Well hey. A year and a half later--after shift changes, job changes, and going back to school--I've found myself cooking a lot again. And I thought to myself "Hey. I used to do a blog for that." So here we are again.
Carrie's birthday was last week, and this was my birthday present to her: a homemade Indian dinner and a clean house.
PALAK DAL
(recipe from about.com)
Ingredients
1 cup chana dal (yellow lentils)
5 cups water
1/2 teaspoon turmeric
salt to taste
1 package frozen chopped spinach (10 ounces) or 1 bunch spinach chopped.
3 cloves garlic chopped
1 onion chopped
1 tomato chopped or 3 tablespoons tomato sauce
1 teaspoon cumin seeds
1 tablespoon vegetable oil
1 teaspoon chopped green chili
4 tablespoons lemon juice (I left this out, as I didn't have any on hand.)
2 teaspoons coriander powder
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
cilantro to garnish
Method
1. Cook the dal in the 5 cups of water with turmeric and salt for 30 minutes. Add the spinach and cook until the spinach is tender and mixed with the lentils--about 35-50 minutes.
2. In a separate pan heat the oil, add the cumin seeds and as they pop add the onions. Brown the onions.
3. Add the garlic, tomatoes, green chili, coriander, garam masala, red chili powder, stir 2 minutes.
4. Add the daal and spinach and lemon juice, stir and heat through.
5. Garnish with cilantro and serve hot with pita or chapati or basmati rice.
KIRTI'S MOM'S ALOO GOBI*
(Recipe handed down to me from a friend of a friend.)
Ingredients
2 medium cauliflower heads (cubed)
4 medium potatoes (cubed)
13 cloves garlic
4 green chilies (Serrano or jalapeno) cut small
2 1/2 tbsp salt
1 tbsp tumeric
1 tbsp red chili powder
1 tbsp cumin seeds
3 small ginger root pieces
Method
1. Start with cold pan. Fry potatoes in a few tablespoons of oil until browned, stirring regularly, add cumin.
2. Grate ginger and garlic in to pan with potatoes.
3. Combine spices in to small bowl and add to potatoes.
4. Add cauliflower--stir until coated. Add more oil, if needed.
5. Cook covered on medium-high for 10 to 15 minutes, stirring occasionally.
6. Turn to high, stir, cover, cook for 5 minutes.
7. Add chilies, cook uncovered for 15 to 20 more minutes, stirring occasionally.
8. Once dry, cook on lowest setting for 5 minutes. Serve warm.
VEGAN ORANGE CAKE
(recipe from earthvegan.blogspot.com)
Ingredients
1 1/2 cups whole-wheat pastry flour or all-purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup minus 2 tbsp orange juice
2 tbsp Cointreau liqueur (I used Grand Mariner, as that's the orange liqueur I had on hand.)
1/3 cup vegetable oil
1 tbsp vinegar
1 tsp vanilla
Method
1. Mix together the wet ingredients and add to the dry. Stir until smooth.
2. Pour into a greased and floured 9 inch square cake pan.
3. Bake in a 350-degree oven for 30-35 minutes until a toothpick inserted in the center comes out clean.
4. Cool on a rack for 10 minutes, then slide a thin knife around the edges.
5. Gently remove the cake from the pan and continue cooling on a rack.
NOTES:
*I made HALF this recipe for dinner that night. Although Indian food refrigerates well and will last for a good week or so before getting weird, I wasn't sure that we needed quite that much food between three people. In the end, apparently, I probably could have made the full recipe.
VERDICT:
I was a little nervous about the palak dal, as it's actually not a dish I'd had before. But we had yellow lentils on hand and, more importantly, a bunch of spinach that needed to be used that day. It turned out really well, though, despite my lack of lemon juice. I ate it for three meals.
The aloo gobi was also a hit, as potatoes and cauliflower are among Carrie's favorite vegetables, and she'd never had it before. It was gone by the end of the next day.
The cake was amazing. I served it with frosting (store-bought whipped vanilla).
Will definitely make all of these dishes again.
Showing posts with label seven. Show all posts
Showing posts with label seven. Show all posts
Monday, March 1, 2010
Wednesday, September 10, 2008
Artichoke Heart and Quinoa Salad + Spicy Carrot and Potato Soup
(Catching up on some unposted meals. Sorry about the laziness!)
ARTICHOKE HEART AND QUINOA SALAD
Ingredients:
1 cup uncooked quinoa*
2 1/2 cups water
2 heads Belgian endive leaves, separated and rinsed (I couldn't find endive, so I just served on a bed of Romaine.)
2 cups artichoke hearts, chopped roughly
2 pints cherry or grape tomatoes
2 shallots, thinly sliced
dressing of choice (I used olive oil, white wine vinegar, salt and pepper.)
Method:
Combine quinoa with water in large saucepan, and bring to a boil over medium. Reduce heat to medium-low and continue cooking grains, stirring occasionally, until tender, for 15 to 20 minutes. Drain well and set aside.
Meanwhile, layer dinner plates with endive leaves. In separate mixing bowl, combine artichoke hearts, cherry tomatoes and sliced shallots. When quinoa is cool, stir grain and vegetables together, and dress as desired, tossing to combine. Arrange mixture on endive leaves and serve.
SPICY CARROT AND POTATO SOUP
Ingredients:
2 carrots, peeled and chopped
150g/5oz potato, chopped
400ml/14fl oz vegetable stock
½ tsp chilli flakes
2 tbsp olive oil
2 cloves garlic, finely chopped
1 vine tomato, de-seeded and chopped
salt and freshly ground black pepper
Method:
1. Place the carrot, potato, stock and chilli flakes in a saucepan and bring to the boil. Reduce the heat and leave to simmer for 7-8 minutes, then drain the vegetables, reserving the stock.
2. Heat the olive oil in the saucepan and fry the vegetables, along with the chopped garlic, for 3-4 minutes, or until tender.
3. Pour the stock back into the pan with the vegetables, stir in the tomatoes and season, to taste, with salt and freshly ground black pepper. Using a hand blender, process the soup until smooth.
NOTES:
If you've never tried quinoa, you really ought to. Like cous cous, which has a similar but distinctly different texture and flavor, you can prepare it almost any way you like--Carrie frequently makes it with broccoli and cheese, and I've played around with vegetables and Bragg's soy sauce. Plus, unlike cous cous, it's gluten-free.
*I STRONGLY recommend Ancient Harvest brand quinoa, as it's already rinsed. Unless you enjoy spending a full ten minutes sifting through tiny grains.
VERDICT:
We both loved the quinoa salad, and actually prepared it again a week later when we had guests over. It makes a fantastic appetizer, side-dish, or light meal.
I enjoyed the soup, although it was very literally 'carrot' and 'potato' and I'd forgotten that Carrie really doesn't like the flavor of cooked carrots. Oops. If you enjoy both of those flavors, though, it would be a really great cool-weather soup.
ARTICHOKE HEART AND QUINOA SALAD
Ingredients:
1 cup uncooked quinoa*
2 1/2 cups water
2 heads Belgian endive leaves, separated and rinsed (I couldn't find endive, so I just served on a bed of Romaine.)
