Tomato Ketchup

Tomatoes are actually a type of berry, and were called “LOVE APPLE” in the 16th century. Tomato’s flavor depends more on the variety and how ripe it is than on where it had ripened. Varieties include baby plum, beef-steak, cherry, vine, and yellow cheery.

My entry for JFI- Tomato hosted by “RP of My Workshop”.

Ingredients:
3 kg. Ripe tomatoes,
500gm sugar,
7-8 tbsp pepper powder,
Salt to taste.
Method:
Step 1: Wash the tomatoes and dry with towel. Cut into four pieces each.

Step 2: Cook tomatoes under pressure for 2-3 minutes, until they are soft.

Step 3: Drain the water of tomatoes in another bowl.

Step 4: Remove skin with steel spoon.

Step 5: Mash it with blender.
Step 6: Drain this tomato pulp and remove the skin and seeds.
Step 7: Heat thick bottom vessel and put this tomato pulp in it.

Step 8: Stirring it continuously for 15-minutes.
Step 9: Then add sugar in it.
Step 10: When it begins to thicken (takes 1\2-hours or more time), add salt.

Step 11: Continue cooking until ketchup consistency is reached.

Step 12: Turn off the flame and add pepper powder and mix well.

Step 13: Last add tomato ready made preservative (or vinegar).
Step 14: Allow cooling completely and storing.
Step 15: Take clean and dry glass bottles and fill with tomatoes ketchup.

Gluten-Free Noodle Recipe Round-Up

It's the end of March- and that means it's time for the Gluten-Free Noodle Recipe Round-Up. A few weeks back, certain individuals saucily tossed out an invitation to fellow gluten-free bloggers: Show off your gluten-free noodle love!

So grab a fork, some chopsticks, and a good sized spoon. These recipes are not only gluten-free, they're twirl and slurp worthy.

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Purple Potato & Carrot Quiche

A gluten-free flourless quiche with purple potatoes.

Purple Potato and Carrot Quiche Recipe

A small brown bunny hopped by the casita early this morning. Fruit trees by the Chama River are blooming, laced with soft pinks and cream. Spring is arriving in tiny steps. I found some young purple potatoes at the market in town this week. Slim crisp carrots. Organic eggs. Perfect ingredients for an easy spring supper.

After five years of making flourless quiche recipes, I no longer miss the pie crust I used to love. This surprises me, but I'm not unhappy about it. Quiches filled with roasted vegetables are beautiful. Every slice reveals its own mosaic of edible jewels embedded in a creamy custard. Purple, yellow, green and orange. The colors of spring.

First, roast your veggies:

3 baby or smallish purple or blue potatoes, sliced into wedges/slices

2 small gold potatoes, sliced into wedges

1 medium carrot, peeled, cut into thin sticks

A handful of small broccoli florets

Half a medium zucchini, chopped

1-2 cloves of garlic, minced

Toss the veggies and garlic in a roasting pan, drizzle with olive oil, and season with sea salt and freshly ground pepper; roast in a 375 degree F oven until fork tender, about 40 minutes or so. Remove and set aside. Keep the oven on.

Prepare the custard:

5 large organic free-range eggs

1/2 cup Half and Half, sour cream, or milk

Pinch of fresh grated nutmeg

Whip the custard ingredients with a whisk till frothy.

Grate your favorite cheese: Swiss, cheddar, Gruyère - it's all good. You'll need about a cup of grated cheese.

Lightly oil or butter a 9-inch pie plate.

Spoon the roasted veggies into the plate and arrange them evenly. Sprinkle the grated cheese on top. Pour the custard over the veggies and cheese, allowing it to seep in and around all the vegetables.

Options:

Add a half cup chopped sweet onion to the roasted vegetable mix.

Add some chopped chives or spring onions to the custard.

Add a tablespoon of fresh chopped herbs to the custard - parsley, marjoram, or basil.

Bake the quiche in the center of the oven till set and golden, about 25 to 35 minutes. Test doneness with the wiggle method [jiggle the pie plate a bit to see if the center shimmies; if it does, cook for five more minutes] or if it's very close to done, insert a small thin knife into the center - if it emerges clean, you're good to go.

Set the hot quiche on a wire rack to cool a bit before slicing and serving (this allows for a more precise slice).

Serve with a salad of baby spring greens and glasses of crisp white wine. Raise your glass and toast spring.

Serves 6.

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Sour Cream Apple Cake

A moist and sweet gluten-free apple cake with sour cream.

Tis the season for flourless cakes, so I thought I might reprise one of my first gluten-free recipes, based on a traditional Jewish apple cake recipe I had used for years. Using nut meal instead of flour is a baking tradition in Eastern Europe and a favorite way to make a cake during the season of Passover. Almond meal makes this cake a dense, chewy and delicious dessert or a perfect snack with tea.

