"Potluck" is this week's theme at I Heart Cooking Clubs (IHCC) , where we are cooking from Madhur Jaffrey's recipes. I made Hard Boiled E...
OTTUMWA — A former Iowa Hawkeye great was in town Wednesday night for Indian Hills' Celebrity Night, an event to raise funds for student scholarships at the college.
Apricots, tomatoes, apples, golden sultanas, purple onion, citrus juices, ginger, cayenne pepper, and honey ... simmer and stir and you ...
Discover Chinese ceramics with a guide for new collectors touching on dynasties, authenticity, palettes, glazes, condition, reign marks and more
such a classy theme 🤍 #birthday #birthdaypartyideas #tennis #countryclub #oldmoneyaesthetic #aesthetic #lifestyle #party #themed #event
Join the pickleball phenomenon! Find pickleball courts near you and learn how to play pickleball by taking lessons at Life Time, THE pickleball destination.
See inside Miu Miu's tennis club party at the West Side Tennis Club in Queens, New York.
IHCC Home Page
"Party Pleasers" , theme for this week at I Heart Cooking Clubs (IHCC) . There are so many recipes of Diana Henry's that are so fitting for...
It is Potluck Week at I Heart Cooking Clubs (IHCC) . I've made a lovely dessert from Yotam Ottolenghi/Helen Goh's cookbook Sweet . It's a n...
I got a small branzino, serving two, to bake in a foil parcel. It’s eyes were lovely and clear. An easy assessment of how fresh the fish is. I’m bringing this dish to the virtual potluck at IHCC this week. Moreover, this recipe comes from The River Cottage Fish Book by Huge Fearnley-Whittingstall. The book is presented as a definitive guide to sourcing and cooking sustainable fish and shellfish. It says that right on the cover of the book. While you turn the pages, it seems evident that everything you want to know about fish can be found in this thick 600-page book. In the first chapter, Hugh starts by explaining how fish is good for you. The known direct health benefits of eating oily fish include a reduced risk of heart attack and type 2 diabetes; lower blood pressure and cholesterol level…. Current research into how omega-3s affect the human brain, and thus human behavior…. Essential fatty acids are necessary for optimal brain function. So fish is brain food, as my mother had told me in my childhood. Even without a long list of health benefits, we love eating fish – as long as we can get fresh supply. […]
The theme at I Heart Cooking Clubs this week is Lentil Love -- so here is a yummy fall dish chock full of lentils, Tex-Mex Vegetarian Chili, from Madhur Jaffrey's book World Vegetarian. I've had this book for years and not cooked much from it, so I am really looking forward to the next six months with IHCC cooking her recipes. Tex-Mex Vegetarian Chili adapted from Madhur Jaffrey -- World Vegetarian 3 tablespoons canola or olive oil 1 medium onion, peeled and finely chopped 3 garlic clove, peeled and finely chopped (I used roasted garlic cloves that I mashed) 1/2 large green pepper, seeds removed and finely chopped (I forgot to add this!) 1/4 to 1 jalapeno pepper, finely chopped 1 and 1/2 teaspoons ground cumin seeds 2 teaspoons paprika 1/2 teaspoon dried thyme 1/2 teaspoon dried crumbled sage 1 teaspoon dried oregano 1/4 teaspoon cayenne 1 cup lentils, picked over and washed (I used red lentils, which cook down a lot, the recipe doesn't specify a specific lentil) 1 cup cooked dried or canned kidney beans 2 to 3 canned plum tomatoes, drained and finely chopped 3 tablespoons chopped fresh cilantro leaves 1 and 1/2 teaspoons salt 1 tablespoons yellow cornmeal 1 1/2 cups corn (frozen or canned would work, my addition) Put the oil in a medium pan and set over medium-high heat. When hot, put in the onion, garlic, green pepper, and jalapeno. Stir and fry for about 3 minutes or until the seasonings just start to brown. Turn down the heat to medium-low and continue to saute for another 3 minutes. Now put in the cumin, paprika, thyme, sage, oregano, and cayenne. Stir briskly once or twice and put in the lentils, 4 and 1/2 cups of water, the red kidney beans, plum tomatoes, cilantro leaves, and salt. At this point I thought it would be nice to add some corn and used 1 can of sweet corn kernels, rinsed and drained. Bring to a boil. Cover, turn the heat down to low, and cook gently for 50 minutes. Mix the cornmeal with 3 tablespoons water and then pour the mixture into the chili pot. Stir to mix and bring to a simmer. Cover and simmer gently for 10 minutes, stirring now and then. Serves 4. ~~~~ This was a hearty and delicious late weekend lunch to watch a football game with. I served it sprinkled with shredded cheddar and with some honey corn muffins (baked in my cast iron cactus pan) on the side. All three of my kids ate this without complaint and the most surprising part was that picky husband even ate this, liked it, and had a second bowl! He does not do meatless very often, and I was ready to make him something different, but he gave this vegetarian lentil chili and try and actually ate it, yay :)
