1 white onion, chopped
6 roma tomatoes, choppe and blended to a paste
1 TBS sesame oil
1 TBS garam masala
1 tsp cumin (jeera) powder
1 tsp chilli powder
3 15-oz cans garbanzo beans (low sodium) - rinsed in a colander to get the fluid off
Method:
Saute the while onion, add the red chilli powder. Doing this at least 7 minutes, makes it turn brown. Add the tomato paste, bing to a boil. Blend the mixture. Put back in the pot, and add garam masala and cumin powder. Bring to a boil with the garbanzo beans. Add salt to taste. Done.
Monday, May 30, 2011
Monday, May 16, 2011
Soba noodle salad with ginger-pumpkin-seed dressing
This recipe came from "Quick and healthy 30-minute meals", a Vegetarian Times special issue.I chose this because it has greens (cilantro 1 cup), veggies, protein (seeds), and plenty of flavor. The soba noodles tasted whole grain, although I can't be sure now!
I replaced the peanut in the original recipe, with pumpkin-seed (pepita).
Ingredients:
Soba noodles (1 packet)
1 large red bell pepper
1/2 small cucumber
4 large carrots
1.5 cups pumpkin seeds,
2 TBS lemon juice,
1 cup cilantro leaves,
1/2 cup rice vinegar,
4 tsp low sodium soy sauce,
2 TBS minced fresh ginger,
2 cloves garlic,
2 tsp lemon zest,
1 TBS maple syrup.
Method:
1. Boil water in a medium to large pot.
2. Throw a packet (happened to be 8.8oz) soba noodles into it for 7 minutes (or follow the time in the package instructions).
3. Turn heat off, drain water from it in a colander, and keep it covered.
4. Chop red bell pepper (1), carrots (4 big), cucumber (1 small).
5. In the blender (I used Vitamix, wet grinder), blend to a paste, the 1.5 cups pumpkin seeds, 2 TBS lemon juice, 1 cup cilantro leaves, 1/2 cup rice vinegar, 4 tsp low sodium soy sauce, 2 TBS minced fresh ginger, 2 cloves garlic, 2 tst lemon zest, 1 TMS maple syrup.
6. Toss together the soba noodles, blended paste, and chopped veggies.
I replaced the peanut in the original recipe, with pumpkin-seed (pepita).
Ingredients:
Soba noodles (1 packet)
1 large red bell pepper
1/2 small cucumber
4 large carrots
1.5 cups pumpkin seeds,
2 TBS lemon juice,
1 cup cilantro leaves,
1/2 cup rice vinegar,
4 tsp low sodium soy sauce,
2 TBS minced fresh ginger,
2 cloves garlic,
2 tsp lemon zest,
1 TBS maple syrup.
Method:
1. Boil water in a medium to large pot.
2. Throw a packet (happened to be 8.8oz) soba noodles into it for 7 minutes (or follow the time in the package instructions).
3. Turn heat off, drain water from it in a colander, and keep it covered.
4. Chop red bell pepper (1), carrots (4 big), cucumber (1 small).
5. In the blender (I used Vitamix, wet grinder), blend to a paste, the 1.5 cups pumpkin seeds, 2 TBS lemon juice, 1 cup cilantro leaves, 1/2 cup rice vinegar, 4 tsp low sodium soy sauce, 2 TBS minced fresh ginger, 2 cloves garlic, 2 tst lemon zest, 1 TMS maple syrup.
6. Toss together the soba noodles, blended paste, and chopped veggies.
Saturday, May 14, 2011
Curried butternut squash soup
From Ellie Krieger's "healthy appetite"...
Curried butternut squash soup
Ingredients
* 1 tablespoon canola oil
* 1 medium onion, chopped (about 2 cups)
* 2 cloves garlic, minced
* 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
* 6 cups low-sodium chicken broth or vegetable broth
* 1 tablespoon plus 2 teaspoons curry powder
* 1/2 teaspoon salt, plus more, to taste
* 2 tablespoons honey
* 4 teaspoons plain low-fat yogurt, for garnish
Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt.
Curried butternut squash soup
Ingredients
* 1 tablespoon canola oil
* 1 medium onion, chopped (about 2 cups)
* 2 cloves garlic, minced
* 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
* 6 cups low-sodium chicken broth or vegetable broth
* 1 tablespoon plus 2 teaspoons curry powder
* 1/2 teaspoon salt, plus more, to taste
* 2 tablespoons honey
* 4 teaspoons plain low-fat yogurt, for garnish
Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt.
Easy Wilted Garlic-Sesame Salad
The following was copied from realage.com
Easy Wilted Garlic-Sesame Salad
Toss dark green leafy vegetables in hot, garlicky oil for a cleansing -- and delicious -- dish.
4 servings, about 65 calories each
1 tsp. olive oil
1 clove garlic, minced
1 lb. spinach, stemmed,
or 1 lb. Swiss chard, stems sliced, leaves torn
or 1 lb. mixture of spinach and watercress
Salt and freshly ground pepper to taste
1 tsp. sesame seeds for garnish
Warm oil in large skillet over medium-high heat. Add garlic and stir until lightly browned, about 45 seconds. Add greens (do in two batches if necessary) and toss until just wilted, 2 to 4 minutes. Season to taste with salt and pepper. Sprinkle with sesame seeds.