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RASAM

Ingredients:
1\2-cup boiled tuvar daal,
2-tbsp boiled black tamarind,
2-pices boiled tomato,
1-tbsp turmeric powder,
1\2-tbsp mustard seeds,
1\2-tbsp cumin seeds.

Masala to be grounded:
1-tbsp coriander seeds,
1-tbsp cumin seeds,
1-tbsp fenu Greek,
4-nos dry red chillies,
7-nos black pepper corn,
1-tbsp oil,
Salt to taste.Method:
Step 1: Heat the 1-tbsp oil in tava and add all ingredient of masala for grounded.

Step 2: In low flame roasted all this masala for 2-3 minutes.
Step 3: When it is cool, grind it in mixer.

Step 4: In a separate bowl, mix tuver daal and required quantity of water and churn it well.
Step 5: Boiled tomato and boiled black tamarind and drain it in bowl.
Step 6: Mix tuver daal, tomato and black tamarind and ground paste.

Step 7: Take another pan, heat 2-tbsp oil and add mustard seeds, cumin seeds, curry leaves, add prepared material and salt if needed.

Step 8: Heat for 5 minutes and serve hot with vegetable rice.

Submitting this very nice event of “Regional-Cuisines-Of-India” for “Tamil Cuisine”.
Host by Lakshmik. Thank you Lakshmik.

Vegetarian Enchiladas Griegos with Spinach + Feta

Rain clouds above the mesa, toward Abiquiu.

Today is our anniversary. It is raining here in the high desert. Cloud cover blankets the mesa in a soft dove gray that is flirting with lavender. We married in this weather twelve years ago, sprinting through Cape Cod wind and mist to reach the antique door of our local Justice of the Peace without getting wet, the four of us stepping over the threshold to become a family.

Me and my three men- my love and my two sons.

I look at the photographs taken by the Justice's husband, our single witness. We are so young, all of us. Arms linking. There is palpable tenderness.

The boys are now men. They stand taller than my five-foot-eight. My husband and I, well. We are wiser. And weathered. And we remain expectant. This has been a year of enormous change.

We have sold most of our belongings (except books and paintings) and moved west. From the eastern shore to the high desert. From what was predictable and safe to what is unknown. What is possible. What might be.

After thirteen years together we are still exploring, still traveling, still on our way to somewhere. We are painting less and writing more. We are listening to each other with deeper affection, having shed many old expectations. We have come through a lot this year, on many levels. And so have our sons. Their own lives have not stood still. They too have faced changes and embraced risk.

I look out the window of my studio and exhale. I say a silent prayer for twelve more years. And twelve more years.

And twelve more years.

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Vegetable Rice

Ingredients:
1-cup basmati rice,
1-cup chopped carrot,
1-cup green peas,
1\2-cup chopped capsicum,
8-piece cinnamon,
10-piece kismis,
Salt to taste.

Method:
Step 1: Soak basmati rice for an hour.

Step 2: Turn on the flame and put the vessel of soak rice and add water if needed.
Step 3: Add green peas and cinnamon in it.
Step 4: After few minutes add chopped carrot, capsicum and kismis in it.

Step 5: When rice is cook then turn off the flame.

Step 6: Serve hot with Rasam of Daal fry.

White-Gourd Halwa

Ingredients:
2-cup grated white gourd,
1-cup cream of milk,
2-cup milk,
1-cup sugar,
1-tbsp cardamom powder,
10-strips saffron,
1\2-cup chopped almonds and cashew nut.

Method:
Step 1: In a small bowl take two tbsp milk and add half of the saffron and keep aside.
Step 2: Heat the milk and cream in pan.

Step 3: Add grated white gourd in median flame.

Step 4: Stirring gently continuously.

Step 5: After 15-minutes add sugar in it and mix well.

Step 6: Heat for 5-minutes more with gentle stir and add saffron milk.

Step 7: Serve white gourd halwa either cold or hot.

Step 8: Decorate with almond , cashew nut and remaning saffron.

My sketch after a long time.

Gluten-Free Gypsy Soda Bread

Gluten-free soda bread, gypsy style.

By the time I attended art school and launched into life on my own I had moved ten times and attended nine different schools in four different states. Not all that unusual, I imagine, for many Americans. And for those of us with nomadic ancestry it simply feels natural to do so, to gather up and move in sync with the wheel of the seasons, aligned with winged migrations and turning stars.

I have always kept a gypsy heart, even when it wasn't easy. Even when I let her out only in my deepest dreams, inside a brushstroke, or as I stirred a makeshift dough with one of my young sons, improvising ingredients on a budget so small every dollar bill mattered.

