Lamb Shank Vindaloo – Be Careful What You Wish For

Considering all the off-the-wall stuff I say in the videos, I don’t get that much negative email, but one of the more common complaints is, “Dude, where’s the Indian food?” Well, this succulent and spicy lamb shank vindaloo is for you! 

I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing. That said, I’m sure you Goan cuisine “experts” will let me know how to make this even better next time.

The name “vindaloo” comes from a Portuguese dish called "Vinha d' Alhos," which is basically pork stewed with wine and garlic. After being introduced to India, the wine became vinegar, chicken and lamb replaced the pork, and many local spices and chilies were added…other than that, it’s exactly the same.

This is almost always done with cubes or chunks of meat, but I decided to go with the very user-friendly lamb shank instead. Portioning is simple, as one shank feeds one person, but what’s even more exciting for the novice cook is the fact that this is almost impossible to mess up. Simply simmer on low until the meat is fork tender. That’s it! I hope you give this very tasty lamb curry dish a try soon. Enjoy!

Ingredients for 4 Portions:

4 lamb shanks

For the marinade:

1/2 cup cider vinegar

1/4 cup vegetable oil

1 tbsp tamarind concentrate (I’ve never used tamarind before, so I’m not sure how this would convert to fresh or tamarind pulp, but I’m sure there are people that know!)

1 1/2 tablespoons garam masala

2 tsp salt

For the wet mixture:

1 onion, chopped

1 cup cherry tomatoes

1/3 cup sliced ginger

8 cloves garlic, peeled

1/2 cup water

For the spice mixture:

1 teaspoon ground cinnamon

1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoons freshly ground black pepper

1 1/2 teaspoons cayenne

1 1/2 tablespoon paprika

For the rest:

3 tablespoons clarified butter (melt butter and skim off the white milk solids)

1 large onion, chopped

salt and pepper to taste

1 rounded tablespoon brown sugar

cilantro leaves, optional

View the complete recipe

Considering all the off-the-wall stuff I say in the videos, I don’t get that much negative email, but one of the more common complaints is, “Dude, where’s the Indian food?” Well, this succulent and spicy lamb shank vindaloo is for you! 

I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing. That said, I’m sure you Goan cuisine “experts” will let me know how to make this even better next time.

The name “vindaloo” comes from a Portuguese dish called "Vinha d' Alhos," which is basically pork stewed with wine and garlic. After being introduced to India, the wine became vinegar, chicken and lamb replaced the pork, and many local spices and chilies were added…other than that, it’s exactly the same.

This is almost always done with cubes or chunks of meat, but I decided to go with the very user-friendly lamb shank instead. Portioning is simple, as one shank feeds one person, but what’s even more exciting for the novice cook is the fact that this is almost impossible to mess up. Simply simmer on low until the meat is fork tender. That’s it! I hope you give this very tasty lamb curry dish a try soon. Enjoy!

Ingredients for 4 Portions:

4 lamb shanks

For the marinade:

1/2 cup cider vinegar

1/4 cup vegetable oil

1 tbsp tamarind concentrate (I’ve never used tamarind before, so I’m not sure how this would convert to fresh or tamarind pulp, but I’m sure there are people that know!)

1 1/2 tablespoons garam masala

2 tsp salt

For the wet mixture:

1 onion, chopped

1 cup cherry tomatoes

1/3 cup sliced ginger

8 cloves garlic, peeled

1/2 cup water

For the spice mixture:

1 teaspoon ground cinnamon

1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoons freshly ground black pepper

1 1/2 teaspoons cayenne

1 1/2 tablespoon paprika

For the rest:

3 tablespoons clarified butter (melt butter and skim off the white milk solids)

1 large onion, chopped

salt and pepper to taste

1 rounded tablespoon brown sugar

cilantro leaves, optional

View the complete recipe

reade more... Résuméabuiyad

Avocado & Cucumber Soup

I love to slice and dice my food without too much preparation. This is just that with lots of flavor. The cool sensation of cucumber combined with the creaminess of avocado makes for a wonderfully refreshing cold soup. This is also a great base for a guacamole dip, minus the water and cumin. Adding cucumber in with the avocado is a great way to reduce some of the fat and calories in the traditional avocado mixture without losing any flavor, especially if you like to eat a lot of it! Also this will work as a dip for veggies, chips, a spread on sandwiches, a salad dressing and great on raw noodles, like zucchini and carrots. Lot's of ways to use this recipe with minor changes of water amount, use less for a thicker base or more for a thinner base. This is so very simple to make too. Let's get started...

