Paleo/Primal Vegetable Recipes
See prior chapter for Greens
| Page Contents: | Use Actifry to Cook ALL Root Vegetables The Most Popular Paleo Root Vegetable Bestselling Buy from Amazon.com |
Acorns
AcornsGather in the fall. Those from white oak trees should not need to be leached to remove tannins, but other kinds do. If in doubt, do it, or they'll be bitter. Place whole, chopped, or coarsely ground nutmeats in a cloth (a clean T-shirt will do) and tie with string. Place in boiling wateruntil water turns brown, then drain, and add more boiling water. Repeat many times as needed until water is clear. In the field, just place bag filled with nutmeats in a clear running stream until nutmeats are no longerbitter, from 1 to several days. Spread the leached acorns in a pan and dryin the sun or in a warm oven. Use like chopped nuts or nutmeal.From Edible Wild Plants: A North American Field Guide by Elias & Dykeman.To Print or Pin the Recipe, or to Post and/or Read Comments |  |
Wolf's Ways with AcornsIt helps to have the proper baskets for preparing and storing acorns andacorn meal. You can do without, but the process is slightly different.The steps are, essentially:1) thank the oaks for providing food2) prepare the acorn kernals3) grind the meal4) leach the meal5) prepare the foodWe thank the trees for providing us with acorns for a couple of reasons.First, the acorn used to be very important for food -- if we didn't havethem, we'd go hungry. Second, the oak is giving up an important part ofitself for us. Every acorn we eat is an oak tree that will never grow.Therefore we respect an honor the oak for providing for us, and promiseto use the strength it gives us to continue to protect and honor it.To prepare the kernals, crack them open and remove the insides. Usually,you'll end up with a pile of brown-colored lumps of acorn meat. Arrangethem in a single layer and set them in the sun to dry, or put them in alow oven. You don't want to roast them, just dry them out.Once they're dry, grind them into flour with a mortar and pestle. It'simportant to break up all the large chunks into fine meal. Make sure themeal is evenly textured. If there are any unground lumps left over, they'lltake a lot longer to leach, and make the meal bitter.Place the meal in a thin layer at the bottom of a flat pan. Cover itwith water (about two inches). Let it sit for a few hours, then changethe water (you can use cheesecloth to strain the acorn meal, or you canjust carefully pour off the water.) Let it sit again, and change thewater again. You'll have to do this several times - how many timesdepends on the acorns, the time of year, what kind of growing seasonthey've had, how strong a flavor you're looking for, etc. The meal willlighten with each leaching.After leaching the meal a final time, pour off the excess water and pourit out to dry. Usually, this was done in specially made baskets, or elseon a patch of sand in an undisturbed place. You can lay it out on aclean towel, if you want. Let it dry slowly, either in the sun or at roomtemperature.Collect the resulting powder and store it like flour. You can make mushby cooking it in some boiling water (think Cream of Wheat). You can makebread by mixing with a little fat and/or water and making dough (sort oflike making thin biscuits or matzos or tortillas) and then baking.From: Wolf Logan (umuhk at TALAMASCA.ORG)To Print or Pin the Recipe, or to Post and/or Read Comments |  © 123RF Stock Photos |
Artichokes
Marinated Artichoke Hearts1 9-oz. box frozen artichoke hearts, thawed1/2 cup extra-virgin olive oil1 tsp. kosher salt1/2 tsp. dried thyme1/2 tsp. dried oregano1/4 tsp. crushed red chile flakes2 tbsp. fresh lemon juiceRinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.From: Saveur: Savor a World of Authentic CuisineTo Print or Pin the Recipe, or to Post and/or Read Comments |  Virginie Blachere |
Grilled Artichoke HeartsSome small artichokes are so young and tender that they have practically nochoke. Others are small but mature, with tougher chokes that must beremoved. For trimming, use a stainless-steel knife and rub each cut surfacewith a lemon half.1/4 cup olive oil4 to 5 medium cloves garlic6 sprigs fresh thyme1 Tbs. salt; more for seasoning1 medium lemon, thinly sliced, plus the juice of 1/2 lemon16 small artichokes (or 8 large artichokes)In a large nonreactive pot, combine 2 quarts cold water with the olive oil,garlic, thyme, salt, and lemon slices. Bring to a boil over high heat andthen lower to a gentle simmer.To prepare the artichokes, peel away the darker outer leaves until you seethe pale green-yellow of the tender inner leaves. If using smallartichokes, trim off about 1/2 inch of the tops and trim the tough end fromthe stem. With a sharp-edged spoon, scrape out the choke, if there is any.If using large artichokes, slice off the upper two-thirds of the artichokeand cut off the stem. Pare away the remaining tough leaves from the base.Cut in half lengthwise and scrape out the choke fibers.Prepare a charcoal or wood fire. Immerse the artichokes in the pot with thesimmering brine. Simmer gently until cooked through and fork-tender, 15 to20 minutes. Drain the artichokes on paper towels and set aside until coolenough to handle.When the grill is hot, for small artichokes, open out the leaves and pressthem onto the grill so that they flatten slightly. Cut larger artichokesinto quarters and then grill. When nicely browned, remove them from thegrill and season with lemon juice and salt.by Alice Waters. From Fine Cooking 27, pp. 37-38. Found at FineCooking.comTo Print or Pin the Recipe, or to Post and/or Read Comments |  Mark Thomas |
Grilled Artichokes2 to 4 large globe artichokes1 lemon, cut into wedges1/3 cup olive oil1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thymeSaltPlace chopped herbs in a small bowl, cover with olive oil. Microwave onhigh heat for 30 seconds (or heat oil and herbs on the stove top untilwarm). Let the herbs seep in the warm olive oil while you prepare theartichokes.Prepare a large pot with an inch of water at the bottom and a steamer rack.Prepare the artichokes. Have lemon wedges ready. If you want a nicepresentation, use scissors to snip away the pointy tips of the artichokeleaves. As you trim the artichokes, rub the cut areas with juice from thelemon wedges to prevent the artichokes from turning brown from oxidation.Use a vegetable peeler to cut away the thick outer layer of the artichokestems. Trim the stems to 2 inches from the base of the artichoke. Cut offand discard the top 1/2 inch of the artichokes. Cut the artichokes in half.Use a strong metal spoon to scoop out the fuzzy chokes and the small innerartichoke leaves. Rub lemon juice all over the inside and exposed cut areasof the artichokes.Heat the water in the large pot with a steamer rack on high. When it comesto a boil, reduce the heat to medium high and place the artichoke halves,cut side down on the steam rack. Cover. Steam for 20 minutes (less of more,depending on the size of the artichokes), until you can easily pull off theouter leaves, and you can pierce the heart easily with a knife. Theartichokes can be just a tiny bit less cooked than would be typicallyperfect for steamed artichokes, as you will be cooking them further on thegrill.Prepare your grill for direct, high heat. Use a pastry brush to brush theartichoke all over with the herb infused oil. Sprinkle all over with salt.Place the artichoke halves cut-side-down on the grill grates. Cover, andgrill for 5 to 10 minutes, until you have nice grill mark on the cut sidesof the artichokes.To serve, sprinkle the cut sides with more lemon juice. Serve alone or withmayonnaise, remoulade, or aioli.From: SimplyRecipes.comTo Print or Pin the Recipe, or to Post and/or Read Comments |  SimplyRecipes.com |
Asparagus
Beetroot, Beets
Beets Baked in Foil4 large or 8 medium beets, about 1 1/2 to 2 poundsHeat oven to 400. Wash beets well. Wrap individually in foil and put themon cookie sheet or roasting pan. (If you're planning to use them all atonce, right away, just put in roasting pan or heavy skillet, and cover.)Cook, undisturbed, for at least 45 minutes (it could take much longer forbig ones), until a thin-bladed knife pierces one with little resistance.They may cook at different rates; remove each when it is done. Store,refrigerated, for a couple of days before using; their jackets will slipoff easily.By Mark Bittman. From: The New York TimesTo Print or Pin the Recipe, or to Post and/or Read Comments |  Leonid Yastremskiy / 123RF Stock Photo 14606683 |
Spicy Roasted Beets
1 lb of mixed red and yellow baby beets (peeled and trimmed), cut into small wedges1 large shallot, finely minced1/4" piece of ginger, peeled and finely minced1/4 cup of honey, optionaljuice of 1/2 lime (or lemon)1/4 tsp ground cumin powder1/2 tsp garam masalapinch of red chili powder, optionalsalt and pepper, to taste2 tbsp oil, vegetable of canolafreshly chopped cilantro leaves, for garnishPreheat the oven to 400 degrees F (200-205 deg C).In a large mixing bowl, add the oil along with the honey and lime juice.Stir well with a whisk to combine and add the ginger and shallot. Next, addall of the spices (salt, pepper, ground cumin, garam masala and red chilipowder). Mix well and add the baby beets. Toss gently to coat and transferto a shallow oven proof baking dish. Cover the dish with aluminum foil androast for 30 minutes. Then remove the foil and allow to roast uncovered foranother 10-15 minutes until fork tender. Garnish with freshly choppedcilantro leaves and serve.Variation: Add some toasted walnut, almond or cashew pieces to the dish foran extra texture and crunch.From: BellaOnline: The Voice of WomenTo Print or Pin the Recipe, or to Post and/or Read Comments
South Indian Beetroot ThoranA thoran is a kind of South Indian vegetable stir-fry, seasoned with coconut, curry leaves and mustard seeds.250g fresh beetroot, with the leaves if possible, washed2 tbsp oil1 tsp black mustard seed2 sprigs of fresh curry leaves1 fresh green chilli, deseeded and finely chopped (optional)1 small sweet red onion, thinly sliced1 coconut, smashed flesh peeled and grated (or 3 tbsp dried coconut, although this won't taste as delicious)1 lemon Heat a large frying pan over a high heat. Add the oil and then the mustard seeds. When the mustard seeds begin to crackle, add the curry leaves and the green chilli, then the red onion, grated beetroot and leaves.Season with salt and continue to stir-fry for about five minutes. Finish with the grated coconut and a squeeze of lemon. From: The Telegram: Food & DrinkTo Print or Pin the Recipe, or to Post and/or Read Comments |  ANDREW CROWLEY |
South Indian Beetroot Curry with Red and Golden Beets6 small-med Golden and/or Red Beets (weightwise about 500g)coconut oil1 tsp Mustard Seeds3-4 tbsp fresh grated Coconut (if dried, use half the amount)pinch of Turmericpinch of Asafoetida (be sure it is wheat-free)1-2 Whole Dried Red Chilli (optional)Salt to tastefew sprigs of Curry leavesWash the beetroot well. Chop them into small cubes. Cutting them small and equal pieces ensures quick steaming.Steam them - takes around 5-8 minutes depending on the size of the cubes.You can alternatively boil them too. My mom always boiled them in little water, just enough to cook them. The little of excess water that remained was used as a base for making Rasam which was boiling away nearby. No wastages of nutrients.Remove from heat when soft.On the side, while the beet was cooking, heat a pan. When ready, add 1-2 tsp. Oil to the pan. When hot, add mustard seeds. When it starts popping, add red chilli (if using). Add the coconut and stir it for few seconds - around 30-40 seconds.When the aroma hits of nutty coconut, add the curry leaves and asafoetida.Next goes the beets. From this stage, its more of sauteing to combine the spices and additional flavors than for cooking beets, since its already done cooking. Add turmeric and salt.Give a quick toss - for few seconds - until everything is combined.Remove from heat and serve hot.From: Chef In You: Making Vegetarian and Vegan Recipes Easy!To Print or Pin the Recipe, or to Post and/or Read Comments |  chefinyou.com |
Beets with Cherry Sauce (Charkhlis Chogi)These wonderful beets are simultaneously sweet and tangy. In Georgia,cornelian cherries are used, but our tart domestic cherries providesimilar savor. Chogi is usually eaten warm or at room temperature, butI like it best as a refreshing salad, lightly chilled. Serves 2 to 3.1 pound beets1 medium onion, peeled and minced1 tablespoon paleo oil1/3 cup tart dried cherries10 tablespoons water2 tablespoons minced parsley2 tablespoons minced cilantro or dill1/8 teaspoon saltPreheat the oven to 375° F. Scrub the beets but do not peel. Bake until tender, 1 to 1 1/2 hours. Meanwhile, saute the onion in the oil until soft,10 to 15 minutes. Simmer the cherries in the water until very soft, about 15 minutes. Force through a sieve or food mill, adding additional water, ifnecessary, to make 1/4 cup of thick sauce.Comments: Forget food mill. A mini-prep works better. Use 1/2 amount of water, or else don't cover pot with cherries. It's too watery.When the beets are ready, peel and slice them thinly. Place in a bowl and add the cooked onion and cherry sauce. Stir in the minced herbs and salt.Note: Chogi tastes best when served the same day it is made.Adapted from: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein.To Print or Pin the Recipe, or to Post and/or Read Comments |  |
Golden Beets and Brussels SproutsNote that thyme is the essential accent which brings all the ingredients together.2 medium sized golden beets10 brussels sprouts1 shallot, peeled and slicedOlive oil1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme)2 Tbsp almond slivers, toastedSalt and freshly ground pepperThe beets take the longest to cook so start them first. Either boil them inwater in a small saucepan for 45 minutes, or roast them in the oven at350°F for an hour fifteen minutes. Roasting will give you better flavor,but takes longer and uses a lot more energy (unless you are already cookingsomething in the oven). When done, set aside to cool for 10 minutes, peeland chop into 1 x 1/2 inch chunks.While beets are cooking you may want to toast your almond slivers if youare starting with raw almonds. Just heat a skillet to medium high heat andput in the almonds. Stir frequently with a spatula. When the almonds beginto brown, remove from pan into a small bowl. Let cool, set aside.Remove any outer leaves that look a bit ragged from the brussels sprouts.Bring a small saucepan half filled with water to a boil and parboil thebrussels sprouts for 2-3 minutes. They should be almost all the way cookedthrough. (Test by cutting one in half.) Set aside for 5 minutes to cool,cut off any protruding tough stem on each sprout and cut each sprout inhalf.In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add theshallot slices and cook until translucent, a few minutes. Add anothertablespoon of olive oil and raise the heat to medium high. Add the sproutsand beets to the pan, along with the thyme and mix well. Salt and pepper totaste. Cook for 1 minute more, stirring. Remove from heat and serve. Canserve warm or at room temperature. Serves 3-4.From: SimplyRecipes.comTo Print or Pin the Recipe, or to Post and/or Read Comments |  Elise at SimplyRecipes |
Steamed Beets
1 bunch Beets, about 2 pounds, greens removed and reserved for another use,leaving a 1-inch beet top; beets washed thoroughly.Be careful not to let the pan run out of water during this long steamingprocess. To make sure you don't forget, place marbles below the steamerbasket before steaming - they will stop jiggling when the pan is dry.Place beets in steamer basket set in large saucepan with 1 inch of water.Bring to boil; steam over high heat until beets can easily be pierced withthin knife, 30 to 45 minutes, depending on beet size. Drain, cool slightly,and remove skins. Serve or use in related recipes.From: Meals Matter: Meal Planning Made SimpleTo Print or Pin the Recipe, or to Post and/or Read Comments
Easy Beetroot Fry
4 Beetroots (cut into small pieces)4 tbsp oil2 tbsp ginger garlic paste1 1/2 tsp chilli powder (optional)1 1/2 tsp salt2 cups water6-7 curry leavesoil for fryingIn a cooker, put oil, ginger garlic paste, chilli powder, salt and sauté well.Now add the beetroot and put the water.Pressure cook the beetroot for 15-20 minutes.In a kadai put oil and curry leaves.Now put the beetroot content and fry till all the water has evaporated.From: Khana KhazanaTo Print or Pin the Recipe, or to Post and/or Read Comments
Beet Fries3 red beets1/2 tsp olive oil1/4 cup finely diced shallot2 cloves of garlic, minced1/4 tsp sea saltPreheat oven to 425. Line a baking sheet with parchment paper.Rinse and peel beets. If stems are still attached, remove them with a sharpknife, leaving a flat area for the beet to sit on. Cut the beets in longstrips, approximately 1/2"-3/4" wide (I cut each beet into 6 equal slices,and then cut them in 5 slices going the opposite direction).In a large bowl, toss the beets with the olive oil, shallots, garlic, andsea salt. Lay them out flat on prepared baking sheet and place in preheatedoven for 25-30 minutes, flipping halfway through. Remove from oven.From: The Vegan ChickpeaTo Print or Pin the Recipe, or to Post and/or Read Comments |  The Vegan Chickpea |
Bell Peppers
Antipasto PlatterROASTED RED PEPPERS: 3 large red, yellow or orange bell peppers, halved and seeded 1 clove garlic, thinly sliced 1/4 cup Extra Virgin Olive OilMARINATED MUSHROOMS: 1/4 cup Extra Virgin Olive Oil 1 small carrot, finely chopped 1 small onion, finely chopped 3 cloves garlic, finely chopped 2 lbs. small white mushrooms 2 Tbsp. white wine vinegar 4 sprigs fresh thyme and/or oregano 2 bay leaves 1/2 tsp. salt 1/4 tsp. ground black pepperFor Roasted Red Peppers: Grill or broil peppers until skin is charred.Place peppers in paper bag; let cool about 20 minutes. Remove from bag andgently peel off skin. Cut peppers into thick slices. In small bowl, tosspeppers, garlic and Olive Oil. Lightly drain before serving.For Marinated Mushrooms: In 12-inch nonstick skillet, heat Olive Oil overmedium-high heat and cook carrot and onion, stirring occasionally, 3minutes. Add garlic and cook 30 seconds. Add mushrooms and cook, stirringoccasionally, 3 minutes or until lightly golden. Turn into large bowl andstir in remaining ingredients. Cover and refrigerate until ready to serve.To serve, remove bay leaves.On platter, arrange roasted peppers and mushrooms and, if desired, assortedolives.From: BertolliTo Print or Pin the Recipe, or to Post and/or Read Comments |  healingdream / FreeDigitalPhotos.net 10016083 |
Roasted Yellow Peppers4 large yellow bell peppers, about 2 pounds3 Tbsp extra virgin olive oil2 Tbsp shredded fresh basil, or 1 1/2 Tbsp chopped fresh parsley and 1 tspdried basilpepper to tastePreheat oven to 475F. Set peppers on a baking sheet, and brush with 1 Tbspoil to coat lightly. Bake, turning once or twice, for 20 minutes, or untilskins begin to blister. Place peppers in a brown bag or plastic bag tosteam for 10 minutes. Pull skins from peppers. Remove stems, seeds, andmembranes. Tear peppers into 4 to 6 pieces each. Lay roasted peppers flaton a serving plate. In a small bowl, mix the remaining 2 Tbsp olive oil,basil and slat/pepper. Pour over roasted peppers.From 365 Easy Italian Recipes by Rick Marzullo O'ConnellTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Peperoni al Forno4 very large green, red or yellow sweet peppers, peeled and seeded2 large ripe tomatoes, peeled1/2 cup black olives, pitted and coarsely chopped1 large onion, thinly sliced2 garlic cloves, chopped4 anchovies, drained and chopped (optional)pepper1 cup parsley sprigs1/2 cup fresh minced basil or 2 tbsp dried basil1/4 to 1/2 cup olive oilCut peppers into wde strips. Cut tomatoes into wedges the size of thepepper strip. Put peppers, tomatoes, olives, onion, garlic, and anchoviesinto a baking dish. Season with pepper. Mince together the parsley andbasil, and sprinkle over the vegetables. The sprinkle with olive oil. Cookat 350 F for about 30 minutes.From: Nika Hazelton's Way with VegetablesTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Whole Roasted Bell Peppers
Prep Time: about 1 hour, roast with your turkeyRinse 5 or 6 red and/or yellow bell peppers (1/2 lb. each). Cut out stemsand remove seeds and pith. Place peppers in a 9"x13" pan. Bake in a 325Foven until wrinkled and tender when pierced, about 1 hour. Cut in halflengthwise and season to taste.From: Sunset, Nov. 1998To Print or Pin the Recipe, or to Post and/or Read Comments
Provencal Vegetables3 tablespoons virgin olive oil1 medium red bell pepper, finely diced1 medium zucchini, finely diced1 medium yellow squash, finely dicedIn a large skillet, heat the oil over medium-high heat untilshimmering. Add the pepper, zucchini, and squash and saute untiltender, 3 to 4 minutes.To serve:1 cup greens of you choice [I used mesclun]About 1/2 cup Lime DressingWhen read to serve, toss the greens with 1/4 cup of the Lime Dressingand the Provencal vegetables. Divide among 4 plates, arrange 1 quailbreast and 2 legs around the greens, and drizzle with additional LimeDressing.From French Food American Accent by Debra Ponzek via Kay in rec.food.cookingTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Pimentos
A pimento is simply a blanched, skinned sweet red pepper. They are easy tomake. Stick a red pepper on a serving fork. Char the skin over an openflame (stove) until the skin turns black. Turn off the flame, put thepepper in a paper or plastic bag and close it for about 2 or 3 minutes, thepepper will steam a bit through its own heat. At that point slide off theskins under running water. The skins will slide right off. Tear open andremove the seeds and you have pimentos.From: James Alpigini on the PaleoFood list. Posted 24 Jan 2000.To Print or Pin the Recipe, or to Post and/or Read Comments
Grilled Vegetables on Rosemary Skewers1 red pepper1 yellow pepper4 slim zucchini, sliced1 red onion, cut into chunks1 fennel bulb, sliced (optional)2 garlic cloves, crushed1 sprig fresh rosemary2 sprigs fresh thymesalt and ground black pepper2 teaspoons olive oilCut the peppers in half, remove the seeds and cut the flesh into chunks. Divide between 12 fresh rosemary stems or 12 bamboo kebab skewers, threading alternately with the courgettes, red onion and fennel (if using).Place the kebabs in a foil-lined grill pan. Sprinkle with the crushed garlic. Strip the leaves from the rosemary and thyme and scatter them over the kebabs with a grinding of salt and pepper. Put the olive oil in a shallow dish and roll the kebabs lightly in it.Pop under a preheated hot grill and cook, turning occasionally, until the vegetables are tender and slightly charred.From: FDRreceipes.comTo Print or Pin the Recipe, or to Post and/or Read Comments |  FDRreceipes.com |
Bitter Melon (Bitter Gourd)
Cooking Bitter MelonCut Bitter Melon in half and discard the seeds and fibrous core. To reducethe bitterness, blanch it in boiling water for 2 to 3 minutes. Thisvegetable is not typically peeled and the skin is edible. The seeds arealso edible, though they are very hard. They are included in some recipes.Bitter melon is commonly stuffed, curried or pickled, though it can beprepared in all kinds of ways and is suitable for any dish from drinks todessert. It is often used stir-frys and soups and may be steamed. It'sflavor combines well with other strong flavors or ingredients such asgarlic, chili peppers, and coconut milk.Q: This melon is so bitter! How can I reduce its strong bitter flavor?A: Bitter Melon is a challenging culinary item, to be sure. But whilechallenging, it is not impossible to find exciting ways to incorporate itinto various cuisine styles. Here are some hints for preparing the gourd toreduce its bitter flavor:1. Like eggplant, Bitter Melon can be salted and rested to remove thebitterness from its flesh. Core the melon, dust it generously with salt andlet it rest for 10 minutes. Rinse the slices and prepare as you wish.2. Another way to reduce the bitter melon's strong flavor is by blanching.You do this by coring it, slicing, and boiling in a pan of lightly saltedwater. After 1 minute, remove and drop in ice water. Blanching will notonly remove some of the bitterness; it will also brighten the beautifulgreen color!A suggestion when developing your own recipe is to consider is that bittermelon is an excellent ingredient to use with strong flavors: spices, richsauces, fermented flavors. With spicy foods, bitter melon acts as acoolant, with rich sauces such as coconut milk and curry, the flavorbalances the natural oils in these other ingredients acting as a palettecleanser.Some popular ways of cooking it is to stuff the melon with spiced meats andserve with a coconut curry sauce, sauté it with onion, red pepper andprepare with scrambled eggs or in an omelet, or as a stir fry with chicken.From: The National Bitter Melon CouncilTo Print or Pin the Recipe, or to Post and/or Read Comments |  Sommai Larkjit / FreeDigitalPhotos.net 10074623 |
Stir Fried Bitter Melon1 1/2 lbs sliced bitter melon1 tablespoon pure fish sauce, e.g. Red Boat Fish Sauce3 cloves chopped garlic3 tablespoons oilThe most important element in this dish is controlling the heat. With mosthome stoves, the heat is never as hot as you want, so there is a trick tocompensate for the lack of heat. First, my wok is stainless steelsandwiched around aluminum. It's a great wok, practically non-stick. Suchthick material takes longer to heat up, but also keeps the heat longer. So,I let it sit on high heat until it is very hot, about 5 minutes, while I amslicing the melon.Wash the bitter melon and then cut it lengthwise. Discard the seeds andpith. Slice the bitter melon cross sectionally, in 1/4 of an inch slices.Even slices means even cooking, which is particularly important for thisdish.This is not a quick stir fry like some of the more delicate vegetables.Bitter melon is dense and takes longer to cook, about 10 minutes.Add 3 tablespoons of oil. Add the bitter melon. Stir to coat the melon withoil. If the melon seems dry, drizzle some more oil. The oil should neverpool, but coat all the pieces. Spread out all the pieces so that they getdirect heat from the pan and cook in oil not steam. Stir every minute toget all the pieces on the heat directly. You don't want to stir too oftenthough because they will start to cook in steam and turn mushy. It is bestto let some pieces brown and then turn them over.After 5 mintues, drizzle oil in the center and add chopped garlic. Let thegarlic cook in the oil for 15 seconds. Stir to mix everything together.Continue stirring as above for 5 more minutes.In the 10th minute, add a tablespoon of fish sauce and stir around to getthe fish sauce in the bitter melon. Taste to see if you like it. You maywant to add a little bit more fish sauce.Serve hot.Author: Natty Netsuwan. From: ThaiTable.com: Learn Thai CookingTo Print or Pin the Recipe, or to Post and/or Read Comments |  Natty Netsuwan |
Bitter Melon Chips
2 Ripe Bitter Melons1 tbs. Curry Powder1 tsp. Sea Salt1/2 tsp. Cayenne (optional)1/2 tsp. Cardamom1/4 cup Olive Oil1 tbs. Sesame Oil1. Using a Mandoline or with a very sharp knife, slice the bitter melon into 1/8" slices2. In a bowl combine next six ingredients thoroughly.3. Toss Bitter melon slices in marinade, be sure to completely coat each slice with the marinade.4. Place slices on a cookie sheet covered with parchment paper and place in a pre-heated 325 degree oven for 15-20 minutes, or until they begin to crisp.5. Remove from oven and let cool on the sheet tray to further crisp.6. If you do not plan to serve immediately, store in an air tight container in the freezer for up to a week.By: Cosmos Catering. From: The National Bitter Melon CouncilTo Print or Pin the Recipe, or to Post and/or Read Comments
Bharvaan Karela - Stuffed Bitter Melon
4 medium-sized karelas/ bitter melon1/2 cup coconut oil1 tbsp fennel seeds3 large onions chopped very fine1 tbsp garlic paste3 large tomatoes chopped very fine1 tbsp tomato sauce1/2 tsp turmeric powder1/2 tsp red chilli powder (optional)1 tsp coriander powder1 tsp cumin powderSaltWash the karelas. Cut off top and tail. Slit them through lengthwiseleaving 1/2" from top and bottom ends so that the two halves do notseparate. Carefully, use a spoon to scoop out the pith. Discard the pith.Put 4 cups of water in a deep vessel and add 1 tbsp of salt to it. Mix todissolve salt. Put the karelas in this salt water and set up to boil. Whenwater comes to a boil, simmer and cook till the karela skin begins to getsoft. Remove from water, drain well and keep aside on a plate to cool.In a separate pan, heat 2-3 tbsps of oil. Add the fennel seed to the oiland fry till spluttering stops. Now add the onions and fry till soft. Addthe garlic and fry for 2 minutes. Now add the tomato and cook till pulpy.Add the tomato sauce, turmeric, red chilli, coriander, and cumin powdersand salt to taste. Mix well. Fry for 8-10 minutes, stirring often toprevent from burning. Turn off fire and allow mixture to cool completely.Fill this mixture in the pre-cooked karelas. Tie with a string (to preventfilling from spilling out) and keep aside.Heat 3-4 tbsp of oil in a pan on medium flame. Add the karelas to the oiland fry till crispy. Now turn and fry the same way on the other side. Addmore cooking oil if required. Remove with a slotted spoon and keep on papertowels.From: About.com: Indian FoodTo Print or Pin the Recipe, or to Post and/or Read Comments
Bitter Gourd (Pavakka) TheeyalTheeyal is a traditional Kerala Dish which is made using Vegetables and Fried Coconut. It can be made using a single vegetable like Bitter Gourd, Snake Gourd, Shallots, Carrot etc. or a combination of vegetables. The fried coconut and spices impart a nice aroma to the dish.2 medium sized Bitter gourd (Pavakka or Karela) cut into thin slices1/2 tsp Turmeric powder2 green chilies, slit (optional)1 cup Grated coconut1 tbsp Coriander Powder2 tsp Chilli powder (optional)1/4 tsp Fenugreek seeds4 dry red chilies (optional)1/4 cup Thinly sliced ShallotsA sprig Curry leaves1 tbsp Tamarind pasteSalt to tasteWater as required3 tbsp Oil1/2 tsp Mustard seedsTo reduce the bitterness of Pavakka, rub some salt on the sliced bitter gourd pieces and squeeze out the juice using hands and wash it well.Heat a pan and add 2 tbsp oil. Add the bitter gourd pieces, slit green chilies along with 1/2 tsp turmeric powder and saute. Cover and cook till it is done. Do not add water, instead cook the bitter gourd pieces on low flame.In a non stick pan, dry roast the grated coconut till brown. Once the coconut scrapes are brown, add red chilli powder, coriander powder, fenugreek seeds and dry roast and keep aside.Grind all the fried ingredients with a little water to form a smooth paste.Heat oil in a wok and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves. Add the cooked bitter gourd pieces and stir.Mix the ground coconut paste, tamarind paste, little salt and add 1 cup of water to the pan and stir well to combine. Cook for around 7-8 minutes on medium flame till the gravy thickens. Taste and add more tamarind paste if needed.From: Kerala RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments |  Kerala Recipes |
Breadfruit
Roasting Breadfruit1 medium breadfruitAn open flameCut the stem from the breadfruit and discard it. Use a sharp knife and maketwo incisions crossing each other to make an x in the top of the vegetable.These incisions will allow the vegetable to breathe as it is roasted.Place the breadfruit on the stove with the bottom facing the flame and turnthe flame to medium. Roast the vegetable on the bottom for 30 minutes. Now,using a kitchen cloth hold the vegetable, and turn it upside down onto theflame and let it roast for another 30 minutes.Just to make sure the vegetable is thoroughly roasted, turn it onto theside for another ten minutes, rotating it slowly as it roasts.Remove the breadfruit from the stove, and slice it in halves at theincisions made earlier. If it's not completely roasted, it's no problem.Put the halves back onto the fire and roast for another five minutes.Turn off the stove and remove the vegetable. Allow it to cool for about anhour. Now, carefully peel the blackened roasted skin with sharp knife. Thenremove the center piece or the heart as it is sometimes called. Cut 1-inchslices along the length of the vegetable and arrange them with yourfavorite meat.From: Jamaican-Recipes.comRoast the breadfruit whole over charcoal (the best method), or directlyover a gas burner. Turn the fruit as it begins to char. The roasting takesabout an hour. When steam starts to escape from the stem end, thebreadfruit is done.Remove the breadfruit from the fire, and cut a circle at the stem end.Scoop out the heart, and discard it. Scoop out the meat, or cut off thecharred outer skin, and cut the meat into slices, and serve it hot.From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthyTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Stuffed BreadfruitDress up the rather bland taste of breadfruit with this tasty stuffing.1 medium breadfruit, roasted (see above)1/4 cup coconut milk1 tablespoon coconut oil1 medium onion, minced1 medium tomato, peeled, seeded, and choppedDash of freshly ground pimento (allspice)Salt and pepper to tastePreheat the oven to 300 degrees.Scoop out the flesh of the cooked breadfruit, leaving a shell at least 3/4 inch thick. In a bowl, mix the breadfruit flesh with the coconut milk and oil, then add the onion, tomato, and seasonings. Stuff the mixture back into the shell, wrap the stuffed breadfruit with foil, and warm it thoroughly in the oven for 10 minutes.Unwrap the breadfruit, and serve it whole on a platter. Serves 6 to 8Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John WilloughbyTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Broccoli
Broccoli and Sweet Potato BhajiA bhaji is like a dry vegetable dish with whole spices. It is NOT a curry.A key is to let the onions brown significantly before adding the spices, since the spices can go from raw to burnt in a matter of seconds, while theonions need time to brown.You can use any kind of veggie you want in a bhaji. So if you don't like broccoli or sweet potato, then use cabbage, whatever.2 cups fresh broccoli florets2 small sweet potatoes, cut into eighths1/4 small onion, thinly sliced1 tbsp. oil1/2 tsp. panchphoran (Bengali five-spice mix) - a mix of: fenugreek, nigella seeds, mustard seed, fennel seed, and cumin seed1/2 tsp. cumin powdersalt to tasteHeat oil in a large pan over medium-high to high heat. Once hot, add onionslices and cook until they begin to turn brownish red. Add the panchphoranand listen for when the seeds start popping. Lower heat immediately tomedium and add sweet potatoes, stirring to coat with seeds and onions. Addthe cumin powder and keep stirring. Add broccoli and keep stirring, asonions continue to brown. Add salt and water to prevent the vegetables fromsticking. Lower heat to medium-low and cover, letting vegetables cook untiljust tender. Check and adjust for salt again once done.From: Spice Bites blogTo Print or Pin the Recipe, or to Post and/or Read Comments |  spiceaholic at Spice's Bites |
Broccoli With Garlic, Fennel and Mustard Seeds (Bengali Subzi)
2 pounds Fresh broccoli, trimmed and cut into spears4 tbsp mustard oil and extra virgin olive oil1 tbsp minced garlic1 inch cinnamon stick1 1/2 tsp fennel seeds1 1/2 tsp mustard seeds2-inch fresh ginger cut into juliennessalt to taste2 green chilies, cut lengthwise (optional)4 tbsp vegetable brothTake a large frying pan, place it over medium heat. Heat oil in it and thenfry mustard seeds for about 1 minute in it until they start crackle. Addgarlic, cinnamon stick and fennel seeds in it.Keep them to cook for about 2 minutes by stirring until they get fragrant.Add broccoli in the pan, mix it until it gets covered with infused oil. Nowadd vegetable broth and salt and mix it well.Cover the pan and keep it to cook for about 2 minutes. Then add the greenchilies and cook it by stirring until the broccoli gets cooked. Now thedish is ready to serve. Put it in serving bowl and garnish it with gingerand then serve it hot.From: TadkaFry.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Broccoli Stir Fry/Broccoli Thoran1 Broccoli1/2 cup Grated Coconut1 medium Onion, (finely, chopped)3 cloves Garlic (crushed)2 Green chilli (slit) (optional)1/4 tsp Turmeric powder1/2 tsp Mustard seedsfew Curry leaves2 tsp OilSalt to tasteWash and cut the broccoli into small florets .Heat oil in a pan, splutter mustard, add curry leaves, crushed garlic, chopped onion, green chillies and saute till the onion turns to transulcent.Add broccoli, turmeric powder, salt to taste and sprinkle 3 tbsp of water.Cover and cook it on low heat until the broccoli is cooked, stir in between; add grated coconut and combine well.Serve hot.From: kothiyavunu.comTo Print or Pin the Recipe, or to Post and/or Read Comments |  kothiyavunu.com |
Broccoli Thoran1 Broccoli, weighing about 500 gms1/2 of a medium size Onion, finely chopped2 cloves Garlic, chopped3 or 4 Green chilli, slit (optional)2 tbsp Shredded coconuta few Curry leavesSalt1 tbsp Oil1/2 tsp Mustard seeds1/2 tsp Cumin seeds/JeeraClean broccoli in salted hot water (like you clean cauliflower). Finely chop the florets.In a bowl, mix the chopped broccoli, onion, garlic, green chillies, shredded coconut, curry leaves and salt. Mix well with your fingers.Heat oil in a pan and splutter mustard seeds followed by cumin seeds. Add the broccoli mix and sprinkle 1-2 tbsp of water. Heap it to the center of the pan and cover and cook till done.If there is any water left, stir fry till the thoran becomes dry.From: Ramya's Recipe: Simple and easy recipes for everyday Indian cookingTo Print or Pin the Recipe, or to Post and/or Read Comments |  Ramya's Recipe |
Broccoli with Pine Nuts and Sun-Dried Tomatoes
2 large crowns broccoli1/3 cup pine nuts, toasted1/2 cup dried roma tomatoes, soaked about 10 minutes, drained.Wash broccoli, and cut into large florets. Reserve stems for another time.(peeled, chopped, and steamed, they're great!) Steam broccoli together withtomatoes. (I think this takes about 7 minutes...until is smells done.) Place them in a bowl, stir in pine nuts, add salt and pepper to taste, and serve with a really good olive oil.By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000To Print or Pin the Recipe, or to Post and/or Read Comments
Broccoli Slaw
Do you throw away broccoli stems? Try this instead:1/2 cup tiny broccoli florets2 broccoli stems, peeled2 large carrots, peeled1 Tbs. poppy seeds1/3 cup NeanderThin mayooptional: 1/2 cup shelled pistachiosOR 1 granny smith apple, peeled, cored and diced.Grate broccoli stems and carrots in a food processor. Combine in a bowlwith remaining ingredients. Chill for 1 hour before serving.From: Stacie and Ben's favorite Paleo RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments
Italian-Style Sautéed Broccoli1 tsp. extra virgin olive oil2 or 3 garlic cloves, minced1 onion, diced4 or 5 button mushrooms, brushed clean and thinly sliced1 or 2 tomatoes, diced1 head broccoli, cut into small flowerets, with stems peeled and thinlyslicedBring a large pot of water to boil over high heat. Add broccoli and cookuntil bright green but not completely tender, about 3 minutes. Plunge intocold water to stop the cooking process and preserve the bright color.Heat oil in a skillet over medium heat. Add garlic, onion, and cook,stirring, 2-3 minutes. Add tomatoes and stir well. Cover and simmer 10-15minutes. Remove cover and stir in broccoli. Simmer, uncovered, 2-3 minutes.Serve hot, makes 4 servings.From Cooking the Whole Foods Way by Christina Pirello.To Print or Pin the Recipe, or to Post and/or Read Comments |  |
Broccoli the Italian Way
1/2 cup extra virgin olive oil3 cloves of garlic finely chopped6 anchovies finely choppedred pepper flakes(2 T chopped parsley)a bunch of broccoli cut up and lightly cookedLightly saute the garlic, anchovies and red pepper flakes in oil and addbroccoli. Incorporate all the flavours and add parsley (only for thecauliflower).From: Susan Carmack on the PaleoFood list. Posted 9 May 1999.To Print or Pin the Recipe, or to Post and/or Read Comments
Brussels Sprouts
Sautéed Brussels Sprouts with Bacon and OnionsFresh herbs, onion and bacon pair beautifully with Brussels sprouts. Thisvegetable loves the cool weather of fall and early winter. If you can findthem still attached to the stalk, don't be intimidated--buy them, as they're likely more fresh. All you need to do is slice off each sprout with a paring knife. However you find them at the market, this is a delicious way to prepare them. (Recipe adapted from The Art of Simple Foodby Alice Waters.)2 1/2 pounds Brussels sprouts, trimmed4 slices bacon, cut into 1-inch pieces1 tablespoon extra-virgin olive oil1 large onion, diced4 sprigs thyme or savory, plus 2 teaspoons leaves, divided1 teaspoon saltFreshly ground pepper to taste2 teaspoons lemon juice (optional)1. Bring a large pot of water to a boil. If sprouts are very small, cut inhalf; otherwise cut into quarters. Cook the sprouts in olive oil until barely tender, 3 to 5 minutes. Drain.2. Meanwhile, cook bacon in a large heavy skillet over medium heat,stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slottedspoon to drain on a paper towel. Pour out all but about 1 tablespoon baconfat from the pan.3. Add oil to the pan and heat over medium heat. Add onion and cook,stirring often, until soft but not browned, reducing the heat if necessary,about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper.Increase heat to medium-high, add the Brussels sprouts, and cook, tossingor stirring occasionally, until tender and warmed through, about 3 minutes.Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemonjuice, if using, and toss.Make Ahead Tip: Prepare through Step 1, rinse with cold water; storeairtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to20 minutes before serving.From EatingWell: November/December 2009To Print or Pin the Recipe, or to Post and/or Read Comments |  |
