I decided that this inexpensive tasty meal should be posted here. My kitchen assistants love this and I bet yours will too.
Here's what you need:
1 bag lentils, sorted, rinsed
1 7oz can green chilies
1 can coconut milk
1 T. Coriander, ground
1 T. Turmeric
1 t. Mustard Seed
1 t. Cumin Seed
2/3 28 oz. can Crushed Tomato
1 1/2 onion, chopped
3 T. Oil (Corn or Canola)
Salt to taste
-
Soak the lentils for several hours - cover with water by about an inch. When you are ready to begin - drain the water and refill with fresh water. Boil for 30 min or until they reach desired tenderness. Drain and set aside.
In a little oil - fry onions, when soft add salt, tomatoes, green chilies, and turmeric. After the before mentioned items are well fried add the coconut milk. Simmer. Remove from heat and add to pot of Lentils.
Add 3T oil to empty pan. Add and coriander. Cook an additional minute and remove from heat. Add into the lentil mix.
Stir well. Taste. Adjust salt to taste. Enjoy.
Note - this is one of those things that tastes better the longer it sits. ♥
Consider serving over long grain rice.
Saturday, April 21, 2012
Tuesday, April 17, 2012
Respect.
Hi all! There are new recipes below and an updated tab of Pantry Basics above - but I also want to share with you the note below from the Kinnikinnick company.
Personally I think the word here should be "RESPECT". I'd like to see all people simply respect the preference (for lack of a better phrase) of others when it comes to food (and a lot of other things for that matter - but that's a different issue all together.). Weather you have food allergies, intolerance's, Celiac, are a vegetarian or vegan, or any combination there of - RESPECT - Let's all treat one another's nourishment issues with respect. I'd like to see a complete avoidance of nasty comments, hostility, etc. Please read on - with peace, love, and happiness.
The Gluten Free Insider: Please Stop Dismissing the Gluten Free Diet: An Open Letter to Main Stream Media Let me get this out of the way first. A gluten free diet for weight loss is probably no better than an...
Personally I think the word here should be "RESPECT". I'd like to see all people simply respect the preference (for lack of a better phrase) of others when it comes to food (and a lot of other things for that matter - but that's a different issue all together.). Weather you have food allergies, intolerance's, Celiac, are a vegetarian or vegan, or any combination there of - RESPECT - Let's all treat one another's nourishment issues with respect. I'd like to see a complete avoidance of nasty comments, hostility, etc. Please read on - with peace, love, and happiness.
The Gluten Free Insider: Please Stop Dismissing the Gluten Free Diet: An Open Letter to Main Stream Media Let me get this out of the way first. A gluten free diet for weight loss is probably no better than an...
Traditional Colcannon
This is a wonderful Irish recipe that is used in my family very often! It is an old favorite and traditional Halloween meal. Yes - I know its not October but it is on my mind (and in my menu this week) so I thought I'd share!
If you have left over cooked potatoes this is a fantastic way to use them! Its also quite economical - even entirely from scratch! This also freezes really well. I double this recipe for my family because they love it so much!
1 Lg. Skillet/Frying Pan
1 Lb. (or 4 cups) Med. potatoes - peeled, boiled and roughly mashed (or previously baked or fried potato- roughly mashed)
1 1/2 Lb. (or 6 cups) Curly Kale, Chopped and steamed (You can substitute 6 cups of cooked cabbage if you wish.)
3 T. Earth Balance (you can substitute corn or canola oil if you wish.)
1/2 cup chopped green onions (you can substitute 1 large onion chopped if you wish)
2/3 soy milk
1 t. lemon
Salt and Pepper to taste
Mix Soy milk and lemon juice and microwave for 30 sec. Stir and set aside
In a large bowl - Mix kale (or cabbage) into potatoes and add the soy milk/lemon juice mix.
Brown the onion in the Earth balance (or oil) until soft. When finished mix this into the kale, milk and potatoes.
Add new Earth Balance to the pan and make hot. Press the veggie mixture into the hot pan and allow mixture to brown a bit crispy on the bottom then break up and mix.
Serve in large dish topped with a couple of pats or dollops of Earth Balance family style or in individual bowls.
For you omnivores - this is great paired with pork. Either Bacon or ham especially with mustard ♥
If you have left over cooked potatoes this is a fantastic way to use them! Its also quite economical - even entirely from scratch! This also freezes really well. I double this recipe for my family because they love it so much!
1 Lg. Skillet/Frying Pan
1 Lb. (or 4 cups) Med. potatoes - peeled, boiled and roughly mashed (or previously baked or fried potato- roughly mashed)
1 1/2 Lb. (or 6 cups) Curly Kale, Chopped and steamed (You can substitute 6 cups of cooked cabbage if you wish.)
3 T. Earth Balance (you can substitute corn or canola oil if you wish.)
1/2 cup chopped green onions (you can substitute 1 large onion chopped if you wish)
2/3 soy milk
1 t. lemon
Salt and Pepper to taste
Mix Soy milk and lemon juice and microwave for 30 sec. Stir and set aside
In a large bowl - Mix kale (or cabbage) into potatoes and add the soy milk/lemon juice mix.
Brown the onion in the Earth balance (or oil) until soft. When finished mix this into the kale, milk and potatoes.
Add new Earth Balance to the pan and make hot. Press the veggie mixture into the hot pan and allow mixture to brown a bit crispy on the bottom then break up and mix.
Serve in large dish topped with a couple of pats or dollops of Earth Balance family style or in individual bowls.
For you omnivores - this is great paired with pork. Either Bacon or ham especially with mustard ♥
Simple Curried Tofu
Hi everyone! I recently became acquainted with Indian food. Accordingly, I went mad in my kitchen trying to figure out how to create flavor profiles that work and are also a breeze to whip up! I want to share this fantastic easy recipe with you!
