Serves 6.
This delectable post-modern version of mulligatawny is made with a vegetable broth base and coconut milk. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. It's a mouth crush of flavors sweet and savory, creamy, spicy and tangy- all at once.
3 tablespoons light olive oil
2 to 3 teaspoons Thai Kitchen Green or Red Curry Paste, to taste
1/2 to 1 teaspoon cumin
1/4 teaspoon cayenne pepper, or more, to taste
1 medium sweet or yellow onion, peeled, diced
4-5 cloves garlic, minced
2 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 large Granny Smith apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart light vegetable broth
1 14-oz. can diced Muir Glen Organic Fire Roasted Tomatoes with juice (I use the diced tomatoes with spicy green chiles)
1 14-oz. can chick peas, drained
Sea salt, to taste
1 14-oz. can coconut milk, stirred
Juice from 1 medium lime
1-2 teaspoons agave nectar, to taste (or organic raw sugar)
Thin apple slices or shredded apple, for garnish
Heat the olive oil over medium high heat in a medium size soup pot. Add the curry, cumin, and cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, 7 to 10 minutes.
Stir in the broth, tomatoes and chick peas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.
Add the coconut milk, lime juice and brown sugar. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.
Options:
* If you desire a smooth soup, puree the soup with a handheld immersion blender (or puree in batches, covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.
* If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.
* It is also beautiful left as is, as a hearty, chunky stew.
* I sometimes toss all the ingredients into a slow cooker early in the day and let the cooker do all the work. To do this, follow the manufacturer's guidelines for your cooker [look for soup or veggie stew instructions]
Showing posts with label comfort food. Show all posts
Showing posts with label comfort food. Show all posts
Monday, October 12, 2009
Sunday, October 11, 2009
Grilled Cheese Sandwich with Sauerkraut on Rye Recipe
Ingredients
* 2 slices dark rye bread
* Several thin slices of aged, Gruyere Swiss cheese
* 1/3 cup drained and heated sauerkraut
* 2 teaspoons of butter
Method
1 Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan.
2 Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut.
3 After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn't runny. Remove the sandwich from the pan. Slice in half.
Serves one.
* 2 slices dark rye bread
* Several thin slices of aged, Gruyere Swiss cheese
* 1/3 cup drained and heated sauerkraut
* 2 teaspoons of butter
Method
1 Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan.
2 Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut.
3 After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn't runny. Remove the sandwich from the pan. Slice in half.
Serves one.
Oats and Coconut Milk Pudding
Ingredients
1/4 to 1/2 cup Whole rolled oats (Quick cooking kind)
*1/4 cup Jaggery ,grated[available in most Asian stores)
1/2 cup to 1 cup Water (depending on the amount of oats)
1 cup(about 4 ounce) Lite Coconut Milk
Roasted nuts and dried fruits for garnish
Cashew nuts, broken into small pieces – 3 tablespoons (Optional)
Raisins – 2 tablespoons (Optional)
cardamom powder – 1/4 teaspoon (Optional)
*If Jaggery is hard to find use 2 tablespoon brown or white sugar,or 3 teaspoon Agave nectar.
Method
In a heavy bottom sauce pan add the jaggery ,oats and water.Bring to a slow boil and cook until oats are softened.Reduce the heat and add the coconut milk,let simmer for 4-5 minutes until thick and creamy.Serve warm ,garnish with roasted nuts and dried fruits.
In a heavy bottom sauce pan add the powdered jaggery and water.Once the jaggery dissolves completely, pour this syrup slowly into another vessel so the impurities in the jaggery will remain in the bottom of the sauce pan itself. Now clean the sauce pan and transfer the syrup back to the sauce pan itself. Let this syrup boil for 2 minutes. Now add the oats to the syrup and let it boil for another 3 minutes. By this time the oats would have cooked. Now add the coconut milk to the oats/jaggery mixture and combine it well. Once it boils, switch off the stove.In a small frying pan add the coconut oil. Once it heats add the cashew pieces and raisins and fry until golden brown. Add this and the cardamom powder to the oats pradhaman.
