Halwa Gajar

Thali, a local restaurant here in Corning NY, serves a delicious carrot dessert, Halwa Gajar, or Gaajar Kaa Halwaa, popular in North India. When they had their luncheon buffet, I would always end my meal with Halwa Gajar. I liked it so much that I searched the Internet, and this is the mixture I came up with that’s closest to Thali’s dessert.

Only seven ingredients (and two of them are optional, but really add to the taste and texture). Don’t you just love recipes that call for so few ingredients!

HALWAY GAJAR

Ingredients...

1-pound shredded carrots
Heaping tablespoon coconut oil (or ghee)
5 tablespoons granulated white sugar
1/2 cup coconut milk (can substitute evaporated or sweetened condensed milk)
4 cardamom pods*
Optional: a handful each of raisins and pistachios (you choose the size handful)


Directions...

1. Saute the shredded carrots in oil or ghee.
2. Stir in sugar. Continue cooking over low heat, stirring often, until sugar melts and paste thickens.

3. Add cardamom and milk. Cook over low heat and stir occasionally until thickens.

4. Add raisins and nuts when ready to serve, warm or chilled.

A few special notes about this recipe:

* Yes, you can “heap” coconut oil because it comes in a slightly solid state.

* I use a small mortar and pestle set to crush the cardamom pods open. Remove the broken pieces of pod and then crush the black seeds. Do not remove the seed shells at this point; just pour it all into the mixture.

* If you shred your carrots by hand, like I do, don’t bother with the last couple of inches. Save your fingers! Slice those ends, steam them, add a bit of butter and/or olive oil, kosher salt and freshly ground black pepper.


When you eat your Halwa Gajar, be prepared for a very sweet taste, one that will lure you back for more. Carrots on their own are sweet, but add milk and granulated white sugar. Oh, and did I mention raisins--aka grapes--which are loaded with sugar?


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Leftovers

Step by Step in the Kitchen came into being in September 2011. It hard to believe it’s only been four months that I’ve been having such fun cooking, taking pictures and blogging about food!

I started with a salad and have worked my way through entrees, lunches, cakes, cookies, cupcakes and several other foods that don't fit in those categories. And the “topping on the cake” is that, through this blog, I’ve met so many wonderful readers and fellow bloggers.

Today I thought I’d rehash 2011, thus the name "Leftovers". I’ve listed the foods with their hyperlinks, so just click on whatever sounds good and it will take you to the applicable blog entry. It’s never too late to make comments or ask questions. All feedback comes to my email, no matter how far back you go.

Click on any photo and you'll see a close-up, large version.

SALADS...

Stir Fry Salad


ENTREES...

Raspberry Scallops



Roasted Brussel Sprouts with Chicken and Pancetta

Sloppy Janes

Spaghetti Squash Dinner

Fish Sticks, Spaghetti Squash, Tomatoes and Peas

Salmon with Curried Lemon Sauce



Slow Cooker Stew

Quick and Easy Lunch

Mushroom Grilled Cheese Sandwich



DESSERTS...

Creme de Menthe Brownies

Apple Almond Cake



Halloween Finger Cookies



Halloween Ghost Cupcakes

Peanut Butter Blossoms

Chocolate Pomegranate ‘Everything’ Cookies

Candy Cane Cookies

Best Brownies I've ever tasted!



MISCELLANEOUS...

Roasted Cardamom Applesauce

Stove Top Stuffin’ Muffins



Pie Crust Prep - Part 1

Pie crust prep - Part 2

Cooking with Kids: Rich Chocolate Pudding and Heart Smart Corn Pancakes


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and

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Martha & Me cook Roasted Fennel and Artichoke Hearts

I was looking through my latest issues of Martha Stewart Living magazine before turning them into a table, and came across a recipe for Roasted Fennel and Artichoke Hearts in the February 2012 issue.

Before I move on to that recipe and the one I invented to go with it, I know you’re wondering “what table?”. Well, there it is at the top of this blog entry and I’ve made two others besides. Found the idea on Pinterest and have to say I love that site.


Roasted Fennel and Artichoke Hearts is so simple and has only five ingredients, plus salt and pepper. Here’s Martha’s recipe which makes 2 servings:



Ingredients...

1 fennel bulb (12 ounce), cut into 3/4-inch wedges. 1 tablespoon fronds reserved for garnish.
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Directions...

1. Preheat oven to 425-degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons EVOO, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
2. Drizzle with remaining EVOO and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

My only suggestion for this recipe would be to line your baking sheet with aluminum foil. Much easier to clean!




While the fennel and artichoke hearts roasted in the oven, I created another dish to serve with them for supper. What shall I name it? Hmmm... what about Chicken, Veggies, and CousCous.



No exact measurements for this one ‘cause I just grabbed what I had at hand and put it all in a pan on the stove:

olive oil
butter
sliced yellow onion
sliced mushrooms
chopped carrots
raw spinach
leftover chicken
couscous
kosher salt
freshly ground black pepper



1. Heat olive oil and butter over medium low heat. Add onion, mushrooms, and carrots. Cook while cutting up chicken and putting couscous in measuring cup (cover couscous with water).


2. Add spinach, chicken, couscous, water and S&P to pan, cover, turn heat to low and cook for 7-10 minutes.

And that’s how Martha and me -- I mean “I” -- cooked an absolutely delicious supper tonight!





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and

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Southwestern Stuffed Spaghetti Squash

My only argument against cooking with any kind of fresh squash is that it’s so difficult to cut into, or to peel. Well, thanks to BevCooks.com, I not only now know how to get into a squash via the easiest way in the world, but also I have a new and (personally) tried and true recipe to add to my 3-ring binder.

I’m not kidding about the squash. Whatever kind I’ve used -- butternut, acorn, spaghetti squash -- each time I’d try a different method of peeling, cutting and baking. None was satisfactory. Until now.

Bev Weidner, blogger extraordinaire, makes it simple. I’ve tried her idea for spaghetti squash, as used in Southwestern Stuffed Spaghetti Squash and next time I cook another kind of squash, I’m going to try the same method.





Bev did not peel, cut, nor de-seed her squash. She simple (after washing the outside of it, I assume) stuck it in a preheated 375-degree Fahrenheit oven. Cooked it for 50 minutes, then took it out and let it cool for 30 minutes. After that, it was easy to cut in half, remove the seeds (I used a grapefruit spoon) and pull out spaghetti-like strands with a fork.





I’m guessing I could use the same cooking method with butternut or acorn squash, and after removing the seeds, if I want to have a cubed version, I could maybe use a melon baller. Anyone else have thoughts on this? Let’s make life easy!





My daughter and the grands (4 and 8) helped me eat the Southwestern Stuffed Spaghetti Squash last night. I cooked the squash and prepped everything else earlier in the day, then we took the boys to Barnes & Noble to use their Christmas gift certificates.

Assembling and warming the final product didn't take long. Corn (tortilla) chips were great for scooping with occasional help from forks and little fingers. Everyone was delighted with the tastes and textures.





Daughter suggested sour cream for next time (ah, next time!). I like to keep plain Greek yogurt around and it would have been a tasty topper, but this time I only had vanilla Greek yogurt. Doesn’t matter, the boys added it anyways!

Again, thanks to Bev Weidner at BevCooks.com. And a reminder, if you want to make this dish, go straight to Bev's blog and you'll find her complete recipe for Southwestern Stuffed Spaghetti Squash.

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Step by Step in the Kitchen is on Facebook. Take a look and "Like" the page. I'll be posting extra notes and photos there.

and

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