Spicy tangy flavors seem to make everything better for me….the sense of the spice, the heat and the sour is a dance on the taste buds.
In a quest to make gluten free tostadas I have experimented with flours quite a bit which have resulted in as many fails as successes. A combination of coconut flour with some almond flour added in seems to hold it’s own for me. I have seen people add xanthan gum so the dough becomes pliable but I did not have any so went without.
There are layers of flavors in this recipe.
With the dough in place, I started with grated beets and carrots and marinated them with lemon juice and salt for 5 mins.
The steak is grass fed organic and turns out just amazing
The Cilantro sauce is a staple in my kitchen and I have used it as a marinade and topping. You can find the recipe below and another version here.
Now to the fermented red cabbage….just delicious and so good for you. This add the right amount of tanginess and crunch.
This dish is topped with fresh watercress and a sprinkle of goat cheese.
Coconut Flour Tostadas with Cilantro Steak
a gluten free tostada layered with steak and fermented vegetables
- 1 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 organic eggs
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp cayenne pepper
- Cold water for the dough
Beet and carrot salad
- 1 beet and 1 carrot – grated
- Juice of 1 lemon
- 1 tsp grated lemon peel
- Pink salt
- 1-2 portions of organic grass fed steak
- 1/2 bunch fresh cilantro ( 2 cups)
- 1/2 cup olive oil
- 1/3 cup rice wine vinegar
- 3 garlic cloves, peeled
- 2 serrano chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Watercress leaves and goat cheese for garnish
Cabbage Pickle: Recipe can be found here
- Blend the ingredients for the Cilantro sauce adjusting the salt to taste
- Marinate the steak in the cilantro sauce for an hour or overnight if you have the time.
- Combine the ingredients for the beet and carrot salad and set aside
- For the tostadas, combine the flour, oil salt, pepper and eggs. Add water in small increments, just enough for the dough to come together. It will be crumbly.
- Using a tortilla press between plastic wrap, press the tostadas out gently. You have to be careful as the dough is crumbly with the gluten and it may take a couple of tries.
- Pan fry in olive oil until both sides are browned.
- Grill the steak, 5 mins on each side and let it rest for 5 mins. Slice in 2 inch pieces.
- Using the tostadas as a base, top with the beet mixture, steak pieces, red cabbage pickle, cilantro sauce and watercress
- Top with goat cheese or any other cheese you prefer.
- Serve with a side of the cilantro sauce.
Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger, the possibilities of creating dishes is endless. This cuisine brings to the world the 5 flavors of sweet, salty, sour, bitter and hot. The subtle variation in proportions of ingredients used highlights these flavors.
I am fortunate to have a store within a mile that carries fresh Thai ingredients ( except for Kaffir lime leaves). Kaffir lime leaves are essential flavoring in Thai cooking and I found a wonderful online store for a bag of dried leaves. The smell is heavenly.
Lemon Grass ( or Takrai) is widely available and sold in bunches. The edible portion is about 4-6 inches from the root. The rest can be used for flavoring broths.
I am using fresh mushrooms but If you have dried shiitake mushrooms just soak them in warm water until they are soft and use the broth in cooking as well.
Continue reading Lemon Grass Chicken with Jicama Salad
On a cold windy winter day nothing like a soul warming chicken soup with Molokhia;) What is that you say?
Molokhia also known as Jute, or Jews Mallow is the name of both a plant and a dish. A nutrient powerhouse, it has three times the calcium and phosphorous as Kale, and four times the amount of riboflavin. It also has abundant Vitamin C, Vitamin A amongst a host of other minerals and vitamins.
It is eaten widely eaten throughout the Middle East and Asia but the origins are said to be in ancient Egypt. It does have a Okra like consistency which is an acquired taste to some people. I fell in love with it the first time I had it ( courtesy my fab sister in law). I have add additional spices in the stock to add to the flavor.
Fresh Molokhia leaves are hard to find here so I have used the perfect frozen ones which are stripped and minced already. The preparation here with whole chicken and spices is true comfort food.