Those who have ate oatmeal (or oats kanji) would know that oats tends to get sticky. I think toasting the oats in a dry skillet for 2 minutes before adding it to the jaggery syrup would make it less gooey.
1/4 to 1/2 cup Whole rolled oats (Quick cooking kind)
*1/4 cup Jaggery ,grated[available in most Asian stores)
1/2 cup to 1 cup Water (depending on the amount of oats)
1 cup(about 4 ounce) Lite Coconut Milk
Roasted nuts and dried fruits for garnish
Cashew nuts, broken into small pieces – 3 tablespoons (Optional)
Raisins – 2 tablespoons (Optional)
cardamom powder – 1/4 teaspoon (Optional)
*If Jaggery is hard to find use 2 tablespoon brown or white sugar,or 3 teaspoon Agave nectar.
Method
In a heavy bottom sauce pan add the jaggery ,oats and water.Bring to a slow boil and cook until oats are softened.Reduce the heat and add the coconut milk,let simmer for 4-5 minutes until thick and creamy.Serve warm ,garnish with roasted nuts and dried fruits.
In a heavy bottom sauce pan add the powdered jaggery and water.Once the jaggery dissolves completely, pour this syrup slowly into another vessel so the impurities in the jaggery will remain in the bottom of the sauce pan itself. Now clean the sauce pan and transfer the syrup back to the sauce pan itself. Let this syrup boil for 2 minutes. Now add the oats to the syrup and let it boil for another 3 minutes. By this time the oats would have cooked. Now add the coconut milk to the oats/jaggery mixture and combine it well. Once it boils, switch off the stove.In a small frying pan add the coconut oil. Once it heats add the cashew pieces and raisins and fry until golden brown. Add this and the cardamom powder to the oats pradhaman.
Those who have ate oatmeal (or oats kanji) would know that oats tends to get sticky. I think toasting the oats in a dry skillet for 2 minutes before adding it to the jaggery syrup would make it less gooey.
Baked macaroni with Béchamel sauce
About 4 servings
1 pound (whole wheat) macaroni, cooked
3 Tablespoons light oil (sunflower, peanut, etc.) or sesame oil
2 medium onions, chopped
1 large (organically grown) carrot, julienne cut
3 Tablespoons whole wheat pastry flour or regular unbleached flour
2-1/2 cups water
1/2 pound firm, drained tofu, crumbled
4 Tablespoons tamari soy sauce, or to taste
1 Tablespoon toasted sesame seeds, optional
Preheat oven to 350 deg F. Heat the oil in a large, heavy saucepan. Over medium heat, sauté the onion and carrot until the onion is transparent and lightly browned, about five minutes. Lower the heat and stir in the flour. Brown lightly for about 30 seconds, stirring constantly to prevent burning. Slowly pour in the water, about a half-cup at a time, stirring constantly to prevent lumps (a whisk is helpful). When all the water has been added, return to medium heat and cook, stirring constantly, until smooth and thickened. Stir in the tofu. Season with soy sauce to taste. Place cooked macaroni in a 2-quart casserole dish. Stir in the vegetables and sauce, mixing well to coat. Sprinkle top with sesame seeds, if desired. Bake covered for 20 minutes, then uncovered for another 20 minutes. Remove from oven and allow to rest for ten minutes before serving. Serve hot; leftovers are tasty when reheated
1 pound (whole wheat) macaroni, cooked
3 Tablespoons light oil (sunflower, peanut, etc.) or sesame oil
2 medium onions, chopped
1 large (organically grown) carrot, julienne cut
3 Tablespoons whole wheat pastry flour or regular unbleached flour
2-1/2 cups water
1/2 pound firm, drained tofu, crumbled
4 Tablespoons tamari soy sauce, or to taste
1 Tablespoon toasted sesame seeds, optional
Preheat oven to 350 deg F. Heat the oil in a large, heavy saucepan. Over medium heat, sauté the onion and carrot until the onion is transparent and lightly browned, about five minutes. Lower the heat and stir in the flour. Brown lightly for about 30 seconds, stirring constantly to prevent burning. Slowly pour in the water, about a half-cup at a time, stirring constantly to prevent lumps (a whisk is helpful). When all the water has been added, return to medium heat and cook, stirring constantly, until smooth and thickened. Stir in the tofu. Season with soy sauce to taste. Place cooked macaroni in a 2-quart casserole dish. Stir in the vegetables and sauce, mixing well to coat. Sprinkle top with sesame seeds, if desired. Bake covered for 20 minutes, then uncovered for another 20 minutes. Remove from oven and allow to rest for ten minutes before serving. Serve hot; leftovers are tasty when reheated
Oatmeal Protein Pancakes
Serves 2.
