Sunday Experimentation - Sweet, spiced vegetables with currants and poaches eggs.

Ok, so this Sunday dinner I cooked with a friend, and I decided to make something up with what we had. It turned out so well, I want to share it!

Ingredients:
5 Jerusalem artichokes, peeled and sliced.
1 sweet potato, sliced thin
½ yellow onion, chopped
½ c black currants
Eggs.
Butter
Honey and Brown Sugar
Seasonings


In a skillet, melt a T or so of butter and place the artichokes and potato inside. Pour in a little bit of water, drizzle a little bit of honey on top as well as some chili power, salt, and unsweetened cocoa powder. Cover and let cook for a while.

Then, melt some more butter. Make it fatty. Then caramelize the onion, mixing in some cinnamon, a touch of clove (I just put in two whole cloves), black currants and just a touch of brown sugar while doing so. When done, mix in the potatoes and chokes just slightly.
In the meantime, poach some eggs (look it up if you haven’t done it. We put about 3 tablespoons of red wine vinegar and 3 T of golden balsalmic vinegar in the water, with some salt and pepper.)
Eat together, and enjoy. Serves 2

sweet and sour balti chicken

INGREDIENTS

• 3 tbsp tomato puree
• 2 tbsp Greek yogurt (US strained plain)
• 1 1/2 tsp garam masala
• 1 tsp chilli powder
• 1 tsp crushed garlic
• 2 tbsp mango chutney
• 1 tsp salt
• 1/2 tsp granulated sugar
• 4 tbsp oil (they specify corn, we used extra virgin olive)
• 1 1/2 lb skinless, boneless chicken, cubed
• 1/4 pint or 2/3 cup water
• 2 fresh green chillies, chopped
• 2 tbsp chopped fresh coriander (cilantro)
• 2 tbsp single (light) cream

DIRECTIONS

1. Mix tomato puree, yogurt, garam masala, chilli powder, garlic, mango chutney, salt, and sugar ina medium mixing bowl. Stir well.
2. Heat the oil in a karahi, wok, or deep pan. Lower the heat slightly and pour in the spice mixture. Bring to the boil and cook for about 2 minutes, stirring occasionally.
3. Add the chicken pieces and stir until they are well coated.
4. Stir in the water to thin the sauce slightly. Continue cooking for 5–7 minutes, or until the chicken is fully cooked and tender.
5. Add the fresh cillies, coriander and cream, cook for a further 2 minutes over a low heat.

mango chutney

INGREDIENTS

• 2 cups sugar
• 1 cup distilled white vinegar
• 6 cups mangoes
• 1 medium onion, chopped
• 1/2 cup golden raisins
• 1/4 cup crystalized ginger, finely chopped
• 1 garlic clove, minced
• 1 teaspoon red chili pepper flakes

DIRECTIONS

1. Combine sugar, vinegar in pot, bring to a boil, stirring til sugar dissolves.
2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 min–1 hour. Stir occasionally.

makes 6 (1/2) pint jars

tabouleh

INGREDIENTS

• 1 cup bulgur wheat (fine-medium grind)
• 2 cups hot water
• 1 pound ripe tomatoes, seeded and chopped (about 2 cups)
• 1 bunch green onions, white and green part, finely chopped (about 1 cup)
• 1 hothouse cucumber, halved, seeded and diced (about 2 cups)
• 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
• 1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 2 lemons, juiced
• 1/4 cup extra-virgin olive oil

DIRECTIONS

Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.

In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together.

Note: Can substitute quinoa for the bulgur wheat to make this recipe gluten-free.

strawberry, ginger and mint sekanjabin (persian vinegar drink)

from AllRecipes

INGREDIENTS

• 4 cups white sugar
• 2 cups water
• 12 ounces fresh or frozen strawberries, chopped
• 1 cup chopped fresh mint
• 1/2 cup sliced fresh ginger
• 2 lemons, peeled and juiced
• 1 cup white balsamic vinegar (not distilled vinegar)

DIRECTIONS

1. Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.
2. Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
3. To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

mango pineapple salad with mint

from AllRecipes

INGREDIENTS

• 2 cups peeled, diced ripe mango
• 1 cup chopped fresh pineapple
• 1/4 cup dried cranberries
• 1/4 cup flaked coconut
• 1/4 sprig chopped fresh mint

DIRECTIONS

1. In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving.

***Note: we added strawberries as well, and didn't have exact proportions.