Tag Archives: Green Leafy Vegetable

Roasted Root Vegetable Soup with Kale and Lentils

Chill is in the air. The last few days, the Polar Vortex dipped low, bringing an early freeze to the Mid Atlantic and the South. Some parts of the country even saw some snow.  It is way too early for snow!

While salads are refreshing during the hot summer months, come fall and winter, I love to try new soup recipes.

rvlk3During such chilly weather, I like to turn on the oven to bake cakes, muffins, bread or roast my vegetables. Nicely warms up the house a degree or two as well. Not to mention the aroma that fills the house.

There are plenty of root vegetables out there in fall. You can pretty much mix in your favorite root vegetables to make this soup.

Ingredients:

1 Turnip cut into rings or 1 inch pieces
2 carrots, sliced into rings
3-4 small golden beets, sliced into rings
1 Daikon (winter radish) sliced into rings
2 Roma tomatoes, chopped
1 bunch green onions, cut into 1in pieces
2 cups chopped kale
2/3 cup brown lentils
1-2 tbsp olive oil
1 tsp coriander powder
1 tsp cayenne pepper
2 tsp curry powder
juice of one lemon
a few red pepper flakes
salt and fresh ground pepper
fresh or dry cilantro
6 cups broth or water

If using dry lentils, soak for 6-8 hours or overnight.

rvlk1Preheat oven to 400 degrees F.  Toss all vegetables except kale, with some olive oil, salt and fresh ground black pepper. Lay out on baking sheets and bake for 30 minutes.

Transfer to a dutch oven, or large soup dish. Rinse and add lentils, spices, 4 cups of water and bring to a boil. Reduce flame and let simmer for an hour. Add kale and continue cooking for another 10-15 minutes till kale wilts.

rvlk2Drizzle lemon juice, season with cilantro and red pepper flakes and serve warm!

Croutons or crusty bread on the side wont do harm 🙂

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Amaranth leaves cooked two ways

Like most green leafy vegetables, Amaranth leaves are rich in vitamins (A & C) and minerals such as potassium, iron, calcium and folate. They can be commonly found in tropical and warm temperate regions of the world and go by different names depending on region. In Andhra Pradesh  they are commonly known as Thotakura. Unlike Red Sorrel (Gongura) leaves, Amaranth leaves don’t have a tart flavor.  We most commonly made dal or pulusu (a tangy stew with tamarind juice).

al3Ingredients:

For the dal:
1/2 bunch amaranth leaves
1 cup toor dal (pigeon peas)
2-3 tbsp tamerind juice
4-5 garlic cloves, peeled and sliced (if large)
1 jalapeno sliced
a few curry leaves
1/2 tsp red chili powder
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1-2 dry red chili
pinch of turmeric
pinch of asafoetida
cilantro to garnish

al2Stew Ingredients:
1/2 bunch amaranth leaves
1/2 small bottle gourd peeled and chopped
1 jalapeno sliced
4-5 garlic cloves, peeled and sliced
a few curry leaves
1 tbsp sesame seeds (or powder)
1/2 tsp red chili powder
2 tsp rice flour
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1-2 dry red chili
1tsp urad dal
a pinch of turmeric
a pinch of asafoetida

To make the dal, cook toor dal with two cups of water in a bowl stove top or typically I cook mine in a pressure cooker.  Add half chopped amaranth leaves to a large pan, add some water and cook on medium for about 10 minutes, until the leaves wilt and cook. Lightly mash the cooked toor dal with a spatula and add to the bowl containing the amaranth leaves. Add 2-3 tbsp tamarind juice, salt and chili powder  and mix well. Reduce flame and let simmer for 10-15 minutes.

Meanwhile, in a pan heat oil. Add turmeric, asafoetida, mustard and cumin seeds, red chilies, and sliced garlic and fry till lightly golden. Add curry leaves and sliced jalapeno and continue frying for another 3-4 minutes.

al1JPGTransfer to the dal bowl. Garnish with chopped cilantro and serve warm.

To make the stew, cook amaranth leaves and chopped bottle gourd with some water in a bowl, until cooked. About 10-15 minutes. Add about 1 cup tamarind juice and mix well. Add salt and red chili powder and mix well. Let simmer on medium low for about 15-20 minutes. In a small bowl  mix 2 tsp rice flour with some water and transfer the mix to the stew. This helps coagulate the stew. Simmer for another 5 minutes.