2 cups artichoke hearts, chopped roughly
2 pints cherry or grape tomatoes
2 shallots, thinly sliced
dressing of choice (I used olive oil, white wine vinegar, salt and pepper.)
Method:
Combine quinoa with water in large saucepan, and bring to a boil over medium. Reduce heat to medium-low and continue cooking grains, stirring occasionally, until tender, for 15 to 20 minutes. Drain well and set aside.
Meanwhile, layer dinner plates with endive leaves. In separate mixing bowl, combine artichoke hearts, cherry tomatoes and sliced shallots. When quinoa is cool, stir grain and vegetables together, and dress as desired, tossing to combine. Arrange mixture on endive leaves and serve.
SPICY CARROT AND POTATO SOUP
Ingredients:
2 carrots, peeled and chopped
150g/5oz potato, chopped
400ml/14fl oz vegetable stock
½ tsp chilli flakes
2 tbsp olive oil
2 cloves garlic, finely chopped
1 vine tomato, de-seeded and chopped
salt and freshly ground black pepper
Method:
1. Place the carrot, potato, stock and chilli flakes in a saucepan and bring to the boil. Reduce the heat and leave to simmer for 7-8 minutes, then drain the vegetables, reserving the stock.
2. Heat the olive oil in the saucepan and fry the vegetables, along with the chopped garlic, for 3-4 minutes, or until tender.
3. Pour the stock back into the pan with the vegetables, stir in the tomatoes and season, to taste, with salt and freshly ground black pepper. Using a hand blender, process the soup until smooth.
NOTES:
If you've never tried quinoa, you really ought to. Like cous cous, which has a similar but distinctly different texture and flavor, you can prepare it almost any way you like--Carrie frequently makes it with broccoli and cheese, and I've played around with vegetables and Bragg's soy sauce. Plus, unlike cous cous, it's gluten-free.
*I STRONGLY recommend Ancient Harvest brand quinoa, as it's already rinsed. Unless you enjoy spending a full ten minutes sifting through tiny grains.
VERDICT:
We both loved the quinoa salad, and actually prepared it again a week later when we had guests over. It makes a fantastic appetizer, side-dish, or light meal.
I enjoyed the soup, although it was very literally 'carrot' and 'potato' and I'd forgotten that Carrie really doesn't like the flavor of cooked carrots. Oops. If you enjoy both of those flavors, though, it would be a really great cool-weather soup.
Wednesday, August 20, 2008
Feta Potatoes + Garlic Quorn
POTATOES WITH FETA
Ingredients:
5 medium baking potatoes
10 pimento-stuffed olives, thinly sliced
1 1/2 cups crumbled feta cheese
1/3 cup half and half
2 tablespoons butter or margarine, melted
1/4 teaspoon white pepper
1/8 teaspoon garlic salt
Preperation:
Cook potatoes in boiling salted water for 25 to 30 minutes, or until tender. Drain well and cool. Peel potatoes and cut into 1-inch cubes. Combine potatoes and next 6 ingredients; gently toss. Spoon into lightly greased 10x6x2 baking dish. Bake at 350 degrees for 20 minutes.
GARLIC QUORN
Ingredients:
1 box (4 peices) Quorn cutlets
4-6 Tablespoons butter
1 large clove garlic (minced or crushed)
handful chopped herbs (I usually use rosemary, but basil would also be great in this)
1 Tbsp fresh lemon juice
Salt and Black Pepper to taste
Lemon rounds for garnish
Method:
Preheat oven to 375 degrees. Lightly coat medium baking dish with spray oil. In medium bowl, mash butter with a spoon until smooth. Add garlic, herbs, and seasonings. Make several slashes on the top of each piece of Quorn and fill cuts with butter mixture. Bake for 20 minutes. Serve with lemon garnish.
NOTES:
Feta Potatoes are a staple at my parents' house, and are a wonderful accompaniment to most meals. If you eat meat, we often used to serve it with steak or other beef dishes, which it compliments nicely.
VERDICT:
As always, I quite enjoyed this comfort food and will certainly make it again. Perhaps Carrie is better equipped to answer this one.
Ingredients:
5 medium baking potatoes
10 pimento-stuffed olives, thinly sliced
1 1/2 cups crumbled feta cheese
1/3 cup half and half
2 tablespoons butter or margarine, melted
1/4 teaspoon white pepper
1/8 teaspoon garlic salt
Preperation:
Cook potatoes in boiling salted water for 25 to 30 minutes, or until tender. Drain well and cool. Peel potatoes and cut into 1-inch cubes. Combine potatoes and next 6 ingredients; gently toss. Spoon into lightly greased 10x6x2 baking dish. Bake at 350 degrees for 20 minutes.
GARLIC QUORN
Ingredients:
1 box (4 peices) Quorn cutlets
4-6 Tablespoons butter
1 large clove garlic (minced or crushed)
handful chopped herbs (I usually use rosemary, but basil would also be great in this)
1 Tbsp fresh lemon juice
Salt and Black Pepper to taste
Lemon rounds for garnish
Method:
Preheat oven to 375 degrees. Lightly coat medium baking dish with spray oil. In medium bowl, mash butter with a spoon until smooth. Add garlic, herbs, and seasonings. Make several slashes on the top of each piece of Quorn and fill cuts with butter mixture. Bake for 20 minutes. Serve with lemon garnish.
NOTES:
Feta Potatoes are a staple at my parents' house, and are a wonderful accompaniment to most meals. If you eat meat, we often used to serve it with steak or other beef dishes, which it compliments nicely.
VERDICT:
As always, I quite enjoyed this comfort food and will certainly make it again. Perhaps Carrie is better equipped to answer this one.
Tuesday, July 22, 2008
Seven's Vegetarian Pot Pie
Well, we've been on hiatus for a while (blogging, not cooking) due to vacations and moving house. But now we're back! In theory someday we'll go back and post the recipes we've tried over the last few weeks. However, for today...
Ingredients:
Crust.
1 cup flour
2 teaspoons baking powder
1/3 cup milk
2 tablespoons butter
pinch salt
Filling.
1/4 cup vegetable oil
2 Quorn cutlets, cubed
2 cloves garlic, minced
1 medium potato, cubed
2 carrots, sliced in rounds
1/3 large onion, diced
1 cup vegetarian broth
handful frozen peas
1/2 cup frozen broccoli and cauliflower
1 can condensed broccoli cheese soup
salt and black pepper to taste
Method:
1. Combine all crust ingredients in bowl. Mix with fork until blended thorougly. Roll in to ball and then roll out until approximately 9x9 inches square.
2. Heat oil in frying pan. Add Quorn, garlic, potato, carrots, and onion to pan. Fry until vegetables begin to soften. Before they begin to brown, add broth to pan. Cook for 10 minutes.
3. In large bowl, combine peas, broccoli, cauliflower, and condensed soup. Add Quorn mixture to bowl and mix thoroughly. Add salt and pepper, as desired.
4. Grease a 9x9 glass baking dish. Add filling. Cover with crust, making sure to poke holes in the center.
5. Bake uncovered at 350 degrees for 30 minutes, until crust is golden and filling is bubbly. Let sit for 10 minutes before serving.
