Winter Recipes

Garam Masala Latke with Indian Pickle Yogurt

Dec 17, 2014
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Yields 12 to 16 latkes



1 pound russet potatoes, peeled and grated

2 tablespoons lemon juice

1/2 pound carrots, peeled and grated

1/4 cup cilantro, chopped

1 1/2 tablespoons garam masala

1/4 teaspoon turmeric

1/2 teaspoon red chili flakes

1 egg, lightly beaten

4 tablespoons flour

1/2 teaspoon salt

6-9 tablespoons vegetable oil


1 cup Greek yogurt

1 tablespoon spicy green mango pickle, minced

1 tablespoon lemon juice

Cilantro leaves, for garnish



1. Toss potatoes with lemon juice. Let sit 5-10 mins. Squeeze water out of potatoes, combine with carrots in mixing bowl.


2. Add cilantro, garam masala, turmeric, red chili flakes, egg, flour and salt. Mix.


3. Heat oil in skillet over medium heat. Spoon 1/4 cup of the mixture into the pan and press down lightly with spatula. Cook 3-4 minutes on each side or until golden brown. Transfer to paper towel lined sheet pan. Repeat with remaining mixture.


4. Serve with cilantro, pickles, and yogurt mixed with lemon juice.



Sylvia’s Table Oven Baked Apples

Oct 27, 2014
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Serves 6-8



8 to 10 apples, peeled, halved and cored

3/4 cup sugar

3/4 teaspoon cinnamon

1 tablespoon grated lemon zest

2 tablespoons lemon juice

6 tablespoons unsalted butter, melted



1. Preheat oven to 350F.


2. Combine sugar and cinnamon and pour over apples. Toss to coat. Pour the melted butter over the fruit.


3. Place apples in baking dish and bake for 35 minutes, basting apples occasionally.


4. If pan juices are not syrupy, pour them into small sauce pan and reduce over medium high heat. Pour syrup over apples and serve.



Sweet Potato & Black Bean Empanadas

Mar 24, 2014
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Makes 10-­12 empanadas



1¼ cup all purpose flour

1 cup whole wheat flour

1½ teaspoons salt

1 stick butter, cut into ½ inch cubes

1 egg

1/3 cup water

1 tablespoon white vinegar


1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon cumin

½ teaspoon chile powder

1 green bell pepper, seeded and diced

¼ cup cilantro, chopped

1 cup sweet potatoes, cooked and mashed

1 15­‐oz can of black beans, rinsed and drained


4 oz cheddar cheese, grated

1 egg (for wash)



1. Preheat oven to 400F


2. Combine butter with flour and salt using fingertips or food processor until the mixture looks like coarse corn meal.


3. Whisk water, egg and vinegar together. Slowly add to flour mixture using fork.


4. Knead dough gently on smooth surface until it comes together. Cover with plastic wrap and chill for 30 minutes.


5. Meanwhile, heat olive oil in sauté pan. Add onion, sauté for 2­‐3 minutes. Add garlic, cumin and chile powder sauté for another 2 minutes. Add bell pepper and sauté for 4­‐5 minutes. Remove from heat and fold in sweet potato, black beans and cheese. Season with salt.


6. After dough has chilled, shape it into 1 ½ inch balls, and roll it into a circle.


7. Place one tablespoon of filling on the bottom half of the circle, avoiding the perimeter. Wet perimeter of dough with water, and fold in half. Seal edges using a fork. Repeat.


8. Bake for 15‐20 minutes or until lightly browned.



Thai Curry Noodle Soup

Feb 19, 2014
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Serves 4-6



10 oz dried rice noodles

1 tablespoon vegetable oil

2 tablespoons Thai curry paste

1 tablespoon ginger

1 15 ounce can coconut milk

4 cups vegetable stock

2 tablespoons soy sauce

2 carrots, peeled and sliced

2 cups cabbage, sliced

2 cups bean sprouts

1 lime, juiced

¼ cup cilantro, chopped



1. Soak noodles in water for 10 minutes. Drain and set aside.


2. Heat oil in soup pot.  Add curry paste and ginger,  sauté for 2-3 minutes. Add 2 tablespoons of coconut milk and whisk with curry paste. Add the rest of the coconut milk and vegetable stock and bring to a simmer. Add soy sauce.


3. Add carrots and cabbage and cook for 3 minutes. Add rice noodles and cook for another 1-2 minutes or until noodles are cooked though.


4. Add bean sprouts and lime juice. Garnish with cilantro and serve.





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