FLAN!! Coconut Cupcake style

Cinco de Mayo, that faux-holiday of monstrously Americanized proportions, fell upon me with a cleaver of inspiration, vigorously chopping away any doubt as to what I would cook for friends coming over on Saturday. Perhaps it wasn’t as intense as that, but when the husband asked if I’d rather go out to eat or have them over, the insane nutter butter masochistic soul that I am instantly chose HOME!  Partly I just like to have cute little toddlers to play with (and they have one of the most adorable and cunning rascals), and partly the pseudo-Mexicana bug bit me and I just felt like cooking.

What resulted was 4 hours of super multitasking: marinating, mixing, sauteing, boiling, baking, chopping, roasting, and sweating.  But my goodness it was worth it: fresh salsa, my corny bean mash, Spanish rice, spicy chicken fajita-style atop roasted peppers, and of course dessert. So what better way to shout out my Latin American love then with another recipe I picked up south of the Border: a simple but luscious flan.

Flan was probably the easiest recipe I picked up in my language school culinary expedition, so it was both an easy decision and an easy task.  I decided to go a slightly different route by making individual cupcake-sized flans, but alas I kind of scorched my melted sugar caramel concoction, so my flan was missing one key element.  Because of that, I whipped in coconut to add a bit of Alya flare.  I think it worked.  The fact that the husband’s friend ate 2 (or was it 3?) might indicate it worked.  You decide.

Versatile Cauliflower Roast

Another quick and easy for you. I decided to experiment with my venture to do as little in the kitchen as possible and still procure a decent if not delectable dish. What’s the easiest way? The oven. What’s the easiest no hassle food? A vegetable that doesn’t require any chopping, peeling, burning. Hmmmm… How about a whole cauliflower head? Yeah I know I’ve been on a vegetarian kick lately, and I promise to bring something sweet and decadent and super unhealthy soon! But I had to share my laziness simple trick with you.

Simply take a whole cauliflower, rub it generously with olive oil, then sprinkle with salt, pepper and dried basil. Lastly, take your favorite hot sauce (I used Nandos garlic sauce) and drizzle all over. Then just wrap in foil and place in a preheated oven at 375 degrees.

I left it in for about 35-40 minutes… And then removed it and voila! A delicious appetizer for sure. Are you wondering how to eat it? Well, some options:

1. Chop in quarters, serve as a soft side with a squeeze of lemon
2. Serve whole and let friends dig in with a fork, with a dip on the side
3. Dice it up and toss with some light pasta…
4. Or stir fry with other veggies and/or chicken or shrimp for a nice contrast of succulent and crunchy

Or do your own thing! As for me, next time I’m marinating it for a long while in some intense spices just to see what happens.

A Corny Bean Mash

Sometimes I just don’t want to cook. Except I also don’t want to eat outside, nor do I crave take-out or prepackaged stuff. Yes I’m spoiled, I like homemade food. It’s just unfortunate that it’s my home and the husband, while an amazing cook and spice master extraordinaire, hasn’t really made the kitchen his full-time home. More like a timeshare.

In instances like this, simple mash ups are my best friend. Like tonight: I had a nice fajita style medley of peppers sauteed the night before, along with some other goodies, but I needed something with oomph to knock it out of the park and really fill us up. So you play with what’s on hand: corn and beans.

Stuffed Roasted Anaheim Peppers

Did you even realize you can find us on Facebook?!? You should consider checking Coriander Dreams out there (and even Liking us) for video highlights, random anecdotes and such treats as the Daily Tasty! It’s also a fun and easy way to reach out and share your thoughts about recipes, recommendations, and even requests.  Just throwing it out there for all you crazy FB lurkers.  Might as well look at something delectable too.

Many a year ago I discovered something that would completely upend the way I looked at a pepper–the art of skinning it. You’d do well not to dwell on the exhilaration I glean from such an activity; certainly I’d only apply such tactics to veggies after all. I was first exposed to this while studying in Mexico (For a whole 5 months afterwards my Spanish skills were quite exceptional. Now, 5 years later, I’m like any other gringa. Que Oso!). During my month long stint that summer, I partook not only in strictly language classes, but also dance, music, and cooking.  I also make a super easy, super tasty and super unhealthy flan if you’re interested. And I was dubbed the most dangerous one on the dance floor. My moves are lethal!

Experiences like that truly are invaluable; exposure to another culture fosters mental and personal development, and the chance to get your hands literally dirty in the process of submerging into it… well, nothing beats that in my book. So I learned the way of the pepper. The stuffed pepper. The charred and peeled stuffed pepper. The amazingly sweet, smoky, succulent pepper.

