Sunday, February 22, 2009

Thai Tofu Curry

Thai Tofu Curry

1 (12oz) package extra firm tofu
1 red onion, thinly sliced
1 green pepper, thinly sliced
2-3 cloves garlic, thinly sliced
2 small potatoes
1 Tb. hot curry powder
1 can coconut milk
1/2 c. water
1/4 c. cilantro
1 tsp sea salt
3 Tb. olive oil
black pepper

Serves 3-4

Drain tofu, lay cube on side and slice in half to make cube thinner.  Cover tofu with cheesecloth and place on plate or cutting board, then place heavy board or pot on top of tofu.  Allow to dry for 15 mins, then slice into small (1/2") cubes.  Sautee in olive oil and add sea salt until light brown and crispy.  Remove from pan.

Cook sliced onion and pepper in microwave 3 mins, then cook potatoes in microwave 5 mins.  Peel skin from potatoes and dice.  Sautee onion, pepper, garlic, potato in olive oil.  Add coconut milk, water, curry powder, cilantro, salt, pepper and reduce heat to low-med, simmer for 5-10 mins and serve over rice.

Rating: 5 stars
Love this delicious curry!  Its flavorful but not too spicy.

Monday, February 16, 2009

Fig and Goat Cheese Pizza

1 package dry yeast
1 c. warm water
2.5 c. white flour
1 tsp. salt

In large bowl combine dry yeast and warm water, allow to stand for 10 mins, then add salt and flour, knead for 5 mins and allow dough to rise in warm place, covered with cloth, for 30 mins. Punch dough and knead another minute or two, then roll out on floured surface to cover pizza pan. Place dough on pizza pan and brush olive oil over dough. Add toppings listed below.

2 oz goat cheese
1 red onion, sliced
6 dried figs
2 Tb. butter
1 Tb. olive oil
1 c. mozzarella cheese, shredded

Heat 1 c. water in a bowl, add figs and soak for 15 mins, then remove figs and slice into quarters.
In saucepan, heat butter over med heat, add red onion and stir occasionally until onion is throughly cooked and beginning to brown (carmelize). Remove from heat.

Sprinkle toppings over pizza crust (onion, crumble goat cheese, figs, mozzarella). I added some oregano and thyme to the toppings before I finished with mozzarella.

Rating: 3 stars

The combination of toppings on the pizza was delicious. I love the sweet figs and savory onion together. This pizza really has no sauce, which is why it is only 3 stars. Next time I would make a pesto sauce or an olive oil/garlic sauce.

Thursday, February 12, 2009

Stuffed Portobello Mushrooms

4 portobello mushrooms, stems removed
1 large tomato, chopped
1/3 c. bread crumbs
1/2 c. mozzarella cheese, grated
2 T. parmesan cheese, grated
1 egg, beaten
sprinkle oregano and basil
1 T. balsamic vinegar
2 T. olive oil
salt and pepper

Serves 3-4
Preheat oven to 450 degrees.  Mix tomato, mozzarella, parmesan, bread crumbs, egg, and balsamic vinegar, add dash salt and pepper.  Coat bottom of roasting pan (I used glass 9x13 pan) with olive oil, place mushrooms in pan gill side up.  Spoon tomato mixture into mushrooms.  Bake for 20-25 mins or until mixture turns golden brown on top of mushrooms. 

These portobellos are very rich in flavor.  I served them as a main dish with fried eggplant on the side, and I could barely finish one mushroom.  Portobellos are a good source of B vitamins for vegetarians!

Rating: 4 stars
The filling flavors were perfect; however, I found that when the mushroom tops were golden brown, the mushrooms were still a bit undercooked.  I would suggest baking the mushrooms a little longer (25-30 mins) with foil covering the pan.

