Recipes

Basmati Rice and Garbanzo Beans

Basmati rice is a staple and it is fun for me to try adding different flavors to enhance the already flavorful basmati. This recipe I feel is hearty and full of flavorful at the same time. Think about the natural subtle sweet flavor of the rice combined with turmeric, cilantro, garbanzo beans and all the whole spices. Fabulous!!!

2 Cups uncooked Basmati Rice
1 Tablespoon Cooking Oil
2 Cloves
1 Black Cardamom
1 Green Cardamom
1 4inch Cinnamon Stick
1 Bay leaf
1/2 Tablespoon Whole Cumin
1 Medium yellow onion, chopped
1 Cup Cilantro, chopped
1/4 Teaspoon Turmeric
1 8oz can Garbanzo Beans
Salt to taste

Rinse rice gently and drain the water. Heat oil in a pan, add the cloves, cardamoms, bay leaf and cinnamon stick. Let it sizzle for a minute. Add onion, garbanzo beans, salt and turmeric. Add cilantro. Add rice. Add 3 cups of water. Let it come to a boil and then reduce the heat and leave to simmer for 15-20 minutes. Serve with curries.


What we Chow Wednesday - Okra

 I wanted to dedicate this blog to a vegetable which is a bit unusual and not so commonly used in most households, Okra. Okra is known by several different names; bhindi, lady fingers, gumbo, etc. Growing up,  okra was cooked in a slightly different way, it was sort of stir-fried until it is crispy and did not have the typical slimy texture. The trick is to wash it and then spread it out on a towel to dry before slicing it. Here is a traditional Okra recipe which I think you will end up going to time after time, enjoy!!

Crispy Okra
1 tablespoon cooking oil
1 teaspoon whole cumin
2 dried red chilies
1 medium yellow onion, chopped
1 pound okra, thinly sliced
1/4 teaspoon kosher salt

Warm up a saucepan on medium heat, add oil. Add whole cumin and dried chilies once the oil is warm. Add the onions and let the onions get light brown. Add okra and continue to stir everything together on medium heat. Add salt. Continue to stir everything until the onions and okra are brown and crispy. Serve warm with basmati rice. 



Easy Recipe Monday - Pineapple and Black Beans Salsa

 

You know, Salsa doesn't only has to be tomato based. I love creating many different versions of salsa and one of my favorites is the sweet pineapple salsa with black beans, red onions, cilantro, whole cumin and lime juice. Think about this combination in your mouth, feels like an explosion of flavors! Here is the recipe, enjoy!!

Pineapple and Black Bean Salsa
1 cup fresh pineapple, chopped
1/2 cup black beans
1/2 cup red onions, chopped
1/2 cup cilantro, chopped
1 teaspoon whole cumin
2 teaspoons lime juice
1/4 teaspoon kosher salt

Mix everything in a bowl and serve with tortilla chips or on top of fish tacos. 


What we Chow Wednesday - Brus'ketta or Bruschetta?

It is always fun to learn how people around the world pronounce the same items in different ways. There has been a lot of debate around the very popular appetizer- Bruschetta. I would love to hear what our fans think!

There could be hundreds of different combinations used to create a delicious bruschetta recipe. With that said, here is one of my favorite recipes, the combination of whole cumin with the melted Sajji BBQ Gouda on top of the tomatoes is exquisite....enjoy!!

Bruschetta-with Olive Oil and Whole Cumin

1 fresh Italian bread, sliced
4 tablespoons Olive oil
4 medium tomatoes, chopped
1 cup fresh cilantro, chopped
1 teaspoon whole cumin
1/2 teaspoon salt
½ cup green onions, chopped
2 cups White Jasmine Sajji BBQ Gouda, grated


Heat the oven to 425 degrees. Place bread slices on a baking sheet and evenly drizzle olive oil. Place the bread in the oven for 1-2 minutes until the edges turn golden brown, remove from the oven. In a bowl, add tomatoes, cilantro, green onions, whole cumin and salt. Mix well. Place the tomato mixture on each bread slice and top with White Jasmine Sajji BBQ Gouda. Place the bread back in the oven for 2-3 minutes or until the cheese melts. Serve hot.   


Easy Recipe Monday - Game Day Nachos

As the Packers won last night and we are all excited to watch the big game next weekend, I thought about putting this Nacho recipe together, it's perfect for the game day! There are numerous nacho recipes, what makes this recipe different? Well it is easy and packed with layers and layers of flavors. Enjoy!

Game Day Nachos

1 tablespoon vegetable oil
1 teaspoon whole cumin
2 cups green onions
1 pound ground beef
2 teaspoons White Jasmine Tandoori Masala
1 teaspoon kosher salt
1 8 oz fire roasted tomatoes
1 cup cilantro, chopped
4 cups Tortilla chips
2 cups White Jasmine Cumin Gouda, shredded

In a saucepan, add vegetable oil. Add whole cumin and green onions. Saute for a couple of minutes. Add ground beef, Tandoori Masala and salt. Saute everything until the beef is cooked. Add tomatoes and cilantro. Mix well and switch off the heat. Switch on the broiler. Spread the tortilla chips in a baking dish. Add the beef mixture on top of the chips, top it with Cumin Gouda and place under the broiler until the cheese melts. Serve warm. 




What we Chow Wednesday - Top 5 Super Foods

There has been a lot of discussion lately about including 'Super Foods' in our diet. What are 'Super foods'?

Super Foods help build bones, prevent chronic diseases, improve your eyesight, and even keep your mind sharp, very much like nutritional powerhouses. 

Here are my top five choices of Super Foods:

Black Beans- great protein source and has absolutely no saturated fat
Oats: very rich in fiber and consists of healthy carbs helps boost metabolism
Salmon: lean source of protein without fat
Pears: High in fiber and delicious
Almonds: Healthy fat - essential for a balanced diet


Easy Recipe Monday - Chicken Kebabs

Happy New Year!!

With the start of the New Year and a typical winter in Wisconsin, I wanted to share one of our favorite recipes. This recipe is delicious, healthy and simple, in other words it has all the elements of the White Jasmine philosophy.  Additionally, our Sajji Masala with a strong chipotle flavor makes this recipe all the more flavorful. Enjoy!

There are two things here that may stand out to you that I like doing differently - first I always pan sear my chicken after I season it.  It locks in the flavor and once spices are dry roasted in the pan that way the flavor really compounds itself.  Secondly I chose to use our Sajji Masala - I wanted a spice blend that has a sweeter almost chipotle flavor and a touch of heat.  The chicken is the star of this dish, all the flavors should be complimentary.

Sajji Chicken Kebabs:

2 chicken breasts cubed, boneless skinless
2 tablespoons White Jasmine Sajji Masala
1/2 teaspoon kosher salt
1/2 cup cilantro, chopped (save a little to garnish)

Heat the oven to 400 degrees
In a bowl place the cubed chicken
Add the Sajji Masala and salt, and cilantro mix well
Pan sear the chicken on a medium-high heat
Thread the chicken pieces onto skewers
Place the skewers in a baking dish and place in the oven
Bake for 20-25 minutes
Serve on couscous or a green salad