  6. 1 C. plain yogurt-non-fat is fine

Directions:

  1. Add the butter or olive oil to the same unwashed skillet over medium heat and stir in the flour till it’s well mixed (about a minute or two) and then over medium-high heat add the liquid ingredients and spices.  Once again stir slowly till the ingredients are well melded into the sauce.  At this point add your yogurt and once again stir till well combined and seems very smooth.
  2.  Put the skillet aside while you make the biscuits.  However, if you want to serve it without the biscuits, put the veggies in the sauce and top with the meatballs. Place in 375 degree oven for 25 minutes.  Serve over rice or noodles.
  • Yogurt Biscuits

Ingredients:

  1. 1 C. flour
  2. 1 tsp. salt
  3. 1 ½ Tsp. baking powder
  4. 1 ½ tsp. baking soda
  5. 4 tsp. cold butter—cut into small pieces
  6. 1/2 C. plain yogurt—non-fat is fine

Directions:

  1. In a bowl whisk the flour, salt and powders till well mixed.
  2. Cut the butter with two knives in the dry ingredients. You can also use your blender at pulse to do this.
  3. When well blended use a large spoon to stir in the yogurt until the mixture forms a ball.
  4. Drop tablespoons of the dough on top of the stew.
  5. Now put your skillet in a 400 degree oven for about 25 minutes.
  6. Serve in the skillet with a pretty napkin tied around the handle.
  7. I serve it with a nice light green salad.
Dec8

Creamy Banana Squash or Winter Squash Soup

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Creamy Squash Soup

Creamy Banana Squash or Winter Squash Soup

Serves 2 generous and 4 scant servings

Here you are using a true “New World” crop. Banana squash seeds were discovered from an archeological site in Peru.  In 1893 R.H. Shumway of the seed catalogue fame introduced this squash to us here in this country.  This squash requires long periods of warm season weather to reach maturity and often stays on the vine for up to 120 days.  Therefore, it requires over a half-year to cultivate and makes for just one single crop annually.  With that in mind, let’s really give respect to this very healthy and delicious squash.  I really enjoy squashes cooked in all sorts of various ways, however, this easy to make “creamy” soup is one of my favorites.  Even though I do call it creamy, as you may notice there is no fat in it.  There is another variety that does contain cream and butter which is more luxurious; however, frankly, this wintery warm-me-up version fits just right for my belly.  Enjoy!

Ingredients:

  1.  3 C. peeled banana squash- cut into 1 to 2 inch cubes (about 1 ¾ lb.)
  2. 4-5 cloves of garlic, peeled
  3. 1 pippin apple-peeled, cored, and chopped fine
  4. 1/4 tsp. dried tarragon
  5. 2 tbsp. white wine or vermouth
  6. 4 C. chicken stock
  7. 4 to 5 slices of stale French bread torn into small pieces
  8. S&P to taste
  9. Green onion slivers (bulb and top) for a topping
  10. Plain yogurt(non-fat is fine) for topping

Instructions:

  1. Combine the first 6 ingredients in a large pot and place on medium high heat.
  2. Bring to a boil then turn the heat to medium low and cook for about 30 minutes—until pumpkin is very soft.
  3. Add the bread pieces and cook 5 minutes more
  4. Puree the soup in a blender, reheat and add S&P to taste.
  5. Top with a generous dab of yogurt and green onion slivers.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Dec8

Spinach Simmered in Yogurt or Spinach Raita

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Greens Simmered in Yogurt

Spinach Simmered in Yogurt or Spinach Raita

Serves 4 however I can eat almost all of it at one sitting

 

I loved traveling through India.  It’s such an awesome country in every way and I do love their cuisine. It is, I find, a very healthy one.  So, here is one of my favorite dishes.  It’s so easy to make and delicious to eat.  In fact, you can eat a lot and lot of it and not be worried about gaining any weight.  It’s nutritious and perfect for after the holiday extravaganzas.  I hope you’ll enjoy it as I do.

Ingredients:

  1. 1 lb. spinach well rinsed (6 C. of raw spinach = 1 lb.) and coarsely chopped
  2. 2 Tblsp. vegetable oil or olive oil
  3. 3 minced garlic cloves
  4. 2 small dried red chilies(if I don’t have that, I use chili flakes)
  5. 1 Tsp. ground coriander
  6. 1 Tsp. turmeric
  7. 1 C. plain whole milk yogurt (but I have used non-fat) whisked till smooth
  8. Salt to taste

Directions:

  1. Heat a large skillet over medium high heat and add the spinach. Cook over moderate high heat, stirring, until wilted.
  2. Place the spinach in a colander and press the liquid out of it.
  3. In the same skillet, heat the oil of your choice and add the garlic and chilies.  Cook over moderate heat about 2 minutes. Add the coriander and turmeric. Cook stirring until it hits your nose—about 1- 2 minutes.
  4. Add the spinach and yogurt. Cook over low heat, stirring until the yogurt just begins to separate-about 3 minutes.
  5. Season with salt and serve.  You can serve this over rice or with Nan of course.
  6.  I have made this with a variety of other greens—so don’t be shy about substituting.  Other greens usually take longer to cook though—so make sure to taste.  As well, you can add or substitute various ingredients such as adding grated fresh ginger or some green chopped chilies.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

@ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.