Recipes

Mango Bruschetta - Sweet and Delicious!

As you know we love to create new recipes and experiment with flavors. I enjoy creating bruschetta recipes for a few reasons; you can hardly go wrong, it is a lot of fun to take a few favorite ingredients and develop new recipes and who doesn't likes fun appetizers.

Here is one of my favorite bruschetta recipes, enjoy!

 

Mango Bruschetta:

6 slices, Italian bread
2 teaspoons olive oil
½ cup mascarpone cheese
1 cup fresh mango slices
2 teaspoons honey

Heat the oven to 400 degrees. Layout the bread slices on a baking dish, drizzle the olive oil. Place in the oven for 3-4 minutes, until the bread is lightly golden brown and slightly crisp to touch. Spread the mascarpone cheese, top it with mango slices and drizzle honey. Serve warm/cold.


Best Cheese Bread!

One of my favorite foods not just when the weather starts to get colder but I love this recipe all year round. It is easy, delicious and beautiful....all the elements we appreciate at White Jasmine. 

You can use one of your favorite cheeses, I love this recipe with our very own White Jasmine Cumin Gouda.

 

Cheese Bread

1 Italian bread, sliced
1 stick melted butter
2 teaspoons garlic, chopped
1/4 teaspoon red pepper flakes
1/2 cup fresh cilantro, chopped
2 cups your favorite cheese, grated

Heat the broiler. Arrange the bread slices in a baking tray. Mix garlic, butter, cilantro and crushed red pepper flakes in a bowl. Add the butter mixture on top of the bread. Sprinkle grated cheese. Place the bread under the broiler for 3-4 minutes. Serve warm.


Spinach with Lentils - Dane County Farmer's Market

I love making this recipe when the season starts to change and I start to crave warm soups and stews. This recipe is a popular traditional Pakistani recipe which really warms you up. Over the years I have noticed that this has become one of the favorite comfort foods for my kids and I. Serve it as a soup or on top of plain basmati rice, it will warm you up like nobody's business. Traditionally it is called "Palak Dal" - Palak is spinach and Dal is the lentils. 

As always cook something beautiful and delicious!

Palak Dal

1 cup yellow lentils
3 cups warm water
½ teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt
1 pound fresh spinach, chopped

Wash the lentils thoroughly, add warm water and bring to a boil. Add all spices and let it cook on medium heat for about 20 minutes. Add chopped spinach and cook for another 15 minutes. Heat the oil in a separate frying pan, add the thinly sliced onions and saute them until they turn dark brown. Top the lentils with the oil and the sauteed onions and cover the pot for a a couple of minutes.Serve warm with basmati rice.


Roasted Vegetables - Dane County Farmer's Market

As much as we want our children to be independent and move forward with their lives, it is also a challenge to recreate a new life with a different focus for yourself. One of my challenges has been to cook just for myself. It is almost impossible to cook small portions and I am not a big fan of freezing a lot of food. So, I created this recipe; roasted vegetables.

This recipe encompasses several goals; it can be used in a variety of ways, easy to make and delicious! I love these vegetables in sandwiches, salads and as a side dish with couscous or basmati rice. 

Happy Cooking!

4 cups zucchini, sliced with skin on
1 cup red pepper
1 cup yellow pepper
1 red onion, cut in chunks
1 cup fingerling potatoes
1 cup green onions
1 cup cilantro
2 tablespoons olive oil
2 teaspoons White Jasmine Tandoori Masala
1 teaspoon kosher salt

Heat the oven to 425 degrees. Add all vegetables in a big bowl. Add olive oil and spices. Mix well. Spread everything in a baking dish. Bake for 20-25 minutes.
Enjoy! 


Sajji Shrimp

I consistently hear from our customers that "I want to cook but don't have time". So today I want to share one of my favorite shrimp recipes. It completely embodies White Jasmine philosophy; it is easy, delicious, beautiful and healthy. Happy Cooking!



Sajji Shrimp

2 pounds frozen cooked shrimp (deveined/detailed)
2 teaspoons White Jasmine Sajji Masala
1/2 teaspoon kosher salt
2 teaspoons olive oil
2 teaspoons garlic, chopped

2 tablespoons olive oil
2 cups green onions, chopped
1 cup cilantro, chopped

In a bowl add the frozen shrimp, Sajji Masala, salt, garlic and olive oil. Set aside. Heat the olive oil in a saucepan on medium heat. Add green onions. Saute the onions for a couple of minutes. Add shrimp with all the ingredients. Saute everything until the shrimp is cooked, perhaps no more than 10 minutes. Sprinkle the fresh cilantro and serve on pasta or basmati rice. 

PS: I like to use the frozen shrimp because it creates a nice sauce as it thaws while cooking. 

 


Tandoori Squash - Dane County Farmers Market

When I think about this beautiful season I start to think about the warm and comforting recipes. I can't wait to share some of these easy, heart and home warming recipes over the coming months. Having said that, here is one of our favorite. Happy Cooking!

