Chana Masala Recipe. Thinking too much about this recipe and it’s merits frustrates me. When I was young, I was vegetarian and hated curry, which to me meant all Indian food. What a waste. Of all the diets in the world, the Indian culture contains some of the most varied vegetarian recipes. Hinduism encourages a vegetarian lifestyle, and though it is left up to the individual, many Hindu’s are vegetarian. Today, throughout India and it’s many regional cuisines vegetarian dishes are frequent and varied. I remember eating many fettucine alfredos in my vegetarian days. Now that I have embraced curry and other Indian flavours I am attempting to make some classic recipes, of which this Chana Masala, or Channa Masala, is one.
So I urge you, if you are a vegetarian out there who is hesitant about curries, give this Chana Masala or chickpea curry recipe a try. Print Recipe (serves 4) Adapted from Recipezaar 1 teaspoon vegetable oil 1 small onion, minced 1 clove garlic, minced 1 teaspoon ground cumin 1/2 teaspoon turmeric. 10 tips for optimum vegetable storage. Last Saturday I visited my dear old Dad at his swanky new apartment in Canberra. We decided to head out and explore the Canberra Farmer’s markets. I’m certainly glad we did. Apart from some mushrooms that were super expensive, everything was very reasonable and the range and quality of the fresh fruit & veg would put some markets in Barcelona to shame – a very auspicious beginning to vegetarian month. As we made out way home with a large bag bursting with veggie goodness, I started thinking about the best way to store our veg and decided to do a bit of research. But before we get to that, I also have a ripper of a recipe for you today. 1. select the freshest produce Probably stating the obvious here but the fresher and better quality your veg, the longer it’s going to last. 2. minimise physical damage Cuts and bruises damage the cell walls of your veg and open them up to spoilage by microbes.
Mostly it comes down to the prevailing temperature where they grow. 10.
Roasted Garlic Mashed Potatoes. I love all potatoes but one of my very favorite dishes is roasted garlic mashed potatoes. They are so flavorful, creamy, and delicious. I love rich and buttery mashed potatoes but when making them at home I try to keep them a little lower in fat but still flavorful and tasty. These roasted garlic mashed potatoes are delicious and a great compliment to chicken, beef, pork, or fish. I served these potatoes with the Asian Inspired Braised Beef Short Ribs and my House Salad for a very tasty dinner that we all loved. Roasted Garlic Mashed Potatoes: Recipe and photos by For the Love of Cooking.net4-6 large russet potatoes peeled and cut into equal size chunks1/2 cup milk2 tbsp butterSea Salt and freshly cracked pepper, to taste2 bulbs of Roasted garlic cloves (see recipe here) Place potatoes in a large pot of water that has been seasoned with sea salt.
Глазирани моркови с балсамико. 3-4 големи моркова, обелете и нарежете 1 - 1/2 супени лъжици смлян джинджифил 1 - 1 / 2 чаена чаши зеленчуков бульон 3 скилидки чесън, пресовани 1 / 4 чаена чаша мед 3 супени лъжици кафява захар 3 супени лъжици масло 2 или 3 супени лъжици балсамов оцет няколко капки сос Табаско. Сол и пипер на вкус Поставете всички съставки в голям тиган и да доведе до кипене. Roasted Asparagus with Caesar Dressing. I do my best to eat produce grown locally and preferably sourced from my own organic garden. However, there are several temperate zone fruits and vegetables that refuse to grow in my semi-tropical part of Florida (I’ve tried) and are simply too tempting to live without.
Who can resist the glorious spring treat of asparagus? Not I. This recipe for roasted asparagus with Caesar dressing was inspired by the following train of thought: Roasted asparagus with classic Hollandaise sauce is superb. Caesar salad is one of the great dishes known to mankind. The preparation of Caesar salad dressing — an aioli-like combination of olive oil, lemon juice, egg yolks, garlic, mustard powder, parmigiano-reggiano cheese, and anchovies — is similar to that of Hollandaise sauce but with a bolder and more complex flavor. Ingredients Preparation Preheat the oven to 400 degrees F. Place the prepared asparagus spears in a single layer on the baking sheet, cover with foil and bake for ten minutes. Print recipe. Falafel recipe.
