Indian Rice

This is a very tasty side dish that goes with most Indian meals.  It´s delicate in flavor and not overpowering.

Serves 4-6

8 oz (250g) basmati rice
2 tablespoons oil
3 cloves
1 bay leaf
4 green cardamom pods
1 inch (2 1/2 cm) piece cinnamon bark
2 garlic cloved, peeled and crushed
1/4 teaspoon ground turmeric
1 teaspoon salt
2 3/4 cups water
chopped fresh chives (optional)

Put the rice in a bowl and wash in several changes of water.  Drain and leave in a strainer set over a bowl.

Put the oil in a heavy based saucepan and set over medium-high heat.  When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon.  Stir once or twice and put in the garlic.

As soon as te garlic turns medium brown put in the rice, turmeric and salt.  Stir gently for a minute.  Add the water and bring to a boil.  Cover tightly, turn the heat down to very, very low and cook for 20 minutes.  Stir with a fork to separate the grains and serve garnished with chives, if desired.

Broccoli and Apple Salad

Earlier this year, I was determined to find a way to have my kids eat more green vegetables without complaining.  I found a broccoli recipe online at 101cookbooks.com and then experimented with it to find something that fit our family. The fruit adds a sweetness to this salad that my kids now love!

4-5 cups tiny broccoli florets
Salt

1 tablespoon butter, softened
1 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon olive oil
1-2 tablespoons hot water

2 small crisp apples, cut into bite-sized pieces
1/2 cup toasted or candied walnuts, pecans or almonds
1/2 cup dried cranberries

Bring a medium pot of water to a boil and salt.  Boil the broccoli just long enough to take the raw edge off, about 3 minutes.  Drain and immerse in cold water.  Knock against the sink in a strainer to get the water off.  Set aside.

Make the dressing by whisking the butter, lemon juice, honey and olive oil together.  Add the hot water and whisk until light and creamy.  Taste, adjust flavors as desired and set aside.

In a large bowl gently toss the broccoli, apples, nuts and cranberries.  Drizzle with a generous amount of dressing and toss.  Season with salt and pepper. Serve.

Serves 4-6

Macaroni & Cheese

This mac n' cheese is creamy with a small crunch topping.  Adjust the spices to suit your tastes. I often add additional cayenne pepper for a bit of a "kick".  This recipes serves eight, so you might want to half the ingredients to feed fewer eaters. 

1/2 pound elbow macaroni (I often use 5-grain or whole-wheat macaroni)
5 tablespoons unsalted butter
6 tablespoons flour
3 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Few dashs of cayenne pepper
2 cups grated cheese

For the topping:
1/2 cup grated cheese
1/2 cup fine bread crumbs
2 dashes of the following dried spices:
     paprika
     garlic powder
     black pepper
     onion powder
     cayenne pepper
     oregano
     thyme

Preheat over to 350 degrees Fahrenheit.  Butter a 2-quart baking dish with butter and set aside.

Bring a large pot of salted water to a boil.  Add the macaroni and cook until al dente.  Drain in a colander and rinse under cold running water.  Drain well.

Melt the 5 tablespoons of butter in a heavy saucepan over medium heat.  Add the flour, and stir constantly with a wooden spoon for 2 minutes.  Take care the flour doesn´t brown.  Using a whisk, add the milk in a steady stream and cook, whisking occassionly, until think and smooth (about 5 minutes).  Remove from heat.  Add salt, pepper, cayenne pepper, 2 cups of shredded cheese and stir well.  Pour into prepared baking dish.

In a small bowl, combine the topping ingredients and mix.  Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.

Thanksgiving Dressing

This dressing is very popular among our friends in The Netherlands.  Each Thankgiving our guests are amazed by the dish and the recipe is always requested.  I love tasting it as I´m making it!

12 cups broken bread pieces
1 cup chopped onions
1 cup chopped celery
4 tablespoons butter
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups chicken broth

Preheat oven to 400 degrees Fahrenheit, toast bread cubes 5 to 7 minutes or until barely golden. 

In a large skillet, melt butter and cook onion and celery over medium heat for 5 minutes or until softened.  Transfer to a bowl and add bread crumbs, herbs, salt, pepper, and chicken broth.  Toss well and adjust seasoning.  Transfer to a baking dish and bake at 325 degrees Fahrenheit for 30-40 minutes until heated through and crust forms on top.