SPICY VEGETABLE SAMBAL

Six servings

“Sambal” is a common term used by Asian cooks referring to either a fresh or cooked relish, a curry, or a sauce. Inevitably, it contains chili peppers and is quite spicy.

2 ½  tablespoons virgin olive oil
2 medium red onions, coarsely chopped (about 2 cups)
1 teaspoons dried chili flakes (optional)
1 ½ 12-ounce jars good quality Tikka Masala Simmer Sauce
2 pounds assorted frozen vegetables such as string beans, cauliflower, and peas, defrosted or roughly 8 cups
Juice of ½ lemon
1 teaspoon salt, or to taste

1 .Heat a Dutch oven or large casserole with the olive oil over medium-low and heat until very hot. Add the chopped onion and chili flakes (if using), stir for a minute, cover, and cook, stirring occasionally with a wooden spoon for 3 to 4 minutes until the onions are translucent.

2. Add the Tikka Masala Simmer Sauce, ¾ cup water, cover, and heat until boiling. Add the defrosted vegetables, cover, and let simmer for 10-12 minutes, or until the vegetables are tender and have absorbed the flavor of the sauce. Serve with roasted chicken, simple raita, and steamed jasmine or bamati rice. Serve.

Copyright Nina Simonds

Lazy Pot Stickers by Nina

Nina's Lazy Pot-Stickers

STEP ONE
If you are feeling lazy or you’re looking for an easy fix, buy frozen dumplings.

Nina likes Frozen Pork Dumplings from Trader Joe’s or she will buy some at her Chinese market.

Add Virgin Olive Oil to a nonstick pan and preheat it.

Once the pan is hot, on low heat, arrange the frozen dumplings in the pan, flat side down so they fill the pan

Turn up the heat. (Don’t be afraid of high heat) Pan-fry the dumplings until they are golden brown.

Adjust the heat by moving the pan on and off the burner.

Once the dumplings are golden brown, add 3/4 cup water and cover.

(THE SECRET: If you add a 1 teaspoon of flour to the water and don’t put the dumplings so close together, you will get this lovely effect (see picture) once the water has evaporated.

Cook for 4-5 minutes until the skin is translucent.

After the water evaporates, remove lid and continue frying to crisp the bottom.

Make sure they don’t stick by lifting them with a spatula.

Finally, take a plate, put on top of dumplings and invert them. Voila!

© Copyright Nina Simonds 2008.

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