Recipe: falafel It is absolutely lovely to be home again. The remaining few inches of snow on the ground melted away over the weekend. Sure, spring is late arriving, but the hummingbirds are here in force. I think it’s time for me to find some decals to slap on our windows for the next month or two. While I love hummingbirds, I really would prefer to not ever have to rescue another one again (that is to say, I hope they don’t crash into our windows).
Kaweah got a bath, a brushing, and then a walkie moon and venus setting I’ll be honest with you all. Oh deer i get a kick out of these signs bridalveil falls When I made tzatziki last year, some of the comments asked if I had made the falafel in the final photograph and if I had a recipe. Parsley, lemon, spices, chick peas, garlic, onion chopped and ready for the grind I looked up several recipes and settled on Mr. Into the food processor shaping balls of falafel Not quite. Fried to a deep golden brown Bingo. Love my falafel with some tzatziki. Khao Pod Tod; Thai Corn Patties with Cucumber Sauce. 89 (8-10 patties) Whenever I go out for Thai food, I try to have these corn patties as an appetizer. Whole Foods had corn on sale this week; 6 ears for $2.. I couldn't resist. cucumber sauce3 tbsp rice vinegar1 tbsp fish sauce2 tbsp brown sugar1/2 english cucumber, chopped2 tbsp fresh cilantro, chopped1 tbsp fresh mint, chopped Combine the vinegar, fish sauce and sugar, stirring until the sugar has dissolved.
Oil for frying Combine all of the patty ingredients in a large bowl. Heat a nonstick skillet over medium-low heat and add a bit of oil to coat the pan evenly. Drop a couple of tablespoons of batter per patty and fry until the bottoms are brown; about 2 minutes. Serve immediately with the cucumber sauce. Hummus. We go through a lot of hummus around here, but it hasn't always been pretty. Maybe it's tricky to get right because it contains so few ingredients, but I have had some truly spectacular failures.
It's been pasty, or weirdly acrid from tinned tahini of questionable provenance, or, most commonly, contain a load of garlic so intense that you end up determinedly toothbrushing every half hour well into the next day. Anyway. I finally figured it out. I'd recommend soaking and cooking up your own chickpeas, rather than using canned; it's super cheap, easy, and tastes better than the canned stuff, though that will work in a pinch. Hummus2 cups chickpeas and some of the soaking water (see note above)2 cloves garlic, chopped2 tablespoons olive oil1 tablespoon white sesame seeds, freshly toastedSalt to taste Heat up the olive oil in a pan and saute the garlic for a minute, long enough to smell awesome but not long enough to brown.
Hasselback Potatoes | PurpleFoodie.com. Fancy looking potatoes, aren’t they? You’d never think how incredibly easy they are to make. When I was leafing through Falling Cloudberries, I couldn’t help sticking a note against the recipe for Hasselback potatoes once I read the note from the author that said “Hasselback Potatoes are gorgeous: they have style and show up with beautiful crust and structure.” And from experience, you and I can both vouch for our love for all things potato, and all things crispy on the outside and comfortingly tender on the inside.
Its potatoes! Next time, I’m going to sprinkle on some bread crumbs and parmesan cheese before I put them into the oven. In case you’re wondering about the name, it takes its name from Hasselbacken, the Stockholm restaurant where it was first served, or so goes the internet legend. Hasselback Potatoes Adapted slightly from Falling Cloudberries (USA | UK | India) 6-7 large potatoes 4 tbsp butter, cut into tiny cubes 2 tbsp olive oil 3-4 cloves of garlic, thinly sliced salt. Vietnamese Carrot Pickles Recipe | White on Rice Couple. I’ve fully embraced the fact that I’m addicted to salt and crunchies. To preen me away from a jar of anything picked is like separating a mother bear from her cub. Please don’t get between me and my precious jar of pickled vegetables. Just don’t even think of going there. OK? With that submission to salt made clear, I’m blaming it all on my Vietnamese heritage because I pretty much started at birth (once I moved to solids) to eating pickled foods as part of my meals.