Often the chicken from the stock is cut into quarters and fried in butter or roasted in the oven but I have kept it straight, simple and healthy
Crushed Garlic and Coriander in olive oil
Tempering of garlic coriander
Truly addictive “umami” food.
Egyptian Molokhia with Chicken
- 1 organic whole roasting chicken
- 2 cinnamon sticks
- 4 cardamom pods
- 1 chopped onion
- 2 bay leaves
- 5 cloves of garlic
- 8 peppercorns
- 2-3 cloves
- Salt and pepper to taste
- Water (enough to submerge chicken)
- 2 cups of rice cooked in 1 tsp salt and 1 tsp clarified butter (optional). You can use a rice cooker.
- 2 tablespoons chopped garlic
- 1 tablespoon ground coriander
- 2 tablespoon extra virgin olive oil
- 1 package of frozen chopped molokhia
- Add the whole chicken and all the stock ingredients, salt and enough water to a stock pot or a pressure cooker. The chicken should be completely submerged. Cover and bring to a boil, lower the heat down to medium and cook the chicken for 1 hour. If using a pressure cooker it should be done in 15 mins.
- Take the chicken out, separate the pieces
- Strain the spices from the stock in a sieve and reserve the stock.
- In a heavy bottomed pot, add the two cups of stock , tsp minced garlic and 1 tsp coriander
- Add the frozen chopped Molokhia and cook until jus bubbling. Turn off the heat. Do not boil the Molokhia too long.
- In a mortar and pestle crush 2-3 cloves of garlic with 1 tsp ground coriander and some of the olive oil
- In a fry pan, add olive oil and then the crushed garlic mixture. Fry until golden and add this tempering to the Molokhia and stir
- Add lemon juice to the Molokhia.
- Check the salt and pepper and adjust to taste
- To serve, put the rice in a large platter. Section the chicken into pieces and place them on top of the rice. Serve the Molokhia in a separate bowl to pour on the rice and chicken.
- Often the chicken from the stock is cut into quarters and fried in butter or roasted in the oven but I have kept it straight, simple and healthy
Joining Angie with this dish at Fiesta Friday!
Thanksgiving and the holiday season is here….a lot of us think about food ( I do), what to make that feeds the soul and brings a deep smile to friends and family. A lamb shank where the meat falls off the bone….just right with apricots and saffron. This has a Mediterranean flair and is a melt in your mouth recipe and guarantees second helpings ( make more:) )
The key is good grass fed organic shanks. Ask the butcher and he will prepare them for you. I went to whole foods and got four cleaned meaty shanks.
Use good dried apricots – just soak then in warm water while you prepare the shanks. The saffron is from Kashmir…my love affair with saffron is perpetual. If you want to get the “real thing” from the valley check out this online store as they will deliver worldwide Kashmir Box. Soak a few strands in warm water while you are cooking.
Harissa is such an incredible hot chili pepper paste. It adds just the right amount of heat to this dish. I found mine in a tube at the local store.
A heavy bottomed pan is needed. You could use a slow cooker for this dish as well.
Lamb Shanks with Harissa, Saffron and Apricots
a melt in your mouth lamb shank with apricots and saffron
- 4 grass fed lamb shanks
- 2 tablespoons Grapeseed Oil
- 1 teaspoon ground cardamom
- 1 teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 large onion, roughly chopped
- 1 cinnamon stick
- 1 head of garlic – minced
- 2 tablespoon spoon Harissa
- A pinch of saffron strands
- Juice of 2 limes, about 4 tablespoons
- Zest of 1 fresh lime
- Zest of 1 orange
- 5-6 dried apricots – halved and soaked in water for 2o mins
- A coupe of thyme sprigs
- 2 fresh bay leaves
- 6 cups hot broth or water
- 2 tablespoons roughly chopped parsley, for garnish
- 2 tablespoons roughly chopped mint for garnish
- Himalayan pink salt to taste
- Preheat the oven to 350F
- Soak the saffron with the lime juice and 1 tablespoon of warm water for about 10 mins
- Take the clean and dry shanks and sprinkle salt and pepper. Rub it into the meat
- Brown the shanks in oil until they are evenly browed on all sides. Remove and set aside.
