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Tag: ground coriander

Moroccan Style Vegetable Stew with Olive Gremolata

June 2, 2019

This is a great vegetarian stew to make for company or through the week- and a great recipe to post for meatless Monday!! It does have a whole lot of ingredients but most of them are very common and are usually in a pantry. Harissa is a Moroccan style condiment that is made with red peppers and can have some heat as well… it is commonly found in super markets…

  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 3 garlic cloves, minced
  • 4 dates, pitted and chopped
  • 1 tablespoon harissa paste
  • 1 tablespoon tomato paste
  • 2 tablespoons all purpose flour
  • 2 large carrots, chopped
  • 1 large yellow pepper, chopped
  • 1 14 ounces can of tomatoes (I used fire roasted with green chilies)
  • 1 cauliflower head, cut into small florets
  • 1 14 ounces can of chickpeas, rinsed and drained
  • 3 to 4 cups water or vegetable broth
  • Salt

Heat a large saucepan with the olive oil. Add the onion and cook on medium heat for 3 to 4 minutes. Add the cinnamon, coriander, cumin and cayenne pepper. Saute for 2 minutes on medium heat. Add the garlic and dates and sauté for another 2 minutes. Add the harissa paste, tomato paste and flour. Saute for another 2 minutes. Add the carrots and pepper. Saute on medium heat for 3 to 4 minutes. Add the tomatoes, cauliflower and chickpeas. Saute for 3 to 4 minutes and add the water or broth. Bring to a boil and add 2 teaspoons salt. Lower the heat and cover with lid and cook for 20 minutes. Take the lid off and continue cooking till the consistency is of a thick stew. Check for seasonings and keep aside.

Gremolata

  • ½ cup green olives, chopped (I used olives stuffed with garlic)
  • ½ cup parsley, chopped
  • ¼ cup golden raisins, chopped
  • Zest of one large lemon

Mix the olives, parsley, raisins and lemon zest in a small bowl. Top the stew and serve.

 

Paneer with Green Beans

May 12, 2019
  • 2 tablespoon ghee or butter
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 9-10 curry leaves, chopped
  • 1 medium onion, chopped
  • 1 inch fresh ginger, grated
  • 1 cup green beans, chopped
  • 1 cup yellow beans, chopped
  • 1 cup paneer, grated
  • 2 teaspoons ground coriander
  • 1-2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the ghee or butter. Add the cumin seeds, mustard seeds and curry leaves. Saute for 30 seconds and add the onion and ginger. Saute on medium heat for 2 to 3 minutes. Add the green and yellow beans and sauté for 2 to 3 minutes. Add the paneer, ground coriander, salt and cayenne pepper. Saute for 3 to 4 minutes on medium heat. Cover with lid for 5 minutes till the beans are soft but not mushy. Check for seasonings and garnish with cilantro.

Cauliflower and Potatoes with Ajwain

September 16, 2018

Cauliflower and Potatoes with Ajwain

  • 1 head cauliflower, cut into large florets
  • 2 large Idaho potatoes, cut into long wedges and par boiled
  • 1 large cookie sheet
  • 1 tablespoon extra light olive oil
  • 3 teaspoons ajwain
  • 3 teaspoons salt

Place the cauliflower and potatoes on to the cookie sheet. Drizzle the oil and sprinkle the ajwain and salt. Mix well with fingers. Brown under a high broiler for ten minutes, or till vegetables are golden brown. Take out and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 4 to 5 garlic cloves, minced
  • 3 inch ginger, grated
  • 1 cup crushed tomatoes
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a wok like pan with the olive oil. Add the onions, ginger and garlic. Saute on a medium high heat, stirring constantly for about 5 minutes. Add the tomatoes and sauté for another 5 minutes. Add the cauliflower and potatoes. Add the turmeric, cayenne pepper, coriander and garam masala. Mix gingerly making sure not to break the vegetables. Check for seasonings and add salt. Garnish with cilantro.

Green Curry with Tofu

August 6, 2017

This is the first time I have attempted green curry at home. We always order it in Thai restaurants and really enjoy the flavor. My problem with attempting Thai recipes at home was the numerous ingredients. I finally went to an Asian grocery store and stocked up on galangal which comes frozen and can be stored in your freezer for a long time. It is nice to have fresh kaffir lime leaves and lemon grass but they are not always available. So, I bought frozen lemon grass and stored the fresh lime leaves in the freezer as well. They may not be as aromatic as the fresh ones but it is better than not having them at all. This was a good first try- will keep improving….

  • 1 cup cilantro, chopped
  • 3 garlic cloves, smashed
  • 2 medium shallots, chopped
  • 1 inch galangal or ginger
  • 2 tablespoons lemongrass or zest of 2 limes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons fish sauce
  • Juice of one lemon
  • 2 teaspoons honey

Transfer all the ingredients to a food processor and process till a paste is achieved. You may need to add some water to process. Keep aside.