Tandoori Squash :

2 tablespoons olive oil
1 teaspoon whole cumin
1 cup chopped yellow onions
3 cups butternut squash, cubed
1 teaspoon White Jasmine Tandoori Masala
½  teaspoon salt
1 8 oz can coconut milk
1 cup cilantro, chopped

Heat oil in a pan, add whole cumin, let it sizzle for a minute or so. Add onions. Saute the onions for a few minutes until they become translucent. Add squash, Tandoori Masala and salt. Saute the mixture for a couple of minutes. Add coconut milk and leave it to cook on medium heat for about 5 minutes or so. Add cilantro. Serve as a side dish.


Rainbow Carrots - Dane County Farmer's Market Series

It has been such a joy to shop at the Farmers Market these days. Today I created a beautiful recipe for these amazing carrots. It is easy, delicious and beautiful....all the elements of White Jasmine philosophy in one nice little bundle. I love using the Harissa olive oil because it adds just the right depth of flavor while preserving the natural sweetness of the carrots. 

Rainbow Carrots
1 bunch colorful carrots, sliced
2 teaspoon Harissa Olive Oil
1 teaspoon whole cumin
1/4 teaspoon kosher salt

Heat the Harissa olive oil in a shallow frying pan.

Add cumin seeds when the oil is slightly warm. Add the sliced carrots and kosher salt. Saute everything for 5-7 minutes. Carrots will be cooked but remain crunchy. Add to any salad or serve as a side dish........there is nothing bland about it!


Versatile Pesto - Dane County Farmers Market Series

I love making fresh pesto and who doesn't like pesto anyway. There are hundreds of pesto recipes but I think that it is really fun to create one with your own favorite flavors. I love to make pesto with a combination of fresh cilantro and basil, especially right now is the perfect time to experiment. How about basil, cilantro and a bunch of garlic? Don't know about you but my mouth is watering! 

It is amazing how versatile pesto can be, use it in sandwiches, pasta, add a little bit on sauteed chicken and many more recipes. 

Let's see what you think of this recipe: 

2 cups fresh basil leaves
1 cup fresh cilantro leaves
2 teaspoons olive oil
2 teaspoons garlic, chopped
3/4 teaspoon kosher salt
1/4 teaspoon dried red pepper flakes

2 teaspoons olive oil

Add everything in a food processor and process it for 5 minutes or until everything comes together as a paste. Spoon the pesto in a jar, top it with olive oil. Stays fresh in the fridge for a couple of weeks or in the freezer for 2-3 months. 

 


Campari Tomatoes - Dane County Farmers Market Series

This summer I have decided to write a blog about some of the beautiful products from our very favorite Farmers Market. This market has grown tremendously in the past ten years or so, so much so that it has become a weekly Saturday morning event for most foodies in Madison and the surrounding area. The Market is held around the beautiful State Capitol downtown Madison and walking around in a circle on the walkway around the Square is an amazing experience. You can visit all the vendors and see all the beautiful bounty of the season. 

One of my favorite things to do, is to is to get some of the farm fresh vegetables and create new recipes. This week I bought these beautiful and delicious Campari tomatoes. These tomatoes are slightly larger than the cherry tomatoes but rich in color and flavor. 

Check out this week's recipe, there is nothing bland about it!

Campari Tomatoes

1 pound Campari tomatoes
2 tablespoons olive oil
1 teaspoon whole cumin
1/4 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 cup White Jasmine Sajji BBQ Gouda, cut in small squares
1/2 cup cilantro, chopped

Cut the tomatoes in half and set aside.

In a saucepan, on medium heat add olive oil. Once the oil is warm add whole cumin and let is sizzle for 30 seconds. Add the tomatoes and saute for a couple of minutes. Add salt and chili flakes and let the tomatoes get a little softer and juicy. Place the tomatoes in a platter, sprinkle the Gouda cheese and chopped cilantro on top. Serve warm. Makes a great salad ingredient also.


 





Power of Choice!

Let's talk about the power of choices. I do believe that if we continue to add good things to our bodies only good things can happen. So with this philosophy, I would encourage you to think about the big picture and how the choices we are making today will have an impact in the upcoming years.

There seems to be so much hoopla about healthy choices, calorie counting, saturated fat, unsaturated fat, blah, blah, blah. You know what....... life is very simple, everyone likes to make it so complicated for some reason and personal interests, perhaps. Here is what I would suggest....choose fresh ingredients, which by the way are abundant, add natural spices and there you have it..........an unforgettable recipe which your body and soul will always be grateful for!

Having said that, feel free to try this simple, seasonal and amazing recipe!

1 pound heirloom tomatoes, sliced (just look at the beautiful colors)
2 tablespoons olive oil
1 teaspoon kosher salt
2 jalapenos, thinly sliced
1 teaspoon whole cumin seeds
1 cup parmesan cheese, shredded

Heat the oven at 400 degrees. In a baking dish, spread the tomato slices. drizzle the olive oil. Sprinkle the salt, cumin seeds and jalapeno peppers. Bake for about 15-20 minutes. Sprinkle parmesan cheese and place it back in the oven for another 5 minutes. Delicious in sandwiches, on burgers or just on the side with any entree.