These easy, high-protein and high-fibre pancakes provide a fantastic start to your day, or make a terrific afternoon snack (pop a leftover pancake into the toaster).
Ingredients
1 cup rolled oats
1 cup 1% cottage cheese
2 tsp vanilla
8 egg whites (1 cup. I buy the "Simply Egg Whites" when I'm going to make this recipe)
Variations
Peanut butter: add a tablespoon or two of peanut butter before blending
Blueberry: add 1/2 cup of blueberries and a tbsp of lemon zest to the batter after blended
Chocolate chip: add 1/2 cup of chocolate chips to the batter after blended
Pecan flax: add 1/2 cup of chopped pecans and 2 tbsp of flaxmeal to the batter after blended; if batter is too thick, add a bit of milk or water to make it the right consistency before cooking.
Method
Blend all ingredients in a blender until mixture is smooth. (If you're using a variation as listed above, make sure you add your ingredients at the right time.)
Heat a non-stick skillet or griddle to medium heat. Cook the pancake batter about a 1/4 cup at a time until done. I like to keep the finished ones in an 0ven-safe dish with the oven at its lowest setting to keep them warm.
Serves with sliced fruit and topped with yogurt and a drizzle of maple syrup.
These easy, high-protein and high-fibre pancakes provide a fantastic start to your day, or make a terrific afternoon snack (pop a leftover pancake into the toaster).
Ingredients
1 cup rolled oats
1 cup 1% cottage cheese
2 tsp vanilla
8 egg whites (1 cup. I buy the "Simply Egg Whites" when I'm going to make this recipe)
Variations
Peanut butter: add a tablespoon or two of peanut butter before blending
Blueberry: add 1/2 cup of blueberries and a tbsp of lemon zest to the batter after blended
Chocolate chip: add 1/2 cup of chocolate chips to the batter after blended
Pecan flax: add 1/2 cup of chopped pecans and 2 tbsp of flaxmeal to the batter after blended; if batter is too thick, add a bit of milk or water to make it the right consistency before cooking.
Method
Blend all ingredients in a blender until mixture is smooth. (If you're using a variation as listed above, make sure you add your ingredients at the right time.)
Heat a non-stick skillet or griddle to medium heat. Cook the pancake batter about a 1/4 cup at a time until done. I like to keep the finished ones in an 0ven-safe dish with the oven at its lowest setting to keep them warm.
Serves with sliced fruit and topped with yogurt and a drizzle of maple syrup.
Sunday, July 12, 2009
Individual Lasagna
1/2 cup sauce (any pasta sauce or homemade tomato sauce, or tofu-mock ricotta sauce or beany-nutritional sauce or pesto sauce or Bechamel Sauce)
1 cup Diced veggies (fresh or microwaved frozen veggies) ( can use roasted eggplant, roasted mushroom, peppers, fresh herbs)
2 sheets Lasagna sheets
1/4 cup shredded parmesan
1 slice provolone cheese or any 1/4 cup cheese
salt and pepper to taste
Pour some sauce in 2 cup casserole before laying down one lasagna sheet. Layer it with veggies and half slice cheese and repeat with sauce, lasagna, cheese. Bake in 350 F preheated oven with the casserole dish covered for first 15 minutes. Uncover and cook for next 15 minutes or till the lasagna looks bit dry.
