Hi,
Now that you have some idea how to pick ripe fruit, it's helpful to know how to prepare the fruit. For all the fruit when I say, "cut from end to end," I mean to cut through the stem end and the opposite end from the stem to create two halves.
Strawberries - Rinse, Cut off green top, Slice, halve or quarter depending on size.
Kiwi-Peel with a paring knife. cut in half from end to end and then slice.
Blueberries - Rinse and remove stems and debris
Watermelon - If you are preparing the whole thing. Cut in half, end to end, put cut side down and cut 2 inch slices. Take each slice, lay them down flat and make straight cuts around the edge to remove the rind. Then cut watermelon into 2 to 3 inch cubes. (I tried once to use a melon baller and I thought it just wasn't practical.)
Cantaloupe- Cut in half, end to end. Scoop out the seeds and mushy part from the middle. Slice into wedges and remove rind. Cut wedges into manageable sized pieces.
Grapes- Remove from stem and wash. These are easy, but grapes are usually pretty expensive.
Oranges - I like to cut the orange in half, end to end. The with cut end down cut the ends off and cut remaining piece into 3 slices. The goal is to cut across the segments so that the slice will look like a wheel with radiating spokes. Make straight cuts to remove peel, try not to waste a lot of the orange. They I usually cut the slice into 2 or 3 pieces.
Pineapple - I lay the pineapple down and cut off the top. Then I cut the pineapple into 1 1/2 inch slices. Take a slice, lay it down flat and making straight cuts around the edge remove the outside. I don't mind the "eyes" or the core, so I actually don't cut them out. After you have removed the outside cut the slice into wedge shaped pieces.
That's how I cut up fruit. On the easier side to prepare are blueberries, strawberries, grapes, and on the harder side are oranges and kiwi. I think melons and pineapple fall somewhere in the middle because of their size. You get a lot of fruit for the amount of prep work.
The next installment I'll write about how to pick fruit to make an aesthetically pleasing salad.
Hope all your recipes come out delicious!
Hugs,
Mameekosan : )
Tuesday, July 31, 2012
Friday, July 27, 2012
Fruit Salad Part 1 - Picking Ripe Fruit
Hi,
I once had someone ask me in the grocery store, "How do you make a fruit salad?" She wasn't kidding, she just didn't know. Once I thought about it, I realized that there's lots of stuff to know about making a fruit salad.
The first step is selecting fruit that's ripe. Here's a list of potential fruit for a fruit salad and what to look for. If it's not ripe, it won't be good.
Strawberries - Deep red, unblemished, not moldy, fragrant
Kiwis - Firm-not squishy-but not rock hard, unblemished
Blueberries - Deep purple, unblemished, not squished
Watermelon - Light yellow spot where melon sat, tight rind that gives a ringing sound when thumped
Cantalope - Yellow color overall with very little green, will give slightly to pressure at stem end
Grapes - Firm - not mushy, unblemished
Oranges - Thin rind-not spongy when squeezed, heavy weight
Pineapple - This is one I'm still working on, maybe the ones available here just aren't that ripe
I think the fruits listed above are excellent to include in a fruit salad. In Fruit Salad Part 2, the rest of the stuff you'll need to know to put together a delicious fruit salad.
Hope you're eating your fruits and vegetables!
Hugs,
Mameekosan : )
I once had someone ask me in the grocery store, "How do you make a fruit salad?" She wasn't kidding, she just didn't know. Once I thought about it, I realized that there's lots of stuff to know about making a fruit salad.
The first step is selecting fruit that's ripe. Here's a list of potential fruit for a fruit salad and what to look for. If it's not ripe, it won't be good.
Strawberries - Deep red, unblemished, not moldy, fragrant
Kiwis - Firm-not squishy-but not rock hard, unblemished
Blueberries - Deep purple, unblemished, not squished
Watermelon - Light yellow spot where melon sat, tight rind that gives a ringing sound when thumped
Cantalope - Yellow color overall with very little green, will give slightly to pressure at stem end
Grapes - Firm - not mushy, unblemished
Oranges - Thin rind-not spongy when squeezed, heavy weight
Pineapple - This is one I'm still working on, maybe the ones available here just aren't that ripe
I think the fruits listed above are excellent to include in a fruit salad. In Fruit Salad Part 2, the rest of the stuff you'll need to know to put together a delicious fruit salad.
Hope you're eating your fruits and vegetables!
Hugs,
Mameekosan : )
Thursday, July 26, 2012
Classic Roast Chicken
Hi,
Roast chicken is one of the easiest meals around. The only problem is the cooking time. You can't roll into your apartment at the end of the day and hope to have dinner on the table in 15 minutes. Roasting a chicken takes 1 to 1.5 hours. And if you're starving, 1.5 hours is a long time to wait for dinner.
One idea is you make a roast chicken on the weekends, then you'll have a nice weekend meal and enough chicken for leftovers during the week.
1 frying chicken (3 to 4 pounds)
Remove the packet of stuff from the inside of the chicken. It contains the heart, liver, and other stuff. I admit it, I usually throw them out. Rinse the chicken, if the chicken seems especially dirty and pat dry with paper towels. Place the chicken in a pyrex baking dish. If you have a roasting rack, use it, otherwise you can do without.
Lemon, bay leaves, oregano, garlic (all of these are optional, but a nice addition)
2 tablespoons olive oil
salt and pepper
If you have a lemon you can slice it and place it inside the chicken cavity. You can also put in spices if you have those hanging around. Salt and pepper the inside cavity. Sprinkle the olive oil over the top of the chicken. If you don't mind getting your hands a bit oily, rub the olive oil over the entire chicken, then sprinkle the outside with salt and pepper.
Bake at 375 degrees for 1 to 1.5 hours. The chicken is done when you can wiggle the drumstick and it feels loose. Or take a small knife and check next to the thigh bone, there should be no pink color. If the drumstick joint isn't loose or if you see pink, put the chicken back in for 10 minutes and check again. You can serve the roast chicken with a green salad. Or if you have more time you can make the No Carb Cauliflower and one of the chop chop salads.
I like to, after dinner, take all the chicken off the bone, store it away for lunches and then make chicken stock with the carcass. I'll post the chicken stock recipe another time. Hope you enjoy the roast chicken, it's economical and efficient (if you have enough time.)
Hugs,
Mameekosan.
Roast chicken is one of the easiest meals around. The only problem is the cooking time. You can't roll into your apartment at the end of the day and hope to have dinner on the table in 15 minutes. Roasting a chicken takes 1 to 1.5 hours. And if you're starving, 1.5 hours is a long time to wait for dinner.