Pan Roasted Brussels Sprouts with Bacon and Onions4 strips thick-cut bacon2 tablespoons olive oil1 pound Brussels sprouts, halved1/2 large onion, choppedSalt and freshly ground black pepperCook bacon in a large skillet over medium-high heat until crispy. Remove toa paper towel-lined plate, then roughly chop. In same pan with bacon fatand olive oil, melt over high heat. Add onions and Brussels Sprouts andcook, stirring occasionally, until sprouts are golden brown, 8 to 10minutes. Season with salt and pepper, to taste, and toss bacon back intopan. Serve immediately.Recipe courtesy Sunny Anderson. Show: Cooking for RealEpisode: Southern Square Meal. Adapted from: Television Food NetworkTo Print or Pin the Recipe, or to Post and/or Read Comments |  Television Food Network |
Chestnuts and Brussels Sprouts12-15 fresh chestnuts1 tsp. extra virgin olive oil2 cloves garlic, minced2 pounds Brussels sprouts, trimmedjuice and grated zest of 1 lemon2 cups vegetable broth or vegetable stockMake a slit in the flat side of each chestnut. Cook in boiling water overhigh heat for 15 minutes. Drain the chestnuts, wrap in a towel to keep themwarm, and set aside 10 minutes. Peel off both the hard outer shell and theinner papery layer. Set chestnuts aside. Heat oil in a deep skillet overmedium heat. Add garlic and cook 1-2 minutes. Add sprouts and cook,stirring to combine. Add chestnuts and broth, cover and simmer over lowheat until sprouts are just tender, 10-12 minutes. Simmer 3-4 minutes.Remove from heat and drain well if any liquid remains. Stir in lemon juiceand zest and transfer to a serving bowl, serve warm, makes 4-6 servings.From Cooking the Whole Foods Way by Christina Pirello.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Maple Glazed Brussel Sprouts with Chestnuts
3/4 cup chestnuts (fresh roasted or canned)1 pound brussels sprouts1/3 cup maple syrup2 Tablespoons coconut oil1 teaspoon salt1/4 teaspoon ground black pepperPreheat oven to 375 deg. F.Bring 2 quarts of water and 1 teaspoon of salt to a boil.If fresh chestnuts are used, shell with a paring knife and toast on acookie sheet in the oven until the meat pulls from the shell and the shelland skin can be easily removed. If canned chestnuts are used, drain and drythem.Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deepcross in the bottoms of each. Drop them in the boiling salted water andcook until they are fork tender. Drain the sprouts and drop into ice waterto shock and cool. Cut each Brussels sprout in half.Add the maple syrup to a 10-inch saute pan and warm. Add the Brusselssprouts and bring to a boil. Quickly add the chestnuts and stir in the coconut oil. The syrup will thicken and glaze the sprouts.Season with salt and pepper and serve. Serves: 10Adapted from: Culinary Cafe: Where Candle CooksTo Print or Pin the Recipe, or to Post and/or Read Comments
Burdock
Burdock with Fresh Thyme
1 burdock root (about 8 ounces), scrubbed and trimmed, but not peeled2 T lemon juice1 T extra-virgin olive oil1 clove garlic, minced3 T dry white wine2 tsp fresh thyme or 1/2 tsp dried1/2 tsp salt1/4 tsp pepperCut burdock crosswise into 1/4"thick slices; as you work, drop burdock intobowl of water with a little lemon juice to prevent discoloration. In a medium saucepan, bring 1 quart water and 1 T of lemon juice to a boil over high heat. Add burdock; return to a boil.Reduce to a simmer and cook 10 minutes or until burdock is tender. Drain.In a medium nonstick skillet, heat oil over medium heat. Add garlic andsaute 30 seconds until garlic is fragrant. Add drained burdock and cook oneminute or until lightly coated. Add wine, thyme, salt, pepper, andremaining 1 T lemon juice and cook one to two minutes to blend flavors.Serves 4Adapted from: Harmony Valley FarmTo Print or Pin the Recipe, or to Post and/or Read Comments
Baked Burdock Root Recipe from Britain
This is a traditional British recipe for a classic dish of wild burdockroot wrapped in burdock leaves and baked in foil parcels.Burdock is a biennial plant and the root is best dug up during the autumnof their first year (you cannot mistake them because of the roots). Theroots themselves can go down very deep so you will need a spade and theyare easiest dug up in sandy soil. A single root will provide a substantialmeal.1 large burdock root (about 700g to 900g)6 burdock leavesWash the burdock root thoroughly then wrap in the leaves before wrapping inaluminium foil. Place in an oven pre-heated to 190°C [375F] and roast forabout 70 to 90 minutes, or until very soft. Allow to cool slightly, removefrom the foil and leaf wrapping, peel away the outer skin and serve.Burdock can also be baked directly in the coals of a barbecue.From: CeltnetTo Print or Pin the Recipe, or to Post and/or Read Comments
Butternut and Other Winter Squashes
Slow cooker Indian-spiced butternut squash2 Tbsp oil2 tsp fenugreek seeds2 tsp cumin seeds2 brown cardamom pods1 2-inch cinnamon stick1 yellow or red onion, peeled, cut in quarters, and sliced1 medium tomato, diced2 tsp turmeric powder1 tsp ground coriander3 lbs butternut squash, peeled, cut into 1-inch pieces (approx. 6 cups)1 large jalapeño or 3-4 Thai or serrano chile peppers, seeded and chopped1 tsp garam masala1-2 tsp kosher salt1 tsp cayenne pepper1 Tbsp fresh lemon juiceCilantro, for garnish (optional)In a small sauce pan, heat the oil over medium heat. Add the fenugreek,cumin, cardamom and cinnamon stick. Cook 3-4 minutes, stirring constantly,until the mixture sizzles. Add the onion and cook for another minute ortwo, stirring, until the onion browns slightly. Add to the slow cooker andturn it on HIGH.Add the tomato, turmeric and coriander, and mix well. Cover and cook for 3minutes. Add the squash, and mix again. Turn the cooker to LOW and cook for4 hours, stirring once each hour.Add the jalapeño, garam masala, 1 tsp of salt, cayenne and lemon juice.Stir gently, leaving some chunks of squash whole while others get mashedinto the sauce. Taste, and add more salt if needed.Garnish with cilantro if you like it (I don't), and serve hot.Adapted from Anupy Singla's The Indian Slow Cooker.Found at The Perfect PantryTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Mashed Winter Squash with Indian SpicesFragrant Indian spices-coriander, turmeric and black mustard seeds-are a wonderful accent for creamy mashed butternut squash. The squash can be roughly smashed until chunky, or thoroughly mashed until smooth.8 pounds butternut or buttercup squash, halved lengthwise and seeded1/3 cup plus 1 tablespoon oil, plus more for drizzlingSalt and freshly ground pepper2 tablespoons black mustard seeds2 garlic cloves, minced1 medium onion, finely chopped1 teaspoon ground coriander1 teaspoon turmeric1/4 teaspoon crushed red pepper1/4 cup waterPreheat the oven to 400°. On 2 large, rimmed baking sheets, drizzle the cutsides of the squash with oil and season with salt and pepper. Turn thesquash halves cut sides down and roast for about 45 minutes, or untiltender.Meanwhile, in a large pot, heat 1 tablespoon of the oil. Add the mustardseeds and cook over moderately high heat, shaking the pot, until they pop,about 1 minute. Transfer the seeds to a small bowl. Add the remaining 1/3cup of oil to the pot. Add the garlic and onion and cook over moderateheat, stirring occasionally, until softened, about 7 minutes. Add thecoriander, turmeric and crushed red pepper and cook, stirring, untilfragrant, about 1 minute. Remove from the heat.Using a large spoon, scrape the squash flesh from the skins into the pot.Add the water and cook over moderately high heat, stirring and lightlymashing the squash, until blended and heated through. Season the squashwith salt and pepper. Transfer to a bowl, top with the toasted mustardseeds and serve.Make Ahead The mashed squash can be refrigerated overnight. Reheat in a microwave oven before serving.Contributed by Marcia Kiesel. From: Food & Wine: Inspiration Served DailyTo Print or Pin the Recipe, or to Post and/or Read Comments |  John Kernick |
Roasted Butternut Squash with Indian Spices
This sweet, hot dish gives a multi-textural taste of both sweet and hot flavors that combine both American techniques and indian ingredients. 1 big butternut squash, peeled, seeded, cubed in 1 inch pieces1/4 tsp cayenne (or chilli powder) or more if you like heatchopped coriander (or a few curry leaves)1/2 tsp coriander1/2 tsp cumin1/2 tsp garam masala (powder)1/4 cup golden raisins (or dried small fruits like cranberries)2-3 green chilis chopped coarsely (optional)1-2 tbsp maple syrup1 medium onion, sliced1/4 cup nuts, chopped (can use cashews, pistachios, or almonds)1 tsp salt to taste1 tbsp sesame seeds (optional but nice to use)2 tsp oilPreheat oven to 375F (medium hot oven). In large bowl, mix all ingredientsand combine so spices and oil coat all vegetables. Place vegetables onlarge cookie sheet in single layer and spread out so vegetables can roastand not steam. Place in oven and cook for about 30 minutes, turningvegetables one or two times.Good recipe to use up vegetables that roast well in dry heat of the oven. Use as a small vegetarian side dish. This is a dry vegetable dish.From: VahRehVahTo Print or Pin the Recipe, or to Post and/or Read Comments
Dilled Butternut Squash
1 butternut squash [about 1-1/2 lbs.] washed, halved, and seeds removed2 tablespoons oil1/2 teaspoon dill weed1/4 teaspoon salt Pepper to taste1. Place squash halves, cut side down, in a shallow baking pan; pour in boiling water to a depth of 1/4 inch. Bake at 400 F about 35 minutes, or until squash is almost tender.2. Scoop out pulp, leaving one shell-half intact; discard extra shell.3. Mash pulp and blend in remaining ingredients. Immediately spoon hot mixture into shell.4. Wrap loosely in aluminum foil and heat in 400 F oven 5 to 10 minutes, or until very hot.From: My Spice SageTo Print or Pin the Recipe, or to Post and/or Read Comments
Butternut Squash with Dill6 cups butternut squash (1 medium squash)seeded and cut into long strips*2 tablespoons melted ghee or coconut oil2 tablespoons coconut oil1 cup onion, minced1 pinch Celtic salt1/2 teaspoon dried dill weed1/4 teaspoon black pepperFresh springs of dillPreheat oven to 375 degrees.Place 6 cups of cut butternut squash on baking tray and drizzle with 2tablespoons melted ghee or oil to coat. Bake approximately 40 minutes,until squash pieces are soft. After 40 minutes, turn oven off, keep squashin oven for 10 minutes to finish cooking.In a skillet, heat 2 tablespoons oil on medium heat. Add 1 cup mincedonions and a pinch of Celtic salt and saute until onions are golden brown.Then add 1/2 teaspoon dried dill weed and 1/4 teaspoon black pepper.Mix with squash strips and garnish with fresh springs of dill. Serve warm. Serves: 4.* Butternut squash preparation: Cut in half, crosswise, and peel. Then cut each piece in half, lengthwise, and scoop out the seeds. Cut the pieces of squash into 3 inch long by 1/2 inch thick strips.From: The Expanding Light: Ananda's Spiritual Retreat for Meditation, Yoga,and HealthTo Print or Pin the Recipe, or to Post and/or Read Comments |  The Expanding Light Retreat |
Butternut Squash with Cumin and Mustard SeedsA Kerala Indian Butternut Squash recipe from Sheba Promod.1/2 tsp mustard seeds1/2 tsp cumin seeds1 dried red chilli (optional)A pinch of turmeric1/2 tsp ground cumin1/4-1/2 tsp chilli powder (optional)10-12 curry leaves1 1/2 tbsps oil800g butternut squash, peeled and chopped to 1 inch cubes1/2 medium onion, finely chopped1 tsp garlic, crushed1/2 tsp urad dal [needs substitute, or omit]4 tbsps. fresh coconut (desiccated coconut if fresh unavailable)1 cup water3/4 - 1 tsp saltPlace the chopped squash into a heavy wide based pan and add enough water to just cover the piece. Bring to the boil and cook covered for 25 minutes,until they are soft when pierced with a fork.Drain off the excess water and then transfer to a bowl and mash to a semi-smooth consistency.Place the squash in a large non stick pan along with the water and bring toa gentle simmer. Add the ground salt, cumin, chilli powder and turmeric to the pan and cook for a further minute before taking off the heat.Heat half the oil in a small non-stick pan. Add the mustard seeds to the hot oil and fry for 4-5 seconds, until they burst. Add the cumin seeds, dried red chilli, urad dal and fry over medium heat for a minute or until the urad dal turns to a light golden colour. Finally, add the onions and curry leaves and fry for 2 minutes until the onions are soft and translucent.Transfer the fried mixture to the prepared squash and mix. Serve hot with rice or chapattis and accompanimentsFrom: Kitchen GoddessTo Print or Pin the Recipe, or to Post and/or Read Comments |  Sheba Promod |
Indian Spiced Butternut Squash with Collard Greens1 Bunch of Collard Greens - chopped*1 Medium Butternut Squash - chopped into squares 1 tsp Turmeric1 tsp Muchi Curry (Turmeric, cumin, ginger, black pepper, coriander, fenugreek, dehydrated garlic, celery seed, cloves, cayenne, caraway, white pepper, mace.)Non-stick Oil Spray (I use coconut oil spray)Pre-heat oven to 350 degrees F. Once preheated, spray the baking sheet withnon-stick cooking oil. Put butternut squash on the sheet. Bake squash inthe oven for 15 minutes or until partially tender. Remove squash, put inmixing bowl and add Turmeric and Muchi Curry spices. Mix well. Once mixed,put in chopped collards and continue to mix. Return all ingredients to thebaking sheet, bake for another 8-10 minutes or until collards are wiltedand cooked. Remove from oven, let cool and serve. Serves 2-4.* Remove thick stalks. Wash collards by plunging in a large bowl of cold water. To chop, roll leaves into a big cigar-shape; slice crosswise into strips.From: The Naturalita Wellness: A Natural Little Journey to a Positive,Healthy, and Natu...To Print or Pin the Recipe, or to Post and/or Read Comments |  Nicole ~ The Naturalita Wellness |
Savory Butternut Squash
2 medium butternut squash1 tbsp olive oil1/4 cup raisins; golden1 tbsp honey1/2 ts curry powder2 tbsp fresh cilantro; mincedSalt and pepper1. Preheat oven to 500 degrees.2. Peel and cube 6 cups of squash. Toss squash in oil, and season with salt pepper to taste. Place squash in a single layer on a jelly-roll pan. Bake for 10 minutes or until tender.3. Remove from oven; toss squash with remaining ingredients. Serve immediately.From: BigOven: 250,000+ recipesTo Print or Pin the Recipe, or to Post and/or Read Comments
Butternut Squash with Indian Spice
2 1/2 cups peeled squash cut into 1-inch pieces (butternut, buttercup, amber, golden nugget or hubbard)1 1/2 Tbsp. olive oilIndian Spice Health Seasoning Mix:1 tsp. curry powder1 tsp. turmeric3/4 tsp. salt1 pinch of cayennePlace squash in bowl and toss with olive oil. In a small bowl mix the Indian Spice Health Seasoning ingredients together.Sprinkle spice mix on squash and toss. Use 1 1/2 to 2 tsp. of the spice mixfor every 4 cups squash.Pre-heat oven to 375°. Place 12-inch skillet over high heat for 2 minutes. Turn off heat. Add squash and all the oil. Use a rubber spatula. Shake the pan to distribute squash into 1 layer. Place in oven and roast for 20 to 30minutes turning once midway.Notes: Don't crowd the pan or the squash won't brown properly. If not brownafter 20 minutes raise heat to 400° for 5 minutes.From: Karen Lee CookingTo Print or Pin the Recipe, or to Post and/or Read Comments
Butternut Crunch Casserole [Egg and Dairy Free]
2 medium butternut squash1/3 cup maple syrup1/3 cup coconut milk1 teaspoon vanilla2 teaspoons freshly grated ginger (or 1 tsp. ground ginger)1/2 teaspoon sea saltTopping:1/3 cup honey2/3 cup finely chopped pecans3 tablespoons rendered animal fat such as lard, or suet1/2 teaspoon cinnamonPlace whole butternut squash on baking sheet and bake at 350 degrees forabout 1 hour or until tender. Cool completely, and remove seeds and skin.Puree butternut with maple syrup, coconut milk, vanilla, ginger, and seasalt in a food processor until very smooth. Spread in a greased 13-inch x9-inch pan. Combine the topping ingredients in a small bowl. Sprinkleevenly over the puree. Bake at 350 degrees for 35 minutes.By Trish Tipton. Posted to the PaleoRecipe Mailing List, Jan. 2001To Print or Pin the Recipe, or to Post and/or Read Comments
Pumpkin Curry [Butternut Squash]
1/2 kg diced butternut pumpkin1 finely chopped onion1 finely chopped tomato1/2 tsp mustard seeds1/4 tsp tumeric4 tblsp oil400 ml coconut cream200 ml watersalt to tastecoriander leaves for garnishHeat oil and cook mustard seeds until they burst.Add chopped onion and fry until tender.Add chopped tomato and tumeric, cook briefly (approx 2 mins).Put in the diced pumpkin, salt and water.Stir well to coat the pumpkin.Add coconut cream.Cover and cook until pumpkin is soft - this depends on how small or large you dice.Garnish with chopped coriander.This is ideal as an accompaniment to a very hot curry and kids (mine anyway) love it.From Signature Dish of LadyJaneTo Print or Pin the Recipe, or to Post and/or Read Comments
Sister Fire's I-tal Rundown [Pumpkin and Carrots]Sister Fire runs a delightful open-air "garden of eating" above the beachat Fairy Hill.6 cups coconut milk1 pound pumpkin, peeled and cubed6 carrots, finely sliced5 pimento (allspice) berries3 garlic cloves, minced3 scallions, chopped2 thyme sprigs2 to 3 cups water5 annatto seeds1/2 Scotch bonnet pepper1/2 medium tomato, dicedPour the coconut milk into a dutch oven, and at a low simmer reduce it byhalf. Add the pumpkin, carrots, pimento, garlic, scallions, and thyme. Addjust enough water to simmer the vegetables without burning them. When thevegetables are almost tender, add the annatto, Scotch bonnet pepper, andthe tomato and simmer about 10 minutes more before serving. Serves 8Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthyTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Roasted Calabaza
3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash3 tablespoons olive oil1 teaspoon salt3/4 teaspoon pepperlime wedgesPreheat oven to 475°F with racks in upper and lower thirds.Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 incheslong).Toss with oil, salt, and pepper, then divide between 2 large shallow heavybaking pans, spreading in one layer.Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.Serve with lime.Maggie Ruggiero. From: epicurious: Gourmet, September 2000To Print or Pin the Recipe, or to Post and/or Read Comments
Butternut Squash FriesButternut Squash: The longer the trunk of it the better for getting more fries. I generally cut the bulb shaped part off and use it for butternut squash hash.Salt: Coarse sea salt is bestOil is optional but use sparingly or none at all if you canParchment paperPre-heat the oven to broil.Using a a strong vegetable peeler or knife. Peel the outside of the squash.Cut off the bulb shaped part of the squash. Cut the long part of the squashinto skinny even fry like strips. They should be as uniform as possible forbest results. If you make thicker fries you may need to bake them after theinitial broiling at 400 degrees or till doneLay the fries out on a paper or flour sack towel. Sprinkle evenly with FINEsalt and let sit for 30 minutes. This helps the squash to 'sweat' and pullsome of the water out. When they are finished sweating pat dry.Another option is to Lay the cut squash out on a paper or flour sack towel.Allow to air Dry for an hour or two, even longer if you have the time.Sprinkle with a little coarse salt)Place the fries on reusable or disposable parchment paper.It is important to use parchment paper if you can. I have also found thatusing a glass dish makes them more soggy, so a cookie sheet would be best.Broil the fries for a few minutes on one side. You want them to startgetting a little bit of a 'skin' but not to burn. Take the pan out of theoven and using a spatula flip the fries over. Do the same for this side.You will need to keep broiling and flipping a few times to ensue evenbrowning and dryness. Everybody's oven is different, so cooking times willvery. For this reason, it is normal to have some of the fries burn(thesmaller thinner ones of the bunch, that's why uniformity is so important).You can take out the fries that finish early and continue to flip and broiltill they are done.If you find that your broiler is too hot, you can lower the oven rack. Justremember, the goal is to cook the fries quickly (as you would in frying)That way the inside doesn't have time to get mushy. Also, gas broilers maybe hotter than electric ones so make adjustments taking in to considerationyour broiler.Butternut squash can burn easily, so toward the end of cooking keep a closeeye on them or you will end up with a heap of charred squash. But don'ttake them out too soon either, be patient enough to let them get browned.When finished sprinkle lightly with salt (unless you used the quickmethod). Cool the fries slightly on a paper/flour sack towel, spreadingthem out so they are not laying on top of each other. This will make themget soggy. Eat and enjoy!I have made these a head of time and re baked them at around 450-500degrees for a few min. They turned out pretty good that way.Hopefully you have a GREAT oven. If so, this will be a breeze. If you havean oven like mine however, you may need to remove some fries earlier thanothers and turn the pan a few times during cooking.From: The Urban PoserTo Print or Pin the Recipe, or to Post and/or Read Comments |  Jenni Hulet |
Carrots
My Kids Favorite Carrot Recipe
Slice 1 lb. of carrots into lengthwise quarters, and cut into 3" pieces.Saute in oil (toased sesame oil is good if you keep the heat medium. Don'tlet the oil smoke) until the carrots begin to soften. Stir in some peeled,sliced fresh ginger, a teaspoon or two of honey, and some sliced scallions.Saute about 5 minutes longer, garnish with black sesame seeds! Goes wellwith pork or chicken.By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000To Print or Pin the Recipe, or to Post and/or Read Comments
Patti's Carrots
Steam baby carrots, then drizzle with just a bit of honey (dont over do thehoney, it doesent take much). Add dill (I just shake a bunch on to taste)then mix.From Patti VincentTo Print or Pin the Recipe, or to Post and/or Read Comments
Carrot Suggestions
One of the things we like most about carrots is that they are enhanced by awide variety of spices and herbs, so you can flavor them to match orcontrast with whatever else you're having. We zap them (or boil if largequantity) and season with any ONE of the following (plus salt and pepperand often olive oil): dill (minced fresh or dried) cumin (powder) mace (grated nutmeg probably similar; haven't tried it) ginger (fresh, minced or shredded) Italian flat leaf parsley (we don't use the other parsley)From: aem@worldnet.att.netTo Print or Pin the Recipe, or to Post and/or Read Comments
Carrot and Squash Stir-Fry1 tablespoon margarine or cooking oil1 clove garlic, minced1/4 teaspoon dried basil, oregano, or Italian seasoning, crushed1 medium carrot, cut into julienne strips (1/2 cup)1 small zucchini/yellow summer squash, cut into julienne strips (1 cup)2 medium leeks, thinly sliced (2/3 cup), or 2 green onions, thinly sliced (1/4 cup)Place margarine or cooking oil in a wok or large skillet. Preheat overmedium-high heat. Stir-fry garlic and basil, oregano, or Italian seasoningin hot margarine or cooking oil for 15 seconds. Add carrot. Stir-fry for 1minute. Add zucchini and/or yellow squash. Stir-fry for 2-1/2 minutes. Addleeks or green onions and stir-fry about 1-1/2 minutes more or untilvegetables are crisp-tender.Serve immediately. Makes 2 servings.Menu Idea: Serve these crisp garden vegetables alongside pork chops and garnish with some fresh basil.Adapted from Better Homes and GardensTo Print or Pin the Recipe, or to Post and/or Read Comments |  BHG |
Five-Vegetable Stir-Fry
2 teaspoons oil4 medium carrots, peeled, cut diagonally into 1/4-inch-thick slices1 large onion, cut into 1-inch pieces1 large red bell pepper, cut into 1-inch triangular pieces3 cups small broccoli florets3 cups sliced red cabbage1/2 cup chicken broth3 tablespoons chopped fresh mintHeat 1 tablespoon oil in skillet over medium-high heat. Add carrots, onionand bell pepper. Sauté 6 minutes. Add 1 teaspoon oil, broccoli and cabbage.Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender,about 8 minutes. Stir in mint. Season with salt and pepper.From: Bon Appétit | August 1996. Found at: epicuriousTo Print or Pin the Recipe, or to Post and/or Read Comments
Carrots Cabbage Saurkraut Walnuts Crackers
1 cup walnuts2 carrots1 cup mixed greens/arugula/spinach etc.3 spoons saurkraut (made without salt)1 cup fresh cabbage (cut into pieces)2 cloves garlic1 tomatoBlend till the crumby consistensy, use a spoon to spoon the batter out on adehydrator plastic tray. Dehydrate for 24 hours or until dry (do notoverdry) at the temperature of 105 F. Turn them over in 8-12 hours or whenyou see that one side is dry enough. For those who use Vitamix, change thespeed to 4-5 in order to achieve a crumby consistency of your batter. Donot do it on 'High', otherwise the batter will be like cream. Cookies andcrackers are much tastier if they are with chewy crumbs.From RawTimes.com, 9/18/97.To Print or Pin the Recipe, or to Post and/or Read Comments
Carrot Turumu Vepudu250 gms, 1/4 kg carrots, peeled and grated1 large onion, finely chopped2 green chilies, slit lenghwise (optional)large pinch coriander powder1/4 tsp jeera-pepper powder [??]pinch of dried fenugreek leaves (Kasuri methi) (optional)2 tbsps chopped coriander leaves (do not skimp of this)1 tbsp grated fresh coconut for garnish (optional)salt to taste1 tbsp oilFor poppu/tadka/seasoning:1/2 tsp mustard seeds1/2 tsp cumin seedsfew curry leavespinch of asafoetida/hing/inguvaHeat a tablespoon of oil in a cooking vessel, add the mustard seeds and once they dance around, add cumin seeds, asafoetida and curry leaves and saute for few seconds.Add the chopped onion and green chilies and saute for 3 minutes. Add coriander leaves and dried fenugreek leaves and saute for 2 minutes. Add turmeric powder and coriander powder and mix.Add the grated carrots, mix and saute on medium heat for 3 minutes. Reduce to low flame, place lid, let it cook, approximately 10 minutes. Keep checking in between, sauteing them so that they don't burn. The sautéed carrot will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 3 minute.Add salt and jeera-pepper powder and mix well. Add the grated coconut (optional ingredient) and combine. Turn off heat.Garnish with coriander leaves.Cuisine: AndhraFrom: Sailu's KitchenTo Print or Pin the Recipe, or to Post and/or Read Comments |  Sailu's Food |
Indian Carrot Curry (Gadjar Kari)
This Bombay dish is sweetened with bananas and raisins, quite different from European honey-glazed carrots. 1/4 c oil1/4 c Chopped parsley or coriander1 tb Cumin seeds or ground cumin5 1/2 ts Yellow mustard seeds5 1/2 ts Ground turmeric1 ts Ground cardamom1 ts Curry powder1/4 ts Ground cloves1/4 ts Cayenne (optional)1 lb Carrots; sliced or cut into1 Banana; peeled and sliced1/4 c Golden raisins1 c Water1/2 ts Salt or to tastePepperHeat oil in a large nonreactive saucepan over medium heat. Add cumin seeds,mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne andsaute until fragrant, about 30 seconds. Add carrots and saute until lightlygolden, 3 to 5 minutes. Stir in bananas and raisins. Add water, salt andpepper to taste. Bring to a boil, cover and reduce heat to low. Simmeruntil carrots are tender but not mushy, about 20 to 25 minutes. Shake panoccasionally. Uncover, increase heat to medium, and cook, shaking the panfrequently, until most of the liquid evaporates and vegetables are glazed,5 to 10 minutes. Garnish with parsley or coriander. Yields 4 side-dishservings.Recipe by: Presidents Choice Magazine Posted to JEWISH-FOOD digest by Bob and Carole Walberg on Sep 13, 1998Via: BigOvenTo Print or Pin the Recipe, or to Post and/or Read Comments
Gajar Ka Halwa (Carrot Halva)
1 kg Carrots, washed and grated1 quart Coconut milk1 tsp Cardamom seeds, crushed1/4 cup honey6 tsp Ghee (or coconut oil)4 tsp Raisins4 tsp Almonds4 tsp PistachiosCook the grated carrots in coconut milk and keep stirring well. Add honey, mix well and cook till the honey has dissolved and all the coconut milk has been absorbed.Add ghee, raisins, and crushed cardamoms.Remove from heat and garnish with almonds and pistachios. by Mrs Annamma PhilipposeFrom: NewKerala.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Cassava (Yucca, Manioc, Tapioca)
Cassava- Manioc (Sweet)Cut in half, remove the woody centre, then cut into pieces and peel thickly. Wash well under running water. Although Sweet cassava can be eatenraw, is generally steamed, boiled, braised or sautéed.Warning - Bitter Cassava must NEVER be eaten raw and must be soaked andcooked to kill the toxic substance. However, it is unlikely that you willcome across the bitter variety unless you live in an area where it isgrown. Cassava is quite soft once cooked so is best kept to reasonable size piecesunless a recipe specifically states otherwise. The leaves cannot be eatenraw but can be prepared and cooked like cabbage, but for a little longer.Cooking times and suitable methods for cooking Cassava (Sweet): Bake/Roast: Chunks = 20 - 40 minutes. Toss in oilBoil: Cubes/Chunks/Thick Slices = 15 - 20 minutesFry/Sauté: Slices, Cubes = best boiled first then deep fried until goldenMicrowave: Chunks, Cubes/Slices = 5 - 9 minutes (450g/1lb)Steam: Cubes/Chunks/Thick Slices = 20 - 25 minutesFrom: Recipes4us.co.ukTo Print or Pin the Recipe, or to Post and/or Read Comments |  Mauro Rodrigues / 123RF Stock Photo 9940481 |
Creamed Yuca (Cassava) with Roasted Garlic
2 1/4 pounds yuca (cassava) - peeled and cubed1 head of roasted garlic4 tablespoons of coconut oil1 cup warm canned coconut milkpinch of grated nutmegsalt and pepper to tasteRoast the Garlic:1. Preheat oven to 450 Fahrenheit.2. While the oven is heating, peel off as much of the garlic's papery skin as you can and cut off about 1/2 inch from the top of the garlic exposing the cloves.3. Set the garlic on a square of tinfoil and drizzle olive oil over the top. Then wrap the garlic tightly with the foil. Bake for one hour.4. Remove the garlic from the oven and allow it to cool before handling.5. Squeeze the garlic out of the papery husks to use.Creamed Yuca (Cassava) Recipe Instructions:1. While the garlic is roasting, peel and cube the yuca (cassava) for cooking.2. Place the yuca in a saucepan and cover with salted water.3. Bring to a boil, and then reduce to medium heat. Cover and simmer until the yuca is thoroughly cooked - about 20 minutes. (The yuca should be fork tender and slightly translucent.)4. Remove the yuca from the heat and drain off the water.5. Place cooked yuca in a bowl along with the coconut milk, roasted garlic, and oil. Mash together with a potato masher or whip using an electric beater.6. Season with nutmeg, salt and pepper.7. Serve warm.Adapted from About.com: Latin Caribbean FoodTo Print or Pin the Recipe, or to Post and/or Read Comments
Cattails
Cauliflower
Cauliflower Popcorn - Roasted CauliflowerThis is based on the recipe by Bob Blumer from the "Surreal Gourmet Bites" cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of!1 head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower4 tablespoons olive oil1 teaspoon salt, to taste [this is way too much, can add after cooking]Preheat oven to 425 degrees.Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls. [Do not cut into small pieces. They really shrink up.]In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turnedgolden brown. (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste).Where I got it: I originally heard about this recipe at Gail's Recipe Swap, where Josh posted it and many folks tried and loved it.Comments:- Cook less time. The one hour is way too long.- Add some crushed red pepper or a shake or two of garlic powder.- I used broccoflower and baked at 400F for 30 minutes, which was plenty.- Small flowerets took about 28 minutes, turning once.- It was a little greasy, so next time I'll use a little less oil.- I put the cauliflower in a zip lock bag, used garlic flavored olive oil, some garlic powder- I also mince about 4-6 cloves of garlic and tossed together with cauliflower, olive oil and salt.- Made 4 batches: 1 sprinkled with dill seed, 1 with fennel seed, 1 with caraway seed and the last but not least with slivers of garlic.By Julesong at Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments |  yogiclarebear |
Indian Spice Roasted CauliflowerThis Indian spice roasted cauliflower represents one of the home cook's most valued things; a simple, easy and deliciously different vegetable sidedish. Serves 4-6 Portions.4 tbsp melted ghee or coconut oil1 teaspoon cumin1 tablespoon Garam Masala, or other Indian spice blend such as tandoori spice, or a curry spice blend1/2 teaspoon salt1/4 teaspoon cayenne pepper, optional1 head cauliflower, rinsed, cored, cut into 2-inch piecesPreheat oven to 425 degrees F.In a mixing bowl, combine the oil and spices, and whisk until blended. Tossin the cauliflower and use a spatula to coat completely with the oil/spicemixture. Distribute evenly on a lined baking sheet, and roast for 35-45minutes, or until the stems are tender, and the edges are browned. Servehot or warm.Adapted from: About.com: American FoodTo Print or Pin the Recipe, or to Post and/or Read Comments |  John Mitzewich |
Cauliflower and Carrot Stir-fry
3 Tbs. oil1/2 head cauliflower, cut into small florets3 carrots, sliced diagonally2 scallions, sliced diagonally1 Tbs. lemon juice1/2 tsp. dill weed1/4 tsp. saltHeat oil in wok until hot. Stir-fry cauliflower and carrots until crisp andtender, about 3 minutes. Add scallions, continue to cook for 1 minute. Addlemon juice, dill weed, and salt. Stir-fry until well-cooked.Shared by susie. From: Recipe4Living: share your inner chefTo Print or Pin the Recipe, or to Post and/or Read Comments
Indian Cauliflower and Scallions with Black Mustard Seeds1 head cauliflower, about 1 1/4 pounds2 small bunches of scallions2 teaspoons black mustard seeds (found in Indian or Middle Eastern marketsor spice shops)2 teaspoons cumin seeds1 teaspoon fennel seeds1/2 teaspoon turmeric1/3 cup warm water (105F)1/4 cup olive oil1/3 cup chopped fresh coriander or 8 fresh curry leavesSeparate and cut the cauliflower into 1-inch florets. Peel thecauliflower stem and cut into thin slices. Set aside.Trim the scallions and chop them, including the entire green part. Setaside.Measure out the spices and place them, as well as the water, right next tothe stove.Heat the oil in a wok or a saute pan over high heat. When the oil is hot,add the mustard, cumin, and fennel. Keep a pot lid handy since the seedsmay splatter and sputter when added. When the seeds stop sputtering, addthe turmeric and immediately add the cauliflower.Stir-fry the cauliflower until it's evenly coated with spice-infused oil.Add the scallions and water; mix and cover with a lid. Cook overmedium heat and toss a couple times until the cauliflower is soft, about10 minutes. Uncover, fold in the coriander, and continue stir-fryinguntil excess moisture evaporates and the cauliflower looks glazed, about 5minutes. Turn off the heat and serve. Serves 4From: The Frugal Gourmet On Our Immigrant Ancestors by Jeff SmithTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Indian-Style Sauté of Cauliflower and GreensFrom the book Vegetarian Cooking for Everyone by Deborah Madison1/4 cup ghee or coconut oil [needs high smoke point]1 large onion, thinly sliced2 small cauliflower, quartered and thinly sliced, including the stemSalt2 tsp. chopped garlic1/2 tsp. turmeric1 tsp. ground cumin1 tsp. ground coriander1 tsp. mustard seeds1 bunch spinach, stems removed1 bunch watercress, large stems removed1 small carrot, gratedJuice of 1 limeSeveral pinches of garam masalaCilantro sprigs for garnishHeat 2 tablespoons of the oil in a wide sauté pan over medium-high heat.Add the onion and sauté until well browned, about 12 minutes. Remove andset aside. Melt the remaining oil in the same pan over high heat. Add thecauliflower, season with salt, and sauté until it begins to color inplaces, about a few minutes. Return the onion to the pan and add thegarlic, and spices. Lower the heat and cook until everything is heatedthrough. Add the greens, carrot, and 1/2 cup water. Cover and cook untilthe greens are wilted, about a minute. Season with lime juice and a fewpinches of garam masala, then turn onto a platter and garnish with thesprigs of cilantro.Adapted from: CulinateTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Fried Cauliflower With Saffron1 large Cauliflower, divided into florets60 ml Ghee [or coconut oil]1 pinch Saffron, ground2 cloves Garlic, finely chopped4 cm piece Ginger, cut into thin strips5 ml Cumin, ground2 Green chili peppers, seeds removed, cut into fine strips (optional)Salt to tasteBlack pepper, ground to tasteBlanch the cauliflower in salted boiling water for 2-3 minutes then drain.Heat the ghee or oil in a large frying pan and fry the saffron, garlic, ginger, cumin and chillies for a few minutes.Add the cauliflower and fry gently for 10 minutes, stirring occasionally. Season with salt and ground black pepper and serve in bowls.From: FDL at Fine Dining Lovers blogTo Print or Pin the Recipe, or to Post and/or Read Comments |  Fine Dining Lovers |
Cauliflower Kurma
250 gm Cauliflower1 Onion2 Carrot3 Green Chili (optional)1 Small piece Ginger1-1/2 tsp Red Chili powder (optional)2 tsp Coriander powder1/2 tsp Turmeric Powder1 cup Coconut MilkSalt as required1 cup Water3 tsp Coconut Oil2 stems Curry leavesWash the Cauliflower and cut into Florets. Cut onion into small pieces. Also cut ginger and green chili. Then cut carrot into piece.In a pan pour coconut oil and let it heat. Fry onion until it becomes golden brown. Add cauliflower, carrot, ginger, green chili, red chili powder, coriander powder, turmeric powder, salt and water. Close the pan and allow it to cook.When cooked, add coconut milk, let it boil. Put curry leaves and remove from fire.by Mrs Annamma Philippose. From: Recipes India at newKerala.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Cauliflower with Ginger and Mustard Seeds
3 tablespoons paleo oil2 teaspoons black mustard seeds (available at East Indian markets and some specialty foods shops) or yellow mustard seeds2 teaspoons grated peeled fresh gingerroot1/2 teaspoon turmeric1 large head of cauliflower (about 1 3/4 to 2 pounds), cut into in small flowerets about 1 inch in diameter1 1/2 teaspoons fresh lemon juice, or to taste3 tablespoons chopped fresh coriander if desiredIn a large skillet heat the oil over moderate heat until it is hot but notsmoking and in it cook the mustard seeds, covered, stirring occasionally,until the popping subsides. Add the gingerroot and the turmeric and cookthe mixture, stirring, for 30 seconds. Add the cauliflower, stirring tocoat it with the oil, and 1/2 cup water and steam the mixture, covered,adding more water a few tablespoons at a time if it evaporates, for 6 to 10minutes, or until the cauliflower is just tender. Season the cauliflowermixture with the lemon juice and salt and pepper and stir in the coriander.Comments: Lemon and coriander are a must.From: epicurious.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Indian-Spiced Cauliflower1/2 cup walnuts4 tablespoons olive oil1 head (about 1 1/2 pounds) cauliflower, broken up into small florets1/2 teaspoons chili powder (optional)1 teaspoon turmeric1 tablespoon garam masala1/4 teaspoons cayenne pepper (optional)1 1/4 cup vegetable stock3 tablespoons tomato paste (or mashed butternut squash or canned pumpkin)1/4 teaspoons Kosher saltPreheat oven or toaster oven to 350 degrees F. Spread walnuts on a sheet tray and toast until fragrant, 6 to 8 minutes. Cool, then roughly chop and set aside.In a medium skillet, heat olive oil over medium-high heat. Lightly browncauliflower, stirring frequently, then remove from skillet and transfer toa bowl. Add chili powder, turmeric, garam masala, and cayenne pepper to thehot pan, and toast lightly, about 30 seconds. Immediately add the vegetablestock, tomato paste, and salt; mix well. Stir in cauliflower and simmer for2 minutes. Garnish with ground walnuts and serve.From O, The Oprah Magazine. Found at Delish Recipe FinderTo Print or Pin the Recipe, or to Post and/or Read Comments |  Jonny Valiant |
Gobi - Spicy Indian Cauliflower2 tablespoons oil1 teaspoon whole mustard seed1" piece of fresh ginger, peeled and chopped1 onion, chopped1 teaspoon turmericsalt and pepper1 tablespoon cilantro leaves, choppedjuice of 1/2 lemon1 large head cauliflower, broken into floretsHeat oil in large skillet. When hot, add mustard seed. When popping stops, add onion and ginger. Fry for 3 minutes.Add cauliflower, turmeric, salt and pepper, and lemon juice.Cover and cook on low heat for 20-25 minutes, until tender. Sprinkle with cilantro leaves.By Debora Pinzur. From: TastebookTo Print or Pin the Recipe, or to Post and/or Read Comments |  debora pinzur |
Cauliflower Thoran
