Eggplant Bhartha with Saffron Quinoa

This is one of my absolute favorite Indian dishes. I've been buying eggplant at the farmer's market, but then am stumped to think of what to do besides tossing it with pasta. I've always got peas in the freezer and grains in the pantry, so this dish came together in a matter of minutes. I love cooking Indian food at home now that my spice rack is stocked with traditional spices. It's easy to adjust the heat level, you can serve it with whatever grain you'd like, and best of all, it's a fraction of the price for a lot more food.

I loosely used this recipe, mostly as a guide for the spice amounts, which I then adjusted to my tastes. I also roasted the eggplant, then tossed it in the sauce. I served this with saffron laced quinoa, the saffron just added a touch of flavor and made it a little more than just plain quinoa. Get to the market and buy up the last of this season's eggplant so you can make this dish soon!

Eggplant Bhartha with Saffron Quinoa

adapted from this recipe

1 medium eggplant, diced

2 tbsp. EVOO, divided

Salt and pepper

1 large yellow onion, sliced

2 garlic cloves, minced

1 15 oz. can fire roasted diced tomatoes

2 tsp. ground cumin

1/2 tsp. ground ginger

1 tsp. ground corriander

1 tsp. garam masala

1/4-1/2 tsp. ground cayenne pepper

1 c. frozen peas

optional garnishes: plain yogurt, cilantro

2 c. prepared quinoa tossed with a pinch of saffron threads

Preheat oven to 400*

Toss eggplant with EVOO, salt and pepper on a baking sheet.

Place in the oven and roast for 20 minutes, or until tender and beginning to brown on the edges.

In a nonstick skillet over medium, saute' onion and garlic in 1 tbsp. EVOO until onions begin to brown.

Add tomatoes, spices and peas. 

Bring to a simmer, taste and adjust seasonings.

Add eggplant, stir gently until combined, serve with quinoa. 

Curried Butternut Squash

Simplicity is key these days, as are meals that sit for five minutes or two hours. Just when I am about to take a bite of food, I hear a crying baby, and dinner is set aside for who knows how long. I try to tell Violet that if I don't eat, she won't eat, but she doesn't quite grasp that concept yet! 

Well, butternut squash have finally made their presence known at the farmer's market! I grabbed three last weekend, and then had some brainstorming to do. It had cooled down a bit here, to like, the 70's! I snapped up the opportunity to make a warm bowl of something squashy, and this is what I came up with! It's really simple, but packed with flavor. The quinoa works as a hybrid protein/starch to make this a well-rounded meal. I did throw a dollop or yogurt on right before eating, which I highly recommend! 

Curried Butternut Squash

1 tbsp. EVOO

1 large yellow onion, diced

3 garlic cloves, minced

1 4-5lb. butternut squash, peeled, seeded and diced

Salt and pepper

2 tbsp. yellow curry powder

1/2 tsp. ground cinnamon

1-2 c. vegetable stock

Quinoa, Rice or another grain for serving

Optional toppers:

1/4 c. plain yogurt

1 tbsp. minced cilantro

1/4 c. chopped cashews

Heat a soup pot or deep skillet over medium heat.

Add EVOO, onions and garlic.

Season with salt and pepper, saute' until onions are just golden, about 5 minutes.

Add butternut squash, curry powder and cinnamon, season with salt and pepper, stir well.

Add 1 c. vegetable stock, cover and turn to low heat.

Simmer for 20 minutes, stirring occasionally.

Uncover and reduce liquid as desired, or add more if necessary. 

Taste and adjust all seasonings.

Serve over quinoa, top with yogurt, cilantro, cashews, etc. 

Note: For an added burst of sweetness, add 1/4 c. golden raisins just before simmering

Broccoli and Dill Raita Slaw

During the holidays, I was benched due to my food aversions and sicknesses. I spent most of my time on the couch, snuggled up with my dogs, and watched hours upon hours of TV. My husband was more than happy with this arrangement, which generally consisted of Food Network during the day, and NCAA Bowl Games at night. 

While I used to watch Food Network like it was going out of style, I found that it was pretty redundant, and I was getting tired of many of the chefs on TV. I probably hadn't turned on the channel in a few years, but since I couldn't muster the energy to cook, I found that watching them cook was second best. What I found were many new chefs that I had never seen before, including Aarti Sequeira a Next Food Network Star winner. One of the episodes I watched contained this slaw recipe, which she served with a brisket and Mac and Cheese. I thought the slaw looked delicious and easy for a weeknight, but didn't care for the other dishes. I printed up the recipe, and stuck it in my binder, waiting for my desire to cook to return.