Avocado & Cucumber Soup

Ingredients

• 1/2 cup water
• 1 medium avocado
• 1 cucumber (with or without the skin)
• 1 teaspoon cumin
• 1 clove garlic
• 1/2 squeezed lemon
• dash of himalayan salt

Cut cucumber into small pieces and place all ingredients in blender or food processor. Blend until creamy.

Serve with diced tomatoes, red onions and cilantro if you like. You could even top with julienned carrots, diced colorful bell peppers, etc...most veggies will make a nice garnish and taste well with this dish while also adding some texture. 

This is two small servings or one large serving.

So very good and fresh! Enjoy...

I love to slice and dice my food without too much preparation. This is just that with lots of flavor. The cool sensation of cucumber combined with the creaminess of avocado makes for a wonderfully refreshing cold soup. This is also a great base for a guacamole dip, minus the water and cumin. Adding cucumber in with the avocado is a great way to reduce some of the fat and calories in the traditional avocado mixture without losing any flavor, especially if you like to eat a lot of it! Also this will work as a dip for veggies, chips, a spread on sandwiches, a salad dressing and great on raw noodles, like zucchini and carrots. Lot's of ways to use this recipe with minor changes of water amount, use less for a thicker base or more for a thinner base. This is so very simple to make too. Let's get started...

Avocado & Cucumber Soup

Ingredients

• 1/2 cup water
• 1 medium avocado
• 1 cucumber (with or without the skin)
• 1 teaspoon cumin
• 1 clove garlic
• 1/2 squeezed lemon
• dash of himalayan salt

Cut cucumber into small pieces and place all ingredients in blender or food processor. Blend until creamy.

Serve with diced tomatoes, red onions and cilantro if you like. You could even top with julienned carrots, diced colorful bell peppers, etc...most veggies will make a nice garnish and taste well with this dish while also adding some texture. 

This is two small servings or one large serving.

So very good and fresh! Enjoy...

reade more... Résuméabuiyad

Heading Home from Chicago

Michele and I will be hopping the train back to San Francisco today, after a hot, but very fun week of food and festivities in Chicago. I’ll have a new recipe video posted tomorrow, and if you love lamb and spicy food, you’re in for a treat. So stay tuned for that. 

By the way, Michele took this gorgeous train shot as we were pulling into Chicago last Wednesday. Hopefully, you already follow Michele and me on Twitter, but if not, head over and check out our feeds for many more pictures of our adventures this week. Enjoy!

Michele and I will be hopping the train back to San Francisco today, after a hot, but very fun week of food and festivities in Chicago. I’ll have a new recipe video posted tomorrow, and if you love lamb and spicy food, you’re in for a treat. So stay tuned for that. 

By the way, Michele took this gorgeous train shot as we were pulling into Chicago last Wednesday. Hopefully, you already follow Michele and me on Twitter, but if not, head over and check out our feeds for many more pictures of our adventures this week. Enjoy!

reade more... Résuméabuiyad

'Confetti' Salad

I knew today was going to be a day of eating fresh as possible, and so was born my version of the Confetti Salad Slaw. It's full of all kinds of fresh goodness and served with my favorite home Flax & Evo Balsamic Vinaigrette. Doesn't get much better than that! After a few days of cooking it's so nice to get back to my favorite way of eating...fresh!

So what goes into this Confetti Salad Slaw....

Ingredients

• red & green shredded cabbage
• radishes
• red & yellow bell peppers
• carrots
• zucchini
• cucumber
• broccoli
• scallions
• cilantro
• avocado
• himalayan salt & pepper
• Flax & Evo Balsamic Vinaigrette, or dressing of choice

You as little or as much as you like of each of ingredient. As you can see I like a pretty big salad ! To make raw, use a plain oil/balsamic dressing, or sprinkle with apple cider vinegar and a squeeze of lemon.