One idea is you make a roast chicken on the weekends, then you'll have a nice weekend meal and enough chicken for leftovers during the week.
1 frying chicken (3 to 4 pounds)
Remove the packet of stuff from the inside of the chicken. It contains the heart, liver, and other stuff. I admit it, I usually throw them out. Rinse the chicken, if the chicken seems especially dirty and pat dry with paper towels. Place the chicken in a pyrex baking dish. If you have a roasting rack, use it, otherwise you can do without.
Lemon, bay leaves, oregano, garlic (all of these are optional, but a nice addition)
2 tablespoons olive oil
salt and pepper
If you have a lemon you can slice it and place it inside the chicken cavity. You can also put in spices if you have those hanging around. Salt and pepper the inside cavity. Sprinkle the olive oil over the top of the chicken. If you don't mind getting your hands a bit oily, rub the olive oil over the entire chicken, then sprinkle the outside with salt and pepper.
Bake at 375 degrees for 1 to 1.5 hours. The chicken is done when you can wiggle the drumstick and it feels loose. Or take a small knife and check next to the thigh bone, there should be no pink color. If the drumstick joint isn't loose or if you see pink, put the chicken back in for 10 minutes and check again. You can serve the roast chicken with a green salad. Or if you have more time you can make the No Carb Cauliflower and one of the chop chop salads.
I like to, after dinner, take all the chicken off the bone, store it away for lunches and then make chicken stock with the carcass. I'll post the chicken stock recipe another time. Hope you enjoy the roast chicken, it's economical and efficient (if you have enough time.)
Hugs,
Mameekosan.
Wednesday, July 25, 2012
Jazzy Tahini Sauce
Hi,
This is a wonderful sauce that can jazz up a simple salad or cut veggies. Today for lunch, I had a bit of left over tahini sauce alongside a sliced fresh tomato. You can also serve it with cucumbers or grilled chicken. Just put a dollop on the side and you can dip your veggies in it as you go. You probably will have to purchase the tahini (sesame seed paste), but it's amazing stuff because it keeps forever in your fridge. Look for tahini in a metal can with a removable plastic lid.
1/2 cup tahini (sesame seed paste)
3 gloves garlic, finely minced
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
Mixed the above ingredients together. If the sauce is thicker than you would like, thin it with a bit more oil or a teaspoon or two of water. Refrigerate the leftovers and have fun putting a dollop on your plate. It'll really jazz up your dinner.
Hugs,
Mameekosan : )
This is a wonderful sauce that can jazz up a simple salad or cut veggies. Today for lunch, I had a bit of left over tahini sauce alongside a sliced fresh tomato. You can also serve it with cucumbers or grilled chicken. Just put a dollop on the side and you can dip your veggies in it as you go. You probably will have to purchase the tahini (sesame seed paste), but it's amazing stuff because it keeps forever in your fridge. Look for tahini in a metal can with a removable plastic lid.
1/2 cup tahini (sesame seed paste)
3 gloves garlic, finely minced
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
Mixed the above ingredients together. If the sauce is thicker than you would like, thin it with a bit more oil or a teaspoon or two of water. Refrigerate the leftovers and have fun putting a dollop on your plate. It'll really jazz up your dinner.
Hugs,
Mameekosan : )
Monday, July 23, 2012
Garlicy Broccoli Rabe
Hi,
I'm a huge fan of broccoli rabe. For some reason it's impossibly expensive at my usual grocery store. But at Produce World in Chicago, it is decidedly affordable. So whenever I'm in Chicago visiting my mom one of my first stops is Produce World for a huge bunch of broccoli rabe.
Bunch of broccoli rabe (bc)
I usually clean the bc in a huge pot of water. Just unbundle the bc and fill the pot, swish the bc around and lift it out. Usually that's enough to clean it. Place the bc in a large heavy frying pan. I usually rearrange the stems and tops to face the same way. Add, an inch or so of water, cover and turn the heat on high. When the water starts to simmer, using tongs rotate the bc around so all cooks at the same time. When the bc is just starting to turn bright green, remove it from the water and place on a cutting board, be careful of the hot water and pan. Drain the water and cut the bc up into 2-3 inch lengths.
2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic, minced
Add the olive oil garlic, and red pepper to pan, heat until oil is hot. Add the bc back into the pan and heat until the bc is cooked with a bit of firmness to it. Salt and pepper to taste.
The broccoli rabe is a bit bitter and goes along with the sweet maple salmon. It's also good to add into an omelet, so if you have some left you'll be able to eat it because if keeps well.
Hope you enjoy these! You can also prepare kale, brocolli, and green beans like this as well.
Hugs,
Mameekosan
I'm a huge fan of broccoli rabe. For some reason it's impossibly expensive at my usual grocery store. But at Produce World in Chicago, it is decidedly affordable. So whenever I'm in Chicago visiting my mom one of my first stops is Produce World for a huge bunch of broccoli rabe.
Bunch of broccoli rabe (bc)
I usually clean the bc in a huge pot of water. Just unbundle the bc and fill the pot, swish the bc around and lift it out. Usually that's enough to clean it. Place the bc in a large heavy frying pan. I usually rearrange the stems and tops to face the same way. Add, an inch or so of water, cover and turn the heat on high. When the water starts to simmer, using tongs rotate the bc around so all cooks at the same time. When the bc is just starting to turn bright green, remove it from the water and place on a cutting board, be careful of the hot water and pan. Drain the water and cut the bc up into 2-3 inch lengths.
2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic, minced
Add the olive oil garlic, and red pepper to pan, heat until oil is hot. Add the bc back into the pan and heat until the bc is cooked with a bit of firmness to it. Salt and pepper to taste.
The broccoli rabe is a bit bitter and goes along with the sweet maple salmon. It's also good to add into an omelet, so if you have some left you'll be able to eat it because if keeps well.
Hope you enjoy these! You can also prepare kale, brocolli, and green beans like this as well.
Hugs,
Mameekosan
Wednesday, July 18, 2012
My Favorite Baked Chicken
Hi,
I'm always trying new recipes. Many recipes I end up just making once. This baked chicken recipe is a "go to" recipe. I've made it bunches of times. It's very straight forward. Depending on the sides you make with the chicken, you can totally change the character of the dinner.
I usually make the bread crumbs with leftover bits of bread that I turn into fresh bread crumbs in my food processor. If you can't make the bread crumbs fresh, you can use prepared breadcrumbs. Preheat the oven to 375 degrees.