When I was working on my menu last week, I found this recipe in my binder and decided to try to brainstorm a vegetarian meal in which it would fit. Aarti is Indian, and though the slaw isn't overwhelmingly Indian in flavors, I decided to use other Indian elements to complete the dish. I love slaws on burgers, so I took the basic elements of a burger, and made them both Indian and vegetarian. For the bun aspect, I made a sun-dried tomato and garlic naan. The tomatoes were a last minute addition, but I have an abundance in the pantry - this recipe will be coming soon. For the burger, I thought of my favorite Indian dish - Chana Masala, a spicy tomatoey chick pea mixture. I used those same spices and created a chick pea patty to place on the naan, and top with the slaw. It was an absolutely delicious meal, and terrific compliment to the sweet slaw. 

Though I've kind of stopped watching the Food Network again, I am glad to see some new, fresh content, and find myself looking up recipes for the shows I saw often! Do you still watch Food Network? Who are some of your favorites? 

Broccoli and Dill Raita Slaw

adapted from Aarti Sequiera

3/4 c. 2% Greek Yogurt

Juice and zest of 1 lemon

1/4 c. cilantro, roughly chopped

1 tbsp. fresh chopped dill

1 garlic clove, grated

1 tsp. ginger root, grated

1 scallion, sliced thin

1 10 oz. bag broccoli slaw 

1/4 c. dried cranberries

1/4 c. almonds, roughly chopped

Salt and white pepper, to taste

In a large mixing bowl, whisk together yogurt, lemon zest and juice, cilantro, dill, garlic, ginger and scallion.

Add broccoli slaw and toss to coat.

Season with salt and pepper, taste and adjust.

Add cranberries and almonds, gently toss to distribute.

Refrigerate for 30 minutes, toss before serving, serve chilled.

Lentil and Okra Masala

Okra season is in full swing right now, and it's dirt cheap at the Farmer's Market. In the past, I have turned to frozen okra whenever I was cooking, but it turns out fresh okra is much better. Not only is it more tender, but it seems to be less gooey. 

When it comes to food, I'm big on texture. If it's too chewy or rubbery, I can't eat it. For the longest time, I wouldn't eat peaches, only nectarines, because the fuzz weirded me out. Well, okra is a bit chewy (if it's too large, look for smaller okra), it's slimy, and it's fuzzy... but for some reason, I can't get enough! 

A few weeks ago at Whole Foods, I tried their lentil and okra masala on the hot bar, and it was delicious... but I couldn't find a recipe. What I love about Whole Foods bar is they list the ingredients on the item's name tag, so even though you don't have measurements to go by, you have ingredients. My creation of the recipe came out really well, and very close in taste to Whole Food's version. 

As I recommend with all of my recipes, this one especially is best if you taste and season as you go along. The different varieties of curry powder and garam masala will result in a different product for everyone, so the spice measurements are not exact. 

Tips and Trades:

-I buy Garam Masala from Whole Foods, Frontier brand organic, but you can also make your own to cater to your preferred taste! 

-If you're not an okra fan, you can substitute spinach, trimmed green beans, or any other green vegetable! 

Lentil and Okra Masala

1 tbsp. EVOO

1 small yellow onion, finely diced

2 garlic cloves, minced

3 c. vegetable stock

1 c. dry lentils, any variety

1 c. tomato puree/sauce

2 tsp. curry powder

1 tsp. garam masala

1 lb. okra, trimmed and sliced

Salt and pepper

Plain yogurt

Minced Cilantro

Naan 

Heat a small stockpot over medium heat.

Add EVOO, onion and garlic, season with salt and pepper.

Sauté for 5 minutes, until golden brown.

Rinse lentils, check for stones.

Add stock and lentils, bring to a simmer, cover and turn heat to medium-low. 

Cook for 25-35 minutes, or until tender. 

Add tomato sauce, curry powder and garam masala, stir well.

Add okra, stir gently to combine, add a touch of water or stock if mixture is very thick.

Cover, turn heat to low and cook for 10 minutes, or until okra is tender. 

Remove from heat, add a dollop of yogurt and cilantro, serve with warm naan for scooping.

Minced Cauliflower with Peas

Cauliflower is one of my absolute favorite vegetables, and one of my husband's least favorite. Now that we're going into his busy season, I'll be eating many dinners alone. If you've been very observant in the past, I'm sure you can follow the pattern of his work schedule by what we/I eat! Cauliflower's peak season is December through March, but I've never seen it at the Farmer's Market. However, organic has been cheaper than normal at Whole Foods, so that's what I went with. 

