Indian Spiced Poached Salmon in Coconut Milk with Baby Bok Choy

The other night, I was all set to serve an eggplant parmesan I'd made for dinner, when my husband came home complaining of a stomach ache. Fortunately, I had some fresh salmon in the fridge, so I put the eggplant parm away for later and whipped up this much lighter dish with just a few ingredients in less than 10 minutes!


Indian Spiced Poached Salmon in Coconut Milk with Baby Bok Choy

1 lb salmon (I used wild Jail Island salmon)

1 can light coconut milk

2 heads baby bok choy, roughly chopped

1/2 - 1 tsp salt or to taste

1 tsp. garam masala

1/4 tsp. mild Indian curry powder

Fresh ground pepper to taste

In a deep-sided saute pan, heat coconut milk over medium-high heat and add bok choy. Season both sides of the fish with the salt, pepper, and some of the garam masala and place it in the pan. Sprinkle the remaining garam masala into the coconut milk along with the curry powder. Put a lid on the pan and poach the fish over medium-high heat for about 7-8 minutes or cooked through to your desired doneness.

I served the fish over jasmine rice, pouring the excess coconut milk and spice mixture on top.

Curried Yogurt Chicken with Indian Spiced Chickpeas and Jasmine Rice

Curried Yogurt Chicken 

One pack boneless, skinless, organic chicken thighs (about 6 pieces)

1 1/2 cups greek 0% or 2% yogurt

2 tbs. fresh cilantro

1/2 tsp. garam masala

1 tsp. mild curry powder

1 tsp. garlic powder

1/4 tsp. cardamom

1 tsp. salt or to taste

Preheat oven 350 degrees.

In a bowl, combine yogurt,  herbs/spices, and half the salt. Sprinkle the rest of the salt over the chicken thighs. Pour yogurt mixture over the chicken thighs in a baggy or a baking dish. Let marinate at least one hour (up to overnight) - the longer the better. If you are marinating in a baggy, transfer chicken to a baking dish at this time. Bake for 35-40 minutes or until thighs are cooked through - time depends on the thickness of your chicken.

Indian Spiced Chickpeas with Jasmine Rice

1 can organic chickpeas (garbanzo beans) rinsed and drained

1 package of microwavable Jasmine rice cooked according to box directions (you can find it at Trader Joe's or Whole Foods) or about 3 cups of home made Jasmine rice

1 cup organic light coconut milk

2 tbs. Earth Balance or Ghee (or a combination of both)

1/4 cup fresh cilantro, chopped

2 cloves garlic, chopped

4-5 pitted dates, chopped (optional, or you can substitute raisins)

1 tsp. salt or to taste

1/2 tsp. garam masala

1/2 tsp. curry powder

1/4 tsp. cardamom

1/8 tsp. ground coriander

In a skillet, melt Earth Balance/Ghee over medium-high heat. Add garlic and saute for about 30 seconds. Add remaining spices (except for fresh cilantro) and heat them for 30-45 seconds to release the flavor. Add chickpeas and saute 3-4 minutes. Stir in coconut milk and dates if you are using them. Add cooked rice and top with fresh cilantro. If you'd like a sweeter dish and are not using dates or raisins, you can add 2-3 tsp. of sugar instead. 

Indian Inspired Meatless Monday

Indian Spiced Naan Bread "Pizzas"

This is a really quick, flavorful dish. Serve as a side with your favorite Indian meal, or even as a main course with minty raita dipping sauce.

1 package garlic naan bread (I like to use Trader Joe's frozen but you can use any brand you like)

1/2 cup your favorite brand of mango chutney (I used Kitchens of India that I found at Wegman's)

1/2 block (about 4 oz) paneer cheese (you can substitute Queso Panela which is a nearly-identical Mexican version)

2 links Lite Life soy sausage, smoked style cut into rounds (optional)

1/4 fresh chopped cilantro

Leftover roasted curried cauliflower (optional if you happen to have some, recipe can be found here)

Preheat oven to 400 degrees. If your naan is frozen, let it defrost first. Spread mango chutney evenly on each slice. Top with paneer, soy sausage, and cauliflower if you are using it. Bake in the oven until the paneer softens and the bread is warm - 2-4 minutes. You can also cook these outside on a grill. Sprinkle warm "pizzas" with fresh cilantro just before serving. 