Cheezy- spinach Vegan version
Instead of cheese use Tofu-ricotta cheese or creamy spinach sauce with nutritional yeast sprinkled on top
1 cup Diced veggies (fresh or microwaved frozen veggies) ( can use roasted eggplant, roasted mushroom, peppers, fresh herbs)
2 sheets Lasagna sheets
1/4 cup shredded parmesan
1 slice provolone cheese or any 1/4 cup cheese
salt and pepper to taste
Pour some sauce in 2 cup casserole before laying down one lasagna sheet. Layer it with veggies and half slice cheese and repeat with sauce, lasagna, cheese. Bake in 350 F preheated oven with the casserole dish covered for first 15 minutes. Uncover and cook for next 15 minutes or till the lasagna looks bit dry.
Cheezy- spinach Vegan version
Instead of cheese use Tofu-ricotta cheese or creamy spinach sauce with nutritional yeast sprinkled on top
Monday, April 6, 2009
Sweet Potato Shepherdess Pie
(serves 4)
2 t virgin oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
2 sticks celery, washed and sliced
1 bay leaf
1 small butternut squash, peeled, halved and cut into small pieces
15 oz vegetable stock (made from 1 cube of stock)
15 oz can of red kidney beans, rinsed under water
410 g can black eyed peas, drained and rinsed
2 red or yellow peppers, washed and sliced
3 tomatoes, washed and sliced in half
2 medium zuchhini, sliced
1 broccoli head, finely chopped
3 medium carrots, sliced
2 T finely chopped fresh parsley
1 tsp arrowroot
4 sweet potatoes, steamed for 15 minutes and mashed
Heat a little water and olive oil, in a large saucepan. Add the garlic, onion, celery and bay leaf and simmer for approx 3 minutes. Add the squash and heat for 3 minutes, stirring. Pour in the stock and bring to boil over medium heat. Simmer gently for 10 minutes, stirring occasionly. Add the kidney beans, peppers, tomatoes, zucchini, broccoli, and carrots. Simmer for further 5 minutes until squash is tender. Stir in the parsely. Add a little arrowroot to thicken.
Transfer ito baking dish, mix the sweet potato mash with little of cooking water and dash of tamari sauce and add as topping and bake for 15 minutes at 40 oF. Just enough to set.
2 t virgin oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
2 sticks celery, washed and sliced
1 bay leaf
1 small butternut squash, peeled, halved and cut into small pieces
15 oz vegetable stock (made from 1 cube of stock)
15 oz can of red kidney beans, rinsed under water
410 g can black eyed peas, drained and rinsed
2 red or yellow peppers, washed and sliced
3 tomatoes, washed and sliced in half
2 medium zuchhini, sliced
1 broccoli head, finely chopped
3 medium carrots, sliced
2 T finely chopped fresh parsley
1 tsp arrowroot
4 sweet potatoes, steamed for 15 minutes and mashed
Heat a little water and olive oil, in a large saucepan. Add the garlic, onion, celery and bay leaf and simmer for approx 3 minutes. Add the squash and heat for 3 minutes, stirring. Pour in the stock and bring to boil over medium heat. Simmer gently for 10 minutes, stirring occasionly. Add the kidney beans, peppers, tomatoes, zucchini, broccoli, and carrots. Simmer for further 5 minutes until squash is tender. Stir in the parsely. Add a little arrowroot to thicken.
Transfer ito baking dish, mix the sweet potato mash with little of cooking water and dash of tamari sauce and add as topping and bake for 15 minutes at 40 oF. Just enough to set.