NOTES:
The crust is a fairly basic biscuit dough that I snurched from the internet. The rest of the dish was cobbled together based on what I had in my cupboard and a couple of different chicken pot pie recipes.
VERDICT:
Despite the fact that (in my impatience to get this cooked) I ended up with a few slightly crunchy bits of potato, I was really impressed with how this dish came out. It's comfort food that's still chock full of vegetables. I'll definitely make this again.
Ingredients:
Crust.
1 cup flour
2 teaspoons baking powder
1/3 cup milk
2 tablespoons butter
pinch salt
Filling.
1/4 cup vegetable oil
2 Quorn cutlets, cubed
2 cloves garlic, minced
1 medium potato, cubed
2 carrots, sliced in rounds
1/3 large onion, diced
1 cup vegetarian broth
handful frozen peas
1/2 cup frozen broccoli and cauliflower
1 can condensed broccoli cheese soup
salt and black pepper to taste
Method:
1. Combine all crust ingredients in bowl. Mix with fork until blended thorougly. Roll in to ball and then roll out until approximately 9x9 inches square.
2. Heat oil in frying pan. Add Quorn, garlic, potato, carrots, and onion to pan. Fry until vegetables begin to soften. Before they begin to brown, add broth to pan. Cook for 10 minutes.
3. In large bowl, combine peas, broccoli, cauliflower, and condensed soup. Add Quorn mixture to bowl and mix thoroughly. Add salt and pepper, as desired.
4. Grease a 9x9 glass baking dish. Add filling. Cover with crust, making sure to poke holes in the center.
5. Bake uncovered at 350 degrees for 30 minutes, until crust is golden and filling is bubbly. Let sit for 10 minutes before serving.
NOTES:
The crust is a fairly basic biscuit dough that I snurched from the internet. The rest of the dish was cobbled together based on what I had in my cupboard and a couple of different chicken pot pie recipes.
VERDICT:
Despite the fact that (in my impatience to get this cooked) I ended up with a few slightly crunchy bits of potato, I was really impressed with how this dish came out. It's comfort food that's still chock full of vegetables. I'll definitely make this again.
Tuesday, June 3, 2008
Thai Noodle Soup and Rice Cake
THAI NOODLE SOUP
Ingredients:
2 tsp sunflower or other vegetable oil
1 small garlic clove, chopped
2 lemongrass stalks
2 kaffir lime leaves - or strip of pared lime rind (I couldn't find the leaves, so I used rind.)
1.2 litres/2 pint veggie stock
75g/3oz dried medium egg noodles
1 lime, juice only (about 2 tsp)
½ medium-hot red chilli, seeded and finely chopped
2.5ml/½ tsp sugar
50g/2oz fresh spinach or pak choi, cut into 2.5cm/1in wide strips
a handful fresh coriander/cilantro leaves
Method:
1. Heat the oil in a large saucepan.
2. Add the garlic and fry gently over a medium heat for 1 minute.
3. Meanwhile, lightly crush the lemon grass stalks with a rolling pin or the blade of a large knife.
4. To make the soup add the lemon grass, kaffir lime leaves and stock to the pan, bring to a boil and simmer for 10 minutes.
5. To refine the soup, strain the stock through a fine sieve into a bowl, return to the pan and add lime juice, red chilli and sugar. Simmer for 3 minutes. (I just picked out the lemongrass and lime rind, because I am lazy.)
6. Meanwhile , drop the noodles into a pan of boiling water, remove from the heat and leave to soak for 4 minutes, before draining. (Or just toss the noodles in to the broth and cook them that way, which is what I did because I didn't feel like pulling out another pot and waiting for the water to boil.)
7. Add the egg noodles and spinach, or pak choi and simmer for a further 30 seconds.
8.Finally, ladle into bowls, dividing the noodles equally between them and scatter over the coriander leaves.
RICE CAKE
Ingredients:
150g/5¼oz cooked Thai fragrant rice (I used plain basmati, because I had no idea where to find this.)
1 free-range egg, beaten
2 spring onions, finely chopped
½ red pepper, finely chopped
salt and freshly ground black pepper
drizzle soy sauce
1-2 tbsp olive oil
Method:
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the cooked rice into a large bowl. Stir in the beaten egg along with the spring onions, pepper, salt and freshly ground black pepper and soy sauce.
3. Heat the oil in a small to medium non-stick frying pan. Spoon the rice mixture into the pan and press down. Fry for about two minutes. Transfer the pan to the oven and cook for a further 10-12 minutes.
4. Remove from the oven and allow to cool slightly. Turn the cake out and cut into wedges to serve.
NOTES
The soup could easily be made vegan by the substitution of regular noodles for egg noodles, and the rice cake if you felt like playing around with non-egg binders.
I believe the entire meal is gluten-free, although of course you'd want to double-check your broth and noodles.
VERDICT
The soup was fine. Not the most delicious thing I've ever tasted in my life, but it was good and had a nice balance of spice/savory/sour as Thai food should. I might make it again, although I think it would be better as an appetizer than part of the main course.
The rice cake was a little odd, just because it was rice and egg all baked together. Certainly edible, but probably not something I'd cook for myself again.
Ingredients:
2 tsp sunflower or other vegetable oil
1 small garlic clove, chopped
2 lemongrass stalks
2 kaffir lime leaves - or strip of pared lime rind (I couldn't find the leaves, so I used rind.)
1.2 litres/2 pint veggie stock
75g/3oz dried medium egg noodles
1 lime, juice only (about 2 tsp)
½ medium-hot red chilli, seeded and finely chopped
2.5ml/½ tsp sugar
50g/2oz fresh spinach or pak choi, cut into 2.5cm/1in wide strips
a handful fresh coriander/cilantro leaves
Method:
1. Heat the oil in a large saucepan.
2. Add the garlic and fry gently over a medium heat for 1 minute.
3. Meanwhile, lightly crush the lemon grass stalks with a rolling pin or the blade of a large knife.
4. To make the soup add the lemon grass, kaffir lime leaves and stock to the pan, bring to a boil and simmer for 10 minutes.
5. To refine the soup, strain the stock through a fine sieve into a bowl, return to the pan and add lime juice, red chilli and sugar. Simmer for 3 minutes. (I just picked out the lemongrass and lime rind, because I am lazy.)
6. Meanwhile , drop the noodles into a pan of boiling water, remove from the heat and leave to soak for 4 minutes, before draining. (Or just toss the noodles in to the broth and cook them that way, which is what I did because I didn't feel like pulling out another pot and waiting for the water to boil.)
7. Add the egg noodles and spinach, or pak choi and simmer for a further 30 seconds.
8.Finally, ladle into bowls, dividing the noodles equally between them and scatter over the coriander leaves.
RICE CAKE
Ingredients:
150g/5¼oz cooked Thai fragrant rice (I used plain basmati, because I had no idea where to find this.)
1 free-range egg, beaten
2 spring onions, finely chopped
½ red pepper, finely chopped
salt and freshly ground black pepper
drizzle soy sauce
1-2 tbsp olive oil
Method:
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the cooked rice into a large bowl. Stir in the beaten egg along with the spring onions, pepper, salt and freshly ground black pepper and soy sauce.