- In a heavy bottomed pan, use the remaining oil from the shanks and sauté one chopped onion and 1 head of crushed garlic for about 3-4 minutes until the onions are translucent.
- Add 1 stick of cinnamon, turmeric, cardamom and 2 tablespoons of harissa. Continue to cook for a couple of minutes
- Add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Season with black pepper and salt. Careful not to over salt at this point, you can adjust once the broth has reduced.
- Once the broth is boiling, transfer pot to oven and bake for about 2 hours, covered, until meat is beginning to fall from the bone.
- Adjust salt and pepper seasoning
- In the last half hour of cooking add the apricots. At this point you can remove the bay leaf and cinnamon stick from the liquid.
- Serve Shanks on a platter and pour the juice over it. Top with chopped mint and cilantro.
- Serve with a crusty bread or rice.
Taking this delicious dish to Angie’s where the co-hosts this week are Antonia @ Zoale and Petra @ Food Eat Love
From the land of dreamers, poets, artists, emperors and saints comes a cuisine that inspires all your senses.
Modern Kashmiri cuisine tracks its history to 15th century when Timur ( a Turco-Mongol conqueror) invaded India which led to the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir.
The descendants of these cooks, the Wazas, are the master chefs of Kashmir. Thus came an elaborate feast preparation called Wazwaan. “Waan” refers to a “shop” in Kashmiri.
Continue reading Rista – Kashmiri Cuisine
This dish is inspired by my amazing and talented sister in law, Sadia Durrani who specialize in classic Old Delhi food and teaches culinary skills in India. She posted this over 2 years ago and I can’t believe it took me this long to make it. If you want to watch the original recipe from her check out this link
My vegetable garden here in Virginia is overflowing with the cutest purple eggplants that I have used in this dish. I kept a few whole just slicing them to the stem. The rest I cut in cubes with the skin on.
Minced lamb and eggplant can be found in many cuisines, my favorite is the Egyptian or Lebanese Mahshi when the eggplant is stuffed. You can find the vegetarian version in my post Mahshi Batinjaan Bi Zayt – Lebanese Stuffed Eggplant.
If you have been following my blog you know that I use a pressure cooker for a lot of my cooking. You can use a pan and increase the timing,
5-6 Purple eggplants
1 lb lamb mince
1 medium onion, finely chopped
2 green chilies
2 chopped tomatoes
1 tbsp. garlic ginger paste
1 tsp cumin seeds
1 tsp ground coriander
1 tsp turmeric
1/2 tsp red chili powder
salt to taste
1 tbsp. oil ( I used avocado oil)
1 tbsp. ghee
Chopped fresh mint and cilantro for garnish
Putting it together
- Chop the eggplants, keep a few whole just slicing in quarters until you reach the stem.
- In a pressure cooker, add oil and the garlic. Add the minced meat.
- Fry until it loses the pink color ( a couple of minutes)
- Add cumin, turmeric, coriander, red chili and salt and continue frying for a few minutes
- Add the chopped tomatoes and cook for a few more minutes until the tomatoes have broken down.
- Add the eggplant, about 1 cup of water and pressure cook for about 5-6 mins. If use a pan, cook for about 30 mins until the eggplant is blended with the meat.
- Add chopped green chilies and chopped mint and stir
- Heat the ghee in a pan, brown the onions in it and pour over the dish.
- Garnish with mint and cilantro and serve with naan or rice. A side of cucumber raita would make it perfect.
Fiesta Friday # 130 is on and I am taking this dish. Thanks to our co-hosts this week, Aunt Juju and Petra.
Kashmiri culture and ways of preparing the food lends to its exquisite, delectable and unique taste. This is then accented by how it is served….with flavorful white rice, rich yoghurt and tart chutneys.
This particular Korma is called Dhaniwal Korma which is a beautiful medley of lamb cooked in coriander and yoghurt. It is flavored with whole spices and black pepper and not red chilies. A simple twist in preparation changes the flavor of a korma. Continue reading Kashmiri Lamb Coriander Korma- Dhaniwal Korma