Tag Archives: Green Leafy Vegetable

Fenugreek Leaves (Methi) cooked two ways

I love all green leaf vegetables. There is always kale and spinach in my fridge at the minimum. Or other greens such as chard greens, mustard greens, collard greens, amaranth leaves, and red sorrel leaves.

But fenugreek leaves is a whole different story.

While I admired the patience with which my mother extracted, cleaned, chopped and used them in cooking and enjoyed the end product, I am lazy when it comes to following the arduous process involved!

I rarely buy fenugreek leaves, but on a rare occasion I do commit and often regret, which was the case this past week. Good news is, these days you can buy fenugreek leaves in the frozen section of an Indian grocery.

The most common recipe that we used to make at home was to cook fenugreek leaves with toor dal (pigeon gram). I scoured the web for other ideas and finally decided to also try a curry recipe with it.

Here’s how I used my bunch of fenugreek leaves.

Peas, Methi Malai (Creamy Peas & Fenugreek Leaves Curry)

3/4 bunch of fenugreek leaves, extracted, rinsed and chopped
1 cup frozen peas, washed
1 small onion chopped
1-2 garlic cloves, chopped
small piece of ginger, chopped
2 Roma tomaotes, blended
3-4 tbsp of sour cream
1/2 cup milk
1/2 tsp cumin powder
1/2 tsp garam masala
salt to taste
1-2 tsp oil
dash of tumeric
1/2 tsp cumin seeds

Extract, rinse, chop and set aside the fenugreek leaves.

Heat oil in a pan. Add tumeric and cumin seeds and fry till lightly brown.  Add onion, garlic and ginger and fry till lightly brown, about 5 minutes. Add peas, and fenugreek leaves and continue flying for another 1-2 minutes. Season with salt and spices as desired.

Add milk, sour cream and a cup of water. Bring to boil, and reduce flame and continue cooking for another 15-20 minutes until the curry thickens. This is very lightly seasoned, always adjust seasoning to personal preference. You can also add paneer if desired.

Garnish with cilantro and serve with naan, roti or a bowl of rice.

Methi dal

 

I previously posted the recipe for Methi dal and you find the recipe for Methi dal here.

Note: Fenugreek leaves have a very strong flavor, and unlike other greens, using a whole lot of them in dal can make it bitter. I usually like to err on the lighter side and use less rather than more!

Advertisements

Quick Lunch Series: Curried Quinoa, Roasted Cauliflower and Brussels Sprouts Bowl

This recipe is loosely base on this one.

Ingredients:

1/2 head cauliflower
1/4 chopped onion
1 bag Brussels sprouts
1/2 cup quinoa
salt and fresh ground pepper
olive oil
1/2 cup coconut milk (I used lite)
coconut oil
red pepper flakes
curry powder
cardamon powder
Turmeric
Ginger
lemon juice
kale or other greens (optional)

Preheat oven to 375 degrees F.

Trim and rinse cauliflower florets. Toss in oil, salt and pepper and red pepper flakes in an oven safe bowl.

Trim and slice Brussels sprouts. Toss in oil, salt and pepper. Transfer to an oven safe bowl

Bake for 30-40 minutes until lightly browned.

Meanwhile, heat 1 tsp coconut oil, add onion and cook until translucent about 5 minutes. Add turmeric, curry powder, ginger and cardamon powder and fry for an additional 30 seconds. Add coconut milk, 1/2 cup water and 1/2 cup quinoa. Bring to a boil. Reduce heat and let simmer for 15-20 minutes until cooked. Season with salt.

Fluff the quinoa, top with roasted cauliflower, and  Brussels sprouts. Top with green onions, drizzle lemon juice and toss in some greens such as green onions and chopped kale!

Perfect for a guilt free, week day, office meal!

Black-eyed Peas and Collard Greens for the New Year

I am a little late in posting this. Following the tradition from the last few years I made black eyed peas and collard greens on New Years Day.

For lunch, I made these Mediterranean flavored wraps with steamed black eyed peas seasoned with salt, sun dried tomatoes in oil, black olives, sliced cucumber, sliced orange pepper, banana peppers and roasted pepper hummus.

collardwraps

For dinner I made soup loosely following the recipe here.

Ingredients:

2/3 cup black eyed peas, soaked over night and steamed
2-3 large collard greens
2 Roma tomatoes, diced
1/2 onion, chopped
1 jalapeno, chopped
1 tbsp coconut oil
1 bay leaf
1 inch ginger, peeled and chopped
2 garlic cloves, peeled and minced
1/2 cup coconut milk
1/2 cup broth (or use use water like I do)
1/2 tsp berbere spice
touch of turmeric
salt and fresh ground pepper to taste
cilantro to garnish
squeeze of fresh lemon juice (optional)

If using dry black eyed peas, soak in water overnight. Steam in a pressure cooker with twice the amount of water.

