Sesame Green Beans
A quick way to add some flare to your green beans. You can substitute the sesame oil and seeds for minced garlic to make Garlic Green Beans, also a great alternative to those that may be allergic to nuts.
1 Tbs olive oil
1 tsp sesame oil (optional)
1 Tbs sesame seeds
1 package frozen Pete's Kitchen green beans
1/4 c chicken or vegetable broth
1/4 tsp salt
freshly ground black pepper to taste
Heat cooking oil and sesame oil in a large skillet or wok over medium heat, when warm add sesame seeds. When seeds start to darken, stir in green beans, stirring until beans are covered with oil. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender but still crisp, about 3 minutes. Uncover and cook until liquid evaporates.
Winter Cabbage and Vegetable Soup
This is a basic vegetarian soup to use up your winter crops. At this time of year cabbage is tender and sweet and adds a great flavor to soups alongside onions and carrots. Feel free to add a few turnips, winter radishes or other vegetables you have at home, although I would hold back on the parsnips unless you want a sweeter flavor. If you would like a heartier version add some ham, corned beef or salt pork to salt up your recipe. Add meats with the leeks, onions and garlic.
2 Tbs cooking oil
4 medium leeks, sliced 1/2" thick
1 medium onion, chopped
2 cloves garlic, minced
3-4 medium carrots, sliced 1/4" thick
6-8 Russian Banana Fingerling potatoes sliced 1/4" thick
1/2 green cabbage sliced 1/4" thick
1-2 stalks of celery, chopped
1/2 tsp chervil
1/2 tsp marjoram
4 cups water
salt and pepper to taste
In a pot, add the oil and cook the leeks, onions, and garlic together for 5 minutes stirring frequently. Do not brown. Add the potatoes, celery, chervil, marjoram, and water. Cover and let simmer for 15 minutes and then add the cabbage and simmer until potatoes are tender another 10 minutes or so. Add salt and pepper to taste. Pour into bowls and top with the finely chopped green tops of the leeks or croutons if you have them.
Gobi Masala (Indian Curried Cauliflower)
A hearty, warm you up recipe that will be well served with Indian Chapatis (recipe below). If you do not have all the spices below you may default to a pre-mixed curry spice blend without worry.
1 bag frozen cauliflower
1 c stock - Chicken or vegetable (use water if you have neither)
3 Tbs cooking oil
1 Tbs black mustard seeds
2 medium onions, minced
1 1/2 tsp kosher salt
8-9 cloves of garlic
1 inch piece of ginger
1/2 small can tomato puree
1 tsp red chili powder to taste
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp turmeric powder
1 tsp garam masala spice blend
Put the cooking oil in a pot that holds at least 4 quarts and place over medium-high heat. When the oil is hot, add the black mustard seeds. Cook, watching carefully, until they change color, about 30 seconds. Immediately add the onion and salt and lower the heat to medium. Cook onions for about 5 minutes, until translucent. Add ginger and garlic and cook for another minute or two. Add tomato puree and stir. When mixed, add chili powder, cumin, cinnamon and turmeric and stir. Add stock and thawed cauliflower (if using fresh cauliflower blanch quickly before adding here) and cook covered loosely until cauliflower is soft but not mushy. Stir in garam masala at the end and adjust chili and other spices as desired. Serve with Chapatis (see recipe below).
These chewy, unleavened breads are traditionally eaten throughout Northern India. They are usually served as an accompaniment to spicy dishes and would be a great accompaniment to Gobi Masala above. Makes 6 pieces.
1 1/2 c whole wheat flour
1/2 tsp salt
1/2 cup water
1 tsp vegetable oil
melted butter for brushing
Sift the flour and salt into a bowl. Add the water and mix to a soft dough. Knead the oil, then turn out on to a lightly floured surface. Knead for 5-6 minutes until smooth. Place in a lightly oiled bowl, cover with a damp dish towel and let rest for 30 minutes. Turn out on to a floured surface. Divide the dough into 6 equal pieces. Shape each piece into a ball. Press the dough into a larger round with the palm of your hand, then roll into a 5-inch round. Stack, layered between plastic wrap, to keep moist. Heat a griddle or heavy bottomed frying pan over a medium heat for a few minutes until hot. Take one chapati, brush off any excess flour, and place on the griddle. Cook for 30-60 seconds, or until the top begins to bubble and white specks appear on the underside. Turn the chapati over using a spatula and cook for a further 30 seconds. Remove from the pan and keep warm, layered between a folded dish towel, while cooking the remaining chapatis. If you like, the chapatis can be brushed lightly with melted butter immediately after cooking. Serve warm.