egg free

Curry Kosher (Chicken Wings, et al)

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Back in the day, before so many modern kosher cookbooks hit the market (including my own Hip Kosher and The Modern Kosher Kitchen), anyone who was kosher and wanted to expand home cooking beyond the traditional family favorites would buy a cookbook and adapt recipes in accordance with kashrut.

Although it’s easier now to find contemporary kosher recipes, there is still a whole world of flavors, wonderful foods and good cookbooks out there that are too good to be missed. There’s still a reason to look beyond the obvious kosher cookbook market.

Recently I came across this book: Spice Spice Baby: 100 Recipes with Healing Spices for Your Family Table at my daughter’s house. The author, Kanchan Koya, is a Harvard-trained molecular biologist who blogs about the health benefits of spices at www.spicespicebaby.com and is also a chef-creator for www.Buzzfeedtasty.com.

I found the recipes in this book irresistible. Too good to be missed. They are interesting, intriguing and globally inspired. All include one or more of 15 spices that have health benefits (which she discusses in the book).

I made several of the dishes, changing what was needed for the kosher kitchen. The original recipe here included boneless chicken — I changed it to wings because my family likes them. The sauce contained yogurt, which I changed to coconut milk plus some lemon juice, to mimic the tart dairy taste. But the spices — unchanged. They are a fabulous tasting, intoxicatingly aromatic blend.

This dish was awesome. We gobbled it up, every morsel. The flavors are vibrant, satisfying, and perfect for autumn when the weather turns and there’s a chill in the air.

Check out Koya’s website. Lots of good stuff.

Btw, I was not paid for this post nor did I receive any book or benefit. I included a photo from the book showing the original recipe (photo credit to www.wayne-wong.com) so you can see how different it looks with the chicken wings.  

 

Curry Chicken Wings

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 1 tablespoon chopped fresh ginger

  • 4 medium cloves garlic, chopped

  • 1 tablespoon tomato paste

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • pinch or two of cayenne pepper

  • 1/2 cup coconut milk

  • 2 tablespoons lemon juice

  • 12-15 chicken wing parts

  • salt and freshly ground black pepper to taste

  • 1/4 cup water

  • 1 tablespoon chopped fresh cilantro or parsley, optional

Heat the olive oil in a sauté pan over medium heat. Add the onion and cook, stirring frequently, for about 10 minutes or until the onions are lightly browned. Add the ginger and garlic and cook for another minute. Add the tomato paste, cumin, coriander, turmeric and cayenne pepper and stir the ingredients into a paste. Stir in the coconut milk and lemon juice. Add the chicken, sprinkle with salt and pepper and cook for 2-3 minutes. Stir in the water, cover the pan, lower the heat and cook for 15 minutes. Remove the cover and cook for another 5 minutes, stirring occasionally. Sprinkle with chopped coriander or parsley if desired.

Makes 4 servings

Chocolate-Banana-Applesauce Cake

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When I was a kid my mother sometimes made macaroni-and-cheese using somewhat older, hard-around-the-edges American cheese that didn’t look fit to eat. I thought it was appalling.

But she told me that these cheese wasn’t spoiled, just hard because maybe it wasn’t wrapped quite so well, and that in any event she would never make any dish for us using an ingredient that could be harmful.

Of course.

And also, why waste perfectly good cheese that’s going to melt anyway. So if it isn’t perfect to eat cold, as is, it is perfectly fine for macaroni and cheese.

And it was. She made delicious macaroni and cheese.

My children are appalled if I use an ingredient that’s past its sell-by/expiration date. I feel the same way my mother did. I would never use an ingredient that is spoiled or harmful. But some of those expiration dates are meant more as a “use them soon because the flavor or texture won’t be perfect” than “do not eat this EVER!”

So recently, I noticed that in addition to some fresh bananas turned black-spotty, my snack packages of applesauce were a month beyond their expiration date. Rather than give the applesauce to my grandkids and have my daughters feel appalled, I used it in chocolate cake, in the place of eggs.

Not only was I able to use up a perfectly good ingredient, the cake was delicious and also a good vegan choice.

So there.

Chocolate-Banana-Applesauce Cake

  • 3 ounces semisweet chocolate

  • 1-1/3 cups all-purpose flour

  • 1/3 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 medium ripe bananas

  • 1 cup sugar

  • 1/2 cup applesauce

  • 1/3 cup apple juice (or orange juice)

  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease an 8”x8” cake pan. Melt the chocolate and set it aside to cool. In a bowl, whisk together the flour, cocoa powder, baking soda and salt. Set the flour mixture aside. Mash the bananas and place them in the bowl of an electric mixer (or use a hand mixer and bowl). Add the sugar and mix at medium speed for a minute, or until well blended. Add the applesauce, juice, vanilla extract and melted chocolate and beat for 1-2 minutes, or until thoroughly blended. Add the flour mixture and beat for 1-2 minutes, or until throughly blended. Spoon the batter into the prepared cake pan. Bake for 25-30 minutes or until a cake tester inserted into the center comes out clean.

Makes 9 servings