3. Heat the oil in a small to medium non-stick frying pan. Spoon the rice mixture into the pan and press down. Fry for about two minutes. Transfer the pan to the oven and cook for a further 10-12 minutes.
4. Remove from the oven and allow to cool slightly. Turn the cake out and cut into wedges to serve.
NOTES
The soup could easily be made vegan by the substitution of regular noodles for egg noodles, and the rice cake if you felt like playing around with non-egg binders.
I believe the entire meal is gluten-free, although of course you'd want to double-check your broth and noodles.
VERDICT
The soup was fine. Not the most delicious thing I've ever tasted in my life, but it was good and had a nice balance of spice/savory/sour as Thai food should. I might make it again, although I think it would be better as an appetizer than part of the main course.
The rice cake was a little odd, just because it was rice and egg all baked together. Certainly edible, but probably not something I'd cook for myself again.
Tuesday, May 27, 2008
Cheese Fondue
(Recipe from FondueRecipes.org)
Ingredients:
8 oz of shredded chedder cheese.
8 oz shredded emmental chesse.
1 garlic clove.
1 can of beer.*
2 tablespoons of flour.
1 teaspoon of Salt.
Pinch of pepper.
Method:
Mix together all of the ingredients. Melt the mixture and place into a fondue pot.
NOTES
*I used Shiner Bock, a central-Texas specialty and just really good middle-of-the-road beer. (Also so I could toss around words like 'local specialty' and 'you probably can't find it in your area'.) Any medium to dark beer would probably work fine.
Serve with cubes of French bread, cubes of fried potato, steamed broccoli, steamed cauliflower, cherry tomatoes, cubes of apple, and/or whatever else you have lying around that seems like it could be good with cheese. Go wild!
Do not be fooled by the simplicity of the 'Method'. "Just melt the cheese and put it in the fondue pot!" Apparently you have to be very careful when melting the cheese and not cook it at too hot or cool a temperature lest it become a MASS OF DISGUSTING GLOOP in beer. Incidentally.
VERDICT
Well, I really only wanted to try my hand at fondue because I had discovered a brand new fondue set at Goodwill for only $5 several months earlier and had bought it. Despite the somewhat off-putting texture of the concoction I ended up with, it tasted good, and with all of the dipping items it actually made for a pretty well-balanced and filling meal. I'm not sure how soon I'll be attempting cheese fondue again, but I think I'd like to try some of the oil and dessert varieties, at least.
Ingredients:
8 oz of shredded chedder cheese.
8 oz shredded emmental chesse.
1 garlic clove.
1 can of beer.*
2 tablespoons of flour.
1 teaspoon of Salt.
Pinch of pepper.
Method:
Mix together all of the ingredients. Melt the mixture and place into a fondue pot.
NOTES
*I used Shiner Bock, a central-Texas specialty and just really good middle-of-the-road beer. (Also so I could toss around words like 'local specialty' and 'you probably can't find it in your area'.) Any medium to dark beer would probably work fine.
Serve with cubes of French bread, cubes of fried potato, steamed broccoli, steamed cauliflower, cherry tomatoes, cubes of apple, and/or whatever else you have lying around that seems like it could be good with cheese. Go wild!
Do not be fooled by the simplicity of the 'Method'. "Just melt the cheese and put it in the fondue pot!" Apparently you have to be very careful when melting the cheese and not cook it at too hot or cool a temperature lest it become a MASS OF DISGUSTING GLOOP in beer. Incidentally.
VERDICT
Well, I really only wanted to try my hand at fondue because I had discovered a brand new fondue set at Goodwill for only $5 several months earlier and had bought it. Despite the somewhat off-putting texture of the concoction I ended up with, it tasted good, and with all of the dipping items it actually made for a pretty well-balanced and filling meal. I'm not sure how soon I'll be attempting cheese fondue again, but I think I'd like to try some of the oil and dessert varieties, at least.
Tuesday, May 13, 2008
Mild Coconut Curry
(Original recipe from BBC Food.)
Ingredients:
2 medium potatoes, chopped
1 lemongrass stalk
4 tbsp Puy lentils (I had no idea what these were or where to find them, so I used red lentils. Because that's what we had at home.)
1 tbsp coconut oil (Couldn't find it at the grocery store, so used vegetable oil.)
1 onion, chopped
2 garlic cloves, chopped
1 tsp turmeric
1 tsp ground cumin
125g/4oz green beans
1 [courgette/zucchini], chopped
250g/8oz frozen sweetcorn
300ml/½ pint can coconut milk
1 lime, juice only
1 tbsp chopped [coriander/cilantro] leaves
Method:
1. Put the potatoes, lemongrass and lentils into a medium saucepan and add enough boiling water to just cover the tops of the potatoes. Return to the boil, then simmer for about 15 minutes.
2. Heat the oil in a large saucepan and fry the onion, garlic, turmeric and cumin until the onion is soft. Add all the remaining ingredients, except for the coriander, and stir well.
3. Remove the lemongrass from the lentil pan, then add the lentil mixture to the onion mixture.
4. Simmer everything for about 10 minutes, or until the lentils are soft, then add the chopped [coriander/cilantro].
NOTES
I served this over rice and with an onion naan on the side that I picked up frozen from my local supermarket.
This recipe makes a LOT of curry. Carrie and I both ate until we were stuffed and there were still a good two servings left.
VERDICT
I'd tasted this sort of Thai-ish curry before, but had never actually tried to make it myself, so I had no idea how it would turn out. I might have preferred it slightly more flavorful (it is very mild) but it was still delicious and surprisingly filling for what was essentially a plate of vegetables and starch. A great warm-weather meal.
Ingredients:
2 medium potatoes, chopped
1 lemongrass stalk
4 tbsp Puy lentils (I had no idea what these were or where to find them, so I used red lentils. Because that's what we had at home.)
1 tbsp coconut oil (Couldn't find it at the grocery store, so used vegetable oil.)
1 onion, chopped
2 garlic cloves, chopped
1 tsp turmeric
1 tsp ground cumin
125g/4oz green beans
1 [courgette/zucchini], chopped
250g/8oz frozen sweetcorn
300ml/½ pint can coconut milk
1 lime, juice only
1 tbsp chopped [coriander/cilantro] leaves
Method:
1. Put the potatoes, lemongrass and lentils into a medium saucepan and add enough boiling water to just cover the tops of the potatoes. Return to the boil, then simmer for about 15 minutes.
2. Heat the oil in a large saucepan and fry the onion, garlic, turmeric and cumin until the onion is soft. Add all the remaining ingredients, except for the coriander, and stir well.
3. Remove the lemongrass from the lentil pan, then add the lentil mixture to the onion mixture.
4. Simmer everything for about 10 minutes, or until the lentils are soft, then add the chopped [coriander/cilantro].
NOTES
I served this over rice and with an onion naan on the side that I picked up frozen from my local supermarket.
This recipe makes a LOT of curry. Carrie and I both ate until we were stuffed and there were still a good two servings left.
VERDICT
I'd tasted this sort of Thai-ish curry before, but had never actually tried to make it myself, so I had no idea how it would turn out. I might have preferred it slightly more flavorful (it is very mild) but it was still delicious and surprisingly filling for what was essentially a plate of vegetables and starch. A great warm-weather meal.