Melyssa's Cucumber Mint Raita

1 1/2 - 2 cups non-fat plain Greek yogurt + a little bit of plain, unsweetened Kefir (this isn't necessary but I was running low on yogurt, plus this helped acheive the thinner consistency I was looking for) 

Juice of one lemon

One large cucumber, grated

Small pinch of salt

A few shakes of paprika to taste

A few shakes of cumin to taste

7-10 fresh mint leaves, finely chopped (more or less depending what you like)

Mix everything together and let it sit in the fridge so the flavors really develop. 

Indian Chai Latte "Ice Cream"

2 cans evaporated milk

2 cans sweetened condensed milk

1 tsp. good quality vanilla

1 cinnamon stick or 1 1/4 tsp powdered cinnamon

1 tsp. cardamom powder

Small pinch (about 2 grates) freshly grated nutmeg

2 bags chai tea

In a medium-sized pot, heat evaporated milk over a medium flame. Stir in spices and vanilla. Add the chai tea bags, leaving the strings over the side of the pot for easy retrieval (still making sure the bags are submerged completely). Let the mixture simmer for 2-3 minutes, then turn off heat and let stand for 15-20 minutes while the bags steep. Remove tea bags, squeezing out excess liquid, and discard cinnamon stick. Add sweetened condensed milk and whisk to combine. Let the mixture cool, then pour into a quart-sized tupperware. Freeze at least 4 hours or over night until "ice cream" had hardened. Soften slightly before serving.

This is simple recipe is addictive especially for chai tea lovers! I've made it twice already! If you want a slightly less sweet version, only use 1 and 1/2 cans of sweetened condensed milk. 

Beverage Suggestions:

Pair this meal with your favorite Viognier or Reisling. Try d"Arenberg Hermit Crab Viognier 2008. An India Pale Ale would pair nicely as well.

Quick and Delicious Summer Dinner: Spiced Turkey Burgers and Cucumber Tomato Salad

Tonight was a beautiful night for grilling, so I whipped up these fast, flavorful turkey burgers with sweet and tangy toppings and paired them with a cool summer salad.

Indian Spiced Turkey Burgers

1 lb. ground organic turkey

1 tsp. salt

1/4 tsp. ground pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 garam masala

1/4 cup your favorite brand mango chutney

1/4 cup fresh chopped cilantro (optional)

Mix all ingredients together until well combined. Refrigerate 30 min - 24 hrs. (best done ahead so the flavors develop). Form into patties and grill outdoors or indoors on a grill pan until cooked through. Top with vidalia onion marmalade, chutney mayo spread, or ketchup. I like to put these on soft potato or challah buns. 

Vidalia Onion Marmalade (Confit)

3 large vidalia onions, sliced thin

1/2 cup dry red wine

1/4 cup balsamic vinegar (good quality)

1/4 cup light or dark brown sugar

1/8 tsp. ground cardamom

1/8 tsp. ground coriander

1/8 tsp. salt or to taste

1 tbs. olive oil for sauteing

In a saucepan or pot, saute onions with salt and spices until they begin to caramelize - about 10 minutes. Add the wine, vinegar, and sugar. Cook, stirring often, for about 20 minutes until liquid is condensed and the mixture has the consistency of a marmalade. Let cool and store in a glass jar. Can be made ahead and kept for up to two weeks.

Mango Chutney Mayonnaise Spread

1/2 cup organic mayo

2 tbs. mango chutney

Pinch of garlic powder

Pinch of onion powder

Pinch of curry powder 

Combine all ingredients until well blended. Use on your burger buns or even as a vegetable dip.

Cucumber Tomato and Feta Salad

1 medium sized English (seedless) organic cucumber

1/2 pint or 1 cup assorted cherry tomatoes (I used heirloom multi-colored cherry tomatoes I found at Trader Joes) sliced in half

1/2 cup ricotta salata cheese, cubed

4-5 fresh basil leaves, chiffonade

Salt and fresh ground pepper to taste

1-2 tbs. good extra virgin olive oil

Combine all ingredients until evenly mixed. Serve instead of a salad or on top of mixed greens.