250 gm Cauliflower2 tablespoon Oil1/2 teaspoon Mustard seed2 desert spoon Shallot (finely chopped)1/4 teaspoon Pepper powder2 desert spoon Grated coconut4 Green chili (slit in half) (optional)1 stem Curry leavesSalt as requiredCook the cauliflower in little water and salt. In a pan, heat oil, splutter mustard seeds.Add chopped shallot, green chilli, pepper powder, curry leaves and sauté.Now add grated coconut and cooked cauliflower and cook on a low flame. Sprinkle little pepper powder and remove from fire.by Mrs Annamma Philippose. From Recipes India at newKerala.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Roasted Leeks and Cauliflower, Indian StyleMakes 10 servings1 head cauliflower, finely chopped up3 medium stalks of leeks, or 1/2 lb, trimmed and finely chopped2 tablespoons oil1 teaspoon cumin seeds4 cloves garlic, minced1 tablespoon ginger root, minced2 Serrano peppers, minced (optional)2 teaspoons red Chilli powder (optional)1 teaspoon coriander powder1/2 teaspoon turmeric1/2 teaspoon dried mango powder (available at any Asian/Indian grocery)1/2 cup water3/4 teaspoon salt, or more or less to taste1 teaspoon lemon juiceHeat the oil in a large, deep skillet over medium heat. When oil is hot,add cumin seeds and let them sputter. Then add garlic, ginger, serranopeppers, red chilli powder, coriander powder, turmeric and fry for about aminute. Add cauliflower and leeks to pan and stir well to combine with allthe spices. Add salt, dried mango powder, and stir to combine. Add thewater to the pan, adding more if necessary, to cover at least the bottom1/4 of the skillet. Put the lid on and let the vegetables cook for about 4or 5 minutes, until softened. Then remove the lid and open fry for about 10minutes, until all the water has evaporated and the mixture has becomefairly dry. Stir in lemon juice, check salt, then remove from heat.From: Petit ChefTo Print or Pin the Recipe, or to Post and/or Read Comments |  PetitChef |
Roasted Garlic and Cauliflower Flan
garlic clovescauliflower (or celery root or whatever)few eggsstocksalt and pepperSimply roast garlic by putting unpeeled cloves in a heavy saute pan overmedium heat and turning them occasionally until soft (don't worry about theburned spots, they taste great). Then blanch cauliflower (or celery root orwhatever) in salted boiling water, or steam until soft. Puree in a foodprocessor along with a few eggs. Thin with stock if necessary. Season withsalt and pepper. Chop the garlic up and mix it in. Pour into greasedramekins and bake in a bain marie at 325 or 350 until done, usually about 40minutes or so.These are great and everyone loves them. Roasted garlic done this way is agreat flavor.By Richard Geller. Posted to the PaleoRecipe Mailing List, Nov. 2000To Print or Pin the Recipe, or to Post and/or Read Comments
Celery Root (Celeriac)
How To Cook CeleriacThis vegetable is also called celery root or turnip-rooted celery, or knobcelery. Only the root is used for cooking purposes as the stalks and leaveshave a bitter flavor. The root, however, has a delicate, delicious flavorvery similar to that of the true celery.Preparation: Cut off leaves, stalks and root ends and discard. Wash theroot thoroughly, scrubbing with soft vegetable brush. Some prefer to "peel"the outer layer before cooking. Pare thinly; if small, cut in halves orquarters; if larger, slice thin; many people prefer this sliced regardlessof size and tenderness.Cooking: Cover bottom of the pot with boiling water to depth of 1 inch; add1/2 teaspoon of salt; cover tightly and bring to rapid boil; add preparedceleriac, cover tightly and cook for 10 to 35 minutes, or until justtender.How Long To Cook: Cooking time depends upon age and size of the vegetable:very young roots sliced thin will only require approximately 10 minutes,larger older roots, cut in thicker slices, would require 25 to 35 minutes.You can also cut into chunks and roast in the oven for about 40 minutes.Source: Vegetable Cook Book, McFayden Seed Co. Ltd. (1948)Taken from: TipnutTo Print or Pin the Recipe, or to Post and/or Read Comments |  Pauliene Wessel / 123RF Stock Photo 14287195 |
Chayote Squash
Chayote Squash Side Dish1 tablespoon olive oil1 clove garlic, minced1 chayote squash, cut into 1/2-inch strips1/2 teaspoon saltground black pepper to taste1/4 teaspoon red pepper flakes (optional)1 tablespoon lime or lemon juiceHeat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, and red pepper flakes. Stir together and cook 2 to 3 minutes.Add lime juice to the squash mixture and cook 2 to 3 minutes longer, untilthe squash is slightly wilted, but still firm and crunchy. Taste, and add more salt if needed.Comments: May need more cooking time. Can also add ginger or onions.From: AllRecipesTo Print or Pin the Recipe, or to Post and/or Read Comments |  CookinBug |
Sautéed Chayotes3 chayotes2 large garlic cloves, coarsely chopped1 teaspoon oregano, crumbled1/2 teaspoon salt, or to taste2 tablespoons oilPeel and seed the chayotes and cut into 1/2-inch dice. Place in amedium-size saucepan, cover with cold water, bring to a boil over highheat, and cook for 5 minutes. Have ready a large bowl filled with icewater. Drain the chayotes and quickly plunge into the ice bath to stop thecooking. Drain well. Set aside in a bowl.With a mortar and pestle or the flat of a heavy knife blade, crush thegarlic to a paste with the oregano and salt. Toss well with the dicedchayotes. Let stand until ready to serve.In a medium-size skillet, heat the oil over medium-high heat untilrippling. Add the chayotes with the garlic mixture that clings to them andcook, stirring constantly, until the moisture has evaporated, about 5minutes. Serve at once.By Zarela Martinez at CookstrTo Print or Pin the Recipe, or to Post and/or Read Comments |  Bert Folsom / 123RF Stock Photo 14917634 |
Chayote Kerala-Style Curry1 Chayote, peeled, diced1 cup canned coconut milk4 tablespoons Coconut, grated1/2 cup Onions, chopped + a few slices for tadka1/4" Ginger, finely chopped2-3 cloves Garlic, finely choppeda pinch Mustard seeds1 Dried red chilli, coarsely broken (optional)1 sprig Curry leavesa pinch Turmeric powder1/2 teaspoon Red chilli powder (optional)1 teaspoon Cumin seedsSalt to tasteDice the chayote, place it in a pressure cooker, add a pinch of turmeric and salt. Add water and pressure cook until the first whistle goes off.While the chayote is cooking, let's prepare the coconut mixture. Blend coconut, coconut milk, onions, and cumin seeds into a fine paste. You mayadd some water, if required.Once the chayote is cooked, drain off the excess water. Add the coconut mixture to the pressure cooker and cook in medium heat, uncovered. The curry should thicken in 10 minutes. Continue simmering while you prepare the tadka (next step).In a small pan, add some oil. Splutter mustard seeds and fry the dried red chilli when the oil is hot enough. Now add curry leaves, a few slices onion, ginger, and garlic. Saute this mixture for a few minutes. Add a pinch of turmeric and red chilli powder to this. Immediately, transfer the contents of this pan into the curry in the pressure cooker, and mix well.Bring to a boil and switch off the heat.Adapted from: Black-haired GenieTo Print or Pin the Recipe, or to Post and/or Read Comments |  Black-haired Genie |
Chestnuts
Daikon
Daikon in Spicy Coconut Milk2 medium or 3 small daikons (with green leafy tops still on), skin peeled, sliced lengthwise and cut into 1/4" thick half moons. Chop leaf tops up into 1" pieces.3 Tbsp coconut oil3-5 shallots, depending on size3-4 garlic cloves1/4 cup dried shrimp (rehydrated in some water, save water)2 big red chillies (like Serrano) and 1 Thai bird's eye chilli (optional)1 tsp shrimp paste, optional1.5 cups water (including the water saved from soaking the dried shrimp)1 cup coconut milksalt to tastePound in a mortar or blend shallots, garlic, dried shrimp, chillies and shrimp paste till you get a paste.In a wok, or heavy bottomed pan, heat up oil over medium high.Once the oil is hot, add spice paste and stir around making sure not to burn it. If it looks like it is drying out or burning, add more oil and lower heat. Stir-fry until the spices are fragrant.Add the water (I normally throw in the shrimp water, then add the rest of the water to make a cup and a half). Stir and let it come to a boil.Add daikon (just the root part) to the spice paste and water and stir around. 6. Let this mixture come to a boil again then lower heat to simmer.Simmer for about 15 minutes, stirring every so often, until daikon has softened (they should look a little translucent).Add the green leafy tops and continue to simmer for another 3-5 minutes.Add coconut milk and stir to incorporate. Bring back up to a boil and then turn to lowest heat so as not to curdle your coconut milk.Finally, season with salt to taste. Simmer for a final 2-3 minutes and dishout.From: House of AnnieTo Print or Pin the Recipe, or to Post and/or Read Comments |  House of Annie |
Daikon as a Substitute for Mashed Potatoes
2 lb. daikon radish2 tbsp salt1/4 cup coconut oil1/2 cup canned coconut milkFreshly ground black pepper (to taste)Garlic powder (to taste)Wash the outside of the daikon radish under cold running water. Pat the daikon dry with clean paper towels or disposable kitchen towels.Fill a large saucepan or stockpot halfway with cold water. Add 2 tbsp. sea salt or kosher salt to the pan.Chop the daikon radish into small pieces with a large knife. Add the radishto the saucepan or stockpot.Bring the water to the boil over high heat with the pan covered. Continue boiling the daikon pieces until they fall apart when poked with a fork.Strain the daikon pieces in a fine-mesh sieve to remove all of the water. Allow the radish to rest in the sieve for 5 minutes to fully drain.Place the pieces of radish back in the saucepan or stockpot. Add the oil,the coconut milk, salt, freshly ground black pepper and garlic powder to the saucepan.Mash the radish and contents of the saucepan or stockpot with a potato masher. Transfer the mashed daikon to individual serving plates or a large serving bowl. Serve hot.Tip: You can add additional seasonings and spices like dried or fresh herbsto the daikon mash if you want.Adapted from: eHowTo Print or Pin the Recipe, or to Post and/or Read Comments
Eggplant
Indian Eggplant - Bhurtha1 eggplant2 tablespoons oil1/2 teaspoon cumin seeds1 medium onion, sliced1 teaspoon chopped fresh ginger1 large tomato - peeled, seeded and diced1 clove garlic, minced1/2 teaspoon ground turmeric1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/4 teaspoon cayenne pepper1/2 teaspoon salt, or to tasteground black pepper to taste1/4 cup chopped fresh cilantroPreheat the oven's broiler. Rub oil on the outside of the egg plant. Placeunder the broiler, and cook until the flesh is soft and the skin isblistering off, about 30 minutes. Turn as needed for even cooking. Cut theeggplant in half lengthwise, and scoop the flesh out of the skin. Discardthe skin; chop up the flesh, and set aside.Heat the oil in a large skillet or wok over medium-high heat. Add the cuminseeds, and let them crackle for a few seconds and turn golden brown. Becareful not to burn them. Add the onion, ginger and garlic; cook and stiruntil tender. I don't let the onions get very brown. Stir in the tomato,and season with turmeric, ground cumin, ground coriander, cayenne pepper,salt and black pepper. Cook and stir for a few minutes.Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes sosome of the moisture evaporates. Taste, and adjust seasonings if desired.Garnish with fresh cilantro, and serve.From: AllRecipesTo Print or Pin the Recipe, or to Post and/or Read Comments |  Dave G |
Shahi Baingan - Eggplant with Dried Fruit
3-4 tbsps of melted ghee or coconut oil1 large onion, sliced thin10-15 cashews, roughly broken into bits15 raisins or sultanas500 gms eggplant, cut into 2" thick slices and then cut into 2" cubes1 large onion, chopped fine2 large tomatoes, chopped fine (or canned pumpkin/butternut)1 tsp garlic paste1 tsp ginger paste2 tsps coriander powder1 tsp cumin powder1 tsp garam masala1/2 tsp tumeric powder1/2 tsp red chilli powder (optional)Salt to tasteChopped fresh coriander to garnishHeat a deep pan on medium and add the melted ghee to it. Now add the bitsof nuts and raisins and fry till the nuts are golden. Remove them from theghee with a slotted spoon and keep aside on paper towels for later.Fry the thinly sliced onion in the same way (in the same ghee as above),till golden. Remove from the ghee with a slotted spoon and keep aside onpaper towels for later. The fried nuts and these onions will form thegarnish along with the chopped fresh coriander.In the same ghee, fry the finely chopped onion till it is soft andtranslucent. Add the ginger and garlic pastes and fry for 1 minute.Now add the chopped tomatoes and all the powdered spices. Fry till thetomatoes become pulpy and the oil begins to separate from the masala.Add the pieces of eggplant and add 1/2 cup of water over them. Stir to coatwell with the fried masala. Cook till done but not mashed. Keep checkingthe eggplant as it cooks and stir gently to prevent mashing pieces. Addsalt to taste and stir. When done the dish must have a thick and minimalgravy. Adjust (adding or drying off) water during the cooking process toget this consistency.Garnish with chopped fresh coriander and serve piping hotFrom: About.com: Indian FoodTo Print or Pin the Recipe, or to Post and/or Read Comments
Bangan ka Bhurta (Indian Eggplant)1 eggplant1 teaspoon oil1 medium onion, chopped2 Roma (plum) tomatoes, chopped1/4 teaspoon ground cayenne pepper1/4 teaspoon salt1/4 teaspoon pepper4 sprigs chopped fresh cilantroPreheat the oven broiler. Place eggplant in a roasting pan, and broil 5minutes, turning occasionally, until about 1/2 the skin is scorched. (Theeggplant may also be scorched in the open flame of a gas burner.)Place eggplant in microwave safe dish. Cook 5 minutes on High in themicrowave, or until tender. Cool enough to handle, and remove skin, leavingsome scorched bits. Cut into thick slices.Heat oil in a skillet over medium heat, stir in the onion, and cook untiltender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt,and black pepper. Continue to cook and stir until soft. Garnish withcilantro to serve.From: AllRecipesTo Print or Pin the Recipe, or to Post and/or Read Comments |  Sir_Angus |
Tasty Broccoli Begun
2 eggplants1 cup Broccoli florets5 pods Garlic, crushed1 chopped Onion1 chopped Tomato (or canned pumpkin/butternut)5 slited Red chillies (optional)1 tsp Chilli powder (optional)1/2 tsp Cumin seeds1/2 tsp Turmeric powder1/2 tsp Black pepper powderSalt to taste2 tbsp coconut oil1. Cut the eggplant into 1 inch cubes.2. Heat oil in a pan, add the cumin seeds, when crackles, add the onion and saute until onion turns to soft.3. Add the tomato, chillies, turmeric powder, salt and saute for 3-4 minutes until tomato gets tender.4. Add the eggplant, mix well and cook for 5-6 minutes.5. Add the broccoli, chilli powder, pepper powder and cook for 7-8 minutes until cooked well.6. Garnish with coriander leaves and serve hot.Sulekha.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Cheikh el Mehchi (Stuffed eggplants)
eggplantspaleo oilfried onionminced meatpine nutstomato pastewaterlemon juice or pomegrenate sauceHalf peel eggplants and fry in paleo oil till brown. Place in pyrex pan.Slit and stuff with fried onion, minced meat and pine nuts. Dilute tomatopaste in water and add to eggplants. Cook in hot oven till done. Add lemonjuice or pomegrenate sauce to taste.Adpated from: Assouk.com: Free Lebanese RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments
Ratatouille1 small eggplant1/4 cup olive oilpepper4 tomatoes, chopped2 small zucchini1 medium onion, sliced1/4 cup parsley, minced2 cloves garlic, minced1 green pepper, slicedPeel eggplant, slice 1/4" thick. Cover and weigh down. Let stand for 30minutes while you prepare other veggies. The drain the eggplant, dry ontowel, cut slices into quarters. Heat half the oil, fry the eggplant andremove. Add remaining oil, fry garlic, onions and peppers until softened.Place tomatoes on top of onions, cover pan, and cook 5 minutes. Take coveroff, raise heat, cook 5 minutes more without cover. Stir in minced parsley.Arrange a layer of tomato mixture on the bottom of a 2 quart casseroledish. Cover with a layer of sliced zucchini, and half the eggplant. Puthalf of the rest of the tomatoes on, then the remaining eggplant and therest of the zucchini. Finish with layer of tomatoes. Bake about 30 minutesat 350F.From The New Farm Vegetarian CookbookTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Italian Caponata
2 c cubed peeled eggplant1 t kosher salt4 T olive oil1 c chopped onion1/2 c chopped green bell pepper1/2 c chopped red bell pepper3/4 c chopped celery2 c drained canned plum tomatoes, chopped (reserve juice)1/2 t ground black pepper1/2 t dried oregano1/2 t dried basil1 T minced garlic1 T chopped fresh Italian parsley1/2 c chopped pitted Calamata or Gaeta olives2 T capers, drainedPlace eggplant in colander, sprinkle with salt and let drain for 1 hour.Heat 2 T oil in large flameproof casserole or dutch oven. Pat eggplant dry and add to the casserole. Saute over medium heat until soft and lightly browned, 10 min. Using slotted spoon, remove eggplant and set aside. Add remaining oil, then onion, bell peppers, and celery to casserole. Saute over medium heat until the vegetables are softened, 10 minutes. Return eggplant to casserole. Add tomatoes, pepper, oregano, basil, garlic, parsley, olives, and capers. Simmer until the veges are tender, 45 minutes.If the mixture starts sticking while cooking, add reserved juice in small amounts. Serve hot or at room temperature. I make multiple recipes of this and freeze in serving sizes.From: Epicurean.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Vegetable Caponata
Caponata, the traditional Sicilian condiment of eggplant, tomato, and anchovies, is a dark and mysterious concoction. This makeover is lighter, fresher in appearance-and vegetarian. With the inclusion of several garden vegetables, it resembles a ratatouille in both appearance and flavor. The recipe makes use of the season's final harvest of summer squash, eggplant, and tomato.1 Tbs. olive oil2 cups diced onions6 medium cloves garlic, minced1 tsp. dried oregano1 tsp. red pepper flakes1/2 tsp. salt4 cups diced eggplant3 cups diced zucchini1 cup diced red bell pepper1 cup diced yellow summer squash1/4 cup vegetable broth, plus additional if needed2 cups halved, seeded and diced tomatoes1 1/2 cups drained, pitted and minced kalamata olives1 cup chopped flat-leaf parsley1/2 cup drained, minced capersIn large, heavy pot or Dutch oven, heat oil over medium heat. Add onions, garlic, oregano, pepper flakes and pinch of salt and cook, stirring occasionally, until onions are softened, about 4 minutes.Add eggplant and cook, stirring occasionally, 3 minutes. Stir in zucchini, bell pepper, squash, broth and remaining 1/2 teaspoon salt. Mix well. Coverpot with tight-fitting lid and cook until vegetables are tender, about 10 minutes. After 5 minutes, check that some moisture remains in pot and vegetables aren't sticking to bottom. If necessary, add a little more broth.Uncover pot and stir in tomatoes, olives, parsley and capers. Cook uncovered, stirring occasionally, 2 minutes. Serve hot.From: Vegetarian TimesTo Print or Pin the Recipe, or to Post and/or Read Comments
Sicilian Caponata1 tablespoon olive oil1 large onion, diced4 or more garlic cloves, chopped1 anchovy, mashed (optional)1 large globe eggplant, tip and tail trimmed, skin on, cut into very small dice (the smaller it is, the easier it will be to spread)2 large fresh tomatoes, diced small3 tablespoons red wine vinegar2 tablespoons capersSalt and pepper to tasteOPTIONALKalamata olives (can be added with the tomato)Fresh basil (can be stirred in after caponata is cooked and cooled)Toasted pine nuts (these are traditionally used to sprinkle on top)In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Addthe onion, garlic, anchovy and eggplant as they're prepped, stirring to coat with fat each time. Cook, stirring often, until eggplant has softened and become slightly brown, about 15 minutes. Add the tomato, vinegar and capers. Cover and let cook until eggplant and onion are very tender, about 15 minutes. Season to taste. Serve warm, at room temperature or refrigerateand serve cold.TODAY'S VEGETABLE RECIPE INSPIRATIONAdapted from Bon Appetit, August 2005 and Red, White, and Greens: The Italian Way with Vegetables by Faith WillingerFrom: A Veggie Venture (Blog)To Print or Pin the Recipe, or to Post and/or Read Comments |  Alanna Kellogg |
Sicilian Caponata SaladSalting eggplant for this traditional Sicilian dish is unnecessary providedthat the eggplants you are using are firm and not too big. Leftover caponata can be used to make microwaved cod Niçoise or soupe au pisto.2 medium-size firm eggplants, diced1 1/3 cups diced celery1 1/3 cups chopped onion1 large green pepper, stemmed, seeded and diced1/4 cup virgin olive oil2 cloves garlic, finely chopped2 cups chopped peeled and seeded plum tomatoes2 teaspoons dried basil1/2 teaspoon dried oregano1 1/2 tablespoons minced anchovy1/3 cup chopped green olives1 1/2 tablespoons capers3 tablespoons chopped flat-leaf parsley3 tablespoons lemon juiceIn a large skillet, cook the eggplant, celery, onion and green pepper in the olive oil over moderate heat for about 5 minutes, until they lose theirraw look, stirring frequently.Add the garlic, tomatoes, basil and oregano. Cook until the vegetables are tender, about 10 minutes.Remove from heat and stir in the anchovy, olives, capers, parsley, lemon juice and a sprinkling of salt and pepper.This recipe is part of Andrew Schloss's Sunday Dinners.Adapted from: Cookthink.comTo Print or Pin the Recipe, or to Post and/or Read Comments |  cookthink |
Fennel Bulb
Garlic
Jackfruit
Jicama (Mexican Turnip)
Kohlrabi (Cabbage Family)
Kohlrabi Thoran
3 Tinda1/4 cup Grated coconut3 Green chillies (split into two) (optional)A few Curry leaves1/2 tsp Mustard seeds1/4 tsp Turmeric powder3 Red chillies (optional)Oil as reqdSalt to tastePeel the kohlrabi and grate it.Heat oil in a pan and add mustard seeds.Add red chillies, curry leaves and green chillies and fry for 2 minutes.Add the grated kohlrabi, turmeric powder and salt.Saute for 2 minutes with water.Add the grated coconut and keep it on medium flame.Cook till the kohlarbi is cooked. From: Sulekha.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Kohlrabi Curry4 Kohlrabi2 big Onions3 Green chilli1 Tomato3 cloves Garlica small piece Ginger2 tsp Red chilli powder1/4 tsp Turmeric powder1 tsp Garam MasalaTamarind paste - soaked water of a gooseberry size tamarind1/2 tsp Mustard seeds2 or 3 Dry red chilli1/2 tsp Urad dalSalt to tasteWater1. Heat oil in a pressure cooker, add mustard seeds. When it pops, add ginger and garlic and saute it for few seconds.2. Add chopped onions and cook till translucent.3. Add chopped green chilli, tomato and mix well.4. Add chopped kohlrebies and fry for few minutes.5. Add chilli powder, turmeric powder, garam masala, salt and tamarind paste.6. Pour enough water till kholrabies are well covered and pressure cook it for at least 3 whistles or until kholrabies becomes soft and gravy becomes thick.7. For seasoning, heat oil in a pan, add mustard seeds. When it pops, add red chilli and fry it for few seconds and pour this seasoning over the curry (optional).From: RecipeWorld blogTo Print or Pin the Recipe, or to Post and/or Read Comments |  Recipe World |
Leeks
Lemon Leeks12 fine leeks, green parts trimmed to about 2.5cm2 tbsp Dijon mustard4 tbsp warm water2 tbsp lemon juice150 ml olive oil2 softly hard-boiled eggs, finely chopped1 handfuls snipped chivesPlace the leeks in a steamer basket set over boiling water. Steam them for 7-10 minutes until collapsed and tender.Leave the leeks to cool, then slice in half lengthways.Put the mustard, water, lemon juice, salt and pepper in a blender and blitzfor a few seconds. Then, with the motor running, gradually pour in the olive oil until you have a thick, mustardy emulsion. Taste and adjust. You might need a little more water if it is too thick.Arrange the leeks in a regimented style in a flat dish. Pour over the dressing, then sprinkle over the finely chopped egg and the snipped chives. Adapted from: Good Food Channel: Tamasin Day-LewisTo Print or Pin the Recipe, or to Post and/or Read Comments |  Tamasin Day-Lewis |
Mushrooms
Stuffed Portabello Mushrooms8 large portabella mushrooms1 tablespoon olive oil2 red bell peppers, seeded and finely chopped2 green bell peppers, seeded and finely chopped3 scallions, green and white parts, thinly sliced1/4 cup chopped sun-dried tomato5 garlic cloves, finely chopped1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon dried thymeRemove the stems from the portobello mushrooms.Place the whole mushroom caps smooth side down on a lightly greased bakingsheet.Bake in a preheated 425 degree Fahrenheit oven for 15 minutes.Meanwhile, heat the oil in a skillet over moderate heat and saute the bellpeppers, scallions, sun dried tomatoes, and garlic until tender, 8 to 10minutes.Add the basil, oregano, and thyme.Cook an additional 2 minutes.Spoon the vegetable mixture into the mushroom caps.Bake an additional 10 minutes, or until the mushrooms are tender.By lik2fish. From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments |  Bogdan Ionescu / 123RF Stock Photo 9642299 |
Kerala Mushroom Thiyal
For Coconut Paste:1 tablespoon oil8 garlic cloves, peeled and left whole (use less if preferred, I do!)1 1/2 cups grated coconut (fresh or frozen or unsweetened, desiccated)1/2-1 teaspoon pure chili powder (or to taste) (optional)1 tablespoon coriander powder3/4 cup waterFor Mushroom Curry:1/2-1 tablespoon oil or ghee16 ounces fresh button mushrooms, halved (or quartered if large)1 tablespoon oil, extra1 tablespoon gingerroot, cut in julienne strips1-3 green chilies, cut in half lengthwise (de-seeded for less heat) (opt.)1/2 cup onion, sliced1 teaspoon turmeric powder reserved mushroom liquid, made up to 1 1/2 cups, with water1/2 teaspoon salt (or to taste)10-15 fresh curry leaves (or frozen)2-3 teaspoons thick tamarind pasteFor Tempering:1 1/2 teaspoons oil1 teaspoon black mustard seeds For the coconut paste: Heat the oil in a non-stick, heavy skillet and addthe coconut and garlic. Stirring frequently, gently toast the coconut withthe garlic cloves, until the coconut is golden brown. If using freshlygrated or frozen grated coconut, this will take 15 to 20 minutes. If usingunsweetened dessicated coconut, it will take less time. Be careful not toburn the coconut.Stir in the chili powder and coriander powder and roast with the coconutfor one minute. Set aside and cool lightly, then transfer the mixture to ablender with the water, and grind to a very fine paste. Set aside.For the mushroom curry: Lightly saute the mushrooms in oil or ghee until silken and just softened. Drain and reserve any liquid. Set aside.In a medium-size pan, heat the extra oil and saute the ginger, chilies andonions for two to three minutes. Add the drained mushrooms, turmericpowder, the mushroom liquid made up to 1 1/2 cups with water, and salt,then partially cover with a lid, and simmer 5 minutes. Add the curry leavesand tamarind paste, and stir briefly before adding the coconut paste. Coverpan and cook over low heat for three minutes.For tempering: Just before serving, heat the 1 1/2 tsp oil in a smallskillet or flameproof ladle and toss in the mustard seeds. Once they startto pop and crackle, pour them into the mushroom dish, stir, and serve.From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Achari Mushroom
250 gms White Button Mushroom, cut in halves1/2 tsp Mustard Seed1/2 tsp Fenugreek Seed1/2 tsp Cumin Seed1/2 tsp Kalonji Seed (also known as black caraway, Roman coriander and blackseed)1/2 tsp Fennel Seed1 tsp Turmeric Powder1 cup canned coconut milk2 Onions, chopped2 tsp Coriander leaves, chopped 2-3 Green Chilli, slitted (optional)OilSaltHeat oil in a wok. Add the Mustard, Cumin, Kalonji, Fenugreek and Fennel Seeds. When the seeds start to splutter, add the chopped Onion and Stir. Fry until they turn translucent.Add the mushrooms. Add the beaten curd and mix well for 2-3 mins.Add haldi and salt and mix well.Garnish with green chilli and coriander leaves. serve hot.Adapted from: Calcutta Board: News, City Life, Art, Culture, FilmsTo Print or Pin the Recipe, or to Post and/or Read Comments
Stuffed Mushrooms
1 lb large white mushrooms1 C apple sausage stuffingFinely dice the stuffing to produce a hash. Remove the stems fromthe mushrooms, and fill with stuffing. Bake at 350 until mushroomsare soft, about 20 minutes. Reserve the unused mushroom stems tomake mushroom broth (for the gravy).By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000To Print or Pin the Recipe, or to Post and/or Read Comments
Mushroom Pate1 tsp. extra virgin olive oil4-5 shallots, minced2-3 garlic clove, mincedjuice of 1 lemonfresh parsley for garnish1 pound button mushrooms, brushed clean and diced2 Tbsp pecans, lightly dry-roasted in a skillet over medium heat about 3minutes and mincedHeat oil in a skillet over medium heat. Add shallots, garlic and cook untilfragrant, about 3 minutes. Add mushrooms and cook, stirring, 10-15 minutes,until mushroom liquid has been reabsorbed into the vegetables. Transfer thecooked mushroom mixture to a food processor and puree until smooth. Spooninto a bowl and gently fold in pecans and lemon juice. Transfer to a smallserving bowl, cover and refrigerate to cool completely before serving,garnished with fresh parsley.From Cooking the Whole Foods Way by Christina Pirello.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Simply Marinated Mushrooms1 cup water1 1/2 pounds fresh mushrooms, stems removed1/4 cup olive oil1 teaspoon dried thyme1/2 teaspoon salt3 tablespoons fresh lemon juice3 teaspoons minced garlic1/2 teaspoon ground black pepper3 tablespoons dried parsley1/8 teaspoon onion powderIn a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.From: AllRecipes.comTo Print or Pin the Recipe, or to Post and/or Read Comments |  bhague at AllRecipes |
Marinated Mushrooms [French]1/4 cup olive oil8 ounces pearl onion, peeled1 pound button mushrooms, cleaned and trimmed1 tablespoon tomato paste2 plum tomatoes, coarsely chopped3/4 cup dry white wine3/4 cup water3 tablespoons lemon juice2 teaspoons whole coriander seeds2 teaspoons peppercorns (any variety)1 dried bay leaf2 sprigs thyme1 tablespoon fresh dill1 tablespoon fresh parsley1 teaspoon lemon zest1 teaspoon saltHeat the olive oil over medium heat in a medium-size saucepan and sauté theonions for 6 to 8 minutes, until they turn light brown. Add the mushroomsto the pan and sauté them for 2 minutes. Add the tomato paste and thetomatoes to the pan, and stir the mixture until the tomato paste isincorporated into the mushrooms and onions.Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, andthyme into the vegetable mixture. Bring the mushrooms to a simmer,uncovered, for 25 minutes, or until the mushrooms are tender and thepoaching liquid is reduced and slightly thickened.Remove the pan from the heat, stir the dill, parsley, lemon zest, and saltinto the mixture, and let it cool to room temperature. Store the marinatedmushrooms and onion in the refrigerator for 1 day before serving.This marinated mushrooms recipe makes 4 to 6 servings.From: About.com: French FoodTo Print or Pin the Recipe, or to Post and/or Read Comments |  Flickr user MyLifeStory. From about.com |
Grilled Mushrooms
10-15 portobello mushrooms, cleaned with stems removedolive oillemon juicegarlic saltBrush mushrooms with olive oil on both sides. Drizzle lemon juice and sprinkle with garlic salt. Allow to marinate for 15-30 minutes. Place mushrooms on heated grill for 8-10 minutes, turning over once. Mushrooms are done when they have browned and heated through evenly.From: About.com: Middle Eastern FoodTo Print or Pin the Recipe, or to Post and/or Read Comments
Grilled Garlic Mushrooms
1 pound whole portobello mushrooms1/3 cup paleo oil3 cloves garlic, minced1 tablespoon fresh chives, roughly chopped1/4 teaspoon black pepper1/4 teaspoon saltPreheat Grill. Remove stems and wash mushrooms. Pat dry. Combine oil, garlic, salt, and pepper in a small mixing bowls. Brush mixture over mushroom caps. Place on grill and cook over medium heat for 8 minutes, turning once. Remove from heat and top with chopped chives.Adapted from: About.com: Barbecues & GrillingTo Print or Pin the Recipe, or to Post and/or Read Comments
Grilled Shiitake Mushrooms4 - 6 large shiitake mushrooms* - stems trimmed and brushed clean with a paper towel1/4 cup of fresh lemon juice, or juice from 2 lemons1/2 cup of extra virgin olive oil4 garlic cloves smashed (with the side of a knife), skins removed and chopped fine3-4 anchovy fillets1 tablespoon of chopped fresh thyme1 tablespoon of chopped fresh marjoramSalt and pepper to tasteIn a small food processor or blender, puree the lemon juice, olive oil and anchovies. Transfer to a bowl and stir in fresh herbs and season to taste with salt and pepper. Place marinade and mushrooms in a large bowl so marinade will cover the mushroom caps and marinate for at least 20 minutes and or up to 1 hour.To Grill Mushrooms:Place mushrooms over medium low heat on grill, gill side up. Grill mushrooms, until marked and softened about 4 minutes. Turn mushrooms and grill about 1-2 minutes (be careful as to not char the gills), until fork tender. Serve immediately.*Use Portobello mushrooms if you can't find the large shitakes. Portobellos, depending on their size, will probably take longer to cook.From: Organic AuthorityTo Print or Pin the Recipe, or to Post and/or Read Comments |  Laura Klein |
Okra
Indian Spice-Stuffed OkraThe spices in this recipe, adapted from one in A Taste of India by Madhur Jaffrey, bring out okra's green bean-asparagus flavors.1 medium onion, cut into thin rings3 tablespoons oil, dividedAbout 1/2 tsp. kosher salt3/4 pound small, tender okra1 tablespoon ground coriander2 teaspoons ground cumin2 teaspoons amchoor* (dried mango powder) or 1 tbsp. lemon juice1/2 teaspoon cayenne [optional]1/2 teaspoon turmericCook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring,until deep golden brown, about 15 minutes; transfer to a bowl as cooked andseason with salt.Trim okra stems without piercing pods (leave a bit of stem on).Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl.Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.* Buy in Indian markets or at worldspice.com.Published in Sunset, Spetember 2011. Found at MyRecipesTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Skillet-Roasted Spiced OkraSkillet-roasting okra in hot oil makes it crispy, not slimy.3/4 teaspoon hot paprika1/4 teaspoon ground cumin1/4 teaspoon ground coriander1/4 teaspoon ground fennel seeds1/8 teaspoon turmericPinch of cinnamonPinch of ground fenugreek (optional)2 tablespoons oil1 pound small okra, halved lengthwiseSalt2 tablespoons fresh lemon juiceIn a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add theokra, cut side down, and cook over high heat for 2 minutes. Reduce the heatto moderate and cook until browned on the bottom, 4 minutes longer. Turnthe okra and cook over low heat until tender, 2 minutes. Season with saltand sprinkle with the spice mixture. Cook, stirring, until fragrant, 30seconds. Drizzle the lemon juice over the okra and serve. Servings: 4.Contributed by Kevin Gillespie.Taken from: Food & Wine: Inspiration Served DailyTo Print or Pin the Recipe, or to Post and/or Read Comments |  Frances Janisch |
Okra with Yellow Mustard: The Bengali Way1 lb fresh okra/ladyfinger/bhindi1 tsp panch phoron [An East Indian 5 spice mix of equal dry quantities of fenugreek seeds, fennel seeds, brown mustard seeds, cumin seeds and Nigella seeds, readily available in Indian stores]2 tbsp yellow mustard1 tsp white poppy seeds [posto/khus-khus]1 tsp turmeric [haldi]2 tsp red chilli powder (optional)1/4 tsp honey (optional)salt to taste2 tbsp mustard oil1 tsp of fresh lime juice [This is optional..slightly unusual but I like it]Thoroughly wash the okra under running water and pat dry. I usually wash the okra at least 3-4 hours in advance so that they are completely dry by the time I cook the vegetable. The more dry the okra, the less slimy it is while cooking.Cut the washed and dried okra in small round pieces and discard the top pointed tip and the bottom. Set aside.Make a paste of yellow mustard and poppy seeds using 2-3 tbsp or enough water. You can use mortar and pestle or blender. It should be a thick paste and not watery. Set aside.In a wok/kadhai/pan with lid heat the mustard oil on high to a smoking point.Temper the oil with the panch phoron, lower the heat to medium and let the seeds crackle. Once cracking, add the mustard paste to the oil and cook for 3-4 minutes till you see oil appearing on surface.Add the turmeric, chilli powder and okra and cover with lid.After about 6-8 minutes, remove the lid, and cook the okra till tender without the lid. Once about to be cooked, add the salt, honey and cook for 2-3 minutes more. Immediately remove from heat and top with lime juice. [Note: Cooking uncovered and adding salt at last will help retain the color of okra]Serve warm.From: Sinfully SpicyTo Print or Pin the Recipe, or to Post and/or Read Comments |  Tanvi @ Sinfully Spicy |
Bindi...Okra: Recipe number one1 kilo bindi (okra), wash before and pat dry, remove the stem ends and cutting into 1 inch pieces2-3 medium onion, finely sliced3-4 medium tomatoes, cubed1 tbsp garlic paste1 tbsp ginger paste6-8 kali black pepper corns3-4 cloves1 black cardamom1 2" cinnamon stick1 heaped tbsp red chili powder (optional)1 tbps salt, less or more to taste1 tbsp coriander powder1 tbsp turmeric, if it is very strong you can use less1/4 cup oilAdd to the pot your oil, onion, and all the whole masale (black peppercorns, cloves, cinamon stick, and black cardomom).When the onions have turned golden brown, add the garlic and ginger pastes. Fry for 20-30 seconds.Add the tomatoes, red chili powder, coriander powder, turmeric and salt to the pot. Continue frying, stirring occasionally until the oil rises to the top and most of the water has cooked off.Add the okra and carefully stir to coat them with the sauce.Add a quarter (you may need to add a bit more) cup water.Stir very carefully, so the bindi don't become mushy/slimy.Cover and turn to a very low heat, try not to stir too much to prevent themfrom turning to mush. Cook until tender.Serve with maybe achar on the side.From: Pakistani Cooking: Home Style Cooking From My FamilyTo Print or Pin the Recipe, or to Post and/or Read Comments |  Aishah |
Delicious Pakistani Okra
1/4 kg okra1 tsp cumin seed5 tbsps oil1 tsp tamarind paste (without seed)salt3/4 onion (sliced)3 diced tomatoes3/4 tsp chili powder (optional)1/2 tsp turmeric1 green chilies (optional)1 tsp red pepper flakes (crushed) 1. Heat 1 and 1/2 Tbsp of oil in a fry pan on high heat.2. Add Okra and let it cook until some okay start to go brown (about 5 mintues); stirring frequently.3. Remove Okra from the pan and set aside on a plate.4. Put the remaining oil in the pan.5. Add sliced onions, cumin seeds, green chillis and red pepper flakes and stir on high heat untill onions start to turn brown.6. Add salt, turmeric, chilli powder, tomatoes then stir and mix well. Cook for 1-2 minutes.7. Add okra and tamarind and mix things together well.8. Cover and simmier on low - med heat for 30 minutes.9. Serve hot.From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Bameh bzeit (Okra)
Fry (frozen or fresh) small okra cones in olive oil till coloured. Addgarlic and chopped fresh coriander.Peel and cut tomatoes into small cubes, add to okra. Simmer on small firetill done. (If using dry okra, soak it in water beforehand).From: Assouk.com: Free Lebanese RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments
Don's Okra
Slice the okra about 1/2 inch thick, roll in ground nut meal, salt and fryin grease until brown and crispy.Adapted from: Don's Spicy Kitchen via rec.food.cooking on Jan 4, 1999.To Print or Pin the Recipe, or to Post and/or Read Comments
Onions and Shallots
Braised Onions, Shallots and Leeks1 tsp. extra virgin olive oil3 red onions, cut into thick wedgesfresh basil, minced, or dried basiljuice of 1 lime4 or 5 shallots, halved3 Vidalia (or yellow) onions, cut into thick wedges3 leeks, cut lengthwise, rinsed well and sliced into 2" lengthsHeat oil in deep skillet over low heat. Add onions and cook, stirring untilthey begin to soften, about 10 minutes. Add shallots and cook, stirring,4-5 minutes. Add leeks and cook, stirring, until bright green and tender, 5minutes. Add a little water and a sprinkling of basil. Cover and simmeruntil any remaining liquid has been absorbed. Remove from heat and stir inlime juice.From Cooking the Whole Foods Way by Christina Pirello.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Palm Hearts
Parsnips
Parsnips Discussion from The Wise EncyclopediaA winter vegetable which does not receive the attention to which it isentitled. Parsnips do not develop their full flavor until they have beentouched with frost. For this reason, they do not appear in the market untillate fall. When properly cooked--and this means steamed, notboiled--parsnips have a sweet, nutty flavor.Parsnips are generally sold by the bunch. They resemble carrots in shape.Their skin is yellowish brown. Smooth, firm, well shaped roots of small tomedium size are the most desirable. Soft or shriveled roots are of poorquality. Very large roots are likely to be overgrown and have woody coreswhich must be removed in cooking.To obtain the full flavor of parsnips, they should be steamed in theirskins until tender. Then they may be peeled and slit lengthwise. If thecore is large, scoop it out with the point of a knife; it will be tender,but is rather tasteless and detracts from the flavor of the rest of theroot. The parsnips are then ready to be put through the ricer and servedlike mashed potatoes.From The Wise Encyclopedia of Cookery, 1971.To Print or Pin the Recipe, or to Post and/or Read Comments |  |