Tuesday, May 6, 2008
Savory Tarte Tatin with Carrot and Coriander Soup
(Both recipes from BBC Food.)
SAVORY TARTE TATIN
Ingredients:
1 tbsp olive oil
25g/1oz unsalted butter
2 red onions, peeled and chopped
1 celery stick, chopped
1 tbsp soft brown sugar
1 tbsp balsamic vinegar
1 circle ready-made puff pastry (cut to slightly larger than a small frying pan)
100g/3½oz Brie, chopped
salt and freshly ground black pepper
5 shelled walnuts, halved
Method:
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the olive oil and butter into a small ovenproof frying pan.
3. When the butter has melted, add the onions, celery, sugar and balsamic vinegar. Fry for about five minutes, until well softened.
4. Place the pastry on top and tuck in the edges.
5. Place in the preheated oven and bake for ten minutes.
6. Remove from the oven and carefully turn the pastry out onto a baking sheet.
7. Sprinkle the cheese over, before putting the tart back into the oven, pastry-side down. Bake for a further three minutes, or until the cheese has melted. Season to taste with salt and freshly ground black pepper.
8. Serve on a plate, with the walnuts sprinkled over.
CARROT AND CORIANDER* SOUP
Ingredients:
3 tbsp olive oil
½ onion, chopped
400g/14oz baby carrots, roughly chopped
1 bunch fresh coriander/cilantro*
400ml/1 pint vegetable stock
salt and freshly ground black pepper
double cream as garnish (if desired)
Method:
1. Heat 2 tablespoons of the oil in a large heavy pan. Add the onion and carrots and sauté over a high heat for 3-4 minutes.
2. Roughly chop the coriander/cilantro* stalks and add to the pan, along with the vegetable stock. Bring to the boil then reduce the heat and simmer for ten minutes or until the carrots are tender. Season with salt and freshly ground black pepper. Blend with a hand blender until smooth.
3. Serve in a soup bowl. Garnish with the coriander leaves and drizzle with cream and remaining oil.
NOTES
*If you're in America, the leaves of the plant are called CILANTRO and the seeds are called coriander. For heaven's sake don't put coriander seed in instead of cilantro. I can't speak from personal experience, here, but I'm pretty sure the result would be far less appetizing.
Leave the cream out of the soup, the brie off the tarte, double-check your puff pastry, use margerine or oil instead of butter, and you've got a completely vegan meal.
VERDICT
I became a huge fan of carrot and coriander soup when I lived in England--there was a soup and smoothie stand at Paddington that I'd often stop at on my way home from the couple of classes I had in London. I was excited to discover just how ridiculously easy it is to make. Mine wasn't quite as good as I remember theirs being, but even given that it was my first attempt and I got a little over-zealous with the salt, it was delicious.
The tarte was okay. Not my favorite ever, and didn't make great leftovers, but it complimented the soup well for that meal.
SAVORY TARTE TATIN
Ingredients:
1 tbsp olive oil
25g/1oz unsalted butter
2 red onions, peeled and chopped
1 celery stick, chopped
1 tbsp soft brown sugar
1 tbsp balsamic vinegar
1 circle ready-made puff pastry (cut to slightly larger than a small frying pan)
100g/3½oz Brie, chopped
salt and freshly ground black pepper
5 shelled walnuts, halved
Method:
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the olive oil and butter into a small ovenproof frying pan.
3. When the butter has melted, add the onions, celery, sugar and balsamic vinegar. Fry for about five minutes, until well softened.
4. Place the pastry on top and tuck in the edges.
5. Place in the preheated oven and bake for ten minutes.
6. Remove from the oven and carefully turn the pastry out onto a baking sheet.
7. Sprinkle the cheese over, before putting the tart back into the oven, pastry-side down. Bake for a further three minutes, or until the cheese has melted. Season to taste with salt and freshly ground black pepper.
8. Serve on a plate, with the walnuts sprinkled over.
CARROT AND CORIANDER* SOUP
Ingredients:
3 tbsp olive oil
½ onion, chopped
400g/14oz baby carrots, roughly chopped
1 bunch fresh coriander/cilantro*
400ml/1 pint vegetable stock
salt and freshly ground black pepper
double cream as garnish (if desired)
Method:
1. Heat 2 tablespoons of the oil in a large heavy pan. Add the onion and carrots and sauté over a high heat for 3-4 minutes.
2. Roughly chop the coriander/cilantro* stalks and add to the pan, along with the vegetable stock. Bring to the boil then reduce the heat and simmer for ten minutes or until the carrots are tender. Season with salt and freshly ground black pepper. Blend with a hand blender until smooth.
3. Serve in a soup bowl. Garnish with the coriander leaves and drizzle with cream and remaining oil.
NOTES
*If you're in America, the leaves of the plant are called CILANTRO and the seeds are called coriander. For heaven's sake don't put coriander seed in instead of cilantro. I can't speak from personal experience, here, but I'm pretty sure the result would be far less appetizing.
Leave the cream out of the soup, the brie off the tarte, double-check your puff pastry, use margerine or oil instead of butter, and you've got a completely vegan meal.
VERDICT
I became a huge fan of carrot and coriander soup when I lived in England--there was a soup and smoothie stand at Paddington that I'd often stop at on my way home from the couple of classes I had in London. I was excited to discover just how ridiculously easy it is to make. Mine wasn't quite as good as I remember theirs being, but even given that it was my first attempt and I got a little over-zealous with the salt, it was delicious.
The tarte was okay. Not my favorite ever, and didn't make great leftovers, but it complimented the soup well for that meal.
Tuesday, April 29, 2008
Kare-Raisu with Cucumber Salad and Edamame
KARE-RAISU (Japanese Curry with Rice)
Ingredients:
2 large potatoes, cubed
1 large carrot (or equivalent in baby carrots), chopped roughly
1/4 head cauliflower, chopped roughly
1/3 onion, chopped roughly
1 package Golden Curry brand Japanese Curry*
vegetable oil for frying
1 cup rice, steamed
Method:
Chop all vegetables. Heat oil in a large skillet. Add potatos and onions, frying until they begin to brown and soften. Add carrots and cauliflower and enough water to cover the potatos. Break Golden Curry into mixture and simmer, for 15 minutes or until vegetables are soft and curry sauce is of desired consistancy. Serve hot over steamed rice.
CUCUMBER SALAD
Ingredients:
1 large cucumber
1/4 cup water
1/4 cup white wine vinegar
1/4 cup sugar
1 tsp salt
Method:
Peel cucumber. Cut in half and then in to long, thin spears. Place in shallow glass bowl. In a small saucepan, boil water, vinegar, and sugar to a boil until sugar is completely dissolved. Pour vinegar mixture over cucumbers and add salt. Let sit for 15-20 minutes before serving, stirring occasionally.
EDAMAME
You can find edamame (soybean pods) in the frozen vegetable and/or frozen ethnic foods section of most grocery stores. Simply boil or steam until thawed. May be served plain, or (as Carrie preferrs) drizzled with olive oil and seasoned with salt and black pepper.
NOTES
*You can absolutely make your own curry, if you've got the time and inclination. A quick Google search offers up plenty of recipes. However, pre-packaged curry is quick, easy, vegetarian, and guaranteed to give you the right blend of spices every time.
