Sunday, January 30, 2011

Rita's Curried Cauliflower

This is my favorite (for now, anyway:)) version of curried cauliflower.  My husband's aunt made it for us before we left Nepal and shared her recipe.  It's the hint of the cinnamon that does it for me.  Be a little patient and cook on low - that's how you get the touch of cinnamon (without it overwhelming the dish).  Quick, easy, and full of flavor.  My kind of veggie!

  • Fat of choice
  • 1 head cauliflower, cut into florets
  • 2" stick of cinnamon
  • 1 bay leaf
  • 1/2" piece of ginger, grated or mashed into a paste
  • 1/4 tsp cumin powder (you can use a little more, but it's not my favorite spice)
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • salt, to taste
  1. Heat fat over medium heat.
  2. Add cinnamon and bay leaf and lightly fry for a minute or two.
  3. Add in the cauliflower and ginger.
  4. Mix spices with a little water (maybe about 1/4 cup) and add to the pan.
  5. Turn heat down to low and cook, covered, until cauliflower is done.
  6. Remove bay leaf and cinnamon and serve warm.

Sunday, January 16, 2011

Quick and Easy Pear Nutmeal

Personally, I could eat meat (or eggs) and veggies everyday for breakfast and be happy.  Not so much for the family.  Sometimes I make them pancakes or muffins, but this is a nice once-in-awhile breakfast reminiscent of oatmeal from breakfasts past.  I'm not the first person to come up with "nutmeal", but this is my take (see Fauxtmeal, No-atmeal, and Nutty Hot Cereal [where I adapted my recipe] for other variations).  Fast and easy, you can whip this up in no time for a quick and hearty breakfast.  Makes about 2 cups; recipe can easily be multiplied (or reduced).

  • 1 cup of nuts (I like macadamia and pecans, but about any nuts you have on hand will work)
  • 1 1/2 pears, cut into large chunks (almost any seasonal fruit will work here)
  • 2 eggs (preferably from pastured chickens)
  • 1 cup coconut milk (I use full-fat canned coconut milk, make sure to get the kind without the "gunk")
  • 1 Tbs cinnamon powder
  • 1 tsp vanilla extract
  1. Place all ingredients in a food processor and mix until desired consistency is reached.
  2. Pour into a saucepan and heat over medium heat until hot and bubbly.
  3. Serve and enjoy.

Sunday, January 2, 2011

Spicy Daikon Radish Salad (Daikon Achar)

Daikon is another pretty new vegetable for me.  I don't know if it's always been available in the stores (I suspect it has, at least for a long time, and I just walked right by it since I didn't know what it was).  I ruined it the first time I made it:)  The next time, I tried the Latke recipe by Marks Daily Apple.  Now, I'm hooked!  My mother-in-law was kind enough to introduce me one Nepali way of making the radish.  Quick, easy, and spicy.  Tastes even better if you are able to make it ahead or the next day.  This was made for a party held for my husband and myself while here in Nepal.  We bought the daikon down the street from a local vendor.  Enjoy!

  • 3 Daikon radishes, peeled
  • 2 carrots, peeled
  • 1 tsp salt
  • 1 small red onion
  •  5 Tbs ground sesame seeds
  • 1 tsp fresh ginger root, peeled
  • 1-2 Tbs red pepper flakes, or to taste
  • Fat of choice, to fry fenugreek (traditionally, you would use mustard oil)
  • 1 tsp fenugreek
  • 1/4 tsp turmeric powder
  1. Shred daikon and carrots (the food processor makes quick work out of this, or you can use a hand shredder).  Place in a large bowl and add salt.  Mix together and then let sit for awhile (you could finish preparing dinner while this sits).  The salt helps release the excess water.
  2. Squeeze out the water (you could use a dishtowl or I like to use my salad spinner or you can use your hands).
  3. Dice red onion and ginger.  Add to the daikon/carrot mixture.
  4. Heat a frying pan over medium-high heat (dry).  Lightly roast sesame seeds and add to the salad.
  5. Add 1-2 Tbs red pepper flakes (2 Tbs if you like a good amount of spice).
  6. Heat a little oil in a small frying pan (you want an oil that can handle high heat).  Add fenugreek and fry until black (it starts out a light brown).
  7. Once the fenugreek has turned black. remove the pan from the heat and then add in the turmeric powder.  Stir together and add to salad mixture.
  8. Stir well.  It's now ready to serve or you can put in the refrigerator for use later.
Part of Real Food Wednesday, Fight Back Friday, and Pennywise Platter.