Peas are a freezer staple for me not only because they're one of my favorite vegetables, but because they are quick cooking, and add a bright, fresh punch to any recipe. My brand of choice is Cascadian Farms Organic Frozen Peas, they always have coupons floating around, and they're only pennies more than conventional frozen peas. I served this dish with naan and spiced chickpeas for a complete meal, and made a sort of burrito, but it would be great over rice with big chunks of tofu. 

Do you have any favorite cauliflower dishes? 

VBS Tips and Trades:

-Garam Masala is a mixture of Indian spices. Try making your own with spices on hand rather than buy a bottle. Here is a simple recipe!

-To grate your cauliflower with ease, use a food processor fitted with the shredding attachment. You'll finish in a fraction of the time! 

Minced Cauliflower with Peas/Gobi Ka Kheema

adapted from Food For Thought (retired blog)

1 head of cauliflower, cleaned and cut into small florets

1 tbsp. EVOO

1 small yellow onion

2 garlic cloves

2 bay leaves 

1 tsp. ground cumin

1 c. tomato puree

1/2 c. peas 

1 tsp. garam masala (or less, to taste)

Salt and pepper

Greek Yogurt

Cilantro

Fit food processor with grater attachment.

Run all cauliflower through.

Heat a skillet over medium-high. 

Add oil and cauliflower, season with salt and pepper.

Replace grater attachment with a blade, add onion and garlic, pulse to chop, then run to mince.

Add the onions and garlic to cauliflower.

Toss and brown vegetables, turn heat to low.

Add bay leaves, cumin, tomato, garam masala and more salt and pepper.

Cover and cook for 10 minutes.

Taste, adjust seasonings, add peas, remove from the heat.

Spoon into a bowl and serve with greek yogurt and cilantro.

Tandoori Grilled Vegetable Kebabs

When I tell people our dinner comes from the grill a few times a week, they are a little perplexed. Most people associate meat with the grill, and have a hard time coming up with vegetables or starches that make for great grilled meals. This side dish is so innovative, taking simple vegetable kebabs to a new level of deliciousness! 

Though my husband isn't a fan of cauliflower, I keep trying to find new ways to prepare it, with the hopes that maybe he'll find something he likes. I don't push it on him, I always mention he can slide his onto my plate, but this time he said he'd try them... and I think it was a success! 

These kebabs were so easy to make and the leftovers were just as delicious the next day. I served them with naan, yogurt, mango chutney and grilled tofu made with the extra marinade from the kebabs. 

Tandoori Grilled Vegetable Kebabs

slightly adapted from Veggie Belly

10 bamboo skewers, soaked in water for 30+ minutes

1 head of broccoli, cut into florets

1 head of cauliflower, cut into florets

1 orange bell pepper, cut in a 1" dice

10 grape or cherry tomatoes

marinade:

1/2 c. plain greek yogurt

Juice of 1 lemon

1 tbsp. EVOO

1 garlic clove, minced

1 tsp. grated fresh ginger

1 tsp. garam masala

1 tsp. paprika

1/2 tsp. turmeric

1 tsp. corriander

1 tsp. cumin

dash of cayenne

salt and cracked black pepper

Bring a large pot of water to a boil, salt heavily.

Add broccoli and cauliflower florets, boil for 30 seconds.

Drain into a large colander and rinse with cold water until no longer warm.

Dry well, set aside.

Whisk marinade in a large bowl, add cauliflower, broccoli, tomatoes and peppers, gently mix and place in the refrigerator for 30 minutes.

Heat grill to 400*

Remove vegetables from the fridge, skewer and place on the grill.

Cook for about 2 minutes per side, rotating to char the outside of the vegetables, for 6-8 minutes total.

Remove and serve immediately.

Mango Chutney and an Easy Indian Dinner

Last week we had friends from Indiana come visit for the long July 4th weekend. We often went to ethnic restaurants, and enjoyed the diversified food served in Bloomington. So naturally I decided to cook something with a little ethnic flair. I had been craving Indian food, and rarely make it at home, so took this opportunity to create an Indian dinner. Though I've made naan from scratch, it's a bit of work and I didn't want to spend hours in the kitchen while they were here. I found two varieties at Whole Foods, whole wheat and garlic and herb. 

I have noticed that when you grill, everyone seems to congregate around the grill, so you can cook but not be anti-social in the kitchen. I figured I'd have JJ and John man the grill outside while I did a bit of prep inside. I made tofu and chicken with a simple curry rub. Then I skewered some veggies for the grill as well (and made extra to put in a quiche for the next morning), and made a curry sauce (coconut milk, curry paste and lime juice) and the mango chutney. I also served plain Greek yogurt as a third condiment. 

