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Sumptuous Recipes Heating Up Style's International Kitchen

08/08/2012 04:09AM ● Published by Style

Photos courtesy of Roberta Rose © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.

150 Best Indian Thai, Vietnamese & More Slow Cooker Recipes by Sunil Vijayakar

(Robert Rose, 2012, $27.95, www.robertrose.ca)

Spiced Chickpea Curry

Vegan Friendly, Serves 4

Preparation Time: 20 minutes
Small (2 to 3 1⁄2 quart) slow cooker
Heat Rating: 3

  • 2 tbsp. oil    
  • 2 onions, thinly sliced on the vertical    
  • 1 tbsp. curry powder    
  • 2 tsp. ground coriander    
  • 2 tsp. ground cumin    
  • 1 tsp. cayenne pepper (see Tips, left)    
  • 1⁄2 tsp. ground turmeric    
  • 1⁄2 cup water    
  • 2 cups cooked chickpeas (see Tips)    
  • 1 can (14 oz.) diced tomatoes with juice
  • 1 tsp. brown sugar    
  • Salt and freshly ground black pepper
  • 2 tbsp. chopped mint leaves    
  • 1 cup baby spinach leaves    
  • 1⁄2 cup plain yogurt, lightly whisked    

1. In a skillet or wok, heat oil over low heat. Add onions and cook, stirring occasionally, until lightly golden, about 15 minutes. Add curry powder, coriander, cumin, cayenne and turmeric and stir-fry until fragrant, about 2 minutes. Add water and stir well.
2. Transfer to slow cooker stoneware. Stir in chickpeas, tomatoes, with juice, and sugar. Season to taste with salt and freshly ground black pepper. Cover and cook on Low for 6 hours or on High for 3 hours, until mixture is hot and bubbly. Stir in mint.
3. To serve, divide spinach evenly among four shallow bowls and top with chickpea mixture. Drizzle with yogurt and serve immediately.

Tips
Serve this with steamed rice and/or an Indian bread such as naan. As noted, this recipe is fiery. For a less incendiary dish, reduce the cayenne pepper to 1⁄4 to 1⁄2 tsp.
For this quantity of chickpeas, cook 1 cup dried chickpeas or use 1 can (14 to 19 oz) chickpeas, drained and rinsed.


Above recipe excerpted from 150 Best Indian Thai, Vietnamese & More Slow Cooker Recipes by Sunil Vijayakar © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.

 

Sindhi Beef Curry

Sindhi Beef Curry

Serves 6
Preparation Time: 15 minutes
Medium (approx. 4 quart) slow cooker
Heat Rating: 1

  • 2 lbs. trimmed stewing beef, cut into 1-inch cubes
  • 2 tbsp. curry powder    
  • 1 tbsp. ground cardamom    
  • 1 tsp. ground cinnamon    
  • 1⁄4 tsp. ground cloves    
  • 4 large tomatoes, roughly chopped    
  • 2 red onions, finely chopped    
  • 1⁄4 cup tomato paste    
  • 2 tsp. garam masala    
  • 2 cups water or beef broth    
  • Salt and freshly ground black pepper

1. In slow cooker stoneware, combine beef, curry powder, cardamom, cinnamon and cloves. Mix well.
2. Add tomatoes, onions, tomato paste, garam masala and water. Stir well and season to taste with salt and freshly ground black pepper. Cover and cook on Low for 8 hours or on High for 4 hours, until meat is meltingly tender.

Tips
This simple curry is particularly delicious with a rice pilaf. Add some Indian pickles for a finishing touch.


Above recipe excerpted from 150 Best Indian Thai, Vietnamese & More Slow Cooker Recipes by Sunil Vijayakar © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.

 

Cambodian Pork & Lemongrass Curry

Cambodian Pork & Lemongrass Curry

Serves 4
Preparation Time: 20 minutes
Medium (approx. 4 quart) slow cooker
Heat Rating: 2

  • 2 tbsp. oil    
  • 6 shallots, finely chopped    
  • 2 tbsp. finely chopped lemongrass (see Tips)
  • 1 tbsp. minced gingerroot    
  • 1 tbsp. minced garlic    
  • 1 tbsp. ground cumin    
  • 2 tsp. crushed fenugreek seeds    
  • 1 tsp. ground turmeric    
  • 1 1⁄4 lbs. trimmed pork shoulder or blade (butt), cut into 1-inch cubes and patted dry (see Tips)
  • Salt and freshly ground black pepper
  • 1 tbsp. tamarind paste (see Tips)    
  • 1 tsp. finely grated lime zest    
  • 2 tbsp. freshly squeezed lime juice    
  • 1 can (14 oz.) coconut milk    
  • 8 baby new potatoes, quartered    
  • 2 red bell peppers, seeded and chopped    
  • 1 long red chile pepper, thinly sliced    

