Vegetables

Wonderful Thai Chicken Curry

Cooks Illustrated has more and more recipes that can be adapted to fit "special diets." This one, for simplified Massaman Curry, was absolutely superb. The curry paste was a huge pain in the rear, but I made 4x the recipe and froze leftovers for later. That turned subsequent dinners into (nearly) Fast Food.

Curry Paste:
6 dried New Mexico chiles
4 shallots, unpeeled
7 garlic cloves, unpeeled
1/2 c. chopped fresh ginger
1/4 c. water
4.5 tsp. lime juice
4.5 tsp. coconut oil
1 T. fish sauce (no sugar added)
1 tsp. five-spice powder
1/2 tsp. ground cumin
1/2 tsp. pepper

Curry:

Saag Paneer

I love love love saag paneer. And when our friend brought over two pounds of fresh paneer, I just had to find a good recipe. Here it is:

2 T. butter or ghee
1 T. minced fresh ginger
1 T. minced fresh garlic
3 small dried chiles
2 T. curry powder
Salt, to taste
1.5 lbs. spinach, washed well, cut into 1-inch pieces, water still clinging to the leaves
3/4 lb. fresh paneer cheese cubes
1/2 c. yogurt
1.5 c. light or heavy cream, preferably cultured (yogurt cream)
squeeze of lemon

Creamy Cauliflower Soup with Turmeric

I love what cauliflower does to a soup - it's much more than you might think, if you imagine cauliflower as a Limp Steamed Vegetable! And turmeric supposedly does all sorts of good things for conditions like Dementia, etc...except I can't remember what it does, exactly...

At least this is delicious. :)

3 T. ghee
1 lg. onion
2 lg. heads cauliflower (~8 cups florets)
3 lg. cloves garlic, sliced
1 T. tomato paste
1 T. plus 2 tsp. turmeric
2 tsp. mustard powder
1 bay leaf
6 c. chicken stock
1/2 c. heavy cream
3 T. fresh dill
salt and pepper, to taste

Eileen's Tasty Meatballs

This is a tasty way to mix meat and veggies in a form that isn't soup. :) I like to bake these, to make it super easy to prepare a lot (4 lbs of beef makes enough for two large sheet pans' worth). They're also very yummy with tomato sauce.

1 lb. ground beef
1 cup lightly sauteed/steamed cooked veggies (onion, celery, carrots, cauliflower, and/or broccoli, etc.)
1 clove of garlic, minced
1/2 tsp. dry thyme or 1 tsp. fresh
1/2 tsp. dry oregano or 1 tsp. fresh
1 tsp. salt
1/4 tsp. pepper
1 egg

Preheat oven to 425f.

Cauliflower Crust Pizza (It Really Is Delicious

This recipe is based on Starlene's: http://gapsdietjourney.com/2012/04/recipe-review-cauliflower-pizza-crust... . It's amazingly tasty! It's a bit of work, but every so often, for a treat, we have pizza for dinner (one of these pizzas serve two generously, so I double the recipe and rotate the pans in the oven during baking.

1 good-sized cauliflower, flowerettes pulsed--using S-blade in food processor--to make rice-sized grains.
1 tsp. oregano
1 whole egg
pinch of salt
about 1 cup highly-seasoned, homemade tomato sauce (it should be thick and not too runny)

Warm Chicken Salad

This is adapted from "Cooking Provence," by Antoine Bouterin, and is super delicious and fairly simple.

For the dressing (makes a little extra):

2 tbsp. Dijon mustard (prepared, without sugar)
2 tbsp. cider vinegar
Salt and freshly ground pepper to taste
6 tbsp. extra virgin olive oil

For the chicken:

3 tbsp. or so, refined coconut oil
6-8 chicken thighs, no bones or skin for this dish
Salt and freshly ground pepper, to taste

For the rest of the salad:

1 large carrot, julienned
1 large zucchini, julienned

Chicken with Crispy Cauliflower and Kalamata Olives

I made this yesterday, slightly adapted from Elana's Pantry (oh what a beautiful blog that she maintains!) I want to make it every week now--it's easy to make ahead, feeds five or six people, and has fantastic taste.

1 bunch fresh thyme sprigs
About 4 pounds (three packages) bone-in, skin-on chicken thighs or legs (we always go with skin-on, for more fat)
1 head cauliflower, cut into large florets
1 cup Kalamata pitted olives
1 shallot, finely chopped
5 cloves garlic, thinly sliced
½ teaspoon salt
1 teaspoon black pepper
zest of 1 lemon (use a microplane zester)

A Big Pot of Simple Chicken Stew

Lately I've been trying to make a large pot of stew once per week that can be stored in four half-gallon jars; we heat one jar's worth and divide among four people each morning for breakfast. This stew was better than most I've been making, and is dead easy (at least considering how much you get). I adapted the recipe from "Cooking Provence," by Antoine Bouterin

16 chicken thighs
1 medium turnip, or 1 bunch turnip greens, chopped
1 large rutabaga, peeled and chopped
1 large onion, diced
2 stalks celery, chopped, or one celery root (celeriac), trimmed and chopped
2 tomatoes, chopped

Tony's Fantastic Beef Stew

This recipe is actually adapted from the cookbook "Cooking Provence," by Antoine Bouterin, but Tony is the one who told us about it. And it's SO good! Worth the little extra work and the slightly longer ingredients list. For the final cooking, you can simmer on the stove, dump everything into the crockpot and forget about it, or transfer to an ovenproof pot and bake in the oven at 325f for about two hours, covered. All the vegetables can be cut into bite-size pieces, for a very appealing and easy-to-eat dinner (or breakfast!).

The Best Cooked Beets

This is from Laurel's Kitchen, and it's SO tasty, even if you don't have all the ingredients, or any herbs.

12-15 tiny beet, tops and all
OR
6 medium beets, sliced 1/4 inch thick
2 T. olive oil
juice of 1 lemon
1 scallion, chopped
1/2 tsp. dill weed
1/2 tsp. tarragon
1/2 tsp. salt
a squeeze of garlic

Wash beets well and remove inedible parts, leaving them whole and keeping the skin and leaves.

Heat all ingredients in a heavy saucepan with a tight-fitting lid. Cook over medium heat, adding a small amount of water as necessary to prevent burning. Cook until tender.

Enjoy!

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