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Showing posts from September, 2016

Royal Eggplant (Baingan Bharta)

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Another recipe adapted from a recipe in The Indian Vegetarian cookbook by Neelam Batra (see also the diced potatoes and tomatoes recipe I posted recently). The original calls for 4 jalapenos -- I used one large jalapeno, and we could barely eat it, it was so spicy! So this recipe reflects that cut :)

Ingredients
2 medium eggplants (1 pound each)
3 T Olive oil
1 tsp cumin seeds
2 tsp minced garlic
1 T minced fresh ginger
1 1/2 cups chopped onion
1 1/2 cups chopped fresh tomato
1 cup chopped cilantro
1 small or half a large jalapeno pepper (or skip if you don't like heat)
Optional: 1 cup fresh peas 

spices:
1 tsp paprika
1 tsp fenugreek 
1 tsp tumeric
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp salt

Directions
Wash the eggplant and poke holes in it with a fork. Bake in 400 degree oven for 40 minutes. Let cool. Puree in a food processor. (This can be done the day before and stored.)

Saute cumin seeds in oil until they sizzle. Stir in garlic and ginger, then onion and pepper. Cook, stirring occasi…

Red Beans

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This bean dish was served at a lunch at work, in both vegan and with-bacon-and-ham forms. Judi and I thought the vegan one was delicious (don't know about the other!); I brought home leftovers, and Larry agreed. Turns out catering got the recipe from our admin assistant, Vickie, whose office is next to mine. So we bought dry red beans and tried it. The veggie broth had plenty of salt in it, so I don't list the half teaspoon of salt called for in this recipe, after tasting it. Anyway, it was easy and very flavorful! I think dry beans taste better than canned, but you could used canned, of course. And I liked cooking the dried beans in the large soup pot for this; I usually boil beans in a smaller saucepan, and that's messy. Big soup pot from now on for beans! Serve with rice or cauliflower rice and a veggie.

Ingredients
1 pound dried red beans, rinsed
2 T olive oil
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped bell peppers (yellow or green)
10 cups …

Indian Diced Potatoes with Onion and Tomatoes

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This potato dish is adapted from a recipe in The Indian Vegetarian cookbook by Neelam Batra, who also has a web site, Neelam's California Indian Cuisine. Thanks to my friend Munira for recommending it! I made this dish for a bbq at Judi's the other night, and she said it was blog worthy :)

Ingredients

5 cups diced potatoes (~8-10 small red)
3 T olive oil
1-2 jalepenos, chopped (the original said 5!)
1 1/2 cups chopped onion
2 cups finely chopped fresh tomatoes
1 cup loosely packed finely chopped cilantro
2 T coriander
1 tsp cumin
1/2 tsp paprika
1 tsp salt
fresh ground black pepper
1/2 tsp garam masala
3 T chopped cilantro for garnish

Other vegetables as desired (I sometimes add peas or kale)

Instructions
Pre-cook the potatoes: I cut them into chunks and use a microwave steamer (5 minutes), in batches.

In a pan, fry the onion and pepper a few minutes on moderately high heat. Add the tomatoes and cilantro and cook, stirring occasionally, until most of the liquid evaporates, 7-10 m…

Berry energy bites

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Judi found a "divine" recipe for blueberry lemon energy bites that she modified slightly to use walnuts (for the omega-3s) instead, and she skipped the coconut. I tried with different dried fruits (blueberries, cherries) and add back the coconut (sometimes). Super easy and delicious! I want to try rolling these in cocoa powder next time...

Ingredients
1 1/4 cups walnuts
1/4 cup cashews
1/4 cup oats
1/3 cup chia seeds
1 cup dates
1 cup dried blueberries, or dried cherries, or mix
juice from half a lemon, and zest (optional)
1 tsp vanilla
1/4 tsp salt
shredded coconut (optional)
cocoa (optional)

Instructions
In a food processor, blend walnuts and cashews. Add berries, dates, oats, lemon juice, vanilla. Process until the mixture forms a rough dough. Add chia seeds, salt, and (optionally) shredded coconut if you like. Process to mix in. Taste and add more lemon if necessary.

Roll into small (1 inch) balls. Optionally roll the balls into additional coconut and lemon zest, or cocoa,…