Puréed Roasted ParsnipsThe easiest way to prepare parsnips is to slice them, steam them, and dresswith oil and salt. However, to get the fullest, richest flavor from theparsnips, they should be roasted. The browning caramelizes the naturalsugars in the parsnips. In this recipe we first roast the parsnips withsome butter, then purée them with added water. It's quite simple, but ifyou've never had parsnips this way, you're in for a treat.2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)3 Tbsp oil1 1/2 cup water1/8 teaspoon nutmegSalt and pepper to tastePreheat oven to 400°F. Peel parsnips, make a cut off the top of the fat endof each parsnip. This will show you extent of the inner core. Often thiscore is stringy and woody, especially at the larger end of the parsnip.When you are prepping the parsnips, cut around this core.Place chopped parsnips in a medium sized bowl, add the oil and stir tocoat. Lay out the parsnips on a roasting pan in a single layer. Roast inthe oven for 20 to 25 minutes, at 400°F, until lightly golden, turning theparsnips once half-way through the cooking.Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water,and pulse until puréed to the desired consistency. Add more water ifnecessary. Add nutmeg and salt and pepper to taste.From: Simply RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments |  Elise at SimplyRecipes |
Baked Parsnip Fries with Rosemary2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary1 large garlic clove, minced3 tablespoons olive oilKosher salt, freshly ground pepper1/2 teaspoon (or more) ground cuminPreheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on alarge rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.Roast for 10 minutes; turn parsnips and roast until parsnips are tender andbrowned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigsover; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.Comments: Hard to get the parsnips crispy. Maybe soak first and pat dry.From: Bon AppetitTo Print or Pin the Recipe, or to Post and/or Read Comments |  Romulo Yanes |
Plantain
Fried Plantain
2 plantainsOlive oil for fryingCut plantains into about 1/2 inch slices. Fry for several minutes in hotoil, until slices begin to turn golden (not too dark), and they arebeginning to get tender. They do not need to be really soft at this point.To Print or Pin the Recipe, or to Post and/or Read Comments
Pan-Fried Plantains
2 ripe plantainsOil for fryingChoose plantains with some yellow color on the skin. Peel. Slice diagonally, into about 1/2 inch thick pieces. Set aside.Heat a large skillet. Cover bottom of skillet with oil. When oil is hot(about 350 degrees) add plantain slices and cook over medium heat untillightly brown on first side. Turn and cook until lightly brown on secondside. Watch carefully. Do not overcook. Remove from pan when lightly brownon both sides. Drain on paper towels before serving. Makes 6 servings.Cooking time 5-10 minutes.From: Cooks.com: Recipe SearchTo Print or Pin the Recipe, or to Post and/or Read Comments
Radishes
Sautéed Radishes4 bunches radishes with greens attached (2 lb)2 1/2 tablespoons oil1 teaspoon salt (preferably sea salt)1 garlic clove, minced3 tablespoons chopped fresh chivesCut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately highheat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.Sauté garlic in remaining tablespoon oil in skillet over moderately highheat, stirring, until fragrant, about 30 seconds. Add greens and sauté,stirring, until wilted, about 1 minute.Return radish wedges to skillet and stir in chives. Comments:- I added the garlic with the radishes and did not use the greens.- Lacking fresh chives, I instead used a couple of finely chopped young scallions.- I substituted green onion for the chives.- The greens taste a lot like escarole and we enjoyed the sautéed radishes much more than raw radishes.- Sauteed radishes taste a lot like turnips.- I only used 1 bunch of radishes and they were done in about 4-6 minutes.- We found the radish greens to be unpleasantly bitter, and that threw offthe whole dish. If I made this again, I would substitute a Japanese daikonradish. Daikons have a milder flavor in the root, the leaves are not bitterat all and widely used in Japanese cooking.- The greens remind me of spinach.- The final taste has little, if anything, to do with raw radishes, so radish haters should definitely try this. The radish greens are a must -- a lot like sauteed broccoli rabe.From: EpicuriousTo Print or Pin the Recipe, or to Post and/or Read Comments |  Grant Cochrane / FreeDigitalPhotos.net 10059416 |
Roasted RadishesCooking totally mellows the zingy pungent flavor intrinsic to raw radishes while bringing out a subtle sweetness that is very easy on the palate.The easiest way to cook radishes is to roast them. Like other root vegetables, radishes take well to roasting. Even the hottest of radishes will emerge from the oven mild and creamy.one dozen medium-sized radishes, quarteredolive oil, for drizzlingsalt, to tastepepperLeaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon), plus more for garnish (optional)Preheat oven to 375-425 degrees.Place the chopped radishes on a large cookie sheet or in cast iron skillet;drizzle radishes with oil, toss to coat, and season with salt and pepper totaste. Roast radishes for 20-25 minutes, or until desired doneness. You canleave them slightly crunchy.Adapted from: Clean Cuisine & More: Anti-Inflamatory Clean Eating Recipes, Nutritional Advice & FitnessTo Print or Pin the Recipe, or to Post and/or Read Comments |  Gail Ingram Photography |
Rutabagas (Swede)
Mashed Rutabagas2 pounds peeled rutabagas, cut in large chunksCold salted water3 to 4 tablespoons olive oilPinch nutmegPeel rutabagas, and cut them in large chunks. Put them in a pan of coldsalted water, cover, and bring to a boil. Simmer until very tender, 30 to40 minutes. Drain the rutabagas, return them to the pan, and heat gentlyfor 2 or 3 minutes to dry them. Mash the chunks with a potato masher orfork, the puree will always be slightly fibrous. Work in olive oil with agenerous grate of nutmeg, taste, and adjust the seasoning.Recipe courtesy Ann Willan.Adapted from: Food Network: Cooking Live: French ChristmasTo Print or Pin the Recipe, or to Post and/or Read Comments |  Peter Zijlstra / 123RF Stock Photo 15106472 |
Mashed Rutabaga with Onions
1 rutabaga, diced (about 4 to 6 cups diced)1 cup chopped onion2 tablespoons olive oil1/2 teaspoon salt, or to taste1/4 teaspoon ground black pepper Cook rutabaga and onion in a small amount of boiling salted water until tender. Drain and mash; add olive oil, salt, and pepper. Mash rutabaga andonions well.Adapted from: About.com: Southern FoodTo Print or Pin the Recipe, or to Post and/or Read Comments
Rutabaga MasalaRutabagas are similar to turnip with a mild sweet flavour. It tastes almostlike potatoes when cooked.1 Rutabaga/Turnip (chopped into small cubes)1 Onion (finely chopped)2-3 Tomatoes (finely chopped or puréed) (or can of pumpkin/butternut)2 tsp Ginger garlic paste1 tblsp Coconut1/2 tsp Cumin seeds1/4 tsp Fenugreek seeds6 Dry red chillies (optional)1/2 tsp Corriander seedsWhole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon)Cilantro for garnishSalt to taste Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely and keep aside.Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, corriander seeds and grind them.Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam masala and curry leaves.Saute the onions till they are nicely browned. Next add the ginger garlic paste followed by the tomatoes. Cover and cook till the tomatoes are nice and soft.Next add the ground masala along with some turmeric and salt. Add the browned rutabaga/turnip with little water as needed.Cover and cook for 7- 10 minutes until a nice masala is ready.Garnish with cilantro.From: Simple Indian RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments |  Dahlia |
Salsify
Pan-Roasted Salsify4 large or 8 thin/small salsify rootsJuice from 1 lemon1 teaspoon black peppercorns1 bay leaf1-2 tablespoons extra-virgin olive oilKosher salt and freshly ground black pepper, to tasteA sprinkling of chopped parsley or thymePeel the salsify roots and place them in a shallow pan with water to cover,lemon juice, black pepper, bay leaf, and salt to taste. Bring to a simmerand cook until tender (about 20-30 minutes, simmering, based on thethickness of the roots.)Remove the salsify roots from the liquid and let cool slightly, then cutinto small pieces (I cut mine into 2-inch batons.)Heat some olive oil in a saute pan over medium heat until hot, then add thesalsify pieces along with a sprinkle of coarse salt and a grinding or twoof fresh black pepper. Cook until golden brown, then toss in the choppedfresh thyme at the end.Original source from Craft Chef Damon Wise. From: Eggs On SundayTo Print or Pin the Recipe, or to Post and/or Read Comments |  Eggs On Sunday |
Pan-Roasted Salsify4 large salsify1 lemon, juice of1 teaspoon peppercorn5 sprigs thyme1 bay leaf1 teaspoon coriander seed2-3 tablespoons extra virgin olive oilsalt and black pepper, to tastePeel the salsify, place in saucepan and cover with water; add lemon juice,peppercorns, 3 sprigs of thyme, bay leaf, coriander, and salt to taste.Bring to a simmer and cook until tender.Remove salsify from liquid and cool, cut into small pieces of equal size.Heat skillet over medium heat and add olive oil.Add salsify and season with salt and pepper.Cook until golden brown.By Molly53. From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments |  OrganicGardenInfo.com |
Sweet Potatoes
Sweet Potato Discussion From The Wise EncyclopediaThe sweet potato is a native of tropical America and was known to theIndians before the time of Columbus. The Spanish explorers took the plantback to Europe, where it met with immediate success. There are two types ofsweet potato, one with pale yellow flesh which cooks dry and mealy and theother, often incorrectly called yam, with deeper orange flesh which is muchsweeter and moister. The true yam is an entirely different plant, a nativeof Africa. The sweet potato makes a fine substitute for white potatoes,although it is not related botanically.Hints On BuyingThe two types of sweet potatoes are distinguishable in the market. The dryyellow potatoes have a yellowish fawn colored skin, while the darker moisterpotatoes have a whitish or reddish skin. The varieties vary considerably inshape and in size, and in their cooking characteristics so that it is notdesirable to buy mixed vaneties. Sweet potatoes are shipped either as thenew crop, or dried and stored for winter use. Either crop is equally good.The new crop potatoes are likely to have more delicate skins and thusbruise more easily; sweet potatoes are very susceptible to damage frombruising and spoil very quickly after an injury is received.Good quality sweet potatoes are smooth, well shaped and firm; misshapenpotatoes wasteful. Potatoes with decayed spots should be avoided becausethe decay gives an unpleasant flavor even to the unaffected parts of thetuber.Some potatoes are difficult to keep under ordinary home conditions. Forthis reason, buy only what will be used in a day or two. To keepsatisfactorily, sweet potatoes need a dry storage place with a temperaturebetween 55 and 60 degrees. Dampness will cause them to spoil readily.Hints On PreparationSweet potatoes should be cooked in their jackets whenever possible. Notonly does this preserve the nutriments just under the skin, but the potatois much easier to peel than when raw. Also, if sweet potatoes are peeledbefore cooking some of the sweetness escapes into the cooking water.If it is necessary to peel sweet potatoes before cooking, drop the paredpotatoes into cold salted water to keep from darkening. Cook as quickly aspossible. Sweet potatoes are delicious baked in their jackets and servedwith salt and pepper and a lump of butter or margarine. Boiled sweetpotatoes may be mashed just like white potatoes. Sometimes the large tuberscontain a certain amount of fibrous stringy material; for this reason it isbest to put the cooked sweet potatoes through the ricer, thus removing thefiber, rather than mashing with a potato masher.Cold mashed sweet potatoes may be used as a substitute for pumpkin orsquash in pies and puddings.To boil sweet potatoes, scrub them thoroughly and place in a kettle ofboiling salted water. Cover the pot and boil until the potatoes are tender.Drain off the water, dry the potatoes by shaking the pan for a moment overthe stove, and then pull off the skins. The potatoes are now ready forpreparation in many ways.Mash boiled sweet potatoes, season with salt and pepper and beat in alittle hot milk until the potatoes are smooth and fluffy. For variety,shape the mashed potatoes into small nests and brown in the oven. For stillfurther variety, use orange juice in place of milk, and grate a littleorange rind into the potatoes. For a special occasion, try sherry insteadof other liquid.To bake sweet potatoes, scrub them thoroughly and dry the skins. Bake in ahot oven (435° F.) until tender, 35 to 60 minutes, depending on the size.When they are about half done, prick the potatoes several times with a forkto allow the steam to escape. If you like the skins soft, rub the potatoeswith a little fat before baking them.From The Wise Encyclopedia of Cookery, 1971.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Silver Dollar Sweet Potatoes2 tablespoons paleo oil 2 teaspoons apple pie spice or ground cinnamon or dried, powdered rosemary4 large or 6 medium sweet potatoes or yams (2 to 2 1/2 pounds): Jersey sweets, white sweet potatoes, beauregard, or Japanese sweet potatoes, or red garnet or jewel yams1/2 teaspoon finely ground, unrefined sea salt, optionalPreheat oven to 400° F. Measure out the fat or oil and the spice and set aside.Rinse and scrub sweet potatoes with bristle brush. Pat dry. Remove rough sections and any soft or black spots. Peel if desired. Cut into 1/3-inch thick rounds with sturdy vegetable or chef knife or use a mandoline for potato chip-like texture. Cut into 1/2-inch thick rounds for softer, French fry-like texture. For a crunchier texture, slice the sweet potatoes as thin as you can with a mandoline or food processor fitted with the 1/4-inch slicing blade.Place the sweet potato slices in a large bowl and toss with the fat or oil to coat well. Sprinkle on the spice and optional sea salt and toss to coat. Arrange vegetable slices one layer deep on 2 to 3 large, liberally greased cookie sheets or shallow baking pans. (For easy cleanup, line them with unbleached parchment paper.)Bake for about 20 minutes minutes. Flip the vegetables with a metal spatula if desired, and bake for another 15 to 20 minutes or until tender and lightly browned. For crisper slices, raise the heat to 450°F during the last 10 minutes of cooking. Serve while warm. Refrigerate leftovers and use within 3 days, reheating them in an oven or toaster oven for about 10 minutes.Variations: Roasted Sweet Potato Fries: Cut the sweet potatoes into french fry like sticks and prepare as directed above; turn them over after 25 minutes of cooking.Prep: 30 minutes Cooking: 45 minutes Yield: 6 servingsSource: The Garden Of Eating: A Produce Dominated Diet & Cookbook by Rachel Albert and Don MateszTo Print or Pin the Recipe, or to Post and/or Read Comments |  Sommai Larkjit / FreeDigitalPhotos.net 10076217 |
Baked Sweet Potato FriesSweet potatoes. I'd plan on at least one per person.Olive oil. A couple of tablespoons or so.Salt, pepper and spices. Amy suggested cumin, but I much prefer cayenne pepper, paprika or curry powder. Garlic is great as well. It's up to you.Preheat the oven to 450 degrees F. Peel the sweet potatoes and cut theminto fry-shaped pieces (see photos). Try to cut them into similarly sizedpieces so the fries will bake evenly.Toss the uncooked fries into a mixing bowl or a plastic bag, or just ontoyour baking sheet. Pour in a few tablespoons of olive oil, enough tolightly coat the fries. Season with salt, pepper, and spices. Mix/shake todistribute evenly.Pour the fries onto a non-stick baking sheet or a baking sheet covered withparchment paper (aluminum foil produces mixed results). Arrange the friesin a single layer. It is very important to keep them in a single layer,otherwise they will never crisp up. It's best to give each fry a bit ofroom on the baking sheet.Bake for 15 minutes, then flip the fries so they can cook on all sides. Ifind the easiest way to flip them is with a metal spatula. Section bysection, scoop up about ten fries and flip them with a quick turn of thewrist.Bake for 10 to 15 more minutes, until the fries are crispy. You'll knowthey're done when the surface of the fries change from shiny orange to amore matte, puffed up texture. It's essential to bake them long enough,otherwise they won't be crispy. Don't worry if the edges are a little bitbrown, they will taste more caramelized than burnt.From: Cookie and KateTo Print or Pin the Recipe, or to Post and/or Read Comments |  Kate |
Baked Sweet Potato FriesA few large sweet potatoesolive oilcrushed rosemaryfresh thyme, choppedgarlic powdersea saltPreheat the oven to 375 degrees. Place a cooling rack on a baking sheet(you will need about 1 set up per large potato).Wash and dry the potatoes and then, using a mandolin, slice them between1/4 and 1/8 inch thick.In two separate batches, toss them with a bit of olive oil (I don'tmeasure, I just drizzle it, toss and add more if need be), toss well andthen sprinkle with rosemary, thyme, garlic powder and salt.Place the potato slices, in a single layer on the cooling rack. Bake for20-30 minutes depending on how 'done' and/or crispy you want the 'fries'.From: Savoring the ThymeTo Print or Pin the Recipe, or to Post and/or Read Comments |  Jennifer Leal |
Roasted Sweet Potatoes
Sweet potatoesOlive oil, and pepperWash sweet potatoes. Poke them with a fork in several places. Place on acookie sheet or roasting pan. Cook in a 400 degree oven for about an hour,until knife pierces sweet potatoes easily. Cut open, drizzle with oil andpepper.To Print or Pin the Recipe, or to Post and/or Read Comments
Marinated Sweet Potatoes and BroccoliThis recipe is NOT GRAP because it contains fruit vinegars. I have used thedressing on broccoli alone, or broccoli with baby carrots. I have made thedressing using a strained puree of lemon juice, umbeohi vinegar andraspberries. And I have made it following the original recipe exactly,which is my favorite.From Moosewood Cookbook, Mollie Katzen(paleo substitutions mine)3 medium-sized sweet potatoes or yams (or 2 lbs. baby carrots)Marinade:1/2 cup walnut oil (or olive oil)1 large clove gralic, minced3 Tbs. lemon juice2 Tbs. raspberry or red wine vinegar (or umbeoshi vinegar)1.5 tsp. salt1 Tbs. dry mustard1 Tbs. honeyfreshly ground black pepper1 large bunch broccoli, cut into small spearsOptional garnish: thin slices of green apple chopped toasted pecans1) Peel the sweet potatoes, cut them into halves or quarters, then into thin slices. Steam until tender. (Steam baby carrots if substituting) Meanwhile, prepare the marinade.2) Combine the marinade ingredients in a medium-large bowl. As soon as theorange vegetable is tender, add them, still hot, to the marinade. Mixgently.3) Steam the broccoli until bright green and just tender. Rinse under coldrunning water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for several hours.4) Within 15 minutes of serving, mix in the broccoli from the top. Servegarnished with thin slices of green apple and chopped, toasted pecans.This recipe is great with a spicy chicken (creole or jamaican)!By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001To Print or Pin the Recipe, or to Post and/or Read Comments |  |
Moroccan Sweet-Potato Raisin Salad
4 Sweet Potatoes; Washed, peeled and cut into 1/4" cubes2 tsp Salt1/2 tsp Fresh Ginger, grated1 tsp Ground Cinnamon1/4 tsp Nutmeg1/8 tsp Ground Cloves1/2 tsp Chili Powder (optional)1/2 Lemon, juiced1/2 tsp Lemon Zest1/4 cup Raisins1 Tbsp Olive OilPrepare sweet potatoes by washing well and cubing. Place potatoes in amedium saucepan. Cover potatoes with water, about three cups or more ifneeded; add 1 1/2 teaspoons salt. Bring to a boil, reduce heat, and simmeruntil potatoes are just tender and water is reduced by more than half. Addginger, cinnamon, nutmeg, cloves, chili powder, lemon juice, lemon zest,raisins and olive oil to boiling water. Stir well and allow liquid tothicken. Pour mixture into a serving bowl and serve hot.Adapted from a MelindaWinner contribution to BetterRecipes.To Print or Pin the Recipe, or to Post and/or Read Comments
Taro
Taro Curry
250 grm Taro (Chembu)20 Shallot8 Green Chilli (optional)1 piece GingerSalt, Water - As required1 tablespoon Coconut Oil1 stem Curry LeavesPeel the chembu, wash and cut into small pieces.Grind ginger, green chilli, shallot. Boil the Chembu with water and smash it.Add the grinded ingredients, curry leaves, salt and enough water and let itboil.Pour coconut oil and remove from fire.by Mrs Annamma Philippose. From: NewKerala.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Arbi Masala (Taro Root)
1.5 lbs Arbi whole, fresh1/2 Onion, sliced1/2 tbsp Fresh chopped Garlic1/2 tbsp Fresh chopped Ginger1 Tomatoes, chopped finely (or use canned pumpkin/butternut)4 tbsp Olive oil1 tsp Cumin seeds1 tsp Mustard Seeds1 tsp Carom Seeds (Ajwain)1/4 tsp Asafoetida (Hing) powder [watch for additives in powder form]1/2 tsp Turmeric powder1 tsp Red chili powder (optional)1 tbsp Coriander powder1/2 tsp Garam masala powderSalt as per tastePeel the Arbi root and cut in long slices. Wash the slices and dry itthoroughly with the kitchen towel.In a pan, heat 2 tbsp oil. Add sliced Arbi and shallow fry it, when itshalf done take it out of oil, press the slices and again fry it till itturns light golden. This way it will be really crunchy for long. Keep friedArbi aside.In the same pan heat 1 tbsp oil again. Add cumin seeds, mustard seeds,carom seeds and asafoetida powder. When it crackles, add sliced onions toit. Sauté for 4 minutes and add chopped garlic, ginger and fry for anotherminute. Then add chopped tomatoes, mix well and cover the pan with the lid.Turn the heat to medium-low for 5 minutes.Add fried Arbi to the pan and add all dry spices (turmeric powder, redchili powder, coriander powder, garam masala powder and salt).Mix everything and again half-covered, keep on the medium heat for 3-4 minutes.From: ZimbioTo Print or Pin the Recipe, or to Post and/or Read Comments
Poi Maoli (Taro Poi)
2 1/2 lbs cooked taro root2 1/2 cups water1. Peel the cooked taro and cut into 1-inch cubes.2. Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro.3. Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.4. Continue to mash and turn the pounded taro over each time.5. Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.6. Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth.7. If the poi is kept in a refrigerator it should be mixed with water before storing.8. To mix: Add a little water and stir round and round with the hand until all the water is absorbed.9. Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.10. Store in a cool place or serve immediately.11. Or let it stand 2 to 3 days for a sour flavor.From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Tomatoes
Tomatoes Stuffed With Tuna2 tomatoes, 340gm Beefsteak200 g tuna, in olive oil, thoroughly drained1 tablespoon capers, drained and rinsed well1 stalk celery, with leaves, thinly sliced and diced. Appox 1/2 cup1 tablespoon parsley, finely chopped2 tablespoons basil, hand ripped into small pieces, about 4 large leaves1/4 cup mayonnaise, light2 tablespoons lemon juicesalt and pepperWash tomatoes and cut off tops, scoop out the pulp and seeds.Sprinkle the insides lightly with salt and turn upside down on a board.Chop up the pulp.In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley andbasil. Mix well, making sure to break up the tuna chunks.Add the mayonaise and lemon juice and mix well.Add salt and pepper to taste, if desired.Fill the tomato cavities with the tuna mixture and refrigerate about onehour before serving.Comments:- The only thing I did different was add a bit of dill to it.- I left out the capers because I don't care for them and used chervil instead of the parsley and it tasted great! Should have drained my tuna a little better than I did.By Kiwi Kathy. From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments |  Linky |
Oven-Roasted TomatoesA bunch of tomatoes, any varietyExtra Virgin Olive OilKosher SaltFresh Cracked Peppera bunch of garlic clovesPreheat oven to 325F.Cut your tomatoes. If you're using small romas, just cut them in half.Anything larger, quarter them. Half grape tomatoes. Place tomatoes in alarge bowl. Drizzle with olive oil (enough to coat everything) and sprinklewith salt and pepper. Lightly toss together, coating everything.Arrange tomatoes in a single layer, skins down, on a cookie sheet linedwith foil or parchment paper. Mince garlic and sprinkle over tomatoes beingcareful to let most of it drop directly on the tomatoes . Optionally, youcan also put whole cloves still in the skin right on the pan, but Idefinitely prefer it minced on top. Give it one more generous drizzle ofolive oil.Place in oven and cook for 2 1/2-3 hours, depending on the size of yourtomatoes. It usually takes about 3 for romas that are halved. If youquarter them, they'll get done a little faster. You'll want to just keep aneye on them after about 2 -2 1/2 hours. Your house will smell like heaven.Just take a peek through the window. You'll see the juices have dried upand some of the tomatoes will start to get dark around the edges.From: Our Best BitesTo Print or Pin the Recipe, or to Post and/or Read Comments |  ourbestbites.com |
Oven-Roasted Whole TomatoesWhole, ripe beefsteak tomatoesOlive oilCoarse salt (sea salt or kosher salt)Freshly ground pepperThis is a very flexible recipe. Stop the cooking whenever the tomatoes looklike something you want to eat. Roasted a shorter time, the custardytomatoes make an excellent side, served either warm or at room temperature.Let them go a little longer, and they'll get drier and be great for eatingatop foods.Heat the oven to 325°F. Slice the tops off the tomatoes, exposing the seedcavities. Holding a tomato over a bowl, gently squeeze it to release thejuice and seeds. Use your fingers to completely clean out the cavities.Save the juice for another use.Set the emptied tomatoes upright in a shallow baking dish. Over eachtomato, drizzle about 1 tsp. of olive oil, sprinkle with salt, and grindsome pepper. Bake until the tomatoes are soft and collapsed.Note: If you want, sprinkle minced garlic or chopped herbs into the tomatocavities before roasting.Recipe by Ruth Lively. From: Vegetable Gardener: April 2001, issue #32To Print or Pin the Recipe, or to Post and/or Read Comments |  Scott Phillips |
Turnips
Turnip Poriyal (Turnip Stir Fry)You could also make carrot poriyal, beetroot poriyal, white radish (daikon)poriyal, rutabaga poriyal, Jicama Poriyal or any other root vegetable poriyal using the same recipe.1 lb Turnip (grated)1/2 Onion (finely chopped/grated)1 Garlic (minced)2 tblsp Coconut (grated)1/4 tsp Mustard2 Dry red chili (optional)4 Curry leavesSalt to taste1 Tblsp OilHeat oil in a pan and splutter mustard, dry red chili, and curry leaves.Saute the onions and garlic for a while.Add the grated turnip and salt. Cook for about 5 minutes spinkling a few drops of water if needed.Finally add the fresh grated coconut, mix it with the turnip and switch off. Microwave Method: Add the grated turnip, onions, garlic, grated coconut andsalt in a microwave safe bowl and micro cook for 5 minutes in full power. Toss everything once in between.From: Simple Indian RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments |  Dahlia |
Turnips in Coconut and Mustard Seed CurryThis dish, a family favorite since childhood, is best enjoyed on sunnywinter afternoons when sweet, juicy turnips are in season. The mustardseeds add a fresh aroma and pungent flavor. Cooking the turnips in coconutmilk adds a South Indian touch.1/4 cup oil1 tablespoon black mustard seeds1 tablespoon finely chopped garlic1 small red onion, finely chopped1 fresh green chile pepper (such as serrano) seeded and minced (optional)1 teaspoon ground cumin1 tablespoon ground coriander1 medium tomato, peeled, seeded, and finely chopped1 pound tender turnips, peeled and cut into 1-inch pieces1 cup unsweetened coconut milk1/2 teaspoon ground turmeric1 teaspoon salt1 cup water1/4 cup chopped fresh dill, for garnishHeat the oil in a heavy-bottom skillet over medium heat. Add the mustardseeds and cook until crackling, about 2 minutes. Add the garlic, onion, andgreen chile and cook until onion turns golden brown, 4 to 5 minutes. Stirin the cumin, coriander, and tomato and cook, 5 to 7 minutes. Add theturnips, coconut milk, turmeric, and salt and mix until all the ingredientsare well combined. Add water and cook, stirring occasionally, until theturnips are cooked, 15 to 20 minutes. Increase the heat to high and cookuntil any remaining water is evaporated, about 3 minutes.Serve hot, garnished with dill.From: Flavor First: An Indian Chef's Culinary Journey by Vikas KhannaVia: The Splendid Table: The show for people who love to eatTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Spiced Turnips
4 tablespoon oil1 teaspoon ground cumin2 cloves garlic, sliced lengthways2 dried chillies (optional)1 teaspoon fenugreek seeds6 curry leaves6 small young turnips1 pinch of turmeric1 teaspoon saltHeat the oil in a heavy-based saucepan with a tight-fitting lid. When theoil is hot, remove the pan from the heat and add the cumin, garlic,chillies, fenugreek seeds and curry leaves. Allow to cool for 2-3 minutes.Peel and halve the turnips, then cut them into very fine slices. Seasonthese slices with a pinch of turmeric and the salt, then add the turnips tothe spices. Cook, covered for 5-10 minutes, making sure that the vegetablesdo not stick to the bottom of the pan. Keep the pan covered and leave overa very low heat for a few minutes. No water is needed to tenderise theturnips. Serve hot.Source: The Best of Indian Cookery by Zuju Shareef.Posted to EAT-L Digest 29 Dec 96 by Imran C.Found at: India Snacks: A taste of India and moreTo Print or Pin the Recipe, or to Post and/or Read Comments
Watermelon
Watermelon CurryA specialty of the Indian state of Rajasthan, this delicious curry playsthe sweet, juicy flesh of the watermelon against a complex background ofchiles and spices. For a thicker curry, remove half of the cookedwatermelon pieces, blend them to a pulpy consistency, and stir them backinto the curry. This recipe is based on one that appears in 660 Curries byRaghavan Iyer (Workman, 2008).1 3-lb. piece seedless watermelon, rind left on2 tbsp. oil1/2 tsp. ajwain [At Amazon]1/2 tsp. cumin seeds1/2 tsp. nigella seeds (black onion seeds)2 dried chiles de árbol, stemmed (optional) [At Amazon]4 cloves garlic, finely chopped1 tsp. kosher salt1/4 tsp. turmeric2 tsp. chopped fresh cilantro, to garnishTrim and discard the thin, dark green skin of the watermelon rind with aknife, leaving the inner, whitish-green rind intact. Separate the rind fromthe red flesh with the knife and cut both rind and flesh into 1" pieces.Set aside in separate bowls.In a 2-quart saucepan, heat oil over medium-high heat. Add ajwain, cumin,nigella seeds, and chiles and cook, swirling the pan, until spices aretoasted and fragrant, 2-3 minutes. Add garlic and cook, stirring, untilgolden brown, about 30 seconds. Add watermelon rind, salt, and turmeric andcook, stirring occasionally, until rind is lightly browned and liquid hasalmost evaporated, about 7 minutes.Pour 1 cup water into pan, cover, and reduce heat to medium-low. Simmercurry, stirring occasionally, until the rind pieces are tender, about 10minutes. Uncover saucepan, add the red flesh, and stir to combine. Raisethe heat to medium-high and boil, stirring occasionally, until the fleshsoftens slightly and the flavors come together, about 5 minutes. Transfercurry to a serving platter and sprinkle with the cilantro. Serves 6.From: Saveur: Savor a World of Authentic CuisineTo Print or Pin the Recipe, or to Post and/or Read Comments |  André Baranowski |
Yams
How to cook a yam
In the US the most common way is probably to bake it in the oven at 350 F.,either in aluminum wrap or uncovered.Another good way is to slice it thin (raw), and saute it with green onionsand garlic, in olive oil.From: Buji Kern on the PaleoFood list. Posted 17 Feb 1999.To Print or Pin the Recipe, or to Post and/or Read Comments
Yams
Bake the yams or make yam fries in the oven.Oven @ 400. Bake 15 min and then turn and bake for 15 min more depending onthe thickness. Bake in olive oil or coconut oil or animal fat on a cookiesheet.From: Susan Carmack on PaleoFood list. Posted 18 Feb 1999.To Print or Pin the Recipe, or to Post and/or Read Comments
Yam Sundae
Take a yam, preferably garnet (the darker red variety). Bake in a 350degree oven for a couple of hours or so, until the meat has visiblyshrunken from the skin. The juices will have somewhat caramelized. Letcool at least enough to handle. Slit skin open and scoop out areasonable serving into a cup or small bowl. Top with two or threetablespoons of crushed, shelled walnuts and an equal amount of maplesyrup. Nuke for 40-50 seconds to heat all together. A light grating ofsweet spice such as allspice, nutmeg and or cloves is optional.From: Katie Bretsch on PaleoFood list. Posted 20 Feb 1999.To Print or Pin the Recipe, or to Post and/or Read Comments
Asaro (Yam Porridge)Asaro, also known as Ebe (pronounced eh-beh) is a Nigerian dish native to the Yorubas.1 m tuber of yam1 large red bell pepper1 m red onion2 cloves garlicGinger (same size as 2 garlic cloves)3 plum tomatoes (or 1 medium/large regular tomato)3 scotch bonnet peppersHandful kpanla or stock fish (boil to soften)1 tbsp Adobo seasoning1 tsbp Curry powder1/2 tsp salt [was 2 Knorr cubes]2 bay leaves3-4 cups water1/2 cup Coconut oil1/2 cup Palm oil1. Rinse tuber of yam to rid it of dirt, sand etc. Cut into thick rounds.2. Peel off outer skin.3. Cut out any dark areas in the yam (like the areas above the knife inabove pic: use tip of knife to do this). Cut each round into cubes (firstcut in half, then cut each half into another half etc). Add cold water to alarge bowl and rinse yam cubes. Drain and add more clean, cold water. Addcubed yam into cold water (to prevent yam from changing color).4. Set aside for a few minutes (I refrigerated it).5. Heat pot over medium heat. Cut and blend red bell peppers, onion,tomatoes, scotch bonnet peppers, garlic and ginger. Add 3-4 cups water toblended mix. Add coconut and palm oils to pot. Add blended peppers etc.Cover and let boil over medium heat for 10 minutes.6. Add seasonings (salt, curry, adobo, bay leaves). Stir, let boil for 5minutes still over medium heat. Add cubed yam (careful, so pepper doesn'tsplash; reduce heat if necessary). Drain kpanla (if soaked in water) andadd to boiling pepper.(If you reduced heat, turn it back up to medium.)7. Stir and let cook for 20-25 minutes or till yam is fork tender. Oncesoft, use a potato masher to mash, back of a serving spoon or a fork. *Mashand stir - I like some yam chunks, so I didn't mash everything*8. Turn off heat.Serve while hot with meat of your choice.Adapted from: AvartsyCookingTo Print or Pin the Recipe, or to Post and/or Read Comments |  AvartsyCooking |
Pounded Yam Recipe (using Yam Flour)
Pounded yam flour - about 600grams4 cups of waterBring water to boil in a cooking pot. Once boiling, sprinkle pounded yam flour into the boiling water, and stir the ensuing dough until your desiredtexture is obtained.Sprinkle about a quarter cup of water on the dough, and cover the pot in low heat and allow dough to simmer. Need dough thoroughly with the wooden spatula to desired smoothness.Serve with vegetable and fish or meat stew (egusi or ogbono or edikaekon, or banga soup).The pounded yam recipe presented here is how it is commonly done with readymade pounded yam flour. If you prefer the pounded yam to come out soft, just add water piece-meal and stir. From: African Foods: The Home of African Foods in the UKTo Print or Pin the Recipe, or to Post and/or Read Comments
Pounded Yam
1 medium size tuber of yam5 cups waterCut yam into round circles, peel off skin of yam and cut into into four parts.Wash in cold to lukewarm water and put the washed yam in a large pot and add enough water to cover the yam and cook until the yam is very soft.Drain and pound smooth in a mortar with pestle, or put in food processor oryam pounder one piece at a time until it forms a soft dough of pounded yam.Alternatively, use motar and pestle. Add the pieces of yam gradually and pound into a smooth paste. A few table spoons of hot water (one or two) maybe added to smoothen the paste.Serve with any soup of your choice.From: NigeriaGalleria.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Zucchini and Other Summer Squashes
Zucchini Fritters1 cup zucchini, shredded (about 2 medium zucchini)1/4 cup carrots, shredded3 tbs. white onion, grated1 tsp. garlic, minced1 tsp. oregano1/8 tsp. coarsely grounded Black Pepper1 large egg, lightly beaten1/3 cup ground nuts1 tbsp olive oilspray tahini sauce, optionalStir zucchini, carrots, onion, garlic, oregano, and pepper until wellcombined. Stir in egg and let sit, refrigerate for 10 to 15 minutes. Ifpools of liquid form in the bowl strain the zucchini mixture through a finemesh sieve. Return to the bowl and stir in enough of the ground nuts, sothe mixture can be easily mounded in a tablespoon. It should be thickenough to scoop, but still soft.Lightly spray the bottom of a nonstick skillet with olive oil and heatuntil water drops dance and sizzle when sprinkled. Add batter by roundedtablespoons and flatten slightly. Cook until lightly browned on both sides,spraying the pan with additional oil as needed. Take care when turning thefritters as they are quite delicate. Repeat with remaining batter.Serve hot with tahini sauce. Makes 12 2-inch fritters.Adapted from: Tastebook: Cara StriegoldTo Print or Pin the Recipe, or to Post and/or Read Comments |  Cara Striegold |
Chopped Zucchini Mexicano
Serve this hot and pretty salad on a bed of sprouts or as stuffing in a redpepper. Use the highly flavored jalapeno, garlic and cilantro to taste.Some jalapenos are devilishly hot, so be careful. This salad is intended tobe a side dish rather than an entree. It looks attractive on the plate andits intense flavor works well as a condiment.1 medium Zucchini, chopped1/4 red onion, chopped1/2 red pepper, chopped1/2 - 1 jalapeno pepper, chopped (to taste)1/4 cup chopped cilantro (or more, to taste)1 small clove garlic, mincedPinch ground coriander seedDash lemon juiceToss together, adjust seasonings. Serves 3-4 as a side dish.From: Nomi Shannon, www.living-foods.com/recipes/zuchmexicano.htmlTo Print or Pin the Recipe, or to Post and/or Read Comments
Zucchini with Apples1 1/2 pound small zucchini, thinly sliced4 Tbsp olive oil (substituted for butter in original recipe)1 medium onion, chopped2 eating apples, chopped2 fresh tomatoes, peeled and chopped2 Tbsp fresh chopped parsleypepper to tasteSet a small pan of water to boil. Drop the zucchini slices into the boilingwater for 30 seconds. Remove immediately and drain. Heat the oil in a frypan and sauté the onion until it is transparent. Add the apples and stirwell to coat. Add the tomatoes and the blanched zucchini. Stir well, thenadd the parsley. Season this mixture, and leave it to cook, covered, over agentle heat for 5-10 minutes, until the zucchinis are soft. Serve hot.From: Linda McCartney's Home CookingTo Print or Pin the Recipe, or to Post and/or Read Comments |  |
Indian Stuffed Zucchini With Coconut and Coriander
3 ounces freshly grated coconut (85g) or 3 ounces desiccated coconut (85g)8 tablespoons chopped fresh coriander (cilantro)1 fresh hot green chili pepper, finely chopped (optional)1 teaspoon salt1/8 teaspoon ground asafetida powder (optional)6 medium zucchini (about 2 1/2lb or 1125g)5 tablespoons vegetable oil1/8 teaspoon fresh ground black pepper2 tablespoons lemon juice1/2 teaspoon honeyCombine the coconut, fresh coriander, green chilli, 3/4 tsp salt, andasafetdia in a bowl. If you use desiccated coconut, add a little bit ofwater to make a paste. Rub the mixture well with your hands.Wash and trim the zucchinis. Cut them into 1 1/2-in (4-cm) -long chunks.Sit the chunks on one of their cut ends and make two deep slits, like across, going 1 in (2 1/2cm) down their lengths. The chunks will seemquartered at the top but will remain whole at the bottom.Now gently prize apart the cut sections and stuff with the coconut mixture.I use a knife to do the stuffing.Pour the oil as well as 4 fl oz (1 dl water into a large), 12-14 in(30-35-cm frying pan). You can also use two smaller frying pans. Carefullyplace all the zuchhinis, stuffed side down, in the pan. If there is anystuffing left over, sprinkle that, as well as 1/4 tsp salt, the blackpepper, lemon juice, and honey on top. Bring to a simmer, cover tightly,lower heat and simmer gently for about 5 to 6 minutes.Using two spoons, turn the zucchini pieces over gently so their quartered,stuffed sections are on top.If cooking liquid has evaporated, add a little more hot water. Cover againand cook another 7 to 10 minutes. The zucchinis should be cooked throughbut retain some of their crispness. There should be no liquid left in thefrying pan.Serve immediately.By tigerduck. Found at Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Zucchini Thoran
1 Zucchini cut into small dices1 small Chopped Onion4 Chopped Green chillies (optional)1 tsp Chopped Garlic1/2 cup Grated coconut1/2 tsp Turmeric powder1 tsp Mustard Seeds1/2 tsp Cumin Seedsa few Curry leavesSalt to tasteOil as neededHeat oil in a pan splutter mustard and jeera seeds and fry onion and curryleaves and saute until onion turn translucent.Add garlic, green chillies, salt and turmeric powder and saute for a while.Now add diced zucchini, cover and cook for 5 minutes, stirring occasionally.Add the grated coconut, simmer for 3-4 minutes and turn off the heat.Thoran is ready to be served.Posted by blackpepper to Sulekha.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Paleo/Primal Vegetable Recipes
