My family loves Indian food which was introduced to us by a friend from India. Here is a family favorite.
Tuesday, May 10, 2011
Yerra Moolee (Yellow Coconut Rice)
My family loves Indian food which was introduced to us by a friend from India. Here is a family favorite.
Sunday, May 8, 2011
Coconut Curry Lentil Soup
2 cups red split lentils (masoor dal)
7 cups water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons coconut oil
8 green onions (scallions), thinly sliced
1/3 cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped
cooked brown rice or farro, for serving (optional)
Rinse lentils cover with water and bring to a boil. Reduce to a simmer and add shredded carrots and 1/4 of the ginger. Cover and simmer until the lentils start to spit (15 minutes or so).
In the meantime, in a small saucepan, cook the curry powder and onions in the oil until it is fragrant but don't burn the curry.
Add the tomatoes, curry mixture, and coconut milk and salt. Simmer for about 5-10 minutes until the flavors are blended. Sprinkle with cilantro and serve over rice or faro.
This recipe was adapted from one of my favorite website www.101cookbooks.com. Check it out you will love it!
Serves 6. Prep time: 10 min - Cook time: 35 min
Low-Fat Oatmeal Chocolate Chip Cookies
3 Tbsp. flaxmeal
4 Tbsp. water
*combine and mix*
1/3 C Applesauce
*mix with the flax and combine together*
Dump the rest of these ingredients in and mix.
1 1/2 C. whole-wheat pastry flour/ or wheat flour
1/2 C cocoa
1/2 C succanut or turbinado
1/2 C maple syrup
2 Tbsp. peanut butter
1 tsp. salt
1 tsp. vanilla
3/4 t baking soda
Chocolate chips
Bake at 350 for 10 minutes
I actually ran out of succanut, so I used a little more than 1/4 C of agave instead. It worked perfectly. You could probably use the full 1/2 C substitute--it just might be sweeter....
Granola Cereal
Combine in a large bowl:
4 cups rolled oats
1 cup chopped nuts (optional)
3/4 tsp salt
1/2 cup coconut
1/2 cup sesame seeds
1 tsp cinnamon
Mix separately, then add to above mixture:
1/2 cup honey
1/2 tsp vanilla
1/3 cup oil
Mix thoroughly, spread on cookie sheets and bake at 350 for 20-25 minutes, stir occasionally. Add 1/2-1 cup dried apples cut into fine pieces. Store in tightly covered container.
I 10 times this and bake it in canning pans. I do not add the apples and in a pinch have made this with just oats, salt, coconut, cinnamon and the wet ingredients. You can make it as crisp or as moist as you want by varying the time.
Pasta e Fagioli
It's soup time! This recipe is similar to Olive Garden's Pasta e Fagioli. I serve it with some sort of bread and a salad. It takes about 1 hour. I do not add the beef so to round off the flavor I add 3 tablespoons of olive oil. Enjoy!
It's soup time! This recipe is similar to Olive Garden's Pasta e Fagioli. I serve it with some sort of bread and a salad. It takes about 1 hour. I do not add the beef so to round off the flavor I add 3 tablespoons of olive oil. Enjoy!
1 lb ground beef (Optional)
1 small onion, diced
1 large carrot, julienned
3 stalks celery, chopped
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes
1 15 oz can red kidney beans (with liquid)
1 15 oz can great northern beans (with liquid)
1 15 oz can tomato sauce
2 12 cans vegetable juice (like V-8 juice)
1 tbs white vinegar (optional)
1½ tsp salt
1 tsp oregano
1 tsp basil
½ tsp pepper
½ tsp thyme
1 handful small shell pasta
dash of cayenne pepper
1. Brown the ground beef and drain off most of the fat.
2. Add onion, carrot celery and garlic and saute’ for 10 minute
3. Add remaining ingredients except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, add the pasta and cook until al dente. Serve.
I like this soupier so I add a 46 oz can of V-8 and double the seasonings.
Pumpkin Cookies
Cream together:
1 ½ cups oil
2 cups honey (or sugar)
3 Tbs applesauce or (3 eggs)
Add:
1 Tbs vanilla
1 Tbs baking soda
1 Tbs baking powder
1 ½ tsp salt
1 Tbs cloves
1 Tbs cinnamon
1 30 oz can pumpkin
7 ½ cups flour (I use whole wheat flour)
12 oz chocolate chips
Mix all together and bake at 400 degrees. Makes about 6 dozen cookies! But I freeze some if we don’t eat them first. You can always ½ the recipe and freeze the leftover canned pumpkin.
Energy Bar (Yummy Snack)!
Slightly warm these ingredients in a pan until they become mixed and more liquid:
1 cup of peanut butter, almond butter or cashew butter
3/4 cup of honey or agave
2 tsp vanilla
1/4 tsp salt
1/2 tsp almond extract (optional)
Mix in blender or food processor and add to above:
1 1/2 cups sunflower seeds, almonds, or walnuts
1 cup dried fruit (apples, apricots, dates, raisins, craisins, or strawberries for example)
4 cups brown puffed rice
Mix all ingredients together and press into a 13 x 9 inch pan. I put plastic wrap over it and use a a cup to make it really smooth and compact. Refrigerate until firm.
You can cut into squares and wrap it individually if you want energy bars on the go. My family eats it out of the pan but I plan on taking it to snack on during the Ragnar.
Salsa Verde
I am part of produce buying co-op. Sometimes I get a Mexican pack full of peppers, cilantro and tomatillos. This is the recipe that I make with the above ingredients.
1 lb fresh tomatillos, husked, softened in a pan of water, then chopped
1-2 fresh green chilies (jalepeno or serrano), deseeded and finely chopped
1 green bell pepper or large mild pepper like Anaheim or pablano, deseeded and chopped
1 small onion, chopped
1 bunch fresh cilantro leaves, finely chopped
1/2 tsp ground cumin
Salt to taste
I put the ingredients in a blender until smooth. This makes a large batch so I freeze what I cannot eat now. This is good with chips or in taco and tortillas.