From one of my favorite cooking blogs, recipes I'd like to try:
Curried lentils and sweet potatoes
The list of ingredients is long, but it doesn't look terribly difficult. Will make a good Sunday dinner.
Black bean pumpkin soup
I love pumpkin soup. I love black bean soup.
Sweet potato and sausage soup
This just looks incredible. I might add rice. Or orzo.
Swiss chard and sweet potato gratin
Red kidney bean curry
Saturday, November 20, 2010
Thursday, July 8, 2010
Curried Quinoa from Minxy
Ingredients:
1 cup quinoa
1.5 tbsp vegetable oil
.5 onion, diced
1 tsp. Grated Ginger (or substitute .5 tsp powder)
1 tsp hot curry powder (original recipe called for .5 fresh green chile pepper)
1 heaping tsp turmeric
1 heaping tsp coriander
.25 tsp cinnamon
1.75 cup water
1 cup frozen or fresh, chopped vegetables (I like peas, cauliflower, broccoli, and zucchini as options)
Salt to taste
Rinse quinoa until water isn't soapy (I got pre-rinsed), you might want to use a coffee filter to rinse it in
Sauté onions and fresh vegetables in oil on med-high heat for five minutes
Add quinoa and cook for one minute, stirring constantly
Stir in spices and continue to cook one minute, stirring constantly
Add water, bring to a boil, cover and reduce heat. Simmer for 15 minutes
Stir in peas or other frozen vegetables, cover and simmer for 5 additional minutes or until vegetables and quinoa are tender and all water has been absorbed
Fluff with a fork before serving
1 cup quinoa
1.5 tbsp vegetable oil
.5 onion, diced
1 tsp. Grated Ginger (or substitute .5 tsp powder)
1 tsp hot curry powder (original recipe called for .5 fresh green chile pepper)
1 heaping tsp turmeric
1 heaping tsp coriander
.25 tsp cinnamon
1.75 cup water
1 cup frozen or fresh, chopped vegetables (I like peas, cauliflower, broccoli, and zucchini as options)
Salt to taste
Rinse quinoa until water isn't soapy (I got pre-rinsed), you might want to use a coffee filter to rinse it in
Sauté onions and fresh vegetables in oil on med-high heat for five minutes
Add quinoa and cook for one minute, stirring constantly
Stir in spices and continue to cook one minute, stirring constantly
Add water, bring to a boil, cover and reduce heat. Simmer for 15 minutes
Stir in peas or other frozen vegetables, cover and simmer for 5 additional minutes or until vegetables and quinoa are tender and all water has been absorbed
Fluff with a fork before serving
Friday, November 20, 2009
Chicken Curry from Marc
I'll format this later, but I wanted to make a note of it since I intend to make it soon:
Marinade for two pounds of chicken: juice of one lime, one tsp red pepper flake (or to your taste), 1/2 tsp each of cumin, cardamom; 1/4 tsp each of cinnamon and coriander; 2 cloves minced garlic; 4 blades minced culantro; salt; one tbsp olive oil. Marinate for a couple hours at least, overnight if possible. Add 2 tbsp curry powder to 1tbsp hot ... Read morelight oil in pan, allow to thicken and roast very lightly; add a quarter cup of water (stand back!) and allow to evaporate down to former state. Repeat (I don't know the science behind this, but this is the way my mother's always done it, so I just follow). After second addition of water, allow to come back up to temperature (but not to reduce) and add meat. Stir to coat and allow to cook for two or three minutes. Add enough water to barely cover meat and bring to boil, reduce to simmer. When liquid has reduced by half, meat should be cooked (if white; if dark, add a bit more and allow to reduce again). Reduce heat and add 1/4 cup of coconut milk, finely sliced carrot, and green beans (if you like veggies softer rather than crisper, add them before this). Continue cooking for another couple of minutes--taste for seasoning and adjust as you like.
Marinade for two pounds of chicken: juice of one lime, one tsp red pepper flake (or to your taste), 1/2 tsp each of cumin, cardamom; 1/4 tsp each of cinnamon and coriander; 2 cloves minced garlic; 4 blades minced culantro; salt; one tbsp olive oil. Marinate for a couple hours at least, overnight if possible. Add 2 tbsp curry powder to 1tbsp hot ... Read morelight oil in pan, allow to thicken and roast very lightly; add a quarter cup of water (stand back!) and allow to evaporate down to former state. Repeat (I don't know the science behind this, but this is the way my mother's always done it, so I just follow). After second addition of water, allow to come back up to temperature (but not to reduce) and add meat. Stir to coat and allow to cook for two or three minutes. Add enough water to barely cover meat and bring to boil, reduce to simmer. When liquid has reduced by half, meat should be cooked (if white; if dark, add a bit more and allow to reduce again). Reduce heat and add 1/4 cup of coconut milk, finely sliced carrot, and green beans (if you like veggies softer rather than crisper, add them before this). Continue cooking for another couple of minutes--taste for seasoning and adjust as you like.
Sunday, October 18, 2009
Wednesday, October 14, 2009
Dutch Oven Recipes
about which I am somewhat enthusiastic:
Two Bean Soup with Kale
Winter Squash Risotto with Radiccio
Angela's Stovetop Chicken
Bacon-Brown Sugar Brussels Sprouts
Two Bean Soup with Kale
Winter Squash Risotto with Radiccio
Angela's Stovetop Chicken
Bacon-Brown Sugar Brussels Sprouts
Saturday, July 25, 2009
Random Recipe Search: Thai Drunken Noodles
This is probably one of my top five favorite dishes and I really need to find a good recipe. Columbus does not have many Thai restaurants and among the few that exist Pad Kee Mao is not a dish that shines.
The search turned over a few promising recipes. Templeofthai.com has what appears to be a fairly simple recipe and includes pictures of the steps. However, they include baby corn, which really don't care for. Authentic or not, I prefer stir fried red peppers and tomatoes.
The recipe on epicurious.com includes tomatoes (which is good) and ground chicken (which is just strange to me).
Visualrecipe.com's recipe seems pretty basic, but not particularly interesting.
I also ran a search for "Pad Kee Mao" and came up with the following (linked by site/blog name): Massive Appetite, New York Times, and chow.com.
I keep thinking that it will be a while before I attempt this, but I think I should do it soon if I want to include tomatoes. I got some terrific ones at the Farmer's Market today.
The search turned over a few promising recipes. Templeofthai.com has what appears to be a fairly simple recipe and includes pictures of the steps. However, they include baby corn, which really don't care for. Authentic or not, I prefer stir fried red peppers and tomatoes.
The recipe on epicurious.com includes tomatoes (which is good) and ground chicken (which is just strange to me).
Visualrecipe.com's recipe seems pretty basic, but not particularly interesting.
I also ran a search for "Pad Kee Mao" and came up with the following (linked by site/blog name): Massive Appetite, New York Times, and chow.com.
I keep thinking that it will be a while before I attempt this, but I think I should do it soon if I want to include tomatoes. I got some terrific ones at the Farmer's Market today.
Vegan Week: UPDATE
I am putting this off. I made brenner last week and got a dozen eggs and since I don't waste food and Andy doesn't eat eggs, I need to get rid of them before I attempt the vegan challenge. I do wish Andy ate eggs, I'd make a different frittata every week.
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