Tuesday, February 10, 2009
Punjabi Khichdi
Serves 2
Ingredients:
Dhuli (yellow) mung dal - half cup
Basmati rice - half cup
Water - 4-and-a-half cups
Clarified butter (ghee) -1 tsp
Cumin seeds (jeera)-1 tsp
Black peppercorn - 6
Cloves (lavang) -4-5
Onion - 1, finely chopped
Ginger - ½", grated
Garlic cloves and curry leaves - 6-7
Salt- According to taste
Method:
Wash rice and dal in running water and drain. Heat the ghee in a pan. Add cloves and black pepper, followed by cumin. When it crackles, add onion, ginger, garlic and curry leaves (they're good for the heart and add to the flavour). Stir it until golden brown. Then, add rice and dal, followed by water - thrice the quantity of rice and dal. Let it boil, cover and simmer, stirring occasionally until the mixture is thick and viscous and of porridge-like consistency.
Ingredients:
Dhuli (yellow) mung dal - half cup
Basmati rice - half cup
Water - 4-and-a-half cups
Clarified butter (ghee) -1 tsp
Cumin seeds (jeera)-1 tsp
Black peppercorn - 6
Cloves (lavang) -4-5
Onion - 1, finely chopped
Ginger - ½", grated
Garlic cloves and curry leaves - 6-7
Salt- According to taste
Method:
Wash rice and dal in running water and drain. Heat the ghee in a pan. Add cloves and black pepper, followed by cumin. When it crackles, add onion, ginger, garlic and curry leaves (they're good for the heart and add to the flavour). Stir it until golden brown. Then, add rice and dal, followed by water - thrice the quantity of rice and dal. Let it boil, cover and simmer, stirring occasionally until the mixture is thick and viscous and of porridge-like consistency.
Khichadi
There are, of course, variations to this dish. However, the recipe below is the basic one.
Ingredients :
1 cup white basmati rice, washed in water and drained
1 cup yellow lentils or red lentils (Also known as yellow moong dal), washed and soaked in water and drained
About 4 cups of water
1/2 (half) teaspoon cumin seeds
1 teaspoon oil
Salt to taste
Method :
Heat oil in a heavy-bottomed pot. (Preferably one with a cover, which will be able to contain the amount of rice and lentils cooked.)
When oil is hot, add cumin seeds. Allow cumin seeds to splutter but do not let them get burnt.
Fold in the yellow lentils and rice. Mix cumin seeds thoroughly with the lentils and rice.
Stir in water and salt.
Bring to boil.
Lower the heat, partially cover the pot and cook until the rice is cooked.
Serve hot with a sprinkling of coriander. This dish can also be served with some plain yoghurt.
Khichdi can also be cooked in a pressure cooker or in a microwave. In both cases, the cooking time should be reduced to about 20 – 30 minutes.
Variations :
Other ingredients can be added to the khichdi. These can be experimented with to vary the taste of the final dish.
Spices :
* Cinnamon sticks
* Chilli
* Cloves
* Bay leaves
* Turmeric powder
* Asafoetida (From Persian aza, for mastic or resin, and Latin foetidus, for stinking. A gum from a giant fennel used in Indian cooking.)
* Fenugreek
* Peppercorns
* Chopped onions and ginger can also be added.
These spices should be added after the oil has been heated. They should not be added all together, as too many spices can spoil the flavour of the dish.
Vegetables :
* Green peas
* Cabbage
* Pumpkin
* Potato
* Cauliflower
* Carrot
These are just examples of the types of vegetables that can be added. Feel free to experiment.
A word of caution: use only combinations of 2 - 3 vegetables together. Otherwise, the khichdi will taste like a hodgepodge of conflicting flavours.
Ingredients :
1 cup white basmati rice, washed in water and drained
1 cup yellow lentils or red lentils (Also known as yellow moong dal), washed and soaked in water and drained
About 4 cups of water
1/2 (half) teaspoon cumin seeds
1 teaspoon oil
Salt to taste
Method :
Heat oil in a heavy-bottomed pot. (Preferably one with a cover, which will be able to contain the amount of rice and lentils cooked.)
When oil is hot, add cumin seeds. Allow cumin seeds to splutter but do not let them get burnt.
