Cinnamon Basmati Rice with Golden Raisins

Martha Stewart Living

Makes 4 servings

    1 tablespoon unsalt butter                                     
    1 med. yellow onion 1/4-in dice                                
    1/4 teaspoon ground cloves                                     
    1 teaspoon ground cinnamon                                     
    1 cup rice                                                     
    1 dry bay leaf                                                 
    1 cinnamon stick                                               
    2/3 cup golden raisins                                         
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            
    2 cups water                                                   

Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.

Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.

Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.

Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

MXF

Chai Tea with Milk

Martha Stewart Living

Makes 4 servings

    10 whole green cardamon pods, light crush                      
    5 whole cloves                                                 
    2 sticks cinnamon                                              
    1 piece fresh ginger peel, quarter (2 in.)                     
    1/2 vanilla bean split, scrape                                 
    1/3 cup honey +M4 serving                                      
    4 black tea bags                                               
    1 1/2 cups milk                                                

Place 3 cups water in a small saucepan; add cardamom, cloves, cinnamon, ginger, and vanilla bean and scrapings. Bring to a boil over high heat. Reduce heat to low; simmer until mixture is aromatic, about 15 minutes. Whisk in honey; drop tea bags in pan. Turn off heat, and let steep 3 minutes.

Strain tea through a fine strainer or a coffee filter into a warmed serving pot. Heat milk in same saucepan over medium-high heat, about 3 minutes. Do not let milk come to a boil because it will separate. Pour into serving pot with the tea, and stir well to combine. Serve immediately, with more honey on the side if desired.

Sloppy Bombay Joes

Food Network, Aarti Sequeria

Makes 4-6 servings

    SAUCE:                                                         
    2 tablespoons vegetable oil                                    
    1 tablespoon minced ginger                                     
    2 cloves garlic minced                                         
    1/2 serrano chile de-seed, fine dice                           
    1 teaspoon garam masala                                        
    1/2 teaspoon paprika                                           
    15 ounces tomato sauce                                         
    1 cup water    
                                                
    TURKEY:                                                        
    3-4 tablespoons vegetable oil                                  
    1/4 cup pistachio nuts shelled                                 
    1/4 cup raisins                                                
    1/2 lg. white onion fine dice                                  
    1 red bell pepper fine dice                                    
    1/2 serrano chile in tact                                      
    Salt                                                           
    1 pound ground turkey                                          
    1/2 teaspoon honey                                             
    1/4 cup half and half                                          
    1/4 cup cilantro                                               
    Hamburger bun                                                  

COOK TIME: 40 MIN

Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.

Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.

Toast the buns, fill with the turkey mixture and serve.

MY NOTE: Really tasty and easy to make. I would skip the nuts next time. I used canned diced tomatoes and added about 1/2 cup water. I also threw some cumin into the turkey mix.

MXF