1 cup bread crumbs (fresh or dried)
1/2 cup grated Parmesan cheese (try to get something better than the stuff in a can)
1/2 teaspoon paprika
1/2 teaspoon garlic salt (if you don't have garlic salt, just use regular salt)
1/4 teaspoon black pepper
Mixed the above ingredients together on waxed paper or in a shallow baking dish.
Chicken (Choose what you like, 4 or 5 pieces or white meat, thighs, or if you're ambitious and want to save money, cut up a 3 pound frying chicken.)
Remove excess fat from chicken. You can also remove the skin, I usually do on the thigh and breast pieces.
3 tablespoons olive oil
In a pie pan or other shallow dish drizzle the olive oil over the chicken. Toss the chicken with the oil to coat. Then roll the chicken in the bread crumb coating. Place coated chicken on a parchment or aluminum foil covered rimmed baking sheet. The parchment paper or aluminum foil will make clean-up easier. Bake in preheated oven until thighs when cut are no longer pink. Baking time is about 45 minutes to an hour.
For a super simple dinner, serve the chicken with a simple green salad on the side. Or add some boiled beets or cut up melon. The chop chop salads go along well too. Or you can add lentils, see my lentil recipes. I hope this chicken recipe becomes one of your "go to" favorites, also.
Hugs,
Mameekosan
ps. Don't despair, sometimes cooking disasters happen.
I'm always trying new recipes. Many recipes I end up just making once. This baked chicken recipe is a "go to" recipe. I've made it bunches of times. It's very straight forward. Depending on the sides you make with the chicken, you can totally change the character of the dinner.
I usually make the bread crumbs with leftover bits of bread that I turn into fresh bread crumbs in my food processor. If you can't make the bread crumbs fresh, you can use prepared breadcrumbs. Preheat the oven to 375 degrees.
1 cup bread crumbs (fresh or dried)
1/2 cup grated Parmesan cheese (try to get something better than the stuff in a can)
1/2 teaspoon paprika
1/2 teaspoon garlic salt (if you don't have garlic salt, just use regular salt)
1/4 teaspoon black pepper
Mixed the above ingredients together on waxed paper or in a shallow baking dish.
Chicken (Choose what you like, 4 or 5 pieces or white meat, thighs, or if you're ambitious and want to save money, cut up a 3 pound frying chicken.)
Remove excess fat from chicken. You can also remove the skin, I usually do on the thigh and breast pieces.
3 tablespoons olive oil
In a pie pan or other shallow dish drizzle the olive oil over the chicken. Toss the chicken with the oil to coat. Then roll the chicken in the bread crumb coating. Place coated chicken on a parchment or aluminum foil covered rimmed baking sheet. The parchment paper or aluminum foil will make clean-up easier. Bake in preheated oven until thighs when cut are no longer pink. Baking time is about 45 minutes to an hour.
For a super simple dinner, serve the chicken with a simple green salad on the side. Or add some boiled beets or cut up melon. The chop chop salads go along well too. Or you can add lentils, see my lentil recipes. I hope this chicken recipe becomes one of your "go to" favorites, also.
Hugs,
Mameekosan
ps. Don't despair, sometimes cooking disasters happen.
Friday, July 13, 2012
Double Chocolate Zucchini Cake
Hi,
Well it's zucchini season. I remember one summer I brought this cake over to a friend's house for dessert. I didn't mention to the kids that the cake was made with zucchini. After they had some and I mentioned the "special" ingredient, they were shocked. They renamed the cake "the green cake." When I saw their mom a few days later, she asked me for the "the green cake" recipe. The zucchinis make the cake very moist but don't add a vegetable taste at all. The cake is easier to make with an electric mixer, but with some elbow grease you can make it by hand.
Preheat oven to 350 degrees
1/2 cup milk mixed with 1 teaspoon vinegar or lemon juice (set aside)
1/2 cup butter (1stick)
1/2 cup oil
1 3/4 cup sugar
Cream the above ingredients together in a large bowl.
2 eggs
Beat in the eggs.
1 teaspoon vanilla extract
The milk with vinegar should have "soured" by now. Add the milk and vanilla, stir.
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 1/2 cups all-purpose unbleached flour
1/4 cup cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
Mix the dry ingredients in a separate bowl. Add to the butter/egg mixture in 4 parts.
2 cups grated zucchini
1 cup chocolate chips
Carefully mix in the zucchini and chocolate chips. Pour into a 9 x 13 inch greased baking pan. Bake about 40 minutes, check with a skewer to see if the cake is done. (Using a bamboo or metal skewer poke all the way down in the center of the cake. If the skewer comes out clean, the cake is done. If there are still some pieces of cake stuck to the skewer, reset the timer for 5 minutes and repeat the process.) Cool the cake on a rack.
I think the cake doesn't need any frosting. If you like you can serve it with some vanilla ice cream. It makes enough to serve a dozen people or so, especially if you serve ice cream with it. Hope you'll surprise your friends with this veggie filled cake.
Hugs,
Mameekosan
Well it's zucchini season. I remember one summer I brought this cake over to a friend's house for dessert. I didn't mention to the kids that the cake was made with zucchini. After they had some and I mentioned the "special" ingredient, they were shocked. They renamed the cake "the green cake." When I saw their mom a few days later, she asked me for the "the green cake" recipe. The zucchinis make the cake very moist but don't add a vegetable taste at all. The cake is easier to make with an electric mixer, but with some elbow grease you can make it by hand.
Preheat oven to 350 degrees
1/2 cup milk mixed with 1 teaspoon vinegar or lemon juice (set aside)
1/2 cup butter (1stick)
1/2 cup oil
1 3/4 cup sugar
Cream the above ingredients together in a large bowl.
2 eggs
Beat in the eggs.
1 teaspoon vanilla extract
The milk with vinegar should have "soured" by now. Add the milk and vanilla, stir.
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 1/2 cups all-purpose unbleached flour
1/4 cup cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
Mix the dry ingredients in a separate bowl. Add to the butter/egg mixture in 4 parts.
2 cups grated zucchini
1 cup chocolate chips
Carefully mix in the zucchini and chocolate chips. Pour into a 9 x 13 inch greased baking pan. Bake about 40 minutes, check with a skewer to see if the cake is done. (Using a bamboo or metal skewer poke all the way down in the center of the cake. If the skewer comes out clean, the cake is done. If there are still some pieces of cake stuck to the skewer, reset the timer for 5 minutes and repeat the process.) Cool the cake on a rack.