I used to buy Mango Chutney from Trader Joe's, but now I'm so far from TJ's! I looked at a few jars at Whole Foods and Publix, but they were running $6-10, which is pretty expensive for a simple condiment. It finally hit me, why don't I just make it? Mangoes are in season and on sale right now, and since the rest of dinner was pretty low-key, making mango chutney was no sweat. 

I looked up a few recipes and found Alton Brown's was highly recommended. My only issue was it made massive quantities, and I only wanted a cup or two. I scaled it back quite a bit, and I also omitted the raisins because Vickie doesn't like them. This chutney was fantastic! I definitely would make the full amount next time and freeze small portions or jar it for future use.

Mango Chutney

adapted from Alton Brown

2 mangoes, peeled and diced

1 tsp. EVOO

1/2 tsp. red chile flakes

1/2 small red onion, minced

1 tbsp. grated fresh ginger

1/4 red bell pepper, minced

1/4 c. cider vinegar

2 tbsp. brown sugar

Kosher salt and white pepper

Add EVOO to a small stock pot over medium heat.

Add mango, chile flakes, onion and bell pepper. 

Sauté' for about 10 minutes, until softened and beginning to caramelize.

Add ginger, vinegar, brown sugar, salt and pepper, stir well to combine (if using raisins, add here).

Turn heat to low, cook for an additional 2-3 minutes.

Remove from heat, serve at room temperature or refrigerate until using.

Curried Cous Cous

I've been craving a curry dish lately, but with the temperatures near 100*, I couldn't imagine enjoying a big bowl of warm veggies and rice. I decided to do a few searches for a curry salad, and see what came up. Of course there were a few curried chicken salads, but I wanted something grain and vegetable based. I was intrigued by this Ina Garten recipe, it was vegetarian, full of curry and other spices, sweet and savory and cold! 

I followed her recipe closely, however I did substitute Trader Joe's Harvest Grain Blend for the cous cous, which I think added great texture and a little extra dimension. I also chose to shred my carrots rather than dice, and omitted the parsley. I was going to add cilantro, but forgot until I began eating the dish! 

Ina suggests eating this at room temperature, but I enjoyed it chilled.

Curried Cous Cous

adapted from Ina Garten, 2 large dinner servings 

2/3 c. cous cous or TJ's Harvest Grain Blend

1 tsp. EVOO

1 1/3 c. water or vegetable stock

1/4 c. plain greek yogurt

1 tsp. Rice vinegar

1 tbsp. curry powder

Salt and pepper

2 medium carrots, peeled and shredded

1/4 c. dried cranberries

1/4 c. toasted, sliced almonds

2 scallions, thinly sliced

1/4 small red onion, minced

Chopped cilantro or parsley, if desired

Prepare cous cous according to package directions (For mine, I brought water to a boil, added grain blend and EVOO, turned to a simmer, covered and cooked for 10 minutes)

When all water is absorbed, cool cous cous, fluff with a fork and add to a large mixing bowl.

In a small dish, whisk together vinegar, curry and yogurt, pour over cous cous.

Gently toss to combine.

Add remaining ingredients, gently stir to combine.

Place in the refrigerator and chill for 2+ hours.

Taste and adjust seasonings before serving.

Sarah's Delicious Chana Masala

When my sister Becky visited a few weeks ago, she mentioned her former roomate makes the best Chana Masala. I've had it in restaurants before, and it's definitely my go-to item on the menu when nothing else catches my eye. So I decided to ask Becks for her recipe and give it a try. When it comes to Indian or other Asian dishes, I like to have a recipe or at least ingredient guidelines because I'm not 100% sure of myself to make something up on my own. However, as I eat and cook more Indian food, I'm able to discern the spice profiles and combinations.

After recieving Becky's email with the recipe, I found out Sarah cooks just like me, taste and add, taste and adjust. This was the reply she gave me "garlic+onions+oil+curry+red pepper+turmeric+cumin+chickpeas+water+more of same spices+paprika+more of same spices = sarah's delicious chana masala. Serve over rice. She eyeballs everything."

So I could leave you with that recipe... or I could give you my approximate measurements. I'll give you my approximations, but honestly, I'd advise you to do it Sarah's way, and make it your own!

