(from Moosewood Low-Fat Favorites)
1 cup finely chopped onions
2 garlic cloves, pressed
1 small fresh chile (I used a mild one), seeded and minced
1/2 t salt
4 cup vegetable stock
2 t ground cumin
1 med. sweet potato, diced
1/2 red bell pepper, finely chopped
3 cup fresh corn kernels (I cooked six stalks for three minutes to get about 3 c. of kernels)
salt to taste
lime wedges
finely chopped cilantro leaves
1. Chop veggies.
2. In a covered soup pot, simmer onions, garlic, chile, and salt in 1 c. of vegetable stock for about 10 min., or until the onions are soft.
3. Add cumin and cook two more minutes.
4. Add the sweet potatoes and the remaining stock and cook about 10 minutes, or until sweet potatoes have softened.
5. Add the bell pepper and simmer for five minutes.
6. Add the corn and simmer, covered, for an additional five minutes.
7. Puree about half the soup in a blender and add it back in to the pot.
8. Garnish with lime and cilantro.
Tuesday, June 19, 2007
Sunday, June 17, 2007
Coconut Spinach
(from Vegetarian World Classics)
1.5 pounds spinach (frozen is fine)
oil for frying
1 large onion, chopped fine
½ cup roasted peanuts
1 cup coconut milk
1. steam spinach (or defrost) and squeeze out as much water as possible. chop.
2. fry onion until soft.
3. puree peanuts with coconut milk. pour into saucepan with onion, cook on high heat slightly thickened (2 minutes).
4. stir in spinach.
1.5 pounds spinach (frozen is fine)
oil for frying
1 large onion, chopped fine
½ cup roasted peanuts
1 cup coconut milk
1. steam spinach (or defrost) and squeeze out as much water as possible. chop.
2. fry onion until soft.
3. puree peanuts with coconut milk. pour into saucepan with onion, cook on high heat slightly thickened (2 minutes).
4. stir in spinach.
African Groundnut Stew
oil for frying
3 cloves garlic
1 T coriander
1 T ginger
½ to1 t cayenne pepper (depending on how spicy you like it)
1 onion, chopped fine
4 cups sweet potato (about 1.5 large), peeled and cut into chunks
1 14oz can diced tomatoes
1 zuchinni, cut into bite-sized chunks
½ to 1 cup peanut butter
1.5 cups okra, sliced medium
1 to 1.5 cups tomato juice
2 cups fresh spinach
1. boil sweet potatoes. when done, drain, let cool slightly, and mash.
2. fry onions in oil and spices until soft. stir in tomatoes (drained, save the juices and use them as tomato juice) and zuchinni and cook until partly done, about 10 minutes.
3. stir in mashed sweet potatoes, peanut butter, tomato juice, and okra, and cook uncovered until okra begins to cook, 5-10 minutes.
4. add spinach and cook for about 5 minutes, until it is wilted.
5. garnish with peanuts and serve over a bed of brown rice
3 cloves garlic
1 T coriander
1 T ginger
½ to1 t cayenne pepper (depending on how spicy you like it)
1 onion, chopped fine
4 cups sweet potato (about 1.5 large), peeled and cut into chunks
1 14oz can diced tomatoes
1 zuchinni, cut into bite-sized chunks
½ to 1 cup peanut butter
1.5 cups okra, sliced medium
1 to 1.5 cups tomato juice
2 cups fresh spinach
1. boil sweet potatoes. when done, drain, let cool slightly, and mash.
2. fry onions in oil and spices until soft. stir in tomatoes (drained, save the juices and use them as tomato juice) and zuchinni and cook until partly done, about 10 minutes.
3. stir in mashed sweet potatoes, peanut butter, tomato juice, and okra, and cook uncovered until okra begins to cook, 5-10 minutes.
4. add spinach and cook for about 5 minutes, until it is wilted.
5. garnish with peanuts and serve over a bed of brown rice
Sunday, May 20, 2007
Persian Split Pea and Barley Stew
(From Moosewood Low-Fat Favorites)
1/2 cup raw barley
1 bay leaf
1 large garlic clove
4 cups water
1 cup dried yellow split peas
1 tsp ground cardamom
1/2 tsp cinnamon
1 cup onions
1 cup carrots
2 cups sweet potatoes
1 1/2 tsp salt
pinch of cayenne
2 cups vegetable or chicken stock
2 cups diced tomatoes
2 tablespoons currants
1/4 cup minced parsley
2 tbsp lemon juice
salt and pepper to taste
1. In medium saucepan, bring barley, bay leaf, garlic and 2 cups of the water to boil. Reduce the heat, cover and simmer for 15 minutes.
