Showing posts with label green. Show all posts
Showing posts with label green. Show all posts
Tuesday, May 20, 2014
Vegetarian Thai Green Curry Gaeng Keow Wan
Ingredients:
1. 1/4 cup green curry paste
2. 1/2 cup coconut milk
3. 1/2 cup water
4. 3 tablespoon vegetable oil
5. 4 kaffir lime or lime leaf
6. 1/2 cup sweet basil leaf
7. 5 to 6 broccoli, florets (optional)
8. 5 to 7 whole green peas
9. 3 thai eggplant
10. 1/4 cup small round green eggplant
11. 1 cup tofu or paneer, cubes
12. 2 to 3 spur green chilies (optional)
13. 1 teaspoon soy sauce
14. 1 tablespoon palm sugar or brown sugar
Method:
1. Cut thai eggplant in big chunks, torn lime leaves, basil and whole peas, keep it aside.
2. Mix together coconut milk and water and keep aside.
3. Heats the oil in pan add green curry paste and sauté for 2 minutes.
4. Reduce the heat and pour coconut milk mixture, stir until a film of green oil surfaces.
5. Now add broccoli, both eggplants and peas and simmer for about 4 minutes.
6. Season with palm sugar, soy sauce, lime leaves and spur chilies ( Adjust the seasonings as desired).
7. Now add tofu and cook until eggplants are done but not mushy, stir occasionally.
8. Sprinkle sweet basil leaves, then turn off the heat.
9. Garnish with basil and serve with jasmine rice or with rice noodles.
Note: If you like more gravy add more coconut milk.
My curry is not very spicy but if you like more spicy add 1 tablespoon curry paste more.
The curry is too spicy for you add more coconut milk and palm sugar.
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Monday, April 7, 2014
Acorn Squash with Green Chiles and Equal Love
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| My kinda squash. Kicked up with green chiles. |
I deeply (if not profoundly) doubt the ever expanding food blog galaxy needs yet another squash recipe, but.
I can't help myself.
Right before the Charlie Brown style tile floor smack down (aka hip incident), I threw together a flavor combo I am crazy about. Nutty for. Head over heals smack your lips and toss aside your chaste maple syrup Pilgrim traditions for. That's right. I got radical.
I added chopped roasted New Mexican green chiles to my roasted acorn squash. And a sexy pinch of cumin. A golden drizzle of fruity olive oil. Impudent changes to the way we do things around here that would have sent a certain lanky, curly-haired ex-boyfriend of mine scurrying for his cream of mushroom soup casserole. In other words, Gentle Reader, home to Mommy.
Note to Goddesses-in-Training:
Darlings. If your boyfriend thinks your cooking is, let's say the word used is, Weird! Or even, Goddess forbid, Too spicy!
Find another boyfriend. Or girlfriend. That's right. I'm taking all shades of rainbow love. Whatever makes your heart race and your soul bloom.
Because love is too large for labels. Too fierce and sweet and fragile for small mindedness. And let's face it. True love is too heartbreakingly scarce in this world to twist your authentic self into a one-size-fits-all paper thin cut-out of who you should be, whom you should love, whom you should worship.
I'm here to tell you two things- from intimate, personal life experience- my recent brush with mortality has stoked my desire to speak freely.
Karina's Rules To Live By1. Life is too damn short so lighten up.2. Love is the best thing there is. And that means all love, Babycakes.
Not just one particular legal sanctioned religion supported super-hetero kind of love. I mean all the rainbow love shades in between from red to blue, from indigo to pink and even purple. So if you're feeling snagged in a cartoon cut-out of your life for your family's sake, or your church's sake, or your Aunt Vilma's sake, listen up, Doll.
Scrape off the Pilgrim tradition and the pressure to conform and the urge to please, fit in and be nice. Nice is overrated. And tradition is really overrated. As is the enduring myth that perfection is attainable. So shake things up. Be bold.
Love whom you love.
And for those of you genetically blessed with enjoying your legally sanctioned mainstream love, open your tender hearts and vote. Vote for equal freedom and equal rights and equal marriage opportunity for all.
Be generous of spirit.
Stretch your spiritual muscle.
Expand your compassion.
Because, judging? Not attractive. Leave the wrath to someone else.
Hate is not sexy.
Smugness? Top turn-off.
Sugar, the bottom line is this. Let your neighbor live in peace (not to mention your cousin or brother or sister still stuck in some dusty closet with all your other family detritus that no one likes to talk about). Get over it.
It's time.
And put spicy chiles in your holiday squash if you feel like it. No matter what Miss Goodier Than Thou thinks.
Let your soul fly.
Red and Green Potato Pancakes
Who doesnt love a potato pancake, right? Crispy flavored potatoes that can be eaten at any time of the day make this girl very happy! I thought that this would be a great addition to my cookie exchange brunch menu. In fact, I think it was the best new recipe I made that day. I found this recipe on The Enchanted Cook and loved her kicked up version of potato pancakes. Even more I loved how the red of the pepper and the green of the chives made this seem very festive! I never made potato pancakes before so I got a little nervous when the potatoes didnt hold together. I just went with it and they were perfectly fine. I spoke to a few people and was told that this is totally normal. Thank goodness! I slightly adapted this recipe because I had pre-shredded potatoes I wanted to use and wasnt sure what the measurements were. I also bought a package of thinly sliced pancetta and it only had 6 slices in it. I wouldnt mind doubling that next time. It all worked out and I was very pleased. The only thing that I think that could be improved is my drying of the potatoes. The potatoes should be very dry and I was a little lazy about it. I ended up with a pool of eggy water at the bottom of the bowl which made the last batch a little messy. I served these two per person with a poached egg cradled in between. Of course, at that point I was rushing too much to take a picture. No worries though, I will be making these again without a doubt and will be sure to get a good picture of the plated dish.