Sarah's Delicious Chana Masala

3 cloves of garlic, minced

1 yellow onion, diced (after eating this, I wish I had used a mince rather than a dice)

2 tbsp. EVOO

1 tbsp. curry powder (I use Penzey's Maharajah)

1/4 tsp. cayenne pepper

2 tsp. turmeric

2 tsp. cumin

2 15 oz. cans of chickpeas, drained and rinsed

1 tsp. smoked paprika

1 28 oz. can whole tomatoes

1-2 cups water

Heat a soup pot over medium, add EVOO, garlic and onions.

Saute' for 5 minutes, or until edges begin to brown.

Add curry powder, cayenne, turmeric, cumin, paprika and tomatoes.

Bring to a simmer, use a potato masher and gently crush tomatoes (be careful, they spit when you smush them!)

Add chickpeas and 1 c. water, stir well and simmer for 30 minutes.

Taste, adjust seasonings, add more water if simmering longer, if not serve over rice (I had cous cous on hand, so I used that instead)

Serve with chopped cilantro.

Carrot Ribbon Salad with Lentils, Yogurt and Whole Wheat Naan

Last weekend, I felt like I needed to eat very clean, whole foods because I ate out more during the week than usual. It's amazing how much better you feel in your body plus mind when you eat a clean, wholesome meal. This was full of bright flavors, both hearty and filling, but not heavy. It was my first time making Naan, and it turned out to be a great learning experience. I think I should have rolled out my Naan before putting them on the grill, but I just patted them out with my hands. I used a recipe here, but substituted 3 cups whole wheat pastry flour for 3 of the 4 cups of All-Purpose flour.

Carrot Ribbon Salad with Lentils, Yogurt and Whole Wheat Naan

Curry Spiced Lentils:

1 cup dried lentils, soaked for 8 hours

1/2 small yellow onion, minced

2 garlic cloves, minced

1 tsp. ground turmeric

1 tbsp. curry powder

1 cup vegetable stock

Salt and pepper

Carrot Ribbon Salad:

4 large carrots, peeled

1/2 red bell pepper

1 medium summer squash

1 medium zucchini

Juice and zest of 1 lemon

1 garlic clove, minced

Salt and pepper

2 tbsp. EVOO

1/4 cup cilantro, minced

1 tsp. ground cumin

Plain nonfat Greek Yogurt

Naan, homemade or store bought

Drain lentils, place in a small stock pot.

Add onion, garlic, turmeric, curry powder and stock.

Bring to a simmer, turn to low heat and cook for 1 hour, or until lentils are tender.

Season with salt and pepper.

*Add more stock as necessary if lentils dry out*

Slice red bell pepper very thin, place in the bottom of a steamer basket.

Peel thick ribbons of carrot, place on top of pepper.s

Peel thick ribbons of squash and zucchini, place on top of carrots.

Place steamer basket over boiling water, steam for 2-3 minutes, until vegetables are just al dente.

Remove from steam, set aside.

Add lemon, garlic, salt, pepper, EVOO, cilantro and cumin to a large bowl, whisk to combine.

Add vegetables, toss to coat. Refrigerate if desired, this can be served at any temperature.

Plate lentils, top with carrot salad, yogurt, and naan.

Garnish with extra chopped cilantro.

Spicy and Sweet Tofu Curry Bowl

You may have noticed I haven't been blogging much. Since moving to Jacksonville, it's been a mix of family dinners, events, new restaurants at my disposal, and mosly wanting to get out of the house while I'm searching for jobs all day! This week is going to be the last of JJ's 2-a-day practices with the soccer team, so he'll be gone during dinner and I'll be cooking for myself.
Although dinnertime with JJ is probably my favorite part of the day, sometimes I like when he's not here so I can create some new dishes that he might not like, specifically tofu and cauliflower dishes. I also like to be creative, which is usually a great victory or bitter defeat. I don't mind eating the remains of a defeated meal, but I feel bad feeding JJ a failed dish.
I knew tonight's dinner would be a winner though, because it's something I often make for myself when he's not around. Somehow it never made it to the blog! Maybe because it's so simple, or maybe because I devour it before any photos can be taken... I can't say for sure!
The dish is essentially a beginner's guide to cooking a curry. It's not the most traditional, but it introduces you to the flavors you'll experience at your generic American Thai restaurant. It's totally up to the cook to decide which vegetables to use, how much spice to add, and what starch you want. I enjoy using rice noodles because they cook so quickly and they're much easier to cook than basmati rice (if you don't have a rice cooker).
Again, this dish is a building block. The protein can be switched out, the vegetables, the type of curry (green curry paste, golden curry powder), and the starch. And best of all, it's very healthy and vegan!
I want to note that I usually use Thai Kitchen brand products (noodles, coconut milk, etc.) but tonight I used Hokan brand, which was on sale at Publix. The light coconut milk was much thicker than Thai Kitchen, I definitely liked it much more and highly recommend it!