Meanwhile, heat oil in a large dutch over or pan. Add bay leaf, turmeric, onion, jalapeno, ginger and garlic and fry till lightly golden. Add berbere, salt, fresh ground pepper and tomatoes and continue cooking for five minutes.

Add broth or water, coconut milk and bring to a boil. Reduce flame to medium low and continue to simmer for 20 minutes. Add the cooked black eyed peas. Add more broth or coconut milk as needed and continue to simmer for another 15-20 minutes.

peacollarsoup

Add chopped greens and mix well. Keep cooking for another 5-10 minutes.  Garnish with some cilantro, drizzle of lemon juice  and serve warm with some rolls.

See Also:

Black-Eyed Peas for Prosperity in the New Year
Hoppin’ John
Black-eyed Peas and Greens with Navrattan Spices to start the New Year
Black-eyed Peas and Collard Greens

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!

IMG_2825

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!

IMG_3901

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…

foccacia2

Farro & Sun Dried Tomato Foccacia

egI2

Eggplant and Tomato Gratinvt4Rosemary Scented Vegetable Phyllo Tart

st3

Stuffed Tomato

mgs

Mediterranean Grain Soup

baklava

Baklava

ztgratin

Eggplant and Tomato Gratin

Quick Lunch Series: Pear and Fig Salad

I eat a lot of soups and salads for lunch on a week day. The heat is on lately,  and my preference lately has turned to cold salads as opposed to a warm soup.

Pearn

I picked up a box of Organic figs and pears recently from Whole Foods and the one thing that immediately  came to mind was a salad combining the two. As with soups, I eat a lot of salads. But as far as sweet salads go, I make them rarely. My all time favorite salad with fruits has always been the Raspberry Salad.

Figs have a sweet and delicious taste to them. So now and then I make the exception and try a new salad recipe with them.

Pearn3

Ingredients:

2 cups of fresh mixed greens
4-5 figs, washed and sliced
1/2 a green pear washed, and sliced
a handful of whole or chopped pecans (feel free to toast them)
1-2 tbsp sliced red onion
some feta, blue or gorgonzola cheese

Lemon Vinaigrette Dressing

1 tbsp olive oil
1 tbsp lemon juice
1 tbsp white wine vinegar
salt and fresh ground pepper

Place all salad ingredients in  a large salad bowl and chill in the refrigerator. Toss with the lemon vinaigrette dressing just before serving.

Pearn2

Enjoy!

See Also:

Fig Spinach Salad

 

Mediterranean Grain Soup

Mediterranean in May

 I make a lot of soups, especially in Spring, Fall and Winter when the outside temperatures are cooler. There is something about sipping warm, soothing soup with some croutons or crusty bread, that is so appealing. Summertime too there are other soups,like Gazpacho which are refreshing.

mgs

Typically, my soups tend to be loaded with vegetables and beans or lentils. This one too has a lot of vegetables but for a change it uses Wheat Berries. Like Farro, wheat berries come from a variety of wheat, the only difference being farro is grown in warmer climates and wheat berries in the colder climate regions.

This recipe is adapted from the Vegetarian Times Cooks Mediterranean book. Also known as Zuppa di farro, this soup is a specialty of Apulia in Southern Italy. Filled with herbs, wheat berries and an assortment of vegetables, it is a delicious and a soothing soup for a cold day, and even on a warm, spring day.

I adapted the original recipe to make 1/4 the quantity prescribed. Makes about 3-4 servings.

Ingredients:

1/4 cup wheat berries
2 cups water
1/2 tbsp olive oil
1 small zucchini, diced
1/4 red bell pepper, diced
1/4 yellow pepper, diced
1 celery stalk, diced
1 small potato, diced
1 small carrot, diced
1/2 small onion, diced
1 garlic clove, minced
1 tbsp fresh Italian Parsley
1 tbsp fresh basil
1 bay leaf
1/2 tsp fresh or dried thyme
pinch of saffron
salt and fresh ground pepper

Soak the wheat berries for two hours or overnight. When ready to cook, rinse and cover with double the amount of water. To cut amount of time necessary to cook the wheat berries, I decided to pressure cook them. If cooking stove top, bring to a boil and cook on medium low flame for an hour or so, adding water as needed till the wheat berries are cooked and soften.

In a separate pan, add olive oil, onions, garlic, peppers, zucchini, carrots and celery. Cook over medium heat for 5 minutes, stirring occassionally.  Add wheat berries, basil, bay leaf, parsley, thyme and saffron and bring to a boil. Reduce flame and let simmer uncovered until the vegetables are tender, about 20 minutes.

Season with salt and fresh ground pepper, garnish with basil and parsley and serve warm with bread or croutons.