Restaurant Review - Indian Garden

Last night, thanks to the recommendation of a friend, Melyssa and I ate at Indian Garden in Yardley, PA. We were stunned and slightly upset to learn that restaurant has been open for over 2 years, as this was our first time enjoying their fabulous fair and clearly we have been missing out!

Indian Garden has a pleasant atmosphere with golden tones, low lights, and ample spacing between tables. The waitstaff was friendly and attentive without hovering, and our water glasses were never less than half full!

The eager waitstaff promptly brought out a pile of Papadum with tamarind sauce and mint chutney. Both condiments were delicious and tasted home-made- not from a jar like many other Indian establishments. We found it difficult to stop snacking on the crisp, nicely spiced crackers..

Our Naan bread ($2.25)  appetizer was fresh, warm, and buttery - the perfect balance of crisp outside with a soft middle. An excellent vehicle for the cool, creamy Raita ($1.50), which was one of the best we'd ever tasted.

We also enjoyed mango lassies ($2.95) - perfectly sweetened, fruit-forward and refreshing yogurt shakes.

The timing between courses was just right, and allowed us to digest our appetizer and make room for the ample entrees to come.

Indian Garden's menu features an extensive selection with an impressive array of vegetarian and vegan options. Each dish can be spiced according to personal preference, ranging from mild to "Indian Hot." We finally settled on the following:

Vegetable Makhani - Garden fresh mixed vegetables cooked in light cream, onion gravy, and tomato sauce with a special blend of spices ($9.95)

Generous assortment of tender veggies (cauliflower, peas, carrots, potatoes, corn, even lima beans) in a perfectly seasoned, creamy - but not too heavy - tomato onion sauce.

Aloo Baingan - Potatoes and eggplant sautees with ginger, tomato, onion, and spices ($9.95)

Soft chunks of perfectly roasted eggplant with a unique, smokey aftertaste as if cooked in a tandoor. Delicious, but slightly overshadowed by the flavorful Makhani.

Saag Gosht - Tender pieces of lamb cooked with a  generous portion of spinach and herbs ($12.95)

Fork-tender lamb in a fragrant, pureed spinach sauce with just the right amount of spice.

Garlic Naan - Naan bread topped with fresh garlic and herbs and baked in a clay oven ($3.50) 

As if we hadn't eaten our fill of bread, we also tried the garlic version of this Indian staple. What a knock-out! Hot from the oven and redolent of garlic, butter, herbs. Like an Indian take on the best Italian garlic bread you've ever had. Melyssa says she could have eaten an entire basket.

Though we, with our full stomachs, protested, our smiling waitress brought out complimentary bowls of Kheer - traditional Indian rice pudding with nuts flavored with cardamom and rose ($2.50). 

Though bland in many restaurants, this home-made pudding was fragrant and flavorful, topped with perfectly toasted almond slices for crunch. 

After such a delicious dinner, we can't wait to go back and check out their lunch buffet, available from 11:30am - 3pm Monday through Friday and 12pm to 3pm Saturday and Sunday. It would be smart to make a dinner reservation on weekends, as by 7:30pm there was a line nearly out the door! Unfortunately, Indian Garden does not have an official website, but you can check out photos of their menu here.

More Meatless Monday Recipes

In conjunction with the Meatless Monday movement, please enjoy these vegetarian entrees and dessert.

Indian cuisine features many great vegetarian dishes, but making them from scratch can be time-consuming since the flavors and spices are so complex. To make a quick, delicious Korma, I use Patak's Mild Korma Curry cooking sauce as a base, then doctor it up with some extra ingredients.

