Bhindi masala is a very popular Indian dish consisting of spiced okra, onions and tomatoes. Okra is a powerhouse of nutrition due to its high soluble fiber, vitamin C, and folate content. It’s also high in antioxidants and a good source of calcium and potassium. Okra contains a large amount of mucilage: a slimy substance which is responsible for its high soluble fiber content. This gooey mucilage is very evident when okra begins cooking but dissolves when thoroughly cooked and mixed with the acidity of the tomatoes.
Ingredients:
• ¼ cup olive oil, divided in half
• 1 tsp cumin seeds
• 1 large onion, chopped
• 1 medium green chili, finely diced (mild or hot, your choice)
• 1 lb. fresh okra (bhindi) cut into ½-inch pieces
or a 1 lb. bag of frozen cut okra, thawed
• 1 tsp sea salt or kosher salt
• 4 tsp coriander powder
• ½ tsp turmeric
• ½ tsp dry ground mustard
• ¼ tsp chili powder (mild or hot, your choice)
• large tomatoes, peeled and chopped * or 1 can (15 oz.) diced tomatoes
*To peel fresh tomatoes, drop them in boiling water for 1 minute and then immediately transfer to an ice water bath; the skins will slip off easily.
Technique:
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. When hot, add the cumin seeds and cook for about 30 seconds.
Add the remaining 2 tablespoons of oil and the onion and green chili. Sauté until the onions are translucent. Add the okra and salt and cook, stirring frequently, until the vegetables begin to lightly brown, about 15 minutes. The okra will be very slimy – this is normal.
Now, stir in the masala (coriander, turmeric, mustard powder and chili powder) and cook for 5 minutes.
Add the chopped tomatoes, mix well and continue to cook until the tomatoes are cooked through and any excess moisture has been evaporated, about 15 to 20 minutes; the mixture should resemble a thick stew.
Add additional salt to taste and serve hot.
Print Recipe
Bhindi Masala (Indian-Spiced Okra)
Votes: 4
Rating: 5
You:
Rate this recipe!
|
|
Votes: 4
Rating: 5
You:
Rate this recipe!
|
Hummus is a classic Middle Eastern dish and is excellent served as an appetizer or sandwich spread. Sweet roasted red peppers add a wonderful flavor to this variation.
Process in a high-powered blender until very smooth:
• 1 can (16 oz.) garbanzo beans, rinsed well and drained
• ½ cup chopped roasted red peppers
• ¼ cup sesame tahini
• ¼ cup olive oil
• 1 to 2 cloves fresh garlic (optional)
• 2 T fresh lemon juice
• ¾ tsp sea salt or kosher salt, or more to taste
• ½ tsp ground cumin
• ¼ tsp ground white pepper
• 2 T to ¼ cup water to assist processing
• garnish with a drizzle of olive oil and chopped roasted red peppers.
The hummus may seem a bit thin after processing, but keep in mind that because it contains olive oil (which hardens when chilled) it will thicken upon refrigeration; if it becomes too thick after refrigeration, simply incorporate a little water.
Print Recipe
Roasted Red Pepper Hummus
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Jicama (pronounced hik-uh-mah) is a large, bulbous root vegetable, weighing one to two pounds. Jicama has a rough brown skin which needs to be peeled before eating. The flesh is white, wet and crunchy, similar to a raw potato but with a slightly sweet and nutty flavor. This refreshing slaw is ideal for cooling the heat of spicy Mexican, Indian or Thai cuisine or simply as a side dish on a hot Summer day.
Ingredients
• 1 large jicama, peeled and shredded
• ½ red onion, shaved thin
• 2 carrots, shredded
• ¼ cup finely chopped cilantro leaves
Dressing ingredients:
• ½ cup light-tasting vegetable oil, your choice
• ⅓ cup unseasoned rice vinegar
• 2 T organic sugar or brown rice syrup
• 2 T fresh squeezed lime juice
• 1 tsp ancho chili powder (or other mild chili powder)
• 1 tsp ground cumin
• 1 tsp sea salt or kosher salt
• ½ tsp coarse ground black pepper
Technique:
In a bowl, whisk together the dressing ingredients; set aside. Place the shredded jicama, red onion and shredded carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well (you may not need all of the dressing; just add enough to thoroughly coat the mixture). Fold in the cilantro. Refrigerate until thoroughly chilled, allowing the flavors to merge together.
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
This velvety, delicious soup makes an elegant first course or light supper. This recipe yields about 6 cups.
Print Recipe
Cream of Brussels Sprout Soup
This velvety, delicious soup makes an elegant first course or light supper. This recipe yields about 6 cups.
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Instructions
If using fresh Brussels sprouts, trim the tough stems and outer leaves. Frozen sprouts should be thawed before using.
In a large soup pot, bring the butter, chik'n broth, white wine, Brussels sprouts and onions to a rapid simmer. Immediately reduce the heat to a gentle simmer. Partially cover and cook for 30 minutes.
Transfer the mixture to a blender, cover and begin processing on low speed. Hot liquids can expand explosively if the blender is immediately run on high speed, so start on low and hold the lid on the blender with a dish towel for safety). Increase the speed to high and process until smooth.
Return the purée to the soup pot and add the nutmeg and white pepper. Stir in the heavy cashew cream. Add salt to taste. Gently cook on low heat until heated through, stirring frequently. Ladle into soup bowls and garnish with chopped chives if desired.
This light and fluffy couscous contains no grain. It is comprised entirely of cauliflower with a Mediterranean blend of herbs and spices. The dish can also be served raw; simply omit roasting. You will need a food processor to achieve the proper couscous texture from the cauliflower.
Ingredients:
• 1 head of cauliflower, cut into florets
• 2 T olive oil
• 2 T fresh lemon juice
• 4 T chopped fresh parsley (¼ cup) or 4 tsp dried parsley
• 2 to 3 cloves garlic, finely minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp sea salt or kosher salt, or more to taste
• ½ tsp coarse ground black pepper, or more to taste
Technique:
Preheat the oven to 425°F.
Place about ¼ of the cauliflower florets into the food processor. Pulse until the florets are reduced to a grainy texture. Transfer the cauliflower “grain” to a large oven-proof skillet or a roasting pan. Repeat with the additional florets.
Add the remaining ingredients to the cauliflower and mix well to combine. Add additional salt and pepper to taste.
Place the skillet or roasting pan in the oven and roast for 25 to 30 minutes. After 10 minutes of cooking time, remove the skillet or pan and stir the mixture. Place back in the oven and continue to roast. Repeat stirring at the 20 minute mark.
After roasting, fluff the couscous with a fork and transfer to a serving dish. Serve immediately.
Print Recipe
Mediterranean Cauliflower Couscous
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