2. Add split peas, cardamom, cinnamon, and remaining 2 cups of the water and simmer, covered, for another 45 minutes or until the barley and split peas are soft and most of the liquid has been absorbed. Stir occasionally, and if necessary, add a small amount of additional water to prevent the mixture from sticking.
3. While the barley and split peas are cooking, place onions, carrots, potatoes, salt, cayenne and stock in large saucepan. Bring to boil, reduce heat, cover and simmer for 10 minutes.
4. Stir in tomatoes and currants and continue to simmer, covered for another 10 minutes, or until vegetables are tender.
5. Add cooked barley and split pea mixture. Stir in parsley, lemon juice and salt and pepper to taste. Discard the bay leaf.
Serve with a dollop of yogurt.
1/2 cup raw barley
1 bay leaf
1 large garlic clove
4 cups water
1 cup dried yellow split peas
1 tsp ground cardamom
1/2 tsp cinnamon
1 cup onions
1 cup carrots
2 cups sweet potatoes
1 1/2 tsp salt
pinch of cayenne
2 cups vegetable or chicken stock
2 cups diced tomatoes
2 tablespoons currants
1/4 cup minced parsley
2 tbsp lemon juice
salt and pepper to taste
1. In medium saucepan, bring barley, bay leaf, garlic and 2 cups of the water to boil. Reduce the heat, cover and simmer for 15 minutes.
2. Add split peas, cardamom, cinnamon, and remaining 2 cups of the water and simmer, covered, for another 45 minutes or until the barley and split peas are soft and most of the liquid has been absorbed. Stir occasionally, and if necessary, add a small amount of additional water to prevent the mixture from sticking.
3. While the barley and split peas are cooking, place onions, carrots, potatoes, salt, cayenne and stock in large saucepan. Bring to boil, reduce heat, cover and simmer for 10 minutes.
4. Stir in tomatoes and currants and continue to simmer, covered for another 10 minutes, or until vegetables are tender.
5. Add cooked barley and split pea mixture. Stir in parsley, lemon juice and salt and pepper to taste. Discard the bay leaf.
Serve with a dollop of yogurt.
Monday, February 26, 2007
Coconut and Nutmeg Ice Cream
(Recipe from Hot and Spicey: Red Hot Sizzling Dishes)
14 ounce can evaporated milk
14 ounce can condensed milk
14 once can cocnut milk
freshly grated nutmeg (Of course, pre-grated nutmeg can be substituted)
1 t almond extract
Lemon balm sprigs, lime slices, and shredded coconut, to decorate (optional, although it taste good with some lime squeezed on top when you serve it)
1. Mix first three ingredients together in a freezerproof bowl, then stir in nutmeg and almond extract.
2. Chill in freezer for an hour or two or until the mixture is semi-frozen.
3. Remove from freezer and whisk until the mixture has become fluffy and has doubled in volume.
4. Pour into freezer container, cover, and freeze. Soften slightly before serving. Decorate with optional ingredients.
I haven't tried it with an ice cream-maker, but I'm sure it would be even creamier.
14 ounce can evaporated milk
14 ounce can condensed milk
14 once can cocnut milk
freshly grated nutmeg (Of course, pre-grated nutmeg can be substituted)
1 t almond extract
Lemon balm sprigs, lime slices, and shredded coconut, to decorate (optional, although it taste good with some lime squeezed on top when you serve it)
1. Mix first three ingredients together in a freezerproof bowl, then stir in nutmeg and almond extract.
2. Chill in freezer for an hour or two or until the mixture is semi-frozen.
3. Remove from freezer and whisk until the mixture has become fluffy and has doubled in volume.
4. Pour into freezer container, cover, and freeze. Soften slightly before serving. Decorate with optional ingredients.
I haven't tried it with an ice cream-maker, but I'm sure it would be even creamier.
Sunday, February 4, 2007
CIilantro-Lime Chicken Fajitas
(Adapted from Epicurious.com)
Marinade:
1 1/4 cups coarsely chopped fresh cilantro
1/2 to 3/4 cup olive oil (see step 4 below)
5 T fresh lime juice
2 1/2 t ground cumin
1 1/4 t ancho chile powder
Salt and pepper to taste
Chicken:
6 skinless boneless chicken breast halves
2 large green, red, or yellow peppers
1 Medium onion
Burrito shells
Other desired topping for fajitas such sour cream, yogurt, salsa, guacamole, etc.