I think the cake doesn't need any frosting. If you like you can serve it with some vanilla ice cream. It makes enough to serve a dozen people or so, especially if you serve ice cream with it. Hope you'll surprise your friends with this veggie filled cake.
Hugs,
Mameekosan
Thursday, July 12, 2012
Roasted Parsnip and Carrots
Hi,
I hope your cooking adventures have been going well. If you have any problems with my recipes, I would love to know what went wrong and of course I would love to hear your successes.
This last year I discovered parsnips. If you've never had them, I think you'll like them. They look like a white carrot. They aren't expensive and when roasted with carrots they turn sweet and yummy.
Preheat oven to 400 degrees.
3 medium parsnips peeled
3 carrots peeled
Tonight I was in a bit of a hurry so I cut the parsnips pretty thick and they seemed just fine. Slice the parsnips and carrots lengthwise (you'll get long flat strips not round pieces) into 3/8 inch slices. Stack 2 or 3 slices together and cut them into 3/8 inch rod shaped pieces. I like to cut the rods into 3 or 4 inch pieces. They don't have to be perfect. The parsnips and carrots will cook down, so no need to worry.
2 or 3 tablespoons olive oil
salt and pepper
Line a rimmed baking sheet with parchment paper or aluminum foil. Drizzle the olive oil on the bottom, add the parsnips and carrots and toss. Sprinkle lightly with salt and pepper, you can always add more later. Bake for about 20 minutes, stir them occasionally. When they get lightly brown around the edges they're done. Taste to see if they need more salt and pepper.
I really like to serve them along side chicken. They add a nice sweet crunchy taste and texture. Hope you like them too!
Hugs,
Mameekosan
I hope your cooking adventures have been going well. If you have any problems with my recipes, I would love to know what went wrong and of course I would love to hear your successes.
This last year I discovered parsnips. If you've never had them, I think you'll like them. They look like a white carrot. They aren't expensive and when roasted with carrots they turn sweet and yummy.
Preheat oven to 400 degrees.
3 medium parsnips peeled
3 carrots peeled
Tonight I was in a bit of a hurry so I cut the parsnips pretty thick and they seemed just fine. Slice the parsnips and carrots lengthwise (you'll get long flat strips not round pieces) into 3/8 inch slices. Stack 2 or 3 slices together and cut them into 3/8 inch rod shaped pieces. I like to cut the rods into 3 or 4 inch pieces. They don't have to be perfect. The parsnips and carrots will cook down, so no need to worry.
2 or 3 tablespoons olive oil
salt and pepper
Line a rimmed baking sheet with parchment paper or aluminum foil. Drizzle the olive oil on the bottom, add the parsnips and carrots and toss. Sprinkle lightly with salt and pepper, you can always add more later. Bake for about 20 minutes, stir them occasionally. When they get lightly brown around the edges they're done. Taste to see if they need more salt and pepper.
I really like to serve them along side chicken. They add a nice sweet crunchy taste and texture. Hope you like them too!
Hugs,
Mameekosan
Wednesday, July 11, 2012
No Carb Rice Substitute
Hi,
Well it's not actually rice. As you know, we have been avoiding carbs, but sometimes we like something rice-like to go along side a nice stir fry. This recipe is a great rice substitute, it's actually made with cauliflower. It's so good, I haven't made rice in months and haven't missed it at all.
One head cauliflower, with outer leaves removed.
If you have a food processor, cut the cauliflower up into medium to large size florets. Using the grater attachment turn the cauliflower into rice sized pieces. If you don't have a food processor, you can use a box grater, using the medium sized grating side. Grate turning the cauliflower to get as much as possible to turn the cauliflower into rice sized pieces. Doing it by hand will take longer, but I think one reason the substitution works so well is because visually the cauliflower resembles rice.
1 onion finely chopped
2 cloves garlic, finely minced (this is optional, use if you want a bit more flavor)
2 - 3 tablespoons olive oil
Heat the olive oil in a medium/large frying pan over medium heat. Make sure the pan is large enough to hold the cauliflower, otherwise while you're stirring you'll make a mess on your stove. When the oil is hot add the onion and saute for 1 minute or so. Add the garlic and stir around. Finally add the cauliflower. Cook the cauliflower stirring for about ten minutes. Salt and pepper to taste.
This makes a great side for a stir fry dish, when you want something blandish on the side. It also goes along well with grilled chicken and a salad.
J is particularly fond of this recipe. I hope you like it too.
Hugs,
Mameekosan
Well it's not actually rice. As you know, we have been avoiding carbs, but sometimes we like something rice-like to go along side a nice stir fry. This recipe is a great rice substitute, it's actually made with cauliflower. It's so good, I haven't made rice in months and haven't missed it at all.
One head cauliflower, with outer leaves removed.
If you have a food processor, cut the cauliflower up into medium to large size florets. Using the grater attachment turn the cauliflower into rice sized pieces. If you don't have a food processor, you can use a box grater, using the medium sized grating side. Grate turning the cauliflower to get as much as possible to turn the cauliflower into rice sized pieces. Doing it by hand will take longer, but I think one reason the substitution works so well is because visually the cauliflower resembles rice.
1 onion finely chopped
2 cloves garlic, finely minced (this is optional, use if you want a bit more flavor)
2 - 3 tablespoons olive oil
Heat the olive oil in a medium/large frying pan over medium heat. Make sure the pan is large enough to hold the cauliflower, otherwise while you're stirring you'll make a mess on your stove. When the oil is hot add the onion and saute for 1 minute or so. Add the garlic and stir around. Finally add the cauliflower. Cook the cauliflower stirring for about ten minutes. Salt and pepper to taste.
This makes a great side for a stir fry dish, when you want something blandish on the side. It also goes along well with grilled chicken and a salad.
J is particularly fond of this recipe. I hope you like it too.
Hugs,
Mameekosan
Tuesday, July 10, 2012
Sweet Mustard Maple Salmon
Hi,
This is a recipe that has stood the test of time. It's fancy enough for when you want to impress your friends, but easy enough to make for yourself for dinner. Salmon is a bit expensive, so watch for when it goes on sale!
Salmon steak (These are the ones that still have the bones in the middle. You can buy one steak per person if they're big eaters or if you want to have leftovers)
You can double the marinade recipe as you have more steaks. This is enough marinade for 2 steaks. Line a pyrex baking dish or another oven safe baking dish with aluminum foil or parchment paper. If you do this clean-up will be much easier.