See prior chapter for Greens
| Page Contents: | Use Actifry to Cook ALL Root Vegetables The Most Popular Paleo Root Vegetable Bestselling Buy from Amazon.com |
Acorns
AcornsGather in the fall. Those from white oak trees should not need to be leached to remove tannins, but other kinds do. If in doubt, do it, or they'll be bitter. Place whole, chopped, or coarsely ground nutmeats in a cloth (a clean T-shirt will do) and tie with string. Place in boiling wateruntil water turns brown, then drain, and add more boiling water. Repeat many times as needed until water is clear. In the field, just place bag filled with nutmeats in a clear running stream until nutmeats are no longerbitter, from 1 to several days. Spread the leached acorns in a pan and dryin the sun or in a warm oven. Use like chopped nuts or nutmeal.From Edible Wild Plants: A North American Field Guide by Elias & Dykeman.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Wolf's Ways with AcornsIt helps to have the proper baskets for preparing and storing acorns andacorn meal. You can do without, but the process is slightly different.The steps are, essentially:1) thank the oaks for providing food2) prepare the acorn kernals3) grind the meal4) leach the meal5) prepare the foodWe thank the trees for providing us with acorns for a couple of reasons.First, the acorn used to be very important for food -- if we didn't havethem, we'd go hungry. Second, the oak is giving up an important part ofitself for us. Every acorn we eat is an oak tree that will never grow.Therefore we respect an honor the oak for providing for us, and promiseto use the strength it gives us to continue to protect and honor it.To prepare the kernals, crack them open and remove the insides. Usually,you'll end up with a pile of brown-colored lumps of acorn meat. Arrangethem in a single layer and set them in the sun to dry, or put them in alow oven. You don't want to roast them, just dry them out.Once they're dry, grind them into flour with a mortar and pestle. It'simportant to break up all the large chunks into fine meal. Make sure themeal is evenly textured. If there are any unground lumps left over, they'lltake a lot longer to leach, and make the meal bitter.Place the meal in a thin layer at the bottom of a flat pan. Cover itwith water (about two inches). Let it sit for a few hours, then changethe water (you can use cheesecloth to strain the acorn meal, or you canjust carefully pour off the water.) Let it sit again, and change thewater again. You'll have to do this several times - how many timesdepends on the acorns, the time of year, what kind of growing seasonthey've had, how strong a flavor you're looking for, etc. The meal willlighten with each leaching.After leaching the meal a final time, pour off the excess water and pourit out to dry. Usually, this was done in specially made baskets, or elseon a patch of sand in an undisturbed place. You can lay it out on aclean towel, if you want. Let it dry slowly, either in the sun or at roomtemperature.Collect the resulting powder and store it like flour. You can make mushby cooking it in some boiling water (think Cream of Wheat). You can makebread by mixing with a little fat and/or water and making dough (sort oflike making thin biscuits or matzos or tortillas) and then baking.From: Wolf Logan (umuhk at TALAMASCA.ORG)To Print or Pin the Recipe, or to Post and/or Read Comments | © 123RF Stock Photos |
Artichokes
Marinated Artichoke Hearts1 9-oz. box frozen artichoke hearts, thawed1/2 cup extra-virgin olive oil1 tsp. kosher salt1/2 tsp. dried thyme1/2 tsp. dried oregano1/4 tsp. crushed red chile flakes2 tbsp. fresh lemon juiceRinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.From: Saveur: Savor a World of Authentic CuisineTo Print or Pin the Recipe, or to Post and/or Read Comments | Virginie Blachere |
Grilled Artichoke HeartsSome small artichokes are so young and tender that they have practically nochoke. Others are small but mature, with tougher chokes that must beremoved. For trimming, use a stainless-steel knife and rub each cut surfacewith a lemon half.1/4 cup olive oil4 to 5 medium cloves garlic6 sprigs fresh thyme1 Tbs. salt; more for seasoning1 medium lemon, thinly sliced, plus the juice of 1/2 lemon16 small artichokes (or 8 large artichokes)In a large nonreactive pot, combine 2 quarts cold water with the olive oil,garlic, thyme, salt, and lemon slices. Bring to a boil over high heat andthen lower to a gentle simmer.To prepare the artichokes, peel away the darker outer leaves until you seethe pale green-yellow of the tender inner leaves. If using smallartichokes, trim off about 1/2 inch of the tops and trim the tough end fromthe stem. With a sharp-edged spoon, scrape out the choke, if there is any.If using large artichokes, slice off the upper two-thirds of the artichokeand cut off the stem. Pare away the remaining tough leaves from the base.Cut in half lengthwise and scrape out the choke fibers.Prepare a charcoal or wood fire. Immerse the artichokes in the pot with thesimmering brine. Simmer gently until cooked through and fork-tender, 15 to20 minutes. Drain the artichokes on paper towels and set aside until coolenough to handle.When the grill is hot, for small artichokes, open out the leaves and pressthem onto the grill so that they flatten slightly. Cut larger artichokesinto quarters and then grill. When nicely browned, remove them from thegrill and season with lemon juice and salt.by Alice Waters. From Fine Cooking 27, pp. 37-38. Found at FineCooking.comTo Print or Pin the Recipe, or to Post and/or Read Comments | Mark Thomas |
Grilled Artichokes2 to 4 large globe artichokes1 lemon, cut into wedges1/3 cup olive oil1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thymeSaltPlace chopped herbs in a small bowl, cover with olive oil. Microwave onhigh heat for 30 seconds (or heat oil and herbs on the stove top untilwarm). Let the herbs seep in the warm olive oil while you prepare theartichokes.Prepare a large pot with an inch of water at the bottom and a steamer rack.Prepare the artichokes. Have lemon wedges ready. If you want a nicepresentation, use scissors to snip away the pointy tips of the artichokeleaves. As you trim the artichokes, rub the cut areas with juice from thelemon wedges to prevent the artichokes from turning brown from oxidation.Use a vegetable peeler to cut away the thick outer layer of the artichokestems. Trim the stems to 2 inches from the base of the artichoke. Cut offand discard the top 1/2 inch of the artichokes. Cut the artichokes in half.Use a strong metal spoon to scoop out the fuzzy chokes and the small innerartichoke leaves. Rub lemon juice all over the inside and exposed cut areasof the artichokes.Heat the water in the large pot with a steamer rack on high. When it comesto a boil, reduce the heat to medium high and place the artichoke halves,cut side down on the steam rack. Cover. Steam for 20 minutes (less of more,depending on the size of the artichokes), until you can easily pull off theouter leaves, and you can pierce the heart easily with a knife. Theartichokes can be just a tiny bit less cooked than would be typicallyperfect for steamed artichokes, as you will be cooking them further on thegrill.Prepare your grill for direct, high heat. Use a pastry brush to brush theartichoke all over with the herb infused oil. Sprinkle all over with salt.Place the artichoke halves cut-side-down on the grill grates. Cover, andgrill for 5 to 10 minutes, until you have nice grill mark on the cut sidesof the artichokes.To serve, sprinkle the cut sides with more lemon juice. Serve alone or withmayonnaise, remoulade, or aioli.From: SimplyRecipes.comTo Print or Pin the Recipe, or to Post and/or Read Comments | SimplyRecipes.com |
Asparagus
Beetroot, Beets
Beets Baked in Foil4 large or 8 medium beets, about 1 1/2 to 2 poundsHeat oven to 400. Wash beets well. Wrap individually in foil and put themon cookie sheet or roasting pan. (If you're planning to use them all atonce, right away, just put in roasting pan or heavy skillet, and cover.)Cook, undisturbed, for at least 45 minutes (it could take much longer forbig ones), until a thin-bladed knife pierces one with little resistance.They may cook at different rates; remove each when it is done. Store,refrigerated, for a couple of days before using; their jackets will slipoff easily.By Mark Bittman. From: The New York TimesTo Print or Pin the Recipe, or to Post and/or Read Comments | Leonid Yastremskiy / 123RF Stock Photo 14606683 |
Spicy Roasted Beets
1 lb of mixed red and yellow baby beets (peeled and trimmed), cut into small wedges1 large shallot, finely minced1/4" piece of ginger, peeled and finely minced1/4 cup of honey, optionaljuice of 1/2 lime (or lemon)1/4 tsp ground cumin powder1/2 tsp garam masalapinch of red chili powder, optionalsalt and pepper, to taste2 tbsp oil, vegetable of canolafreshly chopped cilantro leaves, for garnishPreheat the oven to 400 degrees F (200-205 deg C).In a large mixing bowl, add the oil along with the honey and lime juice.Stir well with a whisk to combine and add the ginger and shallot. Next, addall of the spices (salt, pepper, ground cumin, garam masala and red chilipowder). Mix well and add the baby beets. Toss gently to coat and transferto a shallow oven proof baking dish. Cover the dish with aluminum foil androast for 30 minutes. Then remove the foil and allow to roast uncovered foranother 10-15 minutes until fork tender. Garnish with freshly choppedcilantro leaves and serve.Variation: Add some toasted walnut, almond or cashew pieces to the dish foran extra texture and crunch.From: BellaOnline: The Voice of WomenTo Print or Pin the Recipe, or to Post and/or Read Comments
South Indian Beetroot ThoranA thoran is a kind of South Indian vegetable stir-fry, seasoned with coconut, curry leaves and mustard seeds.250g fresh beetroot, with the leaves if possible, washed2 tbsp oil1 tsp black mustard seed2 sprigs of fresh curry leaves1 fresh green chilli, deseeded and finely chopped (optional)1 small sweet red onion, thinly sliced1 coconut, smashed flesh peeled and grated (or 3 tbsp dried coconut, although this won't taste as delicious)1 lemon Heat a large frying pan over a high heat. Add the oil and then the mustard seeds. When the mustard seeds begin to crackle, add the curry leaves and the green chilli, then the red onion, grated beetroot and leaves.Season with salt and continue to stir-fry for about five minutes. Finish with the grated coconut and a squeeze of lemon. From: The Telegram: Food & DrinkTo Print or Pin the Recipe, or to Post and/or Read Comments | ANDREW CROWLEY |
South Indian Beetroot Curry with Red and Golden Beets6 small-med Golden and/or Red Beets (weightwise about 500g)coconut oil1 tsp Mustard Seeds3-4 tbsp fresh grated Coconut (if dried, use half the amount)pinch of Turmericpinch of Asafoetida (be sure it is wheat-free)1-2 Whole Dried Red Chilli (optional)Salt to tastefew sprigs of Curry leavesWash the beetroot well. Chop them into small cubes. Cutting them small and equal pieces ensures quick steaming.Steam them - takes around 5-8 minutes depending on the size of the cubes.You can alternatively boil them too. My mom always boiled them in little water, just enough to cook them. The little of excess water that remained was used as a base for making Rasam which was boiling away nearby. No wastages of nutrients.Remove from heat when soft.On the side, while the beet was cooking, heat a pan. When ready, add 1-2 tsp. Oil to the pan. When hot, add mustard seeds. When it starts popping, add red chilli (if using). Add the coconut and stir it for few seconds - around 30-40 seconds.When the aroma hits of nutty coconut, add the curry leaves and asafoetida.Next goes the beets. From this stage, its more of sauteing to combine the spices and additional flavors than for cooking beets, since its already done cooking. Add turmeric and salt.Give a quick toss - for few seconds - until everything is combined.Remove from heat and serve hot.From: Chef In You: Making Vegetarian and Vegan Recipes Easy!To Print or Pin the Recipe, or to Post and/or Read Comments | chefinyou.com |
Beets with Cherry Sauce (Charkhlis Chogi)These wonderful beets are simultaneously sweet and tangy. In Georgia,cornelian cherries are used, but our tart domestic cherries providesimilar savor. Chogi is usually eaten warm or at room temperature, butI like it best as a refreshing salad, lightly chilled. Serves 2 to 3.1 pound beets1 medium onion, peeled and minced1 tablespoon paleo oil1/3 cup tart dried cherries10 tablespoons water2 tablespoons minced parsley2 tablespoons minced cilantro or dill1/8 teaspoon saltPreheat the oven to 375° F. Scrub the beets but do not peel. Bake until tender, 1 to 1 1/2 hours. Meanwhile, saute the onion in the oil until soft,10 to 15 minutes. Simmer the cherries in the water until very soft, about 15 minutes. Force through a sieve or food mill, adding additional water, ifnecessary, to make 1/4 cup of thick sauce.Comments: Forget food mill. A mini-prep works better. Use 1/2 amount of water, or else don't cover pot with cherries. It's too watery.When the beets are ready, peel and slice them thinly. Place in a bowl and add the cooked onion and cherry sauce. Stir in the minced herbs and salt.Note: Chogi tastes best when served the same day it is made.Adapted from: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Golden Beets and Brussels SproutsNote that thyme is the essential accent which brings all the ingredients together.2 medium sized golden beets10 brussels sprouts1 shallot, peeled and slicedOlive oil1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme)2 Tbsp almond slivers, toastedSalt and freshly ground pepperThe beets take the longest to cook so start them first. Either boil them inwater in a small saucepan for 45 minutes, or roast them in the oven at350°F for an hour fifteen minutes. Roasting will give you better flavor,but takes longer and uses a lot more energy (unless you are already cookingsomething in the oven). When done, set aside to cool for 10 minutes, peeland chop into 1 x 1/2 inch chunks.While beets are cooking you may want to toast your almond slivers if youare starting with raw almonds. Just heat a skillet to medium high heat andput in the almonds. Stir frequently with a spatula. When the almonds beginto brown, remove from pan into a small bowl. Let cool, set aside.Remove any outer leaves that look a bit ragged from the brussels sprouts.Bring a small saucepan half filled with water to a boil and parboil thebrussels sprouts for 2-3 minutes. They should be almost all the way cookedthrough. (Test by cutting one in half.) Set aside for 5 minutes to cool,cut off any protruding tough stem on each sprout and cut each sprout inhalf.In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add theshallot slices and cook until translucent, a few minutes. Add anothertablespoon of olive oil and raise the heat to medium high. Add the sproutsand beets to the pan, along with the thyme and mix well. Salt and pepper totaste. Cook for 1 minute more, stirring. Remove from heat and serve. Canserve warm or at room temperature. Serves 3-4.From: SimplyRecipes.comTo Print or Pin the Recipe, or to Post and/or Read Comments | Elise at SimplyRecipes |
Steamed Beets
1 bunch Beets, about 2 pounds, greens removed and reserved for another use,leaving a 1-inch beet top; beets washed thoroughly.Be careful not to let the pan run out of water during this long steamingprocess. To make sure you don't forget, place marbles below the steamerbasket before steaming - they will stop jiggling when the pan is dry.Place beets in steamer basket set in large saucepan with 1 inch of water.Bring to boil; steam over high heat until beets can easily be pierced withthin knife, 30 to 45 minutes, depending on beet size. Drain, cool slightly,and remove skins. Serve or use in related recipes.From: Meals Matter: Meal Planning Made SimpleTo Print or Pin the Recipe, or to Post and/or Read Comments
Easy Beetroot Fry
4 Beetroots (cut into small pieces)4 tbsp oil2 tbsp ginger garlic paste1 1/2 tsp chilli powder (optional)1 1/2 tsp salt2 cups water6-7 curry leavesoil for fryingIn a cooker, put oil, ginger garlic paste, chilli powder, salt and sauté well.Now add the beetroot and put the water.Pressure cook the beetroot for 15-20 minutes.In a kadai put oil and curry leaves.Now put the beetroot content and fry till all the water has evaporated.From: Khana KhazanaTo Print or Pin the Recipe, or to Post and/or Read Comments
Beet Fries3 red beets1/2 tsp olive oil1/4 cup finely diced shallot2 cloves of garlic, minced1/4 tsp sea saltPreheat oven to 425. Line a baking sheet with parchment paper.Rinse and peel beets. If stems are still attached, remove them with a sharpknife, leaving a flat area for the beet to sit on. Cut the beets in longstrips, approximately 1/2"-3/4" wide (I cut each beet into 6 equal slices,and then cut them in 5 slices going the opposite direction).In a large bowl, toss the beets with the olive oil, shallots, garlic, andsea salt. Lay them out flat on prepared baking sheet and place in preheatedoven for 25-30 minutes, flipping halfway through. Remove from oven.From: The Vegan ChickpeaTo Print or Pin the Recipe, or to Post and/or Read Comments | The Vegan Chickpea |
Bell Peppers
Antipasto PlatterROASTED RED PEPPERS: 3 large red, yellow or orange bell peppers, halved and seeded 1 clove garlic, thinly sliced 1/4 cup Extra Virgin Olive OilMARINATED MUSHROOMS: 1/4 cup Extra Virgin Olive Oil 1 small carrot, finely chopped 1 small onion, finely chopped 3 cloves garlic, finely chopped 2 lbs. small white mushrooms 2 Tbsp. white wine vinegar 4 sprigs fresh thyme and/or oregano 2 bay leaves 1/2 tsp. salt 1/4 tsp. ground black pepperFor Roasted Red Peppers: Grill or broil peppers until skin is charred.Place peppers in paper bag; let cool about 20 minutes. Remove from bag andgently peel off skin. Cut peppers into thick slices. In small bowl, tosspeppers, garlic and Olive Oil. Lightly drain before serving.For Marinated Mushrooms: In 12-inch nonstick skillet, heat Olive Oil overmedium-high heat and cook carrot and onion, stirring occasionally, 3minutes. Add garlic and cook 30 seconds. Add mushrooms and cook, stirringoccasionally, 3 minutes or until lightly golden. Turn into large bowl andstir in remaining ingredients. Cover and refrigerate until ready to serve.To serve, remove bay leaves.On platter, arrange roasted peppers and mushrooms and, if desired, assortedolives.From: BertolliTo Print or Pin the Recipe, or to Post and/or Read Comments | healingdream / FreeDigitalPhotos.net 10016083 |
Roasted Yellow Peppers4 large yellow bell peppers, about 2 pounds3 Tbsp extra virgin olive oil2 Tbsp shredded fresh basil, or 1 1/2 Tbsp chopped fresh parsley and 1 tspdried basilpepper to tastePreheat oven to 475F. Set peppers on a baking sheet, and brush with 1 Tbspoil to coat lightly. Bake, turning once or twice, for 20 minutes, or untilskins begin to blister. Place peppers in a brown bag or plastic bag tosteam for 10 minutes. Pull skins from peppers. Remove stems, seeds, andmembranes. Tear peppers into 4 to 6 pieces each. Lay roasted peppers flaton a serving plate. In a small bowl, mix the remaining 2 Tbsp olive oil,basil and slat/pepper. Pour over roasted peppers.From 365 Easy Italian Recipes by Rick Marzullo O'ConnellTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Peperoni al Forno4 very large green, red or yellow sweet peppers, peeled and seeded2 large ripe tomatoes, peeled1/2 cup black olives, pitted and coarsely chopped1 large onion, thinly sliced2 garlic cloves, chopped4 anchovies, drained and chopped (optional)pepper1 cup parsley sprigs1/2 cup fresh minced basil or 2 tbsp dried basil1/4 to 1/2 cup olive oilCut peppers into wde strips. Cut tomatoes into wedges the size of thepepper strip. Put peppers, tomatoes, olives, onion, garlic, and anchoviesinto a baking dish. Season with pepper. Mince together the parsley andbasil, and sprinkle over the vegetables. The sprinkle with olive oil. Cookat 350 F for about 30 minutes.From: Nika Hazelton's Way with VegetablesTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Whole Roasted Bell Peppers
Prep Time: about 1 hour, roast with your turkeyRinse 5 or 6 red and/or yellow bell peppers (1/2 lb. each). Cut out stemsand remove seeds and pith. Place peppers in a 9"x13" pan. Bake in a 325Foven until wrinkled and tender when pierced, about 1 hour. Cut in halflengthwise and season to taste.From: Sunset, Nov. 1998To Print or Pin the Recipe, or to Post and/or Read Comments
Provencal Vegetables3 tablespoons virgin olive oil1 medium red bell pepper, finely diced1 medium zucchini, finely diced1 medium yellow squash, finely dicedIn a large skillet, heat the oil over medium-high heat untilshimmering. Add the pepper, zucchini, and squash and saute untiltender, 3 to 4 minutes.To serve:1 cup greens of you choice [I used mesclun]About 1/2 cup Lime DressingWhen read to serve, toss the greens with 1/4 cup of the Lime Dressingand the Provencal vegetables. Divide among 4 plates, arrange 1 quailbreast and 2 legs around the greens, and drizzle with additional LimeDressing.From French Food American Accent by Debra Ponzek via Kay in rec.food.cookingTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Pimentos
A pimento is simply a blanched, skinned sweet red pepper. They are easy tomake. Stick a red pepper on a serving fork. Char the skin over an openflame (stove) until the skin turns black. Turn off the flame, put thepepper in a paper or plastic bag and close it for about 2 or 3 minutes, thepepper will steam a bit through its own heat. At that point slide off theskins under running water. The skins will slide right off. Tear open andremove the seeds and you have pimentos.From: James Alpigini on the PaleoFood list. Posted 24 Jan 2000.To Print or Pin the Recipe, or to Post and/or Read Comments
Grilled Vegetables on Rosemary Skewers1 red pepper1 yellow pepper4 slim zucchini, sliced1 red onion, cut into chunks1 fennel bulb, sliced (optional)2 garlic cloves, crushed1 sprig fresh rosemary2 sprigs fresh thymesalt and ground black pepper2 teaspoons olive oilCut the peppers in half, remove the seeds and cut the flesh into chunks. Divide between 12 fresh rosemary stems or 12 bamboo kebab skewers, threading alternately with the courgettes, red onion and fennel (if using).Place the kebabs in a foil-lined grill pan. Sprinkle with the crushed garlic. Strip the leaves from the rosemary and thyme and scatter them over the kebabs with a grinding of salt and pepper. Put the olive oil in a shallow dish and roll the kebabs lightly in it.Pop under a preheated hot grill and cook, turning occasionally, until the vegetables are tender and slightly charred.From: FDRreceipes.comTo Print or Pin the Recipe, or to Post and/or Read Comments | FDRreceipes.com |
Bitter Melon (Bitter Gourd)
Cooking Bitter MelonCut Bitter Melon in half and discard the seeds and fibrous core. To reducethe bitterness, blanch it in boiling water for 2 to 3 minutes. Thisvegetable is not typically peeled and the skin is edible. The seeds arealso edible, though they are very hard. They are included in some recipes.Bitter melon is commonly stuffed, curried or pickled, though it can beprepared in all kinds of ways and is suitable for any dish from drinks todessert. It is often used stir-frys and soups and may be steamed. It'sflavor combines well with other strong flavors or ingredients such asgarlic, chili peppers, and coconut milk.Q: This melon is so bitter! How can I reduce its strong bitter flavor?A: Bitter Melon is a challenging culinary item, to be sure. But whilechallenging, it is not impossible to find exciting ways to incorporate itinto various cuisine styles. Here are some hints for preparing the gourd toreduce its bitter flavor:1. Like eggplant, Bitter Melon can be salted and rested to remove thebitterness from its flesh. Core the melon, dust it generously with salt andlet it rest for 10 minutes. Rinse the slices and prepare as you wish.2. Another way to reduce the bitter melon's strong flavor is by blanching.You do this by coring it, slicing, and boiling in a pan of lightly saltedwater. After 1 minute, remove and drop in ice water. Blanching will notonly remove some of the bitterness; it will also brighten the beautifulgreen color!A suggestion when developing your own recipe is to consider is that bittermelon is an excellent ingredient to use with strong flavors: spices, richsauces, fermented flavors. With spicy foods, bitter melon acts as acoolant, with rich sauces such as coconut milk and curry, the flavorbalances the natural oils in these other ingredients acting as a palettecleanser.Some popular ways of cooking it is to stuff the melon with spiced meats andserve with a coconut curry sauce, sauté it with onion, red pepper andprepare with scrambled eggs or in an omelet, or as a stir fry with chicken.From: The National Bitter Melon CouncilTo Print or Pin the Recipe, or to Post and/or Read Comments | Sommai Larkjit / FreeDigitalPhotos.net 10074623 |
Stir Fried Bitter Melon1 1/2 lbs sliced bitter melon1 tablespoon pure fish sauce, e.g. Red Boat Fish Sauce3 cloves chopped garlic3 tablespoons oilThe most important element in this dish is controlling the heat. With mosthome stoves, the heat is never as hot as you want, so there is a trick tocompensate for the lack of heat. First, my wok is stainless steelsandwiched around aluminum. It's a great wok, practically non-stick. Suchthick material takes longer to heat up, but also keeps the heat longer. So,I let it sit on high heat until it is very hot, about 5 minutes, while I amslicing the melon.Wash the bitter melon and then cut it lengthwise. Discard the seeds andpith. Slice the bitter melon cross sectionally, in 1/4 of an inch slices.Even slices means even cooking, which is particularly important for thisdish.This is not a quick stir fry like some of the more delicate vegetables.Bitter melon is dense and takes longer to cook, about 10 minutes.Add 3 tablespoons of oil. Add the bitter melon. Stir to coat the melon withoil. If the melon seems dry, drizzle some more oil. The oil should neverpool, but coat all the pieces. Spread out all the pieces so that they getdirect heat from the pan and cook in oil not steam. Stir every minute toget all the pieces on the heat directly. You don't want to stir too oftenthough because they will start to cook in steam and turn mushy. It is bestto let some pieces brown and then turn them over.After 5 mintues, drizzle oil in the center and add chopped garlic. Let thegarlic cook in the oil for 15 seconds. Stir to mix everything together.Continue stirring as above for 5 more minutes.In the 10th minute, add a tablespoon of fish sauce and stir around to getthe fish sauce in the bitter melon. Taste to see if you like it. You maywant to add a little bit more fish sauce.Serve hot.Author: Natty Netsuwan. From: ThaiTable.com: Learn Thai CookingTo Print or Pin the Recipe, or to Post and/or Read Comments | Natty Netsuwan |
Bitter Melon Chips
2 Ripe Bitter Melons1 tbs. Curry Powder1 tsp. Sea Salt1/2 tsp. Cayenne (optional)1/2 tsp. Cardamom1/4 cup Olive Oil1 tbs. Sesame Oil1. Using a Mandoline or with a very sharp knife, slice the bitter melon into 1/8" slices2. In a bowl combine next six ingredients thoroughly.3. Toss Bitter melon slices in marinade, be sure to completely coat each slice with the marinade.4. Place slices on a cookie sheet covered with parchment paper and place in a pre-heated 325 degree oven for 15-20 minutes, or until they begin to crisp.5. Remove from oven and let cool on the sheet tray to further crisp.6. If you do not plan to serve immediately, store in an air tight container in the freezer for up to a week.By: Cosmos Catering. From: The National Bitter Melon CouncilTo Print or Pin the Recipe, or to Post and/or Read Comments
Bharvaan Karela - Stuffed Bitter Melon
4 medium-sized karelas/ bitter melon1/2 cup coconut oil1 tbsp fennel seeds3 large onions chopped very fine1 tbsp garlic paste3 large tomatoes chopped very fine1 tbsp tomato sauce1/2 tsp turmeric powder1/2 tsp red chilli powder (optional)1 tsp coriander powder1 tsp cumin powderSaltWash the karelas. Cut off top and tail. Slit them through lengthwiseleaving 1/2" from top and bottom ends so that the two halves do notseparate. Carefully, use a spoon to scoop out the pith. Discard the pith.Put 4 cups of water in a deep vessel and add 1 tbsp of salt to it. Mix todissolve salt. Put the karelas in this salt water and set up to boil. Whenwater comes to a boil, simmer and cook till the karela skin begins to getsoft. Remove from water, drain well and keep aside on a plate to cool.In a separate pan, heat 2-3 tbsps of oil. Add the fennel seed to the oiland fry till spluttering stops. Now add the onions and fry till soft. Addthe garlic and fry for 2 minutes. Now add the tomato and cook till pulpy.Add the tomato sauce, turmeric, red chilli, coriander, and cumin powdersand salt to taste. Mix well. Fry for 8-10 minutes, stirring often toprevent from burning. Turn off fire and allow mixture to cool completely.Fill this mixture in the pre-cooked karelas. Tie with a string (to preventfilling from spilling out) and keep aside.Heat 3-4 tbsp of oil in a pan on medium flame. Add the karelas to the oiland fry till crispy. Now turn and fry the same way on the other side. Addmore cooking oil if required. Remove with a slotted spoon and keep on papertowels.From: About.com: Indian FoodTo Print or Pin the Recipe, or to Post and/or Read Comments
Bitter Gourd (Pavakka) TheeyalTheeyal is a traditional Kerala Dish which is made using Vegetables and Fried Coconut. It can be made using a single vegetable like Bitter Gourd, Snake Gourd, Shallots, Carrot etc. or a combination of vegetables. The fried coconut and spices impart a nice aroma to the dish.2 medium sized Bitter gourd (Pavakka or Karela) cut into thin slices1/2 tsp Turmeric powder2 green chilies, slit (optional)1 cup Grated coconut1 tbsp Coriander Powder2 tsp Chilli powder (optional)1/4 tsp Fenugreek seeds4 dry red chilies (optional)1/4 cup Thinly sliced ShallotsA sprig Curry leaves1 tbsp Tamarind pasteSalt to tasteWater as required3 tbsp Oil1/2 tsp Mustard seedsTo reduce the bitterness of Pavakka, rub some salt on the sliced bitter gourd pieces and squeeze out the juice using hands and wash it well.Heat a pan and add 2 tbsp oil. Add the bitter gourd pieces, slit green chilies along with 1/2 tsp turmeric powder and saute. Cover and cook till it is done. Do not add water, instead cook the bitter gourd pieces on low flame.In a non stick pan, dry roast the grated coconut till brown. Once the coconut scrapes are brown, add red chilli powder, coriander powder, fenugreek seeds and dry roast and keep aside.Grind all the fried ingredients with a little water to form a smooth paste.Heat oil in a wok and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves. Add the cooked bitter gourd pieces and stir.Mix the ground coconut paste, tamarind paste, little salt and add 1 cup of water to the pan and stir well to combine. Cook for around 7-8 minutes on medium flame till the gravy thickens. Taste and add more tamarind paste if needed.From: Kerala RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments | Kerala Recipes |
Breadfruit
Roasting Breadfruit1 medium breadfruitAn open flameCut the stem from the breadfruit and discard it. Use a sharp knife and maketwo incisions crossing each other to make an x in the top of the vegetable.These incisions will allow the vegetable to breathe as it is roasted.Place the breadfruit on the stove with the bottom facing the flame and turnthe flame to medium. Roast the vegetable on the bottom for 30 minutes. Now,using a kitchen cloth hold the vegetable, and turn it upside down onto theflame and let it roast for another 30 minutes.Just to make sure the vegetable is thoroughly roasted, turn it onto theside for another ten minutes, rotating it slowly as it roasts.Remove the breadfruit from the stove, and slice it in halves at theincisions made earlier. If it's not completely roasted, it's no problem.Put the halves back onto the fire and roast for another five minutes.Turn off the stove and remove the vegetable. Allow it to cool for about anhour. Now, carefully peel the blackened roasted skin with sharp knife. Thenremove the center piece or the heart as it is sometimes called. Cut 1-inchslices along the length of the vegetable and arrange them with yourfavorite meat.From: Jamaican-Recipes.comRoast the breadfruit whole over charcoal (the best method), or directlyover a gas burner. Turn the fruit as it begins to char. The roasting takesabout an hour. When steam starts to escape from the stem end, thebreadfruit is done.Remove the breadfruit from the fire, and cut a circle at the stem end.Scoop out the heart, and discard it. Scoop out the meat, or cut off thecharred outer skin, and cut the meat into slices, and serve it hot.From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthyTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Stuffed BreadfruitDress up the rather bland taste of breadfruit with this tasty stuffing.1 medium breadfruit, roasted (see above)1/4 cup coconut milk1 tablespoon coconut oil1 medium onion, minced1 medium tomato, peeled, seeded, and choppedDash of freshly ground pimento (allspice)Salt and pepper to tastePreheat the oven to 300 degrees.Scoop out the flesh of the cooked breadfruit, leaving a shell at least 3/4 inch thick. In a bowl, mix the breadfruit flesh with the coconut milk and oil, then add the onion, tomato, and seasonings. Stuff the mixture back into the shell, wrap the stuffed breadfruit with foil, and warm it thoroughly in the oven for 10 minutes.Unwrap the breadfruit, and serve it whole on a platter. Serves 6 to 8Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John WilloughbyTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Broccoli
Broccoli and Sweet Potato BhajiA bhaji is like a dry vegetable dish with whole spices. It is NOT a curry.A key is to let the onions brown significantly before adding the spices, since the spices can go from raw to burnt in a matter of seconds, while theonions need time to brown.You can use any kind of veggie you want in a bhaji. So if you don't like broccoli or sweet potato, then use cabbage, whatever.2 cups fresh broccoli florets2 small sweet potatoes, cut into eighths1/4 small onion, thinly sliced1 tbsp. oil1/2 tsp. panchphoran (Bengali five-spice mix) - a mix of: fenugreek, nigella seeds, mustard seed, fennel seed, and cumin seed1/2 tsp. cumin powdersalt to tasteHeat oil in a large pan over medium-high to high heat. Once hot, add onionslices and cook until they begin to turn brownish red. Add the panchphoranand listen for when the seeds start popping. Lower heat immediately tomedium and add sweet potatoes, stirring to coat with seeds and onions. Addthe cumin powder and keep stirring. Add broccoli and keep stirring, asonions continue to brown. Add salt and water to prevent the vegetables fromsticking. Lower heat to medium-low and cover, letting vegetables cook untiljust tender. Check and adjust for salt again once done.From: Spice Bites blogTo Print or Pin the Recipe, or to Post and/or Read Comments | spiceaholic at Spice's Bites |
Broccoli With Garlic, Fennel and Mustard Seeds (Bengali Subzi)
2 pounds Fresh broccoli, trimmed and cut into spears4 tbsp mustard oil and extra virgin olive oil1 tbsp minced garlic1 inch cinnamon stick1 1/2 tsp fennel seeds1 1/2 tsp mustard seeds2-inch fresh ginger cut into juliennessalt to taste2 green chilies, cut lengthwise (optional)4 tbsp vegetable brothTake a large frying pan, place it over medium heat. Heat oil in it and thenfry mustard seeds for about 1 minute in it until they start crackle. Addgarlic, cinnamon stick and fennel seeds in it.Keep them to cook for about 2 minutes by stirring until they get fragrant.Add broccoli in the pan, mix it until it gets covered with infused oil. Nowadd vegetable broth and salt and mix it well.Cover the pan and keep it to cook for about 2 minutes. Then add the greenchilies and cook it by stirring until the broccoli gets cooked. Now thedish is ready to serve. Put it in serving bowl and garnish it with gingerand then serve it hot.From: TadkaFry.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Broccoli Stir Fry/Broccoli Thoran1 Broccoli1/2 cup Grated Coconut1 medium Onion, (finely, chopped)3 cloves Garlic (crushed)2 Green chilli (slit) (optional)1/4 tsp Turmeric powder1/2 tsp Mustard seedsfew Curry leaves2 tsp OilSalt to tasteWash and cut the broccoli into small florets .Heat oil in a pan, splutter mustard, add curry leaves, crushed garlic, chopped onion, green chillies and saute till the onion turns to transulcent.Add broccoli, turmeric powder, salt to taste and sprinkle 3 tbsp of water.Cover and cook it on low heat until the broccoli is cooked, stir in between; add grated coconut and combine well.Serve hot.From: kothiyavunu.comTo Print or Pin the Recipe, or to Post and/or Read Comments | kothiyavunu.com |
Broccoli Thoran1 Broccoli, weighing about 500 gms1/2 of a medium size Onion, finely chopped2 cloves Garlic, chopped3 or 4 Green chilli, slit (optional)2 tbsp Shredded coconuta few Curry leavesSalt1 tbsp Oil1/2 tsp Mustard seeds1/2 tsp Cumin seeds/JeeraClean broccoli in salted hot water (like you clean cauliflower). Finely chop the florets.In a bowl, mix the chopped broccoli, onion, garlic, green chillies, shredded coconut, curry leaves and salt. Mix well with your fingers.Heat oil in a pan and splutter mustard seeds followed by cumin seeds. Add the broccoli mix and sprinkle 1-2 tbsp of water. Heap it to the center of the pan and cover and cook till done.If there is any water left, stir fry till the thoran becomes dry.From: Ramya's Recipe: Simple and easy recipes for everyday Indian cookingTo Print or Pin the Recipe, or to Post and/or Read Comments | Ramya's Recipe |
Broccoli with Pine Nuts and Sun-Dried Tomatoes
2 large crowns broccoli1/3 cup pine nuts, toasted1/2 cup dried roma tomatoes, soaked about 10 minutes, drained.Wash broccoli, and cut into large florets. Reserve stems for another time.(peeled, chopped, and steamed, they're great!) Steam broccoli together withtomatoes. (I think this takes about 7 minutes...until is smells done.) Place them in a bowl, stir in pine nuts, add salt and pepper to taste, and serve with a really good olive oil.By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000To Print or Pin the Recipe, or to Post and/or Read Comments
Broccoli Slaw
Do you throw away broccoli stems? Try this instead:1/2 cup tiny broccoli florets2 broccoli stems, peeled2 large carrots, peeled1 Tbs. poppy seeds1/3 cup NeanderThin mayooptional: 1/2 cup shelled pistachiosOR 1 granny smith apple, peeled, cored and diced.Grate broccoli stems and carrots in a food processor. Combine in a bowlwith remaining ingredients. Chill for 1 hour before serving.From: Stacie and Ben's favorite Paleo RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments
Italian-Style Sautéed Broccoli1 tsp. extra virgin olive oil2 or 3 garlic cloves, minced1 onion, diced4 or 5 button mushrooms, brushed clean and thinly sliced1 or 2 tomatoes, diced1 head broccoli, cut into small flowerets, with stems peeled and thinlyslicedBring a large pot of water to boil over high heat. Add broccoli and cookuntil bright green but not completely tender, about 3 minutes. Plunge intocold water to stop the cooking process and preserve the bright color.Heat oil in a skillet over medium heat. Add garlic, onion, and cook,stirring, 2-3 minutes. Add tomatoes and stir well. Cover and simmer 10-15minutes. Remove cover and stir in broccoli. Simmer, uncovered, 2-3 minutes.Serve hot, makes 4 servings.From Cooking the Whole Foods Way by Christina Pirello.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Broccoli the Italian Way
1/2 cup extra virgin olive oil3 cloves of garlic finely chopped6 anchovies finely choppedred pepper flakes(2 T chopped parsley)a bunch of broccoli cut up and lightly cookedLightly saute the garlic, anchovies and red pepper flakes in oil and addbroccoli. Incorporate all the flavours and add parsley (only for thecauliflower).From: Susan Carmack on the PaleoFood list. Posted 9 May 1999.To Print or Pin the Recipe, or to Post and/or Read Comments
Brussels Sprouts
Sautéed Brussels Sprouts with Bacon and OnionsFresh herbs, onion and bacon pair beautifully with Brussels sprouts. Thisvegetable loves the cool weather of fall and early winter. If you can findthem still attached to the stalk, don't be intimidated--buy them, as they're likely more fresh. All you need to do is slice off each sprout with a paring knife. However you find them at the market, this is a delicious way to prepare them. (Recipe adapted from The Art of Simple Foodby Alice Waters.)2 1/2 pounds Brussels sprouts, trimmed4 slices bacon, cut into 1-inch pieces1 tablespoon extra-virgin olive oil1 large onion, diced4 sprigs thyme or savory, plus 2 teaspoons leaves, divided1 teaspoon saltFreshly ground pepper to taste2 teaspoons lemon juice (optional)1. Bring a large pot of water to a boil. If sprouts are very small, cut inhalf; otherwise cut into quarters. Cook the sprouts in olive oil until barely tender, 3 to 5 minutes. Drain.2. Meanwhile, cook bacon in a large heavy skillet over medium heat,stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slottedspoon to drain on a paper towel. Pour out all but about 1 tablespoon baconfat from the pan.3. Add oil to the pan and heat over medium heat. Add onion and cook,stirring often, until soft but not browned, reducing the heat if necessary,about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper.Increase heat to medium-high, add the Brussels sprouts, and cook, tossingor stirring occasionally, until tender and warmed through, about 3 minutes.Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemonjuice, if using, and toss.Make Ahead Tip: Prepare through Step 1, rinse with cold water; storeairtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to20 minutes before serving.From EatingWell: November/December 2009To Print or Pin the Recipe, or to Post and/or Read Comments | |
