1 T cold-pressed extra-virgin olive oil
1 medium yellow onion, sliced
3-4" stick cinnamon
1-1/2 t ground cumin
2 c peeled & diced sweet potato (3/4 lb)
1 (14-16 oz) can chickpeas drained & rinsed
1 (14-1/2 oz) can diced tomatoes, w/juices
1/2 c pitted green Greek or Italian olives
6 T orange juice, preferably fresh
1-1/2 t honey
2 c lightly packed very coarsely chopped kale (~1/2 lb kale)
sea salt & freshly ground black pepper
Heat oil in 5-6 qt Dutch oven over medium-high heat. Add onion & cook, stirring frequently, til lightly browned, ~ 5 minutes. Add cinnamon stick & cumin & cook 1 minute til very fragrant. Add sweet potato, cickpeas, tomatoes & their juice, olives, orange juice, honey, and 1 c water; bring to boil. Reduce heat to medium-low & simer, coered, stirring occasionally, til sweet potato is barely tender, ~ 15 minutes. Stir in kale. Cover & cook aother 10 minutes. Season. Serve w/Couscous w/Orange, Almonds & Herbs.
Sunday, August 3, 2008
COUSCOUS w/ ORANGE, ALMONDS & HERBS recipe
(Couscous is precooked semolina flour)
This recipe serves 4-6
2 T cold-pressed extra-virgin olive oil
1/2 yellow onion, finely chopped
1 clove garlic, miced
1 T unsweetened butter
1-1/2 c whole-grain couscous
1 t sea salt
1/2 c slivered almonds toasted
1/2 c chopped fresh flat-leaf parsley & cilantro
Zest of 1 orange
Freshy ground black pepper
1/2 t curry powder
In medium straight-sided stainless steel or cast-iron skillet or large saucepan w/tight lid, heat oil over medium heat. Add onion & cook, stirring frequently, til soft but not brown, 8-10 minutes. Stir in garlic & cook 1-2 min. Add 2-1/4 c water & bring to boil. Stir. Cover and let stand 15 min. Fluff w/fork. Stir in almonds, herbs & spice, zest. Serve w/Morocan Veggie Ragout.
This recipe serves 4-6
2 T cold-pressed extra-virgin olive oil
1/2 yellow onion, finely chopped
1 clove garlic, miced
1 T unsweetened butter
1-1/2 c whole-grain couscous
1 t sea salt
1/2 c slivered almonds toasted
1/2 c chopped fresh flat-leaf parsley & cilantro
Zest of 1 orange
Freshy ground black pepper
1/2 t curry powder
In medium straight-sided stainless steel or cast-iron skillet or large saucepan w/tight lid, heat oil over medium heat. Add onion & cook, stirring frequently, til soft but not brown, 8-10 minutes. Stir in garlic & cook 1-2 min. Add 2-1/4 c water & bring to boil. Stir. Cover and let stand 15 min. Fluff w/fork. Stir in almonds, herbs & spice, zest. Serve w/Morocan Veggie Ragout.
GARAM MASALA recipe
1 T cardamom seeds
1 T coriander seeds
1 T cumin seeds
1 t black peppercorns
1/2 t whole cloves
2 t grund cinnamon
1/4 t grund nutmeg
Place first 5 ingredients in small skillet (no oil added) & cook over low heat til fragrant. Cool & grind in a spice grinder or mortar and pestle. Add cinamon & nutmeg. Store in airtight contaner. Use in Indian cooking.
1 T coriander seeds
1 T cumin seeds
1 t black peppercorns
1/2 t whole cloves
2 t grund cinnamon
1/4 t grund nutmeg
Place first 5 ingredients in small skillet (no oil added) & cook over low heat til fragrant. Cool & grind in a spice grinder or mortar and pestle. Add cinamon & nutmeg. Store in airtight contaner. Use in Indian cooking.
CAULIFLOWER, PEAS & POTATO CURRY recipe
2 small potatoes, cubed
1 large onion, diced
1-2 T cold-pressed extra-virgin olive oil
1 small head cauliflower, cut in bite-size pieces
1 t ground cumin
2/3 c water
4-1/2 T minced gingerroot
1 (10 oz) pkg frozen baby peas, unthawed
1/4-1/2 t cayenne powder
1 t garam masala (see recipe in other post)
4 t ground coriander
1/4 t sea salt
1 t turmeric
Simmer potatoes in salted water until cooked through when tested with a knife or fork, about 5-6 minutes. Drain and set aside. Heat stainless-steel skillet on medium heat til hot, then coat w/olive oil. Toss in cumin, stirring 20 seconds. Add ginger, cayene, coriander, and turmeric. Cook 30 seconds more. Add onion & cook til transparent, about 3-4 minutes. Stir in cauliflower and turn to coat w/spices. Add water, cover, and simmer til veggies are cooked, 8-10 minutes. Add peas and potatoes, and cook a few minutes more, til heated through.
Just before serving, stir in garam masala and salt. Serve immediately.
1 large onion, diced
1-2 T cold-pressed extra-virgin olive oil
1 small head cauliflower, cut in bite-size pieces
1 t ground cumin
2/3 c water
4-1/2 T minced gingerroot
1 (10 oz) pkg frozen baby peas, unthawed
1/4-1/2 t cayenne powder
1 t garam masala (see recipe in other post)
4 t ground coriander
1/4 t sea salt
1 t turmeric
Simmer potatoes in salted water until cooked through when tested with a knife or fork, about 5-6 minutes. Drain and set aside. Heat stainless-steel skillet on medium heat til hot, then coat w/olive oil. Toss in cumin, stirring 20 seconds. Add ginger, cayene, coriander, and turmeric. Cook 30 seconds more. Add onion & cook til transparent, about 3-4 minutes. Stir in cauliflower and turn to coat w/spices. Add water, cover, and simmer til veggies are cooked, 8-10 minutes. Add peas and potatoes, and cook a few minutes more, til heated through.
Just before serving, stir in garam masala and salt. Serve immediately.
ROASTED GARLIC recipe
Peel away outer layers of skin, leaving the individual cloves intact. Cut tip off of head of garlic, exposing individual cloves. Place in a tin foil "cup". Lightly drizzle olive oil on top & coat all exposed cloves. Place in preheated 400 degree oven and bake 30-35 min. Let cool slightly and squeeze out roasted garlic into bowl. Use as a spread for bread or add to any recipe (like hummus), or add to mayo (canola-oil mayo is best).
Friday, August 1, 2008
nutrition queen
go to http://freewebs.com/nutritionqueen for update on herb/spice of the month at the beginning of every month.
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