Red and Green Potato Pancakes
Slightly Adapted from The Enchanted Cook
makes 18-20 pancakes
Ingredients:
1 1/2 bags Simply Potatoes, shredded hash brown potatoes
6 - 12 slices pancetta, thinly sliced
2 cups shredded cheesem, combo bag Monterrey Jack and Cheddar
4 large cloves garlic, minced
1 red bell pepper, diced
1 small package of scallions, finely chopped (approx 1/2 cup)
3 large eggs, beaten
kosher salt and fresh cracked pepper to taste
canola oil for frying
Directions:
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place pancetta slices on parchment and bake for about 15 minutes or until crispy. Remove from oven and blot off oil with paper towel. When cool enough to handle give them a rought chop.
2. In a large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper.
3. Heat a large skillet over medium high heat and add oil. Form patties in your head and press together (they will not stay together completely). Place the mound of potatoes in hot skillet. Cook approximately 1-2 minutes per side or until browned. Do not overcrowd pan and work in batches until done.
3. Remove pancakes and place on paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate.
If you would like to make these patties a couple of hours ahead of time just leave them out on the counter and right before serving preheat the oven to 375 place on baking sheet and heat until warmed through.
Serving options - Sour Cream or cream fraiche topped with chopped chives, Serve with a poached egg on top or enjoy them as they are.
Click here for a printable version of this recipe.
Friday, March 28, 2014
Oats pongal oats cooked with green gram
Sorry friends Im posting oats pongal again as I deleted the orginal post by mistake.
Oats are my favorite for all seasons, I love having them in all seasons. It is considered as heart food and also I read some where in net that oats will provide us the good cholesterol for our body. They are rich in fiber content especially soluble fiber, I know the difference between soluble fiber and insoluble fiber in our body. Soluble fiber is "soluble" in water. Soluble fiber has many benefits, including moderating blood glucose levels and lowering cholesterol. The scientific names for soluble fibers include pectins, gums, mucilages, and some hemicelluloses. Good sources of soluble fiber include oats and oatmeal, legumes, barley, fruits and vegetables . Sometimes Oats is considered as heart food because it lowers the cholesterol levels in blood, which lowers the risk of heart attack.
On a whole oats with protein pulses is the best combo for the diabetics and heart patients. Im a science student, I have studied many subjects including cancer, diabetics, etc., every where I found about the importance of oats. From then I thought Oats is such an important food why we are avoiding it? Lets have it once in a three days. what do you say?
Now for the Oats Pongal you will need
Oats-3cups
yellow moong dal/Split green gram/pesara pappu-1/4cup
Onions-1/4cup chopped
Green chili/ pepper corns chopped-2ts
salt to taste
water as needed
make a paste of 2 garlic cloves and 2-3 black peppers
Procedure:
- Cook Moong dal with enough water and little salt, mash it and keep aside.
- Take a pan and heat 2ts of vegetable oil/olive oil.
- Add cumin seeds and allow them to splutter
- Then add Onions and green chili cook until onions turn transparent.
- Now add turmeric+ salt as required + garlic pepper paste and cook until raw flavor of garlic goes away.
- Add 1cup of water and boil.
- Now add oats slowly by stirring.
- Oats get cook very fast finally add the mashed moong dal paste and mix well.
- Cook for few min under medium flame, add water if required.
- Finally garnish with cilantro oats poha is ready to serve.
Friday, February 28, 2014
It’s Easy Being Green Hummus
This simple, basil-spiked “green” hummus is a great summer twist on everyone’s favorite spread. While making your own hummus is quite simple, as you’ll see, I completely understand why people don’t. Those big, ready-to-serve tubs at the grocery store are tempting when you’re party shopping and short on time.
But, if you do have an extra 10 minutes, and access to some fresh, sweet basil, this version will provide a great change of pace from the standard wake-me-up-when-it’s-over hummus recipes.
I didn’t mention it in the video, but as great a chip dip as this is, it’s also a world-class sandwich spread. Turkey on wheat? Yawn. Turkey on wheat with green hummus? Hello! And, don’t even get me started on wraps. I won’t even touch a wrap that doesn’t contain hummus, and neither should you.
Fresh basil should still be in good supply, and what better way to enjoy its fragrant flavor than this delicious dip? I hope you give it a try soon. Enjoy!
Ingredients:
1/3 cup packed blanched fresh basil leaves
1 (15-oz) can white beans, drained
1 (15-oz) can garbanzo beans, drained
4 cloves chopped garlic
1 or 2 tablespoons fresh lemon juice, or to taste
3 tablespoons olive oil (1 to start, 2 to finish)
salt and pepper to taste
Thursday, February 6, 2014
Green Beans with Romano Crumbs
Carrabbas Green Beans with Romano Crumbs
Copycat Recipe
Serves 4
1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons extra-virgin olive oil
1/2 cup Italian-style dried breadcrumbs
1/4 cup freshly grated Romano cheese
salt and freshly ground black pepper
Preheat the oven to 400 degrees. Bring a large pot of water to a boil over high heat. Add salt to taste. Add the green beans and cook just until crisp-tender and bright green, about 3 minutes. Drain in a colander and rinse under cold running water to stop the cooking. Drain well and pat dry with paper towels. Toss the green beans and oil in a large bowl. Add the breadcrumbs and Romano cheese and toss again. Season lightly with salt and pepper. Spread in a 2-quart shallow baking dish. Bake until the crumbs are golden brown, about 20 minutes. Serve hot.
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