Pan Roasted Brussels Sprouts with Bacon and Onions4 strips thick-cut bacon2 tablespoons olive oil1 pound Brussels sprouts, halved1/2 large onion, choppedSalt and freshly ground black pepperCook bacon in a large skillet over medium-high heat until crispy. Remove toa paper towel-lined plate, then roughly chop. In same pan with bacon fatand olive oil, melt over high heat. Add onions and Brussels Sprouts andcook, stirring occasionally, until sprouts are golden brown, 8 to 10minutes. Season with salt and pepper, to taste, and toss bacon back intopan. Serve immediately.Recipe courtesy Sunny Anderson. Show: Cooking for RealEpisode: Southern Square Meal. Adapted from: Television Food NetworkTo Print or Pin the Recipe, or to Post and/or Read Comments | Television Food Network |
Chestnuts and Brussels Sprouts12-15 fresh chestnuts1 tsp. extra virgin olive oil2 cloves garlic, minced2 pounds Brussels sprouts, trimmedjuice and grated zest of 1 lemon2 cups vegetable broth or vegetable stockMake a slit in the flat side of each chestnut. Cook in boiling water overhigh heat for 15 minutes. Drain the chestnuts, wrap in a towel to keep themwarm, and set aside 10 minutes. Peel off both the hard outer shell and theinner papery layer. Set chestnuts aside. Heat oil in a deep skillet overmedium heat. Add garlic and cook 1-2 minutes. Add sprouts and cook,stirring to combine. Add chestnuts and broth, cover and simmer over lowheat until sprouts are just tender, 10-12 minutes. Simmer 3-4 minutes.Remove from heat and drain well if any liquid remains. Stir in lemon juiceand zest and transfer to a serving bowl, serve warm, makes 4-6 servings.From Cooking the Whole Foods Way by Christina Pirello.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Maple Glazed Brussel Sprouts with Chestnuts
3/4 cup chestnuts (fresh roasted or canned)1 pound brussels sprouts1/3 cup maple syrup2 Tablespoons coconut oil1 teaspoon salt1/4 teaspoon ground black pepperPreheat oven to 375 deg. F.Bring 2 quarts of water and 1 teaspoon of salt to a boil.If fresh chestnuts are used, shell with a paring knife and toast on acookie sheet in the oven until the meat pulls from the shell and the shelland skin can be easily removed. If canned chestnuts are used, drain and drythem.Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deepcross in the bottoms of each. Drop them in the boiling salted water andcook until they are fork tender. Drain the sprouts and drop into ice waterto shock and cool. Cut each Brussels sprout in half.Add the maple syrup to a 10-inch saute pan and warm. Add the Brusselssprouts and bring to a boil. Quickly add the chestnuts and stir in the coconut oil. The syrup will thicken and glaze the sprouts.Season with salt and pepper and serve. Serves: 10Adapted from: Culinary Cafe: Where Candle CooksTo Print or Pin the Recipe, or to Post and/or Read Comments
Burdock
Burdock with Fresh Thyme
1 burdock root (about 8 ounces), scrubbed and trimmed, but not peeled2 T lemon juice1 T extra-virgin olive oil1 clove garlic, minced3 T dry white wine2 tsp fresh thyme or 1/2 tsp dried1/2 tsp salt1/4 tsp pepperCut burdock crosswise into 1/4"thick slices; as you work, drop burdock intobowl of water with a little lemon juice to prevent discoloration. In a medium saucepan, bring 1 quart water and 1 T of lemon juice to a boil over high heat. Add burdock; return to a boil.Reduce to a simmer and cook 10 minutes or until burdock is tender. Drain.In a medium nonstick skillet, heat oil over medium heat. Add garlic andsaute 30 seconds until garlic is fragrant. Add drained burdock and cook oneminute or until lightly coated. Add wine, thyme, salt, pepper, andremaining 1 T lemon juice and cook one to two minutes to blend flavors.Serves 4Adapted from: Harmony Valley FarmTo Print or Pin the Recipe, or to Post and/or Read Comments
Baked Burdock Root Recipe from Britain
This is a traditional British recipe for a classic dish of wild burdockroot wrapped in burdock leaves and baked in foil parcels.Burdock is a biennial plant and the root is best dug up during the autumnof their first year (you cannot mistake them because of the roots). Theroots themselves can go down very deep so you will need a spade and theyare easiest dug up in sandy soil. A single root will provide a substantialmeal.1 large burdock root (about 700g to 900g)6 burdock leavesWash the burdock root thoroughly then wrap in the leaves before wrapping inaluminium foil. Place in an oven pre-heated to 190°C [375F] and roast forabout 70 to 90 minutes, or until very soft. Allow to cool slightly, removefrom the foil and leaf wrapping, peel away the outer skin and serve.Burdock can also be baked directly in the coals of a barbecue.From: CeltnetTo Print or Pin the Recipe, or to Post and/or Read Comments
Butternut and Other Winter Squashes
Slow cooker Indian-spiced butternut squash2 Tbsp oil2 tsp fenugreek seeds2 tsp cumin seeds2 brown cardamom pods1 2-inch cinnamon stick1 yellow or red onion, peeled, cut in quarters, and sliced1 medium tomato, diced2 tsp turmeric powder1 tsp ground coriander3 lbs butternut squash, peeled, cut into 1-inch pieces (approx. 6 cups)1 large jalapeño or 3-4 Thai or serrano chile peppers, seeded and chopped1 tsp garam masala1-2 tsp kosher salt1 tsp cayenne pepper1 Tbsp fresh lemon juiceCilantro, for garnish (optional)In a small sauce pan, heat the oil over medium heat. Add the fenugreek,cumin, cardamom and cinnamon stick. Cook 3-4 minutes, stirring constantly,until the mixture sizzles. Add the onion and cook for another minute ortwo, stirring, until the onion browns slightly. Add to the slow cooker andturn it on HIGH.Add the tomato, turmeric and coriander, and mix well. Cover and cook for 3minutes. Add the squash, and mix again. Turn the cooker to LOW and cook for4 hours, stirring once each hour.Add the jalapeño, garam masala, 1 tsp of salt, cayenne and lemon juice.Stir gently, leaving some chunks of squash whole while others get mashedinto the sauce. Taste, and add more salt if needed.Garnish with cilantro if you like it (I don't), and serve hot.Adapted from Anupy Singla's The Indian Slow Cooker.Found at The Perfect PantryTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Mashed Winter Squash with Indian SpicesFragrant Indian spices-coriander, turmeric and black mustard seeds-are a wonderful accent for creamy mashed butternut squash. The squash can be roughly smashed until chunky, or thoroughly mashed until smooth.8 pounds butternut or buttercup squash, halved lengthwise and seeded1/3 cup plus 1 tablespoon oil, plus more for drizzlingSalt and freshly ground pepper2 tablespoons black mustard seeds2 garlic cloves, minced1 medium onion, finely chopped1 teaspoon ground coriander1 teaspoon turmeric1/4 teaspoon crushed red pepper1/4 cup waterPreheat the oven to 400°. On 2 large, rimmed baking sheets, drizzle the cutsides of the squash with oil and season with salt and pepper. Turn thesquash halves cut sides down and roast for about 45 minutes, or untiltender.Meanwhile, in a large pot, heat 1 tablespoon of the oil. Add the mustardseeds and cook over moderately high heat, shaking the pot, until they pop,about 1 minute. Transfer the seeds to a small bowl. Add the remaining 1/3cup of oil to the pot. Add the garlic and onion and cook over moderateheat, stirring occasionally, until softened, about 7 minutes. Add thecoriander, turmeric and crushed red pepper and cook, stirring, untilfragrant, about 1 minute. Remove from the heat.Using a large spoon, scrape the squash flesh from the skins into the pot.Add the water and cook over moderately high heat, stirring and lightlymashing the squash, until blended and heated through. Season the squashwith salt and pepper. Transfer to a bowl, top with the toasted mustardseeds and serve.Make Ahead The mashed squash can be refrigerated overnight. Reheat in a microwave oven before serving.Contributed by Marcia Kiesel. From: Food & Wine: Inspiration Served DailyTo Print or Pin the Recipe, or to Post and/or Read Comments | John Kernick |
Roasted Butternut Squash with Indian Spices
This sweet, hot dish gives a multi-textural taste of both sweet and hot flavors that combine both American techniques and indian ingredients. 1 big butternut squash, peeled, seeded, cubed in 1 inch pieces1/4 tsp cayenne (or chilli powder) or more if you like heatchopped coriander (or a few curry leaves)1/2 tsp coriander1/2 tsp cumin1/2 tsp garam masala (powder)1/4 cup golden raisins (or dried small fruits like cranberries)2-3 green chilis chopped coarsely (optional)1-2 tbsp maple syrup1 medium onion, sliced1/4 cup nuts, chopped (can use cashews, pistachios, or almonds)1 tsp salt to taste1 tbsp sesame seeds (optional but nice to use)2 tsp oilPreheat oven to 375F (medium hot oven). In large bowl, mix all ingredientsand combine so spices and oil coat all vegetables. Place vegetables onlarge cookie sheet in single layer and spread out so vegetables can roastand not steam. Place in oven and cook for about 30 minutes, turningvegetables one or two times.Good recipe to use up vegetables that roast well in dry heat of the oven. Use as a small vegetarian side dish. This is a dry vegetable dish.From: VahRehVahTo Print or Pin the Recipe, or to Post and/or Read Comments
Dilled Butternut Squash
1 butternut squash [about 1-1/2 lbs.] washed, halved, and seeds removed2 tablespoons oil1/2 teaspoon dill weed1/4 teaspoon salt Pepper to taste1. Place squash halves, cut side down, in a shallow baking pan; pour in boiling water to a depth of 1/4 inch. Bake at 400 F about 35 minutes, or until squash is almost tender.2. Scoop out pulp, leaving one shell-half intact; discard extra shell.3. Mash pulp and blend in remaining ingredients. Immediately spoon hot mixture into shell.4. Wrap loosely in aluminum foil and heat in 400 F oven 5 to 10 minutes, or until very hot.From: My Spice SageTo Print or Pin the Recipe, or to Post and/or Read Comments
Butternut Squash with Dill6 cups butternut squash (1 medium squash)seeded and cut into long strips*2 tablespoons melted ghee or coconut oil2 tablespoons coconut oil1 cup onion, minced1 pinch Celtic salt1/2 teaspoon dried dill weed1/4 teaspoon black pepperFresh springs of dillPreheat oven to 375 degrees.Place 6 cups of cut butternut squash on baking tray and drizzle with 2tablespoons melted ghee or oil to coat. Bake approximately 40 minutes,until squash pieces are soft. After 40 minutes, turn oven off, keep squashin oven for 10 minutes to finish cooking.In a skillet, heat 2 tablespoons oil on medium heat. Add 1 cup mincedonions and a pinch of Celtic salt and saute until onions are golden brown.Then add 1/2 teaspoon dried dill weed and 1/4 teaspoon black pepper.Mix with squash strips and garnish with fresh springs of dill. Serve warm. Serves: 4.* Butternut squash preparation: Cut in half, crosswise, and peel. Then cut each piece in half, lengthwise, and scoop out the seeds. Cut the pieces of squash into 3 inch long by 1/2 inch thick strips.From: The Expanding Light: Ananda's Spiritual Retreat for Meditation, Yoga,and HealthTo Print or Pin the Recipe, or to Post and/or Read Comments | The Expanding Light Retreat |
Butternut Squash with Cumin and Mustard SeedsA Kerala Indian Butternut Squash recipe from Sheba Promod.1/2 tsp mustard seeds1/2 tsp cumin seeds1 dried red chilli (optional)A pinch of turmeric1/2 tsp ground cumin1/4-1/2 tsp chilli powder (optional)10-12 curry leaves1 1/2 tbsps oil800g butternut squash, peeled and chopped to 1 inch cubes1/2 medium onion, finely chopped1 tsp garlic, crushed1/2 tsp urad dal [needs substitute, or omit]4 tbsps. fresh coconut (desiccated coconut if fresh unavailable)1 cup water3/4 - 1 tsp saltPlace the chopped squash into a heavy wide based pan and add enough water to just cover the piece. Bring to the boil and cook covered for 25 minutes,until they are soft when pierced with a fork.Drain off the excess water and then transfer to a bowl and mash to a semi-smooth consistency.Place the squash in a large non stick pan along with the water and bring toa gentle simmer. Add the ground salt, cumin, chilli powder and turmeric to the pan and cook for a further minute before taking off the heat.Heat half the oil in a small non-stick pan. Add the mustard seeds to the hot oil and fry for 4-5 seconds, until they burst. Add the cumin seeds, dried red chilli, urad dal and fry over medium heat for a minute or until the urad dal turns to a light golden colour. Finally, add the onions and curry leaves and fry for 2 minutes until the onions are soft and translucent.Transfer the fried mixture to the prepared squash and mix. Serve hot with rice or chapattis and accompanimentsFrom: Kitchen GoddessTo Print or Pin the Recipe, or to Post and/or Read Comments | Sheba Promod |
Indian Spiced Butternut Squash with Collard Greens1 Bunch of Collard Greens - chopped*1 Medium Butternut Squash - chopped into squares 1 tsp Turmeric1 tsp Muchi Curry (Turmeric, cumin, ginger, black pepper, coriander, fenugreek, dehydrated garlic, celery seed, cloves, cayenne, caraway, white pepper, mace.)Non-stick Oil Spray (I use coconut oil spray)Pre-heat oven to 350 degrees F. Once preheated, spray the baking sheet withnon-stick cooking oil. Put butternut squash on the sheet. Bake squash inthe oven for 15 minutes or until partially tender. Remove squash, put inmixing bowl and add Turmeric and Muchi Curry spices. Mix well. Once mixed,put in chopped collards and continue to mix. Return all ingredients to thebaking sheet, bake for another 8-10 minutes or until collards are wiltedand cooked. Remove from oven, let cool and serve. Serves 2-4.* Remove thick stalks. Wash collards by plunging in a large bowl of cold water. To chop, roll leaves into a big cigar-shape; slice crosswise into strips.From: The Naturalita Wellness: A Natural Little Journey to a Positive,Healthy, and Natu...To Print or Pin the Recipe, or to Post and/or Read Comments | Nicole ~ The Naturalita Wellness |
Savory Butternut Squash
2 medium butternut squash1 tbsp olive oil1/4 cup raisins; golden1 tbsp honey1/2 ts curry powder2 tbsp fresh cilantro; mincedSalt and pepper1. Preheat oven to 500 degrees.2. Peel and cube 6 cups of squash. Toss squash in oil, and season with salt pepper to taste. Place squash in a single layer on a jelly-roll pan. Bake for 10 minutes or until tender.3. Remove from oven; toss squash with remaining ingredients. Serve immediately.From: BigOven: 250,000+ recipesTo Print or Pin the Recipe, or to Post and/or Read Comments
Butternut Squash with Indian Spice
2 1/2 cups peeled squash cut into 1-inch pieces (butternut, buttercup, amber, golden nugget or hubbard)1 1/2 Tbsp. olive oilIndian Spice Health Seasoning Mix:1 tsp. curry powder1 tsp. turmeric3/4 tsp. salt1 pinch of cayennePlace squash in bowl and toss with olive oil. In a small bowl mix the Indian Spice Health Seasoning ingredients together.Sprinkle spice mix on squash and toss. Use 1 1/2 to 2 tsp. of the spice mixfor every 4 cups squash.Pre-heat oven to 375°. Place 12-inch skillet over high heat for 2 minutes. Turn off heat. Add squash and all the oil. Use a rubber spatula. Shake the pan to distribute squash into 1 layer. Place in oven and roast for 20 to 30minutes turning once midway.Notes: Don't crowd the pan or the squash won't brown properly. If not brownafter 20 minutes raise heat to 400° for 5 minutes.From: Karen Lee CookingTo Print or Pin the Recipe, or to Post and/or Read Comments
Butternut Crunch Casserole [Egg and Dairy Free]
2 medium butternut squash1/3 cup maple syrup1/3 cup coconut milk1 teaspoon vanilla2 teaspoons freshly grated ginger (or 1 tsp. ground ginger)1/2 teaspoon sea saltTopping:1/3 cup honey2/3 cup finely chopped pecans3 tablespoons rendered animal fat such as lard, or suet1/2 teaspoon cinnamonPlace whole butternut squash on baking sheet and bake at 350 degrees forabout 1 hour or until tender. Cool completely, and remove seeds and skin.Puree butternut with maple syrup, coconut milk, vanilla, ginger, and seasalt in a food processor until very smooth. Spread in a greased 13-inch x9-inch pan. Combine the topping ingredients in a small bowl. Sprinkleevenly over the puree. Bake at 350 degrees for 35 minutes.By Trish Tipton. Posted to the PaleoRecipe Mailing List, Jan. 2001To Print or Pin the Recipe, or to Post and/or Read Comments
Pumpkin Curry [Butternut Squash]
1/2 kg diced butternut pumpkin1 finely chopped onion1 finely chopped tomato1/2 tsp mustard seeds1/4 tsp tumeric4 tblsp oil400 ml coconut cream200 ml watersalt to tastecoriander leaves for garnishHeat oil and cook mustard seeds until they burst.Add chopped onion and fry until tender.Add chopped tomato and tumeric, cook briefly (approx 2 mins).Put in the diced pumpkin, salt and water.Stir well to coat the pumpkin.Add coconut cream.Cover and cook until pumpkin is soft - this depends on how small or large you dice.Garnish with chopped coriander.This is ideal as an accompaniment to a very hot curry and kids (mine anyway) love it.From Signature Dish of LadyJaneTo Print or Pin the Recipe, or to Post and/or Read Comments
Sister Fire's I-tal Rundown [Pumpkin and Carrots]Sister Fire runs a delightful open-air "garden of eating" above the beachat Fairy Hill.6 cups coconut milk1 pound pumpkin, peeled and cubed6 carrots, finely sliced5 pimento (allspice) berries3 garlic cloves, minced3 scallions, chopped2 thyme sprigs2 to 3 cups water5 annatto seeds1/2 Scotch bonnet pepper1/2 medium tomato, dicedPour the coconut milk into a dutch oven, and at a low simmer reduce it byhalf. Add the pumpkin, carrots, pimento, garlic, scallions, and thyme. Addjust enough water to simmer the vegetables without burning them. When thevegetables are almost tender, add the annatto, Scotch bonnet pepper, andthe tomato and simmer about 10 minutes more before serving. Serves 8Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthyTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Roasted Calabaza
3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash3 tablespoons olive oil1 teaspoon salt3/4 teaspoon pepperlime wedgesPreheat oven to 475°F with racks in upper and lower thirds.Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 incheslong).Toss with oil, salt, and pepper, then divide between 2 large shallow heavybaking pans, spreading in one layer.Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.Serve with lime.Maggie Ruggiero. From: epicurious: Gourmet, September 2000To Print or Pin the Recipe, or to Post and/or Read Comments
Butternut Squash FriesButternut Squash: The longer the trunk of it the better for getting more fries. I generally cut the bulb shaped part off and use it for butternut squash hash.Salt: Coarse sea salt is bestOil is optional but use sparingly or none at all if you canParchment paperPre-heat the oven to broil.Using a a strong vegetable peeler or knife. Peel the outside of the squash.Cut off the bulb shaped part of the squash. Cut the long part of the squashinto skinny even fry like strips. They should be as uniform as possible forbest results. If you make thicker fries you may need to bake them after theinitial broiling at 400 degrees or till doneLay the fries out on a paper or flour sack towel. Sprinkle evenly with FINEsalt and let sit for 30 minutes. This helps the squash to 'sweat' and pullsome of the water out. When they are finished sweating pat dry.Another option is to Lay the cut squash out on a paper or flour sack towel.Allow to air Dry for an hour or two, even longer if you have the time.Sprinkle with a little coarse salt)Place the fries on reusable or disposable parchment paper.It is important to use parchment paper if you can. I have also found thatusing a glass dish makes them more soggy, so a cookie sheet would be best.Broil the fries for a few minutes on one side. You want them to startgetting a little bit of a 'skin' but not to burn. Take the pan out of theoven and using a spatula flip the fries over. Do the same for this side.You will need to keep broiling and flipping a few times to ensue evenbrowning and dryness. Everybody's oven is different, so cooking times willvery. For this reason, it is normal to have some of the fries burn(thesmaller thinner ones of the bunch, that's why uniformity is so important).You can take out the fries that finish early and continue to flip and broiltill they are done.If you find that your broiler is too hot, you can lower the oven rack. Justremember, the goal is to cook the fries quickly (as you would in frying)That way the inside doesn't have time to get mushy. Also, gas broilers maybe hotter than electric ones so make adjustments taking in to considerationyour broiler.Butternut squash can burn easily, so toward the end of cooking keep a closeeye on them or you will end up with a heap of charred squash. But don'ttake them out too soon either, be patient enough to let them get browned.When finished sprinkle lightly with salt (unless you used the quickmethod). Cool the fries slightly on a paper/flour sack towel, spreadingthem out so they are not laying on top of each other. This will make themget soggy. Eat and enjoy!I have made these a head of time and re baked them at around 450-500degrees for a few min. They turned out pretty good that way.Hopefully you have a GREAT oven. If so, this will be a breeze. If you havean oven like mine however, you may need to remove some fries earlier thanothers and turn the pan a few times during cooking.From: The Urban PoserTo Print or Pin the Recipe, or to Post and/or Read Comments | Jenni Hulet |
Carrots
My Kids Favorite Carrot Recipe
Slice 1 lb. of carrots into lengthwise quarters, and cut into 3" pieces.Saute in oil (toased sesame oil is good if you keep the heat medium. Don'tlet the oil smoke) until the carrots begin to soften. Stir in some peeled,sliced fresh ginger, a teaspoon or two of honey, and some sliced scallions.Saute about 5 minutes longer, garnish with black sesame seeds! Goes wellwith pork or chicken.By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000To Print or Pin the Recipe, or to Post and/or Read Comments
Patti's Carrots
Steam baby carrots, then drizzle with just a bit of honey (dont over do thehoney, it doesent take much). Add dill (I just shake a bunch on to taste)then mix.From Patti VincentTo Print or Pin the Recipe, or to Post and/or Read Comments
Carrot Suggestions
One of the things we like most about carrots is that they are enhanced by awide variety of spices and herbs, so you can flavor them to match orcontrast with whatever else you're having. We zap them (or boil if largequantity) and season with any ONE of the following (plus salt and pepperand often olive oil): dill (minced fresh or dried) cumin (powder) mace (grated nutmeg probably similar; haven't tried it) ginger (fresh, minced or shredded) Italian flat leaf parsley (we don't use the other parsley)From: aem@worldnet.att.netTo Print or Pin the Recipe, or to Post and/or Read Comments
Carrot and Squash Stir-Fry1 tablespoon margarine or cooking oil1 clove garlic, minced1/4 teaspoon dried basil, oregano, or Italian seasoning, crushed1 medium carrot, cut into julienne strips (1/2 cup)1 small zucchini/yellow summer squash, cut into julienne strips (1 cup)2 medium leeks, thinly sliced (2/3 cup), or 2 green onions, thinly sliced (1/4 cup)Place margarine or cooking oil in a wok or large skillet. Preheat overmedium-high heat. Stir-fry garlic and basil, oregano, or Italian seasoningin hot margarine or cooking oil for 15 seconds. Add carrot. Stir-fry for 1minute. Add zucchini and/or yellow squash. Stir-fry for 2-1/2 minutes. Addleeks or green onions and stir-fry about 1-1/2 minutes more or untilvegetables are crisp-tender.Serve immediately. Makes 2 servings.Menu Idea: Serve these crisp garden vegetables alongside pork chops and garnish with some fresh basil.Adapted from Better Homes and GardensTo Print or Pin the Recipe, or to Post and/or Read Comments | BHG |
Five-Vegetable Stir-Fry
2 teaspoons oil4 medium carrots, peeled, cut diagonally into 1/4-inch-thick slices1 large onion, cut into 1-inch pieces1 large red bell pepper, cut into 1-inch triangular pieces3 cups small broccoli florets3 cups sliced red cabbage1/2 cup chicken broth3 tablespoons chopped fresh mintHeat 1 tablespoon oil in skillet over medium-high heat. Add carrots, onionand bell pepper. Sauté 6 minutes. Add 1 teaspoon oil, broccoli and cabbage.Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender,about 8 minutes. Stir in mint. Season with salt and pepper.From: Bon Appétit | August 1996. Found at: epicuriousTo Print or Pin the Recipe, or to Post and/or Read Comments
Carrots Cabbage Saurkraut Walnuts Crackers
1 cup walnuts2 carrots1 cup mixed greens/arugula/spinach etc.3 spoons saurkraut (made without salt)1 cup fresh cabbage (cut into pieces)2 cloves garlic1 tomatoBlend till the crumby consistensy, use a spoon to spoon the batter out on adehydrator plastic tray. Dehydrate for 24 hours or until dry (do notoverdry) at the temperature of 105 F. Turn them over in 8-12 hours or whenyou see that one side is dry enough. For those who use Vitamix, change thespeed to 4-5 in order to achieve a crumby consistency of your batter. Donot do it on 'High', otherwise the batter will be like cream. Cookies andcrackers are much tastier if they are with chewy crumbs.From RawTimes.com, 9/18/97.To Print or Pin the Recipe, or to Post and/or Read Comments
Carrot Turumu Vepudu250 gms, 1/4 kg carrots, peeled and grated1 large onion, finely chopped2 green chilies, slit lenghwise (optional)large pinch coriander powder1/4 tsp jeera-pepper powder [??]pinch of dried fenugreek leaves (Kasuri methi) (optional)2 tbsps chopped coriander leaves (do not skimp of this)1 tbsp grated fresh coconut for garnish (optional)salt to taste1 tbsp oilFor poppu/tadka/seasoning:1/2 tsp mustard seeds1/2 tsp cumin seedsfew curry leavespinch of asafoetida/hing/inguvaHeat a tablespoon of oil in a cooking vessel, add the mustard seeds and once they dance around, add cumin seeds, asafoetida and curry leaves and saute for few seconds.Add the chopped onion and green chilies and saute for 3 minutes. Add coriander leaves and dried fenugreek leaves and saute for 2 minutes. Add turmeric powder and coriander powder and mix.Add the grated carrots, mix and saute on medium heat for 3 minutes. Reduce to low flame, place lid, let it cook, approximately 10 minutes. Keep checking in between, sauteing them so that they don't burn. The sautéed carrot will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 3 minute.Add salt and jeera-pepper powder and mix well. Add the grated coconut (optional ingredient) and combine. Turn off heat.Garnish with coriander leaves.Cuisine: AndhraFrom: Sailu's KitchenTo Print or Pin the Recipe, or to Post and/or Read Comments | Sailu's Food |
Indian Carrot Curry (Gadjar Kari)
This Bombay dish is sweetened with bananas and raisins, quite different from European honey-glazed carrots. 1/4 c oil1/4 c Chopped parsley or coriander1 tb Cumin seeds or ground cumin5 1/2 ts Yellow mustard seeds5 1/2 ts Ground turmeric1 ts Ground cardamom1 ts Curry powder1/4 ts Ground cloves1/4 ts Cayenne (optional)1 lb Carrots; sliced or cut into1 Banana; peeled and sliced1/4 c Golden raisins1 c Water1/2 ts Salt or to tastePepperHeat oil in a large nonreactive saucepan over medium heat. Add cumin seeds,mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne andsaute until fragrant, about 30 seconds. Add carrots and saute until lightlygolden, 3 to 5 minutes. Stir in bananas and raisins. Add water, salt andpepper to taste. Bring to a boil, cover and reduce heat to low. Simmeruntil carrots are tender but not mushy, about 20 to 25 minutes. Shake panoccasionally. Uncover, increase heat to medium, and cook, shaking the panfrequently, until most of the liquid evaporates and vegetables are glazed,5 to 10 minutes. Garnish with parsley or coriander. Yields 4 side-dishservings.Recipe by: Presidents Choice Magazine Posted to JEWISH-FOOD digest by Bob and Carole Walberg on Sep 13, 1998Via: BigOvenTo Print or Pin the Recipe, or to Post and/or Read Comments
Gajar Ka Halwa (Carrot Halva)
1 kg Carrots, washed and grated1 quart Coconut milk1 tsp Cardamom seeds, crushed1/4 cup honey6 tsp Ghee (or coconut oil)4 tsp Raisins4 tsp Almonds4 tsp PistachiosCook the grated carrots in coconut milk and keep stirring well. Add honey, mix well and cook till the honey has dissolved and all the coconut milk has been absorbed.Add ghee, raisins, and crushed cardamoms.Remove from heat and garnish with almonds and pistachios. by Mrs Annamma PhilipposeFrom: NewKerala.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Cassava (Yucca, Manioc, Tapioca)
Cassava- Manioc (Sweet)Cut in half, remove the woody centre, then cut into pieces and peel thickly. Wash well under running water. Although Sweet cassava can be eatenraw, is generally steamed, boiled, braised or sautéed.Warning - Bitter Cassava must NEVER be eaten raw and must be soaked andcooked to kill the toxic substance. However, it is unlikely that you willcome across the bitter variety unless you live in an area where it isgrown. Cassava is quite soft once cooked so is best kept to reasonable size piecesunless a recipe specifically states otherwise. The leaves cannot be eatenraw but can be prepared and cooked like cabbage, but for a little longer.Cooking times and suitable methods for cooking Cassava (Sweet): Bake/Roast: Chunks = 20 - 40 minutes. Toss in oilBoil: Cubes/Chunks/Thick Slices = 15 - 20 minutesFry/Sauté: Slices, Cubes = best boiled first then deep fried until goldenMicrowave: Chunks, Cubes/Slices = 5 - 9 minutes (450g/1lb)Steam: Cubes/Chunks/Thick Slices = 20 - 25 minutesFrom: Recipes4us.co.ukTo Print or Pin the Recipe, or to Post and/or Read Comments | Mauro Rodrigues / 123RF Stock Photo 9940481 |
Creamed Yuca (Cassava) with Roasted Garlic
2 1/4 pounds yuca (cassava) - peeled and cubed1 head of roasted garlic4 tablespoons of coconut oil1 cup warm canned coconut milkpinch of grated nutmegsalt and pepper to tasteRoast the Garlic:1. Preheat oven to 450 Fahrenheit.2. While the oven is heating, peel off as much of the garlic's papery skin as you can and cut off about 1/2 inch from the top of the garlic exposing the cloves.3. Set the garlic on a square of tinfoil and drizzle olive oil over the top. Then wrap the garlic tightly with the foil. Bake for one hour.4. Remove the garlic from the oven and allow it to cool before handling.5. Squeeze the garlic out of the papery husks to use.Creamed Yuca (Cassava) Recipe Instructions:1. While the garlic is roasting, peel and cube the yuca (cassava) for cooking.2. Place the yuca in a saucepan and cover with salted water.3. Bring to a boil, and then reduce to medium heat. Cover and simmer until the yuca is thoroughly cooked - about 20 minutes. (The yuca should be fork tender and slightly translucent.)4. Remove the yuca from the heat and drain off the water.5. Place cooked yuca in a bowl along with the coconut milk, roasted garlic, and oil. Mash together with a potato masher or whip using an electric beater.6. Season with nutmeg, salt and pepper.7. Serve warm.Adapted from About.com: Latin Caribbean FoodTo Print or Pin the Recipe, or to Post and/or Read Comments
Cattails
Cauliflower
Cauliflower Popcorn - Roasted CauliflowerThis is based on the recipe by Bob Blumer from the "Surreal Gourmet Bites" cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of!1 head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower4 tablespoons olive oil1 teaspoon salt, to taste [this is way too much, can add after cooking]Preheat oven to 425 degrees.Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls. [Do not cut into small pieces. They really shrink up.]In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turnedgolden brown. (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste).Where I got it: I originally heard about this recipe at Gail's Recipe Swap, where Josh posted it and many folks tried and loved it.Comments:- Cook less time. The one hour is way too long.- Add some crushed red pepper or a shake or two of garlic powder.- I used broccoflower and baked at 400F for 30 minutes, which was plenty.- Small flowerets took about 28 minutes, turning once.- It was a little greasy, so next time I'll use a little less oil.- I put the cauliflower in a zip lock bag, used garlic flavored olive oil, some garlic powder- I also mince about 4-6 cloves of garlic and tossed together with cauliflower, olive oil and salt.- Made 4 batches: 1 sprinkled with dill seed, 1 with fennel seed, 1 with caraway seed and the last but not least with slivers of garlic.By Julesong at Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments | yogiclarebear |
Indian Spice Roasted CauliflowerThis Indian spice roasted cauliflower represents one of the home cook's most valued things; a simple, easy and deliciously different vegetable sidedish. Serves 4-6 Portions.4 tbsp melted ghee or coconut oil1 teaspoon cumin1 tablespoon Garam Masala, or other Indian spice blend such as tandoori spice, or a curry spice blend1/2 teaspoon salt1/4 teaspoon cayenne pepper, optional1 head cauliflower, rinsed, cored, cut into 2-inch piecesPreheat oven to 425 degrees F.In a mixing bowl, combine the oil and spices, and whisk until blended. Tossin the cauliflower and use a spatula to coat completely with the oil/spicemixture. Distribute evenly on a lined baking sheet, and roast for 35-45minutes, or until the stems are tender, and the edges are browned. Servehot or warm.Adapted from: About.com: American FoodTo Print or Pin the Recipe, or to Post and/or Read Comments | John Mitzewich |
Cauliflower and Carrot Stir-fry
3 Tbs. oil1/2 head cauliflower, cut into small florets3 carrots, sliced diagonally2 scallions, sliced diagonally1 Tbs. lemon juice1/2 tsp. dill weed1/4 tsp. saltHeat oil in wok until hot. Stir-fry cauliflower and carrots until crisp andtender, about 3 minutes. Add scallions, continue to cook for 1 minute. Addlemon juice, dill weed, and salt. Stir-fry until well-cooked.Shared by susie. From: Recipe4Living: share your inner chefTo Print or Pin the Recipe, or to Post and/or Read Comments
Indian Cauliflower and Scallions with Black Mustard Seeds1 head cauliflower, about 1 1/4 pounds2 small bunches of scallions2 teaspoons black mustard seeds (found in Indian or Middle Eastern marketsor spice shops)2 teaspoons cumin seeds1 teaspoon fennel seeds1/2 teaspoon turmeric1/3 cup warm water (105F)1/4 cup olive oil1/3 cup chopped fresh coriander or 8 fresh curry leavesSeparate and cut the cauliflower into 1-inch florets. Peel thecauliflower stem and cut into thin slices. Set aside.Trim the scallions and chop them, including the entire green part. Setaside.Measure out the spices and place them, as well as the water, right next tothe stove.Heat the oil in a wok or a saute pan over high heat. When the oil is hot,add the mustard, cumin, and fennel. Keep a pot lid handy since the seedsmay splatter and sputter when added. When the seeds stop sputtering, addthe turmeric and immediately add the cauliflower.Stir-fry the cauliflower until it's evenly coated with spice-infused oil.Add the scallions and water; mix and cover with a lid. Cook overmedium heat and toss a couple times until the cauliflower is soft, about10 minutes. Uncover, fold in the coriander, and continue stir-fryinguntil excess moisture evaporates and the cauliflower looks glazed, about 5minutes. Turn off the heat and serve. Serves 4From: The Frugal Gourmet On Our Immigrant Ancestors by Jeff SmithTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Indian-Style Sauté of Cauliflower and GreensFrom the book Vegetarian Cooking for Everyone by Deborah Madison1/4 cup ghee or coconut oil [needs high smoke point]1 large onion, thinly sliced2 small cauliflower, quartered and thinly sliced, including the stemSalt2 tsp. chopped garlic1/2 tsp. turmeric1 tsp. ground cumin1 tsp. ground coriander1 tsp. mustard seeds1 bunch spinach, stems removed1 bunch watercress, large stems removed1 small carrot, gratedJuice of 1 limeSeveral pinches of garam masalaCilantro sprigs for garnishHeat 2 tablespoons of the oil in a wide sauté pan over medium-high heat.Add the onion and sauté until well browned, about 12 minutes. Remove andset aside. Melt the remaining oil in the same pan over high heat. Add thecauliflower, season with salt, and sauté until it begins to color inplaces, about a few minutes. Return the onion to the pan and add thegarlic, and spices. Lower the heat and cook until everything is heatedthrough. Add the greens, carrot, and 1/2 cup water. Cover and cook untilthe greens are wilted, about a minute. Season with lime juice and a fewpinches of garam masala, then turn onto a platter and garnish with thesprigs of cilantro.Adapted from: CulinateTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Fried Cauliflower With Saffron1 large Cauliflower, divided into florets60 ml Ghee [or coconut oil]1 pinch Saffron, ground2 cloves Garlic, finely chopped4 cm piece Ginger, cut into thin strips5 ml Cumin, ground2 Green chili peppers, seeds removed, cut into fine strips (optional)Salt to tasteBlack pepper, ground to tasteBlanch the cauliflower in salted boiling water for 2-3 minutes then drain.Heat the ghee or oil in a large frying pan and fry the saffron, garlic, ginger, cumin and chillies for a few minutes.Add the cauliflower and fry gently for 10 minutes, stirring occasionally. Season with salt and ground black pepper and serve in bowls.From: FDL at Fine Dining Lovers blogTo Print or Pin the Recipe, or to Post and/or Read Comments | Fine Dining Lovers |
Cauliflower Kurma
250 gm Cauliflower1 Onion2 Carrot3 Green Chili (optional)1 Small piece Ginger1-1/2 tsp Red Chili powder (optional)2 tsp Coriander powder1/2 tsp Turmeric Powder1 cup Coconut MilkSalt as required1 cup Water3 tsp Coconut Oil2 stems Curry leavesWash the Cauliflower and cut into Florets. Cut onion into small pieces. Also cut ginger and green chili. Then cut carrot into piece.In a pan pour coconut oil and let it heat. Fry onion until it becomes golden brown. Add cauliflower, carrot, ginger, green chili, red chili powder, coriander powder, turmeric powder, salt and water. Close the pan and allow it to cook.When cooked, add coconut milk, let it boil. Put curry leaves and remove from fire.by Mrs Annamma Philippose. From: Recipes India at newKerala.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Cauliflower with Ginger and Mustard Seeds
3 tablespoons paleo oil2 teaspoons black mustard seeds (available at East Indian markets and some specialty foods shops) or yellow mustard seeds2 teaspoons grated peeled fresh gingerroot1/2 teaspoon turmeric1 large head of cauliflower (about 1 3/4 to 2 pounds), cut into in small flowerets about 1 inch in diameter1 1/2 teaspoons fresh lemon juice, or to taste3 tablespoons chopped fresh coriander if desiredIn a large skillet heat the oil over moderate heat until it is hot but notsmoking and in it cook the mustard seeds, covered, stirring occasionally,until the popping subsides. Add the gingerroot and the turmeric and cookthe mixture, stirring, for 30 seconds. Add the cauliflower, stirring tocoat it with the oil, and 1/2 cup water and steam the mixture, covered,adding more water a few tablespoons at a time if it evaporates, for 6 to 10minutes, or until the cauliflower is just tender. Season the cauliflowermixture with the lemon juice and salt and pepper and stir in the coriander.Comments: Lemon and coriander are a must.From: epicurious.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Indian-Spiced Cauliflower1/2 cup walnuts4 tablespoons olive oil1 head (about 1 1/2 pounds) cauliflower, broken up into small florets1/2 teaspoons chili powder (optional)1 teaspoon turmeric1 tablespoon garam masala1/4 teaspoons cayenne pepper (optional)1 1/4 cup vegetable stock3 tablespoons tomato paste (or mashed butternut squash or canned pumpkin)1/4 teaspoons Kosher saltPreheat oven or toaster oven to 350 degrees F. Spread walnuts on a sheet tray and toast until fragrant, 6 to 8 minutes. Cool, then roughly chop and set aside.In a medium skillet, heat olive oil over medium-high heat. Lightly browncauliflower, stirring frequently, then remove from skillet and transfer toa bowl. Add chili powder, turmeric, garam masala, and cayenne pepper to thehot pan, and toast lightly, about 30 seconds. Immediately add the vegetablestock, tomato paste, and salt; mix well. Stir in cauliflower and simmer for2 minutes. Garnish with ground walnuts and serve.From O, The Oprah Magazine. Found at Delish Recipe FinderTo Print or Pin the Recipe, or to Post and/or Read Comments | Jonny Valiant |
Gobi - Spicy Indian Cauliflower2 tablespoons oil1 teaspoon whole mustard seed1" piece of fresh ginger, peeled and chopped1 onion, chopped1 teaspoon turmericsalt and pepper1 tablespoon cilantro leaves, choppedjuice of 1/2 lemon1 large head cauliflower, broken into floretsHeat oil in large skillet. When hot, add mustard seed. When popping stops, add onion and ginger. Fry for 3 minutes.Add cauliflower, turmeric, salt and pepper, and lemon juice.Cover and cook on low heat for 20-25 minutes, until tender. Sprinkle with cilantro leaves.By Debora Pinzur. From: TastebookTo Print or Pin the Recipe, or to Post and/or Read Comments | debora pinzur |
Cauliflower Thoran