VERDICT
Although it took a while to chop and cook all of the vegetables, this meal was quite easy and turned out really well, I thought. There was more than enough for both of us at dinner, and it all tasted just as good for lunch the second day. As you'd expect from a whole bunch of vegetables on a plate, it doesn't necessarily stick with you for hours, but it's a tasty and filling light meal.
Ingredients:
2 large potatoes, cubed
1 large carrot (or equivalent in baby carrots), chopped roughly
1/4 head cauliflower, chopped roughly
1/3 onion, chopped roughly
1 package Golden Curry brand Japanese Curry*
vegetable oil for frying
1 cup rice, steamed
Method:
Chop all vegetables. Heat oil in a large skillet. Add potatos and onions, frying until they begin to brown and soften. Add carrots and cauliflower and enough water to cover the potatos. Break Golden Curry into mixture and simmer, for 15 minutes or until vegetables are soft and curry sauce is of desired consistancy. Serve hot over steamed rice.
CUCUMBER SALAD
Ingredients:
1 large cucumber
1/4 cup water
1/4 cup white wine vinegar
1/4 cup sugar
1 tsp salt
Method:
Peel cucumber. Cut in half and then in to long, thin spears. Place in shallow glass bowl. In a small saucepan, boil water, vinegar, and sugar to a boil until sugar is completely dissolved. Pour vinegar mixture over cucumbers and add salt. Let sit for 15-20 minutes before serving, stirring occasionally.
EDAMAME
You can find edamame (soybean pods) in the frozen vegetable and/or frozen ethnic foods section of most grocery stores. Simply boil or steam until thawed. May be served plain, or (as Carrie preferrs) drizzled with olive oil and seasoned with salt and black pepper.
NOTES
*You can absolutely make your own curry, if you've got the time and inclination. A quick Google search offers up plenty of recipes. However, pre-packaged curry is quick, easy, vegetarian, and guaranteed to give you the right blend of spices every time.
VERDICT
Although it took a while to chop and cook all of the vegetables, this meal was quite easy and turned out really well, I thought. There was more than enough for both of us at dinner, and it all tasted just as good for lunch the second day. As you'd expect from a whole bunch of vegetables on a plate, it doesn't necessarily stick with you for hours, but it's a tasty and filling light meal.
Tuesday, April 22, 2008
Enchiladas Two Different Ways
(Recipes by Seven.)
SPINACH ENCHILADAS
Ingredients:*
-4 flour tortillas
-1/3 cup onion, minced
-1 1/2 cups spinach**
-1/4 cup sour cream
-handful of Monterrey Jack cheese, shredded
-salsa verde/green enchilada sauce
-salt and black pepper
-vegetable oil for frying (not olive oil!)
Method:
1. Fry onion, stirring regularly, until it becomes soft and semi-translucent.
2. Add spinach. If using fresh, just cook until it wilts. If frozen, until it's completely thawed. Add salt and pepper to taste.
3. Assemble enchiladas by putting some of the spinach and a generous dollop of sour cream in each tortilla.
4. Roll up and place side-by-side in glass casserole dish. Cover liberally with cheese and salsa verde.
5. Bake at 350 for 20 minutes or until cheese has fully melted.
CHEESE AND BLACK OLIVE ENCHILADAS
Ingredients:***
-4 flour OR corn tortillas (I used flour, just for convenience's sake)
-1 cup cheddar cheese, shredded
-1/2 cup Monterrey Jack cheese, shredded
-about 10 large black olives, pitted and sliced
-1/2 tomato, chopped
-red enchilada sauce (not chunky salsa!)
Method:
1. Assemble enchiladas: add a generous helping of cheddar, several slices of black olive, a few chunks of tomato, and a bit of Monterrey Jack to each tortilla.
2. Roll and place side-by-side in a glass casserole dish. Cover liberally with enchilada sauce and cheddar cheese.
3. Bake at 350 degrees for twenty minutes or until cheese melts.
Notes:
*I actually did not measure any of my ingredients at all, because I'm one of those ridiculous people who cooks by eye if it's something I've made before or know how it's supposed to turn out. So these measurements are a rough estimate at best. Just a warning.
**You can use fresh spinach, of course. I find that whenever I buy it fresh, the majority of it goes bad before I can use it. Frozen tastes just as good and lasts forever. Buy it in bags, though, and not bricks or you run in to the same problem of having a whole lot of un-thawed spinach on your hands and nothing to do with it.
***Seriously, making the numbers up. That's the great thing about cooking things like this, though. Just add stuff until it looks right! You can't really go wrong here!
Serving suggestion: I served them with refried beans and slices of fresh avocado on the side, which I thought complimented the dish well. A fancy lime-and-agave-flavored beer made it just about perfect.
Verdict:
I love enchiladas but had never actually made them before, so I was really pleased with how well these came out. I don't think Carrie was thrilled by the spinach version, but I liked them both quite a lot. Ridiculously easy, not terribly labor-intensive, potentially modifiable in any number of ways...I'll definitely be making these again.
Carrie Says:
They were good. It seemed easy for Seven to make them all by herself and I enojoyed them. Seven--I did like the spinch ones, but maybe we could use ricotta instead of sour cream, or more of a mix? I don't know. Anyway, it was a good meal. Not fantastic, but good.
SPINACH ENCHILADAS
Ingredients:*
-4 flour tortillas
-1/3 cup onion, minced
-1 1/2 cups spinach**
-1/4 cup sour cream
-handful of Monterrey Jack cheese, shredded
-salsa verde/green enchilada sauce
-salt and black pepper
-vegetable oil for frying (not olive oil!)
Method:
1. Fry onion, stirring regularly, until it becomes soft and semi-translucent.
2. Add spinach. If using fresh, just cook until it wilts. If frozen, until it's completely thawed. Add salt and pepper to taste.
3. Assemble enchiladas by putting some of the spinach and a generous dollop of sour cream in each tortilla.
4. Roll up and place side-by-side in glass casserole dish. Cover liberally with cheese and salsa verde.
5. Bake at 350 for 20 minutes or until cheese has fully melted.
CHEESE AND BLACK OLIVE ENCHILADAS
Ingredients:***
-4 flour OR corn tortillas (I used flour, just for convenience's sake)
-1 cup cheddar cheese, shredded
-1/2 cup Monterrey Jack cheese, shredded
-about 10 large black olives, pitted and sliced
-1/2 tomato, chopped
-red enchilada sauce (not chunky salsa!)
Method:
1. Assemble enchiladas: add a generous helping of cheddar, several slices of black olive, a few chunks of tomato, and a bit of Monterrey Jack to each tortilla.
2. Roll and place side-by-side in a glass casserole dish. Cover liberally with enchilada sauce and cheddar cheese.
3. Bake at 350 degrees for twenty minutes or until cheese melts.
Notes:
*I actually did not measure any of my ingredients at all, because I'm one of those ridiculous people who cooks by eye if it's something I've made before or know how it's supposed to turn out. So these measurements are a rough estimate at best. Just a warning.