3 tablespoons dijon mustard
3 tablespoons maple syrup (use the real stuff)
1 tablespoon balsamic vinegar
Place the above ingredients in the baking dish and mix together with a spoon. Salt and pepper the salmon on both sides. Add to the baking dish, turning the steaks to coat both sides in marinade. If you have the time, let the salmon marinate in the fridge for about 20 minutes. Bake the salmon in a preheated 375 degree oven for 20 minutes, or until the salmon flakes easily with a fork.
The salmon goes really well with a big salad and some sauteed veggies.
Hope you have fun making this!
Hugs,
Mameekosan
This is a recipe that has stood the test of time. It's fancy enough for when you want to impress your friends, but easy enough to make for yourself for dinner. Salmon is a bit expensive, so watch for when it goes on sale!
Salmon steak (These are the ones that still have the bones in the middle. You can buy one steak per person if they're big eaters or if you want to have leftovers)
You can double the marinade recipe as you have more steaks. This is enough marinade for 2 steaks. Line a pyrex baking dish or another oven safe baking dish with aluminum foil or parchment paper. If you do this clean-up will be much easier.
3 tablespoons dijon mustard
3 tablespoons maple syrup (use the real stuff)
1 tablespoon balsamic vinegar
Place the above ingredients in the baking dish and mix together with a spoon. Salt and pepper the salmon on both sides. Add to the baking dish, turning the steaks to coat both sides in marinade. If you have the time, let the salmon marinate in the fridge for about 20 minutes. Bake the salmon in a preheated 375 degree oven for 20 minutes, or until the salmon flakes easily with a fork.
The salmon goes really well with a big salad and some sauteed veggies.
Hope you have fun making this!
Hugs,
Mameekosan
Monday, July 9, 2012
No Beans about it Chili
Hi,
I have tried a bunch of different chili recipes, some had beans, some had various chopped veggies. They were all okay. But this chili has been my recent chili of choice. There's no beans, but it's simple and tasty.
1 1/2 pounds ground beef (Sometimes I use stew meat and cook it for longer in a slow cooker)
In a large pot over medium heat, cook meat, stirring often until brown.
1 large sweet onion (like a vidalia, but if you don't have a sweet one, regular onions will be fine)
2 large cloves garlic, finely minced
1 1/4 cups chicken stock (If you don't have stock, add the water and a small bullion cube)
In same pot with the meat, add the onion, garlic and stock. Bring to a boil, cover and simmer for 45 minutes.
1 can diced tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
Add the tomatoes and spices. Stir and simmer for another 45 minutes. Add a little water if needed.
1/2 teaspoon cayenne pepper (this will make it spicy)
1/2 teaspoon salt and black pepper
Add the rest of the spices, taste before adding the salt to make sure you don't make it too salty.
I also like to add at the end some green matter. So I might add:
1 cup of frozen spinach (optional)
1/4 cup or so fresh parsley or cilantro (optional)
1/4 cup thinly sliced green onions. (optional)
1/4 cup finely chopped sweet onion (optional)
1 cup shredded cheddar
If you add the optional veggies, heat them through. Spoon the chili into bowls. Sprinkle with onion and cheddar. I think a salad alongside goes well.
I hope you like this version of chili. It takes some time to cook, so it's good for an afternoon when you're home and there's no rush for dinner. I also use a slow cooker if I use stew meat. Everything is the same, just cook on low for 4-5 hours.
I hope your summer is going well and that you've made some delicious meals.
Hugs,
Mameekosan
I have tried a bunch of different chili recipes, some had beans, some had various chopped veggies. They were all okay. But this chili has been my recent chili of choice. There's no beans, but it's simple and tasty.
1 1/2 pounds ground beef (Sometimes I use stew meat and cook it for longer in a slow cooker)
In a large pot over medium heat, cook meat, stirring often until brown.
1 large sweet onion (like a vidalia, but if you don't have a sweet one, regular onions will be fine)
2 large cloves garlic, finely minced
1 1/4 cups chicken stock (If you don't have stock, add the water and a small bullion cube)
In same pot with the meat, add the onion, garlic and stock. Bring to a boil, cover and simmer for 45 minutes.
1 can diced tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
Add the tomatoes and spices. Stir and simmer for another 45 minutes. Add a little water if needed.
1/2 teaspoon cayenne pepper (this will make it spicy)
1/2 teaspoon salt and black pepper
Add the rest of the spices, taste before adding the salt to make sure you don't make it too salty.
I also like to add at the end some green matter. So I might add:
1 cup of frozen spinach (optional)
1/4 cup or so fresh parsley or cilantro (optional)
1/4 cup thinly sliced green onions. (optional)
1/4 cup finely chopped sweet onion (optional)
1 cup shredded cheddar
If you add the optional veggies, heat them through. Spoon the chili into bowls. Sprinkle with onion and cheddar. I think a salad alongside goes well.
I hope you like this version of chili. It takes some time to cook, so it's good for an afternoon when you're home and there's no rush for dinner. I also use a slow cooker if I use stew meat. Everything is the same, just cook on low for 4-5 hours.
I hope your summer is going well and that you've made some delicious meals.
Hugs,
Mameekosan
Friday, July 6, 2012
No Pasta Eggplant Roll-ups
Hi all,
I hope your summer has been filled with wonderful meals. This is one of my favorite recipes. I adapted if from a Boston Globe recipe. There are a few steps to make these. But, I think the Eggplant roll-ups makes a nice meal and is wonderful for leftovers. They heat up great in the microwave, so a full recipe can last for a few meals.
1 medium eggplant
2 or 3 tablespoons olive oil
Preheat the oven to 425 degrees. Cut the eggplant lengthwise into 1/2 inch thick slices. If the end pieces are mostly skin, you can discard these. But I like to use as much of the eggplant as possible. Try to cut the pieces all about the same thickness. Line a baking sheet with parchment paper and sprinkle with 2 tablespoons of oil. Lay slices on sheet dipping both sides of the eggplant in the olive oil. The eggplant will absorb the oil, sprinkle with additional olive oil and then salt and pepper the slices. Bake for about 15 to 20 minutes. The tops of the eggplant will start browning. But test with your finger, you don't want the eggplant to get too mushy. Take out the eggplant and set aside to cool. Turn oven down to 375 degrees.
4 or 5 Italian sausages (optional)
If you want to make this a vegetarian dish you can leave out the sausages. But sometimes I like to add them. Cover the sausages in a medium frying pan with water. Bring to a boil and simmer for 10 minutes. Drain off the water and add a tablespoon of olive oil. Cook until the sausages are brown. Remove sausages from pan. You don't need to wash the pan just use it for making the sauce.