250 gm Cauliflower2 tablespoon Oil1/2 teaspoon Mustard seed2 desert spoon Shallot (finely chopped)1/4 teaspoon Pepper powder2 desert spoon Grated coconut4 Green chili (slit in half) (optional)1 stem Curry leavesSalt as requiredCook the cauliflower in little water and salt. In a pan, heat oil, splutter mustard seeds.Add chopped shallot, green chilli, pepper powder, curry leaves and sauté.Now add grated coconut and cooked cauliflower and cook on a low flame. Sprinkle little pepper powder and remove from fire.by Mrs Annamma Philippose. From Recipes India at newKerala.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Roasted Leeks and Cauliflower, Indian StyleMakes 10 servings1 head cauliflower, finely chopped up3 medium stalks of leeks, or 1/2 lb, trimmed and finely chopped2 tablespoons oil1 teaspoon cumin seeds4 cloves garlic, minced1 tablespoon ginger root, minced2 Serrano peppers, minced (optional)2 teaspoons red Chilli powder (optional)1 teaspoon coriander powder1/2 teaspoon turmeric1/2 teaspoon dried mango powder (available at any Asian/Indian grocery)1/2 cup water3/4 teaspoon salt, or more or less to taste1 teaspoon lemon juiceHeat the oil in a large, deep skillet over medium heat. When oil is hot,add cumin seeds and let them sputter. Then add garlic, ginger, serranopeppers, red chilli powder, coriander powder, turmeric and fry for about aminute. Add cauliflower and leeks to pan and stir well to combine with allthe spices. Add salt, dried mango powder, and stir to combine. Add thewater to the pan, adding more if necessary, to cover at least the bottom1/4 of the skillet. Put the lid on and let the vegetables cook for about 4or 5 minutes, until softened. Then remove the lid and open fry for about 10minutes, until all the water has evaporated and the mixture has becomefairly dry. Stir in lemon juice, check salt, then remove from heat.From: Petit ChefTo Print or Pin the Recipe, or to Post and/or Read Comments | PetitChef |
Roasted Garlic and Cauliflower Flan
garlic clovescauliflower (or celery root or whatever)few eggsstocksalt and pepperSimply roast garlic by putting unpeeled cloves in a heavy saute pan overmedium heat and turning them occasionally until soft (don't worry about theburned spots, they taste great). Then blanch cauliflower (or celery root orwhatever) in salted boiling water, or steam until soft. Puree in a foodprocessor along with a few eggs. Thin with stock if necessary. Season withsalt and pepper. Chop the garlic up and mix it in. Pour into greasedramekins and bake in a bain marie at 325 or 350 until done, usually about 40minutes or so.These are great and everyone loves them. Roasted garlic done this way is agreat flavor.By Richard Geller. Posted to the PaleoRecipe Mailing List, Nov. 2000To Print or Pin the Recipe, or to Post and/or Read Comments
Celery Root (Celeriac)
How To Cook CeleriacThis vegetable is also called celery root or turnip-rooted celery, or knobcelery. Only the root is used for cooking purposes as the stalks and leaveshave a bitter flavor. The root, however, has a delicate, delicious flavorvery similar to that of the true celery.Preparation: Cut off leaves, stalks and root ends and discard. Wash theroot thoroughly, scrubbing with soft vegetable brush. Some prefer to "peel"the outer layer before cooking. Pare thinly; if small, cut in halves orquarters; if larger, slice thin; many people prefer this sliced regardlessof size and tenderness.Cooking: Cover bottom of the pot with boiling water to depth of 1 inch; add1/2 teaspoon of salt; cover tightly and bring to rapid boil; add preparedceleriac, cover tightly and cook for 10 to 35 minutes, or until justtender.How Long To Cook: Cooking time depends upon age and size of the vegetable:very young roots sliced thin will only require approximately 10 minutes,larger older roots, cut in thicker slices, would require 25 to 35 minutes.You can also cut into chunks and roast in the oven for about 40 minutes.Source: Vegetable Cook Book, McFayden Seed Co. Ltd. (1948)Taken from: TipnutTo Print or Pin the Recipe, or to Post and/or Read Comments | Pauliene Wessel / 123RF Stock Photo 14287195 |
Chayote Squash
Chayote Squash Side Dish1 tablespoon olive oil1 clove garlic, minced1 chayote squash, cut into 1/2-inch strips1/2 teaspoon saltground black pepper to taste1/4 teaspoon red pepper flakes (optional)1 tablespoon lime or lemon juiceHeat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, and red pepper flakes. Stir together and cook 2 to 3 minutes.Add lime juice to the squash mixture and cook 2 to 3 minutes longer, untilthe squash is slightly wilted, but still firm and crunchy. Taste, and add more salt if needed.Comments: May need more cooking time. Can also add ginger or onions.From: AllRecipesTo Print or Pin the Recipe, or to Post and/or Read Comments | CookinBug |
Sautéed Chayotes3 chayotes2 large garlic cloves, coarsely chopped1 teaspoon oregano, crumbled1/2 teaspoon salt, or to taste2 tablespoons oilPeel and seed the chayotes and cut into 1/2-inch dice. Place in amedium-size saucepan, cover with cold water, bring to a boil over highheat, and cook for 5 minutes. Have ready a large bowl filled with icewater. Drain the chayotes and quickly plunge into the ice bath to stop thecooking. Drain well. Set aside in a bowl.With a mortar and pestle or the flat of a heavy knife blade, crush thegarlic to a paste with the oregano and salt. Toss well with the dicedchayotes. Let stand until ready to serve.In a medium-size skillet, heat the oil over medium-high heat untilrippling. Add the chayotes with the garlic mixture that clings to them andcook, stirring constantly, until the moisture has evaporated, about 5minutes. Serve at once.By Zarela Martinez at CookstrTo Print or Pin the Recipe, or to Post and/or Read Comments | Bert Folsom / 123RF Stock Photo 14917634 |
Chayote Kerala-Style Curry1 Chayote, peeled, diced1 cup canned coconut milk4 tablespoons Coconut, grated1/2 cup Onions, chopped + a few slices for tadka1/4" Ginger, finely chopped2-3 cloves Garlic, finely choppeda pinch Mustard seeds1 Dried red chilli, coarsely broken (optional)1 sprig Curry leavesa pinch Turmeric powder1/2 teaspoon Red chilli powder (optional)1 teaspoon Cumin seedsSalt to tasteDice the chayote, place it in a pressure cooker, add a pinch of turmeric and salt. Add water and pressure cook until the first whistle goes off.While the chayote is cooking, let's prepare the coconut mixture. Blend coconut, coconut milk, onions, and cumin seeds into a fine paste. You mayadd some water, if required.Once the chayote is cooked, drain off the excess water. Add the coconut mixture to the pressure cooker and cook in medium heat, uncovered. The curry should thicken in 10 minutes. Continue simmering while you prepare the tadka (next step).In a small pan, add some oil. Splutter mustard seeds and fry the dried red chilli when the oil is hot enough. Now add curry leaves, a few slices onion, ginger, and garlic. Saute this mixture for a few minutes. Add a pinch of turmeric and red chilli powder to this. Immediately, transfer the contents of this pan into the curry in the pressure cooker, and mix well.Bring to a boil and switch off the heat.Adapted from: Black-haired GenieTo Print or Pin the Recipe, or to Post and/or Read Comments | Black-haired Genie |
Chestnuts
Daikon
Daikon in Spicy Coconut Milk2 medium or 3 small daikons (with green leafy tops still on), skin peeled, sliced lengthwise and cut into 1/4" thick half moons. Chop leaf tops up into 1" pieces.3 Tbsp coconut oil3-5 shallots, depending on size3-4 garlic cloves1/4 cup dried shrimp (rehydrated in some water, save water)2 big red chillies (like Serrano) and 1 Thai bird's eye chilli (optional)1 tsp shrimp paste, optional1.5 cups water (including the water saved from soaking the dried shrimp)1 cup coconut milksalt to tastePound in a mortar or blend shallots, garlic, dried shrimp, chillies and shrimp paste till you get a paste.In a wok, or heavy bottomed pan, heat up oil over medium high.Once the oil is hot, add spice paste and stir around making sure not to burn it. If it looks like it is drying out or burning, add more oil and lower heat. Stir-fry until the spices are fragrant.Add the water (I normally throw in the shrimp water, then add the rest of the water to make a cup and a half). Stir and let it come to a boil.Add daikon (just the root part) to the spice paste and water and stir around. 6. Let this mixture come to a boil again then lower heat to simmer.Simmer for about 15 minutes, stirring every so often, until daikon has softened (they should look a little translucent).Add the green leafy tops and continue to simmer for another 3-5 minutes.Add coconut milk and stir to incorporate. Bring back up to a boil and then turn to lowest heat so as not to curdle your coconut milk.Finally, season with salt to taste. Simmer for a final 2-3 minutes and dishout.From: House of AnnieTo Print or Pin the Recipe, or to Post and/or Read Comments | House of Annie |
Daikon as a Substitute for Mashed Potatoes
2 lb. daikon radish2 tbsp salt1/4 cup coconut oil1/2 cup canned coconut milkFreshly ground black pepper (to taste)Garlic powder (to taste)Wash the outside of the daikon radish under cold running water. Pat the daikon dry with clean paper towels or disposable kitchen towels.Fill a large saucepan or stockpot halfway with cold water. Add 2 tbsp. sea salt or kosher salt to the pan.Chop the daikon radish into small pieces with a large knife. Add the radishto the saucepan or stockpot.Bring the water to the boil over high heat with the pan covered. Continue boiling the daikon pieces until they fall apart when poked with a fork.Strain the daikon pieces in a fine-mesh sieve to remove all of the water. Allow the radish to rest in the sieve for 5 minutes to fully drain.Place the pieces of radish back in the saucepan or stockpot. Add the oil,the coconut milk, salt, freshly ground black pepper and garlic powder to the saucepan.Mash the radish and contents of the saucepan or stockpot with a potato masher. Transfer the mashed daikon to individual serving plates or a large serving bowl. Serve hot.Tip: You can add additional seasonings and spices like dried or fresh herbsto the daikon mash if you want.Adapted from: eHowTo Print or Pin the Recipe, or to Post and/or Read Comments
Eggplant
Indian Eggplant - Bhurtha1 eggplant2 tablespoons oil1/2 teaspoon cumin seeds1 medium onion, sliced1 teaspoon chopped fresh ginger1 large tomato - peeled, seeded and diced1 clove garlic, minced1/2 teaspoon ground turmeric1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/4 teaspoon cayenne pepper1/2 teaspoon salt, or to tasteground black pepper to taste1/4 cup chopped fresh cilantroPreheat the oven's broiler. Rub oil on the outside of the egg plant. Placeunder the broiler, and cook until the flesh is soft and the skin isblistering off, about 30 minutes. Turn as needed for even cooking. Cut theeggplant in half lengthwise, and scoop the flesh out of the skin. Discardthe skin; chop up the flesh, and set aside.Heat the oil in a large skillet or wok over medium-high heat. Add the cuminseeds, and let them crackle for a few seconds and turn golden brown. Becareful not to burn them. Add the onion, ginger and garlic; cook and stiruntil tender. I don't let the onions get very brown. Stir in the tomato,and season with turmeric, ground cumin, ground coriander, cayenne pepper,salt and black pepper. Cook and stir for a few minutes.Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes sosome of the moisture evaporates. Taste, and adjust seasonings if desired.Garnish with fresh cilantro, and serve.From: AllRecipesTo Print or Pin the Recipe, or to Post and/or Read Comments | Dave G |
Shahi Baingan - Eggplant with Dried Fruit
3-4 tbsps of melted ghee or coconut oil1 large onion, sliced thin10-15 cashews, roughly broken into bits15 raisins or sultanas500 gms eggplant, cut into 2" thick slices and then cut into 2" cubes1 large onion, chopped fine2 large tomatoes, chopped fine (or canned pumpkin/butternut)1 tsp garlic paste1 tsp ginger paste2 tsps coriander powder1 tsp cumin powder1 tsp garam masala1/2 tsp tumeric powder1/2 tsp red chilli powder (optional)Salt to tasteChopped fresh coriander to garnishHeat a deep pan on medium and add the melted ghee to it. Now add the bitsof nuts and raisins and fry till the nuts are golden. Remove them from theghee with a slotted spoon and keep aside on paper towels for later.Fry the thinly sliced onion in the same way (in the same ghee as above),till golden. Remove from the ghee with a slotted spoon and keep aside onpaper towels for later. The fried nuts and these onions will form thegarnish along with the chopped fresh coriander.In the same ghee, fry the finely chopped onion till it is soft andtranslucent. Add the ginger and garlic pastes and fry for 1 minute.Now add the chopped tomatoes and all the powdered spices. Fry till thetomatoes become pulpy and the oil begins to separate from the masala.Add the pieces of eggplant and add 1/2 cup of water over them. Stir to coatwell with the fried masala. Cook till done but not mashed. Keep checkingthe eggplant as it cooks and stir gently to prevent mashing pieces. Addsalt to taste and stir. When done the dish must have a thick and minimalgravy. Adjust (adding or drying off) water during the cooking process toget this consistency.Garnish with chopped fresh coriander and serve piping hotFrom: About.com: Indian FoodTo Print or Pin the Recipe, or to Post and/or Read Comments
Bangan ka Bhurta (Indian Eggplant)1 eggplant1 teaspoon oil1 medium onion, chopped2 Roma (plum) tomatoes, chopped1/4 teaspoon ground cayenne pepper1/4 teaspoon salt1/4 teaspoon pepper4 sprigs chopped fresh cilantroPreheat the oven broiler. Place eggplant in a roasting pan, and broil 5minutes, turning occasionally, until about 1/2 the skin is scorched. (Theeggplant may also be scorched in the open flame of a gas burner.)Place eggplant in microwave safe dish. Cook 5 minutes on High in themicrowave, or until tender. Cool enough to handle, and remove skin, leavingsome scorched bits. Cut into thick slices.Heat oil in a skillet over medium heat, stir in the onion, and cook untiltender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt,and black pepper. Continue to cook and stir until soft. Garnish withcilantro to serve.From: AllRecipesTo Print or Pin the Recipe, or to Post and/or Read Comments | Sir_Angus |
Tasty Broccoli Begun
2 eggplants1 cup Broccoli florets5 pods Garlic, crushed1 chopped Onion1 chopped Tomato (or canned pumpkin/butternut)5 slited Red chillies (optional)1 tsp Chilli powder (optional)1/2 tsp Cumin seeds1/2 tsp Turmeric powder1/2 tsp Black pepper powderSalt to taste2 tbsp coconut oil1. Cut the eggplant into 1 inch cubes.2. Heat oil in a pan, add the cumin seeds, when crackles, add the onion and saute until onion turns to soft.3. Add the tomato, chillies, turmeric powder, salt and saute for 3-4 minutes until tomato gets tender.4. Add the eggplant, mix well and cook for 5-6 minutes.5. Add the broccoli, chilli powder, pepper powder and cook for 7-8 minutes until cooked well.6. Garnish with coriander leaves and serve hot.Sulekha.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Cheikh el Mehchi (Stuffed eggplants)
eggplantspaleo oilfried onionminced meatpine nutstomato pastewaterlemon juice or pomegrenate sauceHalf peel eggplants and fry in paleo oil till brown. Place in pyrex pan.Slit and stuff with fried onion, minced meat and pine nuts. Dilute tomatopaste in water and add to eggplants. Cook in hot oven till done. Add lemonjuice or pomegrenate sauce to taste.Adpated from: Assouk.com: Free Lebanese RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments
Ratatouille1 small eggplant1/4 cup olive oilpepper4 tomatoes, chopped2 small zucchini1 medium onion, sliced1/4 cup parsley, minced2 cloves garlic, minced1 green pepper, slicedPeel eggplant, slice 1/4" thick. Cover and weigh down. Let stand for 30minutes while you prepare other veggies. The drain the eggplant, dry ontowel, cut slices into quarters. Heat half the oil, fry the eggplant andremove. Add remaining oil, fry garlic, onions and peppers until softened.Place tomatoes on top of onions, cover pan, and cook 5 minutes. Take coveroff, raise heat, cook 5 minutes more without cover. Stir in minced parsley.Arrange a layer of tomato mixture on the bottom of a 2 quart casseroledish. Cover with a layer of sliced zucchini, and half the eggplant. Puthalf of the rest of the tomatoes on, then the remaining eggplant and therest of the zucchini. Finish with layer of tomatoes. Bake about 30 minutesat 350F.From The New Farm Vegetarian CookbookTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Italian Caponata
2 c cubed peeled eggplant1 t kosher salt4 T olive oil1 c chopped onion1/2 c chopped green bell pepper1/2 c chopped red bell pepper3/4 c chopped celery2 c drained canned plum tomatoes, chopped (reserve juice)1/2 t ground black pepper1/2 t dried oregano1/2 t dried basil1 T minced garlic1 T chopped fresh Italian parsley1/2 c chopped pitted Calamata or Gaeta olives2 T capers, drainedPlace eggplant in colander, sprinkle with salt and let drain for 1 hour.Heat 2 T oil in large flameproof casserole or dutch oven. Pat eggplant dry and add to the casserole. Saute over medium heat until soft and lightly browned, 10 min. Using slotted spoon, remove eggplant and set aside. Add remaining oil, then onion, bell peppers, and celery to casserole. Saute over medium heat until the vegetables are softened, 10 minutes. Return eggplant to casserole. Add tomatoes, pepper, oregano, basil, garlic, parsley, olives, and capers. Simmer until the veges are tender, 45 minutes.If the mixture starts sticking while cooking, add reserved juice in small amounts. Serve hot or at room temperature. I make multiple recipes of this and freeze in serving sizes.From: Epicurean.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Vegetable Caponata
Caponata, the traditional Sicilian condiment of eggplant, tomato, and anchovies, is a dark and mysterious concoction. This makeover is lighter, fresher in appearance-and vegetarian. With the inclusion of several garden vegetables, it resembles a ratatouille in both appearance and flavor. The recipe makes use of the season's final harvest of summer squash, eggplant, and tomato.1 Tbs. olive oil2 cups diced onions6 medium cloves garlic, minced1 tsp. dried oregano1 tsp. red pepper flakes1/2 tsp. salt4 cups diced eggplant3 cups diced zucchini1 cup diced red bell pepper1 cup diced yellow summer squash1/4 cup vegetable broth, plus additional if needed2 cups halved, seeded and diced tomatoes1 1/2 cups drained, pitted and minced kalamata olives1 cup chopped flat-leaf parsley1/2 cup drained, minced capersIn large, heavy pot or Dutch oven, heat oil over medium heat. Add onions, garlic, oregano, pepper flakes and pinch of salt and cook, stirring occasionally, until onions are softened, about 4 minutes.Add eggplant and cook, stirring occasionally, 3 minutes. Stir in zucchini, bell pepper, squash, broth and remaining 1/2 teaspoon salt. Mix well. Coverpot with tight-fitting lid and cook until vegetables are tender, about 10 minutes. After 5 minutes, check that some moisture remains in pot and vegetables aren't sticking to bottom. If necessary, add a little more broth.Uncover pot and stir in tomatoes, olives, parsley and capers. Cook uncovered, stirring occasionally, 2 minutes. Serve hot.From: Vegetarian TimesTo Print or Pin the Recipe, or to Post and/or Read Comments
Sicilian Caponata1 tablespoon olive oil1 large onion, diced4 or more garlic cloves, chopped1 anchovy, mashed (optional)1 large globe eggplant, tip and tail trimmed, skin on, cut into very small dice (the smaller it is, the easier it will be to spread)2 large fresh tomatoes, diced small3 tablespoons red wine vinegar2 tablespoons capersSalt and pepper to tasteOPTIONALKalamata olives (can be added with the tomato)Fresh basil (can be stirred in after caponata is cooked and cooled)Toasted pine nuts (these are traditionally used to sprinkle on top)In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Addthe onion, garlic, anchovy and eggplant as they're prepped, stirring to coat with fat each time. Cook, stirring often, until eggplant has softened and become slightly brown, about 15 minutes. Add the tomato, vinegar and capers. Cover and let cook until eggplant and onion are very tender, about 15 minutes. Season to taste. Serve warm, at room temperature or refrigerateand serve cold.TODAY'S VEGETABLE RECIPE INSPIRATIONAdapted from Bon Appetit, August 2005 and Red, White, and Greens: The Italian Way with Vegetables by Faith WillingerFrom: A Veggie Venture (Blog)To Print or Pin the Recipe, or to Post and/or Read Comments | Alanna Kellogg |
Sicilian Caponata SaladSalting eggplant for this traditional Sicilian dish is unnecessary providedthat the eggplants you are using are firm and not too big. Leftover caponata can be used to make microwaved cod Niçoise or soupe au pisto.2 medium-size firm eggplants, diced1 1/3 cups diced celery1 1/3 cups chopped onion1 large green pepper, stemmed, seeded and diced1/4 cup virgin olive oil2 cloves garlic, finely chopped2 cups chopped peeled and seeded plum tomatoes2 teaspoons dried basil1/2 teaspoon dried oregano1 1/2 tablespoons minced anchovy1/3 cup chopped green olives1 1/2 tablespoons capers3 tablespoons chopped flat-leaf parsley3 tablespoons lemon juiceIn a large skillet, cook the eggplant, celery, onion and green pepper in the olive oil over moderate heat for about 5 minutes, until they lose theirraw look, stirring frequently.Add the garlic, tomatoes, basil and oregano. Cook until the vegetables are tender, about 10 minutes.Remove from heat and stir in the anchovy, olives, capers, parsley, lemon juice and a sprinkling of salt and pepper.This recipe is part of Andrew Schloss's Sunday Dinners.Adapted from: Cookthink.comTo Print or Pin the Recipe, or to Post and/or Read Comments | cookthink |
Fennel Bulb
Garlic
Jackfruit
Jicama (Mexican Turnip)
Kohlrabi (Cabbage Family)
Kohlrabi Thoran
3 Tinda1/4 cup Grated coconut3 Green chillies (split into two) (optional)A few Curry leaves1/2 tsp Mustard seeds1/4 tsp Turmeric powder3 Red chillies (optional)Oil as reqdSalt to tastePeel the kohlrabi and grate it.Heat oil in a pan and add mustard seeds.Add red chillies, curry leaves and green chillies and fry for 2 minutes.Add the grated kohlrabi, turmeric powder and salt.Saute for 2 minutes with water.Add the grated coconut and keep it on medium flame.Cook till the kohlarbi is cooked. From: Sulekha.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Kohlrabi Curry4 Kohlrabi2 big Onions3 Green chilli1 Tomato3 cloves Garlica small piece Ginger2 tsp Red chilli powder1/4 tsp Turmeric powder1 tsp Garam MasalaTamarind paste - soaked water of a gooseberry size tamarind1/2 tsp Mustard seeds2 or 3 Dry red chilli1/2 tsp Urad dalSalt to tasteWater1. Heat oil in a pressure cooker, add mustard seeds. When it pops, add ginger and garlic and saute it for few seconds.2. Add chopped onions and cook till translucent.3. Add chopped green chilli, tomato and mix well.4. Add chopped kohlrebies and fry for few minutes.5. Add chilli powder, turmeric powder, garam masala, salt and tamarind paste.6. Pour enough water till kholrabies are well covered and pressure cook it for at least 3 whistles or until kholrabies becomes soft and gravy becomes thick.7. For seasoning, heat oil in a pan, add mustard seeds. When it pops, add red chilli and fry it for few seconds and pour this seasoning over the curry (optional).From: RecipeWorld blogTo Print or Pin the Recipe, or to Post and/or Read Comments | Recipe World |
Leeks
Lemon Leeks12 fine leeks, green parts trimmed to about 2.5cm2 tbsp Dijon mustard4 tbsp warm water2 tbsp lemon juice150 ml olive oil2 softly hard-boiled eggs, finely chopped1 handfuls snipped chivesPlace the leeks in a steamer basket set over boiling water. Steam them for 7-10 minutes until collapsed and tender.Leave the leeks to cool, then slice in half lengthways.Put the mustard, water, lemon juice, salt and pepper in a blender and blitzfor a few seconds. Then, with the motor running, gradually pour in the olive oil until you have a thick, mustardy emulsion. Taste and adjust. You might need a little more water if it is too thick.Arrange the leeks in a regimented style in a flat dish. Pour over the dressing, then sprinkle over the finely chopped egg and the snipped chives. Adapted from: Good Food Channel: Tamasin Day-LewisTo Print or Pin the Recipe, or to Post and/or Read Comments | Tamasin Day-Lewis |
Mushrooms
Stuffed Portabello Mushrooms8 large portabella mushrooms1 tablespoon olive oil2 red bell peppers, seeded and finely chopped2 green bell peppers, seeded and finely chopped3 scallions, green and white parts, thinly sliced1/4 cup chopped sun-dried tomato5 garlic cloves, finely chopped1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon dried thymeRemove the stems from the portobello mushrooms.Place the whole mushroom caps smooth side down on a lightly greased bakingsheet.Bake in a preheated 425 degree Fahrenheit oven for 15 minutes.Meanwhile, heat the oil in a skillet over moderate heat and saute the bellpeppers, scallions, sun dried tomatoes, and garlic until tender, 8 to 10minutes.Add the basil, oregano, and thyme.Cook an additional 2 minutes.Spoon the vegetable mixture into the mushroom caps.Bake an additional 10 minutes, or until the mushrooms are tender.By lik2fish. From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments | Bogdan Ionescu / 123RF Stock Photo 9642299 |
Kerala Mushroom Thiyal
For Coconut Paste:1 tablespoon oil8 garlic cloves, peeled and left whole (use less if preferred, I do!)1 1/2 cups grated coconut (fresh or frozen or unsweetened, desiccated)1/2-1 teaspoon pure chili powder (or to taste) (optional)1 tablespoon coriander powder3/4 cup waterFor Mushroom Curry:1/2-1 tablespoon oil or ghee16 ounces fresh button mushrooms, halved (or quartered if large)1 tablespoon oil, extra1 tablespoon gingerroot, cut in julienne strips1-3 green chilies, cut in half lengthwise (de-seeded for less heat) (opt.)1/2 cup onion, sliced1 teaspoon turmeric powder reserved mushroom liquid, made up to 1 1/2 cups, with water1/2 teaspoon salt (or to taste)10-15 fresh curry leaves (or frozen)2-3 teaspoons thick tamarind pasteFor Tempering:1 1/2 teaspoons oil1 teaspoon black mustard seeds For the coconut paste: Heat the oil in a non-stick, heavy skillet and addthe coconut and garlic. Stirring frequently, gently toast the coconut withthe garlic cloves, until the coconut is golden brown. If using freshlygrated or frozen grated coconut, this will take 15 to 20 minutes. If usingunsweetened dessicated coconut, it will take less time. Be careful not toburn the coconut.Stir in the chili powder and coriander powder and roast with the coconutfor one minute. Set aside and cool lightly, then transfer the mixture to ablender with the water, and grind to a very fine paste. Set aside.For the mushroom curry: Lightly saute the mushrooms in oil or ghee until silken and just softened. Drain and reserve any liquid. Set aside.In a medium-size pan, heat the extra oil and saute the ginger, chilies andonions for two to three minutes. Add the drained mushrooms, turmericpowder, the mushroom liquid made up to 1 1/2 cups with water, and salt,then partially cover with a lid, and simmer 5 minutes. Add the curry leavesand tamarind paste, and stir briefly before adding the coconut paste. Coverpan and cook over low heat for three minutes.For tempering: Just before serving, heat the 1 1/2 tsp oil in a smallskillet or flameproof ladle and toss in the mustard seeds. Once they startto pop and crackle, pour them into the mushroom dish, stir, and serve.From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Achari Mushroom
250 gms White Button Mushroom, cut in halves1/2 tsp Mustard Seed1/2 tsp Fenugreek Seed1/2 tsp Cumin Seed1/2 tsp Kalonji Seed (also known as black caraway, Roman coriander and blackseed)1/2 tsp Fennel Seed1 tsp Turmeric Powder1 cup canned coconut milk2 Onions, chopped2 tsp Coriander leaves, chopped 2-3 Green Chilli, slitted (optional)OilSaltHeat oil in a wok. Add the Mustard, Cumin, Kalonji, Fenugreek and Fennel Seeds. When the seeds start to splutter, add the chopped Onion and Stir. Fry until they turn translucent.Add the mushrooms. Add the beaten curd and mix well for 2-3 mins.Add haldi and salt and mix well.Garnish with green chilli and coriander leaves. serve hot.Adapted from: Calcutta Board: News, City Life, Art, Culture, FilmsTo Print or Pin the Recipe, or to Post and/or Read Comments
Stuffed Mushrooms
1 lb large white mushrooms1 C apple sausage stuffingFinely dice the stuffing to produce a hash. Remove the stems fromthe mushrooms, and fill with stuffing. Bake at 350 until mushroomsare soft, about 20 minutes. Reserve the unused mushroom stems tomake mushroom broth (for the gravy).By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000To Print or Pin the Recipe, or to Post and/or Read Comments
Mushroom Pate1 tsp. extra virgin olive oil4-5 shallots, minced2-3 garlic clove, mincedjuice of 1 lemonfresh parsley for garnish1 pound button mushrooms, brushed clean and diced2 Tbsp pecans, lightly dry-roasted in a skillet over medium heat about 3minutes and mincedHeat oil in a skillet over medium heat. Add shallots, garlic and cook untilfragrant, about 3 minutes. Add mushrooms and cook, stirring, 10-15 minutes,until mushroom liquid has been reabsorbed into the vegetables. Transfer thecooked mushroom mixture to a food processor and puree until smooth. Spooninto a bowl and gently fold in pecans and lemon juice. Transfer to a smallserving bowl, cover and refrigerate to cool completely before serving,garnished with fresh parsley.From Cooking the Whole Foods Way by Christina Pirello.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Simply Marinated Mushrooms1 cup water1 1/2 pounds fresh mushrooms, stems removed1/4 cup olive oil1 teaspoon dried thyme1/2 teaspoon salt3 tablespoons fresh lemon juice3 teaspoons minced garlic1/2 teaspoon ground black pepper3 tablespoons dried parsley1/8 teaspoon onion powderIn a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.From: AllRecipes.comTo Print or Pin the Recipe, or to Post and/or Read Comments | bhague at AllRecipes |
Marinated Mushrooms [French]1/4 cup olive oil8 ounces pearl onion, peeled1 pound button mushrooms, cleaned and trimmed1 tablespoon tomato paste2 plum tomatoes, coarsely chopped3/4 cup dry white wine3/4 cup water3 tablespoons lemon juice2 teaspoons whole coriander seeds2 teaspoons peppercorns (any variety)1 dried bay leaf2 sprigs thyme1 tablespoon fresh dill1 tablespoon fresh parsley1 teaspoon lemon zest1 teaspoon saltHeat the olive oil over medium heat in a medium-size saucepan and sauté theonions for 6 to 8 minutes, until they turn light brown. Add the mushroomsto the pan and sauté them for 2 minutes. Add the tomato paste and thetomatoes to the pan, and stir the mixture until the tomato paste isincorporated into the mushrooms and onions.Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, andthyme into the vegetable mixture. Bring the mushrooms to a simmer,uncovered, for 25 minutes, or until the mushrooms are tender and thepoaching liquid is reduced and slightly thickened.Remove the pan from the heat, stir the dill, parsley, lemon zest, and saltinto the mixture, and let it cool to room temperature. Store the marinatedmushrooms and onion in the refrigerator for 1 day before serving.This marinated mushrooms recipe makes 4 to 6 servings.From: About.com: French FoodTo Print or Pin the Recipe, or to Post and/or Read Comments | Flickr user MyLifeStory. From about.com |
Grilled Mushrooms
10-15 portobello mushrooms, cleaned with stems removedolive oillemon juicegarlic saltBrush mushrooms with olive oil on both sides. Drizzle lemon juice and sprinkle with garlic salt. Allow to marinate for 15-30 minutes. Place mushrooms on heated grill for 8-10 minutes, turning over once. Mushrooms are done when they have browned and heated through evenly.From: About.com: Middle Eastern FoodTo Print or Pin the Recipe, or to Post and/or Read Comments
Grilled Garlic Mushrooms
1 pound whole portobello mushrooms1/3 cup paleo oil3 cloves garlic, minced1 tablespoon fresh chives, roughly chopped1/4 teaspoon black pepper1/4 teaspoon saltPreheat Grill. Remove stems and wash mushrooms. Pat dry. Combine oil, garlic, salt, and pepper in a small mixing bowls. Brush mixture over mushroom caps. Place on grill and cook over medium heat for 8 minutes, turning once. Remove from heat and top with chopped chives.Adapted from: About.com: Barbecues & GrillingTo Print or Pin the Recipe, or to Post and/or Read Comments
Grilled Shiitake Mushrooms4 - 6 large shiitake mushrooms* - stems trimmed and brushed clean with a paper towel1/4 cup of fresh lemon juice, or juice from 2 lemons1/2 cup of extra virgin olive oil4 garlic cloves smashed (with the side of a knife), skins removed and chopped fine3-4 anchovy fillets1 tablespoon of chopped fresh thyme1 tablespoon of chopped fresh marjoramSalt and pepper to tasteIn a small food processor or blender, puree the lemon juice, olive oil and anchovies. Transfer to a bowl and stir in fresh herbs and season to taste with salt and pepper. Place marinade and mushrooms in a large bowl so marinade will cover the mushroom caps and marinate for at least 20 minutes and or up to 1 hour.To Grill Mushrooms:Place mushrooms over medium low heat on grill, gill side up. Grill mushrooms, until marked and softened about 4 minutes. Turn mushrooms and grill about 1-2 minutes (be careful as to not char the gills), until fork tender. Serve immediately.*Use Portobello mushrooms if you can't find the large shitakes. Portobellos, depending on their size, will probably take longer to cook.From: Organic AuthorityTo Print or Pin the Recipe, or to Post and/or Read Comments | Laura Klein |
Okra
Indian Spice-Stuffed OkraThe spices in this recipe, adapted from one in A Taste of India by Madhur Jaffrey, bring out okra's green bean-asparagus flavors.1 medium onion, cut into thin rings3 tablespoons oil, dividedAbout 1/2 tsp. kosher salt3/4 pound small, tender okra1 tablespoon ground coriander2 teaspoons ground cumin2 teaspoons amchoor* (dried mango powder) or 1 tbsp. lemon juice1/2 teaspoon cayenne [optional]1/2 teaspoon turmericCook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring,until deep golden brown, about 15 minutes; transfer to a bowl as cooked andseason with salt.Trim okra stems without piercing pods (leave a bit of stem on).Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl.Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.* Buy in Indian markets or at worldspice.com.Published in Sunset, Spetember 2011. Found at MyRecipesTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Skillet-Roasted Spiced OkraSkillet-roasting okra in hot oil makes it crispy, not slimy.3/4 teaspoon hot paprika1/4 teaspoon ground cumin1/4 teaspoon ground coriander1/4 teaspoon ground fennel seeds1/8 teaspoon turmericPinch of cinnamonPinch of ground fenugreek (optional)2 tablespoons oil1 pound small okra, halved lengthwiseSalt2 tablespoons fresh lemon juiceIn a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add theokra, cut side down, and cook over high heat for 2 minutes. Reduce the heatto moderate and cook until browned on the bottom, 4 minutes longer. Turnthe okra and cook over low heat until tender, 2 minutes. Season with saltand sprinkle with the spice mixture. Cook, stirring, until fragrant, 30seconds. Drizzle the lemon juice over the okra and serve. Servings: 4.Contributed by Kevin Gillespie.Taken from: Food & Wine: Inspiration Served DailyTo Print or Pin the Recipe, or to Post and/or Read Comments | Frances Janisch |
Okra with Yellow Mustard: The Bengali Way1 lb fresh okra/ladyfinger/bhindi1 tsp panch phoron [An East Indian 5 spice mix of equal dry quantities of fenugreek seeds, fennel seeds, brown mustard seeds, cumin seeds and Nigella seeds, readily available in Indian stores]2 tbsp yellow mustard1 tsp white poppy seeds [posto/khus-khus]1 tsp turmeric [haldi]2 tsp red chilli powder (optional)1/4 tsp honey (optional)salt to taste2 tbsp mustard oil1 tsp of fresh lime juice [This is optional..slightly unusual but I like it]Thoroughly wash the okra under running water and pat dry. I usually wash the okra at least 3-4 hours in advance so that they are completely dry by the time I cook the vegetable. The more dry the okra, the less slimy it is while cooking.Cut the washed and dried okra in small round pieces and discard the top pointed tip and the bottom. Set aside.Make a paste of yellow mustard and poppy seeds using 2-3 tbsp or enough water. You can use mortar and pestle or blender. It should be a thick paste and not watery. Set aside.In a wok/kadhai/pan with lid heat the mustard oil on high to a smoking point.Temper the oil with the panch phoron, lower the heat to medium and let the seeds crackle. Once cracking, add the mustard paste to the oil and cook for 3-4 minutes till you see oil appearing on surface.Add the turmeric, chilli powder and okra and cover with lid.After about 6-8 minutes, remove the lid, and cook the okra till tender without the lid. Once about to be cooked, add the salt, honey and cook for 2-3 minutes more. Immediately remove from heat and top with lime juice. [Note: Cooking uncovered and adding salt at last will help retain the color of okra]Serve warm.From: Sinfully SpicyTo Print or Pin the Recipe, or to Post and/or Read Comments | Tanvi @ Sinfully Spicy |
Bindi...Okra: Recipe number one1 kilo bindi (okra), wash before and pat dry, remove the stem ends and cutting into 1 inch pieces2-3 medium onion, finely sliced3-4 medium tomatoes, cubed1 tbsp garlic paste1 tbsp ginger paste6-8 kali black pepper corns3-4 cloves1 black cardamom1 2" cinnamon stick1 heaped tbsp red chili powder (optional)1 tbps salt, less or more to taste1 tbsp coriander powder1 tbsp turmeric, if it is very strong you can use less1/4 cup oilAdd to the pot your oil, onion, and all the whole masale (black peppercorns, cloves, cinamon stick, and black cardomom).When the onions have turned golden brown, add the garlic and ginger pastes. Fry for 20-30 seconds.Add the tomatoes, red chili powder, coriander powder, turmeric and salt to the pot. Continue frying, stirring occasionally until the oil rises to the top and most of the water has cooked off.Add the okra and carefully stir to coat them with the sauce.Add a quarter (you may need to add a bit more) cup water.Stir very carefully, so the bindi don't become mushy/slimy.Cover and turn to a very low heat, try not to stir too much to prevent themfrom turning to mush. Cook until tender.Serve with maybe achar on the side.From: Pakistani Cooking: Home Style Cooking From My FamilyTo Print or Pin the Recipe, or to Post and/or Read Comments | Aishah |
Delicious Pakistani Okra
1/4 kg okra1 tsp cumin seed5 tbsps oil1 tsp tamarind paste (without seed)salt3/4 onion (sliced)3 diced tomatoes3/4 tsp chili powder (optional)1/2 tsp turmeric1 green chilies (optional)1 tsp red pepper flakes (crushed) 1. Heat 1 and 1/2 Tbsp of oil in a fry pan on high heat.2. Add Okra and let it cook until some okay start to go brown (about 5 mintues); stirring frequently.3. Remove Okra from the pan and set aside on a plate.4. Put the remaining oil in the pan.5. Add sliced onions, cumin seeds, green chillis and red pepper flakes and stir on high heat untill onions start to turn brown.6. Add salt, turmeric, chilli powder, tomatoes then stir and mix well. Cook for 1-2 minutes.7. Add okra and tamarind and mix things together well.8. Cover and simmier on low - med heat for 30 minutes.9. Serve hot.From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Bameh bzeit (Okra)
Fry (frozen or fresh) small okra cones in olive oil till coloured. Addgarlic and chopped fresh coriander.Peel and cut tomatoes into small cubes, add to okra. Simmer on small firetill done. (If using dry okra, soak it in water beforehand).From: Assouk.com: Free Lebanese RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments
Don's Okra
Slice the okra about 1/2 inch thick, roll in ground nut meal, salt and fryin grease until brown and crispy.Adapted from: Don's Spicy Kitchen via rec.food.cooking on Jan 4, 1999.To Print or Pin the Recipe, or to Post and/or Read Comments
Onions and Shallots
Braised Onions, Shallots and Leeks1 tsp. extra virgin olive oil3 red onions, cut into thick wedgesfresh basil, minced, or dried basiljuice of 1 lime4 or 5 shallots, halved3 Vidalia (or yellow) onions, cut into thick wedges3 leeks, cut lengthwise, rinsed well and sliced into 2" lengthsHeat oil in deep skillet over low heat. Add onions and cook, stirring untilthey begin to soften, about 10 minutes. Add shallots and cook, stirring,4-5 minutes. Add leeks and cook, stirring, until bright green and tender, 5minutes. Add a little water and a sprinkling of basil. Cover and simmeruntil any remaining liquid has been absorbed. Remove from heat and stir inlime juice.From Cooking the Whole Foods Way by Christina Pirello.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Palm Hearts
Parsnips
Parsnips Discussion from The Wise EncyclopediaA winter vegetable which does not receive the attention to which it isentitled. Parsnips do not develop their full flavor until they have beentouched with frost. For this reason, they do not appear in the market untillate fall. When properly cooked--and this means steamed, notboiled--parsnips have a sweet, nutty flavor.Parsnips are generally sold by the bunch. They resemble carrots in shape.Their skin is yellowish brown. Smooth, firm, well shaped roots of small tomedium size are the most desirable. Soft or shriveled roots are of poorquality. Very large roots are likely to be overgrown and have woody coreswhich must be removed in cooking.To obtain the full flavor of parsnips, they should be steamed in theirskins until tender. Then they may be peeled and slit lengthwise. If thecore is large, scoop it out with the point of a knife; it will be tender,but is rather tasteless and detracts from the flavor of the rest of theroot. The parsnips are then ready to be put through the ricer and servedlike mashed potatoes.From The Wise Encyclopedia of Cookery, 1971.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Puréed Roasted ParsnipsThe easiest way to prepare parsnips is to slice them, steam them, and dresswith oil and salt. However, to get the fullest, richest flavor from theparsnips, they should be roasted. The browning caramelizes the naturalsugars in the parsnips. In this recipe we first roast the parsnips withsome butter, then purée them with added water. It's quite simple, but ifyou've never had parsnips this way, you're in for a treat.2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)3 Tbsp oil1 1/2 cup water1/8 teaspoon nutmegSalt and pepper to tastePreheat oven to 400°F. Peel parsnips, make a cut off the top of the fat endof each parsnip. This will show you extent of the inner core. Often thiscore is stringy and woody, especially at the larger end of the parsnip.When you are prepping the parsnips, cut around this core.Place chopped parsnips in a medium sized bowl, add the oil and stir tocoat. Lay out the parsnips on a roasting pan in a single layer. Roast inthe oven for 20 to 25 minutes, at 400°F, until lightly golden, turning theparsnips once half-way through the cooking.Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water,and pulse until puréed to the desired consistency. Add more water ifnecessary. Add nutmeg and salt and pepper to taste.From: Simply RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments | Elise at SimplyRecipes |
