Tag Archives: dinner

Patio Garden 2016

I normally get very excited with growing my vegetables in my small patio garden. But lately I have been too busy with work and classes, and frustrated with the squirrels, but not so much that I would give up entirely!

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I didn’t try my organic seeds this Spring, but I did finally plant a tomato, zucchini, red bell pepper, fresh herbs: basil, parsley and mint and blueberries!

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I still have my curry leaf plant, safely indoors tucked away from the elements!

So far so good…

My Patio Garden this year is not to its usual standard. But I still hope to plant some greens, once there is a breather…

Will keep you posted.

See:

Patio Garden 2015
Patio Garden 2014
Patio Garden 2013
Gardening

 

Mediterranean in May

Fun recipes from last May…

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Farro & Sun Dried Tomato Foccacia

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Eggplant and Tomato Gratinvt4Rosemary Scented Vegetable Phyllo Tart

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Stuffed Tomato

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Mediterranean Grain Soup

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Baklava

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Eggplant and Tomato Gratin

Sprouted Mung Bean and Thai Green Curry Soup

The Thai Flavored, Sprouted Moth Bean and Vegetable Soup was delicious, so this time I decided to try a theme of green curry. This gets even more green than my Green, Green Soup!

As usual, I made this up as I went. To me, Thai green curry  is not complete without coconut milk, baby corn, bamboo shoots and green curry paste. And of course broccoli, Brussels sprouts, celery and kale bring out the green in the soup!

I ended up using more coconut milk that I originally envisioned, so it ended up a lot more creamy. The flavors are mild enough that it can be eaten as soup or serve with some warm Jasmine rice.

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Ingredients:

2/3 cup sprouted green gram
3-4 green onions, chopped
2 cups of vegetables: broccoli florets, sliced Brussels sprouts, baby corn, chopped celery, and sliced radish.  Can also use snow peas, zucchini, asparagus, lemon grass, dried lime leaves, green or yellow bell pepper.
1 cup chopped kale
2 cups coconut milk, I used 1/2 creamed coconut and 1/2 lite coconut milk
2-3 tsp Thai green curry paste
salt to taste
1-2 tsp red chili in oil (optional)
2 cups water
some fresh chopped basil leaves
dash of lime juice
dash of sugar
salt to taste

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Bring coconut milk, water and green curry paste to a boil. Add in sprouted green gram and continue to cook for 15-20 minutes. Add in the vegetables, except kale and continue to cook for 15-20 minutes. Season with salt and some sugar. Add in kale, fresh chopped basil and red chili in oil (optional) and cook for 5-10 minutes until the kale is wilted.

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Drizzle some lemon juice and serve warm, with some fresh bread, bowl of Jasmine rice or with some crispy spring rolls!

What’s in a name? Eggplant cooked 20 different ways…

I say  Brinjal, you say Eggplant or Aubergine

Brinjal or Aubergine or Eggplant as it is know in the US was an absolute favorite in my home. Over the years I have tried many recipes. Here is a compilation of some of the recipes I captured in my blog:

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1. Eggplant Curry South Indian Stylle
2. Eggplant and Pepper Soup
3. Eggplant and Tomato Gratin
4. Eggplant Involtini
5. Sicilian White Eggplant Caponata
6. Thai Baby Green Eggplant
7. Stuffed Eggplant
8. Eggplant Chutney South Indian Style
9. Eggplant Rice
10, Eggplant Curry
11. Stuffed Baby Eggplant South Indian Style
12. Eggplant Caviar
13. Quinoa Vangi Baath
14. Roasted Vegetable Lasagne
15. Grilled Ratatouille Salad
16. Curried Ratatouille Salad
17. Chickpea Ratatouille
18. Sri Lankan Aubergine Curry
19. Eggplant Curry
20, Bajji, Pakodi and hot cuppa tea

Fun with Amaranth

Amaranth leaves are found  in abundance in the Tropics and growing up, I loved dal, tamarind stews, and yogurt stews made with them. It was only a few years ago, I started to use Amaranth grain or flour.

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Amaranth is not really a grain, but a seed. It is highly nutritious, packed with protein, vitamins and minerals.

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Here are some delicious recipes with this seed, flour or leaves that I posted previously:

Amaranth Grain Uttappam

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Amaranth Leaves cooked two ways

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Amaranth Dosa

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Amaranth Orange Cardamon Loaf

Amaranth Pumpkin Loaf

Amaranth Upma

The last few years I have been trying to grow Amaranth and Red Sorrel leaves in my patio garden, and it is challenging as well as highly rewarding!

Links:

Green
Patio Garden: Slow & Steady
Amaranth Plant
Amaranth Grain Nutrition
Health Benefits of Amaranth

Quick Lunch Series: Brown Rice Paella

This recipe is adapted from the 21-day fix website.

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Ingredients:

1/2 cup brown rice
1 yellow bell pepper, diced
1 medium tomato, diced
1/2 medium onion, chopped
1 small Japanese eggplant, diced
1 garlic clove, minced
1/4 cup frozen peas
2-3 black olives
2-3 green olives
1/4 tsp ground cumin
1 tsp olive oil
dash of cayenne pepper
salt and fresh ground black pepper to taste

Bring 1 1/4 cup of water to boil. Rinse and add brown rice and cook according to directions. Set aside.

Meanwhile, in a pan heat oil. Add onions, peppers, garlic and eggplant and cook for 5-6 minutes.  Add olives, tomatoes, rice, cumin, cayenne, salt and pepper and mix well. I skipped mushrooms, but you can add 1/2 cup baby mushrooms.

Pre-heat oven to 400 degrees. Transfer the paella to a baking dish and bake for 10 minutes.

Serve warm. Makes two servings.

Black-eyed Peas and Collard Greens

The last few years, I have started to cook black-eyed peas with greens on New Year’s day following the Southern tradition. This year’s recipe is adapted from here.

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Ingredients:

2/3 cup black eyed peas
3 small red potatoes, peeled and diced
1/2 red onion, chopped
2 tomatoes
1 bunch collard greens, rinsed and chopped
2 garlic cloves, minced
1 jalapeno, chopped fine
1 in. ginger, minced
1 tsp curry powder
1/4 tsp garam masala
salt to taste
1tbsp coconut oil
2/3 cup coconut milk
coconut flakes to garnish

Soak the black-eyed peas in water overnight or for 8-10 hours. Rinse and cover with twice the amount of water and pressure cook.

In a large pan, heat the oil. Add onion and garlic and fry for 5-6 minutes. Add ginger and jalapeno and fry for another minute. Add potatoes, curry powder and garam masala and mix well. Chop and process the tomato in a food processor and add to the pan. Mix well.

Add coconut milk, 1 cup water (or broth), the cooked black-eyed peas with any left over water and bring to a boil. Season with salt. Reduce flame and let simmer for 20 minutes until the potatoes are cooked.

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Add the chopped collard greens and let simmer for 4-5 minutes till the greens are wilted. Garnish with some coconut flakes and serve warm with some bread rolls.

Happy New Year!