Enjoy !

I knew today was going to be a day of eating fresh as possible, and so was born my version of the Confetti Salad Slaw. It's full of all kinds of fresh goodness and served with my favorite home Flax & Evo Balsamic Vinaigrette. Doesn't get much better than that! After a few days of cooking it's so nice to get back to my favorite way of eating...fresh!

So what goes into this Confetti Salad Slaw....

Ingredients

• red & green shredded cabbage
• radishes
• red & yellow bell peppers
• carrots
• zucchini
• cucumber
• broccoli
• scallions
• cilantro
• avocado
• himalayan salt & pepper
• Flax & Evo Balsamic Vinaigrette, or dressing of choice

You as little or as much as you like of each of ingredient. As you can see I like a pretty big salad ! To make raw, use a plain oil/balsamic dressing, or sprinkle with apple cider vinegar and a squeeze of lemon.

Enjoy !

reade more... Résuméabuiyad

Gluten-Free Blueberry Muffin Recipe with Coconut Flour

Tender gluten-free dairy-free blueberry muffins, warm from the oven.

Tenderness on the block ...

Baking a batch of fresh blueberry muffins is one of my favorite simple pleasures. I do it early, before the summer day turns sultry and my body slows to a liquid ballet of movement designed to conserve every last salty drop of intention and energy my creaky, vanilla lotioned body can muster. I rise and bake to the morning sun, stirring my batter half asleep, sipping hot coffee (my last remaining addiction). A local mockingbird sings his deceit outside the open apartment window. He is remarkable in his uncanny repertoire. A gifted mimic. Silhouetted high against the North Hollywood sky, perched on the tallest utility pole.

I've been thinking about all the thoughtful comments on my last post- my message in a bottle. Your words were a balm and a message tossed back. Received and pondered. Talked about and appreciated.

I've been reading this week (as I always do). Finding books a provocative companion. Words that illuminate and poke. Shared stories that send shivers of recognition, trigger anger, or tug one's soul (kicking and whining) into that impossible place- that place where you don't want to go. The stuff that scares you.

Because it might be true.

And it might be painful. And it just might ask you to consider something. Something hard. Something true.

I've been reading about this business of being a daughter. This isn't the first time I've looked at this subject. I am no stranger to the postmodern Jungian women's psychology section. But reading a book at twenty is one thing. You bring to its wisdom your newly hatched self-hood, your fresh experience, your familial-infused expectations (and prejudices). The expectations, assumptions and dreams of a young woman. You are the heroine, the daughter starting out on your journey, looking at a long and winding road ahead. So you read. And listen. And play with ideas. You see what fits. And what doesn't.

And then you stand, stirring blueberry muffin batter on a clear July morning, decades later. And here, now, the words ring deeper. And the truth stings darker. There is a lifetime of days spiraling out beneath you and above you (because by now you know that time is not linear, or finite, like some calendar). And the same words vibrate with a different meaning, engraved with experience and regret. The same words illuminate as if from a different light source. Not from the world.

From within you.

And so here I am. A daughter, still. Learning something old as if it is new. And discovering truths as if for the first time, arriving, as T. S. Elliot wrote, where we started.


Read more + get the recipe >>

Tender gluten-free dairy-free blueberry muffins, warm from the oven.

Tenderness on the block ...

Baking a batch of fresh blueberry muffins is one of my favorite simple pleasures. I do it early, before the summer day turns sultry and my body slows to a liquid ballet of movement designed to conserve every last salty drop of intention and energy my creaky, vanilla lotioned body can muster. I rise and bake to the morning sun, stirring my batter half asleep, sipping hot coffee (my last remaining addiction). A local mockingbird sings his deceit outside the open apartment window. He is remarkable in his uncanny repertoire. A gifted mimic. Silhouetted high against the North Hollywood sky, perched on the tallest utility pole.

I've been thinking about all the thoughtful comments on my last post- my message in a bottle. Your words were a balm and a message tossed back. Received and pondered. Talked about and appreciated.