Fold in the yellow lentils and rice. Mix cumin seeds thoroughly with the lentils and rice.
Stir in water and salt.
Bring to boil.
Lower the heat, partially cover the pot and cook until the rice is cooked.
Serve hot with a sprinkling of coriander. This dish can also be served with some plain yoghurt.
Khichdi can also be cooked in a pressure cooker or in a microwave. In both cases, the cooking time should be reduced to about 20 – 30 minutes.
Variations :
Other ingredients can be added to the khichdi. These can be experimented with to vary the taste of the final dish.
Spices :
* Cinnamon sticks
* Chilli
* Cloves
* Bay leaves
* Turmeric powder
* Asafoetida (From Persian aza, for mastic or resin, and Latin foetidus, for stinking. A gum from a giant fennel used in Indian cooking.)
* Fenugreek
* Peppercorns
* Chopped onions and ginger can also be added.
These spices should be added after the oil has been heated. They should not be added all together, as too many spices can spoil the flavour of the dish.
Vegetables :
* Green peas
* Cabbage
* Pumpkin
* Potato
* Cauliflower
* Carrot
These are just examples of the types of vegetables that can be added. Feel free to experiment.
A word of caution: use only combinations of 2 - 3 vegetables together. Otherwise, the khichdi will taste like a hodgepodge of conflicting flavours.
Monday, November 17, 2008
Raw Carob-Cashew Pudding or Mousse
1 cup raw cashews, soaked in room-temperature water overnight (if soaking for more than 10 hours, place in the refrigerator)
12-14 dried dates, soaked in room temperature water overnight (if soaking for more than 10 hours, place in the refrigerator)
2 tsp. carob powder
water or soymilk, as needed
1 tsp. pure vanilla extract, optional
After the nuts and dates have soaked for at least 6 hours, drain the nuts but not the dates. Pour the cashews, dates and soaking water, and carob into a blender. Blend over low speed until combined.
If the mixture seems too thick to blend, you can either blend smaller batches or add more liquid, a small amount at a time, to encourage the mixture to whirl round. Stop every few seconds and scrape down the sides, then blend again, continuing to blend at progressively higher speeds, until you have a perfectly smooth and creamy pudding. This may take 5-10 minutes. Unfortunately, a food processor isn’t going to get the mixture quite smooth enough, so you’re just going to have to wait.
12-14 dried dates, soaked in room temperature water overnight (if soaking for more than 10 hours, place in the refrigerator)
2 tsp. carob powder
water or soymilk, as needed
1 tsp. pure vanilla extract, optional
After the nuts and dates have soaked for at least 6 hours, drain the nuts but not the dates. Pour the cashews, dates and soaking water, and carob into a blender. Blend over low speed until combined.
If the mixture seems too thick to blend, you can either blend smaller batches or add more liquid, a small amount at a time, to encourage the mixture to whirl round. Stop every few seconds and scrape down the sides, then blend again, continuing to blend at progressively higher speeds, until you have a perfectly smooth and creamy pudding. This may take 5-10 minutes. Unfortunately, a food processor isn’t going to get the mixture quite smooth enough, so you’re just going to have to wait.
Kalakand (Indian Chesse-cake Squares)
1 cup sweetened condensed milk
2 cup paneer (use Ricotta Cheese if paneer is not available)
5 powdered cardamom (Elaichi) and/or pistachio
Mix panner (Ricotta Cheese) with condensed milk.Heat the above mixture in medium-low heat. Stir constantly while heating. Continue until the mixture becomes thick.Spread it on a greased plate.Sprinkle elaichi powder on the top.Cool it and cut into square pieces.
2 cup paneer (use Ricotta Cheese if paneer is not available)
5 powdered cardamom (Elaichi) and/or pistachio
Mix panner (Ricotta Cheese) with condensed milk.Heat the above mixture in medium-low heat. Stir constantly while heating. Continue until the mixture becomes thick.Spread it on a greased plate.Sprinkle elaichi powder on the top.Cool it and cut into square pieces.
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