1. In a large skillet or wok, heat oil over medium-high heat. Add shallots, lemongrass, gingerroot, garlic, cumin, fenugreek and turmeric and sauté until softened, about 3 minutes. Add pork and sauté until lightly browned, about 4 minutes. Season to taste with salt and freshly ground black pepper.
2. Transfer to slow cooker stoneware. Stir in tamarind paste, lime zest and juice, coconut milk and potatoes. Cover and cook on Low for 3 to 4 hours or on High for 1 and 1⁄2 to 2 hours, until potatoes are cooked and pork is meltingly tender. Stir in bell peppers and chile pepper. Cover and cook on High for 15 minutes, until peppers are tender. Ladle into warm bowls.

Tips
Serve with fluffy rice. Before chopping the lemongrass, be sure to remove the tough outer leaves. Many butchers sell cut-up pork stewing meat, which is fine to use in this recipe. Be sure to use tamarind paste (sometimes labeled “concentrate”), which comes in a jar. Tamarind in a block needs to be dissolved in water and pressed through a sieve to remove seeds and pulp before being added to recipes and, therefore, becomes more diluted in flavor and texture.


Above recipe excerpted from 150 Best Indian Thai, Vietnamese & More Slow Cooker Recipes by Sunil Vijayakar © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.

 

300 Best Taco Recipes by Kelley Cleary Coffeen

300 Best Taco Recipes by Kelley Cleary Coffeen

(Robert Rose, 2011, 24.95, www.robertrose.ca)

Grilled Chicken and Roasted Veggie Tacos

Grilled Chicken and Roasted Veggie Tacos

Makes 8 tacos
This Italian-style taco is lightly flavored with olive oil and lemon juice in the true spirit of Santa Margherita, a little village on the edge of the Italian Riviera. The fresh, seasoned vegetables wrap flavor around the grilled chicken filling.

Preheat greased barbecue grill to medium-high
Preheat oven to 200°F

  • Ovenproof dish
  • Vegetable grate or heavy-duty foil
  • 1 1⁄2 lbs boneless skinless chicken breasts    
  • 4 tbsp. olive oil    
  • Kosher salt and freshly ground black pepper
  • 1 zucchini, cut in half lengthwise    
  • 1 yellow summer (zucchini) squash, cut in half lengthwise
  • 1 onion, cut into 1⁄4-inch rings    
  • 1 red bell pepper, cored and cut in half    
  • 3 thick asparagus spears, trimmed    
  • Juice of 1 lemon    
  • 2 tbsp. minced fresh basil    
  • 8 6-inch corn tortillas,    skillet-warmed
  • 1 cup shredded Mozzarella cheese    

Directions:
1. Coat chicken with 2 tbsp. of the oil. Season with salt and pepper to taste.
2. Grill chicken, turning once, until no longer pink inside, 6 to 8 minutes per side. Transfer to a cutting board and let chicken stand for 6 to 8 minutes. Cut chicken into bite-size pieces. Transfer to ovenproof dish and keep warm in preheated oven.
3. Coat zucchini, squash, onion, bell pepper and asparagus with remaining 2 tbsp of oil. Place vegetables in vegetable grate or on foil on grill. Grill, turning once, until vegetables are tender-crisp, 4 to 6 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
4. In a large bowl, combine chicken and vegetables and toss with lemon juice and basil. Season with salt and pepper to taste.
5. To build tacos, divide chicken mixture equally among tortillas. Top with cheese. Fold tortillas in half.


Above recipe excerpted from 300 Best Taco Recipes by Kelley Cleary Coffeen © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

 

Tequila Shrimp Tacos

Tequila Shrimp Tacos

Makes 8 tacos

Gold tequila has a sweet distinctive flavor that lights up this taco. Shrimp sautéed in a buttery, velvety sauce and spiked with tequila and pepper delights the senses.

  • 1⁄4 cup butter    
  • 1 tbsp. olive oil    
  • 3 cloves garlic, minced    
  • 3 oz    gold tequila    
  • 12 oz. cooked shrimp, chopped    
  • 1 tbsp. chopped fresh cilantro     
  • 1 tsp. hot pepper flakes    
  • 8 6-inch corn tortillas, skillet-warmed
  • 2 cups chopped salad mix    

Directions:
1. In a large skillet, heat butter and oil over medium-high heat. Sauté garlic, tequila and shrimp until shrimp is heated through, 6 to 8 minutes. Remove from heat and stir in cilantro and hot pepper flakes.
2. To build tacos, using a slotted spoon, divide shrimp mixture equally among tortillas. Be careful not to add excess liquid. Top with salad mix. Fold tortillas in half.


Above recipe excerpted from 300 Best Taco Recipes by Kelley Cleary Coffeen © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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