2 tablespoons olive oil
2 cloves garlic, minced
1 can (28 ounces) diced tomatoes
Oregano and Basil
Fresh parsley
Salt and Pepper
In a medium frying pan heat over medium heat add olive oil and garlic. Cook for 1 minute. Add tomatoes A few shakes of oregano and basil. Some fresh parsley if you have some and salt and pepper to taste. Bring to a boil and turn heat to simmer sauce while preparing the filling. If you decided to do sausages, add them into the sauce.
1 cup ricotta cheese
3/4 cup parmesean cheese
1 egg
3 tablespoons fresh parsley
salt and pepper
Mixed the above ingredients in a bowl. Divide the filling evenly and spoon onto the middle of each eggplant slice. Fold the eggplant into thirds, making two folds to cover the filling. Onto the bottom of a 9 x 13 inch pan spoon half the sauce. Flip the eggplant cylinders onto the tomato sauce. Arrange the sausages along the side. Spoon the rest of the sauce running down the middle of each eggplant roll.
1/4 cup parmesan
Sprinkle the top with additional parmesan. Bake 20 minutes or until sauce is bubbling. I hope the directions haven't scared you off. After you've made this once, it'll be much faster the next time. I hope you enjoy them. They make a nice Italian meal without the pasta.
Hugs,
Mameekosan
I hope your summer has been filled with wonderful meals. This is one of my favorite recipes. I adapted if from a Boston Globe recipe. There are a few steps to make these. But, I think the Eggplant roll-ups makes a nice meal and is wonderful for leftovers. They heat up great in the microwave, so a full recipe can last for a few meals.
1 medium eggplant
2 or 3 tablespoons olive oil
Preheat the oven to 425 degrees. Cut the eggplant lengthwise into 1/2 inch thick slices. If the end pieces are mostly skin, you can discard these. But I like to use as much of the eggplant as possible. Try to cut the pieces all about the same thickness. Line a baking sheet with parchment paper and sprinkle with 2 tablespoons of oil. Lay slices on sheet dipping both sides of the eggplant in the olive oil. The eggplant will absorb the oil, sprinkle with additional olive oil and then salt and pepper the slices. Bake for about 15 to 20 minutes. The tops of the eggplant will start browning. But test with your finger, you don't want the eggplant to get too mushy. Take out the eggplant and set aside to cool. Turn oven down to 375 degrees.
4 or 5 Italian sausages (optional)
If you want to make this a vegetarian dish you can leave out the sausages. But sometimes I like to add them. Cover the sausages in a medium frying pan with water. Bring to a boil and simmer for 10 minutes. Drain off the water and add a tablespoon of olive oil. Cook until the sausages are brown. Remove sausages from pan. You don't need to wash the pan just use it for making the sauce.
2 tablespoons olive oil
2 cloves garlic, minced
1 can (28 ounces) diced tomatoes
Oregano and Basil
Fresh parsley
Salt and Pepper
In a medium frying pan heat over medium heat add olive oil and garlic. Cook for 1 minute. Add tomatoes A few shakes of oregano and basil. Some fresh parsley if you have some and salt and pepper to taste. Bring to a boil and turn heat to simmer sauce while preparing the filling. If you decided to do sausages, add them into the sauce.
1 cup ricotta cheese
3/4 cup parmesean cheese
1 egg
3 tablespoons fresh parsley
salt and pepper
Mixed the above ingredients in a bowl. Divide the filling evenly and spoon onto the middle of each eggplant slice. Fold the eggplant into thirds, making two folds to cover the filling. Onto the bottom of a 9 x 13 inch pan spoon half the sauce. Flip the eggplant cylinders onto the tomato sauce. Arrange the sausages along the side. Spoon the rest of the sauce running down the middle of each eggplant roll.
1/4 cup parmesan
Sprinkle the top with additional parmesan. Bake 20 minutes or until sauce is bubbling. I hope the directions haven't scared you off. After you've made this once, it'll be much faster the next time. I hope you enjoy them. They make a nice Italian meal without the pasta.
Hugs,
Mameekosan
Wednesday, July 4, 2012
Chop Chop Salad 3
Hi,
Here's another riff on the chop chop salad. We had this last night for dinner. It doesn't really qualify as so labor intensive as the first chop chop salad, but #3 has similar ingredients.
4 total, green and yellow zucchini
Cut the zucchini into rod shaped pieces. (They don't have to be match stick sized) I cut them the length of the zucchini and R & J thought they were a bit long. Instead I would suggest slicing the zucchini lengthwise into 3/8th inch slices, then stack and slice again into rods and then in half to make shorter rods.
1/2 teaspoon salt
Put zucchini and salt in collender. Toss to thoroughly mix the salt into the zucchini. Allow to sit for at least 15 minutes to draw out moisture from the zucchini. Meanwhile prepare the dressing.
Juice from 1 lemon
2 tablespoons olive oil
2 green onions thinly sliced
2 garlic cloves, finely minced
Pepper
Mix the above ingredients together. After the zucchini and salt have sat, taste the zucchini. It shouldn't be overly salty. If so, rinse the zucchini and drain. Pour the dressing over the zucchini, mix and arrange in serving bowl.
Walnuts or pecans coarsely chopped
The nuts are totally optional, but if you have some available they add a nice texture to the salad. If you use a mix of yellow and green zucchini, the colors are very pretty and summery. If you have some available you can add some cilantro or parsley for some added color.
It's fun the zucchinis aren't cooked. I never cared for mushy zucchinis. Hope you're eating your veggies.
Hugs,
Mameekosan
Here's another riff on the chop chop salad. We had this last night for dinner. It doesn't really qualify as so labor intensive as the first chop chop salad, but #3 has similar ingredients.
4 total, green and yellow zucchini
Cut the zucchini into rod shaped pieces. (They don't have to be match stick sized) I cut them the length of the zucchini and R & J thought they were a bit long. Instead I would suggest slicing the zucchini lengthwise into 3/8th inch slices, then stack and slice again into rods and then in half to make shorter rods.
1/2 teaspoon salt
Put zucchini and salt in collender. Toss to thoroughly mix the salt into the zucchini. Allow to sit for at least 15 minutes to draw out moisture from the zucchini. Meanwhile prepare the dressing.
Juice from 1 lemon
2 tablespoons olive oil
2 green onions thinly sliced
2 garlic cloves, finely minced
Pepper
Mix the above ingredients together. After the zucchini and salt have sat, taste the zucchini. It shouldn't be overly salty. If so, rinse the zucchini and drain. Pour the dressing over the zucchini, mix and arrange in serving bowl.
