Wednesday, November 12, 2014

Coconut Prawn Curry - Goan Inspired with Vegetarian option!

Coconut Prawn curry, with potatoes makes for a super savory with a splash of tang. This is great for a cool winter evening!

Ingredients:
1/2 lb (250 grams) prawns
(shelled and de-veined)
Salt to taste
2 chopped red onions
2 Tbsp butter
1 tsp coriander
1 tsp cumin seeds
1/2 Tbsp turmeric
1 tsp red chili powder
1 shake (1/2 tsp) ginger powder
2 boiled potatoes
1/2 cup coconut milk
1/8 cup vinegar


Instructions for making coconut prawn curry


Shell and de-vain your prawns.
Take half of the above spices (coriander, cumin, turmeric and red chili powder) and sprinkle it over your rinsed prawns.
Add a spoon of vinegar and mix well. Set this aside. You can do this in the morning to save time and place, covered, in the fridge.

Next, take your butter and melt it in a heavy pan.
Place the sliced onions and cook them until they begin to caramelize. Add in the rest of the spice mix from above (coriander, cumin, turmeric, red chili powder and ginger powder.) Mix well.

Add in the coconut milk and keep the heat on low until it combines well. This will take a nice slow 15 minues if you'd like, but if you're in a hurry 2-3 minutes is fine.

Add the potatoes, which should be almost fully cooked.
Bring to almost a boil, add prawns.

Garnish with fresh coriander leaves. Salt to taste (some people prefer to salt the prawns while marinating as well).

Serve this with either jeera rice or indian bread like naan.

Make this vegan! Substitute the prawns (shrimp) and instead using tofu or any other vegetable and using coconut oil or other oil instead of butter.

Video - Making a paratha (egg)

While in Singapore, we stopped for Breakfast at a nearby shop. It wasn't exactly streetfood, but it wasn't a restaurant either.

Check it out!


No, I can't say I can make this myself! WOW!

Thursday, October 9, 2014

Cooking with organic sun butter + coupon +affiliate

Peanut allergies seem to be the norm. But, we all know how EASY peanut butter and jelly can be for your kid's lunch.

An alternative is sun butter! Sun butter come from a seed so it is allergen friendly!

Click the image below to download a coupon for $1.00 off your purchase of any of the below sun butters! Plus, each time you download it, I get a few pennies to help keep this website running. Thanks!


5 Ways to Use Sunbutter

  1. Sunbutter sandwiches
  2. Sunbutter for apple slice dipping
  3. Sunbutter no-bake cookies
  4. Sunbutter and crackers
  5. Sunbutter on a spoon, directly into your mouth :)


What have you made with sun butter?

Thursday, September 25, 2014

Easy Home-Made Spaetzle Recipe

Living in India, I sometimes have enough of bhaji and chapati. The fact that I'm not a fan of rice means, at times I need some continental or western food. Today I made Spaetzle and it was delicious! Here's the recipe I used. 

This part is vegetarian, but uses egg. I did have a non-veg side (on the top there) that I used to mix in. Watch for that recipe soon!


Recipe for 2 adult servings or 1 adult and 2 kids.

For the "noodles"

1 cup white flour
1/2 tsp baking powder
1 tsp salt
1/4 tsp nutmeg
1/2 c milk
1 egg
Dash of black pepper

For topping 

1/4 c butter
Cheese to taste
Black pepper to taste

Boil a large pot of water

Mix dry ingredients, sifting the flour if necessary...
Add milk and egg slowly and fold in gently. Mix well by hand.

Over boiling water use a colander and hand press the mixture through and into boiling water.

When the spaetzle floats up use a slotted spoon to take it out.
Place into a frying pan of melted butter.
Add additional spaetzle as you go, avoiding placing your sweat in with it 
Keep flame on low.
Add cheese and plate! 

Monday, July 28, 2014

Mint Pea Soup - quick after school snack

Do you need a five minute healthy snack for your Kodak look no further than this recipe using frozen peas and fresh mint.

Ingredients

1 cup frozen peas
1 handful rinsed, fresh mint
1 tbsp butter
Black pepper
Salt (to taste)

Rinse tour peas to remove any ice. Cover with fresh water (filtered if you are in India).

Bring almost to a boil and add mint and butter

Use an immersion blender to make to a soup.

Add salt and pepper to taste.

Alternatively you can refrain putting in the butter and pour off the water. Mash the peas and add butter salt and pepper.

Serve with bread or mini breadsticks.  Of course a spoon can also be used!

Garnish with cheddar or other cheese if you wish.

Sunday, June 8, 2014

Infusing vegetables into your pasta water

The difference between plain water and a vegetable stock for your pasta can be powerful. There are very few calories but it increases nutritional value and taste.




Tips for cooking vegetables

Trace minerals from vegetables aren't lost when you use the vegetables. If you have a picky eater, this will help them "taste" the vegetables and maybe even desensitize them to the taste over time.

Simply add vegetables that you will use in your sauce or as a side vegetable and add it to your pasta water. Some vegetables fall apart with a lot of boiling so you may add the vegetables with the pasta. This will blanch the vegetables as well as give taste to your pasta.

In addition, remember to keep the pot covered to keep the nutrients from floating off into the air.

Don't waste the water!


Additionally, if you don't use the water for future broth, you can at least cool it and add it to your plants, rather than plain water. Reduce, re-use, recycle.

Sunday, May 25, 2014

Vegetarian Pasty Recipe - Yooper inspired

Pasties are a staple of any Yooper cuisine. Whether you purchase them in bulk at a pasty sale and freeze for later use, you make them at home, or just pick them up from IGA, a pasty is something most yoopers eat at least once a month. Having moved from the UP 10 years ago, I don't get a pasty very often, but sometimes I crave a pasty. Living in India, I won't find any nearby, so I decided to make my own vegetarian pasties.


Pasty Crust Recipe

Similar to a pie crust, this is buttery and smooth.

1 cup whole wheat flour
1 cup white flour
1 tsp salt
1/2 cup COLD butter
1/2 cup cold water
1 egg


Steps
  • Divide the butter by cutting it. 
  • Combine dry ingredients in a large bowl, or stand mixer. 
  • Add egg and mix gently.
  • Add butter and slowly combine until it begins to ball up.
  • Add water slowly (you may not need it all).
  • It will become a ball.
  • Roll out and place in fridge to keep it cold.
    • If you don't, you'll have a crust that may break a bit, but it will still be okay. Especially if you're making a pasty pie and not just individual pasties, this will be perfectly fine.


Vegetarian Pasty Pie "inside" ingredients

Mushroom and potato make up the majority of the pie inners. The pasty pie traditionally is a mix of ground meat, but this is a vegetarian version.

4 medium sized potatoes, diced
2 carrots, diced 
1 rutabaga, diced
2 white onions, diced
2 tbsp Worcester sauce
8-12 oz mushrooms (mix if you have access to a variety)
Salt
Pepper 

Boil the potato, rutabaga and carrot until slightly soft. Add salt and a bit of pepper. You may add herbs of your choice as well.



While that is boiling, saute the mushrooms and onions with the Worcester sauce.

Layer the mushrooms and mixed vegetables in the crust. If you are making pie, and not traditional pasty forms, then you'll wnat to prebake the bottom crust so you don't burn the top like I did. Of course, I'm cooking with a toaster oven, but keep in mind the size of your oven.

Season with salt and pepper.

Bake at 375 for 15-18 minutes, or until the pasty is cooked.

Eat with ketchup, or gravy if you're that kind (I'm not!)