Meanwhile, heat a little oil in a pan. Add tumeric, asafoetida, sliced garlic, cumin and mustard seeds, urad dal and red chilies and fry till lightly golden. Add sliced jalapeno and curry leaves and fry for 3-4 minutes. Transfer to the stew bowl and mix well.

al4Lightly toast sesame seeds till lightly golden. Grind to powder and add to the stew. Can used mustard powder instead of sesame. Mix well, garnish with chopped cilantro and serve warm with some rice. We typically ate the stew with some snake gourd cooked with moong dal  or bottle gourd cooked with toor dal or pumpkin and chana dal or something similar.

 

 

Mango and Farro Salad

It’s the time of the month, to clean the refrigerator. What better way than to plan new recipes!

I’ve tried a Mango and Spinach Salad and a Mediterranean Spinach Salad. This one is a cross between the two. What better way then to combine/refresh old recipes.

MangoFarroIngredients:

1/2 Mango(Mexican) chopped
1/4 Farro cooked
1/2 Orange Bell Pepper chopped
1/8 Red Onion chopped
1/8 Cucumber chopped
8-10 Cherry Tomatoes sliced or whole
1 cup baby Spinach (Optional)
2-3 tbsp Feta Cheese

Dressing

1-2 tbsp olive oil
Lemon Juice as needed
Salt and Fresh Ground Pepper

Cook the Farro as per directions, and set aside. Typically bring 1/2 cup water to boil. Add farro and cook on medium low until cooked, adding additional water as needed.

When ready to eat, combine all ingredients lightly, toss with dressing and serve on a bed of spinach!

Red Sorrel and Zucchini Blossom Pizza

This one was an inspiration 🙂

The moment I decided I would do something with the Zucchini blossoms, my mind leaped to the Red Sorrel leaves I had growing in my patio garden, in abundance. And I was very happy with the final result!

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I wanted a quick to make pizza dough and this time my recipe is based on the one here. I planned to make white flour dough, but at the last minute chickened out and made part whole wheat as usual 🙂 Use 3 1/4 cups white flour if you prefer white dough.

Ingredients:

1 3/4 cups white whole purpose or bread flour
1 1/2 cups whole wheat flour
2 tsp salt
1 packet quick rising yeast
1 1/3 cups warm water
1/4 cup olive oil

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Toppings:

1 tomato chopped
1 jalapeno sliced
a few zucchini blossoms
a handful of red sorrel leaves chopped
Mozzarella and Parmesan cheese
red pepper flakes
Tomato Sauce (Use your favorite or make some fresh)

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Add yeast to warm water and set aside. In a large bowl mix the flours and salt. Transfer flour and yeast mix to Kitchen aid mixer and beat on high for 5 minutes. Add olive oil and continue mixing. Toss lightly with more oil if necessary and return to bowl. Cover with wash cloth for an hour or more till the dough doubles in size about an hour or two.

When ready to make the pizza, divide into 2-3 portions and roll out with rolling pin. Dough makes 2 large or 4 personal pizza.

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Pre-heat oven to 425 degrees.

Top with cheese, and your favorite toppings. Sprinkle some crushed red pepper and bake for 12-14 minutes. Switch to broil and broil on high for 1-2 minutes.

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Enjoy warm!

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Announcing Mango Mania

I Love Mango in all forms and shape…

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  • Raw Green
  • Sweet Ripe
  • Dried Sour Green
  • Dried Sweet Ripe
  • Pickled
  • Dried Amchur Powder
  • Mango Ice Cream
  • Mango Greek Yogurt

and so much more…

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I use Mango in all forms… So much so, I have created an all new page specially for Mango!

Now you can follow every new mango related recipe. Hope you will enjoy them as I do 🙂

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Kale and Lentil Soup

This is loosely based on this recipe.

kalelentilsoupIngredients:
1 cup dry brown lentils
3 carrots, chopped
3 celery, chopped
1 onion, chopped
2 tomatoes, chopped
1 bag of chopped Organic Tuscan kale
1 tsp fresh basil
salt and fresh ground black pepper
1/2 tsp paprika
a few flakes of red crushed pepper
1 tbsp of olive oil
a drizzle of lemon juice

Soak dry brown lentils for 8-12 hours.

In a large pot, on medium low, add oil. Add onions, carrots, and celery and fry lightly. Add soaked and rinsed dry brown lentils. Add tomatoes. Add 3 cups water and cook on medium low for 20 minutes. Add chopped basil, and fresh chopped kale and mix well. Continue to cook for another 10-15 minutes. Add salt, fresh ground pepper, paprika, and crushed pepper flakes.