Walnuts or pecans coarsely chopped
The nuts are totally optional, but if you have some available they add a nice texture to the salad. If you use a mix of yellow and green zucchini, the colors are very pretty and summery. If you have some available you can add some cilantro or parsley for some added color.
It's fun the zucchinis aren't cooked. I never cared for mushy zucchinis. Hope you're eating your veggies.
Hugs,
Mameekosan
Easy Fried Chicken for the 4th
Hi,
Family tradition has it that on the night of the 4th of July fireworks in Lexington, I pack a picnic dinner. We first stake out a spot for the fireworks, then we go to the carnival and ride a few rides. Then we go back to our spot, settle in and have our dinner while we wait for darkness and the fireworks. I usually make fried chicken, cut veggies, rice balls, fruit, and cookies. Here's the fried chicken recipe. It's adapted from a Sunset recipe and is actually as the name suggests "easy."
6-8 pieces thighs or breasts, the dark meat will be more flavorful, but some people prefer breast meat
I usually take the skin off the chicken, but you can leave it on, particularly if you decide to do drumsticks. If the breasts are particularly large, I like to cut them in half.
2 tablespoons sherry (I have also used white wine, or K you can also use your red wine vinegar)
Put chicken in a bowl and sprinkle with sherry. While the chicken soaks, prepare the coating.
1 cup flour
1 teaspoon salt
1 teaspoon garlic salt (If you don't have garlic salt, use more salt)
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon sage (if you don't have this you can omit, or if you have poultry seasoning, you can substitute)
1 teaspoon dried thyme
1 teaspoon dried basil
Mix the above ingredients. I use a pie pan, you can also use a bag. Remove chicken from sherry, do not dry and coat with the flour spice mixture. The recipe says that you can shake the chicken in the bag, but I've never tried this? Coat chicken.
Salad oil (canola or peanut oil, you'll need enough to cover the bottom of your frying pan)
Pour oil to a depth of 1/2 inch into a heavy 14 inch frying pan. Arrange chicken skin side down in a single layer, without crowding in the unheated oil. (I usually end up crowding the chicken, and it works out fine.) If you have mixed dark and white pieces, put the dark meat in the center.
Cover the pan and turn on the heat to medium-high heat. Cook until the chicken begins sizzling loudly (about 7 minutes) and continue cooking for about 15 more minutes. Check to make sure the chicken isn't getting too dark.
Uncover the pan and turn the pieces over with tongs. Be careful because the oil will be quite hot. Continue cooking for another 10 minutes. You can check to see if the chicken is cooked, by cutting a thigh to make sure it is no longer pink. Lift out chicken and drain on paper towels or a cookie rack. Once the oil is cool, it is possible to use it again. I strain the oil through a sieve and using a funnel, put it back in a spare bottle and refrigerate.
I hope the chicken recipe works out "easy" for you as well. If you can't see live fireworks, try to find some on TV. I'll miss having everyone home this 4th!
Hugs and happy frying,
Mameekosan
Family tradition has it that on the night of the 4th of July fireworks in Lexington, I pack a picnic dinner. We first stake out a spot for the fireworks, then we go to the carnival and ride a few rides. Then we go back to our spot, settle in and have our dinner while we wait for darkness and the fireworks. I usually make fried chicken, cut veggies, rice balls, fruit, and cookies. Here's the fried chicken recipe. It's adapted from a Sunset recipe and is actually as the name suggests "easy."
6-8 pieces thighs or breasts, the dark meat will be more flavorful, but some people prefer breast meat
I usually take the skin off the chicken, but you can leave it on, particularly if you decide to do drumsticks. If the breasts are particularly large, I like to cut them in half.
2 tablespoons sherry (I have also used white wine, or K you can also use your red wine vinegar)
Put chicken in a bowl and sprinkle with sherry. While the chicken soaks, prepare the coating.
1 cup flour
1 teaspoon salt
1 teaspoon garlic salt (If you don't have garlic salt, use more salt)
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon sage (if you don't have this you can omit, or if you have poultry seasoning, you can substitute)
1 teaspoon dried thyme
1 teaspoon dried basil
Mix the above ingredients. I use a pie pan, you can also use a bag. Remove chicken from sherry, do not dry and coat with the flour spice mixture. The recipe says that you can shake the chicken in the bag, but I've never tried this? Coat chicken.
Salad oil (canola or peanut oil, you'll need enough to cover the bottom of your frying pan)
Pour oil to a depth of 1/2 inch into a heavy 14 inch frying pan. Arrange chicken skin side down in a single layer, without crowding in the unheated oil. (I usually end up crowding the chicken, and it works out fine.) If you have mixed dark and white pieces, put the dark meat in the center.
Cover the pan and turn on the heat to medium-high heat. Cook until the chicken begins sizzling loudly (about 7 minutes) and continue cooking for about 15 more minutes. Check to make sure the chicken isn't getting too dark.
Uncover the pan and turn the pieces over with tongs. Be careful because the oil will be quite hot. Continue cooking for another 10 minutes. You can check to see if the chicken is cooked, by cutting a thigh to make sure it is no longer pink. Lift out chicken and drain on paper towels or a cookie rack. Once the oil is cool, it is possible to use it again. I strain the oil through a sieve and using a funnel, put it back in a spare bottle and refrigerate.
I hope the chicken recipe works out "easy" for you as well. If you can't see live fireworks, try to find some on TV. I'll miss having everyone home this 4th!
Hugs and happy frying,
Mameekosan
Tuesday, July 3, 2012
Chop Chop Salad 2
Hi,
I hope you have been having a good summer. If there's any recipes that you would like me to post, let me know. If I have one I'll try to post it. Last night I needed a salad and so I thought I would use the basic Chop Chop Salad recipe, but with the ingredients on hand.
Here's a new take:
1 large apples cut into match stick pieces, I used a golden delicious. You don't need to get hung up on perfect pieces. I just made 1/4 inch vertical slices until I hit the core and then I did the other side. Then I stacked up the slices and cut them into rod shapes, not exactly match stick pieces, but still a nice shape.
Place the apples in a large bowl.
1/4 cup light olive oil or other vegetable oil like canola
1/4 cup lemon juice (juice from one lemon)
2 Tablespoons honey
Salt and pepper
Mix together, the above ingredients. I like to use a measuring cup, because you can do the measuring and mixing all in one place. Pour over apples.
8 cups lettuce (I coarsely chopped it)
1/4 cup chopped dates
1/4 cup cashews (any kind of nut, walnuts, pecans, even peanuts)
Mix the above ingredients into apples and dressing, toss. Taste. Add salt and fresh ground pepper as needed.
