Bengali spinach stir fry with crunchy lentils

from http://www.npr.org/2012/02/28/147038163/the-new-indian-pariahs-vegetarians
Sandip's mother, Reba Roy Chowdhury, still likes to make some vegetarian staples.

1 teaspoon mustard seed
1-2 dried red chilies
1-2 medium potatoes scrubbed and cut into small cubes
1 bunch spinach washed and chopped finely
1/2 cup frozen peas
1 tablespoon oil
Salt to taste
1 tablespoon bodi (small lentil dumplings available at Indian grocery stores) (Optional)

Heat the oil. When it is hot add the red chilies and mustard seed. As the seeds pop and the chilies darken, add the cubed potato. Fry the mixture until potatoes are lightly browned, then add the finely chopped spinach. Lower heat and cover for a couple of minutes. Water should come out of the spinach. Remove the cover and add the frozen peas. Stir the dish, and let the water dry up. The spinach should have a slightly fried look. Add salt and a pinch of sugar.

If you are using the bodis, fry them separately until they are crisp. Drain them on paper towels and then crumble them, sprinkling them on top of the stir fry.

From Godiva: Dark Chocolate Mousse!

Yield: 4 generous servings
Difficulty: *Easy
Preparation: 40 minutes plus chilling times
Special Equipment: Electric mixer, 4 wine glasses or 1-quart soufflé dish


1 1/3 cups heavy cream
2 tablespoons sugar
Pinch of salt
4 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1/3 cup cocoa nibs*

Garnish (optional)
Sweetened whipped cream
Cocoa nibs

1. Place 1/3 cup heavy cream, sugar and salt in saucepan and heat over medium heat. Cook until sugar is dissolved and cream comes to a boil. Pour hot cream over chocolate. Let stand 1 minute. Stir until the chocolate is completely melted and smooth. Add oil and vanilla and whisk until fully combined and creamy. Let cool 5 minutes or until tepid.

2. Whip remaining heavy cream with an electric mixer until soft peaks form. Refrigerate until chocolate mixture has completely cooled. Fold one-half of the whipped cream into the chocolate mixture to lighten it. Gently fold in remaining whipped cream. Gently fold in cocoa nibs.

3. Spoon or pipe mixture into 4 wine glasses or a 1-quart soufflé dish. Cover and refrigerate for 2 hours until set. Garnish with whipped cream and additional cocoa nibs.

* You may substitute 1 bar (1.5 ounces) Godiva® Dark Chocolate, coarsely chopped, for the nibs.

What to Do with Eggs!

http://www.livestrong.com/slideshow/554327-the-20-best-ways-to-use-eggs/?utm_source=articlebottom&utm_medium=1#slide-1

Salmon Recipes!

Gathered two simple salmon recipes in the past week!

1 tbsp butter
1 tbsp brown sugar
1 tbsp honey
1 tbsp soy sauce
2 tbsp dijon mustard
1/2 tsbp olive oil
4 salmons
salt and pepper

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balsamic vinegar
maple syrup or brown sugar
grated ginger
soy sauce
in whatever quantities you want?

Marinate the salmon for hours. Cook it skin up!