1. Combine marinade ingredients in food processor.
2. Slice chicken into strips. Combine chicken and half of the marinade in a plastic zip lock bag. Leave in fridge for one hour.
3. Slice peppers into strips. Slice onions into quarter inch rounds. Put veggies and the other half of marinade in zip lock bag. Leave in fridge for one hour.
4. There are two options for cooking. The first is to put gthe veggies into a large stockpot and cook for 4 minutes, and then place the chicken in stock pot and cook everything until the chicken is done (stir often). If you use this method, you might want to use less oil in the marinade, as all of it will be leftover in the pot. The second option is to grill everything, in which case you may want to use more oil, and only use a third of the marinade to flavor the chicken, a third to flavor the veggies, and reserve a third to pour on everything after its all been grilled. Either way it tastes good.
5. Once the chicken is done, place it in the burrito shell and top it with other desired toppings.
Marinade:
1 1/4 cups coarsely chopped fresh cilantro
1/2 to 3/4 cup olive oil (see step 4 below)
5 T fresh lime juice
2 1/2 t ground cumin
1 1/4 t ancho chile powder
Salt and pepper to taste
Chicken:
6 skinless boneless chicken breast halves
2 large green, red, or yellow peppers
1 Medium onion
Burrito shells
Other desired topping for fajitas such sour cream, yogurt, salsa, guacamole, etc.
1. Combine marinade ingredients in food processor.
2. Slice chicken into strips. Combine chicken and half of the marinade in a plastic zip lock bag. Leave in fridge for one hour.
3. Slice peppers into strips. Slice onions into quarter inch rounds. Put veggies and the other half of marinade in zip lock bag. Leave in fridge for one hour.
4. There are two options for cooking. The first is to put gthe veggies into a large stockpot and cook for 4 minutes, and then place the chicken in stock pot and cook everything until the chicken is done (stir often). If you use this method, you might want to use less oil in the marinade, as all of it will be leftover in the pot. The second option is to grill everything, in which case you may want to use more oil, and only use a third of the marinade to flavor the chicken, a third to flavor the veggies, and reserve a third to pour on everything after its all been grilled. Either way it tastes good.
5. Once the chicken is done, place it in the burrito shell and top it with other desired toppings.
Blueberry Chutney
(From Cooking Light, January 2005)
The recipe below is served over chicken. The chutney kicks ass, so if you don't eat chicken, serve it with tofu or seitan, etc.
Chutney:
2 cups fresh or frozen blueberries
1/3 cup packed brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 T cider vinegar
1 1/2 t grated fresh peeled ginger
1/4 t salt
1/4 t ground cinnamon
1/8 t crushed red pepper
Dash of ground cloves
1 garlic clove, minced
Chicken:
1 1/4 T olive oil
3/4 t dried basil
3/4 t dried oregano
6 (6-ounce) skinless, boneless chicken breast halves
3 garlic cloves, minced
3/4 t salt
1/4 t freshly ground black pepper
1. Combine all chutney ingredients in a medium sauvepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until thick, stirring occassionally (if using frozen blueberries, it will take much longer than 25 minutes to thucken chutney).
2. Combine olive oil, basil, oregano, chicken, and garlic in zip-lock bag. Marinate in refrigerator for 2 hours.
3. Remove chicken from bag Discard marinate. Sprinkle salt and pepper evenly over chicken.
4. Heat grill pan over medium-high heat. Cook chicken 5 minutes on each side or until done.
The recipe below is served over chicken. The chutney kicks ass, so if you don't eat chicken, serve it with tofu or seitan, etc.
Chutney:
2 cups fresh or frozen blueberries
1/3 cup packed brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 T cider vinegar
1 1/2 t grated fresh peeled ginger
1/4 t salt
1/4 t ground cinnamon
1/8 t crushed red pepper
Dash of ground cloves
1 garlic clove, minced
Chicken:
1 1/4 T olive oil
3/4 t dried basil
3/4 t dried oregano
6 (6-ounce) skinless, boneless chicken breast halves
3 garlic cloves, minced
3/4 t salt
1/4 t freshly ground black pepper
1. Combine all chutney ingredients in a medium sauvepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until thick, stirring occassionally (if using frozen blueberries, it will take much longer than 25 minutes to thucken chutney).
2. Combine olive oil, basil, oregano, chicken, and garlic in zip-lock bag. Marinate in refrigerator for 2 hours.
3. Remove chicken from bag Discard marinate. Sprinkle salt and pepper evenly over chicken.
4. Heat grill pan over medium-high heat. Cook chicken 5 minutes on each side or until done.
Subscribe to:
Posts (Atom)