Mag’s Spiced Tomato Chicken and a Quick Olive Oil Biryani, recipes with love from our home.
(via foodfuckery)
Cardamom Pistachio Brownies
1¼ C all-purpose flour
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
1 C (two sticks) unsalted butter, cut into one-inch pieces
½ t finely ground cardamom
¼ C finely ground roasted, unsalted pistachios
1½ C granulated sugar
½ C firmly packed light brown sugar
5 large eggs, room temperature
2 t vanilla extract
coarsely crushed seeds of 5 or 6 green cardamom pods
1 t coarse sea salt
½ C roasted, unsalted pistachios, coarsely choppedPreheat the oven to 350 degrees. Butter the sides and bottom of a 9×13-inch glass or light-colored metal baking pan. I line my pan with enough parchment to extend a few inches on either long side, making brownie removal and cutting much easier. Put the chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be at room temperature. In a medium bowl, whisk together the flour, salt, ground cardamom, finely chopped pistachios, and cocoa powder. Add three eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat or your brownies will be cakey. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared pan and smooth the top. Mix together chopped pistachios and crushed cardamom seeds and sprinkle evenly over the batter. Repeat with sea salt. Bake in the center of the oven for 30 minutes, rotating the pan halfway through. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.
via Magpie Eats
David Lynch Cooking Quinoa (part 2)
Chickpea Potato Curry
2 1/2 cups vegetable broth
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles
6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered
1 medium onion, diced (about 1 cup)
1 Tbsp unsalted butter
2 teaspoons minced ginger
1-2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne pepperIn a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne. Stir to mix and nestle the potatoes into the liquid. Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over rice.
via Simply Recipes
“Now that you have butter, you can add all sorts of things to it. Start with 1/4 teaspoon of sea salt and add more to your taste. You might also like to throw in some fresh herbs. You’ll definitely need some fresh bread. Right away. Enjoy your butter. It will last for a week well wrapped in your fridge.”