**You can use fresh spinach, of course. I find that whenever I buy it fresh, the majority of it goes bad before I can use it. Frozen tastes just as good and lasts forever. Buy it in bags, though, and not bricks or you run in to the same problem of having a whole lot of un-thawed spinach on your hands and nothing to do with it.
***Seriously, making the numbers up. That's the great thing about cooking things like this, though. Just add stuff until it looks right! You can't really go wrong here!
Serving suggestion: I served them with refried beans and slices of fresh avocado on the side, which I thought complimented the dish well. A fancy lime-and-agave-flavored beer made it just about perfect.
Verdict:
I love enchiladas but had never actually made them before, so I was really pleased with how well these came out. I don't think Carrie was thrilled by the spinach version, but I liked them both quite a lot. Ridiculously easy, not terribly labor-intensive, potentially modifiable in any number of ways...I'll definitely be making these again.
Carrie Says:
They were good. It seemed easy for Seven to make them all by herself and I enojoyed them. Seven--I did like the spinch ones, but maybe we could use ricotta instead of sour cream, or more of a mix? I don't know. Anyway, it was a good meal. Not fantastic, but good.
Tuesday, April 15, 2008
Mercimek Koftesi
(Recipe from the Vegan Society by way of BBC Food.)
Ingredients
200g/7oz red lentils
200g/7oz bulgar wheat
Olive oil for cooking
1 medium onion, peeled and finely chopped
1 tbsp tomato paste (I used tomato sauce, because that's what I had)
1 tsp salt
1 tsp paprika
1 tsp cumin
small bunch of parsley, finely chopped
6 spring onions, finely chopped (I used leeks, because I still had a lot left over from my last meal.)
Lettuce leaves for garnish
Method
1. Wash the lentils and cook in four times their volume of water for 20 minutes until soft.
2. Near the end of the cooking time add the Bulghur wheat and cook for 2 more minutes.
3. Turn off the heat and allow to stand for 20 minutes
4. Fry the onion in the olive oil, add the tomato paste and remove from the heat.
5. Combine all the ingredients together and allow to cool
6. Shape the mixture into walnut sized balls and serve on a bed of lettuce.
Notes
I fried these, because...frankly, I could. It didn't really add anything to them, but it didn't take anything away, either.
Served over a salad of lettuce and tomato with Texas ranch dressing (I bought it on a whim one day at the store--it's sort of a cross between thousand island and ranch, and actually far more tasty than that description would lead you to believe.) and with hilariously unleavened Italian herb bread on the side that I made from a box.
Verdict
Eh. I'm glad I tested it out and it was certainly edible, but overall I wasn't a huge fan. I'm sure I could tweak the recipe and make it better, but I just didn't like it enough that I feel like it's worth trying to perfect. Oh well. Can't win 'em all.
Now, what to do with almost an entire bag of bulgar wheat...?
Ingredients
200g/7oz red lentils
200g/7oz bulgar wheat
Olive oil for cooking
1 medium onion, peeled and finely chopped
1 tbsp tomato paste (I used tomato sauce, because that's what I had)
1 tsp salt
1 tsp paprika
1 tsp cumin
small bunch of parsley, finely chopped
6 spring onions, finely chopped (I used leeks, because I still had a lot left over from my last meal.)
Lettuce leaves for garnish
Method
1. Wash the lentils and cook in four times their volume of water for 20 minutes until soft.
2. Near the end of the cooking time add the Bulghur wheat and cook for 2 more minutes.
3. Turn off the heat and allow to stand for 20 minutes
4. Fry the onion in the olive oil, add the tomato paste and remove from the heat.
5. Combine all the ingredients together and allow to cool
6. Shape the mixture into walnut sized balls and serve on a bed of lettuce.
Notes
I fried these, because...frankly, I could. It didn't really add anything to them, but it didn't take anything away, either.
Served over a salad of lettuce and tomato with Texas ranch dressing (I bought it on a whim one day at the store--it's sort of a cross between thousand island and ranch, and actually far more tasty than that description would lead you to believe.) and with hilariously unleavened Italian herb bread on the side that I made from a box.
Verdict
Eh. I'm glad I tested it out and it was certainly edible, but overall I wasn't a huge fan. I'm sure I could tweak the recipe and make it better, but I just didn't like it enough that I feel like it's worth trying to perfect. Oh well. Can't win 'em all.
Now, what to do with almost an entire bag of bulgar wheat...?
Tuesday, April 8, 2008
Quorn with Ginger, Chilli, and Leeks
(From Vegetarian and Vegetable Cooking by Christine Ingram--a really great vegetarian cook book I picked up when I lived in England. I definitely recommend it, if you can find it. It has a lot of great information about vegetarian ingredients, and the recipes all have multiple pictures showing different steps of the process.)
Ingredients
8 oz Quorn cubes (I used cutlets that I then cut in to cubes myself.)
3 tbsp soy sauce
2 tbsp dry sherry
2 tbsp clear honey
2/3 cup vegetable stock
2 tsp flour
1 leek (The recipe says '3 leeks', but I think they mean 3 leaves of leek, as this was PLENTY and more than it looked like in the photo.)
1 red chili - seeded and sliced (I used two small dried chilis)
1 inch piece fresh root ginger - shredded
salt and black pepper to taste
vegetable oil for frying
Method
1. Toss the Quorn in the soy sauce and sherry until well coated and leave to marinate for about 30 minutes. (What I did? Pulled the Quorn cutlets out of the freezer, laid them out in a glass baking dish, poured some extra soy sauce and sherry on them, microwaved them for a minute until they were thawed enough to cut, and cubed them. In the microwave, they sucked up most of the soy sauce and sherry.)
2. Strain the Quorn from the marinde and reserve the juices in a jug. Mix the marinade with the honey, stock, and flour. (Since my Quorn wasn't marinating, I just used new soy sauce and sherry.)
3. Heat the oil in a wok or large frying pan. When hot, stir-fry the Quorn until it is crisp on the outside. Remove Quorn from pan and set aside. (This is where that baking dish comes in handy again.)
4. Reheat the oil and stir-fry the leeks, chili, and ginger until they are just soft. Season lightly with salt and pepper.
5. Return Quorn to the pan, together with the marinade, and stir well until the liquid is thick and glossy. Serve hot with rice or noodles.
Notes
Took about half an hour to make from start to finish. The recipe says it serves 4, but as we were both really hungry, it was good for the two of us.
I served this over rice and with cabbage (lightly sauteed and seasoned with a little soy sauce and black pepper) on the side. It was really good, but I think broccoli might compliment it slightly better.
Additionally, if you've never tried Quorn, it's a fantastic vegetarian alternative to chicken in many dishes. (Although it is NOT vegan--it contains egg white.) It's made of mycoprotein instead of soy, and so has a completely different taste and texture that many find more palatable. Carrie, for example, is not a fan of tofu but buys Quorn products for herself.
If you made this dish with tofu instead of Quorn, it would be vegan.
Verdict
I will definitely be making this again. It was a little spicy (right at Carrie's threshhold and medium-high to my taste) but I did technically put in more chili than the recipe called for, and that's easily regulated if we want to try it a little more mild next time. And served with some sort of vegetable, it's a ridiculously filling and well-balanced meal.