Easy Wilted Garlic-Sesame Salad
Toss dark green leafy vegetables in hot, garlicky oil for a cleansing -- and delicious -- dish.
4 servings, about 65 calories each
1 tsp. olive oil
1 clove garlic, minced
1 lb. spinach, stemmed,
or 1 lb. Swiss chard, stems sliced, leaves torn
or 1 lb. mixture of spinach and watercress
Salt and freshly ground pepper to taste
1 tsp. sesame seeds for garnish
Warm oil in large skillet over medium-high heat. Add garlic and stir until lightly browned, about 45 seconds. Add greens (do in two batches if necessary) and toss until just wilted, 2 to 4 minutes. Season to taste with salt and pepper. Sprinkle with sesame seeds.
My daily salad recipe
We've been trying to make salads everyday, using some subset of the following, based on what we have at home. If we have all of this, it all goes into the salad - seriously!
Greens
1. Fresh greens (mixed greens/baby spinach). We buy it triple washed and wash again.
Protein source
1. Lentils like black beans or lobia etc/steamed tofu sauteed in turmeric and red chilli powder/ shredded cheese.
2. Hummus, mixed in at the end. Hummus is easy to make at home (Cooked chickpeas, lemon juice, chillies, tahini, salt)
3. Seeds (pumpkin/sunflower)
4. Nuts (walnuts/pecans) - broken up
Veggies
1. Fresh veggies (grated carrot & cucumber, grape tomatoes, broccoli)
2. Cooked veggies (sauteed green beans or sauteed spinach)
Fruit
1. Fresh fruit (apple/grapes/pear/pomegranate/mango/mandarin orange)
2. Dried fruit (dried sweetened cranberry or golden raisin) - not a lot...for sweetness.
Fats
1. Avocado slices (or guacamole mixed in with the veggies and greens)
2. Healthy fats (like olive oil, or sesame oil if the acid is soy or tamari), and spices (grated garlic, black pepper) and an acid (lemon juice/OJ/soy sauce/vinegar/tamari), for the dressing.
Grain (Too much makes the salad too carb heavy)
1. Cooked whole wheat pasta. Not a lot. This goes well with hummus.
2. Cooked wild rice or bulgur
More
1. Random freshly made chutney. Cilantro, small piece of raw onion, ginger, garlic, tamarind, lemon juice, salt, green chillies, back pepper, mango - blend together with lots of fresh spearmint from our backyard).
2. 2 cloves grated fresh garlic
3. Grated ginger in the dressing if soy sauce/tamari
An old post about salads.
http://areluctantchef.blogspot.com/2008/05/salad-basics.html
Greens
1. Fresh greens (mixed greens/baby spinach). We buy it triple washed and wash again.
Protein source
1. Lentils like black beans or lobia etc/steamed tofu sauteed in turmeric and red chilli powder/ shredded cheese.
2. Hummus, mixed in at the end. Hummus is easy to make at home (Cooked chickpeas, lemon juice, chillies, tahini, salt)
3. Seeds (pumpkin/sunflower)
4. Nuts (walnuts/pecans) - broken up
Veggies
1. Fresh veggies (grated carrot & cucumber, grape tomatoes, broccoli)
2. Cooked veggies (sauteed green beans or sauteed spinach)
Fruit
1. Fresh fruit (apple/grapes/pear/pomegranate/mango/mandarin orange)
2. Dried fruit (dried sweetened cranberry or golden raisin) - not a lot...for sweetness.
Fats
1. Avocado slices (or guacamole mixed in with the veggies and greens)
2. Healthy fats (like olive oil, or sesame oil if the acid is soy or tamari), and spices (grated garlic, black pepper) and an acid (lemon juice/OJ/soy sauce/vinegar/tamari), for the dressing.
Grain (Too much makes the salad too carb heavy)
1. Cooked whole wheat pasta. Not a lot. This goes well with hummus.
2. Cooked wild rice or bulgur
More
1. Random freshly made chutney. Cilantro, small piece of raw onion, ginger, garlic, tamarind, lemon juice, salt, green chillies, back pepper, mango - blend together with lots of fresh spearmint from our backyard).
2. 2 cloves grated fresh garlic
3. Grated ginger in the dressing if soy sauce/tamari
An old post about salads.
http://areluctantchef.blogspot.com/2008/05/salad-basics.html
Friday, May 13, 2011
German style warm potato salad
German style warm potato salad
This was really yummy.
Ingredients:
4 cups fresh cut green beans
8 cups spinach leaves, coarsely shredded
6 green onions
3 cups small red potatoes boiled in water until semi-soft (edibly soft but not mushy), chopped into halves
2 TBS Olive or sesame oil
8 TBS white balsamic vinegar
3 fat cloves of garlic, grated
4 TBS tarragon or dill, finely chopped
2 TBS parsley, finely chopped (no stems)
1/2 cup pumpkin seeds
1/2 cup pecans, chopped
Method:
Saute green onions in oil for 2 mins. Put the green beans into that, and add some water and let it cook and soften. Add spinach and saute. Add cooked potatoes into it. Saute a little, turn gas off.
Drizzle some olive oil, add some salad greens, seeds, nuts, garlic, white balsamic vinegar, tarragon, parsley. Toss.
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