Baked Parsnip Fries with Rosemary2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary1 large garlic clove, minced3 tablespoons olive oilKosher salt, freshly ground pepper1/2 teaspoon (or more) ground cuminPreheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on alarge rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.Roast for 10 minutes; turn parsnips and roast until parsnips are tender andbrowned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigsover; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.Comments: Hard to get the parsnips crispy. Maybe soak first and pat dry.From: Bon AppetitTo Print or Pin the Recipe, or to Post and/or Read Comments | Romulo Yanes |
Plantain
Fried Plantain
2 plantainsOlive oil for fryingCut plantains into about 1/2 inch slices. Fry for several minutes in hotoil, until slices begin to turn golden (not too dark), and they arebeginning to get tender. They do not need to be really soft at this point.To Print or Pin the Recipe, or to Post and/or Read Comments
Pan-Fried Plantains
2 ripe plantainsOil for fryingChoose plantains with some yellow color on the skin. Peel. Slice diagonally, into about 1/2 inch thick pieces. Set aside.Heat a large skillet. Cover bottom of skillet with oil. When oil is hot(about 350 degrees) add plantain slices and cook over medium heat untillightly brown on first side. Turn and cook until lightly brown on secondside. Watch carefully. Do not overcook. Remove from pan when lightly brownon both sides. Drain on paper towels before serving. Makes 6 servings.Cooking time 5-10 minutes.From: Cooks.com: Recipe SearchTo Print or Pin the Recipe, or to Post and/or Read Comments
Radishes
Sautéed Radishes4 bunches radishes with greens attached (2 lb)2 1/2 tablespoons oil1 teaspoon salt (preferably sea salt)1 garlic clove, minced3 tablespoons chopped fresh chivesCut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately highheat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.Sauté garlic in remaining tablespoon oil in skillet over moderately highheat, stirring, until fragrant, about 30 seconds. Add greens and sauté,stirring, until wilted, about 1 minute.Return radish wedges to skillet and stir in chives. Comments:- I added the garlic with the radishes and did not use the greens.- Lacking fresh chives, I instead used a couple of finely chopped young scallions.- I substituted green onion for the chives.- The greens taste a lot like escarole and we enjoyed the sautéed radishes much more than raw radishes.- Sauteed radishes taste a lot like turnips.- I only used 1 bunch of radishes and they were done in about 4-6 minutes.- We found the radish greens to be unpleasantly bitter, and that threw offthe whole dish. If I made this again, I would substitute a Japanese daikonradish. Daikons have a milder flavor in the root, the leaves are not bitterat all and widely used in Japanese cooking.- The greens remind me of spinach.- The final taste has little, if anything, to do with raw radishes, so radish haters should definitely try this. The radish greens are a must -- a lot like sauteed broccoli rabe.From: EpicuriousTo Print or Pin the Recipe, or to Post and/or Read Comments | Grant Cochrane / FreeDigitalPhotos.net 10059416 |
Roasted RadishesCooking totally mellows the zingy pungent flavor intrinsic to raw radishes while bringing out a subtle sweetness that is very easy on the palate.The easiest way to cook radishes is to roast them. Like other root vegetables, radishes take well to roasting. Even the hottest of radishes will emerge from the oven mild and creamy.one dozen medium-sized radishes, quarteredolive oil, for drizzlingsalt, to tastepepperLeaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon), plus more for garnish (optional)Preheat oven to 375-425 degrees.Place the chopped radishes on a large cookie sheet or in cast iron skillet;drizzle radishes with oil, toss to coat, and season with salt and pepper totaste. Roast radishes for 20-25 minutes, or until desired doneness. You canleave them slightly crunchy.Adapted from: Clean Cuisine & More: Anti-Inflamatory Clean Eating Recipes, Nutritional Advice & FitnessTo Print or Pin the Recipe, or to Post and/or Read Comments | Gail Ingram Photography |
Rutabagas (Swede)
Mashed Rutabagas2 pounds peeled rutabagas, cut in large chunksCold salted water3 to 4 tablespoons olive oilPinch nutmegPeel rutabagas, and cut them in large chunks. Put them in a pan of coldsalted water, cover, and bring to a boil. Simmer until very tender, 30 to40 minutes. Drain the rutabagas, return them to the pan, and heat gentlyfor 2 or 3 minutes to dry them. Mash the chunks with a potato masher orfork, the puree will always be slightly fibrous. Work in olive oil with agenerous grate of nutmeg, taste, and adjust the seasoning.Recipe courtesy Ann Willan.Adapted from: Food Network: Cooking Live: French ChristmasTo Print or Pin the Recipe, or to Post and/or Read Comments | Peter Zijlstra / 123RF Stock Photo 15106472 |
Mashed Rutabaga with Onions
1 rutabaga, diced (about 4 to 6 cups diced)1 cup chopped onion2 tablespoons olive oil1/2 teaspoon salt, or to taste1/4 teaspoon ground black pepper Cook rutabaga and onion in a small amount of boiling salted water until tender. Drain and mash; add olive oil, salt, and pepper. Mash rutabaga andonions well.Adapted from: About.com: Southern FoodTo Print or Pin the Recipe, or to Post and/or Read Comments
Rutabaga MasalaRutabagas are similar to turnip with a mild sweet flavour. It tastes almostlike potatoes when cooked.1 Rutabaga/Turnip (chopped into small cubes)1 Onion (finely chopped)2-3 Tomatoes (finely chopped or puréed) (or can of pumpkin/butternut)2 tsp Ginger garlic paste1 tblsp Coconut1/2 tsp Cumin seeds1/4 tsp Fenugreek seeds6 Dry red chillies (optional)1/2 tsp Corriander seedsWhole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon)Cilantro for garnishSalt to taste Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely and keep aside.Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, corriander seeds and grind them.Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam masala and curry leaves.Saute the onions till they are nicely browned. Next add the ginger garlic paste followed by the tomatoes. Cover and cook till the tomatoes are nice and soft.Next add the ground masala along with some turmeric and salt. Add the browned rutabaga/turnip with little water as needed.Cover and cook for 7- 10 minutes until a nice masala is ready.Garnish with cilantro.From: Simple Indian RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments | Dahlia |
Salsify
Pan-Roasted Salsify4 large or 8 thin/small salsify rootsJuice from 1 lemon1 teaspoon black peppercorns1 bay leaf1-2 tablespoons extra-virgin olive oilKosher salt and freshly ground black pepper, to tasteA sprinkling of chopped parsley or thymePeel the salsify roots and place them in a shallow pan with water to cover,lemon juice, black pepper, bay leaf, and salt to taste. Bring to a simmerand cook until tender (about 20-30 minutes, simmering, based on thethickness of the roots.)Remove the salsify roots from the liquid and let cool slightly, then cutinto small pieces (I cut mine into 2-inch batons.)Heat some olive oil in a saute pan over medium heat until hot, then add thesalsify pieces along with a sprinkle of coarse salt and a grinding or twoof fresh black pepper. Cook until golden brown, then toss in the choppedfresh thyme at the end.Original source from Craft Chef Damon Wise. From: Eggs On SundayTo Print or Pin the Recipe, or to Post and/or Read Comments | Eggs On Sunday |
Pan-Roasted Salsify4 large salsify1 lemon, juice of1 teaspoon peppercorn5 sprigs thyme1 bay leaf1 teaspoon coriander seed2-3 tablespoons extra virgin olive oilsalt and black pepper, to tastePeel the salsify, place in saucepan and cover with water; add lemon juice,peppercorns, 3 sprigs of thyme, bay leaf, coriander, and salt to taste.Bring to a simmer and cook until tender.Remove salsify from liquid and cool, cut into small pieces of equal size.Heat skillet over medium heat and add olive oil.Add salsify and season with salt and pepper.Cook until golden brown.By Molly53. From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments | OrganicGardenInfo.com |
Sweet Potatoes
Sweet Potato Discussion From The Wise EncyclopediaThe sweet potato is a native of tropical America and was known to theIndians before the time of Columbus. The Spanish explorers took the plantback to Europe, where it met with immediate success. There are two types ofsweet potato, one with pale yellow flesh which cooks dry and mealy and theother, often incorrectly called yam, with deeper orange flesh which is muchsweeter and moister. The true yam is an entirely different plant, a nativeof Africa. The sweet potato makes a fine substitute for white potatoes,although it is not related botanically.Hints On BuyingThe two types of sweet potatoes are distinguishable in the market. The dryyellow potatoes have a yellowish fawn colored skin, while the darker moisterpotatoes have a whitish or reddish skin. The varieties vary considerably inshape and in size, and in their cooking characteristics so that it is notdesirable to buy mixed vaneties. Sweet potatoes are shipped either as thenew crop, or dried and stored for winter use. Either crop is equally good.The new crop potatoes are likely to have more delicate skins and thusbruise more easily; sweet potatoes are very susceptible to damage frombruising and spoil very quickly after an injury is received.Good quality sweet potatoes are smooth, well shaped and firm; misshapenpotatoes wasteful. Potatoes with decayed spots should be avoided becausethe decay gives an unpleasant flavor even to the unaffected parts of thetuber.Some potatoes are difficult to keep under ordinary home conditions. Forthis reason, buy only what will be used in a day or two. To keepsatisfactorily, sweet potatoes need a dry storage place with a temperaturebetween 55 and 60 degrees. Dampness will cause them to spoil readily.Hints On PreparationSweet potatoes should be cooked in their jackets whenever possible. Notonly does this preserve the nutriments just under the skin, but the potatois much easier to peel than when raw. Also, if sweet potatoes are peeledbefore cooking some of the sweetness escapes into the cooking water.If it is necessary to peel sweet potatoes before cooking, drop the paredpotatoes into cold salted water to keep from darkening. Cook as quickly aspossible. Sweet potatoes are delicious baked in their jackets and servedwith salt and pepper and a lump of butter or margarine. Boiled sweetpotatoes may be mashed just like white potatoes. Sometimes the large tuberscontain a certain amount of fibrous stringy material; for this reason it isbest to put the cooked sweet potatoes through the ricer, thus removing thefiber, rather than mashing with a potato masher.Cold mashed sweet potatoes may be used as a substitute for pumpkin orsquash in pies and puddings.To boil sweet potatoes, scrub them thoroughly and place in a kettle ofboiling salted water. Cover the pot and boil until the potatoes are tender.Drain off the water, dry the potatoes by shaking the pan for a moment overthe stove, and then pull off the skins. The potatoes are now ready forpreparation in many ways.Mash boiled sweet potatoes, season with salt and pepper and beat in alittle hot milk until the potatoes are smooth and fluffy. For variety,shape the mashed potatoes into small nests and brown in the oven. For stillfurther variety, use orange juice in place of milk, and grate a littleorange rind into the potatoes. For a special occasion, try sherry insteadof other liquid.To bake sweet potatoes, scrub them thoroughly and dry the skins. Bake in ahot oven (435° F.) until tender, 35 to 60 minutes, depending on the size.When they are about half done, prick the potatoes several times with a forkto allow the steam to escape. If you like the skins soft, rub the potatoeswith a little fat before baking them.From The Wise Encyclopedia of Cookery, 1971.To Print or Pin the Recipe, or to Post and/or Read Comments | |
Silver Dollar Sweet Potatoes2 tablespoons paleo oil 2 teaspoons apple pie spice or ground cinnamon or dried, powdered rosemary4 large or 6 medium sweet potatoes or yams (2 to 2 1/2 pounds): Jersey sweets, white sweet potatoes, beauregard, or Japanese sweet potatoes, or red garnet or jewel yams1/2 teaspoon finely ground, unrefined sea salt, optionalPreheat oven to 400° F. Measure out the fat or oil and the spice and set aside.Rinse and scrub sweet potatoes with bristle brush. Pat dry. Remove rough sections and any soft or black spots. Peel if desired. Cut into 1/3-inch thick rounds with sturdy vegetable or chef knife or use a mandoline for potato chip-like texture. Cut into 1/2-inch thick rounds for softer, French fry-like texture. For a crunchier texture, slice the sweet potatoes as thin as you can with a mandoline or food processor fitted with the 1/4-inch slicing blade.Place the sweet potato slices in a large bowl and toss with the fat or oil to coat well. Sprinkle on the spice and optional sea salt and toss to coat. Arrange vegetable slices one layer deep on 2 to 3 large, liberally greased cookie sheets or shallow baking pans. (For easy cleanup, line them with unbleached parchment paper.)Bake for about 20 minutes minutes. Flip the vegetables with a metal spatula if desired, and bake for another 15 to 20 minutes or until tender and lightly browned. For crisper slices, raise the heat to 450°F during the last 10 minutes of cooking. Serve while warm. Refrigerate leftovers and use within 3 days, reheating them in an oven or toaster oven for about 10 minutes.Variations: Roasted Sweet Potato Fries: Cut the sweet potatoes into french fry like sticks and prepare as directed above; turn them over after 25 minutes of cooking.Prep: 30 minutes Cooking: 45 minutes Yield: 6 servingsSource: The Garden Of Eating: A Produce Dominated Diet & Cookbook by Rachel Albert and Don MateszTo Print or Pin the Recipe, or to Post and/or Read Comments | Sommai Larkjit / FreeDigitalPhotos.net 10076217 |
Baked Sweet Potato FriesSweet potatoes. I'd plan on at least one per person.Olive oil. A couple of tablespoons or so.Salt, pepper and spices. Amy suggested cumin, but I much prefer cayenne pepper, paprika or curry powder. Garlic is great as well. It's up to you.Preheat the oven to 450 degrees F. Peel the sweet potatoes and cut theminto fry-shaped pieces (see photos). Try to cut them into similarly sizedpieces so the fries will bake evenly.Toss the uncooked fries into a mixing bowl or a plastic bag, or just ontoyour baking sheet. Pour in a few tablespoons of olive oil, enough tolightly coat the fries. Season with salt, pepper, and spices. Mix/shake todistribute evenly.Pour the fries onto a non-stick baking sheet or a baking sheet covered withparchment paper (aluminum foil produces mixed results). Arrange the friesin a single layer. It is very important to keep them in a single layer,otherwise they will never crisp up. It's best to give each fry a bit ofroom on the baking sheet.Bake for 15 minutes, then flip the fries so they can cook on all sides. Ifind the easiest way to flip them is with a metal spatula. Section bysection, scoop up about ten fries and flip them with a quick turn of thewrist.Bake for 10 to 15 more minutes, until the fries are crispy. You'll knowthey're done when the surface of the fries change from shiny orange to amore matte, puffed up texture. It's essential to bake them long enough,otherwise they won't be crispy. Don't worry if the edges are a little bitbrown, they will taste more caramelized than burnt.From: Cookie and KateTo Print or Pin the Recipe, or to Post and/or Read Comments | Kate |
Baked Sweet Potato FriesA few large sweet potatoesolive oilcrushed rosemaryfresh thyme, choppedgarlic powdersea saltPreheat the oven to 375 degrees. Place a cooling rack on a baking sheet(you will need about 1 set up per large potato).Wash and dry the potatoes and then, using a mandolin, slice them between1/4 and 1/8 inch thick.In two separate batches, toss them with a bit of olive oil (I don'tmeasure, I just drizzle it, toss and add more if need be), toss well andthen sprinkle with rosemary, thyme, garlic powder and salt.Place the potato slices, in a single layer on the cooling rack. Bake for20-30 minutes depending on how 'done' and/or crispy you want the 'fries'.From: Savoring the ThymeTo Print or Pin the Recipe, or to Post and/or Read Comments | Jennifer Leal |
Roasted Sweet Potatoes
Sweet potatoesOlive oil, and pepperWash sweet potatoes. Poke them with a fork in several places. Place on acookie sheet or roasting pan. Cook in a 400 degree oven for about an hour,until knife pierces sweet potatoes easily. Cut open, drizzle with oil andpepper.To Print or Pin the Recipe, or to Post and/or Read Comments
Marinated Sweet Potatoes and BroccoliThis recipe is NOT GRAP because it contains fruit vinegars. I have used thedressing on broccoli alone, or broccoli with baby carrots. I have made thedressing using a strained puree of lemon juice, umbeohi vinegar andraspberries. And I have made it following the original recipe exactly,which is my favorite.From Moosewood Cookbook, Mollie Katzen(paleo substitutions mine)3 medium-sized sweet potatoes or yams (or 2 lbs. baby carrots)Marinade:1/2 cup walnut oil (or olive oil)1 large clove gralic, minced3 Tbs. lemon juice2 Tbs. raspberry or red wine vinegar (or umbeoshi vinegar)1.5 tsp. salt1 Tbs. dry mustard1 Tbs. honeyfreshly ground black pepper1 large bunch broccoli, cut into small spearsOptional garnish: thin slices of green apple chopped toasted pecans1) Peel the sweet potatoes, cut them into halves or quarters, then into thin slices. Steam until tender. (Steam baby carrots if substituting) Meanwhile, prepare the marinade.2) Combine the marinade ingredients in a medium-large bowl. As soon as theorange vegetable is tender, add them, still hot, to the marinade. Mixgently.3) Steam the broccoli until bright green and just tender. Rinse under coldrunning water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for several hours.4) Within 15 minutes of serving, mix in the broccoli from the top. Servegarnished with thin slices of green apple and chopped, toasted pecans.This recipe is great with a spicy chicken (creole or jamaican)!By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001To Print or Pin the Recipe, or to Post and/or Read Comments | |
Moroccan Sweet-Potato Raisin Salad
4 Sweet Potatoes; Washed, peeled and cut into 1/4" cubes2 tsp Salt1/2 tsp Fresh Ginger, grated1 tsp Ground Cinnamon1/4 tsp Nutmeg1/8 tsp Ground Cloves1/2 tsp Chili Powder (optional)1/2 Lemon, juiced1/2 tsp Lemon Zest1/4 cup Raisins1 Tbsp Olive OilPrepare sweet potatoes by washing well and cubing. Place potatoes in amedium saucepan. Cover potatoes with water, about three cups or more ifneeded; add 1 1/2 teaspoons salt. Bring to a boil, reduce heat, and simmeruntil potatoes are just tender and water is reduced by more than half. Addginger, cinnamon, nutmeg, cloves, chili powder, lemon juice, lemon zest,raisins and olive oil to boiling water. Stir well and allow liquid tothicken. Pour mixture into a serving bowl and serve hot.Adapted from a MelindaWinner contribution to BetterRecipes.To Print or Pin the Recipe, or to Post and/or Read Comments
Taro
Taro Curry
250 grm Taro (Chembu)20 Shallot8 Green Chilli (optional)1 piece GingerSalt, Water - As required1 tablespoon Coconut Oil1 stem Curry LeavesPeel the chembu, wash and cut into small pieces.Grind ginger, green chilli, shallot. Boil the Chembu with water and smash it.Add the grinded ingredients, curry leaves, salt and enough water and let itboil.Pour coconut oil and remove from fire.by Mrs Annamma Philippose. From: NewKerala.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Arbi Masala (Taro Root)
1.5 lbs Arbi whole, fresh1/2 Onion, sliced1/2 tbsp Fresh chopped Garlic1/2 tbsp Fresh chopped Ginger1 Tomatoes, chopped finely (or use canned pumpkin/butternut)4 tbsp Olive oil1 tsp Cumin seeds1 tsp Mustard Seeds1 tsp Carom Seeds (Ajwain)1/4 tsp Asafoetida (Hing) powder [watch for additives in powder form]1/2 tsp Turmeric powder1 tsp Red chili powder (optional)1 tbsp Coriander powder1/2 tsp Garam masala powderSalt as per tastePeel the Arbi root and cut in long slices. Wash the slices and dry itthoroughly with the kitchen towel.In a pan, heat 2 tbsp oil. Add sliced Arbi and shallow fry it, when itshalf done take it out of oil, press the slices and again fry it till itturns light golden. This way it will be really crunchy for long. Keep friedArbi aside.In the same pan heat 1 tbsp oil again. Add cumin seeds, mustard seeds,carom seeds and asafoetida powder. When it crackles, add sliced onions toit. Sauté for 4 minutes and add chopped garlic, ginger and fry for anotherminute. Then add chopped tomatoes, mix well and cover the pan with the lid.Turn the heat to medium-low for 5 minutes.Add fried Arbi to the pan and add all dry spices (turmeric powder, redchili powder, coriander powder, garam masala powder and salt).Mix everything and again half-covered, keep on the medium heat for 3-4 minutes.From: ZimbioTo Print or Pin the Recipe, or to Post and/or Read Comments
Poi Maoli (Taro Poi)
2 1/2 lbs cooked taro root2 1/2 cups water1. Peel the cooked taro and cut into 1-inch cubes.2. Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro.3. Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.4. Continue to mash and turn the pounded taro over each time.5. Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.6. Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth.7. If the poi is kept in a refrigerator it should be mixed with water before storing.8. To mix: Add a little water and stir round and round with the hand until all the water is absorbed.9. Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.10. Store in a cool place or serve immediately.11. Or let it stand 2 to 3 days for a sour flavor.From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Tomatoes
Tomatoes Stuffed With Tuna2 tomatoes, 340gm Beefsteak200 g tuna, in olive oil, thoroughly drained1 tablespoon capers, drained and rinsed well1 stalk celery, with leaves, thinly sliced and diced. Appox 1/2 cup1 tablespoon parsley, finely chopped2 tablespoons basil, hand ripped into small pieces, about 4 large leaves1/4 cup mayonnaise, light2 tablespoons lemon juicesalt and pepperWash tomatoes and cut off tops, scoop out the pulp and seeds.Sprinkle the insides lightly with salt and turn upside down on a board.Chop up the pulp.In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley andbasil. Mix well, making sure to break up the tuna chunks.Add the mayonaise and lemon juice and mix well.Add salt and pepper to taste, if desired.Fill the tomato cavities with the tuna mixture and refrigerate about onehour before serving.Comments:- The only thing I did different was add a bit of dill to it.- I left out the capers because I don't care for them and used chervil instead of the parsley and it tasted great! Should have drained my tuna a little better than I did.By Kiwi Kathy. From: Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments | Linky |
Oven-Roasted TomatoesA bunch of tomatoes, any varietyExtra Virgin Olive OilKosher SaltFresh Cracked Peppera bunch of garlic clovesPreheat oven to 325F.Cut your tomatoes. If you're using small romas, just cut them in half.Anything larger, quarter them. Half grape tomatoes. Place tomatoes in alarge bowl. Drizzle with olive oil (enough to coat everything) and sprinklewith salt and pepper. Lightly toss together, coating everything.Arrange tomatoes in a single layer, skins down, on a cookie sheet linedwith foil or parchment paper. Mince garlic and sprinkle over tomatoes beingcareful to let most of it drop directly on the tomatoes . Optionally, youcan also put whole cloves still in the skin right on the pan, but Idefinitely prefer it minced on top. Give it one more generous drizzle ofolive oil.Place in oven and cook for 2 1/2-3 hours, depending on the size of yourtomatoes. It usually takes about 3 for romas that are halved. If youquarter them, they'll get done a little faster. You'll want to just keep aneye on them after about 2 -2 1/2 hours. Your house will smell like heaven.Just take a peek through the window. You'll see the juices have dried upand some of the tomatoes will start to get dark around the edges.From: Our Best BitesTo Print or Pin the Recipe, or to Post and/or Read Comments | ourbestbites.com |
Oven-Roasted Whole TomatoesWhole, ripe beefsteak tomatoesOlive oilCoarse salt (sea salt or kosher salt)Freshly ground pepperThis is a very flexible recipe. Stop the cooking whenever the tomatoes looklike something you want to eat. Roasted a shorter time, the custardytomatoes make an excellent side, served either warm or at room temperature.Let them go a little longer, and they'll get drier and be great for eatingatop foods.Heat the oven to 325°F. Slice the tops off the tomatoes, exposing the seedcavities. Holding a tomato over a bowl, gently squeeze it to release thejuice and seeds. Use your fingers to completely clean out the cavities.Save the juice for another use.Set the emptied tomatoes upright in a shallow baking dish. Over eachtomato, drizzle about 1 tsp. of olive oil, sprinkle with salt, and grindsome pepper. Bake until the tomatoes are soft and collapsed.Note: If you want, sprinkle minced garlic or chopped herbs into the tomatocavities before roasting.Recipe by Ruth Lively. From: Vegetable Gardener: April 2001, issue #32To Print or Pin the Recipe, or to Post and/or Read Comments | Scott Phillips |
Turnips
Turnip Poriyal (Turnip Stir Fry)You could also make carrot poriyal, beetroot poriyal, white radish (daikon)poriyal, rutabaga poriyal, Jicama Poriyal or any other root vegetable poriyal using the same recipe.1 lb Turnip (grated)1/2 Onion (finely chopped/grated)1 Garlic (minced)2 tblsp Coconut (grated)1/4 tsp Mustard2 Dry red chili (optional)4 Curry leavesSalt to taste1 Tblsp OilHeat oil in a pan and splutter mustard, dry red chili, and curry leaves.Saute the onions and garlic for a while.Add the grated turnip and salt. Cook for about 5 minutes spinkling a few drops of water if needed.Finally add the fresh grated coconut, mix it with the turnip and switch off. Microwave Method: Add the grated turnip, onions, garlic, grated coconut andsalt in a microwave safe bowl and micro cook for 5 minutes in full power. Toss everything once in between.From: Simple Indian RecipesTo Print or Pin the Recipe, or to Post and/or Read Comments | Dahlia |
Turnips in Coconut and Mustard Seed CurryThis dish, a family favorite since childhood, is best enjoyed on sunnywinter afternoons when sweet, juicy turnips are in season. The mustardseeds add a fresh aroma and pungent flavor. Cooking the turnips in coconutmilk adds a South Indian touch.1/4 cup oil1 tablespoon black mustard seeds1 tablespoon finely chopped garlic1 small red onion, finely chopped1 fresh green chile pepper (such as serrano) seeded and minced (optional)1 teaspoon ground cumin1 tablespoon ground coriander1 medium tomato, peeled, seeded, and finely chopped1 pound tender turnips, peeled and cut into 1-inch pieces1 cup unsweetened coconut milk1/2 teaspoon ground turmeric1 teaspoon salt1 cup water1/4 cup chopped fresh dill, for garnishHeat the oil in a heavy-bottom skillet over medium heat. Add the mustardseeds and cook until crackling, about 2 minutes. Add the garlic, onion, andgreen chile and cook until onion turns golden brown, 4 to 5 minutes. Stirin the cumin, coriander, and tomato and cook, 5 to 7 minutes. Add theturnips, coconut milk, turmeric, and salt and mix until all the ingredientsare well combined. Add water and cook, stirring occasionally, until theturnips are cooked, 15 to 20 minutes. Increase the heat to high and cookuntil any remaining water is evaporated, about 3 minutes.Serve hot, garnished with dill.From: Flavor First: An Indian Chef's Culinary Journey by Vikas KhannaVia: The Splendid Table: The show for people who love to eatTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Spiced Turnips
4 tablespoon oil1 teaspoon ground cumin2 cloves garlic, sliced lengthways2 dried chillies (optional)1 teaspoon fenugreek seeds6 curry leaves6 small young turnips1 pinch of turmeric1 teaspoon saltHeat the oil in a heavy-based saucepan with a tight-fitting lid. When theoil is hot, remove the pan from the heat and add the cumin, garlic,chillies, fenugreek seeds and curry leaves. Allow to cool for 2-3 minutes.Peel and halve the turnips, then cut them into very fine slices. Seasonthese slices with a pinch of turmeric and the salt, then add the turnips tothe spices. Cook, covered for 5-10 minutes, making sure that the vegetablesdo not stick to the bottom of the pan. Keep the pan covered and leave overa very low heat for a few minutes. No water is needed to tenderise theturnips. Serve hot.Source: The Best of Indian Cookery by Zuju Shareef.Posted to EAT-L Digest 29 Dec 96 by Imran C.Found at: India Snacks: A taste of India and moreTo Print or Pin the Recipe, or to Post and/or Read Comments
Watermelon
Watermelon CurryA specialty of the Indian state of Rajasthan, this delicious curry playsthe sweet, juicy flesh of the watermelon against a complex background ofchiles and spices. For a thicker curry, remove half of the cookedwatermelon pieces, blend them to a pulpy consistency, and stir them backinto the curry. This recipe is based on one that appears in 660 Curries byRaghavan Iyer (Workman, 2008).1 3-lb. piece seedless watermelon, rind left on2 tbsp. oil1/2 tsp. ajwain [At Amazon]1/2 tsp. cumin seeds1/2 tsp. nigella seeds (black onion seeds)2 dried chiles de árbol, stemmed (optional) [At Amazon]4 cloves garlic, finely chopped1 tsp. kosher salt1/4 tsp. turmeric2 tsp. chopped fresh cilantro, to garnishTrim and discard the thin, dark green skin of the watermelon rind with aknife, leaving the inner, whitish-green rind intact. Separate the rind fromthe red flesh with the knife and cut both rind and flesh into 1" pieces.Set aside in separate bowls.In a 2-quart saucepan, heat oil over medium-high heat. Add ajwain, cumin,nigella seeds, and chiles and cook, swirling the pan, until spices aretoasted and fragrant, 2-3 minutes. Add garlic and cook, stirring, untilgolden brown, about 30 seconds. Add watermelon rind, salt, and turmeric andcook, stirring occasionally, until rind is lightly browned and liquid hasalmost evaporated, about 7 minutes.Pour 1 cup water into pan, cover, and reduce heat to medium-low. Simmercurry, stirring occasionally, until the rind pieces are tender, about 10minutes. Uncover saucepan, add the red flesh, and stir to combine. Raisethe heat to medium-high and boil, stirring occasionally, until the fleshsoftens slightly and the flavors come together, about 5 minutes. Transfercurry to a serving platter and sprinkle with the cilantro. Serves 6.From: Saveur: Savor a World of Authentic CuisineTo Print or Pin the Recipe, or to Post and/or Read Comments | André Baranowski |
Yams
How to cook a yam
In the US the most common way is probably to bake it in the oven at 350 F.,either in aluminum wrap or uncovered.Another good way is to slice it thin (raw), and saute it with green onionsand garlic, in olive oil.From: Buji Kern on the PaleoFood list. Posted 17 Feb 1999.To Print or Pin the Recipe, or to Post and/or Read Comments
Yams
Bake the yams or make yam fries in the oven.Oven @ 400. Bake 15 min and then turn and bake for 15 min more depending onthe thickness. Bake in olive oil or coconut oil or animal fat on a cookiesheet.From: Susan Carmack on PaleoFood list. Posted 18 Feb 1999.To Print or Pin the Recipe, or to Post and/or Read Comments
Yam Sundae
Take a yam, preferably garnet (the darker red variety). Bake in a 350degree oven for a couple of hours or so, until the meat has visiblyshrunken from the skin. The juices will have somewhat caramelized. Letcool at least enough to handle. Slit skin open and scoop out areasonable serving into a cup or small bowl. Top with two or threetablespoons of crushed, shelled walnuts and an equal amount of maplesyrup. Nuke for 40-50 seconds to heat all together. A light grating ofsweet spice such as allspice, nutmeg and or cloves is optional.From: Katie Bretsch on PaleoFood list. Posted 20 Feb 1999.To Print or Pin the Recipe, or to Post and/or Read Comments
Asaro (Yam Porridge)Asaro, also known as Ebe (pronounced eh-beh) is a Nigerian dish native to the Yorubas.1 m tuber of yam1 large red bell pepper1 m red onion2 cloves garlicGinger (same size as 2 garlic cloves)3 plum tomatoes (or 1 medium/large regular tomato)3 scotch bonnet peppersHandful kpanla or stock fish (boil to soften)1 tbsp Adobo seasoning1 tsbp Curry powder1/2 tsp salt [was 2 Knorr cubes]2 bay leaves3-4 cups water1/2 cup Coconut oil1/2 cup Palm oil1. Rinse tuber of yam to rid it of dirt, sand etc. Cut into thick rounds.2. Peel off outer skin.3. Cut out any dark areas in the yam (like the areas above the knife inabove pic: use tip of knife to do this). Cut each round into cubes (firstcut in half, then cut each half into another half etc). Add cold water to alarge bowl and rinse yam cubes. Drain and add more clean, cold water. Addcubed yam into cold water (to prevent yam from changing color).4. Set aside for a few minutes (I refrigerated it).5. Heat pot over medium heat. Cut and blend red bell peppers, onion,tomatoes, scotch bonnet peppers, garlic and ginger. Add 3-4 cups water toblended mix. Add coconut and palm oils to pot. Add blended peppers etc.Cover and let boil over medium heat for 10 minutes.6. Add seasonings (salt, curry, adobo, bay leaves). Stir, let boil for 5minutes still over medium heat. Add cubed yam (careful, so pepper doesn'tsplash; reduce heat if necessary). Drain kpanla (if soaked in water) andadd to boiling pepper.(If you reduced heat, turn it back up to medium.)7. Stir and let cook for 20-25 minutes or till yam is fork tender. Oncesoft, use a potato masher to mash, back of a serving spoon or a fork. *Mashand stir - I like some yam chunks, so I didn't mash everything*8. Turn off heat.Serve while hot with meat of your choice.Adapted from: AvartsyCookingTo Print or Pin the Recipe, or to Post and/or Read Comments | AvartsyCooking |
Pounded Yam Recipe (using Yam Flour)
Pounded yam flour - about 600grams4 cups of waterBring water to boil in a cooking pot. Once boiling, sprinkle pounded yam flour into the boiling water, and stir the ensuing dough until your desiredtexture is obtained.Sprinkle about a quarter cup of water on the dough, and cover the pot in low heat and allow dough to simmer. Need dough thoroughly with the wooden spatula to desired smoothness.Serve with vegetable and fish or meat stew (egusi or ogbono or edikaekon, or banga soup).The pounded yam recipe presented here is how it is commonly done with readymade pounded yam flour. If you prefer the pounded yam to come out soft, just add water piece-meal and stir. From: African Foods: The Home of African Foods in the UKTo Print or Pin the Recipe, or to Post and/or Read Comments
Pounded Yam
1 medium size tuber of yam5 cups waterCut yam into round circles, peel off skin of yam and cut into into four parts.Wash in cold to lukewarm water and put the washed yam in a large pot and add enough water to cover the yam and cook until the yam is very soft.Drain and pound smooth in a mortar with pestle, or put in food processor oryam pounder one piece at a time until it forms a soft dough of pounded yam.Alternatively, use motar and pestle. Add the pieces of yam gradually and pound into a smooth paste. A few table spoons of hot water (one or two) maybe added to smoothen the paste.Serve with any soup of your choice.From: NigeriaGalleria.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Zucchini and Other Summer Squashes
Zucchini Fritters1 cup zucchini, shredded (about 2 medium zucchini)1/4 cup carrots, shredded3 tbs. white onion, grated1 tsp. garlic, minced1 tsp. oregano1/8 tsp. coarsely grounded Black Pepper1 large egg, lightly beaten1/3 cup ground nuts1 tbsp olive oilspray tahini sauce, optionalStir zucchini, carrots, onion, garlic, oregano, and pepper until wellcombined. Stir in egg and let sit, refrigerate for 10 to 15 minutes. Ifpools of liquid form in the bowl strain the zucchini mixture through a finemesh sieve. Return to the bowl and stir in enough of the ground nuts, sothe mixture can be easily mounded in a tablespoon. It should be thickenough to scoop, but still soft.Lightly spray the bottom of a nonstick skillet with olive oil and heatuntil water drops dance and sizzle when sprinkled. Add batter by roundedtablespoons and flatten slightly. Cook until lightly browned on both sides,spraying the pan with additional oil as needed. Take care when turning thefritters as they are quite delicate. Repeat with remaining batter.Serve hot with tahini sauce. Makes 12 2-inch fritters.Adapted from: Tastebook: Cara StriegoldTo Print or Pin the Recipe, or to Post and/or Read Comments | Cara Striegold |
Chopped Zucchini Mexicano
Serve this hot and pretty salad on a bed of sprouts or as stuffing in a redpepper. Use the highly flavored jalapeno, garlic and cilantro to taste.Some jalapenos are devilishly hot, so be careful. This salad is intended tobe a side dish rather than an entree. It looks attractive on the plate andits intense flavor works well as a condiment.1 medium Zucchini, chopped1/4 red onion, chopped1/2 red pepper, chopped1/2 - 1 jalapeno pepper, chopped (to taste)1/4 cup chopped cilantro (or more, to taste)1 small clove garlic, mincedPinch ground coriander seedDash lemon juiceToss together, adjust seasonings. Serves 3-4 as a side dish.From: Nomi Shannon, www.living-foods.com/recipes/zuchmexicano.htmlTo Print or Pin the Recipe, or to Post and/or Read Comments
Zucchini with Apples1 1/2 pound small zucchini, thinly sliced4 Tbsp olive oil (substituted for butter in original recipe)1 medium onion, chopped2 eating apples, chopped2 fresh tomatoes, peeled and chopped2 Tbsp fresh chopped parsleypepper to tasteSet a small pan of water to boil. Drop the zucchini slices into the boilingwater for 30 seconds. Remove immediately and drain. Heat the oil in a frypan and sauté the onion until it is transparent. Add the apples and stirwell to coat. Add the tomatoes and the blanched zucchini. Stir well, thenadd the parsley. Season this mixture, and leave it to cook, covered, over agentle heat for 5-10 minutes, until the zucchinis are soft. Serve hot.From: Linda McCartney's Home CookingTo Print or Pin the Recipe, or to Post and/or Read Comments | |
Indian Stuffed Zucchini With Coconut and Coriander
3 ounces freshly grated coconut (85g) or 3 ounces desiccated coconut (85g)8 tablespoons chopped fresh coriander (cilantro)1 fresh hot green chili pepper, finely chopped (optional)1 teaspoon salt1/8 teaspoon ground asafetida powder (optional)6 medium zucchini (about 2 1/2lb or 1125g)5 tablespoons vegetable oil1/8 teaspoon fresh ground black pepper2 tablespoons lemon juice1/2 teaspoon honeyCombine the coconut, fresh coriander, green chilli, 3/4 tsp salt, andasafetdia in a bowl. If you use desiccated coconut, add a little bit ofwater to make a paste. Rub the mixture well with your hands.Wash and trim the zucchinis. Cut them into 1 1/2-in (4-cm) -long chunks.Sit the chunks on one of their cut ends and make two deep slits, like across, going 1 in (2 1/2cm) down their lengths. The chunks will seemquartered at the top but will remain whole at the bottom.Now gently prize apart the cut sections and stuff with the coconut mixture.I use a knife to do the stuffing.Pour the oil as well as 4 fl oz (1 dl water into a large), 12-14 in(30-35-cm frying pan). You can also use two smaller frying pans. Carefullyplace all the zuchhinis, stuffed side down, in the pan. If there is anystuffing left over, sprinkle that, as well as 1/4 tsp salt, the blackpepper, lemon juice, and honey on top. Bring to a simmer, cover tightly,lower heat and simmer gently for about 5 to 6 minutes.Using two spoons, turn the zucchini pieces over gently so their quartered,stuffed sections are on top.If cooking liquid has evaporated, add a little more hot water. Cover againand cook another 7 to 10 minutes. The zucchinis should be cooked throughbut retain some of their crispness. There should be no liquid left in thefrying pan.Serve immediately.By tigerduck. Found at Food.comTo Print or Pin the Recipe, or to Post and/or Read Comments
Zucchini Thoran
1 Zucchini cut into small dices1 small Chopped Onion4 Chopped Green chillies (optional)1 tsp Chopped Garlic1/2 cup Grated coconut1/2 tsp Turmeric powder1 tsp Mustard Seeds1/2 tsp Cumin Seedsa few Curry leavesSalt to tasteOil as neededHeat oil in a pan splutter mustard and jeera seeds and fry onion and curryleaves and saute until onion turn translucent.Add garlic, green chillies, salt and turmeric powder and saute for a while.Now add diced zucchini, cover and cook for 5 minutes, stirring occasionally.Add the grated coconut, simmer for 3-4 minutes and turn off the heat.Thoran is ready to be served.Posted by blackpepper to Sulekha.comTo Print or Pin the Recipe, or to Post and/or Read Comments
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