Date/Time
Date(s) - 06/01/2021
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A monthly cooking challenge to spice up your kitchen… Try something new for dinner! Each month, pick up a FREE spice sample. The packet will also include a simple recipe and a list of cookbooks with additional recipes using the featured spice. Post a photo of your completed dish on Facebook or email it to jdickenson@polklibrary.org for an entry into our monthly gift card drawing.
June’s Spice: Garam Masala
Garam masala is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means “spices,” and garam means “hot.” However, garam masala doesn’t necessarily constitute a particularly spicy blend. This blend includes coriander seeds, cumin seeds, fennel seeds, cloves, bay leaves, cinnamon, nutmeg, and star anise.
Recipe: Quinoa Unstuffed Peppers
INGREDIENTS:
- 1.5 cups vegetable stock
- 3/4 cup quinoa, rinsed
- 1 pound Italian turkey sausage links, casings removed
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 3/4 cup chopped sweet onion
- 1 garlic clove, minced
- 1/4 teaspoon garam masala
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
INSTRUCTIONS
- In a small saucepan, bring stock to a boil.
- Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat.
- In a large skillet, cook and crumble sausage with peppers and onion over medium-high heat until no longer pink, 8-10 minutes.
- Add garlic and seasonings; cook and stir 1 minute.
- Stir in quinoa.
Cookbooks with other garam masala recipes:
- India: The Culture and Recipes of India by Tracey Kelly
- Cooking the Indian Way by Vijay Madavan
- Madhur Jaffrey’s Instantly Indian Cookbook
- Aarti Paarti: An American Kitchen with an Indian Soul by Aarti Sequeira
- My Indian Kitchen by Hari Nayak
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