Cauliflower Korma

Cauliflower Korma

This recipe is inspired by Sarah Raven's "Vegetable Korma" recipe from In Season (p. 61), a book I am loving right now.  I made it as a main course, when I was very very hungry, and it was superb on a snowy April (!) evening. And fast to make! It can be prepared with just about any vegetables.

3 shallots, finely chopped
2 tablespoons coconut oil
heaping teaspoon (or more0 curry powder
2 14-oz cans coconut milk
1 cauliflower, chopped
~1 C chopped carrots
~4 C chopped kale
bunch of cilantro, roughly chopped
cashews
salt & pepper
diced jalapeño (optional, for garnish)

Saute scallions till soft. Add curry powder for another minute or two. Add coconut milk and vegetables (unless you have a really fast-cooking vegetable). Cook for about 10 minutes, until the veggies are softened.   Add cilantro, salt and pepper to taste, Serve with cashews sprinkled on top, and if you like a kick,  jalapeños.

quinoa

Slow cooker black beans

This one is super healthy and super yummy. Tonight we served it with roasted potatoes, raw bell peppers, chopped heirloom tomatoes fresh from the garden, cilantro and salsa. Maudemarie loved the beans and devoured them con gusto!  The recipe is easily doubled for a huge slow cooker.

Ingredients
2 quarts (8 cups) chicken broth
a goodly bunch of cilantro, chopped with stems
2 cups black beans (I like to soak them overnight first)
1-2 chopped peppers, such as jalapeño, poblano, etc. (optional)

Instructions
Cook in slow cooker on low for 8-10 hours or on high for 6 hours, or until beans are soft.

Variation:
Substitute one can of pumpkin puree for 2 cups of the chicken broth. I made this version, along with two jalapeños, at Martini Mist (my Aunt Linda and Uncle Bruce's place in Winter Harbor, Maine). It made an amazing accompaniment to freshly harvested steamed mussels!

Chicken Tikka Masala

Chicken Tikka Masala

This recipe is adapted from http://www.bbc.co.uk/food/recipes/chickentikkamasala_73305. My first effort was not brilliant, although it was edible, but I want to work with it further so am posting it here.   Note: Maudemarie likes just the chicken, without the sauce. I did not sauté the celery in the chile oil and I found it much too bland -- I believe this step is critical. The rice, developed from Julie Sahni’s Classic Indian Cooking, is amazing. 

Ingredients

         4 chicken breasts, skinned, boned and cubed

         2 in piece of fresh root ginger, finely chopped

         1 tsp chili powder

         sea salt and freshly ground black pepper

         2 tbsp chopped cilantro, plus extra to garnish (optional: MM prefers none)
         juice of one lime

         2 tbsp olive or vegetable oil

         3 stalks celery, finely chopped 

         1 red chili, seeds removed and finely chopped (optional)

         1 tsp ground turmeric

         200ml/7fl oz double cream (or yogurt, for lighter version)

         juice of ½ lemon

Serve with

basmati rice with cumin seeds (see below)
vegetables -- we served with sautéed spinach (which was lovely) and steamed broccoli (which was okay)

        

Preparation:

        

1. Place chicken in a large bowl. Mix ginger, chili, salt, pepper, coriander, lime juice and 1 tablespoon of the oil. Marinate the chicken for several hours in this sauce. Heat a heavy-bottomed shallow pan and, when hot, add the chicken. Cook for 8-10 minutes until the chicken is browned on all sides.

        

2. Heat the remaining oil in a large pan and flavor the oil with the chili. Cook celery for 5-6 minutes until golden brown. Add the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes.

        

3. Add the chicken to the creamy sauce and simmer for 5 minutes, or until the chicken is cooked through. Check for seasoning, and add lemon juice to taste. 

                 

4.  Garnish with fresh coriander and serve immediately with rice.

Basmati rice with cumin seeds

Ingredients:

1 cup Basmati rice

1.5 (or a bit less) cups water

2 tablespoons cumin seeds

1 tablespoon (or more, to taste) olive or vegetable oil

2 teaspoons sea salt (or to taste)

chopped cilantro (optional)

Materials:

sauce pan

sieve

rack to go a couple inches over stovetop burner

Directions

1. Soak rice for at least 10 minutes in the water to be used for cooking. Then drain and reserve the water.

2. Heat oil in sauce pan. Add cumin until it becomes fragrant.

3. Add rice to the fragrant oil and sauté for a few minutes to coat.

4.  Then add the reserved water along with the salt.

5. Boil, then simmer for ten minutes.

6. Keeping burner on, elevate the pan over the heat and let the rice steam for another 10-15 minutes. We use a little stand over the burner that elevates the pan about 1.5 inches (and I am unable to locate what this wonderful tool is called). We have improvised with metal drying rack and pans, when we don’t have this tool at hand.

7. Garnish with cilantro, if you like.