Carrie Says:
I liked this alot. It was at the very upper limits of my spice-threshold, but I still ate two plates. I love Quorn, because it absorbs all the flavors. Seven made it with soy-sauce cabbage, which I love, but she was right--didn't quite compliment the dish as well as some brocolli would have. I would definitely make this one again and again.
Ingredients
8 oz Quorn cubes (I used cutlets that I then cut in to cubes myself.)
3 tbsp soy sauce
2 tbsp dry sherry
2 tbsp clear honey
2/3 cup vegetable stock
2 tsp flour
1 leek (The recipe says '3 leeks', but I think they mean 3 leaves of leek, as this was PLENTY and more than it looked like in the photo.)
1 red chili - seeded and sliced (I used two small dried chilis)
1 inch piece fresh root ginger - shredded
salt and black pepper to taste
vegetable oil for frying
Method
1. Toss the Quorn in the soy sauce and sherry until well coated and leave to marinate for about 30 minutes. (What I did? Pulled the Quorn cutlets out of the freezer, laid them out in a glass baking dish, poured some extra soy sauce and sherry on them, microwaved them for a minute until they were thawed enough to cut, and cubed them. In the microwave, they sucked up most of the soy sauce and sherry.)
2. Strain the Quorn from the marinde and reserve the juices in a jug. Mix the marinade with the honey, stock, and flour. (Since my Quorn wasn't marinating, I just used new soy sauce and sherry.)
3. Heat the oil in a wok or large frying pan. When hot, stir-fry the Quorn until it is crisp on the outside. Remove Quorn from pan and set aside. (This is where that baking dish comes in handy again.)
4. Reheat the oil and stir-fry the leeks, chili, and ginger until they are just soft. Season lightly with salt and pepper.
5. Return Quorn to the pan, together with the marinade, and stir well until the liquid is thick and glossy. Serve hot with rice or noodles.
Notes
Took about half an hour to make from start to finish. The recipe says it serves 4, but as we were both really hungry, it was good for the two of us.
I served this over rice and with cabbage (lightly sauteed and seasoned with a little soy sauce and black pepper) on the side. It was really good, but I think broccoli might compliment it slightly better.
Additionally, if you've never tried Quorn, it's a fantastic vegetarian alternative to chicken in many dishes. (Although it is NOT vegan--it contains egg white.) It's made of mycoprotein instead of soy, and so has a completely different taste and texture that many find more palatable. Carrie, for example, is not a fan of tofu but buys Quorn products for herself.
If you made this dish with tofu instead of Quorn, it would be vegan.
Verdict
I will definitely be making this again. It was a little spicy (right at Carrie's threshhold and medium-high to my taste) but I did technically put in more chili than the recipe called for, and that's easily regulated if we want to try it a little more mild next time. And served with some sort of vegetable, it's a ridiculously filling and well-balanced meal.
Carrie Says:
I liked this alot. It was at the very upper limits of my spice-threshold, but I still ate two plates. I love Quorn, because it absorbs all the flavors. Seven made it with soy-sauce cabbage, which I love, but she was right--didn't quite compliment the dish as well as some brocolli would have. I would definitely make this one again and again.
Tuesday, April 1, 2008
Vegetable Biryani
(Original recipe from BBC Food, completely mucked around with by Seven.)
Ingredients
1 cup Basmati rice
small handful peas
small handful green beans - chopped
1 medium (or several baby) carrot - cubed
1 small potato - cubed
1 tsp tomato paste (or a dollop of tomato puree)
tsp salt, red chili powder, garam masala, turmeric to taste (I got lucky just chucking things in, but start with small amounts.)
55g/2oz finely chopped onions
4 roasted chopped cashew nuts (Steal from trail mix at work, if you don't feel like buying just 4 cashews.)
Method
1. Rinse and cook the rice until just soft. Drain well. OR throw into a rice cooker and forget about it until it's time to put everything together.
2. Cube the carrot, potato, and beans and cook with peas in a saucepan of boiling water until soft. Add tomato paste, salt, chili powder, masala, turmeric and onions to the vegetables.
3. In an ovenproof dish, press half of the rice down on the bottom of the dish, spread the vegetable mixure on top of that, and top with the rest of the rice. Make sure everyting is spread evenly.
4. Sprinkle the top with chopped cashew nuts, pinch of salt and red chili powder.
5. Cover with foil and warm through an oven at 140C/275F for 15 minutes before serving.
Notes
I served this as it was, with an aloo paratha on the side (bought frozen from a local Indian store) and it was pretty good. However, it was extra delicious the next day with a bit of vegetable oil (not olive oil!) drizzled on and some Greek yoghurt on top. Yoghurt, of course, makes it not vegan.
This made enough food that Carrie and I could have had two servings each, although in the end we went with two large portions for dinner and I stole the rest for my lunch the next day.
Verdict
A good meal, very easy to make, and nice because we had all of the ingredients lying around the house already. (Enormous bags of frozen vegetables are so great.) Not my favorite of all time ever, but I'd make it again.
Carrie Says:
I liked it. I agree that it would have been nice with a little more oil to loosen things up. Just be careful with the garam masala. Seven seasoned it perfectly, but because recipes always call for so little, it is easy to want to put more. Don't. If it's any kind of decent, it is very strong and just a little is just enough.
Ingredients
1 cup Basmati rice
small handful peas
small handful green beans - chopped
1 medium (or several baby) carrot - cubed
1 small potato - cubed
1 tsp tomato paste (or a dollop of tomato puree)
tsp salt, red chili powder, garam masala, turmeric to taste (I got lucky just chucking things in, but start with small amounts.)
55g/2oz finely chopped onions
4 roasted chopped cashew nuts (Steal from trail mix at work, if you don't feel like buying just 4 cashews.)
Method
1. Rinse and cook the rice until just soft. Drain well. OR throw into a rice cooker and forget about it until it's time to put everything together.
2. Cube the carrot, potato, and beans and cook with peas in a saucepan of boiling water until soft. Add tomato paste, salt, chili powder, masala, turmeric and onions to the vegetables.
3. In an ovenproof dish, press half of the rice down on the bottom of the dish, spread the vegetable mixure on top of that, and top with the rest of the rice. Make sure everyting is spread evenly.
4. Sprinkle the top with chopped cashew nuts, pinch of salt and red chili powder.
5. Cover with foil and warm through an oven at 140C/275F for 15 minutes before serving.
Notes
I served this as it was, with an aloo paratha on the side (bought frozen from a local Indian store) and it was pretty good. However, it was extra delicious the next day with a bit of vegetable oil (not olive oil!) drizzled on and some Greek yoghurt on top. Yoghurt, of course, makes it not vegan.
This made enough food that Carrie and I could have had two servings each, although in the end we went with two large portions for dinner and I stole the rest for my lunch the next day.
Verdict
A good meal, very easy to make, and nice because we had all of the ingredients lying around the house already. (Enormous bags of frozen vegetables are so great.) Not my favorite of all time ever, but I'd make it again.
Carrie Says:
I liked it. I agree that it would have been nice with a little more oil to loosen things up. Just be careful with the garam masala. Seven seasoned it perfectly, but because recipes always call for so little, it is easy to want to put more. Don't. If it's any kind of decent, it is very strong and just a little is just enough.
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