Tofu and Vegetable Korma

Serves 4-6

1 container firm or extra-firm tofu, cubed

1 large sweet potato, cubed 

2 parsnips, cut into rounds OR 1 white baking potato, cubed

About 15 baby carrots (I get them whole in a bag) OR 2 large, peeled regular carrots cut into rounds

1-2 handfuls fresh spinach leaves

1 cup frozen peas

1 large onion, sliced

About 1 1/2 cups cauliflower florets OR you can use leftover Curried Cauliflower from the recipe featured last week

2 cloves garlic, minced

1-2 tsp. your favorite curry powder

2 tsp. fresh grated ginger

1 tsp. salt or to taste

1 14oz can light coconut milk

1/4 - 1/2 cup fresh cilantro

1/2 jar Patak's Mild Korma Curry sauce 

1 tbs. olive oil + 1 tbs. canola oil OR 2 tbs. ghee (Indian clarified butter available in the ethnic food aisle)

Handful of golden raisins (optional)

Handful of cashews (optional)

To save time, pre-cook the potatoes or parsnips, carrots, and cauliflower (if using fresh raw florets) in the microwave for no more than 5 minutes. Veggies should still be firm and not mushy. 

In a large skillet, heat oil or ghee. Add onions and saute for about 2 minutes on medium heat. Add ginger, garlic, salt, and curry powder. Saute for additional 3 minutes or so. Add cubed tofu and saute until warmed and slightly browned. Add pre-cooked veggies, korma sauce, and coconut milk. Simmer for about 5 minutes. Add fresh spinach and frozen peas. If you would like raisins and cashews, add them now as well. Stir well and simmer, covered, for about 15 minutes until everything is cooked through. You can add additional coconut milk or water if it seems to be drying up. Add cilantro in the last few minutes of cooking. Serve Korma over Basmati or Jasmine rice.

Quick tips:

I like to use Trader Joe's brand pre-cooked Jasmine rice that is ready after just 3 minutes in the microwave. Whole Foods 365 brand is a good choice as well.

Wine Pairing Suggestion: McManis Family Vineyards 2007 Viogner compliments the Korma nicely and is only around $10.99 per bottle, depending where you shop. (Stay tuned for more wine sips and tips coming soon)

Cheese Tortellini with Sun-dried Tomato and Basil

 Serves 4-6

1 pack fresh 3-cheese tortellini (I got mine at Trader Joe's)

1 tsp. kosher salt

1 tsp. pepper

2 tbs. good extra virgin olive oil

2 cloves minced garlic

About 6 fresh basil leaves, chiffonade

About 2 tbs. Trader Joe's brand Sundried Tomato Tapanade

1 cup kalamata olives

1/2 cup sun dried tomatoes in olive oil, chopped OR about 6 sun-dried tomatoes softened* and chopped

As many balls or chunks of fresh mozzarella as you like

*To soften sundried tomatoes, put them in a glass bowl, cover with water, and cook for 2 minutes.

In a large pot, boil water + about 2 tbs. salt and add tortellini. Check after 3 minutes - it cooks faster than dried pasta. Drain pasta and place in large bowl. Add seasonings and stir, then add remaining ingredients and toss to coat. Top with a little more extra virgin olive oil. I served this as a cold pasta salad but it can be served immediately as a warm dish.

 Lower-Fat Lemon Ricotta Cheesecake with Gingersnap Crust

2 packages neufchatel (1/3rd less fat cream cheese)

1 8-oz. container part-skim organic ricotta cheese (I used Nancy's brand that I bought in Whole Foods)

1 bag 365 brand all-natural ginger snaps

3 eggs

1 tsp. pure vanilla extract

1 cup organic cane sugar

1/8th tsp. salt

2 tbs. Earth Balance organic buttery spread, melted

Juice of one lemon

2 tsp. grated lemon zest

Preheat oven to 325 degrees. Coat the bottom of a round 9-10 inch baking dish or pie-pan with a little of the Earth Balance (or real butter if you want). 

For the crust: In a food processor, combine ginger snaps and melted butter. Blend until finely ground. Pour into greased baking dish and press crumbs evenly onto the bottom and up the sides.

For cheesecake: Using a large bowl + hand blender or a KitchenAid mixer, combine cheeses, sugar, lemon juice/zest, vanilla, and salt starting on low speed, then switching to medium until smooth. Add eggs, one at a time, mixing after each. When eggs are fully incorporated, pour batter into the crusted pan. Bake for 50-60 minutes - it will be a little soft in the middle when you take it out and will congeal more as it cools. The top may crack, but you can cover it with whipped cream and fresh berries if you don't like the "rustic" look.