Recipes

Baked Chicken with Mushrooms


One of my favorite things is to create easy and delicious recipes. It is so much fun to play with different flavors and come up with something mouthwatering. This particular recipe has Cremini mushrooms and fresh spinach from the Farmers Market with layers and layers of flavors from our Tandoori Masala. 

Remember....cooking is a journey and a destination, actually a delicious one!

Baked Chicken with Mushrooms

4 boneless, skinless chicken breasts
1 teaspoon kosher salt
2 teaspoons White Jasmine Tandoori Masala
1 tablespoon olive oil
2 teaspoons garlic, chopped

2 tablespoons olive oil
1 teaspoon whole cumin
1 cup green onions
2 cups Cremini mushrooms, sliced
3 cups fresh spinach, coarsely chopped
1 teaspoon White Jasmine Tandoori Masala
2 cups chicken stock

Heat the oven to 375 degrees. In a baking dish, place the chicken breasts. Sprinkle kosher salt. In a small bowl, add olive oil, garlic and tandoori masala. Mix well and drizzle on to the chicken breasts. Set aside. 

Heat a saucepan on medium heat, add 2 tablespoons of olive oil. Add cumin, add green onions. Saute it for a minute. Add mushrooms and spinach. Saute the mixture for another couple of minutes. Add tandoori masala. Add chicken stock. Cook everything for a couple of minutes so the stock gets warm. Pour the mixture on top of the chicken breasts in the baking dish. Cover with foil and cook for 35-40 minutes or until the chicken is cooked. Serve warm with buttered crusty bread. 


Egg Frittata

What can be more fun and delicious then a Egg Frittata with a bunch of fresh vegetables and fragrant spices? It is fun to try a combination of different vegetables to add to the frittata and see what happens....In this recipe, you will find red peppers, cilantro, fresh spinach and a scoop of White Jasmine Tandoori Masala, topped with my favorite Cumin Gouda!

Egg Frittata: 

6 free range eggs
2 cups fresh spinach, chopped
1 cup red pepper, chopped
1/2 cup fresh cilantro, chopped
1/2 teaspoon dried chili flakes
1/4 teaspoon kosher salt
1 teaspoon White Jasmine Tandoori Masala
1 cup White Jasmine Cumin Gouda, coarsely shredded
cooking spray

Heat the oven at 375 degrees. In a bowl, add the eggs and beat them for a couple of minutes, add the spices and salt. Mix well. Add all the vegetables and continue to mix everything. Spray a 9x9 cake pan or 4 individual personal baking dishes with the cooking oil. Pour the egg mixture into the container/s and place it in the oven. Bake for 10 minutes, sprinkle the cheese and cook for another 5 minutes until the cheese is melted and the frittata is firm. Serve warm or cold.  


Fish Stew - One of my favorites!

I try to create a recipe using Cod whenever I can because it is such a beautiful fish with great texture and ability to play with the spices really well. Here is one of my favorites, enjoy!!

 

Fish Stew: 

1 pound cod fillets, cut in 3 inch pieces
1 teaspoon White Jasmine Tandoori Masala
½ teaspoon kosher salt
1 tablespoon olive oil

1 tablespoon olive oil
1 2 inch cinnamon stick
2 heaped teaspoons garlic, chopped
1 cup chopped red onion
1 cup chopped green onions
1 jalapeno, chopped
1 red pepper, roughly chopped
1 teaspoon White Jasmine Tandoori Masala
¼  teaspoon kosher salt
1 8 oz coconut milk
½ cup fresh cilantro, chopped

Add cod in a bowl, add Tandoori Masala, salt and 1 tablespoon olive oil. Mix well and set aside. Add olive oil to a pan, add red and green onion. Let everything cook for 2-3 minutes on medium heat. Add garlic, jalapeno and red pepper, stir everything together. Add Tandoori Masala. Add marinated cod including the marinade to the pan. Let everything cook for 3-4 minutes. Add coconut milk. Add chopped cilantro. Cook for 5 minutes or so. Serve warm with couscous or basmati rice.


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!