Monthly Archives: May 2013

String Beans with Soy Chunks

stringbean_SoyChunks

Ingredients:

  • ½ lb string beans
  • ¾ cup dry soy chunks
  • 1 tablespoon canola oil
  • ½ cup sliced red onion
  • 3-4 garlic cloves
  • 1 cup chopped tomato
  • ¼ cup coconut milk
  • 1 cup water
  • 1 teaspoon chili powder
  • ¼ teaspoon turmeric powder

Spice powder:

  • 1 teaspoon coriander seed
  • ½ teaspoon cumin seed
  • ¼ teaspoon fennel seed

 

Method:

  • Grind coriander, cumin, and fennel together into a  coarse powder and set aside.
  • Add soy chunks to a bowl.  Add enough hot water to cover soy chunks  and cover and let stand for 10-15 minutes
  • Wash and trim both ends of the beans.
  • Cut them into 1 inch pieces.
  • Slice onion and garlic thinly.
  • Add oil to a covered saucepan and when hot, add onion and garlic and sauté until golden brown.
  • Add chopped tomatoes, chili powder, and turmeric powder and mix well
  • Add about 1 tablespoon water and cook on low flame  until tomatoes are cooked into sauce consistency.  If needed add little water at a time
  • Squeeze out the water from soy chunks and cut them into small pieces if necessary
  • Add beans, and soy chunks to the saucepan and add the spice powder and 1 cup water, coconut milk and cook on medium flame for about 15-20 minutes or the gravy has thickened
  • Serve with rice.

Crunchy Almond Crepes with Orange Sauce

AlmondCrunchCrepes

Ingredients:

Pancake:

  • ½ cup all purpose flour
  • 1 egg white
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • ¾ cup 2% milk/soy milk
  • 1 teaspoon orange peel

Filling:

  • ¼ cup generous whole almonds toasted
  • ¼ cup almond meal/almond flour
  • 2 tablespoon 2% milk/soy milk
  • 1 teaspoon sugar
  • ½ teaspoon vanilla extract

Sauce:

  • 1 cup fresh orange juice
  • 2 teaspoon sugar (optional)

Topping:

  • 1 tablespoon orange peel
  • Fresh Raspberries

Method:

Pancake:

  • Sift flour in a bowl and mix in the sugar.
  • In a separate bowl lightly beat egg white.  Add oil and milk and mix thoroughly
  • Make a well in the middle of the flour and pour the egg mixture slowly and combine into a smooth batter.
  • Mix in the orange peel.
  • Lightly grease an eight inch skillet over medium heat.
  • Remove skillet from flame and add a spoon full of the batter and tilt the skillet to evenly spread the batter
  • Return back to flame and cook for 1 to 2 minutes
  • Flip to the other side and cook until lightly crisp

Filling:

  • Chop toasted almonds into fine pieces
  • Transfer to a bowl and mix in almond meal, sugar, milk and vanilla extract
  • Set aside

Sauce:

  • Add orange sauce to a saucepan and heat on low flame for about 8-10 minutes or until juice has thickened and consistency of a sauce.
  • If orange juice is sour, you can add sugar.  Otherwise it is not necessary

Assemble:

  • Spread a teaspoon of the filling on one half of each crepe
  • Fold into half and again fold into quarters
  • Spoon orange sauce and sprinkle with orange peel
  • Top with raspberries

Yields: 9 Servings (crepes)

Bulgur with Shitake Mushrooms and Bok-Choy

shitake_BulgurPulav

Ingredients:

  • ½ cup bulgur
  • 1 ½ cups water
  • 1 teaspoon oil
  • 8-10 dried shitake mushrooms
  • 1 red bell pepper
  • 1 cup button mushroom
  • 2 small bunch bok-choy
  • 4-5 garlic cloves
  • 2 teaspoons canola oil
  • ½ teaspoon chili paste
  • Salt and pepper to taste

Shitake_BulgurVegeies

Method:

  • Wash bulgur thoroughly
  • In a covered saucepan, bring water to a rolling boil
  • Add bulgur and once it starts boiling lower the flame to very low and cover and let cook for about 10 – 15 minutes or      until all the water is absorbed and set aside
  • Soak shitake mushroom in warm water for about 10-15 minutes
  • slice mushrooms and bell pepper
  • Separate the stems of bok-choy form the leaves
  • Chop the stems into about ½ inch pieces.
  • Peel and chop garlic into small pieces
  • Drain shitake mushrooms and squeeze the water out.
  • Slice shitake mushroom thinly
  • Add oil to a skillet and once hot add garlic and      sauté until golden
  • Add shitake mushroom, button mushroom, bell pepper, bok-choy stems and sauté until cooked but crisp – about 2 minutes
  • Add chili paste and bok-choy leaves and cook further one minute
  • Transfer cooked vegetables to bulgur and mix well
  • Season with salt and pepper
  • Yields: 2 servings