2 tablespoons sesame seeds
As a final touch. Toast the sesame seeds in a small frying pan and sprinkle over the top of the salad. It looks pretty and adds a nice nutty flavor. J thought this chop chop salad 2 reminded her of a caramel apple. Hope you like this slightly sweet salad, it goes perfectly with baked chicken or alongside a sandwich.
Hugs,
Mameekosan
I hope you have been having a good summer. If there's any recipes that you would like me to post, let me know. If I have one I'll try to post it. Last night I needed a salad and so I thought I would use the basic Chop Chop Salad recipe, but with the ingredients on hand.
Here's a new take:
1 large apples cut into match stick pieces, I used a golden delicious. You don't need to get hung up on perfect pieces. I just made 1/4 inch vertical slices until I hit the core and then I did the other side. Then I stacked up the slices and cut them into rod shapes, not exactly match stick pieces, but still a nice shape.
Place the apples in a large bowl.
1/4 cup light olive oil or other vegetable oil like canola
1/4 cup lemon juice (juice from one lemon)
2 Tablespoons honey
Salt and pepper
Mix together, the above ingredients. I like to use a measuring cup, because you can do the measuring and mixing all in one place. Pour over apples.
8 cups lettuce (I coarsely chopped it)
1/4 cup chopped dates
1/4 cup cashews (any kind of nut, walnuts, pecans, even peanuts)
Mix the above ingredients into apples and dressing, toss. Taste. Add salt and fresh ground pepper as needed.
2 tablespoons sesame seeds
As a final touch. Toast the sesame seeds in a small frying pan and sprinkle over the top of the salad. It looks pretty and adds a nice nutty flavor. J thought this chop chop salad 2 reminded her of a caramel apple. Hope you like this slightly sweet salad, it goes perfectly with baked chicken or alongside a sandwich.
Hugs,
Mameekosan
Monday, July 2, 2012
Potato, Cauliflower, Chickpea and Green Pea Curry
Hi All,
I hope you are all well. The original recipe from the Boston Globe called for 3 pounds of potatoes. Since I have been eliminating potatoes, pasta, and all things carby (filled with carbohydrates) from our diet, I substituted cauliflower for most of the potatoes.
If you have the time to prep some of the items before you start cooking, I would encourage you to cut up everything ahead of time. If you have some small bowls you can put the cut up ingredients in them or if you don't you can make piles on a large plate or on some waxed paper. Then you can just cook instead of having to stop and wash and chop.
1 tablespoon butter
Heat the butter over medium high heat in a large pot or flameproof caseserole.
1 onion chopped
3 cloves garlic, chopped
1 jalapeno, seeded and chopped (I think this is optional, because I usually forget to buy them, I think you can substitute 1/2 teaspoon crushed red pepper)
1 piece fresh ginger, peeled and finely chopped
1 tablespoon mustard seed
Salt and black pepper to taste
Add the above ingredients and cook stirring for about 5 minutes or until the onion softens.
2 tablespoons curry powder
Add the curry powder and cook stirring for about 1 minute, or until fragrant.
1 can diced tomatoes
Add the tomatoes and cook, stirring for 2 minutes.
1 pound yukon gold potatoes, cut into 1 inch pieces
Add the potatoes, stir to coat.
3 cups water
Add the water and bring liquid to a boil over high heat, uncovered for 5 minutes.
1 head cauliflower, cut into 1 1/2 inch pieces
1 can chickpeas (15 ounces) drained and rinsed
1 cup frozen green peas
Stir in the above ingredients and cook for about 4 minutes until the peas are hot and the cauliflower is slightly cooked.
1/2 cup plain yogurt
Juice for 1 lime
1/4 cup chopped cilantro
Remove the pot from the heat and stir in the above ingredients. Taste to see if you need to add more salt or pepper.
4 scallions, thinly sliced
Sprinkle top with scallions.
Traditionally curry would be served with rice, but since we have been also avoiding rice, I would probably serve this with some wilted greens or a salad. Also a cut mango or grapes, something with a bit of sweetness would round out this meal.
It's a lot of chopping but once you've done that, the actual cooking part is quite fast. Hope you enjoy the curry. If you have any leftover, I'll post how to use the leftovers to repurpose into delicious samosas.
Hugs,
Mameekosan
I hope you are all well. The original recipe from the Boston Globe called for 3 pounds of potatoes. Since I have been eliminating potatoes, pasta, and all things carby (filled with carbohydrates) from our diet, I substituted cauliflower for most of the potatoes.
If you have the time to prep some of the items before you start cooking, I would encourage you to cut up everything ahead of time. If you have some small bowls you can put the cut up ingredients in them or if you don't you can make piles on a large plate or on some waxed paper. Then you can just cook instead of having to stop and wash and chop.
1 tablespoon butter
Heat the butter over medium high heat in a large pot or flameproof caseserole.
1 onion chopped
3 cloves garlic, chopped
1 jalapeno, seeded and chopped (I think this is optional, because I usually forget to buy them, I think you can substitute 1/2 teaspoon crushed red pepper)
1 piece fresh ginger, peeled and finely chopped
1 tablespoon mustard seed
Salt and black pepper to taste
Add the above ingredients and cook stirring for about 5 minutes or until the onion softens.
2 tablespoons curry powder
Add the curry powder and cook stirring for about 1 minute, or until fragrant.
1 can diced tomatoes
Add the tomatoes and cook, stirring for 2 minutes.
1 pound yukon gold potatoes, cut into 1 inch pieces
Add the potatoes, stir to coat.
3 cups water
Add the water and bring liquid to a boil over high heat, uncovered for 5 minutes.
1 head cauliflower, cut into 1 1/2 inch pieces
1 can chickpeas (15 ounces) drained and rinsed
1 cup frozen green peas
Stir in the above ingredients and cook for about 4 minutes until the peas are hot and the cauliflower is slightly cooked.
1/2 cup plain yogurt
Juice for 1 lime
1/4 cup chopped cilantro
Remove the pot from the heat and stir in the above ingredients. Taste to see if you need to add more salt or pepper.
4 scallions, thinly sliced
Sprinkle top with scallions.
Traditionally curry would be served with rice, but since we have been also avoiding rice, I would probably serve this with some wilted greens or a salad. Also a cut mango or grapes, something with a bit of sweetness would round out this meal.
It's a lot of chopping but once you've done that, the actual cooking part is quite fast. Hope you enjoy the curry. If you have any leftover, I'll post how to use the leftovers to repurpose into delicious samosas.
Hugs,
Mameekosan
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