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Spiced Shredded Cabbage with Coconut
This is one my husbands favorite vegetable. Basically if I make cauliflower and cabbage everyday- he would be happy. I love cauliflower as well but cabbage.. not so much. It is not that I don’t like cabbage, I just don’t seek it out. If someone cooks it for me, I will eat it but I don’t think of making it.
So, while we were food shopping together, he reminded me of how I have not made cabbage in a long time. We bought some cabbage and I decided to come up with this recipe. It is not an original- you will find such a preparation in South Indian restaurants.
It starts with a mixture of some delicious spices- cumin, coriander, mustard and fennel seeds. I roasted and ground them up. This mixture gives the dish a fantastic flavor along with the curry leaves and shredded coconut. Any vegetable with all that flavor will come out delicious…
Try this preparation next time you have cabbage in your fridge…
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Spinach Polenta
This dish can be served on its own- not just as a side… it is that substantial and delicious. I decided a while ago to experiment with polenta- to me it is like a blank canvas.. one can add anything to it to enhance the flavor.
For this one, I sauteed raisins and pine nuts in some olive oil. I then added thawed, chopped spinach and cooked it down for a bit. It was then time to add the a mixture of chicken broth and milk and the delicious polenta. I cooked it and seasoned it with salt and cheese- that was it. It took no time to make the dish but it was amazing with the shrimp dish.
Try it next time you are confused about making a side dish…
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Shrimp in Poblano Sauce
This is one of my favorite dishes I have made recently. I love, love Latin flavored foods right now- somehow the phase has lasted a long time. Every time I start thinking of cooking something, I can only think of smoked paprika, poblano peppers, etc.
We all love shrimp- and I wanted to make something quick and delicious- so I roasted some poblano peppers with green tomatoes and onion- all of which I bought at the farmers market. I then blended the vegetables and made a sauce.
I then sauteed the shrimp in a pan, took them out and cooked the green sauce in the same pan- the shrimp flavor was all over the delicious sauce. The dish was amazing- I wanted to take it a step further and served it with a delicious polenta… stay tuned.
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Bok Choy and Tofu Stir Fry with Tamarind and Orange Sauce
Did I mention mushrooms are a staple in my house? Well, I meant it. Here I am with another recipe that includes cremini mushrooms. I somehow don’t end up buying the white variety- not sure why but I prefer the brown ones.
This is a one-pot meal as well. I paired it with firm tofu and bok choy. As I was making the dish, I realized I was making a vegetarian dish. I love using tofu as much as I can. We all love it and don’t miss eating meat at all.
In fact I find myself making a couple of vegetarian meals a week- it is healthy and forces one to eat a variety of foods.
The tamarind orange sauce is delicious with the mix of vegetables and tofu. I served this delicious dish on yummy brown rice. The whole family loved it!
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Morel Mushroom Risotto
This is a very sophisticated meal- if I do say so… oh, and it is very delicious as well…
It started off with me buying the frozen, marinated lamb chops from Trader Joes. I don’t buy any prepared food- accept this one. It is perfectly marinated and is delicious. It is not cheap but totally worth the price. Speaking of price- this meal is not very cheap to put together but is definitely worth every bit. In addition to the lamb chops this meal has a very rich mushroom risotto. It included dried morels which are super flavorful. I soaked them in some warm water to reconstitute them. I then used them to make a delicious risotto. It also includes a variety of wild mushrooms. To add more mushroom flavor, I also used delicious mushroom broth to cook the risotto. I then topped the risotto and the lamb chops with some mixed greens tossed in lemon juice, olive oil and salt.
Definitely try this one…..
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