Creamy Fruit Oatmeal

fruityOatmeal

Ingredients:

  • ¾ cup old fashioned rolled oats
  • 2 cups water
  • 1 cup milk
  • ½ cup diced fresh apples
  • ¼ cup raisins
  • ¼ cup dried cranberries
  • Pinch of salt
  • Cinnamon
  • 4 tablespoons agave nectar

fruityOatmeal1

Method:

  • Boil water in a saucepan and once water starts boiling add oats, chopped apple, raisins, cranberries, and salt.
  • Cook for about 5 – 10 minutes.
  • Add milk and cook further until oatmeal is thick and creamy.
  • Transfer to two bowls and stir about 2 tablespoons of agave nectar to each bowl.
  • Sprinkle with cinnamon.
  • Serves: 2

Adapted from Better Homes and Gardens website (http://www.bhg.com)

Baked Bitter-Gourd Curry (பாவக்காய் கறி)

Baked_BitterGourd

Ingredients:

  • 6 bitter gourds
  • 3-4 tablespoons olive oil
  • 1 tablespoons canola oil
  • ½ cup red onion thinly sliced
  • 2 cloves garlic
  • 3-4 dried red chilies
  • 2 teaspoons chili powder
  • ½ cup chopped tomato
  • ½ cup thick coconut milk
  • ¼ cup coconut water
  • 1 cup water
  • ¾ teaspoon tamarind paste (more if needed)
  • Salt to taste

 

Method:

  • Pre-heat oven to 425F
  • Split bitter gourd lengthwise and remove the seeds
  • Thinly slice them diagonally
  • In a cookie sheet add bitter gourd and mix thoroughly with olive oil
  • Bake for about one hour or until lightly browned and crisp
  • In a saucepan add canola oil and add onion and garlic and sauté until they are golden.
  • Add dried red chilies and sauté/fry for another one minute
  • Add chopped tomato, salt, and red chili and cook until the mixture becomes to sauce consistency.  If needed add one  tablespoon at a time and cook until the tomatoes are cooked and sauce consistency
  • Add bitter gourd, coconut milk, coconut water, water, tamarind paste and cover and cook for about 10 minutes.  If the curry becomes too dry, add a few tablespoons of water.
  • Serve with rice

 

Coconut water is added to remove the bitterness of the gourd.  If coconut water is not available, just a bit of sugar (1/2 teaspoon) can be used.  But adding coconut water also gives a nice flavor compared to adding sugar.  Also amount of tamarind can be increased if you like the curry to be a little sour taste.  Adding more tamarind will remove the bitterness as well.

Oatmeal with Dried Fruit Compote

Oatmel_FruitCompote

Ingredients:

  • 1 cup old fashioned oats
  • 2 cups water
  • ½ cup milk
  • Pinch of salt
  • ½ cup chopped dried fruits (such as pear, apple, plum, apricot etc.)
  • 1 ½ cups water
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons sweetened shredded coconut toasted
  • 2 tablespoons chopped toasted walnuts

Method:

  • To prepare oatmeal, bring water to boil in a saucepan.  add oats, salt and reduce heat and cook for about 10 minutes
  • Add milk and cook further one minute.
  • To make the compote: add chopped dried fruits, brown sugar, cinnamon and water and bring to a boil.  Reduce heat and cook in a low flame until the fruits are cooked and soft and sauce is thick.
  • To serve divide oatmeal into 2 bowls and add fruit compote to each bowl
  • Top with walnuts and Sprinkle shredded coconut
  • Serve hot
  • Yields: 2 servings

Wheat Berries with Mixed Beans and Water Cress

WheatBerry_WaterCress1

Ingredients:

  1. ½ cup wheat berries
  2. ½ cup cooked mixed beans such as kidney beans, Navy beans
  3. ½ cup cucumber chopped into cubes
  4. 1 large radish thinly sliced
  5. ½ cup water cress
  6. 2-3 cloves garlic
  7. ½ teaspoon cumin seed
  8. 1 teaspoon cooking oil
  9. Salt and black pepper to taste
  10. Lemon juice
  11. Extra Virgin Olive oil

Method:

  1. Wash wheat berries and add to a dish and cover completely with water and soak overnight or about 8 hours.
  2. Add enough water to wheat berries and cook uncovered for about an hour OR as I did, cook in a pressure cooker (about 5 whistles). Cooking in a pressure cooker only takes about 10 minutes, but be careful opening the cover – open it only after all the steam has been released or after the entire content has cooled down
  3. Drain any excess water and leave to cool
  4. Add oil to a skillet and sauté garlic until golden.  Remove from skillet.
  5. Add cumin seeds to the same skillet and roast until fragrant
  6. In a bowl mix together wheat berries, cucumber, radish, beans, and water cress.  Sprinkle a little bit extra virgin olive      oil
  7. Add lemon juice and salt and pepper
  8. Serves: 2