  • 2 tablespoons coconut oil
  • 2 cups cremini mushrooms, sliced
  • 3 to 4 heads small bok choy, whites and greens separated and chopped
  • 1 can coconut milk
  • Salt
  • 3 or 4 kaffir lime leaves, sliced
  • ¼ cup cilantro, chopped

Heat a wok like saucepan with the coconut oil. Add the green curry paste and sauté on medium heat for 3 to 4 minutes. Add the mushrooms and sauté for another 4 to 5 minutes. Add the bok choy whites and sauté for 2 more mintues. Add the coconut milk and bring to a boil. Add salt and water if needed. Cook on a simmer for 4 to 5 minutes. Check for seasonings and garnish with kaffir lime leaves and cilantro. Serve with soba noodles.

Shrimp and Mushroom Laksa

February 6, 2017

Popular in Singapore and Malaysia, this noodle dish is a labor of love. I have tried to make a bit easier but it is still a bit time consuming and requires quite a few ingredients- but it is so worth it. I would recommend this for a Sunday dinner!

  • 1 pound medium shrimp, cleaned, deveined and shelled, shells reserved
  • 1 medium yellow onion, cut in half
  • 2 carrots, sliced in one inch pieces
  • Salt

In a large saucepan, add the reserved shells, onion, carrots and 8 cups water. Bring to a boil and simmer till reduced to about 5 cups, about 45 minutes. Strain and keep aside.

Marinate the shrimp in 1 to 2 teaspoons salt and keep aside.

Paste

  •  2 large shallots, cut in quarters
  • 3 green onions, trimmed and chopped
  • 2 inch fresh ginger, peeled and chopped
  • ¼ cup slivered almonds
  • 2 teaspoons ground coriander
  • ½ teaspoon turmeric
  • 2 tablespoons fish sauce
  • 2 tablespoons peanut oil
  • 2 large lemongrass stalks-bottom 7 inches only, outer layer removed, stalk cut into 1 inch length

Transfer all the ingredients to a food processor and puree until smooth. Keep aside.

  • 2 tablespoons peanut oil
  • 1 10 ounces Cremini mushrooms, sliced
  • One 14 ½ ounce can unsweetened coconut milk
  • 1 to 2 tablespoon honey
  • 2 tablespoons fish sauce
  • 1 pound Thai flat rice noodles, cooked according to package instructions
  • Juice of a lime
  • 2 tablespoons soy sauce
  • 1 bunch Asian greens (I used yu choy, a leafy green), bok choy or spinach, about 4 cups

Heat a large saucepan with the peanut oil and add the puree and sauté on medium heat for 9 to 10 minutes, till the mixture is dark brown. Add the mushrooms and sauté another 2 to 3 minutes. Add the coconut milk and bring to a boil. Add the 5 cups of broth and bring to a boil. Add the honey, fish sauce, lime juice and soy sauce. Check for seasonings as the broth is simmering and add more soy, lime juice or honey as needed. Add the shrimp and cook for 3 to 4 minutes or till the shrimp are cooked but not over done.

Divide the noodles and greens in 4 to 6 bowls and top with the shrimp and hot broth. Serve immediately.

Chicken Cutlets with Mint with Roast Potatoes

January 23, 2017

This is a great dish to make with chicken breast. It is healthy and super delicious. I made some roasted onions as a side…

  • 3 to 4 chicken cutlets
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons dried mint
  • 1 teaspoon ground coriander
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt

Mix the oil, mint, coriander, pepper flakes and salt in a shallow container. Add the chicken cutlets and mix well. Marinate in the fridge over night or at least 3 hours. Take the chicken out at least half an hour before cooking.

  • 6 to 7 baby potatoes, peeled and cut in half

Transfer potatoes in a medium saucepan, cover with water and bring to a boil. Simmer for ten minutes or till the potatoes are cooked through but not mushy. Drain the water and keep aside.

  • 2 tablespoons extra virgin olive oil
  • Salt

Preheat oven to 350 degrees F.

Heat a non-stick frying pan with the oil and brown the chicken cutlets on a high heat for about a minute each. Take out and transfer to oven to finish cooking. Cooking time will depend on the size and thickness of the cutlets. Add the potatoes to the same pan and brown on medium high heat till all sides are golden brown.

  • 3 to 4 cups mixed greens
  • Your favorite dressing

Dress the greens and place the chicken cutlets and potatoes on top and serve.

Turkey Chili with Beans

January 3, 2017

Yummy and healthy and perfect for a cold day….

  • 2 tablespoons olive oil
  • 1 pound dark meat ground turkey
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ancho chili
  • 1 medium yellow onion, chopped
  • 3 garlic, chopped
  • ½ cup cilantro, chopped
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce
  • 1 cup chicken broth
  • 1 14 oz can of beans (use your favorite, I used pinto), rinsed and drained
  • Salt

Heat a saucepan with olive oil and add the ground meat. Saute and brown on high heat while separating the meat and stirring at the same time for about 3 to 4 minutes. Add the coriander, cumin and ancho chili. Saute on medium heat for 3 to 4 minutes. Add the onion, garlic, cilantro and tomato paste. Saute on medium heat for 3 to 4 minutes, stirring constantly. Add the tomato sauce, chicken broth and beans. Bring to a boil, lower to a simmer and cook, covered for 30 minutes. Take the lid off and check for seasonings, add salt and serve warm with shredded cheese and other desired toppings.