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Vegetable & Coconut Curry

This is a curry I made up for our Christmas dinner.  It was very good and didn't take long to make.  I served it with basmati rice, samosas, and naan bread.  I was able to find frozen samosas and naan bread in the natural foods section of a local grocery store.  This curry is excellent the day after it's made....the flavors have extra time to amplify.  Any combination of vegetables may be used for this curry.

Vegetable & Coconut Curry

2 T. canola oil
1 medium onion, halved and thinly sliced
1 green chile (jalapeno or serrano), minced
1 clove garlic, minced
1 inch pieces fresh ginger, peeled and minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
salt to taste
1 cup coconut milk
1 cup green beans, ends cut off and halved
1/4 cauliflower, seperated into florets
1 medium zucchini, halved and sliced
2 medium potatoes, cut into large chunks
1/2 cup frozen peas
1/4 cup cilantro, chopped
cilantro leaves

In a large pan, heat the oil over low heat.  Add the onion, chile, garlic and ginger.  Cook for 3-4 minutes
until the onions are soft.  Add the cardamom, turmeric and cinnamon and cook, stirring, for 2-3 minutes.

Add the coconut milk and simmer gently, uncovered, for 10 minutes. 

Meanwhile, steam the potatoes, cauliflower, and green beans until almost tender. 

Add the steamed vegetables, zucchini, and peas to the coconut sauce and cook, uncovered, until the
vegetables are tender (5 - 10 minutes).  Stir in chopped cilantro.  Serve with basmati rice and garnish
with fresh cilantro leaves.

posted by: artichoke72 at 22:43 | link | comments |
all recipes, vegetarian recipes

Cherry Poppy Seed Twinks

I made these cookies for giving as gifts. Instead of cherry preserves (which I think would be messy0 , I pressed half of a whole candied cherry into the top of the cookie. Very festive looking with the red and green candied cherries.

Cherry Poppy Seed Twinks

1 cup powdered sugar
1 cup butter or margarine, softened
1 tsp. vanilla
1 egg
2 cups all purpose flour
2 Tbsp. poppy seed
1/2 tsp. salt
cherry preserves

Heat oven to 300 degrees. In large bowl, beat powdered sugar and butter until light and fluffy. Add
vanilla and egg; blend well. Stir in flour, poppy seed and salt; mix well. Drop by rounded teaspoonfuls
onto ungreased cookie sheets. With finger, make imprint in center of each cookie. Fill each imprint
with about 1/2 tsp. preserves. Bake at 300 for 20 to 25 minutes or until edges are light golden brown.
Immediately remove from cookie sheets. 2 1/2 dozen cookies.

posted by: artichoke72 at 23:19 | link | comments |
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Chickpea Burgers

i made these vegetarian burgers recently.  they were amazing.  not heavy at all.  the chickpea mixture was very wet, so i added about 1/4 cup of bread crumbs to the mixture before cooking.  that really helped and they held together very well.  i filled the pitas with lettuce, tomato, cucumber, and black olives.  this recipe is very easy to make.  if you don't like cilantro, use fresh oregano or parsley instead. enjoy.

Chickpea Burgers

1 15.5-ounce can chickpeas, drained and rinsed
1 egg
2 tablespoons all-purpose flour
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6 1/2-inch whole-wheat pitas, halved and warmed, if desired

Tahini Sauce
2 tablespoons tahini
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
dash of cayenne
enough water to thin to desired consistency

To prepare burgers: Place chickpeas, egg, flour, cilantro, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms
that holds together when pressed. (The mixture will be moist.) Form into 4 patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

To prepare sauce: In a medium bowl, combine  tahini, lemon juice, salt, spices, and enough water (a little
bit at a time) to thin to desired consistency.

To serve:  Divide the patties among the pitas and serve with the tahini sauce.

To make ahead: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.

posted by: artichoke72 at 16:30 | link | comments (1) |
all recipes, vegetarian recipes