Gather the following:
Large frying pan with deeper sides
Corn or Canola oil (enough to cover pans inner bottom)
2 Pkg. Very firm fresh Tofu, pressed and drained (more notes below), cubed
2 Celery stalk - chopped small
1 Red onion - chopped small
1/2 c Vegenaise (I prefer the blue label type) (non egg, non dairy, vegan mayo!!)
1 t GF Tamari
1 T Curry Powder
1/2 t. ea: Paprika, Oregano, Thyme, Parsley
Amount to taste: Cayenne Pepper & Salt
Veggie stock
Begin with a hot pan. Add oil to cover the bottom.
Fry the celery & red onion until soft.
Add the spices (curry powder, Paprika, Oregano, Thyme, Parsley) to the hot veggies. Quickly stir and let it sizzle.
Add the tofu cubes and gently stir.
Stir in Vegenaise and Tamari. Turn the heat down and stir. Let it cook for a few min more then remove and serve over a bed of cooked rice. (recipe below)
Add salt and Cayenne to taste.
NOTES:
This should not be dry. If it is a bit dry add a little water or veg stock as you go to keep it nice and moist!
If you would like to make this a little bit heartier I recommend adding green peas (I have used either canned or frozen and like both).
Easy Indian inspired rice to go under the above:
Long grain rice
Note: This is a grain type not a brand name. If you don't have this type of rice or want to stick with rice you have in your pantry then just use your regular rice.
Regardless of type- follow the directions on the package for rice cooking.
When placing the pot of water on the stove add the following to the water:
2 t. Cumin seed (or 1/2 t. Cumin powder)
1/4 t. Cinnamon
About prepping Tofu -
Drain, slice the Tofu into 1/4 to 1/2 inch thick slices. Use a Pyrex or casserole style dish which has been covered in a clean, dry, towel. If your towel is fuzzy place two paper towels on top of the towel so the tofu does not get fuzzy. Place the slices into the pan in a single layer. Cover with a layer of paper towel or non-fuzzy, clean, dry, towel. Place the next single layer of tofu and cover with towel. Repeat above steps until you have layered all your tofu. Place something very heavy on top of the whole thing allowing pressure to be placed on the layers of tofu. I use 2 tall, narrow, gallon jugs of either Gatorade or Tree Top apple juice - which then fits into my fridge.
It is best if this can press over night or all day - but as little as an hour will still work. The less time you allow for pressing the thinner you may want to slice that tofu!
When you are ready to cook - remove the tofu from the layers of towel and set aside. Dispose of paper towels, toss cloth towels into the wash. These should both be pretty wet at this point! Then you can cube the tofu. Cube it last because the slices of tofu seem to press better then cubed!
ALSO - I plan to add a tab to Kitchen Ballet about Tofu - but that may take me a while ♥
If you have questions just drop me a note and I promise to answer!
Gather the following:
Large frying pan with deeper sides
Corn or Canola oil (enough to cover pans inner bottom)
2 Pkg. Very firm fresh Tofu, pressed and drained (more notes below), cubed
2 Celery stalk - chopped small
1 Red onion - chopped small
1/2 c Vegenaise (I prefer the blue label type) (non egg, non dairy, vegan mayo!!)
1 t GF Tamari
1 T Curry Powder
1/2 t. ea: Paprika, Oregano, Thyme, Parsley
Amount to taste: Cayenne Pepper & Salt
Veggie stock
Begin with a hot pan. Add oil to cover the bottom.
Fry the celery & red onion until soft.
Add the spices (curry powder, Paprika, Oregano, Thyme, Parsley) to the hot veggies. Quickly stir and let it sizzle.
Add the tofu cubes and gently stir.
Stir in Vegenaise and Tamari. Turn the heat down and stir. Let it cook for a few min more then remove and serve over a bed of cooked rice. (recipe below)
Add salt and Cayenne to taste.
NOTES:
This should not be dry. If it is a bit dry add a little water or veg stock as you go to keep it nice and moist!
If you would like to make this a little bit heartier I recommend adding green peas (I have used either canned or frozen and like both).
Easy Indian inspired rice to go under the above:
Long grain rice
Note: This is a grain type not a brand name. If you don't have this type of rice or want to stick with rice you have in your pantry then just use your regular rice.
Regardless of type- follow the directions on the package for rice cooking.
When placing the pot of water on the stove add the following to the water:
2 t. Cumin seed (or 1/2 t. Cumin powder)
1/4 t. Cinnamon
About prepping Tofu -
Drain, slice the Tofu into 1/4 to 1/2 inch thick slices. Use a Pyrex or casserole style dish which has been covered in a clean, dry, towel. If your towel is fuzzy place two paper towels on top of the towel so the tofu does not get fuzzy. Place the slices into the pan in a single layer. Cover with a layer of paper towel or non-fuzzy, clean, dry, towel. Place the next single layer of tofu and cover with towel. Repeat above steps until you have layered all your tofu. Place something very heavy on top of the whole thing allowing pressure to be placed on the layers of tofu. I use 2 tall, narrow, gallon jugs of either Gatorade or Tree Top apple juice - which then fits into my fridge.
It is best if this can press over night or all day - but as little as an hour will still work. The less time you allow for pressing the thinner you may want to slice that tofu!
When you are ready to cook - remove the tofu from the layers of towel and set aside. Dispose of paper towels, toss cloth towels into the wash. These should both be pretty wet at this point! Then you can cube the tofu. Cube it last because the slices of tofu seem to press better then cubed!
ALSO - I plan to add a tab to Kitchen Ballet about Tofu - but that may take me a while ♥
If you have questions just drop me a note and I promise to answer!
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