Each bite of Vietnamese food is exciting because of the diverse contrast of cool, crunchy, sour, sweet and salty textures. Our pantry and fridge are continually stocked with pickles from our garden vegetables and when I’m low on staples such as Vietnamese pickled carrots and daikon, I’ll forage my veggie plots for new replacements. When we first started the blog, one of the first recipes put up was my staple Vietnamese carrot and daikon pickles recipe.
-diane Yield: 1 lb Pickles Total Time: 10 Minutes Ingredients: Directions: Greek Orzo Pasta Salad Recipe. On Monday, I posted a sensational recipe for grilled Greek Chicken Kabobs and mentioned serving them with a fabulous orzo salad. This salad simple, fresh and delicious so I had to share it with you! Since I was serving this salad alongside the Greek Chicken Kabobs, I knew I wanted to add some Greek flavors to the pasta as well. I quickly surveyed my refrigerator and established my game plan. I studded the perfectly cooked orzo pasta with crisp vegetables, feta cheese and poured on a homemade Greek dressing that will make you swoon! This recipe is perfect for summer and would definitely be an awesome addition to any Memorial Day BBQ spread. This recipe is quick, easy and can be adapted to your personal tastes.
If you give this one a try this weekend, definitely stop back and let me know what you thought! If you enjoyed this recipe, you may like... Tagged as: Pasta, Salad, Side Dishes, Summer Recipes, Vegetables. Roasted Red Potatoes with Garlic, Lemon and Mint - TasteFood. Do not underestimate the power of the side dish. Roasted potatoes are meat’s best friend and a dependable side kick in any season.
I serve these potatoes frequently when it’s summer and fresh mint is abundant. The grill is always going, and Roasted Red Potatoes with Garlic, Lemon and Mint are a perfect accompaniment to grilled meat, chicken and fish. The fresh mint and lemon elevate the mild red potato and perfume it with flavor. Roasted Potatoes with Mint, Lemon and GarlicServes 6-8 as a side dish 2 pounds (1 kg.) baby red potatoes 2 tablespoons extra-virgin olive oil 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 teaspoon finely grated lemon zest 1/4 cup fresh mint, chopped Preheat oven to 375 F. (190 C).
Israeli Couscous with Asparagus, Peas, and Sugar Snaps Recipe at. Photo by Patricia Heal yield Makes 6 servings Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature. Preparation Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add couscous to bowl with vegetables. Test-kitchen tip: To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand.
Ingredient tip: Some sugar snap peas have a tough string running along the top of the pod. Calories285 Carbohydrates34 g (11%) Fat12 g (18%) Protein11 g (23%) Saturated Fat3 g (14%) Sodium169 mg (7%) Polyunsaturated Fat1 g Fiber5 g (21%) Monounsaturated Fat7 g Cholesterol6 mg (2%) Reviews write your own review I am absolutely addicted to this recipe and I make it whenever I feel like "gifting" something to myself. David Tanis' Spinach Cake. We have been eating less and less meat around here. I am pretty tired of chicken and there are so many environmental issues with fish and beef that moving away from meat-eating seems natural. I cannot imagine being a vegetarian and don't see that as our future, but we are eating more and more meals that do not revolve around a slab of meat. Farm eggs are great source of protein and I am always attracted to egg dishes: omelets, custards, stratas, etc. This recipe from David Tanis' Platter of Figs drew me in with its description as a cross between and custard and frittata.
The dish is exploding with spinach and its texture is both creamy and fluffy at the same time. Plus, I can imagine using so many other veggies in this recipe: chard, mushrooms, peppers, beets greens.... Tanis suggests serving the vibrant green spinach cake with an herb salad. INGREDIENTS adapted from David Tanis' Platter of Figs (printable recipe) Melt butter in a large saute pan over medium heat. Turn up the heat.