I've been reading this week (as I always do). Finding books a provocative companion. Words that illuminate and poke. Shared stories that send shivers of recognition, trigger anger, or tug one's soul (kicking and whining) into that impossible place- that place where you don't want to go. The stuff that scares you.

Because it might be true.

And it might be painful. And it just might ask you to consider something. Something hard. Something true.

I've been reading about this business of being a daughter. This isn't the first time I've looked at this subject. I am no stranger to the postmodern Jungian women's psychology section. But reading a book at twenty is one thing. You bring to its wisdom your newly hatched self-hood, your fresh experience, your familial-infused expectations (and prejudices). The expectations, assumptions and dreams of a young woman. You are the heroine, the daughter starting out on your journey, looking at a long and winding road ahead. So you read. And listen. And play with ideas. You see what fits. And what doesn't.

And then you stand, stirring blueberry muffin batter on a clear July morning, decades later. And here, now, the words ring deeper. And the truth stings darker. There is a lifetime of days spiraling out beneath you and above you (because by now you know that time is not linear, or finite, like some calendar). And the same words vibrate with a different meaning, engraved with experience and regret. The same words illuminate as if from a different light source. Not from the world.

From within you.

And so here I am. A daughter, still. Learning something old as if it is new. And discovering truths as if for the first time, arriving, as T. S. Elliot wrote, where we started.


Read more + get the recipe >>

reade more... Résuméabuiyad

Affogato and the Magic of Cold Brewed Coffee

Michele and I are still in steamy Chicago, where the temperature is about 95, but the humidity makes it feel more like the sun. Man, could I go for an iced coffee right about now. I’ve been interested in trying this cold-brewed coffee technique for a while, but it was this lovely post on An Edible Mosaic that moved me into action.

Of course, the glamor shot (formally referred to as the “money shot”) is of an Affogato – the ultra-simple, Italian coffee dessert – but the real star here is the amazingly easy iced coffee concentrate recipe.

Apparently, since the flavors are extracted without heat, the results are a smoother, less acidic, less bitter product, which supposedly offers a purer coffee experience. All I know is that it made the best tasting iced coffee I’ve ever had. This would’ve been a complete success just for that fact alone, but that it also made possible this incredibly refreshing affogato, puts it way over the top.

You can use the coffee concentrate straight on ice cream or gelato, or dilute it with an equal part water for iced coffee. Of course, the purists will tell you that affogato is made with hot espresso, but the cold coffee works really well. The ice cream melted more slowly, and seemed to be even creamier than the standard technique.

Anyway, this only takes about five minutes to make, there are no special tools or equipment needed, and one taste is all you’ll need to become a believer like me. I hope you give this a try soon…while it’s still hot. Enjoy!

Cold-Brewed Coffee Concentrate (makes about 2 3/4 cups)

3 cups cold water

2/3 cup very freshly ground coffee (I used the medium grind on my espresso machine)

*Mix water and coffee in a large glass container. Cover and let it sit at room temperature for 12 hours. Strain though coffee filter or paper towel, and serve!

For the Affogato:

1 or 2 scoops vanilla ice cream or gelato

as much coffee concentrate as you like (I like equal parts)

shaved dark chocolate

Michele and I are still in steamy Chicago, where the temperature is about 95, but the humidity makes it feel more like the sun. Man, could I go for an iced coffee right about now. I’ve been interested in trying this cold-brewed coffee technique for a while, but it was this lovely post on An Edible Mosaic that moved me into action.

Of course, the glamor shot (formally referred to as the “money shot”) is of an Affogato – the ultra-simple, Italian coffee dessert – but the real star here is the amazingly easy iced coffee concentrate recipe.

Apparently, since the flavors are extracted without heat, the results are a smoother, less acidic, less bitter product, which supposedly offers a purer coffee experience. All I know is that it made the best tasting iced coffee I’ve ever had. This would’ve been a complete success just for that fact alone, but that it also made possible this incredibly refreshing affogato, puts it way over the top.

