Today, "street food" aficionado, chef, restaurateur and cookbook author Susan Feniger shares quick and nutritional family dinner recipes:
Lamb Meatballs with Date Carob Molasses
Makes 24 meatballs
1 pound ground lamb
1 bunch Italian parsley, washed and chopped (approximately 3/4 cup)
1 large white onion, diced (approximately 3 cups diced)
4 garlic cloves, chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
1 1/2 teaspoons paprika
1 teaspoon kosher salt
5 Tablespoons canola oil
2 Tablespoons carob molasses
3 Tablespoons date molasses
12 pitted dates, cut in half lengthwise
Preheat a large sauté pan over medium heat.
Add 3 Tablespoons of the oil and all of the onion and cook until the onion is transparent, approximately 5 to 7 minutes, stirring occasionally.
Reduce the heat to low and add the chopped garlic. Cook for another 5 minutes, or just before the garlic starts to brown and release its aromas.
Remove from heat and let cool to room temperature.
In a separate bowl, combine all of the ingredients, including the cooked onion/garlic mix.
Mix well with your hands to combine all of the ingredients thoroughly, although be sure not to over-mix or the meatballs will be tough.
Roll meat into 1-ounce meatballs and place on a baking sheet or plate until they are ready to cook.
Heat a large sauté pan over medium heat.
Add the remaining oil to the pan and then place the meatballs in carefully, so as not to splatter the hot oil.
Let the meatballs sear for 3 minutes, or until starting to brown.
Roll the meatballs and continue this process until they are browned all the way around. By this time (approximately 10 minutes), the meatballs should be completely browned and cooked through.
Remove the pan from heat and set aside.
To serve, drizzle the meatballs with the carob molasses and the date molasses. Run a toothpick through the center of each date half and then through the center of each meatball. Serve on a platter.
Spiced Millet Puffs
Makes 70 mini puffs
1 ounce unsalted butter
5 ounces marshmallows
1 Tablespoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon black mustard seeds
1/4 teaspoon cayenne chile powder
1/4 teaspoon ground turmeric
1/2 cup dried currants or raisins
1/2 teaspoon kosher salt
1 teaspoon chopped curry leaf (optional)
3 cups puffed millet
In a large skillet or shallow saucepot, place the butter and cook over medium heat until frothy.
Add the marshmallow and start to melt, pushing and stirring with a rubber spatula so that it doesn't burn to the bottom of the pan. You can lower the heat slightly if you need to.
When the marshmallows are halfway melted, add the cumin seed, fennel seed, black mustard seed, cayenne, ground turmeric, dried currants or raisins, salt and curry leaf and stir well so that the spices toast and mix with the marshmallow.
Add the millet, turn off heat, and stir until all of the millet is mixed and evenly coated in the spiced marshmallow mix.
Pour the mixture out into a bowl.
Immediately start rolling into very small balls.
If you find that the mixture is sticking to your hands too much, you can dampen them slightly with cold water to make the mixture easier to work with.
Place the balls in a bowl and serve immediately. They can also be stored in an airtight container for up to 2 days.
Tamarind Ginger Cooler
Makes 1 gallon
2 cups Tamarind Puree (page ____)
1 1/2 cups Ginger Simple Syrup (recipe follows)
1 3-inch "thumb" Candied Ginger (see Ginger Simple Syrup recipe)
10 cups cold water
1/2 teaspoon kosher salt
Ginger Dust (recipe follows)
Soda water and ice cubes for serving
Fresh lime wedges for garnish
Place the Candied Ginger slices in a blender with 1 cup of the water and puree until completely smooth.
In a large pitcher or container, combine all of the ingredients, including the pureed candied ginger, and mix well. Place in the refrigerator to cool for at least 1 hour.
To serve, press the rim of each glass into a water dampened towel and then onto a small plate with the ginger dust.
Add 3 to 4 ice cubes to each glass and fill 3/4 of the way up the glass with the tamarind ginger mix.
Fill the remainder of the glass with soda water and garnish with a fresh lime wedge.
Ginger Simple Syrup
1 1/2 cups water
1 cup granulated sugar
1 3-inch "thumb" of young ginger*, peeled and thinly sliced
Place all of the ingredients in a small saucepot over medium-high heat. Bring to a boil (approximately 5 minutes).
Reduce heat to low and let simmer for 30 minutes. The mixture will thicken slightly.
Strain, reserving the ginger, and set aside to cool. Use the ginger as the "candied ginger" in the above recipe.
1/4 cup ground ginger
2 Tablespoons powdered sugar
4 Tablespoons granulated sugar
1 teaspoon kosher salt
Zest of 2 limes
Place all of the ingredients in a blender (make sure the blender is completely dry).
Puree on high speed for 2 minutes. Remove and store at room temperature until ready to use.
Learn more about Susan Feniger here.