Remove from flame and cool.

Using a hand blender or food processor, blend soup in batches.

Optionally, drizzle some lemon juice and serve warm!

Quick Lunch Series: Chipotle Style Cilantro Lime Quinoa

I tend to cook Quinoa a lot especially for that office day meal. It is filling and easy to make the previous night. Most times you can eat it cool right out of the fridge on a warm summer day or warm on a chilly winter day. This one is inspired by the cilantro lime rice found at Chipotle. You can layer all your favorite ingredients such as fajita vegetables, black beans, salsa, sour cream etc.

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Ingredients:
1 cup white quinoa
juice of 1 lemon or as needed
1 tbsp olive oil
1/4 bunch of cilantro
salt to taste

Rinse and cook quinoa as per instructions. Allow to cool, fluff with a fork and drizzle olive oil, lemon juice and salt. Rinse and process cilantro in a food processor to cut into small pieces (don’t make it into a paste). Add to the quinoa and mix well.

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Layer with your favorite toppings and enjoy!

I had mine with some lightly steamed frozen latino blend of corn, black bean, onion and peppers,  fresh homemade pico del gallo, pickled jalapeno and sour cream.

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Aloo Gobi (Potato and Cauliflower)

My memories of this curry are from elementary school. My best friend, used to get this for lunch. Her mom used to send over piping hot food, daily during lunch time. Aloo Gobi wrapped in fresh home made roti was always my favorite. When I think of Aloo Gobi, my mind goes back to that memory and those days. Over the years, I have tried to refine my recipe to the taste I remember from those days. Here is how I make it…

aloogobiIngredients:

1 cauliflower head separated into florets
2-3 potatoes cut into 1 inch pieces
1/2 tsp tumeric
1-2 tbsp oil
1 tsp cumin seeds
1/4 tsp garam masala
1 tsp cumin powder
1 tsp amchur (dried mango powder)
1/4 tsp red chili powder (optional)
salt to taste
cilantro to garnish

Place a large pan on medium low. Add oil, turmeric and cumin seeds. Fry for a minute until the cumin seeds turn slightly brown. Rinse and add cauliflower florets and potato.  Add salt and mix well.

Usually the water from the rinsed vegetables is sufficient for the cooking if not sprinkle a few droplets of water. Close the lid and allow to cook, mixing occasionally to preventing sticking.

Once the cauliflower softens, in 10 minutes or so, add the spices. Adjust the spices to personal preference. Mix well. Garnish with cilantro and serve with warm roti. Can also be eaten with rice.

 

Patio Garden 2014

I bought a whole host of Organic seeds last year, with an intent to plant. I never did last year. But I am ready this year to do some organic, patio gardening.

tnPatio gardening is tough…for the simple reason that space is restrictive. Planning sunlight and nutrients are hard. Space is limited. Still I hope to try….

I have tomatoes, zucchini, eggplants, beans, peppers, spinach, beans, herbs (basil, cilantro, thyme, parsley and more) and more…

And maybe, just maybe, this weekend, I might plant my seeds in preparation of spring.

What plants do you hope to plant this year?

 

 

Spicy Kale and Pea Uttapam

It is March. St Paddy’s Day. Believe it or not, a snow day in the Mid-Atlantic!

w1I had ample free time, and some left over Idli batter to play with, and green was in my mind 🙂

w4Ingredients
2-3 tbsp Idli batter
1/4 white or yellow onion chopped fine
a handful of frozen green peas rinsed
a handful of organic Tuscan kale chopped fine
1 green jalapeno chopped fine
a few sprigs of green cilantro chopped fine
4-6 cherry tomatoes sliced (optional)…. I love a colorful palate 🙂

Mix all ingredients. Add water as needed to lighten the batter.

w2Place a flat  non-stick pan on the stove on medium heat. Add 1 tbsp oil to grease the pan. Add the mixed batter and spread evenly with a spoon. Add additional oil as needed. Cover with a plate and cook until the side is lightly browned.

w3Flip and cook the other side until lightly golden, adding oil as needed,

w5Serve warm with chutney. Can be eaten stand alone or serve with a chutney such as peanut, coconut or mango. Or sweet ginger pickle my favorite!

w4Use any Idli batter: With brown rice or with the usual idli rava. Since I first made brown rice Idli batter, I rarely make any other. It’s healthy and good for you. Try it!

See Also:
Uttappam
Brown Rice with Cabbage Uttappam
Brown Rice Brussels Sprouts Uttappam
Brown Rice and Whole Black Gram Uttappam