You can use the coffee concentrate straight on ice cream or gelato, or dilute it with an equal part water for iced coffee. Of course, the purists will tell you that affogato is made with hot espresso, but the cold coffee works really well. The ice cream melted more slowly, and seemed to be even creamier than the standard technique.

Anyway, this only takes about five minutes to make, there are no special tools or equipment needed, and one taste is all you’ll need to become a believer like me. I hope you give this a try soon…while it’s still hot. Enjoy!

Cold-Brewed Coffee Concentrate (makes about 2 3/4 cups)

3 cups cold water

2/3 cup very freshly ground coffee (I used the medium grind on my espresso machine)

*Mix water and coffee in a large glass container. Cover and let it sit at room temperature for 12 hours. Strain though coffee filter or paper towel, and serve!

For the Affogato:

1 or 2 scoops vanilla ice cream or gelato

as much coffee concentrate as you like (I like equal parts)

shaved dark chocolate

reade more... Résuméabuiyad

Figs, Almond Butter & Sprouted Wheat Toast

My love of figs is an ongoing affair...Not only are they beautiful but they are also a 'superfood'. 

Figs are considered a functional food, they offer health benefits beyond the nutrition they offer. Figs contain phenols, which are antioxidants that may help with weight loss and help to protect against heart disease and cancer. Of all the common fruits, figs are the highest in overall mineral content and are an excellent source of both soluble and insoluble fiber. A serving size of fresh figs is 3 medium and 5 dried...this portion contains 100 energy cal, 3.8 grams fiber plus a good amount of iron, potassium and magnesium.

When it's the time of year for these lovelies to appear, I add them where ever I can or eat them as is. I love simplicity and this is one of those simple snacks, or light meals, that can and should be enjoyed regularly. Here I have my figs paired with a toasted sprouted wheat bread* and raw almond butter that I purchase from Trader Joe's, it's the best price around at $5.99. I like to have this in the morning with my Americano when figs are in season, other times I simply put slices of my favorite apple, Fuji. Both are a great way to start the day. You could even use bananas, strawberries, green apples...whatever you like.This has a nice balance of grains, fruits, fiber, protein and healthy fat. Let's not forget these simple easy ideas that are so tasty and timeless!

I apologize that this was not some extraordinary fig & almond butter recipe but rather an extremely simple and delicious idea that is simply meant to inspire something within...

But I am going to include my recipe for raw almond butter...it's easy, one ingredient, and so good ! I've also included a couple other links at the bottom to different variations of this healthy nut butter. 

* Use gluten free bread to make this a 100 % gluten free  

Have a beautiful day !

My love of figs is an ongoing affair...Not only are they beautiful but they are also a 'superfood'. 

Figs are considered a functional food, they offer health benefits beyond the nutrition they offer. Figs contain phenols, which are antioxidants that may help with weight loss and help to protect against heart disease and cancer. Of all the common fruits, figs are the highest in overall mineral content and are an excellent source of both soluble and insoluble fiber. A serving size of fresh figs is 3 medium and 5 dried...this portion contains 100 energy cal, 3.8 grams fiber plus a good amount of iron, potassium and magnesium.

When it's the time of year for these lovelies to appear, I add them where ever I can or eat them as is. I love simplicity and this is one of those simple snacks, or light meals, that can and should be enjoyed regularly. Here I have my figs paired with a toasted sprouted wheat bread* and raw almond butter that I purchase from Trader Joe's, it's the best price around at $5.99. I like to have this in the morning with my Americano when figs are in season, other times I simply put slices of my favorite apple, Fuji. Both are a great way to start the day. You could even use bananas, strawberries, green apples...whatever you like.This has a nice balance of grains, fruits, fiber, protein and healthy fat. Let's not forget these simple easy ideas that are so tasty and timeless!

I apologize that this was not some extraordinary fig & almond butter recipe but rather an extremely simple and delicious idea that is simply meant to inspire something within...

But I am going to include my recipe for raw almond butter...it's easy, one ingredient, and so good ! I've also included a couple other links at the bottom to different variations of this healthy nut butter. 

* Use gluten free bread to make this a 100 % gluten free  

Have a beautiful day !

reade more... Résuméabuiyad