Spicy and Sweet Tofu Curry Bowl

(This recipe feeds 2 big eaters, with some leftovers)

3 oz. rice vermicelli noodles

1 12 oz. can Hokan brand light coconut milk

3 tbsp. Thai Kitchen Red Curry Paste

1/4 tsp. cayenne powder

Salt and pepper

1 tsp. light brown sugar

1 lime, halved

1 head of cauliflower in florets

1 orange bell pepper, in 1" chunks

1 12 oz. can baby corn

1 6 oz. can diced water chestnuts

6 oz. snap peas

1 block of tofu, diced (I used Indian Masala spiced tofu from Whole Foods, any firm/extra firm tofu will work just fine)

Bring a pot of water to a boil, add rice noodles.

Cook according to package directions, drain and set aside.

Bring an inch of water to a boil, place a steamer basket over the water, add cauliflower, peppers, snap peas, corn and chestnuts.

Steam for 4-6 minutes, or until tender.

In a small saucepot over medium, whisk together coconut milk, curry paste, salt, pepper, cayenne and brown sugar.

Bring to a simmer, add tofu turn heat off.

Plate noodles, top with vegetables.

Add the juice of 1/2 the lime to the sauce, plate over vegetables.

Serve with an extra wedge of lime to squeeze over top, if desired.

And now I must take a minute to wish my wonderful husband a very happy 24th birthday (a day late!) I love you!

And also, Happy 700th post, A Year in the Kitchen!

Mushroom and Okra Curry

When I was 12 years old, I decided to become a vegetarian. While my parents were supportive and understanding, I don't know that they thought it would last. My mom told me that she wanted me to do some of the cooking so she didn't have to cook 2 separate meals each night, which was great for me! One morning when we were shopping at Sam's Club, I found "The Greatest Ever Vegetarain Cookbook." It is a huge cookbook with over 300 recipes of all types. When she bought it for me, I went through and put post its in my favorite recipes to make and try. I did that a few times as my tastes and cooking abilities changed, so it's interesting to see what I tagged when I was 12, 15, and now.

When I was 12, I skipped over all of the curries, but now I'm excited about them! I found one for okra and mushrooms in a tomato based curry, which is something I've not cooked before. The flavor of this curry was great, but I think I'm more of a coconut milk based curry fan.

Mushroom and Okra Curry

from The Greatest Vegetarian Cookbook Ever

4 garlic cloves, chopped

1 in. ginger root

2 chiles, seeded and chopped

3/4 c. water

1 tbsp. EVOO

1 tsp. coriander seeds

1 tsp. cumin seeds

1 tsp. ground cumin

2 cardamom pods, seeds removed and ground (I used 1/2 tsp. ground)

Pinch of ground turmeric
1 4 oz. can tomatoes, chopped

1 lb. mushrooms, quartered

8 oz. okra

2 tbsp. cilantro, for garnish

Brown rice, for serving

Mango chutney, for serving

Place the garlic, ginger, chiles and 3 tbsp. of water in a blender, process until smooth.

Heat oil in a large saucepan, add the corriander, cumin seeds and ground cumin, cardamom, turmeric and cook for a minute.

Add the garlic paste, tomatoes and water. Stir to mix.

Add the mushrooms and okra, stir again and bring to a boil.

Reduce heat, cover and simmer for 5 minutes.

Remove the cover and turn heat up, cook for another 5-10 minutes until okra is tender.

Stir in cilantro.

Serve with rice and mango chutney.

Tofu Curry Skewers with Curry Dipping Sauce

Last weekend, JJ and I went to Cheeseburger in Paradise to finally use the gift card we got at Valentines Day from my parents (thanks, Mom and Dad!) I saw the grilled chicken satay with curry dipping sauce, which sounded somewhat healthy, so that's what I went with. I got the teriyaki broccoli as my side and a house salad, and it was a good meal, but I thought it was really expensive for CIP standards (about $15!) It was definitely something I could make at home, but since we had a gift card, I wasn't too upset about it. I probably won't go back there and get it, from now on I'll make it at home. However, I have to say their Paradise Beach Ale is a great beer!


I've been trying to clean out the pantry, and I had a can of coconut milk I got from my last trip to Trader Joe's. I also had just enough curry powder to make a marinade and the dipping sauce. I am really limiting my meat to maybe once a week, so I made tofu skewers for me and chicken for JJ. I served this with broccoli steamed and tossed in TJ's Island Soyaki.