Tuesday, February 10, 2009

Lentil Soup

1 red onion diced
1 red bell pepper diced
1 potato diced
1 large carrot thinly sliced
1 c. spinach (optional)
2 Tbsp tomato paste
1 or 1.5 cups lentils (I used green)
chili powder to taste
cumin powder to taste
1/2 tsp. salt to taste
vegetable broth 1-2 cups
water- 2 cups
olive oil
fresh ground pepper

Sautee onion, bell pepper in olive oil, add potato and carrot. Add chili
and cumin powder, and salt (I like an herb and sea salt mix). Stir in lentils, veg
broth, tomato paste, water and spinach. Make sure liquids generously cover all of the lentils (you may need to add more water as soup boils down). Simmer on low-med heat for approx 45 mins or until lentils are tender. Salt and pepper can be added at the end according to taste.

I created with recipe with vegetables and spices we had in the fridge. Spinach is optional, but a great source of iron and my family loved the flavor. Perfect soup for a cold winter night.

Rating: 5 stars

Amma's Tomato Rice

1 c. cooked basmati rice
2-3 medium sized tomatoes, chopped
1 medium red onion, chopped
1 T. channa dal
2 tsp. sesame oil
1 tsp. masala powder
pinch mustard seeds
pinch turmeric
pinch asafoetida
salt to taste
mustard seed
channa dal
onion- sautee

In a skillet, heat sesame oil over med-high heat. Add mustard seeds and cook until spluttering (popping), then add channa dal and roast until red. Add diced onion and cook for 1 min then add tomato. Reduce heat a bit and simmer until tomato begins to turn into a thick paste. Mix in turmeric powder, asafoetida, masala powder, and salt. Turn heat off. Combine with cooked rice. 1 or 2 tsp sesame oil can be added for flavor.

Similar to lemon rice, this light main dish pairs well with papad or potato chips. Another favorite from amma's kitchen!

Rating: not rated yet

Peanut Butter- Chocolate Chip- Oatmeal Cookies

Peanut Butter- Chocolate Chip- Oatmeal Cookies

These cookies are a great combo of sweet and salty.  I substituted sunflower seeds for peanuts.  The cookies are best served the next day with a cold glass of milk!  Enjoy, but just don't look at the nutrition information. Yikes!

Rating 4 stars

Monday, February 9, 2009

Potato Curry

Indian Potato Curry

4 medium potatoes (cook them in microwave first, approx 8 mins)
3-4 Tb. olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp chili powder (to taste)
dash cayenne pepper
dash salt

Cube potatoes (I leave skin on) after they have been cooked in
Heat olive oil. Add mustard and cumin seeds, cook until they splutter
(crackle and pop) then add potato and stir.
Add chili powder, cayenne pepper, salt and stir well. Extra oil may
be needed to prevent burning and add to flavor.
Cook over medium-high heat until potatoes begin to brown and crisp on
the outside. I cook them as long as possible without burning it!

This yummy side dish pairs well with sambar, rasam, and dal rice.

Rating: 5 stars

South Indian Curries

South Indian Curries can be made with a variety of vegetables. My
favorites include:

Capsicum (Pepper)
Cabbage (I prefer red cabbage)
Green Beans

You need:
3-4 Tb olive oil
1/2 tsp chili powder (if using mexican or indian chili powder, just a
pinch or it will be too spicy!)
pinch cayenne pepper (optional)
salt to taste (1/2 tsp?)
pinch cumin seeds (optional
mustard seeds (1/2 tsp)

Chop vegetables into small pieces. If necessary (cauliflower, okra,
green beans) cook vegetable for a few minutes in microwave.
Heat 1Tb olive oil (or sesame oil) over medium-high heat. Add 1 tsp
mustard seeds and pinch of cumin seeds. When the seeds start to
crackle and pop in the pan, add the chopped vegetable and stir.
Add the salt, chili powder, and cayenne pepper and mix well. Continue
cooking over med-high heat, you may need to add another few
tablespoons of olive oil so it doesn't burn. Curry is ready when
vegetables begin to brown or get a little crispy.

Serve warm as a side dish with rasam, sambar, or dal.

Gourmet Rice Recipes

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