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A Simple Bowl of Rice

Simple rice bliss.

A simple bowl of brown rice and veggies. Not even a recipe bliss.

Inside this humble gluten-free goddess is an on-again off-again vegan/vegetarian. For almost forty years I politely declined meat- though I did eat eggs and cheese, and during my pregnancies, I ate fish. During the prickly years of peri-menopause I added small amounts of chicken or turkey into my weekly menu.

Celiac is an interesting twist in all this life-long veggie love. It has deepened my gratitude for simple joys, like sitting outside in the warm spring sun, holding a bowl of short grain brown rice topped with roasted vegetables. On a day like this I cannot help but feel so damn lucky.

So today, as the warm sun lingers longer than it did yesterday on our small casita tucked into the junipered hill by the mesa, I thought I might celebrate a simple bowl. A bowl of chewy, earthy gluten-free goodness, satisfying and fabulous.

A Simple Bowl of Rice

Leftovers make this hot lunch super fast and easy. So plan ahead and cook a little extra rice for dinner.

3/4 cup cooked short grain brown rice, per person
1 cup of assorted stir-fried fresh veggies, per person
Extra virgin olive oil
Sea salt

Heat a splash of extra virgin olive in a skillet and add the cooked brown rice and veggies. Season with sea salt. Stir with a wooden spoon until heated through and sizzling.

Spoon into your favorite bowl and sit outside, if you can, breathing in the spring. Or find a spot by a window, and sit in the sun.

Hold your bowl. Smile. Eat!

[GF] Goddess Cookie Bars on BBC Slink? Cool.

Today's BBC - Slink featured an upbeat-offbeat [and often tongue-in-cheek] article on food allergies and intolerances titled, A-List Allergies, and linked to this [GF] Goddess recipe for Chocolate Chip Cookie Squares, listing said delights as reason numero uno to look on the "Bright Side" of having a food allergy, cuz, and I quote: "Tons of people have them - You immediately belong to a secret club full of people coming up with kickass special recipes. So next time your mates are stuffing their faces with junk you can bust out some tastier and healthier gluten-free cookies.

Very cool.

Fresh Vegetable Soup with Lime

Here's an easy fresh vegetable soup recipe you'll love.

It's still soup weather here in northern New Mexico, so certain individuals lugged out their Crock Pot this week and pondered the gentle, slow art of vegetarian potage. This new soup recipe is fresh tasting and full of flavor, kicked up with spicy green chiles a generous squeeze of lime.

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Easy Mediterranean Tuna & Artichoke Pasta

Pasta and tuna comfort food.

The moment I knew my first marriage was failing faster than you could murmur blueberry pancakes on a stick was the minute my moody first husband shoved his untouched plate of tuna noodle casserole across the lemon-waxed bridal table and declared, I'm not eating this crap.

A man who cannot fathom the comfort- albeit guilty pleasure- of a Wednesday night sixties classic is a person who might also belittle your favorite actor in a role so crackling in its own shiver of guilty pleasure that the hair on the back of your neck stands up when you hear Point Break is on HBO again.

In other words, Dear Reader, if a guy mocks your noodles and your Keanu, it might be time to stiffen your spine and rustle up the courage to reconsider your choice of a life partner.

Yup. You gotta go down, Brah. Vaya con Dios.

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Vegetable Jaipuri

Ingredient for boil:
1-cup green peas,
1-cup chopped potatoes,
1-cup chopped carrot.

· Boiled all together for 3 minutes into cooker.

Ingredients for the paste:
2-tbsp grated coconut,
1-cup chopped onion,
1-cup chopped tomato,
1-long piece ginger,
5-6 pieces garlic.
· Mix and grind into paste.Ingredients for dry masala:
5-pieces cinnamons,
4-pieces cloves,
6-pieces black pepper corns,
1-tbsp coriander seeds,
1-tbsp cumin seeds. · Mix and grind into dry powder.
Ingredients for curry:
2-tbsp chilli powder,
1-tbsp haldi (turmeric) powder,
1-tbsp sugar (optional),
1-tbsp grated beetroot (optional),
2-tbsp oil,
1\2-lemon juice (optional),
Salt to taste,
Coriander leaves for garnish.

Method:
Step 1: Heat the oil in tava and add the ground paste in it.

Step 2: Then add the dry masala powder and heat for 2-minutes.

Step 3: If you want red color then add chopped beetroot in it.

Step 4: Then add turmeric powder, chilli powder, salt, and sugar.

Step 5: After that add boiled vegetables and heat for 2-3 minutes.

Step 6: Mix well and turn off the flame.

Step 7: Decorated with coriander leaves and tomato.

Serve hot with roti or parrtha.