Tofu Curry Skewers with Curry Dipping Sauce

1 block of organic extra firm tofu, drained and pressed overnight

1 15 oz. can light coconut milk

1 garlic clove, grated

3 tbsp. curry powder, divided

1 tbsp. teriyaki or soy sauce

salt and pepper

juice of 1 lime

1 tbsp. brown sugar

Dice tofu into 1" cubes.

Add half of the coconut milk to a plastic storage dish.

Add the grated garlic, 1 tbsp. curry powder and soy/teriyaki sauce.

Shake well or whisk. Add tofu, shake again.

Marinade for a few hours.

Skewer tofu cubes.

Heat a grill pan or griddle over medium-high heat.

Spray with EVOO spray, place skewers on and cook for 3-5 minutes per side, or until golden brown.

While skewers cook, add remaining coconut milk to a small saucepot. Bring to a simmer.

Add 2 tbsp. curry powder, brown sugar, salt and pepper. Whisk until smooth.

Remove from heat, just before serving, squeeze in lime juice.

Curry Yogurt Turkey Burgers

For dinner tonight I was in the mood for burgers. 99% of the time I use ground turkey because it's much healthier (if you use 99% ground turkey breast), so I tried to think of a new flavor for them. I've made southwest, italian, thai, thanksgiving, mediterranean, you name it, I've made it, except for Indian! I love curry, but don't eat it too often as it gets hot out because big bowls of hot food isn't so appetizing when it's 85 degrees out... so I put those flavors into a burger!

To help keep the burger moist, I decided to add some plain yogurt. It gave the burgers a great tang, but mostly just kept them really moist. Precooking the veggies helps get a bit of their moisture out so the burgers don't crumble.

These burgers are not really good for the grill because they are so moist, they might break up before they're cooked. I cooked mine in a pan on the stove and they came out perfectly.

I served them with mango chutney and cucumbers, but any indian condiment will do. I also had sweet potato oven fries and a huge garden salad.

Curry Yogurt Turkey Bugers

1/4 softball sized red onion, minced

1/4 red pepper, minced

2 garlic cloves, minced

salt and pepper

1/2 lb. ground turkey breast

2 heaping tbsp. plain Oikos yogurt

1 tbsp. curry powder (any will do)

2 multi grain buns

12 cucumber slices

1/4 c. prepared mango chutney (I use TJ's)

Heat a small pan over medium heat.

Add 1 tbsp. EVOO, minced onion, pepper and garlic.

Season with salt and pepper, stir and cook for 5-7 minutes, until softened.

Add to a mixing bowl.

Add yogurt and curry powder to vegetables, stir to combine.

Add ground turkey and gently mix to combine, the mixture will be a bit wet and loose.

Heat a large skillet over medium-high heat.

Spray with nonstick spray, divide turkey mixture into two sections, gently form into patties.

Place in the pan, cover and cook for 6 minutes.

Flip and cover, cook for another 5-6 minutes.

Check for doneness, place on the bun lined with cucumber, top with chutney and serve.

A Year Ago: Goat Cheese Mac and Cheese, BBQ Succotash, Raspberry Frozen Yogurt

Tofu and Vegetable Curry Stewpot

Last Friday, I went out to lunch with the accounting department at work for my birthday. I got to choose where we went, and I picked FARM bloomington, which describes itself as Real Food, uses local ingredients, organic products, and is clean and simple food, but truly delicious. I ordered a Tofu and Vegetable Curry Stewpot, which was outstanding. I've been craving it ever since! I remembered I just got a new bottle of curry, so I decided to make a giant pot of vegetables. The curry powder I used had corriander, turmeric, fenugreek, anise, fennel, and cayenne, but I added a few more spices to get the flavor I wanted. This makes a ton of food, and contains so many veggies that you can definitely delete some from the list and it will still make a delicious curry.
I'm so excited to go there again, this time with JJ. One of my co-workers got the BLT and loved it, and their brunch menu looks delicious as well! www.farmbloomington.com

Tofu and Vegetable Curry Stewpot

Makes 4-6 servings

1 sweet potato, peeled and diced (about 2 c.)

1 russet potato, peeled and diced (about 2 c.)

2 large carrots, peeled and chopped in 1" rounds

1 eggplant, diced

1 zucchini, diced

1 green bell pepper, diced

1 small butternut squash, diced (about 2 c.)