Baked Broccoli Crisps

Another quick treat for you, for those days you want to pretend you are cooking and still come out with something exquisite. This recipe is part of my unofficial series of ‘no work, just bake’ recipes, wherein I literally toss random spices together to zest up a vegetable and let the oven do the work. What? Have I never shared my fall back recipes with you? Sumptuous cauliflower? Melty garlic? Succulent brussel sprouts? Yes indeed, brussel sprouts are actually in my top 5 list here folks, completely eradicating years of conditioning hearing young ignorant children harp on their fear and loathing of the cute little cabbage thingies.

Anyway, for today’s special, we are offering baked broccoli to a crisp, utterly divine and un-broccoli-ish by the end of it all. I had to do something as my sister in law gave us a beautiful bunch of fresh broccoli, but the challenge fell on the fact that the husband more or less can’t stand it most times. Great. Baked it is then!

Ingredients

• one large bunch of broccoli florets, stemmed and chopped in half if needed (don’t want them to be too large)
• Olive oil
• 1 tbsp Amazing curry powder husband made (Roasted coriander, curry leaves, a little cumin and lord knows what else)
• Salt
• 1 tsp Red chili powder if desired

Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly grease it with olive oil. Rinse the broccoli (goes without saying, right?) and drizzle some olive oil until the are fairly coated. Then add the curry powder. Now I used some crazy concoction the husband made, and once I know what it is I will share with you. But you can use a standard curry powder, or just some coriander and cumin powders. Better yet, experiment with flavors. I didn’t use any garlic for example, but you might.

Anyhoo, lightly sprinkle with salt and add the chili powder if you like. Spread on the baking sheet (i sprinkled a little more salt for good measure because I’m notorious for never putting enough to be honest, although I like it that way. Its a touchy subject in this household. Some people tend to overdo it. Just sayin’.

Loosely cover the pan with foil and bake for about 20 min. Once the broccoli have darkened considerably and have a lovely crisp, you’re done. Remove and eat quickly before the husband nabs it and eats the whole bowl. Fatty, Yeesh.

Spicy Baked Okra

Quick treat for you: spicy baked okra!
A simple treat that is sure to convince even the okra-fearful that their sticky uncooked traits are always short lived. These delectable crunchies are the perfect complement to a night filled with daal and rice (kichdi), paneer and raita… Or with anything. I’m just trying to make you envision my dinner. And then salivate.

In a large bowl mix in 2 tbsp olive oil with:

• 2 tsp coriander powder
• 1 1/2 tsp cumin powder
• 1 tbsp garlic and ginger paste, each
• 1 1/2 tsp chili powder
• 1 tsp chaat masala (found in indian groceries. Barring that, use some clove powder, black pepper, and dried mango powder)
• Salt to taste
• 1 tbsp of gram flour (besan)
• fresh squeeze of lime, or a drizzle of lime juice

Mix it up and adjust the olive oil, lemon juice and besan to reach a desired pasty consistency ( not too runny, should be thick) and also adjust the seasonings as you wish for taste.

Take a pound or so of fresh okra, slice off the tops and ends and then slice lengthwise in quarters, making long strips rather than the typical circles.

Mix into the paste vigorously, trying to coat every piece with some masala. Preheat your oven to 425 degrees but first quickly pan fry the okra in 1 tbsp extra light olive oil on medium/high heat. I did this just to rid the okra of any major stickiness, for no more than 2 minutes. The okra will gently brown, after which immediately spread it on a baking pan (carefully, it’s hot!) and bake for 20-25 minutes. Check occasionally and lightly mix it once or twice for even baking.

Remove and crunch away with yogurt! Enjoy!

French Onion Eggplant

Does this happen to you? Do you stare into the fridge thinking you’ll make some simply fun dish—Spanish rice maybe, or shrimp curry, maybe a sweet and spicy dressing for salad even—only to discover one key ingredient is missing? Just one! Not even two or three, but the one single item that means everything. You figure, Ok fine! I’ll just run to the store get that single item (and maybe a few other things, since of course I’m making the trip). And just as it happened before and will happen for the rest of time, you walk into the market with 4 things in mind and walk out with 40. There must be some law of physics for this type of phenomenon. You may happily name it after me, if you so choose, as I’ve lived it for years now.

I’m trying to rein in my spending habits, though I’m no frenzied shopper to be sure. I don’t care about shoes, I don’t get carried away with clothes, I have a decent amount of self discipline with accessories. I’m working on the books addiction I have, but aside from that I’m a good girl. Except for food. New spices, fresh veggies, yummy breads breads breads galore! I love food! But like I said, trying to quell the spending. We needs to be savin’ some money yo, we gots plans, big plans! If such plans come to fruition, then you get to hear about it. For now, we continue to dream our illustrious dreams (I mean, this is Coriander Dreams, so that’s fitting).