1 yellow onion, diced

2 garlic cloves, minced

1/2 lb. brussels sprouts, trimmed

2 15 oz. cans light coconut milk

salt and pepper

4 tbsp. curry powder, or any combination of corriander, turmeric, fenugreek, anise, fennel, cayenne, cinnamon, cumin and ginger

1 block extra firm tofu, diced

4 c. prepared brown basmati rice

1/2 c. slivered almonds

Heat 2 tbsp. EVOO in a large soup pot over medium heat.

Add sweet potatoes, russet potatoes, carrots, onions and garlic.

Season with salt and pepper, saute' for 10 minutes.

Add remaining ingredients (except tofu, rice and almonds).

Cover and simmer for 30 minutes, vegetables should give off liquid to almost cover.

Taste and season, pierce potato or carrots to see if they're cooked thru.

When vegetables are ready, add tofu, gently mix through.

Plate rice in a shallow bowl, ladle in vegetables, top with almonds.

A Year Ago: Asian Salad with Ginger Carrot Dressing and Chicken Potstickers

Chicken and Mango Curry Pizza

To wrap up SuperFoods month, I am finished up with Turmeric. It's a wonderful spice used mostly in Asian and Middle-Eastern cooking. It has a beautiful orangy color, it's a little smoky and not very overpowering. It's used as a coloring agent in many processed foods.
Almost every curry mix I've seen has turmeric in it, so I naturally decided to showcase Turmeric in a curry dish. JJ isn't really fond of curry with vegetables and coconut milk with a meat over rice, like it's normally served, so I decided to try create something that he might like - pizza!
I found a ginger mango chutney last time I was at Trader Joes, so I thought that would be a good base for the pizza, then I topped it with some veggies and the curry marinaded chicken. We both decided the chutney was not that good, too sweet and it had a weird tang to it. So I would like to go back and change this pizza a bit... maybe a regular mango chutney that doesn't have so much sweetness and ginger... or maybe TJ's curry simmer sauce...

Chicken and Mango Curry Pizza

1 c. plain lowfat organic yogurt

1 tbsp. curry powder

1/2 lb. chicken tenders, diced

1 pizza crust, par baked (I used my homemade recipe here)

1/2 c. TJ's ginger mango chutney (or try simmer sauce or any other chutney)

1/2 red onion, sliced

1 red bell pepper, sliced

1 mango, diced

1 4 oz. log organic goat cheese, crumbled

1 tbsp. minced cilantro

Whisk together yogurt and curry powder in a tupperware dish.

Fold in chicken tenders, refrigerate overnight.

Preheat oven to 450 degrees.

Prepare pizza dough, spread out over a pan.

Top with chutney, onions and bell peppers.

Bake for 12 minutes.

While pizza cooks, preheat a nonstick skillet over medium high heat.

Add chicken, brown and cook through, about 6-8 minutes.

Take pizza out of the oven, turn broiler on.

Top pizza with mango, chicken and goat cheese.

Place under the broiler until cheese is melted and crust is brown.

Sprinkle with cilantro.

A Year Ago: Spicy Orange Chicken with Broccoli and Peppers

Curried Peas and Potatoes

This week I am cooking 2 traditional Indian meals. I found a cookbook in the library, Vegetarian Nirvana, A Passage To North Indian Cuisine, and I fell in love with it. One of my problems with cooking Indian food is putting a whole meal together. This cookbook has 25 menus, each containing a few dishes to make a complete meal. This dish was very good, I loved the spice mixture. It was very comforting and warm, more of a wintery dish.
I was lucky to find garam masala in the bulk spice bins, so I could get 2 tsp. for 50 cents. I don't use garam masala often, so it's a great buy for me!

Tariwale Alu Matar

(Curried Peas and Potatoes)

4 tbsp. EVOO (I used 1)

1/2 c. finely chopped onion

1 tbsp. grated ginger

1/4 tsp. turmeric

1/2 tsp. cayenne pepper

1/2 tsp. paprika

1 tsp. cumin

1 tsp. corriander

1 c. tomatoes (I used canned organic diced)

3-4 medium potatoes, diced

3 c. peas

2 c. water

1/2 c. yogurt

1/2 tsp. garam masala

1/2 c. cilantro, chopped

Heat pan to medium, add oil, ginger, and onions. Cook for 1 minute, add turmeric, cayenne, paprika, cumin, corriander, and tomatoes. Heat through for about 2 minutes. Add the potatoes, stir, and add the water. When it boils, turn to low and simmer until potatoes are tender, about 15 minutes.

Add the frozen peas, heat through.

Stir in the yogurt until creamy, add the garam masala, stir and serve with cilantro.